Dec
13
12:30 PM12:30
Cooking Class

From Savory to Sweet: A Gingerbread Lunch Workshop

Join Pastry Chef Michelle Mau for a cozy seasonal workshop that celebrates the warm, spiced flavors of gingerbread. Michelle will guide you through her techniques for creating a moist, richly flavored gingerbread cake that’s as beautiful as it is delicious—perfect for winter gatherings. After the demonstration, guests will sit down to enjoy a comforting lunch featuring squash soup and our take on a Waldorf salad, followed by Michelle’s gingerbread cake for dessert. Each guest will go home with the recipes, making it easy to recreate these festive flavors in their own kitchen.

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Dec
13
to Dec 14

Gin Pennant After Dark

Gin Pennant, Madison’s most underground cocktail experience, joins The Deliciouser for another special evening— Gin Pennant After Dark. Professors Martin Foys and Jen Plants bring their signature mix of cocktails, style, and vinyl back to the bar, creating the perfect nightcap for your evening out.It will be a throwback to the golden age of cocktail lounges, featuring a “Nothing But Up” program of serious cocktails, defiant jazz, and Deliciouser bar food.

Space is limited. A $20 cover gets you in the door and covers your first cocktail. Come for the food, drinks and convivial atmosphere— stay for a special announcement.

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Dec
23
6:15 PM18:15
Dinner Events

An Italian Dinner Party at The Deliciouser

Join us as we celebrate the return of Pornanino Olive Oil—a truly special extra virgin olive oil imported directly from our friends Matteo & Francesca Lombardi in Tuscany. Pressed from the current harvest of olives picked this October and November, this remarkable oil is available exclusively at The Deliciouser.

It inspires an evening that feels less like a restaurant dinner and more like being welcomed into our home. We’ll gather around the table for our third annual five-course Italian feast, beginning with a communal first course to share and ending with your choice from a smattering of desserts. Each course highlights the elegance of Pornanino olive oil alongside the vibrant flavors of Italy.

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Dec
31
6:30 PM18:30
Dinner Events

New Year’s Eve Around the World

Join us as we celebrate New Year’s Eve Around the World! A seven-course journey of small plates inspired by global traditions for luck, prosperity, and longevity. From lentils and pomegranates to noodles and fish, each course reflects a symbolic dish enjoyed across cultures as the year turns.

We’ll gather together to welcome 2026—raising a glass among friends, old and new, as we share the flavors and customs that bring hope and good fortune to tables around the world. Celebrate in our space as we close one year and open another, surrounded by good food, great company, and the essence of connection.

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Jan
10
12:30 PM12:30
Cooking Class

Winter Squash Soup & TLV Grilled Cheese Workshop

Warm up with a cozy, demonstration-style workshop featuring two comfort food classics with a flavorful twist. Our chefs will prepare a creamy winter squash soup seasoned with our sweet & savory Antica spice blend, alongside a perfectly golden grilled cheese layered with the bold, savory flavors of our Tastes Like Victory blend.

Watch as they share tips for achieving the ideal soup texture, balancing sweet and savory notes, and crafting a grilled cheese that’s crisp on the outside and irresistibly melty inside. Then, enjoy the pairing together—a satisfying, cold-weather duo you’ll want to recreate all season long.

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Jan
13
6:15 PM18:15
Dinner Events

Formative Dishes: A Dinner with Chef Tory Miller

Join Team Deliciouser for an intimate, one-night-only dinner where two iconic Madison chefs revisit the dishes that shaped them. Chef Tory Miller and Chef Patrick O’Halloran will each craft courses inspired by the kitchens, mentors, and moments that defined their culinary paths. From early sparks of inspiration, to plates that set the tone for entire restaurants.

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Jan
20
6:15 PM18:15
Dinner Events

Second Annual Burns Supper with The Kilted Cook

We’re thrilled to welcome back Ben Delaney, The Kilted Cook, to celebrate Scotland’s iconic bard, Robert Burns. We're crafting a five-course menu inspired by classic Scottish dishes, reimagined with The Deliciouser’s signature flavors. Expect whisky flights, festive cocktails, a live bagpiper to set the tone, and a generous dose of Scottish charm.

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Jan
27
6:15 PM18:15
Dinner Events

Magic & Martinis with Master Magician Rick Wilcox

Join Team Deliciouser for a very special dinner and a show featuring the incredible Rick Wilcox, direct from the renowned Rick Wilcox Magic Theater in the Wisconsin Dells. Rick returns for another unforgettable evening of sleight-of-hand, humor, and illusion. Paired with an expertly crafted four-course Deliciouser dinner and inventive cocktails, designed to surprise and delight. Expect a night where every detail feels a little enchanted—from the flavors on your plate to the tricks up Rick’s sleeve. And yes... we’ll be shaking up a few magical martinis along the way. Seats are limited—reserve yours before they disappear!

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Jan
31
12:30 PM12:30
Cooking Class

Biscuits & Gravy Workshop with Chef de Cuisine Dan O’Connor

Join Dan O’Connor—our chef de cuisine and resident biscuit expert—for a demonstration-style workshop featuring his legendary biscuits and rich, savory sausage gravy. Dan will show you how he layers flavor into the gravy with our signature Bomba spice blend, and share his secrets for making biscuits that are perfectly flaky every time.

