Chef's Letter

There was a clear thread when speaking with the founders and owners of the distillery on what they were looking for when it came to the food program at the distillery – farm forward and bold! What better way to do that than start with just a taste of what Mexican food has to offer. They wanted the menu to be fun and approachable, something that everyone could feel good about eating. What makes this project even more exciting for me is that I will be able to source some of the country’s best produce right in the same area where the distillery is located. Being able to explore the Driftless Area and connect with the farmers and the land is something I as a chef am extremely excited about. Mexican food runs deep in my soul and I’m so thrilled to have La Crosse welcome the flavors of my country. Of course we’re going to throw some twists in there, some Wisco-centric touches, a hint of smoke and last but not least we’re devising a way to do chicken booyah!!