Madison Area Chef's Network Collaboration by Isthmus

MACN Week MARCH 9-15, 2015

32 AREA CHEFS COLLABORATE to combine cuisines, swap restaurants and compete to give you a week of unique culinary experiences

PHOTO BY PAULIUS MUSTEIKIS

l PARTICIPATING CHEFS

Gilbert Altschul: The chef/

owner of Grampa’s Pizzeria and owner of Gil’s Bar on Willy Street was born and raised in Madison’s Marquette neighborhood. After high school, Gil got his B.A. in business at UW-Whitewater and then attended the Scottsdale Culinary Institute. From there he worked in kitchens in Chicago and San Diego before returning to Madison to open his first restaurant.

Daniel Bonnano: The James

Beard award nominee started his career at a young age working with his father at their family-owned Italian grocery store and deli, Tenuta’s. After going to Le Cordon Bleu in Minnesota, Daniel worked at the Grand Geneva Resort, Mangia in Kenosha and Spiagga in Chicago. Wanting to expand his knowledge, he moved to Florence, Italy, where he attended the culinary school Apicius; he returned to a sous chef position at Spiagga and in 2012 opened Madison’s A Pig in a Fur Coat with business partner Bonnie Arent.

Laila Borokhim: Owner and chef at Layla’s Persian Food.

Hastings Cameron: Hastings is an M List 2014 winner for his work with cocktails at Imaginary Bar and currently Gib’s Bar.

MACNWEEK.COM MARCH 9 - 15

PARTICIPATING RESTAURANTS

l Amado Casanova: Executive chef at Harvest, Amado has a strong commitment to the local, seasonal and organic products produced by Wisconsin farmers. He first came to Harvest in 2012 as a skilled and creative line cook and quickly parlayed that role into sous chef and now executive chef. Born in Madison and raised in San Antonio, Amado was drawn to the culinary world by parents whose cultural influences were rich in traditional Spanish and Middle Eastern cuisines. He worked his way through several kitchens in both Wisconsin and Minnesota, quickly moving to the ranks of executive chef and chef de cuisine in several different restaurants. His passion has elevated Harvest’s menu with inspired dishes that carry through on the tradition and commitment of offering guests a memorable dining experience. Tim Dahl: Madison-born Tim Dahl graduated from the UW-Stout with a B.S. in Hospitality Management. Following graduation, he attended Le Cordon Bleu, where he learned that quality ingredients create the foundation for great cuisine. After graduating with distinction from Le Cordon Bleu, he honed his skills in several of Chicago’s Michelin-starred restaurants — NoMi, Naha and Blackbird. Throughout his work and travels to Italy with wife and Nostrano co-owner Elizabeth, Tim has learned the importance of incorporating local ingredients to enhance the food that he brings to the table each day. He also manages Nostrano’s garden on Madison’s west side, where he sources many of his restaurant’s fresh seasonal ingredients. Tim serves as the executive chef of Nostrano. As new restaurateurs, Tim and Elizabeth strive to offer diners an experience to match meals they both enjoyed in Italy, while juggling their roles as parents of three small children.

Elizabeth Dahl: Elizabeth’s

culinary inspiration began in her childhood, where she relished helping her Lebanese grandmother cook “just like in the old country.” Following completion of the culinary program at Kendall College, Elizabeth worked in a variety of distinguished Michelin-starred restaurants in the Chicago area, notably Charlie Trotters, Naha and Boka. Those experiences helped develop her unique style of sophisticated and approachable desserts. She serves as the executive pastry chef at Nostrano. As new restaurateurs, Tim and Elizabeth strive to offer diners an experience to match meals they both enjoyed in Italy, while juggling their roles as parents of three small children.

