Cadre

Cadre is seeking servers!

Fall & Winter are Cadre's busiest season and we're excited to see our many new and returning guests. But we could use some extra hands...

We're currently hiring for all days (Tuesday thru Saturday) but weekend availability is preferred.

If you're interested, please email us at [email protected] with your availability and a resume.

Or, if you know someone else who might be interested, please tag them below or share this post.

Thanks everybody!

🍇 Embark on a vinous journey with our "Alt-Cali" Dinner Series at Cadre. 🍾⁠
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🌐 Discover the uncharted territories of California's wine landscape.⁠
🍽️ Savor an exquisite pairing of 7 wines with 5 meticulously crafted courses.⁠
🎙️ Meet the vanguard winemakers shaping the future of California wine.
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🔍 This summer, we're kicking off a series of events titled: "Alt-Cali" featuring the pioneering producers and exciting New California Wines that are not the same-same Cabernet and Chardonnay on every shelf.

🐲Our inaugural event features the enigmatic Matt Rorick of Forlorn Hope, presenting SEVEN wines from his Rare Creatures series, each a testament to the unconventional beauty of California's lesser-known grapes. This exclusive dinner on June 11th is your gateway to the undiscovered gems of the Sierra Foothills AVA.⁠
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🍷 Cadre invites you to support these trailblazers, whose commitment to diversity and exploration echo our own. This series isn't just a meal; it's a movement towards recognizing and celebrating the rich tapestry of California's wine heritage beyond the mainstream.⁠
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🎟️ Limited seats remaining. Book your adventure here:

https://cadrerestaurant.com/events/rare-creature-forlorn-hope-cadre-restaurant/
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🍇 Embark on a journey with de la boue's highly allocated wines at our exclusive dinner event on Wednesday, May 29th at Cadre. 🌿⁠
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🍷 Meet Travis Todd, the visionary behind de la boue, and explore Oregon through a tasting of five single-vineyard wines. 🌎⁠
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🥂 Experience the harmony of earth and elegance with our Oregon Chardonnay, Pinot Noir, and Syrah, each telling a unique story. 📖⁠⁠⁠⁠
🍽️ Delight in a four-course menu meticulously designed to complement the intricate notes and textures of these exquisite wines. 🌟⁠

https://cadrerestaurant.com/events/down-to-earth-with-de-la-boue/

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This Sunday! Brunch is back...

We're hosting 3Floyd's for a coursed boozy brunch starting at 11:00AM. This will be one-day only & one-seating so try not to oversleep!

Check the link to view the complete menu and reserve your seat:
https://cadrerestaurant.com/events/3floyds-beer-brunch/

We'll be start with a snack of fresh Tropical Fruit covered in Chamoy and Tajín paired with a new RTD cocktail followed by Sweet Potato Crêpes with Lavender Ricotta and the Bouffant Jellyfish Passionfruit Sour, then a savory main course of Croque Madame and the wildly named Cimmerian Sabertooth Berserker DIPA, and an over the top finishing course of Wigsplitter Coffee Stout paired with a Choco-Waffle topped with Caramel Ice Cream and Sorghum.

Bar seating is encouraged, and we'll try to get The Master's tournament streaming for you straight-laced folks.

Looking forward to the best afternoon nap of our lives.

!!! Madson Winemaker Dinner Tomorrow !!!

We've had some last minute cancellations and there are tickets available for our dinner tomorrow night with winemaker, Cole Thomas, of Madson Wines.

Details:

Six extremely limited wines (two Chardonnays, a Pinot Noir, Syrah, Cabernet Sauvignon, and Gamay) from Santa Cruz and Santa Rita Hills, paired with six bespoke courses.

We're very proud of this menu and don't want anyone to miss this opportunity. Visit the link below to claim your ticket!

https://cadrerestaurant.com/events/madson-winemaker-dinner/

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Upcoming Event with Madson Wines 🍷

Next Thursday (3/21), Cadre will be hosting winemaker, Cole Thomas, for our second dinner with (Santa Cruz, CA).

It took us nearly three years to collect these rare and highly allocated bottlings, and we can't wait to share them with you!

6 wines \ 6 courses \ Dinner starts at 6:00PM

Tickets are limited, and bottles for sale even more so.

Visit the link below to view the complete menu and reserve your seat!

< https://cadrerestaurant.com/events/madson-winemaker-dinner/ >

LOLA’S / ANCORA / CADRE TRIPLE GIFT CARD GIVEAWAY!


