Grant Robydek started at the Ale House in May of 2013. This past year he has worked hard at putting together a new menu which incorporates scratch cooking and our fantastic brews. Get to know him a little better.
When and where did you train?
In 2004 I trained at Le Cordon Bleu in Chicago. One of my earliest memories is waking up early and making kielbasa and crepes with my mom. Cooking has always been something that I’ve been passionate about.
What makes you excited about food?
Food and beer is what brings together friends and family for any occasion. You could argue that each meal is really an experience, and that experience is a bit tastier when you’re with people that you love. I really enjoy cooking for my family. Classic Italian is what I usually do, a meal structured into several courses is as exciting as it gets.
What drew you to the Ale House?
The Ale House is so established and when I heard about a possible “transformation” I wanted to be a part of it. All the hard work and dedication that goes into what I believe we have achieved over this past year has been quite rewarding. I’m really glad that I have a supportive team here. Without that we wouldn’t have been able to accomplish so much.
What do you think that you added to the menu that it didn’t have before?
The menu is now structured off of scratch cooking which has added a significant freshness and home-cooked type of selection at the Ale House. Items like a Beer Cheese Sauce, salad dressings or the giardinere on the Italian Beef can easily be bought, but making it from scratch brings a uniqueness and authenticity to a dish.
What are a couple of your favorite new items on the menu?
Bangers and Beans, Short Rib Melt, and Wisconsin Cheese Curds are some of my favorites. I grew up in central Wisconsin, so these foods make me a little nostalgic, especially the curds.
How do you work beer into your foods?
We of course do beer battered items, which I think is a great way to incorporate beer into food. But, Milwaukee Brewing beer is so diverse that it makes it fun to experiment with some of the different flavor profiles and what they can to do the Food. It’s a fun challenge to incorporate it into seasonal specials and menu items. Louie’s Demise BBQ sauce, Hop Freak Au Jus and the Hop Happy Brussel Sprouts are are a few examples.