Wine and cheese and B&Bs has such a nice ring to it.  Many of our member inns provide complimentary tastings in the evening, featuring Wisconsin artisan cheeses and Wisconsin wines.  Yes, that’s right, we have some incredible wineries in Wisconsin, including one that took top honors at this month’s San Diego International Winery Competition.  Wollersheim Winery in Prairie du Sac was named 2012 Winery of the Year, beating out entries from Napa Valley and 13 countries.  What an especially nice honor during Wollersheim’s 40th anniversary year, although the vineyards there date back to the 1840s.  Take of tour of the historic buildings here – you’ll feel as though you’ve been transported to Europe – and allow time for tastings.  Then spend the night at a B&B in the Madison area or nearby Wisconsin Dells.    [caption id="attachment_508" align="aligncenter" width="300" caption="Savor the local flavor includes sampling locally produced wines at many B&Bs. With over 40 Wisconsin Wineries and over 150 WBBA member B&Bs, the pairings are nearly endless.  The Wine Cellar at Madison's Speckled Hen Inn is shown here."][/caption]

Some might call it a classic combination – tomato soup and grilled cheese.  Of course, with it being Wisconsin, we always suggest making the sandwich using an artisan cheese.  Download the brochure of artisan cheese varieties and think about pairing two or three cheeses.  Then whip up this recipe for Italian Basil Tomato Soup from Green Fountain Inn in Waupaca and you will feel warm and cozy no matter what the mercury reading is outside.  Here’s one more idea: Search for B&Bs that offer rooms with fireplaces (wood-burning) and enjoy a warm-you-up breakfast made for you. Italian Basil Tomato Soup - makes 4 servings 1 pound Italian sausage 1 medium onion, chopped 2 stalks celery, chopped 2 (14.5ounce) cans diced Italian tomatoes 1(8 ounce) can tomato sauce 1/4 c basil, chopped 1/2 c lemon juice 2 TBL sugar 1TBL Worchestershire sauce 1 t salt 3/4 teaspoon hot sauce Heat a bit of oil in a heavy-bottomed soup pot over med-high heat.  Remove sausage from casings & crumble into the pot.  Add onion & celery and cook until meat is browned and vegetables are tender.  Add in the tomatoes and puree together using a blender (regular or immersion). Add remaining ingredients and reduce heat to low.  Cook just until heated.  Garnish with grated Parmesan cheese and/or croutons. [caption id="attachment_361" align="aligncenter" width="300" caption="Cooking Classes - a great inside activity for the winter - are held at the Green Fountain Inn, in Waupaca."][/caption]  

Our bed-and-breakfast visitors have a taste for culinary tourism, which is why we decided to participate in the first ever Wine Dine Wisconsin tasting event, set for October 10-11 at the Midwest Airlines Center in Milwaukee.  There will be vintners, microbreweries and artisanal food producers there.  And we’ll have a booth too (with giveaways, of course, since that’s all part of our hospitality credo).  Our very own Pat Fischbeck, owner of the Speckled Hen Inn and the winner of our 2008 recipe contest, will take to the Chef’s Stage on Saturday morning to prepare her Wisconsin Breakfast Panini for the crowd.  There’s a price break if you order your tickets in advance.  For out-of-towners, Milwaukee-area B&Bs are listed here.  Two other culinary fests we recommend:

• Wisconsin Dells on Tap, part of Autumn Harvest Fest in Wisconsin Dells, will take place October 17.  More than 25 Wisconsin microbreweries participate in this tasting event, and there are food pairings from Carr Valley Cheese and the National Mustard Museum too.  To order advance tickets, click here.  
• The first Wisconsin Original Cheese Festival set for November 6 and 7 at the Monona Terrace in Madison.  There will be bus tours to cheese factories, seminars on the art of cave-aged and pasture-grazed cheeses, and a gala reception featuring 100 different Wisconsin cheeses.  Tickets for the cheese-a-thon are available by clicking here.