Our own Black Shoe Bakery has baked up a scary good way to celebrate the Halloween season: ghoulishly decorated Boo-Quet Cakes.
The Boo-Quet Cakes are three pairs of spooky styled cupcakes, skewered to be arranged boo-tifully in a witch’s cauldron. We’ll have a just few at both Blue’s Egg locations, but you can make sure you get one by requesting a preorder here, for payment on pickup at Blue’s Egg in Milwaukee. Boo-Quet includes:
• Bloody Red Velvet Cupcakes — (2) Red velvet cake, cream cheese filling, vanilla buttercream frosting, “glass” shards, “bloody” drizzle
• Witch’s Brew Cupcakes — (2) Dark chocolate cake, mint “slime” center, green buttercream frosting, decorated to look like a bubbling cauldron of witch’s brew
$18 for 6, plus tax. Preorders are valid when confirmed by Black Shoe Bakery. No custom orders. Preorders may require 48 hours notice. Pay on pickup at Blue’s Egg in Milwaukee, 317 N. 76th St., on the pickup day of your choosing, 7:00 a.m. to 2:00 p.m.
We are thrilled to host Chalk Hill Estate winemaker Courtney Foley for a wine dinner on Wednesday, Sept. 11. Perhaps no other winery captures the casual luxury of Sonoma County better than Chalk Hill Estate. Courtney was promoted to head of winemaking last year and is the youngest daughter of Chalk Hill proprietors Bill and Carol Foley.
Join us at Blue’s Egg in Shorewood as our chefs pair to Chalk Hill’s Rosé, Sauvignon Blanc, Chardonnay, Pinot Noir, and Estate Red. Snacks and reception wine start at 6 p.m. to be followed with a 4-course Chalk Hill wine-paired dinner. $100, includes reception, dinner, pairings, tax and gratuity. Tickets also available at Blue’s, 4195 N. Oakland Ave.
Here’s what we’re thinking for the menu (might make a few tweaks):
Reception & Tasting
2017 Chalk Hill Rosé, Sonoma Coast, CA
Braised Date Crostini with Almond Butter, Sticky Soy • Fried Oyster with Cured Belly, Smoked Fish • Shrimp Zucchini with Sesame
2017 Chalk Hill Estate Sauvignon Blanc, Sonoma, CA
Aji Seared Sea Scallop with Corn Chulpe, Mole Verde, Radish
2015 Chalk Hill Estate Pinot Noir, Russian River Valley, CA
Smoked Duck with Rillettes with Pickled Sweet Potatoes, Pear Jam, Aged Balsamic, Rosemary Cracklings
2015 Chalk Hill Estate Red, Chalk Hill Appellation, CA
Steak House with Mushroom, Smoked Carrot, Pomme Puree, Hazelnut Gremolata, Grande Sauce Red
2016 Chalk Hill Estate Chardonnay, Chalk Hill Appellation, CA
Cheese Course with Whipped Goat Cheese Cream Puff, Plum and Blue Cheese Tart, and Grilled Cheese
Black Shoe Hospitality is hosting a wine dinner with one of our favorite wineries — Gamba — on Thursday, April 11 at Blue’s Egg in Shorewood. Join us for an exciting night enjoying wines from Gamba Vineyards and Winery, including its Etrusca Wines. We will be joined by Agostino Gamba, owner, grape grower, and winemaker of this fine wine estate.
Dinner will be prepared in collaboration between Blue’s Egg Shorewood and Story Hill BKC’s culinary teams, under the direction of co-owner Chef Joe Muench, with menu details to follow.
Etrusca “Cecilia” Chardonnay 2016
Etrusca “Natalia” Rosé 2018
Estruca “Velia” Red Blend 2014
Gamba Starr Road Zinfandel 2016
Gamba Family Ranches Zinfandel 2016
Gamba Petite Sirah 2016
Tickets are $125 and inclusive (wines, dinner, tax and gratuity). Reception at 6:00 p.m. with dinner to start at 6:30 p.m. Blue’s Egg in Shorewood, 4195 N. Oakland Ave.
Tickets available online below, or at Blue’s Egg in Shorewood, 414-312-8551, 4195 N. Oakland Ave., Shorewood, WI 53211.
And here is a working rough draft of the menu. We’ll be tasting and fine-tuning the pairings in the coming weeks…
Gamba Wine Dinner
Thursday, April 11, 2019
Reception and Tasting
Grilled Halloumi Salt Cured Bacon, Cauliflower Hummus, Apricot • Tuna Poke Skewers Chili Cucumber, Mango, Lime, Togarashi
At Blue’s Egg in Milwaukee, our own Black Shoe Bakery creates breads, desserts, and baked goods for all four Black Shoe Hospitality restaurants.
