The InterContinental Milwaukee along with Aaron Miles, executive chef at the property, now offers Table 75, a tailored culinary experience for guests as well as groups. The program got its name from the practice of using ingredients sourced within 75 miles of Milwaukee when possible, something that is important to chef Miles.
“As executive chef at the InterContinental Milwaukee Hotel, I have the pleasure of embarking on culinary adventures every day at Southeastern Wisconsin’s first-rate farmers’ markets and other great local culinary purveyors,” Miles said. “The opportunity to taste food a few days or even hours after harvest or butchering makes my job truly magnificent. Because food’s peak freshness lasts only a couple days, it’s also the reason why sharing these flavors with the public is essential. Serving quality and fresh cuisine gives me a chance to share the beauty of our region’s great food.”
Miles and his team can work with groups to customize dishes and drinks based on attendee size, needs, preferences and dietary restrictions. As far as menus and themes go, the team is ready to create an intimate vegetarian dinner for two or prepare a special experience for a group of 25 meat lovers.
The flexibility doesn’t end there. Groups can chose to have a traditional three-course dinner or a spread of 15 small plates to share. Miles and his staff can also take the show on the road. Although most Table 75 programs are held at the InterContinental Milwaukee’s restaurant, Kil@wat, groups can chose to have them set up shop at off-site venues around the city.