New chef and spring wine dinner at Smyth
The Iron Horse Hotel has welcomed a new executive chef to the fold.
Bradford Shovlin is a graduate of Western Michigan University and the Culinary Institute of America. He has spent time in the kitchens of North Pond and Crofton on Wells in Chicago, and was recently executive chef of two successful start-ups in Seattle and Chicago. During his tenure at Crofton on Wells, the restaurant earned a Michelin star.
And on Thursday, May 15, Shovlin will partner with culinary director Suzy Crofton to present a five-course wine dinner that highlights the best of Wisconsin's seasonal culinary offerings.
The dinner, which will be held Thursday, May 15, at 7 p.m. at Smyth, 500 W. Florida St., will feature locally sourced ingredients paired with the exceptional wines of Oregon's Johan Vineyards.
Courses include cucumber and Vidalia onion soup; beets served with pumpernickel, dill and quark; Wisconsin Ivory Char with potatoes, olives and garlic chives; rabbit served with morels, fava beans, asparagus and ramps; and a dessert featuring strawberries, rhubarb, saba syrup and fresh chevre.
Tickets are $85 per person and can be purchased online at smythwinedinner.eventbrite.com.
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