Mason Street Grill Press Coverage – The Pfister Hotel https://media.thepfisterhotel.com Press Room Thu, 13 Jun 2019 13:43:08 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 Frakes’ food mixes innovation with The Pfister’s rich history https://media.thepfisterhotel.com/?p=955 Sun, 20 Oct 2013 09:20:31 +0000 http://pfistermedia.wpengine.com/?p=955 Original Article by Molly Snyder for OnMilwaukee.com

For the seventh straight year, October is Dining Month on OnMilwaukee.com, presented by the restaurants of Potawatomi. All month, we’re stuffed with restaurant reviews, delectable features, chef profiles and unique articles on everything food, as well as the winners of our “Best of Dining 2013.”

For years, Chef Brian Frakes said he would move back to Milwaukee under one condition: if he was offered the position of executive chef at The Pfister Hotel.

“It was The Pfister Hotel or nothing,” says Frakes.

In 2006, the opportunity presented itself and Frakes returned to Brew City.

Born in Milwaukee, Frakes moved to Florida when he was 12 years old because his father got a job there. He later graduated from Florida State University with a degree in psychology, but his true calling was in the kitchen.

Frakes started working in the food industry as a teen. Originally, his dad got him a job with drywallers on a construction site but he quickly realized he wanted to work somewhere else.

“My friend had a job at a chicken wing restaurant and he was making 25 cents more an hour, got free food and soda and worked around pretty girls. It was a no-brainer. I got a job there as a dishwasher,” he says.

Within a year, Frakes was the “head wingman” and was already in love with back-of-the-house culture.

“I cooked my way through college and worked for some very talented chefs,” he says. “I started to realize maybe I could make a living doing this.”

Frakes went on to work at Boca Raton Resort and Club in West Palm Beach, Fla., for 11 years and then the London West Hollywood Hotel in Los Angeles, Calif., which is where he was working when he heard about the open executive chef position at The Pfister.

“I was always proud to be from Milwaukee and said I would move back if I could be the chef at The Pfister,” says Frakes. “It was a cool way to move back home.”

Frakes was attracted to The Pfister’s history, commitment to quality and clear vision of the future.

“The Pfister is the Waldorf Astoria of the Midwest,” he says.

As the executive chef, Frakes is responsible for all of the food offerings at the Cafe at The Pfister, barista / patisserie counter, Lobby Lounge, Sunday brunch in the Rouge Ballroom, 24-hour in-room dining, banquet hall, employee dining room, VIP club lounge and Blu.

Frakes opened Mason Street Grill, but the restaurant now has its own executive chef, Mark Weber.

Recently, Frakes introduced a new menu at the cafe which focuses on sandwiches, salads, soups, sharable starters and quick-bite desserts. Most of the items are under $12.

Sandwich highlights include the firecracker guacamole burger, topped with deep-fried jalapeños, pepper jack cheese, avocado and chorizo.

“It sounds like it would be incredibly spicy, but it is not. It has a bold Southwestern flavor,” says Frakes.

The Jefferson Street burger – a combination burger and rueben sandwich – and the buttermilk fried chicken sandwich are also new to the menu.

All of the sandwiches are served with what Frakes calls a “grocery pick” featuring a pepperoncini, castelvetrano olives, cherry tomato and pickle chunk.

Non-meat eaters will appreciate the new veggie wrap made with grilled portabella, pickled red onion, arugula, roasted peppers, garlic herb goat cheese and balsamic dressing.

The most decadent new menu item is The Memphis, a deep-fried croissant served with homemade maple bacon ice cream, grilled banana and peanut sauce.

“It’s ridiculously delicious,” says Frakes. “Elvis would have loved it.”

Frakes says he wanted to create more sharable appetizers with this new menu and consequently came up with “fancy versions” of various classic chips-and-dip combinations including house-made “Doritos” served with pico de gallo and guacamole.

There’s also a lemon garlic hummus – which is vegan – that comes with fried lavosh shards, garlic Parmesan truffle potato chips and a Bavarian pretzel.

“We have the only true Bavarian pretzel in the state of Wisconsin,” says Frakes.

The pretzel, made by the Milwaukee Pretzel Company, is a large, chewy pretzel served on a wooden stand made by The Pfister engineering department. It comes with a nine-grain mustard butter.

“Nacho cheese sauce does not go anywhere near this pretzel,” says Frakes.

The menu has a new approach to dessert eating. Instead of large pieces of cake or pie, $3 “shooters” are available.

“People want to eat a great lunch, have a little something sweet and get back to work,” says Frakes.

Hence, the shooters – available as grasshopper pie mousse, a non-alcoholic brandy Alexander or key lime pie – are served in small glasses and described as “edible shots.”

“We’re ahead of the trends. We have been for 120 years. When we look into our menu concepts we don’t want to do what everyone else does. We do what’s right for The Pfister,” says Frakes. “We’re proud of that and in being true to ourselves we’re usually ahead of the trends.”

In the eight years he has been back in Milwaukee, Frakes says the city’s food offerings have grown exponentially.

“There are James Beard Award-winning chefs in this city. Many of them are my friends and I am impressed by what they are doing in their restaurants on a daily basis,” he says.

