Blue’s Dinner Club Season 6: sensational start

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Blue’s Dinner Club Season 6 kicked off Friday by hosting Chef Jan Kelly of Meritage – whose fantastic Washington Heights restaurant exemplifies “a contemporary blend of food and wine.” A superb chef and a great friend, Jan and Chef Joe blended inspirations for the dinner: her upbringing in Southern California, and his in Wisconsin, and their shared appreciation for duck, lamb and fresh produce.

10 tickets remain for Episode 2 of Dinner Club, Friday, Oct. 30 featuring Chef Justin Aprahamian of Sanford. Tickets for an individual dinner are $95. A portion of the proceeds from each dinner will go to benefit Boys & Girls Clubs of Greater Milwaukee.  For tickets, contact Sarah Ash at 414-659-1900 or sarah@bluesegg.com.

Details: Arrive at 6:30 p.m. for appetizers and opening drink; Dinner to be served between 7 and 7:30 p.m. No refunds for season tickets, but tickets are exchangeable and can be given as gifts. All tables are communal, seating 6-10 guests. Cash bar is available, in addition to the drink pairings.

Season 6: “Yes, Chef! Pt. 2”

Jan Kelly : Meritage

Friday, September 18, 2015

Reception and Tasting

Cheese Gougère tomato soup • Cottage Cheese gravlax, dill horseradish •

Chicken à la King vol au vent • Tamales cactus, mushroom

Toad Hollow “Eye of the Toad” Rosé, Campo Lindo Blanco, 

Carletto Montepulciano D’Abruzzo, Dante Red Blend

Jan and Joe’s Youth

Tostada con Camerones (Jan) : Smoked Beef Tongue, Potato Pancake (Joe)

Chili Poached Shrimp, Black Beans, Avocado, Cotija : Caramelized Onion, Horseradish

Verdejo, Oro de Castilla, Rueda, Spain 2014

From the Deli

Duck Pastrami and Duck Liversausage

Spaetzle Gratin, Saxony Alpine Cheese, Rye Crumbs, Braised Red Cabbage

Riesling, Urban, Mosel, Germany 2013

Sliced Tomato Terrine

Citrus, Fennel, Carrot, Radishes,

Pepitas, Cranberry Jalapeño Dressing

Pinot Noir, Fog Theory, Sta. Rita Hills, California 2013

Lamb

Leg of Lamb with Lamb Sweetbreads

Mustard Herb Crust, Porcini Arancini, Rapini, Red Wine Reduction

Cabernet Franc, “The Franc”, Cosentino, Lodi, California 2013

Dessert

Creamy Goat Cheese Tart

Blackberries, Chocolate Semifreddo, Honey, Spiced Crunchy Stuff

Primitivo, Masseria Altemura, Sasseo, Pulia, Italy 2012

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