By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Nov 05, 2015 at 4:37 PM

November is a great time to get out and experience a variety of autumnal-inspired events cropping up at area restaurants. Here are nine events you shouldn't miss showcasing Spanish preserves, craft brews, wine, sushi and some of the best in the Midwest.

Nov. 9: Museu de la Confitura dinner at Amilinda

Head over to Amilinda for a unique dinner experience like no other. Chef Gregory Leon will prepare four courses made with preserves from the famed Museu de la Confitura (jam museum) in Barcelona, Spain.  

The museum, founded by Georgina Regàs, is one of the sweetest places to visit in Spain. Dedicated to the history of jam-making, the museum is a shop where guests can taste unique and inventive jams and marmalades, as well as attend workshops to learn how to make their own.  

Both Georgina Regàs and co-owner and head chef Theresa Millàs will be on hand at the dinner to talk about the preserves, which will include orange, curry pumpkin, eggplant, red pimiento and raisin-onion. Jars of the jams will also be available for purchase at the event.

Location: Amilinda, 315 E. Wisconsin Ave.
Details: Passed appetizers will begin at 6 p.m., followed by dinner at 6:30 p.m. The four-course dinner is $55, $80 with wine pairings.
More info: Reserve your seats online or by phone at (414) 369-3683

Nov. 13: Couples Cooking Class: Sushi Making

Head over to the Chef’s Table for a date night you won’t forget. Join Chef David Magnasco in the kitchen and learn how to create gorgeous flavorful sushi. The wine flows all night (included in your class fee), dinner is superb, and you will leave ready to impress your friends and family in the kitchen.  

Location: Chef’s Table, 500 S. 3rd St.
Details: Class begins at 6 p.m.; $289 includes cooking class for two, sushi recipes, dinner, wine service and a special goodie bag, including aprons.
More info: Purchase tickets online.

Nov. 14: Chef’s Class: Sous Vide Cooking

Do you know how to sous-vide (a method of cooking using vacuum sealing and low temperature cooking under water)? During this class, Harbor House Executive Sous Chef Andrew Fisher will show you everything you need to know to expertly prepare seafood sous-vide cuisine at home.

Location: Harbor House, 550 N Harbor Dr.
Details: Class starts at 3:15 p.m.; cost is $35 per person plus tax and gratuity, includes tastes and pairings. Your appetizer is free if you stay for dinner after the class.
More info: Get more information and purchase tickets online.

Nov. 16: Bar Bites Dinner with Surly Brewing Company at Story Hill BKC

Enjoy five beer-paired courses in a relaxed, engaging bar setting at the next Bar Bites Dinner at Story Hill BKC. The November event will feature delicious dishes paired up with Surly Brewing Company brews. Featured beers will include Furious (American IPA), Cacao Bender (American brown ale with cacao nibs, vanilla beans and coffee), Abrasive (Imperial IPA), Cultivate 2015 (Saison with rhubarb) and one additional mystery brew. The evening begins at 6 p.m. with an hors d’oeuvres reception, followed by dinner at 6:30 p.m.

Location: Story Hill BKC, 5100 W Bluemound Rd.
Details: Tickets are $65, which includes reception, dinner, beer pairings and tax; gratuity is not included. 
More info: Make reservations by calling (414) 539-4424

Nov 18: 5 Rabbit Cerveceria Beer Dinner at Merriment Social

Enjoy a night of merriment featuring 5 Rabbit Cerveceria beer. Dinner includes five courses with beer pairings. 

