Page 1

Cailly Morris


Eric Lynne



Valerie Klessig




Olivia Moe

Chelsea Lawliss

Fangdi Pan





Stefanie Dulak

Kim Vosburg

Patricia Mo

Amy Verhey







In The Kitchen writers Christiana Hittner Abby Siwak Chelsea Schlect Andrea Nabak Rachael Drapcho Emily Wessing Ali Loker Allysha Heenan Eric Lynne Maddie Martini Kim Gebhardt Michelle Czarnecki

Photographers Jennifer Beth Kimmy Tran

No Reservation writers Megan McDowell Joseph Shaul Keenan Lampe Brian Zapp Evan Prawda Kelly Larson

FoodforThoughtwriters Hope Carmichael Hannah Weinberg-Kinsey Kimberly Barclay Jenny Bauer Angelica Engel Shifra Rothenberg

Videographer Hope Carmichael


The Sweet and Tart Side of Life Ah February, a month of mixed emotions and inevitable mood swings. A time when you either wake up every morning with a grin like Julia Roberts or you groan your way out of bed looking like Samara from “The Ring”. For me, I bounce between my inner Julia Roberts and Samara and consequently need a diet that satisfies both my sweet and tart appetite. The saying goes — food is the way to a man’s heart. But let’s be real — food is the way to all of our hearts and nothing tingles our taste buds like the indulgently sweet treats of February. But Single’s Awareness month isn’t appealing for all of us and some would rather stab into a tart grapefruit than savor a rich slice of chocolate cake. But no matter what you love this month — your significant other, or the tub of Ben and jerry’s in your fridge — The Dish has the recipes and articles to satisfy all your sweet and tart desires. Indulge in white chocolate and hazelnuts, gorge yourself at the Dayton Street Grille and relax in a comfy chair while eating decadent chocolate chip cookies while you explore all this issue has to offer. Until Later Foodies, Happy Eating!

Cailly Morris Editor-In-Chief



Table of Contents in the kitchen

Easy Treats for Everyone Valentine’s Day Bars for the Sweet and Tart Treat Yourself Rum Cake for your Heartache Dinner for Two

no reservations The Cornish pasty: Official Food of the WI Badger Campus Candy: Sea of Sweets Venturing beyond campus: Mercado Marimar Madison’s Best Desserts Recollections: Turkish Lentil Soup on a Balmy Summer Evening The Dayton Street Grille vs. The Admiralty For the Love of Fat Sandwich: Greasy, fried, delicious

food for thought Cozy Couches and Chocolate Chip Cookies 17 Day Diet Forks Over Knives



With Valentine’s Day just around the corner, it’s a ripe time to indulge in some sweet treats! This month the staff has had a lot of fun putting together a “heart-y” list of recipes sure to warm the hearts of even the sourest of Valentines. Within our section, you will find many recipes in the traditional canon of Valentine cuisine alongside some new and exciting dishes for you to try on that special someone--or even just for yourself! So please, try one, or try them all! And whatever you do, have a wonderful and delicious Valentine’s Day. From the bottom of our hearts (to the bottom of your tummy), Eric Lynne In The Kitchen Editor



Treat yourself By Emily Wessing


32 light candy caramels 5 tbls. light cream or evaporated milk 1 cup flour 1 cup rolled oats ¾ cup packed brown sugar ½ tsp. baking soda ½ tsp. salt ¾ cup butter, melted 1 cup milk chocolate or semi-sweet chocolate pieces

Valentine’s Day is a holiday for lovers. However, the word “lovers” does not always have to constitute an outstanding adoration for another person. In fact, it can constitute any number of things—things that we have a passion for, and those little delicacies we just can’t live without. Sometimes, it’s our own sweet tooth that has to be satisfied, and maybe that’s all we need to get us in the candy heart-toting swing of things. So give yourself a treat this Valentine’s season! This recipe for these sweet oatmeal caramelites will satisfy, and its mouthwatering sensation will leave you begging for more. Who needs a valentine anyway when you have melting, sugary caramel? Seems like a good enough substitute for me! Enjoy!


Melt caramels in cream. Cool slightly. Combine next 6 ingredients and mix in bowl. Press half of crumb mixture in 11X7 pan. Bake at 350 degrees for about 10 minutes.


Remove from oven and sprinkle with chocolate pieces. Spread carefully with caramel mixture. Sprinkle with remaining crumb mixture.


Bake 15-20 minutes longer or until golden. Chill after baking 1-2 hours. Cut into small bars.

Got a recipe to share?

Send it over to us at! 7

Valentine’s Day Bars for the sweet and tart


By Chelsea Sclecht

Photo by Fangdi Pan

alentine’s Day: a day of unnecessary gift giving and over-the-top public displays of affection. Sure, some people revel in the cheesy celebration of this holiday, but many others find the sickeningly sweet candy hearts to be too much to handle. Well here is a treat that both advocates and opponents of this Hallmark holiday can enjoy! These chocolate raspberry bars are the perfect combination of sweet and tart, much like Valentine’s Day itself.

Raspberry Bars 9


2/3 cup raspberry jam 1 box chocolate brownie mix 3 eggs ½ cup vegetable oil ¼ cup water ¾ cup white chocolate chips 1 small pack of chopped hazelnuts


• Preheat over to 325°, flour and butter a 9x13inch baking pan. • Stir 2/3 cup of raspberry jam in a small saucepan until smooth and pourable. • In a large bowl, beat brownie mix, eggs, vegetable oil, and water with an electric mixer until smooth and totally combined. Hint: Do not follow the directions on the brownie box! Follow these. • Pour batter into the 9x13 pan. • Gently pour raspberry jam on top of the batter and swirl into the brownie batter. • Bake for 27-30 minutes, or until toothpick comes out clean. Hint: Insert the toothpick into a part that is mainly brownie: If you insert the toothpick into a part with a lot of jam, it will look like it is not done. • While the bars are baking, melt ¾ cup of white chocolate chips in the microwave, stirring every 30-40 seconds. • When bars come out of the oven, immediately drizzle the melted chocolate and sprinkle the hazelnuts. • Let cool, and enjoy!

