12 Comfort Foods In Wisconsin That Taste Best In September
September in Wisconsin feels like an invitation to slow down, breathe in the crisp air, and dig into meals that warm you from the inside out. Think bubbling stews, cozy classics, and sweet orchard treats that taste like autumn in every bite.
As summer fades, the Badger State rolls out its best comfort foods – twelve seasonal favorites that make fall feel like a celebration at the table.
1. Chicken Booyah: Green Bay’s Legendary Stew
Nothing signals autumn in northeastern Wisconsin quite like a kettleful of bubbling Booyah. This thick, hearty chicken stew simmers for hours, allowing potatoes, carrots, and onions to meld with rich broth into pure comfort.
I remember my grandfather stirring massive cast-iron kettles at church picnics, the steam rising into crisp September air as parishioners lined up with empty containers.
The tradition continues today at fall festivals and neighborhood gatherings, where recipes passed through generations feed hungry crowds seeking warmth.
2. Apple Cider Donuts: Orchard-Fresh Delights
Warm, sugar-dusted rings of heaven await at Wisconsin’s apple orchards come September. These cake donuts, fragrant with cinnamon and nutmeg, capture autumn’s essence in each bite, their exteriors crackly with sugar while interiors remain tender and moist.
The secret lies in reducing fresh-pressed cider to concentrate apple flavor before folding it into the batter. Roadside stands throughout Door County and the Bayfield Peninsula offer these treats alongside paper cups of steaming cider, creating the perfect pairing for orchard walks.
3. Cranberry Walnut Bread: Ruby-Studded Treasure
September’s final weeks herald Wisconsin’s cranberry harvest, transforming the central marshes into floating seas of crimson. Bakeries throughout cranberry country celebrate with loaves of tangy cranberry walnut bread that balance sweet and tart notes perfectly.
My first taste came from a small bakery near Wisconsin Rapids after watching the berries being harvested. The baker explained how the bread’s tanginess comes from using whole berries rather than dried, creating pockets of bright flavor against the nutty backdrop.
Toasted and buttered for breakfast or paired with sharp cheddar for lunch, this bread showcases Wisconsin’s position as America’s cranberry capital.
4. Bratwurst with Sauerkraut: Oktoberfest on a Bun
September means Oktoberfest season across Wisconsin, and nothing captures this German-American heritage better than a perfectly grilled bratwurst nestled in a Sheboygan hard roll.
The snap of natural casing gives way to juicy, seasoned pork, while tangy sauerkraut and sweet onions provide the perfect counterpoint.
Local butchers prepare special batches as fall approaches, often incorporating beer in the cooking process. The ritual of the brat fry – gathering around charcoal grills in parking lots and backyards – becomes as important as the meal itself.
5. Beer Cheese Soup: Liquid Gold in a Bowl
When the first chilly evenings arrive, Wisconsinites turn to the ultimate marriage of state treasures: beer and cheese. This velvety soup combines sharp cheddar with local craft lager, creating a rich, complex flavor that warms from the inside out.
The tradition of serving it with a soft pretzel for dipping dates back generations. Modern brewpubs might garnish with popcorn or crispy bacon bits, but the soul remains unchanged.
I watched a chef in Milwaukee add a splash of aged beer to finish the soup tableside, explaining how the yeasty notes complement the cheese’s sharpness – culinary alchemy at its finest.
6. Door County Fish Boil: Theatrical Feast
The dramatic flames of a fish boil against September’s early sunset create unforgettable dining theater throughout Door County.
Whitefish chunks, potatoes, and onions cook in huge kettles over open fires, culminating in the spectacular “boil-over” when kerosene ignites, pushing fish oils over the rim.
September visitors enjoy this tradition without summer crowds, often ending their meal with warm cherry pie featuring fruit from peninsula orchards.
The simple preparation highlights the clean flavor of Lake Michigan whitefish, seasoned only with salt and enhanced by wood smoke.
7. Wild Rice Mushroom Pilaf: Northwoods Harvest
Hand-harvested wild rice from northern Wisconsin lakes reaches peak availability just as forest mushrooms emerge after early autumn rains. The nutty, chewy grains provide the perfect canvas for earthy hen-of-the-woods and golden chanterelles gathered by local foragers.
Northwoods restaurants showcase this uniquely regional pairing in September. The toasted rice grains and caramelized mushrooms create a dish that captures Wisconsin’s wild abundance.
Traditionally finished with a splash of local maple syrup to balance the earthiness, this pilaf represents indigenous food traditions that continue to influence modern Wisconsin cuisine.
8. German Potato Salad: Warm Bacon Comfort
Unlike its chilled mayonnaise-dressed cousin, Wisconsin’s German potato salad arrives at the table warm, tangy, and fragrant with bacon.
New harvest potatoes, still thin-skinned and tender in September, soak up a dressing of cider vinegar, mustard, and bacon fat, creating irresistible flavor layers.
My grandmother would save this dish for special September gatherings, claiming the first potatoes of fall had the perfect texture. She’d slice them while still warm and toss them with bacon she’d rendered slowly to extract every bit of smoky flavor.
9. Smoked Whitefish Chowder: Lakeside Luxury
Along Wisconsin’s northern and eastern shores, September brings the richest flavors to Lake Superior and Michigan whitefish. Smokehouses work overtime as the fish fatten for winter, producing delicately smoked fillets that transform into velvety chowder.
Local cafés combine the flaked smoked fish with new potatoes, sweet corn, and cream for a bowl that captures Wisconsin’s maritime heritage. The smokiness intensifies as temperatures drop, making September the perfect month for this coastal comfort.
Served with crusty bread baked with local grains, this chowder represents the marriage of land and lake bounty.
10. Friday Fish Fry: The Sacred Wisconsin Ritual
September elevates Wisconsin’s year-round Friday fish fry tradition to sublime heights. Lake perch and walleye, at their flavor peak after summer feeding, arrive golden-crisp in packed supper clubs across the state.
The ritual remains unchanged: rye bread, coleslaw, and potato pancakes or fries accompanying perfectly breaded fish. What makes September special is the addition of newly harvested vegetables and the cozy atmosphere as twilight comes earlier.
Generations gather at the same tables each week, passing the tartar sauce and creating memories that bind communities together through shared meals.
11. Acorn Squash Ravioli: Autumn on a Plate
Farm stands overflow with winter squash by mid-September, inspiring Wisconsin chefs to craft delicate ravioli filled with roasted acorn squash.
The sweet, nutty filling pairs perfectly with brown butter sauce infused with fresh sage, creating a dish that embodies autumn’s rich flavors.
Madison’s farm-to-table restaurants showcase this seasonal specialty using local flour for the pasta and squash from nearby farms.
The combination of velvety filling, tender pasta, and nutty brown butter creates a dish worth waiting all year to enjoy.
12. Apple Pie with Cheddar: Sweet-Savory Symphony
Wisconsin’s dual identity as America’s Dairyland and a significant apple producer comes together perfectly in September’s signature dessert.
Freshly picked Honeycrisp and Cortland apples fill flaky crusts with sweet-tart perfection, while a slice of sharp cheddar – aged at least two years – provides the traditional savory counterpoint.
Orchard cafés throughout the state serve warm slices as visitors return from picking expeditions. The cheese might be melted atop the crust or served alongside, but its presence is non-negotiable for authentic Wisconsin apple pie.