{"id":116,"date":"2009-02-11T16:17:50","date_gmt":"2009-02-11T22:17:50","guid":{"rendered":"http:\/\/www.mam.org\/info\/pressroom\/?p=116"},"modified":"2009-02-12T16:27:09","modified_gmt":"2009-02-12T22:27:09","slug":"cafe-calatrava-to-serve-valentines-dinner-at-james-beard-house","status":"publish","type":"post","link":"https:\/\/mam.org\/info\/pressroom\/2009\/02\/cafe-calatrava-to-serve-valentines-dinner-at-james-beard-house\/","title":{"rendered":"CAF\u00c9 CALATRAVA TO SERVE VALENTINE’S DINNER AT JAMES BEARD HOUSE"},"content":{"rendered":"

Milwaukee, WI, February 12, 2009\u2014
\nThe Milwaukee Art Museum’s Caf\u00e9 Calatrava<\/strong> will travel to New York City to serve a five-course dinner on Valentine’s Day at the renowned James Beard House<\/strong><\/a> in Greenwich Village. The menu<\/strong><\/a> and beverage pairings designed for the occasion celebrate American culinary diversity with ingredients such as Door County cherries and Hudson Valley foie gras. Executive Chef Chris Hatleli<\/strong><\/a>, Chef de Cuisine Nick Burki<\/strong>, and Caf\u00e9 Calatrava Food & Beverage Director David Jones<\/strong> lead the team, which served the menu to Museum supporters at a special rehearsal dinner in Milwaukee on January 10.<\/p>\n

In Milwaukee, the Caf\u00e9 creates eclectic menus that change with the seasons and the Museum’s busy schedule of feauture exhibitions. All proceeds from Caf\u00e9 Calatrava benefit the exhibitions and programs of the Museum. The newest Caf\u00e9 Calatrava menu<\/strong><\/a>, served for the first time on February 6, includes items such as cauliflower poriyal soup, choucroute garnie, and a free-range strauss veal hot dog served with braised red cabbage. Several items\u2014such as the pear, walnut, and gouda salad\u2014reflect a Dutch inspiration that commemorates the Museum’s feature presentation of Jan Lievens: Out of Rembrandt’s Shadow<\/em><\/strong><\/a>.<\/p>\n

ABOUT CHEF HATLELI
\n<\/strong>Executive Chef Christopher Hatleli has worked alongside some of the country’s top chefs, including Mario Batali, Rocco Dispirito, Gordon Hamersley, Herbert Keller, Norman Van Aken, and Charlie Trotter. A Milwaukee native and the son of restaurant owners, Hatleli developed a love for the restaurant business at a young age. At age 16, Hatleli was hired as a dishwasher at Sanford-named one of the top fifteen restaurants in the United States by the restaurant guide Zagat Survey-and later worked his way into the kitchen. His culinary prowess has been featured in Esquire<\/em>, Gourmet<\/em>, Milwaukee Magazine<\/em>, and the Milwaukee Journal Sentinel.<\/em><\/p>\n

ABOUT THE CAF\u00c9
\n<\/strong>Caf\u00e9 Calatrava is open Tuesday-Sunday, 11 a.m. to 4 p.m. Located inside the Museum’s Santiago Calatrava-designed Quadracci Pavilion, the caf\u00e9 offers meals for visitors in its lakeside dining room, buffets and box lunches for tour groups, and full-service catering for on-site dinner parties and events. Caf\u00e9 Calatrava also features a lakefront terrace for dining al fresco in the spring and summer. For more information on the menu or catering, call 414-224-3831 or visit www.mam.org<\/strong><\/a>.<\/p>\n

IMAGES AND INTERVIEWS AVAILABLE UPON REQUEST<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Milwaukee, WI, February 12, 2009\u2014 The Milwaukee Art Museum’s Caf\u00e9 Calatrava will travel to New York City to serve a five-course dinner on Valentine’s Day at the renowned James Beard House in Greenwich Village. The menu and beverage pairings designed for the occasion celebrate American culinary diversity with ingredients such as Door County cherries and … CAF\u00c9 CALATRAVA TO SERVE VALENTINE’S DINNER AT JAMES BEARD HOUSE<\/span><\/a><\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-116","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/mam.org\/info\/pressroom\/wp-json\/wp\/v2\/posts\/116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mam.org\/info\/pressroom\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mam.org\/info\/pressroom\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mam.org\/info\/pressroom\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/mam.org\/info\/pressroom\/wp-json\/wp\/v2\/comments?post=116"}],"version-history":[{"count":0,"href":"https:\/\/mam.org\/info\/pressroom\/wp-json\/wp\/v2\/posts\/116\/revisions"}],"wp:attachment":[{"href":"https:\/\/mam.org\/info\/pressroom\/wp-json\/wp\/v2\/media?parent=116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mam.org\/info\/pressroom\/wp-json\/wp\/v2\/categories?post=116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mam.org\/info\/pressroom\/wp-json\/wp\/v2\/tags?post=116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}