THE DISH

Young & Hungry

Table of
Contents
Cookbook Recommendation 4

Think Outside The Coffee Mug 6

Morning Made Easy 9

A Jarring Affair 14
Culinary Class in Session: 18

The Winter Vegetable Pizza

The Best Dough For Your Dough 22

Young and Hungry

Young and Farming 26
Young and Creating 30

Last Course 40

Photo by Serena Steinfeld

1
 Editor In Chief
Daniella Byck

Features Editor
Olivia Jones

Recipe Editor
Elizabeth Geboy

Art Director
Zoey Rugel

Social Media & Marketing Director

Carli Gordon

Webmaster
Lydia Lai

Writers
Annie McGrail, Annie Trucco,
Daniella Byck, Elizabeth Geboy,
Mary Quinlan, Olivia Jones,
Zhaoyan Zhang, Genevieve Vahl

Photographers
Claire Burden, Daniella Byck,
Elizabeth Geoby, Melissa Simon,
Serena Steinfeld, Zhaoyan Zhang

Layout
Genevieve Vahl, Zoey Rugel

WUD Publications Committee Director

Malik Anderson

WUD Publications Committee Advisor

Jim Rogers

Wisconsin Union President

Iffat Bhuiyan

Cover photo by Carli Gordon

2
Letter I am the exact person you never want to go out
to eat with. Once my dish is placed before me, I wait.
While I wish I could say it is out of courtesy, my fellow

from the diners know better. The mad dash begins as soon as
all of the plates and bowls have been set down. Like a
game of culinary tetris, I begin shuffling dishes around
editor in an attempt to find the perfect balance of color, shape
and light. Inspired by the Wild West, I pull out my
phone like a pistol slinging cowboy. I am somewhat
ashamed to admit I have even kneeled on stools in
less crowded restaurants, craving the perfect angle. If
we’re eating pizza, I ask my friends to pull a slice, the
cheese rippling in its oozing glory. If bagels are on the
menu, the sandwiches are stacked amidst a chorus of
eye rolls. Capturing food and subsequently uploading
it to Instagram is the uncanny appetizer of millennials
everywhere.
In his essay, “The Work of Art in Mechanical
Production,” Walter Benjamin describes how
reproduction cheapens the aura of art. Some could say
the rise of the food Instagram is doing the same to the
aura of a good meal. While the photo ritual might seem
gauche and unpolished to some, I believe it is significant
of something larger to my generation. We approach food
as a shared experience, worth appreciation, commentary
and conversation even if it’s not being directly consumed.
Uploading a photo of a rare or extraordinary meal opens
flavor boundaries and stretches the imagination. Doing
the same to an ubiquitous dish is part of building a global
community with a collective food memory. Hashtagging
young adults and the transforming food landscape
were the inspiration for this issue’s theme: Young and
Hungry.
In this edition, we look at the young talent
molding Madison’s cuisine. The farmers in F.H. King
are using their status as students to inspire an education-
led approach to agriculture. The chefs interviewed in
this issue are all under 30 years old with fresh voices
Daniella Byck cultivating the unique local food scene. The recipes we
covered were selected with Madison’s thriving student
Editor-In-Chief community in mind. We hope the cuisine and stories
capture the spirit and soul of young Madison: ambitious,
optimistic and empowered.
Photos by Serena Steinfeld
3
Cookbook
Recommedation By Annie Trucco
Photos by Claire Burden

For the less than experienced chef, cooking can turn spice flavor, provide a quick taste of home.
into a catastrophe quickly, especially when attempting
anything more sophisticated than scrambled eggs. Not only are mug meals delicious, but they are also
Luckily, there is a way to feed an appetite for deliciousconvenient. Bilderback anticipated that a dorm room
food, regardless of one’s culinary ability—mug meals! or apartment may not have all the fixings of a home
kitchen, and provided a “common food substitutions”
Lately it seems like Facebook feeds are nothing but section at the back of the book. This section also
30-second videos that depict mouthwatering recipes includes a conversion table, because sometimes, no
like “Mozzarella-Stuffed Slow Cooked Meatballs” matter how simple the fractions may be, our brains
and “Cake in a Cup.” While the fact that you can need a helping hand.
bake a cake in the microwave may be surprising,
many people do not realize that almost any meal can As a freshman, I loved turning to this book whenever
be made in the microwave, in a mug, in minutes! I would get sick of the salad bar at Gordon Dining
I was first enlightened by this possibility when I Hall, but didn’t want to splurge on eating out. There
received Leslie Bilderback’s cookbook, “Mug Meals: are so many options in “Mug Meals” that you are
More Than 100 No-Fuss Ways to Make a Delicious bound to find a simple and less-expensive alternative
Microwave Meal in Minutes,” as a high school to any of your favorite restaurants on State Street.
graduation gift. Replace your order at Asian Kitchen with some Kung
Pao Chicken in a mug or, try the Pecorino Pesto
The lengthy title says it all, but what is great about Penne instead of your regular Penne with Vodka
this cookbook is that Bilderback wrote it specifically sauce at Tutto Pasta.
for college students. She explains in the introduction
that although anyone can use these mug recipes, she As mug meals tend to be alternatives to breaking the
wrote “Mug Meals” when she had two kids living in bank, the book itself can be purchased on Amazon for
dorm rooms and wanted them to eat more than cereal just $10.99, which let’s face it, is probably less expensive
and Ramen noodles. than a meal at Glaze. The endless possibilities that
the cookbook provides make it a valuable investment
The book has over 100 simple recipes, in categories for your dorm room, apartment or wherever you may
by Breakfast Baking, Mug Eggs Anytime, Soups + need to feed yourself quickly and on a budget!
Stews, Meaty Traditions, Birds + Fish, Pasta, Veggies
+ Grains and last but not least, Mug Sweets. I am still Cooking for yourself is a rewarding experience, and
working on trying all 100+ recipes in the book, but so can be an escape within a busy schedule. Mug Meals:
far I have yet to be frustrated or dissatisfied with one More Than 100 No-Fuss Ways to Make a Delicious
of Bilderback’s recipes. Microwave Meal in Minutes brings out the amatueur
chef in every college student and opens the microwave
My favorite mug meal from the book is the Pumpkin door to endless delicious meal possibilities.
Muffins: they have never failed me. The recipe makes
enough batter for two. I love these muffins because
they remind me of the pumpkin bread that my
mom makes every year for the holidays. The warm,
soft texture that the muffins have fresh out of the
microwave, coupled with the comforting pumpkin

