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Milwaukee Beer Week, With a Side of Food
How to get a little nourishment during this sudsy week.

                                     8-twelve MVP Bar & Grill photo by Adam Ryan Morris


Man and woman cannot live on beer alone. It's only natural that some of the events of Milwaukee Beer Week (April 13-20) would take a little pressure off the liver. Just a little. Here are some food-centric highlights:  

Sunday, April 14
Hinterland’s Beer-themed Brunch. Hinterland and brunch? Two things you’d otherwise not see in the same sentence. Will be worth it just to get Dan Van Rite and Paul Funk in the kitchen before noon. The menu features fried house-made liverwurst Benedict with slow egg and mustard Hollandaise, tamales and eggs, celery root latke and beer sturgeon, and foie gras torchon (morel mushrooms, fiddlehead ferns and ramp cream). That's not all. The boys are also offering a beer punch, Bloody Marys served with house-made charcuterie, and limited-edition Hinterland taps served in very cool mugs made by local potter Kate Riley. Brunch hours: 10 a.m.-3 p.m. (222 E. Erie St., 414-727-9300)

Monday, April 15
Four-course Beer Dinner at 8-twelve MVP Bar & Grill (17800 W. Bluemound Rd., Brookfield) includes wood-grilled quail with baby arugula and fried Clock Shadow cheese curds, Louie's Resurrection braised short rib with stone-ground cheddar grits and bourbon-maple beer gastrique. Dinner 6-9 p.m. Cost: $40. Call for reservations: 262-641-5600.

Tuesday, April 16 
Braise Restaurant is holding a little thing called "Nothing Says Wisconsin Like Beer and Dairy." It's an open house/tasting held in the restaurant's culinary school. Along with tastings of various Milwaukee Brewing Co. beers, the Braise people will serve samples of up to six dishes, including hay-smoked pork loin with sorghum butter, fried cheese curds with hop shoots, and Doppelbock brittle ice cream. (1101 S. Second St.)

 
Wednesday, April 17
Part of the Crank & Drank at Burnhearts (2599 S. Logan Ave.) is a Sausage Smackdown between Odd Duck’s Paul Zerkel and Hinterland’s Paul Funk. The two chefs will compete for the popular vote. That means lotsa sausages to scarf down! The proceeds will go to the Hunger Task Force. 6 p.m.

Thursday, April 18
In his MKE Beer week post, our Brew City Web columnist Dan Murphy mentioned the New Glarus Five-course Beer Dinner Stubby’s Gastropub and Beer Bar. But he didn’t tell you what they’re serving. Listen up. Besides cinnamon-smoked Yuppie Hill farms pork belly with charred black plum sabayon (served with Cabin Fever Honey Bock), the Stubby’s folks are doing cocoa-seared Pinn-Oak Farms lamb loin with anise-scented lamb jus paired with Enigma Sour Brown. Dinner at 7 p.m. Cost: $75 per person. (2060 N. Humboldt Ave., 414-763-6324)

Do me a favor, will you? Follow me on Twitter: @ann_christenson

If you spot a restaurant opening or closing, post it on the comments section of my column, or e-mail me directly: ann.christenson@milwaukeemagazine.com





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