Wisconsin Buzz

Francesca’s al Lago (111 Martin Luther King Jr. Blvd. Madison, WI 53703, 608-255-6000), will be hosting a number of special events and dinners in February and March. 

“Perfect Companion Wine & Cheese Social”
5 – 7 p.m., February 9

Francesca’s al Lago will be hosting a wine and cheese tasting event together with Fromagination, winner of the 2011 Outstanding Retailer award by the National Association for the Specialty Food Trade.  Participants will be presented with a pairing of wines, artisan cheeses, and small bites.  The menu for the evening includes two glasses of Sycamore Pinot Grigio, Arancini (Italian rice fritter made with white wine risotto & mozzarella), asparagus wrapped with prosciutto, fondue with Swiss cheese and dipping items such as bread & carrots, and chocolate covered strawberries.  Bruce Workman, from Edelweiss Creamery in Monroe, also will be present to speak.

The cost is $19.99 per person.  Each guest will receive a $5 gift card to be used at a return visit.

Five Days of Valentines at Francesca’s al Lago

Francesca’s al Lago is offering a special romantic Valentine’s menu for 5 days beginning February 10 through February 14 in addition to their regular menu. The three course menu pairs sweet and savory flavors reminiscent of old Italy, at the cost of $30 per person + tax and gratuity.

The meal will begin with Insalata di Pesce e Noci, mixed greens, grilled peaches, strawberries, oranges, toasted pecans and goat cheese tossed in hazelnut-prosecco vinaigrette. The following course will be Costoletta di Agnello con Risotto, grilled rack of lamb served over herb risotto, grilled asparagus and drizzled with a mint and Barolo wine sauce.  Finally, the dessert course will feature Sacchetto di Cioccolato, crunchy dark chocolate box filled with fresh fruit and chilled zabaione.

Additional Valentine’s Day specials also will be available during the Five Days of  Valentines promotion including a heart-shaped Pizza con Prosciutto e Rucola, arugula, lemon, olive oil, roasted plum tomatoes, mozzarella and Prosciutto di Parma, for $11.99, Ravioli Tartufati, heart-shaped cheese-filled pasta with garlic Parmesan cream sauce, fresh tomatoes and a drizzle of white truffle oil for $16.99.

Francesca’s special edition “Hearts on Fire” Martini for $9, made with vodka, Cointreau, Aperol, Disaronno and fresh lemon juice, and a special dessert item, and Torta di Frutta Della Passione, a passion fruit tart with white chocolate cream and fresh berries.

 “Seguire la tua Follia” Beer Dinner
6:30 pm, March 7

The “Seguire la tua Follia” Beer Dinner will feature beers from the New Belgium Brewery and food prepared by Francsca’s al Lago Chef de Cuisine, Sergio Lopez.  As an added treat, guest speaker John Cambell will discuss the variety of brews available and the New Belgium Brewery.  The beer dinner costs $48 per person + tax and gratuity.  Reservations are required.

The meal starts with Rucola con Lamponi, arugula, endive, toasted pecans and goat cheese tossed with raspberry vinaigrette and a beer pairing of Blue Paddle (Pilsner Lager).  Followed by a second course of Polpette di Capesante, a scallop cake served with roasted artichoke and bacon-herb aioli with a beer pairing of Ranger (India Pale Ale). The third course offers Gnocchi con Ragu di Vitello, ricotta cheese stuffed gnocchi sautéed with carrots, celery, onion and braised veal in a tomato herb sauce and a beer pairing of Abbey (Belgian Style Ale).  Next will be Filetto con Cavolfiore, a 6oz. filet mignon sautéed with mushrooms in a 1554 sauce, topped with crispy pancetta and served over cauliflower puree and a beer pairing of 1554 (Enlightened Black Ale).  Finally, the dessert features Torta di Limone e Cioccolato Bianco, key lime pie layered with white chocolate mousse, topped with grape fruit compote and blueberry sauce and a beer pairing of Dig (Pale Ale).