‘Tis the season for GIFT CARDS and we’re giving away THREE $100 gift cards to Lola’s, Ancora, and Cadre! That’s $300 in total gift card value, and all ya gotta do is:

✱ Like all 3 pages:
✱ Comment below tagging all the friends you’ll use your gift cards on!

✱ Share this post for a bonus entry

Enter at our Instagram pages as well to increase your chances to win! We’ll choose a winner on Monday, December 11th.

Good luck, friends!

Love,

Lola’s, Ancora and Cadre

Taste this today!

We're hosting Clos de la Tech for a tasting today at Cadre from 3:00-6:00pm. Feel free to drop in any time.

We'll have hors d'ouvres and six Pinot Noirs including a ten-year vertical of this top bottling, Domaine du Docteur Rodgers 2006 & 2016.

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A bit about the producer: Founded by Dr. TJ Rodgers of Oshkosh, Wisconsin. TJ got his start in the tech industry by founding Cypress Semiconductor, and fell in love with with the great wines of Burgundy, including Domaine de la Romanée-Conti; later founding Clos de la Tech with his wife, Valeta, in 1996 and producing their first commercial vintage in 2005.

From the beginning, they have adapted what they have learned in the old-world by densely planting Dijon clones, foot-stomping grapes, fermenting whole cluster with native yeasts, building a gravity-fed winery, and tunneling caves to age their wines in the same François Frères oak barrels as DRC.

At the same time, they have adapted Silicon Valley innovation to the process by using drones and remote sensors to monitor the health of the vineyard, invented a cable-supported tractor to deal with its steep slopes, patented a new form of wine press, and developed a robust automated temperature-control system for fermentation that is now used by UC-Davis.

Of course, these age-worthy wines taste fantastic and the site selections are perfect...we can't wait to visit someday.

But in the meantime, President of Clos de la Tech, Vito Gambini, will be on hand to pour you a taste, answer all of our nerdy wine questions, and tell you about the important work they're doing here in Wisconsin as well.

See you there!

PS RSVP using the link below and enter code "CDLT" for $10-off!

https://www.exploretock.com/cadrerestaurant/event/437785/tasting-with-clos-de-la-tech

Join us tomorrow at Cadre for a Pinot Noir tasting with President of Clos de la Tech, Vittorio Gambini.

We'll be pouring six wines from their Santa Cruz Mountains estate including all four of their single-vineyard, single-block bottlings, as well a vertical of their top cuvée: Domaine du Docteur Rodgers 2006 & 2016.

The tasting will be informal with plenty of facetime and snacks from 3:00-6:00pm. The wines are limited (but available for pre-sell) so please RSVP to the link below!

https://www.exploretock.com/cadrerestaurant/event/437785/tasting-with-clos-de-la-tech

Just one week until the Third Annual La Flamme Harvest Dinner

🔥🔥🔥

We'll be celebrating this year's harvest and batch release of J. Henry Armagnac-barrel finished Bourbon yet ag*in, on Saturday, September 30th with dinner at the farm-distillery.

This year we've bumped up the tent size, added more tables, booked a three-piece jazz band, and arranged a shuttle service so everyone has a safe ride home.

And of course, there will be all-inclusive welcome cocktails and hors d'ouevres, distillery tours, bourbon tastings, and dinner with wine pairing all inspired by Armagnac and the region of Gascogny. Followed by the lighting of La Flamme, a flaming punch, at sundown.

If you missed the presell, we have about twenty tickets left so get off the fence and join the party.

Happy Autumn Equinox! 🍁

Link: https://www.exploretock.com/cadrerestaurant/event/430697/third-annual-la-flamme-harvest-dinner-and-release-party

Today is officially the last day of summer!

If you're in need of a little comfort to help with the seasonal transition, we've got just the dish (recently featured in ):

We're known for our Beef Bourguignon most of the year, but during the brief window each year when sweet corn and tomatoes are in season, we make way for Daube à la Provençale.

Substitute red wine for white, herbes de provence (thyme, oregano, savory, rosemary, marjoram, and lavender), and add some stewed tomatoes to the braise for a higher acidity version of the classic dish.

Fresh sweet corn, cherry tomatoes, and a creamy polenta top this dish, best served with a spicy grenache-based Côtes du Rhône or Châteauneuf-du-Pape.

Welcome to braising season.

Potato Gnocchi served over Snap Pea puree with Daikon Radish, Whole Snap Peas, Summer Squash, shaved Pecorino, and Pea Vine tendrils dressed in Lemon Vinaigrette

Paraphrasing the words of Chef :

Pea season in the Midwest is always painfully short so we really want to highlight their flavor while available. Standing alone in a puree or whole on a dish, they provide a sweetness that is unique among green vegetables. Just a touch of lemon is all they need.

