On March 24, 2025, Milwaukee’s culinary scene witnessed an extraordinary gathering at the historic Pfister Hotel’s Grand Ballroom. Hosted by the Mason Street Grill, over 20 of Wisconsin’s most esteemed chefs united for a special event to honor the legendary Jacques Pépin in his 90th birthday year.
This remarkable event not only celebrated Pépin’s unparalleled contributions to the culinary arts but also served as a fundraiser for the Jacques Pépin Foundation, supporting transformative culinary education programs. It’s one of 90 similar events scheduled this year to honor the legendary chef’s impact on American cuisine. There may be a similar one coming to a city near you! More information about these events is available at the Jacques Pepin Foundation’s 90 for 90 celebration page.
The very well-attended Milwaukee evening was a gourmet walk-around affair, with each chef presenting a signature dish at individual stations, allowing guests to embark on a diverse and delectable culinary journey. Event Host was Mark Weber, the Chef and managing partner, Mason Street Grill.
Mark Weber played a pivotal role in orchestrating this unforgettable evening, exemplifying the spirit of collaboration and generosity that defines the culinary community. In his daily role, Mark is instrumental in developing menu concepts and enhancing the food and beverage experience at Marcus Hotels and Resorts’ more than 40 signature restaurants, bars and lounges. His offering for the event was the exemplary Deep Sea Languistino in Crispy Brick Dough with Basil. It was light and flavorful with all flavors melding perfectly to create a perfect bite.
Wines for the event, a lovely Cabernet Sauvingnon and Chardonnay were provided by Daou Vineyards Paso Robles. Marino Monferatto – VP of Hospitality, Daou Vineyards, Paso Robles, & Maitre d’ of Gordon Ramsay’s Hell’s Kitchen TV Show was in attendance to make certain they were perfectly presented.
Guest Chefs
Chefs Heskeith Flavien and Sushi Chef Tou Vang of Aria at the Saint Kate Arts Hotel crafted some lovely sushi rolls that fully stand up with the finest sushi available anywhere. Superb artisan soy sauce was a perfect accompaniment.
Chef Milunka Radicevic of Three Brothers presented a wonderful Serbian salad of tomatoes, onions and pepper with Serbian goat cheese. It was bright and refreshing and the flavors melded perfectly with the surprisingly mild flavored goat cheese. It stood out pleasantly in a sea of heavy dishes and flavors.
Chef Britt Buckley of Buckley’s presented an incredible Yorkshire pudding stuffed with Mushroom Duxelle and Demi-glace. I have to say, as an admitted Yorkshire pudding hater, this was delicious. I still found the pudding part to be overly heavy and chewy, the mushrooms absolutely made up for it all. This was fantastic.
Chef Kevin Sloan of the Pabst Theatre Group seemed to have planned to feed the entire crowd, himself. His absolutely epic Coucroute Garnie-Crispy Pork Belly, Milwaukee Bratwurst, Smoked Pork Loin, Reisling Braised Potato, House Made Kraut with Mustard Demi Glace was an absolute highlight of the exhibition for me. I would eat this again and again.
Chef Paul Zurkel of Goodkind brought his A Fish game with Swordfish Pastor, Masa and Sunflower. This was a refreshing entrée, perfect for a summer day or any time you desire lighter fare.
Chef Brent Davis of Bacchus also honored the master Jacques Pepin by serving his Truffle & Pistachio Pork Sausage with buttered fingerling potatoes. It’s the elevated peasant fare Pepin is known for and Davis recreated it to perfection. This was absolutely delicious.
Also honoring Chef Pepin was Chef Amanda Langler of Bartolotta’s Lake Park Bistro with his Poulet a la Crème glorious chicken in a rich white wine crème sauce with button mushrooms. This was SO GOOD. I wanted to eat it more and more and I plan to look up this recipe and make it at home. Gorgeously executed and so great to see a female chef performing so superbly at this level.
Chef Andrew Wilson of Brandywine absolutely wins for the most creative presentation of the night with his refreshing Cornet de Chevre, Sunchoke and Bacon Jam, Caramelized Onion, Blood Orange, and Beet presented in a handsome wooden bowl, stuck into a mixture of dried beans.
Chef Adam Pawlak of Egg and Flour crafted yet another of the fabulous mushroom forward dishes of the night. To be honest, any of the mushroom-containing offerings would be worthy on its own and this was no exception, the Ricotta Dumpling, Black Truffle Cream, Wild Mushrooms, Chive and Parmesan.
