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Carpaccio, Ceviche and Caviar

Enjoy a spring evening at State Line Distillery with Chef Joel Olson of Hemmachef as you help to prepare these three delicious and decadent, cocktail-friendly recipes:
• “Bloody Mary” Beef Carpaccio with State Line Vodka-Marinated Tomatoes, Celeriac and Aged Cheddar
• Shrimp Ceviche with State Line Aquavit, Cucumber and Fennel; and
• Avocado, Goat Cheese and Caviar Mousse with State Line Gin and Lime.
Rustic Bread and Wisconsin Butter will also be served along with a trio of mini-cocktails! A Mini-Bloody Mary, a shot of ice-cold Aquavit and a Mini-Gin Gimlet will be served with the food.

Earlier Event: May 3
V's Gluten Free Food Cart
Later Event: May 9
America's Pub Trivia