The Corner Table: Top Chef Wisconsin
By The Capital Times
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Category: Food
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Subscribers: 14
Reviews: 0
Episodes: 110
Description
Hear from guest judges, chefs and competitors on 'Top Chef Wisconsin.' A limited series from The Corner Table, a podcast about food and drink in Madison, Wisconsin, produced by The Capital Times.
| Episode | Date |
|---|---|
|
Episode 9: Restaurant Wars
|
May 16, 2024 |
|
Episode 8: Sausage races
|
May 09, 2024 |
|
Episode 7: What chaos means to me
|
May 02, 2024 |
|
Episode 6: The capital for a reason
|
Apr 25, 2024 |
|
Episode 5: Supper club style
|
Apr 18, 2024 |
|
Episode 4: Build a better dinner
|
Apr 11, 2024 |
|
Episode 3: Beer and cheese
|
Apr 04, 2024 |
|
Episode 2: Roll out the red carpet
|
Mar 28, 2024 |
|
Episode 1: How did Top Chef come to Wisconsin?
|
Mar 21, 2024 |
|
The Corner Table: Top Chef Wisconsin
|
Mar 07, 2024 |
|
"Madison Chefs" Book Release Q+A
|
Jan 10, 2022 |
|
Reopening Sardine, Part 5: Back in the booths
|
Jul 01, 2021 |
|
Reopening Sardine, Part 4: One Month In
|
Jun 24, 2021 |
|
Reopening Sardine, Part 3: Opening Day
|
Jun 17, 2021 |
|
Reopening Sardine, Part 2: A new way of service
|
Jun 09, 2021 |
|
Reopening Sardine, Part 1: Sardine’s pandemic year
|
Jun 02, 2021 |
|
In the kitchen with Cortney Burns
|
Dec 31, 2020 |
|
Remembering restaurants
|
Dec 24, 2020 |
|
Gingerbread architecture 101
|
Dec 10, 2020 |
|
Take a crack at these nuts
|
Nov 25, 2020 |
|
Brandy, you're a fine spirit
|
Nov 12, 2020 |
|
Robot, bring me lunch!
|
Oct 29, 2020 |
|
Eat right, not sexy
|
Oct 15, 2020 |
|
Heavy Kevy wants YOU to cook
|
Oct 01, 2020 |
|
Knives out, again
|
Sep 17, 2020 |
|
School lunch goes home
|
Sep 03, 2020 |
|
Where drinking is anything but serious
|
Aug 20, 2020 |
|
Ahan finds a home
|
Aug 06, 2020 |
|
Starved for sports
|
Jul 23, 2020 |
|
For your quarantine pleasure: The cream puff kerfuffle
|
Jul 09, 2020 |
|
A recipe for change
|
Jul 02, 2020 |
|
Forage for your supper
|
Jun 18, 2020 |
|
Bartender to the stars ... of this podcast
|
Jun 11, 2020 |
|
Behind the scenes as restaurants reopen
|
Jun 04, 2020 |
|
Cooking class goes virtual
|
May 28, 2020 |
|
For your quarantine pleasure: Breakfast on a bun
|
May 14, 2020 |
|
Restaurant S.O.S. fund aims to "save our staff"
|
May 07, 2020 |
|
D'Vino does carry-out comfort
|
Apr 30, 2020 |
|
Grocery workers become "essential"
|
Apr 23, 2020 |
|
Make your beer into a bracket
|
Apr 16, 2020 |
|
Farmers market indefinitely postponed
|
Apr 10, 2020 |
|
Service industry seeks support
|
Mar 31, 2020 |
|
Knives out
|
Mar 19, 2020 |
|
Championship cheesemaking
|
Mar 04, 2020 |
|
Fairchild is on its way
|
Feb 20, 2020 |
|
Decadent desserts
|
Feb 13, 2020 |
|
Vegan and delicious
|
Feb 05, 2020 |
|
The cream puff kerfuffle
|
Jan 24, 2020 |
|
Food photography
|
Jan 22, 2020 |
|
Breakfast on a bun
|
Jan 08, 2020 |
|
Christmas cocktails
|
Dec 25, 2019 |
|
Quivey's Grove, then and now
|
Dec 11, 2019 |
|
Meet the new co-host!
