Reconnecting people with their food.

Our mission at Braise is to reconnect people with their food. There is no better way than to spend time on the farms where it was grown and learn from those who grew it.

Braise hosts multiple outdoor events throughout the year centered around the food and activities we love. Join us for a snow shoe in the winter, mushroom hunt in the spring, farm dinners in the summer, and a bike ride & cookout in the fall!

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Leaders in Local Food

Being a farm to table restaurant is about much more than putting food on a plate; it is a commitment to larger principles of sustainability and supporting the local economy. During the months of May, June & July we are excited to host 3 different chefs from around the Midwest who are committed to making their local food system a priority on their menus.

Join us for a 4 course meal prepared by each of these accomplished chefs and learn about their commitment to sustainability in their region of the Midwest. After dinner there will be a moderated discussion with our visiting chef and the chefs of Braise to share ideas and talk about making our local food systems more viable and prosperous. 

buy your tickets Here!

Thursday, May 26th: Marshall Paulsen, Birchwood Cafe, Minneapolis, MN

Thursday, June 23rd: Matt Chambas, Wickman House, Ellison Bay, WI

Thursday, July 28th: Stu Hummel, Epiphany Farms, Bloomington, IL

Get to know a little bit about our featured chefs: Marshall Paulsen, Matt Chambas, and Stu Hummel, by reading their bios below.

Marshall Paulsen, Birchwood Cafe

Minneapolis, MN

Thursday, May 26th @ 6:30

Get your tickets here.

Chef Marshall Paulsen grew up in St. Paul and began his restaurant career working as a busboy, waiter & bartender at the age of 15. After moving to Wisconsin to attend school he began working as a line cook and eventually executive chef.

Nine years ago, Marshall found a perfect match with the Birchwood Cafe and as chef he has been creating "Good Real Food" for multitudes.

In his thirteen years as a chef he has established many long-standing relationships with farmers - knowing that seasonal, locally-grown produce & meats are of much higher quality than when shipped from elsewhere.

Located in the Seward neighborhood of Minneapolis, Birchwood Cafe is in its 21st year of business, recently underwent a large remodel and expansion, and just published a cookbook this past fall.

Matt Chambas, Wickman House


Thursday, June 23rd @ 6:30

Get your tickets here

At the helm of the team at Wickman House is Executive Chef Matt Chambas. Born and raised in Wisconsin, Matt developed his appreciation for sourcing ingredients locally at a young age. His motherʼs passion for cooking and baking instilled in him a love of from-scratch cooking. 

His work with the Chapolard family on their organic ʻseed to sausageʼ pig farm in Gascony, France was his first building block. The farms principles were inspirational and would later serve him well a gardener and chef. His classical training came by way of working alongside Chef Tori Miller of Lʼetoile and Chef Shinji Muramoto of Muramoto in Madison, Wisconsin. 

Chef Chambas celebrates the rural landscape of Door County by foraging and growing ingredients that in turn play a major role in his menu development. 

He believes the most flavorful cuisine is made from quality local products and he is committed to showcasing the bounty that surrounds him in Door County. 

Stu Hummel, Epiphany Farms

Bloomington, IL

Thursday, July 28th @ 6:30

Get your tickets here

Chef Stu Hummel, a Clearfield, Pennsylvania native, is Co-Owner and Chief Operations Officer of Epiphany Farms Hospitality Group. Fascinated by the relationship between the land and the food that it produces, Chef Stu pursues all of his endeavors with a focus on ecological sustainability and a deep respect for the land.  

Stu graduated Le Cordon Bleu in Pittsburgh, Pennsylvania, and furthered his knowledge by working at elite restaurants such as 27 Ocean Blue (Boca Raton), Company American Bistro (Las Vegas), the Michelin 3-Starred, Joël Robuchon (Las Vegas), and The Mansion at the MGM Grand (Las Vegas). 

Stu eagerly traded the lights of Las Vegas for the rolling countryside of Central Illinois, and became one of the founding “Chefarmers” of the Epiphany Farms team.

In 2009 Epiphany Farms Restaurant and Anju Above opened in Bloomington, Illinois.  Both restaurants partner with Epiphany Farms Enterprise to ensure only the freshest, finest, nutritionally dense produce and protein reaches the plates of all who dine there. 


