Chefs from Goodkind, Buckley's, Amilinda and Dandan are among those cooking the five-course meal based on five flavors.
If you’re a cookbook fanatic and don’t have The Flavor Bible in your hardbound arsenal of resources, you need to fix that. Authors Karen Page and Andrew Dornenburg challenges cooks to think creatively and resourcefully and to make dishes based on how an ingredient tastes, how it is best cooked and the flavors with which it is the most compatible. Makes sense, right?
On Nov. 10, Amilinda (215 E. Wisconsin Ave.) is hosting a special dinner with these very authors. It’s a stop on their latest book tour, for the new Kitchen Creativity. The five-course meal includes wine pairings and one copy of the new Page-Dornenburg book. Cost is $130 per person. The dinner has two seatings – at 6 p.m. and at 8:30 p.m. Purchase tickets here.
The courses are based on five flavors – salty, sour, umami, bitter and sweet. Each course is matched with a different chef or set of chefs. So, course No. 1 (salty) is Nathan Heck of Factotum Custom Catering. No. 2 (sour) is Goodkind’s Paul Zerkel and Lisa Kirkpatrick. No. 3 (umami) is Thi Cao of Buckley’s. Course No. 4: (bitter): Dan Jacobs and Dan Van Rite of Dandan and EsterEv. Course No. 5: (sweet) Gregory Leon and Sara Ostrowski of Amilinda.
Proceeds from ticket sales will go to the Culinary Arts Program at Milwaukee Public Schools.