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.
warm pita bread, lettuce, tomato, tzatziki
- 1 recipe falafel
- ½ cup diced tomatoes
- 1 cup shredded iceberg lettuce
- 1 recipe tzatziki
- 6 each pita bread rounds
- TT finely ground sea salt
- TT fresh black pepper
- Scoop and fry each falafel until done then season with salt and pepper. Set aside.
- Warm the pita bread place the lettuce, diced tomatoes in the bottom and then the falafel about 4-5 each depending on size.
- Place some of the tzatziki sauce over the top and enjoy you make dust with smoked paprika.
- 16 oz can of garbonzo beans
- 1 each large onion small dice
- 2 each cloves garlic
- 3 tablespoons fresh chopped parsley
- 1 tsp dried ground coriander powder
- 1 tsp dried cumin powder
- 2 tbsp all purpose flour
- TT kosher salt
- TT black pepper
- Drain garbonzo beans and combine with garlic, onion, coriander, cumin, salt and pepper in a food processor, puree until a thick paste and add flour and fresh chopped parsley.
- Form into small balls up to the size of a ping pong ball and then flatten slightly.
- Fry in 2 inches of oil at 350°F until golden brown (5-7 minutes).
- 1 pc english cucumber, peeled and small diced
- 2 cups plain low-fat yogurt
- 2 pcs fresh garlic cloves finely minced
- 2 tsp fresh chopped mint
- TT kosher salt
- TT fresh ground black pepper
- Combine all ingredients.