Wisconsin’s Underground Food Collective Hits the West Village Next Month

Last night we were lucky enough to attend one of three incredible Underground Food Collective pop-up dinners in the Brooklyn catering kitchens of Sweet Deliverance. It was the second trip this winter to Bed-Stuy for the semi-famous Madison, Wisc. cooking crew and charcuterie masters (see their fridge photo above) which is about to open a new restaurant back home. If you missed their meals this past week–which started with biscuits and cheese spread and included a salumi and pickle plate, a platter of spreadable salami-gnocchi topped with Brazilian-style linguica, a pig ear and carrot salad, chicharrón with mushrooms and steak pinwheels stuffed with chimichurri; and ended with Shaker lemon pie–don’t worry, they told us they’ll be coming back to Joseph Leonard at 170 Waverly Place in March.

this is what my fridge looks like right now

Last night we were lucky enough to attend one of three incredible Underground Food Collective pop-up dinners in the Brooklyn catering kitchens of  Sweet Deliverance. It was the second trip this winter to Bed-Stuy for the semi-famous Madison, Wisc. cooking crew and charcuterie masters (see their fridge photo above) which is about to open a new restaurant back home.

If you missed their meals this past week–which started with biscuits and cheese spread and included a salumi and pickle plate, a platter of spreadable salami-gnocchi topped with Brazilian-style linguica, a pig ear and carrot salad, chicharrón with mushrooms and steak pinwheels stuffed with chimichurri; and ended with Shaker lemon pie–don’t worry, they told us they should be coming back to cook at Joseph Leonard at 170 Waverly Place in March.

Remarkably both Joseph Leonard and the UFC suffered through a fire in recent years, but more importantly, Joseph Leonard, you might recall, is run by fellow Wisconsinite and restaurateur Gabriel Stulman. He has staffed all three of his West Village spots with so many upper Midwesterners the Times  fashion section was calling the neighborhood Little Wisco.

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.