Madison, Wisconsin – Thursday
Breakfast: Bacon and eggs.
This is the cabin at the top of “Shot Tower”
where lead shot was made by dropping
molten lead down a hand-made shaft
into water.
At the bottom of the cliff,
a tunnel was made to retrieve the
lead at the bottom of the shaft.
And so to Taliesin, the home of America’s
greatest 20th century architect – Frank Lloyd Wright.
Some of Frank Lloyd Wright’s architecture.
Lunch was at Culver’s, home of the ButterBurger.
We return home by crossing the Wisconsin River on
the Merrimac Ferry, Wisconsin’s only free ferry.
Dinner is at L’Etoile, overlooking the Capitol.
Some of the dishes we try include:
- Salad of Roasted Local, Wild and Exotic Mushrooms with Harmony Valley
Carrots, Sprouted Nuts and Legumes and Champagne Vinaigrette - Minestrone with White Clover Veal Stock, Braised Willow Creek Pork Belly,
Fresh Shell Beans, Edamame, Summer Squash and Diced Tomatoes - Wild King Salmon with Pumpkin Seed Crust, on a Sweet Corn Succotash with
Sun Gold Tomatoes, Cippolini Onions, Green Beans, and Pumpkin Seed Oil - Organic Valley Beef Tenderloin with Heirloom Tomatoes, Worchestershire
Jus, Bearnaise Sauce, and Rissolet Potatoes - Selection of Wisconsin Artisan Cheeses:
A celebration of Old and New “Vintages” of Pleasant Ridge Reserve, a
Grass Ranged Cow’s Milk Cheese inspired by the cheeses of Beaufort, from
Dodgeville. Aged 23 months and 5 months respectively.
Served with Toasted Fruit and Nut Biscotti.
Followed by cocktails at the Opus Lounge.
To Friday…