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Magazine Mar/APR 2021 from the Ground up Progress Reaches New Heights on Broadway MAR/APRMAC 2021 DIRECTORY Board of Directors A

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Magazine Mar/APR 2021 from the Ground up Progress Reaches New Heights on Broadway MAR/APRMAC 2021 DIRECTORY Board of Directors A MILWAUKEE ATHLETIC CLUB CLUB LIFE magazine mAR/APR 2021 From the ground up Progress reaches new heights on Broadway MAR/APRMAC 2021 DIRECTORY Board OF directorS A. David Kriete Eric Maher President [email protected] Mac STAFF [email protected] John Kissinger Dave Mesick [email protected] Maikel Correa Vice President [email protected] Laura Rizzo Club Manager [email protected] [email protected] | 414.274.0629 Andrew Hunn Secretary TJ Molinari [email protected] [email protected] Janet Verville Club Controller Adam Puzach John Griffith [email protected] | 414.273.4134 Treasurer [email protected] [email protected] Brad Schendel Member Services Director [email protected] | 414.274.0622 coNTENTS Maggie Bleau Membership Director Letter to Membership ................................... 3 [email protected] | 414.273.4126 New Members/New Menu ............................ 4 Grant Robydek MAC Events ............................................. 5-8 Chef [email protected] Member Spotlight .......................................... 9 Matt Krueger Photo Gallery ...............................................10 Athletics Manager/Sports Coordinator Member Specials ....................................... 11 [email protected] 414.273.5080 Leadership Spotlight ................................... 12 Chef's Table /Butcher Boxes .........................13 10 Habits for Better Health ..........................14 On the Shelf .................................................15 MAC Athletics ..............................................16 Calendar ................................................ 18-19 2 MAR/APR 2020 LETTER to THE MEMBERSHIP LETTER TO THE MEMBERSHIP by Ryan Doerr, President, Strategic Club Solutions Dear Fellow Members, It's been said there are a few things that get better with age - fine wine, great cheese, a good scotch or whiskey, and the MAC is no exception. While the last two years have presented a multitude of challenges, the MAC and its members remain resilient together for a brighter and stronger future. It is this dedication, hustle, and fortitude that makes MAC members who they are. I was inspired by a recent voicemail shared with me from an 84-year-old member who has been with the club for 60 years. He called Brad to say he wanted to support the Club by sponsoring a "1st One's On Me." He said this is because, "after all the years of membership I owe the Club something. What you all have done to keep it moving through everything is over and above what anyone would expect, except we are the MAC and that's what we do." This is such a testament to the passion of our membership. As private club consultants, my team and I have the great pleasure of working with clubs across the country and there are clear elements of what makes a successful club. You need strong leadership, good governance, a common vision, a talented and dedicated staff aligned with the vision, and a plan for the future. While the MAC may not have always had all these elements perfectly aligned for a variety of reasons, I see everything now falling into place. We are honored to be a part of this journey in bringing the vision to reality, strengthening the financial health of the Club, and working with the stakeholders as we execute the plan for the future. Even with our expertise, none of this is possible without you - the loyal, committed group of members who have supported the Club whether it be through volunteering, committee service, or use of the Club, through construction and a pandemic. Thank you. With the project in full swing, now is a great time to refer colleagues, friends and professionals. With strong partners and leadership, the Milwaukee Athletic Club will be the sought-after Club in the city of Milwaukee and even the Midwest. Nothing will come close to the caliber of service, amenities, facilities, and the quality of people who will gather at the MAC. Dues will never be this low again. Please join us in the quest to grow our membership over the coming months. If you have someone in mind, please connect with Maggie or Brad and they can reach out on your behalf. With exciting times ahead, we hope you will show up and bring others along on the journey as we bring our vision for the new MAC facilities and experiences to life. See you at the Club, Ryan Doerr President, Strategic Club Solutions Interim Management Consultant 3 NEW Menu! THANKTHANK YOUYOU && COME TO THE CLUB KEEPKEEP 'EM'EM COMING!COMING! plea PLEASESE WWELCOME our elcoM OR ORDER CARRY OUT RICHARD ANDNEW ASHLEIGHE M EST We’re excited to launch a new-and-improved menu for dine-in and carry EMBER