Vegetables star at Third Coast Provisions wine dinner
August is a glorious month for vegetable lovers in Wisconsin, and a wine dinner at the usually seafood-focused Third Coast Provisions downtown will take advantage of that.
On Aug. 13, chef Andrew Miller’s Third Coast will showcase vegetables from Dodge County’s Centgraf Farms.
“Not only are we utilizing in-season produce but also lots of things that we’ve already preserved from the entire season this year,” Miller said, “even taking scraps from the farm and making vermouth out of it.”
Meat and fish lovers can add a protein to some vegetable dishes if they like, and everyone can chat with members of the Centgraf family and chefs. The menu:
Sour cherry sourdough bread with cultured honey butter for the welcoming bite, served with vegetable vermouth spritz;
Green, wax and scarlet runner beans with sauerkraut soubise, dill, crème fraîche, honey vinegar and rye breadcrumbs, served with 2014 Domaine Vinmoselle Grand Premier Cru Riesling;
Carrot hash brown with smoked heirloom carrots, carrot tops, carrot vinaigrette and carrot ice cream (braised beef cheek is optional), with 2013 Shane Pinot Noir;
Basil gnocchi with heirloom tomato, burrata, basil, fermented tomato and Montamore cheese, with 2017 Folk Machine Valdiguié;
Corn tacos, creamed corn, chow chow, fermented corn salsa, house-made corn nuts (optional smoked fried shrimp), with 2017 Penfolds Bin 51 Riesling;
Blackberry gooey butter cake with corn-potato chip gelato and basil, with Gustave Lorentz Cremant d’Alsace Brut.
Tables are available on the quarter-hour starting at 5 p.m., with the last seating at 8 p.m. Dinner is $65; the meat and shrimp supplement is $15. For tickets: exploretock.com/ thirdcoastprovisions. The restaurant is at 724 N. Milwaukee St.; (414) 323-7434.