Cap Times Food editor and arts reporter Lindsay Christians, says that Wisconsin cuisine is definitely cheese curds, beer, frozen custard, and cranberries, but there’s more to it.  “It also has these incredible indigenous roots. And it has these global influences. To reduce it to like a variation on hot dish or something is really reductive,” she explains. “There’s so much more nuance and more variety and diversity in the cuisine here.”

Lindsay is a day-one fan of Top Chef and had the privilege of being on set for several days of filming. She signed an NDA, but what she will say is that season 21 highlights the state’s vibrant culinary landscape.

As we anxiously away the season premiere, Carousel Baryd hosts a Top Chef roundup. For the first half of the show, we hear from Top Chef producer Diana Schmedeman about the decision to film in the state and the why the show is special to so many people. Then we turn our attention to Lindsay Christians and Travel Wisconsin Communications Director Craig Trost to talk about Wisconsin’s food scene, the so-called “Top Chef effect,” and work behind the scenes to bring the iconic show to our favorite restaurants.

Check out the trailer here.

We are the midst of our winter pledge drive, so we also have Jessa Nicholson Goetz in studio to chime in with her Top Chef thoughts and ask you to donate to the show!

If you want to hear more about Top Chef from Lindsay Christians, she is reviving the podcast The Corner Table to talk about Top Chef episodes as they are released.

Photo by Lidye on Unsplash

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