Tuesday Tasting Menu 11-9-10

It's officially Mustard Day! yum!

Liliana's Celebrates The Mustard Museum

If you haven't had a chance to stop in at the Mustard Museum's new location in Middleton, you owe yourself a visit. With more than 5,600 mustards from all 50 states and more than 60 countries, their collection of Mustard History is a sight to behold. From the exquisite Gibbons Collection of mustard pots to antique tins & jars and vintage advertisements, the National Mustard Museum is truly a shining temple to the "King of Condiments".

Tonight, Mustard Museum curator Barry Levinson will be at Liliana's for the 3-course meal. Be sure to stop over and say hi when you get a moment and tell him what you think of his mustards.

Please make your reservation online or by calling us at 442-4444, and let us know if you're planning on having the special 3-course chef's dinner.

Harris Lemberg will be playing piano jazz in the bar.

---

Three Course Chef's Menu
November 9, 2010
$30 for 3-course meal, wine flight $10 additional

1st course
Slimm & Nunne habanero horseradish mustard crepe
with frisee and beluga lentils and bleu cheese Dijon vin

2nd course

Slow-roasted mustard crusted pork loin
with root vegetables and mustard glazed potatoes

3rd course

Cranberry mustard pâte à choux
with blackberry whipped cream

Courses also available separately

Here Chef Dave and Liliana visit the Liliana's Restaurant "Friends of the Mustard Museum" plaque with museum curator Barry.

Princess Brunch

Come to our Princess Brunch to celebrate Liliana's 4th birthday!

Sunday November 7th from 10am-2pm.

Details available below (click to enlarge)

Wine Thursday

Have we told you about our Wine Thursdays? Here's this weeks Wine Thursday?

Don't miss this week's Wine Thursday, featuring two delightful Italian wines, presented by Bob Abendroth of Purple Feet Wines.

