Gather Around the Grill

Peak season is Driftless Cafe chef Mary Kastman’s favorite time of year in Viroqua. A continuous stream of goodness from local farmers allows her to showcase the bounty of the region on their daily changing menu, and fattoush is her first choice when summer vegetables are in their full glory! This Middle Eastern chopped salad is typically served with bread, but this version of fattoush has a western Wisconsin twist with the addition of grilled Juusto cheese (also making it gluten-free!).

Since 2014, Conscious Carnivore has been making ethical sourcing of meat simpler in Madison. For this recipe, head sausage maker Diego Colorado shares his favorite summer meal made with chorizo from the shop.

After a long day at the farm, my favorite way to spend an evening is with a quick dinner in our backyard (where work and farm talk is never allowed). We fire up the grill and keep dinner simple with an easy side that can be prepared alongside the grilled meats. It is as effortless as it is delicious.

Since opening Brix Cider, their restaurant and tasting room, in early 2019, owners Matt and Marie Raboin have been serious about locally sourcing their products. Prior to opening Brix they worked with the local food system for more than a decade so their list of farm suppliers includes a list of longtime friends and acquaintances, including one of Brix’s main farm partners Seven Seeds Farm.

If you're going to make pizza at home, we would argue that throwing it on the grill makes for the tastiest crust possible. Plus, summer offers us a stellar variety of possible fresh veggie toppings, but who wants to turn on the oven in the heat? Hit the deck and fire up the grill!

If you're going to make pizza at home, we would argue that throwing it on the grill makes for the tastiest crust possible. Plus, summer offers us a stellar variety of possible fresh veggie toppings, but who wants to turn on the oven in the heat? Hit the deck and fire up the grill!