4
5
Think outside the coffee mug
Alternatives to coffee at coffee shops
By Genevieve Vahl
This past spring, I spent time in
Washington state in the Pacific Northwest.
My goal was to see both the natural world
along the coast, as well as the city life in
Seattle. While touring alone in a new city,
coffee shops became an essential stop in
getting the full experience of each new
neighborhood I explored. Book and journal in
hand, spending time alone did not seem to feel
so lonely. The rich smells of freshly ground
coffee and homemade baked goods evoked a
sense of comfort and warmth that made such
an unknown city familiar. The local strangers
working around me in a new city were not
much different than those in Wisconsin,
making home feel a lot closer than 2,000 miles
away. Immersed in the all too familiar coffee
shop setting with a book and journal just a
reach away, being alone in such a large city
suddenly did not feel so lonely.
While coffee shop hopping throughout
Seattle, drinking coffee at every stop was
not a sustainable option. My body could not
keep up with the amount of caffeine I was
consuming throughout the day. However,
one afternoon I came upon a shop near my
Airbnb that stuck out over the others. As I
was scanning the menu ready to settle for
yet another mug of coffee, I noticed they had
kombucha on tap. Kombucha being one of my
favorite beverages, I was truly amazed at the
brilliance of such a menu feature. The idea
of having such a unique alternative to coffee
sparked my interest.
For people who do not like coffee, or
in my case, need some time to decaffeinate,
serving alternatives to coffee at coffee shops
can amplify anyone’s experience. Bringing
this idea back to the midwest, I surveyed
Madison coffee shops for the best alternatives
to coffee offered, finding some interesting and
exciting new options to turn to on and around
campus.
Photo by Genevieve Vahl
6
Colectivo
Starting with a Wisconsin classic, Colectivo
provides a variety of options to chose from other than
coffee. From the smoothies to their vast Letterbox tea
collection, an option can be found for anyone. The
SPORTea, a summertime favorite of mine, provides a
refreshing natural boost of energy. As a mix of green and
black tea, the SPORTea does not contain any caffeine, yet
provides rejuvenating electrolytes. On a hot summer day,
an iced SPORTea acts as a hydrating substitute to any
coffee beverage. It has an aromatic, sweet flavor similar to
that of a hot tea. But if you’re lucky and get a glass from
a good batch, the SPORTea is much more pungent than a
normal herbal tea.
If you’re willing to splurge a little, Colectivo’s
smoothie options are another delicious option for non-
coffee drinkers. The Berry Booster in particular is a blended
medley of frozen berries with fruit juice, yogurt and
frozen banana. The combination of these fruity delights
compliments each other well. The banana provides a nice
textural base for the smoothie in accordance with the
yogurt, as well as tame the tartness of the berries. The
tangy berries make this smoothie irresistibly sweet and
perfectly tart. Not only a delicious coffee alternative, this
smoothie is also a healthy dessert treat.

Fair Trade Coffee House

Fair Trade Coffee House, just east of Gorham on State,
also has delicious smoothie options to quench any thirst. The
PBB smoothie has a hearty body that literally can satiate
hunger. With a base of frozen bananas and a small amount
of ice, peanut butter, chocolate and whole milk are added to
make a savory smoothie that is dense, filling and satisfies a
craving without being too sweet or unhealthy. Despite the
slightly expensive price tag, this smoothie is unique among
many as I have not found many other places to serve a
nutty based smoothie. It tastes and has the consistency of a
milkshake, but without the ice cream indulgence.
I would not say Fair Trade has the largest selection
of alternatives because of their devotion to providing
responsibly, fairly traded coffee to their customers. They
pride themselves in devoting their mission to being “a full-
on committed partner to [their] roaster ... and small farmers
to insure that everyone wins in this crazy system called
capitalism.” Supporting small, local businesses like Fair
Trade goes beyond just Madison business but also has an
indirect positive effect on those around the world. Whether
in for their responsibly sourced coffee or the PBB smoothie,
Fair Trade is worth the stop in for a delicious beverage.
Photos by Claire Burden
7
Barriques
Barriques, just off the Capitol
Square on West Washington, offers a
great selection of herbal teas making
for a comfortable visit in the lofted
shop front. The bi-level shop has
optimal seating on both floors along
windows and the unique rod iron
banister overlooking the first floor.
Served both iced or hot, the tangerine
ginger herbal tea is a must try. A full
bodied, potent tea the color of a beet,
this tea truly activated my taste buds.
The smell alone soothed my soul, much
less when I actually tasted it. It made
for a warm, striking drink on one of
the first real days of fall. The neon
yellow turmeric ginger tea is another
beautiful option, just a little less full
flavored. I drank this aromatic tea iced
and was surprised by the subtle flavor
in comparison to it’s vibrant color.
Although hidden by construction
scaffolding at the moment, Barriques
gives a chance for students to venture a
bit off main campus serving beautifully
essenced alternatives to coffee.
If you’re feeling too caffeinated
but still want the coffee shop
environment or simply do not care for
coffee or espresso, providing alternatives
to coffee can serve everyone’s needs. I
have yet to find any kombucha served
on tap around Madison, but there are
many alternatives that can span a
broad clientele. Whether you believe
coffee shops have the obligation of
serving coffee substitutes or not, I find
having the option reassuring to know
I can spend time out and about in
public without feeling the pressures of
being limited to one type of drink. The
soothing familiarity within the warm
confines of a coffee shop can make any
new place a comfortable stay. Having
coffee alternatives gives everyone a
chance to enjoy the subtle humdrum of
the coffee shop nature while enjoying a
delicious beverage of their choice.
Photos by Genevieve Vahl
8
Morning made easy By Annie McGrail
Photos by CLaire burden
BEEP. BEEP. Snooze. BEEP.
BEEP. Snooze.
Everyone has
mornings when we stay in
bed longer than expected and
in college it seems to happen
a few too many times. For
many, sleeping through
alarms and getting up late
starts the day in a rush. But
wanting to sleep a few more
minutes doesn’t have to result
in missing breakfast, the most
important meal of the day. So
instead of skipping breakfast,
make it easy!
Eating breakfast gets
your day started right, kicks
in your metabolism and fuels
your activity throughout the
day. Not only is it good for the
body, but it wakes your brain
up too, which is especially
important for those morning
classes.
Meal prep can be a
great way to enjoy your meals,
without the stress of having
to make them three times a
day. We lead busy lives and
making four breakfasts on a
Sunday night will same you
time, and will still provide
you with morning energy.
We have a few recipes
to help make your mornings
more delicious and easier.
With two different ways
to make oats and an easy
sweet french toast treat,
your breakfast meals will be
changed for the better!

9
 Overnight Oats
Overnight oats take your weekly
meal prep to the next level. You
make it the night before, keep it in
the fridge and grab it on your way
out of the house in the morning.
It doesn’t get much easier than
that! There are endless ingredient
combinations of overnight oats, so
you won’t get tired of eating the
same thing.

Ingredients
Makes two smaller batches, or one
larger one

1/3 c greek yogurt (can be substituted

with non-greek yogurt)
2/3 c milk
1/2 c old fashioned oats
1 tbsp chia seeds
Pinch of salt
¼ tsp cinnamon
¼ tsp vanilla
2 tbsp dark chocolate chips
½ chopped banana

Combine yogurt, milk, old fashioned

oats and chia seeds. Then, mix in salt,
cinnamon and vanilla to taste. Pour
mixture into mason jars. Refrigerate
for at least five hours. Before eating,
top with chocolate chips, bananas or
other additions!

