Join us for Wisconsin Public Television’s inaugural Garden to Table Dinner on Saturday, February 11, from 6-9 p.m at Garden Expo. Enjoy a multi-course dinner made with local, farm fresh ingredients prepared by Chef Travis Tauscheck. We’ll be joined by Arthur Ircink and Kyle Cherek, producer and host of Wisconsin Foodie, the Emmy Award-nominated television series dedicated to discovering the stories behind the food we eat. The evening will also include live music by the unique classical ensemble, Kat Trio. Proceeds will benefit Wisconsin Public Television. Tickets are $50 each. Reserved tables of eight are also available for purchase. Online ticket sales are now closed; a limited number of tickets will be available for purchase at the Wisconsin Public Television booth during Garden Expo. A cash bar will be available.

Garden Expo Garden to Table Dinner
February 11, 2012

Soup
Harmony Valley Farms beet green & golden beet soup with Batch Bakehouse demi-baguette and Organic Valley pasture butter

Salad
Winter chicories salad of chioggia radicchio, red watercress, & frisee, pickled radishes, Ray’s hickory nut crouton, Uplands Pleasant Ridge Reserve, white-balsamic & Gentle Breeze honey vinaigrette

Main
Roast Ruegsegger Farms chicken breast stuffed with wild rice & pine nuts, Driftless Organics mashed potatoes with Organic Valley pasture butter and Troy Gardens fresh chives, Organic Valley cream & Sartori SarVecchio Cheese, and braised collard greens with Cudahy Farms bacon

Vegetarian Option
Cabbage stuffed with wild rice, carrots, fennel, apples, & pine nuts topped with Organic Valley cream & Sartori SarVecchio Cheese, and Driftless Organics roast potatoes & garlic, winter squash ragu

Dessert
Wisconsin Apple Orchards Bavarian apple tartlet

Zero Waste Event: The Garden to Table Dinner is proud to be a Zero Waste Event. Purple Cow Organics will accept and provide local organic conversion of food residuals from the dinner. The moisture and nutrient resource will be scientifically composted at their Southeastern Wisconsin facility so it can be returned to rejuvenate the soil and grow food in the future.