Leaders in Local Food: Sunday Supper Series
3~course Sunday Supper with complimentary punch,
$55/person, optional $15 wine pairing,
Dinner 6PM Chef Chat 8 PM
1101 S. 2nd St, Milwaukee, WI, 53204
Jennifer Blakeslee & Eric Patterson, The Cook's House
traverse city, Mi
Sunday, May 7th @ 6:30
Chef Jennifer Blakeslee is the co-chef/owner of The Cooks’ House restaurant in Traverse City, MI. She is a native of Traverse City and a culinary graduate of Johnson & Wales University. Chef Jennifer has over 20 years cooking experience. She and Chef Eric Patterson earned one Michelin Star at Andre’s French Restaurant in Las Vegas.
Chef Eric Patterson is the co-chef/owner of The Cooks’ House restaurant in Traverse City, MI. He spent most of his career in Las Vegas. Chef Eric received his culinary education through an apprenticeship under celebrated Michelin star chef Andre Rochat. Chef Eric has 36 years cooking experience and earned one Michelin star with Chef Jennifer at Andre’s French Restaurant.
Luke Zahm, Driftless Cafe
Sunday, June 4th @ 6:30
Luke Zahm grew up in La Farge, Wisconsin- a rural community in the heart of Vernon County with a population of 775 residents. As a kid in a small town looking for an identity, he found it in a newly formed cooperative of family farmers that became Organic Valley. Food became the vehicle for his aspirations to build strong community between farmers and diners in the Driftless Region. Currently, Vernon County has the second highest concentration of organic farmers in the United States.
Luke started cooking in small kitchens in Wisconsin and fed his passion for food with work ethic, drive and a love of the Wisconsin identity. He returned to Viroqua in 2011 to pursue a restaurant that could showcase the bounty of the Driftless region. The restaurant, aptly titled “The Driftless Cafe” became the stage for an ever- changing menu of local foods, highlighted by the farmers from the region who produce the menu. More than just a farm-to-table restaurant, the operation spans into the community and spends 85% of its food budget on ingredients that are sourced within a 100 mile radius of the Cafe.
The Cafe has been named a two-time Edible Madison “Local Hero Award” Winner, has been featured on PBS’s “Wisconsin Foodie” and Luke has spent time in Washington D.C. advocating for transparency in food labeling on behalf of Organic Valley.
Luke and his wife Ruthie, daughter Ava and sons Benjamin and Silas all live in Avalanche, Wisconsin.
Dan Fox, Heritage Tavern
Sunday, July 16th @ 6:30
Owner and executive chef Dan Fox's lenghty resume includes cooking at some of Chicago's most beloved restaurants (Everest, Spring Restaurant) as well as abroad at restaurants in Austria and France. The Kendall College grad most recently worked as executive chef at the members only Madison Club before opening Heritage Tavern in 2013. Fox was Madison Magazines Chef of the Year and a James Beard semifinalist for the Midwest regions in 2015 and 2016.
In 2011, Fox founded Fox Heritage Farms to raise heritage breed pigs which are prized by chefs for their flavor. Heritge Farms provides meat to other Madison area kitchens and numerous Milwaukee restaurants.
In 2011, Fox also founded Slopig, billed as a "celebration of heritage pigs and the people who drive the movement". The successful culinary event features a celebrity chef competition, heritage pig tastings, butchery demonstrations and craft spirit tastings.