SUNDAY, NOVEMBER 4th
5:30 p.m. Hors d’oeuvres & cocktails
6:30 p.m. Dinner
Silent auction and dessert buffet to follow.
$200 per person
Chef Patrick emerged onto the local restaurant scene in 2011 when he opened his first restaurant, Salvatore’s Tomato Pies, in Sun Prairie. His classic tomato pies, made in reverse and topped with his signature tomato swirl, quickly had customers saying “the best pizza in Madison is in Sun Prairie.” At the end of 2014, he officially entered the Madison market with a Sal’s location on East Johnson Street. Patrick is a Madison Area Chefs Network board member, a Yum Yum Fest co-organizer, and a school lunch activist. He was a recipient of a 2015 Edible Madison Local Hero Award for his efforts to bring farm-fresh local food to area schools.
Chef Juan Martinez is a graduate of the Culinary Institute of America. He oversees all culinary operations at Madison’s Edgewater Hotel, including four restaurants – The Statehouse, Augie’s Tavern, The Icehouse and The Boathouse – as well as banquets and special events. As executive chef, he brings his unparalleled expertise to every outlet at the hotel. Originally from East Lansing, Michigan, Martinez has honed his culinary skills at some of the country’s premier hotels and restaurants, including Four Seasons Hotel Boston, The Little Nell, The Greenbrier, and Aspen Skiing Company. Martinez sources Wisconsin cheese from nearby master cheesemakers, fish, poultry and beef from independent local farms and seasonal produce from Madison’s world-class farmer’s markets.
Chef Francesco Mangano was born and raised in Bologna, Italy. He spent the summers of his youth at his uncle’s house on the Tuscan coast, and his grandmother owned an osteria in downtown Bologna. He start cooking professionally 20 years ago, working with Rino Senatore, the official Italian Chef for both the Emperor of Japan and the King of Spain. He cooked at Felidia in New York City and Harvest and Cocoliquot in Madison before opening Osteria Papavero seven years ago. He’s a graduate of the University of Bologna, the oldest university in Europe, along with the MATC Culinary Arts program (2001). He also has a master’s degree in Food and Wine Tourism and Promotion of Local Products from the University of Siena – Arezzo, in Tuscany. He has taken five trips to Italy with MATC Culinary Arts students, and is hoping to lead another trip next year to the Salone del Gusto in Turino, with Chef/Instrudctor Joe Gaglio.
Chef Stephen Carroll got his first taste of the restaurant life as a teenager in Maryland. He started out at a small bed and breakfast, then went to a local hotspot featuring all-you-can-eat crab nights and blues music. He went on to spend five years at The Iron Hill Brewery in Pennsylvania where he mastered each cooking station. Chef Carroll moved to Madison in 2010 to hone his culinary skills. He spent time at Madison area favorites like The Old Fashioned, The Coopers Tavern, and Nostrano. He settled into the sous chef position at Brasserie V in 2014, and was promoted to Executive Chef in 2016.
Local sourcing is the inspiration that drives him when creating a menu or developing new dishes. Chef Carroll appreciates the inspiration farmer partners provide him through seasonal crops and varieties that can lead to new dishes. In retrospect, he finds that moving to Madison in 2010 was even more special than he thought. Here sourcing locally is just the way that it’s done. Brasservie V is proud to source nearly everything locally at various points throughout the year.
Chef Chris Myers is a Madison native. He became interested in cooking in high school and enrolled in MATC’s culinary program. He moved to New Orleans for seven years, beginning his professional career in kitchens including Bayona, with Susan Spicer. He and his wife returned to Madison in 2012 and he began working at Fresco. In September 2017, he became the executive chef at Cento in Madison. One of his favorite parts about being in Wisconsin is access to local farmers and foragers and how “the geology of the land, the temperature, and the amount of rainfall factor into the flavor of the bite on your fork.”
Gilbert Altschul was born and raised in Madison, WI. After high school he obtained his B.A. in business at the University of Wisconsin-Whitewater followed by an A.A. from the Scottsdale Culinary Institute. In addition to working in Scottsdale, Gilbert spent time cooking in San Diego and Chicago before moving back to Madison to open Grampa’s Pizzeria and the neighboring Gib’s Bar. He is currently working on a project to revitalize the historic train station on West Washington Avenue. Gilbert’s family has a long restaurant history in Madison and most of the menu he created at Mickey’s Tavern 10 years ago remains unchanged.
Chef Dannells has been working in food for over 20 years and has developed a deep technical skillset and passion for Wisconsin heritage and farm-to-table cooking philosophy. He has worked extensively at James Beard Award-winning restaurants including L’Etoile in Madison under Odessa Piper and Tory Miller as well as Blackbird under Paul Kahan.
David Heide is the owner and executive chef at Liliana’s Restaurant, named after his daughter Liliana. He studied at Le Cordon Bleu, then worked for El Bizcocho in San Diego, where he met is wife, and for Sicilliano’s in Vista, California. After moving back to Madison, he worked for several kitchens before opening Liliana’s. Chef Heide is incredibly passionate about sourcing local ingredients, not only for their sustainability benefits but because fresh ingredients taste better. He works with dozens of farmers on a regular basis and grows herbs and raises chickens for the restaurant. David’s parents met in New Orleans, and Liliana’s food is Wisconsin-inspired with a Creole twist.
Executive Chef Adam Struebing has been part of the culinary team at the Madison Club for seven years and prides himself on sourcing the best products for his guests. From a young age, Chef Struebing watched and learned from his Sicilian grandfather in the kitchen. At age five, he discovered a taste for octopus. His family continued to foster his adventurous palate, and he learned to appreciate the unmatched quality of fresh ingredients. This environment, along with the experience of eating wild leeks on the bluffs of Lake Michigan, inspired his choice to study food professionally. A Grafton native, Chef Struebing attended culinary school at MATC-Milwaukee. Upon graduating, he felt privileged to be under the tutelage of Chefs Andrew Wilson and Dan Fox. Chef Struebing enjoys the variety of sustainable ingredients available here in Madison and Wisconsin as a whole, and has a passion for cooking Latin American cuisine.