Wine Thursday - October 21 - 6-8pm This will be our third Wine Thursday, and we'll be highlighting two wines: the 2009 Torre di Luna Pinot Grigio and the 2008 Telero Negroamaro. We've created a couple of small food tastes to accompany these wines and to bring out the best in them: Crab and citrus salad (for the Pinot Grigo) Salami, fontina, and olive (for the Negroamaro) Tonight, enjoy a taste of both wines plus the small tapas, all for just $10. And then enjoy a full glass of whichever of the wines was your favorite for just $5 each. Bob Abendroth of Purple Feet Wines will be at the restaurant from 6 - 8 pm tonight to present the wines. --- 2009 Torre di Luna Pinot Grigio Trentino Alto-Adige, Italy Founded in 1905 , the Azienda Vinicola Lechthaler was the first winery in Trentino Alto-Adige to market estate bottled, premium wines both for the domestic market for export. The present owner is the Togn family, who continues to uphold long established winemaking traditions. The Togn family delivers with a continued pursuit of quality wines form Trentino and blends from surrounding areas that go into the successful Torre di Luna Pinot Grigio and Merlot. They select the best of the production, both grapes and high quality wines from the hills North of Trento. The actual size of the Azienda permits the utilization of traditional winemaking methods supported also by the rational use of modern technical equipment. Grape varietal: 100% Pinot Grigio Alcohol Content: 12.5% Tasting notes: Straw colored with green highlights. Delicate aromas with hints of pear, floral. Dry and full-bodied, discrete aromatic persistence, and a pleasant aftertaste. --- 2008 Telero Negroamaro Puglia Salento, Italy Puglia is home to many of the most fascinating expressions of Greek varietals that have dominated the Salento Peninsula for twenty eight centuries. The Cantele family is a leader in progressive technologies applied to traditional vines and for modern faces. Toward the end of the 1970`s Giovanni Battista Cantele and his wife Teresa Manara decided to consolidate 30 years of experience in the wine world of Northern Italy and bring their expertise to the region of Puglia, and Salento in particular, where they saw tremendous potential. Thus the winery Cantele was born, and during the 1980`s their two sons, Augusto and Domenico took over from their parents. From the beginning, the objective was to develop the potential of the local and historic varieties of Negroamaro and Primitivo and to work with the highly esteemed and adaptable varieties of Chardonnay, Merlot and Cabernet Sauvignon. The construction of the new winery in Guagnano and the entry of Gianni, Paolo, Umberto and Luisa - the 3rd generation of the Cantele family - to the business has given a fresh new impulse to the company. Cantele is dedicated to scrupulous care of the vineyards, use of the very latest technology and the constant search for the production of wines the very highest quality. The new winery has been built in Guagnano, one of the most important wine-growing regions of Puglia. It follows the local architectural traditions of a farm house and thus blends in and enhances the beauty of the countryside. Grape Varietals: 70% Negroamaro, 30% Cabernet Sauvignon Alcohol Content: 13.5% Tasting notes: Vibrant ruby red in color, with ripe cherry fruit flavors and spicy overtones. Medium-bodied, round with soft tannins yet complex on the palate. --- Purple Feet Wines has an eclectic mix of quality wines, covering a variety of styles and price ranges, while emphasizing a strong quality-to-value relationship. Bob Abendroth Bob Abendroth was born in a small shack on the Orchard Country Estate in Door County, WI, which initiated his love for fine wines. He had to walk two miles through the snow to tend the vineyards as a young boy. Bob's wine career began as a consumer in his late 20's. He spent 10 years as a buyer of wine, spirits and beer on the retail side, and then left retail in November 2005 to join Purple Feet Wines. His favorite varietals include Zinfandel, Pinot Noir and Syrah for reds; Gewurztraminer and Riesling for whites. --- You'll have a tasting sheet and be able to vote on whether we should add the wines to our permanent wine list. Glasses of these featured wines will be offered at 50% off the normal pricing this Thursday, and will be 25% off the normal price through the following Wednesday. And then we'll start all over again next Thursday with two new wines. You an also purchase bottles of the wine on Thursday at 50% off our normal price to take home and enjoy there. And if you purchase a complete case (which can be split however you want between the two wines), you'll receive an additional 10% off. We hope you'll make this a Thursday tradition with us!

Pumpkin Carving Contest

It's that lovely time of year, Fall! We love fall and the festivities it brings. We are preparing for our third annual pumpkin carving contest and this year there's a special twist, since we'll be celebrating our baby Charlie's FIRST birthday! Big sister Liliana is in the spotlight most of the time, but October 17th we are taking a day to celebrate our little pumpkin Charlie.


Here are some details, but the "invitation" is here
Carve your own pumpkin!
• The most creative pumpkin carving wins free
beignets for life, plus a $50 gift card to
Liliana’s!
• Runner up gets a $25 gift card to Liliana’s.
• Both get featured in our newsletter with a
picture of the winners with their pumpkins!
• Bring your own pumpkin from home, or get
yours at Liliana’s (fresh picked from a local farmer)
MAKE SURE TO MAKE A RESERVATION SO WE
CAN HAVE A PUMPKIN FOR YOU!!


Celebrate Charlie turning one!
• With pumpkin cake, balloons, fresh roasted pumpkin seeds and a special
treat for anyone in their costumes
Special bar dedication for Charlie
Make a reservation online or by phone
• www.lilianasrestaurant.com
• (608) 442-4444

Tuesday Tasting Menu 9-21-10

Salmon!

This week we wanted to bring you fresh, wild Alaskan Steelhead Salmon for our Tuesday chef's menu, in part because it's so wonderful, and in part so we could talk to you about our great concerns about the genetically engineered salmon that is in the process of being reviewed for approval by the FDA as the first genetically modified food animal. Read more about it later in this email.

The cost for the three course meal is $30 per person, with a paired wine flight for an additional $10. Learn more about the featured wines at the end of this email.

Courses are also available separately.

