7-Course Nickel & Nickel Wine Dinner
Please join us for the Nickel & Nickel Wine Dinner at The Pfister on Wednesday, July 20, 2011, in The Rouge Ballroom. $125.00 per person (inclusive of tax and gratuity).
Marcus Restaurants’ talented chefs – Robert Ash, Mark Weber, David Zakroczymski and Brian Frakes – invite you to an exclusive wine dinner featuring celebrity vintner Beth Nickel. Together, the chefs will prepare a 7-course meal, paired with specially selected wines from the Nickel & Nickel winery in Napa Valley.
The reception begins at 5:30 p.m., followed by dinner at 6:30 p.m
View Menu
Reservations are limited…
Summer in the City. . . of Festivals
It’s summer in Milwaukee. Finally. We know the calendar has said it’s summer for some time now, but the weather simply hasn’t cooperated, as evidenced by the city’s wavering between the wet, cold of March and the hottest, most humid dog days of August. Not only has the mercury risen and the sun come out to tan the hides of hundreds of folks cavorting on Bradford Beach, but the clearest sign of the season has begun: the fireworks have been shot off, PrideFest has passed, the festivals are here!
Boasting large cultural fests like the Lakefront…
Cooking with Chef Ash: Bacon Wrapped Medjool Dates
This dish is a stunning appetizer that can be served at every occasion. The plump, delicious dates are wrapped in thick, smokey bacon then gently sauteed in a savory sauce. Creamy goat cheese is delicately placed in the center of the sweet, chewy date helping to enhance its rich flavor. This is an elegant and satisfying dish that your guests will request at every gathering.
Ingredients
20 pieces pitted medjool dates
20 pieces of smoked bacon strips
Toothpicks
Directions
Stuff each date with the almond cheese and wrap with one slice of bacon and secure with a plain toothpick.
Bake…
A World Away (or, just down the hall)
While the lobby bar hosts an array of Monday night businessmen having a casual beer and some mixed nuts with colleagues, buoyed by a soundtrack of classical and jazz piano tunes, just down the hall and through a set of doors is the entrance to the Mason Street Grill. It’s an entirely different world, and easy to forget it’s a part of the hotel at all, were it not for the high-class service and ability to charge your meal back to your room.
Camel leather and stools and high-backed bar chairs with milk chocolate wood legs…
The Pfister Recommends: Lakefront Brewery
In 1987, the Klisch brothers rolled out their first barrel of beer and in the process Lakefront Brewery was born. Lakefront currently brews a specialty amber for Mason Street Grill and who better to lead us on a tour of the Milwaukee beer making institution than the Pfister’s Chef Concierge Peter Mortensen!
What’s your favorite Lakefront Brewery beer?
To find out more about Lakefront Brewery and get your advanced tour tickets, visit their website at www.lakefrontbrewery.com…
Cooking with Chef Ash: Vanilla Creme Brulee
This recipe will surprise you! It’s incredibly delicious, but it’s also very easy to make. With a few simple ingredients you’ll be able to create this creamy, rich custard base coated with a decadent caramelized layer in minimal time. This is a one recipe you’ll turn to again and again.
Ingredients
1 quart heavy cream
½ cup granulated sugar
10 each egg yolks
2 each vanilla beans
Directions
Split the vanilla beans in half and scrap the seeds place the whole bean and the seeds in a medium pot with the heavy cream.
Combine the granulated sugar…
Marcus Chefs at East Town Market
The East Town Market is celebrating its 15th summer at Cathedral Square Park and the Cafe Pfister and the Chefs of the Pfister, Intercontinental, Hilton, and Mason Street Grill are a part of this year’s live entertainment and food. On Saturday mornings, from 9am – 1pm, The Cafe Pfister is proudly serving its Starbucks Coffee, Pfister Bloody Mary’s and Mimosas, cold drinks, pastries, and ice cream. On Tuesday evenings from 3pm – 7pm the Café Pfister will sell sangria, assorted beers, wine, pastries and snacks.
The Chefs of Mason Street Grill, Pfister Hotel, Intercontinental, and Hilton will also be featured…
Grand Cafe Mornings
He sits by the window, the only person wearing a t-shirt amidst suit jackets, colorful ties, and stylish vacationers. Looking around, he says “I like the way it feels in here. It’s nice, but casual.” He glances up, gesturing to the red, brown & cream striped awning where the window arches, “this feels like the breakfast places in New York,” studies the menu for a moment, “and the food is really reasonably priced.” When his fresh vegetable omelet arrives, he exclaims over how greatly stuffed it is, full of tomatoes, onions, bell peppers and mushrooms. With the toast…
Tuna Salad Relleno with Chef Robert Ash
This isn’t your typical tuna salad. It’s a unique blend of tuna, onion, olive oil, watercress pesto and red pepper.