Patrick DePula: Owner and chef at Salvatore’s Tomato Pies, Patrick grew up near Trenton, N.J., home of some of the best pizzas on the planet. He has lived in the Madison area for 17 years. Salvatore’s Tomato Pies endeavors to honor his roots while using the incredibly fresh ingredients available in Wisconsin. Anna Dickson: The executive

chef at Merchant was born and raised in New Glarus, immersed in Wisconsin’s culture, with its farm-to-table cuisine, and emphasis on community and family. She was taken by these qualities from a young age and engaged in cooking and community events throughout middle school and high school. Anna left Wisconsin for college, earning a B.S. in recreation, parks and tourism with an emphasis on event planning and management at California Polytechnic State University. She then enrolled in the French Culinary Institute in San Jose, Calif., graduating at the top of her class. She soon joined the culinary team under the direction of chef David Kinch at the two Michelin star restaurant Manresa, in Los Gatos, Calif. After Manresa, Anna helped open and manage Hay Market, a small farm-to-table restaurant in San Jose. Longing to reconnect with her Wisconsin roots, Anna joined Merchant in 2013, and now leads its culinary team to connect in soulful ways to our rich heritage, celebrating our local ingredients using classical and modern techniques.

Joey Dunscombe: Executive chef at the Weary Traveler Freehouse. Dan Fox: Dan was trained at

Kendall College in Chicago and began his career at Everest, a premiere dining room located atop the Chicago Stock Exchange building. Dan developed his globally influenced approach to cooking by working in restaurants throughout France and Austria. Following his time abroad, Dan returned to Chicago to work for Spring Restaurant before joining the Madison Club culinary team in 2006. Recently Dan opened his first restaurant, Heritage Tavern, a farm-totable new world tavern that showcases globally inspired cuisine featuring local Wisconsin ingredients, and Heritage Catering. When not at the tavern, Dan takes a more hands-on approach to his cuisine by raising heritage pigs just outside of Madison. Dan is on the advisory boards of Madison College and Slow Food Madison.

John Gadau: Chefs Gadau and Phillip Hurley are the chef/owners of Marigold Kitchen (2001), Sardine (2006) and Gates & Brovi (2012). Both are from Chicago and gained most of their experience working in kitchens in San Francisco, L.A. and Chicago. They moved to Madison to collaborate and open their first venture in 2001. Joseph Gaglio: After cooking

for several years in and around New York City, Joseph left the volatile restaurant scene for a calm, predictable teaching position in the Midwest at Madison College. After 17 years of educating, mentoring, scolding and inspiring rising culinarians, he finds himself right back in a familiar fire, with participation in MACN, and Gotham Bagels, a demanding New York bagel shop, among his other restaurant interests.

A Pig in a Fur Coat, 940 Williamson St., 608-316-3300, apiginafurcoat.com l Banzo, 2105 Sherman Ave., 608-441-2002, banzomadison.com l 1847 at the Stamm House, 6625 Century Ave., Middleton, 608-320-0232, 1847, stammhouse.com l Forequarter, 708 1/4 E. Johnson St., 608-609-4717, forequartermadison.com l 43 North, 108 King St., 608-255-4343, 43north.biz l Gates & Brovi, 3502 Monroe St., 608-819-8988, gatesandbrovi.com l Gib’s Bar, 1380 Williamson St., 608-852-4904, gibs.bar l Gotham New York Bagels and Eats, 112 E. Mifflin St., 608-467-7642, gothambagels.com l Grampa’s Pizzeria, 1374 Williamson St., 608-283-9580, grampaspizzeria.com l Graze, 1 S. Pinckney St., Madison, 608-251-2700, grazemadison.com l The Great Dane Pub & Brewing Co., Downtown: 123 E. Doty St., 608-284-0000; East: 876 Jupiter Dr., 608-442-1333; Hilldale: 357 Price Place, 608-661-9400; Fitchburg: 2980 Cahill Main, 608-442-9000, greatdanepub.com l Harvest, 21 N. Pinckney St., 608-255-6075, harvest-restaurant.com l Heritage Tavern, 131 E. Mifflin St., 608-283-9500, heritagetavern.com l Johnny Delmonico’s, 130 S. Pinckney St., 608-257-8325, johnnydelmonicos.com l Layla’s Persian Food, 141 S. Butler St., 608-216-4511 l L’Etoile, 1 S. Pinckney St., 608-251-0500, letoile-restaurant.com l Liliana’s Restaurant, 2951 Triverton Pike, Fitchburg, 608-442-4444, lilianasrestaurant.com l Marigold Kitchen, 118 S. Pinckney St., 608-661-5559, marigoldkitchen.com l Merchant, 121 S. Pinckney St., 608-259-9799, merchantmadison.com l Natt Spil, 211 King St., no phone, nattspil.com l Nostrano, 111 S. Hamilton St., 608-395-3295, nostranomadison.com l Osteria Papavero, 128 E. Wilson St., 608-255-8376, osteriapapavero.com l Pizza Brutta, 1805 Monroe St., 608-257-2120, pizzabrutta.com l Restaurant Muramoto, 225 King St., 608-259-1040, muramoto.biz l Salvatore’s Tomato Pies, 503 W. Main St., Sun Prairie, 608-318-1761, 912 E. Johnston St., Madison, 608-238-6040, salvatorestomatopies.com l Sardine, 617 Williamson St., 608-441-1600, sardinemadison.com l Sujeo, 10 N. Livingston St., 608-630-9400, sujeomadison.com l Sushi Muramoto, 546 N. Midvale Blvd., 608-441-1090, muramoto.biz l Weary Traveler Freehouse, 1201 Williamson St., 608442-6207, wearytravelerfreehouse.com l Underground Butcher, 811 Williamson St., 608-338-1527, undergroundbutcher.com