Frakes lives on the East Side with his wife, Gina, and two daughters, ages 5 and 6. He likes to cook and grill for his family on his days off, but shares his kitchen with another terrific chef.

“I like to get in the kitchen on Sundays and whip something up, but I always say I’m the second best cook in my house. My wife is a wonderful cook. She impresses me all the time,” he says.

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The Weekly Nibble https://media.thepfisterhotel.com/?p=943 Mon, 30 Sep 2013 04:45:14 +0000 http://pfistermedia.wpengine.com/?p=943 Original Article by Lori Fredrich for OnMilwaukee.com

Café at The Pfister Refines Menu
You talked, and the Café at The Pfister listened. The menu is updated to focus more solidly on the restaurant’s popular soup, salad and sandwich offerings.

Executive Chef Brian Frakes has expanded the sandwich options to include a buttermilk fried chicken sandwich and firecracker guacamole burger. A brand new “Chips n’ Dip” section features housemade Garlic Parmesan Truffle Chips, and Lemon Garlic Hummus. Notable specialty dishes include Memphis French toast, a cereal coated deep fried croissant with peanut sauce and griddled bananas and housemade bacon maple icecream.

The café will also feature Bavarian-style pretzel served with butter mustard sauce and edible dessert shooters, including flavors like grasshopper pie, Brandy Alexander, and key lime, which are meant to satiate your craving for something sweet without filling you up.

The Café at The Pfister, located in The Pfister Hotel at 424 E. Wisconsin Ave., is open seven days a week for breakfast and lunch, 6 a.m.-2 p.m.

Fall Wine Dinners at Marcus Restaurants
Wine lovers should take note of two pairing dinners offered in October by the Marcus Restaurants.

First up, on Thursday Oct. 10, experience the Sturino Trotta Wine Dinner. Join Kil@wat’s Executive Chef Robert Druschitz and Kil@wat General Manager Anthony Trester for an evening of fine wines and decadent food pairings. David Trotta Barnes, Wisconsin native and founder of California-based Sturino Trotta Cellars, will be the evening’s featured guest speaker. Pairings include Pan Seared Diver Scallop & Pork Belly Duo, with pickled cucumber, and lemongrass-mango coulis, paired with Sturino Trotta Chardonnay; and Pan Seared New York Strip, with celery root salad, star anise and port wine demi, paired with Sturino TrottaCabernet Rutherford and Sturino Trotta Cabernet Special Select.

The dinner will include a 6 p.m. reception with dinner at 7 p.m. The cost is $85, plus tax and gratuity. For more information, visit kilawatcuisine.com. For reservations, contact Anthony Trester at anthonytrester@intercontinentalmilwaukee.com or (414) 276-8686.

The second dinner, celebrating Terlato wines, will take place on Friday, Oct. 18 at Mason Street Grill. Experience a five-course wine dinner with Terlato’s hand-crafted boutique label wines from the Russian River Valley and Rutherford regions of California, perfectly paired with Executive Chef Mark Weber’s culinary creations.

Examples of pairings include Seared Diver Scallops, with a collage of wild mushrooms, black truffle parsnip puree, and snow pea endrils paired with Terlato Chardonnay, 2011; and Palmetto Farms Roasted Squab, with green lentil, Tuscan kale and frisee salad, paired with Terlato Pinot Noir, 2011.

The dinner will begin with a 6 p.m. reception, with dinner at 6:30 p.m. Cost is $95 plus tax and gratuity. For more information, visit MasonStreetGrill.com. For reservations, call (414) 298-3131 or email beckimckenna@masonstreetgrill.com.

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The Weekly Nibble: Marcus stocks single barrel Jack Daniel’s for Harley bash https://media.thepfisterhotel.com/?p=916 Mon, 26 Aug 2013 21:10:16 +0000 http://pfistermedia.wpengine.com/?p=916 Original article by Lori Fredrich for OnMilwaukee.com

Marcus Hotels to feature Single Barrel Jack Daniel’s for Harley-Davidson Anniversary

Marcus hotel venues, The Pfister HotelInterContinental Milwaukee, and Hilton Milwaukee City Center, have announced they will feature exclusive Single Barrel Jack Daniel’s Whiskey at select food and beverage outlets during the Harley-Davidson 110th Anniversary celebrations.

The spirits were acquired during a June trip to the Jack Daniel’s Distillery by Ed Carrella, general manager at Mason Street Grill. While sampling the single barrel whiskey – a premium class of whiskey in which each bottle comes from an individual aged barrel – he was looking for an overall well-balanced flavor.

“We do not want the whiskey to overpower the guest’s palate,” explained Carrella. “But we also don’t want the whiskey to get lost in a drink. Bold, yet smooth is really what we were looking for – and we found it with the barrel we selected.”

Bottles will be available for purchase at any of the three Milwaukee hotels and dining outlets for $110 for the first bottle and $75 for a second bottle. Additionally, Mason Street GrillLobby LoungeBlu Bar & Lounge,Kil@watCLEAR Bar & LoungezendenMiller Time Pub & Grill, and Monarch Lounge, will be selling commemorative bottles of the select Jack Daniel’s Whiskey for $150 to be kept behind the bar, so they can request a drink made with their own private reserve whenever they visit.