Rum Cake for your heartache


By Eric Lynne

Ingredients for the cake:

1 Box of Yellow Cake Mix (Duncan Hines is recommended brand, but any will do) 1 (3 oz) box of INSTANT vanilla pudding (sometimes I use coconut) 4 eggs 1/2 cup water 1/2 cup oil 1/2 cup rum (gold)

Ingredients for the glaze:

1 cup sugar 1/4 cup water 1 stick (1/2 cup) butter, not margarine 1/2 cup rum


Mix all cake ingredients together and pour into bundt cake pan. Bake approximately 50 minutes, or until lightly browned on top and cake springs back to touch. Bring to boil 1 cup sugar, ¼ cup water, 1 stick butter. Remove from burner, and add ½ cup rum. Poke holes in cake (I use a swizzle stick) and pour 1/2 of the glaze mixture over top of cake while still in pan. Let sit to cool. Invert cake onto plate and pour remaining glaze over top. Sprinkle cake with powdered sugar just before serving. A scoop of cool whip helps too. (Recipe from Marlene Lynne)

eing lonely on Valentine’s Day is no good. In fact, it stinks.

However, despite what you’ve heard, it does not have to be this way. Now, I’m not suggesting that you go up to the next person you see on the street and force them to be your Valentine. That could get awkward and creepy really fast. Rather I’m suggesting that we remember the most essential part of Valentine’s Day—love. And what do people love? Cake. Cake is so much more than a delicious tasting food—it has become a cornerstone for any celebration. Just think about when we have cake. We have cake for birthdays. We have cakes for weddings, graduations, job promotions, and baby showers. When cake is around, something good is happening, and— most importantly for a lonely Valentine—people flock to it. Cake is essentially food version of Field of Dreams—make it, and they will come (and they’ll probably ask for seconds). So if you are dreading this upcoming Valentine’s Day, use the power of cake and turn this Hallmark Holiday into a celebration! I suggest the recipe below for a fantastic Rum Cake my mom makes for the holidays. The sweet rum flavors warm the loneliness right out of you, and, as the picture shows, a rose-shaped mold perfectly dresses this cake for Valentine’s Day. Top it with a dollop of cool whip, and you’ll be lost in your own personal Valentine’s Day bliss. Happy Valentine’s Day!



he time has come for you to show off or debut your skills in the kitchen. Winning somebody’s heart (or stomach) doesn’t require a five-star gourmet - insert french word here - meal. You can put something together that is cheap, easy and delicious plus no other chef can top your skills when it comes to preparing something special for that special someone.


the menu



1 package (5 ounces) spring mix salad greens 1/2 cup of feta cheese 1/4 cup of honey-roasted sliced almonds Sprinkle of dried cranberries 1 apple cut into thin slices Vinaigrette: 1/2 cup of olive oil 1/4 cup of balsamic vinegar 1 tbs of honey 1 tbs of mustard 1 tsp salt & pepper A pinch of oregano if you’d like!



Mix well all the ingredients for the salad. Whisk all the ingredients for the vinaigrette and toss it over the salad. And voila!

4 medium sized cloves of garlic 3 tbs. olive oil Salt to taste Pepper to taste 1 can of diced tomatoes 1 lb. of penne pasta 1 tbs. of dried oregano 1 tbs. of dried basil 5-7 leaves of fresh basil Grated parmesan cheese to taste Put a large pot of water to boil (at least 12 cups) and add 1 tbs. olive oil. Meanwhile, peel and mince the garlic. Add 2 tbs. olive oil to a medium sized pot and heat on medium-low heat until shimmering. Add garlic, salt and pepper to taste and sauteĂŠ the garlic until it starts to turn brown, about 2 minutes. Be careful not to burn it. Add diced tomatoes and reduce heat to low. Simmer for 1012 minutes. Meanwhile, add pasta to boiling water and cook 8-10 minutes. Add dried oregano and basil to sauce and continue to simmer for 8-10 more minutes. Once noodles are al dente, turn off heat and add fresh basil leaves to sauce, stirring them in. Strain the noodles and serve with generous helping of sauce and grated parmesan cheese. Enjoy!

3A WORD FROM Ingredients for the crust: 1 cup of sifted all-purpose flour 3 tsp. sugar A pinch of salt 1 stick of butter softened 3 tbs of cold water

For the filling:

4 granysmith apples (or any kind really) peeled and sliced into thin pieces 3 tbs of brown sugar 1 tsp of cinnamon & nutmeg 1 pinch of salt 2 tbs. of butter


Preheat the oven to 375F Combine the flour, sugar and salt in a bowl. Add the butter and mix until the dough can be formed into a playdough-like ball, adding water if necessary. Chill dough in the fridge for 15 minutes. While the dough chills, in a medium bowl mix the apple slices with the brown sugar, cinnamon, nutmeg and salt, making sure all the slices are well coated. Let it sit for 10 minutes. After the crust is chilled, stretch it out on a 10�12� pie or tart pan and spread the apple mix on top and add butter slices on top. Bake for 25 minutes.

