BrownBottleBaker A Tasty Collection Of Food Related Thoughts

Yum Yum Fest (2018)

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Yum Yum Fest (held at Breese Stevens Field); the most delicious day of the year. This happens to be our favorite festival, and for obvious reasons. I mean, just scroll through the food photos and you’ll wish you attended this year if you didn’t. All of the restaurants really showcase their talent, and always bring their definite A-Game.

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While most of the restaurants are from Madison, there are a few from surrounding areas, and one who made a special guest appearance; Dough Baby Bakery. Our hearts broke a little the day they closed their quaint bakery doors, but having them back for a day was truly special. Their doughnuts are some of the best I’ve ever had, and today’s option was no different. Their doughnut was definitely my favorite from today, though everything was absolutely delicious and well worth the price.

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We decided to get VIP tickets, which allowed us to enter one hour earlier (2pm instead of 3pm) and damn was it worth it. Almost no lines/wait, and we were able to get through our list of “musts” before 3pm. Then we hung around for a little bit and just enjoyed the gorgeous day.

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Below you will see all of the items we tasted, along with their description (above the picture). If you’ve never attended Yum Yum Fest in the past, I’m quite sure you’ll be convinced to go next year by the time you’re done reading this post.

Dough Baby Bakery:

Chocolate glazed doughnut, marshmallow cream, graham crumbs, tart cherry and chocolate drizzle (VG)

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Salvatore’s Tomato Pies:

Sal’s Seafood Roll:
Shrimp, crab, smoked whitefish, mayo, tarragon, parsley, chive, micro salad, roe on a New England style roll (GF with no bun

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Red:

Salmon sushi, coconut rice, sesame crusted banana, scallion, orange chili ginger glaze, ikura, micro cilantro

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El Grito Taqueria:

Rockfish agua chile tostada, cilantro micro greens and habanero salsa (GF)

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A Pig in a Fur Coat:

Foie gras gnocchi with trumpet mushrooms, toasted breadcrumbs, fermented onions and maple vinegar

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Tavernakaya:

Duck Confit Dumpling
Duck confit, black truffle, foie gras, black vinegar, chili oil, chicharron crumble

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Banzo:

Lamb ragu dumpling, harissa tahina, charred scallion oil

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L’Etoile

Magic coffee ice cream, sweet cherries and candied cocoa nibs (VG, GF)

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Sardine:

Crispy panisse, cucumber raita, nicoise olive and roasted sun gold tomato tapenade, petite nuage cheese (VG)

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Sujeo:

Spicy Lamb “Gyro”:
Heirloom tomato, sweet onion, yogurt sauce, togarashi fries, flat bread

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Casetta Kitchen and Counter:

Stuffed chicken wing with ground pork, rice noodles and hoisin dipping sauce

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Camp Trippalindee:

Pork shank schnitzel slider, jalapeño jam, summer vegetable slaw

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Noosh:

Tater tots, bison, mushroom pudding, cheddar crystals

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Well, that’s everything we tasted this year. With two people we were able to make a decent dent, though there were many (assumingly) delightful dishes we were unable to try. Thankfully some of the restaurants put their dish on their restaurant’s menu if they found it to be a real hit. Let’s hope that rings true this year!

Cheers!

XOXO

About the author

brownbottlejeanie

1 Comment

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  • Oh man, that DOES look amazing. My only sadness is the lack of your reaction to each of the foods (though that would be a lot of typing). I bet you guys would have great feedback on how the tastes worked.

    Also, that doughnut looks gorgeous and I want one.

BrownBottleBaker A Tasty Collection Of Food Related Thoughts

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