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The Madison Club Kitchen

Sunday, April 11, 2010

Roth Kase Cheese Photo Op

Goat cheese spring roll, late summer green salad, fresh berries, pickled rhubarb
Buttermilk blue cheese wonton, black mission fig, currant dipping sauce
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Blog Archive

  • ►  2011 (2)
    • ►  April (1)
      • The First of Its Kind: A Pig Cooking Class
    • ►  March (1)
      • Chef's Table - An Evening of Friendship, Fun & Fin...
  • ▼  2010 (19)
    • ►  July (3)
      • Madison Magazine
      • WKOW Chef's Corner: Grilled Pizza
      • WKOW Chef's Corner: Stuffing Lobster
    • ►  June (1)
      • Chef Stockner on Use of Whole Mangalitsa Pig
    • ►  May (6)
      • WKOW Chef's Corner: Citrus and Fennel Seed Encrust...
      • How To Make Peking Duck
      • Farms to Food Video - Click Here Madison Club Exec...
      • WKOW Chef's Corner: Stuffed Poblano Peppers with W...
      • Cocktail & Cooking Class
      • Hog Harvest @ Jordandal
    • ▼  April (7)
      • WKOW Chef's Corner: Flat Iron Steak with Spring Ve...
      • WKOW Chef's Corner: Lavender Glazed Popovers
      • WKOW Chef's Corner: Trout Meuniere with Bacon Fing...
      • Madison Club Cigar Dinner, April 14.2010
      • Roth Kase Cheese Photo Op
      • Chef Jason Veal's Bread
      • UW Slow Food Dinner
    • ►  March (2)
      • American Liver Foundation Charity Event, Minneapol...
      • Favorite dishes from the winter season

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Chefs: Daniel Fox &Jason Veal
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