Edible New

10/11/2025

We shot the Butternut Squash Bolognese in The Coop in Appleton, Wis., with Chef Vanessa M. Sabee. She shares with us what makes squash unique and why this is in the winter issue of edibleNEW Magazine.

10/11/2025

edibleNEW Network | Recipes | Butternut Squash Bolognese

Recipe by Chef Vanessa M. Sabee
Video by Andrew Bott
Photo by Cynthia McConnell

In the Winter 2025 issue of edibleNEW Magazine, our focus is on recipes with local flavors combined with bright unexpected ingredients like kiwi with smoked favorites like white fish or trout. We’re also relaxing to slow-roast during winter months when snow reminds us to turn in, simmer and savor rich creamy sauces over pasta.

We start with Chef Vanessa M. Sabee’s bolognese with ground pork and butternut squash, a seasonal local favorite.

03/11/2025

Taste of… Winter Gift Box featuring Wagner Market, Wild Tomato Wood-Fired Pizza & Grill Sister Bay, Renards Cheese, Mary Kate's Wine Bar, Sturgeon Spirits, Glen Innish Farm, Island Orchard Cider, Myco & Meli

20/10/2025

We just can’t keep it to ourselves anymore… if you are following you caught the first signs of the winter issue as Hannah took us on a drinking chocolate exclusive. But we have so much more in featured ingredient (cardamom) and recipes, including the launch of our YouTube channel just in time to learn how to make bolognese from our Culinary Advisor Chef Vanessa M. Sabee Culinary Services! Tune in all season for cooking and baking programming from Fox Valley Technical College and our featured pastry Chef Logan Barber, The Flour Pot - LLC , Apple Creek YMCA sessions with Healthy Chef Shell and Relish French Macaron making class. It’s all coming with the next issue of edibleNEW Magazine

Follow for programs this winter guaranteed to help you and impress your holiday guests with NEW skills!

Don’t forget to subscribe for NEW year bonuses (and merch!)

Share your videos with friends, family, and the world

16/10/2025

Tasting seasonal brews this fall? Us, too. Try Moth Wings Feelings on tap this Saturday for (or stop in Monday when a limited release is available in cans). Check in at Cocoon Brewing and share your notes!

Cocoon has gone pink for 💗Breast Cancer Awareness Month💗with the release of a couple new beers and to support

About the new beers:

Blister My Paint - 5.8% ABV Rye Saison with Hibiscus 🌺 (tall skinny glass in photo)
————————————————————-
This is an easy drinking saison on the dry side for our beers and pours pale pink with subtle tartness from treatment with dried hibiscus.

ON TAP NOW

Moth Wing Feelings - 5.1% ABV Passion Fruit, Dragon Fruit & Orange fruited sour 🍊
————————————————————
Lightly tart, down right delicious with a tiny bit of lactose to round into a tropical bonanza!

This one hits taplines for our event on Saturday from 2-6PM - $1 of every pour will support through October!

***AN EXTREMELY LIMITED AMOUNT OF THIS BEER WILL BE AVAILABLE IN CANS TO GO MONDAY, OCT 20th***

*ckcancer

01/10/2025

Indulge in the sweet, bountiful world of pears! Picture yourself in a sunlit orchard, surrounded by trees heavy with ripe, juicy fruits. The art of crafting a delicious custard infused with warm spices like cinnamon and nutmeg—and transforming this simple ingredient—will unlock your inner chef as this decadent dessert takes shape. Don’t miss this collectible recipe card and practice making Spiced Pear Frozen Custard at home! Recipe and photo by Wilde and Cynful https://ediblenew.com/recipes/spiced-pear-frozen-custard/

Get your copy of edibleNEW Magazine Fall 2025 out now!

19/09/2025

17/09/2025

Get a fresh take on Sausage Charcuterie now with Chef Vanessa from Sabee Culinary Services! www.ediblenew.com/recipe

14/09/2025

Have you picked up a copy of edibleNEW? Like every issue, in Fall you’ll find profiles and recipes along with tools and techniques to explore. For instance, if this season involves canning, preserving (and freezing) for you—among the closing activities in many gardens in NEW—we’ve got you covered. And it’s our color issue by Josie Schultz, with a blank canvas to inspire creativity, too. But there’s much more in store for in print recipes and meat markets. Thanks to our contributors Wilde and Cynful Andrew Bott Photo Video LLC Vine and Virtue Farm Sabee Culinary Services Mary Ann Hermansen Richard Cohler The Seed Guild Mixed Meadia Bill Vandermause, Kris Whiteaker working hard to make every issue of edibleNEW a keepsake. We’re closing out Winter 2025 and even more thought-and-taste-inspiring editorial is coming for 2026, we promise. Our Care to Know Theme, for example, will illuminate ways NEW organizations are reimagining ways to tackle hunger with reader opportunities in every issue to impact local food Access & Security. Subscribe, share your email for messages… or however you want to hear from edibleNEW. You’ll want this.

Make NEW food and drink plans every season.

13/08/2025

Edible New curated events in our August planner included the 3rd Annual Jarvis Wine food and wine experience with Mary Kate's Wine Bar in Downtown Eagle River WI. Watch the latest Tap Talk #182 and get the recap. Definitely save the date for next year!

31/07/2025

edibleNEW Magazine and Network seasonal print and social gift experience. Coming late October!

16/07/2025

Were you wanting a local
tasting “crawl”? You got it! Thank you, Downtown Oshkosh, for creating a map and recommending stops for our list. Watch for more details and follow us! becket's Bar 430 Fletch's Local Tap House Barley & Hops Pub and Beer GardenDistillery PubThe Grand Oshkosh New Moon Cafe

We want our community to enjoy DORA and contribute to the positive impact it will have in Oshkosh. Find information and resources on this webpage about Oshkosh’s DORA by scrolling below.