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"

 

1^st 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

 

2^nd Course

Popcorn Crusted Shrimp, Soy Caramel

 

 

3^rd Course
 

Beef Kalbi Carpaccio & Mushrooms Under Glass

 

4^th Course
 

Seared Foie Gras, Rhubarb, Hibiscus & Strawberry

 

5^th Course
 

Duck Breast & Confit, Salsify & Black Truffle, Orange Essence

 

Dessert
 

Bacon Crème Brulee, Maple-Whiskey Gelee, Candied Bacon

 

Mignardes

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.

 

 

 



Chef Talk with Kyle Cherek - Robert Druschitz / Interview

Chef Talk with Kyle Cherek - Robert Druschitz / Recipe Demo

Tenuta's Deli. Kenosha, Wisconsin

Since I'm going to be teaching an Italian themed cooking class in the city tomorrow, I decided to take a field trip with my sister, brother-in-law, & nephew to Tenuta's Deli in Kenosha.  My wife and I accidentally found this gem of an Italian deli while missing our exit to see Pearl Jam at Alpine Valley this summer.  They have everything you need to cook authentic pastas and antipasti there.  It's simply awesome, and I encourage anyone that passes Route 158 while going north on 294 to take the detour and stop in.  Their website is https://www.tenutasdeli.com.  As a bonus it's only one exit north of The
Brat Stop.  Go Wisconsin.

They carry liquor, wine (primarily Italian), a premier deli loaded to the gills with proscuitto, soppresata, pancetta, olives, and on and on.  Their anise biscotti is to kill for.  Cheeses abound.  5 & 1 kilogram bags of "00" pasta flour are always stocked.  Good white anchovies.  Aquerello risotto rice.  Frozen, fresh, & dried pastas.  Pasta machines, sausage making stuff and fresh casings!  Olive oils of every type.  Cheap balsamic, expensive balsamic, & REALLY expensive balsamic.  Dried porcinis & morels.  Canned premium tomatoes.  And did I mention cheese curd?  And smoked string cheese? 

You.  Simply.  Must.  Go.