Dining and Drink

7 food events highlighting local and regional ingredients this week

A weekend loaded with farm-to-table events ahead

Wednesday, July 19
The Coopers Tavern has made a name for itself for its lineup of craft beers and rustic dining. Rest assured, the Irish tavern will being showing off those two specialties at this Wednesday’s Bier Hall Dinner with Surly Brewing to celebrate the Bier Garten culture. Served on community tables are three 8-oz. beers from Minneapolis’ Surly Brewing and a three-course dinner featuring smoked whitefish and coffee-rubbed beef filet. $40, 6:30-9 p.m., thecooperstavern.com

Thursday, July 20
Wisconsin is basically synonymous to America’s dairyland; but just how much do you really know about our milk, ice cream and—of course—cheese? The Dairy Discovery Day Camp held by the Wisconsin Historical Society is perfect for any 8- to 12-year-old Wisconsinites interested in learning about the history and science behind what is perhaps our state’s proudest products. $55, 9 a.m.-2 p.m., wisconsinhistory.org

Friday, July 21
To start off the weekend, Rowley Creek Lavender Farm in Baraboo is featuring the culinary crafts of Enos Farms at Farm to Table Lavender Revelry. In the true spirit of farm-to-table dining, Eno Farms boasts a selection of local, fresh, simple ingredients and plans on showcasing a three-course, in-season menu, topped off by the sweet scents of lavender. $95, 6:30 p.m., brownpapertickets.com

Saturday, July 22
If you’re looking for a dinner with a view, this one might just be for you. Wisconsin Foodie is collaborating with Driftless Cafe to present Farm Dinner at St. Brigid's Meadow Farm this weekend. Enjoy an impressive 7-course menu— yes, seven— prepared by award-winning chef Luke Zahm alongside the views of Norskedalen Valley and live music by local musicians. Products by the farm and local artisans will also be available for purchase at their pop-up stands. $175, 4:30 p.m., facebook.com

Sunday, July 23
European-style bistro and bakery La Brioche True Food is presenting a dinner collaboration with Garden to Be to celebrate a diversity of global cuisines with local ingredients. Whereas Garden to Be, a family farm in Mount Horeb, will be providing fresh produce—some unique to the Midwest—chef Brendan of La Brioche will be busy cooking away using skills he has acquired from the different countries and cultures he has previously immersed himself into. Email La Brioche to reserve seating. 7 p.m., facebook.com

Tired of the same ole’ Sunday brunch routine? Consider switching it up this time with Farm to Feast Brunch at the 22-year-old Vermont Valley Community Farms. Wrap your weekend up with live music, a relaxing farm tour through idyllic landscapes, as well as hor d’oeuvres and brunch edibles artfully prepared by award-winning Chef Dave Heide of Liliana’s and Charlie’s on Main. Chef demos and beer pairings will also be served alongside brunch. $40, 10 a.m.-1 p.m., madisonmagazineexperience.com

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