Marcus Restaurants Extends Chef Series Program

 

 

 

 

 

 

The culinary fun isn’t over yet! Marcus Restaurants has extended its popular chef series through February 2012, cure after a successful autumn session. Each Saturday, Marcus Restaurants will host a special sequence of classes called Celebrated Chefs Winter 2012 Series. Guests will get to know some of the city’s culinary leaders, enjoy perfectly paired beverages and sample each chef’s preparations, while learning great tips. With classes limited to 18 guests, they’ll enjoy a close-up look at cooking techniques in an intimate setting.

The Winter Series will feature an array of classes from ‘The Best of Italy’ to ‘Aphrodisiacs for the Day of Love’ to ‘Cooking with Shellfish’—there really is something for everyone.

Each two-hour cooking showcase will be held at the Mason Street Grill Chef’s Counter, located adjacent to The Pfister Hotel, from 10:30am – 12:30pm. Tickets are $29/person or $49/couple. All guests will receive a $20 gift card to experience even more great eats with Marcus Restaurants. Plus, guests can extend their stay with a special overnight offer! They can upgrade their reservation to include an overnight stay in a deluxe king or deluxe double guest room at The Pfister, two tickets to the Saturday demo, and parking included, starting at $179.

For reservations, guests can call (414) 935-5942. More information on specific classes can be found at MarcusChefs.com.

The Harvard Krokodiloes come to The Rouge

Join us on Friday, unhealthy January 13 for a once in a lifetime experience when the world famous Harvard Krokodiloes come to The Rouge for a special evening of fine dining and entertainment.

See the Kroks in actions.

You’ll enjoy a three course gourmet dinner while being treated to the music and humor of Harvard University’s oldest acapella singing group. The Kroks bring a new energy to popular music selections from the 1920’s to the 1960’s, covering everything from classic American standards to rock and roll in a way the great Maestro Leonard Bernstein described as “warming one’s soul and enriching one’s day.”

Milwaukee is one of three US cities they will be playing before embarking on a 60 city world tour, making this evening one you certainly won’t want to miss.

Tickets are available at $49 per person. Call (414) 273-8222 for reservations.

Spend New Years Eve With Us

This New Year’s Eve at the Pfister will be a celebration and a special evening full of drinks, dancing and fun. Join us as we say goodbye to 2011 and welcome 2012 with in style.

But we have to warn you; this will not be your typical New Years party. We have booked one of Milwaukee’s hottest groups, The Mr. Lucky’s Swing Syndicate. Two time winner of WAMI‘s (Wisconsin Area Music Industry) “Band of the Year.”

For details call (877) 704-5340 or (414) 935-5950. Packages start at $99 and are limited so make your reservations today!

Here’s just a sampling of what’s in store.

Baking Up Hope This Holiday Season

Marcus Restaurants donates 500 cookies to Hope House

MILWAUKEE – December 22, 2011 – For the third year in a row, chefs from Marcus
Restaurants are helping to make this holiday season a little sweeter for those in need. This
morning, they donated 500 cookies to Hope House in Milwaukee. Hope House is an
emergency and transitional living facility serving those in need of food and shelter.
Hope House is sharing the treats with its residents and patrons of its food pantry. The
recipe for the White Chocolate Chip Chewy Gingerbread Cookies was provided by Anna
Baird-Luedke, winner of Milwaukee’s Favorite Cookie Contest, which was held by Marcus
Restaurants. For winning the contest, she will receive dinner and an overnight stay at one
of Milwaukee’s Marcus Hotels.
Marcus Restaurants Chef Brian Frakes and Pastry Chef Jennifer Carlson say their staff
sampled all of the recipes and the chewy gingerbread cookies came out on top. Frakes
says his favorite part of the contest is the chance to help others. “We took time to bake
and deliver these cookies not only because it was a really great recipe, but also because
they were going to an amazing organization,” says Frakes. “Hope House is a true
community supporter and we were honored to play a small part in helping to make the
season a little brighter for its guests.”
Marcus Restaurants would like to thank Roundy’s Supermarkets and ThirdCoast Digest
for co-sponsoring the cookie donation. For more information, please contact April Dart at
262.523.3900 ex. 29.

The Pfister Hotel Names Six Finalists for Next Artist in Residence

Home to more Victorian Art than any other hotel in the world, the historic Pfister Hotel in downtown Milwaukee for the past three years has hosted a nationally recognized artist-in-residence program. A selection committee, consisting of members of the local art community, has announced the six finalists for the 2011—2012 term of the program. This year’s finalists are Pamela Anderson; Matt Duckett; Albin Erhart; Hal Koenig; Brandon Minga; and Timothy Westbrook.