sponsoredSTANFORD by Katherine Barry out this month. The new menu will still feature many member favorites, THOMAS WES but will also include brand-new recipes that Chef has whipped up. Be T sure to try amazing new items including Prosciutto Flatbread, Sweet UPCOMING Potato Nicoise, Bacon Wrapped Shrimp, Fish Tacos and Surf and Turf. UPCOMING Keep your eyes on the weekly Monday email where we’ll be unveiling the new menu soon. Enjoy! BEVERAGES EVEEVENTSNTS BEVERAGES HAPPY HOUR 4-6 MONDAY-FRIDAY 4 TAPS/4 HOUSE WINE/4 HOUSE COCKTAILS WISCONSIN BREWS NA WHITE WINE RED WINE BATSHIT Crazy Coffee Brown Ale Heineken Zero Michael David Chardonnay Michael David Inkblot Cabernet (Lodi) Lakefront IPA Rotating Wine (Lodi) 11/35 15/50 Lakefront Riverwest Stein Monthly MAC Mocktail Kendall Jackson Chardonnay Wente Cab Franc (Livermore Valley) 10/35 Infectious Groove Sour Ale (Santa Rosa) 10/32 Me’lange Red Blend (Columbia Valley) NON-LOCAL BEERS Miller High Life Sassi Pino Grigio (Italy) 8/26 10/35 Bud Light Miller Lite Babich Sauvigion Blanc (New Charles Woodson’s Intercept Pinot Noir Busch Apple Mclovin Red Irish Ale Zealand) 8/28 (Monterey County) 13/45 Coors Light Pabst Hard Coffee Belleruche Rose’ (Cotes Du LaFore’t Pino Noir (Bourgogne) 10/35 Corona Potosi Seasonal Rhone) 8/28 Uno Malbec (Argentina) 9/32 Corona Light Vanilla Wafer Porter Mionetto Prosecco 8 Bocelli Sangiovese (Toscana) 9/32 Daura Damm GF Freixenet Brut 7 Bocelli Sangiovese (Italy) 9/32 TAPS Hacker Pschorr Weisse Old Vine Zinfandel (Lodi) 10/35 Happy Place Heineken *Rotating Wine Spotted Cow Modelo Specials Monthly Rotating IPA Stella Artois Rotating Seasonal White Claw Hard Seltzer BAR BITES CHICKEN WINGS MACTAILS Choice of BBQ Buffalo or Honey Sriracha, with carrot and celery MAC FASHIONED NEWVESPER MARTINI sticks, bleu cheese or ranch | 14 Korbel Brandy, Bitters, (the james bond) Sugar, Orange, Soda, ITALIAN SAUSAGE FLATBREADSANDWICHES Hendricks Gin, Tito’s House marinara sauce, balsamic oregano onions, roasted cremini Luxardo Cherry | 10 Vodka, Lillet Liquor, mushrooms, fresh mozzarella, shaved pecorino romana cheese, NEGRONI Lemon Twist | 12 arugula | 12 Hendricks Gin, Campari MACARITA Liqueur, Sweet Vermouth, Cazadores Tequila, BACON WRAPPED SHRIMP Orange Twist | 12 Boursin cheese and black tiger shrimp wrapped in honey cured NEW MENU Cointreau, Pineapple, bacon, Sweet corn salsa, cherry dipping sauce | 15 MACHATTANSALAD/LUNCHLime, Jalapeno | 9 Maker’s Bourbon, Sweet PROSCIUTTO FLATBREAD Vermouth,MAC Bitters, Luxardo CARAMEL APPLE Kale pesto, roasted beets, burrata cheese, crispy prosciutto, Cherry | 12 GARDEN OR POPCEASAR MARTINI SALAD arugula, parmesan, truffle oil | 14 Chopped romaine, Saltedgrape Caramel tomatoes, Vodka, shaved FRENCH 2020MENU! pecorino romano, croutons,Tito’s Vodka, caesar Apple dressing. SMOKED SALMON BRUSCHETTA Extra! AGFCognae, | 8 Lemon Liqueur, Homemade Garlic crostini, herb cream cheese, sliced smoked salmon, Juice, Simply Syrup, Brut Caramel, Apple Garnish | 9 roasted artichoke and tomato relish | 14 Champagne | 12 BRUSSEL SPROUTS SALMON SALAD IPA andSANDWICHES Bacon braised Brussels Sprouts | 10 Spinach, goat cheese, toasted almonds, pickled red onion and sliced straw- CAPRESE CHICKEN SANDWICH berries tossed in balsamic vin topped with Grilled chicken, basil aioli, grilled grilled salmon | Lunch 12 | Dinner 16 tomatoes, fresh mozzarella and NEW MENU balsamic glaze on toasted ciabatta STEAK CHOP SALAD bun which choice of side | 13 HUMMUS WRAP Grilled Flank Steak, mixed greens, tomatoes, House made hummus, shaved green olives, bacon, bleu cheese, soft boiled ANGUS STEAK BURGER zucchini, grape tomatoes, feta NEW4 MENUeggs and red onions tossed with Malt Mus- 8oz beef patty, lettuce, tomato, red cheese, Kalamata olives, red tard vinaigrette | Lunch 11 | Dinner 17 onion, pickle on toasted brioche bun onion and mixed greens tossed 4 and your choice of cheese: Cheddar, in Italian vin wrapped in a sun Swiss, Gouda, Bleu, Pepper-jack 14 SOUTHWEST BOWL | dried tomato tortilla Pico de Gallo, farro, black beans, roasted add Steak | 6 add chicken | 6 cauliflower and corn, avocado, queso fresco, MAC add shrimp | 6 TraditionalCLUB triple decker on wheat salsa, cumin dressing. V, GF | 10 toast, honey ham, turkey, applewood add protein | 6 FISH TACOS smoked bacon, swiss and cheddar Blackened Mahi, avocado cream, cheese, lettuce, tomato and basil cumin vinaigrette dressed slaw, SCALLOPS AND QUINOA aioli | 13 corn or flour tortillas, charro Seared scallops, napa cabbage, quinoa, bell beans, cilantro rice | 14 peppers, carrot, edamame, spicy cashews, soy ginger vinaigrette and crispy wontons | Lunch 13 | Dinner | 19 PECAN CHICKEN SALAD Pecan crusted chicken breast, mixed greens ENTREES tossed in red onion vinaigrette, sweet pota- toes honeycrisp apples and goat cheese STEAK AND FRITTES $26 | Lunch 10 | Dinner | 16 10 oz NY strip steak, shiitake butter, IPA and bacon braised
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