This year’s Flavors of Madison is being hosted by the Madison Club.  The host chef is Chef Dan Fox.  You can read more about Chef Fox here.  The other participating chefs have years of culinary experience, diverse backgrounds and unique points of views.  Click on the photo of each chef to learn more about them, their backgrounds, and the outstanding dining experiences that they have been providing for Madison diners for years!

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The Madison Club is celebrating its 100th birthday of offering private club services to Madison.  They specialize in incorporating a fine dining feel into both their private dining and their banquet facilities.  Taking pride in being a scratch kitchen, the Madison Club bakes all their breads on the premises, and offers specialty dinners, tastings, and even kids cooking classes.

Chef Fox got his start in culinary arts at the age of fifteen.  After 3 1/2 semesters of traditional college courses, Chef Fox found that his passion was in culinary arts.  He switched to Kendall College, a top-notch Culinary School  in Chicago.  His internship was spent at the world-class Everest Restaurant, also in Chicago, working under Chef Thierry Tristch, who Chef Fox considers to be his mentor.   He then spent time training in Provence and Austria and naturally gravitates towards Northern French, German and Austrian cuisine.  He’s also worked in an Asian-inspired restaurant in Chicago, which brings some Asian influences to his culinary view as well.

Chef Fox has spent the last 3 1/2 years at the Madison Club, bringing his globally inspired cuisine to the diners.  He is passionate about local foods and building a farmer/chef connection.  He feels that the Dane County Farmers’ Market is the best in the country, and he has a seat on the REAP board, an organization dedicated to local, sustainable food. 

This passion has caused Chef Fox to embark on a new, exciting project, and this spring he will be starting an acre plot of produce for the Madison Club at Fountain Prairie Farms.  “We’ve designed down to every row exactly what will be grown,” said Chef Fox, “The produce will go to both the fine dining and banquet menus.”

Chef Fox believes that the most essential ingredient in the kitchen is salt, and, when pressed he will admit to a dislike of deep-fried bar food done badly.

Chef Fox and the Madison Club are generously donating  time and effort to the American Liver Foundation’s Flavor of Madison, and he considers it an honor to be the host this year.  “I 100% support the cause.” said Chef Fox.  “We have been involved with the Liver Foundation for six years, and we are very fortunate to be able to have this event at the Madison Club.”

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Inka Heritage has been in Madison for three years, introducing many Madisonians to Peruvian cuisine for the very first time.  Chef Bascones and her husband Daniel Rodriguez settled in Madison in 2006, having moved from Miami.   “We were working in Miami and we came to visit one of our relatives in 2002.  We thought at that time Madison was a good place to raise children.  When we had our first daughter we moved here.”

Most people associate Peruvian cuisine with the more common Mexican cuisine served around the city, but in reality, the two cuisines can be quite different.  “Peruvian cuisine is considered one of the best Latin American cuisines.  It is a healthy food.” 

In fact, Inka Heritage has played a role in educating the dining public.  “It was hard when we first opened.  Some customers thought that we were Latin fast food, and expected to be served in five minutes.  We had to introduce the food, and explain that everything is from scratch.”

In reality, Inka Heritage delivers a sophisticated menu based on the melting pot of culinary influences that go into Peruvian cuisine.  Chinese, Japanese, Spanish, Italian and Inca flavors and techniques turn up often, and often in the same dish.  The Ceviche is a specialty on a menu that changes often. 

Another unique item that can’t be missed is the Chicha Morada – one of the most unique, refreshing non-alcoholic drinks to be found.  It is made with purple corn that has been boiled for hours.  The liquid is then mixed with pineapple, apple water, cinnamon and key lime juice to produce very interesting results.

One of the top Peruvian chefs in the world, Chef Flavio Solorzano will be an honored participant in the Flavors of Madison event, cooking alongside Chef Bascones.  “It is an honor to have Chef Solorzano with us.  We are excited that he is spending time with us.”

For those who are not able to attend The Flavors of Madison, you still have the opportunity to experience a meal prepared by Chef Solorzano.  He will be the honored guest chef at Inka Heritage March 2 – 4, 2010.  Reservations are required and can be made by calling (608) 310-4282.

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Chef Angelo Cattaneo of OPA is pleased to be participating in the American Liver Foundation’s Flavors of Madison event, to be held on February 28, 2010.

Chef Cattaneo was raised in San Diego by French and Italian parents, who he describes as “great home cooks”.  He developed his passion for the culinary early in life, and has spent a lot of time tavelling and working throughout North America, South America and the Caribbean.

In 2002 Chef Cattaneo arrived in Madison, at first working as management for Whole Foods.  But soon he turned his attention to the Madison restaurant scene, and he has been instrumental in the development of key restaurants in the city.

