The Pfister English Room Pork and Lobster a la Bombay

Frank Bonfiglio, Maitre d'Hotel, the English Room, Pfister Hotel, Milwaukee,  Wisconsin | University of Utah Marriott Library | J. Willard Marriott  Digital Library

1977 recipe, makes one serving


Butter, 3 oz. pork tenderloin, 3 oz. lobster meat, 1 shallot, 2 oz. mushrooms, 1 oz. cognac, 1 oz. white wine, salt, white pepper, curry powder, Worcestershire, flour, butter, whipping cream, 1 banana fried, shredded coconut, hot cooked rice.


Saute’ pork, shallot, mushrooms and lobster in butter. Add salt white pepper, curry, cognac, wine and Worcestershire to taste. Make a roux with flour and butter as needed to thicken mixture. Add cream as needed. Place in casserole with banana and coconut. Brown under broiler and serve with rice.


The Pfister Hotel Chicken Smoked Pasta

See the source image

2010 recipe by Chef Robert Ash and Marcus Restaurants


1 l.b chicken breast (smoked, shredded)

1 lb. cooked pasta of choice al dente’

½ c. red cherry tomatoes (halved)

1 c. baby spinach (cleaned)

¼ c. fresh basil pesto

¼ c. chicken stock

3 T. fresh grated or shaved Parmesan cheese, to taste salt and pepper.


Place olive oil in a deep sauce pan or sauté pan over medium high heat, then add spinach, chicken, tomatoes and pasta. Cook 1-2 min. Add basil pesto and enough chicken stock the thin slightly. Cook until pasta is warm and sauce has thickened slightly, pour into serving vessel and top with grated Parmesan cheese.

Fresh Basil Pesto Ingredients:

2 c. fresh basil leaves packed, ½ c. fresh grated Parmesan-Reggiano or Romano cheese, ½ c. extra virgin olive oil, 1/3 c. pine nuts or walnuts, 3 garlic cloves, minced, to taste salt and black pepper.


Combine the basil, pine nuts and pulse in food processor, add garlic and pulse. Slowly add olive oil in a constant steady stream while the processor is on. Scrap down the sides with a rubber spatula, add the grated cheese and pulse again, add salt and pepper to taste.

The Pfister Hotel English Room Artichoke Bottoms Filled with Seafood and Glazed Sauce Maison

Stuffed Artichokes Recipe | Anne Burrell | Food Network


8 cooked artichoke bottom

Crab meat mixture: 10 oz king crab meat, 4 oz sliced mushrooms, 1 T. butter, 1/2 t chopped shallots, 1 c. milk, 1/4 c. cream, 3/4 c. dry white wine, 1/2 t. dry mustard, 1/4 t. paprika (not smoked), pepper and salt to taste.

Sauce Maison: 1 c. Bearnaise sauce, 1/4 c. tomato paste, 1/4 c. Parmesan cheese.


To make crab meat mixture, saute shallots and mushrooms in butter, taking care not to brown. Add paprika, then pour in wine. Bring to boil and reduce quantity in pan by half.

Put milks in saucepan and soak mustard in milk two minutes. Add salt, pepper and thyme. Bring mixture to boil and thicken with beurre manie. (Beurre manie is made by mixing equal pars of butter and flour. Bits of beurre manie can be whisked into a sauce until desired consistency is reached.) add the cream and crab meat gradually to sauce.

Put artichoke bottoms in lightly greased pan. Divide crab meat mixture equally and place on artichoke bottoms. Mix Sauce Maison ingredients and pour over top of filled artichoke bottoms. Put under hot broiler until brown.

Serves 4.