l David Heide: Owner and executive chef at Liliana’s Restaurant, Dave was born and raised in Fitchburg. He is a graduate of Le Cordon Bleu, and been working in restaurants from Wisconsin to Minnesota to California since he was 16. Dave is passionate about all food, but Creole/Cajun food has always held a spot in his heart. Jonny Hunter: A partner and

founder at the Underground Food Collective.

Phillip Hurley: Chefs Hurley and John Gadau are the chef/owners of Marigold Kitchen (2001), Sardine (2006) and Gates & Brovi (2012). Both are from Chicago and gained most of their experience working in kitchens in San Francisco, Los Angeles and Chicago. They moved to Madison to collaborate and open their first venture in 2001. Nick Johnson: Nick Johnson

has always had a passion to cook for the pleasure of others. It started early while cooking family dinners at home. Eventually, his mother convinced him to attend culinary school at Madison College. Early in his career he traveled to New York City for a short stint at Café Boulud, and to Torino, Italy, to broaden his professional culinary philosophies and skills. He was the chef at Madison’s acclaimed Restaurant Magnus, where he created a following and a name, which led to a James Beard Semi-Finalist nomination for Best Chef: Midwest. After Magnus, he stepped into the kitchen at 43 North, where he received a nomination from Food & Wine Magazine for Best New Chef People’s Choice. His newest venture arrives with the opening of 1847 at the Stamm House in Middleton.

Chris Katarkus: Chef at

43 North.

l Bee Khang: Bee honed his culinary skills at an eclectic mix of Madison restaurants, starting at the Edgewater Hotel, where he worked his way up to the position of sous chef. After stints at Ocean Grill and Firefly, Bee was attracted to Shinji Muramoto’s take on Asian fusion and joined the staff at Restaurant Muramoto, where he was able to polish his style through the creation of new menus and flavors. Bee continues that tradition as executive chef at Sushi Muramoto, delivering new flavors and exciting menus. Bee was awarded the Gold Medal at the 2010 Madison Food and Wine Show Dueling Chefs competition. Jason Kierce: Jason is the

executive chef at Johnny Delmonico’s. An MBA and Six Sigma Black Belt, Jason left a career in the financial industry to pursue his dream of being a chef. “I was at Johnny Delmonico’s with a client. On my way to the restroom, I passed the open kitchen and saw the chef working in his whites. Something clicked inside of me and I thought, ‘I want to do that.’” A culinary journey through Madison College and stints in some of the most renowned kitchens in the Midwest, including Graze, Liliana’s and Blue Marlin, followed before he landed his current position as executive chef at the restaurant that inspired his career change.

Francesco Mangano: Born and raised in Bologna, Italy, Francesco studied at the University of Bologna, receiving a history degree in 1998, and at the University of Siena (Master in Food and Wine Tourism, and Promotion of Local Products), graduating in 2004. He worked at the Ristorante il Bargello del Marchese in Bologna and also in Ferrara, Italy. Francesco also worked at Felida Ristorante in New York before starting at Harvest and then Cocoliquot in Madison. In 2006 he opened Osteria Papavero, Madison’s first restaurant to start an HACCP program to produce local salumi/cured meat. He has lived in Madison for 17 years.

