The Corner Table: Top Chef Wisconsin The Capital Times

This week on our "Top Chef Wisconsin" companion podcast, we have a full Madison episode!

First, host Lindsay Christians takes a deeper dive into the Taliesin challenge with food and arts writer Gwen Rice, who was also a docent for two seasons in Spring Green. Turns out Frank Lloyd Wright excelled under pressure, but was a terrible collaborator. 

Then Harvey House owner Shaina Robbins Papach talks about what it was like to host "Top Chef" crews at her restaurant, as well as her experience at the judges' table during a Wisconsin supper club challenge. 

Also this week: the story behind the design of Falling Water, the worst cheese to draw for a cheese challenge, and thoughts about Kristen Kish as the new host.  

The architecture of Frank Lloyd Wright inspired the challenges this week, on episode 4 of Top Chef Wisconsin. Host Lindsay Christians talks with Taliesin executive director Carrie Rodamaker, who hosted film crews at Frank Lloyd Wright's historic school in Spring Green. 

Then chef Lauren Montelbano, the Madison caterer and meal kit maker behind The Vibrant Veg, shares what it was like to serve judge Gail Simmons with a team of friends at Taliesin. Did her hands shake? Did she get to try any of the food? With tangents about what's next at the Riverview Cafe, the challenges of pouring wine with your non-dominant hand, and the view from the Top Chef dishpit. 

Theater artist and educator Erica Halverson has seen every episode of "Top Chef" from Season 1 to now. This week, the UW-Madison professor and host of the podcast Arts Educators Save the World shares thoughts on the Miller Caves beer snacks challenge, why she considers chefs to be artists, and which "Top Chef" challenge is her favorite. (It involves a blindfold.)Then I'm talking with Andy Hatch, maker of Pleasant Ridge Reserve at Uplands Cheese in Dodgeville. Andy was a featured guest at the Top Chef Cheese Festival, highlighted on this week's "Top Chef" episode (Ep. 3). We talk about what makes a cheese challenging to cook with and how it felt to represent Wisconsin dairy. For the spoiler-averse, we don't share any names of winners and losers (yet). 

With side quests about pretzel cake with mustard icing, where "Manitowoc Minute" host Charlie Berens is really from, and the difference between reality TV and playing in a band. 

We walked the red carpet in Milwaukee, and all the stars were there. 

This week, Destination Madison's Sarah Warner and I, Cap Times food editor Lindsay Christians, got gussied up for our first Wisconsin television premiere, held at Discovery World in Milwaukee. We met the judges, we drank the wine, and we're perfecting our Wisconsin culinary elevator pitches. Then I talk with James Beard Award-winning chef Adam Siegel of Lupi & Iris, host to the first "Top Chef" challenge of Season 21. Chef Adam describes the difference between working a line and on-camera cooking, plus what it was like to watch 80-some people make a television show inside his Milwaukee restaurant.  With side notes about relish trays and camera angles. Cheers! 

This week, Corner Table co-host Chris Lay joins to talk about the first episode (mild spoilers, with ample warning!) and reflect on whether one chef has gotten the "villain edit." 

Then we hear from Travel Wisconsin's communications director Craig Trost about taking 'Top Chef' crews around Wisconsin, why the series matters to all Wisconsinities and who he's rooting for in Season 21. 

With tangents about culinary astrological signs, Mr. Milwaukee and Tom Colicchio's hat game. 

Lindsay Christians, food editor at the Cap Times, resurrects The Corner Table podcast for a special, limited series all about Top Chef Wisconsin.

It took 21 seasons, but the reality cooking show Top Chef has finally come to Wisconsin. On March 20, Bravo and Magical Elves drop the first episode of a fast-paced 14-week showcase of the state’s best chefs and brightest culinary lights. The winner takes home $250,000, while viewers get to see chefs make magic under extraordinary pressure. 

Starting March 21, each week will feature a brief recap of the show as well as interviews with chefs, restaurateurs, cheesemakers and more. We'll go behind the scenes, dish on the winners and share insight into challenges. 

Pack your knives, and join us.