About Francesca’s Restaurants
The original Mia Francesca opened its doors in Chicago back in 1992, providing customers with delicious Italian fare, comfortable surroundings, and friendly service – a successful business model that allowed for the concept to quickly grow into a national brand.

Francesca’s rotates their menu bi-weekly in order to offer fresh, seasonal ingredients of the highest quality for their rustic Italian dishes. Touted as casual dining in a sophisticated, trattoria ambiance, each individual Francesca’s restaurant has become ingrained in their community and tailors both their menu and special events, such as exquisite wine dinners, to match the tastes and energy of their guests. The consistency is in the amazing food, great service and even better prices. For more information about Francesca’s Restaurants, visit www.miafrancesca.com.

In celebration of Madison’s Summer Restaurant Week Fleming’s Prime Steakhouse & Wine Bar will be offering food lovers a three-course menu July 24-29 for $25. This event has quickly become the city’s most popular culinary tradition with thousands of area residents making their way to support the local dining community by exploring the newest restaurants and hitting up old favorites. Guests can enjoy a three-course menu with choice of three options per course.

The first course includes choice of French Onion Soup; Caesar Salad; and Wedge Salad. Entrée options include choice of Tenderloin Medallions on garlic mashed potatoes with a mushroom bordelaise sauce; Meyer-Lemon Honey Glazed Salmon on sautéed spinach with roasted baby carrots and finally, Roasted Chicken Breast with rosemary Yukon potatoes and chicken volute. Desserts include choice of Classic New York Style Cheese Cake, White Chocolate Bread Pudding with crème anglaise and Carrot Cake with caramel rum sauce. For more information please contact Fleming’s at 608-233-9500.

Madison Restaurant Week 2011

Fleming’s Prime Steakhouse & Wine Bar (15665 West Bluemound Rd., Brookfield, Wisc., 262-782-9463; 750 North Midvale Boulevard, Madison, Wisc., 608-233-9550) is making the season memorable by rolling out new seasonal sips and offering an array of summer-inspired prizes in the “Skinny Sippin’ Summer Sweepstakes.” Each month this summer brings a new chance to win everything from a Williams-Sonoma Gift Card to a Luxury Included® Vacation to any Sandals resort in the Caribbean.

Entrants can view official “Skinny Sippin’ Summer Sweepstakes” rules and register by visiting www.flemingssteakhouse.com/skinny/rules.html and following the instructions to complete the online entry form. The prizes are as follows, and each prize winner will also receive a $500 Fleming’s Gift Card:

• July: A $500 Williams-Sonoma Gift Card to make you master of the grill
• August: A $500 Spa Finders Gift Card for head to toe pampering
• Grand Prize: A $5,000 Gift Voucher valid toward a Luxury Included® Vacation at any Sandals resort in the Caribbean and roundtrip coach airfare for two from the U.S. to your Caribbean destination

Just in time for bikini weather, Fleming’s has also introduced a new 99 calorie cocktail called the Skinny Sexy Sailor, which includes Sailor Jerry Rum, black iced tea and fresh lemon juice. This cocktail will be available through the end of July, and a new skinny cocktail called the Russian Prom Queen will be introduced on August 1.
This new summertime beverage is featured on the Fleming’s “5 for $6 ’til 7” bar menu*, which includes a selection of five full portion appetizers, five premium cocktails and five distinctive wines by the glass for just $6 a piece from 5 p.m. – 7 p.m. in the bar . The latest “5 for 6 ’til 7” menu also features items such as a Tropical Martini, Mark West Pinot Noir, wicked Cajun barbeque shrimp, sweet chile calamari, tenderloin carpaccio and the Fleming’s Prime Burger.

Image of the Sexy Sailor is also available in high-resolution.