Tory Miller: Chef Tory grew up working in his grandparents’ diner in Racine before moving to New York to attend the French Culinary Institute and work his way through some of the city’s finest kitchens, including Bill Telepan’s Judson Grill and Eleven Madison Park. A Wisconsinite at heart, he returned to Madison to work under his mentor, Odessa Piper, at L’Etoile, where he found his true passion for local food through the Dane County Farmers’ Market. Tory took over L’Etoile in 2005, opened his second restaurant, Graze, in 2010, and his third, Sujeo, in 2014, always dedicated to providing locally sourced cuisine to a larger audience. A 2012 recipient of the James Beard Award Best Chef: Midwest, Tory has strived to strengthen Madison’s food system, local agriculture and wider community by supporting farmers and purchasing local Wisconsin products for all his restaurants, and most recently founding the Madison Area Chef’s Network. When he is not working in one of his three restaurants, Tory spends time with his two young boys, passing along his love of all things delicious.

Joslyn Mink: Joselyn oversees production at Underground Food Collective, including desserts and pastry for Forequarter, bakery for Underground Butcher, as well as all the pickling, fermenting and vegetable processing that happens throughout the year. Matthew Moyer: Executive

chef at the Great Dane Pub and Brewing Co. (all locations) since 1999, Matt is a Madison native who started his career working for Ovens of Brittany. He moved to The Fess Restaurant in 1991, eventually becoming the sous chef under chef Mohammed El Assal until the restaurant closed in 1994. After moving to Atlanta, Matt worked for Ray’s on the River, a well-known seafood restaurant, and then from 1996 to 1999 at John Harvard’s Brew House, helping them to open their fourth location in Atlanta. He worked as manager trainer for the company, training managers for 10 additional locations. He moved back to Madison in 1999 and was hired as executive chef for the Great Dane at the age of 28. He has been involved with aspects of consulting, opening, designing and training for almost 20 restaurants in his career.

Shinji Muramoto: Owner/

chef at 43 North, Sushi Muramoto, and Restaurant Muramoto.

Antonio Nava: Chef at Salvatore’s Tomato Pies, Sun Prairie and Madison Carlos Nava: Chef at Salvatore’s Tomato Pies, Sun Prairie and Madison David Oliver: Chef at Natt Spil

Michael Signorelli: Awardwinning butcher at Underground Butcher. Dan Schmitz: Chef Schmitz

juggles the two Banzo food carts as well as the restaurant on Sherman Avenue.

Timothy Smith: Chef at

Forequarter, the award-winning restaurant of the Underground Food Collective.

Megan Travers: As the person

in charge of pastry at the Underground Food Collective, Megan oversees the desserts at Forequarter and the bakery at Underground Butcher as well as special events. MACNWEEK.COM MARCH 9 - 15

MONDAY, MARCH 9

TUESDAY, MARCH 10

11 AM: Industry brunch at

5 PM: Magnus Dinners at Nostrano The Magnus Dinners will be a re-creation of favorites from the late, beloved Restaurant Magnus. A three-course prix fixe menu will be offered from Magnus’ largely South Americaninfluenced menu of the late 1990s, prepared by chefs Tim and Elizabeth Dahl of Nostrano, Joey Dunscombe of The Weary Traveler and Shinji Muramoto of Restaurant Muramoto, Sushi Muramoto and 43 North. Cocktail favorites and wine offerings from the Magnus menus will be available, too. Reservations required. The Magnus menu will also be offered on Wednesday evening, March 11.

A Pig in a Fur Coat A brunch prepared by Daniel Bonnano of A Pig in a Fur Coat and Francesco Mangano of Osteria Papavero, at a time when restaurant industry workers will be able to attend; open to the public too. Drink specials. No reservations.

11 AM TO CLOSE:

Omakase (chef’s choice) at Sushi Muramoto featuring prime, Wagyu and dry-aged beef from Johnny Delmonico’s Omakase, a Japanese phrase that means “I’ll leave it to you,” is used when the meal selection is entrusted to the chef. In this unique MACN collaboration, Sushi Muramoto will be hosting an all-day Omakase using top-quality beef from Johnny Delmonico’s Steakhouse. Offerings for the Omakase will include Japanese-influenced versions of carpaccio, steak tartare and sushi rolls, prepared from prime, Wagyu and dry-aged beef. The Omakase will be available during both lunch and dinner service at Sushi Muramoto in Hilldale. Reservations recommended.

