A couple of months ago we put on our first public event. It was a Comedy & Dinner Show with Pop-Up Restaurant Buck & Honey’s. The comics did an amazing job, and our guest graciously tolerated the awkward and raunchy jokes (thank you!) Thus, our first public event seemed to be a success!
We have been navigating through the opening and running of a new business; at times it feels like a super slow process to get these mid-week events up and running. This time we are ECSTATIC to be hosting a Wollersheim & Ishnala wine and dinner pairing (menu below)! This dinner event has a locally-sourced theme – which we love!
Stay tuned for upcoming events by checking out our “Takk for Maten” Dinner Schedule!
Tickets: $50 per person (including tax and gratuity)
Time: Cocktails & Mingling begin at 5:30 pm; at 6:30 pm dinner & wine service begins – likely the event will last until around 8:30 pm
Live Music: We have secured a few jazz musicians that hail from the Wisconsin area: John Christensen and Anthony Deutsch
Join us at Vennebu Hill for another Pop-Up Restaurant Dinner Event! This time we are featuring the local and highly esteemed Ishnala Supper Club and the nearby Wollersheim Winery Vineyard & Winery. We are so excited to host this event and will not only be offering a wonderful fall-friendly, locally-inspired three-course meal but also providing live music.
Tickets are $50 including tax and gratuity.
Along with a fantastic menu by Ishnala’s Chef Rich (posted below), Jazz bass player John Christensen (https://isthmus.com/music/ bassist-composer-john- Christensen/) and accompanying pianist and singer Anthony Deutsch (http://anthonydeutschmusic. com/)
Please call Katie at 608.408.9491 or Bryant at 779.207.5977 for information and reservations. Email email@example.com with the subject “Nov 7 Wine Dinner” for more information also.
– MENU –
Wollersheim Wine-Pairing Dinner
3-Course Meal by Pop-Up Restaurant Ishnala
November 7, 2018 | $50 including tax & gratuity
– Appetizer –
SUNSET SHRIMP COCKTAIL
Golden fried corkscrew shrimp tossed in a sweet chili glaze set on an orange ginger slaw and finished with sesame seed
Wine: Wollersheim Dry Riesling
– Main Course –
Filet of beef tenderloin broiled with a sun-dried tomato pistachio pesto and finished with local Wisconsin goat cheese served over a tawny port wine reduction
Wine: Wollersheim du Sac
– Dessert –
808 TOASTED CARAMEL CANOE
Cheesecake with a toasted caramel whiskey glaze
Wine: Wollersheim Red Port