Miller Time Pub & Grill to open at The Cornhusker Marriott in August
Marcus Hotels & Resorts, which owns The Cornhusker Marriott, said it will open its Miller Time Pub & Grill at the hotel in August.
Marcus Hotels & Resorts refreshed and reintroduced the collaboration with Miller Coors this week at the restaurant’s original location in the Hilton Milwaukee in Milwaukee.
Lincoln will be the second site for the Miller Time Pub & Grill. Additional locations for the new Miller Time Pub & Grill concept are being considered, the company said.
The Cornhusker Marriott is undergoing a multimillion-dollar renovation since Marcus acquired it last year. Renovation of the Miller Time Pub & Grill space, now occupied by The Terrace Grill at the hotel in Lincoln, will begin in June.
Marcus’ idea behind the Miller Time Pub & Grill is “creating a comfortable, neighborhood social spot while paying homage to its beer-inspired roots.”
“To enhance the dining experience, the restaurant, in partnership with world-class brewer MillerCoors, offers more than 25 draft options and over 50 brands of beers in a variety of growlers, yards or flights,” Marcus said in a news release. “Changes to service include staffed certified cicerones (beer experts) who are trained and tested on their beer knowledge, and available to help guests find perfect beer pairings for every menu selection”
The menu features specially crafted burgers, along with lighter, healthier salads, hearty entrees including crab cakes, fish, chicken, steak and a selection of desserts.
The grill will feature MillerCoors decor, including a collection of memorabilia and artifacts, photos and vintage ads, as well as a retail area.
New concept for Miller Time Pub & Grill
Miller Time Pub & Grill will have a new concept that will offer “a comfortable, neighborhood social spot while paying homage to its beer-inspired roots.”
The core of the concept is to pair beer and food. Certified cicerones (beer experts) will be available to help guests find perfect beer pairings for every menu selection.
The expanded menu features a variety of specially crafted burgers, along with lighter salads, hearty entrees including crab cakes, fish, chicken, steak and a selection of desserts.
The restaurant, in partnership with brewer MillerCoors, offers more than 25 draft options and over 50 brands of beers in a variety of growlers, yards or flights. Miller Time Pub & Grill also offers a beer of the month, happy-hour drafts, beer dinners and beer flights.
“The enhanced Miller Time Pub & Grill concept is about making memories in a comfortable, neighborhood restaurant with great food and great beer – all at a great price,” said Chris Anderson, senior vice president, sales, marketing and brand development for Marcus Hotels & Resorts.
The new concept will feature MillerCoors décor, including a collection of memorabilia and artifacts, photos and vintage ads, as well as a retail area. The restaurant also features a High Life Lounge area with seating for group gatherings and a variety of live entertainment.
Marcus Hotels & Resorts revealed the new Miller Time Pub & Grill concept at the restaurant’s original location at the Hilton Milwaukee. The company plans to open its second restaurant location at The Cornhusker, A Marriott Hotel in Lincoln, Neb., in August.
Yelp MKE’S Beer Goggle Masquerade
No doubt! Yelp’s Beer Goggle Masquerade at Miller Time Pub & Grill in the heart of downtown MKE made for a super-goofy, wicked-fun elite-tastic party this past Wednesday night. Elites and their guests mixed and mingled over complimentary beers – MTP&G boasts a great craft brew selection on tap! – and a stellar burger bar, which featured fixins galore. (With over 20 unique burgers on their menu, Miller Time let yelpers choose their own adventure with toppings such as bleu cheese, giardinaria, and oh-so-much more. And the hot wings… those wings, you guys!)
After playing catch-up with friends new and old, it was onto the business portion of the evening… beer-goggle making, “Iron Chef”-style! Nine teams of 5-6 Yelpers had five minutes to craft up to three pairs of beer goggles, and the results? Pretty dang hilarious; we had monocoles, we had multiple mustaches, we had turkey goggles and super-fab feather laden creations… the list goes on. (See below, y’all!)
SLICE Magazine – Not So Old Milwaukee
If your first thought when you hear “Milwaukee” is “beer,” you’re not alone. Beer is big, but the city is so much more. It is heritage and Harleys, eats and arts, waterfront and a wonderful time.
By Elaine Warner
(Download file for full article)
Hotel Review: Hilton Milwaukee City Center
As our family travels more, we’ve learned a few tricks of the trade. For one, when it comes to lodging it’s all about location, location, location! Our Milwaukee winter getaway was no exception. Since we were going to be out and about exploring the city, we wanted a place close to all the action. The Hilton Milwaukee City Center was exactly what we were looking for. With As the name implies, the Hilton Milwaukee City Center is situated right in the center of downtown close to all major attractions. Not only did the Hilton Milwaukee have the perfect location, but with a waterpark on the premises, and a pet-friendly vibe, I don’t think we could have found a better hotel perfect for our winter getaway.
