About Frostwood Farms

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 offers guests a unique event venue that provides an innovative opportunity for corporate team building, private cooking parties, luncheons, meetings, receptions...and the list keeps growing.  Our commercial kitchen provides the capability to create and produce fresh pastry and foods prepared under the direction of our Executive Baker.

Featuring

Chris Cubberley

Executive Chef

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Chris Cubberley

Executive Chef

Chef Chris Cubberley has ascended through some of the country’s best-known kitchens.  He worked in New York at Le Cirque followed by the Essex House working alongside Alain Ducasse as his sous chef.  Chris’ reputation brought him to the attention of Martha Stewart who hired him as her personal chef at her summer home.  Moving to Chicago, Chris joined the Lawless Family of restaurants starting at The Gage, then on to Henri where his fine dining skills could shine.  He honed his skills as Executive Chef for some of Chicago’s most prestigious steakhouses such as Chicago Cut and David Burke’s Grillhouse.  His passion to be near the source for food inspired his move to Wisconsin to be Chef/partner at Grist Bar and Table in Lake Mills. This led him to his home at Frostwood Farms Kitchen.  Sharing his skills and working with youth is the culmination of his career.

Nancy Christy

Executive Pastry Chef

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Nancy Christy

Executive Pastry Chef

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, and 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 Macaroon, a sweet if occasionally chewy Bouvier.

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Find Us

8225 GREENWAY BLVD SUITE 100
MIDDLETON, WI 53562
(608)829-1700

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