Sexy Sailor
Prepared By Maeve Pesquera, Director of Wine
Serves 1

Ingredients
1 oz Sailor Jerry Rum
2 oz black iced tea, unsweetened
1 oz Monin sugar-free syrup
1 oz fresh lemon juice
1 oz soda water

Directions
Combine all ingredients in a tall glass filled with ice. Garnish with fresh lemon wheel.

Image of the Russian Prom Queen is also available in high-resolution.

Russian Prom Queen
Prepared By Maeve Pesquera, Director of Wine
Serves 1

Ingredients
1 1/4 oz Stoli Blueberry (82.5 cal)
1 oz Monin Sugar Free (0 cal)
1 oz fresh lime juice (4 cal)
6 blueberries (8 cal)
5 slices cucumber – slice VERY thin (1 cal)
1 oz soda water (0 cal)

Directions
Muddle blueberries and cucumber with Monin sugar free.
Add other ingredients and shake well.
Strain up into martini glass.
Spear cucumber slice and a Blueberry on a cocktail pick.

Make Father’s Day especially memorable for Dad this year. Treat him to brunch or dinner at Fleming’s Prime Steakhouse & Wine Bar (15665 W. Bluemound Rd., Brookfield, WI; (262) 782-9463 and 750 North Midvale Boulevard, Madison, WI; (608) 233-9550), and Fleming’s will treat him to a $25 Dining Card to enjoy on a future occasion.*

On Sunday, June 19th, Fleming’s will be open early at 11:30 a.m. to welcome guests with an exceptional three-course brunch menu, served until 3:00 p.m. for $32.95 per guest. The regular dining menu will also be available throughout the day and evening. Reservations are strongly recommended for Father’s Day.

Brunch starts with choice of appetizer including Fresh Fruit Salad with berries, melon, pineapple, sour cream and honey sauce or The Wedge with crisp iceberg lettuce, grape tomatoes, red onions and crumbled blue cheese. Next, indulge in a delicious entrée, choice of Mushroom, Cheddar and Filet Mignon Frittata with rösti potatoes and turkey sage sausage, Berry Stuffed French Toast with turkey sage sausage, Smoked Salmon and Toasted Bagel with sliced red onion, cream cheese, sliced tomato and fried capers, Asparagus, Swiss Cheese and Lump Crab Frittata with rösti potatoes and turkey sage sausage and Filet Benedict including sliced filet mignon on buttermilk biscuits with rösti potatoes and turkey sage sausage.

Top-off Father’s Day Brunch with choice of dessert to include Walnut Turtle Pie including homemade caramel, walnuts and chocolate baked in a chocolate pie crust, Crème Brulee with creamy Tahitian vanilla bean custard served with fresh seasonal berries and New York Style Cheesecake with graham cracker crust, blueberry sauce and white chocolate shavings.

Don’t forget to toast Dad with a special Fleming’s Father’s Day cocktail, Button Down—Jack Daniel’s Whiskey, freshly squeezed lemon juice, maple syrup and a dash of bitters, garnished with a lemon twist.

A children’s menu is also available

$25 Dining Card valid 06/20/11 – 07/17/11
** Excluding cocktail, tax and gratuity

May is designated National Celiac Awareness Month, and Fleming’s Prime Steakhouse & Wine Bar (15665 West Bluemound Rd., Brookfield, WI, 262-782-9463;750 North Midvale Boulevard, Madison, WI, 608-233-9550) wants those who have celiac disease (CD) to enjoy a meal out without the concern over their dietary restrictions.  This is a great time for diners who are simply considering a gluten-free lifestyle to let someone else do the cooking.   

“As the executive chef of Fleming’s, I take our guests’ dietary needs as seriously as they do,” says Fleming’s Executive Chef Russell Skall.  “This is why we have such an extensive gluten-free menu without a lot of substitutions required.  We want our guests to experience what eating at Fleming’s is all about by enjoying all of the great flavors offered with our appetizers, salads, entrees, sides and tempting desserts.  Because we make everything from scratch, our chefs can ensure that every meal is the best it can be,” he adds.

