titletown.org November 2, 2015 Member spotlight: Black and Tan Grille

Bailey Morse, director of operations, Black and Tan Grille, Green Bay. (Photo submitted by Steve Levin)

German, all of that stuff. It’s really hard to just pin from Appleton and they liked how it sounded so Grille. “We aren’t that expensive,” says Aaron. Culinary it down to one specific cuisine.” that’s why they named it Black and Tan.” “For higher-end restaurants we’re kind of right in “He tries to use local produce and local Black and Tan’s new outdoor patio is a great the middle.” creations with products as much as he can,” says Bailey, the reason to come try their spring and summer menu. He adds that customers shouldn’t be hungry director of operations for the restaurant. “Right The patio opened on July 4, 2015 and restaurant after a meal at the restaurant. “With every entree you now it’s all about root vegetables and all the stuff plans to do more in the new space when the weath- get soup or salad, bread comes with dinner and then a local flair that’s in season.” er gets warm again. The restaurant has multiple every entree is at least six ounces of protein, about By Allison Barnes The fall menu includes fresh ingredients spaces for banquets and parties including a din- four ounces of usually starch and it has vegetables like roasted butternut squash and maple glazed ning room large enough to hold 150 people, a party with it, so it’s a full meal,” says Aaron. Whether you’re hungry for a classic meal carrots. The rack of lamb includes pumpkin mole room that fits 80 people and a bar on the first floor. Final thought: like steak and potatoes or an international spin on and the chicken is stuffed with apple, fennel and The restaurant hosts many business meetings, • Bailey and Aaron have found many ben- a Wisconsin favorite, The Black and Tan Grille of- bacon. “For the fall/winter menu we did a pork banquet dinners and small wedding receptions in- efits to being Chamber members. “I think it gets the fers something special for everyone. shank with a curry risotto and it has coffee gravy cluding a brunch reception. Sunday brunch was add- word out about us a little bit because so many other Bailey and Aaron Morse are the culinary ge- with it called redeye gravy,” Aaron explains. ed to their menu a year and a half ago. The brunch people are members of it,” says Bailey. “I also niuses behind the delectable menu they’ve created The Black and Tan Grille’s most popular menu offers traditional breakfast items like omelets think it makes us more a part of the community. at the downtown Green Bay establishment. “If you drinks are wine and , something the previ- and French toast, but also sandwiches like a burger. I think it’s important to do the community things look at the front of the building it says, classic con- ous owners used to name the restaurant. A Black “We are doing more events, so we are plan- when they’re offered and I think the Chamber of- temporary American cuisine,” says Aaron, who is and Tan beer is half like and half ning a dinner and some wine dinners,” says fers a lot of things that are really good that I should also the restaurant’s executive chef. “It’s American, of a pale beer like or . “The previ- Bailey. “We are doing more of those things than we be more involved in. We are catering the food for but it’s kind of whatever we feel like doing. We ous owners were out in Appleton enjoying them- were doing before to get more of the local people to Business After Hours in January at Badger State take other regions and put our Wisconsin flair on it. selves and had a few black and tan ,” says come in regularly and have a cool experience.” Brewing Company. We are also doing one of the There are French influences, there’s Asian, Italian, Aaron. “They just kept saying it on the way back Everyone is welcome at the Black and Tan Power Networking Breakfasts in December.”

This page, and the information contained within, is brought to you and sponsored by the Greater Green Bay Chamber, 920.593.3400. November 2, 2015 titletown.org

Upcoming Congratulations Chamber events to Chamber Tuesday, Nov. 10 Manufacturing Awards of Distinction Honoring manufacturers who bring excellence to Northeast award winners. Wisconsin manufacturing.

wednesday, Nov. 11 Financing College - Preparing for Your Journey Financing college seminar Athena Award Daniel Whitney Terri Trantow Award friday, Nov. 13 US Bank Patrick Hopkins Speed Lobbying: Imaginasium Inc. A Legislative Breakfast

Monday, Nov. 16 FYI: Find Your Inspiration Showcase careers and opportuni- ties in your field to nearly 1,500 area 8th grade students.

wednesday, Nov. 18 Business After Hours- 1919 Kitchen & Tap Thank you to Dr. Ashok Rai of Excellence in Prevea Health, outgoing Tuesday, dec. 1 chairman of the Power Networking Breakfast Business Award Introduce your company's Master Fleet, LLC Chamber's board of products and services to other Tom Anderson directors, 2014-2015. Chamber members.

More details and register at: events.titletown.org

This page, and the information contained within, is brought to you and sponsored by the Greater Green Bay Chamber, 920.593.3400.