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Working at Lombardino’s and making trips to the Dane County Farmers Market both helped him appreciate his Wisconsin roots. Before sitting down to eat, Luke makes a brief stop at Meadowlark Organics and The Cider Farm. As Wisconsin natives, the Driftless Region is where we call home. What happens when you challenge three Wisconsin chefs to create three different dishes with the same Variety of Cheese? Chef Luke Zahm, a La Farge native, earned his stripes on the job from the ground up, working at restaurants in Madison, Verona and La Crosse. In this delicious episode of Discover Wisconsin, we visited the Lakely Restaurant in Eau Claire and tasked Chef Nathan Berg with The Kammerude Gouda Challenge using Comstock Creamery’s signature cheese.Then we headed to Viroqua to issue Chef Luke Zahm at the Driftless Cafe the Blue Cheese challenge, having him use Sid Cook’s ‘favorite cheese’, Glacier Penta Creme Blue Cheese. Magic! Chris Roelli takes us through his process of making a batch of the Dunbarton Blue. Forage, Fish, Eat. In 2017, Executive Chef Luke Zahm’s masterful cooking earned him a nomination for “Best Chef Midwest” from the James Beard Foundation, making Driftless Café the first restaurant between Madison and Minneapolis to earn such an honorable recognition. Chef Luke Zahm was selected as a James Beard Foundation semifinalist for Best Chef: Midwest 2017, and since then he continues to deliver excellent flavors. Wisconsin made a great showing, with four nominations from Milwaukee and an additional four from across the state. In Memoriam New Boards. Find Rebecca Zahm for free! Since the average population of Midwestern cities with James Beard nominated chefs is 220,000, it's common to see honorees from cities like Madison, Milwaukee and Minneapolis. In 2013, Zahm and his wife, Ruthie, took over Viroqua's Driftless Café, creating a small focused menu using locally grown organic products. with Luke Zahm, owner of Viroqua’s Driftless Cafe. Experience farm-to-table eating at this outstanding eatery. One Wisconsin name was new: chef Luke Zahm, co-owner of Driftless Café in the small town of Viroqua, two hours west of Madison. Early adventures I grew up in La Farge, Wisconsin, a whopping 13 miles away from Viroqua. It features many ingredients that are the stars of the summer garden, with an eclectic twist. "There is no shortage of great stories to tell across Wisconsin's great food landscape," Cherek said. “54665" is a podcast for entrepreneurs who are on the go. Submit your best image of the year to Your Best Shot 2020, and share your "worst" image in Your Worst Shot 2020:) At this small Viroqua restaurant, the back of the house is truly the back of the house, where one can find the new pit smoker, a basement chock-full of summer preserves, and a delivery location for local farmers, foragers and vendors from the region. Vernon County has the second-highest concentration of organic farms in the United States.”, by Clay Riness for L.I.N.K. Luke Zahm, and his wife Ruthie Zahm (University of Wisconsin Madison alumni 2002) own The Driftless Cafe in Viroqua, WI. "I grew up in La Farge and had a paper route in the 80's. The longtime host of the "Wisconsin Foodie" TV show is stepping down, and a chef from Viroqua is taking his place starting with the 2020 season. Zahm took over Driftless Cafe with his wife, Ruthie, in 2013 and was a semifinalist in the best chef: Midwest category of the James Beard Awards in 2017. For Season 12 (airing locally Thursday nights at 9:30 p.m. on MPTV Channel 10), Arthur Ircink, the producer and brainchild of “Wisconsin Foodie,” crafted a new introduction and debuted new host Luke Zahm—a James Beard Best Chef Midwest semifinalist who co-owns Driftless Café in Viroqua, Wis., with his wife, Ruthie. On each episode of Strong Songs, host Kirk Hamilton takes listeners inside a piece of music, breaking it down and figuring out what makes it work. RELATED:Milwaukee's Top 30 restaurants for 2018, plus 20 more good eats, RELATED:Kyle Cherek, TV's Wisconsin foodie, talks more than he cooks, RELATED:James Beard nominee returned to his roots with Driftless Cafe. One Wisconsin name was new: chef Luke Zahm, co-owner of Driftless Café in the small town of Viroqua, two hours west of Madison. Driftless Cafe in Viroqua draws customers from miles away. by Kristine M. Kierze for