6 PM: Madison College invades Heritage Tavern Chef Dan Fox of Heritage surrenders his restaurant for the evening to Joe Gaglio (Gotham Bagels, Madison College) and his students. Chefs Fox and Gaglio will create a menu celebrating an old-school 1950s red sauce joint that will be served family-style. Lots of red tablecloths, candles, carafes of red and white wine, and an endless loop of Frank Sinatra, Dean Martin and Louis Prima playing in the background. Chef Gaglio jokes that his waitstaff will be wearing “those old, yellowish supper club coats with skimpy narrow black ties and comb-overs, stinking of Old Spice.” One price, paid at the door, plus tax and gratuity. Call Heritage Tavern for reservations. 6:30 PM: Multi-course, multi-chef

collaborative dinner at L’Etoile Chef Tory Miller of L’Etoile hosts a collaborative dinner with chefs Jonny Hunter of Underground Food Collective, Daniel Bonnano of A Pig in a Fur Coat, Patrick DePula of Salvatore’s Tomato Pies and Anna Dickson of Merchant. Each chef will create a signature course. Special wine pairing options will be available. Reservations required.

MACNWEEK.COM MARCH 9 - 15

Please note that MACN Week Mashups are subject to change. Please call ahead to verify, or check macnweek.com.

5 PM: A Pig in a Fur Coat’s three-course

menu at Grampa’s Pizzeria Every Tuesday Grampa’s runs a date night special that consists of an appetizer or salad, a specialty pizza, dessert and a bottle of wine for $40. This Tuesday, chef Dan Bonnano of A Pig in a Fur Coat will be creating a signature threecourse date night special for $50. Same format, more pig! No reservations.

5 PM: Three-course Mexican meal at

Salvatore’s Tomato Pies, Sun Prairie Chefs Carlos and Antonio Nava will create an authentic and unusual three-course Mexican meal using locally raised and grown ingredients. Wine and beer pairings offered. Sun Prairie location only. Reservations accepted.

6:30 PM: L’Etoile takes over at

Forequarter The traditional L’Etoile experience, executed in the intimate Forequarter space. Special wine pairings will be offered. Reservations required.

6:30 PM: Swine and Wine 2015 at

Johnny Delmonico’s private dining room Chef Dan Fox of Heritage Tavern and chef Jason Kierce of Johnny Delmonico’s will create a multicourse tasting menu prepared from a whole hog purchased from Fox Heritage Farms. Talish Barrow, wine director and general manager of Johnny Delmonico’s, will pair wines with each dish to complement and heighten the experience. Appetizers at 6:30 pm, with dinner scheduled for 7. $95 includes food, wine, tax and gratuity. Come enjoy the bounty of this “wonderful, magical animal” and the goodness of the grape. Tickets/reservations available online and at Johnny Delmonico’s.

WEDNESDAY, MARCH 11

THURSDAY, MARCH 12

5 PM: “Italian dim sum night” at Sujeo

4 PM: Taco Challenge at Salvatore’s Tomato Pies, Madison Chef Shinji Muramoto has challenged chef Patrick DePula of Salvatore’s Tomato Pies to a Taco Challenge. Both chefs will create interesting taco specials that will be available all evening. Wine and beer specials will be offered. No reservations.

Osteria Papavero’s chef Francesco Mangano and his crew take over the kitchen at Sujeo, offering $5 plates of about 20 of their classic dishes.

5 PM: Sardine at Forequarter’s pork and

a fish special with producers Roller Coaster Farm and Sea to Table Chefs Phillip Hurley and John Gadau from Sardine and Jonny Hunter of Underground Food Collective will create a seafood dish and a meat dish at Forequarter, with products from Sea to Table and Roller Coaster Farms. No reservations.

5 PM: Chef Tory Miller’s pie and pasta at

Salvatore’s Tomato Pies, Madison Chef Tory Miller spins a special pie and a pasta dish at Salvatore’s with chef Patrick DePula. L’Etoile pastry chef Melinda Dorn will also be on hand to lend some sweetness to the menu. Wine and beer pairings will be available. No reservations.

