The Corner Table: Top Chef Wisconsin The Capital Times
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Hear from guest judges, chefs and competitors on 'Top Chef Wisconsin.' A limited series from The Corner Table, a podcast about food and drink in Madison, Wisconsin, produced by The Capital Times.
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Episode 9: Restaurant Wars
Restaurant Wars is an iconic "Top Chef" challenge. Chefs must create a whole restaurant with a coherent concept, smooth service and good food in 24 hours, all on TV.
Everyone on the episode this week, including me, dined at Restaurant Wars during "Top Chef Wisconsin." Up top, we've got guest judges Itaru Nagano and Andrew Kroeger, the chefs and co-owners of Fairchild restaurant on Monroe Street. The pair won a James Beard Award for Best Chef Midwest in 2023.
Chelsea Mamerow, art director for Milwaukee Magazine, dined at Channel, the seafood-themed restaurant, and took note of the decor as well as the flavors. I dined at Dos by Deul, which attempted a Latin/Korean fusion concept.
Spoilers follow for Episode 8 of "Top Chef Wisconsin," the Restaurant Wars episode. -
Episode 8: Sausage races
This week on the podcast, we're talking ballpark food.
Loren B. Rue grew up loving baseball, and now has his dream job — executive chef at American Family Field, home of the Milwaukee Brewers. Rue manages everything from the concession stands to the on-site brewery, J. Leinenkugel's Barrel Yard, and a new market hall serving arepas, smoked brisket nachos, tortas and sushi.
Then I'm talking with Kyle Nabilcy, my friend and fellow food writer. Kyle writes restaurant reviews for Isthmus and freelances for Eater Chicago, and he's been posting video "Top Chef" recaps on TikTok (@kylenabilcy) and YouTube.
Spoilers ahead for Episode 7 (the flambe/sausage fest episode) of "Top Chef Wisconsin," and Last Chance Kitchen. -
Episode 7: What chaos means to me
Chef Paul Bartolotta, the Milwaukee restaurateur and two-time James Beard winner, was bemused by a recent challenge on "Top Chef Wisconsin."
"When I heard 'chaos cuisine' I was like, what the hell does that mean?" Bartolotta said on this week's podcast. Bartolotta spent years working to bring "Top Chef" to Wisconsin. Here, he shares judging perspective and reflects on how the show has evolved.
To open the episode, I (food editor Lindsay Christians) talk with Milwaukee-based food writer Nicole Haase, who has a degree in pastry and a background as an artisan baker. The dairy desserts Quickfire baffled her, namely how little dairy the chefs used in it.
Spoilers ahead for Episode 6 (the dairy desserts/ "chaos cuisine" episode) of "Top Chef," Season 21, with side notes about finding the "yum" and what was going on with Manny's soggy churro. -
Episode 6: The capital for a reason
No drone shot of Madison would be complete without a view of the Memorial Union Terrace and its iconic sunburst chairs.
That, in fact, is where "Top Chef" producers first got the idea for a challenge featuring historic Black chef and TV host Carson Gulley, whose cookbook inspired a saucy farmers market Quickfire on Episode 5 of "Top Chef Wisconsin."
This week on the podcast we're talking with a "Top Chef" fan from UW-Madison, Pete Buscaino, who was delighted to see a chef grab Stella's spicy cheese bread at the market. Then we have an extended interview with Tory Miller, chef/owner of L'Etoile and Graze, who takes us into the judges' conversations about Creole sauce, undercooked beef and that very tight budget for the supper club challenge.
Spoilers ahead for Episode 5 (the farmers' market/ Harvey House supper club episode) of "Top Chef" Season 21. With side chats about tartar sauce, why two-plate dishes are a bad choice and what happens when Tom Colicchio puts his foot down. -
Episode 5: Supper club style
This week on our "Top Chef Wisconsin" companion podcast, we have a full Madison episode!
First, host Lindsay Christians takes a deeper dive into the Taliesin challenge with food and arts writer Gwen Rice, who was also a docent for two seasons in Spring Green. Turns out Frank Lloyd Wright excelled under pressure, but was a terrible collaborator.
Then Harvey House owner Shaina Robbins Papach talks about what it was like to host "Top Chef" crews at her restaurant, as well as her experience at the judges' table during a Wisconsin supper club challenge.
Also this week: the story behind the design of Falling Water, the worst cheese to draw for a cheese challenge, and thoughts about Kristen Kish as the new host. -
Episode 4: Build a better dinner
The architecture of Frank Lloyd Wright inspired the challenges this week, on episode 4 of Top Chef Wisconsin. Host Lindsay Christians talks with Taliesin executive director Carrie Rodamaker, who hosted film crews at Frank Lloyd Wright's historic school in Spring Green.
Then chef Lauren Montelbano, the Madison caterer and meal kit maker behind The Vibrant Veg, shares what it was like to serve judge Gail Simmons with a team of friends at Taliesin. Did her hands shake? Did she get to try any of the food? With tangents about what's next at the Riverview Cafe, the challenges of pouring wine with your non-dominant hand, and the view from the Top Chef dishpit.
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Know The Madison Food Scene!
If you live in Dane County WI or have any interest at all in the Dane County metro area food/bar/restaurant scene regarding business, consumers, owner, trends, hot and new, closing, changing etc....all of that is covered in this podcast with the people in the know. Leaders, movers, shakers of the local food and bev culture come on each week and talk shop on the facts of what is happening, going to happen, may happen etc.... with the metro areas fast growing foodie destination city of Madison, WI. From the consumer to the James Beard Award winning chef, from popular mixologist to restaurant collective CEO, this podcast brings on every possible key person and lets them say it like it is. Stay informed, learn, listen, explore what Madison has to offer you fellow foodies and bloggers like me.
Great food podcast!
The only food podcast I listen to!