Women in Culinary Scholarship Fundraiser
Mar
1
5:30 PM17:30

Women in Culinary Scholarship Fundraiser


Four years ago, a Bloomberg study found that fewer than 7% of restaurants in the United States are run by women. Locavore Mobile Kitchen owner and chef Amy Huo has decided to do something about this inequity at the local level. In 2018 she established a new scholarship at CVTC entitled "Women in Culinary." The mission of this scholarship is to support a female enrolled in the Culinary Management program at CVTC by lessening the burden of tuition and other costs. The first scholarship will be awarded in spring of 2020, and this is the inaugural event to kick off fundraising for its inception. Join us at this event, and many more to support reducing the inequity of female representation in our awesome and burgeoning Eau Claire food scene!

Guests chefs are asked to create a dish that represents them and their style. Guests attending the event may order a-la-carte from the menu, and take-out is available.

100% of the proceeds will go directly to the Women in Culinary Scholarship fund! Ingredients will be sourced as locally as possible with some surprises here and there.

Guests Chefs include (but are not limited to) the following:

Adam Kazort, 29 Pines

Shawn Wamsley, Johnny's

Danielle Menting and Erica Cooper, The Informalist

Michelle Thiede, Forage EC 

Stacy Gregerson, Stacked 

Mary Kastman, Purslane

Beer and wine, along with a few specialty beer/wine cocktails, will be available for purchase by the glass. Guest bartenders include Inga Witscher, star of PBS’s Around the Farm Table, and Michael Waldera, Locavore Mobile Kitchen Rockstar.

Read more about the dismal statistics of women in the culinary field here, and then attend this dinner to help bring change: https://www.eater.com/2017/11/20/16595308/female-women-representation-in-food Can't make it to the event? Help out by donating to the costs of this fundraiser so that MORE of the proceeds can go directly to the scholarship: https://paypal.me/pools/c/8bcvtayDVI

Want to be involved and help out? Message Locavore Mobile Kitchen or Amy Huo.

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First Wednesday Wine Pairing and Empty Bowls
Mar
6
6:30 PM18:30

First Wednesday Wine Pairing and Empty Bowls

Chef Michelle is making soup for the Feed My People Food Bank’s annual Empty Bowls fundraiser on Thursday, March 7 at Florian Gardens. In recognition of that event our wine pairing will feature foods that are typically served in bowls. Check back for the exact menu, and consider attending or volunteering at the Empty Bowls event. https://www.fmpfoodbank.org/empty_bowls_tickets.phtml

First Wednesday Wine Pairing
40.00
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LISTEN at Forage: Rachel Hanson (of The Last Revel) & Greg Gilbertson
Mar
21
6:00 PM18:00

LISTEN at Forage: Rachel Hanson (of The Last Revel) & Greg Gilbertson


Join us for our inaugural show in our cozy space by the fireplace.
6:00 - 7:00 pm - Soup and social hour

7:00 - 7:45 pm - Greg Gilbertson

8:15 - 9:00 pm - Rachel Hanson

There will be an intermission between sets, giving guests additional time for socializing and refreshments. Beer, wine, and sodas will be for sale.

Tickets are $10 and available here: https://volumeonetickets.org/events/listen-at-forage-rachel-hanson-of-the-last-revel-and-greg-gilbertson

Only 50 spots are available so don’t wait to buy yours!

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Fryday Fish Fry:
Jan
11
5:00 PM17:00

Fryday Fish Fry:

Two made-to-order cod filets, pan fried or baked with homemade tartar sauce, along with a buffet of fresh rolls, baby red potatoes, and house made fresh vegetable, coleslaw and seasonal salad. Cost is $14.50, tax included. Dessert, clam chowder and green salad available for an additional price. Wine and Lazy Monk beer available by the glass.

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Jan
10
6:00 PM18:00

Plant Based Cooking and Eating in the New Year

Looking to integrate plant based cooking into your lifestyle without being overwhelmed?  This class should give you the final push. Jump in with a super fun mother - daughter team and learn to make a couple of incredibly easy meals. Two different baked mac and cheeses, all from scratch & a versatile “chicken" that is sure to rival any chicken.  Both equally delicious, healthy and hearty! No animal products/ dairy, no artificial ingredients. Follow Marnie on Instagram @houseblendstudio to see some of the tantalizing plant-based food she prepares (and also the spaces she designs!)

