ChopHouse

UPCOMING EVENTS

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.

$85/person 
Email: ZulfShariff@hiltonmilwaukee.com

Menu:

KING SALMON CRUDO (NORTHWEST)

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

2012 Zinfandel

 

SMOKED WATERMELON SALAD (SOUTHWEST)

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

2014 Chardonnay

 

BEEF AND BONES (NORTHEAST)

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

2013 Merlot

 

BANANA PUDDING (SOUTH)

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

2015 Fumé Blanc

 

WISCONSIN CHEESE (MIDWEST)

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  Grilled Salmon Steak with Pinot Noir Sauce
Craig Summers

  • Salmon Steak 16 oz.

  • Salmon Steak House Seasoning

  • Pinot Noir Sauce

  • 2 shallots (diced)

  • ½ carrot (diced)

  • 1 celery stalk (diced)

  • 2 bottles Pinot Noir

  • 2 cups veal demi

  • 1 cup red wine vinegar

  • ½ cup sugar

  • 2 cups heavy cream

  • 1 bay leaf

  • 4 sprigs of Tarragon



1. Sauté shallots, carrots and celery with olive oil in a saucepan.


2. Add Pinot Noir, veal demi, red wine vinegar, sugar, bay leaf and tarragon.


3. Reduce until the liquid evaporates enough for the sugar to begin to bubble and caramelize.


4. Add heavy cream and bring to a boil for five minutes.


5. Remove from heat, strain and season with salt and pepper.