Blue’s Dinner Club Season 6: sensational start
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 [email protected].
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
Leg of Lamb with Lamb Sweetbreads
Mustard Herb Crust, Porcini Arancini, Rapini, Red Wine Reduction
Cabernet Franc, “The Franc”, Cosentino, Lodi, California 2013
Creamy Goat Cheese Tart
Blackberries, Chocolate Semifreddo, Honey, Spiced Crunchy Stuff
Primitivo, Masseria Altemura, Sasseo, Pulia, Italy 2012
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