Dearest readers, Perhaps this letter finds you looking forward to spring, but also wishing for snow! Should your sweet tooth strike during this oddly non-wintry winter month, check out Campus Candy on State Street and pile your dish of frozen yogurt high with heaps of one, two or five of the 415 different candies. Deal of the Month writer Keenan Lampe would deem this creation the most budget-friendly treat on campus. For those of you craving dessert other than frozen yogurt, Elite Three writer Megan McDowell knows about three places to send you to for the perfect final course of your meal! If what you desire most this February is an intimate dinner for two, be sure to read Dining Dichotomies writer Kelly Larson’s piece about two top date-night getaway destinations. For that someone who’d rather spend Valentine’s Day any way but romantically, Late Night Locale writer Brian Zapp has the perfect place for you: Fat Sandwich Company, the antithesis of fine dining. And, for those of you who have always wondered about that store called “Teddywedgers” at the foot of State Street, No Reservations/ No Limitations writer Joseph Shaul presents you with a history that will surely satiate your curiosity! Finally, for a story to inspire the adventurous spirit, head to The Taco Column, in which writer Sam Zipper tells of his Mercado Marimar experience and urges readers to explore beyond the confines of campus. Eat, drink and be merry, Valerie Klessig No Reservations Editor

No Reservations, No Limitations

The Cornish pasty: official food of the Wisconsin Badger By Joseph Shaul | Photos by Adam Schwartz


yles Teddywedgers’ is a curiously invisible restaurant. Despite facing the State Capitol building at the epicenter of student drinking territory, few students can identify the name. It’s as unseen as Rowling’s Platform Nine-AndThree-Quarters. The strange factor is magnified further by the cuisine inside. Aside from a counter and cash register, the interior is mostly covered by the ancestral convenience food known as the

Cornish pasty (pronounced “pah-stee,” not to be confused with adhesive nipple coverings), a solid meat-pie best described as a sort of Downtown Abbey calzone. The basic recipe-flaky crust, chopped meat, pepper to taste--is over seven hundred years old. It’s like eating a coelacanth. Entering Myles’, then, is a bit like visiting a strange parallel universe where the last several hundred years of food didn’t actually happen. It’s a bit like a living museum, only without the ludicrous outfits, and you’re permitted to

teddywedgers eat things. Everyone should go at least once, especially if they’re UW -Madison students, because the Cornish pasty is something important: predating both cheese curds and bratwurst, it’s the official food of the Wisconsin Badger. The origin of describing Wisconsinites as angry burrowing mammals predates Wisconsin’s induction as a state, dating back to a time before UW-Madison figured out how to keep cows alive from November to March and cheese came from somewhere else. The University of Wisconsin would not yet exist for half a century. There was, however, a very different business booming in Wisconsin. Underneath the ice and marshland were staggeringly enormous deposits of galena lead, a valuable commodity in the days before people figured out it slowly made you go

insane. Wisconsin’s wealth was all below ground, and the Badger State did an awful lot of digging While much work was done by Illinois farmers earning cash during the dead season, the most ambitious and successful prospectors were experienced immigrant miners from England. Mostly from the mining-heavy state of Cornwall, their knowledge was invaluable in a nation with few native miners of its own. To survive the frigid Wisconsin winters, they burrowed sideways into the side of a hill like a certain burrowing mammal, abandoning and reconstructing their temporary residences as needed. The Illinois migrants were described as “suckers” after a species of seasonally migratory fish, while the Wisconsinites became Badgers; both nicknames are used frequently on the UWMadison campus to this day. In addition to their expertise, the immigrants

introduced their preferred prepared food: the Cornish pasty. The lard-heavy dough and robust fillings were popular with miners burning over 5,000 calories a day, but it was a sturdy ridge of crust along the edge that made them invaluable to a nineteenth-century mine worker. In this era before the invention of sinks, miners would grip and discard the pastry as a sort of handle, allowing them to avoid death and Caligula-style madness from heavy metals poisoning. Much like the Badger nickname, the Cornish pasty lives on in Madison to this day. You can buy them with or without meat and the unorthodox can have them “pizza-style,” but the fundamentals remain unchanged since the era of Henry the Third. I ordered one with steak and vegetables and found it to be slightly bland, but not in a bad way. Part of me was wondering why I’d just eaten half of a meat-filled bowling ball; the rest was very much wanting me to eat the other half. They’re exactly the sort of thing to bring

along cross-country skiing or while protesting your preferred elected official. Prices range from $4 to $7, though a small hand-lettered sign enumerates a $20 to $100 charge for disagreeable people. It’s more than just food, though. Myles’ is a living link to Wisconsin’s history, and a solid representation of a definition of “Badger” more than just football, bibs and alcoholism. Without the industry of immigrants, Cornish and otherwise, the University of Wisconsin would never have been founded. While the lead mines now lie silent, it was the fruits of their labor that funded the silage research making possible Wisconsin’s dairy industry today. So go out, enjoy a pasty, and consider the importance of the miners to whom Bucky is a tribute. If nothing else, it makes a great spiel to tell visiting relatives.


