The Milwaukee ChopHouse, part of Marcus Restaurant Group, announced that Calum Hastreiter has been promoted from culinary supervisor to chef de cuisine. In his new role, Hastreiter will oversee daily operations of the Milwaukee ChopHouse, located at the Hilton Milwaukee City Center in downtown Milwaukee. The restaurant also announced today that it has launched a new dinner menu, Hastreiter’s first as chef of the Milwaukee ChopHouse.

Hastreiter takes on his new position as chef de cuisine following six years working in various roles at the Milwaukee ChopHouse and Miller Time Pub & Grill, also located at the Hilton Milwaukee City Center. Prior to joining Marcus Restaurant Group, Hastreiter worked at Stonefly Brewery, a brewpub formerly located in Milwaukee’s Riverwest neighborhood. He served in several roles during his time with the brewpub, moving his way up the ranks to become kitchen manager in 2010. A Manitowoc, Wisconsin native, Hastreiter received a bachelor’s degree in history and political science from the University of Wisconsin-Milwaukee.

“During the past six years working at the Milwaukee ChopHouse and Miller Time Pub & Grill, I have been able to develop my culinary voice. I have had the great opportunity to build creative menus using seasonal and local ingredients for our regular wine dinners and learn about the restaurant’s classic dishes,” says Hastreiter. “Now, as chef de cuisine at the restaurant, I’m excited to showcase dishes and ingredients that I think represent me best as a chef and that our guests will thoroughly enjoy.”

In early March, Chef Haistreiter introduced his first dinner menu for the Milwaukee ChopHouse. The new menu features prime cuts, classic to the Milwaukee ChopHouse, in addition to an increased focus on seafood offerings. Two dishes of special note, as well as a few thoughts from Chef Hastreiter, include:

Mero sea bass ($42) with lemon beurre blanc, celeriac-apple slaw and micro herbs

“I’m most proud of this dish. We make a point to bring in fish from sustainably caught sources. When you have quality fish, it is best to let it speak for itself, which is my take on this dish. The simple accent flavors add to, but do not overpower, the buttery flavor of this great fish.”

Butternut squash bisque ($9) with pumpkin seed oil, paprika pepitas and fried sage

“One of my favorite things to make is soup. It’s simple, easy to do, and usually healthy. That is why the butternut squash bisque best represents me as a chef. This soup takes a simple ingredient, butternut squash, and elevates the flavors with a few added ingredients. I make soups at home nearly every week and am happy to be able to share something I love with others.”

Over the past year, the Milwaukee ChopHouse has worked to create a dining experience outside the expectations of a traditional chophouse. The restaurant received its first Wine Spectator Award of Excellence in 2017, which recognized its more than 150 wines available to guests. The restaurant also began hosting regular wine dinners featuring several courses of specially-prepared dishes paired with select wines from top vineyards and wineries across the United States, and unveiled seasonal menus featuring trendy cuts of meat, such as the bistro filet and braised pork cheek. The most recent and sold-out wine dinner, held March 9, featured exclusive selections from northern California-based Michael David Winery. While trying five wines from this 150-year-old winery, guests enjoyed five courses, which included:

King Crab ravioli with charred fennel, Belgioioso ricotta, chive and blood orange beurre blanc, as well as

A Vadouvan lamb chop with black lentil dal, charred purple cauliflower, pomegranate yogurt and preserved lemon.

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