Clark County held their annual June Dairy Recipe Contest, on June 19th, at the Loyal City Hall.  The contest featured entries in two categories including frosted baked cakes and buttermilk.  As the judging took place a special presentation was given by Marieke Penterman of Thorp, who along with her husband own and operate a dairy farm and cheese factory.  The top winners of the recipe contest were named, and county residents got the opportunity to taste the many entries.  

April 19, 2008, the Janesville Area Special Olympics "Chili Extravaganza," a Chili/Ribs/Dessert competition to raise money to support the Janesville Area Special Olympics athletes was held at the UAW Local 95 Union Hall in Janesville. The money will be used locally to support 160 plus area Special Olympic athletes. WisconsinEye spoke with Joan Deneen, Advertising Coordinator for the event, and Clate Bogan, the Food Competition Coordinator.

As part of WisconsinEye’s Taste of Wisconsin series, we spent time with John Raymond, Co-Owner and Chef of Roots Restaurant & Cellar in Milwaukee Wisconsin. Roots Restaurant is a unique farmer and chef collaboration, where farm fresh meat and produced are used to create their dishes. Our time at Roots was spent visiting with John, which was then followed by a presentation from John of one of his recipes, carved duck breast and potato and horseradish hash with poached local eggs and chestnut honey.

As part of WisconsinEye’s Taste of Wisconsin series, we spent time with David “Wave” Kasprzak, Co-Owner and Chef of The Dining Room at 209 Main. In 1996 Wave and his wife Jane Sybers, moved from the Madison restaurant scene and opened their own restaurant in Monticello Wisconsin. Since then they have maintained a successful business that has received numerous accolades. Our time at the Dining Room was spent visiting with Wave and was then followed by a presentation from Wave of one of his favorite recipes – cornmeal and habenaro encrusted pork cutlets in a roasted pablano cream sauce, toped with a sweet pepper tortilla salad and served with cheddar grits.

As part of WisconsinEye's new series "Taste of Wisconsin," Executive Chef Tony Miller spoke to us about his Madison, Wisconsin restaurant L'Etoile. L'Etoile's menu emphasises locally grown and raised produce and meat from around the state. Chef Miller spoke about his views on cooking and running a socially and enironmentally responsible business.

As part of the new series "Taste of Wisconsin" WisconsinEye visited The American Club in Kohler, Wisconsin, for the Kohler Demonstration Kitchen on March 15, 2008. The week's Kohler Demonstration Kitchen focused on deserts, titled "That Takes the Cake - Cakes and Decorating." WisconsinEye spoke with Richard Palm, Executive Pastry Chef at the American Club, and the host of the demonstration.