nifer Be

en tos by J o h P y Larson

By Kell


inter’s coming to an end, and spring is still just beyond our reach. However, February is the month of romance, and love is in the air. The weather outside may be cold, but warm, delectable food can heat things up, along with some one-on-one time with that special someone. A romantic dinner followed by a romantic getaway retreat can be a treat, and two places in Madison can offer this arrangement. Two hotels, two restaurants, two enjoyable experiences: The Dayton Street Grille at the Concourse Hotel serves all-American food with hints of global appeal, and the Admiralty at the Edgewater Hotel offers steak and seafood with a breathtaking view of Lake Mendota. The Dayton Street Grille is not just a casual outing and can give both men and women a chance to spoil someone with a delicious dinner at a nice restaurant. Some may think eating at a hotel restaurant diminishes the romantic experience, but the Concourse can become the perfect getaway for anyone looking to spend more quality time with someone they care about. Located downtown off State Street

near the Capitol, the Concourse Hotel boasts of being Madison’s premier hotel with more than 300 hotel rooms. Its restaurant also boasts of being a premier place to eat in the downtown area. The meal could begin with a bowl of caramelized butternut squash soup, followed by an entrée of grilled glazed ahi tuna with some ginger aioli, or maple cured grilled pork loin. A choice of a merlot, Riesling or cabernet wine can compliment the dinner and will be a nice compliment to a night out on the town. It’s a rather expensive place, but it’s attractive downtown location would make it worth the money. The Admiralty at the Edgewater Hotel, tucked away off Langdon Street on Lake Mendota, is smaller than the Dayton Street Grille but offers a cozier, yet elegant, experience. With only 110 rooms available, the Edgewater Hotel may be secluded, but its restaurant and view more than make up for any lack of grandeur. This would be a great place to take a significant other on Valentine’s Day, or any other day that calls for a special occasion and elegant dining. The meal could begin with some steak bruschetta or kumamoto oysters, followed by filet mignon or,

perhaps some crème brûlée, a chocolate truffle cake or banana foster.

if you’re feeling extra chummy, chateaubriand for two. A local Riesling wine from Wollersheim Winery would be complimentary to the meal. Like the Dayton Street Grille, a dinner at the Admiralty is quite expensive. After the meal is over, a dessert for two would complete the evening with a delectable and mouth-watering memory:

If you’re looking for an elegant, romantic meal, perhaps followed by a romantic night away from the “real world,” the Admiralty is worth the splurge. February is the month of romance, but it can also be the month of exploring restaurants that, at first glance, do not seem like a first-rate choice for a lovely dinner and evening with someone you love.

The Admiralty at the Edgewater Hotel is smaller than the Dayton Street Grille but offers a cozier, yet elegant, experience.

By Keenan Lampe Photo by Adam Schwartz


he new semester is now in full swing and romance is all around. It sounds like it’s a perfect time to take full advantage of yet another economical treasure Madison has to offer. Whether you are looking for the perfect finish to a date, a new place to hit the books or just a snack while out and about, Campus Candy has what you need. This modern candy shoppe, located on State Street, has been delighting college students since Halloween 2010. Regardless of age, the instant your senses are greeted with the sight and smell of 415 different candy bins, it is almost impossible to not transform into a giddy child. Even if you are able to resist the initial urge to skip and jump, gazing upon the novelty candy creations, such as a 27 pound gummy bear, will surely put a silly grin on your face. Just like our favorite stores from “back in the day,” Campus Candy carries all the best candy in bulk. Every variety sells for $2.89 per quarter pound, but this sugary wonderland has been

designated “Deal of the Month” for what it has that your beloved store did not: frozen yogurt. Frozen yogurt on its own is not something to go crazy about. When it tastes delicious and only costs 49 cents per ounce, excitement is justified. Now, if it is affordable, enjoyable and endlessly customizable, that practically warrants a banquet in the yogurt’s honor. In my opinion, this chilled treat at Campus Candy is very deserving of a celebration. Students can select toppings from any of the 415 candy bins in the store, still for only 49 cents per ounce. Customers become artists with an endless palette at their disposal to sculpt edible masterpieces. My visit to the store with two companions resulted in three very different creations. For around $4, one friend combined French vanilla and chocolate frozen yogurt topped with candy “bacon” strips, sour patch watermelons and pomegranate Jelly Belly jelly beans to make a nice snack. In the $6 range, I crafted a filling dessert using watermelon cooler yogurt as my base with chocolate toffee crunch and chocolate

covered gummy bears. Finally, at a little under $8, my other friend built a mountain out of Texas peanut butter frozen yogurt, Cinnamon Toast Crunch cereal, chocolate-covered peanut butter cookie dough and light purple Sixlets. A full explanation of each individual gastronomic experience would require its own article entirely. Therefore, I will simply say that each frozen yogurt work of art resulted in a unique party within our respective mouths.

Therein lies the true beauty of this establishment. You have complete control over how much there is, how much it costs and how it tastes. The free WiFi, cozy seating area and invigorating interior make Campus Candy an ideal choice for a variety of situations. Stop by after a romantic dinner for a fun childish treat, break the coffee shop-studying stereotype or just treat yourself to some delicious reminiscing.

Customers become artists with an endless palette at their disposal to sculpt edible masterpieces.

The Taco Column

Venturing Beyond Campus: Mercado Marimar Story and Photo By Sam Zipper


n a Saturday morning following a full moon, spend a moment listening before you get out of bed. If the winds are mild and southerly, you may hear a gentle clicking drifting in on the breeze over Lake Monona. I’d advise you to enter an automobile, attach your strontium-powered electric earhorn to the indash stereo system and follow the click away from the friendly confines of the isthmus, just as I did shortly after arriving in Madison late last summer. After a not-too-long drive, ranchero music started to drift in over the horizon, and the sound’s origins were clear. After zooming by the famed Taqueria Guadalajara (official tacosmog. com rating: 87/100), we pulled into the parking lot of Mercado Marimar. As we opened the door, the clicking was pleasantly deafening—they had their tortilla press going at full steam, with masa being smashed into it by various employees at irregular intervals. Mercado Marimar, we learned, is a small-scale tortilla distributor whose clients include Tex Tubb’s Taco Palace (official rating: 85). The first thing we saw, though, was the Mercado section—a small market selling foods from all over the Americas in addition to colorful piñatas. The hot sauce selection is respectable (if not unprecedented), and a perfectly reasonable place to fall in love. A steady stream of customers were waiting at the deli counter to order various specialty meats wrapped in waxed

