You Asked For It | Restaurant Recipes

Cooper’s Hawk Clam Chowder

Sheryl Wold, Brookfield, requested the recipe for a “delicious” crab and lobster bisque from Cooper’s Hawk Winery & Restaurant in Brookfield Square.

Melanie Pierce, manager of marketing communications for the restaurant, said that unfortunately this recipe is one of their secrets. In its place, the restaurant supplied the recipe for a new soup that will be added to the menu in October.

She wrote: “It will be one of the soups in the featured Artisan Soup of the Day rotation.”

Cooper’s Hawk Clam Chowder
Makes about 8 servings

3 tablespoons butter
4 ounces applewood bacon, cut into ¼-inch dice
3 ounces pancetta, cut into ¼-inch dice
¾ pound sweet onion, cut into ¼-inch dice
1 ½ cups ¼-inch diced celery
1 cup ¼-inch diced fennel
1 tablespoon chopped garlic
1 tablespoon prepared horseradish
1 tablespoon chopped fresh thyme
½ bay leaf
1 tablespoon Worcestershire sauce
1 ½ teaspoons celery salt
2 teaspoons sugar
1 ½ cups white wine (Chardonnay or Sauvignon blanc)
1 ½ cups chicken stock (seasoned with salt and pepper to taste)
4 ½ cups clam juice
1 ½ quarts heavy whipping cream
1 ¼ pounds clams, frozen, roughly chopped, thawed
1 tablespoon cornstarch
1 tablespoon water
Salt and pepper to taste
1 ¼ pounds Yukon gold potatoes, peeled and cut into ½-inch dice


Set a large saucepot over medium-high heat. When hot, add butter and brown lightly. Immediately add bacon and pancetta. Lightly sauté to render the fat and lightly brown, about 3 minutes.

Add onion, celery and fennel and stir well to incorporate. Sweat vegetables under medium heat until softened and translucent, 8 to 10 minutes. Do not let vegetables brown.

Add garlic and stir well. Cook an additional 2 to 3 minutes until garlic becomes fragrant.

Add horseradish, thyme, bay leaf, Worcestershire, celery salt and sugar. Stir well to incorporate.

Add wine, and let simmer 3 minutes. Add stock, clam juice and cream. Simmer 20 to 25 minutes, stirring often to prevent scorching. Skim soup often.

Rinse the thawed clams well and drain off any excess liquid. Add clams to soup and stir well. Let cook 12 to 15 minutes. Do not boil or clams will be tough and chewy. Continue skimming soup well to remove all the grease.

In a separate bowl, combine cornstarch and water and mix well to form a slurry.

Add slurry to simmering soup, and stir well to let soup thicken. Finish by adding salt and pepper.

Remove soup from heat, add potatoes and let them partially cook in the soup, about 15 to 20 minutes prior to chilling. Transfer soup to a large container and chill. Let soup rest overnight before serving to develop flavors.

To serve, reheat and cook until potatoes are tender. Remove bay leaf before serving.

Tester’s note: Soup also can be finished and served immediately. Continue cooking until potatoes are tender.

To request a recipe, write “You Asked for It,” Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371; fax to (414) 224-2133; email to Requests must include complete restaurant name and address (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Past columns can be found at Column compiled by Joanne Kempinger Demski.

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Cooper’s Hawk to open in Brookfield!page=2&pageSize=10&sort=newestfirst

By Doris Hajewski

The opening date for the new Cooper’s Hawk restaurant at Brookfield Square is June 27 in the former Claim Jumper space on the east side of the center.

I first wrote about Cooper’s Hawk in February. The new restaurant will feature a winery atmosphere, a tasting room and a retail shop.

Cooper’s Hawk’s main facility is in Countryside, Ill., where they make 125,000 cases of wine each year.

Claim Jumper closed in December, after the chain filed for bankruptcy.

Cooper’s Hawk Opening Monday at Brookfield Square

By Carol Deptolla

Cooper’s Hawk Winery & Restaurant, an Illinois-based chain that sells its own wine and pairs it with a broad menu, is opening today at Brookfield Square.

It’s in a renovated space formerly occupied by Claim Jumper, on the Moorland Road side of the mall. The 250-seat Brookfield restaurant is the sixth location for Cooper’s Hawk and its first in Wisconsin.

It’s open for lunch and dinner every day. The restaurant also has a wine-tasting room, as well as a store and outdoor seating.

A look at the menu shows dishes such as lobster corn dogs ($9.99) among the appetizers; chicken saltimbocca ($17.99) among the entrees; and half-pound Angus burgers ($9.99 to $10.99), as well as salads, pastas, sandwiches and desserts. Entree prices range from $13.99 for house-made gnocchi to $30.99 for a 20-ounce bone-in ribeye.

