Jacquy Pfeiffer is coming to MKE! The acclaimed pastry chef – and co-founder of Chicago’s French Pastry School – is doing a five-course dinner and book-signing next month at Le Rêve Patisserie & Café to support his new book, The Art of French Pastry. Jump on this one, people. It sounds awesome. Two local pastry chefs — SURG Restaurant Group’s Kurt Fogle and Rocket Baby Bakery’s Matt Haase — are part of the cooking team, which also includes Le Rêve’s Patrick Murphy and MATC executive pastry chef Tom LaPierre. Haase is making roasted pork shoulder with rye spaetzle, pear sauerkraut and mustard jus. Fogle has signed on for an Alsatian plum and red wine stew linzer tart with spiced ice cream. (Fogle, an alum of the French Pastry School, is a former assistant to Pfeiffer). Cost: $125 includes meal and wine pairings, and a copy of Pfeiffer’s book. December 4: passed hors d’oeuvres at 5:30 p.m.; dinner at 6:30 p.m. (7610 Harwood Ave., Wauwatosa, 414-778-3333)
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