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Chef Jack's has had another fantastic year, filled with beautiful weddings and extraordinary events. We have also been honored for the second consecutive year as the Best Caterer in Milwaukee on the A-List, which compiles votes and comments from past customers. Below is a sampling of the great events we were honored to work with.
Direct Supply 25th Anniversary Celebration
1300 Guests-Plated Dinner
Chef Jack's was selected to provide a stunning plated dining experience. Our Mixed Grill selection was selected, featuring our trio of South African Cold Water Lobster, Filet Mignon, & Chicken En`Croute.
Our staff of 120 employees accomplished dinner entree service in 19 minutes.
Appetizers Passed by Wait Staff
Tequila Shrimp with Cilantro & Lime, Spiced Pear & Brie Quesadilla,
Tenderloin Crostini, Stuffed Mushroom Florentine, Chestnut Rumaki, Sweet
Potato
Cakes with Maple Syrup, Assorted Mini Quiche
Assorted Dinner Rolls
Individual Butter Rosettes
Fresh Seasonal Fruit Display
Salad & Sides
Mesculn Salad of Greens w/Dried Cranberries, Candied Pecans, Caramelized Pears, and Goat Cheese with Berry Balsamic Vinaigrette
Asparagus & Squash Ties
Pasta Mushroom Porcini Beggars Purse
Entree Trio
Lobster Supreme, French Tournedo Filet with Petite Mushroom, Chicken En `Croute
Dessert Course
The event was attended by employees, and many local
and state officials.
We look forward to being a part of their next celebration.
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Alzheimer's Associated Annual Fundraiser
Southeastern Milwaukee Chapter
450 Guests-Plated Dinner
Annually, Chef Jack's provides a Mardi Gras themed event on Fat Tuesday at the Milwaukee Peck Center for this very worthy cause. Our menu changes yearly, focusing on the Louisianan cuisine.
Appetizers Passed by Wait Staff
Mini Crab Cakes with Red Pepper Coulis, Tenderloin Crostini, Andouille
Mushrooms, Fried Cajun Crawfish, Mini Quiche
Dinner Menu
Braided Multi Colored King Cake(w/baby), Multi Grains & Assorted Rolls
with Sliced King Cake, Butter Rose
Fresh
Fruit Display
Salad & Sides
Mixed Greens with Pears, Caramelized Walnuts, Gorgonzola Cheese with a
Red Wine & Shallot Vinaigrette Dressing
Asparagus Ties with Yellow Squash
Red
Beans & Rice
Chicken
Entree
Chicken Breast Fontina with Mushrooms, Onions, Red Peppers, Basil,
Prosciutto, and Fontina Cheese
Filet
Mignon with Mushroom Cap & Shrimp
Dessert Course
Flaming
Bananas Foster
The event was attended by many companies and individuals who support the association.
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Patrick Cudahy Employee Appreciation
6000 Guests-Picnic
Chef Jack's was once again selected by Patrick Cudahy to provide services for their annual picnic.
Every year a new and exciting theme is chosen.
Barbecue
Boneless Chicken Breast
Beef Hot Dogs with Chili & Shredded Cheese
1/3 lb Hamburgers in Au Jus
Roasted Ears of Corn
Bratwurst
Assorted Vegetable Trays & Peppery Parmesan Dip
Cole Slaw
Red Skinned Potato Salad with Dill
Fresh Seasonal Melons & Hand Fruits
Fresh Buns
Ketchup, Mustard, Relish, Sliced Dill Pickles, and Diced Onions
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Heather & Oleg Wedding Reception
150 Guests-Plated Dinner
The bride and groom chose The Rotunda Banquet Facility for their ceremony and reception.
They also had their ceremony at the facility
After the ceremony, the evening began with butler passed hors d' oeuvres followed by a lovely dinner of steak and chicken.
The night concluded with a hosted cordial course served in chocolate cups.
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Melissa & Michael
225 European Stations Buffet
Melissa and Michael chose the Peck Center at the Milwaukee Zoo for their wedding reception. They custom designed our European stations menu to include:
Soup & Salad Station
Carving Station with Stuffed Chateaubriand and Pork Loin
Pasta Station with Three Cheese Tortellini & Chicken Marinara
Potato Martini Station
Flaming Bananas Foster Station
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Summer Kickoff Event
210 Guests-Plated Dinner
This summer began with an extravagant event held in Door County. The menu consisted of a variety of food stations, including a tenderloin slider station, assorted parfait's, Lobster BLT's, and custom ice sculptures.
Parfait Station
Fresh & decadent flavors layered beautifully in petite individual glasses with spoons placed atop
Summer Citrus Cream (Crisp Lemon and Orange with Vanilla Cream)
Mocha Dolce De Leche (Vanilla and Chocolate layered with Buttery Caramel)
Tiramisu (a classic, layered with espresso-soaked ladyfingers & mascarpone mousse)
Chocolate Framboise (Rich Chocolate & Raspberry with Fresh Vanilla)
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