About Straight to Your PlateStraight to Your Plate by Marcus Restaurant Group is a celebration of local flavor. Every month, our innovative chefs search out local purveyors who are doing an outstanding job in sourcing and supplying unique, interesting, and just plain tasty foods. Our collaborations with these partners are documented with online videos. You can sample our chef’s creations featuring ingredients from these purveyors at our downtown Milwaukee restaurants: Mason Street Grill, Milwaukee ChopHouse, and Kil@wat. We invite you to join us in this ongoing culinary adventure.
A Seasoned Sausage
The weather is getting a little warmer, and so is the food at our signature restaurants. This month, we’re spicing things up with the chorizo sausage, a savory staple of Spanish cuisine. Thanks to Underground Food Collective, a Madison-based crew of culinary trailblazers, our chefs are using fresh chorizo to craft the perfect blend of ethnic flair and extravagant flavor. Check the video to see our chef in action and learn how we sourced this spicy sausage. Then come and taste what we’ve prepared for this month.
we have a community
We are more than six people; we have a community of partners, children, and friends who support and help us. On most nights of the week they cook with and for us. At all of our events they help us in and out of the kitchen. Sometimes, after a particularly long day, we wonder why they do it. We couldn’t do what we do without them beside us.
100% Small and Independent
sourced from family farms
Underground Meats creates hand-crafted salami and cured meats in downtown Madison, WI. Their handmade charcuterie is made with heritage breed animals from farms and friends in Southern Wisconsin. They sell products wholesale to restaurants and markets and direct to consumer through CSA-style meat offerings. Nearly 60 restaurants and butcher shops in Wisconsin, as well as nearly 15 retail outlets, currently sell Underground Meats.
dollars raised for our Open Source Food Safety Model
In 2013, Underground Meats successfully funded a Kickstarter project to develop an Open Source Food Safety Model. We saw a need for this as we encountered obstacles in opening our charcuterie production facility in Madison. The government requires businesses like us to develop a detailed food safety and sanitary practice plan, known as a HACCP (Hazard Analysis and Critical Control Points). Most salami producers in the US keep their HACCP plans private as they identify them as intellectual property. This is a perfectly sound business practice, but makes it difficult for other, smaller salami production facilities to develop their own HACCP. We’re working to change that by developing dry cured salami production HACCP that will be shared for all to see.
931 E.Main St. Madison, WI 53703
Just the facts: The term “chorizo” refers to a variety of pork sausages typically blended with paprika and red chilies. A versatile ingredient with diverse culinary applications, chorizo originated from the Iberian Peninsula, the western European landmass home to Spain and Portugal. Popular varieties are also produced in Mexico and other parts of Central America.