Savanna Institute, the chefs at Cadre Restaurant, and Chef Odessa Piper invite you on a tasting journey.
Savanna Institute, the chefs at Cadre, and Chef Odessa Piper invite you on a tasting journey to spark market creativity, novel concoctions, and a lively discussion on the future of this returning crop. A specialist Marissa Nix, from Julie Dawson’s UW Madison lab will lead us through comparative tastings of black currant varietals; in addition to black currant appetizers and apéritifs served on Cadre’s outdoor patio.
Our goal is to stimulate the market for black currant applications and products.
Scientist and Currant Grower, Eric Wolske, will share his research on black currant production.
WHEN: Tuesday, October 5th, 11am – 1pm CST
WHERE: Cadre Restaurant, 2540 University Ave, Madison, WI 53705
HOW: You must be pre-registered to attend.
Covid case counts are rising, and to be sensitive to immunocompromised people attending this event, we are requiring all attendees to wear masks while indoors and not tasting. In addition, we are requiring that every attendee meet at least one of the two criteria listed below to attend:
1. Provide proof of covid vaccination at the door
2. Proof of negative PCR or rapid covid test (not a home administered test). Must have been taken within 48 hours of the event.
We are working to make our events safe as possible for all who are attending, and to be as inclusive as possible during these uncertain times. Thank you for your understanding.