Each of the three hotels will host complimentary tastings of the exclusive Jack Daniel’s Single Barrel Whiskey. Jack Daniel’s girls will pass samples at Miller Time Pub & Grill on Thursday, Aug. 29, from 6 to 8 p.m., CLEAR Bar & Lounge on Friday, Aug. 30, from 6 to 8 p.m., and Mason Street Grill on Thursday, Sept. 12, from 6 to 8 p.m.

For details on all of the anniversary celebration specials and events from Marcus Hotels & Resorts, visit mkepackages.com/jackdaniels.

Read Full Article

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Turkey Countdown https://media.thepfisterhotel.com/?p=642 Fri, 16 Nov 2012 19:47:02 +0000 http://pfistermedia.wpengine.com/?p=642 Original Article – MilwaukeeMag.com

Your Bun Runneth Over
Ready to put on five pounds next week? Oh, click you know what I mean. Green bean casserole topped with French’s fried onions, pumpkin pie smothered with Cool-Whip. Oh, wait. That’s my family. But once the turkey is gone from the bird, it may seem sad. Consider, check however, that from Nov. 19 until the end of the month, Miller Time Pub & Grill is offering a special Thanksgiving meal in a bun, with a side of mashed potatoes and gravy. Yes, the real McCoy. Turkey, stuffing and cranberries piled together on a big fat bun ($7). Get yours, along with a seasonal craft beer, starting this Monday. Hours: daily 11 a.m.-11 p.m. Hilton Milwaukee Hotel (509 W. Wisconsin Ave., 414-271-2337)

Hot Crust
I slide a fruit pie out of the oven and watch mesmerized as the hot filling bubbles at the corners of the crust, spilling filling all over the bottom of the oven. I love that part. Hate cleaning it up, but love that part. Bon Appetit’s new spread on the country’s best mail-order pies includes one Wisconsin name – Mukwonago’s Elegant Farmer. Best known for its apple pie baked in a paper bag, Elegant Farmer also makes some eight other kinds of pies, including strawberry rhubarb apple. And according to EF’s website, you can still order a pie ($13.99-$15.99) for the big day next week. Click here for info. And to see Bon Appetit’s list, press your cursor right here. (1545 Main St., 262-363-6770)

In Denial
Undecided on what where you are eating on Turkey Day? Wait too long and it’ll be Chinese takeout for you. But there’s still time to get a res at one of the city’s hotel restaurants. Feast your eyes on these:

Iron Horse Hotel: Three courses served family style. First seating at 11 a.m.; last at 4 p.m. Adults $32; children 3-10 $14. Call 414-831-4615. (500 W. Florida St.)

Mason Street Grill (PFister Hotel): Open 1-7 p.m. Serving the daily menu, plus a prix-fixe Thanksgiving menu. Adults $35; children 12 and under $12.95. Call 414-298-3131. (425 E. Mason St.)

Kilawat (Intercontinental Hotel): Serving brunch, 7 a.m.-2 p.m.; dinner tasting menu, 3-8 p.m. Call 414-276-8686. (139 E. Kilbourn Ave.)

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HOTELS Interview: Chef takes sourcing personally https://media.thepfisterhotel.com/?p=369 Fri, 24 Aug 2012 17:42:59 +0000 http://pfistermedia.wpengine.com/?p=369 August 24, 2012 | For HotelsMag.com by Ann Bagel Storck | Original Article

Sourcing products locally is an expectation these days, but when it comes to finding lobster and crabs in Milwaukee, Wisconsin, that’s not possible. So, Mark Weber, executive chef at Mason Street Grill in the Pfister Hotel, has decided to do the next best thing. Earlier this year, Weber embarked on his second stone crab-fishing excursion, and earlier this summer, he traveled to Maine to learn firsthand about lobster fishing. Surprisingly, Weber says seafood makes up about a third of the menu at Mason Street Grill, and as a result of his most recent trip it now includes items such as a lobster boil and a lobster salad with cilantro-honey-lime vinaigrette, avocado, oranges and fennel.

HOTELS spoke with Weber about his fishing adventures and his future plans for hands-on sourcing.

Mark Weber, executive chef, Mason Street Grill, the Pfister Hotel, Milwaukee, Wisconsin

HOTELS: Why embark on trips like your most recent lobster fishing adventure or your stone crab excursion earlier in the year? What do you see as the main benefits to your operation?

Mark Weber: The benefit is out of necessity for us. Being in the Midwest — I’m an East Coast guy myself — there’s a completely different attitude and acceptance level of seafood here. It stems to the suppliers as well. If I’m in New York at Daniel eating fish, he’s getting it from a completely different and better source.

A couple years ago, I ran my own restaurant. What I ended up doing was going down to Galveston, Texas, because a friend of mine moved down there and said they had great fish. So I went down there initially to set up a fish supply for my own restaurant, and it worked out really well. It gave me a different understanding of where my fish was coming from, the process of how it gets from water to boat to me and everything else.

