Banana Leaf Kitchen presents: “Bun Me”: Vietnamese Street Food
May
25
6:30 PM18:30

Banana Leaf Kitchen presents: “Bun Me”: Vietnamese Street Food

Back in Vietnam, Thao’s go-to street food favorites were sautéed corn (bap xao), banh mi, and bubble tea. In this class, you’ll learn how to create those warm weather dishes and maybe add a little of variety to your summer cookouts.

Banh mi is a versatile Vietnamese sandwich that can be eaten for any meal. There are many variations, but this class will focus on two popular ones—ham and pate; and shredded chicken. Vietnamese-style sautéed corn is a perfect snack or side for warmer weather. Use Thao's recipe to spice up the standard corn-on-the-cob at your next picnic.  We’ll also whip up a batch of Vietnamese bubble tea, which is a little different than the bubble tea you might be familiar with. It’s light, refreshing, and full of delicious fruit!

Price: $60

Menu

Appetizer: Vietnamese style sautéed corn with dried shrimp and butter (Bắp xào)
Entrees: Vietnamese baguette w/ ham, mayo, and pate (Bánh mì pate, chả lụa); Vietnamese baguette with shredded chicken (Bánh mì gà xé)
Dessert: Tropical bubble tea (Trà trái cây trân châu)

Tickets available at Eventbrite:

 https://www.eventbrite.com/e/bun-me-vietnamese-street-food-tickets-43109295062

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Venezuelan Arepas @ Forage Pop-up space
May
30
5:30 PM17:30

Venezuelan Arepas @ Forage Pop-up space

Arepa is to Venezuela what tortilla is to Mexico or baguette is to France. Our friend Daniel prepared them for us a couple of months ago to ask if he could use our space for a pop up. Our answer was "YES! and how many?!!!!"  Eat in or to go, while supplies last! Cash or credit. Wine and Lazy Monk beer available for purchase by the glass.

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Friendly Fungi: Wild Mushroom class
Jun
3
11:00 AM11:00

Friendly Fungi: Wild Mushroom class

There's fungus among us folks! Friendly Fungi, a local wild mushroom business, would like to invite you to its spring wild mushroom class! This class covers three choice wild mushrooms: Morels, Oyster Mushroom, and Chicken Of The Woods. Learn where to look, how to harvest, prepare, and store your wild mushrooms. The class will also cover some poisonous mushrooms to avoid. There will be a morel cooking demonstration and optional free morel tasting. Cost is $30

 

 

Friendly Fungi
30.00
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Cultural Cuisine Night @ Lazy Monk Brewing
Jun
6
4:00 PM16:00

Cultural Cuisine Night @ Lazy Monk Brewing

Cuisine from around the world continues Wednesdays at Lazy Monk Brewing with food from India. We'll offer both a meat and meatless choice. Serving is in the main Bier Hall while supplies last. (The last time we sold out by 6:00, just fyi!)  Dogs are permitted only on the patio during this time.  No registration necessary. 

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Wacky Wednesday Wine Dinner
Jun
6
6:30 PM18:30

Wacky Wednesday Wine Dinner

For this month's wine pairing dinner Chef Michelle and William the Wine Guy will switch roles. Michelle is choosing wines to pair with the four following courses - which will be prepared by William:

Chilled Cucumber Soup with Shrimp; Greens with Oranges and Sesame-Ginger Dressing; Oven Roasted Chicken Thigh with Peperonata Sauce and served with Rosemary Potatoes; Coconut Cheesecake with Bananas Foster Sauce

Guests don't have to switch duties with anyone! Just register and join us to enjoy one of the best meals in town! Cost is $40 per person. 

 

June Wacky Wednesday Wine Dinner
40.00
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Sounds Like Summer (aka Music in the Park)
Jun
7
5:30 PM17:30

Sounds Like Summer (aka Music in the Park)

Forage EC will once again sell quinoa bowls, wraps, cold soups, and something sweet from our tent at Phoenix Park every Thursday night. We always have vegan and vegetarian options, and will usually have vegan dog treats for sale, too! You can find us in the same place as last year: along the sidewalk next to the popcorn and cotton candy. We look forward to another summer of being a part of this weekly Eau Claire gathering!