Fleming’s offers guests a gluten-free menu which is also available online. Upon arrival at the restaurant, guests are advised to tell their servers that they are ordering gluten-free.   

Numerous appetizers can be ordered as they are indicated on the menu, such as the shrimp cocktail, butternut squash soup, cream of asparagus soup and lobster bisque.  Other dishes can be customized for a gluten free experience.  Appetizers like the tenderloin carpaccio, wicked Cajun barbeque shrimp and seared ahi tuna can be ordered without croutons, bread or mustard sauces to make the dish gluten-free. Most salads may be ordered without croutons; while others such as the lobster Cobb and filet mignon Cobb can be made gluten-free by removing the puff pastry and substituting the dressing (all salad dressings are gluten-free except the red onion balsamic dressing).

Dinner entrees like Australian lobster, tuna mignon, Alaskan king crab and any of the meat selections can be ordered as is for a gluten-free meal.  Other seafood dishes like the barbeque Scottish salmon filet and the seared scallops can be adjusted for guests with a gluten-free diet. 

No meal is complete without sides, so Fleming’s ensures there is a selection of side items for everyone.  On the dinner menu, gluten-free sides include baked potato, Fleming’s potatoes, green beans, mashed potatoes, sautéed spinach, sautéed mushrooms and grilled asparagus. 

Fleming’s even satisfies every sweet tooth with several gluten-free deserts: crème brûlée, mixed berries with whipped cream and vanilla ice cream with raspberry or fudge sauce. 

About Fleming’s Prime Steakhouse & Wine Bar

The nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers the best in steakhouse dining – Prime meats and chops, fresh fish and poultry, generous salads and side orders—with a unique wine list known as the Fleming’s 100, which features over 100 wines served by the glass.  Fleming’s was launched in Newport Beach, California in 1998 by successful restaurant industry veterans Paul Fleming and Bill Allen.  Today there are 64 restaurants nationwide.  Fleming’s is the recipient of numerous prestigious awards, including Wine Enthusiast’s annual Award of Distinction and Wine Spectator Magazine’s Award of Excellence.

For more information about Fleming’s Prime Steakhouse & Wine Bar and the Fleming’s 100, please visit www.FlemingsSteakhouse.com.

Never content to rest on their culinary laurels, Fleming’s Prime Steakhouse & Wine Bar (750 North Midvale Boulevard, Madison, WI, 608/233-9550; 15665 West Bluemound Rd., Brookfield, WI, 262/782-9463) has introduced two new entrée salads, while reinventing the classic shrimp cocktail and lightening and brightening their scallop offering (images available).After months of research, experimentation, numerous tasting sessions, and dozens of recipe refinements, Executive Chef Russell Skall and his team have perfected the new Steakhouse Cobb Salad entrée and Seared New Bedford Scallops entrée, and Shrimp Cocktail appetizer. Fleming’s Steakhouse Cobb has ditched the classic chicken and offers guests the choice of sweet, succulent Maine lobster or tender filet mignon. Both salads, presented and tossed tableside, include freshly chopped romaine, blue cheese, crisp bacon, tomato, and avocado; the additions of fresh sliced white mushrooms and asparagus elevate Fleming’s interpretation of the popular salad. The Steakhouse Lobster Cobb is tossed with tarragon ranch dressing; the sliced Filet Mignon version is paired with a signature red onion balsamic dressing. 

Seared New Bedford Scallops, with four to five large scallops in the entrée, showcases the delicate flavor and texture of the shellfish, with an emphasis on the fresh, clean taste of the sea. Lightly seasoned with a spice blend to enhance their flavor, the scallops are quickly seared, locking in the sweet juices, and then finished with a simple Meyer lemon oil-honey glaze. The fresh, light theme is carried out in an edible garish of shaved young vegetables of green beans, asparagus and baby carrots in lemon balsamic dressing.  The tender scallops, paired with a crisp white wine, make for a perfect summer selection. 

