Girlfriend Getaway Milwaukee

I recently returned from a surprisingly fabulous girlfriend getaway trip there, accompanied by my NYC big sis. When I invited her to join me she exclaimed, “Why would I want to visit Milwaukee? Isn’t that where Laverne & Shirley lived? Have you ever once heard me say I’d really like more beer, brats and ballgames?”

A couple of days later she sure was singing another tune about this all to often-overlooked city- for a full shopping list of reasons:

Milwaukeeans love their outdoor festivals, which probably began with the Algonquian Indians who named the area: Millioki, which means “gathering place by the waters”. Hardly a week goes by without some hoopla, which might be their Irish Fest, Polish Fest, Pride Fest, Oktoberfest, etc.etc.etc. or the granddaddy of them all, Summerfest- the “World’s Largest Music Festival” featuring over 700 entertainers on 11 stages during its annual 11-day run. They are immensely proud of their melting-pot heritage (hence great ethnic grub is readily available) as well as their new Riverwalk and iconic addition to the Art Museum.

Plus we were totally amazed to find out that Milwaukee ranks as one of the top cities in the country for per capita donations for the arts. The results of this generosity is a world-class symphony, ballet, opera, as well as many theater venues, which include the First Stage Children’s Theater, the highly regarded Milwaukee Rep (known for off-beat yet compelling theatrical productions) and the gorgeously restored Pabst theater.

Milwaukee is also architecturally unique. Not only because of the golden “Cream City” brick made from local clay and used in many of the old buildings but also because, unlike many cities, they managed to create a happy marriage of preservation and progress with exciting repurposing of historic old buildings and carefully planned revitalization projects.

The rapid development of hip, indie hotels, breweries, farm-to-table eateries, eclectic theaters and galleries all testify that Milwaukee residents are smart, hard-working, brimming with creativity and incredibly entrepreneurial. As a matter of fact, about the only thing small-town about Milwaukee is that they’ve managed to hang on to their mid-western strong family values and genuine niceness.

Here are a few of our favorite Don’t Miss Stops to get you started:

The Pfister Hotel:

Milwaukee’s Victorian grand dame may date back to 1893, but she carries her age extremely well, with a little help from a recent renovation. The impressive architecture and priceless Victorian art collection, the elegant, three-story high lobby filled with gold leaf, graceful sculptures and a stunning marble staircase, coupled with the impeccably trained staff transport you back to the golden era of gracious hospitality. Nods to a younger generation include a rooftop pool, state-of-the-art fitness center, the penthouse-level martini and wine bar, Blu, that offer spectacular skyline views.

The Pfister also deserves major kudos for their yearlong, Artist-In-Residence program. The hotel renovated a main floor space into a working art studio for the chosen artist and guests to enjoy. The artist selected the first year was Milwaukee native, Reginald Baylor.

According Joe Kurth, The Pfister’s General Manager, “For decades, The Pfister has hosted the much acclaimed Victorian Art Collection, the largest of its kind in any hotel in the world. We want to expand on our reputation as a destination hotel for art connoisseurs by offering our guests and the public a glimpse into the world of art as it is being created – in real time, by amazingly talented artists.”

Tip: No girlfriend getaway would be complete without at least one appt (or better yet, splurge on a day of beauty) at the simply marvelous Well Spa. Each treatment room is a two-room suite, which includes your own private bathroom and shower, and some include a personal hamman.  The pedicure room, with four chairs, is often reserved by a quartette of men who might be closing a big business deal over a footie massage. Could this be the new golf? When we were there, the distinguished gentleman getting a manicure turned out to be baseball commissioner, Bud Selig.

*Ask about their BFF package, which offers some great discounts for dining, drinks, spa treatments, and valet parking.

Original Article – JSOnline.com

It’s November. Do you know where your Thanksgiving dinner will be? No? Well. Restaurants stand ready to help.

Here are some that are open on Thanksgiving — Nov. 22 this year. (Surely there are more; others can add their hours and contact info in the comments if they’d like.)

Reservations usually are recommended, and it’s noted where they’re required. Where no prices for dinner are listed, it’s because they had not been set yet.

