Our travel plans may have been 86’d this year—#thanks2020—but Chef Evan is, once again, teaming up with multi-cultural local chefs to bring a series of globetrotting meals for Sunday dinner for the next several weeks.

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Chef Evan is teaming up again with well-traveled local chef Ed Chwae of Eat Smart Culinary Travel to bring a series of globetrotting meals for Sunday dinner each week.

This week we are again reminiscing over Turkish street food by making shish kabobs, olives with cardoon, hummus & pita, and basbousa cake.

Ed’s father was an engineer and inventor with multiple patents, who immigrated to the United States with his mother in the late 1950’s.

Living in rural Wisconsin without access to an Asian market, Ed’s mother adapted her traditional family recipes to the ingredients available and in turn Ed developed a fascination with cooking, continuing to adapt and expand upon those recipes.

After retiring from a career in the tech industry, Ed turned to moonlighting as a chef, becoming a welcome nomad in Madison’s kitchens while taking yearly culinary trips around the world.

When he’s not cooking, traveling, or reinventing himself, Ed spends his time fishing and fixing vintage motorcycles. You can follow Ed on Instagram: @cheffasteddie.

Ed starting a 1973 Triumph Bonneville 750
Order your Sunday Dinner until 1pm on Sunday for pickup between 3pm and 7pm on Sunday.
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tavuk shish

Yogurt-marinated and seasoned, whole chicken thighs. Grilled and skewered with cherry tomatoes. Served with rice pilaf, pita, and choban salad.

vegetarian kabob

Yogurt-marinated, grilled cauliflower, and Vitruvian Farms mushrooms served on a skewer with cherry tomatoes. Served with rice pilaf, pita, and choban salad.

optional add-ons

hummus with pita

Pureed chickpea and tahini, served with pita. 8oz serving. Gluten-free.

basbousa

Semolina flour cake, sweetened with a citrus-pomegranate syrup. Garnished with mascarpone quenelle and pistachios.

Contains nuts, dairy, and gluten.

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As Wisconsin moves out of its harvest season into winter, we've been searching for French-inspired provincial cuisines to feature. In the process, we rediscovered a cookbook on Russian cooking and it has captivated us.

This week for Destination Russia, we'll be featuring traditional Siberian potato dumplings, Ukrainian beet stew, Georgian pomegranate and bean salad, deviled eggs with caviar, and apple-thyme doughnuts with elderberry jam.

Order anytime between now and Sunday at 1pm for pickup between 3pm and 7pm on Sunday, October 25th.

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Borscht

Russian version of the classic Ukranian beet stew with a dollop of Horseradish Smetana
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pork hock

Red beet, Yukon Gold potato, Cabbage, Carrot, Onion with Smoked Pork Hock. Served with Horseradish Smetana

vegetarian

Red beet, Yukon Gold potato, Cabbage, Carrot, Onion with Roasted Mushroom. Served with Horseradish Smetana

Pelmeni

Russian Dumplings tossed in Butter and served with Sour Cream, Beet-racha, and Scallions
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pork

Ground Beef, Yukon Gold Potato, Lacinato Kale, and Onion

vegetarian

Trumpet Mushroom, Yukon Gold Potato, Lacinato Kale, and Onion

deviled eggs

Deviled eggs spiked with Horseradish and Beet. Garnished with Trout Roe and Beet Chips
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Lobio Salad

Georgian bean salad with Kidney Beans, Walnuts, Pomegranate, Onion, Parsley, Cilantro, Spices
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Ponchiki

Russian Apple Fritters with Clockshadow Creamery Quark Cheese tossed in Thyme Sugar and served with Elderberry Jam
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coming soon...

get ready to get your drink on. we're working on a fall cocktail recipe booklet for our email subscribers. not a subscriber? subscribe here
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growlers of beer

it wouldn't be tamales without the beer. we have a selection of beer in growlers as well as a French cider.

wine pairings

we’re also raiding the cellar for a selection of suggested wine pairings. tasting notes are on the order page.