Cost is $35 per person

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First Wednesday Wine Pairing: Celebrating a New Year
Jan
2
6:30 PM18:30

First Wednesday Wine Pairing: Celebrating a New Year

The dinner menu for our first wine pairing dinner of 2019 is:

Burrata crostini with roasted cherry tomatoes, arugula, walnuts, and roasted garlic lemon white wine vinaigrette;
Sherry roasted mushroom wild rice soup;
Butter and champagne poached shrimp with cheddar grits and roasted asparagus
Dessert:  Irish cream chocolate mousse trifle, vanilla bean curd, and topped with Woodworth’s Fine Toffee chunks.

$40 per person.

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Holiday Sparkling Wine, Appetizers, and Maker's Market
Dec
14
5:00 PM17:00

Holiday Sparkling Wine, Appetizers, and Maker's Market

This evening will be all about camaraderie, relaxation, and enjoying good food, drink and hand-made goods. You’ll taste California sparkling wines and champagnes that Forage discovered on a fall trip to Sonoma and Napa, paired with appetizers that you can recreate for your own holiday parties.

The pairings are: Korbel Rouge Champagne + parmesan/rosemary wafers with a side of sun dried tomato jam and brie. Sparkling Moscato + lamb sausages with harissa and mint cream. Poema Cava + blue cheese gougères. Jam Cellars Toast Sparkling Wine + cinnamon sugar biscotti with a scoop of goat cheese/roasted cherry ice cream.

We invite you to grab a few friends and spend all or part of your Friday evening with us. The fireplace will be glowing, our Christmas tree will be decorated, and live music by our fave SusyO will help ease us into the weekend. The sparkling wines you taste will be available for purchase (with the exception of one, which is sold only at their California winery!), and you’ll all go home with the appetizer recipes and samples of spiced nuts made in our kitchen. Cost is $40 in advance and $50 at the door.

The makers are:

Token Jewelry https://tokenjewelry.com/ (local favorite jewelry maker)

Salt Collective https://saltcollective.us/ (another local favorite jewelry maker)

Jivana Ayurveda https://lovejivana.com/ (luscious, natural skin care products)

Live Great Food https://www.facebook.com/livegreatfood/ (canned condiments, hand-carved rolling pins, home-made pasta)

Woodworth’s Fine Toffee http://kazefilms.com/936691967557/ (crack toffee)

Vintage Hearts (sewn bags, pillows, and other accessories in a “grandma chic” style:)

Pottery by Revay (pottery)

in addition, Vintage Junkies and Sparrow Antiques, our neighbors on Floor 2, will be open during the event. Their two sweet stores are a great place to get some quirky, one-of-a-kind gifts and Christmas decorations.

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3rd Annual Christkindlmarkt at Lazy Monk Brewing
Dec
8
12:00 PM12:00

3rd Annual Christkindlmarkt at Lazy Monk Brewing

Forage is excited to join Lazy Monk for their 3rd Christmas Market! Here’s the link to a complete description https://www.lazymonkbrewing.com/markets/

Chef Michelle is known for her homemade soup and she’s developed a hearty and delicious beer cheese soup made with Lazy Monk beer, of course! We will have quarts for sale along with biscotti and freshly roasted & spiced nuts. All of the food will be packaged and ready for gift-giving. We’ll also have our Forage logo hats, t-shirts and wine bags, as well as gift certificates available for the foodies on your shopping list!

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Fryday Fish Fry
Dec
7
5:00 PM17:00

Fryday Fish Fry

Our first Friday Fish Fry was so well received, we are doing another! Two made to order cod filets, pan fried or baked with homemade tartar sauce. A buffet of fresh rolls, house made fresh vegetable, baby red potatoes, coleslaw and house made seasonal salad to enjoy while you wait for your made to order fshhhhh. Cost is $14.50, tax included. Fresh made dessert, clam chowder and green salad available for an additional price. Wine and Lazy Monk beer available as well.

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First Wednesday Wine Pairing: Feliz Navidad
Dec
5
6:30 PM18:30

First Wednesday Wine Pairing: Feliz Navidad

Our second annual Feliz Navidad: First Wednesday Wine pairing with William! Cost is $40 per person. The menu is:

Mexican Street Corn Soup with smoked cumin tortillas and roasted poblano and red pepper puree
Squash Queso Pinto Bean Tostada w salsa verde and lime crema
Southwest Quinoa Bowl with Chorizo, corn, black beans, roasted veggies, sour cream red pepper sauce
Orange Cardamom Tres Leches Cake

There are limited spots and registration will be cut off on Monday December 3.