During the workshop, enjoy a plate of biscuits and gravy served with a fresh market salad. You’ll also leave with a jar of our house-made jam, ideal for savoring with any leftover biscuits.

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Feb
7
12:30 PM12:30
Cooking Class

Crêpes & Jam Workshop with Michelle Mau & BJ Lee

Start your Saturday with warm egg frittatas as you settle in for a delicious, two-part culinary workshop. Our pastry chef Michelle Mau will teach you how to make delicate, tender crêpes from scratch, along with a rich chocolate sauce enhanced with our Barista espresso sea salt.Then, join our head spice blender and resident jam expert BJ Lee to create a batch of house-made jam using peak-season fruit. You’ll leave with your own jar to enjoy at home—perfect for topping the crêpes you’ve just mastered.

By the end of the session, you’ll have the skills to pair sweet, silky crêpes with vibrant, from-scratch jam and decadent chocolate sauce for an indulgent breakfast or dessert.

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Feb
14
12:30 PM12:30
Cooking Class

Valentine's Day Chocolate Truffle Workshop

Join team Deliciouser for an afternoon of stories, snacks and hand-rolled truffles. Pastry Chef, Michelle Mau will give a demonstration on making truffles and send you home with a box! All recipes have a unique Deliciouser twist on them from our spice collection (recipes included). Guests enjoy a tour of our spice lab and a 10% discount on all spice blends and featured products.

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Nov
22
12:30 PM12:30
Cooking Class

Holiday Cookie Decorating Workshop With Chef Michelle Mau

Join Pastry Chef Michelle Mau at The Deliciouser for an afternoon of learning to bake and decorate your own sugar cookies! You will learn how to make a Deliciouser, yet simple, sugar cookie dough complete with pro tips for successful baking. You will also have your very own station set up with cookies to decorate, complete with icing and lots of added flair in sprinkles and other treats with which to make your one of a kind treats! Includes a cup of mulled wine or spirit free mulled cider and charcuterie.

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Nov
18
6:15 PM18:15
Dinner Events

Five Courses for Five Years

Join us as we celebrate five years of flavor, creativity, and community at The Deliciouser. This special anniversary dinner will feature five courses—each inspired by one of our top-selling spice blends from the past five years.

Chef Patrick O’Halloran will reimagine traditional dishes from each blend’s region of origin, weaving in his signature Deliciouser flair. We’ll begin the evening with a celebratory champagne toast (spirit-free options available) and continue through a menu that tells the story of our journey—one dish at a time.

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Nov
8
12:30 PM12:30
Cooking Class

Pear & Apple Crisp Workshop with Lunch

Join us in the kitchen for an autumn baking experience with our pastry chef, Michelle Mau, as she guides you through creating a warm, flaky pear and apple crisp from scratch. You’ll learn Michelle’s techniques for balancing sweetness and acidity, achieving the perfect golden topping, and letting the natural flavors of fresh, local fruit shine.

While your crisp bakes, enjoy a roasted vegetable salad prepared by our culinary team—a light and savory bite to complement your sweet creation. Then, savor your crisp fresh from the oven, and take home the skills (and recipe) to make it again for family and friends.

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Nov
1
12:30 PM12:30
Cooking Class

Eggplant Parmesan & Ratatouille Workshop

Anyone can cook! Join Chef Patrick O’Halloran for a demonstration-style workshop inspired by the beloved film Ratatouille. Patrick will begin by showing you how to prepare the film’s signature layered vegetable dish using our Bomba spice blend—from selecting vibrant seasonal produce to layering flavors and crafting its beautiful spiral presentation.

From there, he’ll transform those same seasonal vegetables into a comforting eggplant parmesan, rich with tomato sauce and bubbling cheese. At the end of the workshop, enjoy a serving of eggplant parmesan with garlic-rubbed ciabatta, plus a sweet treat from our kitchen to round out the experience.

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Oct
28
6:15 PM18:15
Dinner Events

Third Annual Dia de Los Muertos Dinner

Gather round the table for our third annual Día de Los Muertos (Day of the Dead) feast. A Mexican celebration of All Souls Day, honoring loved ones who have passed. Bring your photos for the ofrenda, and celebrate with festive food, drinks, and shared memories. Please note: the evening’s menu (to be revealed upon arrival) will feature traditional dishes including meat and dairy products.

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Oct
25
12:30 PM12:30
Cooking Class

The Art of Stock with Pip from Meat People

Join team Deliciouser for a flavorful afternoon with local butcher Pip, owner of Meat People Butcher. Through tastings and demos, Pip will show how stocks differ from broth and jus, and why they’re the secret “cheat code” for building depth in everyday cooking.

From a Misoyaki chicken meatball amuse to pork lettuce cups, five-spice jasmine rice, and a num tuk-style steak salad, you’ll experience how humble bones and vegetables transform into dishes that truly “Taste Like Victory.” Enjoy a comforting lunch featuring these creations, and head home with recipes and inspiration to bring the power of stock into your own kitchen.

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