Friday, April 29th, 2022
After much deliberation, Clean Wisconsin has decided, in the interest of public health, we will be canceling our 2021 Epicurean Evening which was scheduled for Thursday, September 30th. With Epicurean Evening 2021 canceled, we have decided to move up our 2022 event to Friday, April 29th of 2022.
Epicurean Evening is a premier dinner gala showcasing some of Madison’s top chefs. Join us for an evening with local fare, craft cocktails, and great fun to celebrate Wisconsin’s natural resources and support our ongoing work to protect them.
With each course of our five-course dinner prepared by one of our celebrity chefs, this is the Madison culinary event you do not want to miss. In addition to the multi-course dinner central to this event, Epicurean Evening will again feature a live and silent auction, and famed cocktail hour featuring the area’s best mixologists. All proceeds benefit Clean Wisconsin’s statewide work for clean air and clean water.
Cocktail Hour begins at 5 p.m.
Dinner and program begins at 6:40 p.m.
Arrival & Order of Events
Epicurean Evening opens at 5:00 p.m. with a Cocktail Hour featuring local mixologists serving cocktails with State Line Gin, craft beer by Octopi Brewing, and our Silent Auction, and Giving Tree.
Dinner begins promptly at 6:40 p.m.
What to Wear
We certainly want you to be comfortable, but as a gala event, we recommend dressing as if you were attending a nice cocktail party or wedding.
During our Cocktail Hour, enjoy one of the four signature cocktails our featured mixologists will be serving, as well as craft beer from Octopi Brewing. These four cocktails and craft beer will be available during the cocktail hour at no charge.
Starting at 6:40 p.m., complementary beer and bottles of wine for purchase will be available.
Silent Auction & Giving Tree
SILENT AUCTION Bid on a variety of silent auction baskets featuring many local businesses.
GIVING RAIN BARREL Give a gift of $20, $50, $100, $250, or $500 to Clean Wisconsin and show your support by posting a rain drop on our rain barrel. After the event, we’ll install the rain barrel at an elementary school in Milwaukee.
Cash, check and credit card is accepted for all of these giving opportunities. Wine Pull contributions are not tax-deductible. Silent Auction donations are tax deductible for the difference above the basket’s market value.
At this time, our chefs’ list is not finalized. Stayed tuned for more updates!
Giovanni Novella, chef-owner of Bar Corallini, grew up in Torre del Greco, a fishing town outside of Naples on Italy’s southern coast. The menu at Bar Corallini showcases Giovanni’s Italian roots, and you’ll find him making mozzarella, pasta, sauces, and pizza dough from scratch daily. Ingredients that don’t have an American equivalent he imports from Italy, which lends greatly to the authenticity of his flavors. Giovanni sources as much as possible from local purveyors and understands that the delicious local produce we enjoy depends on a healthy environment.
John Gadau and Phillip Hurley are the Executive Chefs and creators of Sardine, a bistro and bar located on the waters of Lake Monona. Sardine’s sophisticated environs, paired with dishes featuring local ingredients reflecting the seasons, makes it one of the most popular restaurants in Madison. Chefs Gadau and Hurley’s latest project is Gates & Brovi, a blend between east coast fish house and midwest supper club located in Madison’s Monroe District.
Ashley Williams, bakery manager of Hubbard Avenue Diner, was born and raised in Baltimore and moved to the Midwest in 1998. Her pastry skills started with her great grandmother and grandmother who taught her to bake in the style of their southern roots. Once that fire was lit, it only grew. You will often see nods to southern staples like peach cobbler and coconut cake in her creations. Ashley has been an integral part of Hubbard’s bakery for 14 years, building what is now known far outside of our local market for its pies, cakes, and cookies. She gets up each day long before the birds start singing to get Hubbard’s sweet treats ready for the restaurant. For those just getting started in the world of pastries, Ashley’s advice is that trial and error are a part of the journey. Don’t get discouraged when things aren’t perfect the first time around. Some of the best desserts are born by chance.
David Rodriguez is the chef and owner of the newly opened Taco Local Restaurant on Willy Street. He also owns The International Catering Collective, the company that brings you Melted, Taco Local food carts and trucks, International Catering Company, and Gaylord Food Service. Born in El Paso, Texas and raised in Madison, Wisconsin, his love of food, flavors and cooking came at a young age. From hosting Isthmus’s Car To Table, and Food For Thought shows, to curating and perfecting new restaurant concepts and models, David is not one to shy away from a challenge. In all of his undertakings he sources local ingredients whenever possible, and pays attention to every detail of his dishes whether a “simple” taco, or a gourmet private dinner. David believes that it is possible for anyone to make their dreams come true with hard work, focus and determination, and he has no plans of slowing down anytime soon.
At this time, the menu is yet to be determined. Stay tuned for more updates soon!
The Live Auction
At this time, the live auction items are yet to be determined. Stay tuned for more updates soon!
Contact Luke Voegeli
(608) 251-7020 x23
We can accommodate vegetarian and gluten-free dietary needs.