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Wisconsin Field to Fork: Farm Fresh Recipes from the Dairy State

March 16 @ 2:00 pm 4:00 pm

Wisconsin, Field to fork cookbook cover.

Age Group

Adults 18+

Prepare for an afternoon filled with delectable discourse, signed cookbooks, and a feast that celebrates the bountiful harvests of the Dairy State.

Food Editor and Arts Writer Lindsay Christians, from the Capital Times in Madison, WI, will lead a vibrant discussion with the talented cookbook author Lori Fredrich and Meadowlark Organic Farm and Mill (Ridgeway, WI) co-owner Halee Wepking.

Join us for a hearty conversation delving into the pages of Lori’s latest masterpiece, “Wisconsin Field to Fork: Farm-Fresh Recipes from the Dairy State.” This cookbook, a celebration of the rich agricultural tapestry of Wisconsin, promises a delightful exploration of farm-fresh recipes that capture the essence of the region. The culinary experience doesn’t end with words on paper. 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.


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Event: 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 the talented cookbook author Lori Fredrich and Meadowlark Organic Farm and Mill (Ridgeway, WI) co-owner Halee Wepking.
$ 10.00