Most of the wines are under $30 a bottle and all — about 30 of them — are sold by the glass as well. They include popular varietals such as Chardonnay (oaked and unoaked) and Riesling among whites, and Pinot Noir and Malbec among reds. Guests can ask for a taste of any wine before committing to a glass or bottle.

Cooper’s Hawk makes its wine in Illinois from grapes and other fruit from the West Coast and Michigan.

The Brookfield restaurant’s kitchen is open from 11:30 a.m. to 9:30 p.m. Monday through Thursday, 11:30 a.m. to 10 p.m. Friday and Saturday, and 11:30 a.m. to 9 p.m. Sunday. The tasting room opens at 11 a.m. daily.

To contact, (262) 785-WINE (9463).

Table Talk: Cooper’s Hawk Offers Exclusive Wine List

by Stacy Vogel Davis

 Connie Martorano trains staff at the new Cooper’s Hawk Winery & Restaurant in Brookfield.

The idea for Cooper’s Hawk Winery & Restaurant was simple enough.

Founder and chief executive officer Tim McEnery was at a winery while on a date with his girlfriend, (now his wife), and they wanted to get dinner.

“I thought, ‘oh, wouldn’t it be great if there was a restaurant with the winery?’” he said.

The first Cooper’s Hawk opened in Orland Park, Ill., in 2005. On June 27, McEnery will open his sixth location at Brookfield Square in the former Claim Jumper space.

The idea isn’t totally foreign — after all, plenty of breweries include pubs — but it is unique in the wine world, McEnery said. Each location includes a tasting room, gift shop and restaurant serving contemporary American food. The restaurant only serves Cooper’s Hawk wine made from grapes grown across the United States.

Signature dishes include pistachio-crusted grouper, red wine and mustard short ribs and Mexican drunken shrimp, with entrees ranging from $10 to $30. Each dish includes suggested wine pairings.

The winery’s facility in Countryside, Ill., produces 48 wines and introduces a new wine each month to members of its wine club. For $19 a month, members get a bottle of wine, discounts and a loyalty card that earns them a $25 gift card for every $350 spent. The winery makes more than 125,000 cases of wine each year.

The company already is working on additional locations in Naperville, Ill., and Arlington Heights, Ill. It expects to achieve revenue of more than $50 million this year.

Saz’s readies for Summerfest

Local favorite Saz’s Catering is proving that Summerfest dining can be more than food on a stick or in a cardboard cup.

For the second year, Saz’s will operate Sazama’s Lakeside Grille, a sit-down restaurant on the south end of the grounds.



Wine Barrels and Lobster Bisque

by: Ann Christenson

Chef Matt McMillin, of Cooper’s Hawk.

Food & Wine
In 2010, Nation’s Restaurant News
gave Illinois-based Cooper’s Hawk Winery & Restaurant a Hot Concept! Award. While uniting wine and food is as old as the hills, this restaurant “takes it to a higher level,” proclaimed the trade publication. You’ll be able to experience that for yourself when Cooper’s Brookfield Square location, the company’s sixth, opens on June 27. The restaurant distinguishes itself from other high-end chains by its substantial commitment to wine. The restaurants have an on-site tasting room and retail shop. Apparently, each location barrel-ages varietals of wine – Cabernets and others. The main production facility for the wines – nearly 50 different kinds – is in Cook County, Illinois. The 10,000-square-foot Brookfield space will seat 250 diners, not including the outdoor patio. Bottled wine prices range from $17 to $39. Buffalo chicken sliders, ahi tuna tacos, chicken Madeira, pistachio-crusted grouper, red wine and mustard shortribs, and Parmesan-crusted lamb chops are a few options from the food menu. Appetizers $7.99-$12.99; entrées $13.99-$30.99. The restaurant will occupy the old Claim Jumper’s. 15 S. Moorland Rd., Brookfield, 262-785-9463.

Victorian Excess
Lavish table settings, menus from England’s Queen Victoria. Both are components of a new exhibit at the Pabst Mansion. If you’re intrigued about dining etiquette, food preparation and menus in a 19th century well-to-do household (and who isn’t?), then this show will need to work its way into your calendar. “Edible Excess: 19th Century Victorian Feasting,” incorporates the mansion’s butler’s pantry, servants’ dining room and the family dining room. You’ll see recreated place settings and have the chance to check out Maria Best Pabst’s cookbooks. Makes me a little ashamed when I cook and eat while just standing around in my kitchen. Exhibit runs through Oct. 30. (2000 W. Wisconsin Ave., 414-931-0808) Hours: Mon-Sat 10 a.m.-4 p.m.; Sun 12-4 p.m.

