Get ready to eat your way through West Allis!
It’s time for the second annual Dine & Dash, an event during which teams of food lovers are challenged to consume 15 different challenge dishes from participating West Allis restaurants.
Some examples of dishes participants will be asked to tackle include a half-dozen raw oysters at Crawdaddy's, crispy fried chicken skins at The Farmer’s Wife, a crusty baguette covered in raclette cheese at West Allis Cheese & Sausage Shoppe, a liter of Optimator beer at Kegel's Inn and empanadas at Chef Paz.
The event begins at 7 a.m. when teams will be unleashed to complete their mission: consume the eating challenge at each of 15 locations, posting a team picture on the Eat West Allis Facebook page from each spot along with a hashtag for each establishment. After completing all 15 eating challenges, teams verify completion by calling (262) 617-3276 to record their finishing times.
Technically, teams have all day to complete the Dine & Dash assignments. However, they'll have have to be slick and plan their day efficiently. After all, venues have differing hours, and teams must make it to each one before they close… and preferably sooner.
After all, the first 15 teams to finish get a $50 team certificate to their choice of a list of participating businesses: Ka-Bob's Bistro, Twisted Bistro, the Farmer's Wife, Antigua, Aggie's Bakery, West Allis Cheese & Sausage Shoppe, Westallion Brewing Co., Corvina, Crawdaddy's, Chef Paz, Capri di Nuovo, Kegel's Inn, Freese's Candy Shoppe, Rupena's Fine Foods and Al Pastor Mexican Food.
Interested teams must register in person at the West Allis Cheese & Sausage Shoppe, 6832 W. Becher St., or by calling (414) 543-4230. The deadline for registration is May 15; but teams are encourage to sign up early since there’s a limit of 75 teams total. Cost for event is $50 per team in advance; $75 at the door. All proceeds will benefit the West Allis Food Pantry.
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.