Consider this an early Christmas gift for the foodie in your life. An intimate night with James Beard finalist and semi-finalist chefs from local La Crosse Distilling Co., Viroqua’s Driftless Café, and Milwaukee’s DanDan. On Tuesday, December 11, La Crosse Distilling Co. will host the Fieldnotes Dinner Series to benefit the Mid West Music Fest, a non-profit, multi-venue, multi-genre music festival held in downtown La Crosse, Wis. and Winona, Minn. since 2010. The event begins at 5:45, with seating promptly at 6:30.

The event will feature a one-of-a-kind, six-course meal prepared by chefs from the three renowned restaurants and paired with craft beer and La Crosse Distilling Co. spirits. Tickets ($200/person) are now on sale for the formal dinner fundraiser, and seating is limited to 40 guests.

The event brings together some of the best in the industry, including the distillery’s Executive Chef Jorge Guzman, who specializes in Mexican cuisine made from the freshest locally source ingredients. In addition to being a James Beard Best Chef Midwest finalist in 2017, Guzman has been featured on The Food Network and in Travel & Leisure, Time Magazine and Food & Wine.

Guzman will be joined by chefs Dan Van Rite and Dan Jacobs from Milwaukee’s award-winning restaurant DanDan, which specializes in Chinese cuisine and Luke Zahm of Viroqua’s farm-to-table Driftless Cafe. These three chefs have been recognized as semifinalists in the Best Chef: Midwest category of the James Beard Foundation.

Pre and post-dinner music will be provided by De La Buena, an afro-cuban quintet from Milwaukee.

The chefs are donating their time and talents to cook up this delicious event menu. Tickets can be purchased by clicking here.

1st Course – Jorge Guzmán

Albacore Agua Chile

ember roasted cucumbers | yogurt | lime | mint

2nd Course – Jorge Guzmán

Charred Radicchio

pine nut mole | dill | smoked onions| black garlic

3rd Course – Luke Zahm

Beet Cured Salmon

masa | white pine broth | serrano & ground cherry salsa | achiote

4th Course – Luke Zahm


squash & goat cheese gnudi | kale | guajillo demi

5th Course – Dan Van Rite & Dan Jacobs

Koji Pork Collar

celery root | pippian roja | pumpkin seeds

6th Course – Dan Van Rite & Dan Jacobs

Milk Chocolate

white sesame crunch | tahini ganache | pocky

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