We arrived to sample cocktails prepared with spirits from Deaths Door on Washington Island.  The cucumber mint mojitos were a hit, and we enjoyed snacking on homemade charcuterie, including prosciutto and pheasant liverwurst, along with some amazing goat cheese from Fantome Farm.  Fantome’s moreso, a mild chevre dusted with ash, was particularly amazing.  And it was great to enjoy the cheeses, while talking to its producers, Anne Topham and Judy Borree, and listening to the history behind their 14 goat farm in the hills near Ridgeway, WI.

We then had a tour of the fields of West Star Farm by George and Sandy Kohn, who grow a wide range of produce that supplies several area restaurants, Willy Street Coop, as well as their own CSA program.

After the brief tour of the field, the 100+ guests sat on long tables that snaked their way through the fields, and were then served an amazing family style meal while we got to know our newfound dining companions, some of whom had traveled from all around the Midwest and beyond for that night’s dinner.

Chef Tory Miller of l’Etoile seemed to outdo himself with each course.  The salad course was grilled West Star beets with “dragon tongue” beans, dressed with some more Fantome Farm chevre, and smoked almonds.  Even Mr. Foodie, a notorious beet avoider, thought the preparation was particularly good.

A second salad course paired heirloom tomatoes with some Willow Creek Farms grilled pork belly, drizzled with a tangy vinaigrette and topped with some nutty SarVecchio parmesan.

Willow Creek pork made a second appearance in the next course, with a sliced loin cuts served with sweet corn tamales and a dark chocolate mole.

If all that wasn’t enough, Chef Tory Miller grilled Fountain Prairie ribeyes to just medium rare, and then served them sliced with Jones Valley Farm rose gold potatoes, bottle onions, and Black Earth Valley mushrooms.

Dessert was a perfect Wisconsin summer treat of vanilla bean frozen custard with mixed berries and a hickory nut shortbread.

The wines served with the meal were a mixed bag, with us loving the 2007 Jermann Vinnaioli Vinnae Ribolla, a golden, food friendly white, while the Cabernet Franc was an OK red.  For something like Tory Millers grilled ribeye, we wanted something with a bit more heft in a red.

With the sun set and the fireflies out (and a few mosquitos), we made our way back to our car, thoroughly satisfied with our dinner in the fields.

The market opens at 6:00 AM and runs to about 2:00, and will be open rain or shine.

Although we’d love to see morels, sugar snap peas, etc., the potential produce will probably be early season greens, spinach, and asparagus, and of course all the cheeses, meats, and baked goods we’ve been getting at the indoors Farmers Markets.

For more details on on directions, vendors, and other information, check out the Dane County Farmer’s Market website.

Although true spring seems to be taking its time coming to Wisconsin, last weekend it seemed right around the corner at the Community Supported Agriculture open house at Olbrich Gardens in Madison.

Each year, the Madison Area Community Supported Agriculture Coalition (MACSAC) provides a forum for the public to meet with representatives of some of the 35 different member CSAs in the Madison area in order to find the right CSA program for your family.

Additionally at this year’s open house, Chef Steven Buchholz of Crema Cafe on Monona Drive in Madison, did a brief demonstration of cooking with fresh ingredients from your CSA.

In addition to demonstrating a couple of recipes, Chef Steve kept a running patter of cooking tips that you just wanted to write down, including shopping the restaurant supply store Kessenich’s for good deals on things such as sheet pans, and trimming out the green germ of garlic to keep it from giving a bitter taste when cooking.

Below is his simple recipe he shared for making a quick and fresh Italian vinaigrette dressing for your CSA produce, with only a couple of minutes of prep and a quick blend in a food processor:

• 1/4 Cup Red Wine Vinegar
• 1 Tablespoon Garlic, minced
• 1 Tablespoon Shallot, minced
• 1 Teaspoon Dijon mustard
• 2 Teaspoons Oregano, dried
• 1 Cup Extra Virgin Olive Oil

Simply combine ingredients in food processor, blend, and then check for seasoning.

All we need now is for spring to cooperate with the season’s first leafy greens.

Congratulations to Sartori Foods in Antigo, Wisconsin for winning the 2009 Championship Cheese title with their SarVecchio Parmesan.

In the former home of Ken’s Bar on South Butler Street, The Bayou has just opened up in downtown Madison, serving gumbo, po’ boys, and other sandwiches.

Madison had two sandwiches on the list, including:

• The Otto from Fraboni’s on Regent and in Monona
  
• The Pork Shoulder from Smoky Jons on Packers

Another good addition to that list would have been the Garibaldi from Paisan’s.