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An intimate night with James Beard finalist and semi-finalist chefs from local La Crosse Distilling Co., Viroqua’s Driftless Café, and Milwaukee’s DanDan. On Tuesday, February 26, La Crosse Distilling Co. will host the Fieldnotes Dinner Series to benefit the Mid West Music Fest, a non-profit, multi-venue, multi-genre music festival held in downtown La Crosse, Wis. and Winona, Minn. since 2010.
The event will feature a one-of-a-kind, six-course meal prepared by chefs from the three renowned restaurants and paired with craft beer and La Crosse Distilling Co. spirits. The cost is $150/person and includes a six-course meal, drinks, music, a two-day pass to Mid West Music Fest (value $50) and all gratuity. Tickets are now on sale for the formal dinner fundraiser, and seating is limited to 40 guests. The doors open at 5:30 p.m. with seating promptly at 6:15 pm with dinner beginning at 6:30 pm. There will be pre and post dinner music by Milwaukee Americana band Buffalo Gospel.
The event brings together some of the best in the industry, including the distillery’s Executive Chef Jorge Guzmán, who specializes in Mexican cuisine made from the freshest locally source ingredients. In addition to being a James Beard Best Chef Midwest finalist in 2017, Guzman has been featured on The Food Network and in Travel & Leisure, Time Magazine and Food & Wine.
Guzmán will be joined by chefs Dan Van Rite and Dan Jacobs from Milwaukee’s award-winning restaurant DanDan, which specializes in Chinese cuisine and Luke Zahm of Viroqua’s farm-to-table Driftless Cafe. These three chefs have been recognized as semifinalists in the Best Chef: Midwest category of the James Beard Foundation.
Tickets are available at www.midwestmusicfest.org or eventbrite.com
The chefs are donating their time and talents to cook up this delicious event menu.
1st Course– Jorge Guzmán
Albacore Agua Chile
ember-roasted cucumbers | yogurt | lime | mint
2nd Course– Jorge Guzmán
pine nut mole | dill | smoked onions| black garlic
3rd Course– Luke Zahm
Beet Cured Salmon
masa | white pine broth | serrano & ground cherry salsa | achiote
4th Course– Luke Zahm
squash & goat cheese gnudi | kale | guajillo demi
5th Course– Dan Van Rite & Dan Jacobs
Koji Pork Collar
celery root | pipian roja | pumpkin seeds
6th Course– Dan Van Rite & Dan Jacobs
white sesame crunch | tahini ganache | pocky