In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes back Chef Charlie George of JavaVino to talk about the restaurant’s fifth annual Wild Game Dinner. Charlie previews a six-course, German-inspired menu featuring rabbit stew, elk-filled beer rocks, locally sourced wild boar knockwurst, pheasant spaetzle, and bison rouladen. Each year brings a different theme and menu, making this a one-of-a-kind dining experience for guests.

Charlie also shares some of JavaVino’s recent menu updates, including a beautifully dressed avocado toast, a harvest salad with roasted squash and beets, and tuna tartare with sesame vinaigrette. Fall favorites include Bavarian pretzels served with jalapeño mustard, beer cheese, and honey-whipped feta, plus hearty pork belly and red beans over rice. And for the ultimate comfort-food outing, JavaVino’s popular mac and cheese flights let guests sample three varieties at a time.

The conversation turns to JavaVino’s catering, from lunch trays and breakfast buffets to custom menus and private after-hours events. Tune in to hear about the restaurant’s seasonal dishes, its welcoming event space, and how to plan catering for your next gathering. It’s a delicious conversation about creative cooking and bringing people together around great food!