After spending time with Brian Frakes in the bowels of the Pfister, remedy I am quite confident that I will have no need to visit any doctor for 96 days or so.
Brian, the Pfister’s Executive Chef, caught me in the Café drinking coffee like I was in a contest to see if I could ingest a day’s worth of caffeine that might rival Voltaire’s daily in take. (If you’re not a Voltaire freak like me, and I sincerely hope your nerd strains don’t run that deep, you should know that Voltaire reportedly drank up to 40 cups of coffee a day).
I believe Brian sensed from my cocoa colored skin that the benefits of healthy eating would be well served on me with a trip to his magical apple cellar.
Brian tipped me off that he had just received a sampling of apples from his pal Ken Weston at Weston’s Antique Apple Orchard. An apple break sounded grand to me. I was also curious to see what an antique apple actually was. My mind conjured the thought of a fruit wrapped in a doily. But Brian has a great palette and essentially defines “cool chef”, so I knew that whatever the case, the snacking was bound to be good.
I gulped a long final draw of black coffee and got up from my Café table for apple tasting time. It seemed like a perfect thing to do on the first acceptable fall day when I had slipped into a wool suit because the temps outside the Pfister have started dipping into those beautiful autumn levels that remind all our visitors that Milwaukee is a truly spectacular place to be this time of the year. Brian’s invitation was more than a summons to apple snack, it was a welcoming to leaves crunching under my feet and hearty cheers at a football game.
I’m an apple fan, so what Brian had laid out for sweet and tart tasting time was a slice of heaven. He explained to me that Mr. Weston had given him some samples in the past and ever since then has shown the Pfister a lot of apple love. Locally sourced, delicately handled, these apples were a visual feast and Brian’s rustic display looked magazine photo shoot worthy as my eyes popped over which red or green goodness to try first.
I followed Brian’s lead and took slices of different varieties and dipped them into light colored honey. As the crisp slivers of apple and sweet honey hit my tongue, the seasons changed before my eyes. This wasn’t just an apple moment, this was my chance to see how the Pfister shifts and shapes with each new turn of the calendar. It’s fairly splendid to imagine a guest chomping down on one of these spectacular pieces of fruit and in one bite experiencing a rush of nature that is both full of flavor wonder and seasonal peace.
Call your doctor, and by all means invite him or her for a trip down to the Pfister. The apples are coming and it means very good things for everyone.
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