10
11
 Baked oatmeal

A perfect breakfast: a
cup of coffee and baked
oatmeal. All the work is
done before you get up,
making baked oatmeal is
something that can be made
on a Sunday night for the
upcoming week.

Makes: four baked oatmeals Preheat oven to 375° and grease

Ingredients cupcake tin (only 4 needed).
1 overripe banana Mash banana in a medium bowl,
¼ cup melted Butter add butter, salt, cinnamon and
½ cup milk vanilla mix well. Pour in milk,
2 cups old-fashioned oats add oats and stir until combined.
¼ tsp salt Divide the oat mixture into
½ tsp vanilla greased cupcake pan and cook for
¼ tsp cinnamon 15 minutes. Remove from oven
1 tsp baking soda and cool. Keep in a container in
1 tbsp dried cranberries, raisins, or nuts the refrigerator until ready to
1 cup yogurt, plain or flavored eat.

When you’re ready for breakfast – Remove one oatmeal cup from the fridge
and place in microwave safe bowl or mug. Heat in microwave for 20 seconds.
Add cranberries or other desired toppings and heat for 20 additional seconds.
Top with ¼ cup yogurt, and enjoy!

12
Simply Delicious French Toast

French toast might seem like a more complicated breakfast to

make… but it is very simple! You can even make the egg mixture
the night before, to save time in the morning. This tasty breakfast
will help you start your day, and who doesn’t love a simple and
delicious breakfast?

Ingredients Heat a skillet on medium heat, and add

4-6 servings the butter. In a shallow bowl, crack the
egg and add the milk. Stir well and add
½ tbsp butter the vanilla and cinnamon.
1 egg
½ cup milk Dip both sides of bread into the
1 tsp vanilla mixture then place bread in the skillet.
½ tsp cinnamon Cook until golden brown, 2-3 minutes
4-6 Slices of bread per side. Serve with butter and maple
Maple syrup syrup.

13
A Jarring Affair
By Olivia Jones
photos by daniella byck

14
In my home, cans are coveted. Thick-lipped, glass-
bodied and tin-topped jars line our pantry’s shelves.
We collect them year round, peeling off jelly labels,
scraping away peanut butter and rinsing out old
residues. Without the jars, the success of our day is
futile.
Granola day comes once a year. The preparation is
similar to that of an animal’s forage before the first
snowfall. The kitchen counters are covered in varied
seeds, aluminum tins and wooden mixing spoons.
With a batch being baked to last us the year, the day
starts early.
On the front lines of our marathon is my father.
He begins the process at morning. With years
of experience in his back pocket, he has built a
foundation for what goes into the oven and what
comes out. When he first starts to sense the days
getting shorter and a twinge in the temperature
he surely comments: “It’s time to make granola!”
Each year substitutions are made, things are added
and one batch never comes out just the same as the
other. But somehow, every year tastes better than
the last. Ingredient by ingredient the aluminum tubs
begin to fill.
To start, hearty oats make the basis for the blend.
Nuts and seeds of all varieties are are sprinkled in
to bolster the filling effects our granola offers. With
toasted coconut flakes, brown sugar and handfuls
of dried cherries, the mix begins to resemble the
harvest of the recently forgotten fall. However, the
most important aspects of the recipe are the ones
that cannot be seen. Holding everything together is
the sweet stickiness of honey, smooth canola oil and
the crisp tastes of apple juice. It is finished off with
the unexpected: a splash of brandy and topped with
pinch of salt. Tossed and ready, the batch makes
its way to the oven. Once cooked, the granola is
broiled for the final addition of a satisfying crunch,
that with each bite releases a delicious blend of
flavor, greeted by impressive handfuls and ravenous
chomps.
This process continues throughout the day. Batch
after batch, tub after tub, heaps of granola enter and
exit the oven, adding to the stash that will last us
the year. Piles of CDs play on rotation and in the
middle of the day a nap usually ensues. However,
the granola keeps cooking; its sweet aroma filling
each corner of our home, and by the end of the day
the scents are bursting from the foundation.
When the final tubs are toasted and the heaps have
cooled, the canning process begins. The collected
jars are taken from their shelves and lined up in
rows. Each jar is filled with this year’s granola,
preserving more than just ingredients, but the
memories of our yearly affair in the kitchen.
Through the months, our supply will dwindle in
anticipation for the next time we roar the oven to
replenish our stock. Soon enough jars will start to
collect again on the shelves of our pantry, we will
gorge ourselves on a freezer full of granola, but we
won’t tire of the savory and sweet crunch. When
away at school, choosing the granola off the shelf
brings me back to days spent in the kitchen, side-
by-side with my dad, dogs at our feet, and Crosby,
Stills & Nash on the stereo. With every handful and
every bite, I think about the rewarding labors of our
day that bring us together for a family communion
even when we’re apart. For as far as we travel from
the kitchen, there will always be a jar of granola.
15
Brandy & Brown Sugar Granola

16
Note: Amounts do not have to be precise and you can
add or subtract depending on what you can find.

8-9 cups oats

3-6 cups wheat germ
5 cups of chopped or halved cashews
1 cup sesame seeds (or seed of your choice)
5 cups pecans, halved
3-4 cups whole or shaved almonds
5 cups shelled sunflower seeds
2-3 cups pepitas
2 cups oat flour
1-2 cups sunflower meal (or substitute with 1 cup
of whole wheat flour)
1 pound of brown sugar
2 tablespoons of salt
1 to 2 pounds of dried cherries or cranberries
4 cups shaved (not flaked) coconut

1 cup apple juice

1 cup canola oil
1 ½ -2 cups honey
¼ cup of brandy

Preheat oven to 200 degrees F. Lightly toast the

coconut on a baking sheet until just starting to
turn light brown. Set aside for later. Increase
oven temperature to 300.
In a large bowl, combine dry ingredients.
In another smaller bowl, mix together wet
ingredients. Pour the wet ingredients over the oat
mixture, combine until ingredients stick together.

Spread on baking sheets and roast for about 30

minutes, rotate pans once during baking. Sprinkle
the coconut on top. With baking sheet in middle
of oven, use the broiling function for no more
that 2 to 3 minutes. Watch closely so the granola
don’t burn.

Let cool and divide into jars.

