Join me at The Book Kitchen in Mineral Point for a hearty conversation about my latest cookbook, “Wisconsin Field to Fork: Farm-Fresh Recipes from the Dairy State.”

Food Editor and Arts Writer Lindsay Christians, from the Capital Times in Madison, WI, will lead a vibrant discussion with me and Meadowlark Organic Farm and Mill (Ridgeway, WI) co-owner Halee Wepking whose farm is featured in the book.

Meanwhile, The Book Kitchen will entice your taste buds by bringing delectable dishes straight from the cookbook’s pages to life. It’s an opportunity to savor the flavors of Wisconsin and gain insights into the inspiration behind each recipe.

Don’t miss this unique gathering of culinary enthusiasts, where literature and gastronomy converge. Engage in the discussion, meet the creative mind behind the cookbook, get your cookbook autographed, and indulge in the savory creations that embody the spirit of Wisconsin’s farm-to-table culinary scene.

Tickets are $10 and include talk and sampling. Books will also be available for purchase as well as items from Meadowlark Farms.

The “Wisconsin Field to Fork” Book Bash & Tasting Event will take place on Thursday, Feb. 29 from 5:30 to 8:30 p.m. at Hundred Acre urban farm, located in the Century City development at 3945 N. 31st St.

The event will include the opportunity to take in the vibes at the State’s largest urban vertical hydroponic farm, enjoy a delicious spread of appetizer-style food and beverages using fresh product from Hundred Acre, take in live music from Milwaukee’s own Roxie Beane and get your signed (and personalized) copy of my new cookbook “Wisconsin Field to Fork” cookbook.

Because we are all privileged to enjoy the bounty of farms and the luxury of dining at local restaurants, we also want to support the accessibility of fresh, local food for all. As a result, proceeds from the event support the work of Feeding America Eastern Wisconsin, an organization dedicated to the mission of ending hunger.

Participating restaurants include:

• Black Shoe Hospitality

• Craft Tavern

• Everyone’s Ice Cream

• FreshChef

• Flour Girl & Flame

• Lost Whale / Bacardi

• Odyssey Sangria

• Tre Rivali 

Feeding America Eastern Wisconsin will also host a cash bar with all proceeds from beer and wine sales going directly to support their work. I’ll be on site to sign books and chat with attendees. At the end of the evening, guests will also have the opportunity to purchase products grown at Hundred Acre to take home. Options include salad greens ($5); fresh basil ($3) and prepared basil pesto ($9).

Tickets are $50 per person and are available for purchase online. Every ticket includes a copy of “Wisconsin Field to Fork: Farm Fresh Recipes from the Dairy State” (a $30 value), live music and appetizer-style fare from local restaurants. A portion of the proceeds from each ticket will also be donated to Feeding America Eastern Wisconsin.

Come visit the Milwaukee Winter Market to shop for your weekly vegetables and products from local growers and makers. On Dec. 16 you can also pick up a copy of “Wisconsin Farm to Fork: Farm Fresh Recipes from the Dairy State.” Signed copies will be available! Don’t forget to purchase extras for holiday gifts!

NOTE: $5 from every book sold at the Winter Market will go to support the work of the Fondy Food Center!

Published in October of 2023, this new cookbook tells the tale of Wisconsin agriculture, not only through stories about the farmers who provide the wealth of vegetables, dairy, and livestock needed to sustain local restaurants but also through the 70 chef-driven recipes that take those products and weave magic into them.

Learn more about the Milwaukee Winter Farmers Market online.

Come visit the market, shop for produce and baked goods and pick up a copy of “Wisconsin Farm to Fork: Farm Fresh Recipes from the Dairy State.” Signed copies will be available! Don’t forget to purchase extras for holiday gifts!

Published in October of 2023, this new cookbook tells the tale of Wisconsin agriculture, not only through stories about the farmers who provide the wealth of vegetables, dairy, and livestock needed to sustain local restaurants but also through the 70 chef-driven recipes that take those products and weave magic into them.

Produce with Purpose is one of the farms featured in the book. Read more about them at producewithpurpose.com

Directions: Located between Spranger's Orchard and Haen Meat, but on the other side of KK. The market is in a long, black warehouse style building. Drive in from Amy Avenue between Prosperity Drive and Highline Road, toward the rear of the building, then drive around the front by our large glass window and the glass front door facing KK.

Author Lori Fredrich will discuss the inspiration behind her new cookbook book '“Wisconsin Field to Fork: Farm Fresh Recipes for the Dairy State.” She will also take questions from attendees.

Wisconsin Field to Fork tells the tale of Wisconsin agriculture, not only through stories about the farmers who provide the wealth of vegetables, dairy, and livestock needed to sustain local restaurants but also through the 70 chef-driven recipes that take those products and weave magic into them.

Books will be available for purchase at the event. Get yours signed by the author!

The Foundation Speaker Series is sponsored by the Wauwatosa Public Library Foundation.

