Wisconsin Foodie travels to Plymouth WI to visit Wisconsin’s original CSA farm, Springdale Farms. Springdale is going on their 25th year as a CSA farm with over 800 members, Owner Peter Seely gives us a tour of the farm and shows us the process of packing up the CSA boxes. Later Chef Chris Mangless of 335 in Green Bay stops by the farm to meet Peter and pick up some produce for a special cocktail dinner he is hosting with guests Nick and Ira of Bittercube.
Calling all opinionated diners!
Participating in the James Beard Foundation Awards process has never been easier. Tell us your name, e-mail address, and state of residence, then submit your suggestions for nominees in up to 19 categories, ranging from Best New Restaurant to Rising Star Chef of the Year.
Deadline for entry is December 31, 2012 at 11:59PM. One entry per person, please; membership in the James Beard Foundation is not required for entry. Winners will be announced on May 6, 2013 at Lincoln Center’s Avery Fisher Hall in New York City.
Thank you for participating.
Q: Describe Three Three Five’s style and what a customer can expect when going there? A: At Three Three Five we showcase quality ingredients and allow those ingredients to speak for themselves. We are committed to sustainable, local, organic artisans and food stuffs as often as possible. Our food is playful and innovative, yet familiar. The most important part of dining at Three Three Five or with The Traveling Chef is for us to create an extraordinary experience unlike anything you might expect. The details are never overlooked no matter the request, we do everything we can to exceed the guests’ expectations. We are open Wednesday evenings from 5-10 p.m. featuring seasonal small plates, which changes weekly depending on what’s available locally. We suggest coming to dine with friends and family, sharing a variety of different dishes.Read the rest of the interview here.