A couple years ago, we started with stone crab here. I used to work in Miami Beach, and I love stone crab, and we have a hard time getting decent supply up here. I figure if we’re going to do stone crab, which is one of the owner’s favorite things to eat on the planet, we need to go down there and lock in a solid, steady, high-quality source. I thought it would be a good idea to — pardon the pun — dive right into stone crab fishing and see what it was all about. If I could understand it, then I could certainly bring the best possible product to my customer.

HOTELS: Describe the lobster fishing experience. What were some highlights, challenges or surprises?

Weber: It was very different than what I expected. Stone crab fishing is pretty straightforward, and I guess lobster fishing is pretty straightforward too. I guess what was surprising was the simplicity of it. I mean, you have a baited trap that’s in the water, the creature goes in there, and if you’re lucky enough to pull the trap up while he’s in there, you have yourself a nice lobster.

What I didn’t realize, especially in Maine, is there are a lot of different philosophies on lobster fishing. It seems like the older fishing families and the company we do business with, they’re more of a traditional fishing family. They tend to focus on hard-shell lobster. You’re looking for the heartiest lobster that thrive on the rocks and in the shallows. They tend to have big claws, and they’re associated with the highest-quality lobster you can get.

HOTELS: Was this the first time you had been lobster fishing?

Weber: Yes. It was fairly tricky. It’s not something you would want to venture out on your own and do as an amateur fisherman. When the tide is coming in or out, these little rogue waves come from out of nowhere and toss the boat. It’s very unnerving. You get tossed around pretty good even though you’re in shallow water, and there’s a certain amount of danger there. They’re really skilled boatsmen.

HOTELS: What was the main takeaway for you?

Weber: Understanding the source is the most important thing. The more you understand how it’s done and what you’re looking for and what the professionals know about it, you can tighten up your specs, and you can ensure you’re asking for something that makes sense, something they can deliver and something that truly is the highest-quality product. We really tightened our specs.

HOTELS: How are you marketing these types of expeditions to your guests? What has guest response been like?

Weber: We have some radio spots lined up. We’ve done a couple TV pieces on it. And we like to talk about it to the staff so they can talk about it to the customers.

It worked tremendously well with stone crabs. This year, we sold twice the amount of stone crabs in the first month than we sold the entire season the prior year. I’m kind of expecting the same thing with lobster. We still have to develop a bit more strategy of how we can effectively market this, but there are a ton of things we can do.

HOTELS: How much do you consider the cost/benefit equation for something like this? What is the main ROI?

Weber: It plays to our advantage in a lot of ways. I don’t know how measurable the ROI is, but I think it does a lot for us. Besides the fact that we can market it in the restaurant, it lends a lot of credibility to our name as a restaurant company and hotel company. I’ve been in this market for over 20 years. It’s hard to measure in dollars, but I think it does unspeakable things for our place in market. It’s tremendous.

HOTELS: Do you have similar plans for the future? What can we look for next?

Weber: I have another trip in the works right now. We’ve been partnered up with Meats by Linz in Chicago for a couple years. They’ve done a very good job for us. One of the things we were always interested in doing is having our own line of Angus beef. For the past two years they’ve been working with some ranchers in Minnesota, Illinois and Wisconsin. There are about 10 of them, and they’re raising certified, 100% Angus cattle in a few different locations, and they’re just starting to get to the maturity point where they can slaughter them. So that’s really our next move is to begin to feature our own brand, basically, of all-natural organic beef. One of the biggest producers is in Darlington, Wisconsin. He’s going to be my next trip, sometime before Christmas. It will coincide with our winter menu change.

I feel very privileged and lucky to be in a situation where we can make these things happen. It’s great to bring this kind of information to the customer. We have a dining counter here, and it’s nice to walk up to people, and you can give them information that is untouchable.

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Spring Lobster Dishes | The Morning Blend https://media.thepfisterhotel.com/?p=258 Mon, 21 May 2012 15:44:50 +0000 http://pfistermedia.wpengine.com/?p=258 The Morning Blend | Monday, sick May 21, 2012 | Original Article

Chef Mark Weber highlights Mason Street Grill’s spring 2012 lobster dishes, including Lobster Cocktail, Lobster Salad, Broiled Stuffed Lobster, and Lobster Boil. Plus, more about Mason Street Grill’s direct sourcing with Ready Seafood in Maine as well as additional dishes on the new spring menu.  Check out www.masonstreetgrill.com for more information. View video

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TCD’s Mother’s Day Brunch Guide https://media.thepfisterhotel.com/?p=587 Tue, 08 May 2012 18:13:31 +0000 http://pfistermedia.wpengine.com/?p=587 Original Article – ThirdCoast Digest

She’s washed mountains of laundry, click hand-sewed your Halloween costumes instead of forcing you to wear your older siblings’ hand-me-down getups, attended every extracurricular event from tee-ball games to your first band concert, and packed every lunch with a handwritten note.

Show Mom your appreciation by granting her a day off and treating her to a great brunch. TCD offers a guide to get you started on mimosas, champagne, buffets and chef-prepared courses that will suit any mom’s tastes. Mother’s Day is just around the corner so don’t wait too long to book your reservations!

