By Lori Fredrich Senior Writer & Dining Editor Published Apr 15, 2021 at 2:45 PM

Fans of “The Final Table” on Netflix might want to set aside some time this weekend for an intimate one-of-a-kind collaborative dinner at Tavo’s Signature Cuisine, 5814 W. Bluemound Rd.

Chef Graham Campbell, a competitor on the Netflix series featuring 24 of the best chefs in the world, is the youngest chef from Scotland to receive a Michelin star (at age 25). He’s also made a splash on social media with his fun, down-to-earth personality.

Campbell is spending the weekend in Milwaukee before jetting of to Las Vegas for the "Hell's Kitchen" finale. While he’s here, he’ll be cooking alongside Tavo’s Chef Anthony Gallarday on Saturday, April 17 to present a special five course dinner for a small group of lucky guests.

Gallarday, who connected with Campbell on Instagram shortly after “The Final Table” aired, says the two quickly developed a rapport. And when the opportunity arose to have him in town for a special dinner, he took advantage.

“Social media is amazing,” says Campbell, who flew into Milwaukee from Puerto Vallarta this week and met Gallarday in person for the first time. “I’m excited to be here. I don’t like restaurants that are all stiff and white table clothed. So we’re going to have fun. We just want people to come out, wear clothes they are comfortable in and have a good time.”

The Final Table MKE dinner will take place on Saturday, April 17 beginning at 4 p.m. The cost is $85 per person for five courses. (You can view the menu below.) If you’ve been to Tavo’s, you already know that seating is very limited. Inquire about availability and make a reservation by calling Tavo’s at (414) 239-8888.

On the menu

Seared Scallops
corn risotto, truffle, parmesan

Berkshire Pork Belly
mole pasilla, pineapple 

Ora Salmon
onion petals, lemon beurre blanc  

Marinated Beef 
sea vegetable, oyster emulsion

Milk Chocolate
cumin, yoghurt, caramel

Lori Fredrich Senior Writer & Dining Editor

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.