Join us for our special series as we spotlight our talented and creative Chopping Block chefs. Each month, a different TCB chef will design a menu pulling from their own personal inspiration and knowledge. In this fun and casual demonstration class, you’ll enjoy tastings from Nolan’s menu—shaped by his insatiable appetite for lake and seafood, a…
Join us for our special series as we spotlight our talented and creative Chopping Block chefs. Each month, a different TCB chef will design a menu pulling from their own personal inspiration and knowledge. In this fun and casual demonstration class, you’ll enjoy tastings from Nolan’s menu—shaped by his insatiable appetite for lake and seafood, a focus on peak ingredients, and his affection for his home state’s most beloved culinary tradition: the Wisconsin supper club. Along the way, he’ll showcase some of his favorite seafood techniques while weaving in subtle—and occasionally not-so-subtle—nods to that iconic dining experience. Class includes an Old Fashioned or Classic Shirley Temple to complement the pairing. This is a great way to come meet our chefs, pick up some culinary tips, discuss recipe ideas and learn what we do at The Chopping Block!
Chef Nolan’s Seafood Supper Club Menu:
- Bull Run Bourbon Old Fashioned or Classic Shirley Temple
- Steelhead Trout Carpaccio, beet-cured, cherry smoked
- White & Green Michigan Asparagus, Ligurian anchovy butter, shaved Pecorino, limpa crumble
- PBR-Battered Perch, caraway-studded slaw, old-school tartar
- Door County Cherry Clafoutis, brown butter, maple
Want to see more classes? Visit thechoppingblock.com.
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