Date: Saturday, October 4

Time:

Doors & Bar Open: 5:30PM

Dinner Service Begins: 6:00PM

Cost:

$70 Dinner per person

Descriptions:

Join us for an exclusive evening at The Howard's Collaborative Dinner featuring The Howard’s very own Chef David Velasco and Chef Erik Miller. From contemporary bites to classic favorites, each course has been thoughtfully designed to reflect the culinary journey and inspirations of these Chefs.

This dinner features 5 courses with stories of the creations from Chef Erik with a curated playlist of music selected by Chef Erik and Chef David highlighting their past.

David and Erik met back in middle school when David moved to Fort Atkinson, Wisconsin.  They became friends and attended the same schools for the next 3 years.  Erik and David both ended up working in the food service industry and finding a passion for cooking.  

Recently, Chef Erik has started his own venture into the private cheffing scene, starting his own business- "Roots & Dreams" out of Milwaukee.  He cooks for clients in their own homes and offers cooking classes.  He has worked for numerous restaurants including The Black Sheep and Birch out of Milwaukee.

David reached out to Erik after seeing his posts on social media displaying his delicious looking creations.  A few conversations later they decided to plan a dinner based off of Chef Erik's personal experience and history in the culinary world, a memoir of food. 

A full cash bar will be available for beverage purchase.

If you are purchasing tickets separately from your party, please indicate a “Party Name” to ensure seating with your group. We will do our best to accommodate all noted dietary restrictions.

5-Course Dinner Menu

COURSE 1 |

Mini Calzone- ground lamb, mozzarella, tomato/basil sauce. Basil pesto ranch and basil garnish

COURSE 2 |

Brusselsprout Salad - julienned brussel sprouts, carrots, bleu cheese, pecans, shallots, parsley with orange citrus vinaigrette

COURSE 3 |

Butternut Squash Soup- served with rosemary focaccia bread, brown butter and sage

COURSE 4 |

Venison Tenderloin - served with apple with braised cabbage, brie and roasted garlic mashed potatoes

COURSE 5 |

Chocolate Ganache - served with bordeaux cherries, vanilla chantilly