While everyone else is probably blogging about their heritage-turkey-fresh-cranberry-gluten-free-stuffing-locavore Thanksgiving feasts, I'm eating shrimp scampi. Why? Well, because it's one of my favorite dishes and because I can. (And I'll drink chocolate milk whenever I damn well please.) Also, because I spent the entire autumn season bouncing among some of the best harvest-oriented pairing dinners I can imagine. I've had three months of Thanksgiving for local foods, Wisconsin chefs, craft beer, wine, and spirits. So here's my list of foodie gratefulness (certainly not all-inclusive):
Garlic. Especially local, fresh, hardneck garlic and the people who grow it for me. Like Lon Gunderson, of Gunderson's Great Garlic, at the Dane County Farmers' Market.
Craft spirits and craft cocktails. Especially a go-to gin and tonic made with Wisconsin-grown, locally-distilled Death's Door Gin. And especially creative drinks like those served at Merchant and those paired up with amazing food at the DD Dinner in the Distillery. Cheers and thanks to Brian, Mike, Kinder, Johnny, and all the crew at DD working so hard to make my G&T the tastiest it can be.
Local wine. And the role I play in the industry. One of the amazing dinners I attended this fall was hosted by my employers, Peter and Sarah Botham of Botham Vineyards & Winery. A portion of their 110-year old barn was transformed into a beautifully rustic (if chilly) white-linen canvas for Peter's wines and Chef Michael Pruett's food. Some of the prettiest and tastiest plates I've ever seen appeared before me, perfectly complimented by my boss' craftmanship. My favorite pairing: Roasted Lamb with 2011 Field 3. Although I do have to 'fess up to licking the Beet Cake plate clean and washing it down with the refreshingly delightful dessert wine Finis.
Local farmers and local food. While my schedule these days doesn't allow me to shop the farmers' markets as I would like, more local grocery stores are stocking regional produce and calling attention to their vendors with signage and promotions. I love food that tastes like food. And in the past year, I've come to know more and more people involved in Wisconsin agriculture, both small- and large-scale. And after such a disastrous drought this summer, I am all the more thankful that we have strong, dedicated individuals and families who continue to live their lives in the service of our good eating.
Local beverage-pairing dinners. Two years ago, I went to my first reserved-seating wine pairing dinner, and I haven't looked back. This autumn, I was so fortunate to attend 4 pairing dinners that ran the gamut of beverage pairings (wine, beer, and craft cocktails) and made me comfortably full and giddy happy that all this is happening in my own back yard. Which brings me to my next point...
Local chefs. In particular, this year I'm thankful to have discovered the culinary stylings of Michael Pruett and Dan Fox through said beverage pairing dinners. Chef Pruett made it onto the short, short list of chefs whose sauces I surreptitiously lick from the plate. And I'm ever so grateful to be gaining a deep appreciation for heritage pork from Chef Dan (and I was already a huge fan of pork). They're both hands-on, down-to-earth cooks. Just like my other favorite local chefs, Wave Kasprzak, Rob Grisham, and Bee Khang. All you guys - and your kitchen crews - rock.
Local bars. From LeCork Lounge and Bistro 101 in my old MoHo stomping grounds to places that always know my name even though I'm not a weekly attendee (Merchant, Brasserie V, Sushi Muramoto) - my great thanks to the owners and their staff for creative, consistent, and compassionate service. Always professional and always personable, a great local bar and its bartenders can turn around a bad day before you've even touched your first drink.
Friends and family who are willing to eat my cooking. I know this sounds like I make terrible food, that my greatest skill is not screwing up a casserole. However, (to pat my own back) I make excellent food. But much of the joy I take in cooking is sharing it with loved ones; I show my love through sharing food and food experiences. And there's almost nothing that makes me happier than to create something tasty and have the people I care most about it tell me that it is tasty, that they feel nourished and cared for, bite after bite. And as a footnote to this point, many thanks to my good friend Sandra who accompanied me to every single pairing dinner I attended this season. I can't wait to do it all again next year.
So, thank you to all the people and all the places that make being a Wisconsin foodie intellectually challenging and gastronomically satisfying. I wouldn't be who I am without you.