Join us for “Ginner,” June 9

We’re exploring the most enigmatic and dynamic of spirits with a special “Ginner” at Blue’s Egg. An educational exploration of New World vs. Old World and everything in between, our gin dinner features an hors d’oeuvres reception reception and four-course dinner paired with gin cocktails.

We’ll enjoy cocktails crafted with unique products, including Beefeater 24, a London Dry gin steeped for 24 hours with Japanese and Chinese teas and citrus botanicals; Tanqueray Bloomsbury, a Juniper-forward London Dry based on an 1880s recipe; and Driftless Glen Double Cask, aged in new charred oak and used bourbon barrels in Baraboo, Wisconsin. We’ve also linked up with Black Dot, Twisted Path, and Plymouth.

Badger Liquor cocktail impresario Tripp Duval will introduce cocktails, ideas, and history about each featured cocktail, including the Sloe Gin Fizz, Negroni, Gin Gimlet, and the French 75.

Friday, June 9, 6:30 p.m., $85; includes hors d’oeuvres reception and four-course dinner paired with gin cocktails; gratuity and tax not included. Call Blue’s Egg at 414-299-3180 for reservations; reservations required.

“Ginner”

Friday, June 9, 2017

Reception and Tasting

Korean Shrimp Tacos kimchee, cilantro, red chili • 75 Glazed Pork Riblets oregano, lemon • Talegio Cheese Toasts thyme and pickled onion •Chickpea Samosa tamarind

French 75

The Setting

Rosemary Olive Bread

Roasted Tomato and Provolone Spread

Tanqueray Bloomsbury Negroni

One

Scallop and Octopus

Blistered Sea Scallop, Charcoal-Grilled Baby Octopus, Spring Onion Risotto

Plymouth Sloe Gin Fizz

Two

Avocado Salad

Haas Avocado, House-Cured Salmon, Hearts of Palm, Pickled Rhubarb, Salty Almonds, Radish

Twisted Path Gin Gimlet

Entree

Veal Loin

Slow-Roasted Gin Morel Ragout, Egg Noodles, Charred Asparagus, Sweet Pea Puree, Prune Demi

Fords Gin Martinez

Dessert

Pavlova

Berry Stew, Olive Oil Orange Cake, Lemon Curd, Chocolate Sponge, Hazelnut

Driftless Glen Double Cask Ramos

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

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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 sarah@bluesegg.com.

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

Fish

Swordfish

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

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

Salad

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

Entree

Pot Roast

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

Claret, Kokomo, Dry Creek Valley, CA 2011

Dessert

Flourless Chocolate Cake

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

Sparkling Cava, Santa Monica, Spain

Blue’s Dinner Club Season 7

Please contact Sarah Ash at 414-659-1900 or sarah@bluesegg.com to purchase tickets.

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Join us for Blue’s Dinner Club Season 7: “Yes, Chef! Pt. 3.” Chef Joe Muench and the Blue’s Egg team match skills and wits with top chefs for amazing experiences. Everyone enjoys an epic meal – and the chance to give back while you get together.

First up on Friday, March 11 is Chef Robert Simmelink, a MATC culinary alum and executive chef of Alto-Shaam. Robert works with chefs from across the country (and trained the Story Hill BKC team on its coolest toys).

Next up on April 8 is Chef Thi Cao, who has helmed some of our area’s best restaurants. In 2012, Thi began bringing chefs together for Milwaukee Food For Thought, a quarterly collaboration between chefs to raise funds for charities close to their hearts.

We’ll finish up on May 13 with Chef Jan Kelly of Meritagea superb chef and a great friend, who brought her Southern California upbringing into play at an excellent dinner last spring.

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A portion of the proceeds from these dinners will benefit Hunger Task Force – Free & Local.

Season tickets to all three events are $250, which includes food, beverage pairings, tax and gratuity. Tickets for an individual dinner are $95. A portion of the proceeds from each dinner will go to benefit Hunger Task Force – Free & Local. Season tickets include a $25 gift card good at Maxie’s, Blue’s Egg and Story Hill BKC.

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.

For tickets, contact Sarah Ash at 414-659-1900 or sarah@bluesegg.com.

Blue’s Dinner Club Season 6: Chef Justin Encore

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Blue’s Dinner Club Season 6 continued on Oct. 30 with an encore performance by Chef Justin Aprahamian of Sanford. A James Beard Foundation Award-winning chef, Justin kicked off last springs Dinner Club Season 5 “Yes, Chef!” with a fantastic dinner at Blue’s in February.