paper, sacks of tamales to take home and madeto-order food. Once you order at the deli counter, your tacos will arrive after a not-brief-but-not-lengthy wait. Take advantage of this interval to sample the three salsas arrayed on the tables. The first salsa is a delicious Saturday-morning-only (I’ve been told) guacamole-hybrid: it has a strong avocado base but distinct pureed-liquid texture, complete with pepper seeds, and is pourable rather than spreadable. The taste is surprisingly smooth-yet-spicy, with lime overtones. It’s a clear hit, and if you arrive too late in the day, you’ll be left with nothing but an avocado pit and some residue around the edges—a testament to what had previously been. The other two salsas are classics, one green and one red. Marimar makes a tomatillo salsa with strong citrus undertones. It’s green, spicy, and provides a somewhat unusual taste sensation. Instead of infinitely satisfying, the tomatillo was somehow more appealing in the flavors it lacked. The closest analogy to this flavor-void phenomenon may be musical. When shifting from a major chord to a minor, what stands out the most isn’t the cohesiveness of the set of notes played, but rather the offsetting lack of finality. Accompanying the green salsa was a lightly smoky red, which in retrospect wasn’t very smoky at all. This can be a good thing or bad thing, depending on your preferences. It had a biting tomato flavor with a medium-level spice following close on its heels but merits little

Topped with onion, cilantro and a few slices of lime on the side, the tacos are highly enjoyable and notable especially for the freshness of their tortillas.

description. Topped with onion, cilantro and a few slices of lime on the side, the tacos are highly enjoyable and notable especially for the freshness of their tortillas. Our white corn tortillas were evidently fresh off the conveyor belt. They retained that essential just-cooked balance between moistness and stability key to preventing catastrophic ruptures—a problem that plagued the official expedition to Fuzzy’s Taco Shop (official rating: 76). Should you heed my advice (and you should), after indulging in such tacos, as you pay at the cash register (honor system) and walk out into a sunny beautiful day, the clicking will slowly recede into the background. Recommended post-taco consumption activities should take

advantage of your newly southern location and could include things such as a trip to the Freewheel Collective, completing a bicycle circuit around the lake or exploring the hidden taco-delivering tunnels dug under Madison in the late 1700s (the little-known origin of the nickname ‘Badger State’). Then, you’ll have to await the next full moon and your return trip to Mercado Marimar.

Mercado Marimar

Official Rating: 92 Price: $$ ($1.26-$2 per taco) 2102 S Park St, Madison WI 53713 Tel: 608-260-8924 Hours: daily 9am-9pm

Article by Megan McDowell Photos by Jennifer Beth and Pati Mo


he typical budget of a college student tends to be very limited. Dining out for an expensive meal on Valentine’s Day can mean spending a month’s worth of paychecks, plus that $40 you got back from selling last semester’s textbooks. Instead of spending the contents of your checking account on a five-course meal for two,

why not skip to the last, most anticipated and perhaps the most romantic course of the dinner: dessert. Scattered throughout the Madison area, you can find three dining establishments that offer the most delectable dessert items around. After an intimate home-cooked meal, bring your Valentine’s Day date to Café Porta Alba, Graze or Paciugo for a sweet and unforgettable final course.

very simple and time-honored dessert offered on Graze’s dessert menu: fresh baked chocolate chip cookies, served with a cold glass of milk.

Graze Situated on South Pinckney next to its big sister L’Etoile, Graze runs a casual yet classy operation serving familiar foods, some with a creative twist and all with locally grown ingredients. Tory Miller is the executive chef for both L’Etoile and Graze and has received national attention for his creativity and culinary skill. While the kitchen team at Graze and L’Etoile are capable of endlessly fantastic creations, I have selected a

To perfect the chocolate chip cookie is no easy task. Pastry chef Lindsay Greytak shares some of the secrets. “We use cake flour in the recipe which gives it a more tender crumb when you eat it,” said Greytak. “The butter is from Sassy Cow Creamery, and the eggs are organic and from Dean Dickel’s New Century Farm in Shullsberg.” The cookies are baked fresh to order and paired with a chilled glass of Sassy Cow milk. This dessert is a childhood favorite perfected by trained professionals, and it is sure to put a smile on anyone’s face with the first bite.

Café Porta Alba Snuggled in the middle of Hilldale Shopping Center, Café Porta Alba is run by Vincenzo Pugliese who aims to serve authentic Neapolitan cuisine to the people of Madison. While the lunch and dinner menus offered at Café Porta Alba are exceptionally delicious (and among my favorite in Madison), there is a culinary masterpiece on Pugliese’s dessert menu. Authentic Neapolitan pizza dough, hand-pressed with Italian flour, is stuffed with Nutella and then baked at a high temperature in a wood burning oven until the dough is perfectly supple and the Nutella is oozing. Sprinkled with powdered sugar and topped with the optional (and recommended) scoop of gelato, Café Porta Alba’s Pizza alla Nutella is unbelievable. Popular among all ages, this Italian dessert pizza is an unforgettable taste. “Some customers mention that they are looking forward to the Pizza [alla Nutella] as soon as they sit down to their table,” said Pugliese. In addition to stunning his customers with la Pizza alla Nutella, Pugliese notes that he particularly enjoys changing preconceptions about Italian food. “It gives me great satisfaction,” said Pugliese.

