Frostwood Farms Kitchen has its beginnings with St. Isidore Garden. The goal of the St. Isidore Garden is to provide jobs for youth who need jobs, to grow food for people who need food. Since 2013, we have partnered with local youth service agencies to hire over 100 youth, plant over 15,000 tomato and pepper plants, and donate over 100,000 pounds of produce to local food pantries.
Our goal is to apply a business model to a social problem. The rule of the Garden is to respect yourself and respect others, and we also teach respect of the land. We hire youth to work in our garden at above minimum rates. We teach them how to work, lead, learn and how to be held accountable, working as a team to achieve a common goal.
It’s not just about the tomatoes.
The successful model of the St. Isidore Garden and the same set of values provide the basis for our Kitchen and year-round employment opportunities.
Cooking up memorable, hosted events
Frostwood Farms Kitchen is a unique event venue that provides innovative dining opportunities. Whether you’re planning an intimate gathering of friends or an office-wide Team Building interactive event, we are just the place for you. At Frostwood Farms Kitchen, you will experience exceptional cuisine and service. Our in-house Executive Chef and culinary team work closely with our Executive Pastry Chef and Pastry Chef to deliver your curated dining event.
We fully customize each event, and we take pride in our space and the flexibility it offers our guests.
Our Chefs
Executive Chef, Matt Schieble
A native of Columbus, Wisconsin, Matt Schieble started his culinary career in 2001 when he attended Le Cordon Bleu in Chicago, Illinois. After graduating, he cooked at a number of high end restaurants in Chicago and Madison, Wisconsin. In 2013 Matt got to go on what he calls “the trip of a lifetime”, when he accepted a Sous Chef position at a restaurant within Bitexco Financial Tower in Ho Chi Minh City, Vietnam and immersed himself into another culture. Matt found his way to Maui, where he worked as a Sous Chef at Pacific O’ in Lahaina, Hawaii. It was here that he received hands-on training with exotic ingredients and all kinds of fish from the Pacific rim. Moving back to Madison in 2015, equipped with new styles and techniques, Matt has been sharing these flavors from his experiences as Executive Chef at Harvest, Fresco and Merchant. Joining the Frostwood Farms team in 2023, Chef Matt has been given a place to teach, mentor and tell a story through food. He lives in Madison with his wife, Maggie Roovers and their cat, Buddy.
Executive Pastry Chef, Nancy Christy
Nancy Christy Heinen has spent her lengthy career in the food business. After studying Art History in college Nancy embarked on a career that included owning two acclaimed restaurants, The Wilson Street Grill and The Kennedy Manor Dining Room. Nancy has taught food and baking classes, created training videos and workbooks on hiring and retaining people with disabilities in the workforce. She has consulted on concept and menu design, product development and sustainable food systems. Nancy co-authored the monthly food column Genuine Articles for Madison Magazine for 12 years and has written for publications including the Wisconsin State Journal, Milwaukee Journal Sentinel and Food and Wine Magazine. She has won numerous awards for her work including being honored as a Woman of Distinction by the YWCA of Greater Madison. Nancy lives in Madison with her husband Neil and their dog Figgy, a sweet if occasionally chewy rescue dog.