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3rd Annual Christkindlmarkt at Lazy Monk Brewing
Dec
1
12:00 PM12:00

3rd Annual Christkindlmarkt at Lazy Monk Brewing

Forage is excited to join Lazy Monk for their 3rd Christmas Market! Here’s the link to a complete description https://www.lazymonkbrewing.com/markets/

Chef Michelle is known for her homemade soup and she’s developed a hearty and delicious beer cheese soup made with Lazy Monk beer, of course! We will have quarts for sale along with biscotti and freshly roasted & spiced nuts. All of the food will be packaged and ready for gift-giving. We’ll also have our Forage logo hats, t-shirts and wine bags, as well as gift certificates available for the foodies on your shopping list!

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HER Happy Hour
Nov
29
6:00 PM18:00

HER Happy Hour

Join the Red Letter Grant for the 3rd edition of HER Happy Hour this month in our space! 

HER Happy Hour is a meet-up for women in business to connect + collaborate at the least stuffy networking event out there. No commitment or obligation to attend - come enjoy drink specials and the company of excellent women. *all gender identities welcome! 

No need to register - just show up with some friends, or come solo and meet new friends! Cash bar serving wine and 3 kinds of Lazy Monk Beer. Enter your name in a drawing for two 1/2 price tickets to our Holiday Sparkling Wine, Appetizers and Makers Market on Dec 14.

We hope to see you!

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PHO-nomenal!
Nov
16
6:30 PM18:30

PHO-nomenal!

Learn to make Vietnamese beef pho, fresh spring rolls, and a delicious flan dessert. Come hungry! You'll eat what you make. YUM!

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

Tickets available at this link: https://www.eventbrite.com/e/phonomenal-registration-50285015836

$60 (+ taxes and fees) per person

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Popping Up: Food From Greece
Nov
15
5:00 PM17:00

Popping Up: Food From Greece

Besides the proven health benefits of a Mediterranean diet, eating food from warm and sunny climates is a good way to counter some of the shorter, gray days of November. Gina and Michelle will take you on a taste bud tour of Greece and the Aegean Sea with:

Avgolemeno Chicken Soup
Lamb Kleftika;
Pita with Tzatziki;
Kalitsounia: Cretan Sweet Cheese Pastry; 

There’s no need to register; simply show up hungry with cash or credit card! Wine and Lazy Monk beer is available by the glass if you want to eat in our cozy lounge or dining area, or take food to go.

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Soup Shots and Cheddar Dots
Nov
14
6:00 PM18:00

Soup Shots and Cheddar Dots

  • Visit Eau Claire Experience Center (map)
  • Google Calendar ICS

The holiday party season is upon us and if you’re tired of bringing to parties the same ol’ same ol’ plate of appetizers, this class will help expand your repertoire. We’ll prepare butternut squash bisque topped with cubes of chilled browned butter and served in shot glasses, along with bite sized cheddar crackers. This class will be mostly demonstration but there may be some hands-on opportunities depending upon the number of participants. Together we’ll eat the prepared appetizers, and you’ll also get to sample different holiday-themed cheese boards, featuring various homemade crackers and nuts from our kitchen. Cost is $40 per person. NOTE: this event will be held at the NEW Visit Eau Claire located within the Pablo Center. Click on word MAP above for address and location.

Soup Shots and Cheddar Dots
40.00
Quantity:
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The Breakfast Fairy: Benefit for Special Needs Show Choir
Nov
10
9:00 AM09:00

The Breakfast Fairy: Benefit for Special Needs Show Choir

Some of Thea's favorite things on this earth are music, dancing, Special Olympics, her family, and poppyseed muffins. Ever since she was old enough to get her head above the kitchen counter, Thea eagerly jumps out of bed to put on an apron and assist with baking.  One morning many years ago, when carrying a fresh poppy seed muffin to her mother at the breakfast table, she announced loud & proud, “Here comes the Breakfast Fairy!”  In that moment, a new identity was born.


On Saturday, November 10, from 9am - 1pm the Pop Up Shop @ Forage is hosting the Breakfast Fairy and her friends as we raise money to support Hearts in Harmony, the newly formed special needs show choir for the children of the Chippewa Valley. There will be loads of Thea's favorite poppyseed muffins for sale as well as other baked goods, some savory a la carte breakfast items, Infinitea Tea and Honest Roast Coffee. Stop in to enjoy breakfast with us in our newly opened lounge area and buy a couple dozen muffins to put in the freezer for holiday guests. 

