University of Wisconsin–Madison

Archive: Companion Program

Companion Program


Friday, November 14, 2014


8:30 Depart for Batch Bakehouse. Voted a Madison Favorite 2010-2013.

8:45 Enjoy a tour and samples at Batch.

9:45 Depart for Fromagination. Tastings and chocolate with Gail Ambrosius, cheese pairing, meet the artisans, time to shop. A “cheese tour” of Wisconsin featuring amazing cheese and chocolate.

10:55 Depart for Capitol.

11:00 Tour of Capitol.


12:00 Depart for Heritage Tavern.

12:15 Tastings and wine pairings at Heritage Tavern with Chef Dan Fox, a talented chef who raises his own pigs. Wine tasting by Square Wine Co. The menu will include appetizers, salad, main course and dessert.


1:45 Tour UW Campus (option). Return to hotel by 3:00.

1:45 Tour Monona Terrace (option). Return to hotel by 3:00.

1:45 Return to hotel (option) to use hotel spa, enjoy high tea, etc.


2:30-3:30 High Tea offered in the Red Crowne Room at Edgewater Hotel.

Links of Interest

Batch Bakehouse
bread & pastry the old fashioned way

Batch Bakehouse is located on Madison’s east side in the Williamson-Marquette neighborhood. Batch makes bread and pastry the old-fashioned way: before dawn, from scratch, using only the finest ingredients, each piece carefully crafted by hand. They specialize in croissants and pastries, French baguettes and artisanal loaf breads. While Batch is justifiably known for its baguettes and the croissants, the cases are jam-packed with sweet, savory and bready treats to satisfy every palate. Batch emphasizes seasonal flavors and all-natural ingredients.


artisanal cheeses & perfect companions

Located on the Capitol square, locally owned, and nationally recognized, Fromagination is both rustic and refined. Fromagination is known for its stellar cut-to-order cheese selection, which features Wisconsin’s finest cheeses as well as a global delegation. Owner, Ken Monteleone, has created a place for curiosity, exploration and celebration of cheeses and their perfect companions. Fromagination is the ambassador of artisanal cheeses for a state that takes its milk products seriously. Ken and his staff have a passion for spectacular specialty, artisan and organic cheese, fine complements, and beautiful, practical accoutrements that is pervasive and contagious. Fromagination has been featured in the New York Times Magazine, Food Network, Gourmet Retailer, Boston Globe,Delta Sky Magazine, Chicago Magazine and Milwaukee Magazine. Awards include “Best Specialty Foods Store” by readers of Madison Magazine, the Specialty Food Association’s “Retailer Of The Year,” and Edible Madison’s “Local Hero.”


Gail Ambrosius Chocolatier
fine chocolates made by hand

Gail makes handmade fine chocolates and truffles using single origin chocolates. But the story starts much earlier. Gail grew up as one of ten children on a dairy farm in Seymour, Wisconsin where her mother instilled a lifelong love of cooking in her. Her introduction to fine chocolate came in high school while on a French Club school trip. She got separated from the group for a day and ended up in patisseries and chocolate shops sampling the products and falling in love with fine chocolate. She eventually moved to Madison, went to school, became a cartographer, and took a “safe” job with the State of Wisconsin where she worked for a decade. At the age of 44, she got laid off. She realized it was a chance to pursue her dream of making chocolates. Just before Thanksgiving in 2004, she launched Gail Ambrosius Chocolatier. Today, she employs 10 people and produces several thousands of pieces of chocolate by hand every day during her peak seasons. Alton Brown of the Food Network gave his seal of approval, stating that she makes “America’s Best Box of Chocolates.”


Heritage Tavern – Chef Daniel Fox
old world ambiance

Heritage Tavern opened in the fall of 2013, but Chef Daniel Fox has been working toward reaching the dream of opening his own place for years. After moving to Madison from Chicago, Chef Fox worked as executive chef at the members-only Madison Club for 5 years, where he developed his distinctive style and became one of Madison’s most sought-after chefs. Chef Fox has also spent the last decade developing seamless relationships with local growers and producers, and even raises his own heritage breed hogs. Heritage Tavern is just steps from the Capitol square, and reflects his passion for local sustainable food while allowing him to showcase his unique, globally-influenced cooking.


Square Wine Co. – Andrea Hillsey
selling wine to believe in

Andrea turned her passion for sustainability and food stewardship into an opportunity to educate Madison on how to think differently about wine and its production. Andrea’s philosophy is that wine is an agricultural product which deserves the same attention given to sourcing local organic foods. In 2012 Andrea received her sommelier certification and in June of that year opened Square Wine Company on the Capitol square. Square Wine Co. is Madison’s only boutique wine shop that is committed to offering wines from small family growers, who make honest wines that reflect a sense of place. Andrea and her staff are intimately acquainted with all of the wines in the store and her weekly tastings provide a “hands on” experience that helps customers find a wine that speaks to them personally. Her laid back, down to earth approach makes Square Wine a personal, welcoming, and special experience for novice and professional wine enthusiasts.


Steenbock’s on Orchard
highlighting local and seasonal ingredients


Wisconsin Institutes for Discovery
at the University of Wisconsin-Madison


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