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Animal Ag Event to celebrate soybeans in Wisconsin!

Dieticians and Bloggers enjoyed an evening at the Crave Brothers Farm and Cheese facility.
We had an opportunity to see the farm and understand what it takes to produce quality milk and award-winning cheese.
The Wisconsin dairy industry is the #1 customer of Wisconsin soybeans. Great to see agriculture  up close and enjoy Pork, Beef and Cheese.
Local chefs, Scott Hartwig, Jason Dunn and Beth Crave, created the dinner with local food. Great evening, enjoyed by all.

View the menu

Taste of Elegance Chef Winners


Chef Michael Althen, Elite Catering, Baraboo
Chef Par Excellence Award- "Babe" at First Light
View Recipe

Chef Nestor Sanchez Milwaukee Athletic Club, Milwaukee
Super Chef Award, Pesto Tofu Pork Tenderloin with
edamame vegetables mix
View Recipe

Chef Rodrigo Juarez, Kalahari Resort, Wisconsin Dells
Premium Chef- Pork Ossobuco and smoked Pork Belly with soy-infused mashed Potato
Also received Best of Soy Award, sponsored by Wisconsin Soybean Marketing Board
View Recipe

Chef Nestor Sanchez Milwaukee Athletic Club, Milwaukee
Super Chef Award, Pesto Tofu Pork Tenderloin with edamame vegetables mix
View Recipe

Miso Contest Winners


Miso Peanut Bacon Burgers
Consumer category

1/2 cup white miso paste
3/8 cup peanut butter
2 tablespoons honey
2 tablespoons fresh ginger, minced
8 cloves garlic, minced
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 pounds ground beef
16 pieces of cooked bacon
8 hamburger buns
Prepare the sauce; mix the first eight ingredients in a blender until well-blended. 
Mix 1/2 cup of the sauce with the ground beef ; form into 8 patties. Reserve the remaining sauce for topping burgers.
Broil/Grill the patties until cooked through, flipping once. 
While burgers are cooking, split the buns; toast. Assemble the burgers - one patty and two pieces of bacon per bun,  top with a generous dollop of reserved sauce.
Serve immediately.
Yield: 8  hamburgers.  (Shown pictured with an oven fried potato rose.)  Photo credit: Lori Rukstales

Lori Rukstales
Roberts, WI

Miso Stewed Beef French Dip Sandwich
Professional Category

4 pounds beef roast
4 tablespoons soybean oil
2 large onions, thinly sliced
8 garlic cloves, finely chopped
10 thumb size slices of fresh ginger
½ cup tomato paste
1/3 cup soy sauce
3 tablespoons mirin
1/4 teaspoon curry paste
12 cups unsalted beef stock
½ cup plus 2 tablespoons red miso paste
½ cup plus 2 tablespoons white miso paste
2/3 cup Japanese sake wine
16 slices of rustic French bread
8 tablespoons butter, softened
16 thin slices Gouda cheese
Ground mustard
4 green onions, thinly sliced
Salt and pepper to taste


  1.  Preheat an oven to 325°F.
  2. Cut the beef into 2-inch pieces. In a large oven-proof saucepan over medium-high heat, add oil. When oil is hot add meat; brown the beef until caramelized on every side, approximately 5 minutes on each side.  Remove the beef from the pan; let rest on plate. Add the sliced onions, garlic and ginger to the saucepan; sauté until soft, approximately 7-10 minutes. Return the beef to the saucepan; add tomato paste, soy sauce, mirin and curry powder. Stir frequently until most of the liquid has evaporated.  Add in the beef stock, miso paste and sake wine. Stir until the miso paste has completely dissolved.
  3. Cover saucepan; place in the oven for about 3 hours or until the beef is tender, and the liquid has reduced by 1/3.
  4. Carefully remove all the beef, set aside.
  5. Strain the liquid through a very fine sieve/strainer. Press on the solids to extract all the liquid. Discard the solids. Return the beef back into the saucepan along with the strained liquid. Using two forks; shred the beef in the liquid.
  6. Taste the mixture; season with salt and pepper as desired.
  7. To assemble the sandwiches: Pre-heat large skillet to medium heat. Spread butter on one side of each piece bread. Spread a thin layer of mustard on the opposite side of the bread. Place in skillet, butter side down. Place one slice of Gouda cheese on the bread. Pile the shredded beef on the cheese, place another slice of Gouda cheese on the beef. Top with another slice of bread with butter side facing up. Heat until golden brown on each side, about 3-5 minutes each. Repeat steps for remaining sandwiches.
  8. Ladle the remaining liquid of beef mixture into eight soup bowls. Top each bowl with the sliced green onions.
  9. Dip sandwich in liquid to eat.

Yield: 8 servings  Photo credit: Beth Crave

Beth Crave
Waterloo, WI