With Help from Bk Cooks, Wisconsin’s Underground Food Collective Begins an NYC Residency

For the next three nights–Monday, Tuesday and Wednesday–the cooks from Brooklyn’s Sweet Deliverance catering company join those from The Underground Food Collective in Madison, Wisconsin to take over the kitchen at Joseph Leonard in the West Village.

For the next three nights–Monday, Tuesday and Wednesday–the cooks from Brooklyn’s Sweet Deliverance catering company join those from  The Underground Food Collective in Madison, Wisconsin to take over the kitchen at Joseph Leonard in the West Village.

“We are calling it ‘ouisconsin,'” says Kelly Geary, the owner of Sweet Deliverance, who adds that the menu will be led by the collective and is “about the traditional heritage of Wisconsin foods: French, German and some ingredients from native foragers.”

The five-course menu includes pickled trout, venison carpaccio, popped wild rice, wild mushrooms with bison jerky, pheasant sausage with tarbais beans and maple syrup marshmallows.  

For this occasion only, the 30-seat restaurant, run by a fellow Wisconsinite, is taking reservations in advance, though a few seats will be set aside for walk-ins.

The two DIY food businesses have collaborated on dinners several times in the past two years–one dinner series last month in Geary’s commercial kitchen in Bed-Stuy, Brooklyn featured the Collective’s skills with both charcuterie and fantastic produce–but this marks their first foray into a Manhattan restaurant.

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.