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Jul
16
to Jul 18

Preschool Kids in the Kitchen Camp

This cooking camp is for our youngest chefs and their caregiver.  Join us as we chop, pour, stir and create yummy, healthy snacks!  We’ll spend time learning about kitchen and food safety and how to use simple kitchen tools.  We’ll also read story, play games and have fun moving our bodies!  Register for 1, 2, or all 3 days; $20 per day. Camp is held at Forage EC. 

Register at www.lilypadlab.com

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Kids in the Kitchen Camp
Jul
30
to Aug 2

Kids in the Kitchen Camp

This exciting cooking camp will inspire all young chefs!  We will spend time getting to know cooking tools, practice kitchen safety and learn about where our food comes from.  Each young chef will learn to create snacks and meals for the whole family! Camp is 9:30-12:30 every day from Monday July 30 - Thursday August 2, and is for kids entering grades 2-5.  Held at Forage EC.

Price: $200

Register at www.lilypadlab.com

 

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Back by popular demand: Macarons!
May
15
5:00 PM17:00

Back by popular demand: Macarons!

Those lovely little pillows of flavor have captured the imagination of people everywhere, and Séverine is offering another class on how to make them. The class is mostly a demonstration but help is appreciated and encouraged! Cost is $60, and includes recipe and tasting!

Macarons
60.00
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The Wandering Dentist
May
10
6:00 PM18:00

The Wandering Dentist

Altoona native Dustin Pfundheller is a dental surgeon living in Singapore who recently accomplished an amazing feat: he became the youngest person to travel to every country in the world while holding a full-time job.  Join Dusty at Forage for an evening of stories and photos, and hear how he has provided volunteer dental care around the world. We'll also enjoy street food from some of his favorite countries. Wine and Lazy Monk beer available for purchase by the glass. Cost for admission is $10. 

Find out more on The Wandering Dentist website: http://www.wanderingdentist.com/  and on instagram @wandering_dentist.  The pins on the picture below show some of the places Dustin has visited! 

 

The Wandering Dentist
10.00
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Banana Leaf Kitchen presents: Vietnam's Taste of Spring
May
4
6:30 PM18:30

Banana Leaf Kitchen presents: Vietnam's Taste of Spring

As the weather starts to warm, lighten your dinner repertoire with one of Thao’s favorite noodle dishes—Vietnamese beef noodle salad. It’s refreshing, healthy, flavorful, and super easy to make.  We’ll also whip up a batch of Vietnamese bubble tea, which is a little different than the bubble tea you might be familiar with. It’s light, refreshing, and full of delicious fruit!

Price: $60

Menu: Appetizer: Honey-soy baked tofu with green onion sauce (Tàu hũ mật ong đút lò sốt mỡ hành)
Entree: Beef noodle salad (Bún bò xào nam bộ) 
Dessert: Tropical bubble tea (Trà trái cây trân châu)

Tickets available at Eventbrite:

 https://www.eventbrite.com/e/vietnams-taste-of-spring-tickets-43108987141

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Greg Gilbertson "Surviving the Echoes" record release party
May
3
6:00 PM18:00

Greg Gilbertson "Surviving the Echoes" record release party

Local songwriter and guitar player extraordinaire Greg Gilbertson's all new full-length record, Surviving the Echoes, will be released May 4, in the Forage event space. (Banbury Place, Building 13. Enter under the green awning) Here's a little write up from Blugold Radio:

"Wisconsin native singer-songwriter and award-winning acoustic guitarist Greg Gilbertson has an engaging charm which often belies the subject matter of his lyrics. Whether solo or accompanied by his band, his shows are, in turn, energetic, then reflective. His warm tenor voice lends itself well to his subject matter as he moves fluidly between ballads, up-tempo rootsy tunes full of layered imagery, and on to impressively smooth and complex instrumentals that serve as a reminder that he is a world-class player, fully capable of leaving an audience slack-jawed."

Doors open at 6:30, show begins at 7:30 with a set by local legend Billy Krause. Wine and Lazy Monk beer available by the glass. Admission is $5 in advance and $8 at the door. Tickets available here: https://greggilbertsonmusic.brownpapertickets.com/?pk_vid=1c250f2013822eea15229362288c7b02

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First Wednesday Wine Pairing
May
2
6:30 PM18:30

First Wednesday Wine Pairing

There's no better deal in town! For $40 you'll enjoy a four-course meal prepared by Chef Michelle paired with wines by William Bernier, aka The Eau Claire Wine Guy. Our casual and friendly dining space pairs well with William's laid-back and informative presentation. May's menu is under construction but will HOPEFULLY (if the winter weather ever goes away) include some fresh, spring garden produce. 

