The five-course dinner pairs up two Wisconsin chefs with rad credentials.

The highlight of next week? Definitely this: the Jonny Hunter & Todd Moore collaborative dinner at University Club on Wednesday, Aug. 5. Hunter is a Madison chef, founder of Underground Meat Collective and partner in James Beard Award-nominated Forequarter Restaurant, also in Madison. Moore is a former Lake Park Bistro chef and owner of Jefferson Twp., a company that supplies (among other products) naturally raised, pastured beef. The two chefs are teaming up with U-Club chefs Matt Kerley and Paul Funk.

Naturally, the dinner will highlight dry-aged products farm-raised ingredients. The courses include an Underground Meats charcuterie platter; beef carpaccio with spicy greens, bauty heart radishes, fermented ramps and koji; ribeye from two breeds, chanterelle mushrooms, currants, grey salt and soft herbs; and Landmark Creamery Petit Nuage cheese, macerated stone fruit, puffed wild rice and basil. The courses include beverage pairings.

Reservations: $95. August 5, 5:30 p.m. University Club of Milwaukee (924 E. Wells St.). Call 414-271-2222 to make a reservation.

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