17
Culinary Class is in
Session: The Winter
Vegetable Pizza
story and photos By Daniella Byck

18
 It’s almost the time of year when
the most haunting ghost of all make its
biannual visit to campus. No, it is not
Halloween: welcome to Finals Week.
More chilling than Lake Mendota’s glassy
layer of ice, Finals Week is a time when
your favorite sweatpants make their grand
reveal for the third day in a row and
individually established rules of eating go
out the window. Green apple Hi-Chew
embody the old idiom “an apple a day
keeps the doctor away” and jumbo cups of
black coffee suffice as a meal. Maybe it’s
the pending stress or the strange hours,
but for me, Finals Week means greasy
eats and lots of them to console the soul
of an overworked student. ‘Tis the season
for comfort food—even if it leaves the
brain slogging slower than ever, repeatedly
reading the same paragraph.
But as I enter my final year of
college, I’ve come to encounter a level of
wisdom: you can, in fact, have it all. That’s
right! Gather around, naive freshmen,
and learn the lessons of this jaded college
senior. Feel-good-in-the-moment food can
also be a long term A+. We’ll take on pizza,
the ultimate collegiate comfort meal, and
transform the usual delivery slice into a
special study break snack. Welcome to the
winter vegetable pizza. It all begins with
an easy, store-bought base. You might not
have time to learn the secret methods of
Naples, Italy, but you could take a moment
to trot down to your local grocery store
and pick up pre-made dough. Plenty of
pizza restaurants and markets offer balls
of dough for purchase. But our favorite is
the Pillsbury Refrigerated Pizza Crust—
simply pop, unroll and bake.
Respecting the seasons and their
offerings is the best way to bring strong
out flavors in their most prime state. Like
any project worth undertaking, you’ll be
better off if you start with a little research.
In this case, Wikipedia is considered
an appropriate source and no citation is
necessary. Check out what vegetables are
in season—right now, that includes hearty
leaves like kale, cruciferous brussel sprouts
and antioxidant rich sweet potatoes. All
the good things you should be putting
into your body if you are about to lock
yourself in a Memorial Library cage for
hours on end. Select a sauce of choice as
the bottom of layer. Or, if you’re feeling
especially minimalistic, skip the sauce
and lightly brush your base with a glaze
of olive oil. When it comes to building
a winter vegetable pizza, there are no
rules or rubrics. Toss off that overtly
analytical hat: you’re the captain now.
Take whatever combination of winter
vegetables you like and place them on the
dough. If you’re looking for Instagram
extra credit, thinly slice or mandolin the
more rotund vegetables to create a layered,
crop circle esque design.
Now that you’ve harvested some
good karma with those brain-powering
veggies, it’s time to reward yourself for all
your hard work. Even just making the walk
to the library is considered a win when the
stingy wind makes all of Madison a wind
tunnel. Take the cheese of your choice
and add indulgently. Shredding an entire
block of cheese is the magical stress relief
of turophiles everywhere. Make note to
look up turophile later and integrate into
an essay for bonus points. At this point,
you can throw your pizza into the oven
and use the fifteen or so minutes before
it emerges to practice a little self care.
Take a hot shower, put on a face mask or
just sit and watch an old episode of “The
Office.” Anything that doesn’t involve
the obscenely expensive textbook written
by your professor. Once the timer beeps,
take a moment to appreciate what you’ve
created: a vibrant, vegetable-rich dish that
satisfies your craving for comfort and your
need for nutrition. And if you sneak a slice
or two into a study room? You will have
shown Finals Week who is boss.
19
 Brussel Sprout & Caramelized Onion Pizza
Recipe by Ariela Rivkin

Ingredients
Prepared pizza
dough
2 cups brussel
sprouts
1 red onion
1/2 tsp red pepper
flakes
1 tsp salt
1 clove fresh
garlic
3 tbsp olive oil
2 cups shredded
parmesan cheese

Directions
Preheat oven to 415 F. Roughly
chop the garlic, slice red onion into
thin slices, and cut brussel sprouts in
quarters.
In a pan over medium high heat,
add one tablespoon of olive oil and half
the chopped garlic. When the garlic is
lightly browned, add red onions and
caramelize for five minutes. Mix in
the brussel sprouts, and add red pepper
flakes. Cook for another five minutes
before removing from heat.
Roll out dough onto prepared
baking sheet. Combine remaining garlic,
olive oil and salt. Spread mixture onto
pizza dough. Sprinkle half the parmesan
cheese onto dough. Spoon on the brussel
sprout and onion mixture, and top with
the remaining parmesan cheese.
Bake for 15 minutes or until the
crust begins to brown.

20
Beet Pesto & Goat Cheese Pizza
Recipe by Molly Galinson
Ingredients
Prepared pizza dough
1 sweet potato
½ cup olive oil
1 clove of garlic, minced
3 sprigs of fresh rosemary
1 lemon, juiced and zested
7-10 tbsp ricotta cheese
1 tsp salt
1 tbsp honey
1 cup arugula
Parmesan to taste
Directions
Preheat oven to 475 F.
Cut sweet potato into
thin medallions using a
mandolin or thin manual
cuts. In a medium sized
bowl, combine half of the
olive oil, garlic, rosemary
and lemon zest. Add sweet
potato medallions to the
mixture and let marinade
for 10-20 minutes.
Recipe by Hannah Teller
To assemble the pizza:
Roll out dough on a
prepared baking sheet.
Layer the sweet potatoes
in a circular pattern. Pour
remaining marinade over
the pizza.
Place the pizza on the
lowest rack for four
minutes. Rotate pizza
and move to middle rack
for ten minutes. Add 7-10
dollops of ricotta cheese
to the pizza.
Rotate pizza a final time
on the highest oven
rack for three minutes.
Remove pizza and allow
to cool for 5-10 minutes.
In a small bowl, combine
olive oil, lemon juice,
salt and honey. Add the
arugula to the center of
the pizza and top with
dressing, toasted pine
nuts and parmesan.
Ingredients Directions
Prepared pizza dough Preheat oven to 350 F.
1 ½ cups beet pesto (see
below) To make beet pesto:
1 cup goat cheese Wrap beets in tin foil
1 cup kale and roast for 45 minutes.
2 tbsp olive oil When to cool, peel and
chop. Blend beets with
Beet Pesto the parmesan cheese,
½ cup pine nuts garlic, olive oil, salt,
½ cup shredded pepper and a squeeze
parmesan cheese of lemon juice. For
3 cloves garlic smoother pesto, drizzle
½ cup olive oil in more olive oil and
Fresh lemon juice blend more.
To assemble the pizza:
Roll out dough on a
prepared baking sheet.
Spread pesto onto
dough. Distribute goat
cheese over pizza base.
In a large bowl, use
your hands to massage
kale with olive oil, salt
and pepper. Layer over
pesto and cheese.
Bake at 325 F for 20
minutes, until bottom
and crust are browned.
21
The best dough for your dough
By Mary Quinlan
photo by daniella byck

There is, without a doubt, no better feeling than biting into a warm, cheesy, greasy and oh-so-
satisfying slice of heaven. It could be as simple as a quick craving quencher in between exams
or a full on carb-up before a night out. Whatever the case, here in Madison you have options
to get that authentic, wood-fired pizza without having to book the first flight out to Rome.
Here we laid out some of the best places to splurge and save on the classic wood-fired pizza.

