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Madison Club

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  • 960Food-SloPig4-crAllisonGeyer03232015.jpg

    Allison Geyer

    Roasted porchetta, caramelized apple, shallot jam and aioli, with a pickle: Comfort food from Madison Club chef Andrew Wilson.

  • 960x720Food-SloPig-crAllisonGeyer03232015.jpg

    Allison Geyer

    Smoking Goose, an Indiana "meatery" specializing in cured pork products, served sausage, morradella, and salame piccante -- all seam-butchered and hand-tied without nitrates.

  • 960x720Food-SloPig3-crAllisonGeyer03232015.jpg

    Allison Geyer

    Madison Club chef Andrew Wilson's sugar and spice chicharrones with caramel apple mole sauce put a sweet and tangy spin on the traditional fried pork skin.