The event is free, but registration is requested.

Join Author and OnMilwaukee Dining Editor Lori Fredrich and Honeypie Cafe Co-Owner and Chief Executive Pie Maker Valeri Lucks for a memorable evening filled with pie-baking tips and storytelling inspired by Lori's new book, “Wisconsin Field to Fork: Farm Fresh Recipes from the Dairy State."

Guests will learn about the inspiration behind the cookbook, which offers up 70 tempting recipes from chefs across the state, plus stories of over 40 farms that provide the wealth of vegetables, dairy and livestock into which local chefs weave their culinary magic.

The evening will also include a pie-making demonstration during which Lucks will share her tips and tricks for making the best holiday pies. Each guest will receive a delicious hand pie to enjoy at the event or take home.

Copies of the book, which contains two of Lucks' delicious pie recipes, will also be available for purchase. Be sure to pick up an extra copy or two to give as holiday gifts!

Tickets are $25 each or $55 (includes a signed copy of the book).

Join OnMilwaukee Dining Editor Lori Fredrich and five acclaimed Wisconsin chefs for a memorable five course dinner inspired by Lori’s new book, “Wisconsin Field to Fork: Farm Fresh Recipes from the Dairy State.”  

In between courses, guests will learn more about the inspiration behind the cookbook, which includes 70 tempting recipes from chefs across the state plus the stories of over 40 farms that supply them with the wealth of vegetables, dairy and livestock they use to weave their culinary magic.

Tickets are $185 per person and include five courses, beverage pairings and a signed copy of the “Wisconsin Field to Fork” cookbook. Tickets go on sale at 11 AM on Thursday, October 26.

Menu

Welcome Bite
Foie Gras Doughnut Hole & Cocktail by Katie Rose of Goodkind

Gregory Leon, Amilinda
Beet Paté | Whipped Crème Fraîche | Everything Bagel Spice | Toasted Rye Bread

Nathan Heck and Laura Maigatter, Hot Dish Pantry
Herb Biscuit | Savory Custard | Roasted Eggplant | Tomato Jam | Charapita Hot Honey

Justin Aprahamian, Sanford
Bitlis Tutoo | Grilled Rushing Waters Trout | Spiced Sour Cabbage Stew 

Luke Zahm, Driftless Cafe
Seared Venison Tenderloin | Watercress | Oneida White Corn Mush | Maple and Chili Gastrique

Lisa Kirkpatrick and Paul Zerkel, Goodkind  ❤  Pairing by Katie Rose, Goodkind
German Bee Sting Cake | Pink TeePee Raw Honey | Black Walnut Praline | Blakesville Creamery Cheese Ice Cream

Join local author and OnMilwaukee Dining Editor Lori Fredrich to discuss everyone's favorite thing: food! Learn about the inspiration behind her new cookbook, "Field to Fork: Farm Fresh Recipes from the Dairy State" as well as the farms and restaurants that made it possible.

Books will be available for sale and signing courtesy of Boswell Books. No registration required.

This event will take place in the West Allis Library’s Constitution Room.

Join Lori Fredrich, author of "Wisconsin Field to Fork: Farm Fresh Recipes from the Dairy State" for a lively conversation with food lover and TMJ4 News anchor Steve Chamraz followed by a book signing.

The event is free and open to the public, but registration is required to attend. [REGISTER HERE]

[Read more]

MORE ABOUT "Wisconsin Field to Fork":
Wisconsin Field to Fork tells the tale of Wisconsin agriculture, not only through stories about the farmers who provide the wealth of vegetables, dairy, and livestock needed to sustain local restaurants but also through the seventy chef-driven recipes that take those products and weave magic into them. Recipes from drinks and appetizers to dessert include the summery Watermelon Cocktail Punch, Wild Mushroom and Mascarpone Tortelli, and Strawberry-Rhubarb Tres Leches Cake.

Join us for a delightful event with author Kristine Hansen for her new cookbook Wisconsin Cheese Cookbook! We will have samples to taste and a great discussion with Kristine Hansen in conversation with OnMilwaukee.com's Lori Fredrich. 

 Grating, Slicing, Baking and Sprinkling Wisconsin's Best Cheeses. Wisconsin's artisan cheese scene is steeped in tradition and bursting with innovations. Local cheesemakers attract visitors from all over the world. Cheese is a huge part of the state's tourist draw and homegrown character. Everyone who calls Wisconsin home or visits for a day will love this book of the best recipes to cook with cheese. Stunning photos and 60 recipes from the 28 creameries featured will include comfort-food staples like pizza, mac 'n cheese and grilled-cheese sandwiches, as well as wow-worthy dinner-party favorites such as mascarpone cheesecake, plus picnic-friendly salads and delicious breakfasts. Noteworthy creameries covered include Carr Valley Cheese and Emmi Roth in Southwest Wisconsin; BelGioioso Cheese and Sartori in Northeast Wisconsin; Holland's Family Cheese in Northwest Wisconsin; and Clock Shadow Creamery in Southeast Wisconsin.

