Maize Launch Party Dinner
The state of the world is making less and less sense. We continue to feel fractured and disconnected. The balance of trade is being disrupted, and our global food system is in a state of disrepair.
And yet – we can assure you we don’t have to feel powerless.
At a moment like this, engaging with your local foodways is a revolutionary act:
One that enhances your health, sustainability, and economic power.
And new tools are at your disposal.
Cadre describes itself as “French inspired | Wisconsin made”.
Collectively, we’ve spent decades connecting with local producers, orienting ourselves with the seasons, and weathered changes in business, climate, politics, and global health trying to survive and deepen our connections to community through sourcing and preparing local food.
By choice and by force, we have continued to adapt the tools and techniques available to us. However, we recognize that much of this knowledge is locked within us, and especially in moments of crisis, finding available, affordable, and healthy food is a challenge to each and every one of us.
For Earth Day 2025, we are partnering with Maize, a Madison-based app founded by Patrick Lagman, to host a local-food dinner where we will be radically transparent about our sourcing for each course and demonstrate how each of you might use this tool to find staple foods locally by sourcing from other restaurants, grocery stores, and direct from farmers themselves.
Dinner will start with some introductions to local guest producers and a discussion of local food systems, followed by an invitation to download Maize with a complimentary lifetime membership. Each course guests will be encouraged to engage with their plate by identifying the sourcing of ingredients and the recursive nature of planning a meal.
This Earth Day, help us teach, trade, and share a meal.
Amuse
Driftless Organics Beet Deviled Egg from Reimar Family Farm
with Chiogga Beet Chip and Whispering Pines Horseradish
First Course
Vitruvian Farms Chef’s Mix, Fresh Ricotta, Puffed T’n’T Canoe-harvest Wild Rice,
Put-by Carandale Fruit Farm Strawberry Vinaigrette
Second Course
Driftless Organics Spring-Dug Parsnip and Vitruvian Farms Mushroom Bisque,
Fennel Cream from Sassy Cow
Third Course
Seared Wild-caught Lake Superior Whitefish served over
Meadowlark Organic Dapple Grey Beans cooked in Sartori Sarvecchio-Whey,
with Wild Ramps, Vitruvian Farms Shiitake Mushrooms, Sarvecchio Fricco, and Meyer Lemon Aioli
Fourth Course
Yorkshire Forced Rhubarb Ricotta Cake with Sorghum-Sassy Cow Ice Cream