There’s no need to register or RSVP for this event. Just show up and enjoy this temporary bakery and cafe experience! Pay with cash or credit card.

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First Wednesday Wine Pairing
Nov
7
6:30 PM18:30

First Wednesday Wine Pairing

This month’s menu:
Roasted pear, turnip, and radish with blue cheese vinaigrette; 
Apple cheddar soup with sage croutons;
Brown butter salmon, sweet potato whip, roasted brussels sprouts;
Pecan pie cheesecake

This month’s wines, specially chosen by William the Eau Claire Wine Guy, will also pair nicely with your own holiday gatherings. At $40 per person this is one of the best dining deals in the valley! Bottles of the featured wines will be for sale.

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Flavors of Asia Cooking Class
Nov
4
5:00 PM17:00

Flavors of Asia Cooking Class

Vegetarian Pulao and Coconut/Lemongrass Quinoa Soup

Imagine the ancient Silk Road which connected China to Europe. For centuries, traders passed through the rich cultures of Northern India, Punjab, Persia and Turkey as they traveled East and West. Along the way, recipes were shared and refined.  Pilaf, as we know it, or Pulao, as Indians call it, is one such dish.  A staple in Northern Indian cooking, Pulao and its cousin Biryani, are dishes in which rice and meat or vegetables are cooked together with fragrant spices. Pulao is a delicious one pot meal which is impressive enough for company and easy enough to become weeknight comfort food.  Just in time for cold weather, Chef Lalaine Gunem, a frequent cooking teacher at Forage, and Angie Nijhawan will teach you how to prepare these flavorful and nutritious dishes.

$55 per person; wine and Lazy Monk beer available for purchase by the glass.

Flavors of Asia
55.00
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First Fryday Fisssssh
Nov
2
5:00 PM17:00

First Fryday Fisssssh

Made to order pan fried or lemon baked cod with homemade tartar sauce. Comes with a trip through the buffet of oven roasted potatoes, house made coleslaw, seasonal salad, rolls, and fresh made vegetables. $14.  Ala Carte fish is $4 per filet.  House salad for $3. Cup of clam chowder $4. Wine, Beer and Soda available at cash/credit bar.  First come first served!! 80 orders of fish available. Open from 5-8, eat in or take out. Cash or credit cards.

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Brunch, brunch, the brunch is back.
Oct
21
10:00 AM10:00

Brunch, brunch, the brunch is back.

Brunch at Forage is back after a looooong layoff for all that good summer stuff! We missed ya’ll so bring your lovely selves and join us for food, music, and lingering conversations in our friendly space! As usual, we'll offer affordable, a la carte brunch items for carnivores, vegetarians and vegans, as well as Honest Roast coffee, Infinitea tea, Cava and Lazy Monk beer. Students with ID will receive a FREE bottomless cup of coffee with brunch or $2 off any breakfast item. ALL are welcome!

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FREE! The Science of Baking
Oct
13
3:00 PM15:00

FREE! The Science of Baking

Ready, set, baaaaake!

The Wisconsin Science Festival, Chippewa Valley Edition takes place October 11-14 with a whole lot of events around town. Learn the science behind astronomy, beer brewing, yoga, and here in our kitchen - the science of baking. Baker Richard Thomas of Barking Dog Bakery (and former owner of the iconic The Creamery Inn of Downsville) will describe the science behind that perfect bake - and no doubt some tasting will be involved!

The events are free and family friendly! No need to register ahead of time.

The science festival is hosted by the Eau Claire | Dunn | Pepin County Medical Society. For more information and the complete list of events contact WiSciFest.org

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First Wednesday Wine Pairing
Oct
3
6:30 PM18:30

First Wednesday Wine Pairing

Join us for this special wine pairing inspired by our recent trip to Napa Valley and Sonoma in California! These wines are fun and not found easily in Wisconsin - and they all would be great to bring to Thanksgiving or a holiday party!!

Menu is...
Melon and proscuitto salad + Toast Sparkling Wine

Rosemary flatbread with blue cheese, roasted grapes and honey + Candy Rosé

Roast pork tenderloin with dark cherry and fig compote + Jam Cabernet

Lemon vanilla bean panacotta with lemon marmalade + Butter Chardonnay

$40 per person.

