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


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


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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