WHEN: Saturday November 5th
TIME:  6pm-9pm
WHERE: Mandel Group Creative Studio
             120 N. Broadway
             the building East of MIAD
COST: $75 (Seating limited to 46 guests)

Kasana Concierge Gourmet and Plaid Tuba present "Nourishing Arts - Autumn Vibrations", an intimate evening of eight gourmet courses, art, flowing wine, and music.  This dinner is banquet style with the intention of connecting Milwaukeeans to each other over beautiful food.  Share stories with artist Reginald Baylor, Kyle Cherek of Wisconsin Foodie, and Chef Ana Docta of Kasana Concierge Gourmet. Enjoy music from Milwaukee's international musician Evan Christian during the champagne reception.

Auction items include a unique dining experience with Kasana and artwork from Reginald Baylor.  A percentage of the proceeds will go to A.W.E. (Artists Working in Education).

 

Kasana Concierge Gourmet and Reginald Baylor Studio Presents:

”NOURISHING ARTS - Autumn Vibrations”

Welcome Reception

* Apple Spiced Champagne Aperitif

*Pao de Queijo – Mandioca and lots of Manchego Cheese Small Bread with Rose Petals Chipotle Balsamic Glaze

First Course

*Petite Cheese Fondue (to share) - 03 types of Cheese, Garlic and Vodka,

served with French Bread and Cornish Hens

Second Course

*Vol-au-Vent - Sauté Shrimp, White Wine, Heavy Cream, Champignons, and Caviar on a Puff Pastry Tartelletes

Wines: First and Second Courses – Fume Blanc

Third Course

*Carrots and Apples Melange - Shredded Carrots, Green Apples, Almonds, Curry Homemade Mayo, and Raisins

Fourth Course

*Spicy Pumpkin Cream Consommé - Coconut Broth, Cumin, Ceylon Cinnamon, Pumpkin and Heavy Cream

Wines: Third and Fourth Courses – Pinot Noir

Fifth and Sixth Courses

*Poularde en Demi-Deuil with Truffle Veloute Sauce + Peas Potage Chicken, Truffle Oil,

Onions, Celery, Bouquet Garni, Dry White Wine and Chicken Broth with Creamed Peas

Seventh and Eight Courses

*Bourguignon (w/ Rabbit) - Onions, Carrots, Garlic,

Red Wine, Beef Stock on a Puree Bed

* Mascarpone Potato Puree

Wines: From Fifth to Eight Courses – Grenage

Dessert

**Sweet Potato Panna Cotta - Cream Italian Custard with Ana's twist,

Lavender Oats Crust and Chocolate Hazelnut Ganache

Wine: Sparkling Rose