Kyle Cherek to host VIP Beer Breakfast Event

Kyle Cherek, the host of Wisconsin Foodie, returns to host a special VIP Beer Brunch the morning of the festival. The brunch will feature a breakfast from Good Eggs with local ingredients paired with breakfast stouts and ciders from available only to VIP Ticket-holders.

Cherek, who travels the state telling Wisconsin’s culinary stories for his acclaimed Wisconsin Public Television series, will lead a discussion about the beers, a conversation with Good Eggs owner Joel Bremmer, and Mary Hanson of Island Orchard Cider. 

The selection will include special beers from Potosi Brewing Co., Island Orchard Cider, Stillmank Brewing Co., 5 Rabbit Cerveceria, and O’so Brewing Co.

VIP Tickets for the fifth annual Door County Beer Festival are $75 and include the beer breakfast and forum, early admission to the tasting tent, and Door County Beer Festival tasting glass.

General admission tickets are $40. 

About Kyle Cherek

Kyle Cherek is host of the Emmy-nominated television show Wisconsin Foodie, beginning its seventh season on PBS and broadcast primetime to over 8.2 million households.

A born-and-bred Wisconsinite, he has been sitting up and taking nourishment since the Nixon administration.  He sees the Midwest as a font of history, craftsmanship, and artisanal dispositions; all of which are continually pushing national culinary and sustainability trends forward.  As host of Wisconsin Foodie, Kyle profiles these food treasures and chronicles the story of food, through regional chefs, farmers, and artisans.

Kyle has made regular appearances on The Travel Channel and Food Network, and is a frequent media contributor to Public Radio, NPR, CBS and NBC. His widely-acclaimed video web series, Chef Talk with Kyle Cherek, features candid, forthright and often amusing conversations with some of America’s most engaging chefs.  In an effort to raise the people’s consciousness about food and sustainability, he regularly hosts forums, cooking demonstrations, and culinary events.

When not telling the story of where our food comes from and how it shapes us, he is busy enjoying farmers’ markets; geeking out over culinary history books; perfecting his five or so kitchen moves whilst cooking with his family; or patiently waiting for the chance to say, ‘Let’s look at the dessert menu, shall we?’


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