About this Event
Farm-to-table dining has become best practice in restaurants across the nation, connecting consumers with those who make and grow their food. While farmers have diversified their crops to meet the needs of both creative chefs and adventurous home cooks, chefs have played a crucial role in bridging the gap between the field and the fork. Wisconsin has earned its place at the forefront of the movement. Chefs have capitalized on the state’s bounty, offering increasingly localized seasonal menus and extending the harvest through active preservation.
In “Wisconsin Field to Fork: Farm Fresh Recipes from the Dairy State,” Lori Fredrich, Senior Food Writer and Dining Editor for OnMilwaukee, tells the tale of Wisconsin agriculture, both through stories about the farmers who provide the wealth of vegetables, dairy, and livestock needed to sustain local restaurants, and through the seventy chef-driven recipes that take those products and weave magic into them.
Fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish, Lori hopes this book and talk inspire you to visit the farmer’s markets, strike up a conversation with a vendor, and try something new. In her words, “We all owe much to these masters of the soil. They work incredibly hard and give so much. Much like chefs – who incorporate the magic of fresh produce into artful, flavor-filled plates – these farmers use their science brains, their brawn, and their intuition to bring us food that is truly worth eating.”
Join us for a meal that will feature ingredients from local farms and the creative genius of our culinary staff. Signed copies of her book will be available for purchase by credit card.
Lori Fredrich is the Senior Food Writer and Dining Editor for OnMilwaukee. She is also the author of “Milwaukee Food: A History of Cream City Cuisine” and is the co-host of “FoodCrush,” a podcast "for people who eat." She is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Over the years, her recipes and writing have been featured in a variety of publications including Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel.
First Course
Seared Trout from Rushing Waters Trout Farm
With Bower’s Produce Sweet Corn Cake and Cauliflower Puree
Charred Cherry Tomatoes, Crockett Beans, and
Patty Pan Squash with Parsley Pan Sauce
Warm Rolls and Butter
Second Course
Peach Galette
With Vanilla Bean Ice Cream
Coffee and Tea Service
Event Venue & Nearby Stays
Woman's Club of Wisconsin, 813 East Kilbourn Avenue, Milwaukee, United States
USD 55.00
