In January, we reported that Hello Falafel, 2301 S. Howell Ave., would close in preparation for the restaurant to be converted into a private event space, essentially an extension for owners Ross Bachhuber and Meliss Buchholz’s Odd Duck restaurant.
After three months of preparation, the team at Odd Duck has announced that it will host its first event in the space: a Spring Foragers and Farmers dinner showcasing some of the season’s freshest and best ingredients.
The event will take place on Sunday, May 20 beginning with a reception at 6 p.m. and dinner at 6:30.
The collaborative multi-course tasting dinner will feature courses from both Executive Chef Ross Bachhuber and Guest Chef Cole Ersel of Engine Company No. 3.
The dinner will explore the best of Wisconsin, showcasing a variety of first-of-the-season farmed or foraged ingredients including fiddlehead ferns, morel and pheasant back mushrooms, spring onions, watercress, ramps, spring peas, spruce tips and rhubarb.
Cost for the dinner and accompanying wine pairings is $100 per person, plus tax and gratuity. Space is limited to 24 guests and reservations are required. To purchase seats, call Odd Duck at (414) 763-5881. If demand warrants, Little Duck Kitchen may host an additional seating on Saturday, May 19.
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.