West Bend, Wi – Question: What’s an intimate event featuring 130 hungry guests, a 5-course meal in an outdoor farm setting without a little chaos from a cranky Mother Nature? Answer: Normal – if you’re the dynamic duo of Gus Witte, Jodi Janisse Kanzenbach and the mighty team from Precinct Tap + Table.
The annual event featured a one-of-a-kind menu with guests who enjoyed every spontaneous minute on the farm.
Below is the article from the 2023 Dinner on the Farm.
It was 2023 when chef Jodi Janisse Kanzenbach and her team set up an outdoor dining experience five rows deep into a field of sturdy Brussel sprouts at the Witte Farm. White linen tablecloths were decorated with a mix of crafty glass jars, a variety of pumpkins and artsy name tags for guests to find their spots.
After a five-year break, chef Jodi Janisse Kanzenbach teamed with Gus and Tiffany Witte for another edition of Dinner on the Farm.
The bite-sized hors d’œuvre was Amuse bouche: Basil pesto butternut squash puree, cranberry conserve, toast crostini, Cinderella pumpkin monte mornay cheese, maple-glazed kabocha squash, topped with candy pecan dust.
Hungarian Mushroom Soup: Saute of wild mushrooms flavored with smoked paprika, dill, and lemon and topped with slices of Old Germantown smoked Hungarian sausage.
House made lamb chorizo salbutes: butternut squash salbutes, red chimichurri, pickled watermelon rind pico, and cilantro yogurt
Bacon-wrapped slow roasted pork loin: Served with vanilla pickled beets, shaved Brussel sprouts, and honey crisp apple salad, cider glaze and parsnip and brie creme moulee.
Deconstructed pumpkin pie: Pumpkin butter custard with peppernut cookie, dulce de leche, cinnamon whip and toasted coconut
About 75 people attended the event at Witte’s Vegetable Market on Highway NN.
Janisse Kanzenbach and the Witte’s agreed to hold the event again next year.
Janisse Kanzenbach gave a huge ‘Thank you’ to her Precinct staff for an amazing event. Also, a hat tip to musician Aly Hauser and the beer and wine vendors.
