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.

Fireworks in Blu

Enjoy the view in Blu during the city’s fireworks display on July 3rd.

Our personal favorite, Jenny Thiel will be providing live entertainment during the night.

Blu will be offering 3 packaged deals for the Fourth of July to ensure you have front row seats for the show.

  • Package 1 – $300 for Bottle of Dom Perignon and a tower of apps.
  • Package 2 – $200 for Bottle of Veuve Cliquot and a tower of apps.
  • Package 3- $150 for a bottle of Santa Margarita Prosecco and a tower of apps.

Tower of apps consist of Cheese, Sausage, Shrimp Cocktail, Chocolate Covered Strawberries, Stout Cake Cupcakes, and Triple Chocolate Cupcakes.

Max of 4 people per table. Parties of 5-8 must choose two packages.

To book your package, please email




Shelby’s First Painting as Artist in Residence

We’re honored to have such talent within our midst. Shelby is not only a very talented painter but she’s also pretty quick at it, too.

So we asked Shelby if we could set up a camera in her studio to capture one of her pieces from start to finish.

Take a look at her first completed piece with the Pfister Hotel, Milwaukee Blue. Don’t blink, you might miss it.

Visit​artistinresidence to learn more about Shelby Keefe.

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.


  • 1 quart heavy cream
  • ½ cup granulated sugar
  • 10 each egg yolks
  • 2 each vanilla beans


  • 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 and the egg yolks in a stainless steel bowl, slowly incorporate the warm cream by tempering it into the egg/sugar mixture.
  • Strain the mixture.
  • In a shallow baking pan place bake proof ceramic dishes around 8 oz capacity.
  • Fill the dishes 3/4 of the way with the strained cream mixture.
  • Place into a 300°F oven, then fill the pan with warm water until it reaches half way up the side of the dish, cover pan with aluminum foil.
  • Bake for 30-40 minutes until set may take longer or shorter depending on the size of the baking dish.
  • Dust the top with sugar in the raw and caramelize with a butane torch or under a oven broiler.
  • Serve with fresh berries.



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, seek 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 on Tuesday evenings and Saturday mornings at the Chef’s Series.  Each chef will demonstrate a recipe and offer free tastings of the recipe that they have prepared. Chef Mark Weber was on center stage on Tuesday evening and wowed the crowd with a delicious summer vegetable gazpacho with shrimp.

Over 100 Wisconsin farmers, craftsmen, bakers, entertainers, and chefs will be a part of the market with fresh produce, crafts, food, and activities.


Saturdays         June 4 – October 29                 9 AM – 1 PM

Tuesdays          June 7 – September 27             3 – 7 PM


Tuesday, June 7                     Chef Mark Weber – 6:00 PM

Tuesday, June 14                   Chef David Zakroczymski – 6:00 PM

Tuesday, June 28                   Chef Thomas Hauk – 6:00 PM

Saturday, July 9                     Chef David Zakroczymski – 10:00 AM

Tuesday, July 19                    Chef Robert Ash – 6:00PM

Tuesday, July 26                    Chef Mark Weber – 6:00PM

Tuesday, August 2                 Chef Thomas Hauk – 6:00PM

Tuesday, August 9                 Chef Robert Ash – 6:00PM

Tuesday, August 16               Chef David Zakroczymski – 6:00PM

Saturday, August 27              Chef Robert Ash – 10:00AM

Tuesday, August 30               Chef Brian Frakes – 6:00PM

Tuesday, September 6           Chef Robert Ash – 6:00PM

Tuesday, September 13         Chef David Zakroczymski – 6:00PM

Tuesday, September 20         Chef Mark Weber – 6:00PM

Tuesday, September 27         Chef Thomas Hauk – 6:00PM

Saturday, October 8              Chef Robert Ash – 10:00AM

Saturday, October 29            Chef Robert Ash – 10:00AM

Chef Weber of Mason Street Grill

Save the Date: July Gallery Night at the Pfister

Start and end your night at The Pfister. During our Gallery Night reception on July 29 at 9pm, for sale enjoy live music and dancing, complimentary snacks and a cash bar all while watching a painting performance by Shelby Keefe.

Elizabeth’s Tips: Three steps to Healthy Feet

Let the team at WELL Spa us help you take care of your tootsies.

Here are three easy steps to healthy feet.

1) Always dry your feet well after showering and check between your toes for cracks and dryness, which allows bacteria to grow, increasing the risk of infection.

2) Be sure to remove nail polish that is older than four weeks, or as soon as the polish starts to chip. Water may get trapped between the nail and the polish, creating the perfect environment for bacteria, fungus and dryness of the nail.

3) Moisturize your feet every night. This prevents problems with dry, cracked heels and peeling cuticles.

Don’t forget! Save 20% on oils and lotions in the Gift Shop including SpaRitual® Sole MateTM Hydrating Foot Balm through June 30, 2011.

Get your Feet in Check at WELL Spa + Salon

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.


  • 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
  • 4-6 pc whole roasted piquillo peppers
  • 2 tbsp non-pariels (capers)
  • 1 bunch watercress
  • 6 cloves fresh garlic
  • lemon flavored olive oil


  • Drain tuna and in a non-reactive stainless steel mixing bowl combine the tuna, celery, onion, lemon juice, capers, parsley, and olive oil. Season with salt and pepper.
  • Stuff tuna mixture into the roasted piquillo pepper and reserve.
  • Thinly slice the fresh garlic cloves and in about ¼ cup of vegetable oil fry the garlic until crispy, place onto a paper towel lined plate to dry.
  • Clean the watercress and toss with lemon oil and toasted garlic season with salt and pepper, to be used as a side garnish.

Watercress Pesto

  • 4 oz Watercress lettuce
  • 1 clove fresh garlic
  • 1 tsp grated parmesan
  • 1 ½ tbsp toasted pine nuts
  • ¼ cup olive oil
  • 1 tsp lemon zest
  • TT kosher salt
  • TT Freshly grated black pepper


  • Clean and roughly chop watercress.
  • Place all ingredients into a food processor minus the olive oil and pulse to incorporate.
  • Slowly add the olive oil in a steady stream until well incorporated.

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 and vegetables, they use a special “flash-freeze” process that immediately locks in the nutrients. You’ll want to eat your frozen produce within a few months because over time some of the nutrients will be lost. The most important thing is eating the recommended five daily servings of fruits and vegetables, so how you go about it is a matter of taste.

E-mail your culinary questions to
Please put “Ask Chef Ash” in the subject line.

Learn more about Cooking with Chef Ash.

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 a huge amount, but you’ll have enough to freeze for later. Enjoy!

Wild Mushroom Soup
2.5 lbs button mushrooms chopped
8 oz onions small diced
4 oz celery small diced
8 oz shiitake mushrooms sliced thin
4 oz oyster mushrooms sliced thin
1 gal chicken stock
1 pint heavy cream
0.25 oz thyme picked and chopped
0.5 oz parsley chopped fine
3 oz roux
0.5 tsp nutmeg
0.5 tsp cumin
0.5 oz unsalted butter
tt salt and white pepper

Sweat the onions, celery, button mushrooms and thyme in the melted butter.
Add the chicken stock and simmer for 30 minutes.
Puree and add the cream
Thicken with roux and season to taste.
Finish by adding the parsley, nutmeg, cumin, shiitake and oyster mushrooms.
Bag and chill.

E-mail your culinary questions to
Please put “Ask Chef Ash” in the subject line.

Learn more about Cooking with Chef Ash.