the JOURNAL SENTINEL | READ MORE. WHAT: A reverent homage to the land through inventive farm-to-table menus and masterful flavors. Growing up in the 1980s and 1990s, the area was depressed—dairy farming, which sustained much of the local economy, was in decline, and manufacturing jobs were leaving. As such, dinner menus are finalized just hours before the meal is served. You can follow them on Instagram and listen to some of their stuff on their website, wearedean.com. This year's James Beard semifinals were filled with pleasant surprises. Zahm's force theories and his issues with Luke … About Luke Zahm Luke Zahm is the owner and head chef of Driftless Café in Viroqua, Wis. He came home to cook for the town of 4,362 and took over the Driftless Café with Ruthie Zahm, his wife, in 2013. By  Lori Fredrich for ON MILWAUKEE | READ MORE, Luke Zahm says the James Beard honor is as much for the farmers in Wisconsin as anyone. “It’s super flattering,” said Zahm, who purchased Driftless Café with his wife, Ruthie Zahm, four years ago. Driftless is the latter. Look here for the blog and social media accounts: Instagram & Facebook. MILWAUKEE –Wisconsin Foodie, the Emmy Award-winning production aired locally on Wisconsin Public Television, announced today that Chef Luke Zahm will formally join the show as the host for the 2020 season. Zahm takes over for Kyle Cherek, the show’s longtime familiar face. We’re here to meet the owner, Luke Zahm. In fact, Luke is a two-time Edible Madison Local Hero Award winner, and a James Beard Foundation semi-finalist for Best Chef Midwest in 2017. … I am most proud of the crucial role I played in getting the show's initial funding, through my relationship with Jennifer and Joe Bartolotta, as well as the episodes I co-produced, including the show's only episode concerned with food insecurity," Cherek said. Hand planted crops at Second Cloud on the Left Farm, La Farge. Criminal or Civil Court records found on Luke's Background Report Criminal or Civil Court records found on Luke's Family, Friends, Neighbors, or Classmates View Details. Luke Zahm loves his community. Zahm took over Driftless Cafe with his wife, Ruthie, in 2013 and was a semifinalist in the best chef: Midwest category of the James Beard Awards in 2017. Zahm took over Driftless Cafe with his wife, Ruthie, in 2013 and was a semifinalist in the best chef: Midwest category of the James Beard Awards in 2017. WELCOME TO THE GAZETTE The Gazette is a quarterly publication that celebrates the people and stories behind Wisconsin Cheese. She noted that he is the president of Viroqua's Chamber of Commerce, among other roles. My wife Ruthie has been a rock. The relationships the show has fostered remain some of my most cherished," Cherek said in an email. In fact, Luke is a two-time Edible Madison Local Hero Award winner, and a James Beard Foundation semi-finalist for Best Chef Midwest in 2017. Since 2013, Zahm and his wife, Ruthie, who grew up in Viroqua, have operated Driftless Café at 118 Court St. in Viroqua. Chef Luke Zahm, who owns the restaurant with his wife, Ruthie, works closely with nearby farms; the restaurant is amid the highest concentration of organic farms in the country. If their walls could talk, one can be certain they would have stories to tell. Luke was among the seven chefs nominated for Best Chef Midwest. "They truly are our two little miracles," the couple said. Turns out he had to leave to find his way home. We wanted to support our friends and neighbors to create a stronger financial community. Dixon and his wife married in January 2016 and announced in February that they were expecting their first child. He is a two-time winner of the Edible Madison Local Hero Award, and … But it's far more unusual for a small-town chef to hit the radar of the JBF team. The TV show airs on PBS stations in Milwaukee and Madison, as well as on YouTube and on the "Wisconsin Foodie" website. Zahm took over Driftless Cafe with his wife, Ruthie, in 2013 and was a semifinalist in the best chef: Midwest category of the James Beard Awards in 2017. Zahm adds that it is particularly exciting for … Luke Zahm's Reputation Profile. As such, dinner menus are finalized just hours before the meal is served. We are at Roelli Cheese House in Shullsburg, WI, home of the award winning Dunbarton Blue. In 2011, as they were weighing their options, Zahm visited the visited the Culinary Institute of America, in … For Season 12 (airing locally Thursday nights at 9:30 p.m. on MPTV Channel 10), Arthur Ircink, the producer and brainchild of “Wisconsin Foodie,” crafted a new introduction and debuted new host Luke Zahm—a James Beard Best Chef Midwest semifinalist who co-owns Driftless Café in Viroqua, Wis., with his wife, Ruthie. 