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
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
