In celebration of May Day, a traditional holiday in Europe, three Milwaukee-area restaurants will host unique dinners featuring beer and wine from Luxembourg.
Dinners will be held May 1-3 at Story Hill BKC, Newport Shores and Pastiche Bistro and Wine Bar. Each will feature traditional European-style fare paired with Bofferding beer and wines from Domaines Vinsmoselle. Reservations are required.
The events are sponsored by Ansay International, a Port Washington-based company specializing in imports from Luxembourg.
May 1: Story Hill BKC
5100 W. Bluemound Rd.
(414) 539-4424
Guests can enjoy a variety of dishes served up at stations around the restaurant. Dishes include chiicon au gratin toast, duck bratwurst, capon spaetzle and assorted petit fours along with a variety of wines and beers. Cost is $60 for individuals, $100 for a couple.
May 2: Newport Shores
407 E. Jackson St., Port Washington
(262) 284-6838.
This seated dinner will feature bou’neschlupp (traditional green bean soup) paired with Bofferding Pilsner followed by frell am reislechis with grompere kichelcher (fried trout in a Domaines Vinsmoselle Riesling cream sauce with potato pancakes) paired with Bofferding Extra Ale. Dessert will feature appelkuch with plum sauce, paired with Poll On Ice. Cost is $50 per person.
May 3: Pastiche Bistro and Wine Bar
411 E. Mason St.
(414) 225-3270.
Guests will be greeted with boudin blanc sausage and rhubarb walnut chutney on a pretzel crisp, paired with the Bofferding Pils. Dinner will include a duet of spring pea and potato soup shooters with local arugula, heirloom tomato and shaved parmesan, paired with the Bofferding Triple Ale; seared pork rib chop over grilled ramp risotto, asparagus and riesling pickled grapes, paired with the Bofferding Extra Ale. Dessert will be Bofferding fruit ale custard in pate brisee with Door County cherries and vanilla bean ice cream. Cost is $55 per person.
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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