Happy gobbling.

Pfister Hotel: Brunch buffet, along with turkey and traditional side dishes from 10 a.m. to 2 p.m. It’s $49.95; discounted for children. 424 E. Wisconsin Ave. (414) 935-5950.

Mason Street Grill: Serving the regular menu and a special Thanksgiving prix-fixe menu. 1 to 7 p.m. 425 E. Mason St. (414) 298-3131.

Kil@wat: Brunch, 7 a.m. to 2 p.m., with traditional Thanksgiving fare served beginning at noon. A dinner tasting menu will be served 3 to 8 p.m. In the InterContinental Milwaukee, 139 E. Kilbourn Ave. (414) 276-8686

Potawatomi Bingo Casino: The Buffet has all-you-can-eat turkey, ham and sides, $22, from 11 a.m. to 7 p.m.Fire Pit Sports Bar & Grill has a turkey dinner for $14 from 11 a.m. to midnight (restaurant is open until 2 a.m.).RuYi will feature a half duck with sides for $25 from 5 p.m. to midnight. Casino guests must be 21 or older. 1721 W. Canal St. (800) PAYS-BIG.

Cafe at the Hilton Milwaukee City Center: A la carte breakfast is served 6:30 to 11 a.m., and the brunch buffet with turkey is served 11 a.m. to 3 p.m. Buffet is $24.509 W. Wisconsin Ave. (414) 271-7250.

The Packing House: Sit-down turkey dinner with the trimmings, $18.95; discounted for children. Other entrées will be available. 11 a.m. to 8 p.m., with live jazz in the lounge from 1:30 to 5:30 p.m. Reservations required. 900 E. Layton Ave. (414) 483-5054.

Polonez: A buffet of turkey, side dishes, Polish dishes and desserts is $17.95; discounted for children. Seatings are at 1 p.m. and 4 p.m. 4016 S. Packard Ave., St. Francis. (414) 482-0080.

Coach’s Pub & Grill: A traditional Thanksgiving dinner with the trimmings, including dessert, will be served. 11:30 a.m. to 8 p.m. $9.95. 5356 S. 13th St. (414) 281-8175.

Steakhouse 100: A traditional turkey dinner is $15.95; discounted for children. The regular menu will be available, along with lobster tail specials. 11 a.m. to 7 p.m. 7246 W. Greenfield Ave., West Allis. (414) 727-2222.

Benny’s Cafe: Benny’s will serve turkey dinners from 11 a.m. to 10 p.m. for $11.99, which includes pumpkin pie and beer or wine. The regular menu also is served, 6 a.m. to 10 p.m. 5354 S. 27th St. (414) 431-0004.

Diamond Jim’s Stoneridge Inn: A traditional turkey dinner with side dishes is $17.95; the full menu also is available. 1 to 8 p.m. 11811 W. Janesville Road, Hales Corners. (414) 425-7777.

Bigg’s Roadhouse: All-you-can-eat turkey dinner, $10.95, or turkey and ham, $15.95. 11 a.m. to 9 p.m. 1900 N. Mayfair Road, Wauwatosa. (414) 256-9000.

Timmer’s Resort: The buffet is under the direction of a new chef this year, John Grasso. It features turkey and roast beef. Noon to 4 p.m. $19.95; discounted for children. Reservations required. 5151 Timmer Bay Road, West Bend. (262) 338-7710.

Andrew’s: Turkey will be served with a choice of three accompaniments plus dessert. 11 a.m. to 7 p.m. $42. Reservations required. In the Delafield Hotel, 415 Genesee St., Delafield. (262) 646-1620.

Ron’s Cozy Corner: The family-style dinner features roast turkey, baked ham and broasted chicken. Noon to 6 p.m. $14.95; discounted for children. W359-N5920 Brown St., Oconomowoc. (262) 567-9625.

Frontier Restaurant: Turkey breast and roast beef will be served on the buffet from 11 a.m. to 7 p.m., with seatings until 6 p.m. The regular a la carte menu will be served 7 to 10 p.m., with a turkey special. Buffet is $34.95, discounted for children. At Lake Lawn Resort, 2400 E. Geneva St., Delavan. (262) 725-9155.