5 PM: Chicken Wing Smack-Down at

The Great Dane downtown Chefs from Restaurant Muramoto, Liliana’s and Gotham Bagels will compete in a chicken wing smack-down. Guests ordering the Chef’s Wing plate for $15 will receive a couple of wings from each chef plus two 12-ounce beers. The guests will vote on their favorite wings. Chef wings will be available from 5 to 9 pm. No reservations.

5 PM: Merchant at Natt Spil for

Chinese Takeout Night Merchant staff join chef David Oliver at Natt Spil for Chinese Takeout Night with a fried rice bonanza.

5 PM: Magnus Dinners at Nostrano

The Magnus Dinners will be a re-creation of favorites from the late, beloved Restaurant Magnus. A three-course prix fixe menu will be offered from Magnus’ largely South American menu of the late 1990s, prepared by chefs Tim and Elizabeth Dahl of Nostrano, Joey Dunscombe of The Weary Traveler and Shinji Muramoto of Restaurant Muramoto, Sushi Muramoto and 43 North. Favorite cocktails and wine offerings from the Magnus menus will be offered. Reservations required. The Magnus menu will also be offered at Nostrano on Tuesday evening, March 10.

6 PM: At-the-bar dinner at Heritage

Tavern with chef Gil Altschul from Grampa’s Pizzeria. Chef Gil Altschul will prepare a five-course meal with drink pairings for $100. Only 15 seats available. Make reservations at Heritage Tavern.

5 PM: Fermentation dinner with Branden Byers at A Pig in a Fur Coat Chef Bonnano will offer a five-course fermentation tasting menu for $65 in conjunction with Branden Byers, author of The Everyday Fermentation Handbook and the popular podcast, “FermUp.”

5 PM: Seafood and pork specials at

Gates & Brovi Jonny Hunter of Underground Food Collective will create a seafood special while Phillip Hurley and John Gadau create a pork special for Gates & Brovi. Sponsored by Sea to Table and Roller Coaster Farms, whose products will be used in these dishes. No reservations.

6 PM: Talk and taste at the Great Dane

Rathskeller (downtown location) Representatives from Underground Meats, Crème de la Coulee Artisan Cheese Company and the Great Dane Pub and Brewing Company will discuss how they craft their products and make pairing suggestions. There will be beer, meat and cheese tastings and pairings, including conflicting and complementary tastings. A pint of your favorite beer at the end is included. Seating for 50 at $10, purchased at the door of the Great Dane at its downtown location. Must be 21 years or older to attend.

7 PM: Five-course vegetarian creole

dinner at Grampa’s Pizzeria Chef Dave Heide of Liliana’s brings his creole cooking to Willy Street, offering a five-course vegetarian wine dinner, with wines from around the globe from Vino Veritas, for $75, not including tax and gratuity. Reservations for 40 available by calling or stopping in at Grampa’s Pizzeria.

10 PM: Dance Party at Graze with

DJ and drink specials A DJ and drink specials, including a special punch, from 10 pm to 1:30 am at Graze. Limited to 120. Tickets can be purchased in advance at Graze.

10:15 PM: Layla’s at Forequarter for

late-night menu Chef Laila Borokhim of Layla’s Persian Food will create two dishes for Forequarter’s late-night menu until 1 am. The Forequarter bar team will offer Iranian-inspired drink specials.

10:15 PM: Forequarter at Heritage

PHOTO BY PAULIUS MUSTEIKIS

MACNWEEK.COM MARCH 9 - 15

Tavern for late-night menu Tim Smith, Michael Signorelli and Jonny Hunter of Underground Food Collective will create three items for the late-night menu at Heritage Tavern.

FRIDAY, MARCH 13

SATURDAY, MARCH 14

3 PM: Friday Night Fish Fry at Merchant

10 AM: Disco Deli MidWexican

with a Great Dane Tap Take-Over Fish fry features Great Dane beer-battered walleye, heirloom carrot coleslaw, hand-cut fries, dill tartar sauce and lemon for $16. Tap take-over includes five Great Dane Beers at $5 a pint, $3 during happy hour and late night. Happy hour is 3-6 pm. Dinner is served 5-10 pm. Late night is 10:30 pm-1:30 am.

