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State Plate Thanksgiving Midday Buffet: Wisconsin

Thanksgiving Feast – State Plate Style!

What are you whipping up for Thanksgiving? Turkey with all the trimmings? A regional favorite or a secret family recipe? We love discovering tasty delights! So, we’re serving up some of our favorite State Plate tips, trivia and recipes to go along with our weeklong State Plate Thanksgiving Midday Buffet! Dig in! Happy Thanksgiving!

Wednesday, November 22nd at 1:30p ET

On the Buffet Menu Today…State Plate: Wisconsin

Appetizer: Cheese Curds

Entrée: Bratwurst

Side 1: Sauerkraut

Side 2: Chicken Booyah

Dessert: Kringle

 


State Plate: Wisconsin Fun Food Facts

Listen to Your Gut! Fermented foods are trendy for a reason! They’re healthy! The probiotics used as a natural preservative when fermenting sauerkraut, help aid digestion by restoring a healthy balance of good bacteria in the digestive tract. Plus, sauerkraut is rich in vitamins C, B, especially B12, and the “forgotten” vitamin—K!

Fire up the Grill: What’s Wisconsin’s answer to the southern barbecue? The brat fry!

Booyah! Cooked over the course of two days, blending the savory flavors of shredded chicken, a variety of veggies and legumes you buy, or pick from the garden—carrots, peas, beans, onions—stirred in an enormous pot, often employing special “Booyah kettles,” some capable of holding 50 gallons of broth, Chicken Booyah is a longstanding staple at community events, church, school and non-profit fundraisers, and other celebrations.

What Not to Put in…According to State Plate Food Contributor, Monette Bebow-Reinhard, who credits her grandfather for inventing the century-old dish, there are certain ingredients that should never go into an authentic Booyah—rice, noodles and tomatoes! In a November, 2015 Green Bay Press-Gazette article, she said, “Tomatoes? If they put tomatoes in it, I won’t try it. Rice or noodles? Yuck!”

And the Winner Is… Light, flaky and flavorful! The Kringle! The Official State Pastry of Wisconsin.

 


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