Paciugo Right off State Street on West Gorham Street, Paciugo offers several flavors of gelato, a full coffee menu and the best hot chocolate I have ever tasted. Unlike Café Porta Alba and Graze, one does not enter Paciugo to be seated by a hostess and waited on by a server. This dessert is for those who desire a small, rich and chocolaty beverage to satisfy that lingering post-dinner sweet tooth. Served at an 8 oz. quantity, the rich and silky Italian style “cioccolata” is my favorite way to warm up on a cold, wintry night. If your Valentine’s Day celebration is fated to be low-key and relaxed (as it falls on a Tuesday night this year), Paciugo’s hot chocolate is a perfect fit for an easy, yet entirely satisfying, dessert course.

For the love of Fat Sandwich: Greasy, fried and delicious Article by Brian Zapp Photo by Adam Schwartz


t’s February, and you know what that means: Valentine’s Day. It’s the best day of the year for young couples and newlyweds and the worst for single folk and middle-aged married men who didn’t realize what day it was until it was too late. If you’re like me, you fall into the second category and most likely shudder every time people start talking about the “intimate feel” of a restaurant or that it’s a “perfect place to bring that special someone.” So, I’m going to avoid all that and tell you about a great place to go on Valentine’s Day to just get some greasy, fried, delicious food. Fat Sandwich. That name does it poetic justice. Every sandwich is made to order, full of any kind of fried food you can imagine and topped with a handful of French fries. A personal favorite of mine is the “Fat Joint.” Not only is it delicious but also there’s something wholly satisfying about walking into an establishment and loudly saying to the cashier, “I want a Fat Joint.” I don’t know, I like it. Anyway, the sandwich is constructed on thick white bread similar to a sub sandwich. It is topped with chicken fingers, mozzarella sticks, ham, eggs, mayo, ketchup and, of course, the fries. The best way to go about eating it (and believe me, it is not an easy task) is to remove some of the fries so you can actually take a bite of it. Leave some on though because it adds to the already diverse collection of flavors. While eating it, your taste buds enjoy a plethora of flavors depending on what is all present in your

sandwich and how it was crafted. You’ll taste the mozzarella sticks one bite, then the next bite is a bacon slap in the mouth and the next is a mouth full of eggs. This is quite nice because it allows you to taste each of the ingredients that went into the sandwich separately even though they are all packed into one power sandwich. When you walk in, you probably won’t be overwhelmed by the décor. However, that’s not at all why you’re there. It’s an open, plain red and white room with a few chairs and tables and a nice window bar seating area. The kitchen is completely exposed, so you can watch your sandwich being made, which you’ll probably end up doing because it takes quite a while to get your food. This is mostly because there are only three people working at any given time. But, if you take one thing away from this review, it’s that the food is well worth the wait. If you want to test your worth next time you’re there, order the “Big Fat Ugly.” It’s the size of a football and consists of two rolls, four cheeseburgers, double cheesesteak, chicken cheesesteak, gyro meat, grilled chicken, bacon, sausage, mozzarella sticks, chicken fingers, chicken nuggets, mac n cheese bites, fried mushrooms, jalapeno poppers, pizza bites, onion rings hash browns, mini corn dogs, American

cheese, mayo, ketchup… basically everything on the menu jammed into one sandwich. It costs $25, but if you can finish it by yourself in less than 15 minutes, it’s free! I have yet to attempt this, but as soon as I have $25, it’ll be my first stop. So, as Valentine’s Day nears, instead of being sad or angry about all the fancy romantic restaurants getting all the attention, go grab a great big sandwich at Fat Sandwich.

“ThatFat Sandwich.

name does it poetic justice. ”

Story and Photos by Christiania Hittner


few summers ago I traveled to Europe with my sister and three cousins. We started in Spain, flew to Greece, and then my sister and I took a ferry across the Aegean Sea to Turkey. We spent a week in Turkey, where we were intrigued by the culture, fascinated by the fairy chimneys and mesmerized by the mosques. As we explored Istanbul, we discovered a new favorite place—the Grand Bazaar. We got lost in time as we zigzagged back and forth down the narrow alleyways. The Grand Bazaar consumed us. There are over 4,500 stalls at the bazaar, selling everything imaginable. It was the bright lanterns, vibrantly colored fabrics, earthy jewelry and colorful pottery that drew us in. After a couple hours of negotiating with salesmen and getting lost in the Grand Bazaar, we were both exhausted and decided to make our way back to our accommodations—but not without a quick stroll through the Spice Bazaar. Vendors at the Spice Bazaar sell all sorts of produce, meat, dairy, desserts, and, of course, spices. The spices at the bazaar were piled high, spilling over the edges of the sturdy containers that couldn’t quite contain their fragrant aroma. The sweet scent of Turkish Delight and the flakey honey-drenched Baklava begged to be devoured. Despite our love of Baklava, we resisted the boisterous touts that called out to us from their stalls; we had dinner plans with our new Canadian friends. We followed our Canadian friends down the twisting cobblestone streets to a little hidden area in the heart of Istanbul. As we entered the small restaurant, we saw yards and yards of vibrant Turkish rugs neatly lining the floor and walls. Piles of pillows plopped on the floor served as makeshift seats, the pillows surrounded low tables placed throughout the restaurant. The atmosphere was homey and welcoming. We climbed up to the rooftop and were seated at our own table, one that overlooked the