  • 5 Lizard Latin Style Witbier paired with pemaquid oyster, cured salmon roe, coriander-coconut granita, lime mojo de ajo

  • 5 Grass Hoppy Ale paired with smoked chanterelle mushrooms, sage parisienne gnocchi, crispy chicken skins, huitlacoche

  • Vida y Muerte "Muerzen" paired with carnitas style pork belly, red kuri squash, paletas-tamarind pickled apple, dulce de leche aioli

  • 5 Vulture Oaxacan Style Dark Ale paired with braised rabbit crepinette, oaxacan mole sabayon, parsnip mofongo

  • Yodo con Leche Imperial Porter paired with "tres leches" gooey butter cake, yodo con leech beer ja

Location: Merriment Social, 240 E Pittsburgh Ave.
Details: Dinner takes place from 6 to 9 p.m.; cost is $45 per person; call (414) 645-0240 for reservations.
More info: For more information, visit

Nov. 21: The Grand Tasting at Blue’s Egg

Enjoy wine from over ten vendors pouring over 70 different types of wine (off of Story Hill BKC’s award-winning wine list) at this celebration of victuals. In addition to beverage selections for sipping, there will be light appetizers for noshing. Discounts of 15 percent for cases and 10 percent off for mixed cases will be available. Story Hill BKC will also have a table featuring nifty gifty items to purchase for the holidays.

Location: Blue’s Egg, 317 N. 76th St.
Details: Event takes place 6 p.m. to 8:30 p.m.; tickets are $60 and include tastings and appetizers.
More info: Purchase tickets online.

Nov. 20: Masters of the Midwest Dinner at Bacchus

This second annual dinner, orchestrated by Bartolotta’s corporate chef Adam Siegel, features three of the greatest artisanal producers in the Midwest, including New Glarus Brewing Co., Carr Valley Cheese and La Quercia Pork.  

The menu includes a reception featuring warm gougere with nduja and four-year cheddar fondue, followed by:

  • La Quercia meat sampling: Borselliono salami, Coppa Americano and Berkshire prosciutto with grilled baguette, petite salad and grainy mustard - paired with New Glarus Moon Man                                                                                  

  • Cauliflower veloute with bay scallops, crispy pancetta Americano and aged gouda - paired with New Glarus Pumpkin Pie Lust        

  • Rabbit loin wrapped with Iberico de Bellota lardo and bread cheese - paired with New Glarus Scream IPA                                                               

  • Roasted Magret duck with a potato and Marisa pave, fennel and cranberry-orange salad with proscruitto picante - paired with One-Off, a sour beer collaboration by Dan Carey of New Glarus and Chef Adam Siegel

  • Carr Valley cheese sampling, including Montan, Bandaged Billy and Airco Cheeses - paired with New Glarus Belgian Red

  • Spiced poached pear with vanilla Cardona bread pudding, maple ice cream and candied bacon -- paired with One-Off, a sour beer collaboration by Dan Carey of New Glarus and Chef Adam Siegel

Location: Bacchus, 925 E Wells St.
Details: Event begins at 6 p.m.; cost is $75, plus tax and gratuity
More info: For more information, visit; reservations can be made by calling (414) 765-1166

Nov. 22: Liver Foundation Harvest Gathering

If you are a food lover and you want to learn from the best, this is an event for you. During this inaugural fall fund-raising event, guests will enjoy a three-course meal with beverage pairings cooked table-side by one of Wisconsin's finest chefs. But, that’s not all. Guests will have the opportunity to assist the chef in creating the evening's courses. Pick up secrets and tricks of the trade as you follow along with your recipe card and apron. Limited seating; only 15 tables are available.

Location: The Intercontinental Hotel, 139 E. Kilbourn Ave.
Details: Dinner takes place from 4:30 to 9:30 p.m. Tickets are $150 each, includes a hands-on 3-course dinner plus beverages.
More info: Get details and purchase tickets online here.

Nov. 29: Champagne Brunch at the Chef’s Table
Ring in the holiday season with style at this festive champagne brunch featuring a reception, appetizers and four brunch courses paired with wine.

Location: The Chef’s Table, 500 S. 3rd St.
Details: Brunch starts at 11:30 a.m.; cost is $99 per person, plus tax and gratuity.
More info: Purchase tickets online.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.