Join OnMilwaukee Dining Editor Lori Fredrich and five acclaimed Wisconsin chefs for a memorable five course dinner inspired by Lori’s new book, “Wisconsin Field to Fork: Farm Fresh Recipes from the Dairy State.”
In between courses, guests will learn more about the inspiration behind the cookbook, which includes 70 tempting recipes from chefs across the state plus the stories of over 40 farms that supply them with the wealth of vegetables, dairy and livestock they use to weave their culinary magic.
Tickets are $185 per person and include five courses, beverage pairings and a signed copy of the “Wisconsin Field to Fork” cookbook. Tickets go on sale at 11 AM on Thursday, October 26.
Menu
Welcome Bite
Foie Gras Doughnut Hole & Cocktail by Katie Rose of Goodkind
Gregory Leon, Amilinda
Beet Paté | Whipped Crème Fraîche | Everything Bagel Spice | Toasted Rye Bread
Nathan Heck and Laura Maigatter, Hot Dish Pantry
Herb Biscuit | Savory Custard | Roasted Eggplant | Tomato Jam | Charapita Hot Honey
Justin Aprahamian, Sanford
Bitlis Tutoo | Grilled Rushing Waters Trout | Spiced Sour Cabbage Stew
Luke Zahm, Driftless Cafe
Seared Venison Tenderloin | Watercress | Oneida White Corn Mush | Maple and Chili Gastrique
Lisa Kirkpatrick and Paul Zerkel, Goodkind ❤ Pairing by Katie Rose, Goodkind
German Bee Sting Cake | Pink TeePee Raw Honey | Black Walnut Praline | Blakesville Creamery Cheese Ice Cream