Allgauer’s in the Park 11600 W. Park Place, Milwaukee
Bring mom in from 10 a.m. to 2 p.m. for an extensive brunch buffet featuring a waffle station, made-to-order omelet station, carving station, and a decadent selection of desserts at the sweet table. Cost is $27.95 for adults; $13.95 for children 4-10. Book your reservations online.

Cafe 1505 1505 W. Mequon Rd., rx Mequon
Celebrate mom with a special reservations-only brunch from 8 a.m. to 3 p.m.  Choose from Cafe 1505 favorites like banana bread french toast or feast on items from the special Mother’s Day menu including homemade quiche, vanilla french toast with fresh berries, and unique twists on the traditional eggs Benedict. Call 262-241-7076 for reservations.

Cafe at the Hilton 509 W. Wisconsin Ave., Milwaukee
The buffet-style brunch from 9 a.m. to 3 p.m. features a pastry chef’s table, waffle station, freshly cracked omelets made-to-order, and a carving station with maple-rubbed Virginia ham and prime rib with natural au jus. Cost is $24.95 for adults; $12.95 for children 4-12. Call 414-271-7250 for reservations.

The Edelweiss II. (Photo: Accidental Hedonist via flickr)

Edelweiss 205 W. Highland Ave., medicine Milwaukee
Take mom on a scenic cruise of Milwaukee sites while enjoying your mid-day meal.  Brunch is a three-course, seated meal including champagne, orange juice, French toast, vegetable frittata, bacon, sausage, muffins, and fresh fruit cobbler.  Cost is $42 per adult and $21 per child.  The 2-hour tours depart at 12 p.m.  Use the link above to book your tickets online.

Milwaukee Ballet and the Marcus Center for Performing Arts 929 N. Water St. Milwaukee
Join them this Mothers’ Day for a special Neverland family adventure before the eagerly anticipated return of Milwaukee Ballet’s Peter Pan. Enjoy a scrumptious plated breakfast, Tinkerbell treats, Darling Children crafts, shadow dances, and much more. 11:30-1:00 Bradley Pavillion. $40 Adult & $20 Child (12 & under). Reservations required. Catered by Sazamas Fine CateringFor reservations and information call 414-902-2114 or email mcanan@milwaukeeballet.org.

Flemings 15665 W. Bluemound Rd., Brookfield
Treat mom to a 3-course brunch from 11:30 a.m. to 3 p.m. Regular menu selection will also be available throughout the day. As an added bonus, mom will receive a $25 Dining Card for a future evening out. Cost is $34.95 per person.  Reservations can be made online.

Hubbard Park Lodge 3565 N. Morris Blvd., Shorewood
Take in the beautiful Milwaukee River park setting of the Hubbard Park Lodge while enjoying a brunch buffet featuring made-to-order omelets and other breakfast selections, turkey and pork loin at the carving station, salads, pasta, peel & eat shrimp, and dessert.  Cost is $26.95 for adults; $11.95 for children under 12; and free for children 2 and under. Call 414-332-4207 to make your reservations.

Kil@wat 139 E. Kilbourn Ave., Milwaukee
Kil@wat, in the InterContinental Hotel, is hosting an extravagant brunch from 9:30 a.m. to 4 p.m. featuring delicious plated entrees and an array of specialty drinks.  Mom will be treated to a rose and a complimentary bottomless glass of sparkling wine, mimosa, or Bloody Mary.  Entrees start at $13 per person.  Call 414-291-4793 for reservations.

Metro Cafe 411 E. Mason St., Milwaukee
Located inside the Hotel Metro, the Metro Cafe’s Bountiful Brunch Buffet will feature unique items like seafood Newburg and lemon pepper tilapia, as well as classics like made-to-order omelets, smoked salmon, and an artisanal cheese board from 10 a.m. to 2 p.m.  Cost is $29 for adults; $14 for children 4-11; and free for children 3 and under.  Call 414-225-3268 to make your reservation.

Milwaukee Public Museum 800 W. Wells St., Milwaukee
The museum will host a butterfly-themed Mother’s Day.  All moms get free admission, plus a free lunch at the Museum Cafe and a seedling or seed packet from Shady Lane Greenhouses.  Check out tips for growing your own butterfly garden, make butterfly crafts, and decorate cookies!
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Motor Restaurant 401 W. Canal St., Milwaukee
Many of Milwaukee’s cool moms will be headed to the Rock ‘n Roll Brunch at Motor Restaurant in the Harley Davidson Museum on Sunday.  This brunch boasts an all-you-can-eat buffet with kids’ tables, live music, and a temporary “Mom” tattoo for all guests.  After brunch, moms enjoy free admission to the museum.  Call 414-287-2778 for reservations.

The Pfister 424 E. Wisconsin Ave., Milwaukee
A Grand Mother’s Day Brunch will be held from 10 a.m. to 2 p.m. in the Grand Ballroom. This impressive brunch buffet features traditional breakfast favorites and lavish specialties, along with a dessert table. Cost is $49.95 for adults; $16.95 for children 5-12; and free for children 4 and under. Call 414-935-5942 to make a reservation.