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5th Annual Eat Local Farm to Fork Dinner
Oct
2
5:00 PM17:00

5th Annual Eat Local Farm to Fork Dinner

Join us for a culinary celebration of our local farms with a dinner at the Lakely! 
This will be a multi-course dinner with each course created by a different chef. Cash bar cocktail hour from 5-6 with a drink menu featuring local distilleries and breweries. Cost is $75 per person. 

Tickets available here: http://eatlocalchallenge.wixsite.com/farmtoforkdinner

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Sweet and Savory Crêpes Workshop
Sep
27
5:00 PM17:00

Sweet and Savory Crêpes Workshop

Séverine is back in the Forage (in French: forAZH) kitchen to teach about crêpes with both sweet and savory fillings. This is mostly a demonstration class but everyone is encouraged to help. After class you'll get to taste your creations, along with a glass of wine or beer if you wish (not included in the price of the class).  Cost of the class is $50.  
              

Sweet and Savory Crêpes Workshop
50.00
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Corn Stock and Soup Class
Sep
26
5:00 PM17:00

Corn Stock and Soup Class

Chef Michelle will teach you how to make corn stock, vegan chilled corn soup, and corn chowder. After class you'll enjoy a meal of the soup and homemade bread. Cost is $40 per person. Wine and Lazy Monk beer available by the glass. 

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Kids Baking Class: Orchard Fresh Apple Pie
Sep
20
6:00 PM18:00

Kids Baking Class: Orchard Fresh Apple Pie

Enjoy the season's bounty from Ferguson's Orchard! 

When the nights start getting cooler after a long hot summer and the leaves show glimpses of turning color, we know apple season is just around the corner. Apple season means apple pie: sweet, fresh, locally grown apples in a flaky crust. Mmmmm….Bring your kids and learn to make this all-American favorite together. 

In our two-hour class we will learn about which apples are best for baking; sample Haralson, Cortland and McIntosh apples locally grown at Ferguson’s Orchard; and prepare a no-fail mile high apple pie that you can take home and bake in your own oven (there’s nothing like the aroma of freshly baked pie to warm your home). You’re welcome to bring along your favorite pie dish to use if you’d like to impress Grandma. 
The class is for children ages 6+ and their parents. Space is limited to 15 and cost is $38. Register at this link: https://www.eventbrite.com/e/kids-in-the-kitchen-orchard-fresh-apple-pie-tickets-48810818472?aff=efbeventtix

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Kids Baking Class: Orchard Fresh Apple Pie
Sep
18
4:00 PM16:00

Kids Baking Class: Orchard Fresh Apple Pie

Enjoy the season's bounty from Ferguson's Orchard! 

When the nights start getting cooler after a long hot summer and the leaves show glimpses of turning color, we know apple season is just around the corner. Apple season means apple pie: sweet, fresh, locally grown apples in a flaky crust. Mmmmm….Bring your kids and learn to make this all-American favorite together. 

In our two-hour class we will learn about which apples are best for baking; sample Haralson, Cortland and McIntosh apples locally grown at Ferguson’s Orchard; and prepare a no-fail mile high apple pie that you can take home and bake in your own oven (there’s nothing like the aroma of freshly baked pie to warm your home). You’re welcome to bring along your favorite pie dish to use if you’d like to impress Grandma. 
The class is for children ages 6+ and their parents. Space is limited to 15 and cost is $38. Register at this link: https://www.eventbrite.com/e/kids-in-the-kitchen-orchard-fresh-apple-pie-tickets-48809567731?aff=efbeventtix

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An Evening in Morocco
Sep
13
6:00 PM18:00

An Evening in Morocco

What if you could learn to take seasonal produce and staple meal ideas and turn them into a tasty Moroccan inspired dinner in no time? Join Amanda Mouttaki, owner of Marrakech Food Tours, American expat and blogger living in Morocco, and UWEC alumni for a cooking class and Moroccan dinner that will encourage you to explore different spices and flavors for your dinnertime classics. Come hungry and with an open mind and palate to explore new flavors. Stay after to browse a wide variety of products like spices, pottery, rugs and more, brought to you by the Global Farmhouse direct from Morocco!