AAA 4 Diamond Hotel
Location: Hotel is located right in downtown
Parking: Self-parking garage connected via skywalk for one price with in and out privileges (nice change of pace from the overpriced Chicago parking rates!)
Paradise Landing Waterpark highlights:
Milwaukee Hilton chef focuses on farm to table
Growing up picking cherries, strawberries and apples, Bill Doyle developed an early appreciation for fresh, local and seasonal ingredients.
A native of West Sand Lake in upstate New York, he took those early lessons and turned them into a career.
Trained at the Culinary Institute of America-Hyde Park in New York, Doyle has more than two decades of kitchen experience in hotels and convention centers.
Nearly a year ago, he came to Milwaukee as executive chef at the InterContinental Hotel. He might not know all the local landmarks just yet, but he’s making his way through the farmers markets.
Doyle recently moved into a new role as executive chef at the Hilton Milwaukee City Center Hotel, 509 W. Wisconsin Ave. He oversees all food and beverage operations at the Hilton, including Milwaukee ChopHouse and Miller Time Pub.
He lives in the Okauchee Lake area with his wife, their two children, a cat and three dogs.
As part of Marcus Restaurants’ 2013 Celebrated Chef winter series, Doyle will present a Chocolate Chowdown featuring cocoa-spiced spareribs and chocolate desserts on Feb. 2. For information and a schedule of classes, go to marcuschefs.com.
Classes will be held from 10 to 11:30 a.m. select Saturdays at the Mason Street Grill Chef’s Counter.
Classes are $29 per person, $49 per couple. For reservations, call (414) 935-5950.
Q. How did you start working in the restaurant industry?
A. When I was really young, in grade school, I started working orchards picking strawberries, cherries and apples through the seasons. Then I started working in a country club when I was a freshman in high school.
I started as a dishwasher, and then a couple months later became a cook. I graduated high school, went into the Army to pay for college. Then I went to the Culinary Institute of America in Hyde Park.
Q. How do you describe your approach in the kitchen?
A. My focus is on the food in every way. I’m a perfectionist, never satisfied. I’m always going to work to improve on what we’ve done before.
I’m a risk taker and rarely do the same thing twice if I’m doing menus.
It’s not about the spotlight for me. Sometimes the spotlight or your personal ego can shadow what’s really important. That’s the food.
The higher up in the industry you get, the further you get taken away from the food. It’s a constant battle to get back to it.
Q. How much time do you spend on the line these days?
A. That depends on the day. I always tell my cooks and students that I probably split about 60/40. Forty percent being cooking, 60% being administrative. . . .
Now I’m more of an innovator and train my staff on how to do it. Yesterday, however I spent 9 1/2 hours in the kitchen. That was a good day: all food.
Q. Your class for the Marcus series is Chocolate Chowdown. What have you learned about working with chocolate?
A. You can’t just do everything and anything with chocolate. It is sensitive to moisture and heat.
The current trend is to experiment and incorporate chocolate into savory as well as sweet. A lot of people consider chocolate as just a dessert. It can be a lot more than that, as we demonstrate in the class.
I’m playing with pork spareribs (for the class). When you get into the savory aspect of cooking with chocolate, it is unexpected that people get chocolate as an accent rather than the main flavor. It is an excellent background to many other cuisines and flavors.
Q. What appeals to you about cooking for others in a restaurant setting?
A. I was drawn to it because food itself is so diverse. There’s an endless amount to learn. It’s very individually rewarding as a career, but it also involves a great bit of teamwork.
It has an artistic component. It is called culinary arts. Most of us chefs believe it is an art form, possibly one of the most difficult art forms.
The other thing is that it is sustainable. No matter what happens, everybody’s got to eat. It ties us all together. I’ll never know everything there is to know about food.
Q. Much of your career has been in hotels and restaurants handling big events. What advice can you give to those planning menus for weddings or large events?
A. The best thing to consider is that you’re going to be trying to please a lot of people. You can’t go too far to the left or right. Think the majority, and don’t limit your choice because of the few.
Wedding-wise, my biggest suggestion is to try to choose the menu and foods you like. That day is all about you. Try to start there.
Q. When looking ahead, what issues are important to you?
A. Our focus, as it continues to be an international and national trend, is farm to table. That will be a huge focus of ours in 2013.
It is a way to improve the flavors and the quality of our cuisine, as well as do the right thing for the environment our kids will live in and grow up in.