His travel and experiences have created an interest in Asian, South American, and West Coast “Bistro” culinary influences.  He is also passionate about seafood, an interest which manifested itself during his tenure at Blue Marlin, winning “Best Seafood Restaurant” in Madison two years straight.

While Chef Cattaneo likes to avoid cooking with mundane ingredients, he believes that the most important ingredient that he could have in his kitchen is passion and caring, coming from both himself and his staff.  He credits MATC for turning out many talented, skilled and passionate people that he enjoys employing in his ventures.

OPA and Chef Cattaneo are honored to take part in the American Liver Foundation’s Flavor’s of Madison, believing that giving back to the community is an important part of being a part of the community!

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Located on a lower level space on Butler Street, Cafe Costa Rica might be easy to miss – but that would be a big mistake.  Chef Clarke has created a flavorful, colorful and unique menu that transports the diner to the Caribbean. 

Chef Clarke would like Madison to know that Cafe Costa Rica is “absolutely real in every sense of the word.  It is a  must-see little place.”

Starting out as the well-known Mango Man, Chef Clarke has operated a popular food cart in Madison since 2003.  But in 2005 the opportunity to open Cafe Costa Rica fell into his lap.

“This place found me, I didn’t find it,” stated the chef.  The former occupant of the space was a friend of his, and he insisted that the only person he’d sell the business to was Thoney Clarke.  Along the way, he’s been helped by many people.  “I thought that people who wanted to help did not exist, but there are people who do want to help, with no strings attached.  It is a beautiful thing.”

He still runs the food cart, and he takes great pride in the restaurant that he’s built up.  Born of Jamaican parents, he was born and raised on the east coast of Costa Rica.  One of eleven children, Chef Clarke credits his mother for where he is today.  “She was a strong lady who ran the family like an army.  She was a single mom and everything that I cook is based on what she taught me.  She had to teach every single one of us how to cook and take care of the house while she was out struggling for our family.”

Now the father of a young daughter, he believes that responsibility to his family must be a top priority.  “What brought me here was family,” he said.  “I have to be responsible.  My dad wasn’t, and I am trying to break that chain.”

Chef Thoney is also an accomplished bass player, harmonica player and showman who loves to make people smile.  “This will be my third year participating in the Flavors of Madison.  There are a million ways to give back, you know?  I’m all over that.”

Photography by SucculentPhotography.com

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Brasserie V, winner of our 2009 Mad Diner award for Best New Restaurant, has in reality become a very popular, well-established bistro on Monroe Street.  The stated goal of the restaurant is to combine their love for simple, unpretentious food with Belgian beers and top-notch wines.  This is a goal that they have succeeded with, serving over 100 different beers, 50 of which are Belgian.

Chef Rob Grisham leads the restaurant in the development of the menu, focusing on preparing from scratch, locally-sourced, fresh dishes with global influences.  A self-taught chef with artistic vision, Grisham prides himself on creating top-notch food in a casual come-as-you -are environment that has a very approachable atmosphere.

Chef Grisham has been working in the culinary arena in the Madison area for several years.   He credits Eric Leibering of Kestrel Ridge Country Club for acting as his mentor, allowing him to truly define his culinary view.

Chef Grisham has a passion for working creatively with  ”anything off a pig”, and enjoys availability of the world class local providers.  On the other hand, he prefers not to deal with any sort of fish out of a jar, particularly creamed Herring.  “My grandfather used to eat that a lot,” chuckled Grisham.

Chef Grisham is excited to be participating in the American Liver Foundation’s Flavors of Madison event, to be held on February 28, 2010.  He particularly enjoys the creativity that the event requires.  “The Flavors of Madison event is great, this is our second year of participation!” states Grisham.

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Chef Heide got his start at a very young age, cooking for Pizza Hut.  His passion for culinary arts lead him to attend  Le Cordon Bleu, a world renowned school of gastronomy.  After attending Le Cordon Bleu, he headed to California.  But he soon made his way back home to Wisconsin, and after working in a variety of establishments in the Madison area, he opened Liliana’s, just a stone’s throw from where he grew up.

Liliana’s, named after his oldest child, opened 2 1/2 years ago – coincidentally on his daughter Liliana’s first birthday.

Liliana’s focuses on New Orleans cuisine.  “One of the many reasons that I chose to focus on New Orleans food is because it is a melting pot of food and culture.  You can literally do any type of cuisine that you want and still be true to New Orleans cuisine,” said Heide.  “If you are a chef I think that it is important to let your passion express itself.”

Chef Heide stresses that while focusing on New Orleans cuisine, he places the utmost importance on using local, seasonal ingredients.  He does not use “big box’ purveyors.  “We believe in spending our money locally.” said Heide, pointing out that they buy from seven local farms during the winter, and even more than that in the summer months.

