MeatFest presented by Pelkin's Smokey Meat Market

Weather permitting, this will be an indoor/outdoor event with over 50,000 square feet of food and fun to explore! VIP ticketholders may enter one hour early at 10a.m. and will receive a giveaway!  General admission entry is 11 a.m.

• Venture through aisles of unique vendors for LOTS of sampling or grab a meal from one of the local food trucks.
• Stop by the Vern’s Cheese Bar, relax and enjoy cooking demos on both the TDS Fiber Cooking Stage and in the Salmon’s Interactive Area, and listen to live music while you hang out in the beer garden, bourbon bar and wine bar! 
• Back this year is the VIP Early Entry! One-hour early entrance into MeatFest allows early access to all of the samples and includes a show giveaway! 
• New this year: Kids Cooking Competition. Join Chef Ace Champion along with local kid chefs competing to be the best! Please see "Event Extras" for more information. 

Ticket differences: 
General admission: All the fun, samples, entertainment and your ticket allows you to enter any time between 11 a.m. - 4 p.m.

VIP: The same as general  admission, but you get in an hour early at 10 a.m. (for easier access to the food sampling lines) and you get an event giveaway. You can stay until the event ends at 4 p.m. if desired. 

10 a.m. for VIP, 11 a.m. for general admission

Parking is in the Lambeau Field lot for $10. Click here to get directions and parking for the Resch Expo!

For those with special needs please click here to Plan Your Visit.

If you have questions about this event or for information on being an exhibitor / sponsor, please contact: Amy.Shadian@pmiwi.com or call: 920-405-1195. 

email us your question and we will get back to you regarding the Resch Expo.

If you have a ticketing question visit our Ticket Star FAQ section for answers to the more popular questions and we will get back to you.

Venture through aisles of unique vendors for LOTS of sampling or grab a meal from one of the local food trucks.

• Stop by the Vern’s Cheese Bar, relax and enjoy cooking demos on both the TDS FiberCooking Stage and in the Salmon’s Interactive Area, and listen to live music while you hang out in the beer garden, bourbon bar and wine bar! 
• Back this year is the VIP Early Entry! One-hour early entrance into MeatFest allows early access to all of the samples and includes a show giveaway! 
• New this year: Kids Cooking Competition. Join Chef Ace Champion along with local kid chefs competing to be the best! More details on the competition coming May 1st.

General Admission: All the fun, samples, entertainment and your ticket allows you to enter any time between 11 a.m. - 4 p.m.

VIP: The same as general admission, but you get in an hour early at 10 a.m. (for easier access to food sampling lines) and you get an event giveaway.  You can stay until the event ends at 4 p.m. if desired. 

Use our interactive map to find exhibitors!

Calling All Young Chefs!
Do you have what it takes to be the next cooking champ?

• Two Age Groups, Double the Fun!
  • Ages 8–12: One adult assistant required
  •  Ages 13–17: Adult assistant optional
• Participation Fee: $25 (only if selected to compete)
• Prizes awarded to 1st place and runner-up in both age groups!
• Winners will also be invited back to MeatFest 2026 to do a live cooking demo!

Meet Our Celebrity Judges:

• Chef Ace Champion
• Bill Jartz, retired TV personality
• Shotgun, Y100 radio host
• Former Green Bay Mayor Jim Schmitt
• Alice in Dairyland

How to Apply:

• Submit your application online: https://forms.gle/oJAJ8i52EX21BVqPA
• Include in the application a 1-minute (or less) video telling us:
  “Why would you be the perfect contestant for our Kids Cooking Competition?”

Application Period: May 1 – May 15
Finalists Notified: May 16

Questions?
Email Amy Shadian at kidscookingcompetition@gmail.com

Don’t miss your chance to shine on the MeatFest stage and cook with the best!

If you have questions about this event or for information on being an exhibitor / sponsor, please contact: Amy.Shadian@pmiwi.com or call: 920-405-1195.