Bob Hemauer News Today

We look back at the year that was. Isthmus food and wine contributor Bob Hemauer reflects on five outstanding noshes.

This year we’ve been focused on learning how to build our fundraising capabilities, advertising revenues, membership program and base of donor support. Learning how to build a strong board of directors and put the expertise of directors to work.

We pair four Dane County Farmers’ Market classics with the perfect wines. One’s from Mineral Point.

In our feature,“Digest,” Isthmus interviews unsung or behind-the-scenes members of the food business and service industry and lets them speak for themselves. This month we talk with Joe Schoenherr, journeyman cook.

At Banzo, the chicken thighs are seasoned, slow-cooked and served sliced. Do yourself a favor: add a side or two of zhug (green chili hot sauce).

Trizanne Signature Wines is making some of the most expressive, interesting and affordable wines being produced in South Africa today.

Summer months call for what the French call vins de soif, or thirst-quenching wines that are tasty and refreshing but do not necessarily invite contemplation.

In our feature,“Digest,” Isthmus interviews unsung or behind-the-scenes members of the food business and service industry and lets them speak for themselves. This month we talk with veteran server Nancy Sorensen of Fairchild.

Dry rosés are now the fashionable accompaniment to Instagrammable brunches and yes, there’s a hashtag — #roseallday.

In our feature, “Digest,” Isthmus interviews unsung or behind-the-scenes members of the food business and service industry and lets them speak for themselves. This month, we talk with Monroe Street fishmonger Jim Berke.