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  Capitol Crab Cakes

6 cans Lump Crab Meat

2 red onions diced

3 red peppers diced

2 cups of creole mustard

4 cups of mayo

4 egg yolks

1 tablespoon baking powder

¼ cup Tabasco

¼ cup old bay seasoning

¼ cup chophouse seasoning

Breadcrumbs as needed


1.Sauté the onions and peppers until slightly softened.

2.Cool the peppers and onions completely.

3.Combine the onions and peppers with the crab meat in a large mixing bowl

4.In a separate bowl mix the mayo, Creole mustard, egg yolks, baking powder and Tabasco

5.Season the crab with the old bay and chophouse seasoning.

6.Combine the two bowls together and add enough bread crumbs to bind the mixture

7.Form the crab mix into 3 oz. cakes and roll them in breadcrumbs.