Jimmy’s Island Grill: A turkey dinner with the trimmings for $15.95 will be served 11 a.m. to 8 p.m. The restaurant is also serving the regular breakfast menu (7 to 11 a.m.) and lunch-dinner menus (11 a.m. to 8 p.m.). In the Radisson Hotel Milwaukee West, 2303 N. Mayfair Road, Wauwatosa. (414) 837-2121.

Mulligan’s Irish Pub & Grill: It opens at 6 p.m., serving a limited menu until 1 a.m.; the bar is open later. 8933 S. 27th St., Franklin.

October 18, 2012 | Amy Wenk for the Atlanta Business Chronicle 

A Sandy Springs hotel is set to undergo a major renovation.

The Westin Atlanta Perimeter North will get a $14 million renovation, according to the new owners of the 372-room hotel. Construction should start next spring and will take about six months.

“It will look like a different hotel when people come back next fall,” said Chris Anderson, senior vice president of marketing and brand development for Marcus Hotels & Resorts.

Marcus, in a joint venture with Carey Watermark Investors Inc. and The Arden Group Inc., acquired the Westin early this month. Marcus will manage the property, located in Concourse Corporate Center.

Opened in 1986 and branded a Westin in 1996, the hotel hasn’t seen a major renovation since 2003, Anderson said.

All the guest rooms and bathrooms will be upgraded. Several floors will be redesigned with the business traveler in mind. That includes technology improvements and a new concierge lounge.

New beginning: Construction is expected to start next spring.

The hotel’s 20,000 square feet of meeting space also will be renovated, as well as the lobby, front entry, bar and restaurant.

A large focus will be placed on improving the outdoor lounge space, Anderson said. That includes adding fire pits and lakeside music programs.

“It’s going to be an exciting project,” said Anderson, a former marketing director for the Atlanta Marriott Marquis.

The renovation signals further change for Concourse Corporate, which just changed hands this month.

To read the the full article from the Atlanta Business Chronicle, download the PDF here: [wpdm_file id=8]

For the sixth straight year, October is Dining Month on OnMilwaukee.com, presented by Concordia University. All month, we’re stuffed with restaurant reviews, delectable features, chef profiles and unique articles on everything food, as well as the winners of our “Best of Dining 2012.”

Despite the drought that hurt a variety of other food-based crops in Wisconsin, pumpkin growers are experiencing one of their best seasons yet. That means that pumpkin farms are booming with business, and consumers will have the opportunity to enjoy the bounty of their harvest.

While you can purchase pumpkins at area grocery stores, you can also make a day of it, enjoy the cool autumn weather and pick your own. Here are a few farms in the area that offer good old-fashioned pumpkin picking right in their fields.

Barthel Fruit Farm
12246 N. Farmdale Rd,. Mequon
barthelfruitfarm.com

The Family Farm
328 N. Port Washington Rd., Grafton
familyfarm.net

Nieman Orchards
9932 W. Pioneer Rd., Cedarburg
niemanorchards.com

Of course, once you’ve secured your pumpkins, there’s always the matter of what to do with them. If you’ve purchased sugar or cooking pumpkins, you can certainly make pumpkin pie, pumpkin ravioli or pumpkin risotto. And if you’ve opted for the larger variety, you might choose to simply carve a jack-o’-lantern for Halloween. But, either way, don’t neglect the seeds – which are both nutritious and delicious.

Since more pumpkins mean more seeds, I asked around to see how some Milwaukeeans plan to indulge in these delicious seasonal delicacies.

Michelle Hunkins, corporate events director for the American Heart Association, prefers her pumpkin seeds simply roasted and seasoned with garlic salt and cracked black pepper.

And she has the right idea. First, pumpkin seeds are heart healthy. They are high in phytosterols, plant components that aid in stabilizing cholesterol levels and enhancing immune response. Plus, roasting the seeds for snacking is one of the simplest ways to enjoy them. All it takes is a bit of effort and time. Best of all, you can roast the seeds of any kind of pumpkin (or edible squash), even the big fat ones from the wrong side of the patch. And the technique is the same, no matter which variety you choose.

