By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Oct 26, 2023 at 11:02 AM

’Tis Dining Month, the tastiest time of year! This means we’re dishing up fun and fascinating food content throughout October. Dig in, Milwaukee! OnMilwaukee Dining Month is served up by Educators Credit Union and Potawatomi Casino Hotel

It’s been eight years since I published my first book “Milwaukee Food: A History of Cream City Cuisine,” a tome that traced the development of Milwaukee’s burgeoning culinary scene through stories about the producers, chefs and entrepreneurs who helped expand the city’s palate and pushed the scene to the forefront of the farm-to-fork movement.

Since then, much has changed in the world of food. Farm-to-table dining has become best practice in restaurants across the country. Farmers have diversified their crops to meet the needs of both creative chefs and increasingly adventurous home cooks. And Wisconsin has transformed itself from a culinary fly-over zone to a destination for food lovers.

So, I’m excited to invite you to help me celebrate the release of my second book, “Wisconsin Field to Fork: Farm Fresh Recipes from the Dairy State,” a cookbook that offers up 70 tempting recipes from chefs across the state, plus stories of over 40 farms that provide the wealth of vegetables, dairy and livestock into which local chefs weave their culinary magic.

Strawberry Rhubarb Tres Leches Cake
Strawberry Rhubarb Tres Leches Cake from Goodkind (Photo: John Sturdy)

More about the book

"Wisconsin Field to Fork" offers home cooks the opportunity to recreate recipes like Goodkind’s Strawberry-Rhubarb Tres Leches Cake with fruit from Baby Mama Botanicals, Gluten-free Tempura Spring Onions from Trixie’s (Door County) with onions from the Wickman House Garden, Lamb Burgers with Tzatziki and Tomato Chutney from The Informalist (Eau Claire) with lamb from Lambalot Acres and refreshing drinks like Siren Shrub Co.’s Watermelon Cocktail Punch featuring lemongrass from Whitefeather Organics.

But it also offers food lovers the opportunity to get to know the intrepid farmers who steward the land, feed and nurture its soil and harness both science and nature to assist in nourishing their communities.  

Cattail Organics
Cattail Organics' Kat Becker and her family (Photo: Shelby Champagne)

November Events

Tuesday, Nov. 7 at 10:30 a.m.
Leisure Learners Book Chat

West Allis Public Library, 7421 W. National Ave.
RSVP on Facebook
Join local author and OnMilwaukee Dining Editor Lori Fredrich in the library's Constitution Room to discuss everyone's favorite subject: food! Learn about the inspiration behind her new cookbook, "Field to Fork: Farm Fresh Recipes from the Dairy State" as well as the farms and restaurants that made it possible. Books will be available for sale and signing courtesy of Boswell Books. 

Amilinda, 315 E. Wisconsin Ave.
Purchase tickets
Join OnMilwaukee Dining Editor Lori Fredrich and five acclaimed Wisconsin chefs for a memorable five course dinner inspired by Lori’s new book, “Wisconsin Field to Fork: Farm Fresh Recipes from the Dairy State.”  In between delectable courses, guests will learn more about the inspiration behind the cookbook, which includes 70 tempting recipes from chefs across the state plus the stories of over 40 farms they work with.

Tickets are $185 per person and include five courses, beverage pairings, and a signed copy of the “Wisconsin Field to Fork” cookbook. View the menu and purchase tickets here.

Wednesday, Nov. 15 at 6 p.m.
Book Talk & Pie Demo with Honeypie Cafe 

Milwaukee Public Market, 400 N. Water St.
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Join author and OnMilwaukee Dining Editor Lori Fredrich and Honeypie Cafe Co-Owner and Chief Executive Pie Maker Valeri Lucks for a memorable evening filled with pie-baking tips and storytelling inspired by Lori's new book, “Wisconsin Field to Fork: Farm Fresh Recipes from the Dairy State."

The evening will also include a pie-making demonstration during which Lucks will share her tips and tricks for making the best holiday pies. Each guest will receive a delicious hand pie to enjoy at the event or take home. Copies of the book will be available for purchase. Tickets are $25 each or $55 (includes a signed copy of the book).

Sunday, Nov. 26 from 1 to 4 p.m.
Book signing at Milwaukee Art Museum

MAM Museum Store, 700 N. Art Museum Dr.
Celebrate Museum Store Sunday by stopping by the beautiful store at Milwaukee Art Museum to to peruse their lovely collection of games, toys, exclusive holiday ornaments and unique gifts. While you're there, you can grab a few copies of the "Wisconsin Field to Fork" cookbook; I'd be more than happy to personalize them for your gift recipients!

Stay in the loop

To stay in the know, sign up for my mailing list and keep your eye out at OnMilwaukee for more information on book-related chefs’ dinners, library chats, farm events and more.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

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.