Cost is $40 and includes four courses paired with four wines. If you prefer beer with your wine, we always have at least two choices from Lazy Monk on tap!

May First Wednesday Wine Pairing
40.00
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A Celebration of Time and Place: A Foraging Menu
Apr
28
5:30 PM17:30

A Celebration of Time and Place: A Foraging Menu

Join us here at Forage as we host a collaborative tasting presented by Live Great Food. Each course focuses on showcasing midwestern chefs and their favorite Indigenous / wild edibles. Come take part in the stories of our foraged foods, their profiles, their harvest and enjoy getting lost in a taste of spring in the midwest. 

Experience a one of a kind dinner highlighting this season and listen to stories of what drives these men to produce a food that matters to them. 

Alan Bergo - The Forager Chef, MN

Samuel Thayer - The Forager's Harvest, WI

Sean Sherman - The Sioux Chef, MN

Anthony Chavez - Live Great Food, WI

Doors open at 5:30 p.m. for mingling; beer and wine available for purchase; Dinner at 6:00  

Cost is $65 per person and reservations are limited. Be sure to reserve your seat early for the experience, one of a kind dinner & seasonally tailored menu.  In addition, several of the chefs are authors and a collection of their books will be available for purchase. 

 

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Brew Your Own Kombucha
Apr
22
2:00 PM14:00

Brew Your Own Kombucha

What exactly IS the popular mystery drink called kombucha? Are we supposed to drink that thing at the bottom of the bottle? Brewer Samantha Kobs will explain what it is and how it's made, and you'll go home with the supplies to begin brewing your own for a fraction of the cost of buying a bottle. During the hands-on presentation we'll taste different brands of kombucha along with some light snacks.  REGISTRATION CLOSES APRIL 20 in order for the baby scobies to arrive in time for class.Cost is $35 which includes printed instructions and supplies to make your own brew at home. Salut!  

Register here: https://www.eventbrite.com/e/beginners-kombucha-brewing-tickets-43865568095

Questions about the class can be sent to Samantha at kobssk1@gmail.com

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Building Bridges Pho-raiser
Apr
20
11:00 AM11:00

Building Bridges Pho-raiser

Forage is partnering with the Eau Claire Area Hmong Mutual Assistance Association to benefit the Building Bridges youth program and Kaj Siab days Elder program. The money raised will help raise awareness about sexual assault and domestic violence, and fund program field trips for these two groups.
Pho will be served from 11am-2pm, eat in or to go. Each bowl costs $7.00 and includes either a bottle of water or a can of soda. 

Swing by and have a lunch that makes a difference!

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Celebrate Haiti Benefit Dinner
Apr
12
5:30 PM17:30

Celebrate Haiti Benefit Dinner

This gourmet Haitan dinner is a benefit for EIM Haiti, a non-profit in Port-au-Prince, Haiti, providing access to education, employment, and cultural exchange. Doors open at 5:30. DJ Jeff Reuter will be rocking the Caribbean jams, and the dinner is conveniently scheduled to feed your self and your soul in time to catch the WYCLEF JEAN concert later at The Metro!

Menu Includes:

  • Appetizer: Soupe Joumou (Haitian Pumpkin Soup)
  • Entrée: Creole Chicken Legs, Haitian Rice and Beans, Pikliz (Spicy Slaw), 
  • (Vegan option available)
  • Dessert: Espresso Mocha Cupcakes
  • Beverages: Coffee and punch included. 
  • Wine, beer, and sparking punch available for purchase.

Find out more about EIM at englishinmind.org. Email bonni@englishinmind.org for more information.

Tickets available here: http://volumeonetickets.org/events/53140638/celebrate-haiti-benefit-dinner-at-forage

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Cooking With Wild Game and Local Ingredients
Apr
10
6:00 PM18:00

Cooking With Wild Game and Local Ingredients

Learn how easy it is to use wild game to create delicious meals with local seasonal ingredients. Be prepared to taste!

Chef Kent is a Wisconsin boy from Marshfield. He has been hunting, gardening and foraging his whole life working on what he calls “Elevated Northwoods” cuisine as one of his favorite types because of the readily available fresh ingredients. Cost is $40

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Making Thai Curry with Lalaine
Apr
8
5:00 PM17:00

Making Thai Curry with Lalaine

Please join me in exploring the exotic and delicious culinary flavors of Thailand!  We will begin with the basics by learning and identifying each of the ingredients that make up the foundation of Thai curry paste. We will then prepare massaman chicken curry and vegetarian green curry for our evening meal along with steamed jasmine rice. 

