By Lori Fredrich Senior Writer Published Jul 14, 2014 at 8:12 AM Photography: shutterstock.com

If you haven’t made it over to the Chef’s Table, 500 S. 3rd St., in Walker’s Point yet, you owe it to yourself to experience the space by trying out one of Chef Magnasco’s upcoming dinners.

The space, which opened in April, offers diners a unique opportunity to experience Chef Magnasco’s artful cuisine in a warm, open environment featuring an inviting parlor with a full-service bar and lounge seating, as well as an open kitchen where diners can view all the culinary action. A custom-designed table seats 20 for sit-down events, and an outdoor patio and chef’s garden.

On Sunday, July 20, The Chef’s Table will offer its first Champagne brunch and cooking demonstration, featuring menu items like pate de foie gras with foraged berry brioche Charlotte, roasted chicken and chanterelle mushroom crepes, and schaum tortes with strawberries, vanilla bean custard and flaked almonds.

In addition to brunch, Chef David will be table side demonstrating knife techniques, as well as how to make crepes, a proper vinaigrette, and more.

The event begins with a reception at 11 a.m. and seating at 11:30 a.m. 30 seats are available with pricing at $85 per person.

Reservations can be made online at chefs-tablemke.com

Future events also include:

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.