Mason Street Grill 425 E. Mason Street Milwaukee
Mother’s Day Special Menu. 1 – 7 p.m. Starting at $35.95, plus tax & gratuity. Treat her to a special three-course menu with options like leg of lamb, black angus blue ribbon prime rib, sweet potato risotto, and Weber’s Carrot Cake. Call 414.298.3131 to make a reservation.

VIA Downer 2625 North Downer Ave., Milwaukee
VIA will have it’s wonderful brunch menu available from 11 to 3 on Mother’s Day. Offerings include crepes, frittate and tradtional fare. VIA’s full lunch menu will be available, as well. They will also have tableside espresso service and two-for-one Bloody Marys and Mimosas. Mom’s Mimosas are free! Menu items as priced. Call 414-501-4510 to make a reservation.

Transfer Pizzeria and Cafe 
101 W. Mitchell St., Milwaukee
If you’re frantically looking up great brunch spots for Mother’s Day at the last minute, Transfer might be your best choice. One of the only restaurants in the city not taking reservations for the big day, Transfer will serve its regular brunch and lunch menu items from 11 to 3. Caveat? Free Mimosas for Mom! Two-for-one Bloody Marys and Mimosas for everyone else. Menu items as priced. Call 414-673-0438 to make a reservation.

Polaris 333 W. Kilbourn Ave., Milwaukee
This special occasion re-opening of the revolving restaurant will include designer omelet and waffle stations, a fresh seafood display, stuffed sole with crab and scallops, chicken saltimbocca, herb and garlic rubbed prime rib, and chipotle and cumin glazed turkey breast.  Creative salads, mouth-watering sides and decadent desserts will also be featured. Cost is $39 for adults; $19 for children 3-12.  Call Bistro 333 at 414-270-6130 for reservations.

Smyth at the Iron Horse Hotel 500 W. Florida St., Milwaukee
The Mother’s Day Mimosa brunch from 10 a.m. to 2 p.m. features signatures from the Route 66 Brunch menu including tiramisu pancakes and flannel hash along with a lineup of breakfast favorites from the buffet . Cost is $39 for adults; $19.50 for children 3-10.  Call 414-831-4615 for reservations or book online.

Stonefire Pizza 5320 S. Moorland Rd., New Berlin
This is not a brunch, but who can turn down a buffet and day of pampering? Mothers will be treated to complimentary massages in massage chairs, mimosas, chocolate covered strawberries and flowers.  Children will be supervised by Party Hosts while participating in arts and crafts for Mom.  Receipt raffles will be held every hour, with a grand prize gift basket giveaway. Cost is $9.95 for adults; $6.95 children combo 12 and under. Moms receive a complimentary meal with the purchase of any meal.  Call 262-970-8800 for more info.

Trocadero (1758 N. Water St., Milwaukee), Café Hollander (2608 N. Downer Ave., Milwaukee and 7677 W. State St., Wauwatosa), Café Centraal (2306 S. Kinnickinnic Ave., Bay View)
and Café Benelux (346 N. Broadway, Milwaukee)
Attend brunch at any of these restaurants and Mom gets a rose and a complimentary “mom-osa” or a glass of champagne.

Whole Foods Market 2305 N. Prospect Ave., Milwaukee
If you’re looking to do Mother’s Day brunch on a budget, you might want to check out Whole Foods’ buffet–all 16 feet of it, stocked with breakfast, lunch, and brunch items for $7.99 per pound.  The buffet will be open from 8 a.m. to 12:30 p.m.  Call 414-223-15o0 for more information.

Devon Seafood Grill – Bayshore 5715 N. Bayshore Drive, Glendale
Masterfully prepared dishes, forward atmosphere and seamless service.  Buffet and made to order brunch featuring made to order omelets and Belgian Waffles. Char-crusted Ahi Tuna, Grilled Asparagus Salad with Walnut Vinegarette, Assorted Smoked Fish, Peel & Eat Shrimp, Vegetable Spring Rolls, English Cucumber & Feta Salad, Assorted Cheeses, Sliced Beef Tenderloin and much more. Brunch Buffet from 9 a.m. – 2 p.m. Adults $25 & children $13. Dinner served from 3 – 9pm. Call 414.967.9790 for more information.

Fox & Hounds 1298 Freiss Lake Road, Hubertus
A charming log restaurant in the woods, offering a brunch featuring all of your traditional favorites including Sara’s famous desserts. Adults: $19.99,  Ages: 7-10 $13.99, Ages: 3-6 $3.99, Under 3: Free. Call 262-628-1111 for more information.

Davians N56 W16300 Silver Spring Drive, Menomonee Falls
The Mother’s Day event is a sit-down brunch. Breakfast and lunch menu items will include mimosa, chef-carved meat, cooked-to-order omelets, a dessert station with a Davians exclusive chocolate-dipping fountain along with a wide array of traditional brunch favorites. Reservations for the Mother’s Day brunch is $26.95 per adult and $12.95 for children between the ages of 3 and 12. Reservations must be made for each event by calling (262) 781-3333.

