After more than a two-year hiatus, Edelweiss is bringing back their dinner cruises.
But, this time they’ve gone one step further by inviting Adam Pawlak, executive chef and owner of Egg & Flour and “Hell's Kitchen” season 19 contestant on board to offer three unique four-course dinners, which come complete with wine pairings and a three hour boat cruise from 6 to 9 p.m.
The cruises, which will take place on July 13, Aug. 17 and Sept. 14, mark a full-circle moment for Pawlak, who was the chef of note for Edelweiss dinner cruises nearly a decade ago.
“When I worked at Port of Call, I did all the food for their nightly dinner cruises,” recalls Pawlak. “At that point, I hadn’t really established my own style. It was an entirely different world.”
Ten years later, Pawlak is bringing forth his A-game to offer three special seasonally driven menus to the table for the popular river cruise line, along with a collaboration with MATC, whose culinary students will be gaining valuable experience helping him out in the kitchen. To make the deal even sweeter, Pawlak says there may even be appearances by other guest chefs along the way.
All cruises can accommodate seating for groups up to 8 guests, making them the perfect backdrop for a night out with friends or a dinner to mark a special occasion.
Cruises and menus
Wednesday, July 13
Cruise: 6 to 9 p.m.
Get your tickets online
Menu:
- Beet salad: golden beets, truffle yogurt, frisee, balsamic vinaigrette, garlic chip, truffle
- Salmon crudo: cucumber salad, jalapeno, avocado puree, peach/lime vinaigrette, summer greens
- 48 Hour braised Wagyu short rib: parsnip puree, carrot gratin, sauce of the braise, chives
- Carrot cake: walnut granola, honey whip
Wednesday, August 17
Cruise: 6 to 9 p.m.
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Menu:
- Corn puree: candied bacon, red pepper pesto, chive, parsley, honey butter corn bread
- Tomato risotto: herb butter crab, garlic sourdough crumb, herbs
- Herb crusted pork loin: pomme puree, green bean, sweet onion pan sauce
- Cheesecake: peaches, figs, black berries, mint
Wednesday, Sept. 14
Cruise: 6 to 9 p.m.
Get your tickets online
Menu:
- Squash puree: bacon/walnut pesto, chive, honey cream
- Truffle brussels salad: artichoke puree, crispy brussels, roasted artichokes, summer truffle, parmesan, lemon vinaigrette, dill
- Herb crusted prime rib: pomme puree, beef jus, parsley
- Chocolate peanut butter tart: honey roasted peanuts, shaved chocolate, peanut butter caramel, pretzel
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.
