—My food story August —’24— 61 ioned. Made with brandy, sugar, bitters, and lemon-lime or grapefruit soda, this drink is typically garnished with an orange slice or maraschino cherry. The use of brandy instead of whiskey and citrus soda instead of club soda is why the Wisconsin Old Fashioned stands out, making for a milder and sweeter cocktail. These drinks are so popular that collectively, Wisconsinites consume more than half of the world’s brandy. Whether they are rooting for the Green Bay Packers during football season or cheering on the Milwaukee Brewers baseball team, Wisconsinites take the community aspect of sporting events to another level with tailgating, allowing fans to not only bond over their favorite teams but also over food. Bratwursts, or brats, hold a special place in Wisconsinites’ hearts and plates. These distinctive sausages, traditionally made with a blend of pork, beef, or veal, are a key part of tailgates, backyard barbecues, and family gatherings. Served on a warm, crusty bun and topped with pungent sauerkraut or spicy mustard, the bratwurst represents the German influence that can be found throughout the state’s cuisine. Wisconsinites, proud cheeseheads, oversee the production of over 600 cheese varieties, from aged sharp Cheddar to the sweet-salty Colby, first crafted here in the late 1800s, and the robust Muenster, a legacy of 19th-century French immigrants. Wisconsin remains the sole U.S. state producing the pungent Limburger cheese, revered globally for its diversity, quality, and distinct flavors. Among its famed offerings are cheese curds, mild in taste with a springy texture that “squeaks” when eaten, enjoyed fresh or deep-fried at local spots like county fairs and taverns. Complementing Wisconsin’s award-winning cheeses, the state also boasts a craft beer scene that demonstrates the creativity and expertise of its brewers. From hoppy IPAs to smooth stouts and refreshing lagers, the state offers a wide array of beers that cater to nearly every palate. Breweries across Wisconsin embrace innovation and sustainability, utilizing locally sourced hops and other ingredients to formulate one-of-a-kind brews. When discussing the state’s culinary heritage, it is impossible to ignore the abundant fruits in its orchards and fields. Cherries and cranberries are two fruits that flourish in Wisconsin’s fertile soils, adding a burst of color and zippiness to a range of dishes. The tartness of cranberries infuses sauces, relishes, and baked goods with an invigorating zing while the natural sweetness of cherries enhances desserts, jams, and even savory dishes. A renowned state dish, originating with the state’s Polish population, pączki was first invented as a way to consume all of the lard, sugar, eggs, and fruit in the pantry before the start of religious fasting for Lent. These crème or jelly-filled donuts are dusted with sugar and typically eaten just before the fasting begins. Kringle, a sweet and flaky baked good that originated in Scandinavia, is another highly-adored Wisconsin pastry. This oval-shaped delicacy comes in flavors such as almond and raspberry and is often consumed in the company of loved ones during the holidays or at family gatherings. Wisconsin boasts two beloved creamy treats: the iconic cream puff, a French-inspired delight with sweetened whipped cream nestled in puff pastry, a staple at the Wisconsin State Fair since 1924 where 400,000 are devoured annually; and frozen custard, denser than ice cream due to egg yolks and less air, perfect for beating the summer heat. Many Wisconsin farmers recognize that at the heart of agriculture is stewardship and caring for the land. As part of this, stewards in the state’s agricultural industry are setting long-term goals to be carbon neutral in the future, as well as making more immediate efforts to optimize water usage, maximize recycling, improve water quality, and implement more climate-friendly farming practices. Wisconsinites value passing on agricultural traditions through initiatives like the Wisconsin Ag in the Classroom program, which educates youth about farming’s significance and food production methods. This commitment ensures Wisconsin’s role as America’s Dairyland endures. This cookbook features stories from chefs worldwide, eager to learn about local dining customs and farming practices. Their recipes celebrate Wisconsin’s diverse cultural heritage, blending international flavors with local ingredients. The origins of the Wisconsin fish fry can be traced back to the 1800s when Catholic immigrants from Europe landed near Lake Michigan.
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