Tuesday December 10 | Wisconsin Field to Fork: Author Lori Fredrich in conversation with Chef Andrew Schneider of Le Reve Patisserie & Cafe and Bill Stone of Brightonwoods Orchard

Tuesday, Dec. 10 from from 4 - 5:15 pm

Location: The Little Red Store, 7720 Harwood Ave., Wauwatosa

Join OnMilwaukee Dining Editor and cookbook author Lori Fredrich for an intimate conversation with Chef Andrew Schneider of Le Reve Patisserie & Cafe and Orchardist Bill Stone of Brightonwoods Orchard. Guests will learn more about both the restaurant and farm, as well as how they work together to support one another and deliver farm-fresh French fare right to your plate. Guests will also get to enjoy samples of a dish made by Chef Schneider with produce from Brightonwoods Orchard.

Chef Andrew Schneider is Chef and Co-owner of Le Reve Patisserie & Cafe, which he has operated alongside his partner Therese Hittman since 2008. His career has included work at numerous local restaurants including Sanford, where he apprenticed with James Beard Award winning Sanford D’Amato and worked on the opening team at Coquette Café. He also honed his pastry skills with stages in New York under François Payard (a chef whose career has included work at three-star Michelin-rated pastry kitchens in Paris) in Manhattan’s Payard Patisserie and Bistro. As head pastry chef at Gilbert’s Restaurant in Lake Geneva, he focused on organic ingredients grown on the property and sourcing products from local farmer markets. Chef Schneider is proud to maintain relationships with numerous small farms for his work at Le Reve.

Brightonwoods Orchard is a family-run orchard in Burlington, Wisconsin. It’s operated by Orchardist William (Bill) Stone, his wife Judith and her sister Paula Puntenny. Established in 1950 as a weekend retreat and hobby orchard, the operation as grown from three to over 18 acres and is now home to 4,000 dwarf and semi-dwarf trees. Brightonwoods – which grows about 200 types of apples along with seeded and seedless grapes, quince and pears –is committed to both preserving existing heirloom varieties as well as newer commercial varieties.