This year’s USA National Culinary Weekend was held in Madison, the capital city of the State of Wisconsin, together with the 2023 National Final of the Jeunes Chefs Rôtisseurs (JCR) Competition.

When people think of Wisconsin, the American Football team Green Bay Packers or cheese, or both at the same time spring to mind. The reason Packers’ fans don “cheese wedges” hats is because the State is known as “America’s Dairyland”. Chaîne members who attended the three-day event had the opportunity to see firsthand why Wisconsin dairy farmers are also nationwide leaders in agricultural sustainability.

Thursday
“Welcome to Madison” was hosted by Philip and Denice Jones at the original Jones family farmhouse on the Jones Dairy Farm (JDF). The original homestead was built in 1843 in Fort Atkinson. “Chef Michael Ty Memorial Honoraire” dinner kicked off the weekend.

Seven esteemed Chefs (Reimund Pitz, Gerald Ford, John Colletta; Marc Ty, Mark Wright, Alan Romano and Sean from JDF) prepared an amazing dinner for 20 guests. The menu featured courses named after Jones family members.

Friday
Bright and early there were dairy farm tours: firstly to Crave Brothers Farmstead Cheese. Next up was Hoard’s Dairyman Farm Creamery. Then Jones Dairy Farm where the visit included lunch. After lunch and a visit to the sausage production kitchen, a tractor ride around the vast property was enjoyed.

In the evening, a ribbon cutting ceremony and reception was held at the Madison Area Community College (MATC). Chef John Johnson on behalf of MATC was presented with a cheque of $20,000 from The Chaîne USA Foundation.

Dinner was at RARE, a classic steakhouse located on Madison’s Capitol Square. Offering a premier dining experience for locals and visitors alike, RARE features USDA Prime steaks aged in-house, with a selection of more than 750 wines. The atmosphere was classic and cozy, inspired by the nostalgic romance of great American steakhouses.

During the evening there was a spontaneous Induction of the Bailli and other officers of the newly revived Bailliage of Madison. Bailli Délégué Bertrand de Boutray officiated.

Saturday
Whilst the National Final of the JCR Competition took place (Ed. See separate article reporting on the event), a series of fun seminars were on offer:
- All things chocolate by Jack Hart
- From crops to cows, cheese to consumers by George Crave
- Growing from grain to glass by Liz Henry
- Wild Bearies Community approach by Elena Terry

In the evening, the much anticipated Induction Ceremony took place at Blackhawk Country Club which was shaped by the Great Wisconsin Glacier. The young chef participants of the JCR Competition were inducted as Rôtisseurs.

The delicious Gala Dinner was prepared by Chef Todd Weisenbeck and his team using mainly local ingredients.

The Chaîne US team, the L’Académie Brillat-Savarin team, the Chaîne USA Foundation team and the JCR Competition programme would like to thank all our sponsors who made this year’s competition and the culinary weekend possible.

Adapted from a detailed report prepared by Betty Sasenick, Chargée de Presse

Photos: David H. Ramsey

Ed. For a full report on the events of the weekend you may wish to click this link: Cuvée