In an effort to assuage the winter chill, Central Standard Craft Distillery is planning their very first outdoor Winter Luau, complete with BBQ, cocktails and support for a good cause.
To do so, they’ve teamed up with Chef Aaron Patin, who will be preparing a whole hog BBQ using products from Smokey Woods, a new Wisconsin-based purveyor of premium fuel (wood chips, chunks, pellets and sticks) for both professional and home barbeque enthusiasts.
The Winter Luau will take place on Saturday, Feb. 25 from 1 to 5 p.m. in the parking lot just west of Central Standard Crafthouse & Kitchen at 320 E. Clybourn St.
During the event, Chef Patin’s pork and sides will be paired up with a selection of luau cocktails, made with Central Standard spirits, will include the Rye Tai (Washington Rye, orgeat, pineapple juice, lemon juice and Angostura Bitters); the Painkiller (North Wisconsin Brandy, coconut cream, pineapple juice, orange juice and nutmeg); and the Bradford Beachcomber (Guided Trail Gin, Triple Sec and pineapple juice).
“When it comes to winter here in Milwaukee, late February is just the worst,” Hughes said. “We’re past January and the days are getting longer, but the freezing temps just linger. We wanted to do our part by throwing a parking-lot party to celebrate that the end of the cold and snow is finally in sight. Our Winter Luau will be a great day designed to support a great cause.”
A portion of all proceeds from Central Standard’s first-ever Winter Luau will go directly to support the Milwaukee Police Foundation, a nonprofit dedicated to making Milwaukee a safe city to live, work and enjoy life by improving public safety here in Milwaukee.
A limited-number of early-bird Winter Luau tickets are available for purchase online through February 19 for $35 each. Remaining tickets will be $45 starting February 20 and $50 at the door. All tickets include a plate of Chef Patin’s BBQ (pulled pork, two sides and cornbread) as well as a ticket good for one Central Standard Winter Luau cocktail.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
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