1 Profile Search Follow. Chef Luke Zahm, who owns the restaurant with his wife, Ruthie, works closely with nearby farms; the restaurant is amid the highest concentration of organic farms in the country. Court Records found View. This bounty of quality ingredients is exactly why Luke Zahm, a James Beard-nominated chef and host of Wisconsin Foodie, chose this area ... these guys have such heart! VIROQUA — The Driftless Cafe, a farm-to-table restaurant that Luke and Ruthie Zahm bought in 2013 and expanded last year, is drawing customers from miles away. By Carol Deptolla | Milwaukee Journal Sentinel By  Danielle Renwick for The New Food Economy | READ MORE, Craig and Connie Minowa of the band Cloud Cult had been living in Minneapolis and were looking to settle in a small, progressive town with a thriving food culture — a place to get “back to the land.”, By  Samara Kalk Derby for WSJ | READ MORE, Eric Hartwig and his son, Ernest, 3, pass Driftless Cafe during an afternoon walk in Viroqua. Luke Zahm, University of Madison Alumni 2003, was nominated for James Beard Award in 2017. Whether it’s the bitter cold of Wisconsin in February, Minnesota’s long winter nights, or gray Iowa Decembers, few things can cure chills like a hotdish or casserole, Zahm says. A UW-Madison ‘03 grad and La Farge local, Luke was able to share perspective on food and how his identity as a chef is deeply rooted in and shaped by the contoured lands of the Driftless Area. “I love being completely immersed in the culture of the Driftless through its farms, food and people,” Zahm, owner of the Driftless Cafe in Viroqua, Wis., said. ‎Music: it's good. Viroqua’s Driftless Cafe is among the Wisconsin restaurants to have racked up nine nomination for this year’s James Beard Awards, which is the highest honor in the industry. "I feel I am departing the show at a high-water mark. He also shows us his cheese caves where we get to have a taste test of an experimental cheese! Zahm is the owner and head chef of Driftless Cafe, which he has operated with his wife in Viroqua, Wisconsin since 2013. "One of my highest honors was to tell the stories of Wisconsin's culinary talents, makers, artisans and farmers as the host of 'Wisconsin Foodie.' The ribs are such a crowd … Zahm is “the real deal,” according to St. Brigid’s Meadows farm owner Vince Hundt. When I think of my schedule being chaotic, she definitely carries more than her fair share of weight. Zahm moved back to Vernon County in 2011 after cooking in the Madison area at Lombardino’s, The Old Fashioned, Kennedy Manor and Epic Systems, where he spent five years. “It’s super flattering,” said Zahm, who purchased Driftless Café with his wife, Ruthie Zahm, four years ago. “For my staff ... we tell them all the time that people are paying attention to what we’re doing, the food we’re making, the impact on the community.” Brian C. Turner est sur Facebook. Luke and Ruthie Zahm, own Driftless Cafe in Viroqua. From there Luke is invited to check-out Enos’ unique pig farm and their Harvest Moon farm dinner. Luke Zahm is the host of “Wisconsin Foodie,” which airs on Wisconsin Public Television. Get current address, cell phone number, email address, relatives, friends and a lot more. One Wisconsin name was new: chef Luke Zahm, co-owner of Driftless Café in the small town of Viroqua, two hours west of Madison. Today on Rootstock Radio, we’re speaking with Luke Zahm, chef and owner of the Driftless Cafe in Viroqua, Wisconsin. Saying Luke is merely chef and owner of this small-town farm-to-table favorite doesn’t do his work justice. Experience farm-to-table eating at this outstanding eatery. The Stoughton spot led by chef Sean Crowley and wife Nancy Crowley creates a white tablecloth feel in each to-go box. We are a locally-focused, farm-to-table restaurant in rural WI. Listen for free to their radio shows, DJ mix sets and Podcasts It’s late morning when we roll into Viroqua, Wisconsin, population 4,362. View Photos. The husband-wife team not only started the company for their love