Lucille
$15-30 per person

Located at a sharp corner off of Capitol Square,

Lucille resides in the trendy First Settlement
District of downtown. All of the Yelp reviews could
not have prepared me enough for the feeling that hit
me walking into the tri-level venue. The ambiance
itself made me want to take a moment to actually
soak it all in as opposed to updating my location on
Snapchat. The compilation of conversations and
laughter made for overwhelming resonances that
bounced off of the walls for one cohesive sound – it
was as if I could hear everything and nothing all at
the same time.
My party and I walked up the center staircase to
the wraparound mezzanine where we settled into
a comfortable booth. Our empty stomachs were
left growling even more with our first glance at
the menu. With a long list of snacks and sharables,
Lucille proved itself to be the perfect get-together
space. After much debate and consideration, we
settled to start with the Steel Pan Nachos partnered
with the Italian Pantry Salad, both of which are
easy to share and make for great conversations.
The nachos were a tall mountain of deliciousness,
with the oozing mozzarella and house-made queso
mixing itself with pork shoulder and all the other
nachos essentials: pico de gallo, sour cream, pickled
onions and jalapeños. Beware: nachos sizes are
bigger than they appear. When deciding between
two serving sizes, it helps to know that the smaller
size would satisfy a party of 3-5. What truly stood
out to me about our starters was the salad. I took one
bite and I was sold. The white-wine basil dressing
perfectly coated Wisconsin’s own Vitruvian Farm’s
organic greens paired with the crunch of carrots and
piquillo pepper. The sudden bursts of flavor of the
romaine baby mozzarella, Castelvetrano olives and
artichoke hearts actually made me question if I was
in Rome.
When it came time to the main event, we opted
for the 14-inch round wood-fired pizzas. Lucille is
also known for their steel pan pizzas. Out of all the
options, the final decision came down to the classic
Tomato Pie and a Build-Your-Own. The Tomato
Pie was simple while still feeling luxurious with the
baby arugula and roasted market tomatoes. The chili
flakes hidden on top were so intense that a pause
was needed before taking the next bite. For our
second pizza, we chose to add roasted Wisconsin
mushrooms and caramelized onions to the house-
milled tomato sauce and fresh mozzarella to make
for the ultimate pie. The melted cheese alone made
me thankful to grow up in a place that appreciates
such a delicacy. What really stood out to me,
however, was the crust at the end. I found myself
eating each slice faster knowing what I had coming
in the end. That night we left Lucille with our
stomachs full and our hearts set on making our way
back for the next “treat yourself” day.

22

Strada Italian Street Food
$6-8 per person
Amongst all of the meetings and exams, there are
always those certain moments where you just want a good
pizza. Not just your run-of-the-mill, by the slice kind of pizza,
but an actual “fill you up so you can make it through my next
class” kind. At the same time, a decent, on-the-go meal should
not cost above eight dollars. So where do I go to find that
middle ground? Look no further than Memorial Union’s own
Strada Italian Street Food, which features Neapolitan style
pizzas at a price you cannot argue with. I was recently guilty
of having that good pizza craving. On my way from one side
of Bascom to the other, I decided to take the plunge and try out
Strada. As one of Memorial Union’s newest additions from its
recent renovation, Strada welcomes customers with a crisp and
modern look that add to the historic recipes. Equipped with
Wi-Fi and spaces to study, I had high hopes for this pizza as
the perfect excuse to make this place my new study spot.
After ordering their signature Margherita, I had the
opportunity to take a step back and witness the method to
their madness. The sauces, cheeses
and toppings were all laid out for the
world to see. A couple pizzas were
lined up ahead of mine, buying me
even more time to observe. First
it was the dough, spread out and
ready for the ingredients to follow.
The classic red sauce was next, with
their fresh mozzarella and Roma
tomatoes strategically placed around
the pie. With a quick sprinkle of
basil and parmesan, my mid-day
treat was ready to take on the hearth-
fired oven. To think all I had to do
was swipe my Wiscard—always
utilize the student discounts when
possible—and wait five minutes in
order to get that Italian feel right
on campus confirmed my excellent
decision to attend this university. I
saw my pizza being taken out of the
oven and knew it was my time to
indulge.
I found a nice, quiet table
secluded from the hustle and bustle
of the pizza-making, got my study
materials out, opened my pizza box
and quite possibly felt my mouth
start to water. Not able to wait a
second longer, I picked out the first
piece I saw, took one bite, and was
actually surprised by how a pizza so
inexpensive and accessible could be
so good. In some areas, one has to
search all over just to find this kind of
pizza at an even higher price.
Strada’s pizza is not only
affordable for students, but it is also
quality. By observing the process,
I could see what ingredients were
being put into my order. Better yet,
the serving sizes are so large that I
could eat some now and save some
for later. Which is exactly what I
did, leading me to not have to worry
about tomorrow’s dinner (or lunch, or
even breakfast). With its satisfactory
food and the best bang for a college
student’s buck, Strada is your best bet
to satisfy that pizza craving.
23
Young &

24
Hungry

25
Young
and
Farming
story and pictures By Daniella Byck

The balmy breeze moves through

uncurling leaves basking in the powerful
afternoon sun. Framed by the curving reeds
of emerald green, 20 year old Garden Director
Samson Srok is tending to a rectangle of rich,
dark soil. Planted right outside of the growing
metropolis and cultivated by the hands of those
still learning, F.H. King Students for Sustainable
Agriculture’s Eagle Heights Garden is growing
roots outside of the soil.
“I took a gap year and I lived in rural
Ecuador, and I just had the experience of living
with subsistent farmers,” Srok says. “And
definitely in the little community that I was in,
the ability to grow your own food was like a
sense of liberation.”
Upon returning to Wisconsin, Srok
rediscovered that connection to the land as one
of the Garden Directors for F.H. King. The
organization’s focus on sustainable agriculture
means using farming techniques with respect
to an assemblage of the land, human quality of
life and economic systems. F.H. King connects
to the land physically—working with the crops
in their gardens—and cognitively. Education
programs include workshops on topics ranging
from seed preservation to companion and
interplanting.
The organization is named after
Franklin Hiram King, an early 20th century
agricultural physics professor at UW-Madison.
The UW-Madison Department of Soil Science
refers to King as a “pioneer scientist” famous
for his groundbreaking work in the field. The