5 PM: Underground Food Collective’s

Asian-inspired dessert special at Sujeo The UFC pastry team will do a pan-Asianinspired dessert menu at Sujeo for the dinner service. Joslyn Mink and Megan Travers of UFC envision lots of gelatin and brightly colored dishes. No reservations.

6:30 PM: Winter Wine Dinner at L’Etoile Features special wine selections from sommelier Ruben Mendez and a complementary menu from chef Tory Miller and another chef to be determined. Reservations available through L’Etoile.

7 PM: Forequarter special pizza and small plate at Salvatore’s Tomato Pies, Madison Chef Tim Smith of Forequarter will create a special pizza and small plate in collaboration with Sal’s. Wine and beer specials will be available. No reservations.

10 PM-1 AM: Reverse happy hour with

Banzo at Grampa’s Pizzeria, with DJ KaBoomBox! and samples of kombucha beer Grampa’s will host a reverse happy hour when guest chef Dan Schmitz brings flavors of the Mediterranean, with guest DJ Ka-BoomBox! and samples of Unity Vibration kombucha beer. No reservations.

10:15 PM: Heritage Tavern at Forequarter for late-night menu

Brunch at Merchant in collaboration with chef David Oliver of Natt Spil. Brunch will include both Midwest and Mexican favorites. Expect breakfast burritos, pozole and tacos prepared with Wisconsin ingredients. Disco Deli entertainment includes DJ Nick Nice, DJ VPS and DJ Nate Zukas. A plethora of brunch beverages will be available. Reservations are not required, but can be made at opentable.com or call 608-259-9799.

11 AM-1:30 PM: Champagne brunch at Grampa’s Pizzeria with Underground Butcher Grampa’s Pizzeria’s Gil Altschul will partner with Michael Signorelli of Underground Butcher to put on a champagne brunch. Expect an eclectic menu, with items such as butchers breakfast, crab Benedict and blood sausage. Cocktails from Gib’s Bar. Reservations available. 10 AM: Brunch at Marigold Kitchen with Nostrano Chefs Phillip Hurley and John Gadau will collaborate with the chefs Elizabeth and Tim Dahl of Nostrano to make brunch quiche specials and specialty pies created by Elizabeth. No reservations. 5 PM: A collaboration at 43 North

between chefs Patrick DePula of Salvatore’s Tomato Pies and Chris Katarkus and Shinji Muramoto of 43 North A four-course sea-to-table collaboration at 43 North, with wine pairings. Reservations available.

6:30 PM: Forequarter Jewish deli

menu at Layla’s Persian Food Tim Smith, Michael Signorelli and Jonny Hunter of Underground Food Collective will create an a la carte Jewish delicatessen menu inspired by the Mile End district of Montreal. The menu will include a smoked meat sandwich, matzo ball soup, sour pickles, smoked whitefish and chopped chicken livers. No reservations needed.

10:15 PM: Banzo at Forequarter for late-night menu Banzo’s chef Dan Schmitz takes over. No reservations.

11 PM: Late night at A Pig in a Fur Coat

with Grampa’s Pizzeria and cocktails from Gib’s Bar Chef Gil Altschul of Grampa’s will collaborate with chef Bonnano to create wood-fired pizzas; Hastings Cameron will be making cocktails from Gib’s Bar. No reservations.

MACNWEEK.COM MARCH 9 - 15

11 PM: Late-night ramen bowls and

yakitori at Heritage Tavern Chef Tory Miller of L’Etoile will be taking over the Heritage Tavern kitchen as he and chef Dan Fox offer late-night ramen bowls and yakitori specials from 11 pm to 2 am. No reservations.

SUNDAY, MARCH 15 5-8 PM: MACN Potluck: A fundraiser

for Second Harvest Twenty chefs will share small-plate creations and craft cocktails at Sardine. Space is limited. Tickets $75, available at Isthmus.com.

