For Chef Jared Clarke, the cheese curds he’s turning out at Railcar represent a taste of home (he was born and raised in Wisconsin), but with his own twist. The cheese curds are a New York cheddar and come from a local farm, Jisa Dairy in Brainard, Nebr. The breading process is twofold: Clarke starts with a traditional batter, but then rolls the coated curds in a garlic butter-and-pretzel-crumb crust before frying them. The resulting curd is garlicky, salty and gooey.
Special Dishes: Fried Cheese Curds
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