In Waterloo, the Crave Brothers have invited regional chefs to develop original recipes that highlight their artisanal products. The initiative moves beyond standard toppings, forcing a creative pivot in how local dairy can serve as the foundation for complex flavor profiles.
In section Releases
Wisconsin Chefs Reimagine Pizza for National Pizza Month
Wisconsin’s culinary community is putting a local spin on National Pizza Month as Crave Brothers Farmstead Cheese challenges chefs to push the boundaries of traditional pies. From burger-inspired mozzarella creations to seasonal squash and chili honey Mascarpone, the collaboration showcases the versatility of farm-fresh cheese across the state.
Chef Dana Spandet of Flour Girl and Flame in Milwaukee is offering "Crave the Flame," a seasonal pie featuring roasted delicata squash, nduja, and chili honey Mascarpone. In Madison, Evan Dannells at Lola's Hi/Lo Lounge focuses on texture with "The Burrata Pie," which uses a Calabrian cream sauce topped with fresh burrata. Meanwhile, Marlee Crave of Fiddlehead Kitchen in St. Croix Falls is blurring culinary lines with "The Pizza Burger," a dish that utilizes fried mozzarella medallions and tomato-butter sauce to mimic the experience of a burger in a pizza format. These limited-time offerings are available throughout October, highlighting the farm’s commitment to sustainable, locally-sourced production.
Comments (0)
No comments yet. Be the first!