Sunday, September 1, 2013

Flavors of Wisconsin Charity Dinner at The Pfister Hotel, Milwaukee (Late post!)

Flavors of Wisconsin Dinner 2013
This was a charity gala to generate money for liver transplants.  Local chefs were brought in to prepare a tasting menu for a table of donors, to be served in the span of an hour and a half.  Located at The Pfister Hotel, a sister property of the InterContinental Milwaukee, where I hang my toque.  I meant to post a summary of this ages ago, as the event happened this last spring, but I've been busy building my team here and work has been calling a lot louder than my need to blog.  Here is a quick pictorial through the dinner... we took a lot of nice shots that night. 
Amuse Bouche
Trio of Cold Spring Soups

Maroon Carrot & Red Curry, White Asparagus & Saffron, Spring Pea a la "Traffic Light"
1st Course
Tuna Nicoise Terrine, Violet Mustard, Crispy Potato

Terrine Layers: Seared Ahi Tuna, Blanched Haricot, Tapenade, Hard Boiled Quail Egg, Olive Gelee
Sauces: Violet Mustard, Poached Garlic Coulis
Potato Galette, Micro Arugula, Sumac, Sea Salt, Pepper

2nd Course
Popcorn Crusted Shrimp, Soy Caramel

3rd Course
Beef Kalbi Carpaccio & Mushrooms Under Glass

4th Course
Seared Foie Gras, Rhubarb, Hibiscus & Strawberry

5th Course
Duck Breast & Confit, Salsify & Black Truffle, Orange Essence

Bacon Crème Brulee, Maple-Whiskey Gelee, Candied Bacon

Grape “Truffles”


My Favorite Cookbooks, Part 12, La Technique by Jacques Pepin

This book is a favorite among the old school crowd.  One of the best step-by-step cookbooks, La Technique, contains a plethora of black & white photos with very direct, concise directions.  I love my copy and refer to it often when doing a preparation I haven't tackled in a while.  It really helps me set my mise en place.  It also contains some interesting gems with napkin folding, paper pastry bag folding, freezing bottles of liquor in ice, and a few of the more rare ways of butchery... like my personal favorite, boning out a trout through the belly and removing the spine so you can stuff the tail through the mouth.  I've done it with petite rouget before, and I'll tell you, it makes for quite the show.
The cover of the book also inspired my first culinary-themed tattoo.  I figured everybody's been getting pig tats lately.  I opted for the lobster to define that I am not a simple pig cook (just ask my wife, I ain't no cheap date).  After the number I've killed, hopefully the lobster gods will take pity on my soul once they've seen the respect I've given them thus far.

Some Kitchen Sketches