For years, Chef Jodi Janisse Kanzenbach of Cafe Soeurette in West Bend was known for her annual farm dinners, which showcased the bountiful produce available each year during harvest season. However, when she closed Cafe Soeurette in 2018 to open Precinct Tap + Table, the highly anticipated farm dinners fell to the wayside.
But now, after a five-year hiatus, Kanzenbach and her team are gearing up to bring back the Dinner on the Farm experience under the Precinct Tap + Table moniker.
This year's Dinner on the Farm will take place on Sunday, Sept. 24 at 3 p.m. (dinner served at 4 p.m.) at Wittes Vegetable Market, 2313 County Hwy NN in West Bend. The event will take place rain or shine.
On the menu
The menu for the dinner will include an amuse bouche to welcome guests, followed by four courses highlighting the best of the season. Beer, wine and non-alcoholic beverages will be available to accompany.
- Hungarian Mushroom Soup: A mix of wild mushrooms flavored with smoked paprika, dill, and lemon and finished with slices of seared Old Germantown Hungarian sausage.
- Chorizo sope: Housemade lamb chorizo, squash sope, chimichurri, pickled watermelon rind pico, cilantro yogurt
- Bacon-wrapped cider-glazed pork loin: Served with vanilla pickled beets, parsnip and brie creme moulee and shaved brussels sprout salad
- Deconstructed pumpkin pie: Pumpkin custard with peppernut cookie crumble, dulce de leche, cinnamon whip and toasted coconut
Get your tickets
Tickets are $115 per person and include four courses, beer provided by Old Germantown, wine and non-alcoholic beverages. Live music will accompany your meal.
Reservations are required and must be made on or before Tuesday, Sept. 19. To make yours, call Precinct Tap + Table at (262) 415-5680 and ask for Karina or Mike. You will be asked to provide your credit card information.
Please note: a 50% charge will be incurred for cancellations made after Sept. 15.
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.
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