Fleming’s Shrimp Cocktail has been recreated with drama and luxe in mind. Three colossal fresh shrimp are presented on a bed of crushed ice. The appetizer is served tableside, with the signature tomato horseradish sauce in a silver shaker. A shot of Grey Goose vodka is added and shaken vigorously. “We found the vodka notes actually mellows out the assertive flavor of the horseradish,” Chef Russell Skall noted.  “It’s a fun, contemporary play on a classic.” 

About Fleming’s Prime Steakhouse & Wine Bar
The nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers the best in steakhouse dining – Prime meats and chops, fresh fish and poultry, generous salads and side orders—with a unique wine list known as the Fleming’s 100, which features over 100 wines served by the glass.  Fleming’s was launched in Newport Beach, California in 1998 by successful restaurant industry veterans Paul Fleming and Bill Allen.  Today there are 64 restaurants nationwide. Fleming’s is the recipient of numerous prestigious awards, including Wine Enthusiast’s annual Award of Distinction and Wine Spectator Magazine’s Award of Excellence.

For more information about Fleming’s Prime Steakhouse & Wine Bar and the Fleming’s 100, please visit www.FlemingsSteakhouse.com

###

Date Night is Reinvented with Fleming’s “Dinner for Two” Memorable Meal

MADISON, April 2011 –Fleming’s Prime Steakhouse & Wine Bar (750 North Midvale Boulevard, Madison, WI; 608/233/9550) presents a wide array of spring offerings throughout the month of April.

Easter brunch specialty cocktail, Fleming's Bellini made with mionetto prosecco, peach schnapps and peach puree, garnished with a lemon twist.

Date Night “Dinner for Two” Memorable Meal Now through May 15 – Guests are invited to savor Executive Chef Russell Skall’s Memorable Meal as a special dinner for two, perfect for a romantic evening out, at an exceptional value of $125 (or $62.50 for one).  This limited time 3-course menu features Roasted Chateaubriand sliced with black truffle bordelaise and Lobster En Fuego for each guest, as well as an appetizer of Spring Salad with toasted almonds, sun-dried tomatoes and blue cheese vinaigrette, shared sides of French green beans and Mashed Potatoes with parmesan and crack black peppercorns, and warm Pineapple Tart for dessert.  Guests may also enjoy a bottle of one of Fleming’s all-time favorite Cabernet blends, Francis Coppola Diamond Collection, Claret California Black Label, 2008, for the special price of $39* when ordering this Memorable Meal.  Click here to learn more information about Fleming’s Memorable Meal or to make a reservation at Fleming’s.

* The Coppola Claret is offered at the $39 price only with the purchase of a Memorable Meal; special pricing is only available by the bottle, not by the glass.

Annual Easter Brunch April 24 –Fleming’s will open early at 11:30 am on Easter Sunday, April 24, and offer a 3-course Brunch Menu until 3 pm, in addition to their regular menu. The Brunch Menu will be offered for $32.95 per person, and a Children’s Brunch Menu will also be available for $15.95.  A specialty cocktail, the Fleming’s Bellini, is available all day Easter Sunday for $6.95. With Mionetto Prosecco and peach, this drink tops off an Easter meal.

Berry Stuffed French Toast with turkey sage sausage.

Looking Forward to May

Mother’s Day Brunch May 8 –Fleming’s

will open early at 11:30 am on Mother’s Day and offer a 3-course Brunch Menu until 3 pm, in addition to their regular menu. The Brunch Menu will be offered for $32.95 per person, and a Children’s Brunch Menu will also be available for $15.95.  A specialty 99 calorie cocktail, the

Tickled Pink, will also be available all day for $6.95. And to make the day even more special, every mother who celebrates at Fleming’s on Mother’s Day will receive a $25 Fleming’sDining Card* to use for a future evening out.  Reservations are now available and can be made online.
* $25 Fleming’s Dining Card valid from 5/9/11 – 6/12/11.

