February 20, 2016 - MASON STREET SEAFOOD CLASSICS
Mark Weber, Executive Chef, Mason Street Grill
You don’t have to travel to distant shores for this oceanic adventure - Mark Weber
is goin’ fishing right here at Mason Street Grill. He will bring to the table some
tried-and-true entrées with a simple yet satisfying nature, including teriyaki glazed
salmon, crumb crusted sea bass, West Coast mussels and more.
February 27, 2016 - THE MAN MEAL
Aaron Miles, Executive Chef, InterContinental Milwaukee
Can you handle the manliness? Step up your cooking game with a hunter’s feast
of elk, rabbit and venison, paired with a lesson on homemade lox and curing meat,
all topped off with a gin cocktail crash course. Don’t miss this chance to flex your
March 5, 2016 - GRAPES & GRAINS
Bill Doyle, Executive Chef, Hilton Milwaukee City Center
“These two categories are not only nutritionally beneficial, but they are also unique
and trending to mainstream cooking,” says Bill Doyle. Expect brilliant presentation
and bold flavors when he serves up curry chicken with crimson lentil mélange,
grape butter and savory grape raita.
March 12, 2016 - A TASTE OF IRELAND
Brian Frakes, Executive Chef, The Pfister Hotel
Brian Frakes reaches for the roots of his ancestry, crafting a series of classic Irish
favorites with a modern touch. Experience a historic culinary tradition come to life
with recipes from across the pond, including wild salmon, bacon & cabbage, and
hearty homestyle coddle.