26
students in his namesake organization are also pioneers
in their own right: according to the US Department of
Agriculture’s 2012 Census of Agriculture, the average age
of the U.S. farmer is 58.3 years old. The students farming
in F.H. King are at least half that age and bringing a fresh
voice to centuries of tradition.
“The importance of the local farmer, especially to
Wisconsin, is so important to our history and this land and
just the future of what agriculture could look like,” Srok
says.
For those seeking to understand more about that
future, one only has to hop on the route 80 bus and watch
as familiar campus buildings fall away and utopia emerges.
The Eagle Heights Community Garden is a sprawling set of
plots farmed by the University of Wisconsin-Madison and
local community members. F.H. King has one of the largest
plots in the garden, second to the College of Agriculture and
Life Sciences.
“There’s something really emotional that feels really
awesome about that connection to the earth,” Srok smiles.
“There’s this weird sense of childlike joy and wonderment
when you see things growing. And it definitely changes
how I think about food and what I’m putting in my body.”
Thought is at the center of what F.H. King does.
In the midst of student life, the Eagle Heights garden
is as idyllic as a modern day Garden of Eden. But in this
paradise, the tree of knowledge has been devoured. In-depth
understanding of the land and it’s needs is a central step
in the sustainable farming process. Recently, F.H. King has
partnered with a soil science student. The student uses the
fields for research and gives the farmers an idea of what
their soil needs.
“I like this space being a place where students can
connect and experiment with these different aspects of
sustainability and agriculture so that at the end of the day
we all get something out of that and the farm becomes
better,” Srok says.
A better farm means better food. Because sustainable
farming focuses on a diverse set of perspectives, conscious
consumption also plays a key role in F.H. King’s activity.
Once a week, the students bring their yield to East Campus
Mall for Harvest Handouts, making sustainable produce
more accessible to their peers.
Srok emanates a sense of hopefulness for the future.
Perhaps that hopefulness comes with confidence in the
partnership between human and land: a mutual promise
to nurture and to nourish. As a young farmer with a
sustainable framework, Srok carries the seeds of the future.
If the Eagle Heights garden is any indication, the harvest
will be plentiful.

27
 Sustainable Vegetable Scrap Stock
Srok recommends using your vegetable scraps to make homemade stock or broth. To your
vegetable scraps, add herbs and water for the perfect winter warming bowl.

Peels Ends Skins Wilted Herbs

Carrot Celery Onion Chard Dill

Sweet Potato Green Onion Shallot Spinach Parsley

Potato Leeks Rosemary

Thyme

*Kale, broccoli, cauliflower and brussels sprouts should be avoided or used in small amounts,
too much of these vegetables will lend a bitter flavor to your broth.
Fill a large pot with 5-6 cups of water. Add vegetables and herbs. Bring the pot to boil,
reduce heat and cover. Allow to simmer for an hour, until fragrant. Salt and pepper to taste,
or add other warming spices. Take off heat, strain and store.

28
29
Young and CREATING
Jacob Wolf
On a mission to find some of Madison’s young chefs
who were eager to make their mark on the city, I
found three (of many!) chefs ready for the challenge.
I sat down with Jacob Wolf, a 26-year-old UW
Madison graduate, to talk about his restaurant career
here in Madison.
Wolf has a “centralized position” between the
three branches of the Underground Food Collective.
He had been the co and sous chef at Forequarter
30
Story aNd photos By Elizabeth Geboy
restaurant. Now, with a few other passionate bakers,
he bakes all the breads and pastries for the Forequarter
restaurant and Underground’s catering business.
They also do much of the canning and fermenting of
foods for Underground’s butchershop.
Wolf graduated from UW-Madison with
degrees in geology and environmental studies and had
also been a part of Slow Food UW. Jonny Hunter,
proprietor of Underground Food Collective, learned
about Wolf’s talents through Slow Food’s Cafe and
a dinner with Vice President of
Slow Food International Alice
Waters. Hunter asked Wolf to do
a working internship or a stage at
Forequarter.
“I did that [the stage]
during finals week… [I told them]
I can stay until four, but then I
have an an exam review at 4:45 I
have to get to!” Wolf declared.
He got the job at the
restaurant days after. Wolf
commented on the bits flour and
dough stuck to his arms, result of
having made bread dough before
the interview. I asked him if he
had a go-to food when studying at
the university, before his cooking
career took off.
“I was really into risotto…
no recipe necessary! [I’d make]
risotto if I had time, or chili and
chicken noodle soup to have
around for the week,” Wolf said.
Being a current student and
a graduate, we agreed that eating
is often ‘on the go’ and it can be
difficult to spend a lot of time
cooking. When I asked about how
Madison has fostered his love for
cooking and helped him develop as
a chef, he immediately highlights
the accessibility of the farmers
markets and the farms. He loves
the ease of driving “15 minutes out
of the city, to be in the countryside
and at a farm.” Wolf compares it
to Chicago, where a multi-hour
trip is necessary to escape
the the concrete and houses.
“[Madison is lucky to
have] proximity to farmers and
food, and having so many different
markets in the summer, and they
go year round,” Wolf said. At
Forequarter, Wolf and the kitchen
crew were willingly “seasonally
restricted.”
“We made it a mission
to have vegetables only from
Wisconsin, year round. We change
menu as things come in and out of
season,” Wolf said. “How long are
we going to have broccoli? We can
have it for two weeks constantly,
then it can be a special as we get
it here and there, then we have to
replace it.”
The seven tables at
Forequarter allow them to
be specific to the seasons and
flexible with what is available
at the market. He describes his
experience at the food collective
as more of a “do-it-yourself” path
than a directed mentorship, and
with this he’s been able to
start programs and pursue his
passions for cooking. Wolf finds
that even beyond the restaurant
and cooking, the most important
thing is being precise.
“Attention to detail. Do
that with anything you do. How
things are organized and how
things are put away. Details make
a big difference,” he said. “It’s the
difference be being mediocre at
something, and good it, and then
being better...That’s advice I’ve
reached mutually in discussion
with people.”
Outside of work, his
cooking is influenced with
Southeast Asian flavors, but still
using local vegetables. Summer
grilling is a must, making grilled
steak salads with market produce.
He says a potato and leek frittata
is also a go-to for dinner at home.
“Curry, or fried rice,
sometimes bún…” Wolf was
thinking about dinner. “I think
I’m going to make curry tonight.”
He shared a few of his
favorite cookbooks, and showed
me the diverse collection of books
lined up in Underground’s kitchen
where he works.
“On Food and Cooking by
Harold McGee, Tartine Bread,
and The Art of Fermentation [by
Sandor Ellix Katz]. The last two
are textbook-y, they’re pretty
dense. It’s really learning the
science based side of it,” Wolf
said.
He also mentioned a book
titled The Food Lab by Kenji
Lopez, which happens to also be
one of my favorite cookbooks. It,
too, is a more scientific approach
to cooking.
In the near future, Wolf
and his friends Tim, Michael
and Megan are teaming up with a
woman who lives on a farm
31
outside of Madison. She’s invited them to live, cook
and manage the land on her farm and he seemed
excited about the pursuing the idea.
Wolf has been “wanting to grow the
vegetables for so long ... waiting for an opportunity
to be able to grow produce, where it makes sense.
[I want to] Learn how to grow things, grow good
things, vegetables. [I want it to] come full circle; cook
seasonally, knowing how to grow food, knowing how
to cook food, learning how to ferment it, process it,
preserve it. And in time, keep baking bread!”
After three years of experience as a line cook,
making pastries and baking bread, he’s now learning
the methods of growing vegetables, how to serve and
be front of the house. He wants to “be well-rounded
in understanding the dining experience,” and use
this collected knowledge to eventually open his own
restaurant. I asked if he wanted to stay in Madison,
or move away to a different city to continue cooking.
“I’ll be an hour outside of it! [Madison is] a
place I will always come back.”