|
Nov 27, 2019 |
|
Miss American Pie
|
Nov 13, 2019 |
|
Secrets of sourdough
|
Oct 30, 2019 |
|
The last straw (featuring the Madsplainers)
|
Oct 16, 2019 |
|
A Seat at the Table
|
Oct 02, 2019 |
|
Live from Cap Times Idea Fest
|
Sep 18, 2019 |
|
The new school lunch
|
Sep 04, 2019 |
|
How Jen Roth created Cadence Cold Brew Coffee
|
Aug 21, 2019 |
|
Supper club summer
|
Aug 07, 2019 |
|
Edible Flower power
|
Jul 24, 2019 |
|
A lather over liquor laws
|
Jul 10, 2019 |
|
LIVE! with Nyanyika Banda
|
Jun 26, 2019 |
|
Making a restaurant, chapter 6: Health inspection
|
Jun 19, 2019 |
|
Making a restaurant, chapter 5: Menu design
|
Jun 05, 2019 |
|
Making a restaurant, chapter 4: Finance
|
May 22, 2019 |
|
Making a restaurant, chapter 3: Architecture
|
May 08, 2019 |
|
Making a restaurant, chapter 2: Design
|
Apr 24, 2019 |
|
Making a restaurant, chapter 1: Inspiration
|
Apr 10, 2019 |
|
Coming Soon: Making a Restaurant
|
Apr 03, 2019 |
|
A crisis in staffing
|
Mar 20, 2019 |
|
Writing the book on cheese
|
Mar 06, 2019 |
|
Road to the Bocuse d'Or
|
Feb 20, 2019 |
|
Paul Tseng
|
Feb 06, 2019 |
|
Back to the Butcher (revisited)
|
Jan 23, 2019 |
|
New year nutrition
|
Jan 09, 2019 |
|
Best of 2018
|
Dec 26, 2018 |
|
A very special holiday crossover
|
Dec 12, 2018 |
|
Hunt for the holidays
|
Nov 28, 2018 |
|
Not your average turkey
|
Nov 14, 2018 |
|
Behind the scenes at dinner with Jacques
|
Oct 31, 2018 |
|
Dinner and a movie
|
Oct 24, 2018 |
|
The cutting edge (revisited)
|
Oct 17, 2018 |
|
Cooking kosher (revisited)
|
Oct 10, 2018 |
|
Lake Superior flavors (revisited)
|
Oct 03, 2018 |
|
It's only natural
|
Sep 26, 2018 |
|
Rooted Compost
|
Sep 19, 2018 |
|
Death's Door Juniper Harvest
|
Sep 12, 2018 |
|
Farming in the rain
|
Sep 05, 2018 |
|
Big beers, small scale
|
Aug 29, 2018 |
|
Seed to Kitchen
|
Aug 22, 2018 |
|
CSA 2.0
|
Aug 15, 2018 |
|
Food in a paper boat
|
Aug 08, 2018 |
|
Drink coffee, change the world
|
Aug 01, 2018 |
|
The Great Taste
|
Jul 25, 2018 |
|
Come for the beer, stay for the food
|
Jul 18, 2018 |
|
Creating a cafe that's a music venue
|
Jul 11, 2018 |
|
Sound design in restaurants
|
Jul 04, 2018 |
|
Writing to chew on
|
Jun 28, 2018 |
|
Pops for the people
|
Jun 20, 2018 |
|
Large Batch Scratch
|
Jun 13, 2018 |
|
Vines and lava
|
Jun 06, 2018 |
|
Hahri Can Cook
|
May 30, 2018 |
|
Back to the butcher
|
May 23, 2018 |
|
Cali-Wisco Mashup
|
May 15, 2018 |
|
Madison Munchers
|
May 09, 2018 |
|
Beard Awards and bar burgers
|
May 02, 2018 |
|
Cart culture
|
Apr 25, 2018 |
|
Flip it, melt it, win a trophy
|
Apr 18, 2018 |