Press Release
Press Release

Top Chefs Combine Talents in Special Dinner April 13

Executive Chef Bradford Shovin and three of Milwaukee’s most renowned culinary stars invite diners to enjoy spring dishes paired with the season’s best brews

By - Apr 3rd, 2015 09:06 am
Smyth Dining Room

Smyth Dining Room

(MILWAUKEE, WI; April 1, 2015)— Smyth (500 W. Florida St.), located in The Iron Horse Hotel, announces an exclusive “Beer Co.-Lab” chef collaboration and brewery dinner on Monday, April 13 at 6 p.m. The first installation of the series highlights Milwaukee’s finest chefs including: James Beard Award-winning Chef Justin Aprahamian of Sanford; Chef Justin Carlisle of Ardent; Chef Joe Muench of Story Hill BKC; and Smyth’s very own Chef Bradford Shovlin.

The five-course dinner features dishes prepared by each chef to suit their individual cooking style and technique. Each dish is crafted to compliment the flavorful profiles of some of Wisconsin’s most popular seasonal beer selections provided by Justin Aprahamian and John LaVelle’s Like Minds Brewing Company, and Central Waters Brewing Company.

The menu features a variety of plates including:

First Course: Chef Carlisle
Fluke
shiso and buttermilk
Like Minds Brewing Co.’s ‘Serre’ Rhubarb Saison

Second Course: Chef Muench
Rabbit Collective
grilled belly wrapped loin, leg confit, giblet crepinette, spring pea cassoulet, fried grits, and smoked citrus emulsion
Central Waters Brewing Co.’s ‘Hop Rise’ American IPA

Third Course: Chef Aprahamian
Lacquered Wild Salmon
, cured salmon and mustard green agnolotti, apple-mustard green puree
Central Waters Brewing Co.’s ‘Brewer’s Reserve’ Bourbon Barleywine Ale

Fourth Course: Chef Shovlin
Beef
, Saba, soubise, wheat
Like Minds Brewing Co.’s ‘Nighthawks’ Oatmeal Stout

Fifth Course: Chef Shovlin
Churro,
ginger, malt, scotch caramel
Central Waters Brewing Co.’s ‘Brewer’s Reserve’ Bourbon Barrel Scotch Ale

Tickets are priced at $95 per person, exclusive of tax and gratuity. Guests are invited to a cocktail reception at 6 p.m., followed by the five-course dinner at 7 p.m. All interested dinners must make a reservation by calling Smyth at 414.831.4615.

Beer Co.-Lab at Smyth is the first of several upcoming guest chef beer dinner installments. Future dinners will take place at Story Hill BKC in June, Ardent in August, and Sanford in October. Final dates are to be determined. For additional information, please visit smythrestaurant.com, Facebook, Twitter, or Instagram.

About Smyth

Located in The Iron Horse Hotel, Smyth is inspired by the days gone by term for blacksmithing. They honor the blacksmith and his craft by creating cuisine that reflects the handcrafted, soulful trade of transforming raw materials into works of art. They draw seasonally from the bounty that Wisconsin and the Midwest have to offer. Smyth is an intelligent balance between the playful and the traditional. Enjoy soups, salads, appetizers and entrees as well as plates meant for sharing. Smyth was named one of the top 30 restaurants in Milwaukee by the Milwaukee Journal Sentinel in 2014.

About The Iron Horse Hotel

The Iron Horse Hotel, managed by Aparium Hotel Group, is the transformation of a 100 year old warehouse into a one-of-a-kind hotel that delivers an authentic Milwaukee experience. As the industry’s first upscale hotel geared for business travelers and motorcycle enthusiasts alike, they meet the distinct needs of both corporate and leisure guests with special services, unparalleled amenities and 100 loft-style guest rooms at the Milwaukee luxury hotel. The Iron Horse Hotel has earned such accolades as: AAA’s Four Diamond Award the last four years; three consecutive years on Condé Nast Traveler magazine’s Gold List of the top hotels in the world; ranked 3rd on Condé Nast Traveler’s list of “Top 10 Hotels in the Midwest” in 2013; ranked 19th on TripAdvisor’s Travelers’ Choice Awards of best hotels in the U.S. in 2014; and named the top hotel in Wisconsin on TripAdvisor since 2009.

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