In response to the news of Anthony Bourdain’s untimely death, Stand Eat Drink Hospitality Group will hold a special Bourdain Benefit Dinner on Monday, June 11 from 4 to 10 p.m. at Hotel Madrid, 600 S. 6th St.
The dinner will feature a menu of items that were favorites of Bourdain's, and all proceeds generated from the dinner will be donated to The Boys & Girls Club of Milwaukee, an organization that continues Bourdain’s work in helping youth and youth organizations.
"Anthony Bourdain has been an inspiration for everything we do here at Stand Eat Drink," the group notes. "In our travels, everywhere we go... we go where he goes. He reminds us to visit that places we've longed to visit and and revisit the places and friends we long to see again.
"Part of enjoying success is being able to share it with others. That is what he did and that is what we will continue to do. Elvis has left the building but we are gonna make some kick-ass food and do something good with it, as he would."
Menu items will include:
- Frisee aux lardons: frisee, bacon lardons, roquefort, chicken liver, poached eggs
- Cacio e pepe: spaghetti, pecorino romano, black pepper
- S.F. cioppino: crab, mussels, clams, scallops, squid, fresh tomatoes, wine sauce
- Fried chicken: two pieces with dirty rice, collard greens
- Hokkaido ramen: pork, garlic, and fish oil broth, scallop & crab, pork, miso, corn, butter
- Shake burger: two 1/4 lb brisket patties, fried onions, pickles, lettuce, American cheese, buttered bun
- Pastrami on rye with mustard
The evening will also feature cocktails created in partnership with William Grant & Sons Distillery from which all proceeds will be donated to The Boys & Girls Club of Greater Milwaukee.
Tickets for the event are $10 and include one menu item of your choice. They can be purchased at the door as well as in advance at Tock.com. Additional donations for the cause will also be accepted on the Hotel Madrid Facebook page.
Area bartenders or chefs are also invited to participate in the event. Email contact@hotelmadridmke.com to express your interest.
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.
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