In the mood for something cheesy? You’re in luck. Crafty Cow is bringing back a crowd favorite: Cheese Curd Week.
Cheese Curd Week will take place Feb. 14 through Feb. 19 with every day showcasing a new cheese curd offering. Even better, a portion of the proceeds from each dish sold will be donated to Tricia’s Troops, a non-profit organization that provides financial assistance, service coordination and supportive care to cancer patients throughout Southeast Wisconsin.
“Our goal with this is to showcase the various ways to enjoy this classic Wisconsin staple, while giving back to the community,” notes Devin Eichler, Crafty Cow chef and owner.
“We partnered with Tricia’s Troops because we believe in their mission of helping families during cancer treatment by making their lives a little bit easier. When I was younger my mom had cancer. It was hard on the whole family, and I know that what Tricia’s troops provides is really making an impact on peoples’ lives.”
Intrigued? Here’s the cheese-filled schedule:
Feb. 14: Classic Poutine (fries, mushrooms, curds, caramelized onion, demi glace, $12)
- Feb. 15: Gochujang Cheese Curds (cheese curds tossed in a gochujang sauce and; served with honey sambal dipping sauce and scallions, $9)
- Feb. 16: Buffalo Curds (cheese curds tossed in Buffalo Sauce and served with ranch or blue cheese dressing, $9)
- Feb. 17: Sour cream and chive curds ( $9)
- Feb. 18: Pancake battered cheese curds served with a side of maple syrup ( $9)
- Feb. 19: Loaded Curds ( cheese curds topped with pulled pork, bacon, jalapeno, white bbq and Kansas City BBQ sauces, $14)
Cheese Curd Week dishes will be available at all Crafty Cow locations (Bay View, Oconomowoc and Wauwatosa) for dine-in service or pick-up. For pick-up, please call the restaurant directly to place your order. You can also watch Crafty Cow’s social media channels for updates.
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.
