Yum Yum Fest 2014

Back of the House

Yum Yum Fest 2014

By Wendy Allen | Photos By Jim Klousia 0

Madison Area Chefs Network's inaugural Yum Yum Fest in Madison's new Central Park was a wonderful success, and we at Edible Madison were proud and excited to support this new food celebration that brought together chefs from across the city and as far away as Viroqua to show off their small-plate skills.  

The food ranged from sandwiches to salads to seafood and snow cones, and with more than 30 food and drink booths to choose from, it would take a complex strategy of sharing among friends to get a taste of everything. 

A PIG IN A FUR COAT: House made burrata with heirloom tomatoes, red onions, basil, balsamic and micro greens.

As we moved behind the scenes, we saw chefs and staff bustling about like this was their everyday kitchen. With just one dish to prepare per booth, they seemed calm and collected, though they worked as fast as they could to keep up with the demand. Every booth seemed to have a line, especially in the early hours. 

BRASSERIE V - Belgian beer sausage with duck fat over braised cabbage topped with seasoned egg

These photos show how creative our region's chefs can be. Even when working outdoors in small spaces, they maintain the attention to detail and care for ingredients that make us come back to their brick-and-mortar restaurants again and again. 

BANZO – Lamb merguez with heirloom tomato relish and smoked HarissaBASSETT ST. BRUNCH CLUB - Homemade chorizo, avocado, heirloom tomato sauce, Italian frying peppers and ricotta

BUNKY’S CAFÉ – Grilled watermelon and heirloom tomato with mint lemon dressing, takatuka and feta

CENTO - Bruschetta of ricotta, granola and cantaloupe

DRIFTLESS CAFÉ - Seared semolina gnocchi with braised St. Brigid’s Meadows/Underground Meats pork, arugula, WiscoPop! Cherry Bomb gastrique, pickled carrots and chiles

FOREQUARTER – Sweet corn ice cream sandwiches

FRESCO - Ricotta gnocchi, braised Jordandal Farms pork cheeks, Alsum Farms sweet corn and tomato medley, brown butter corn cream

GOTHAM BAGELS – Chicken confit, grilled shiitake mushrooms, surface-ripened cheese, petite lettuces and polenta crisps

HA LONG BAY - Pork banh mi

HERITAGE TAVERN - Roasted suckling pig porchetta, chile aioli, stone ground mustard, pickled red onion, fresh basil, soft bun and chicharon

L'ETOILE - Whole braised lamb

L’ETOILE – Braised lamb with sage strozzapreti pasta, sheep's milk cheese, Brussels sprouts, and delicata squash

LILIANA’S - Eplegaarden honey crisp apples, with MontChevre goat cheese, Garden to Be pea shoots, beluga lentils, Nueske’s bacon and calamansi vinaigrette

MERCHANT - Wine and WiscoPop! snow cone cocktails

MERCHANT - Grilled prawns from Sea to Table with cherry tomato and sweet corn gazpacho

MID TOWN PUB – Boneless chicken wing, Hidden Springs bleu cheese and carrot vidalia slaw on a pretzel bun

OSTERIA PAPAVERO - Insalata rifatta, cold beef salad with tomatoes, cucumbers, chile and mint

RED SUSHI - Wisconsin Lakes Roll of white fish tempura, avocado, micro greens and eel sauce

RED - Vanilla Cream Apple Torte with toasted almonds, cream, maple syrup and berry compote

RESTAURANT MURAMOTO – Tonkatsu ramen with Fox Valley Berkshire pork

SALVATORE’S TOMATO PIES - Local pork carnitas with habanero fruit salsa, roasted poblano peppers, roasted tomatillo and house-made queso fresco

SARDINE - Grilled garlic pork sausage, fresh sweet corn polenta, heirloom tomato, basil and torpedo onion salsa and petit nuage cheese

THE COOPERS TAVERN - Ceviche BLT with Equinox Community Farm produce and Fox Valley Farms pork belly

THREE COUNT BEVERAGE COMPANY - Lemon Zeppelin, a sparkling wine cocktail with Lillet Blanc (an aperitif), lemon oleo-saccharum (literally

UNDERGROUND FOOD COLLECTIVE - Chickpea panelle with cured and seared tuna, fennel salad and sweet corn puree

THE WEARY TRAVELER - Golden tilefish salad with Parisi Farms produce and elderberry vinaigrette

With more than 2,000 people in attendance and good music and adult beverages flowing, it's no surprise that many vendors sold out of their dishes before closing time.
























































































































































































































































Congratulations to Madison Area Chefs Network and all the Yum Yum Fest planners and volunteers for a successful, tastebud-tapping and belly-filling evening. We look forward to tasting next year's creations!

Wendy Allen is digital editor, copy editor, and a writer for Edible Madison. She reads style guides for fun, believes stories have power, and is fascinated by the evolution of the English language—for better or worse. Her mission: to wrestle the wily comma into submission.

Comments [0]

Add Your Comment




Please enter the word you see below

* Fields Required.
Your email will not be shared.
Your website will be linked to your name.

More Articles: