Galley 57 supper club

An Apple a Day

August 30, 2018

Are you ready for Autumn? 

Chef Andy Mueller, of Galley 57 Supper Club, has a recipe for you that will definitely put you in the mood!

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Comfortable in both sweet and savory dishes, the apple is on main stage as its season is upon us.

We'll bob for them on Halloween, eat them out of hand for a healthy snack, bake them in pies and add them to stuffing for a little sweet and savory treat at Thanksgiving. The balance of sweetness and a touch of tart make them ideal for countless applications in the culinary world.

Growing up, we dunked them in peanut butter when they reached their peak of sweetness, and thought we were eating something unhealthy because it tasted so good.

Our parents let us get away with that one, and now I know why; Protein, vitamins, minerals, and miles of smiles. "Eat all you want kids, there's more on that tree if you need 'em!"

Thanks to Johnny Appleseed, the McIntosh and Cortland are as American as baseball and hot dogs. We grow and eat more apples than any other country in the world, and the list of things to do with them gets longer every year.

A flaky crust enveloping apples kissed with sugar and cinnamon, cooling on a window sill, is as comforting as it gets. You can almost see Aunt Bea slapping Barney's hand as he tries to sneak a taste on his way to pick up Andy to keep Mayberry safe. There's something about a warm slice of apple pie next to a scoop of real vanilla ice cream that can make the stresses of everyday life drift away like the September winds.

Apples can also have a therapeutic side that many haven't had the privilege of experiencing yet. They can initiate family and friend participation as it did in my family growing up.

We would make caramel apples and spend the day melting caramel, submerging our treasures, rolling the finished product in crushed peanuts and generally making a huge mess that was as fun to clean as it was to make. The only way to get hardened caramel off the table was to use your teeth, try it, it's definitely good far at least a laugh or two.

The only trick to apple success is to know which apples are best for the task at hand. Some that are good for eating out of hand may not work in a pie, and the ones for applesauce aren't the best for an after school treat. Dessert apples, or eating apples like McIntosh are great out of hand because of their high juice content, but that same juiciness can make a pie crust soggy.

They are great for snacking and great for applesauce, but when it comes to pies, Granny knows best. In, fact Granny Smith not only makes a great pie, it also gets the nod for caramel apples. It's tart flavor and firm texture counter the the sweet, chewy texture of the caramel blanket wrapped around it's skin. Factor in the saltiness of the crushed peanuts and you have a world class treat for all ages.

Another favorite that's available right now is the Honeycrisp apple. Crispy, very sweet and just a hint of tartness makes this a must try if you haven't already. These are also perfect in almost any application from pies and tarts to one of the best out of hand snacks you can find.

They're also easier to "bob" for on Halloween than Granny Smith or Red Delicious. Your aching mandibles will welcome the smaller treats if you've been down that road before.

For proper storage, keep them cool and away from the sun. If they're not quite ripe, keep them on the counter. To stop the ripening process, keep them in the fridge. The big bonus from apples comes in the way they help other fruits ripen faster. They emit a gas that speeds up the ripening process in other fruits.

If you have some green bananas, for example, place them in a brown paper bag, and add an apple, the close the bag. The high content of naturally occuring ethylene gas makes the fruit ripen much faster than it would on its own.

An apple a day really does keep the doctor away, so take advantage of the sweet season that's here right now, and don't bump your head on the side of the tub when you bob for that honeycrisp!

Caramel Apples

Line a cookie sheet with wax paper. On top of the wax paper, place eight large cupcake liners. Flatten each liner on the cookie sheet. Remove the stems and insert wooden skewers or popsicle stick into eight Granny Smith or Honeycrisp apples where the stems used to be.

Fill a medium sized saucepan half way with water and bring the water to a gentle rolling simmer.

On top of the saucepan, place a large metal mixing bowl. Into the mixing bowl add:

3 lbs good quality caramels
5 Tblsp. cold water

The caramels will slowly start to melt. When they do, stir them gently with a spatula.

When the caramel is completely melted, grab the apple by the stick or skewer, then roll them into the caramel mixture to cover three quarters of the way up to where the stick is inserted.

Swirl the apples against the sides of the bowl to remove excess caramel and hold the apple over the bowl slowly twisting until the caramel stops dripping.

Roll the caramel apple into a plate of crushed and salted peanuts or almonds or any other toasted salted nut, then place in the center of the cupcake liner.

Repeat process with all apples, then place in the fridge for ten minutes to set the caramel.

Enjoy!

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday - Saturday 4pm - 9pm  

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and Please let Him know that the Green Bay News Network Sent You!

Open The Tailgate!

July 26, 2018

The only downside to the official start to tailgate season is the fact that Jack Frost's annual visit is that much closer, and the days of backyard barbecues are numbered. Soon enough, you'll be tempted to put the cover on the air conditioner, just don't put it on the grill. With pigskins getting ready to take flight, now is the time to get your tailgating game on and fire up some mouth watering game day grub.

The sights and sounds on game day are something to behold, but the aromas that fill the air are nothing short of magical. The staple palate pleasers like brats and burgers are always inviting, but over recent years, I've noticed people using their parking lot plots much like a pop up restaurant in big cities.

Gone are the days when the only proteins we see at a tailgate are comfortably tucked in a bun with a blanket of ketchup.

I'm as big a fan as anyone for the "burger/brat gate" any given Sunday, but when I see aspiring chefs and parking lot foodies tripping the culinary light fantastic, I get all amped up for a season of fun.

Staying in the comfort zone of burgers, it's not always beef that gets the nod on my grill. I'll mix in ground turkey, chicken and one of my all time favorite go to burger - Salmon. You can use just about any type of fish, but salmon has what every good burger needs to be juicy and full of flavor; a good amount of fat.

Unlike a beef burger, the fat from salmon is the good kind. The monounsaturated fats salmon provides does the body good, and it's a double edged sword as it's what also keeps the patty juicy. After all, if I don't need a t least 3 napkins to take care of the chin music from a good burger, it's just not a burger.

A good salmon burger is like canvas to an artist. You can add just about any seasoning you like. Add Cajun seasoning for a bit of a bite, or push the Mediterranean envelope with chopped sun dried tomatoes, fresh basil pesto and garlic. Try this simple salmon recipe at your next tailgate and watch your crowd do the wave around the grill.

Grilled Salmon Burgers

In a food processor add:

3 - 8 oz salmon fillets, skinned, de-boned and cut into small cubes
Pulse the salmon to get a fine chop but do not puree the mixture. You still want small flakes of salmon for proper texture. Transfer half the salmon mixture to a bowl. Continue to pulse half the salmon still left in the processor a few more times to get a finer grind. This will help bind the patties.

Transfer finer pulsed salmon to the mixing bowl with the rest of the salmon then add:

3 Tblsp. mayonnaise
1 Tblsp. olive oil
4 Tblsp. capers, drained and rinsed
1/2 cup diced green onion
1/2 cup finely diced red bell pepper
1 Tblsp. dill weed
1 Tblsp. Dijon mustard
1/2 cup Japanese bread crumbs (Panko)
1/2 tsp. salt
1/2 tsp. pepper

Mix ingredients to combine. Do not over mix - you want small pockets of air to trap the juice!

Form into six patties of equal size, being careful not to over work the mixture - again the juice thing. When the patties are formed, place them on a baking sheet and place them in the fridge for at least an hour. This will help the patties bind together and prevent the burgers from falling apart on the grill.

Cook over medium heat for a bout 4-6 minutes per side or until patties are just cooked through. You don't want to overcook salmon or it will be dried out.

While the patties are resting tin the fridge and the grill is heating up, you can make the sauce.

In a mixing bowl add:

1 cup mayonnaise
1 Tblsp. capers, drained and rinsed
1 tsp dill weed
1/2 tsp. sugar
1 Tblsp. lemon juice
1 Tblsp. White balsamic vinegar ( you can substitute rice wine vinegar)
1 tsp. Dijon mustard
2 Tblsp. chopped fresh chives
salt and pepper to taste

Place the salmon patty on a brioche or other soft bun, top with arugula, sliced tomato, sliced red onion and finish with a generous amount of dill sauce.

Enjoy!

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday - Saturday 4pm - 9pm  

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and Please let Him know that the Green Bay News Network Sent You!

Get Hooked on Grilled Fish

June 7, 2018

With warmer weather upon us, the wave of demand for fresh fish is building. Ocean favorites like salmon and halibut are showing signs of availability, and the price is headed in the right direction.

For those of us who like to take advantage of healthy and tasty foods that work perfectly on the grill, look below the surface of the water.

Of the many types of fish available in today's seafood section at the market, the ones that work best cooked directly on the grates of the grill, are the ones that come in the form of a steak.

Halibut, tuna, marlin, shark, swordfish, salmon, sturgeon and arctic char can be cut into steaks and grilled without the fear of smaller flakes falling through the grates or the entire fish falling apart while trying to pry it off the surface.

Steaks, unlike fillets, are cut from the top of the fish down to the belly of the fish as you look at it from the side. They contain both sides of the fish with the spine of the fish in the center of the steak. Fillets, on the other hand, represent only one side of the fish, and are cut from nose to tail avoiding bones from the spine.

One fish can yield many steaks, whereas a fish can have only two fillets(although the fillets can be cut into smaller fillet portions if the fish is large like a salmon or mahi mahi).

When it comes to grilling steaks vs. fillets, steaks stay together better because they are cut against the grain of the meat. making the flakes much longer and larger than with a fillet. Fish that are typically cut into fillets are done so because they are thinner and can't be cut into a steak that has any size to it.

Filleted fish like walleye, perch. trout, and pan fish like crappie and bluegill don't grill well because their meat is very flaky and will fall apart the moment they cook through. These fish are best lightly breaded and either pan or deep fried or baked, broiled or sauteed using quick high heat.

If you absolutely must have your fillets cooked on the grill, fish grilling baskets are available that are mesh and press both sides of the fish together which allows you to turn the basket over instead of the fish. Another method for fillets on the grill is using tinfoil.

This allows you to flavor the fish with wine, beer, stock or whatever you like. You would then wrap the foil around the fillets and place the tinfoil on the grill. The tinfoil pouch acts as a steamer and flavor inducer as it cooks, which turns out to be a very healthy way to cook if you use a healthy liquid to cook with. You can also place tinfoil in three layers on top of the grill grates off to the side so it's not directly over the hot coals, or use a grill mat, then cover the grill and take advantage of that charcoal flavor through indirect cooking.

Typically, if I'm going to grill a fish without tinfoil, baskets or other outside assistance, I'm going to opt for a steak like salmon, tuna or swordfish. These allow me to simply spray the fish with a light pan spray before placing it on a clean, hot grill, turn it forty five degrees after a few minutes then turn it over and cook it for a few more to finish.

The result is a flaky, tender fish that has the tell tale diamond shaped grill marks, and it has the flavor, convenience, and accurate cooking temperatures the grill so generously provides.

To make sure your fish is done, simply pull back on the flesh with a fork. If it flakes easily, it is done. Be careful not to spray or oil the fish too heavily before putting on the grill or it can cause flare ups.

Grilling fish is a sensible idea as long as accompanying sauces or condiments are also healthy.

Top your next grilled fish with this mango salsa recipe and hook up a great start to a healthy summer:

Mango salsa

This one comes together quickly and easily, and is a perfect cool compliment to grilled fish.

In a mixing bowl combine:

1 cup chopped fresh, ripe mango (two large mangoes)
2 Tblsp chopped fresh cilantro
1 small red onion, diced
1 small jalapeno pepper, seeded, minced
1 small red bell pepper, seeded, diced
juice of one large lime
2 Tblsp honey
1 Tblsp. white balsamic vinegar
1 Tblsp. canola oil
pinch salt and fresh ground pepper

Stir ingredients to combine, chill for one hour. Serve over grilled fish.

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday - Saturday 4pm - 9pm  

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and Please let Him know that the Green Bay News Network Sent You!

This "May" Just Be The Best Potato Salad Ever!

May 17, 2018

This Week, Chef Andy Mueller, of Galley 57 Supper Club, helps us get ready for our Memorial Day Weekend Picnics!

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What's the best part of Memorial Day weekend aside from the extra day off on the back end? Hopefully it's the copious amounts of food you'll be consuming at your picnic or backyard barbecue with friends and family.

Some of us look forward to the time to do nothing, some are getting ready to polish up the golf clubs, and some fire up the grill for the inaugural family ho down or hootenanny before the summer schedule gets crazy again. Me? I'm doing all three!

Some of the great meals happen with immense preparation and great anticipation. Menu planning can be arduous at times, especially if you're planning to feed a hungry brood and still get a little face time in with the family.

Some creations, on the other hand can come to fruition without a lot of planning, and still look like you pulled off a culinary miracle for all to enjoy.

One of those spur of the moment dishes that can be as creative as it is delicious is potato salad. A quintessential picnic and side dish that's as American as hot dogs and apple pie. Speaking of which, what better Memorial Day menu could there be than grilled hot dogs, potato salad and apple pie.

Memorial Day just became an opportunity to make a culinary memory that everyone will talk about for years to come.

Let's just assume you have the dog under control. Skin on, skinless whatever you choose, it's a matter of opinion and philosophy, and we can discuss that at a later date.

I'd like to focus on the potato salad as it can be a "make or break" dish that can elevate the meal or just become another napkin filler like the broccoli you tried to serve the other night.

Potatoes in a potato salad should be at level two in terms of being done. Raw are level one and soft enough to mash are level three. Potato salad potatoes are in between. They have to be soft enough to bite into, but firm enough to keep their integrity while mixing with other ingredients without breaking apart.

Keep in mind a minimalistic approach, as the earthy simplicity of the potato is appealing not appalling - don't mask the natural flavor, enhance it. Too much mayo, mustard, or seasoning will only hide the spud's subtleties. Use softer flavors that get along with potatoes like dill and tarragon, and leave the pungent oregano's and basil for the tomatoes.

Dill Potato Salad

In a mixing bowl combine:

2 cups Hellman's mayo
2 cups Sour cream
1/2 cup sugar
3 Tblsp. fresh dill, chopped
1/2 cup milk
1/2 cup white balsamic vinegar
1/4 cup yellow mustard
Salt and pepper to taste

Mix well. Let chill for at least a half hour.

Cook, cool and quarter 2 lbs red potatoes with the skin on. Medium sized potatoes only take about fifteen minutes in boiling water. Use a fork to poke into them. It should penetrate the potatoes but not too easily. Run them under cold water to shock them and stop them from cooking. Let them cool completely in the fridge. Place potatoes in a mixing bowl.

Add to the potatoes:

1/2 small sweet onion, diced
2 stalks celery, diced
1/2 small red bell pepper. seeded, diced
2 large radishes, diced

Add 1/2 cup Italian dressing to the potatoes. Stir to combine. Then let the potatoes rest for at least two hours to absorb the dressing.

After the potatoes have absorbed the Italian dressing, add enough of the dill cream dressing to coat the potatoes. Stir and let rest for about an hour. Add more dressing if needed. Garnish with fresh dill or fresh chopped parsley. Sprinkle with paprika just before service. Enjoy!

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday - Saturday 4pm - 9pm  Lunch: Tuesday - Friday 11am - 1:30pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and Please let Him know that the Green Bay News Network Sent You!

Don't Miss Galley 57's Mother's Day Brunch!

May 3, 2018

Chef Andy Mueller, of Galley 57 Supper Club in Allouez, is reminding you about their delicious Mother's Day Brunch on Sunday, May 13th, from 10:00am to 2:00pm.

Mother's Day Brunch Menu

Glazed Ham with pineapple rum raisin sauce
Salmon with lemon dill sauce
Tenderloin Tips with Egg Noodles
Pasta Carbonara
Hungarian Sausage with Kraut
Assorted Quiche and Egg Bakes
Au Gratin Potatoes
Cashew Encrusted Chicken with Wild mushroom amaretto sauce
Applewood Smoked Bacon and sausage
Garlic Green Beans
Swedish Meatballs
Assorted pastries, bars, danish, muffins, cookies, cheesecakes, and more!

Included with brunch is Galley 57's Bountiful Soup and Salad Bar with Freshly Baked Breads.

Reservations are filling up - Call 920.593.2632 Now to reserve your table!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday - Saturday 4pm - 9pm  Lunch: Tuesday - Friday 11am - 1:30pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and Please let Him know that the Green Bay News Network Sent You!

Risotto - The King of Rice

March 28, 2018

This Week, Chef Andy Mueller, of Galley 57 Supper Club, shares a truly mouth-watering recipe:

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I've often alluded to the fact that when it comes to rice, anyone can make it, but when it comes to risotto, few can create it. Making rice is like a math problem: There is a definitive answer if you follow the formula correctly. Risotto, on the other hand, is more like art. It is a feeling, a perception, and a labor of love. But when it is properly created, it can be nothing short of a masterpiece.

By definition, risotto is a type of rice when it starts out. It is a medium grain arborio variety that starts out like it's cousins, but ends up the King of the castle when it's all decked out. Ideally, risotto has a creamy halo around every grain that envelopes an al dente center difficult to distinguish between firm and soft. A bit vague, I realize, but so is the true definition of risotto.

Think of the best pasta you've ever had. Probably a nice balance between firm to the tooth yet tender to the bite. The same rings true with risotto as it is somewhere between firm and soft, creamy and fluffy. It should feel like little beads of velvet on the tongue with it's body acting like a sponge absorbing whatever liquid medium you've introduced throughout the cooking process.

Properly made risotto gets a quick sear to start to achieve a nutty profile, then slowly absorbs liquid as you introduce it in small batches while it cooks under a watchful eye. The key moment is knowing when to stop adding cooking liquid as to keep the grains al dente, then folding in a little cream and perhaps some cheese to elevate is flavor to extreme levels of pleasure on the palate. This is a great dish to practice your cooking prowess.

Consider yourself one giant step closer to becoming a pro the moment you pull off a perfect risotto!

Risotto Romano

In a large skillet over medium high heat add:

2 Tblsp. olive oil

When oil is hot but not yet smoking add to the pan:

1 medium onion, finely diced

Stir quickly for one minute then add:

1 lb. Arborio rice

Stir with a wooden spoon for several minutes allowing the rice to get lightly brown but do not let it burn. The rice will become almost chalky looking and show a white dot in the center of the grain. At this time, add:

1 cup dry white wine

Let the rice absorb the wine as you stir, then add:

2 cloves minced fresh garlic

At this time start adding in batches:

6 - 8 cups chicken stock

Add the chicken stock to the rice, 1 cup at a time, and continue to stir. Allow the rice to absorb each cup of stock before adding the next cup of stock. After ten minutes, start to test the grains by tasting them. They will be crunchy at first. As soon as they are firm, not crunchy, but not soft - stop adding stock and remove from heat. Fold into the rice:

1/2 pint heavy cream
1/2 cup grated Romano cheese
pinch salt
generous amount of fresh ground black pepper

It should be a bit creamy but not soupy. If it is a bit dry, add a little stock to thin it out.

Serve with grilled chicken or fish. Top with fresh grated Romano cheese and chopped fresh parsley for garnish. Enjoy!

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday - Saturday 4pm - 9pm  Lunch: Tuesday - Friday 11am - 1:30pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and Please let Him know that the Green Bay News Network Sent You!

Lunch is Served!

February 15, 2018

After much deliberation and countless requests from guests, Chef Andy Mueller is pleased to announce that Galley 57 is now Open for Lunch!

"Our new Lunch hours are Tuesday through Friday from 11:00 am to 1:30 pm. Dinner hours will remain the same; Tuesday through Saturday 4:00pm to 9:00pm."

Galley 57's bountiful salad bar with homemade soup and fresh baked bread will be available for a healthy and delicious option.

"We will also feature a few of our dinner selections with smaller portions and lower prices. Fresh grilled salmon with mango salsa, grilled or blackened Yellow Fin Tuna, Fresh baked quiche with fresh fruit and muffin, great sandwiches and always wonderful service will also be available on a daily basis. Thank you so much for being part of the Galley 57 family; I look forward to seeing you at lunch!"

You can View Galley 57's New Lunch Menu by Clicking Here!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday - Saturday 4pm - 9pm  Lunch: Tuesday - Friday 11am - 1:30pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and Please let Him know that the Green Bay News Network Sent You!

"Your Traditional Wisconsin Supper Club"

January 17, 2018

While certainly known in other locations, the Supper Club is definitely a Wisconsin tradition.  And, to be an authentic, traditional Wisconsin supper club, the "Old Fashioned" must be featured.

Galley 57 Supper Club strives to be "Your Traditional Wisconsin Supper Club." and is already well known for their homemade, hand crafted Old Fashioned.  In fact, if you stop in Tuesdays through Thursdays, you can enjoy Galley 57's Old Fashioned for only $3.00!  They're still a bargain on Fridays and Saturdays at $5.00.

Like every great Supper Club, Galley 57 offers regular specials in addition to their regular menu:

Tuesday is "German Night," featuring a delicious German Plate of traditional favorites.

Wednesdays & Fridays feature a local favorite - Lake Perch!

Thursdays & Saturdays offer a scrumptious Prime Rib Dinner.

All Dinners include Chef Andy's Bountiful Homemade Soup & Salad Bar, which you must see to believe!

So, what are people saying about Galley 57 Supper Club?  Here's just a sample of the reviews:

I always feel at home, when I visit Galley 57. Chef Andy is sure to step into the dining room, and make the rounds - greeting his guests. The Serving Staff is beyond awesome -- attentive & friendly, without being intrusive in any way. They really, sincerely make me feel like they're glad to see me. All of this, plus absolutely delicious food, presented in an artistically pleasing manner -- what's not to love?  ~ Michael L.

We were up from Chicago for a wedding in Green Bay, staying at the Hyatt Regency. We asked the front desk for a recommendation to a Wisconsin style supper club. They suggested Galley 57, and I'm glad they did. We started with a brandy Old Fashioned at the bar, made the proper way. We were lucky enough to get a table overlooking the Fox River and fortunate to be seated in Jessica's section, very pleasant and helpful. I ordered the Galley 57 Signature Steak and a baked potato with the fixings, as well as a side of Brussels sprouts to share. Let me tell you, that steak was, hands down, the best I've ever had. After dinner, we had a traditional brandy Alexander to top off the night. The chef, Andy, made his way around to every table, asking how their meal was and thanking his guests for their patronage. Make a reservation for a great dining experience, you'll be glad you did.  ~ M. McCarthy

WOW, Was told of this supper club by a friend of ours whom also happens to work there. She said it was the best place in Green Bay-challenge accepted-----she hit the nail right on the head. Well worth the aprox 30 min drive from the valley. Best Old Fashioned I have had---and only $3.00 on Tue, Wed, Thur. Tenderloin was cooked to perfection and beautiful char marks. Atmosphere was excellent. Chef Andy(chef & owner) takes the time to visit and follow up on your dinner(as time permits). Michelle our server was top notch and took very good care of us and mad sure everything was up to our standards. We will be going again and again.( can't wait to try the Prime Rib). Thanks a gain for a wonderful meal!  ~ Brian L.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday- Saturday 4pm-9pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

New Year's Eve at Galley 57

December 28, 2017

We just had the pleasure of visiting by phone with Chef Andy Mueller, of Galley 57 Supper Club, and he told us about the truly mouthwatering menu he's put together for New Year's Eve:

Serving 4:00pm to Close

Call 920.593.2632 For Reservations

Appetizers

Shrimp Cocktail

Firecracker Shrimp

Cheese curds

Entrees

Signature Steak

8 oz Filet Mignon grilled to order then served over gorgonzola crostini with caramelized onions and a balsamic merlot demi glace

Lobster

Twin 6 oz. Cold Water Lobster tails served with drawn butter

Grilled Salmon

Fresh Norwegian Salmon grilled to perfection and served with mango salsa or lemon dill sauce

Steak and Shrimp

5 oz filet mignon and three jumbo shrimp scampi style with lemon, garlic butter, and panko

Ribeye

Well marbled 16 oz ribeye grilled to perfection

Lemon Garlic Shrimp

Jumbo Shrimp with fresh lemon and garlic, topped with a parmesan butter crumb, and baked golden

Pasta Carbonara

Penne pasta tossed in a parmesan cream sauce with bacon, peas, and a touch of lemon

(Chicken, Shrimp, or Italian Sausage may be added to the above)

Cashew Chicken Amaretto

Tender breast of chicken lightly dusted with cashews, then pan seared golden;

Topped with a wild mushroom amaretto cream sauce

All entrees include

our bountiful soup and salad bar!

Happy New Year 2018 From Chef Andy and the Entire Galley 57 Crew!

 

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay.

You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Homemade Thanks & Warm Wishes

December 21, 2017

All of us here at Galley 57 want to send out a Gigantic gift wrapped box full of homemade thanks and warm wishes to all of you this Christmas Season!

Thank you all so much for your wonderful support since we first opened, and we wish you all a very Merry Christmas and a Happy New Year in 2018!

We will be open on Sunday Night, December 31st, for New Year's Eve, and will offer a special New Year's Menu which will include The Galley 57 favorites -- as well as Lobster and Surf and Turf!

Kindest Regards,
Chef Andy and the Crew of Galley 57

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay.

Hours: Tuesday- Saturday 4pm-9pm

You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Culinary Baby Steps for a Healthy New Year

December 14, 2017

This Just In from Chef Andy Mueller, of Galley 57 Supper Club:

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For those of you who put a little too much pressure on yourself with seemingly impossible New Year's resolutions, this may help.

Consider the thought of taking small steps in the right direction instead of the typical "all in" concept of quitting. After all, the end justifies the means if the goal is reached right?

Consider your culinary resolutions: Giving up sweets all together may be a bit heavy, and on the other end of the spectrum, giving up liver flavored bubble gum might be little light.

A smarter step might be giving up donuts and switching to fresh fruit for breakfast. This way you can still have a piece of birthday cake when the occasion arises, but you can be proud of the calorie and fat laden sacrifice you do in the morning.

Another baby step might be to push the butter aside and find a healthier alternative once in a while.

I'm not saying give up butter. Nor will I ever say give up butter completely. I'm merely suggesting instead of dousing your steamed broccoli with it, choose a different approach that may surprise you with not only health benefits, but with flavor as well.

There was a time when I wouldn't eat broccoli unless it was wrapped in bacon, dipped in beer batter then fried golden and served with butter cream dipping sauce and a fudgecicle. Obviously the wrong approach to the right idea.

I've found that a quick spicy vinaigrette makes broccoli and other less than exciting foods, a little more inviting.

A quick vinaigrette made with a pinch of crushed red peppers flakes, 1 Tblsp. balsamic vinegar and 2 Tblsp. extra virgin olive oil makes a great coating for otherwise bland steamed or blanched vegetables. A light sprinkle of fresh grated Parmesan cheese gives this dish an amazing flavor that tastes sinful but is almost guilt free.

Another way to take a step in the right direction without sacrificing flavor is too look for other alternatives to the all too often consumed ground beef in things like lasagna and casseroles.

Consider portabella mushrooms for an alternatives to ground beef for burger, and give thought to the often overlooked eggplant for a tasty version of vegetarian lasagna that might change your mind about the the purple powerhouse of a vegetable.

If you've had a bad experience with eggplant and think it's bitter, don't worry, it's very common. An important step was probably skipped that turns bitter bites into tasty delights if you remember this rule - "de-gorge before you gorge". The following recipe explains the method and turns the bitter eggplant into the creamy and tasty king of Italian style comfort.

Eggplant Parmesan

Preheat oven to 350 degrees.

To de-gorge the eggplant; This simply means we are going to remove all the bitter juices inside the eggplant before cooking it. To do this, slice 2 large or 3 medium sized eggplants into 1/4 inch disks and place them in a large colander over the sink. Sprinkle each disk lightly with salt on both sides. let the eggplant rest over the sink for about thirty minutes to de-gorge itself of all bitter juices. After the juices are gone, rinse the eggplant disks thoroughly and pat dry of all excess water.

While the eggplant disks are draining, make the sauce. In a large saute pan over medium heat add:

2 Tblsp olive oil

When oil gets hot add:

1 small red bell pepper. seeded and diced
1 cup diced onions
2 Tblsp chopped fresh garlic

Saute for five minutes until onions start to sweat then add:

1 small can green chilies
4 cups chopped fresh tomatoes
2 Tblsp. tomato paste
2 Tblsp balsamic vinegar
1 Tblsp. sugar
1/2 tsp crushed red pepper flakes
1 cup chicken stock (vegetable stock will work)
1 Tblsp. dried basil
1 tsp. dried oregano
1 tsp salt

Cook for about twenty minutes until sauce starts to thicken; Set aside.

In a large mixing bowl combine:

2 cups ricotta cheese
1 cup plain low fat yogurt
1/2 cup grated Parmesan cheese

Stir to combine.

Slice three large tomatoes into thin disks.

In a greased 13 x 9 inch pan, place one thin layer layer of sauce on the bottom, then place a layer of eggplant on top of the sauce.

Top with dollops of ricotta mixture to cover eggplant. place a layer of sliced tomatoes on top to cover the ricotta mixture.

Arrange another layer of eggplant on top, then cover with the tomato sauce.

Cover sauce with shredded mozzarella cheese then bake at 350 degrees for 30 to 40 minutes or until cheese is bubbling and slightly golden. Let rest for ten minutes, then scoop out with serving spoon and sprinkle with chopped fresh basil if desired and fresh grated Parmesan cheese.

Enjoy!

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay.

You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday- Saturday 4pm-9pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Dressing For Success

November 16, 2017

Although Galley 57 Supper Club will close for Thanksgiving - so their dedicated crew can spend the holiday with their families - Chef Andy Mueller has some mouth-watering information for your Thanksgiving preparations!

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It's easy to be overwhelmed by the thought of a hungry flock of eaters arriving Thanksgiving morning and you still have four or five things left on the prep list.

The turkey's in the oven, but you miscalculated the timing because this year you stuffed it and it's not going to be done until four instead of two like you told you're relatives. You also misjudged the size of your oven and because you had to take the top rack out, you now have no room for the beans, sweet potatoes, or the four pies you aggressively took on this year.

It's OK, that's why we start planning now.

First of all, unless you like playing Russian roulette with you're guests and their health, I highly recommend you don't stuff your bird.

There are two reasons behind my advice, the first has to do with health concerns and the second, taste. When you stuff a bird, the mixture is at an optimum bacterial growth temperatures as it bakes in the oven. Because it has come in contact with the raw juices from the turkey, and those juices will mix in and find their way to the center, the entire stuffing mixture must be cooked to at least 175 degrees to be safe to consume. This will not only take a lot longer than you had anticipated, it will explain the main reason for not stuffing your turkey. By the time the very center of the stuffing reaches 175 degrees, your bird has been cooked far too long to remain juicy and tender. Yes, the dark meat may be palatable, but the white meat is past tennis shoe stage, inching closer to garden hose texture.

If at all possible, make dressing instead of stuffing. Yes, it's that simple, if it's inside the bird it's called stuffing, and if it's baked outside the bird, it's called dressing. And dressing has a few secrets that make it fluffy and moist instead of gummy and thick, like the spackle you use to fill holes in your walls.

The key to a moist and fluffy dressing lies in the liquid you add to the bread, spices and ground meat. Some type of liquid must be added to moisten the bread crumbs, but water or stock alone, isn't enough. You must add enough water to barely moisten the mixture, but the addition of melted fat is what makes the dressing lift up and become fluffy.

Fat, for lack of a better term, doesn't dry out when cooked like water does, and helps create a moist dressing. This addition of fat can come in the form of butter, natural oils from onions, carrots, and celery when lightly sauteed before adding to the mix, or drippings form cooked ground beef or bacon.

If you choose to stay away from too much fat added to your dressing, a healthier approach is to beat an egg or two and add it before you mix your dressing (I use a combination of both). The will act as a leavening agent and give a little lift to your dressing.

To decide if your dressing has the right amount of liquid, it should stay together nicely when you gently pinch it between your fingers.

If it's too wet, it will fall apart and more bread will have to be added. Start with a little liquid and keep adding as you go, you can always add more, but you can't take it away.

The additions to your dressing are limited only by your imagination, and can very from sweet to savory and everything in between.

Tradition suggests using thyme and sage, with a pinch of nutmeg along with cooked ground beef or sausage, minced or ground carrots onions and celery,a little stock and you're ready to bake. I like to spice it up a bit with dried fruits like cranberries, raisins, or currants, and a few nuts like cashews, walnuts, or toasted pecans.

Be creative, add what you like and make sure you get all the prep work done a couple days before.

Dressed up Dressing

Preheat oven to 375 degrees

Cut one pound of your favorite bread into cubes, toast until dry or use one pound dried bread crumbs from a package. Place crumbs in large mixing bowl.

In a large skillet over medium high heat add:

1/2 lb. ground Beef

Cook until cooked through, transfer cooked meat and dripping to a bowl, set aside.

Return skillet to medium high heat then add:

6 Tblsp butter

When butter melts and starts to bubble add:

1 cup finely diced celery
1 cup finely diced carrots
1 1/2 cups finely diced onions

Saute for three to five minutes or until onions starts to sweat. Remove form the heat then add:

1 cup dried currants or craisins
3/4 cup toasted pecans or walnuts
Cooked ground beef with drippings
1 tsp dried sage
1/2 tsp dried thyme
1/4 tsp ground nutmeg
generous amount fresh ground pepper

Add cooked meat and vegetables to bowl of bread crumbs then add:

1 1/2 cups chicken stock
2 large eggs, beaten

Mix ingredients well, add more stock if needed to moisten. Depending on how dry your bread crumbs are, you may need to add more stock or water. Make sure you can pinch the dressing and it stays together before you bake it or it will be dry. Turn ingredients into a buttered 13 x 9 glass baking dish. Bake, covered, for about 30 minutes. Remove from oven, uncover and stir dressing to disperse heat, recover and bake for another 30 minutes or until thoroughly heated through. Uncover and bake for ten to fifteen minutes to get that awesome crust to form around the edges.

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Galley 57 has become a favorite Supper Club to many discerning diners in our area. We're sure you will want check it out for yourself.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay.

You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday- Saturday 4pm-9pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Galley 57 announces new menu

November 9, 2017

Chef Andy at Galley 57 loves to shake it up every now and then, and now is one of those times.

If you are a regular guest at Galley 57 and have a favorite dish, don't worry. The menu still offers Chef Andy's mainstays. He's just added a few more items, which may become your new favorite.

One sample addition to the menu is our Tuesday night special.

Tuesdays are now German Night at Galley 57! Made from scratch Old World German combination platter.

There are other great additions to the menu which can be viewed here.

In a very short period of time, Galley 57 has become a favorite Supper Club to many discerning diners in our area. We're sure you will want check it out for yourself.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay.

You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday- Saturday 4pm-9pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

It's The Great Pumpkin...Soup, Charlie Brown!

October 26, 2017

This from Chef Andy Mueller, of Galley 57:

Every Spring I promise myself I'm going to do more while the weather is warm. Every October, while I'm raking leaves and carving pumpkins, I kick myself for not doing more while the weather was nice.

As the leaves change, I enjoy the beauty and don't really think about the weather to come, but as they fall to the ground and cover my lawn, my demeanor ebbs as I officially push aside the thoughts of golf and water activity and replace them with "to do lists" and projects.

I've come to the conclusion that I hit the "Fall Wall" when I see the first pumpkin on the porch as I pull in the driveway. If the sight of the first pumpkin isn't enough, frost looming on the horizon is the clincher, and the thought of reaching a par five in two is all but over until next Spring.

The fact that it will soon get dark just after lunch doesn't help with getting the "honey do" list done either (although it can work in my favor as raking with a flashlight gets a lot of sympathy).

After I mentally pack the clubs away, I take comfort in the fact that Fall really is a season to embrace. Chilly nights are welcomed as a crock pot full of a classic beef or pork roast warms us to the bones. Winds whistling under cracks in the door are muffled by the ooh's and aah's of a brood in the mood for heart warming soups like potato leek, a hearty chili, or one of my favorite soups that fit the season, Pumpkin Soup!

Those who turn their nose to a bowl of this slightly sweet, savory and almost spicy melange of fall flavors don't realize this isn't pumpkin pie in a cup. Pumpkins aren't sweet until we make them that way. Pumpkin is a squash, and acts that way until sugar is added. The little sugar that goes in to the soup is just enough for you to recognize it as pumpkin, but the savory flavor from the stock, the piquant infusion from the asiago cheese, and the kick from the hot sauce make you realize this is a oup, not a dessert.

Like any good soup, or sauce for that matter, a good stock is required. There are a lot of options out there, and when it comes down to it, buy the best you can afford. If the main ingredient is salt, run away. These powders or lesser quality stocks are nothing more than chicken "flavored". They may have been made -- and a chicken might have been in the area (or it may have run through the pot on the way to the hen house) -- but stay away if at all possible.

Pastes are the best (as long as chicken is the first ingredient) as you can add water at your discretion to make the stock as strong or as weak as you like. If you purchase stock in a can or box, it's fine, but all you can really do is dilute it to make it weaker, you can't make it stronger unless you add paste which in turn makes it useless to buy it already made.

The kicker to a good pumpkin soup is just that....the kicker, the heat, the zip in the zupa! When you tie together sweet and savory flavors, it usually reaches a euphoric level when a little heat is added, whether in liquid or dry form. I like to use Tabasco sauce in the recipe as the perfect balance of vinegar and heat add the profile I desire in a pumpkin soup. Toss in a little asiago cheese to mellow the flavors with it nutty background, finish it with a little heavy cream to make it rich and creamy, and you a have a flavor of Fall that screams comfort, and makes this time of year a smashing success.

Pumpkin Soup

In a soup kettle over medium heat add:

2 Tblsp butter until it starts to foam, then add:

1 small onion, diced
2 strips bacon, uncut
Saute the bacon strips onions until onions start to sweat ( five minutes). Remove bacon from pan, discard or save for a BLT you're craving right now. Add to the kettle:

6 cups chicken stock

Bring to a boil then add:

4 cups pureed pumpkin
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 tsp sugar
1/2 cup honey
3 Tblsp creamy peanut butter
5-7 dashes Tabasco sauce
2 cups heavy cream

Bring ingredients to a simmer. You can adjust consistency of the soup by making it thicker by adding more pumpkin puree, thinner by adding more stock. Before serving, whisk into the soup:

1/2 cup shredded asiago or grated parmesan cheese. Whisk to melt and incorporate cheese. The cheese will provide enough salt to the soup but feel free to add a pinch to explode the flavors. Add white pepper or more Tabasco for extra heat.

Top with toasted pumpkin seeds and serve immediately. Enjoy!

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday- Saturday 4pm-9pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Autumn Comfort Foods

September 14, 2017

This Just in from Chef Andy Mueller, of Galley 57 Supper Club ------

As cooler weather approaches, thoughts of warm and comfortable flavors, aromas and colors fill my mind.

Magenta, amber and burnt orange hues fill the trees and remind me that soon enough, the magnificent colors give way to the call of the cold and the aptly named "Fall" does its best to make our days full of raking and bagging.

An afternoon of crisp autumn air filling our lungs, coupled with the blistering task of ridding our landscape of fallen debris seems a little less taxing when the invisible yet almost palpable apple and cinnamon laced ribbons drift our way from the kitchen and lazily fill our senses.

Its powerful wafts of comfort cleanse our souls to the bone as the stress slowly falls to the ground like so many leaves from a tree.

Fall is the most comforting culinary time of year. Logs crackling in the fireplace, a warm blanket over chilled bones, a good book and a glass of hot apple cider with a cinnamon stick to stir are what Fall is all about.

Fill a crock pot with roast beast of your favorite kind, season it with good stock, potatoes, rutabagas, and other root vegetables that are available right now, and let the cold weather try to find a crack in the comfy corners that make your house a home. Even the wind that whistles through the space under the door can't break the spirit of a home filled with the flavors of Fall.

Now is the time to try to make that pot pie you've been wanting to try. Now is the time to make those cookies for the unexpected after school treat that lights up a child's expression like a beacon in the perfect storm.

A heartfelt "thanks mom" from a child can do a lot more than any blanket on a cold winter's night ever has or ever will, and you're only a few ingredients, a few dollars and a few minutes away from making it happen.

Sometime ago it happened. I don't know when, and I certainly don't know why, that the world has gone soft. We got so wrapped up in trying to make everything better by making it easier that we got away from making it right. I can simply open the roll and slice a cookie onto a sheet and have what some people call "fresh baked" or even "homemade."

What happened? Is it that hard to add sugar to eggs, fold in flour and butter, add some chocolate chips and stir it? Bread I can understand. Few of us have the time to mix, wait for the rise, knead, wait again, knead again....you get the idea, but we are so far away from a time not so far away that we soon won't know what homemade or scratch cooking really is.

The word "homemade" will get tossed into the forgotten time warp of a black hole with vinyl records, VCR's, and hand cranked ice cream makers. What happened? I guess life.... at a hundred miles and hour.
Don't forget to remember the past and learn from not only the mistakes, but encourage the art of tradition in cooking things from scratch.

Cooking is not only something that we need to do to live, but it's also cheaper than therapy if I may be so blunt. There's something therapeutic about seeing five ingredients in different parts of the pantry, mixing them together, baking them in the oven, and creating a heartfelt memory for a loved one that can last a lifetime.

The magic of making food homemade is more powerful than any of us will ever understand, I just hope we all do our part to keep the word "homemade" in the dictionary.

Homemade Carrot Cake

This will fill the house with Fall aromas. A perfect dessert for a cool day.

Makes two (2) 10 inch cakes

Ingredients:

8 eggs
1 1/2 cups vegetable oil
1 lb plus 12 oz sugar
1 tsp salt
1 lb plus 2 oz. all purpose flour
2 Tblsp cinnamon
2 Tblsp ground ginger
2 pinches nutmeg
1 1/2 tsp. baking soda
1/2 tsp baking powder
2 lb. peeled and shredded carrots
1 cup raisins
1 cup chopped walnuts

Preheat oven to 375 degrees

Spray two ten inch cake pans
Whip eggs until light and fluffy. Reduce speed on mixer then slowly add the oil in a thin stream.
Combine sugar and salt in a separate bowl. Add to egg mixture in small batches, continuing to mix.
Sift together flour, baking soda, baking powder, cinnamon, nutmeg and ginger, then fold into egg mixture.
Fold in carrots, raisins and walnuts.
Divide batter between the two pans. Bake for one hour or until a toothpick comes out clean when inserted in center of cakes.
Remove from oven and allow to cool in cake pans.
Makes one two layer cake or two 10 inch cakes. Frost with cream cheese frosting.

Cream Cheese Frosting

In a mixing bowl add:

6 oz. softened cream cheese
4 Tblsp softened butter
1 1/2 tsp vanilla extract
1/2 cup sour cream

Mix together on medium speed then gradually add:

3 cups confectioners sugar

Mix until fluffy

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday- Saturday 4pm-9pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

A Quick Fix ... from Chef Andy at Galley 57

August 3, 2017

This Week, Chef Any Mueller, of Galley 57 Supper Club, shares a recipe for a tried and true favorite from the old days.

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Even though Fall and winter may seem like the casserole season, don't sell Summer months short of this "catch all" concept. One of the best comfort foods of all, the casserole has seen its popularity rise and fall like a roller coaster in the culinary world.

Many of us grew up with the tasty yet economical Hodge podge of leftovers on our dinner tables. Some of us drifted away from this American family staple as we went off on our own into the world only to come back to the quintessential home cooked creation. Easier than ever access to new and exciting foods, coupled with the exploding interest of creative cooking, casseroles have taken a back seat to the new garde.

Thanks to common sense, people are realizing that even though there isn't a lot of pomp and circumstance with many types of casseroles, they will always hold a place in our hearts and on our dinner tables until the end of time. After experimenting with new ingredients and creating as many wild and crazy new recipes as their hearts desire, great chefs are finding new appreciation for casseroles for more reasons than ease of preparation and economics. A casserole is just another excuse for me to use the phrase "it's like canvas to an artist."

Whatever masterpiece you may have floating around in your head, may come to its fruition once a 13 x 9 inch ceramic dish sits before you. No longer the dreaded dinner, the casserole is an opportunity to showcase one's talent and creativity.

There are no rules when making a casserole, only guidelines, and the only requisite ingredient is TLC, and plenty of it.

Yesterday's roasted, fried or baked chicken dinner can be tomorrow's Cordon Bleu, Rosemary rubbed poultry and potatoes or arroz con pollo(chicken with rice). Slice up last nights grilled tenderloin or other steak, mix it with cream, grated Parmesan cheese, some wild mushrooms and roasted garlic, toss it with cooked pasta and you have a comfort dish fit for any occasion.

When creating a new casserole, especially when it comes to giving it a name, make sure you give it one that sounds appetizing, and don't leave them guessing. Names like "supreme', as in chicken supreme, or "magic" as in mom's magic macaroni salad work fine, but others don't work so well.

The word "surprise" should be avoided at all costs, as should "leftover" or "quick". Nobody needs to know just how "Quick" this came together, not many people like the word "leftover" unless its the day after Thanksgiving, and we certainly don't need any "surprise" involved when we're eating something.

Save the surprises for birthday parties and Cracker Jack boxes, not your family dinner. Why surprise? Are you surprised it turned out, or that it tastes good, or are you surprised people are actually eating it. One thing's for sure, if you call it a "leftover quick tuna mac surprise", Don't be shocked if all this dish does is give Fido a bad case of tuna breath.

Casseroles can be as simple as the aforementioned made with tuna, or as complex as Four cheese penne with wilted spinach, smoked chicken, sun dried tomatoes and toasted pine nuts. Let your imagination run wild and create your own signature dish. Not only will you be a hit at the dinner table, you may even get invited back to the bridge club. They may even forget about the "Spam and black olive surprise" you so boldly showed up with last time.

As you commence on your journey to "cass- a- roll" along through summer, make sure that even though you're making this dish because it makes sense, make sure you use quality ingredients to help you on your way.

Mushroom Chicken Casserole

Preheat oven to 350 degrees

Ingredients:

2 Tblsp butter
1/2 tsp chopped fresh garlic
2 Tblsp flour
1 small onion, diced
1 small red bell pepper, seeded, diced
1 cup sliced mushrooms
1 cup chicken stock
2 cups cooked chicken
1 small can cream of mushroom soup
1 cup heavy cream
2 cups cooked leftover chicken, cubed
2 cups, penne pasta, cooked
1/2 cup frozen peas, thawed
1/2 cup grated Parmesan cheese, divided in half
1 cup Japanese bread crumbs

For the topping:

Mix one cup Japanese bread crumbs with one Tblsp. melted butter and 1/4 cup grated Parmesan cheese. Mix well to combine.

In a large sauce pan, melt the butter over medium high heat. When the butter starts to bubble, add the onions, peppers, and garlic. Cook until just soft. Add the flour, stir to combine and cook for several minutes. Add the chicken stock, mushrooms, mushroom soup, 1/4 cup Parmesan cheese and cream, whisk to creamy consistency. Spray a 13 x 9 inch glass casserole dish with pan spray. Place the cooked pasta in the dish, top with cooked chicken and the peas. Pour the sauce over the chicken and pasta. Top with the bread crumbs, bake for 45 minutes to one hour or until top is golden and sauce starts to bubble.

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday- Saturday 4pm-9pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Don't Miss Restaurant Week Specials at Galley 57

July 13, 2017

Green Bay Restaurant Week, which begins today - Thursday, July 13th - continues through next Thursday, July 20th.

Chef Andy Mueller has put together a $32 dinner menu you will not want to miss:

Appetizers

Flash Blackened Tuna - Served with wasabi, pickled ginger, and soy.
Cold Poached Jumbo Shrimp - Served with sauce romesco, cilantro, lime twisted greens, and a garlic crostini.
Curried Chicken Lollipops - Served with piña colada sauce.

Entrées

Includes a beautiful and bountiful salad bar which includes made from scratch soup and fresh baked bread

Galley 57 Signature Steak - Filet mignon over gorgonzola crostini with a cabernet demi glace. Finished with caramelized onions.
Grilled Atlantic Salmon - Served with fresh mango salsa. Choice of fresh vegetables or potato.
Cashew Encrusted Chicken Breast - Drizzled with wild mushroom amaretto sauce. Choice of fresh vegetable or potato.

Desserts

Black Forest Brownie Sundae - Made with Ghiradelli chocolate. Topped with vanilla bean ice cream and macerated Dark Italian Amarena cherries.
Pistachio Torte - Shortbread crust, a rich pistachio custard, and fresh whipped cream. Topped with crushed pistachios.
Galley 57 Signature Grasshopper - Rich vanilla bean ice cream blended with cream de cocoa and creme de menthe. Finished with fresh whipped cream. (Adults Only!)

Galley 57 Supper Club, located at 2222 Riverside Drive in Allouez, is open Tuesday through Friday 4pm-9pm, and Saturdays from 4pm-10pm (with Saturday Live Entertainment from 8pm-10pm). Chef Andy Mueller looks forward to your visit. Please let him know that the Green Bay News Network Sent You!

Salute to the Sandwich - You're My "Hero"

June 29, 2017

This Week, Chef Andy Mueller, of Galley 57 Supper Club in Allouez, shares with us on a world-famous culinary creation; The Sandwich!

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Although gambling can be hazardous to your health and well-being if not taken in moderation, thank goodness John Montague didn't know when to quit, or we'd be stepping on cold cuts all day long.

Who is he? Only the greatest contributor to the concept of lunch the world has ever known. Mr. Montague, better known as the Earl of Sandwich (yes there is a place called Sandwich), was an eighteenth century English diplomat and avid card player who invented the sandwich. Like many great inventions, the sandwich came about without intention.

As the story goes, John Montague had such a passion for poker, he would not stop once the cards were on the table, not even when his appetite loomed large. The solution to his dilemma came when realizing he couldn't play cards because he was encumbered by a plate of food that required various utensils to eat. Calling for a piece of meat to be placed between two slices of bread, he could now eat and play at the same time, and the sandwich was born.

Call it a grinder out in Philly, a Po' boy in New Orleans, a wrap out West or a Hoagie, Hero or Sub in all points in between, the sandwich is the quintessential culinary creation that has stood the test of time and carved a permanent place in cafeterias and lunch rooms around the globe. As quick as you can spread peanut butter and jelly on bread, you can make a sandwich, and although only one ingredient besides bread is required for it to be called a sandwich, the possibilities are endless and limited only by your imagination.

Although It may have been John Montague that made the sandwich famous, he most likely gave a name to something that's been around long before he coined the term. Mexico's burrito is a type of sandwich, as is Italy's calzone and the pita pocket from the Middle East, which have all been around long before Mr. Montague's epiphany.

Whether or not the actual moment in time when the very first person applied one ingredient to another that may or may not be bread like or starch related, we'll probably never really know for sure, but at least we have a point of reference, and that deserves a measure of gratitude.

The world wide appeal of the sandwich must come from the simple fact that they are straightforward and easy to make, yet encompass all that is good and satisfying. In the culinary world, many times it's things that are so simple, that become so great. Take an enigmatic icon of the food world like the late Julia Child; a woman whose culinary prowess is unmatched by anyone, and has cooked for world leaders, celebrities and Diplomats.

Julia states that she, when asked what her favorite food is, simply replied "sliced fresh tomatoes on white bread with mayonnaise". A true testimony to the "KISS" theory that proves apropos in the culinary world as it translates to "Keep It Simple Stupid". Some of the greatest culinary inventions are those which have few ingredients. A display of minimalism, the sandwich transcends time and connects us to primal cravings of things as simple as meat and bread.

On the other end of the spectrum is the chance to look at two slices of bread the same way an artist looks at a canvas; a masterpiece is waiting to be created, and all the cold cuts and condiments become the paint in which to bring out the artist within.

It can be as pleasing to the eye as it is to the palate watching the contrast of colors rise with purpose on sliced bread, the contrasting textures of crisp lettuce, cured, salty meats, sun ripened tomatoes and piquant cheeses that become edible art that's almost too beautiful to eat.......almost. Take the time to get in touch with your creative culinary side by testing it on a sandwich. There's no rhyme or reason for what works best, it's all about what you like and maybe, just maybe, you'll have a moment of clarity while creating your masterpiece and find out that a minimalistic approach can maximize your result.

You Are My Hero

A classic sandwich with a little "outside the box" approach. Best on a baguette, any long sub bread will work

For the dressing:

In a food processor add:

1/2 small red onion, chopped
1 small can diced green chilies
1 small red bell pepper, seeded, chopped
1 Tblsp. chopped fresh garlic
1/4 cup pimento stuffed green olives
1/4 sliced black olives
1 tsp. brown sugar
2 Tblsp balsamic vinegar
1/4 cup parmesan cheese, grated
1/4 cup canola oil
fresh ground pepper to taste
1 Tblsp dried oregano
1 Tblsp. dried basil
1/2 tsp crushed red pepper flakes

Pulse ingredients to finely dice, but do not puree until smooth. Ingredients should still have texture and crunch.

Slice a long baguette in half lengthwise. Open to expose the inside and lay on a flat work surface. Line both halves with thinly sliced Genoa salami, then top with thinly sliced Swiss cheese on one half, and thinly sliced cheddar on the other half. This prevent the bread from getting too saturated from the dressing while adding flavor to the sandwich. Generously cover both halves with enough dressing to cover the cheeses and salami. Top the bottom half of the hero with shaved smoked turkey, shaved pit ham, and sliced deli bologna. Top with shredded lettuce, sliced tomato and sliced Vidalia or other sweet onion. Place top half of hero on top, wrap tight in plastic wrap, then let rest for one hour to let the ingredients marry their flavors.

After one hour, unwrap the hero, place long frill picks into the sandwich every two inches, then slice in the center, between the frill picks to create two inch sandwiches that you can plate and pass around, or set on the table for people to grab and go.

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Thursday, 4:00pm-9:00pm , Friday & Saturday 4pm-10pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Updates & Reminders From Chef Andy

June 8, 2017

With beautiful Summer weather to enjoy, many of us are getting out and about -- especially with the wonderful evenings we're having.  As you plan your evenings out, please keep these updates and reminders from Chef Andy in mind:

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Hello Friends of Galley 57! I hope the sunshine has found it's way into your lives and the much anticipated summer season finds you happy, healthy and hungry!
A few things you need to know:

- The outdoor deck is open and waiting for you to come and enjoy the sunshine and the view of the Fox River!

- If your a fan of Old Fashioneds, We've got the best in town AND at a price you can't beat - TUESDAY, WEDNESDAY AND THURSDAY ONLY - $3.00!

- We are now offering our famous Perch Fry on both Wednesday and Friday nights. Our Friday Fish Fry is so popular, we had to add another day!

- Prime Rib is offered on Thursday and Saturday nights. If you're a fan of Prime Rib - This is the Place! I slow roast our Certified Angus Beef Prime Rib slooooooowly so it is fork tender, juicy and will melt in your mouth!

- Tuesday is Chef's Choice and the creative juices are flowing - Sign up for our texting program next time your in, or just call and give us your info and we will alert you to specials, current offers and upcoming events!

- June is Dairy Month! Check out our coupon (Please Click Here) to get a free ice cream drink after dinner!

Thank you for being a part of the Galley 57 family and I can't wait to cook for you in the month of June!

Enjoy!
Chef Andy Mueller

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Thursday, 4:00pm-9:00pm , Friday & Saturday 4pm-10pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Get Hooked on Grilled Fish ~ Chef Andy

May 31, 2017
Now that we see the Spring season start to become a little more seasonable, the wave of demand for fresh fish is building.  Ocean favorites like salmon and halibut are starting to show signs of availability and the price is headed in the right direction for those of us who like to take advantage of healthy and tasty foods that work perfectly on the grill.  
 
Of the many types of fish available in today's seafood section at the market, the ones that work best cooked directly on the grates of the grill, are the ones that come in the form of a steak.  Halibut, tuna, marlin, shark, swordfish, salmon, sturgeon and arctic char can be cut into steaks and grilled without the fear of smaller flakes falling through the grates or the entire fish falling apart while trying to pry it off the surface.  Steaks, unlike fillets, are cut from the top of the fish down to the belly of the fish as you look at it from the side.  They contain both sides of the fish with the spine of the fish in the center of the steak.  Fillets, on the other hand, represent only one side of the fish, and are cut from nose to tail avoiding bones from the spine.  One fish can yield many steaks but that same fish can have only two fillets (although the fillets can be cut into smaller fillet portions if the fish is large like a salmon or mahi mahi).
 

    
When it comes to grilling steaks vs. fillets, steaks stay together better because they are cut against the grain of the meat. making the flakes much longer and larger than with a fillet.  Fish that are typically cut into fillets are done so because they are thinner and can't be cut into a steak that has any size to it.  Filleted fish like walleye, perch. trout, and pan fish like crappie and bluegill don't grill well because their meat is very flaky and will fall apart the moment they cook through.  These fish are best lightly breaded and either pan or deep fried or baked, broiled or sauteed using quick high heat.  The breading process involves coating lightly in flour, then dipping into egg wash, followed by a quick dredging into any coarse or fine crumbs of your liking.  The flour helps the egg wash stick, and the egg wash helps the bread crumbs stick.  The breading process allows the fish to remain in tact while cooking in hot oil or baking in the oven and helps seal in the juice because it forms a quick protective crust.
     
Typically, if I'm going to grill a fish without the help of a tinfoil wrap, grill baskets or other outside assistance, I'm going to opt for a steak like salmon, tuna or swordfish.  These allow me to simply spray the fish with a light pan spray before placing it on a clean a hot grate, turn it forty five degrees after a few minutes then turn it over and cook it for a few more to finish.  The result is a flaky, tender fish that has the tell tale diamond shaped grill marks, and it has the flavor, convenience, and accurate cooking temperatures the grill so generously provides.  To make sure your fish is done, simply pull back on the flesh with a fork.  If it flakes easily, it is done.  Be careful not to spray or oil the fish too heavily before putting on the grill or it can cause flare ups.  Grilling fish is a sensible idea as long as accompanying sauces or condiments are also healthy. 
 
Try this salsa with grilled tuna, salmon, or other fish steak that appeals to you.
 
 

                                                       Mango Salsa

 
This one comes together quickly and easily, and is a perfect cool compliment to grilled fish.
 
In a mixing bowl combine:
 
2 cups fresh, ripe mango - diced (two large mangoes)
2 Tblsp chopped fresh cilantro
1 small red onion, diced
1 small jalapeno pepper, seeded, minced
1 small red pepper, diced
juice of one large lime
1 Tblsp honey
1 Tblsp. white balsamic vinegar
1 Tblsp. canola oil
pinch salt and fresh ground pepper
 
 
Stir ingredients to combine, chill for one hour.  Serve over grilled fish.  Enjoy!
 

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Thursday, 4:00pm-9:00pm , Friday & Saturday 4pm-10pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

 
 
 
 

Making the Supper Club Experience Personal

May 18, 2017

We frequently hear good things about Chef Andy Mueller and Galley 57 Supper Club, and we'd like to share an example with you:

"My wife and I had a wonderful dining experience at Galley 57. Not only was the food excellent, the wait staff was courteous and attentive. What made it even  better was that Chef Andy took the time to ask us -- and guests at every table around us -- how the food was and if we were enjoying our dining experience. He did this at a time when he was very busy."  ~ Kurt Rosi

We asked Chef Andy why he takes the time to personally greet his guests:

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There are many reasons why I visit tables on a nightly basis, and as often as I can.  Guests usually arrive in waves throughout the evening. Obviously, when it's crazy busy, I can't chit-chat in the dining room, but there are always blips of time that allow me to do what I call a "walkabout." It's a window of opportunity for me to jump off the line and see what's poppin' in the front of the house.

Here are some of my reasons:

1. The most important reason is simply to say "Thank You." People work hard for their money and have many dining options in the area. When they decide to visit Galley 57, it means a lot to me and I simply want to say thanks.

2. I stand by my food, service, and atmosphere, and I want people to know that I am very proud of what we do as a team. I love to hear the feedback about our service. We have an outstanding team at Galley 57, and I want people to know they made the right choice when they decided to visit.

3. It gives me a chance to meet new people and say hello to people I know. The key to success in this industry is based upon great service, so I want to make sure we are all doing our part to serve every guest the best way we know how.

4. It gives me a chance for immediate feedback. We don't have all the answers, and guests have great ideas that I like to hear. We have made many improvements and added different menu offerings based on guests' suggestions and ideas. On the rare occasion when a guest is not completely satisfied with their entree, I can do something about it immediately.

5. I firmly believe that people in this community will support a hard working owner who is working hard for them. My name is on the sign, and my reputation as a chef is my currency. Guests need to know that I am directly involved with their dining experience; with their food, their service, and their overall experience.

6. I Love to do it! It's something I've always done, and I will continue to do it on a daily basis. When I see the smiles on the faces of satisfied guests, and the role I play in creating memories in people's lives - it's difficult to find a more rewarding work experience anywhere - in any industry. A satisfied guest is more valuable than any paycheck I could ever receive.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Thursday, 4:00pm-9:00pm , Friday & Saturday 4pm-10pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Mother's Day Brunch at Galley 57

May 11, 2017

Chef Andy Mueller, of Galley 57 Supper Club in Allouez, has a reminder for you:

Easter Brunch was a big hit so we'll do it again on Mother's Day!

It will be an amazing, almost obnoxious display of culinary creativity. I have always loved to set up and create wonderful displays of decadent desserts, savory entrees and creative cuisine on holidays, and I look forward to serving you this Mother's Day.

Here's what's on the menu:

Maple glazed Ham, Tenderloin tips with egg noodles, Baked salmon with lemon dill sauce, Seafood Carbonara, Apple wood smoked bacon and sausage, Assorted quiche and egg bakes, Hungarian sausage and kraut, Cashew encrusted chicken with wild mushroom amaretto sauce, and a beautiful display of assorted pastries, cookies, danish, mini cheesecakes, bars and brownies, and much, much more! Included in our brunch is our bountiful and beautiful soup and salad bar with fresh baked bread ~ All for only $21.95 per person!

Galley 57 serve brunch from 10:00am to2:00 pm on Mother's Day, Sunday, May 14th, and we highly recommend reservations as it will be a very busy day.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Thursday, 4:00pm-9:00pm , Friday & Saturday 4pm-10pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

The Thrill of the Grill

April 27, 2017

This week, Chef Andy Mueller shares with us on one of his all-time favorite topics: Grilling!

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Fingers crossed with Jack Frost, but it looks like we can think about ripping the cover off the Weber and get the grills ready for action. In order to have a fun and flavorful grilling season, the first step in our prep is the grill itself.

If you skip cleaning the grill, last year's salmon will be more than just a memory, it will be part of every dinner you have all season by infusing its flavor on your T-Bone or Turkey.

If you choose charcoal, that means taking the off grate, spreading out newspaper and dumping out last summers ashes and burnt memories and discarding them. Next, take a hose and a very mild dish soap and spray out the kettle and cover until all the soap is cleaned away. A simple wipe down to prevent rust is needed, then tackle the grate with mild soap and a wire bristle brush, followed by a hose down and you're ready to rock.

Gas grills are a bit trickier because of the hard to reach metal surfaces underneath, and the gas lines that don't always welcome water. I clean gas grills by heating them up and cleaning the grated with a long handled metal brush, then let the grill cool down, wipe the grates with a paper towel dabbed with a small amount of canola or vegetable oil. Keep the outside clean with a stainless steel cleaner when it's cool to the touch to keep it looking good all summer long.

Now that the dirty work is done, let's get you to Grill Master status with a few easy tips and tricks. The first and probably most important aspect of grilling is knowing how to use the different types of heat for different types of food. Direct heat vs. indirect heat. Direct heat is simply cooking food directly over hot coals.

Indirect heat is when coals are on one side of the grill, and whatever you are cooking is on the other side.

You would typically use direct heat when cooking thinner cuts of meat like burgers, boneless, skinless chicken breasts, pork chops, and thinner cuts of Ribeye and New York Strips. If it doesn't take too long to cook, use direct heat. Indirect heat takes some practice and a patience, but results are great when cooking bone in chicken, and thick cut steaks and chops.

The beauty of indirect cooking is that you still get that wonderful grill flavor but the grill becomes an oven and helps cook the food a bit slower and doesn't destroy your food with those flare ups from dripping fat onto the fire.

Always wait until your coals are past the hottest point and are starting to turn white with a bit of red glow. If you put food on a grill that's too hot, you're headed toward burn city and money down the drain. Try this marinade for your chicken breasts before you put it on the grill. It's got that spring zing you've holding out for all winter:

Spring Chicken Marinade

In a large mixing bowl combine:

1 cup canola oil

2 Tblsp. Dijon mustard

½ cup white balsamic vinegar

1 Tblsp. Chopped fresh basil

½ tsp. Crushed red pepper flakes

juice of 2 limes

generous amount fresh cracked black pepper

½ tsp salt

Whisk the ingredients together, then pour marinade into a large, heavy duty plastic Zip-lock storage bag. Place 4 – 8 boneless chicken breasts into the bag, and work the chicken in the bag to make sure the marinade covers all the meat. Gently massage the chicken for a few minutes to help infuse the marinade into the meat. Place the bag in a 13 x 9 inch baking dish and place in the fridge for at least 4 hours (can be marinated over night). Grill chiicken breasts over medium to medium high coals until cooked through. Enjoy!

And, Please don't forget to help us celebrate our 1 year anniversary through May, by receiving 20% off the food portion of your meal Tuesdays, Wednesdays, and Thursdays in April. You can print off the coupon on the Green Bay News Network or show this article on your phone.

Click Here for Coupon

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Thursday, 4:00pm-9:00pm , Friday & Saturday 4pm-10pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Galley 57 Celebrating 1st Anniversary

April 20, 2017

This month, Chef Andy Mueller and Galley 57 are celebrating 1 Year in business!  If you've already treated yourself to - or have been fortunate enough to be someone's guest for dinner there, then you already know that it's well worth celebrating.  If you haven't tried Galley 57 yet, we really encourage you to do so soon!

We'll let Chef Andy put it in his own words:

"We have had an amazing first year that exceeded our expectations. We have had a fantastic time, seeing old friends and making new friends. It's nice to be back in the community I grew up in and to be able to do what I love doing.

We are constantly striving to polish our business, with the goal of providing our guests with the best experience possible every time they walk through our doors.

We will continue to do the thing people like about us. I hope we are being successful because we focus on every plate that leaves the kitchen and every person who dines with us. I believe that if we focus on making every aspect of our guest's experience wonderful, then the 'big picture' will be something quite beautiful.

I want to send a huge thank you to all who have dined with us and continue to come back on a regular basis. This first year has truly been a humbling experience.

Please don't forget to help us celebrate our 1 year anniversary, by receiving 20% off the food portion of your meal Tuesdays, Wednesdays, and Thursdays in April. You can print off the coupon on the Green Bay News Network or show this article on your phone."

Click Here for Coupon

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Thursday, 4:00pm-9:00pm , Friday & Saturday 4pm-10pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Easter Brunch & Anniversary Celebration

April 6, 2017

Chef Andy Mueller, of Galley 57 Supper Club, has some Great News to Share:

"WE WILL BE OPEN FOR EASTER BRUNCH!"

It will be an amazing, almost obnoxious display of culinary creativity. I have always loved to set up and create wonderful displays of decadent desserts, savory entrees, and creative cuisine on holidays like Easter and Mother's Day, and I look forward to serving you on Easter Sunday!

Here's what's on the menu: Maple glazed Ham, Tenderloin tips with egg noodles, Baked Cod with lemon dill sauce, Seafood Carbonara, Applewood smoked bacon and sausage, Assorted quiche and egg bakes, Hungarian sausage and kraut, Cashew encrusted chicken with wild mushroom amaretto sauce, and a beautiful display of assorted pastries, cookies, danish, mini cheesecakes, bars and brownies and much, much more!

Included in our brunch is our bountiful and beautiful soup and salad bar, with fresh baked bread. We will serve brunch from 10:00am to 2:00pm, and I highly recommend reservations as it will be a very busy day.

And, we will be celebrating our one-year anniversary on Friday, April 28th!

We invite you to celebrate with us during the month of April. As a thank you, you will find a 20% Off coupon by clicking here. You can either print the coupon off or display it on your mobile device when you order.  The coupon must be used during the Month of April!

I hope to see you at Galley 57 soon!  Remember, we DO take reservations for dinner any night of the week for any size party.  We have been extremely busy on weekends so please call us at 920-593-2632 to ensure we have a table ready for you when you arrive.

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Thursday, 4:00pm-9:00pm , Friday & Saturday 4pm-10pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Spring Forward to Pasta

March 30, 2017

Pasta is pasta...UNLESS you're talking HOMEMADE PASTA!

This week, Chef Andy Mueller, of Galley 57 Supper Club in Allouez, shares with us his own recipe!

