The Wauwatosa Village BID has announced that they will host the second Tosa Village Fall Harvest Festival and collaborative dinner in the street on Saturday, Sept. 21.
The event, which is supported by numerous area businesses, the Tosa Farmers Market and presenting sponsor Outpost Natural Foods Cooperative, will take place in the heart of the Village between Harwood and Wauwatosa Avenues.
Festivities will kick off with the Tosa Farmers Market from 8 a.m. to noon at 7720 Harwood Ave., across from the Little Red Store. Following the market (noon to 6 p.m.), the street festival will feature a variety of activities for kids and families, local foods and beverages, live music and a variety of artisans showcasing their wares.
New this year is a special ticketed tasting event, which will take place from 1 to 3 p.m. The event, which will be held on State Street in the same location as the collaborative dinner, is hosted by The Village Cheese Shop, Tabal Chocolate, Draft & Vessel and The Ruby Tap and will feature a variety of pairings with wine, beer, cheese and chocolate.
The tasting will be followed by a collaborative, four-course family-style dinner for 100 at 6 p.m. Hosted by Café Hollander, Ristorante Bartolotta dal 1993, Café Bavaria, and Le Reve Pâtisserie & Café, the dinner will kick off with a cocktail hour including passed hors d’oeuvres provided by Firefly restaurant and will culminate in a dinner under the stars (and the street-side festoon lights).
Courses will be prepared by Le Reve’s Chef de Cuisine Sarah Edith Obear, Lowlands Group’s Executive Chef Thomas Hauck, and Ristorante Bartolotta’s Sous Chefs William Ballogh and Elliot Mumpy, all of whom will work with the Tosa Farmers Market farm vendors to source seasonal local ingredients for each respective course. Each course will be accompanied by beer and wine pairings from Luxembourg provided by Ansay International.
Tickets for both the tasting event and collaborative dinner in the street go on sale Friday, August 23 at 3 p.m. at wauwatosavillage.org/harvestfest.
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.
.jpeg)
