 |
| From James Beard Foundation website. |
Beard Boost
When the winners of the 2011 James Beard Awards are announced on May 9 in New York City, Sanford Restaurant owners Sandy and Angie D’Amato will certainly be in the audience. Sanford chef de cuisine Justin Aprahamian is one of the five finalists for Best Midwest Chef, one of the 19 categories in these annual food and wine industry awards. If Aprahamian wins, awesome. If he doesn’t, it’s nevertheless an incredible, well-deserved honor to be among the finalists. In other Sanford news, the restaurant will begin its new Exploration Menu on Monday, April 4. The four-course Roman Holiday themed menu features gratinata of Spanish mackerel; ravioli of braised shellfish; roasted veal breast with braised oxtail and grilled artichokes; and tiramisu with grilled quince crostada. This menu is available Monday-Friday evenings. (Sanford Restaurant, 1547 N. Jackson St., 414-276-9608)
Japan Fundraiser
You can’t get any more topical than this – a fundraiser for the victims of the recent earthquake and tsunami in Japan. Twenty restaurants in Milwaukee and Chicago are teaming up for a Japanese themed dinner. A few guest national chefs will be in the house, including Tim Cushman, chef/owner of o ya in Boston; and Yves Roubaud, executive chef/partner and sushi chef Naoki Nakashima of Shaw’s Crab House in Chicago. Restaurateur Joe Bartolotta and his brother Paul, a restaurant owner and James Beard Award-winning chef, are organizing the event. Among the local restaurants participating: Sanford, Izumi’s, Bacchus, Mason Street Grill, Kil@wat and Milwaukee Chop House. Along with the food courses, beverages will include white wines, Champagnes, sake and Japanese beers. All proceeds will go to the American Red Cross. Sunday, April 3, 5-8 p.m. Tickets are $75 and include the food and three drink tickets. Event location: Grain Exchange Room (225 E. Michigan St.). Call 414-727-6980.
 |
| Hibiscus absinthe cupcakes from Milwaukee Cupcake Company. |
Absinthe Makes the Heart Grow Fonder
Is red velvet feeling a little been-there, done-that? You might be ready for hibiscus absinthe. That’s one of the flavors Debbie Gale rolled out this week at Milwaukee Cupcake Company (316 N. Milwaukee St., 414-727-1209). The treat’s crucial ingredient is Absinthe Rouge, a spirit crafted by Milwaukee’s Great Lakes Distillery. This particular absinthe is infused with hibiscus, which gives it a floral flavor. Gale is using it in the buttercream frosting for this cupcake (flavored with lavender and rosewater). An uncommon mix of flavors, to be sure. Gale plans to offer this cupcake flavor for the next couple of weeks, at least ($1.25 mini; $2.50 full-size cupcake). Hours: Mon-Sat 10 a.m.-5 p.m.
Milwaukee Cupcake Company’s confections will also get more exposure when the Lowlands Group (which owns Trocadero, Cafe Centraal and the two Cafe Hollander locations) opens Café Benelux this spring in the Third Ward (346 N. Broadway). Benelux will feature Gale’s cupcakes on its dessert menu.
Hot and Crispy
Fish fry of the week? This is the time of the year. The rendition at the Pfister Hotel’s Mason Street Grill has Lake Michigan whitefish, French fries, coleslaw and tartar sauce ($12.95). It’s not all-you-can-eat, but if you’re still hungry after the first plate, the second is half-price. The fry will run through Lent. L 11:30 a.m.-2 p.m. D 5-10 p.m. (425 E. Mason St., 414-298-3131)
Look for more Dish on Dining on Thursday!
Wait! Don’t stop reading. I’m on Twitter! Follow me @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.
