There’s never a lack of great ways for foodies to spend their time in Milwaukee. This week’s highlights include an "art meets food" experience, a dinner focusing on wines of the Côtes-Du-Rhône, and an old fashioned pig roast.
The Plate Collective
An upcoming collaborative chefs dinner will celebrate more then just delicious food. It will also showcase the art upon which each course is served.
On Tuesday, Sept. 9, at the newly opened Goodkind, 2457 S. Wentworth Ave., diners will be treated to six courses collaboratively prepared by Ross Bachhuber and Daniel Jacobs from Odd Duck, Dan Van Rite from Hinterland Erie Street Gastropub, Cole Ersel from Wolf Peach Restaurant, and Paul Zerkel and Lisa Kirkpatrick from Goodkind.
But, here’s the catch. Each course will be presented on unique handcrafted plates created by local artist, Kate Riley, of Craft Girl Studio.
Riley, who has been designing ceramic pieces for area restaurants for the past few years, will be exhibiting work at the event, as well as providing the canvas on which each course of edible art is plated.
"The idea," says Riley, "Is to give the diners a brand new experience. Each plate or bowl was created specifically for each course … and designed to add to the sensory experience."
The six course dinner is $100 per person, plus tax and gratuity.
Cocktail hour begins at 6 p.m. with appetizers and punch created by Goodkind’s Katie Rose. Dinner will be served at 7 p.m. Each guest will receive a handmade ceramic takeaway item made by Riley.
Seating is very limited and reservations with a credit card are required. Call (773) 612-8017 to reserve your spot.
And watch OnMilwaukee.com for a feature on Riley's work and connections to the Milwaukee restaurant scene.
Spend the Night in Cotes-du-Rhone
Experience wines produced by renowned winemaker, M. Chapoutier, alongside five courses of culinary pairings from Chef Thomas Hauck on Wednesday, Aug. 13, at 6:30 p.m.
Courses include crab and apple salad, pork shoulder, monkfish cioppino, duck with currants and cinnamon and peaches in puff pastry with banyuls and crème fraiche.
Showcased wines include 2013 Côtes-Du-Rhône Belleruche Rose, 2012 Côtes-Du-Rhône Belleruche Blanc, 2012 Côtes-Du-Rhône Belleruche Roug, 2011 Chateauneuf-Du-Pape "La Bernadine" Rouge, and 2011 Banyuls.
For the past 200 years, M. Chapoutier has been producing some of the greatest wines of the Rhone Valley. Since taking over his family firm in 1990 at age 26, Michel Chapoutier has transformed the winery into the leading Rhône Valley producer. He combines the modern and the traditional: crusading for biodynamic winemaking, while expanding operations around the globe and experimenting with cutting edge winemaking techniques.
In 1996, they were also the first winemakers to take the initiative to print wine labels in Braille.
Terlato Wines, distributor for M. Chapoutier explains: "Far from being anecdotic, this symbol draws its origin from the very history of the Hermitage vineyard. Maurice Monier de la Sizeranne, owner of the plot of the Hermitage, la Sizeranne, is also the inventor of the first version of abbreviated Braille. The trademark pays tribute to Monier de la Sizeranne, but also expresses the desire to reach out to and include all people with sight-impairments, lovers of good wines."
The dinner is $110, which includes five courses and pairings, along with an amuse bouche and pre-dessert. M. Chapoutier wines will be available for purchase at the conclusion of dinner at a discounted retail price.
Reservations are required for this event and can be made by contacting the restaurant by phone at (414) 431-9271 or email reservations@c1880.com.
Great Lakes Distillery Pig Roast
The first Walker's Point Foodie Week is in full swing, offering diners the chance to experience three-course dinners at 16 area venues for $21 or $31. Full menus are available online at wpfoodieweek.com.
But, you can make the week last a little bit longer.
On Sunday, Aug. 17 from noon-5 p.m. Great Lakes Distillery, 616 W. Viriginia St. will host a celebratory pig roast.
Sean Henninger of Times Square Pizzeria will roast up pork, and the distillery will feature a special patio tiki bar.
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.