The encore performance started with a seasonal spin: all of the “Reception and Tasting” hors d’oeuvres incorporated leaves for Fall. Chefs Justin, Joe and Blue’s Executive Chef Erick then took us through a straightforward tour de force.

Our next event is The Grand Tasting on Saturday, Nov. 21, where we’ll have appetizers and A LOT more wine to try. We’ll have tastings of more than 70 wines and more than 100 total beverage selections, with all the wine will be available for purchases at retail-or-better prices, so you can stock up for the holidays or replenish your cellar. Enjoy 15 percent off cases of the same wine, and 10 percent off mixed cases. 6 p.m., $60, buy your tickets here at Blue’s – or online.

Season 6: “Yes, Chef! Pt. 2”

Justin Aprahamian : Sanford

Friday, October 30, 2015

Reception and Tasting

Stuffed Grape Leaves glee • Pickled Birch Leaves & Salmon Mousse saffron cauliflower •

Poached Chicken Sausage in Cabbage Leaves paprika aioli • Breaded Sausage Crépinette pickled chard leaves, creamy tomato sauce

Ercavio Blanco, Four Vines Chardonnay, 

C.H. Meritage, Vignerons du Mont Ventoux Rogue

“Culinary A-Fair”

Foie Gras Cream Puff : Justin’s Daring Attempt at a Corndog

Stewed Raisins, Almond Debris, Vinegar Powder : Salad, Mustard

Prosecco, Candoni, Veneto, Italy

Harvest Salad

Roast Pumpkin, Turnip Confit

Turnip Greens, Whipped Maple Meringue, Smoked Pumpkin Seeds, Beer Vinegar Gatrique

Brouilly, Chateau de Pierreux, La Reserve, Beaujolais, France 2011

Some Things Are Seafood

Charcoal Grilled Snake River Sturgeon

Fresh Herb Pasta, Marinated Black Mussels, Picholine Olive Salad

Vouvray, Marc Bredif, Loire, France 2013

Beef to Behold

Prime Steak Au Poivre

Red Wine Shallot Jam, Pomme Dauphinoise, Watercress, Demi

Cabernet Sauvignon, Carpe Diem, Napa Valley, California 2012

Trick or Treat

Candy Balls

“Take5” Nut Ball, “Mounds” Bon-Bon

Tawny Port, Ramos Pinto, Douro Valley, Portugal

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

Blue’s Dinner Club Season 5: Friday, April 24, 2015

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Blue’s Dinner Club Season 5 finished up earlier this year with a visit from Mike Engel of Pastiche Bistro and Wine Bar. At his French bistro and wine store in Bay View, Mike cooks traditional French dishes with locally-sourced ingredients.

Chef Joe Muench, Erick Fisher and the Blue’s crew teamed up with Mike for courses of elegant French-inspired cuisine, paired with excellent wines. Chef Joe brought the house down (but didn’t thankfully didn’t burn the house down) with a show-stopper caramel Grand Marnier flambé to top dessert of an Apple Puff Pastry Tarte.

The visit helped inspire Blue’s to dedicate July to French-inspired breakfast and lunch specials during a monthlong celebration of France – and close out a the season which raised $3,000 for Ronald McDonald House Charities Eastern Wisconsin.

Season 5: “Yes, Chef!”

Michael Engel : Pastiche Bistro & Wine Bar

Friday, April 24, 2015

Reception and Tasting

Gougère sauce soubise • Salade de Moules brandade • “Saucisson” Filet Mignon de Porc tapenade • Terrine de Veau veal heart tartare, brioche

Bil-a-Haut Rosé, Moreau Vouvray, Delas Syrah

“A Parisian Specialty”

White Ham Risotto Pasta

truffle, arugula, fromage comté

Sparkling, Charles de Fère, Blanc de Blanc, Reserve, Loire Valley, France nv

Alsace

Torchon de Foie Gras

wilted frisée, roasted grapes, fleur de sel

White Blend, Hugel, Gentile, Alsace 2013

Burgundy

Ballotine of Game Hen

morels, leeks, red wine

Pinot Noir, Albert Bichot, Vieilles Vignes, Bourgogne, Burgundy, France 2012

Provence

Seared Scallops

saffron, tomatoes, pomme purée, herbes de provence

Sauvignon Blanc, Eric Montintin, Sancere, France 2013

Fourth

Apple Puff Pastry Tarte

oeuf à la nage, caramel grande marnier flambé, hazelnut

Noisette Moka Crème

Blue’s Dinner Club Season 6

After an exclusive pre-sale to regular season ticket holders, we have 12 seats left to Blue’s Dinner Club Season 6: “Yes, Chef! Pt. 2.” Please contact Sarah Ash at 414-659-1900 or sarah@bluesegg.com to purchase tickets.

