2013 Barn Dance – GET YOUR TICKETS TODAY!

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Our Chautauqua Evening

 from 5:00-6:30

Introductions by Dick Cates – Director, Wisconsin School for Beginning Dairy and Livestock Farmers, and Vice Chair, DATCP Board)

Lead Sponsor, Phil Wicks – Livestock Improvement Corporation (LIC)

Special Guests:

Pat Leavenworth – Retired State Conservationist, NRCS

Joe Tomandl III – Farmer and Director of the Grazing Apprentice Program 

Dr. Bob Nagel – Farmer and Manager of Holsum Dairy

Dinner Buffet from 6:30-7:30

The Entrees:

Vegetarian Lasagna featuring four Belgioioso Cheeses

Pizzas by Tom Tittle featuring Belgioioso Cheeses

Lamb and Vegetable Kabobs from Hidden Valley

Lake Michigan Salmon with a Bourbon Mustard Marinade

Twice Baked Potatoes from the Barn Dance Garden

Traditional Meatballs with Saxon Homestead Beef

The Platters:

Deviled Eggs

Stuffed Mushrooms

Romano Cheese & Garlic Toast

Fruit and Vegetables

The Cheeses:

Belgioioso, Green Bay

Uplands Cheese, Dodgeville

Carr Valley Cheese, La Valle

Saxon Homestead Creamery, Cleveland

The Desserts:

Apple and Pear Fritters

Buffalo Stomp Band from 7:30-10:30