Head's Up! Recent wet weather and the risk of mildew is going to shorten this year's pea season.

So don't wait, stop in and try this dish, or eat it ag*in, before it's gone!

"Violet, you're turning violet!"

2023 has been, and may continue to be, a strange growing season. Spring frost, hail, drought, and now high heat and heavy rain have truncated the typical growing season.

Baby carrots are showing up only now with cherry tomatoes. Strawberries came and gone. Raspberries may be on the chopping block next. And this may be the worst year for stone fruit in living memory. But, all that said, a diverse, polycultural growing system and hands-on farmers will tolerate stresses like these better than most.

Golden beets are arriving soon, grapes seem to be having a bumper year, and all this sunshine is helping pump out perfect blueberries.

Our most recent seasonal salad makes use of peppery arugula and petite greens dressed with honey-thyme balsamic vinaigrette, plus crunchy matchstick kohlrabi and sliced cucumber, fresh ripe blueberries, and housemade ricotta.

Of course, don't forget the edible violas. Thanks, Scott !

When life gives you rosé...make granita

From the current dessert menu, a lemongrass-steeped coconut milk panna cotta served with thyme-infused rosé granita, almond-lime streusel and fresh local raspberries.

A failed experiment making wine-based sorbet turned into an opportunity last week when it wouldn't set properly, instead our Sous Chef Tyler Sundby thought to add these wafer-thin crystals of herbal, semi-frozen sangiovese rosé to his panna cotta dish. Adding yet another dimension of texture and temperature contrast to the soft, custard like cream with crunchy streusel and ripe fresh raspberries.

We would say pair with a demi-sec champagne or rose hip tea, but honestly, rosé is the perfect accompaniment.

Available now. Get it before it melts!

Get exclusive access to our Kickstarter reward - a limited edition crew t-shirt with the Tales of Terroir web series icon on the front and the logo and crew designation on back. Grab your piece of the future now and be part of something bigger!

Visit https://www.kickstarter.com/projects/blenderhaus/tales-of-terroir-a-web-series or talesofterroir.tv for more info.⁠
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Get ready for the Tales of Terroir web series - and show your love with the exclusive Kickstarter reward enamel pin Be among the first to show off the unique logo design. ⁠
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Visit https://www.kickstarter.com/projects/blenderhaus/tales-of-terroir-a-web-series or talesofterroir.tv for more info.⁠
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🤩 Our Tales of Terroir web series on Kickstarter has an EXCLUSIVE reward that no one else can get - a t-shirt with the official logo! Get yours today before it's too late 🕰 ⁠ .tv⁠
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Visit https://www.kickstarter.com/projects/blenderhaus/tales-of-terroir-a-web-series or talesofterroir.tv for more info.⁠
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We need your help.⁠
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Tales of Terroir is more than just a web series — it’s a movement aimed at celebrating local, independent producers and their dedication to quality and responsible practices.⁠
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Help Tales of Terroir bring stories of real people who are making a difference in the fight for better food — back this project today, make your support count, and claim your exclusive Kickstarter rewards!⁠

https://www.kickstarter.com/projects/blenderhaus/tales-of-terroir-a-web-series
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THEY'RE BACK! We have a fresh batch of spring radishes from . We're serving them up with whipped brown butter and wilting the greens with some special dressing. They're only on the Specials menu and they won't be here for long.⁠⁠⁠⁠
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The Brandy Old-Fashioned isn't just for the beginning of the meal anymore.

A few years ago we started kicking around the idea for a Brandy Old Fashioned Crème Brulée, what could be more Wisco-French?

After workshopping a few different versions, this is the current iteration:

Our batched brandy old fashioned, made with Wollersheim Press House Brandy is infused with muddled cherries and orange, then Angostura bitters and Demerara syrup are added. This mixture is cooked down to remove alcohol and concentrate, then folded into the brulée base.

To emphasize the components of the batch, the dish is plated with crunchy Angostura meringue, tart cherry coulis, and a simple syrup dipped, dehydrated orange wheel.

Spicy, fruity, and nostalgic, this is one of our favorite desserts and a great way to end your meal.

Sound good?

You deserve a little treat, join us for dinner, or just a drink & dessert 😋

Wellness is an ultra-marathon not a sprint.

To keep everyone fueled up for Wellness Weeks, Cadre will be hosting a Pasta Party this Sunday.

We'll be hosting two seatings, at 5:00PM & 7:30PM. With additional takeout slots before, between, and after, for all those who can't join us for dinner and discussion.

Tickets will be $35, include three courses, and all ticket proceeds will be donated to Dane County Food Collective.

