MONROE - A six-course dinner is planned for Monroe Arts Center's upcoming A Taste of Spring fundraiser from 5 to 9 p.m. May 7 at Peppercorn Banquets at Ludlow Mansion, 1417 Mansion Drive.
Executive chef Olivia Oltrogge and sous chef David Geske of Minhas Kitchen are creating a dinner menu which will incorporate artisan spirits from Minhas Distillery. This dining experience will start with a first course charcuterie board featuring an assortment of meats, cheese and grilled vegetables. The second course, a spring salad of fresh-cut strawberries and walnuts over a bed of Arcadian greens, will be drizzled with a tangy Dragon's Tears raspberry vinaigrette.
Oltrogge's award-winning cream of mushroom soup created with the flavorful Dragon's Tears Sauvignon Blanc, is the third course. A fourth course of baby spinach and artichoke dip made with Dragon's Tears Chenin Blanc, will be served with house-made flour tortilla chips.
A Taste of Spring's main course, grilled chicken vodka pomodoro, brings a bit of Italy to the table with a garlic and basil tomato cream made with Minhas Titanium Vodka and served over bucatini noodles.
The evening's sixth course is a cookies and cream creme brulee dessert. This is a blending of St. Patrick's Irish Crème Liqueur and Cookies and Cream Liqueur.
The tradition of wine pairings for each of the A Taste of Spring courses continues with those selected by wine expert Steve Borowski. Featuring wines that are both affordable and locally available, Borowski has been the wine sommelier at this event for a number of years. He has also served as a judge at international wine competitions. He is the director of facility services and operations effectiveness at Monroe Clinic.
In addition to fine dining, the fundraising event includes a silent auction as well as a live auction - with Freeport auctioneer Doug Munda back by popular demand to lead the bidding. Live auction items include a wood-fired pizza party for 10 at the home of Tony and Angela Rogerson, a cooking class and luncheon for six with chef Carlo Pasquino, copper bird bath sculpture by Wisconsin artist Nana Schowalter and art studio painting for six at the Dan and Carrie Blum cabin. Live music for the evening will be provided by Madison musicians Nick Moran and Paul Hastil.
Reservations must be made by April 27. To make a reservation, with gluten-free variations available, call 608-325-5700. Additional information and details can be found at monroeartscenter.com.
Executive chef Olivia Oltrogge and sous chef David Geske of Minhas Kitchen are creating a dinner menu which will incorporate artisan spirits from Minhas Distillery. This dining experience will start with a first course charcuterie board featuring an assortment of meats, cheese and grilled vegetables. The second course, a spring salad of fresh-cut strawberries and walnuts over a bed of Arcadian greens, will be drizzled with a tangy Dragon's Tears raspberry vinaigrette.
Oltrogge's award-winning cream of mushroom soup created with the flavorful Dragon's Tears Sauvignon Blanc, is the third course. A fourth course of baby spinach and artichoke dip made with Dragon's Tears Chenin Blanc, will be served with house-made flour tortilla chips.
A Taste of Spring's main course, grilled chicken vodka pomodoro, brings a bit of Italy to the table with a garlic and basil tomato cream made with Minhas Titanium Vodka and served over bucatini noodles.
The evening's sixth course is a cookies and cream creme brulee dessert. This is a blending of St. Patrick's Irish Crème Liqueur and Cookies and Cream Liqueur.
The tradition of wine pairings for each of the A Taste of Spring courses continues with those selected by wine expert Steve Borowski. Featuring wines that are both affordable and locally available, Borowski has been the wine sommelier at this event for a number of years. He has also served as a judge at international wine competitions. He is the director of facility services and operations effectiveness at Monroe Clinic.
In addition to fine dining, the fundraising event includes a silent auction as well as a live auction - with Freeport auctioneer Doug Munda back by popular demand to lead the bidding. Live auction items include a wood-fired pizza party for 10 at the home of Tony and Angela Rogerson, a cooking class and luncheon for six with chef Carlo Pasquino, copper bird bath sculpture by Wisconsin artist Nana Schowalter and art studio painting for six at the Dan and Carrie Blum cabin. Live music for the evening will be provided by Madison musicians Nick Moran and Paul Hastil.
Reservations must be made by April 27. To make a reservation, with gluten-free variations available, call 608-325-5700. Additional information and details can be found at monroeartscenter.com.
