Celebrated Chefs Spring 2013

Warm up to Winter.

The temperatures may be dropping outside, but over by the Chef’s Counter at Mason
Street Grill, things are just starting to heat up. Why not stop in and join chefs from the
Hilton Milwaukee, Milwaukee ChopHouse, and Miller Time Pub & Grill for an up close look
at what goes into creating some great winter warm ups? Each hour-and-a-half session
will include a tasting and lots of interaction with the chef about the ingredients and
techniques used.

Each 1.5 hour presentation is held at the Mason Street Grill Chef’s Counter, adjacent to The Pfister Hotel.

Space is limited to 20 guests. Make your reservations today.

Saturdays | 10:00 am – 11:30 am | $29/person*, $49/couple*
*Tax and gratuity not included.

For reservations please call 414-935-5950, or email mkereservations@marcushotels.com

Reserve your spot today!  Call 414-935-5950

Make a night of it.
Starting at $129 (rate does not include tickets to the event)

For those guests attending the Chef Series, we are pleased to offer a special overnight rate at the Pfister Hotel for a Friday or Saturday night stay during the months of January & February.

BOOK NOW

Marcus Chefs

January 18, 2014 - One Pot Wonders

Bill Doyle, Executive Chef, Hilton Milwaukee City Center

Ever wish you could make a great meal without a kitchen sink full of dirty pots and pans? Chef Doyle will demonstrate the incredible versatility of dishes that can be prepared in a single pot, with an emphasis on Braised Beef shoulder. You’ll also get a tutorial on the preparation of tomato marmalade, pumpkin bisque with candied bacon, and winter vegetable tian.

Marcus Chefs

January 25, 2014— Fabulous Fennel

Bill Doyle, Executive Chef, Hilton Milwaukee City Center

Chef Bill Doyle will demonstrate the preparation of classic winter foods with fennel as a key ingredient. Crunchy, with a slightly sweet flavor of anise, fennel adds a unique dimension to many dishes. Besides showing you his secrets to cooking with fennel, Chef Doyle will discuss multiple course menu design and combinations of fl avors and portioning.

Marcus Chefs

February 1, 2014 — Pairing with Spirits

Aaron Miles, Executive Sous-Chef, Milwaukee ChopHouse

All too often, the home chef is understandably befuddled by what drinks to serve with dinner. Now, when we say “drinks”, we mean cocktails and liqueurs—not beer and wine, which are relatively easy to pair with food. Join Chef Miles and learn how to balance the unique fl avor profi les of specialty cocktails and liqueurs with foods of all type. It’s a little known culinary skill worth picking up.

Marcus Chefs

February 8, 2014 - Smokin' Good

Anthony Lemens, Executive Chef, Miller Time Pub & Grill

Chef Lemens reveals the secrets to preparing a delicious smoked pork tenderloin. If you’ve ever wondered how it’s done, you’ll want to mosey up to the Chef’s Counter for this session. To accompany this, Chef Lemens will be demonstrating the preparation of sautéed brussels leaves, squash puree, and Calvados demi-glace.

Look for more tantalizing sessions during our upcoming spring Chef Series,
which will be led by the InterContinental Milwaukee!

© The Marcus Corporation. All rights reserved Other Marcus Sites:
Miller Time Pub  |   Blu  |   Hilton Milwaukee  |   InterContinental Milwaukee  |   Pfister Hotel  |   WELL Spa

The annual Celebrated Chefs Cooking seminars presented by Marcus Restaurants are hosted by Mason Street Grill located in The Pfister Hotel in downtown Milwaukee. This year's talents feature Executive Chef Mark Weber from Mason Street Grill, Executive Chef Brian Frakes from The Pfister Hotel, Executive Pastry Chef Jennifer Carlson, also of The Pfister Hotel and finally Sous Chef Shaun Abbott of Mason Street Grill.