We all know wine and steak go together, but Dustin Urbanik knows whiskey is where it’s at. The chef de cuisine of Geneva ChopHouse couldn’t have known how fast the limited dry-aged whiskey-wrapped steaks would fly off the menu when he developed the technique of aging with spirits. Dustin selects the best whiskey aged in Caribbean rum barrels and prime beef before he sets them aside in a custom dry-aging box. Nothing is more satisfying for him than hand cutting the steaks after they’ve aged for 45 days – except the mouth-watering smell of the sear as they sizzle in our 1200-degree broiler.
Dustin discovered his culinary calling while training to become a fireman. He was working at a French-Italian bistro to pay for the fire academy and fell in love with the fire of the kitchen instead. Dustin became a master of seafood in Milwaukee and then joined the ranks with Chef Mark Weber at Mason Street Grill where he learned all about classic American grill. He’s since brought his experience to reinvigorate our signature steakhouse.
For example, developing a vegetarian dish on par with our signature prime-aged steak was not an easy task, but Dustin took up the challenge. Our new menu needed to fit the healthy lifestyles of today’s guests; dishes so enticing even the meat-eaters would stop reading the menu to consider. Based on his farm-to-table experience, Dustin collaborated with local farmers to source the freshest ingredients for the new Buddha Bowl. Paired perfectly with a glass of zinfandel ("Preferably Orin Swift's 8 Years in the Desert”), this presentation of warm quinoa-farrow tabbouleh covered in wood oven-roasted mushrooms, asparagus, roasted peppers, sweet potatoes and chickpeas is topped with chermoula and a fresh fried egg.
“No matter what you enjoy eating, you’ll find a new favorite dish at Geneva ChopHouse so flavorful, your tastebuds won’t know when to stop,” Dustin says.