“Each year of this program we are astounded by the amazing talent seen in the applicants,” says Joe Kurth, general manager of The Pfister Hotel. “With great consideration, the selection committee has chosen six outstanding artists who remain in the running. Now it’s time for the public to help us decide who will be moving into The Pfister come spring.”

Public Voting

Beginning mid-January 2012, members of the public will be able visit The Pfister’s Facebook page and website to vote for the artist they’d like to see as the next artist in residence. Votes also can be cast via Twitter. The selection committee will announce the next artist in residence mid-February.

Work by the six finalists will be displayed at Gallerie M, inside InterContinental Milwaukee, for January Gallery Night, Friday, Jan. 20, 2011, where the public will be able to vote via ballet box, in addition to the other methods.

The Pfister’s Artist-In-Residence Program

Entering its fourth year, The Pfister’s Artist-in-Residence program features a working art studio and gallery that is open to hotel guests and visitors. The program encourages the public to interact with the artist and witness the evolution of each piece first-hand. The artist chosen for the 2011—2012 term will move into the studio space in April 2012.

Over the past few years, The Pfister has received national attention for its Artist-in-Residence program. Since 2009, the hotel has been a member of the Alliance of Artist Communities, www.artistcommunities.org, an international association of artists’ communities and residencies featuring a diverse field of more than 1,000 programs worldwide. In 2011, The Pfister’s residency program was highlighted at the organization’s annual international conference.

The program’s current artist is Shelby Keefe (2010-2011), www.studioshelby.com. Past artists include Katie Musolff (2009-2010), www.katiemusolff.com; and Reginald Baylor (2008-2009), www.reginaldbaylor.com.

For more information on The Pfister’s Artist-In-Residence program, visit www.ThePfisterHotel.com/Artist-In-Residence. The Pfister can also be found on Facebook at www.facebook.com/thePfisterHotel and on Twitter @PfisterHotel.

Milwaukee’s Favorite Cookie – 2011

Congratulations to Anna Baird-Luedke, for winning the Cookie Crown!

Milwaukee’s favorite cookie is the White Chocolate Chip Chewy Gingerbread cookie.

The winning baker was chosen by culinary experts from Marcus Restaurants and received a special overnight stay and dinner for two at The Pfister, InterContinental Milwaukee or Hilton Milwaukee City Center. Plus, the winning cookie was donated to Hope House of Milwaukee.

Stop by Mason Street Grill, Kil@wat, or Milwaukee ChopHouse during the month of January to give the winning cookie a try.

Print the recipe here: White Chocolate Chip Gingerbread Cookies.

 

12 Drinks of Christmas in Blu

Blu and the Pfister Hotel are proud to be participating in the Hunger Task Force’s 12 Drinks of Christmas this holiday season and donating a portion of our proceeds to the cause.

Stop by Blu and try one of our tasty holiday libations this season and don’t forget to vote for us online.

 

The Sparkling Season

Heather Kanter-Kowal

I am a geek for sparkling wines.  This is one of my very favorite seasons as there are so MANY occasions to elegantly sip Champagne and share toasts with my friends and family.  I cannot imagine a Christmas Eve dinner at my house without a few bottles of something bubbly chilling in my outdoor cellar (AKA-the snow drift on my patio), patient a Christmas morning without Mimosas and waffles, or a tiring but rewarding night at the restaurant on New Year’s Eve without toasting at midnight with my battle weary co-workers.  Here are a few of my favorite brut Champagnes and few other international sparklers that make me feel festive!

  • Krug Grand Cuvee Brut of Reims, ampoule Champagne.  As my pals at the American Club used to say, “No Krug? No thanks!” ( usually when being offered anything else bubbly).  If a budget is of no concern to you, this is the real deal.  This is the bottle for when you really have something fabulous to celebrate!  The Grand Cuvee is made from all three permitted grapes of the Champagne region, Chardonnay, Pinot Noir and Pinot Meunier, but is predominately based on crazy good Chardonnay.  This is a more full bodied and bold style of Champagne that screams for osetra caviar.
  • Heidsieck & Co. Monopole “Blue Top” Brut of Epernay, Champagne.  I recently tasted this again for the first time in years at the sparkling wine event that we hosted at Mason Street Grill on Monday night.  Really impressed with the depth and quality of this wine!  Buttery, toasty, with baked bread, pear and apricot notes with hint of smokiness.  Pinot Noir is the dominant grape in this cuvee.  A dash easier to locate than Krug, and a great deal more affordable.
  • Argyle Brut of Willamette Valley, Oregon.  Made from classic Champagne region grapes using classic Champagne production methods, this is a fun number from here in the States.  Their entry level brut is bright and racy with flavors of apple, lemon, and more of that baked bread nose.  Delightful and crisp, yet again, more budget friendly.  If you want to try something really special, track down their “Extended Tirage”, and taste it side by side with your favorite vintage Champagne.  Prepare to be shocked.
  • “Naked on Roller Skates” by Some Young Punks of South Australia.  I wonder sometimes if that name were in French if it would still seem as naughty… This bubbly is made from Shiraz and Mataro grapes.  Yes, this can happen.  No, this is not a sweet wine.  It has a darker reddish/pinkish color than you may imagine, and is dry yet balanced with flavors of red berries, spices and dark fruits.   Bring this to a party as a hostess gift, I dare you.  Your bottle will be an unwitting topic of conversation ALL NIGHT.

