Strawberry Fest at Fitchburg Farmers Market

Chef Dave and Liliana enjoy a strawberry sundae at the Fitchburg Farmers Market.

Insider Scoop: Talks are in the works of a cooking demonstration at the Farmers Market by Chef Dave using ingredients found at the Fitchburg Farmers Market. Fresh and Yummy! Stay tuned.

Fathers Day Fun

Father's Day

This year, do something really special and bring him to Liliana's for a truly memorable time.

We'll be offering a great special all weekend (Fri - Sun evenings):

• Full rack of Barbecued Pork Ribs - $26

• Half rack of Barbecued Pork Ribs - $19

• Black Angus Rib Eye - $26

All are served with a sweet corn succotash and a twice-baked potato stuffed with Nueske's bacon and Hook's 10-year cheddar.

We've also got a free tap beer just waiting for Dad.

And here is what Liliana is most excited about!

Sing-Along:

For a very special treat, on Father's Day evening we'll be having a campfire sing-along out on the patio (if it's not raining), and will be fixing S'Mores and other treats, starting around 5:30 and singing until 8:30 or so.

We'll provide the guitar player (Cliff Frederiksen) and the words to the songs, and you just have to sit around the fire and sing along.

Let us know your favorite campfire song, and we'll make sure we include it. It'll be an old fashioned Father's Day evening!

As always- reservations are recommended

www.lilianasrestaurant.com

Tuesday Tasting Menu 6-15-10

Sneak peek at the Tuesday Tasting Menu:

Truffles!

Truffle and Sweet Corn Soup

Truffled pan seared black cod with black truffle risotto and brown butter brussels sprouts

Trio of chocolate truffles.

Tuesday Tasting Menu 6-8-10

Tuesday June 8, 2010

We wanted to recognize the importance of beer to Wisconsin summers by featuring beer in all three courses, and are pairing the courses with beer instead of wine this week.

1st course

Spotted Cow Beer cheese and brat soup with soft Guinness pretzels
(New Glarus Spotted Cow)

2nd course

Pan seared pork tenderloin with IPA peppercorn cream sauce
and roasted vegetables
(Ale Asylum Hopalicious)

3rd course

Cherry crumble tart with Belgian Red Ice cream
(New Glarus Belgian Red)

The cost for the three course meal is $30, with a beer flight for an additional $10.

Reservations for Tuesday evening are highly recommended, and please tell us if you're planning on having the special 3-course menu so that we're sure to hold one for you.

Harris Lemberg will be playing piano jazz in the bar.

Living Legend

Yesterday, at the National Restaurant Association show in Chicago, Chef Dave met one of his idols.

Chef Paul Prudhomme.

He was excited.

He was inspired.

He changed todays Tuesday Tasting Menu so he could cook in the style of Chef Paul Prudhomme.

(if you know Chef Dave, and his larger than life personality, you know how funny it is to imagine him waiting in line, nervous and giddy to meet a famous person)

So, come join us tonight and enjoy Chef Dave pretending he's Chef Paul Prudhomme as Executive Chef of Commanders Palace years ago.

1st course

Red beans and rice with flame seared andouille sausage

and caramelized onions

2nd course

Fried soft shell crab with root vegetable risotto and red pepper coulis, finished with creole meunere

3rd course

Pecan pralines with banana rum ice cream

Fitchburg Days

May 21-23rd was Fitchburg Days. Liliana's participated, serving up yummy jambalaya, vegetarian red beans and rice, muffaletta sandwiches and cornbread.

It was fun running the booth as a family. Liliana and baby Charlie were so patient and really tried to enjoy themselves, despite staying around through long days and loud music.

Here is Liliana's mom Tiffany, helping customers while keeping baby Charlie close (also check out his little baby hearing protection from Audible Difference!)

Liliana, rocking her dress from Mexico during Fiesta Hispana at Fitchburg Days.

Anyone Can Cook!

Did you know that the talented chefs at Liliana's Restaurant offer cooking classes to small groups on certain Sunday afternoons?

Executive Chef and Owner Dave Heide loves teaching these classes and really enjoys the ability to open his kitchen to brave and curious customers for a hands on learning experience. There is nothing like trying (and sometimes failing!) to recreate dishes and flavors at home to really appreciate what goes in to a properly prepared delicious meal at a restaurant.

All students should take the introductory course which covers topics like knife skills, how to cook proteins, why and how to shop local and organic and health and safety issues in the kitchen. Beyond the introductory class we cover a wide array of topics based on our students interest. This weekend we are teaching a barbequing class because, well, everyone loves a summer bbq!

There are still a few openings in our intermediate class this Sunday May 16th, and in our Introductory class Sunday May 23rd.

Lots of course information, how to reserve a spot and video clips here