This bonus episode is adapted from a live (virtual) conversation and cooking demonstration Lindsay hosted on Tuesday, featuring Cortney Burns — a chef, award-winning cookbook author and UW-Madison grad. As Burns prepared root vegetable fritters, sauerkraut and a sauce made of farmer's cheese, she explained why she's such a fan of fermentation and why she believes home cooks should customize recipes to fit their palates and pantries.

The conversation was broadcast live for Cap Times members. For more information about membership including contributions, visit membership.captimes.com. To find the recipes Burns demonstrates in this podcast, click here. If you want to get a copy of Nourish Me Home by Cortney Burns, place an order at Arcadia Books, a wonderful little bookstore in Spring Green, and they will take 15% off when you enter CT15CB at check out. 

This bonus episode is adapted from a live (virtual) conversation and cooking demonstration Lindsay hosted on Tuesday, featuring Cortney Burns &mdash; a chef, <a href="https://www.readinutopia.com/?searchtype=keyword&amp;qs=nourish+me+home&amp;q=h.tviewer&amp;using_sb=status&amp;qsb=keyword">award-winning cookbook author</a> and UW-Madison grad. As Burns prepared root vegetable fritters, sauerkraut and a sauce made of farmer's cheese, she explained why she's such a fan of fermentation and why she believes home cooks should customize recipes to fit their palates and pantries.
The conversation was broadcast live for Cap Times members. For more information about membership including contributions, visit <a href="https://checkout.fundjournalism.org/memberform?org_id=capitaltimes">membership.captimes.com</a>. To find the recipes Burns demonstrates in this podcast, click <a href="https://docs.google.com/document/d/1NiFavWzJYPlPfVMRYTQ8_0Vzb9pWMUUwcW86Ceamv_o/edit">here</a>. If you want to get a copy of <a href="https://www.readinutopia.com/?searchtype=keyword&amp;qs=nourish+me+home&amp;q=h.tviewer&amp;using_sb=status&amp;qsb=keyword">Nourish Me Home</a> by Cortney Burns, place an order at Arcadia Books, a wonderful little bookstore in Spring Green, and they will take 15% off when you enter CT15CB at check out.&nbsp;

A podcast about food and drink in Madison, Wis., produced by The Capital Times and hosted by food writer Lindsay Christians and Chris Lay.

A podcast about food and drink in Madison, Wis., produced by The Capital Times and hosted by food writer Lindsay Christians and Chris Lay.

A podcast about food and drink in Madison, Wisconsin.

The Corner Table

A podcast about food and drink in Madison, Wisconsin, produced by The Capital Times and hosted by food editor Lindsay Christians and food enthusiast Chris Lay. 

A podcast about food and drink in Madison, Wisconsin, produced by The Capital Times and hosted by food editor Lindsay Christians and food enthusiast Chris Lay.&nbsp;

In the kitchen with Cortney Burns

Farm-to-table is a cliché, but its roots among the farmers and chefs of south-central Wisconsin are deep, vibrant and resilient. From brats and burgers to bibimbap, Madison’s food scene looks substantially different than it did just a decade ago. 

Cap Times food editor Lindsay Christians reported her new book, "Madison Chefs: Stories of Food, Farms and People" starting in fall 2017. It was published by UW Press on Dec. 21. Lindsay and Corner Table co-host Chris Lay celebrated the release at Leopold's Books Bar Caffé with a short discussion. This week, we have audio from that chat.

Relevant links:

University of Wisconsin Press: https://uwpress.wisc.edu/books/5768.htm

Cap Times cover story: ‘Madison Chefs’ tells stories of culinary change in Wisconsin's capital"

Instagram: https://www.instagram.com/madisonchefsbook/

Facebook: https://www.facebook.com/madisonchefsbook

The Corner Table is a podcast about food and drink in Madison, produced by the Capital Times.