Cost is $55 per person.

Making Thai Curry
55.00
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First Wednesday Wine Pairing
Apr
4
6:30 PM18:30

First Wednesday Wine Pairing

There's no better deal in town! For $40 you get to enjoy a four-course meal prepared by Chef Michelle and paired with wines by William Bernier, aka The Eau Claire Wine Guy. Our casual and friendly dining space pairs well with William's laid-back and informative presentation. This month's menu: 

Eggs in a basket with crispy prosciutto, chevre, roasted radish, greens and spring chive vinaigrette; 

Carrot coconut lime soup with roasted chickpeas, toasted coconut and citrus cumin yogurt;

Herb crusted pork loin, pan jus, roasted asparagus; pea and ricotta risotto;

lemon tart with shortbread crust and whipped mascarpone;

Welcome!

April Wine Dinner
40.00
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Postponed: Cavatelli by Hand
Mar
29
6:00 PM18:00

Postponed: Cavatelli by Hand

Learn the artisanship of a different kind of dumpling! Cavatelli (Italian for little hollows) is an old-world dumpling, made up of an eggless semolina dough. There are many different styles and variation of this little nugget;  and yes we have our own twist! Come and enjoy a night of pasta, smiles and delicious dishes. Have a light snack prior but leave room for your creations! We will make the pasta, learn to properly cook these little dumplings and how to store them! Jump on the “Little Nugget” Train and get floured up for a pasta you won’t soon forget!

Cost is $50. Beer and wine available for purchase by the glass.

Cavatelli by Hand
50.00
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Spring Corks and Forks at Infinity Beverages Tasting Lounge
Mar
21
6:00 PM18:00

Spring Corks and Forks at Infinity Beverages Tasting Lounge

It's back! Join Infinity Beverages at the Tasting Lounge for their second Corks and Forks wine pairing dinner!

An evening of wine, spirits, and cuisine in the Tasting Lounge Mezzanine. Entrees prepared by Chef Michelle Thiede from Forage paired with Infinity wines and spirits. 

Make your reservations today https://www.infinitybeverages.com/reservations.html

Reservations must be made by March 14th

$50 a person or $95 a couple

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Basic Knife Skills and Cuts
Mar
20
6:00 PM18:00

Basic Knife Skills and Cuts

Learn how to properly and safely hold any knife and learn techniques to make authentic French cuts such as batonnet, bruinoise, and julienne in this hands on workshop.

Chef Kent is trained in classical french techniques. He attended Le Cordon Bleu Culinary Institute and has worked all over Minneapolis and St. Paul cooking everything from Russian to American fare.  Cost is $20.  NOTE: Please bring your favorite chef's knife if you have one. Forage has knives to borrow but not enough for everyone. Thank you!

Basic Knife Skills and Cuts
20.00
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Brewing Kombucha
Mar
11
2:00 PM14:00

Brewing Kombucha

What exactly IS the popular mystery drink called kombucha? Are we supposed to drink that thing at the bottom of the bottle? Brewer Samantha Kobs will explain what it is and how it's made, and you'll go home with the supplies to begin brewing your own for a fraction of the cost of buying a bottle. During the hands-on presentation we'll taste different brands of kombucha along with some light snacks.  Cost is $30, which includes printed instructions and supplies to make your own brew at home. REGISTRATION CLOSES MARCH 6 in order for the baby scobies to arrive in time for class.  Salut!

Brewing Kombucha
30.00
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Banana Leaf Kitchen presents: "Pho"nomenal
Mar
10
4:00 PM16:00

Banana Leaf Kitchen presents: "Pho"nomenal

 

It's Banana Leaf Kitchen's last pho and fresh spring roll class of the season. Don't miss out on the delicious aroma of pho on a chilly afternoon! Price: $60

Menu
Appetizer: Gỏi cuốn - nước chấm đậu phộng (Fresh spring rolls with peanut dipping sauce)
Main Course: Phở bò (Vietnamese beef noodles)
Dessert: Bánh flan nước cốt dừa (Flan cake with coconut milk and coffee)

Tickets available at Eventbrite:

 https://www.eventbrite.com/e/phonomenal-registration-42824194318

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Making Lumpia (Filipino Egg Rolls) with Lalaine
Mar
9
6:00 PM18:00

Making Lumpia (Filipino Egg Rolls) with Lalaine

Have fun making your very own pork and vegetable lumpia from scratch, along with sweet and sour sauce in this hands on class. You'll also learn how to make pancit bihon (Filipino noodle dish with chicken, shrimp, and vegetables).  Enjoy mango ice cream for dessert.  Born and raised in the Philippines, Lalaine is a trained chef who looks forward to sharing her traditional Filipino foods with you.  Recipes will also be provided.  Cost is $55 per person.