jon Pieters

I interviewed 24-year-old Jon Pieters at
Harvest, a farm to table restaurant where he is
the current head chef. Before he graduated from
Madison Area Technical College’s cooking program
in December 2014, Pieters had started with the audio
engineering program at UW-Madison. He quickly
realized the engineering degree wasn’t what he
wanted—he’d rather follow his passion for cooking.
“Every job I had ever had was in the kitchen,
so I decided to pursue it. It snowballed after that!”
Pieters said.
Having recently moved from working at
Salvatore’s Pizza, I asked about the switch and his
cooking passions. At Salvatore’s Pizza, Pieters
learned how to “run a restaurant, to do the operations.
It was really creative there, with opportunities to do
small plates… it’s not your typical pizza joint.”
He had worked in fine dining before, and
wanted to return to the refined cuisine. Harvest
offered him the ability to create whole dishes and
menus. He thinks that the heavy workload and busy
schedule at Harvest is a good position for him to be
in. Pieters has been at Harvest for about four months
and he sees himself as a chef there for the foreseeable
future.
“I think throughout your career you’re always
trying to get to the next level, and I think I’m at that
next level now. I just need to get comfortable, keep
doing my thing” Pieters said.
I asked about his decision to stay and cook in
Madison after graduating from MATC.
“There’s the market for it—there’s so many
restaurants and an educated consumer here [in
Madison],” Pieters acknowledges. “The number of
restaurants also makes is difficult to gather staff, and
find people who are willing to put in the hours and do
the hard work. But it’s a foodie town for sure.”
Running a restaurant takes a lot of time and
effort, and for Pieters it’s nice to step away from all
the action. So while he might not do a lot of cooking
at home, he definitely still enjoys cooking outdoors,
grilling or barbecue for big events.
Every Saturday, Pieters and his sous chef go to
the farmers’ market. Pieters also has a small network
of farmers who he works with to have fresh produce
delivered to Harvest. They double up with going to the

32
Wednesday farmers market. We agree that it’s good
to get to know your farmers and you meet great people
through market interactions. Pieters may not have a
favorite chef, but he has a lot of Thomas Keller books.
“[Keller] is the name off the top of my head.
Bouchon and the French Laundry are great references
that I use. The Alinea cookbook is pretty spectacular
cookbook!” Pieters said. “You just have to [look for]
components and good ideas, and try to incorporate
them in the menu.”
Alinea is a restaurant in Chicago, run by Grant
Achatz, and is focused on molecular gastronomy
cooking techniques. Thinking about the chefs who
have restaurants and cookbooks under their name, I
asked if he sees himself opening his own restaurant.
“I would like to! I’m trying to figure
out what is the end game, [but] it’d be nice to be your
own boss,” Pieters laughed.
He continued talking about the possibility
of owning his own restaurant, and though he’s not
100 percent sure, he will continue to pursue what
makes him happy. Pieters has been in Madison for
seven years, and I asked if he plans on staying here or
moving elsewhere.
“Short term, yeah [I’ll stay], eventually I’d
like to move somewhere bigger. I feel like Madison is
a good place to come back to”
For Pieters, it will be important to have time
away, to come back to Madison having learned from
others and advanced his skills. He said he doesn’t yet
have a favorite dish as Harvest, yet. I asked about
menu changes, and in what direction he was taking
Harvest.
“From the last chef and his preferences and
his experiences [the menu is] evolving... into my
preferences. I like working with fish, and something
we’re working on is getting some locally sourced
fish, fish from Wisconsin,” Pieters said. In the
spring, Harvest is looking to get whitefish from Lake
Superior
“We’re landlocked… as much as we want to
preach locality, but we can’t really do it local. So
you look at doing it sustainably. We go through
‘Sea to Table’, it’s what their repertoire is,” Pieters
ruminates. He values that “the salmon is wild caught,
halibut is wild caught… it’s nice to be able to work
with somebody who shares that vision.”
The key to Pieter’s success?
“Maintain [your] standards. Putting out the
best quality product, at all times.”
33
Jamie Hoang
Sujeo is a Pan-American restaurant with a
late-night noodle bar, where I interviewed 27-year-old
Jamie Hoang. The delicious smells of soup and their
noodle dishes wafted around the room. She has been
the chef as Sujeo since last May, but she has worked
a number of restaurants around Madison, exploring
cuisines and options.
Hoang started her career at L’Etoile, the high
end French restaurant on Madison’s capitol square.
She then worked at Forequarter for a number of years,
before becoming the sous chef for Estrellon when it
opened in 2015. After eight months as the sous chef at
Estrellon, Hoang moved to Sujeo. Her cooking skills
allowed her to flexibly move between restaurants,
especially with the interconnected nature of L’Etoile,
Graze, Estrellon and Sujeo: they’re all owned by
Madison chef Tory Miller.
Hoang attended culinary school at MATC.
Part of her schooling was taught by Joe Gaglio, who
also owns Gotham Bagels. She is well connected in the
Madison food scene, having studied under many chefs
and working at fantastic restaurants.
“I always liked making fresh pasta. I remember
making ramp gnocchi, a huge batch of it,” Hoang said
of her time at MATC.
Her pasta-making knowledge paid off at
L’Etoile, where they often made fresh pappardelle.
When making pasta at home, she likes to keep sauces
simple: butter, salt and pepper. Listening to the the list
of restaurants she’s worked at, I asked about how this
network has helped her become a better chef.
“I definitely see myself staying [at Sujeo] for a
little while, I love it here. All four restaurants, it’s like
one big family. And I love working for Chef Tory, he
was like my first mentor.” Hoang said. “He teaches us
all so much… I don’t know if I’ll work for anyone else
in Madison.”
She described how “it’s a pretty small
community in Madison, [and] it’s nice to get to know
all the chefs. I’ve [had the opportunity] to work with
a lot of the major chefs in town.”