Water for Thought
The business of drinking water in restaurants is strangely complicated. A friend clipped out a recent “Bizarro”cartoon and sent it on to me. So apt, the cartoon depicts a server asking the couple seated before him about their preferences for water. His question: “Would you like sparkling water, bottled water, tap water, tap water from France, or dew collected from flower petals in Fiji?” Amusing, yes, but I was recently at a restaurant where I was given the choice of tap or bottled still or bottled sparking. Then, the option of lemon or cucumber or both. The Fijian dew doesn’t sound like that much of a stretch.What are you doing next week? Reading Dish on Dining, right? This twice-weekly column features new info and updates on Tuesdays and Thursdays.

Wait! Don’t stop reading. I’m on Twitter! Follow me @ann_christenson



Illinois winery to open Brookfield eater

Illinois’ Cooper’s Hawk Winery is opening a restaurant on the southeast side of Brookfield Square on June 27. The location is the sixth since the Countryville, Ill.-based winery opened its first restaurant in 2005, and will reportedly bring an estimated 125 jobs to the area.

The winery, founded by Chicago native Tim McEnery, produces more than 125,000 cases of wine annually, including pinor noir, pinot, gris, grenache blanc and dozens of other varietals. It also produces fruit wines.

The Brookfield restaurant is more that 10,000 square feet and seats about 250. There is also a patio and a “Napa-style” tasting room.

The menu, created by Chef Matt McMillin – who recently served as a judge on Bobby Flay’s “Throwdown” and helped launch a number of restaurants as a partner in the Lettuce Entertain You group – includes starters like Mexican drunken shrimp ($12.99) and entrees like red wine and mustard short ribs ($20.99), soy ginger salmon ($19.99) and Dana’s parmesan crusted chicken ($16.99).

“Our goal is to make it fun and easy for people to learn more about wine and food, try new flavors and expand their palates,” said McEnery.

“We’ve brought together some of the best talents in winemaking and the culinary arts to create  inventive, flavorful food and wine pairings. At the same time, we want to be approachable and affordable.”

Wine plays a large role in the restaurant’s design and concept, and bottles range from $17 to $39 a bottle and are also available by the glass. Cooper’s Hawk also has a monthly wine club.

The restaurant and tasting room will serve lunch and dinner daily and will be open Monday-Thursday, 11:30 a.m. until 9:30 p.m., Friday and Saturday, 11:30 a.m.-10 p.m., and Sunday, 11:30 a.m. until 9.

Reservations are recommended.

Cooper’s Hawk Winery & Restaurants Under Construction at Brookfield Square

Submitted by FOX6Now Web Team

Brookfield Square announces the addition of Cooper’s Hawk Winery & Restaurants. Cooper’s Hawk is an eclectic combination of winery, restaurants and retail stores, all under one roof. The restaurant gives visitors the chance to sample Cooper’s Hawk award-winning proprietal wines in a traditional winery setting alongside a full-service restaurant with a broad, contemporary-American cuisine menu. The new establishment is scheduled to open early summer on the front side of the mall facing Moorland Road.

In the Cooper’s Hawk tasting room, guests are offered a rotating selection of wines for sampling along a wooden tasting counter that is among charming retail displays and located adjacent to the restaurant’s dining. Cooper’s Hawk Winery & Restaurants also offers a Wine of the Month Club, which provides discounts on wine purchases, and members receive invitations to special events and monthly classes.

The restaurant offers a contemporary-American menu, including a wide-range of appetizers, salads and soups, specialty entrées including seafood, beef, pork, chicken and pasta dishes, along with angus beef burgers, entrée-sized chop salads, sandwiches and homemade desserts. Many of the dishes on the eclectic menu include a Cooper’s Hawk wine as a central ingredient for sauces and glazes.

Tim McEnery, entrepreneur for Cooper’s Hawk Winery & Restaurants, said “We’re thrilled to bring Cooper’s Hawk and our passion for food and wine to the city of Brookfield.” He added, “We feel the area will be a great fit for us.” Scott Oleson, Brookfield Square General Manager, commented “Cooper’s Hawk Winery & Restaurants will join our menu of dining options here at Brookfield Square including Bravo! Cucina Italiana, Fleming’s Prime Steakhouse & Wine Bar, Mitchell’s Fish Market Restaurant & Bar, Red Robin and Stir Crazy.”