The creative and healthy combination is perfect as a light snack, but could also be served as a satisfying meal. The colorful watercress pesto adds the finishing flavors that will be pleasing to any palate.
Ingredients
4 cans albacore tuna
1 sm white onion, diced small
2 stalk celery, diced small
1 each lemons freshly squeezed
2 tbsp fresh parsley, chopped
2 cloves fresh garlic, chopped
2 tbsp EVOO
TT Kosher salt
TT Fresh ground black pepper
4…
Ask Ash: Fresh or frozen vegetables?
Whether you want to learn how to perfect a particular cooking technique, learn how to use a certain ingredient or have a dish related question, Chef Robert Ash has the answers for you.
Fresh or frozen vegetables, is one better than the other?
The fresh versus frozen debate is a common one, however experts say one isn’t necessarily better than the other. Now that it’s spring, you will have an easier time finding fresh produce in season, but if you prefer to buy frozen that’s fine, and here’s the reason why. When companies freeze their fruits…
Ask Ash: Wild Mushroom Soup
Whether you want to learn how to perfect a particular cooking technique, learn how to use a certain ingredient or have a dish related question, Chef Robert Ash has the answers for you.
I recently enjoyed a delicious Wild Mushroom soup that was served during a Pfister wedding reception. Could you please share the recipe with me?
I’m so glad you enjoyed it and I’ve enclosed the recipe. I don’t like to adjust it to home cooking sizes as it alters the soup, but you can scale it back to your liking. The recipe won’t make…
Ask Ash: Pfister House made Yogurt Recipe
Whether you want to learn how to perfect a particular cooking technique, learn how to use a certain ingredient or have a dish related question, Chef Robert Ash has the answers for you.
The Pfister’s yogurt is a breakfast favorite of mine. Could you tell me how I can create that same recipe at home?
Thank you for your question. I’ve enclosed the recipe which we also enhance by adding a little vanilla. I hope you enjoy it!
Pfister House made Yogurt Recipe
4 cups of fresh, organic 2% milk
1/3 cup of powdered milk
1/2…
Ask Ash: How do you eat a pomegranate?
Whether you want to learn how to perfect a particular cooking technique, learn how to use a certain ingredient or have a dish related question, Chef Robert Ash has the answers for you.
How do you eat a pomegranate?
They look unusual, but they’re very easy to eat. Here are some simple ways to slice up and enjoy the fruit.
You can peel the rind off, like you would an apple, and then eat it. Cut the fruit in slices, and use a spoon to scoop the pieces out.
You can take all of the red seeds out, place…
Ask Ash: What is blanching?
Whether you want to learn how to perfect a particular cooking technique, learn how to use a certain ingredient or have a dish related question, Chef Robert Ash has the answers for you.
What is blanching?
Blanching is a cooking term that means to quickly cook the outside of usually a fruit or vegetable. You plunge the food into boiling water for a brief time of usually 3-4 minutes. You then quickly remove the produce and place into into ice water to immediately stop the cooking process. You can then either freeze the item or start cooking it. Blanching…
Ask Ash: What is the best way to marinate a steak?
Whether you want to learn how to perfect a particular cooking technique, learn how to use a certain ingredient or have a dish related question, Chef Robert Ash has the answers for you.
What is the best way to marinate a steak, chicken and what type of marinade works best?
I think for steak an acidic marinade works the best. I suggest, placing olive oil, a little garlic, and a splash of cranberry in a large mixing bowl. Place the steak in the bowl and make sure you’re covering the meat with the marinade. You want to set the…
Ask Ash: How can I make a thin, crispy pizza dough?
Whether you want to learn how to perfect a particular cooking technique, learn how to use a certain ingredient or have a dish related question, Chef Robert Ash has the answers for you.
How can I make a thin, crispy pizza dough? Is there a secret?
The secret to a thin crust is in the baking process. You first want to make sure you’re cooking your dough inside an oven that’s hot. Restaurants cook their pizza crust sometimes as high as 750 to 800 degrees. Set your oven at broil.
