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 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.