Clean Wisconsin Epicurean Evening! 5th annual culinary event featuring dishes from local Madison chefs paired with craft cocktails and sweeping panoramas of Lake Monona in support of our clean water, air, and natural heritage.
One of the many things I love about being involved in the food scene here in Madison, Wisconsin as a food blogger and social media influencer, I get a lot of opportunities to meet and do videos with local chefs. I think with the rise of social media, Instagram, video content and Instagram Live (over the past few years), doing video became more important to me and that’s when I realized I love being in front of the camera. Not only to teach and cook, but, specifically for videos that I do with chefs, I get to watch them cook, learn from them and show my audience and followers as well. And I get to put out some really cool content as well.
Last week, I got to do some live videos with Chef Dan Fox from Heritage Tavern and Chefs John Gadau & Phillip Hurley from Sardine. They are participating in a five-course dinner to benefit Clean Wisconsin’s statewide work for clean air and clean water.
In addition to the multi-course dinner central to this event, there will also be a live and silent auction, wine pull, and famed cocktail hour featuring Madison’s best mixologists.
The dinner will be on Thursday, October 4, 2018, at the Monona Terrace in Madison.
Watch Chef Dan Fox of Heritage Tavern prepare his Smoked Great Lakes Whitefish & Heirloom Apple Salad. If you’re going to the Epicurean Evening this year on 10/4, with Clean Wisconsin, this will be the first course!
The main course will be Spit-roasted Stone face farm pork, Boudin blanc sausage, creamed Brussels sprouts, roasted heirloom apples, chestnut puree, crisp fall vegetables. Watch the chefs from Sardine prepare it!
Entire Menu
First Course — Heritage
Smoked Great Lakes Whitefish & Heirloom Apple Salad; bacon lardon, sheep’s milk cheese pesto, puffed rye berries
Second Course — Sujeo
Cucumber and tomatoes with a sweet, spicy vinaigrette, crushed peanuts, thin sliced shallots, and cilantro
Third Course — Cento
Amarone-braised beef short rib, ricotta cannelloni, eggplant, squash, tomato, basil
Fourth Course — Sardine
Spit-roasted Stone face farm pork, Boudin blanc sausage, creamed Brussels sprouts, roasted heirloom apples, chestnut puree, crisp fall vegetables
Fifth Course — Fresco dessert
Lemon Cream Éclair – champagne-marinated berries, torched meringue, cantaloupe coulis, micro mint
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