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MACN Chef Week - Sunday Funday

Sun, Mar 13, 2016 at 3pm

at Graze and L'Etoile
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UPDATE: Tickets now include complimentary One Barrel Brewing Company beer

MACN Chef Week's final party features 20 of the best chefs Madison has to offer (see the full list and menu below) who will prepare their favorite street foods.. Mixologists from L'Etoile, Graze, Merchant, Heritage Tavern, Mezze and Gib's will be preparing craft cocktails.

Tickets include:

  • Unlimited street food dishes
  • NEW - Complimentary One Barrel Brewing Company beer
  • 1 complimentary glass of wine
  • Kids 10 and under get in free

Proceeds will benefit the Community Action Coalitions Madison Farmer's Market Double Dollars program.

Participating chefs and menu:


V=Vegetarian, VO= Vegetarian option, dish can be made vegetarian upon request

  • Dan Bonanno (Pig in a Fur Coat) - Chicken tamales with green salsa verde, queso fresco, and cilantro (VO)
  • Tory Miller (Estrellon, Graze, L'Etoile, Sujeo) - Tteokbokki: rice cake, kimchi, lap cheong, pleasant ridge reserve, bandaged cheddar | Cartuchos: paper cones filled with Jamon
  • Patrick DePula (Salvatore's Tomato Pies) - Wisco Dogs: hot dogs with beer cheese sauce and fried onions
  • Phil Hurley (Gates & Brovi, Marigold, Sardine) - Cuban mojo chicken with pork-n-black beans and rice
  • Jonny Hunter (Forequarter, Underground Butcher) - Papadum, chicken curry mint yogurt chutney
  • Laila Borokhim (Layla's Persian Cuisine) - Saffron ice cream waffle cookie (V)
  • Matt Schieble (Harvest) - Cơmtấm sườn nướng: broken rice, lemongrass, fish sauce marinate pork chop, pickled cucumber, chili and green onion
  • Evan Dannells (Merchant) - Lobster roll with root vegetable slaw
  • Joe Gaglio (Gotham Bagels) - Girgenti: Caramelized onion, pimento, anchovy, black olive, pepato (VO)
  • Dan Schmitz (Banzo) - Lamb gyro: pita, lamb, red onion, tatziki, tomato
  • Nick Johnson (Stamm House) - Tunnbrödsrulle: Scandinavian grilled sausage, flatbread, raw onion
  • Abigail Zielke (Mezze) - Braised lamb pita with baharat, yogurt and mint
  • Dan Fox (Heritage Tavern) - TBA
  • Patrick McCormick (Oliver's Public House) - Beef cheek gorditas, house salsas, and crema (VO)
  • Gil Altschul (Grampa's Pizza) - Grilled pineapple tacos with lardo and pasilla chile
  • Matt Moyer (Great Dane) - Low country sparerib, Carolina mustard pork shoulder, and apple coleslaw
  • Dave Heide (Liliana's, Charlie's On Main) - Blackened Shrimp Po'Taco: blackened shrimp, tomato, shredded lettuce, sriracha mayo, pickled onion on a flour tortilla (VO)
  • Molly Maciejewski (Madison Sourdough) - Cream puffs: Chocolate-rye pate a choux, spiced streusel and crème légère with orange, malt and rye whiskey (V)
  • Derek Lee (Pizza Brutta) - Pizza al taglio: fig jam, Wisconsin aged cheddar, red onion, on a Wisconsin grown and milled focaccia from Pizza Brutta's wood-oven (VO)
  • Jason Kierce (Adamah Neighborhood Table) - Sabich: Pita stuffed with fried eggplant, hard boiled egg, Israeli salad, tahina, schug, amba, and onion sumac relish (V)

Graze and L'Etoile

1 S. Pinckney St.
Madison, WI 53703

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