Dining - Food Philosophy
Food Philosophy by Madison Club Executive Chef Daniel Fox
My approach to the Madison Club’s cuisine focuses on bringing our members the finest globally-influenced and locally-grown cuisine. My experience in the culinary world has taught me that those with varied backgrounds have a breadth of knowledge that is evident in rounded cuisine. My time in kitchens from Chicago to France to Austria helped form the evolving style of menus that are created here at the Club, and our kitchen is staffed with extremely talented chefs that have been trained around the world. Together, we strive daily to bring our members excellent, creative cuisine. Our first priority is to bring you unsurpassed gastronomic experiences.
The strength of the farmer to chef connection allows us to utilize amazing product while contributing to a smaller footprint, which is very important to our team. Plus, supremely fresh ingredients just make for better food! We order our produce, meats, fish, and other fine products from over fifty different local farms, gourmet food purveyors, and fishmongers.
If we haven’t yet had the pleasure of your company in Churchill’s, our fine dining room, I invite you to come in and try us out. Please contact Krista Laubmeier, our Membership Director, to make a reservation. She would be happy to show you around our historic facility and give you more information about our special events, meeting space, and other benefits we provide here at the Madison Club.
Warmest regards from the kitchen,
Dan Fox
You may contact Dan at dfox@madisonclub.org
Chef Fox is very passionate about the local food movement. Beyond incorporating local, sustainable ingredients and products into the Madison Club’s menus, Dan is an active Board member for Slow Food, REAP Food Group and is the co-creator of the Madison Locals Event, which promotes and highlights wonderful local food prepared by Madison’s best culinary talent.
Dan currently serves on the Board of Directors for the Madison Area Technical College’s Culinary Arts Program and is a member of the Chaine de Rotisseurs. He is a consistent volunteer at the Dane County Farmer’s Market and he also enjoys giving his time and talents to the Liver Foundation and other local charities.
WisPolitics Luncheon
Tuesday, February 21
Fire & Ice Soiree
Friday, February 24
Sarapo Family Wines Tasting
Saturday, February 25
Wagyu Beef & Beer Dinner
Tuesday, February 28
