The Edgewater is abuzz with activity all year long – whether it is a live music concert series in the summer months, or open ice skating on The Edgewater Ice Rink in the winter months. View our in-house events below and click through to learn more about each one. We are excited to be Madison’s place for entertainment, for community events, for live music, for Badger fun and so much more. We hope you join us, every time, and experience The Edgewater for yourself!
SIP & SAVOR East & West Coast Oysters and corresponding craft beer from Dogfish Head and Ballast Point on The Grand Plaza at the Second Annual 2017 OysterFest. Arrive early! Limited oysters available and given the popularity of the event last year, we expect a sell-out crowd. Join us September 23, from 4-9PM, for coastal favorites, a Prosecco bar, Oyster Shooters and cold brews!
Hangtown — Hangtown oysters are grown in the tidelands of a natural glacier-carved fjord in the Kitsap Peninsula of Puget Sound. The pristine fresh water outflow from Harding creek Estuary gives the oysters a well-balanced combination of sweetness at the start and a buttery soft brine finish…a unique taste of fresh rain and low salinity.
Kumamoto — This is a small oyster with a very deep cup. The shell is rounder than it is long. The meat may have a slight green or pink hue with a dark mantle. It has a smooth buttery texture and abundant slightly salty, sweet flavor.
Alpine Bay — Alpine Bay oysters are harvested in Prince Edward Island, Canada by hand. These oysters have a smooth, copper colored shell with a deep cup, a crunchy bite and a clean aftertaste.
BeauSoleil — Cultivated in the chilly North Atlantic waters of the Gulf of St. Lawrence in New Brunswick, Canada these oysters are cultured close to the water surface in floating bags. Grown in sparsely populated coastal areas, these oysters have the benefit of almost complete isolation. These small to medium sized oysters are mildly briny with a clean refined finish.
Sweet Petites — These oysters are cultivated in the pristine waters off of Canada’s Prince Edward Island. They are short and stocky measuring out at 2.5 inches and possess thick, russet colored shells that are charmingly rounded. A neat hinge makes for an easy open into a deep cupped shell loaded to the brim with fattened meats. Like most maritime area oysters they possess a briny blast and mild chew.
White Stone — White Stone oysters are raised in Virginia, where the Chesapeake Bay meets the mouth of the Rappahannock River, and where food density is highest and the water is the purest. These oysters have a deep cup and plump meats.