brightly lit Blue Mosque. As I gazed out at the mosque, illuminated by bright lights against the dark evening sky, I was amazed by the precision of the architecture, the cultural and religious significance and the breathtakingly beautiful sight that was before me. I couldn’t help but smile as I glanced over at a middle-aged couple seated nearby. They sat right next to each other, as if sitting across the table from one another would be as unbearable as the Black Sea dividing them. They gazed at each other with such affection. I couldn’t help but wonder, “How long has this couple been together?” Perhaps it was a new relationship, or maybe they were celebrating their twentieth wedding anniversary. Either way, it was clear as the night sky that their love for one another was all that mattered at that very moment. The warm summer breeze brought me out of my daydream and back to the rooftop where my sister, our friends and I shared our most memorable Turkish meal. I ordered the Turkish Lentil Soup. Looking back, soup seems like an odd choice considering it was the middle of summer, but my friend recommended it. The soup was the perfect balance of tangy citrus and spicy seasonings (straight from the bazaar, I presume). The lentils were perfectly mashed, and by perfectly mashed I mean not too mashed, for I like to have something to chew. The soup was filling, but not too rich. It was served with a piece of puffy Turkish bread that, when dunked, absorbed the flavors of the soup. I don’t think I would be able to find my way back to the delicious little restaurant overlooking the Blue Mosque, so instead I’m sharing my re-creation of the Turkish Lentil Soup that I devoured on a balmy summer evening in Istanbul. I hope you make it and can then indulge in a little taste of Turkey.

turkish lentil soup By Christiania Hittner


6 cups water 3 vegetable bullion cubes 1 lb red lentils 3 carrots – grated 3 Tbsp. olive oil 1 large onion – chopped 1 large garlic clove – chopped 1 Tbsp. cumin 2 tsp. paprika 1/4 tsp. cayenne (or to taste) 2 lemons – juiced Garnish: Greek yogurt and paprika


- In a large saucepan, bring water, vegetable bullion, and lentils to a boil. - Reduce heat to med-low. Add grated carrots and simmer covered for 20 minutes - Sauté olive oil, chopped onion, and chopped garlic on med heat for 3-5 minutes, or until translucent. - Add cooked onion mix and seasonings to lentil saucepan. - Remove from heat. Moderately blend with a submersion blender. - Stir in lemon juice and serve garnished with Greek yogurt and paprika.


After two months of waiting, it is really starting to feel like winter. But who says February has to be a month of cursing the weather and slipping around on the ice? While February may be the shortest month, it is jam-packed with lesser-known holidays and great television that are just begging to be celebrated with friends, significant others, and most importantly – good eats! Before you know it in February, Valentine’s Day rolls around – and the best gift for a lover (or yourself) are always fresh baked cookies. Check out Jenny Bauer’s story next for a dynamo chocolate chip cookie recipe. February is also a good time to try something new. Nothing beats the winter duldrums like a little bit of change in your life. To get inspired check out the reviews in “Food for Thought” of the film “Forks Over Knives” and the 17-Day-Diet. We hope you like what you read this month, and once again, happy eating! Brittany Johnson Food for Thought Editor


By Jenny Bauer Photos by Tyler Schappe


here are few things better than lounging on your parents’ couch with a pile of treats on the coffee table, indulging in the laziness of the holidays as the sugar coma slowly sets in. At least, that’s how I feel when I go to Minnesota for break. As I get older, I’m home for a shorter amount of time every year, but no matter how long I’m home for, there always seems to be time to mix up a batch of my favorite cookies in the world. Chocolate chip cookies may not seem very special, as there are millions of other fancier cookies out there, especially around the holidays when people are busting out their cutouts, bars and gingerbread men with extra flair. The chocolate chip cookie, however, is humble. The simple combination of warm, gooey chocolate chips and the crispy, caramelized outside and a soft inside is the cookie trifecta. Now, my mother is not much of a baker. I am pretty sure she has never made chocolate chip cookies before unless they were logshaped and wrapped in plastic. One of my aunts, luckily, did inherit my grandmother’s baking genius and is always whipping up delicious indulgences in her kitchen. She taught me the recipe for the most heavenly chocolate chip cookies on earth when I was much younger, and my brother and I have been trying to perfect it ever since. It has become a bit of a competition between us. Despite my love for this uncomplicated cookie and the fierce rivalry between my brother and I for the title of “best,” I never seem to make them while at school. Usually it is a time issue. But in reality, these cookies take about an hour from start to finish to complete. There is also the issue of never seeming to have all of the ingredients on hand when I do have the urge to bake, and that jaunt to the grocery store never gets shorter. At home, however, it sometimes seems like time has stopped. I have no other

obligations, I have a parent’s car at my disposal, and there are several grocery stores within minutes of my house. This time over break, I baked for a solid six hours, making everything from molasses cookies to little sugar cookie stars, and of course had time for some good ‘ol chocolate chippers. And for the record, I have been told in strict confidence by parties that shall remain nameless that my cookies are the best. Copy this recipe and guard it with your life; you will be come a hit at family reunions and social gatherings. I promise.

Yields: 3 dozen cookies Prep: 15 min Oven: 375F Cook time: 8-10 min


¾ cup butter-flavored shortening, like Crisco 1 ¼ cup firmly packed light brown sugar 2 tablespoons milk 1 tablespoon vanilla extract 1 large egg 1 ¾ cup all purpose flour 1 teaspoon salt (this is THE secret to the recipe; don’t forget the salt!) ¾ teaspoon baking soda 1 ½ cup semi-sweet chocolate chips


Preheat oven to 375F. In a large bowl, beat shortening, brown sugar, milk, and vanilla with an electric mixer until smooth. Beat in egg, scraping bowl with a rubber spatula periodically to make sure all ingredients are incorporated. Add all remaining ingredients to bowl except for the chocolate chips. Stir with a sturdy spoon until everything is mixed in, mixing in chips after this step. On ungreased baking sheets, drop dough onto sheet by rounded tablespoons, about three inches apart. (You can fit about a dozen on each sheet, give or take.) Bake for 8-10 minutes until cookies appear golden around the edges. After a few minutes, place cookies on cooling racks if you have them, if not, use tin foil or waxed paper. Note: Store cookies in an airtight container or large sealable plastic bag. Cookies will taste fresh for a few weeks.