“Take the orange goop off, but don’t wash the seeds,” recommends Lori Hagopian, PR manager for Hal Leonard Corp. “Then slowly roast them with butter, sea salt and Worcestershire. My family’s been making them that way since I was a little kid. I can’t wait for October to roll around, just for the pumpkin seeds.”

Of course, you can embellish the seeds any way you like. Try cinnamon and sugar for a sweet treat, curry powder for a spicy version or Cajun seasoning if you’d like a bit more of a kick.

Still, simple is sometimes best. Local food blogger Jeff Fortin says he likes to roast his seeds with butter and Lawry’s Classic. “It reminds me of the way my mom would make ‘em,” he says.

It seems that roasting rules, even among the professional set. Chef Aaron Patin of Stone Creek Coffee Company says it’s his favorite way to prepare the seeds. But, he relies on egg whites to up the crunch quotient.

“Beat two eggs whites with four tablespoons of sugar until you get medium peaks,” he instructs, “then mix in one teaspoon ancho chile powder, fold in two cups of pumpkin seeds and toast. The whites make this nice coated crunch around the seeds and the ancho powder gives a nice spice without the heat. It’s one of the peppers that goes really well with sweet.”

Chef Brian Frakes, executive chef at The Pfister Hotel, says his wife gets in on the action.

“She has already begun filling our house with the smells of assorted pumpkin seeds – from chili to chipotle to salt-and-pepper-flavored – the kids love them,” he reports. “Pumpkin seeds are a fun, versatile ingredient my chefs at the hotel get excited about using this time of year.”

That versatility means that uses for pumpkin seeds extend far beyond roasting.

Fortin says that he loves making the seeds into a pesto to pair with cooked shrimp. His favorite recipe uses hulled pumpkin seeds and contains parsley and cilantro, herbs that accentuate the nuttiness of the seeds while giving the pesto a bright green color and fresh flavor.

Of course, hulling pumpkin seeds can be challenge in and of itself. For those willing to take on a bit of effort, Heritage Farms in Ohio offers a relatively simple method.

First, break the roasted seeds up with a rolling pin, hammer or food chopper. Then drop the shattered seeds into a large container filled with water. Stir vigorously to bring all the kernels in contact with the water and to break the surface tension. According to their instructions, the kernels will sink to the bottom and the shells will remain floating.

Hulled seeds can be used for a variety of recipes, including pumpkin seed mole. Maria Elba Miller of Ball’n Biscuit Catering recommends it as one of her favorite dishes. Her recipe, which includes peppers, tomatoes and chiles, is excellent served atop chicken or even on waffles with black beans and peppers.

Frakes also loves to use the seeds as a crunchy coating for fish, especially salmon.

“For my pumpkin seed-crusted fish, I suggest using wild king salmon. The unique nuttiness of the pumpkin seeds pairs well with fresh fish while bringing in that seducing, happy flavor of autumn,” he explains. “For the pumpkin seed crust, the big trick is to pulverize the toasted seeds in a coffee grinder so the texture has a pleasant mouth feel. I then combine it with fresh herbs and bread crumbs, and maybe even some other nuts. The sauce should be complementary: buttery – possibly with maple, rum or even more pumpkin!”

Not surprisingly, Kurt Fogle, pastry chef for the SURG Restaurant Group, prefers his pumpkin seeds on the sweeter side. He recommends pumpkin seed brittle (recipe below), a sweet crunchy treat that’s perfect on its own, but that also makes a delicious ice cream topping, a delightful mix-in for savory salads or a surprising topping for seasonal pumpkin pie.

Turns out that, in addition to being tasty, pumpkin seeds are also rich in tryptophan. According to WebMD, this particular amino acid is important in production of serotonin, a compound naturally effective against depression.

So, eat your pumpkin seeds. They taste good, and their delightful crunch may just make you happier.