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Farm Dinners

Chef Dave Swanson first started Braise as a traveling culinary school in 2004 by holding classes and dinners out in the farm fields. We continue this tradition by hosting 4-course dinners out in many of our farm partners' fields throughout the summer and into the early fall. 

Enjoy the fresh bounty of small Wisconsin farms while taking in the beautiful scenery. When guests arrive they receive a small appetizer and cocktail to enjoy while strolling the grounds and talking with the farmers. All farm dinners are 4 courses with wine pairings. Farm dinners have a maximum of 35 guests. 

2016 Farm Dinner Dates

Saturday, July 9th: Lynden Sculpture Garden, Milwaukee, WI *sold out

Saturday, July 16th: LotFotl Community Farm, Elkhorn, WI

Saturday, July 23rd: Turtle Springs Farm, Adell, WI

Saturday, July 30th: Willoway Farm, Fredonia, WI

Saturday, August 6th: Four Chef, a Farmer & a Pig, Golden Bear Farm, Kiel, WI

Saturday, August 13th: Willoway Farm, Fredonia, WI

Saturday, August 20th: Pete's Community Farm, Milwaukee, WI

Saturday, September 17th: Farm 45, Jackson, WI

Saturday, October 1st: Brightonwood Orchards, Burlington, WI

Saturday, October 8th: Potluck, Pig Roast & Bonfire @ Willoway Farm, Fredonia, WI

Tickets can be purchased here

Four Chefs, a Farmer & a Pig

Steve & Marie Deibele of Golden Bear Farm host Braise, along with 3 of Milwaukee's top chefs, to prepare a 4-course meal on the hillside of their farm in Kiel, WI. Take a tour of the farm, stroll the grounds with a cocktail, and meet the pigs before dinner. Each course features a section of pig, even dessert! Each course is paired with local micro-brews.

We are happy to announce that Karen Bell of Bavette and Nell Benton of The National Cafe will be joining us this year. The fourth chef is TBD.


2016 Four Chefs, A Farmer & A Pig will be held on Saturday, august 6th. buy your tickets here.



Tour De Farms

Tour de Farms is the annual fundraiser held for the RSA. Over 200 cyclists, ranging from beginners to avid riders, gather every year at Jeff Leen Farm for a day of scenic bike riding, locally sourced food and refreshing drinks. We begin the morning by fueling up with homemade goodies from Braise, sports drinks, water and coffee. Our route then takes us winding through 25 miles of country roads, stopping at Willoway, Wellspring and Rare Earth farms along the way for tours, lunch and refreshments. The ride finishes with a pig roast and cookout with beer and wine. Enjoy live music, a silent auction, awards and games.

Tour de Farms takes place in September. Tickets go on sale in January.


2016 Tour de Farms will be held on Sunday, September 11th. tickets are sold out but you can sign up for the wait list here.

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Snow Shoe

Every winter we bundle up, strap on our snow shoes and brave the cold out at Jeff Leen Farm in Random Lake, WI. We spend the afternoon snow shoeing on trails around the farm, then return to the barn for a meal prepared over an open fire by Chef Dave Swanson and his staff. The cider, cocoa, wine and beer are flowing to warm you up!

The Snow Shoe event is always held in February or early March. Tickets go on sale in January. 

Morel Hunt

Mike Jozwik, owner of Mushroom Mike LLC, and his team take us hunting for the elusive morel in the Kettle Moraine area. After a few hours of collecting mushrooms, we head to a tented area and enjoy a meal prepared with our treasures! Depending on the size of the bounty you may even be able to take some home!


Event will be held on Saturday, May 14th.

Buy your tickets here


Garlic Fest

Garlic Fest is our annual Walker's Point street festival celebrating all things garlic. Various restaurants around Walker's Point dish up their favorite garlic cuisine. There are drinks from local distillers, brewers, and you don't want to miss the Braise Green Garlic Bloody Marys! Listen in on live music, jam with our DJ,  or play some games. Crafts by local artisans are also for sale.

Garlic Fest takes place in June as is located on 2nd street just outside of Braise.