of paddling, but as a leadership and wilderness training program for local youth. Whether you are at the idea stage or are having the seven-year itch, “54665” is about meeting people where they are. All of us are just trying to get through the day— be good people, spouses, parents, friends, citizens. Join outdoor guide Keith Warnke to explore the edible outdoors of Muscoda. Food became the vehicle for his aspirations to build strong community between farmers and diners in the Driftless Region. Chef Luke Zahm stops by an infamous music venue, Sh!tty Barn in Spring Green to where he samples tacos from Enos Farms. ”. Chef Luke Zahm has been called a sort of “Prodigal Chef.” He grew up in the Driftless Region of Southwest Wisconsin, moved around gaining important and transformative cooking experience, and finally decided to move back to the area, settling his family in the small town of Viroqua, Wisconsin (pop. Luke Zahm grew up in La Farge, Wisconsin- a rural community in the heart of Vernon County with a population of 775 residents. Feb 26, 2017 - VIROQUA — Driftless Cafe chef Luke Zahm, who has owned the downtown Viroqua establishment with his wife, Ruthie, since 2013, is among seven Wisconsin semifinalists in the best chef in When she reviews a restaurant, she visits at least three times to better evaluate food and service. She’s been fulltime at the café, manages my schedule and brokers a lot of things we have going on. — K.C. “It’s super flattering,” said Zahm, who purchased Driftless Café with his wife, Ruthie Zahm, four years ago. by Jet Waller&Megan Monday for LOVE WISCONSIN | READ MORE, Chef Luke Zahm (Driftless Café). In this interview, he discusses his experiences growing up in Vernon County, the importance of community supported agriculture, and the influence of the University of Wisconsin, among other things. Zahm and his wife Ruthie Zahm have owned and operated Driftless Café since 2013. The farm-to-table focus and dedication to local producers is what makes Driftless Café worth the nearly two-hour drive from Madison to Viroqua. Morel Pasta at Driftless Cafe (Viroqua, Wisconsin). While growing up in a small town in western Wisconsin, he worked as a car hop and spent time as a “certified sandwich artist” before moving away to pursue music. “Kyle was the first face of 'Wisconsin Foodie' and played an integral role in helping thousands of Wisconsinites fall in love with local food and culinary culture,” Arthur Ircink, founder and director of the show, said in the announcement. We’ve been selected to feature in Truth, Love & Clean Cutlery, a new guide to the world’s truly exemplary, ethical, organic and sustainable restaurants and food experiences, created by 57 leading food writers from 45 countries. Hollywood couldn’t have written it any better. HOURSTHURS-SAT 11A-3PM LUNCH 5PM-9PM DINNERSUNDAY BRUNCH 9A-1PMKITCHEN CLOSED FROM 3 TO 5 PM T-Fr and 4 - 5PM Sat. When he got into college in Chicago, Zahm assumed he was leaving for good. Luke Zahm, a James Beard Award semifinalist and the owner of Driftless Cafe in Viroqua, ... Zahm and his wife have operated Driftless Cafe since 2013. Chef Zahm’s menu is all heart, strained through a nouvelle cuisine-farmboy aesthetic. View Luke Zahm’s profile on LinkedIn, the world's largest professional community. Carol Deptolla has been reviewing restaurants in Milwaukee and Wisconsin since 2008. Wisconsin | Driftless Cafe, ViroquaPopulation: 4,362There are restaurants that are farm-to-table, and then there are restaurants that don't know what's on the dinner menu until all the deliveries from nearby farms are in at around 4pm. Photo by Peter Thomson, La Crosse Tribune. Food became the vehicle for his aspirations to build strong community between farmers and diners in the Driftless Region. The dairy farming industry had bottomed out, and these farmers were losing their century farms.. Inscrivez-vous sur Facebook pour communiquer avec Brian C. Turner et d’autres personnes que vous pouvez connaître. The kitchen is in the hands of newly hired chef Mary Kastman. Vernon County, where the restaurant is located, is said to have one of the highest concentrations of organic farms in the country. frederick zahm is on Mixcloud. Those who don't want to want to muddy themselves in the woods, head to local farm stands and grocery stores to stock up.

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