Cooking with Chef Ash: Bacon Wrapped Medjool Dates

This dish is a stunning appetizer that can be served at every occasion. The plump, buy 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.


  • 20 pieces pitted medjool dates
  • 20 pieces of smoked bacon strips
  • Toothpicks


  • Stuff each date with the almond cheese and wrap with one slice of bacon and secure with a plain toothpick.
  • Bake in a 375F oven for 10- 15 minutes until bacon is crispy.
  • Place on top of a plate lined with roasted piquillo rouille.

Almond Cheese Ingredients

  • 1 log of fresh goats cheese (room temp)
  • ½ cup toasted slivered almonds
  • 2 tbsp fresh chopped parsley
  • Fresh ground black pepper


  • In a mixer with a paddle attachment combine the cheese, almonds, extract and parsley mix until just combined and season with fresh ground black pepper.

Roasted Piquillo Rouille Ingredients

  • 4-5 pcs roasted piquillo pepper
  • ½ cup sherry wine vinegar
  • 1 bunch fresh thyme
  • 1 ½ cup olive oil
  • Kosher salt and fresh ground black pepper


  • Place all ingredients except the olive oil into a bar blender and puree then slowly add the olive oil in a steady stream.
  • Mix until thoroughly incorporated.

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, see 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.

Milwaukee’s Favorite Cookie: Mochaccino Thins

Congratulations to Mary Lamb, prescription for winning the 2010 Cookie Crown! Milwaukee’s favorite cookie is Mochaccino Thins.

Chef Ash and Chef David stopped by Feeding America Eastern Wisconsin on December 23 to drop off 500 Mochaccino Thins.

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

Make sure to get your cookie recipes ready for the 2011 Cookie Contest! Check back for more information.

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 Feeding America Eastern Wisconsin.

*Complimentary cookies served when check is presented.

Chef Robert Ash on WISN-TV: Making Meals with Marcus Restaurants

Chef Robert Ash did an excellent job this past weekend on WISN-TV. Chef Ash shared two great recipes using chicken. In case you missed it, sickness find his recipes and links to his video demonstration on WISN below.

Chicken Anticuchos


1 lb chicken breast (cubed), recipe 1 lb shucked Peruvian corn, 2 tbsp lime juice, 2 tbsp granulated sugar, 2 tbsp unsalted butter, 2 tbsp chopped fresh cilantro, 10-12 6” bamboo skewer (pre-soaked in cold water)


Cube the chicken into 1-inch pieces and toss with enough marinade to coat them evenly. Place 3 pieces of chicken on each skewer season and grill. While the chicken is grilling prepare the corn, cheap in a warm sauté pan heat some vegetable oil and place the corn into the pan, cook until slightly browned. Add the granulated sugar and limejuice cook until slightly caramelized at the end add the butter and the fresh chopped cilantro. Place the corn into a serving dish and when the chicken is finished place the skewers on top of the corn and sprinkle with sliced scallions. These can be made ahead of time and kept frozen for a couple of months. They make great meal starters or just a quick snack.

Marinade Ingredients:

2 whole yellow bell peppers, 2 tbsp aji amarillo paste, ¼ c rice wine vinegar, 2 tbsp limejuice, ½ cup grape seed oil, TT kosher salt, TT fresh ground black pepper


Slightly rub yellow peppers with oil and roast until charred over a grill or an open stove burner. Place into a bowl and cover with plastic wrap to steam for 30 minutes. When done remove the outer charred part and the seeds. Place all ingredients into a blender and puree until smooth.

Chicken Smoked Pasta


1 lb chicken breast (smoked and shredded), 1 lb cooked pasta of choice al dente, ½ cup red cherry tomatoes (halved), 1 cup baby spinach (cleaned), ¼ cup fresh basil pesto, ¼ cup chicken stock, TT salt and pepper, 3 tbsp fresh grated or shaved parmesan cheese.


In a deep sauce pan or sauté pan over medium high heat, place a touch of olive oil, and then add the spinach, chicken, tomatoes and the pasta. Cook for one to 2 minutes then add the basil pesto and enough chicken stock the thin slightly more or less is needed based on personal likes and al dente of the pasta. Cook until the pasta is warmed through and sauce had thickened slightly, pour into serving vessel and top with grated parmesan cheese.

Fresh Basil Pesto Ingredients:

2 cups fresh basil leaves packed, ½ cup fresh grated parmesan-reggiano or romano cheese, ½ cup extra virgin olive oil, 1/3 cup pine nuts or walnuts, 3 garlic cloves, minced TT salt and black pepper


Combine the basil, pine nuts and pulse in food processor, add garlic and pulse a few more times. Slowly add the olive oil in a constant steady stream while the processor is on. Scrap down the sides with a rubber spatula, add the grated cheese and pulse again, add the salt and pepper to taste.

[VIDEO] ESPN Milwaukee’s Free Food Friday with Chef Ash

On Friday, September 3, Chef Robert Ash visited the team at 540 ESPN Milwaukee with some items from brunch menu at The Rouge in the Pfister Hotel. Here are some of the highlights from the day.

ESPN Milwaukee’s Free Food Friday with Chef Ash from PfisterHotel on Vimeo.