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CALS to serve up “main course” at Science of Supper Clubs event

Supper_club_picCALS is going to be at the Wisconsin Science Festival (WSF) in a big—and tasty—way this fall. College faculty, staff and students will be serving up the “main course” at the festival’s Science of Supper Clubs event on the evening of Friday, Oct. 17. The event, which runs 5:00 – 8:00 p.m. in the Town Center of the UW’s Discovery Building, will explore the Wisconsin supper club tradition through a scientific lens via three courses: a special SoundWaves lecture and concert “appetizer”, a “main course” of food samples and demonstrations by members of the CALS community, followed by an enjoyable “dessert” featuring Wisconsin Book Festival authors Terese Allen, Ron Faiola and Robin Shepherd sharing their perspectives on the enduring allure of the supper club.

In a UW news release, Laura Heisler, director of the festival and programming for the Wisconsin Alumni Research Foundation, called the Science of Supper Clubs event “probably the most experimental thing” the festival has ever done. 

So what’s on the menu? During the “main course,” CALS faculty, staff and students will give quick talks—and provide samples of corresponding foods (while supplies last)—on:

  • how UW research supports Wisconsin businesses, along with cheese and butter samples courtesy of the Wisconsin Center for Dairy Research
  • the science and art of meat processing with CALS/UW-Extension meat expert Jeff Sindelar
  • the relish tray with members of Irwin Goldman’s and Phil Simon’s horticulture labs
  • wild yeasts vs. beer yeasts with CALS geneticist Chris Hittinger
  • maraschino cherries with CALS alumnus Tom Klevay
  • the culture of agriculture with the UW Center for Integrated Agricultural Systems
  • and more!

CALS will also distribute samples of Happy Cranniversary, the college’s 125th anniversary ice cream made by the Babcock Hall Dairy Plant, during the event.

For those who want more than just a few bites, Steenbock’s on Orchard will be offering a ticketed sampling menu they’re calling the “Taste of Wisconsin supper clubs” for $12 per plate. The sampling menu includes small “walkable” portions of classic Wisconsin fish fry, mini wedge salad, cider-kissed coleslaw, baked macaroni & cheese and an assortment of deviled eggs. Tickets must be purchased ahead of time on this Eventbrite webpage.

CALS faculty will also be involved in two prominent panel discussions held during the Wisconsin Science Festival. “Climate Change: Many Lines of Evidence, One Conclusion” is set for Saturday, Oct. 18 from 12 – 1:30 p.m. “Genetically Engineered Crops (GMOs): Do They Have a Role in Sustainability?” will take place on Sunday, Oct. 19 from 1:30 – 3:00 p.m. Both discussions will take place in the Discovery Building.

 

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