Farm-to-table is a clich&eacute;, but its roots among the farmers and chefs of south-central Wisconsin are deep, vibrant and resilient. From brats and burgers to bibimbap, Madison&rsquo;s food scene looks substantially different than it did just a decade ago.&nbsp;
Cap Times food editor Lindsay Christians reported her new book, "Madison Chefs: Stories of Food, Farms and People" starting in fall 2017. It was published by UW Press on Dec. 21. Lindsay and Corner Table co-host Chris Lay celebrated the release at <a href="https://shop.leopoldsmadison.com/home">Leopold's Books Bar Caff&eacute;</a> with a short discussion. This week, we have audio from that chat.
Relevant links:
<a href="https://uwpress.wisc.edu/books/5768.htm">University of Wisconsin Press: https://uwpress.wisc.edu/books/5768.htm</a>
<a href="https://captimes.com/madison-chefs-tells-stories-of-culinary-change-in-wisconsins-capital/article_565d921d-8ed6-5c75-b65a-4ca6067da1fe.html">Cap Times cover story: &lsquo;Madison Chefs&rsquo; tells stories of culinary change in Wisconsin's capital"</a><a href="https://captimes.com/madison-chefs-tells-stories-of-culinary-change-in-wisconsins-capital/article_565d921d-8ed6-5c75-b65a-4ca6067da1fe.html"></a>
<a href="https://www.instagram.com/madisonchefsbook/">Instagram: https://www.instagram.com/madisonchefsbook/</a>
<a href="https://www.facebook.com/madisonchefsbook">Facebook: https://www.facebook.com/madisonchefsbook</a>
The Corner Table is a podcast about food and drink in Madison, produced by the Capital Times.

"Madison Chefs" Book Release Q+A

This is the final episode of Reopening Sardine, a limited series from The Corner Table podcast. This week, hosts Lindsay Christians and Chris Lay expand their scope to restaurants around Madison. 

Some, like Bar Corallini on Atwood Avenue (shown here), reopened for dine-in service more than a year ago. Others, like Ha Long Bay, have been seating diners inside for a few weeks. At Mint Mark, staff has noticed new regulars who joined for takeout during the pandemic.

Chris spoke with Jennifer DeBolt at The Old Fashioned. Lindsay caught up with the new owners of Marigold Kitchen. And of course we went back to Gates & Brovi, Sardine’s sister restaurant, to hear how things have changed there.

This is the final episode of&nbsp;Reopening Sardine, a limited series from The Corner Table podcast. This week, hosts Lindsay Christians and Chris Lay expand their scope to restaurants around Madison.&nbsp;
Some, like Bar Corallini on Atwood Avenue (shown here), reopened for dine-in service more than a year ago. Others, like Ha Long Bay, have been seating diners inside for a few weeks. At Mint Mark, staff has noticed new regulars who joined for takeout during the pandemic.
Chris spoke with Jennifer DeBolt at The Old Fashioned. Lindsay caught up with the new owners of Marigold Kitchen. And of course we went back to Gates &amp; Brovi, Sardine&rsquo;s sister restaurant, to hear how things have changed there.

Reopening Sardine, Part 5: Back in the booths

A few things have changed since we last checked in with the folks at Sardine on opening day, May 19. For one, Dane County mask mandates have changed. Staffers are navigating a variety of diner comfort levels with regard to COVID-19 safety, and how many people feels like too many. Brunch is back, and Mondays and Tuesdays are busier than they have ever been. 

Now a month in, we're catching up with co-owners Phillip Hurley and John Gadau about what it's been like to be back in the restaurant nearly every single day. We chat with general manager Susan Schueller too, about what she's noticed. Everyone is reading every customer comment, and they're already thinking about what 100% capacity could look like, somewhere down the line. 

Reopening Sardine is a five-episode series of The Corner Table, a podcast about food and drink in Madison. The Corner Table is produced and hosted by Cap Times food editor Lindsay Christians and Chris Lay.

A few things have changed since we last checked in with the folks at Sardine on opening day, May 19. For one, Dane County mask mandates have changed. Staffers are navigating a variety of diner comfort levels with regard to COVID-19 safety, and how many people feels like too many. Brunch is back, and Mondays and Tuesdays are busier than they have ever been.&nbsp;
Now a month in, we're catching up with co-owners&nbsp;Phillip Hurley and John Gadau about what it's been like to be back in the restaurant nearly every single day. We chat with general manager Susan Schueller too, about what she's noticed. Everyone is reading every customer comment, and they're already thinking about what 100% capacity could look like, somewhere down the line.&nbsp;
Reopening Sardine is a five-episode series of&nbsp;The Corner Table, a podcast about food and drink in Madison. The Corner Table is produced and hosted by Cap Times food editor Lindsay Christians and Chris Lay.

In the kitchen with Cortney Burns

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