Piano Blu  179 West Wisconsin Avenue Pewaukee, 53072
With views of Pewaukee Lake, this sit-down brunch offers its diners wonderfully made options such as Lobster Bisque, Bruschetta, Eggs Florentine, Smothered Pancakes, Cinnamon French Toast and a kids menu with chicken tenders and pancakes. Call 262-691-0200 for more information.

Harbor House 550 N. Harbor Dr. Milwaukee
The Harbor House Mother’s Day brunch on Milwaukee’s lakefront runs from 9:30 – 2:30. Featuring a Chilled Seafood and Salad Table including Harbor House Ceviche, Fresh Oysters and Clams, Seafood Salald, Wedge Salad; Breakfast Table with made-to-order Eggs Benedict, Omelets and Belgian Waffles; A Lunch Table including Lobster Pot Pie, Sliced Turkey Breast, Top Sirloin and Atlantic Salmon; and a Dessert Table includes a Key Lime Pie and Warm Fruit Cobbler. Brunch Buffet $44.95 Adults, $19.95 kids 12 & under. Reservations 414-395-4900

Boerner Botanical Gardens 9400 Boerner Drive, Hales Corners, WI 53130
The five-station seasonal menu includes: Breakfast breads, terrines, pastries, domestic and European cheese, fresh fruit, flavored butters and jams, made-to-order omelets, pasta, and waffles, sausage links, smoked bacon, chef made seasonal salads, breakfast potatoes, chef carved meats, smoked salmon, and not to mention a full selection of desserts! Time: 10:00 a.m.-1:30 p.m.Mother’s Day Pricing:  $33.95 for Adults and $15.95 for Children 12 to 3 years. Please call 525-5635 to make reservations.

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It’s all about the relationships: A Chat with Chef Brian Frakes https://media.thepfisterhotel.com/?p=234 Fri, 20 Apr 2012 18:44:12 +0000 http://pfistermedia.wpengine.com/?p=234 April 20, 2012 | Lori Fredrich | Original Article

Would you like to meet some of Wisconsin’s finest chefs? Maybe get a little bit of advice from them about how to make your home cooking shine? Would you enjoy a leisurely weekend lunch at one of Milwaukee’s finest restaurants?

Then, you’d be the perfect match for the Marcus Chef Series, a sequence of two-hour cooking demonstrations held at the chef’s counter of Mason Street Grill, 425 E. Mason St. The Saturday morning sessions, which Marcus has been offering seasonally since 2009, have been quite a success.

“I receive four to five emails consistently after each one, thanking me and Marcus for offering the classes,” reports Marcus Marketing Manager Meghan Deutsch. “They tell me the classes are fun and informative, or that they made several new friends!”

The classes have become so successful that Marcus now offers a fall, winter and spring series. In addition, according to Deutsch, most classes sell out as far ahead as three weeks from the date of the courses.

But, it’s not only the students who enjoy the classes.

I had the opportunity this past week to sit down and chat with Chef Brian Frakes, one of the five Marcus hotel chefs who lead the cooking demonstrations. He told me about some of the things he enjoys about the cooking demos, as well as where his love for great food stems from.

OnMilwaukee.com: What’s your favorite part of teaching the classes?

Chef Brian Frakes: It’s truly the interaction with people, with the city. There are probably eight faces who have become regulars at my demos, and they’ll email me. I love developing those relationships.

The day before Mother’s Day I did a class called “Mom’s food, my way.” I did kind of a fancy version of tater tot casserole, and one of the women at the demo emailed me for tips on the dish. She sent me photos of the dish when she tried it, and she now contacts me pretty regularly for cooking tips. I enjoy those ongoing relationships.

I like making our food a little more approachable and sharing that with people – showing them it’s not that hard, nothing to be afraid of. And hopefully they can do a little bit of that at home, and then come back and eat at our restaurants too.

OMC: What’s your best tip for novices in the kitchen?

BF: Pay a little extra for a good quality knife. It’s in the tools. If you’re going to be a painter, go get yourself some good paintbrushes. Spend a little extra on a good quality knife.

OMC: What has been your favorite class to teach so far?

BF: One that sticks out for me was our class on food truck cuisine, just because it’s so popular now. But, really, I enjoy them all.

OMC: You mentioned “Mom’s food” – what was your relationship to food growing up?

BF: My grandma and great-grandma were great cooks. My mom wasn’t that good of a cook; she was always working. But, she had a couple of dishes that are still my favorites – her pot roast and rice casserole – still two of my favorite dishes of all time, because mom cooked them.

But, my relationship to food … I liked to draw. I liked to write. But, I wasn’t super great at either of them. And I realized that food could be my art. So, I think it was more of that than a deep-rooted food relationship. It was more of an art relationship. And I developed a love affair with food along the way.

OMC: How do your cooking “roots” influence you in the kitchen?

BF: I’ve really been influenced by the various experiences that I’ve had in the kitchen. In south Florida I was exposed to a lot of Latin flavors – bold, clean types of food. So, I really embraced that. Then there were the Cajun and creole flavors of the deep South from my experience in Tallahassee. And when I was out in Los Angeles, the Mexican and west coast style of food influenced me. Now that I’m here, I love bacon and cream and butter.

