Join us at The Book Kitchen to expand your tasting skills and experience a unique wine tasting with Wollersheim's next-generation winemaker, Celine Coquard Lenerz. Together, we'll talk about how wine is made and relate it all with tasting.
Join us at The Book Kitchen for an inspiring and informative event featuring special guest Pamela Reardon, the esteemed owner of Annie’s Heirloom Seeds. Dive into the world of flavorful, cold-hardy heirloom plants and learn the secrets to jumpstarting your Wisconsin spring garden before the last frost date.
Prepare for an afternoon filled with delectable discourse, signed cookbooks, and a feast that celebrates the bountiful harvests of the Dairy State.
For our March Demo & Dinner event, we'll bring the pages of Kwame Onwuachi's "My America: Recipes from a Young Black Chef" to life. Join us for a 'pop-up' experience right in our kitchen, immersing yourself in the rich tapestry of American food that transcends borders and cultures.
Eating well in today's fast-paced world can be challenging, especially with the overwhelming influx of nutrition messages that often create confusion about what truly nourishes our bodies. In this presentation, we'll explore the concept of gentle nutrition, an integral principle of intuitive eating. This approach emphasizes flexibility, nourishment, satisfaction, and self-compassion, providing a holistic perspective on our relationship with food.
Join us for an exciting culinary experience with Cheesemaker Joe Burns of Brunkow Cheese & Fayette Creamery, and Baked Cheese Haus, as he re-releases Pavé Henri, a cheese Joe is bringing back into circulation. Join us for an evening filled with flavor as Joe takes center stage in a captivating cooking demonstration featuring the preparation of the classic Alpine dish, Tartiflette.
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