Chef Ben Kufalk of I. D. grasped just how much food would be on offer, crafting a truly perfect bite with his Bahn mi Crostini, Duck Liver Mousse, Head Cheese, Pickled Vegetables and Cilantro.
Chef Alex Sazama of Benson’s broke with the crowd, serving Beef Tartare Cognac, Shallot, Pommes Maxim, Mustard Pearls and Cornichon Aioli paired with Beef Consume, Amontillado and Lemon. This was a refreshing and innovative offering in a sea of much heavier fare.
Chef Justin Aprahamian of Sanford brought Duck meatballs, Creamed Leeks, Orzo with a Green Peppercorn Reduction, again a very appropriate portion size for this walk-around event.
Chef Dane Baldwin from The Diplomat needs to cater a high tea at some point because his Chicken Liver Tea Sandwich with Radish, Onion, Chive and Parsley was absolutely superb. But perhaps to be expected of the 2022 James Beard Foundation’s ‘Best Chef Midwest winner.
Chefs Dan Jacobs and Dan Van Rite from Dandan Esterev had Garlic soup with Tapanade and Gnocci. This was absolutely glorious. I would love to eat an entire bowl of it. Chef Dan Jacobs, is a 5x James Beard Best Chef Midwest Semi-Finalist and 2024 nominee and was runner-up on Season 21 of Top Chef among his many accomplishments and you can taste the results in this superb dish.
James Beard Award-winning Chef Adam Siegel opened Lupi & Iris with his wife, Daria Aitken-Siegel, in 2022 which was a 2023 James Beard Award finalist for Best New Restaurant in the U.S. Honoring the master, he presented Jaques Pepin’s Salmon Rillettes and they were absolute perfection, honoring the excellent fish and elevating it at the same time.
Chef Gregory León owner of Amilinda, A James Beard Award finalist, offered Wild Mushroom Vol au Vent , Pickled Chanterelles. It was rich and savory and everything a mushroom dish should be, absolutely superb.
Chef Dan Fox of Heritage Tavern gave us splendid German fare as well with Braised Heritage Pork Shoulder and Boudin Blanc, Pickled Red Cabbage, Spaetzle and Sauce Robert. It was everything you would expect from fine German food. Get reservations.
Chef Zak Baker of Ca’Lucchenzo, a seasonal Italian restaurant with an ever-changing menu in Wauwatosa, Wisconsin’s Strascinati ‘Mjuda Charred Cabbage was very different than what else was on offer and pleasantly so.
On now to desserts.
Chef Zach Castillo of Birch created the surprise of the night for me. His Couquette, Small Sweet Baked Dough Topped with Herbed Ganache, looked like nothing special. But the taste! It was splendid.
Chef Allie Fisher of Matilda Bakehouse outdid herself with two splendid offerings, the superb Chocolate Entrement – Flourless chocolate cake with Chocolate Cremeux and Vanilla Cream, which was rich and decadent as could be wished. Her bright, flavorful Passionfruit Verrine was the perfect counterpoint and a vibrant pop of flavor after all the heavy food. Matilda is another on my must-visit list now.
Chef Erin Swanson from the Grand Geneva Resort & Spa Pastry Kitchen brought three fine desserts, the Mint Julep Macarons, Miniature Plum Galettes and the Lemon Posset with Blueberries, which was again, another bright pop of flavor after all the rich food. All were superb.
Chef Travis Martinez, Pastry Chef of the Pfister Hotel crafted two types of splendid Caramel Cream Puffs, which were crafted into the birthday Croquembouche for Jacques Pepin. One featured darkened caramelized “hard” topping and the other a soft creamy caramel. They were superb.
In addition to the food, adding to the evening’s allure was a special video toast from Jacques Pépin himself, whose presence, even virtually, imbued the event with warmth and inspiration. The festivities also included a silent auction featuring an array of culinary items, some autographed by celebrity chefs and Pépin, offering attendees the chance to acquire unique memorabilia while supporting a noble cause.
The Pfister Hotel’s Grand Ballroom provided an opulent backdrop for this celebration, its historic charm enhancing the evening’s elegance. Guests enjoyed complimentary wines that perfectly complemented the chefs’ creations, fostering an atmosphere of conviviality and shared appreciation for the culinary arts.
In sum, the celebration at the Pfister Hotel was a resounding success, seamlessly blending gastronomic excellence with heartfelt tribute, all in support of a cause that continues to enrich lives through the power of cooking. Look for another of the 90 Dinners events at a location near you. They are well worth attending.
All photos by Suzanne Magnuson
Splash Magazines
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