Great Lakes – Wisconsin

The beautiful surroundings of the Pfister will enhance the evenings tatilizing smells, the chatter and laughter of all those supporting the event will fill the air with the promise of what the evening can mean for those affected by liver disease!

Twenty (20) chefs from throughout Wisconsin will help us set the table for an unforgettable evening. Each chef prepares a 5 course dinner...table-side for a table of 10-20 guests. Each course is paired with a specailly selected beverage that will take each course to a new level of dining expereince.

Call today for your seat to experience Flavors.

Recipe by Chef Brian Frakes-2013 Flavors of WI Host Chef

Pork Fat Scallops, Braised Celery Batons, Sweet Pear Pan Jam, Arugula and Pea Shoot Salad with Wisco Pear Cider Vinaigrette

12 Jumbo Dry-Pak Fresh Scallops
1 pound of Pork Belly, cleaned and trimmed
2 Onions, rough chopped
1 bunch of Celery, leaves and stems trimmed
2 Carrots, rough chopped
2 cloves of Garlic, whole
6 Bay Leaves
3 cups of Chicken Stock
3 Pears, diced small
¼ of a cup of Brown Sugar
1 cup of Pear Cider
2 teaspoons of Spiced Rum
2 teaspoons of Dijon Mustard
2 teaspoons of Lime Juice
¾ cup of Salad Oil
Fresh Thyme & Rosemary

Then entire dish is a sub recipe of a beautiful braised pork belly. Start by scoring the fat side of the belly, seasoning with salt and pepper and browning in a medium hot pan on both sides. Reserve the pan drippings.
Place seared belly in a sturdy baking dish on top of onions, celery, carrots, garlic and herbs. Top the whole mixture with the chicken stock, cover tightly and put in 325 degree oven for 3 hours.
Allow to rest for 30 minutes.
For the pan jam, remove ¼ cup of onions and chop finely, place in pan with the pears and brown sugar with 1 cup of the braising liquid. Reduce down to a syrup consistency and allow to cool.
For the vinaigrette, reduce cider down to ¼ cup with the rum and garlic from the belly, allow to cool. Place in blender with Dijon and lime juice and slowly stream in the salad oil to a silky consistency.
Clean the celery from the pork belly into neat batons for plating.
Season dry scallops in the pork fat and sear hard on both sides for about 2-3 minutes.
To plate, place celery neatly down in the middle of dish, place scallops on top.
Lightly dress your favorite greens with the vinaigrette and place on side, top the scallops with your pan jam and enjoy!

Page updated: February 18th, 2013

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