Filipino Egg Rolls
55.00
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Sushi: Stage 2
Mar
3
12:00 PM12:00

Sushi: Stage 2

This is the follow up class to our introduction class. (but you don't have to take the first class to register for this one) This class will include 15 minutes of fish education: how to purchase it, what you’re ordering when you go out to eat, and the different fish in rolls; along with how to cook sushi rice and purchase sushi ingredients. In the 45 minutes hands-on portion we'll explore cooked and raw applications in making our rolls, and there will be plenty of rolls to taste!  Items included in the class:

Sushi rice

Sushi Vinegar

Wasabi

3-full sheets of Nori

raw and cooked fish

Reflection sheet of classroom discussed topics

Sushi cheat sheet

  • NOTE: previous attendees please bring with you your sushi mat, chopsticks, and any questions you have from our last class.

Sushi: Stage 2
45.00
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Un"Pho"gettable: Lunar New Year Celebration!
Feb
24
4:00 PM16:00

Un"Pho"gettable: Lunar New Year Celebration!

“Xin Chao!" from Thao and Lisa at Banana Leaf Kitchen! (formerly Tao's Kitchen) We're excited to bring you a special pho and Vietnamese fresh spring roll class in celebration of the Vietnamese Lunar New Year (also known asTet Nguyen Dan or Tet), which falls on Feb 16th.  Tet is the most important, popular holiday in Vietnam as it marks the arrival of spring on the lunar calendar. During Tet, many people visit relatives and temples, forgetting the troubles of the past year and hoping for a better new year. Many believe that what they do on the dawn of Tet determines their fate for the entire year, so everyone is always smiling and on their best behavior.  Cost is $60
Menu
Appetizer: Gỏi cuốn - nước chấm đậu phộng (Fresh spring rolls with peanut dipping sauce)
Main Course: Phở bò (Vietnamese beef noodles)
Dessert: Bánh flan nước cốt dừa (Flan cake with coconut milk and coffee)

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Introduction to Sushi
Feb
24
12:00 PM12:00

Introduction to Sushi

Join Chef John Bender for this first in a series of classes on all things sushi. In this introductory class you’ll learn about the history of sushi and how it has evolved in American culture. You’ll receive supplies, ingredients, and step-by-step instructions on how to make sushi that’ll impress your friends!

Items included in the class:

1 sushi mat for rolling

1 pair of chopsticks

1 cup of sushi rice (dry)

Sushi vinegar

Wasabi (dry)

3 full sheets of Nori

1 summary of classroom topics

As much sushi as you can roll to eat! 

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Broth-based Soups
Feb
23
6:00 PM18:00

Broth-based Soups

Let’s end these cold winter months learning about broth soups!  Learn some tricks of the trade and some of Chef Jodi’s secrets that you can turn to for many winters ahead - or even for that quick summer soup fix. This hands-on class will teach you how to produce the most full-flavored soups, as well as a bit of kitchen safety and some knife skills.  At the end of the class we’ll have a soup smorgasbord!  Chef Jodi’s soups became a menu hit at the restaurants where she cooked.  Beverages will be available to purchase toward the end of the class and during soup sampling.

 

Broth-based Soups
55.00
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Chinese Potstickers: 12 ways to fold
Feb
17
2:00 PM14:00

Chinese Potstickers: 12 ways to fold

Potstickers, also known as Chinese dumplings, are the must-have foods for every February's Chinese New Year celebration. Growing up in China, Yolanda learned how to make these mouth-watering potstickers by watching her grandparents year after year. Now with her own little family, Yolanda has not only carried on the tradition, but decided to share the new year spirit with Forage. This 2 hour class teaches you how to make authentic potstickers at home from the most basic ingredients. The recipes are straightforward and the 12 folding practices are hands on. The processes is creative, fun and an activity you can take home to share with family and friends. Come share this experience with us and add this delicious tradition to your cooking repertoire.

