Chef Robert Ash

Chef Robert Ash

As Executive Chef of the historic Pfister Hotel in Milwaukee, Robert Ash has become synonymous with downtown dining. Overseeing The Pfister’s array of historic restaurants and lounges including Café at The Pfister, Blu and The Rouge, Ash has more than a decade of culinary experience that also includes Executive Chef positions at InterContinental Milwaukee hotel and acclaimed restaurant Kil@wat.

Greek Dips and Warm Pita

Greek Dips and Warm Pita

sun-dried tomato hummus, tzatziki

Warm Pita Ingredients

  • 1 pkg whole wheat or plain pita, cut into wedges
  • Warm TT olive oil

Sundried Tomato Hummus Ingredients

  • 1-½ cup garbanzo beans, cooked
  • ¼ cup tahini
  • 1 sm white onion diced
  • 2 pcs fresh garlic cloves
  • ¼ cup fresh squeezed lemon juice
  • 1-2 tbsp olive oil
  • 3 tbsp sun dried tomatoes – rehydrated
  • TT kosher salt
  • TT fresh ground black pepper

Method

  • Place all ingredients into a food processor and blend until desired consistency is reached.
  • Drizzle top with olive oil and paprika let settle 1-2 hours before serving.

Tzatziki

Ingredients

  • 1 pc english cucumber, peeled and small diced
  • 2 cups plain low-fat yogurt
  • 2 pcs fresh garlic cloves finely minced
  • 2 tbsp lime juice
  • 2 tsp fresh chopped mint
  • 1 tsp EVOO – drizzled on top at end
  • TT fresh ground black pepper
  • TT kosher salt

Method

  • Combine all ingredients, and then drizzle olive oil on top.

View video