Pumpkin Seed Brittle

1 cup water
1 ½ cups sugar
2 ½ cups corn syrup
3 cups toasted pumpkin seeds
2 tablespoons butter
1 teaspoon baking soda
2/3 teaspoon salt
1 1/3 tablespoons pumpkin seed oil

Place water, sugar and corn syrup into a heavy-bottomed sauce pan. Cook over moderate heat until it reaches hard crack stage and is a light amber in color, about 300 degrees F. Add the pumpkin seeds, butter, baking soda, salt and pumpkin seed oil to the caramel, fully incorporate and pour onto a silpat (or onto a greased jellyroll pan). Allow to cool, then break up into pieces.

Original article by OklaVision 

The Skirvin Hilton General Manager Martin van der Laan discusses the new Artist in Residence Program that gives local artists the opportunity to showcase their art in the hotel’s working art studio open to hotel guests and visitors! The talented Romy Owens is the first artist to be featured in the Skirvin’s new program and is making quite an impact. Combining her passions for photography and needlework, Owen’s unique artwork consists of abstract mosaics created by taking photographs and sewing them together by hand.

Original Article – ExpressMilwaukee.com

Walter Schroeder had already opened many fine hotels around Wisconsin and the Midwest by 1927, but none were as prestigious as the Schroeder Hotel, a 25-story building at the corner of Fifth Street and Wisconsin Avenue that immediately announced itself as Milwaukee’s finest hotel. The building’s opulent Art Deco architecture carried through the hotel’s lounge, which, with the addition of an 82-foot-long serpentine bar in the 1940s, became a popular Downtown gathering spot. It’s not clear when the hotel’s cocktail lounge was converted into a ballroom—it was prior to 1972, probably sometime in the ’60s—but that remodel cost the room some of its character. A wall was erected to separate the ballroom from the hotel’s lobby, and the room’s floor-to-ceiling windows were also covered. Downtown had been cut off from one of its most illustrious bars.

Though the hotel was renamed the Hilton Milwaukee in 1995, a recent multimillion-dollar renovation has helped it reclaim its original 1920s elegance. As the final part of that project this summer, the ballroom was returned to its original purpose: Now called the Monarch Lounge, it’s a public cocktail lounge once again—and as grand as ever. The wall partitioning the bar from the hotel’s front desk has been removed, and the room’s towering windows have finally been unboarded.

“We tried to restore everything back to its original state,” explains Steve Magnuson, the hotel’s vice president of operations. “The three large chandeliers are original to 1928, and all the wood is original to 1928, too. We didn’t add any new wood; we just restored what was there.”

To be sure, the Monarch Lounge is a hotel bar. There are two large-screen televisions tucked away in the corner, near a media area where hotel guests can get some work done on their laptops or use one of the hotel’s iPads. But the lounge was designed with the general public in mind, too. At the other end of the lounge, there are a marble, stainless steel fireplace and a piano, which hosts live jazz on the weekends. The bar offers a variety of craft cocktails, with a menu that rotates seasonally, and a modest but thoughtful beer selection. It also serves appetizers, including calamari, cheese and olive plates, flatbreads and braised pork belly crostini.

“Our chef creates different appetizer specials and light bites,” Magnuson says. “It’s not fried food; they’re mostly lighter appetizers, served with a light dipping sauce.”

Original Article – JSOnline.com

The Marcus Milwaukee restaurants’ chef series of cooking demos returns Saturday, with each class highlighting a different locally grown, organic ingredient.

Classes are held from 10 to 11:30 a.m. on six Saturdays, starting Oct. 13, at the Chef’s Counter of the Mason Street Grill, adjacent to the Pfister Hotel. Classes, which include a tasting, cost $35 a person or $65 a couple and are limited to 20 attendees.

The schedule:

Oct. 13: All Things Apple. Bill Doyle, executive chef, InterContinental Milwaukee

Oct. 20: Pear with Us. Brian Frakes, executive chef, The Pfister Hotel

Oct. 27: Art of the Artichoke. Mark Weber, executive chef, Mason Street Grill

Nov. 3: Get Squashed. Robert Fedorko, market executive chef, Marcus Hotels

Nov. 10: Behold the Beet. Michael Swain, executive chef, Grand Geneva Resort & Spa

Nov. 17: Crantastic Creations (cranberries). Jennifer Carlson, executive pastry chef, The Pfister Hotel

For reservations, call (414) 935-5950. For more details on each session, visit www.MarcusChefs.com.

