By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Oct 20, 2014 at 8:10 AM

For the eighth straight year, October is Dining Month on, presented by Locavore, the newest restaurant at Potawatomi Hotel & Casino. All month, we're stuffed with restaurant reviews, delectable features, chef profiles and unique articles on everything food, as well as the winners of our "Best of Dining 2014."

There’s a chill in the air. So, it’s time to put away the rose and pull out the heftier beverages. Get started with one of these creative beer dinners at area restaurants Wolf Peach and c.1880.

Karben4 Beer Dinner
Have you ever been to a beer dinner where you secretly longed for a little more of the beers and dishes you loved most?  Of course you have.

And that’s why Wolf Peach, 1818 N. Hubbard, is pulling out all the stops with their Karben4 Beer Dinner on Nov. 3.

Not only will you get to experience the very first beer dinner featuring brews from Madison's Karben4 brewing, but each course will be served family-style with growlers of each beer on the tables – so you can enjoy as much or little of each course as you like.

The evening will begin at 6 p.m. with a reception featuring Karben4’s UnderCover Session Ale and commence at 6:30 p.m. with five family-style courses created by Executive Chef Cole Ersel, including:

  • Fantasy factory IPA with goat currywurst, Farm 45 goat sausage with curried apricot jam, house-made yogurt, hari chutney and wood-fire naan bread
  • Tokyo Sauna Pale Ale with Golden bear farms steamed pork shoulder, shiitake mushrooms, Centgraf farms savoy cabbage and bacon dashi broth
  • Block Party Amber with roasted Rohan duck breast, crispy duck confit, sunchoke, salsify, parsnip, turnip, spaghetti squash and vanilla-maple vinaigrette
  • Nightcall smoked porter with grilled cobia, eggplant caponata, smoked veal tongue, micro celery and coal-roasted lemon puree
  • Lady Luck Irish Style with sherry pound cake, roasted grapes, white chocolate malt crumble and Lady luck candied hazelnuts

The Karben4 Beer Dinner on Nov. 3 is $75 per person, plus tax and gratuity. Reservations can be made by calling Wolf Peach Restaurant at (414) 374-8480.

C.1880 and Milwaukee Brewing Company dinner
On Oct. 29, prepare to enjoy some of Walker’s Point best brews alongside five creative courses from Chef Thomas Hauck at c.1880, 1100 S. 1st St.

This special event will feature twists on Wisconsin beer dinner fare along with discussion of beers, the brewing process and the history of beer in Walker’s Point.

Courses include an amuse bouche, plus:

  • Beer cheese soup with pretzels, pork belly and parmesan paired with Booyah Farmhouse Ale
  • Trout with kaffir lime, jasmine rice and curry leaves with O-Gii Tea Infused Wit
  • Duck confit with sweet potatoes, lentils Du Puy and prosciutto with Sasquatch Pumpkin Porter
  • Wild boar seasoned with coffee and pasilla chiles alongside salsify and D’Anjou pears with Recombobulation Imperial Black Ale
  • Toffee pudding with Honeycrisp apples, caramel and walnuts paired with Louie’s Demise Amber Ale

Dinner begins at 6:30 p.m. Cost per person, including beer pairings, is $75. Reservations are required and can be made by calling (414) 431-9271 or emailing

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.