Not Your Average Conference Food
It wouldn’t be a food conference without locally sourced ingredients and amazing menus highlighting the work of Madison chefs and Wisconsin agriculture. Monona Catering’s award-winning culinary team, led by Chef Matt Reichard, will bring the taste of Wisconsin to our tables for two days of delicious bread-breaking.
Thank you to Chef Matt Reichard and Monona Catering for preparing an incredible menu of local, healthful and delicious conference meals for our attendees. Conferences are a great example of the type of institutional food service that can have a profound effect on local producers, and National Farm to Cafeteria Conference attendees gave this group a standing ovation on Saturday.
Conference registration includes the following meals:
Thursday, June 2 – Lunch for full-day short course registrants
Friday, June 3 – Breakfast, lunch and evening reception with cocktail apps and light bites
Saturday, June 4 – Lunch (Breakfast on your own at the Dane County Farmers Market)
Local Foods Reception, Friday, June 3 at 6:30pm
Gather with fellow conference goers on the rooftop of Monona Terrace for a delicious, Madison-inspired evening of food and fun with an incredible lakeside view! We’re excited to highlight the local flavors & culinary talents of Madison – in the most beautiful venue in town.
Cash bar. Reception included in the cost of registration.
- Carved pork steamship from Hoesly Meats and Door County cherry chutney
- Garfoot Farms steamship of beef with Colonial rolls and local sour cream and horseradish
- Garfoot Farms Swedish meatballs
- Local Wisconsin cheese trays and cheese tartlets
- Roasted butternut squash soup shooter from 5th Season (vegan)
- Rushing Waters smoked trout tart
- Local mushroom bruschetta (vegan)
- Local stuffed mushrooms (vegan)
- Wisconsin local beef carpaccio bruschetta
- Dessert: Root beer floats (6 oz) with UW Babcock Hall vanilla ice cream and Sprecher Root Beer
Madison has a thriving culinary scene with a robust farm-to-table history that offers something for every taste. (Madison culinary fact: Odessa Piper, farm to table pioneer, founded L’Etoile in 1976, helping to lay the groundwork for the community that exists 40 years later.)
Known for its local food innovation, Wisconsin restaurants maximize relationships with local growers to ensure fresh, seasonal items on their menus. Visit REAP Food Group’s list of Buy Fresh Buy Local partner restaurants for a list of restaurants committed to local food, supporting farm to table efforts and sustainable, local food systems.
Madison hosts a diverse array of dining options from casual pub fair to fine Italian dining within a close distance to the Monona Terrace. You will find many great options, in every price point, throughout the city. Pay close attention to downtown and the surrounding neighborhoods like Monroe Street, Williamson Street and East Johnson Street, which are easily accessible by foot or a short cab ride. And don’t forget the Dane County Farmers Market, the largest producer-only market in the nation. (Madison fact: The Dane County Farmers Market started in 1972 with just five farmers and now showcases more than 300 producers on the capital square!)
Madison also likes to give back creating not only a culture but a community supporting local food. In celebration of the 8th National Farm to Cafeteria Conference, many restaurants will be participating in the Restaurants Feeding the Future Campaign on Thursday, June 2. Participating restaurants will proudly display the REAP Food Group logo and commit to donating 10% of sales to farm to school programming.
Come back in March for a listing of participants.
Local restaurant information provided by REAP Food Group. Learn more about REAP and the southern Wisconsin food system here.