Check out the bakery’s creations in the cookie cases of either Blue’s Egg this holiday season. Black Shoe Bakery is also making some holiday baked goods available for preorder by emailing [email protected], with pickups available starting Dec. 17.
At least 24 hours notice is required. Orders produced once confirmed by the bakery. Christmas Eve pickups will only be available at Story Hill BKC or Blue’s Egg in Shorewood, which are open for gift cards and baked goods only, from 9 a.m. to 1 p.m.
Blue’s Egg explores German cuisine and German-inspired brunch creations this holiday season. Through the month of December, look for German specials and join us for Gemütlichkeit this holiday season. We’re bringing in Butterkäse and busting out our recipes for Sauerbraten, Schnitzel and baked goods.
At Black Shoe Hospitality restaurants, 10 Days in Tosa is the best time to buy gift cards. Every $100 in gift cards purchased from Maxie’s, Blue’s Egg in Milwaukee, or Story Hill BKC between Sept. 10 and Sept. 19 will receive an additional $20 dining comp gift card.
Our gift cards are good at all three Tosa-area restaurants, including the Wine Shop at Story Hill BKC, as well as the new Blue’s Egg in Shorewood.
As a member of the Best Guest Club, you can earn one point for every dollar you spend at a Black Shoe Hospitality restaurant — including gift cards during 10 Days in Tosa. For every 140 points, you will receive $10 in rewards credit, which can be redeemed on your next visit. Just ask your server to sign up the next time you’re in.
10 Days in Tosa Details: Gift cards can be purchased and redeemed interchangeably at Maxie’s, Blue’s Egg and Story Hill BKC. Gift cards can be redeemed for food, beverage and merchandise. Black Shoe comp dining cards can only be used for future dining purchases, and cannot be used for retail purchases. Offer only good during 10 Days in Tosa, Sept. 10-19, 2018. Offer available on-site at Maxie’s, Blue’s Egg in Milwaukee, and Story Hill BKC only; offer not available at Blue’s Egg in Shorewood; offer not available on online gift cards sales.
Blue’s Egg is celebrating Mexico’s contribution to world cuisine through the month of Septiembre at both locations. This will be the first internationally themed month for Blue’s in Shorewood.
This is one of our favorite times of year, as we dig into region ingredients and styles of cooking. Specials will change daily and incorporate cooking techniques such as Migas, Escabeche, Barbacoa, Tasajo-style prime rib, and Michoacán-style pork confit. Look for dishes like Al Pastor Con Tortas De Papas, Omeleta De Marisco A La Mexicana, Elote Browns, Enchilada Omelette, and Chilaquiles Verdes.
Stop by for a Michelada? Should we make some passionfruit margaritas? We hope to serve you some of the best breakfast and lunch — and Mexican food — in the area this month of September!
Some of our favorite daily specials at Blue’s Egg in Milwaukee have come from our internationally themed months. We’re coming back to the culinary culture of France this July!
Like learning the intricacies of a historical art movement by touring the Louvre, we’ll explore the impact French cuisine has had on American breakfast and lunch. Blue’s in Milwaukee will be serving up French specials all month — except Wednesday, July 4, when all Black Shoe Hospitality restaurants are closed for Independence Day. Note: Blue’s Egg in Shorewood will not offer French-themed specials.
Our teammates from Maxie’s will again be at Bastille Days, a FREE street festival celebrating French culture, in Milwaukee’s Cathedral Square park, July 12-15.
Stop by before your St. Patrick’s celebrations or any time during the month of March to check out daily specials inspired by Irish cuisine. While we always have our Dubliner Benedict, we’re digging a little deeper into the food of the Emerald Isle.
Specials change daily, but some of the creations we’ve enjoyed include an Irish Boxty, Fried Oysters and Eggs, the Dublin Lawyer Omelette, A Brilliant Stout Benny, Guinness Browns, our own house-made Bangers, and lots of awesome Irish cheese, like Kerry Gold Dubliner and Irish Porter Cheddar.
Blue’s Egg is exploring Italian food and Italian-inspired brunch creations through the month of February. This is the first time we’re featuring the varied and influential cuisine of Italy for one of our month-long parades of daily specials.
We’ve made our own Pappardelle pasta, Porchetta, Italian Sausage, Giardiniera, and Ciabatta and Focaccia bread to use in dishes. A big hit was the Filetti di Sogliola con Caponata — pan-seared sole filet with caper caponata and blackberry-red wine reduction. We put Bolognese on a Benedict!