The real trick I rely on, is something…
Brunch at the Pfister [VIDEO]
Gather family and friends and hop into one of Milwaukee’s most loved dining destinations for a delicious Easter and Mother’s Day Brunch. With chef-prepared favorite entrees, mouthwatering pastries and complimentary treasured memories.
$49.95 for adults
$24.95 for children 12 and under
Four (4) and under are FREE
Follow along as Joshua Wolter puts on another hat and takes a crack at making some egg omelets with Darin at the Pfister Hotel.
The Rouge is a Milwaukee classic, a historic dining room serving the finest Sunday Brunch. The brunch menu features over 40 unforgettable items including…
Grand Re-Opening of the Cafe at the Pfister [VIDEO]
Six weeks have come and gone and the transformation of the Café at The Pfister is now complete.
Follow Joshua Wolter, The Pfister Hotel’s Assistant Manager, as he gives a guided tour through the newly remodeled space at the Café at the Pfister…
Hustle and Bustle and Herb
The café has been remodeled. Its doors reopened this week. I tentatively crossed its threshold, into my favorite spot in the hotel. I have to say my worries about change were eased when I ventured in the first day to find the buzz of the space was the same.
The changes are amazing though…Starbucks (enough said) and pastries (the red velvet cupcakes, after so carefully deposited in the conundrum of a to-go box were devoured and praised by my office mates—thanks, Roy) add motion to the café.
When I walked in, people were shopping in the gift…
“Like”ing Breakfast
I’m sure it’s clear to you by now, I love breakfast at the Pfister. I love breakfast food in general, of course, and can never make up my mind—breakfast anywhere for me includes multitudes of plate envy, but (as you also know) add coffee and I’m usually satiated.
I’m pretty sure my love of breakfast comes from some working class, Irish Catholic roots and a culinary (to a degree) dad. We had lots of “breakfasts for dinner” type meals during lent because they were filling sans meat (ah, the superb quality of pancakes!). Plus, breakfast…
All Dressed Up and Everywhere to Be
My best friend was in town on the weekend and we took her to Blu for free music. First, she snapped what could be an award-winning series of photos (her profession), then she let her mouth hang agape for awhile and finally she grinned and told me I had a really sweet gig (don’t I know it!)
She’s an incredible live music fan and was in town to see the Sarah McLachlin concert. I thought it’d add to the weekend to offer up free acoustic guitar 23 stories above the city.
On her various visits over…
Rhapsodies In BLU
The Pfister Hotel and BLU are proud to announce a new music series “Rhapsodies in Blu” featuring The Pfister pianist, Dr. Jeffrey Hollander. You can enjoy this new series in BLU on the first Thursday of every month, starting in April. Every performance will be completely unique and will draw from a different musical inspiration.
April 7 – “My Foolish Heart” featuring the improvisations of Dr. Hollander
May 5 – “Lullaby of Birdland” a celebration of the late jazz pianist, George Shearing
June 2 – “Nice Work If You Can Get It” inspired by George Gershwin
July 7 – “My Blue Heaven” inspired by…
Brewing with Excitement
Off schedule, sure, but I think you can handle it.
First, the cafe renovations are in full swing. Then…there will be coffee (see other posts about how necessary this is in my world).
Now, I’ve just received a giant package of applications from those who’d like to continue this journey at the Pfister. It’s such a mix of emotions–it felt simultaneously like Christmas Day to click, click, click through the pages as well as utter doom as I thought about my tenure ending (not for months… I can still say that in the plural until…
Cafe at the Pfister New Menu Tasting [PHOTO GALLERY]
Chef Robert Ash took some of the Pfister staff aside to let us know of some items he is dreaming up for the new Pfister Cafe.
Have a look, let us know what you think. Vote for your favorite items by “liking” or commenting on the image on Facebook.
We know we can hardly wait for the new cafe to open near the end of March 2011. Follow Joshua as he provides a tour of the new renovations to the cafe…
Celebrity BLUtender: Andrew Wagner at OnMilwaukee.com
To celebrate Bar Month, OnMilwaukee.com’s Andrew Wagner will step behind the bar at Blu this Wednesday, February 23, 2011 at 5:30 p.m. to sling drinks to raise money for the A-T Children’s Project.
Pit yourself against a friend or rival in a Celebrity BLUtender competition with a part of the proceeds going to a charity of the winners choice.
CELEBRITY BLUTENDER
WEDNESDAY NIGHTS IN BLU, 5:30 PM – 6:30 PM
To nominate a Celebrity BLUtender, give Adam Jones a shout at AdamJones@thePfisterHotel.com…