Cheers!

Heather Kanter-Kowal

A Great Milwaukee’s Favorite Cookie Contest Entry

Here at the Pfister, we love a great story. When we received this great story from Jill Drury who entered our Marcus Resturant’s Milwaukee’s Best Cookie Contest.

Nothing says tradition like a grandma passing great recipes, techniques, and a few special secrets to the next generation. Great story Jill, thanks for sharing…

It was a crisp Fall afternoon and I had just gotten home from another rough day of first grade. I sat down in my bedroom, unzipped my backpack, and pulled out my homework. Just as I was about to open up my math book, the smell of fresh baked goods vented into my room and drew me to the kitchen. Unnoticed, I watched my Grandma from the hallway. She rolled cookie dough with her hands, filled up a cookie sheet with perfectly round circles, and paced around the oven listening to the oven timer click away. When the bell went off and she went to retrieve her batch, I slowly crept into the kitchen on my tiptoes. Very quietly, I slid under the table with the bowl of remaining cookie dough in my hands. Just as I was about to feast on dough, I looked up and could see my Grandma’s feet in front of me. She was standing over me. Just as I tried to creep away in the other direction, she reached down, grabbed the bowl from my hands, pulled me up, and told me that if I wanted a cookie, I had to bake one!

Living with my Grandma motivated me at an early age to cook, bake and eat everything on my plate. Baking easily became a bond that we shared. Besides having fun in the kitchen, my Grandma was a great teacher and if anything,
she always had a recipe that would cure my killer sweet tooth!

Making holiday cookies became a favorite tradition of ours. After all, it was the only way she could stop me from eating half the dough!

Everyone in my family had their favorite. From sugar to ginger to good old-fashioned chocolate chip, every cookie was promised and delivered on time for the holiday season. No one had to worry that their favorite wouldn’t be waiting for them on the famous cookie platter.

Unfortunately, for the longest time I had a problem finding my favorite. I liked them all but I never loved or craved a single one. Until one day when my Grandma started having me mix my favorite flavors: chocolate and orange. We came up with a unique cookie that I can now call my favorite every holiday season.

I thank my Grandma for her patience with me in the kitchen. Without her, I’d still be eating dough! And…everyone else’s’ favorite cookie.

– By Jill Drury, Guest Blogger for The Pfister Hotel 

Valencia Delights

Cookie 



  • 1 cup sugar
  • ¾ cup butter
  • Softened
1 teaspoon vanilla
  • 1 egg
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 2 tablespoons grated orange peel

 

Glaze


  • 6-oz pkg. (1 cup) semi-sweet chocolate chips
  • ¼ cup butter, softened
  • 3 tablespoons light corn syrup
  • Heat oven to 375.

In a large bowl, beat sugar and butter until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off.

Stir in flour, baking powder, salt and orange 
peel. Roll dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.

Flatten with bottom of glass dipped in sugar to 1/8 to
1/4-inch thickness. Bake at 375 for 6-8 minutes or until edges are lightly browned.

Cool 1 minute; remove from cookie sheets. In small saucepan over low heat, combine glaze ingredients, stirring constantly until smooth. Remove from heat.

Pour glaze into glass measuring cup; set in pan of hot water.

Dip ½ of each cookie into glaze; shake off excess chocolate. Place dipped cookies on waxed paper-lined cookie sheets. Chill until glaze is set, about 10 minutes.

Makes about 6 Dozen cookies.

Don’t forget to submit your submission to Marcus Hotels Milwaukee’s Favorite Cookie Contest. The winning baker will be chosen by culinary experts from Marcus Restaurants and will receive a special overnight stay and dinner for two at The Pfister, InterContinental Milwaukee or Hilton Milwaukee City Center. Plus, the winning cookie will be baked by Marcus culinary and donated to Hope House on December 22, 2011.

HURRY! THE DEADLINE TO ENTER IS SUNDAY, DECEMBER 18, 2011. 

What’s your favorite story about your grandmother? Please share it below. We’d love to hear it.

2011 Pfister Tree Lighting Ceremony

We kicked off the holiday season with our annual tree lighting ceremony on Friday, Nov. 25th.

This year’s event featured cupcake and cookie decorating, complimentary holiday drinks and much more. And as always, Santa and Ms. Claus made a special appearance.

Thanks to everyone who came out. It’s one of our favorite events of the year.