Dining and Drink

5 food events to get you in the fall mood

Apple brandy, cider and a whole lot of pies

Thursday, Oct. 19
As a part of Madison College’s Center for Entrepreneurship Chef Series, award-winning chef Bill Kim will share the story of how roasting and grinding sesame seeds at the age of 7 kindled his passion for the culinary arts. Owner of Chicago restaurants bellyQ, Urbanbelly and Belly Shack, Kim is also among the pioneering chefs who introduced casual concepts to fine dining. $25, 6-8 p.m., eventbrite.com

Friday, Oct. 20
It’s 10 for 10! Yahara Bay Distillers is unveiling its 10-year whisky and apple brandy in honor of its 10 Year Anniversary Party and its first anniversary at its Fitchburg location—but that’s not the end of it. The distillery event will also include live music, food carts and the book signing of "100 Things to Do in Madison Before You Die" written by Katie Vaughn. 4-10 p.m.,  facebook.com

Friday-Sunday, Oct. 20-22
Before heading over to see Russian-American Pianist Olga Kern at From The New World by the Madison Symphony Orchestra this weekend, stop by CIRC at the Madison Concourse Hotel for Symphony Prix Fixe—now that’s a symphony for your belly. CIRC is offering a special three-course menu set up like an open house so you can pop in whenever before the show. For a taste of fall, try the baked walleye paired with wild rice, cranberry and pumpkin. $35, circmadison.com

Sunday, Oct. 22
It’s Pie Palooza—and the name says it all. More than 25 local eateries, including Batch Bakehouse, Madison Sourdough, Hubbard Avenue Diner and Harvest, are gathering to showcase more than 30 sweet and savory pies made with Wisconsin-grown ingredients. There'll be tarts, turnovers, quiche and much more at this REAP Food Group event. $18, Various timed seatings from 9:30-1:30 p.m., reapfoodgroup.org

Sunday, Oct. 22
Harvest is paying special attention this week to a brandy and cider farm that also pays special attention to its products. Harvest Chef Jon Pieters will be curating a six-course menu for The Cider Farm Dinner to showcase six different brandys and ciders handcrafted with hand-picked apples in small batches by Deirdre Birmingham and John Biondi, founders and proprietors of The Cider Farm. The menu will feature crispy pork belly, chicharrón, smoked pork butt and more. $65, 6-8 p.m., facebook.com


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