FIELDNOTES DINNER SERIES by Mid West Music Fest & La Crosse Distilling Co.

February 26, 2019 @ 5:30 pm - 10:00 pm
Loading Events
  • This event has passed.

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 or

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
Charred Radicchio
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
Milk Chocolate
white sesame crunch | tahini ganache | pocky


February 26, 2019
5:30 pm - 10:00 pm


La Crosse Distilling Co.
129 Vine St
La Crosse, WI 54601 United States
+ Google Map
View Venue Website
    Privacy Preferences

    When you visit our website, it may store information through your browser from specific services, usually in the form of cookies. Here you can change your Privacy preferences. It is worth noting that blocking some types of cookies may impact your experience on our website and the services we are able to offer.

    The cookies on this website are used for different purposes, such as offering you a better browsing experience, personalizing content and ads, providing social media features and analyzing site traffic. We never sell your personal data. To learn more view our privacy policy.