Q. What local farmers markets do you visit?
A. We’ve been to South Shore Farmers Market, West Allis and the one in Madison. That’s the first one we wanted to explore. It is outstanding and still considered local. . . .
Wisconsin has a lot to offer. We’re not just looking at fresh, raw products, but bread makers, ice cream, charcuterie, cheeses.
We’re working on co-ops and getting together as a group to communicate to bring the product we need to our doorstep when we need it.
Just because we want to use a local product doesn’t mean it is easy. Making it happen is one of the most difficult pieces. It’s coming along.
Q. Best kitchen advice you’ve ever gotten?
A. I would have to say, build a great team. The future of food is only as good as the people we grow.
Q. What should aspiring chefs know?
A. It’s not a bunch of screaming and yelling and chaos in the kitchen. There are deadlines all the time.
There’s a lot more involved in being a chef and the culinary world than just food: management, team building, organization, sanitation and cleanliness, efficiency, equipment knowledge. It’s physical. It’s mental.
Q. What’s your go-to kitchen equipment?
A. An immersion blender is a very handy tool to have. It is portable, mobile. I have a 12-inch French knife that I use for almost everything.
It’s a very large knife, and I got in that habit early in my career, and I can’t quite kick that habit. Everyone is always surprised when I pull that out.
Q. Do you cook at home?
A. I don’t like to get too involved when I cook at home. It’s part of what I do all day, and I don’t want to go home and do it all night.
We do a lot of roasted chicken and vegetables. We have a little bit of Irish heritage, so we do stews, depending on what time of year it is, but we also do quick things like macaroni and cheese.
Q. Have you gotten a chance to check out other local restaurants?
A. To be honest, I haven’t had a lot of time to explore the market. I really liked Braise. That’s the one that stands out the most since I’ve been here. I’ve only been here for eight months.
Marcus Restaurants Announces 4th Annual Cookie Contest
Calling all bakers! Do your friends and family beg you each year to bake up a batch of your signature holiday cookies? Well, Marcus Restaurants wants to sample them, too!
Marcus Hotels & Resorts is asking the public to share their best cookie recipes during its 4th Annual Milwaukee’s Favorite Cookie Contest. Now through Monday, Dec. 10, 2012, at 11:59 p.m., the public is invited to submit their favorite cookie recipe by going online to the Marcus Restaurants Facebook page, www.Facebook.com/marcusrestaurants, clicking on the tab labeled “Cookie Contest” and entering to win. Marcus Restaurants’ culinary experts will sift through the entries, considering overall impression, uniqueness, creativity, and consumer appeal, and crown one recipe as Milwaukee’s Favorite Cookie 2012.
The winning baker will receive a special one-on-one baking lesson with Pfister Pastry Chef Jennifer Carlson, an overnight hotel stay and dinner for two at The Pfister Hotel, InterContinental Milwaukee or Hilton Milwaukee City Center, and a $150 Pick ’n Save gift card courtesy of Roundy’s Supermarkets, Inc. (Roundy’s).
The Marcus culinary team will then bake the winning cookie recipe and donate 500 of the tasty treats to Hope House (www.hopehousemke.org), a local emergency and transitional living facility. This is the second year Hope House has received the cookie donation.
“We are delighted to receive this wonderful donation again,” said Ken Schmidt, Executive Director. “Our guests just loved the cookies last year. Even a gift so seemingly simple as cookies can make a big impact around the holidays.”
Marcus Restaurants’ partner, Roundy’s, will be supplying all of the containers the cookies will be packed in for delivery. The winning cookie also will be featured during the month of January 2013 in Marcus’ Milwaukee restaurants, Mason Street Grill, Kil@wat and Milwaukee ChopHouse.
We want to know what has become a cherished cookie tradition in your family. Don’t let your chance to win Milwaukee’s Favorite Cookie contest crumble away—get your entries in!
What is Milwaukee’s favorite cookie? Marcus Restaurants aim to find out
Who doesn’t get just a little bit excited at the thought of baking up a batch of grandma’s molasses cookies around the holidays? And whose inner child doesn’t revel at the thought of decorating a few batches of gingerbread people, even if they turn out a little bit crooked?
But then again, very few of us expect our cookies to receive city-wide accolades.
That’s why when Milwaukeean Anna Baird-Luedke created her recipe for chewy white chocolate chip gingerbread cookies, she had no idea they would end up being served at area restaurants, including Mason Street Grill, Kil@wat and Milwaukee Chophouse.
“It was inspired by a recipe for gingerbread waffles I had made,” Baird-Luedke recalls. “They had an amazing flavor that was better than I ever had in a gingerbread cookie, so I set out to make a cookie based on them.”