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The more the merrier, we always say. We enjoyed such sensational meals this spring by hosting guest chefs; we’re bringing it back. Join us for Blue’s Dinner Club Season 6: “Yes, Chef! Pt. 2.”

Chef Joe Muench and the Blue’s Egg team will team up with star chefs for striking culinary duets. Culinary energies come together, and we really get the juices – and the “juice” – flowing.

First up on Friday, Sept. 18 is Chef Jan Kelly of Meritage, who cooks creative, eclectic dishes and appreciates great wine. Then on Friday, Oct. 30 we’ll see Chef Justin Aprahamian of Sanford, who wowed us all in the spring. To finish up the fall on Friday, Dec. 4, we’ll welcome Chef Justin Carlisle of Ardent, who shows serious cuisine can be earnest, soulful and fun.

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A portion of the proceeds from these dinners will benefit Boys & Girls Clubs of Greater Milwaukee, which has been instrumental in helping Milwaukee youth work toward productive futures.

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Season tickets to all three events are $250, which includes food, beverage pairings, tax and gratuity. 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. Season tickets include a $25 gift card good at Maxie’s, Blue’s Egg and Story Hill BKC.

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.

For tickets, contact Sarah Ash at 414-659-1900 or sarah@bluesegg.com.

Blue’s Dinner Club Season 5: Friday, Feb. 27, 2015

Blue’s Dinner Club kicked off it’s Fifth Season with a guest appearance by James Beard Award-winning Chef Justin Aprahamian of Sanford. Season 5 followed the theme of “Yes, Chef!” Over the course of three Friday night dinners this spring, Chef Joe Muench and the Blue’s team collaborated with local culinary stars to create superb five-course dinners with wine pairings.

Season 5 went on to host Paul Zerkel of Goodkind in March, before closing the show with Mike Engel of Pastiche Bistro and Wine Bar in April. While we were hosting these top chefs, the generous support of our guests benefited Ronald McDonald House Charities Eastern Wisconsin (RMHC). A vital local group, RMHC provides a “home away from home” and caring outreach to families whose lives have been disrupted by their child’s injury or illness.

Blue’s Dinner Club

Season 5: “Yes, Chef!”

Justin Aprahamian : Sanford

Friday, February 27, 2015

Reception and Tasting

Headcheese gelee • Braised Goat Samosa saffron cauliflower • Shellfish Boudin brown butter, chive • “Milwaukee” Steak Tartare whitefish roe, mayonnaise

Sparkling Vouvray, Domaine du Petit Coteau / Sauvignon Blanc, Wither Hills / Pinot Noir, Buena Vista / Tempranillo, Campo Lindo

“The Mentors”

Knut Apitz: Grenadiers

Blue Corn Crepe

Spicy Pork Sausage – Spinach– Goat and Sheep Milk Cheese, Sauce Creole

Pinot Blanc, Domaine Schlumberger, Alsace, France 2011

Stephen Wade: Stephan Wade’s Cafe

Duck, Snapper, Clams

Pinot Gris, Benton-Lane, Willamette Valley, OR 2012

The Dual

Rabbit

Justin: Salad of Rabbit Loin, Sunchokes, Caper Berries, Watercress, Course Mustard Vinaigrette

Joe: Sweet and Sour Braise Rabbit Leg, Greens, Beets and Beans, Course Mustard Foam

Beaujolais-Villages, Bouchard Aine and Fils, Burgundy, France 2010

The Collaboration

A Progression of Elk

Frittered Braised Ragout – Justin’s Elk Sausage – Seared Loin

Poached Quail Egg, Mushroom Cream – Slow Braised and Caramelized, Wilted Frisee, Jus – Seared Loin Medallion, Red Wine Jus, Connecting Elements of “Tots ‘n’ Aioli”, Grilled Endive and Pickled Black Currant, Chervil, Parsley, Candied Pistachios

Syrah, Luca, Laborde Double Select, La Consulta, Uco Valley, Argentina 2011

Fourth

Warm Honey and Black Pepper Pound Cake

Poached Apples, Glazed Almonds, Hooks White Cheddar Ice Cream, Spatlese Syrup

Riesling, St. Urbans-Hof, Ockfener Bockstein, Spatlese, Mosel, Germany 2013

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