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Friday, December 26, 2014 |  Madison, WI: 38.0° F  Fair
The Daily
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Nosh, sip and learn at Isthmus Food & Wine Festival 2013

Here's your chance to be a part of Madison’s biggest epicurean adventure. You are most welcome to join us at the fabulous Isthmus Food & Wine Festival, running Friday, Oct. 18 (5-9 p.m.) and Saturday, Oct. 19 (2-6 p.m.). It's the best yet! It's positively grand cru.

You will be amazed at how we've transformed the Alliant Energy Exhibition Hall into a veritable foodapalooza. And this year there is more brilliant wine than ever before. Taste at multiple pourings by great wineries and distributors, as well as at special premium tastings that delve deep into specific topics and regions.

Don’t miss our first-ever Iron Sommelier event, where some lucky guests will sip along as the city's top wine professionals duke it out for glory. Watch your neighbors vie for prizes during the finals of Metcalfe's Cut. Find out which budding chef has what it takes to make the grade in this holiday side-dish recipe contest, sure to put the corn in your succotash and the sweet in your potatoes.

Throughout Friday evening and Saturday afternoon, you will also experience enlightening presentations by knowledgeable producers and watch up-close as top local chefs serve celebrated dishes.

Between the presentations, you're invited to sip and nosh your way through a marketplace full of seductive food, wine, cheese, chocolate and more, to enliven and educate your palate. Mix and mingle with farmers and winemakers, chefs and cheese makers, while indulging in perfect pairings and sampling everything the exhibitors have to offer.

Go behind the scenes with Calliope Ice Cream, Roots Chocolates, and the Om Boys Food Movement. Ride the umami wave at the Mac & Cheese Smackdown. Learn how to make fresh burrata with chef Michael Liotta of Salvatore's Tomato Pies. Catch Willy Street Co-op chef Paul Tseng's fermentation presentation and, once again, watch and sample as Elizabeth Dahl from Nostrano makes you a mind-blowing dessert.

Taste incredible small plates at presentations by Sardine, Brocach and Johnny's Italian Steakhouse. How about New Glarus beer paired with recipes from cookbook author John Holl, prepared by Merchant chef Anna Dickson? It just doesn’t get any better than this.

Be sure to tap the expertise on display to plan your next party, get ready for the holidays, and develop an appreciation for some of Wisconsin's favorite things. Sample, examine, learn and judge for yourself.

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