If you’ve yet to get your hands on a bottle of wine from Stringer Cellars, the local winery that’s making a splash with high-quality wines made from Napa Valley grapes, this weekend presents the perfect opportunity.
The winery will host its first official release party on Sunday, June 10 at Birch + Butcher, 459 E. Pleasant St. The celebration, which will feature plenty of Stringer Cellars wine, along with a menu of snacks, appetizers and grilled fare, takes place from 4 to 8 p.m. on the restaurant’s Denim Park patio.
Wine-friendly snacks will include barbecue cashews, fire roasted olives, charcuterie from Underground Meats and a selection of Wisconsin cheeses. There will also be passed appetizers including barbecue parsnips with chili yogurt, beef tartare with horseradish and shoestring potatoes, gougeres with Pleasant Ridge Reserve fondue and shaved asparagus with Pecorino Romano and lemon.
Meanwhile, a grilled dinner will be served buffet style on the restaurant’s Denim Park patio. Dishes will include barbecue veal breast with black garlic, slow grilled leg of lamb with pickled ramp relish, grilled asparagus with grated dry egg yolk, smoked potato salad with goat bacon and grilled ramps with vinaigrette.
Top it all off with a cup of Dark Matter coffee and frozen vanilla mousse with rhubarb and coriander.
Featured wines – which will flow throughout the event – will include the 2017 Santa Barbara County Babbling Brook Pinot Noir Rosé, 2016 John Sebastiano Vineyard Chardonnay and 2016 Metal Bender California Red Blend.
Wines will also be available for purchase, so you can take home your favorites to enjoy later.
Tickets are $40 per person and include both food and beverages. Reservations are required. Call Birch and Butcher directly at (414) 323-7372 or e-mail miles@birchandbutcher.com.
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 each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, 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.
