Last fall, we brought you the news of Chef Latinos Wisconsin, an organization established to give Latino employees in the food industry support, increased visibility and a platform to share their culinary stories.
On Tuesday, Jan. 28, the organization will launch the first of three collaborative pairing dinners at Good City Brewing Co., 2108 N. Farwell Ave. And you can support both their efforts and the work of the Wisconsin Humane Society by attending.
The first Las Catrinas series dinner, which will feature five courses plus beverage pairings, will focus on foods and flavors that these chefs grew up enjoying; and their dishes will showcase modern takes on recipes and techniques which have been passed down to them by their families.
Menu
- Starters from Chefs Nicolas Ramos and Erasmo Guerrero: Duck carnitas with hazelnut mole and hominy purée will be served alongside mango and scallop ceviche bites. The starter course will be paired with beer from Good City.
- First course by Chef Luis Corona: Pork belly tacos with poblano tortillas.
Pairing: Good City Salud, a tequila barrel-aged Imperial Pilsner with lime and orange peel and lime puree. - Second course by Chef Arnie Gonzales: Braised birria empanada; a masa empanada filled with braised goat, served with tomato escabeche and chevre and cucumber salad.
Pairing: Cabernet Sauvignon - Third course by Chef Martin Magaña: Hoja Santa wrapped sea bass with esquites, chili piquin aioli, pickled onion, pelo de elote and crispy guajillo strips.
Pairing: Good City Mama Tried Ale, a crushable, light bodied custom ale custom designed for the Mama Tried Motorcycle Show. - Fourth course by Chef Ramses Alvarez: Wagyu short rib mixiotes featuring 34-hour braised sous vide short ribs wrapped in banana leaves and served with pickled salsify and carrot escabeche.
Pairing: Malbec. - Dessert course by Chef Ivan Fernandez: Dulce de leche panna cotta with cinnamon filigrano butter crumbs, sweet and salty pepitas and chocolate and peach macarons.
Pairing: Good City Days of My Youth, a farmhouse style saison with aromas of orchard fruits, particularly apricots, and mild oaky vanilla. A delicate spice profile intertwined with mildly sweet cereal grains presents a balanced bitterness, finishing with toasty oak tannins.
Purchase tickets
Tickets for the dinner are available online for $95 per person, which includes five courses plus beverage pairings. In addition, 20 percent of the sales from each ticket will be donated to the Wisconsin Humane Society.
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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