Enjoy a multi-course dinner made with local, farm fresh ingredients prepared by Chef Travis Tauscheck. We’ll be joined by Arthur Ircink and Kyle Cherek, producer and host of Wisconsin Foodie, the Emmy nominated television series dedicated to discovering the stories behind the food we eat. The evening will also include live music by the unique classical ensemble, Kat Trio. Proceeds will benefit Wisconsin Public Television. Tickets are $50 each and are available for purchase at the Garden Expo E-store. Reserved tables of eight are also available for purchase.
Garden Expo Garden to Table Dinner
February 11, 2012
Harmony Valley Farms beet green & golden beet soup with Batch Bakehousedemi-baguette and Organic Valley pasture butter
Winter chicories salad of chioggia radicchio, red watercress, & frisee, pickled radishes, Ray’s hickory nut crouton, Uplands Pleasant Ridge Reserve, white-balsamic & Gentle Breeze honey vinaigrette
Roast Ruegsegger Farms chicken breast stuffed with wild rice & pine nuts,Driftless Organics mashed potatoes with Organic Valley pasture butter and Troy Gardens fresh chives, Organic Valley cream & Sartori SarVecchio Cheese, and braised collard greens with Cudahy Farms bacon
Driftless Organics cabbage stuffed with wild rice, carrots, fennel, apples, & pine nuts topped with Organic Valley cream & Sartori SarVecchio Cheese, andDriftless Organics roast potatoes & garlic, winter squash ragu
Wisconsin Apple Orchards Bavarian apple tartlet
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.