Chef Heide believes in giving back to the community, and counts the American Liver Foundation as a worthy cause.  Liliana’s has a track record of participation in community events, including the upcoming Mad City Mardis Gras event, benefiting Madison’s own Henry Vilas Zoo.

Photography by SucculentPhotography.com

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The Flavors of Madison, benefiting the American Liver Foundation, is excited to have Chef Nicholas Johnson of Restaurant Magnus on board as an elite participant in their 2010 fundraising event.

Chef Johnson developed his passion for cooking early, when at the age of sixteen he found himself interested in food.  “At Thanksgiving I was always in the kitchen while everyone else was watching football,” he said.  He attended MATC, and then headed to New York for an internship.

“I drove down with two other people that I went to school with.  I got there on a Saturday and called the guy at the restaurant and said I wanted an internship.  He asked when I was going to be there, and I said that I was there now!”.

Chef Johnson returned to Madison, where he has been with Restaurant Magnus since 2001.  He was instrumental in the change in menu that Magnus went through, leading the shift to Scandinavian cuisine.  “People thought we were crazy, but we were brave enough to do it.  We could have gone with the continuing trends, but we wanted to find a way to make our own trends”.

That bravery has paid off with a unique menu and culinary view.  The chef believes in using as many local farms for meat and produce as possible, pointing out that it is the Scandinavian way to “use a lot of the earth”.  He attributes this philosophy  to the old days of cooking, while believing that Madison is a culinary leader, enabling such uniqueness to thrive.

Photography by SucculentPhotography.com

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Chef Rod Ladson and Johnny’s Italian Steakhouse are proud participants of this year’s Flavors of Madison, a gala culinary event to benefit the American Liver Foundation.

Johnny’s Italian Steakhouse is an atmospheric, traditional 1940′s style supper club located in Middleton at Greenway Station.  Specializing in a wide variety of steaks and chops, Johnny’s Italian Steakhouse also delivers unique twists on their menu, offering Italian slants to their steaks, seafood and pasta dishes.

Chef Ladson started at Universal Studios in Florida.  He was one of the managers opening the Island Adventure.  He became a manager and instructor at cooking school that was started there.  He moved to Wisconsin to become a personal chef to the University of Wisconsin football team. 

Currently the Executive Chef at Johnny’s Italian Steakhouse, Chef Ladson also has two cooking segments each week on the local NBC 15 news station.  This is his second year participating in the American Liver Foundation’s Flavors of Madison event.  “The exciting part of the Flavors of Madison is that you get to be creative,” he said.  “You are showing people exactly what you are made of, and you are with all of the other top chefs in Madison, you always try to be very competitive.  I like being a part of it, with my peers, the other chefs”.

Chef Ladson is particularly excited about his Sunday Brunch, which he puts on with the participation of his Sous Chef Efren Martinez.  “We take a lot of pride in this.  We came up with this Sunday Brunch where we can do anything that we want.  It is our fun day, where we create new dishes.  We sit down and come up with new things to make.   A recipe that someone else makes is just a recipe.  What you add is what makes the difference.  We make everything from scratch, and we change it up every week.  You can come each week and have something different each time.”

This creative energy has paid off, as Johnny’s Italian Steakhouse has been voted as the best Brunch in Madison and Middleton.

Photography by SucculentPhotography.com

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Chef Patrick McCormick and the Tornado Steakhouse are among the elite participants in the American Liver Foundation’s Flavors of Madison event, taking place on February 28, 2010.

“I think that it is good to be a part of these local events.  The Liver Foundation is a good cause, and this is going to be a heck of an event.  It is going to be a lot of fun,” says McCormick.

Originally from Milwaukee, Chef McCormick starting cooking at the Tornado Steakhouse five years ago, while still a student at the UW-Madison.  He is proud to have a degree from the UW, though he states, “I was planning on being a hydro-geologist, but I lost myself in the kitchen and I haven’t found my out.  I’m very happy about that.”

The Tornado Club focuses on locally grown beef and produce, as well as on artisnal cheeses.  Their signature dish is a 20 ounce bone-in tenderloin, and the popular steak au poivre is Wisconsin grass-fed premium beef.  One of the mainstays on the menu is their rack of lamb.  They also have been building a focus on Bison.  “The bison is really catching on.  People are embracing it.  It is a great alternative to beef.  Our bison comes from Cherokee Bison Farm.  We have an awesome relationship with them.”

While beef, bison and seafood are a big focus on the menu, there is also a big interest in artisanal cheese.  “I have a huge passion for cheese as well.  People ask me if I am going to end up making cheese,” laughs McCormick.   ”I’ve thought about it!”

Photography by SucculentPhotography.com

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