Dan Curd

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Articles

Henry Doane pushes forward at Tempest Oyster Bar and Tornado Room Steak House

Henry Doane always felt more comfortable in the kitchen than in the dining room.

Eggnog is a seasonal favorite bringing yuletide cheer

December is the time to sip and savor a seasonal favorite, eggnog.

With Wisconsin’s love of cheese, it’s no wonder this food craze caught on

There are few things Americans adore more than melted cheese

The hole truth about doughnuts

We consume 10 billion doughnuts a year in the U.S.

Wisconsin Saturday nights are all about prime rib

You can still get the specialty delivered to your door.

Dan Curd: the making of a food snob

From a young age, I’ve learned the difference between eating and dining.

Eating through the pandemic

In these times of self-isolation, I have turned to comfort food.

Bourbon: the spirit of America

The Bluegrass State may have started distilling bourbon, but Madison distilleries have created top-notch varieties.

Going out to brunch

One can enjoy brunch at home (and many people do), but it can be a great excuse to dine out.

The Wisconsin kind of clubbin’

Nothing quite says Wisconsin cuisine like a supper club.

The bloody mary is a revolutionary cocktail

The bloody mary started with simpler Parisian roots before becoming an extravagantly embellished beverage.

From forager to chef-proprietor: how Tami Lax's background influences her today

It originally wasn't her ambition to pursue a culinary career