Let's go far together!
See you Sunday.

Visit exploretock.com/cadrerestaurant to reserve your ticket and support Dane County Food Collective's Wellness Weeks.

Head's up!

Next week, Dane County Food Collective (DCFC), an organization near and dear to Cadre, is kicking off Wellness Weeks.

Anyone who has had friends, family, or have worked in the hospitality industry themselves, you'll know that access to physical & mental wellness resources is often limited or non-existent.

DCFC's Wellness Committee has already made so much progress this year by working with peers and stakeholders in the community to secure access to these resources, but getting to the next level and making access to these resources permanent will require action! Starting by raising awareness and funds.

Look over this schedule and stay posted thru Cadre's Stories as well as DaneCountyFoodCollective.com to learn more about the organization and its Wellness Weeks events...Starting next Sunday with an open forum discussion called Sunday Meets at Morris Ramen, followed by a three-course Pasta Party at Cadre, where all proceeds from tickets will be donated to DCFC.

Let's get stronger together!

“Pét-nat aka "pétillant naturel" is the O.G. sparkling wine.

All wines are naturally sparkling [er, “pétillant”] at some point during fermentation, when yeast are eating fruit sugars like mad, producing alcohol and CO2 in the process. Typically we just wait for all those bubbles to escape then bottle the wine flat. When making Pét-nat though, the wine is generally bottled before primary fermentation is completed and the living yeast in the bottle continues eating whatever sugar is left before dying off. What we’re left with is a refreshing, naturally fermented sparkling wine that is typically dry and lower in alcohol, sometimes filtered and sometimes not, and bottled under crown cap. Lively, affordable, and made to be drunk fresh, Pét-nat’s are some of the best deals out there for quality sparkling wine.

The tldr or “why this matters”, is we’re all too broke for Champagne.

Paying for the second addition of sugar and Champagne yeast, often exploitative labor to hand-riddle each bottle for weeks or years (carefully rotating it an eighth of a turn each day until carpal tunnel kicks in), and the use of heavy, gaudy bottles with mushroom corks and cages to withstand the pressure, means Champagne is already expensive with a bloated mark-up and carbon footprint to match. We badly need a delicious dupe.

So, this new year, we say: F*** inflation. Eat the rich, pair with Pét-nat.”

-Colton Schara, Sommelier

D: "Wait, wait, wait...let me get my sparklers!"
C: "I don't want to light my sleeve on fire...I'm going to pour from back here."..
C: "I think your sparklers melted the tabletop..."

Booking your New Year's Eve reservation at Cadre will be much smoother than this shot, we promise.

Visit our linkin.bio, cadrerestaurant.com, look us up on Tock, or give us a call to book your New Year's Eve reservation.

We'll be offering two seatings this year at 5:00pm and 7:30pm for our four-course menu plus amuse. Tickets are $100 per person, with 50% deposit required at booking.

Visit https://www.exploretock.com/cadrerestaurant/ for the full menu!

Beef Wagyu Flatiron Steak⁠
with lobster salad, american caviar, pommes puree, g*i lan, and sauce bernaise⁠
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Some serious surf & turf. Wagyu steak over pommes purée topped with a delicious lobster salad and caviar. Some people call this Steak Oscar, we call it the perfect last meal of 2022. Join us for a 5-course NYE dinner.

For reservations: https://www.exploretock.com/cadrerestaurant/

Salsify and Radish Salad
watercress pesto, duck confit, mustard, chervil

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Join us for a four-course NYE dinner. Your first course is a salsify salad with duck confit. What's salsify? Good question. It might be best described at the skinnier, more nutritious cousin of the parsnip. We didn't invite it to the party to make parsnip feel bad about itself, if that's what you're thinking. We like parsnip. We just thought it was time for salsify to enjoy some attention, too.

For reservations: https://www.exploretock.com/cadrerestaurant/

Oysters Melanie
baked oyster with rush creek reserve and champagne-poached pears

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Your amuse for New Year's Eve, Oysters Melanie, is in the same vein as the classic Rockefeller, but Champagne is sneakily folded into the cream and in this case, the cheese has been replaced with none other than the legendary Rush Creek Reserve.

If you know, you know, this savory-custard like cheese is only available one season per year, and it's a cause for celebration in and of itself. Woodsy, grass-like flavors mingle with bacon and smoke to complement the oysters, champagne, and pear in this amuse for your mouth.

A great way to start the meal, don't forget to book your reservation for NYE's Dinner at Cadre!

Visit the https://www.exploretock.com/cadrerestaurant/, or give us a call to book your reservation.