ChopHouse Event
Wine Dinner - Milwaukee ChopHouse + Grigch Hills
Friday June 15th | 6:30PM
Milwaukee ChopHouse
 We’re thrilled to be partnering with Grgich Hills Estate winery for our upcoming wine dinner. Grgich Hills Estate is an iconic Napa Valley winery, consistently producing world-class wines. Committed to natural winegrowing and sustainability, they farm their five certified organic estate vineyards without artificial pesticides or herbicides, rely on wild yeast fermentation and use their passion and art to handcraft food-friendly, balanced and elegant wines. Our ChopHouse Chef de Cuisine has carefully prepared special dishes that complement each wine.  Each dish is also inspired by different flavors of a variety of US regions.  Guests will enjoy viewing with open-kitchen-concept, while chef prepares the dishes and explains his inspiration for each pairing.




great lakes distillery absinthe, gooseberry, black radish, sorrel, candied lime and ginger

2012 Zinfandel



chorizo-spiced yogurt, mint, arugula, fried pepitas, chili tuile

2014 Chardonnay



short rib terrine, marrow bone, miniature vegetable medley, roasted morels, ramp gremolata

2013 Merlot



fried banana bread, white chocolate cremeux, vanilla wafer ice cream, bourbon toffee sauce

2015 Fumé Blanc



hook’s 15 year-aged cheddar, sartori’s dolcina gorgonzola, pumpernickel rye cracker, sour cherry compote

2014 Cabernet Sauvignon


   ChopHouse Recipes

Find tasty recipes from each of our ChopHouse locations here. New recipes from each location are updated monthly!

Featured ChopHouse RecipeSearch ChopHouse Recipes
ChopHouse Recipe  Classic Creme Brulee
Brian LeFeber
Serves 4

  • 8 egg yolks

  • 1/3 cup granulated white sugar

  • 2 cups heavy cream

  • 1 teaspoon pure vanilla extract

  • 1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.

Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles. Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes.

Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard.

For best results, use a small, hand-held torch to melt sugar. If you dont have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.