October 11, 2012 | For Lodgingmagazine.com – The Scene | Original Article

In 2009 Marcus Hotels and Resorts launched its Artist-in Residence program at The Pfister Hotel in Milwaukee to support the work of talented local artists and to make the hotel a destination for art-loving guests. Due to a positve response from guests, Marcus Hotels has decided to expand the program to other properties including Hotel Phillips in Kansas City, Mo. and the Skirvin Hiltonin Oklahoma City, Okla.The programs at The Pfister and Skirvin Hilton feature a working art studio and gallery open to hotel guests and visitors. At the Hotel Phillips, the featured artist roams the hotel with sketch pad in hand to capture events and daily activities to share with visitors and residents alike. Guests can interact with the selected artists at each property and witness the evolution of their pieces firsthand. Each year, a new artist is selected from a variety of applicants. The selected artist works in the hotel for a full year creating artwork for guests to enjoy and purchase.

(Timothy Westbrook, artist in residence at The Pfister Hotel)

“We are very proud that our Artist-in-Residence program has become well-known both locally and nationally,” said Gregory S. Marcus, president and chief executive officer of The Marcus Corporation. “Our guests have the opportunity to interact with the artists and learn about different art styles, techniques and philosophies. Our artists in residence have the opportunity to showcase their talents and further develop their careers. The program is a win-win for everyone involved.”

Previous artists at The Pfister include Reginald Baylor, Shelby Keefe, Katie Musolff and, most recently, Timothy Westbrook. Trey Bryan was the first artist to be selected as part of the program at the Hotel Phillips in June and Romy Owens was recently selected as the first artist in residence at the Skirvin Hilton hotel.

Pfister Hotel, 1901

Sparkling chandeliers, Victorian art, lavish food and drink, and the finest textiles in the city: These are the sights one would have seen upon entering the Pfister Hotel at the turn of the 20th century. Upon its completion in the late 1800s, the Pfister was one of the most luxurious and modern hotels in the United States.

Businessman Guido Pfister and his son Charles had a vision for the Pfister Hotel, which opened in 1893—four years after Guido’s death. The hotel cost $1 million to construct—an immense sum for a hotel at the time—and featured cutting-edge technologies such as electricity, fireproofing and thermostats that controlled the temperature in each room.

But before designing a luxurious hotel, Milwaukee entrepreneur Guido Pfister came from rather humble beginnings. In his homeland of Germany, Pfister learned tanning and leatherwork. When he traveled to the United States in 1845, he arrived in Buffalo, N.Y., before settling down in Milwaukee in 1847. Once in Milwaukee, he used his skills to start his own tanning company. Guido Pfister Tanning Co. saw much success in its early years. It later became Pfister and Vogel Leather Co., one of the largest tanneries in the Midwest. With this success, Guido Pfister and his son Charles took on other business ventures and investments in Milwaukee.

Marcus Hotels has decided to expand its artist-in-residence program, which it launched at the Pfister Hotel in 2009. Similar programs will be implemented in The Marcus Corporation’s Hotel Phillips in Kansas City, Mo., and the Skirvin Hilton in Oaklahoma City.

The Pfister’s annual program includes a studio space near the hotel’s lobby and a stipend for about a year. Hotel guests are able to stop in, see and talk to an artist at work. The artist is also there to show guests the Pfister’s collection of Victorian art, one of the largest such collections in a hotel in the U.S.

The programs at The Pfister and Skirvin Hilton will feature the art studio-gallery space, while the chosen artist at the Hotel Philips will be asked to wander the hotel and record the happenings of the day with a sketch pad. A new artist is selected each year and the application process open to working visual artists.

Artists who have been chosen for the Pfister’s program include Reginald Baylor, Shelby Keefe, Katie Musolff and, most recently, Timothy Westbrook.  Trey Bryan was the first artist to be selected as part of the program at the Hotel Phillips and Romy Owens was recently selected as the first artist in residence at the Skirvin Hilton hotel.