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

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