American Wine Project’s sprawling perennial garden will become the backdrop to a summer dinner party on July 19 from 5-8:30 p.m. Since 2022, the Mineral Point-based winery has hosted its Five for Dinner event annually, inviting a team of accomplished chefs to prepare courses based on different cuts of a pig. Each dish is paired with an American Wine Project wine.
This year, AWP proprietor Erin Rasmussen has lined up four chefs from Madison, including Evan Dannells of Cadre, Dan Fox of Heritage Tavern, Patrick O’Halloran of The Deliciouser and Pip Freeman of Meat People Butcher, to headline the event. Matt Poole, AWP’s in-house chef and operations director, rounds out the crew.
These chefs come from a range of backgrounds — French cooking technique, whole-animal butchery and spice-blending, to name a few — and combine a breadth of culinary expertise. “It’s unusual to feature such a talented group of culinary professionals all under one roof,” says Rasmussen…