Join us for a fundraising event hosted by the beloved New Glarus farm-to-table restaurant, Cow and Quince, in benefit of Marbleseed (formerly known as the Midwest Organic and Sustainable Education Service or MOSES).
Chef Lori Stern is opening the doors to Cow and Quince one last time before selling the building that once housed the renowned restaurant. Attendees will enjoy a four-course prixe fixe brunch featuring some of Cow and Quince’s signature dishes, including the popular Savory French Toast that boasts braised pork belly with grass-fed gouda, with Door County cherries.
The entire meal is sourced from within 35 miles of New Glarus, from farmers utilizing organic production. Brunch cocktails will include local, Wisconsin spirits.
During the meal, attendees will hear from local organic farmers who have provided ingredients for the meal, and from the Cow and Quince chef and the Executive Director of Marbleseed, Lori Stern. Thanks to a volunteer waitstaff, all tips will be donated to the Wisconsin nonprofit, Marbleseed.
Tickets are $45 total. Reserve your spot with a $25 deposit. Pay the additional $20 at the event.
First seating | 9:00 a.m. - 10:30 a.m
Second seating | 11:30 a.m. - 1 p.m.
RSVP by Sept. 30!
smoked salmon, pickled fall vegetables, bacon
arugula, dill, mustard
Savory French Toast
braised pork belly, brioche, grass fed gouda, Door County cherries
Maple Sugar Donut
apple, caramel, house ice cream
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