For Driftless Café in Viroqua, Wisconsin, “The best” isn’t just a marketing slogan. This family eatery, serving a population of 4,362, has earned a big reputation for farm-to-table delectability. It was chosen as the state’s best small-town restaurant by Thrillist, and one of the Midwest’s 38 most essential restaurants by Eater.
And those are just a couple of the reasons why Driftless Café was selected to create the multi-course meal for the American Grown Field to Vase Dinner in Soldier’s Grove, Wisconsin, on September 8.
Driftless Café owners, chef Luke Zahm and wife, Ruthie, returned to their Vernon County roots in 2011 after his interviews at the Culinary Institute of America in Hyde Park, New York, revealed that much of the food they used was sourced from his hometown. Why not source it right out of the ground, in that case? Now, thanks to his delicious touch, the James Beard Foundation award-nominated restaurant is drawing attention across the Midwest and boosting the local economy turnaround to national fame.
Driftless Café’s entrees depend on what comes in from the field each morning from the more than 200 certified organic farmers the Zahms work with, so guests can count on a fresh concept with every menu.
That’s why diners look forward to culinary treats like black goat truffles, warm beet salads, organic prairie beef tenderloins, lacina kale and sugar snap peas.
We can’t wait for the Zahms to bring their from-the-field approach to the next American Grown Field to Vase dinner, just a few weeks away on Sept. 8.