Winter

(January–March 2008)

Spring

(April–June 2008)

April 13:
10 am, Cheese (and Beer) Tour, Mt. Horeb, WI
Mount Horeb, Wisc. Tours, dinner and cooking demo. We meet at the Mustard Museum, travel to Bleu Mont Dairy in Blue Mounds to meet with Willi Lehner,award-winning cheesemaker and tour the cheese cave and windmill he has built. Then, back to Mount Horeb to the Grumpy Troll for dinner and beer tour and tasting.

June 1:
Cheese (and Beer) Tour, Mt. Horeb, WI
Mount Horeb, Wisc. Tours, dinner and cooking demo. We meet at the Mustard Museum, travel to Bleu Mont Dairy in Blue Mounds to meet with Willi Lehner,award-winning cheesemaker and tour the cheese cave and windmill he has built. Then, back to Mount Horeb to the Grumpy Troll for dinner and beer tour and tasting.

June 6:
Fish and Wine Tour, Flanagan, IL
A tour of Aqua Ranch Fish Farm. Sample Asian cuisine with a dinner, cooking demo and wine-tasting. Menu includes:
STARTER: Endive tongue filled with mascarpone mixed with chopped Transylvanian garlic, sweet red pepper, tomatoes and garnished with basil leaf and strawberry.
Entrée: Grilled tilapia fillet rolled in a mixture of lemon-lime juices, olive oil, chopped giner, chopped river kettle garlic, fresh oregano, tamari soy sauce, smothered in toasted slivered almonds and coconut milk reduction. Served with brown and wild rice.
SIDE DISH: Asparagus, cabbage and broccoli tossed in rosemary herb, fennel seeds, caraway seeds, chopped German garlic, balsalmic vinegar and olive oil, then grilled.
SALAD: Mixed greens with spring onions, edamame, tomatoes, boiled eggs, raisins, sunflower seeds and goat cheese. Toss with either basil, raspberry and/or currant vinaigrette dressings.
DESSERT: Rhubarb torte or Bread pudding in English toffee sauce topped with strawberry compote.
BEVERAGES: Coffee or tea

Summer

(July–September 2008)

August 17:
Cheese (and Beer) Tour, Mt. Horeb, WI
A fabulous day adventure which includes the Mustard Museum, Bleu Mont Dairy in Blue Mounds with award-winning artisan cheese maker, Willi Lehner and four-course local foods dinner in The Dining Room at 209 Main, Monticello, Wisc. Dinner will be delicious and entertaining, with a demo cooking class with Chef Wave in his kitchen.
The menu includes: Zucchini and yukon gold potato pancakes with saged apples and aged cheddar, pork tenderloin with cherry reduction sauce and toasted walnuts, root vegetable gallette with roasted garlic and chèvre, and chocolate espresso ganache.

Where we eat: Culinary classes and dinners are also hosted at sustainable locations throughout the northwest Illinois/Wisconsin/Iowa region: Great Galena Cookery in Galena, The Dining Room at 209 Main in Monticello, Wisc., and in Sabula, Iowa, on the farm—in the rolling Mississippi River hills.

Where we visit: Each culinary tour includes two food stops and a hands-on cooking class, with delicious organic gourmet dinner! Tours include cheese-makers, buffalo and beef and chicken farms, tree farms and vineyard/wineries, herb gardens, vegetable and fruit growers, and a grist mill. We visit these farms and producers - and make wonderful food-lover stops along the way!