I’ve been smart enough to adjust my style to the demographic I’m serving. A younger me might want to serve sushi in the Café Pfister, but that really makes no sense. Instead, I listen to what the guests are looking for, and then I put my own flair on it and go from there.

OMC: What’s your favorite menu item?

BF: Right now it’s probably the garlic meatballs with soft-cooked duck egg and thyme gnocchi with chorizo oil. It’s a dish that was in the L.A. Times over Easter weekend, and currently my favorite … though that could change by this afternoon.

OMC: What five words describe your food?

BF: Passionate, bold, crisp, flavorful, innovative.

OMC: In your opinion, what’s the most undervalued ingredient?

BF: Heirloom foods – tomatoes, carrots. Using the kinds of foods our grandparents tasted. When a tomato tasted like a tomato – a beautiful, explode-in-your-mouth tomato. The flavor of the week is “farm to table,” but heirloom farm fresh produce is very undervalued. I’m passionate about that, and I try to ensure my cooks are as well.

OMC: What do you, as a chef, want guests at the Pfister to take away from their experience?

BF: I’m very proud of where I work. We’ve been here since 1893. I’m humbled by the great chefs who came before me. I have tremendous respect for those screaming Austrians, or whoever they were. One of the stories told by The Pfister narrator talks about an old lady who used to cook here, and that just rung out to me. Yeah, the ghosts here in The Pfister are cooks and chefs.

I bring cooks here once in a while just to look at the lobby. It’s easy to get caught up in the back of the house – no windows, cinder blocks and stainless steel. So, I try to keep myself and my cooks refreshed in remembering where we are. I want guests to come in, knowing that we are the No. 13 luxury hotel in the country, and then exceed those expectations. If they’re going to get an egg dish, I want it to be a badass egg dish, something memorable. Even if they’re just getting a cheeseburger, I would want it to be a drippy, good, absolutely delicious cheeseburger.

The fact is, we’re only as good as the last plate we serve.

Care to try one of those plates? Two more classes remain in the Spring 2012 series:

April 21: Kick-Start Spring: Robert Fedorko, Market Executive Chef, Marcus Hotels – If you’ve already given up on your New Year’s Resolution, start over with a new resolution for spring. The weather is getting nicer and if you want to look great for summer, it’s time to change your eating habits. Kick-start your diet just in time for nice weather and let Chef Robert Fedorko show you healthy alternatives for six meals a day.

April 28: Full Flavor—Gluten Free: Michael Sawin, Executive Sous Chef, Grand Geneva Resort – Gluten-free has been a cornerstone of healthy eating, along with a reputation for being bland. Now the gluten-free lifestyle is getting a makeover. Join Chef Michael Sawin as he shows you how to prepare dishes filled with fresh foods and fresh flavors for eating gluten-free.

Classes begin at 10:30 a.m., and each is $29, or $49 per couple. Seating is limited; make reservations at (414) 935-5942.

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Serving Up Fresh Florida Stone Crabs https://media.thepfisterhotel.com/?p=202 Thu, 22 Mar 2012 17:55:14 +0000 http://pfistermedia.wpengine.com/?p=202 March 22, 2012 | the Morning Blend | Original Article

Mason Street Grill’s Executive Chef, Mark Weber, recently embarked on a Florida fishing trip to learn more about what it is like to catch the highly prized seafood delicacy, the Florida Stone Crab.  We learn what it takes to get the crabs back to Milwaukee, fresh and daily.  Head to www.masonstreetgrill.com for more information.

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Chefs Series Returns at Marcus Corp. https://media.thepfisterhotel.com/?p=149 Wed, 04 Jan 2012 16:57:44 +0000 http://pfistermedia.wpengine.com/?p=149 January 4, cialis 2012 | Stacy Vogel Davis | Original Article

Marcus Corp. is bringing back its chefs series for a winter rendition after a successful fall session.

The winter series highlights everything from shellfish to tropical cooking. And of course, there’s a session on cooking for the “big game” the day before the Super Bowl.

The classes are held from 10:30 a.m. to 12:30 p.m. Saturdays at Mason Street Grill adjacent to The Pfister Hotel    , buy cialis 424 E. Wisconsin Ave., Milwaukee. They cost $29 per person or $49 per couple, including wine, samples and a $20 gift card to Marcus Restaurants. Classes are limited to 18 people.

Below is a schedule of classes. Visit Marcus’ website for more information.

  • Jan. 14: “The Best of Italy — From Food to Wines” with Robert Fedorko, recipe market executive chef, Marcus Hotels
  • Jan. 21: “Yah Mon!,” fusion cooking from the tropics, with Nelly Bulege, Marcus Restaurants banquet chef
  • Jan. 28: “Big Game. Big Party” with David Zakroczymski, executive chef, InterContinental Milwaukee
  • Feb. 4: “Cooking Sous Vide,” a class on cooking at low temperatures, with Thomas Hauck, chef de cuisine, Mason Street Grill
  • Feb. 11: “Aphrodisiacs for the Day of Love” with Brian Frakes, executive chef, Marcus Hotels
  • Feb. 18: “Delicacies of the Sea — Cooking with Shellfish” with Mark Weber, executive chef, Mason Street Grill
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