am delighted to share with you my love and passion for the fascinating world of the culinary arts. I work as an ambassador to those who wish to explore this world with me in my restaurants, IL MITO Tosa or IL MITO East and Culinary Studio, Chef Michael Feker's School of Culinary Magic!
~ Chef Michael Feker
Transform your kitchen into a state-of-the-art, custom home cooking studio with the expertise and passion of Chef Michael Feker, Sub-Zero and Wolf!
Sub-Zero refrigerators, freezers and wine storage units are the definitive kitchen components. Made by hand. Tested to the nth degree. With innovative dual refrigeration.
Built to the same exacting standards, Wolf cooking instruments help give the fullest expression to your love of good food and the pleasure of preparing it. Wolf fuels your passion for cooking.
Chef Michael Feker welcomes you to his state-of-the-art cooking studio where passion and flavor come to life. Guests will have the opportunity to experience and share Chef Feker’s mission to get you back to the basics, and back to the table with great food, friends and family.
Events offered range from individual lessons with Chef Feker and Wines of the Region to hands-on classes and team-building events. Explore our web site and learn more about what we have to offer. We look forward to meeting and sharing a meal with you at Chef Michael Feker’s School of Culinary Magic, as well as his Mediterranean/Italian-inspired restaurant IL MITO Trattoria e Enoteca and IL MITO Catering, Milwaukee's premier full-service caterer and event planner.
UPCOMING EVENTS
Reservation only. To sign up for our events,
visit shop.ilmito.com
call us at 414-443-1414
or email us at specialevents@ilmito.com
Gourmet Food Flight and Beer Tasting
Thursday, June 27 at 7 pm
only 69.95 per person (excluding tax and gratuity)
- First Course
A seafood salad of prawns, lobster, bay scallops, fresh
clams roasted jalapeno, avocado and fresh cilantro - Second Course
Guajillo pepper rubbed pork rib chop
complemented by a grilled pineapple salsa,
served with black beans and spiced rice pilaf - Third Course
Coconut gelato topped with fried plantains
and dark rum infused caramel sauce
Gourmet Food Flight and Wine Tasting
Friday, June 28 at 7 pm
only 79.95 per person (excluding tax and gratuity)
- First Course
Pork Rillette with toasted ciabatta, cornishon,
grainy mustard and marinated apricots - Second Course
Coq au vin made with Wisconsin-raised Cornish hens served
with sautéed summer beans and fingerling potatoes - Third Course
Peach pod cream with chocolate biscotti
Gourmet Food Flight and Beer Tasting
Thursday, July 25 at 7 pm
only 69.95 per person (excluding tax and gratuity)
- First Course
Roasted golden beets topped with a salad of parsley,
shaved Parmesan, celery and dried cranberries - Second Course
Fresh papperdelli pasta tossed with a wild boar ragu and topped with freshly shaved pecorino - Third Course
Sabayon with Michigan blueberries and pistachio biscotti
Gourmet Food Flight and Wine Tasting
Friday, July 26 at 7 pm
only 79.95 per person (excluding tax and gratuity)
- First Course
Chilled dill cucumber soup with beet-infused
yogurt and crispy kale - Second Course
Confit leg of duck with a rhubarb and orange
compote, served with a shaved Brussels
sprout salad and grilled Yukon gold potatoes - Third Course
Lemon Meringue tarts with fresh blackberries
**price per person excludes tax and gratuity, and beverage unless otherwise indicated.