Crash the Kitchen Events

emphasizing seasonal ingredients through culinary creativity

Crash the Kitchen events invite local chefs to create beautiful and locally-inspired meals out of Brix Cider's kitchen. We love bringing new people, dishes, and expertise to our restaurant so that we can showcase our fellow cooks and bring new, creative dishes to our community.

Tickets are $42 each and include a 3-course meal created by the guest chef(s) using local ingredients sourced by Brix Cider. Drinks from Brix will be sold separately. Get your tickets below!

In the spirit of crashing the kitchen, the chefs will create meals the day of, putting their unique spin on whatever fresh and seasonal ingredients we have on hand. Though we won't be able to tell you exactly what you'll be getting in your meal until you arrive for dinner, we assure you that the meals will be balanced and delicious. (Sorry, since the meals are improvised on the spot there probably won't always be vegetarian or allergy-free options.)

We are unable to refund tickets cancelled within 48 hours of the event.

March 4 - Pasture & Plenty

Pasture & Plenty is a meal kit service and farm-to-table deli & catering company on Madison's west side. They were recently a James Beard Award Semi-Finalist!

Pasture and Plenty is inspired by the local farmers and producers in Wisconsin, and is committed to making high quality, all-natural, plant-based or pasture-raised foods that you feel great eating and serving to your family and friends.

March 18- The Vibrant Veg

Culinary duo Chef Lauren Montelbano and Chef Kyle Julius met while working in Madison restaurants. The strong team mentality that is needed while working in a kitchen translated to making the perfect team outside the kitchen as well. Lauren has sharpened her skills as a vegan chef at Oliver's Public House, The Green Owl Cafe, Surya Cafe and now runs her own private chef and catering business, The Vibrant Veg. Kyle is a Madison College Culinary Arts graduate who has worked in the kitchens of The Heritage Tavern, Sushi Muramoto, Oliver's Public House, Sub Zero Wolf, and also runs his own catering company Chef At Large.

Lauren and Kyle both take pride in sourcing local ingredients and creating innovative meals that everyone can enjoy. Come and experience some fun spins on classic dishes as they fuse together their culinary expertise!

April 8 - RedBarn Catering

Chef Jay Miller founded RedBarn Catering where he features fresh, locally grown ingredients from Southwest Wisconsin. Jay has also taught numerous culinary classes and workshops, and he founded the popular group Cooking in the Driftless for professionals and amateurs alike to share what they’ve been cooking. RedBarn Catering is often booked well in advance, so we’re really lucky to have the chance to feature Chef Jay Miller’s cooking at a Crash the Kitchen event!

April 22nd - Charlie and Joslyn

We are excited to host this incredible culinary duo! Charlie and Joslyn are married and both bring culinary expertise to the table. Charlie Denno is the manager of Underground Meats, a craft meat processor in Madison that focuses on quality charcuterie made from the very best, ethically sourced meats (Underground Meats processed some pigs that we raised on our own farm into delicious chorizo, pepperoni, and cider fennel samali that we served at Brix). Joslyn Mink is the former chef at Settledown Tavern and at Turnkey, two establishments renowned for their quality food. We’re excited to see and taste what Charlie and Joslyn come up with together when improvising with ingredients they find at Brix!