Story and Photo By Hope Carmichael

veryone knows that January means trying to make good on our resolutions, and for most of us that means dieting. When I started Dr. Mike Moreno’s 17-Day Diet, I was not expecting it to be fun. In fact, I expected it to be awful: a bland combination of salad and lean proteins that would make me want to cheat within days. Although I do find myself yearning occasionally for chocolate or pancakes with syrup, this diet has not been bad at all, and the fact that I have already seen significant results by Day 10 is really reassuring. I have found some of the included recipes are actually quite delicious, and even after I move on to my ‘maintenance’ cycle, I plan to incorporate these healthier alternatives into my everyday diet. One of the rules of the first 17-day cycle of the diet (called Accelerate) is you should eat two servings of probiotics a day. I adore Greek yogurt, but even so, eating two servings a day gets a little old, which is why I found a great, healthy way to get one serving in with the kefir smoothie. Kefir is basically a yogurt drink, and is not too hard to find in your local grocery store (try the organic section!). Although in Dr. Moreno’s book, he says to blend 1 cup of kefir, 1 cup of fresh

berries and 1 tablespoon of flaxseed oil, I found that it tastes excellent without the oil. Flaxseed oil is extremely expensive; it is in no way within my college student budget. Additionally, on the diet you are only allowed 2 tablespoons of oil a day, and why would I waste it on something that is already delicious without? With this smoothie, I used blackberries, blueberries and strawberries. It is my favorite diet treat! Another recipe I have dog-eared is one for lettuce wraps. The name is a little deceiving – this is basically a recipe for a mayonnaise-less version of chicken salad, and nothing like the PF Chang appetizer we all love, but even so I have found it a winner. This recipe calls for 1 baked chicken breast, diced, 2 tablespoons of diced celery, ½ cup of diced grapes, 1 diced scallion, 1 tablespoon of olive oil and salt and pepper to taste. Mix these ingredients, chill, and then just spoon heaping tablespoons onto some iceberg lettuce leaves. I made this recipe and found it is great with a little sauteed onion instead of the raw scallion, and also tastes great laid on a bed of greens or spinach. It makes a great on-the-go lunch, or even a quick dinner, and is even better because it can be premade. Though my resolution for this year has proved slightly difficult, making these delicious dishes has made it much easier. In fact, the hardest part of the diet might even be the no-alcohol rule. While the 17-Day Diet may not be for everyone, these low-cal recipes are tasty and easy ways to incorporate healthy alternatives into the whirlwind of college life.

Forks Over Knives By Zanna Hittner Photos from


ack in January, over winter break, I had a little bit of spare time. So, I turned to Netflix to fill the void. After mindlessly watching a few too many episodes of “Storage Wars,” I meandered my way over to the documentary section. I was pleasantly surprised to find a documentary I had been wanting to watch was available on “watch instantly.” “Forks Over Knives,” a documentary that explores diet and disease in a new way, is the film I watched one lazy January evening. Yes, documentaries that analyze the food industry and the American diet are not new – there have been many released in the last few years (think: “Super Size Me,” “Food Inc.,” “Dirt: The Movie”). “Forks Over Knives” takes a slightly different spin on diet and disease, exploring the claim that degenerative disease can be prevented and even reversed by following a plant-based diet. The movie is largely influenced by research done by two significant doctors, Dr. T. Colin Campbell and Dr. Caldwell Esselstyn. Dr. Campbell is a co-author of the book “The China Study,” which is an epidemiological study that demonstrates the link between nutri-

tion and heart disease, diabetes and cancer in over 6,500 people in China and Taiwan. “The China Study” research and book and the “Forks Over Knives” film suggest that following a plant-based diet and limiting consumption of processed foods will significantly improve health and decrease disease and medication dependence. The film follows several individuals who are suffering from serious medical concerns and taking numerous medications. A few of the people in the documentary were so sick that their doctor told them there was no hope for them; they should just go home and wait to die. At the end of their rope, the individuals in the documentary turn to Dr. Campbell or Dr. Esselstyn as their last ditch effort to regain their health.

“Forks Over Knives” looks at health through a different lens – one that discourages animal product consumption as a method to eliminate disease.

As the movie progresses, we watch the sick patients’ lives dramatically improve as they adopt a plant-based diet. Many of the patients are able to eliminate all medications, lose weight, and transform and regain their lives. “Forks Over Knives” looks at health through a different lens – one that discourages animal product consumption as a method to eliminate disease. The film is a great reminder to decrease processed food and meat consumption. In addition to the individual health benefits that Drs. Esselstyn and Campbell report, decreasing meat consumption will decrease the huge amount of resources required to raise meat and the toll it has on the environment. It may sound difficult to cut out something that is as much a part of our daily life as it is our culture, but reducing the amount of meat and animal products we eat is not only possible but also delicious! This week I challenge you to eat vegetarian or vegan for a day! Check out The Dish’s recipe section for some mouthwatering vegetarian and vegan recipes to get you started.

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February Issue of The Dish  

Page through the February installment of The Dish for all your sweet and tart needs.

February Issue of The Dish  

Page through the February installment of The Dish for all your sweet and tart needs.