Reservations for Tuesday evening are highly recommended, and please tell us if you're planning on having the special 3-course menu so that we're sure to hold one for you.

Stan Godfriaux will be playing piano jazz in the bar.

Tuesday September 21, 2010

1st course

Salmon cake with corn salsa and fresh avocado with arugula salad

(Belasco De Baquedano Llama Malbec)

2nd course
Pan seared honey and citrus glazed salmon

with cilantro pesto Israeli couscous and caramelized shallot buerre blanc

(McWilliam's Hanwood Estate Chardonnay)

3rd course

Carmel honey cake with fresh strawberries

and citrus creme anglaise

(Croft Fine Ruby Port)

Courses also available separately

Genetically Engineered Salmon -
Hot Issue - Please read and help!

These are troubling times for wild salmon (and for all of us). This week the FDA was holding advisory panel meetings on approving the first genetically engineered food animal, an Atlantic salmon that has been genetically modified by AquaBounty with a gene from an eel-like fish called an ocean pout to keep a growth hormone permanently turned on.

These genetically modified fish grow much more rapidly than the original salmon, and allow them to reach maturity in 16 to 18 months, rather than the standard 30 months.

We at Liliana's are quite concerned over the risks of this new modified fish. Even though the fish is intended to be raised in inland ponds, the risk that they could escape and threaten the native salmon populations is very troubling. The FDA doesn't really seem to be the correct agency to fully address the risks to the environment. And the assessment of the safety of the fish, in particular the possibility of aggravated allergic reactions, seems to be inadequate, with the expectation that they will learn more about the overall population sensitivity AFTER the fish has reached the market and they are able to do more extensive data collection.

Read more about the issue here, here, and here. Many, many consumer organizations have come out opposing the introduction of this fish into the market, including Consumer's Union.

It seems that approval is likely at this point, and the information on the FDA website seems to be already concluding that the fish is safe and should be approved. Although they discuss the written comments that they have received, it doesn't seem that they are really listening to them.

Join the conversation now and voice your concerns to your elected representatives.

Tuesday Tasting Menu 9-7-10

We're sorry to see the summer go, but with the coming of early autumn comes APPLES! We are so excited that our favorite, the Honeycrisp, has just come into season. Every year we fall in love again with the great combination of

sweetness, firmness, and tartness that make it just about the perfect apple to bite into.

This weekend the Heide family headed to the Eplegaarden apple orchard, where Liliana herself picked the apples for this week's Tuesday Chef's 3-course menu. We've got Honeycrisps in every course - even in the Yahara Bay apple brandy that's part of the wine flight.

The cost for the three course meal is $30 per person, with a paired wine / spirit flight for an additional $10.

Courses are also available separately.

Reservations for Tuesday evening are highly recommended, and please tell us if you're planning on having the special 3-course menu so that we're sure to hold one for you.

Harris Lemberg will be playing piano jazz in the bar.

Tuesday September 7, 2010

1st course

Honeycrisp Apple Salad
(Clifford Bay Sauvignon Blanc)

2nd course
Honeycrisp apple stuffed pork tenderloin
with arugula and heirloom tomato salad
and parsnip puree
(Terra Barossa Shiraz)

3rd course

Honeycrisp apple tartlet with cinnamon ice cream

(Yahara Bay Apple Brandy)

Courses also available separately

Gourmet Baby

Liliana was already one year old and a seasoned restaurant diner by the time we opened our restaurant, so even though being KID friendly was a priority, being BABY friendly got overlooked.

So, almost three years later, we are back in the world of feeding a new eater at a restaurant, and Liliana's can certainly feed even the tiniest customers.

The chefs came up with the Gourmet Baby, a nice little platter of fruits, veggies and cheese as well as a little bowl of soup. Charlie (our 8 month old) thoroughly enjoyed his dinner, and was able to snack of most of the food himself.

