Eating what's in season and available in the local food source is what Mark Valaskey is all about at Bistro 101. When I visited him, he fixed a half duck with chestnut dressing and Door County cherry cream sauce.
You can read five reasons to go visit him in March's Madison Magazine. I really enjoyed meeting Mark and I think his restaurant in Mt. Horeb is absolutely divine!
I also not-so-secretly hope he takes me morel mushroom hunting.
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