AT GOTHAM BAGELS MACN Week Contest: MACN chefs will

each design a signature bagel sandwich to take over most of the menu. Gotham bagels will keep track of all chef sandwiches that are sold March 9-14. The chef who sells the most sandwiches wins a round-trip ticket to New York City and a weekend stay at the Hilton Millennium hotel, courtesy of Gotham Bagels. All sandwiches will sell for $9 plus tax, and come with pickle and bagel chips. Scores will be updated every day on Facebook. Bring it!

What Exit? from chef Patrick DePula, Salvatore’s Tomato Pies: pork roll, white American, fried egg, hard roll

M.O.B. (Merchant on a Bagel) from

chef Anna Dickson, Merchant: Bánh mì bagel

Big Dog Looking Out from chef

AVAILABLE ALL WEEK, MARCH 9 - 15 AT HARVEST Three small plates for $15, featuring some of Madison’s celebrated chefs in collaboration with Harvest’s chef Amado Casanova. Available 5:30 to close March 9-14. Gilbert Altschul (Grampa’s Pizzeria): sunchoke purée, salmon roe, radish crostini Francesco Mangano (Osteria Papavero): slow-braised beef tongue with salsa verde

Nick Johnson (1847 at the Stamm House): beef heart carpaccio, pickled yellow beet and radish, olive oil, horseradish, frisée

Patrick DePula (Salvatore’s Tomato Pies): scallop and redfish ceviche, cilantro oil, puréed preserved sherries Tory Miller (L’Etoile): Spanish tortilla with romesco sauce

Johnny Hunter (Underground Food Collective): savory red corn beignets filled with ‘nduja mousse Phillip Hurley and John Gadau (Sardine): duck liver paté, mushroom bruschetta, Door County red currant compote

Dave Heide (Liliana’s): Shrimp and Grits, Creole barbecue-style prawns, creamy polenta Dan Fox (Heritage Tavern): lamb tartar, candied lemon, spanish olive, green mustard whipped cream, olive oil potato chips

AT OSTERIA PAPAVERO

Charcuterie week featuring daily, in-housemade charcuterie specials available at lunch and dinner services, including sausages, pates, tembes and salami.

AT GREAT DANE

Matthew Moyer, the Great Dane: Pretzel bagel, bratwurst, beer onions, kraut, Roth Kase fontina, Dijon

In Love with the Ko-Ko from chef Tory Miller, L’Etoile, Graze, Sujeo: Black and White sesame bagel, fried egg, gochujang-scallion cream cheese, Spam, kim-chee Frank American from chef Francesco

Mangano, Osteria Papavero: ‘nduja bagel, fried egg, smoked Provolone, roasted bell pepper, shredded Romaine

Please note that MACN Week Mashups are subject to change. Please call ahead to verify, or check macnweek.org

Breakfast with Grampa from chef Gilbert Altschul, Grampa’s Pizzeria: pumpernickel bagel, pork confit, spicy giardiniera, grana padano B.O.B. (Bonanno on a Bagel)

from chef Dan Bonanno, A Pig in a Fur Coat: burrata, prosciutto, arugula, balsamic and olive oil

G.B.G.B. & OMFUG from chefs Phillip

Hurley and Jon Gadau, Gates & Brovi: piledhigh sopressata, mortadella, smoked Gouda, tapenade, caper, mustard sesame bagel

Chomolunga (Tibetan Mount Everest)

from chef Shinji Muramoto, Muramoto Restaurant: curried cabbage, roasted red pepper, chickpea puree, garlic tomato paste

Brutta on a Bagel from chef Derek Lee, Pizza Brutta: caprese, fresh mozzarella, tomato, basil, EVOO, sea salt Old Fashioned from chef Dan Fox,

Heritage Tavern: heritage ham and aged Gouda, chili aioli, fresh basil, pickled red onion, chicharrones, aged Parmesan

Fix Bourbon St. Hangover Bagel

from chef David Heide, Liliana’s Restaurant: shrimp po’ boy bagel, with blackened shrimp, sriracha cream cheese, arugula, tomato, red onion, everything bagel

PHOTO BY PAULIUS MUSTEIKIS

MACNWEEK.COM MARCH 9 - 15

All locations, on the menu all week: Pretzel bagel sandwich collaboration with Gotham Bagels: “Big Dog Looking Out” is a bratwurst with beer and onions, kraut, Roth Kase Fontina and Dijon mustard on a pretzel bagel

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