If you have littles, dont forget to think of Liliana's! Especially on Sunday Family Night where kids under 12 eat free!

Knife Skills

Knife Skills - Sunday July 11th!

Using knives properly is one of the most important parts of the culinary arts, and we've had many, many requests to create a class on improving knife skills. This specially priced class will be in a different format from the rest of our classes.

Bill Peterson - Wisconsin Cutlery

For the first half of the class, Mr. Bill Peterson from Wisconsin Cutlery will be joining us, and he'll teach you everything you need to know about selecting and caring for your knives. You'll learn the right way to use a steel and a whetstone to keep your knives in perfect cutting condition. He'll be bringing a variety of great knives with him for you to review.

Bring up to three of your favorite knives from home, and he'll professionally sharpen them for you for no additional charge.

During the second half of the class, Chef Dave will be teaching you all about how to use your knives in the best way possible to make you safe, efficient, and accurate in all of your kitchen cutting tasks. Cutting things properly makes an enormous difference in the way your dishes appear and taste, and makes it a lot more fun to prepare foods.

You'll practice your own knife skills under the direction of Chef Dave, using your own (now beautifully sharpened) knives.

This is a specially priced class - just $10 per person. Food will not be served for this special, shorter class.

Just call ahead so we know how many to expect! Class will run from 3:00PM to 4:30PM.

Tuesday Tasting Menu 6-21-10

Strawberry Fields Forever (at Lutz Family Farm)

We've been enjoying Wisconsin Strawberries and since most of the farms are harvesting the last of their berries in this unusually early and warm berry season, we thought we would have a last hurrah strawberry tasting menu.

First Course

Wisconsin Strawberry salad with fresh arugula and sherry vinaigrette with toasted pecans and feta

Second Course

Strawberry and chipotle glazed baby back ribs with fresh herb gratinee and glazed carrot

Third Course

Trio of strawberries. Strawberry mousse, chocolate covered strawberry, and mini strawberry shortbread

Come eat these actual strawberries, picked by Liliana on Monday night for Tuesdays menu

Liliana, finding strawberry zen

See you at Liliana's!

Watch for Lutz Family Farm again when we come back for some amazing sweet corn later this summer.

Strawberry Fest at Fitchburg Farmers Market

Chef Dave and Liliana enjoy a strawberry sundae at the Fitchburg Farmers Market.

Insider Scoop: Talks are in the works of a cooking demonstration at the Farmers Market by Chef Dave using ingredients found at the Fitchburg Farmers Market. Fresh and Yummy! Stay tuned.

Fathers Day Fun

Father's Day

This year, do something really special and bring him to Liliana's for a truly memorable time.

We'll be offering a great special all weekend (Fri - Sun evenings):

• Full rack of Barbecued Pork Ribs - $26

• Half rack of Barbecued Pork Ribs - $19

• Black Angus Rib Eye - $26

All are served with a sweet corn succotash and a twice-baked potato stuffed with Nueske's bacon and Hook's 10-year cheddar.

We've also got a free tap beer just waiting for Dad.

And here is what Liliana is most excited about!

Sing-Along:

For a very special treat, on Father's Day evening we'll be having a campfire sing-along out on the patio (if it's not raining), and will be fixing S'Mores and other treats, starting around 5:30 and singing until 8:30 or so.

We'll provide the guitar player (Cliff Frederiksen) and the words to the songs, and you just have to sit around the fire and sing along.

Let us know your favorite campfire song, and we'll make sure we include it. It'll be an old fashioned Father's Day evening!

As always- reservations are recommended

www.lilianasrestaurant.com

Tuesday Tasting Menu 6-15-10

Sneak peek at the Tuesday Tasting Menu:

Truffles!

Truffle and Sweet Corn Soup

Truffled pan seared black cod with black truffle risotto and brown butter brussels sprouts

Trio of chocolate truffles.

