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WATCH: Cooking an Irish feast for St. Patrick’s Day

WATCH as News 3's Mary Jo Ola visits Brocach Irish Pub in Madison Tuesday morning to learn from one of the chefs about cooking an Irish feast for St. Patrick’s Day.

Brocach has two Madison locations, one on the Capitol Square and another on Monroe Street. 

Forequarter, Heritage Tavern chefs finalists for national award

Restaurants in Madison are receiving nationwide recognition for their culinary creations this week.

Chef Dan Fox of downtown Madison's Heritage Tavern and Chef Jonny Hunter of Forequarter on the near east side are in the running for the prestigious James Beard Best in the Midwest Award. 

WATCH as Fox and Hunter describe what makes their cuisine award-worthy.

Annual chili cookoff seeks chefs

On Feb. 7 from 6-8 p.m., the Essen Haus, 514 E. Wilson St., will host its second annual Mad City Chili Cookoff.

As many as 20 cooks may enter for the chance to win cash prizes. Organizers said smell, taste, heat balance, texture/mouthfeel and appearance are among this year's judging criteria.

Up to $200 will be awarded to both the judge's top pick and to the people's choice award.

A chili recipe and $20 are needed to enter the competition.

If you would like to enter the contest, email chili.essenhaus@gmail.com.

Entry fee to the event is $10 for adults and free for children ages 10 and under.

Click here for complete details.

Jolly Bob's to close after 22 years

Jolly Bob's to close after 22 years

After 22 years, the Williamson Street staple Jolly Bob?s is closing down.

The Wisconsin State Journal reported the owner has already stopped serving food and the bar will stop serving Saturday. Jolly Bob's will also host its last DJ dance party Saturday night.

The owner told the Wisconsin State Journal the restaurant business has taken a toll on him, so he's getting out, but he said he'd be willing to sell the business to an interested buyer.

Nearly 50 restaurants offer fare for summer's 'Restaurant Week'

Nearly 50 area eateries will take part in a semi-annual area food event next week. 

Madison Magazine's summer season Restaurant Week runs July 20-25. Forty-seven restaurants from Madison, Middleton, Verona and Fitchburg will offer special menus during the week. Each menu features three courses for a fixed price that shows off the eatery's culinary specialty and offers diners the opportunity to sample new or favorite cuisines from local establishments. 

Executive Chef Charles Lazzareschi at Dayton Street Grille in downtown Madison previewed some of the restaurant's planned menu. Dayton Street Grille is offering House Cured Salmon Spring Rolls as one of three appetizer options on the dinner menu. 

Ice cream eatery offers walk-up window

The most recent Chocolate Shoppe Ice Cream eatery to open offers a walk-up window.

The company-owned location at 2302 Atwood Ave. on Madison's near east side is near the Capital City Bike Loop and offers 24 of Chocolate Shoppe's 110 flavors.

The Atwood shop opened in early May offering outdoor seats for treat-seekers, Vice President Dave Deadman said.

"This is our new location with a walk-up window," Deadman said. "It's fun to walk to the ice cream store, get an ice cream cone, sit on our back patio and just enjoy the day."

Deadman said each July the company releases a new customer-created flavor during National Ice Cream Month.

"We really try and focus on (how ice cream) should be fun, it should be a treat," Deadman said. "It should make you smile."

Dobra's closure points to changes in Madison's tea, State St. business culture

Dobra's closure points to changes in Madison's tea, State St. business culture

On Dobra Tea’s last day in business, owner Adam Ernst invited the community to come visit the State Street shop to drink tea and shatter teapots from around the world.

The gesture offered him an opportunity to share some of the philosophies surrounding tea culture and to gain a sense of closure as the tea shop closed its doors Feb. 9 after five years in downtown Madison.

“Tea in general encourages us to embrace the imperfection in life, the impermanence in life, and thus smashing teaware is a kind of symbol to communicate to people,” Ernst said. “We need that sort of catalytic breaking, smashing and severing of all contacts in order to see and reunite them. Simply as a symbol of impermanence it seemed very effective.”

As a teenager, Ernst, a Madison native, discovered a passion for tea far from Wisconsin during a visit to the East Coast.