If you’ve seen the list of James Beard semifinalists, you can’t help but be impressed by the sheer number of Midwestern chefs on the list. Among them is Jorge Guzman, executive chef of the Brewer’s Table at Surly Brewing Company, an in-demand chef-driven experience that pairs exceptional cuisine with extraordinary beers.
But, you don’t have to hike up to Minneapolis to get a taste of Guzman’s skill. He’ll be in Milwaukee on Tuesday, March 14 for a very special collaborative dinner with Chefs Daniel Jacobs and Dan Van Rite at EsterEv, the chef’s table restaurant inside Dandan, 360 E. Erie St.
The dinner, which will begin at 6:30 p.m., will feature ten paired courses showcasing not only a number of one-of-a-kind Surly brews, but also favorite beer, cider and cocktail picks from the collaborating chefs.
Just check out the menu and you’ll see what I mean.
- "Snacks" paired with Frisson champagne-inspired black currant lager
- Poached mussels with dill, salsify and mamey paired with Hell Munich-style Helles Lager
- Hamachi tartar with yuzu kosho, dulse and puffed rice chip alongside Finn River Black Currant Cider
- Octopus with salsa macha, chickpeas and cilantro paired with Mole Smoke Smoked Baltic Porter with Cacao Nibs and Puya Chiles
- Carrots with charred scallion, wheatberries, granola and hollandaise matched up with 2016 Pentagram Red Wine Barrel-Aged Brettanomyces Dark Sour Ale
- Foie Gras served with hearts of palm, citrus, thai herbs and peanuts made even better by Todd the Axe Man West Coast Style IPA
- Bavette steak with peanut miso, green mango and short rib stuffed rice ball paired with Sierra Nevada Pale Ale
- IPA barley yogurt with IP8 sorbet, granola and spiced cake alongside Unbridled 100% Brettanomyces fermented IPA
- Milk chocolate: featuring Jivara, pretzel milk ice cream and pretzel cake served with a pairing of 2017 Barrel-Aged Darkness Russian Imperial Stout
The Surly collaborative dinner is $100 per person, plus tax and gratuity. Limited seats are available. Call EsterEv at (414) 488-8036 for reservations.
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.
