By Lori Fredrich Senior Writer & Dining Editor Published May 20, 2019 at 1:01 PM

Celebrate Wisconsin cheese and sausage makers, craft breweries, distilleries, and wineries at the third annual Curds & Kegs on Wednesday, May 22 from 6:30 to 9 p.m. at the West Allis Farmers Market, 6501 W. National Ave.

Tickets include live music and sampling of over 90 varieties of cheese, countless varieties of artisan sausage and cured meats, plus craft beer, wine and spirits from across the state.

Cheese vendors include creameries like BelGioioso, Clock Shadow Creamery, Emmi Roth, Hollands’ Family Cheese, Hooks, Pine River, Sartori Co. and Widmer’s. There’s also charcuterie from producers including Nueske’s, Kettle Range Meat Co., Underground Meats and Usinger’s.

Meanwhile, you can quench your thirst with beer from local breweries including Ale Asylum, City Lights, Door County, Eagle Park, Enlightened, The Explorium, Good City, Lakefront, Milwaukee Brewing, MobCraft, New Glarus, Oso, Potosi, Raised Grain, Sprecher, Third Space and Westallion. There’s will be cider and wine from Corvino, Lost Valley Cider, Cedar Creek, Wollersheim and Von Steihl.

New this year will be spirits and cocktails from distilleries and vendors including 45th Parallel, Bittercube Bar & Bazaar, Central Standard, Driftless Glen, Drink Wisconsinbly, Great Lakes Distillery, Great Northern Distillery, Hatch Distillery (Door Co.), J. Henry and Twisted Path Distillery.

Proceeds from this event will be donated to the Holy Assumption Food Pantry in West Allis as well as support for the creation of a dog park in West Allis.

Tickets to Curds & Kegs are $20 in advance and can be purchased at West Allis Cheese & Sausage Shoppe, 6832 W. Becher St. in West Allis.

Tickets will also be available at the event for $30 each. Connect with Eat West Allis on Facebook or call (414) 543-4230 for additional information.

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.