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  Pan Seared Sea Scallops with Lobster Sauce

Lobster Stock

3 lobster bodies (meat removed)

3 shallots large diced

2 medium sized carrots large diced

2 celery stalks chopped

2 tomatoes

¼ cup tomato paste

6 sprigs of tarragon (leaves on)

1 bayleaf

3 Peppercorns

1 cup Sherry

3 gallons of water

Creamy Lobster Sauce

Lobster Stock

1 quart heavy cream

Lobster Stock

1.Cook lobsters and remove meat, reserve shells.

2.Sauté lobster shells in a large stockpot for 5 to 7 minutes over medium heat.

3.Add all ingredients except sherry and water and sauté for another 2 to 3 minutes.

4.Deglaze with the sherry and add water.

5.Cook over low heat for 2 to 3 hours (do not boil).

6.Puree the stock with the immersion blender

7.Strain and cool.

Creamy Lobster Sauce

1.Reduce the lobster stock over medium heat, straining several times, to about 1 quart.

2.Add the heavy cream and ring up to a boil.

3.Season with salt and white pepper.

4.Strain and cool.