Tess, a lovely restaurant on the east side of Milwaukee hosts a Wisconsin Beer Dinner Oct. 21 at 6:30 p.m. The five-course menu is sourced within 500 miles of Milwaukee, including craft brews to pair with each course, from Ale Asylum of Madison to Furthermore of Spring Green, and Lakefront of Milwaukee. Mitchell Wakefield, owner of Tess, supports local producers, both at the restaurant and at home.
“Shopping locally ensures freshness, supports local jobs and reduces the carbon footprint left by shipping long distances,” Wakefield says. “The benefits go way beyond great-tasting food.” To get home cooks started, Tess’s Executive Chef Leslie Johnson shares one of her favorite recipes served at the beer dinner.
To attend Tess’s Wisconsin Beer Dinner, please call 414-964-8377 or email firstname.lastname@example.org to make your reservation.
Carr Valley Pinconning Macaroni and Cheese with Rushing Waters Smoked Trout
6 tablespoons unsalted butter, divided
3 tablespoons all-purpose flour
1 tablespoon powdered mustard
3 cups whole milk
Half cup yellow onion, finely diced
1 bay leaf
½ teaspoon paprika
1 large egg
12 ounces Carr Valley Pinconning Cheese, shredded
1 teaspoon kosher salt
Fresh ground black pepper
Half pound elbow macaroni, or pasta of your choice, cooked
Half pound Rushing Waters smoked trout, flaked from fish with fork
1 cup coarse Italian bread crumbs
1. In a 2-quart saucepan, melt 3 tablespoons butter over low heat. Whisk flour and ground mustard into melted butter and keep whisking or stirring for 4-5 minutes (do not let butter and flour brown). Keep smooth and free of lumps.
2. Add milk, onion, bay leaf and paprika. Simmer on low for about 10 minutes. Meanwhile, prepare the pasta according to package directions.
3. Remove bay leaf. Remove half-cup milk from saucepan, and let cool to lukewarm. Whisk the egg and lukewarm milk until smooth, and then return the mixture to the saucepan, whisking well. Stir in approximately 10 ounces of the cheese, adding by the quarter-cupful, and whisking after each addition.
4. Stir the cheese sauce into the cooked pasta so that the pasta is thoroughly covered and coated. Add salt and pepper to taste. Preheat oven to 350°F.
5. Add smoked trout and fold in gently so that fish does not shred completely. Portion pasta mixture into 6- or 8-ounce ceramic bowls. Top each with remaining shredded cheese.
6. Melt remaining 3 tablespoons butter in a small saucepan. Add breadcrumbs and toss to coat. Top the bowls of macaroni and cheese with breadcrumb mixture and bake in preheated oven at 350°F for about 30 minutes. Remove and let stand 5-10 minutes before serving.