Tuesday Tasting Menu 6-8-10

Tuesday June 8, 2010

We wanted to recognize the importance of beer to Wisconsin summers by featuring beer in all three courses, and are pairing the courses with beer instead of wine this week.

1st course

Spotted Cow Beer cheese and brat soup with soft Guinness pretzels
(New Glarus Spotted Cow)

2nd course

Pan seared pork tenderloin with IPA peppercorn cream sauce
and roasted vegetables
(Ale Asylum Hopalicious)

3rd course

Cherry crumble tart with Belgian Red Ice cream
(New Glarus Belgian Red)

The cost for the three course meal is $30, with a beer flight for an additional $10.

Reservations for Tuesday evening are highly recommended, and please tell us if you're planning on having the special 3-course menu so that we're sure to hold one for you.

Harris Lemberg will be playing piano jazz in the bar.

Living Legend

Yesterday, at the National Restaurant Association show in Chicago, Chef Dave met one of his idols.

Chef Paul Prudhomme.

He was excited.

He was inspired.

He changed todays Tuesday Tasting Menu so he could cook in the style of Chef Paul Prudhomme.

(if you know Chef Dave, and his larger than life personality, you know how funny it is to imagine him waiting in line, nervous and giddy to meet a famous person)

So, come join us tonight and enjoy Chef Dave pretending he's Chef Paul Prudhomme as Executive Chef of Commanders Palace years ago.

1st course

Red beans and rice with flame seared andouille sausage

and caramelized onions

2nd course

Fried soft shell crab with root vegetable risotto and red pepper coulis, finished with creole meunere

3rd course

Pecan pralines with banana rum ice cream

Fitchburg Days

May 21-23rd was Fitchburg Days. Liliana's participated, serving up yummy jambalaya, vegetarian red beans and rice, muffaletta sandwiches and cornbread.

It was fun running the booth as a family. Liliana and baby Charlie were so patient and really tried to enjoy themselves, despite staying around through long days and loud music.

Here is Liliana's mom Tiffany, helping customers while keeping baby Charlie close (also check out his little baby hearing protection from Audible Difference!)

Liliana, rocking her dress from Mexico during Fiesta Hispana at Fitchburg Days.

Anyone Can Cook!

Did you know that the talented chefs at Liliana's Restaurant offer cooking classes to small groups on certain Sunday afternoons?

Executive Chef and Owner Dave Heide loves teaching these classes and really enjoys the ability to open his kitchen to brave and curious customers for a hands on learning experience. There is nothing like trying (and sometimes failing!) to recreate dishes and flavors at home to really appreciate what goes in to a properly prepared delicious meal at a restaurant.

All students should take the introductory course which covers topics like knife skills, how to cook proteins, why and how to shop local and organic and health and safety issues in the kitchen. Beyond the introductory class we cover a wide array of topics based on our students interest. This weekend we are teaching a barbequing class because, well, everyone loves a summer bbq!

There are still a few openings in our intermediate class this Sunday May 16th, and in our Introductory class Sunday May 23rd.

Lots of course information, how to reserve a spot and video clips here

Tuesday Tasting Menu 4-20-10

On sunday we headed over to this years first Farmers Market on the square for a little inspiration for our Tuesday Tasting Menu. There was (as always) some lovely produce and meats, but we were pulled (as always) to our friends at the Hooks Cheese table.

So here's what we came up with:

1st Course

Arugula salad with Hooks Bloomin Idiot, Duck confit, orange supremes with Crispy potato and soft poached quails egg.

2nd Course

Duck breast stuffed with Red Errigal cheese, cranberries, and served with wild rice, and brocoli rabe

3rd Course

Riesling poached pear with Hooks little boy blue cheese, figs, pecans and honey. With spiced port ice cream.

Tulips at the Capitol is such a gorgeous sign of spring! Lily couldn't resist running circles around this gorgeous tulip garden.

Be sure to say Hi if when you see us at the Farmers Market each saturday this year looking for inspiration for specials and Tasting Menus