Join us Wednesday evening, March 23, 2016 for Corks & Forks! Proceeds from the event will benefit student scholarships and the UW-Fond du Lac Foundation. The evening centers on a four-course dinner featuring French cuisine, which begins with French hors d’oeuvres and includes complementary wines.
Live & Silent Auction, Cork Pull, 50/50 Raffle and more!
See the event flier.
Thank you to our sponsors for their generous support!
Golden Fork Marque Sponsors:
C.D. Smith Construction, Inc.
Silver Spoon Sponsors:
J.F. Ahern Co.
Allen and Betty Buechel
Edward Jones Investments - Dan Sprader
John O'Brien and Judith Berger O'Brien
Mid-States Aluminum Corp.
Pat Miller - Culver's Restaurants
Action Reporter Media
Botanicals Floral Studio
Individual reservations are $75 per person. Reservations are needed in advance by March 11, 2016. No walk-ins for this event.
Reserve your seat by mailing this form or by calling (920) 929-1335.
You can also make a reservation and pay online:
You do not need a PayPal account to donate. Simply use the "Continue" link in the "Don't have a PayPal account?" section.
Note: You do not need a PayPal account to pay online. Simply use the "Continue" link in the "Don't have a PayPal account?" section.
After clicking on the “Review Donation and Continue” button, the next screen has a “OPTIONAL Add donation instructions” link that when clicked on opens a text box where special instructions can be added. Please use this box to indicate that this is a reservation for Corks and Forks and list the people for whom you are reserving seats.
Escargots A La Bourguignonne – Escargots in classic garlic wine stock served in mini tart shells
Quiche Lorraine – Bacon, Swiss and Egg in Pastry Crust
Mini Croque Madam - Open Face Ham, Cheese and Béchamel Sauce on Sliced Baguette
Gougères – Classic Cheese Puffs
Coquilles St. Jacques – Scallops in a Cognac cream sauce topped with Gruyere
Salad Nicoise - Bib Lettuce topped with Wine infused potatoes, Green Beans and Egg in the classic Dijon-Shallot Dressing
Coq au Vin – Chicken baked with bacon, burgundy and cognac with garden vegetables
Steak Diane – Sauteed Tenderloin fillet with Mushrooms, Shallots Brandy and Wine
Cassoulet Au Canard – Duck Confit, French sausages and white beans slow cooked with vegetables casserole style
Ratatouille – Eggplant, Zucchini and yellow squash stew with additional veggies and herbs
Crepes Suzette / Pain Au Chocolate – Crepes topped with crème fraiche and a delicate orange sauce and a fresh chocolate croissant on the side