The spread of dishes that filled tables in a church basement near the UW-Madison campus one night this fall would have been the envy of any Madison foodie.
There were beets with farro koji, yogurt and pickled carrots, the creation of A Pig In a Fur Coat chef Dan Bonanno. The Underground Food Collective’s Jonny Hunter served a squash puree with corn, onions and peppers. Tory Miller, the star chef behind four Madison restaurants, prepared a paella with squash and kale.
As impressive as the lineup of chefs was, the stars of that October night were the ingredients they used.