Chef's Thoughts

A person in a gray Wisconsin Badgers t-shirt holding a freshly picked bunch of red radishes inside a greenhouse.

You Can Feel Spring Coming

By Jodi Kanzenbach • April 2, 2026
Spring arrives at Precinct Tap & Table with fresh watercress, local farm ingredients, and seasonal dishes that celebrate Wisconsin’s changing flavors.
Chef Jodi shares why restaurant recipes are often kept secret, the craft behind creating dishes, and

Some Things Are Best Kept Secret

By Jodi Kanzenbach • March 4, 2026
Why chefs don’t give away their recipes—and why that mystery keeps the magic alive.
Woman in sparkly skirt dances by a bar, smiling. Other people are at the bar, in a dimly lit setting.

Laundry List of Ingredients!

By Jodi Kanzenbach • February 25, 2026
Why Our Menu Reads Like a Novel (And Why That’s the Point)
Three people smiling in a commercial kitchen; one looking up, one with glasses and a red headband, and one with a beard.

Pride Persists

By Jodi Kanzenbach • February 18, 2026
Long Hours, Sore Feet, and the Fire That Still Won’t Quit
Three restaurant staff in a commercial kitchen; one raises arms, others work. Stainless steel counters, bright lights.

Past, Present, Future

By Jodi Kanzenbach • January 14, 2026
Chef Jodi reflects on Café Soeurette, Precinct Tap & Table, and nearly two decades of evolving food, loyal guests, and cooking with purpose.