The annual rosé dinner at c.1880 has become one of the most illustrious celebrations of summer's favorite wine of the season. In fact, this year's dinner sold out in an unprecedented amount of time.
Fortunately, a second seating on Wednesday, Aug. 24 means that a few more rosé lovers can get in on the fun.
The dinner, which includes five courses from Chef Thomas Hauck paired with a selection of international rosés, will focus on showcasing how the flavors of summer complement the diversity of rosé styles available on the market today. Meanwhile, Jen Harb-Petersen of Select Sellars will preside over the dinner, discussing both the wines and winemakers.
The full menu includes:
- AMUSE³ featuring oyster, smoked salmon and hamachi; served with NV Mercat Brut Rosé (Spain)
- Big eye tuna with mandarin, olives and watermelon; paired with 2015 Mouton Noir "Love Drunk," Pinot Noir (Oregon)
- Pork rillettes with tomato jam, sourdough and king trumpet mushrooms; served alongside 2015 Seven Hills, Cabernet Franc (Washington)
- Salmon with bacon, black raspberries and quinoa; paired with 2015 Long Meadow Ranch, Pinot Noir (California)
- Kentucky fried quail with proscuitto, sweet potato and maple; served with 2015 Mas Que Vinos "Ercavio," Tempranillo (Spain)
- Swiss roll with cherry, white chocolate and almond; NV Umberto Bortolotti, Lagrien (Italy)
The dinner, which is $85 (plus tax and gratuity), includes five courses plus wine pairings. It begins with a reception at 6:30 p.m., followed by dinner at 7 p.m. Reservations can be made by calling (414) 431-9271 or emailing reservations@c1880.com. Featured wines will be available for purchase at discounted retail prices on the evening of the dinner.
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.
