For the second year running, area chefs will be generously giving of their time and talents at Dim Sum + Give Some, a charitable event that will be held from 3 to 6 p.m. on Sunday, March 25 at The Italian Community Center, 631 E. Chicago St.
The event, which raises money for the Kennedy's Disease Association, will feature small plates made by 30 area chefs (including a number of Madison restaurants and a slew of James Beard honorees), along with beer and wine.
ALL the delicious things
What are the participating chefs serving up? We’ve got the exclusive on all the delicious things you’ll be able to eat at the event.
- Amilinda: Chicken Africana with fried coconut rice cakes
- Ardent: Nutter butters and peppermint fudge
- Lake Park Bistro: Gnocchi Parisienne with Pleasant Ridge Reserve fondue, duck confit, beech mushrooms and herbs
- Bass Bay Brewhouse: Zagnut dessert featuring caramelized coconut, crunchy peanuts and roasted white chocolate ganache
- Batches: Confetti sugar cookies, chocolate chip cookies and brownies
- Bavette La Boucherie: Blood sausage crostini with apple, raisins and peanuts
- Birch and Butcher: Pickled rainbow trout with Danish rye and sour cream
- Blues Egg / Maxi's / Story Hill BKC: Barbequed short rib ragu with honey cream, chili pickles and thyme
- Buckley's: Bulgogoi meatballs
- C.1880: Michel Richards’ Le Kit Kat
- Dandan: Mustard green momo with barley and peanut sauce
- The Diplomat: Fried parsnips with date ketchup and sumac-lime
- Four Quarter (Madison): Pleasent Ridge Reserve cracker with smoked white fish and clotted cream
- Goodkind: Coffee smoked pork belly with pimento grits, corn and chives
- Heritage Tavern (Madison): Lemongrass caramel profiteroles with pork and foie gras mousse and coconut
- Irie Zulu: Shrimp rice pilau with coconut and cardamom
- Iron Grate BBQ: Hickory smoked summer sausage
- Merriment Social/Third Coast Provisions: Montreal smoked meat with pickled mustard seeds, green garlic mayonnaise, rye and deviled egg
- Morris Ramen (Madison): Chilled sweet potato noodles with gochujang and daikon
- Odd Duck: Chicken leberklosse soup
- Sanford: Toasted oat cake with preserved quince, cherry and coffee cream
- Snack Boys: Lions’ head meatball with radicchio and roasted chicken consomme
- Supper: Celery root garganelli with duck prosciutto and parsnip chip
- SURG Restaurant Group: The Clark Bar featuring white and milk chocolates, peanut butter, coconut and candied peanuts
- Tess: Bao Bite with lemongrass chicken, pickled vegetables and Sriracha mayonnaise
- Tre Rivali: Buttermilk panna cotta with strawberry, rhubarb, pistachio and fennel pollen
- Valentine Coffee: Vietnamese egg custard with speculoos toffee coffee syrup
- Vanguard: Porcini risotto with elk and rosemary sausage, onion, pepitas and orange bourbon gastrique
- Wolf Peach: Lamb and feta meatballs with tahini
Support the cause
In addition to small plates, there will also be bloody marys, mimosas and a selection of other cocktails available for $5 each. Commemorative t-shirts will also be available for $10 each. All proceeds from beverage, merchandise and ticket sales will be donated to the cause. Currently, tickets are still available online for $60 each. A limited number of tickets may also be available at the door for $75 each (cash only).
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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