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As I look ahead to our traditional Father/Son Brunch this coming year I always tend to reflect on the meaning of this event. I have cooked for this event for the past six years and have always felt that this one of the most quintessential meals that we prepare for the membership. There are many reasons that I feel this way, for one it is the longest running consecutively at 130 years, it always father and Son and usually represents between 2-3 generations but I have seen up to 4! It is a glimpse back into to time and the way things were before the Internet, cell phones and iPads. I think back to the first one back in 1882, what was it like? What kind of equipment was there in the kitchen? Who was the Chef and what was the menu? I feel that myself and the kitchen team are all a little part of this history. This year’s menu promises to be rooted in some of the classic Milwaukee Club dishes but presented in a more modern style with a focus on local ingredients and smaller tasting size portions.
A raw bar that opens at 10:30 full of east coast oysters, American caviar, jumbo shrimp and Alaskan king crab and of course the not to be missed house made Kentucky style eggnog; a hot buffet set out at 11:45 and full array of pastries will round out this year’s long anticipated potefelia, is going to a great start to the year 2012!