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

Blue’s Private Parties: Brunch for Dinner (“Brinner!”)

classic eggs benedict


1. The #1 most important thing to know about private parties at Blue’s is that we don’t only cook brunch food.

Blue’s fine dining approach to modern American diner food means elevated preparations of favorites are always available for private parties. It’s after 6 PM, and it’s well past the time for pancakes. Our team loves to party — whether it’s a culinary cocktail parties, a farm-fresh family-style dinner or a serious steakhouse-style sit-down dinner — and we can create custom menus to match the occasion. Click here to learn about the variety of options available for Private Parties at Blue’s. 

2. The #2 most important thing to know about private parties at Blue’s is that we will absolutely cook you brunch food.

If you love breakfast food or you’re a brunch aficionado, don’t settle for anything but the best. If Brunch is a portmanteau of “breakfast” and “lunch,” let’s go for it with BRINNER.

“Brunch for Dinner” is one of the hottest trends in event and wedding planning. Maybe your first date was for Bloody Marys, or you’re the home chef who thinks everything’s better with bacon. What do you want your event to say about you? Brunch is comforting and delicious, and insanely popular.

Our renowned adaptations of classics are right at home in the evening. Who doesn’t love Monkey Bread, Smoked Salmon Crepes and Chicken & Waffles? Top it off with the meaty house-smoked ham of our Classic Benedict — and it all goes great with Champagne.

Here are some selections from a recent BRINNER event with coursed beer pairings. If you would like to learn more about what Blue’s Egg can do for your group, please call our catering coordinator, Sarah Ash at 414-659-1900 or email [email protected].

mini sausage rolls

Mini Sausage Rolls — A miniature version of our famous sausage rolls for a reception or tasting, in puff pastry with coarse mustard. It’s a favorite at the farmers’ market and Story Hill BKC.

bacon wrapped cornbread

Bacon-Wrapped Cornbread — Not everybody loves water chestnuts, but everybody loves cornbread. House-made cornbread wrapped and glazed in our Jones Dairy Farm thick-cut cherry wood smoked bacon.

smoked salmon crepe

Smoked Salmon Crêpe — On the menu since we opened our doors in 2010, this elegant dish draws distant inspiration from simple Bagels & Lox. House-smoked salmon is combined with cool poached potatoes, and topped with sour cream. Possible pairing: Leinenkugel’s Grapefruit Shandy.

chickenandwaffle

Chicken and Waffles — A beloved, bizarre and uniquely American combination of brunch and dinner food, Chicken and Waffles are shorthand for a spectacular time. Crispy fried chicken with an herb waffle, braised greens and chili syrup. Possible pairing: Pilsner Urquell.

classic benedict

Classic Benedict — The Benedict that built Blue’s Egg. Our English muffins are made right here, as is our pulled ham. Topped with a poached egg and hollandaise, it is decadent enough for dinner but light enough to keep you dancing. Seen here with Blue’s Goat Cheese Browns, topped with roasted olives and paprika aioli. Possible pairing: Blue Moon Belgian White.

frenchtoasts

French Toast — A departure from the expected, it’s French toast for dessert. Roasted sweet potatoes, are topped with a berry compote, peppered bacon, candied walnuts and real Wisconsin maple syrup. Possible pairing: Crispin cider.

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