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Cooking for Singles/Solos/Unos!
Feb
16
6:00 PM18:00

Cooking for Singles/Solos/Unos!

Chef Jodi is bringing a class to Forage for all the single people out there! Not only does cooking for one become boring, but eating alone can, too. In this class we’ll prepare a meal together while learning some kitchen safety and knife skills, and then sit down to enjoy our creations with foodie friends and conversation! Beverages will be available for purchase toward the last half of class and during our meal. Chef Jodi has been cooking for 20 years in a variety of settings and received her Bachelor’s in Business Administration with
an Emphasis in Restaurant Management in 2007, followed with an Associate’s in Culinary Arts in 2009. She loves sharing her knowledge and is passionate about teaching people how to cook from scratch.  Menu TBD.

Cooking for Singles/Solos/Unos!
60.00
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Valentine Date Night: Filled Pasta
Feb
14
6:00 PM18:00

Valentine Date Night: Filled Pasta

Chef Tony Chavez of Live Great Food Catering will lead a class in the art of making homemade, stuffed pastas.  Bring your significant other, your mother, your best friend - or come solo! We'll work on Raviolis, Agnolotti, and Tortellini in this 2 & 1/2 hour course and will feast on our creations at the end of class so come to class hungry! 

This evening of hands-on instruction and Tony's noodle jokes will cost $50/person. Wine and Lazy Monk beer will be available for purchase by the glass.

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Banbury Art Crawl
Feb
9
to Feb 10

Banbury Art Crawl

The massively popular Banbury Art Crawl is back for it's 9th year, February 9-10, 2018. Art lovers can walk the hallways of Banbury Place where over a hundred local artists and craftspeople open up their studios to the public. This 2-day event includes food, music, artist demos, and a diverse range of works: paintings, ceramics, sculpture, stained glass, jewelry, woodworking, photography, printmaking and more. 

Forage EC will sell dinner items from 4 to 9 Friday evening, breakfast and brunch Saturday morning 9 to 11, and lunch from 11 until close at 4pm on Saturday.  To see the menu, copy and paste this link into your browser:    file:///Users/kristendexter/Downloads/FOOD%20MENU_11X17_small.pdf

We'll also have entertainment in our space, featuring:

FRIDAY: Miles Adams on piano from 5:30-6:30 and Eric Thompson and Jeremy Holt playing ambient jazz from 6:30-9:00

SATURDAY: Ukulele Club of Eau Claire from 11:00-12:45 and A Duet "Squirrel Talk" featuring Deirdre Jenkins and Joe Maurer from 1:00-1:45.

 

 

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Midwest Feminists Presents: Me Too Benefit
Feb
2
6:00 PM18:00

Midwest Feminists Presents: Me Too Benefit

Midwest Feminist is an online platform that creates space for women to raise awareness, collaborate, and organize. The creatrixes of the movement have started a series of quarterly events geared towards engaging women while supporting organizations and local businesses worth believing in. This event, in collaboration with the powerhouse women of Forage, will raise funds for the Family Support Center. The Family Support Center empowers all individuals, families and communities to live free from domestic violence, sexual assault, child abuse and interpersonal violence through education, prevention and intervention.

MC Sarah Johnson kicks off the evening at 6PM, along with cocktail hour and music by Selika Lawton.
Beer&wine available for purchase for 21+ prepared by Revay of Mona Lisa's
Complimentary appetizers available during cocktail hour + meals available for purchase by Forage Chef Michelle.
Speakers begin at 7PM

SILENT AUCTION ITEMS:
Lindsey Cherek Original Painting
The Local Store & Volume One Gallery Goods
Wild Women Midwest
Red's Mercantile 
The Brewing Projekt
Northbound Supply Co.
& many more…

ADMISSION : $15 IN ADVANCE / $20 @ DOOR
https://www.eventbrite.com/e/midwest-feminist-presents-me-too-benefit-tickets-42004733288
All Ages / Cocktail Chic
Elevator available. Email mdwstfmnst@gmail.com for more information

 

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Macaron Magic with Séverine
Feb
1
5:00 PM17:00

Macaron Magic with Séverine

As our French friend and Forage baker, Séverine, has worked to perfect her macaron recipe we've tasted the various incarnations. It's dirty work, but someone's gotta do it... She's going public on February 1, so here's your chance to learn the magic of macarons! Cost is $60; beer and wine cash bar available. 

The Magic of Macarons
60.00
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