Baird-Luedke’s cookies were a hit with her family and friends. But it wasn’t until she received an email from Marcus announcing the Milwaukee’s Favorite Cookie Contest that she decided to share her recipe with the world.
This year, Marcus Hotels & Resorts has again put out the request to Milwaukeeans to submit their very best cookie recipes for the fourth annual Milwaukee’s Favorite Cookie Contest.
Baird-Luedke’s decision was a game-changer. In addition to having her cookie declared “Best Cookie in Milwaukee,” Baird-Luedke also received a special overnight stay and dinner for two at The Pfister. A large batch of her cookies was also baked up and delivered to appreciative families at Hope House, an emergency and transitional living facility for families in need.
“It was an honor to know my cookies would be shared as holiday treats for the individuals using the organization’s services,” Baird-Luedke says. “The cookies were also served at some of the Marcus restaurants in the month of January, which was also exciting.”
In 2012, the winning baker will receive a special one-on-one baking lesson with Pfister Pastry Chef Jennifer Carlson, an overnight hotel stay and dinner for two at The Pfister Hotel, InterContinental Milwaukee or Hilton Milwaukee City Center and a $150 Pick ‘n Save gift card courtesy of Roundy’s Supermarkets, Inc.
The winning cookie will be featured during the month of January 2013 in Marcus’ Milwaukee restaurants – Mason Street Grill, Kil@wat and Milwaukee ChopHouse. Marcus will also bake and donate 500 of the winning cookies to Hope House for a second year in a row.
“We are delighted to receive this wonderful donation again,” said Ken Schmidt, executive director of Hope House. “Our guests just loved the cookies last year. Even a gift so seemingly simple as cookies can make a big impact around the holidays.”
Chef Robert Fedorko, executive chef for Marcus’ Milwaukee market and one of the judges for the 2012 cookie competition, says he always looks forward to the holiday baking season.
“The holiday season presents so many treats that we don’t have the opportunity to enjoy any other time of the year,” he says. “It gives us all a good excuse to over indulge – and make up for it with a new year’s resolution.”
And Fedorko is right. The holidays are the perfect time for baking – and for sharing. So, we asked him if he had a favorite cookie recipe he might want to share.
“Do I have to pick just one?” he asked.
Turns out that one of his favorites are the sort of cookie we all grew up eating. Tea cookies, also known as snowball cookies, are deliciously nutty morsels, baked until crisp and bathed in powdered sugar.
“I also like pizzelle cookies,” Fedorko admits. “It’s a traditional cookie that has always been present during the holidays. I also like just about any cookie that Sciortino’s makes for the holidays. Italian Christmas cookies are my favorite.”
But, your cookie recipe won’t have to be Italian to win Fedorko’s affections. In fact, he says that the criteria for judging cookie submissions will be based on numerous factors, including overall impression, uniqueness, creativity, and consumer appeal.
“We will be looking for something unique and with great holiday spirit,” Fedorko says.
So visit the Marcus Restaurants Facebook page and enter your best cookie recipe. You have until Monday, Dec. 10 at 11:59 p.m. to submit your entry.
In the meantime, maybe bake up a batch of these babies for inspiration.
2 cups all-purpose flour
Heat oven to 325°F.
Combine all ingredients except powdered sugar in large mixer bowl.
Beat at low speed with a hand beater or in the bowl of a mixer, scraping bowl occasionally, for 2-3 minutes until well mixed.
Using a teaspoon, scoop a generous spoonful of dough and shape into rounded ball of dough approximately 1 inch in diameter each.
Place dough balls 1 inch apart on ungreased cookie sheets. Bake for 18 to 20 minutes or until very lightly browned.
Cool 5 minutes; roll in powdered sugar while still warm. For added flavor, roll cookies once more in sugar when cool.
Your Bun Runneth Over
Iron Horse Hotel: Three courses served family style. First seating at 11 a.m.; last at 4 p.m. Adults $32; children 3-10 $14. Call 414-831-4615. (500 W. Florida St.)
Mason Street Grill (PFister Hotel): Open 1-7 p.m. Serving the daily menu, plus a prix-fixe Thanksgiving menu. Adults $35; children 12 and under $12.95. Call 414-298-3131. (425 E. Mason St.)
Kilawat (Intercontinental Hotel): Serving brunch, 7 a.m.-2 p.m.; dinner tasting menu, 3-8 p.m. Call 414-276-8686. (139 E. Kilbourn Ave.)
As part of Wine & Dine Week, Marcus Restaurants is showcasing many of their restaurant and lounge options. Their locations include Mason Street Grill, Milwaukee ChopHouse, and Kil@wat. Looking to host a private event? Marcus Restaurants has many options available!