Filet Benedict with sliced Filet Mignon on buttermilk biscuits with Rösti potatoes and turkey sage sausage.

About Fleming’s Prime Steakhouse & Wine Bar

The nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers the best in steakhouse dining – Prime meats and chops, fresh fish and poultry, generous salads and side orders—with a unique wine list known as the Fleming’s 100, which features over 100 wines served by the glass.  Fleming’s was launched in Newport Beach, California in 1998 by successful restaurant industry veterans Paul Fleming and Bill Allen.  Today there are 64 restaurants nationwide.  Fleming’s is the recipient of numerous prestigious awards, including Wine Enthusiast’s annual Award of Distinction and Wine Spectator Magazine’s Award of Excellence.

For more information about Fleming’s Prime Steakhouse & Wine Bar and the Fleming’s 100, please visit www.FlemingsSteakhouse.com.

Maeve O'Gorman Pesquera Named National Director of Wine

Milwaukee, April 18, 2011 – Fleming’s PrimeSteakhouse & Wine Bar (15665 West Bluemound Rd., Brookfield, WI; 262/782-9463) veteran restaurateur Maeve O’Gorman Pesquera has been named national Director of Wine.  Founded in 1999 in Newport Beach, California, Fleming’s has set itself apart from other fine dining steakhouses with a wine program that is renowned for its depth and innovation. The role of Director of Wine was previously held for 12 years by Marian Jansen op de Haar, who has recently founded a consulting firm, Vines 57, in Napa Valley, California.

“Maeve embodies true passion and excellence that is at the very heart of Fleming’s success,” says op de Haar.  “She has the deep knowledge and love of wine that will keep the Fleming’s wine program among the very best.”

As Director of Wine, Pesquera will oversee Fleming’s award-winning wine program, highlighted by the Fleming’s 100, their collection of 100 wines served by the glass, all also available by the taste, flight or bottle.  Pesquera also will be responsible for the alcoholic beverage program companywide.  Nationally acclaimed as the steakhouse destination for lovers of fine wine, the Company’s wine lists are recognized annually with Wine Spectator magazine’s Awards of Excellence and Wine Enthusiast’s Awards of Distinction honors.

“We now have 64 locations, each of which has a strong wine and beverage program that is critical to their business,” says Skip Fox, president of Fleming’s.  “Maeve has been one of our most successful Operating Partners over the past 8 years and her many accomplishments speak for themselves.   In her new role, she will be working in a unique collaboration with our operations, marketing, culinary and training leadership, as well as our restaurant Partners and Wine Managers throughout the country.”

According to Fox, Pesquera has excelled in the development of a myriad of associates who have gone on to become successful Managers and Partners for the company in addition to running one of the most highly-rated Fleming’s in the country.   Pesquera has been recognized as Fleming’s Partner of the Year three times, and has been a leader among her peers of many regional and corporate initiatives and projects.  Additionally, her tireless efforts on behalf of her community and various charitable endeavors are well known and highly lauded throughout Houston.
Pesquera attended the Conrad Hilton College of Hotel & Restaurant Management at the University of Houston, where she remains a guest lecturer and mentor to students and graduates seeking careers in the hospitality industry.

Pesquera served as the Opening Operating Partner for first Houston Fleming’s which opened in 2002.   Prior to joining Fleming’s, Maeve served as General Manager of Anthony’s Restaurant for nine years, working with the legendary Houston restaurateur, Tony Vallone.

Pesquera and her husband Luis, a talented restaurant executive in his own right, and their four children have relocated to Newport Beach where Fleming’s corporate offices are located.

To learn more about New Director of Wine Maeve Pesquera, click here or visit FlemingsSteakhouse.com.

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