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WisBusiness Tuesday Trends
October 3, 2006
By Brian E. Clark
Badger State eateries
Two Wisconsin restaurants are among the 2006 list of America's Top 50 Restaurants named by Gourmet magazine. The Wisconsin restaurants to make the list are Sanford Restaurant of downtown Milwaukee and L'Etoile Restaurant of Madison.
Sanford Restaurant, at 1547 Jackson St. in Milwaukee, is owned by chef Sanford DíAmato, who converted a grocery store that had been in his family for 80 years into a streamlined dining room in 1989. Sanford (www.sanfordrestaurant.com) features American, continental, eclectic/international, French, Mediterranean, vegetarian and contemporary ethnic dishes. Sanford also operates the Coquette Cafe at 316 N. Milwaukee St. in Milwaukee's Historic Third Ward.
L'Etoile Restaurant and the Cafe Soleil are located at 25 N. Pinckney St. on the Capitol Square in Madison. The restaurant (www.letoile-restaurant.com) was founded by Odessa Piper and is operated today by Tory and Traci Miller. The restaurant specializes in seasonal dishes featuring fresh vegetables grown by Madison-area farmers, as well as other foods (including fresh rainbow trout from an artesian trout farm in Westfield) that are produced by Wisconsin proprietors.
Nursing home costs
The average cost of a private nursing home room is going up faster in Milwaukee than Madison, according to a new report.
Since 2005, the average daily cost for a private room in Milwaukee has increased from $203 to $239, a 17 percent jump. Madisonís average daily cost went from $226 to $235, a more modest jump of less than 5 percent.
Meanwhile, the national average increased by about 1 percent, up to $206 from $203,† or $75,190 annually. It could be much worse. In Alaska, it costs $578 per day for a private nursing home room, according to the annual MetLife Market Survey of Nursing Home & Home Care Costs. The lowest rate was $111 a day in the Shreveport area of Louisiana.
Wisconsin's cheese ranking
Itís been a decade since the Golden State surpassed Wisconsin in terms of milk production. But to take away our cheese title, too?
That inglorious milestone could occur as early as this year, officials say. In 2005, the Badger State produced 2.4 billion pounds of cheese, but California was right behind. It made 2.14 billion pounds, three times what it produced a decade-and-one-half ago.
Californians†may take the bulk cheese title, but Wisconsin cheese connoisseurs are hopeful theyíll never earn as many medals at international competitions for fine cheese-making.
Written exclusively for subscribers. Tuesday Trends is Copyright © 2006.