Saturday, October 2, 2010

Wine & Dine Wisconsin 2010


The foodies are alive and eating well here in Wisconsin. And we've got proof:  Wine & Dine Wisconsin.

In its second year, Wine & Dine Wisconsin features some of the best in wine, beer, food, and spirits in the area.  Interested onlookers can sample delicious creations, imbibe a variety of delicious drinks, and learn more about locally made products.

We managed to make it downtown for a few hours this morning to enjoy the festivities. And here are some of the highlights of our day.

First, there was plenty of wine.  But, it's "Wine & Dine Wisconsin" -- so you'd sort of expect that, wouldn't you?  What you might not expect to encounter is a whole line of libations produced in support of God's work. And I present: Holy Spirits: Great Wine on a Mission.
There were also plenty of Wisconsin Dairy products represented -- including a stunning array of Wisconsin cheeses like this Olive Oil & Rosemary variety from Sartori Foods and ice cream from Sassy Cow Creamery.
As expected, there was also plenty of beer -- including a wide range of bottled brews for sampling, and a few from Stella Artois on tap.  Though the Stella Artois beer garden was quite impressive (and a variety of WI brews were represented among the 40 craft brews offered by greatbrewers.com),  we were a bit surprised that there wasn't more representation from our talented Wisconsin breweries.
Fortunately, we saw plenty of our favorite local artisans, including Scott from Bolzano Artisan Meats. In addition to some scrumptious charcuterie, Scott also has a pretty impressive moustache -- look at it in the photo below!  Rumor has it, he keeps up his snappy style with a bit of Elmer's Glue.  Scott -- fact or fiction?
Restaurants also offered impressive fare -- including this delicous seafood salad offered by Tutto.
And uber fresh oysters on the half-shell from our friends at Molly Cool's Seafood Tavern. (Incidentally, Molly Cool's will be serving up some of their delicious fare at the Gumbo Git Down next weekend... you won't want to miss it!)
While the beer wasn't particularly local, some of the spirits were -- and we were happy to see the Great Lakes Distillery serving up some of their finest vodka, gin, and their newest release -- Roaring Dan's Rum -- deliciously smooth stuff with a hint of Wisconsin maple syrup.
We were also pretty stoked to have the opportunity to meet Nick & Ira, the master minds behind the Bittercube brand.  These amazing mixologists showed us how to brew up our own nifty homemade bitters and flavored liquors.  In addition to being clever, they also mix up a pretty mean Whiskey Old Fashioned (a recipe they actually call the "Old Double Gold" so as not to confuse WI folks who think an old fashioned needs mashed up orange & maraschino cherry).
We were also happy to find mixologists of another type at the event -- employees of Oro di Oliva oil & vinegar shop -- mixing up delicious blends of olive oils and vinegars for sampling.
 Of course, there was no better way to finish our field trip than with a few sweet treats.  First, we sampled deliciously smooth gelato from our neighbors at Cold Spoons Gelato.  First, we tried the amazing salted caramel gelato... and we cleansed our palates with some of their amazing lemon sorbetto. YUM.
But, no foodie adventure would be complete without Peef's favorite indulgence -- a bit of chocolate. And so we'll leave you with something smooth and spicy -- a bit of chocolate from Indulgence Chocolatiers in Waukesha, Wisconsin.  Truly exceptional stuff.   The Mayan Spice bar is fantastically rich, with an amazing kick from cayenne pepper.  And the milk chocolate sea salt chocolate... well, you've just got to try that to believe it.
Wine and Dine Wisconsin runs through tomorrow, October 3rd.  Tickets are $49 at the door.
Cheers!

Creative Commons License
©BURP! Where Food Happens

1 comment:

  1. Sounds like a fun time with some great eats, sorry I missed it (boohoo)

    ReplyDelete

We're thrilled that you came to visit us here at BURP! Thanks so much for taking the time to write. We're not always able to respond to every comment, but we'll make every effort to answer questions in a timely fashion. We especially enjoy reading about what's going on in your own creative kitchens. So, don't be shy!

And thanks for stopping by!