I try to keep everything very simple, not overly complicated.
I grew up near this neighborhood, and I got my cooking career here, moved around to New York, DC, LA, Arizona, and then came back here. I was born in Japan, and then I moved to Madison when I was about nine. My name is Itaru Nagano, and we're at Fairchild Restaurant. I'm so excited to see what Chef Andy and Chef Itaru put together that features the local farming community. Luke: Today's travels take us to Madison, a rising restaurant, one with two chefs at the helm.Ĭhef Itaru and Chef Andy have created this beautiful arrangement.įairchild, located on Monroe Street in Madison, is the home where they share each plate, each idea, and the dining experience that's kind of catching the state by storm. We are a gathering of the waters, and together, we shape a new identity to carry us into the future. We are a merging of cultures and ideas shaped by this land. Luke Zahm: We are a collection of the finest farmers, food producers, and chefs on the planet. Additional support from the following underwriters: Also with the support of Friends of PBS Wisconsin. The Conscious Carnivore, know your farmer, love your butcher. With additional support coming from The Conscious Carnivore.įrom local animal sourcing to onsite high-quality butchering and packaging, the Conscious Carnivore can ensure organically raised, grass-fed, and healthy meats through its small group of local farmers. To build your adventure, visit DNR.WI.GOV.
Wisconsin's great outdoors has something for everyone.Ĭome for the adventure stay for the memories. Just a short drive from Madison, come visit "Swiss"consin and see where your beer is made. Learn more at - Employee-owned New Glarus Brewing Company has been brewing and bottling beer for their friends only in Wisconsin since 1993. There's a lot to look forward to in Wisconsin! At Organic Valley, we're on a mission to save small family farms. I'm going out to pasture with the cows this morning. Announcer: Wisconsin Foodie would like to thank the following underwriters: - The dairy farmers of Wisconsin are proud to underwrite Wisconsin Foodie, and remind you that in Wisconsin, we dream in cheese. It's so well balanced to me that when we use it a lot of times, we just don't do anything to it 'cause it's just so good.īut the richness of this salmon, when seared with salt on the outside and that crispy crunch with the cool refreshing texture of the goat cheese, kind of all comes together in one beautiful bite. So we've got a variety of cheeses here today. They make, in our eyes, the best goat cheese in the state. So, one of the farms we work with all the time throughout the year is Dream Farm. There's not a lot of people I don't think that could work in, like, a two-chef team, like the capacity that we do.īut we've just always got along really well and seen eye-to-eye on most things. Just like a few different things, and then just focus on those flavors. I try to keep everything very simple with the local ingredients. Luke Zahm: This week on Wisconsin Foodie: - My name is Itaru Nagano, and we're at Fairchild's Restaurant.
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