Archive for November, 2009
November 29, 2009
You can now follow us on Facebook & Twitter
You can keep current as to what is happening at our store very easily on two of the most popular networking sites: Facebook, and Twitter. Simply log on Twitter and choose to be a Fresh Madison Market follower or go to Facebook and become a Fresh Madison Market fan. The Twitter page can be found here. For Facebook, do a site search for “Fresh Madison Market”.
Wine, Bernoulli, and Wisconsin Cheese
November 28, 2009
Hi, thanks for checking out the Fresh Blog!
My goal as the author of this blog is to chatter a little bit about something of interest that I read or came across during the week. I tend to skim articles or check out Facebook postings from my favorite vineyards and magazines – such as Wine Spectator and Santé – on a regular basis and I reference these articles and postings whenever possible. I intend to make a point of talking about a food-related as well as wine-related topics each time.Posted by Jeff Maurer
Grand Opening Giveaway!
November 22, 2009
Win one of 10 Fresh Madison Market $100 Gift Certificates
We are excited about downtown Madison’s newest full-service supermarket and we have plenty to tell everyone regarding what is coming this January. The best way to get the latest news — and stay on top of special events and offers — is to register on our web site, read our blogs, and opt-in to our text message special offer service.
We would like to get the word out to as may Madisonians as possible, so we decided to bribe you with a great offer. Each week for 10 weeks we will draw a random name from those people who have registered on our web site and we will award that individual with a $100 Fresh Madison Market Gift Card. Sign up now and maximize your chances of winning!Posted by Jeff Maurer
Greg Smart, Fresh Madison Market's Executive Chef
November 18, 2009
First of all, I am native of northern Wisconsin. I originally began college as a music major, but somehow I always found myself in a kitchen one way or another; campus food isn’t exactly thrilling, and I liked to have some variety.
It was in this way that I ultimately realized that my true passion was for the culinary art. I began training at the Valley River Inn and Sweetwaters in Eugene, Oregon. There, I began learning basic French technique within a Pan-Pacific and “fusion-cuisine” framework.