We are thrilled to kick off 2015 with a new event series called MKEtable. This series will occur alongside other MKEfoodies events, including our more traditional socials.
The MKEtable concept is meant to offer Milwaukee food lovers the opportunity to experience unique dinners at area restaurants for a reasonable price. These aren't the dinners you'd get at the restaurants on just any evening. We'll be working with each venue to showcase unique aspects of their operation, including creative (sometimes off-menu) dishes and unique insight into their food & philosophies.
Our inaugural event was hosted by Locavore, located inside the new Potawatomi Hotel. They delivered an amazing five course meal based on locally sourced ingredients. And we were given the opportunity to hear from not only Chef Van Luu, but also a selection of local purveyors, who gave us insight into their practices.
|Chef Van Luu welcomes the group|
|Will Allen of Growing Power talks about their initiatives in urban farming.|
|Chris Kaufmann of Clock Shadow Creamery spoke about the cheeses they produce |
in their one-of-a-kind urban cheese factory.
|We had a full house of attentive listeners.|
|First course - Butternut Squash – micro kale, paprika, pepita, black garlic|
|Second course - Chevre stuffed cheddar “ravioli” – sourdough garlic crisp, portabella mushroom, spinach, pinenut|
|Peter Fritsch of Rushing Waters in Palmyra talks about the fishery, which has been in operation for 20 years.|
|Purveyor Bob Uphoff raises pigs on the family farm a stone's throw from Madison|
|Third course - Rushing Waters Rainbow Trout – watercress, cauliflower, cured pork broth, prosciutto, crouton|
There were plenty of pictures taken of this dish.
|Fourth course - Uphoff porchetta – caramelized onion & mustard, salt pickled turnip, rye crisp, red wine essence, jus|
|Pre-Dessert Kringle Martini|
|Fifth Course: Stout Cake – Chocolate Mousse, Oatmeal Ice cream, Salted Chocolate Rye cookie, caramel sauce|