Based in Milwaukee's Bay View neighborhood, Kristine Hansen is a nationally recognized food, drinks and travel author with articles about Wisconsin's cheese published on Travel + Leisure's website as well as on Fodors.com. Her articles have appeared in TIME Magazine, Cooking Light Magazine, Vogue.com, Today.com, CNN.com, CNTraveler.com and ArchDigest.com. She contributes to Milwaukee Magazine, covering the state's agriculture industry and its many personalities.

Lori Fredrich is a food writer based in Milwaukee, Wisconsin. Born and raised in the Cream City, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives. Lori is the Senior Food & Dining Writer for OnMilwaukee.com. She is also the author of "Milwaukee Food: A History of Cream City Cuisine" (History Press).

Join me for this unique dinner presented by La Merenda and Engine Company No 3.  The dinner, which includes five courses with wine pairings from Chef Peter Sandroni, will combine a behind-the-scenes look at "Milwaukee Food: A History of Cream City Cuisine" with locally sourced fare that exemplifies some of the best in Milwaukee farm to table dining.

First Course
Wisconsin Farmer Salad
Second Course
Rushing Water Trout
Third Course 
Wisconsin Meadows Veal Osso Buco
Fourth Course
Ney's Big Sky Hangar Steak Frites
Dessert
Tabal Chocolate Opera Cake

This is a great night out for history and Osso Buco lovers alike! 

6:00 Reception | 6:30 Dinner

Cost:
$65.00/person includes tax & gratuity
$80.00/person includes copy of book, tax & gratuity

Seating is limited - Make reservation by calling 414.226.5695

Escape the winter doldrums and celebrate "Milwaukee Food: A History of Cream City Cuisine" with a mid-winter barbeque bash.

Enjoy an all you can eat Summer Barbecue Buffet featuring dishes from every cook in the Odd Duck kitchen! Just $20 per person. You can also meet author Lori Fredrich and purchase your very own signed copies of the book.

There will also be: 
Enlightened Brewing Company Beer Specials!
Summer Sangria!
Surf Rock Tunes & Summer Jams!

No Reservations!
No Regular Dinner Service!

Join me for this author signing at the Bayshore Town Center Barnes & Noble. I'll be signing books between 5-7 p.m.

Don't forget: "Milwaukee Food: A History of Cream City Cuisine" makes a great gift.

Head over to Downtown Kitchen (located inside the US Bank Building on WI Ave) over the lunch hour and stop by my book-selling table. I'll have a nice big pile of "Milwaukee Food: A History of Cream City Cuisine" with me, so you can purchase copies to give as gifts for the holidays. I'll even sign and/or personalize all your copies, if you like.

See you then?

Head over to Clock Shadow Creamery for an intimate holiday gift fair featuring "build your own gift boxes" by From Milwaukee with Love. Vendors will include Tabal Chocolate, SA Braai, and 5 Lilies, along with Clock Shadow Creamery and From Milwaukee with Love

I'll be there -- along with From Milwaukee with Love, -- selling (and signing) copies of "Milwaukee Food: A History of the Cream City.

It's a great place to get some of your last minute holiday shopping done!

Join me for a conversation with Chef Sanford D'Amato of Sanford restaurant, during which we'll explore the origins of the Milwaukee dining scene through the eyes of one of its founding chefs. Event includes talk and book signing.

Event is free.
Books will be available for purchase.

Join me for a book reception and signing for "Milwaukee Food: A History of Cream City Cuisine" at Indulge on Milwaukee Street.

Enjoy a cash bar and complimentary appetizers while chatting with me about the book. Books will be available for purchase onsite.

Join me at Rumpus Room for a meet and greet featuring landmark restaurateur Joe Bartolotta. Meet Joe and chat with us both, one on one, about the history of the Bartolotta restaurants, featured in the book Milwaukee Food: A History of Cream City Cuisine.

Copies of the book will be available for purchase and signing.

Cost $15 per person, includes wine, beer and light appetizers
REGISTER HERE

Join me for a one night only multi-course chef dinner, celebrating the release of "Milwaukee Food" A History of Cream City Cuisine." 

This dinner will feature courses from Chef Thomas Hauck of c.1880, Chef Justin Aprahamian of Sanford, Chef Dan Van Rite of Hinterland Erie Street Gastropub, Chef Justin Carlisle of Ardent, Chef Daniel Jacobs of Odd Duck, Chef Paul Zerkel of Goodkind, 

The dinner will begin with a book signing and cocktail hour and continue with dinner accompanied by inspirations and quotes from the book.

Cost: $110 per person
(includes 6 courses, wine pairings and copy of the book: Milwaukee Food: A History of Cream City Cuisine)

Seating is limited.
Make reservations by calling (414) 431-9271
[MORE INFORMATION]