The people are wonderful, but the severe

Wisconsin winter can be a challenge. Hoang and
the chefs at Sujeo are good at adapting to the lack
of summer produce in the cold months, learning to
maximize and plan in advance.
“Working with Tory has really shaped me to

34
be thinking ahead of time. In the summer, we’ll
freeze fruit for ice cream for the winter. I have
blueberries from April, and we made blueberry ice
cream last month,” she said.
Sujeo has ever changing soft-serve style ice
cream. Ice creams range from seasonal ingredients
and others are funky flavors like ube (purple sweet
potato) and Thai Iced tea (I highly recommend
when you need a late night snack!). Hoang says
she has some ube frozen right now, ready for the
next time they decide to make the sweet purple ice
cream.
“That’s one of the things about staying here
in Madison, you have to learn what you have to do,
in order to cook really good food in the winter,”
Hoang said, thinking towards the future months of
cold weather.
In regards to her home cooking, Hoang
enjoys creating hotpots.
“It’s one of my favorite things to make
with my friends. It’s not necessarily cooking, but
[it’s about] making a really good broth. I’ll cut up
all the vegetables and add it all to the broth,” she
shared with me.
Development of a good broth is essential,
and the basis of many great dishes. The stocks are
Hoang’s favorite thing to make at work, too.
“I really like making the pho broth, pho is
one of my favorite foods,” she laughs.
Hoang’s soup broth is made with charred
ginger and onions, galangal (a flavorful rhizome,
like ginger) and many other spices like star anise,
cardamom, cinnamon and whole peppercorns. The
beef bones they use when making the stock give it
body and depth of flavor. Hoang finds it rewarding
to make a stock, knowing it requires a day or two to
develop its true flavors. It’s a process that requires
patience.
Although there’s no singular cookbook
Hoang goes to, her roommate has many cookbooks
she can page through and gather ideas from.
“I have a lot of books that I like to
look through and read, but some are kind of
extravagant!” Hoang said. “We reference the
Koreatown cookbook a lot, its really awesome for
[Sujeo].”
The Sujeo team even did a dinner with the
authors of the Koreatown book, Deuki Hong and
Matt Rodbard. She said Sujeo also has the Fat Rice
cookbook, from a restaurant by the same name
in Chicago. I asked Hoang if she wanted to keep
working at restaurants, or start her own.
“If I do something [else], it’ll probably be
on my own. I want to be very chill. Little takes on
Asian-American food, like take-out style chinese
food,” Hoang said. She also had some advice to
share.
“Don’t always take yourself so seriously,
have fun while you’re cooking. Sometimes you’re
so busy and serious about everything. [Chefs] don’t
necessarily do it for money or things like that, we
do it because we love it.”
35
Rapid Fire Questions
Go-to breakfast? If you were a vegetable:

Hoang: Pho—I love it! Hoang: Baby bok choy!

Pieters: Corn beef and hash, eggs over easy, with Pieters: Fennel
runny yolk. Wolf: Wheat, not a vegetable.
Wolf: Apple with a cube of cheese

Fridge staples:

Hoang: Sparkling water!

Pieters: Butter, cream, Dijon. Maybe Dijon more
than everything…!
Wolf: Potatoes, eggs, butter.

Food trend you can’t stand?

Hoang: Avocado toast. I’m allergic to avocados,

too.
Pieters: It’s hard to say…. Improper use of words,
when someone doesn’t understanding what terms
mean. Like someone going on a gluten-free diet but
not understanding why they’re not eating gluten...
Wolf: Koji.

Kitchen music choice?

Hoang: Genre? Hip-hop

Pieters: I have a broad taste in music, whatever the
mood is in the kitchen
Wolf: Podcast, if I’m by myself! Depends on who’s
there.

Nutella or speculoos?

Hoang: Speculoos
Pieters: I’m a Nutella guy
Wolf: Neither? What’s speculoos?

36
Butter or olive oil? Early bird or night owl?

Hoang: Butter Hoang: Night owl

Pieters: Depends on the application! Pieters: Night owl
Wolf: Butter Wolf: Kinda both. (He laughs) Early bird.

Cake, creme brulee, or pie? Chocolate with mint or raspberry?

Hoang: Creme brulee! Hoang: Raspberry

Pieters: Pie! Pieters: Raspberry
Wolf: Pie. Or cake. Pie first. Wolf: Depends, where it’s from or who made it.
Probably mint. Fresh mint.

37
37
 Pieters’ Romesco

Pieters shared with me his recipe for

romesco, a red pepper and nut based
sauce that originates in northeastern
Spain. It’s great on roasted or grilled
chicken, fish or vegetables.

500 grams roasted red pepper

100 grams toasted almonds
10 grams smoked paprika
30 grams honey
100 grams canola oil

Purée the peppers, almonds, paprika,

honey and salt in food processor.
When mixture is smooth, drizzle in
canola oil until fully incorporated.

To roast red peppers: Over open
flame or under a broiler, char the
skin on whole bell peppers. Place in a
paper bag, fold to close, and wait until
cool. Take the peppers out of the bag,
and gently rub off the charred skin.
Remove seeds and stem, and save
flesh for use in romesco sauce.

To toast almonds: Place the almonds
in a dry pan over medium heat until
they smell nuttier and roasted, about
10 minutes. Stir often.

38
Chef Favorite’s
Rosa’s Biscuits

One of Jacob Wolf’s favorite recipes is for

Rosa’s Biscuits, out of Brooks Headley’s
book Fancy Desserts. They’re described
as being light and airy, a savory-sweet
buttery biscuit. In the book, Rosa says
“serving them hot is all that matters.”

Yield: 12 biscuits
2 ½ cups (315 grams) all-purpose flour
2 ½ teaspoons (11 grams) baking powder
1 ½ teaspoons (6 grams) salt, plus more
for sprinkling
¾ cup (150 grams) sugar
1 cup (2 sticks, 226 grams) unsalted butter,
cold and cubed
¾ cup (183 grams) buttermilk
Melted butter for brushing

Preheat the oven to 350° F.

Whisk together the flour, baking

powder, salt and sugar. Add the butter,
and using a fork or your hands, work it
into the flour until it resembles coarse
meal. Some larger pieces of butter should
remain. Pour in buttermilk, and mix just
until the batter comes together, do not
over mix.

Divide the dough into twelve roughly 1
inch balls. Place on a baking sheet lined
with parchment. Bake until golden, 10 to
12 minutes.

Brush with melted butter immediately
and sprinkle with salt.

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 Last CoursE
story and photos By Daniella Byck

This is an ode to grocery store sushi. Trips to the grocery store with my mother always
meant strolling by the sushi counter and reaching into the glowing shelves to pull out
boxes of rice wrapped rolls. The ritual began with a simple cucumber roll and evolved
into ever more colorful combinations as I matured. Carefully placing the boxes in
the cart beside the eggs cart meant the promise of a reward after the work of grocery
shopping for a hungry family of five. Once the bags had been unloaded from the trunk,
we would settle into our vibrant tangerine kitchen and pop open the clear lids. Grocery
store sushi is the tangy scent of pickled ginger, the rolling hills of green wasabi and the
petite packets of soy sauce all cuddled behind a wall of faux plastic grass. Grocery store
sushi is the perfect pick me up in the middle of a mundane day of errands, the moment
when mother and daughter break chopsticks and unwind. And so even today, far from
home, a trip to the grocery store always begins with that special visit to the sushi counter.

40
Check out more of the dish at

thedishwisconsin.com

And on instragram @thedishwisconsin