Recipes: Spring Lamb
Ming Tsai's green peppercorn–crusted lamb with asparagus and rotini
On the Menu: The Madison Club
Although it boasts more than 100 years of history, the Madison Club is anything but old-fashioned, thanks to its talented chefs. Daniel Fox and Jason Veal bring a passion for locavore practices and handcrafted artisanal products to this historical venue. You can get a taste of the duo's Wisconsin-focused cuisine at tomorrow night's Beard House dinner. Check out the menu below and click here to reserve your seat.
Hors d’Oeuvre
Crispy Pork Belly with Star Anise–Crusted Nairagi, Pineapple–Kumquat Marmalade, and Verjus Reduction
Petit Great Lakes Fish Fry
Housemade Wisconsin Cheddar Bratwursts
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