MARCH 2010
It’s St. Patty’s Day Every Day
in March at Bravo!
Enjoy our handcrafted Irish Red—a well-balanced ale with a beautiful light ruby hue from German red malt. It's light and easy to drink.
$15 Includes a half-gallon growler
(return your growler in exchange for a new one and get a refill for $11)
March is Also...
Bravo! Food & Handcrafted Beer
Pairing Month!
Our chefs have created a 3-course prix fixe menu that includes pairings with
3 incredible Bravo! ales.
- Grilled Duck Breast Salad paired with Bravo! Irish Red
- Grilled Pork Tenderloin paired with Chef's Amber Ale
- Death by Chocolate paired with Bravo! Oatmeal Stout
$30 per person
Call 269.344.7700 to make your reservation today!
The Bravo!
Lake Superior Whitefish
Why It’s So Popular!
Bravo! has been serving Lake Superior whitefish for over 22 years. The fish is specially selected from the cold Canadian waters of Lake Superior giving it a firmer flesh with a noticeably fresh flavor.
Because of its popularity, Bravo! serves over 50 pounds of whitefish fillets per week. With this type of volume, the almost daily delivery Bravo! receives is always fresh, ensuring the best quality available.
The Bravo! recipe was inspired by combining two classic French sauces, Grenobloise and Beurre Blanc, with an Italian staple, sundried tomatoes. Grenobloise sauce, which is named after the city Grenoble in southeastern France, is made with butter, capers, parsley, and lemon. Beurre Blanc sauce, translated from French as white butter originates in the Loire Valley of France and incorporates a reduction of white wine with lemon juice and whole butter to emulsify or thicken the sauce. With these two standard-bearers of French-style cooking, Bravo! Chef Terry Hagan decided to add sundried tomatoes to the sauce, bringing tartness and added texture in the dish. The result is an extraordinary tasting regional fish with a subtle European flare.
Health-wise, whitefish is an important source of omega-3 oils, high-quality protein, essential fatty acids and minerals such as iron and zinc. Whitefish schools in the cold, deep waters are still plentiful in Lake Superior and the northern parts of Lake Michigan and Lake Huron.
The Bravo! Lake Superior Whitefish Recipe
(Serves 4)
- Four 6 oz fresh whitefish fillets
- 1/2 c flour
- Season to taste with salt & pepper
- 1/2 oz olive oil
- 1 tbsp shallots (finely diced)
- 6 oz white wine
- 3 tbsp lemon juice
- 2 tbsp parsley (chopped)
- 2 tbsp capers
- 3 tbsp sundried tomatoes
- 4 oz butter
Method:
Heat a large sauté pan with the olive oil.
Salt, pepper, and lightly flour fish fillets just before cooking.
Place fish fillets flesh side down in hot pan on medium high and sauté until golden brown (about 3 minutes).
Flip fillets over and brown on other side (about 3 minutes).
Add shallots, white wine, and lemon juice to pan and let simmer for 1 minute.
Remove fish from pan and add butter, capers, and sundried tomatoes to wine mixture.
Stir continuously over heat until butter melts.
Ladle sauce over fish.
If you’d rather not cook—call 269.344.7700 to order The Bravo! Lake Superior Whitefish as a take-out meal! BravoKalamazoo.com
Bravo! Restaurant
Cooking Classes
Directed by Chef Shawn Hagen, these hands-on classes are fun, interactive and are designed for “foodies” and novice cooks alike.
Class sessions are from 7:00 p.m. to 9:00 p.m.
$55 per person
April 13 or 14 • Recipes from TV's Top Chefs
Reservations are required. Call 269.344.7700.
