Community has always been at the heart of the Blue’s Egg concept, which was created to support the needs of the surrounding area through hospitality and vision, with the goal of preserving Everyone’s Good Graces (EGG).
In fact, when Black Shoe Hospitality made the decision to open a second location in Shorewood, it was in part because it saw a place where it could contribute to the community in meaningful ways.
That notion is at the heart of Blue Table Club, a new Friday night dinner series which will launch at Blue’s Egg Shorewood, 4195 N Oakland Ave., on Friday, Jan. 10.
"Looking at the changes that have taken place in Shorewood over the years, we really wanted to showcase what the community has become and draw people to the space in a new way," says Black Shoe Hospitality co-owner and chef Joe Muench. "We also wanted to provide a way for people to gather together with family and friends and share a meal."
What’s a Blue Table Club dinner?
Blue Table Club dinners will be held every other Friday from January through May and will feature delicious family-style meals created with an emphasis on heritage and local ingredients.
Each menu will begin with an amuse-bouche (a bite sized course to whet the appetite) followed by a first course (a soup, salad or appetizer served with bread service), a main course (served family-style with sides), a small cheese course featuring a unique selection of Wisconsin artisan cheeses and an individually plated dessert.
"These are dishes that you won’t find at any of our other restaurants," says Muench. "They won’t be themed, per se, but they will align with the season and take inspiration from various countries and ingredients."
A full complement of beverages will also be available for purchase, including a selection of wine, beer and cocktails that complement the menu.
Friday, Jan. 10
- Amuse-bouche: Savory truffle carrot parfait
- First course: Bibb lettuce salad with asparagus, grilled onions, pickled eggs, and zesty dill dressing with a lemon-garlic crumb; served with whole wheat dinner rolls and golden raisin butter
- Entree: Wisconsin Meadows beef short ribs with gratin dauphinois, brussels sprouts barigoule, butter beans with roasted radish
- Cheese: Roelli Red Rock with pear citadel and peppered cracker
- Dessert: Hazelnut almond daquoise and coffee custard
Friday, Jan. 24
- Amuse-bouche: Salsify toast
- First course: Shaved fennel and endive salad with tart apple, peppered walnuts and caramel honey served with black rye bread with an onion brown butter quark schmear
- Entree: Heritage pork rib roast with sherry mushroom sauce served with battered dumplings, bacon braised cabbage and romanesco with hollandaise
- Cheese: Door Artisan Cheese Butterkase with blackberry lavender jam and hazelnut biscuits
- Dessert: Black forest cake with dark cherries and fierce chocolate
Friday, Feb. 14
- Amuse-bouche: Curry cheddar straws
- First course: Roasted beet and Texas pink grapefruit salad with fried shallots, rosemary ricotta, toasted pistachio and fines herbes vinaigrette; served with jalapeno corn muffins and salted sorghum butter
- Entree: Buttermilk fried chicken and Gulf shrimp and grits, served with salt pork braised greens, slow cooked butter beans and roasted sweet potatoes
- Cheese: Pimento cheese toasts with red currant jelly
- Dessert: Bourbon raspberry bread pudding with pecan caramel sauce and sweet cream ice cream
The full list of dates for Blue Table Club dinners are Jan. 10, Jan. 24, Feb. 14, Feb. 28, March 13, March 27, April 10, April 24, May 8 and May 22.
The all-inclusive dinners are $50 per person (which includes the set menu; a choice of coffee, tea or soda; tax and gratuity). Alcoholic beverage purchases will be charged separately.
Tickets are required and are available for parties of two to 10 at reserved times between 6 and 8 p.m. They can be purchased online at bluesegg.com or in person at Blue’s Egg in Shorewood. To inquire about parties over 10 people, call (414) 312-8551. Tickets are nonrefundable, but can be transferred to another party. Tickets can also be given as gifts.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.