MONROE - Three chefs: Furst, Nevil and Kline. Three regions of Switzerland: Italian, German and French. Three legendary restaurants: New York's Waldorf Astoria, Hotel Ritz in Paris and the New Glarus Hotel.
What do these three sets of three have in common? All will come together for the Monroe Art's Center's A Taste of Spring dinner fundraiser May 1 at Peppercorn Banquet Room in the Ludlow Mansion, 1417 Mansion Drive, Monroe.
Chef Roland Furst and Chef Mike Nevil, co-owners of the New Glarus Hotel, will start the evening off by offering a taste of Switzerland's Italian region with a tomato and herb bruschetta appetizer, paired with La Marca Prosecco, an Italian sparkling wine. Soup du jour will be the New Glarus Hotel's traditional Swiss onion soup along with chardonnay from California's Geyser Peak Winery.
A Taste of Spring continues with the tradition of wine pairings selected by Steve Borowski, who enjoys featuring wines that are both affordable and locally available. Having served as a judge at international wine competitions in the past, he appreciates the differences in varietals, styles and regions of origin. Borowski, director of facility services and operations effectiveness at Monroe Clinic, has a retirement plan that may include opening a retail wine store with a focus on consumer education.
The recipe for the salad selected has Swiss roots as well, along with a connection to a unique bit of culinary history. Long before cooking shows were popular, culinary superstar and Swiss native Oscar Tschirky created the Waldorf salad. His fruity and crunchy concoction was named in honor of the Waldorf-Astoria in New York City, where he served as maitre d'hotel.
A Taste of Spring's main course, a traditional Swiss-German favorite, will feature veal chops in mushroom sauce. To accompany the signature dish of the evening, guests will enjoy Cuvee Alexandre Cabernet Sauvignon. Vintners at Chilean winery Lapostolle are known for combining what is French in essence along with the terroir of Chile to create world-class wines, including this Wine Spectator Top 100 award winner. Stuffed zucchini and au gratin potatoes also will be served.
For dessert, Chef Kurt Kline will present a spring cheesecake flavored with orange zest and Grand Marnier, an orange-flavored liqueur. Alexandre Marnier-Lapostolle created it in 1880, and his associate Cesar Ritz, a Swiss hotelier, named the distillate Grand Marnier. The two went on to establish the Hotel Ritz Paris, one of the world's most luxurious hotels.
In addition to fine dining, Monroe Arts Center's A Taste of Spring fundraising event includes both a silent and a live auction, with auctioneer Doug Munda back to lead the bidding.
Individual tickets are $85 and tables of eight are $550. For reservations, which must be made by April 25, call 608-325-5700. Visit monroeartscenter.com for information.
What do these three sets of three have in common? All will come together for the Monroe Art's Center's A Taste of Spring dinner fundraiser May 1 at Peppercorn Banquet Room in the Ludlow Mansion, 1417 Mansion Drive, Monroe.
Chef Roland Furst and Chef Mike Nevil, co-owners of the New Glarus Hotel, will start the evening off by offering a taste of Switzerland's Italian region with a tomato and herb bruschetta appetizer, paired with La Marca Prosecco, an Italian sparkling wine. Soup du jour will be the New Glarus Hotel's traditional Swiss onion soup along with chardonnay from California's Geyser Peak Winery.
A Taste of Spring continues with the tradition of wine pairings selected by Steve Borowski, who enjoys featuring wines that are both affordable and locally available. Having served as a judge at international wine competitions in the past, he appreciates the differences in varietals, styles and regions of origin. Borowski, director of facility services and operations effectiveness at Monroe Clinic, has a retirement plan that may include opening a retail wine store with a focus on consumer education.
The recipe for the salad selected has Swiss roots as well, along with a connection to a unique bit of culinary history. Long before cooking shows were popular, culinary superstar and Swiss native Oscar Tschirky created the Waldorf salad. His fruity and crunchy concoction was named in honor of the Waldorf-Astoria in New York City, where he served as maitre d'hotel.
A Taste of Spring's main course, a traditional Swiss-German favorite, will feature veal chops in mushroom sauce. To accompany the signature dish of the evening, guests will enjoy Cuvee Alexandre Cabernet Sauvignon. Vintners at Chilean winery Lapostolle are known for combining what is French in essence along with the terroir of Chile to create world-class wines, including this Wine Spectator Top 100 award winner. Stuffed zucchini and au gratin potatoes also will be served.
For dessert, Chef Kurt Kline will present a spring cheesecake flavored with orange zest and Grand Marnier, an orange-flavored liqueur. Alexandre Marnier-Lapostolle created it in 1880, and his associate Cesar Ritz, a Swiss hotelier, named the distillate Grand Marnier. The two went on to establish the Hotel Ritz Paris, one of the world's most luxurious hotels.
In addition to fine dining, Monroe Arts Center's A Taste of Spring fundraising event includes both a silent and a live auction, with auctioneer Doug Munda back to lead the bidding.
Individual tickets are $85 and tables of eight are $550. For reservations, which must be made by April 25, call 608-325-5700. Visit monroeartscenter.com for information.