Blue’s Dinner Club Season 7: New Heights with Alto-Shaam


Blue’s Dinner Club Season 7 kicked off on March 11 with visit from Chef Robert Simmelink of Alto-Shaam. As executive chef of a world-class kitchen equipment manufacturer, Chef Robert has worked with chefs from around the country. Chef Robert brought some of his team to work with the Blue’s Crew on a fantastic dinner.

The next episode of Dinner Club is April 8, with Chef Thi Cao – formerly of Buckley’s and Bistro Z – who is one of the founding members of Milwaukee Food for Thought, a dynamic group of Milwaukee chefs who raise money for causes close to their hearts. Tickets are still available and are $95. A portion of the proceeds from each dinner will go to benefit Hunger Task Force – Free & Local.

For tickets, contact Sarah Ash at 414-659-1900 or

Season 7: “Yes, Chef! Pt. 3”

Robert Simmelink : Alto-Shaam

Friday, March 11, 2016

Reception and Tasting

Beef Tongue Taco chili sauce • House-Cured Proscuitto-Wrapped Pickled Beans balsamic • Smoked Whitefish Spread thin crackers • Roasted Cauliflower Hummus chili paste, chives

Sauvignon Blanc, Les Deuz Tours, France; Dry Riesling, Rohracker, Italy;

Red Blend, Columbia Crest, WA; Malbec, MDZ, Argentina

The Setting

Boston Brown Bread

Foie Gras Spread, Bacon Jam, Goat Cheese and Apple Butter

Late Harvest Gewürztraminer, Roberston Winery, Robertson Valley, South Africa 2014



Slow Poached & Seared, Olive Peperonata, Creamy Polenta, Pine Nuts

Rosé of Sangiovese, Fattoria Di Basciano, Tuscany, Italy 2015


A Sundry Salad

Mushroom Tart, Smoked Parsnip, Salted Roasted Beets, Pickled Carrots, Fruits, Shaam Yogurt, Vanilla Vinaigrette

Pinot Noir, DeLoach, Le Roi, Monterey/Sonoma/Mendocino, CA 2013


Pot Roast

72-Hour, Twice-Baked Potatoes, Carrots, Onions, Celery, Pickled Mushroom, Beurre Rouge, Gravy

Claret, Kokomo, Dry Creek Valley, CA 2011


Flourless Chocolate Cake

St. Honore Profiterole, Dolce de Leche, Sour Dough Ice Cream, Chocolate Rocks, Espresso

Sparkling Cava, Santa Monica, Spain

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