On the Menu:

- Moroccan Oven roasted chicken with lemon sauce

- Roasted Squash Soup with Goat Cheese and Harissa Oil

- Cumin Spiked Zucchini Salad 

- Sweet Tomato Jammy Salad

- Poached Garlic Lentil Salad 

- a mixture of cookies from Morocco, mint tea and oranges with cinnamon for dessert.   $60 includes class, meal, tea and take home recipes of this + Amanda's digital Moroccan cookbook with 25+ additional recipes. 

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Fall Wild Mushroom Class
Sep
12
5:00 PM17:00

Fall Wild Mushroom Class

Friendly Fungi, a local wild mushroom business, would like to invite you to a fall wild mushroom class! We'll cover five choice wild mushrooms: Puffball, Black Trumpet, Shrimp of the woods, Hen of the woods, and Porcini.  Learn where to look, how to harvest, prepare, and store your wild mushrooms. There will be a cooking demonstration with free optional tasting, and we'll also discuss poisonous mushrooms to avoid. Cost is $30.  There's fungus among us folks!

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First Wednesday Wine Pairing Dinner
Sep
5
6:30 PM18:30

First Wednesday Wine Pairing Dinner

Enjoy four courses of food paired with wines by William, the EC Wine Guy. This month's menu: 

Cranberry and brie pecan bites

Thai curried butternut squash soup with toasted pumpkin seeds and cilantro cream

Roasted root vegetable pot pie with pumpkin and sage bisquit

Braised and bruleed apples with maple whipped cream

Cost is $40 per person. 

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Lazy Monk Beer and Bacon Pairing
Aug
28
6:30 PM18:30

Lazy Monk Beer and Bacon Pairing

Lazy Monk Brewing and Forage join forces to bring you a meal in five courses. Each course will be paired with two of our Lazy Monk beers and with Forage's Chef Michelle's amazing talents you will have an even better appreciation of the Lazy Monk beer brewing talents and OMG BACON! Advance tickets are required and available at Lazy Monk beer hall. Cost is $30 and limited to 30 people.

The menu sounds simply scrumptious!

Bacon and cheddar Farmer's Market vegetable quiche with greens and bacon shallot vinaigrette

Creamy bacon potato leek soup

Lazy Monk beer BBQ bacon wrapped pork with bacon roasted brussel sprouts

Maple bacon cupcake

Crusty bread with whipped chive butter and smoked tomato and bacon jam
 

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Saigon Food Stand: cooking class with Banana Leaf Kitchen
Aug
24
6:30 PM18:30

Saigon Food Stand: cooking class with Banana Leaf Kitchen

Embrace the summer heat by learning to prepare three Vietnamese foodstand-style dishes. We're keeping the ingredients fresh and flavorful to offset the soaring temps!

Price: $60

MENU
Appetizer: Vietnamese fresh spring rolls (Gỏi Cuốn Tôm Gà Và Nước Chấm đậu Phộng) 
Entrees: Vietnamese sticky rice with chicken (Xôi Gà Xé)
Dessert: Tropical bubble tea (Trà trái cây trân châu) 

Tickets available at: https://www.eventbrite.com/e/saigon-food-stand-tickets-45775948093

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Food Entrepreneurship Roundtable
Aug
20
12:00 PM12:00

Food Entrepreneurship Roundtable

Colleen Weber, local Restaurateur and Entrepreneur, will facilitate a roundtable discussion focusing on food entrepreneurship geared towards aspiring business owners in the food and restaurant business. The cost is $15 and lunch will be provided for those who pre-register at www.SuccessfulBusiness.org.

Presented by The Western Dairyland Business Center and Women’s Business Center, the purpose of each industry roundtable discussion is to gather entrepreneurs and aspiring business owners in the same field to share their experiences and best practices, network, and find new and innovative ways to collaborate. Topics will include:

• License requirements
• Permits
• Basic outline of steps to take when deciding to start your own business

Colleen Weber is a local entrepreneur with a love of food, gardening, reading, water and people. Strategic problem solving, learning and analyzing numbers coupled with a strong work ethic and the desire to help others has led her to a small consulting business as she bridges the gap between empty nesting and the next business adventure. Colleen owned and started two restaurants, remodeled a few houses, raised three children and has successfully bought and sold several businesses. In addition to entrepreneurial pursuits, Colleen has been very active in community efforts by serving on the Altoona City Council, co-founding Altoona Outdoors to support bike trails and active lifestyles, has served on numerous boards and committees, including serving as Chair of the Board for Visit Eau Claire. Currently she sits on the advisory committee for 100 Women Who Care Eau Claire and is active with the Women's Business Center.

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