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Just off Capitol Square is Underground Kitchen, a brick-and-mortar restaurant from the Underground Food Collective. Longtime caterers and hosts of underground dinners, they’ve also now started making charcuterie sold under the label Underground Meats, which received a $25,000 start-up grant from Wisconsin’s innovative new Specialty Meat Development Center.
In Key Ingredient, City Provisions’ Cleetus Friedman, working with bourbon, makes “drunken ham,” brining it in bourbon, injecting it with bourbon brine, and slow-roasting it with a bourbon-and-mustard glaze. “Bourbon makes everything better,” he said. “Kind of like bacon.” Next up is Marianne Sundquist of In Fine Spirits, challenged with pork cheeks. “They’re very versatile,” Friedman says.
Also in this week’s Reader: Eight new restaurants, among them the revamped Bite Cafe, Taylor Street’s the Original Five BBQ, and Uptown Pie Company, which offers not just sweet but savory pies including lobster shepherd’s pie, Philly cheesesteak pie, and macaroni and cheese pie.