Innovative Midwest Chefs Culinary Creations From • Uncovering unique dining options for your group


• Italian cuisine from WI and Certified Angus Beef from ND • Maine lobster in OH and wine from the prairie in SD


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hether your tastes lean towards delicacies from the sea or pastures, vineyard to brewery or distillery, the four unique restau- rants featured will please any group and are rich with talent, awards and history. Warning, you will be ravenous after reading the delicious menus from these Midwest treasures.


If you’ve had a dining experience you just can’t stop thinking about, we want to know!


Email Christianne at christianne@midwestmeetings.com and tell us about your Midwest culinary discovery.


Cento Ristorante, Madison, WI www.centomadison.com Cento’s name, which translates to “100” in Italian, lies in its location - the bustling 100 block of downtown Madison. Located directly across the street from the Overture Center for the Arts and one block from the State Capitol, Chef Michael Pruett brings his farm-to-table philosophy to Cento, combining Old World Italian traditions with modern techniques. With space for small groups or restaurant rentals, Cento accommodates a variety of dif- ferent size groups.


Prosciutto-wrapped branzino with spring


vegetables and young onion vinaigrette paired with Librandi


‘Critone’ 2013 from Val de Neto, Calabria, Italy


Not only is the Prosciutto-wrapped branzino impressive visu-


ally, it’s the most popular dish on Cento’s menu. The chef debones the fish, leaving the head and tail on for presentation, and then wraps it in prosciutto. This is perfectly paired with Librandi ‘Cri- tone’ 2013. A white wine from southern Italy made with 90% Chardonnay and 10% Sauvignon Blanc, it has delicate aromas of green apples, peaches, wildflowers and a hint of freshly cut grass. It’s fruity and rich on the palate with elegant, layered flavors that complement the sweetness of the fish and contrast the saltiness of the prosciutto.


6 MIDWEST MEETINGS WINTER 2014


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