By Lori Fredrich Senior Writer & Dining Editor Published Jan 09, 2020 at 2:30 PM

If the idea of starting off 2020 with an evening of delicious food paired with a selection of rare beer gets you excited, the upcoming beer dinner at Fauntleroy, 316 N. Milwaukee St., should make it onto your calendar.

On Tuesday, Jan. 14, beginning at 6 p.m., Fauntleroy Chef Blair Herridge will treat guests to five inspired courses expertly paired with some truly amazing beer from Kalamazoo’s Bell’s Brewing Co. It’s truly a night for beer lovers, who will be able to sample a number of brews which would never otherwise make it to the State of Wisconsin.

Curious? Just check out the menu planned for the evening.


  1. Chicory salad with Meyer lemon vinaigrette and fried goat cheese curd
    Pairing: Two Hearted Ale, Bell’s classic American-style IPA
  2. Foie mousse wiith parsnip pound cake, currants and parsnip crisp
    Pairing: Le Batteur Ale, a sour golden farmhouse ale
  3. Smoked trout with potato and onion pelmini, dill and creme fraiche
    Pairing: HopSlam Ale, a double pale ale brewed with honey
  4. Pork cheek with cocoa nibs, blood orange smoked fingerling potatoes
    Pairing: To a Locomotive in Winter, a smoked porter; the fourth in Bell’s Leaves of Grass series
  5. "SnoBall" with coconut, run and vanilla
    Pairing: Blackbeard’s Bear Hug, an imperial stout aged in rum barrels with vanilla, cinnamon and coconut 

Tickets for the dinner are $75 per person and include five courses and beer pairings, plus a beer-filled reception and farewell pours following dinner. Purchase them here.

Lori Fredrich Senior Writer & Dining Editor

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.