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I don't know what's worse, ridiculously undercooked pasta or violently overcooked pasta. I'm sure you've experienced both as I have, and I want nothing to do with either one. It's cool to say "al dente" when it comes to pasta, as this is basically Italian Law when it comes to texture, but what exactly is it? "Al dente" means "to the tooth," which translates to a slightly firm, but not too firm, texture of pasta when you bite into it. Now that we know the definition, let's dig into to how to pull it off.

I have no problem with dried pasta, and use it regularly, but the first time I had fresh pasta, made from scratch with only a few simple ingredients, I had one of those culinary epiphanies that opened up a whole new world of creative applications that changed my life. With a minimal investment into a hand-cranked pasta machine, homemade ravioli now became a culinary outlet that gave birth to such creations as wild mushroom and brie, lobster and asiago with fresh herbs, and pumpkin black walnut with smoked Gouda.

Fresh pasta can be compared to a canvas in the hands of an artist. It is waiting for an idea, an image, an inspiration that is limited only by the artist's imagination that can become a culinary masterpiece with a little color and depth. To this day, the simplest and most effective way to make fresh pasta is as old as the rolling hills of Tuscany and comes together on just about any flat surface in minutes.

The trick is to treat it like an infant and let it take naps in stages throughout the afternoon. With only a few ingredients (flour, eggs, salt, a dash of oil and maybe a splash of cold water), it's important to make sure each ingredient is treated properly to achieve the best results. The whole texture of the pasta is achieved Not when you're working with the dough, but when and how long you leave it alone.

Wheat flour has gluten in it, and this is like the finicky baby that needs naps to relax the tension and stress away. Gluten needs to rest and be rolled out in stages so the texture is silky and "to the tooth". If you force that recipe to save time, and you jam it through the pasta machine before it's well rested, you are going to have what I call "colicky pasta" - Be a good babysitter and put that pasta down for a nap.

Fresh Pasta

On a large clean and dry work surface, place 2 1/2 cups All purpose flour in the center of the work surface, then make a fist and press down into the center of the flour and make a light circular motion to clear out the center of the mound of flour to create what looks like a volcano. Into the center of the volcano add:

3 whole eggs plus 2 egg yolks, beaten

1/2 tsp. salt

1 Tblsp. olive oil

Using a fork, start to stir the center of the egg mixture and slowly start moving outward to the edge of the flour walls and gently and slowly start to bring the edges of the flour wall into the egg mixture. Be careful not to break through the flour wall or you will have a big mess. The flour will start to form a big clumpy ball, and that's what you want. To knead the dough, place the dough an a lightly floured surface and begin to push down on the center of the dough with force and then bring the sides to the center and press down again and again, for about ten minutes.

Wrap the dough in plastic wrap, let it rest on the counter for an hour, then repeat the kneading process for 2 - 3 minutes. Wrap it one more time, let it rest for an hour, and you're ready to roll. Run it through a pasta machine to make linguine or angel hair, or roll out sheets and create a ravioli filling.

Fresh pasta only needs to cook for 2-3 minutes in boiling salted water. Enjoy!

~ Chef Andy

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Don't Miss Chef Andy's 20% Off Special on Tuesdays, Wednesdays, & Thursdays! Get Your Coupon Here

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm 

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Galley 57 Offering St. Patrick's Day Special

March 16, 2017

You probably already love Galley 57 for their Steaks, Pasta, Seafood, Steakburgers, and Hand-crafted Old Fashioneds.

Well, there'll be "More to Love" on St. Patrick's Day - this Friday, March 17th:

"In addition to our delicious Perch, we are cooking up Corned Beef and Cabbage for $16.95, which includes our Bountiful Soup and Salad Bar."

You'll want to call now for reservations: 920.593.2632.

While you're on the phone, go ahead and make your reservations for Galley 57's Easter Brunch, featuring Maple glazed Baked Ham, Swedish Meatballs with Lingonberries, Baked Salmon with Lemon-Dill sauce, Cashew encrusted Chicken with Mushroom Amaretto sauce, Tenderloin tips with egg noodles, Pasta Carbonara, Hungarian Sausage with Sauerkraut, Assorted Quiche, Applewood smoked Bacon and Sausage, Potatoes Au Gratin, Garlic Green Beans, Soup & Salad Bar with freshly baked Bread & Rolls, and an Amazing Pastry & Dessert Station - all for $21.95 (Children 10 and under; $10.95).

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Friday, 4:00pm-9:00pm ~ Saturdays 4:00pm-10:00pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

 

The Burger Meister

March 9, 2017

If this week's article by Chef Andy Mueller, of Galley 57 Supper Club, doesn't make you crave a great burger, we don't know what will!

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I'm passionate about food; that's why I'm a chef!

There are, however, certain foods that rank higher in my food chain than others. A beautifully marbled ribeye, grilled medium rare with a blue cheese crust, and pan seared halibut cheeks with drawn butter ride high in the ranking, but I would be hard pressed to come up with a dish that I would rather eat than a masterfully prepared, cast iron seared, chin drippin' ground beef burger on a semmel roll.

It's simplicity is its beauty, and it's beauty is to behold. Although you can call any ground meat on a bun a burger, to truly master it, and to become a Burger Meister, we need to dive a little deeper.

Five important factors come into play when creating your masterpiece: The grind, the blend, the ratio, the cooking process and the bun. Let's get at it:

The Grind

If you have a grinder, great! Use a medium blade and grind it twice. If you don't have a grinder, ask the butcher to do this for you when you buy the blend at the meat counter. Too large of a grind will yield tougher bits in your bites, and if it's too small you're nearing meatloaf territory.

The Blend

You don't have to blend two or three different cuts of meat, but it's fun to experiment with how each cut affects flavor and texture. If you stick to one type of meat as your grind, go with chuck steak or round steak. Both have great flavor and webs of fat throughout which make it juicy and flavorful. If you want to add other cuts, do so by keeping chuck or round as your highest ratio (start with 70% chuck or round), then divide up the other 30% with a meaty brisket for an extremely "beefy" flavor, and maybe a fattier cut like short rib for a rich, buttery mouth feel.

The Ratio

This simply means lean meat to fat ratio. How you like your burger cooked is how you should decide on your ratio. For the most part, 75% lean meat to 25% fat is a good ratio for most temperatures. I personally prefer 70/30 as the higher fat content yields a juicier and more flavorful burger. If you like your burger rare, I suggest a leaner ratio like 85/15 or even 90/10. A rare burger may have an off putting texture with a high ratio of un-rendered fat. If you like your burger well done, choose a higher fat content like 70/30 to keep it juicy as it cooks through.

The Cooking Process

There's nothing like the feeling of throwing a few burgers on the grill on a sunny day, but there's nothing like the flavor a burger seared in a cast iron skillet. Grills have grates and the savory fat nectar ends up flavoring the charcoal as it drips down from the meat to the heat. A cast iron skillet sears the meat so the juice stays inside where it belongs, until you release the hounds and enjoy the sweetest chin music ever played.

The Bun

This one gets personal, and it should. If you like the true beef flavor without all the fuss keep it simple with a plain hamburger bun that doesn't compete with the meat. Are you an "add-on" person who likes avocado, bacon, eggs, tomatoes, lettuce etc? Have fun with the bun and experiment with the many great choices on the market today. My choice: The simple semmel. It holds up, doesn't get gummy with the juice, and has just enough chew to compliment the meat.

It's important to know how to make the proper patty or all the blending and grinding will be for naught. DON"T over work the patty.

It's not a snowball. Be gentle and use only enough force to form a slightly tight ball then gently press it into shape - Once. Don't shape and reshape the patty to make a perfect circle. You want tiny pockets of air inside the patty to house the juice. Last but not least, use your thumb to press the center of the patty to make a dent. Picture placing a golf ball on top of the patty and pressing down a bit. This prevents the burger form bulging in the center; looking more like a giant meatball than a burger.

You now have the knowledge to be a pro: Go get 'em Burger Meister!

~ Chef Andy

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Chef Andy Mueller is a well seasoned Chef with over 30 years in the restaurant business. He's been on Food Network with Guy Fieri, was Reggie White's personal chef during their Super Bowl run in 1996 and has been Executive Chef at Zimani's in the late 80's, The original Executive Chef at Black & Tan Grille the first four years of operation, and owned restaurants in Door County including Glidden Lodge restaurant north of Sturgeon Bay, and Hillside Restaurant in Ellison Bay.

Chef Andy currently owns the Galley 57 Supper Club, located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm 

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Galley 57 Announces Special Valentine's Day Menu - Plan Ahead Now!

February 2, 2017

If you're looking ahead for that "New Special Place" to bring your sweetheart for dinner on Valentine's Day - February 14th - Galley 57 is the place. Chef Andy has brought the traditional Wisconsin Supper Club back to Green Bay, and with a flare!

"Our Valentine's Menu is for February 14th. only, so I'm encouraging you to call now for reservations. Among other delicious offerings, our menu that evening features 'The Galley 57 Signature Steak' - a fork tender 8 oz. tenderloin, on top of Gorgonzola crostini, with a balsamic Merlot demi-glace, and caramelized onions. It's a dish I invented in the mid-nineties and I've taken it with me wherever I've gone."

Galley 57's Valentine's Day Special Menu

- Entrees -

Signature Steak
8 oz Filet Mignon grilled to order then served over gorgonzola crostini with caramelized onions and a balsamic merlot demi glace.
32.95

Lobster
8-10 oz. Cold Water Lobster tail served with drawn butter
39.95
Add a 5 oz. Filet Mignon for 10

Grilled Salmon
Fresh Norwegian Salmon grilled to perfection and served with mango salsa or lemon dill sauce
24.95

Prime Rib
Slow roasted and very tender. Served with Au Jus
first mate's Cut 14 oz – 26.95
Captain's Cut 18 oz. - 32.95

Ribeye
Well marbled 14 oz ribeye grilled to perfection
28.95

Lemon Garlic Shrimp
Jumbo Shrimp with fresh lemon and garlic topped with a parmesan butter crumb and baked golden
24.95

Pasta Carbonara
Penne pasta tossed in a parmesan cream sauce with bacon, peas and a touch of lemon
18.95
add chicken 6 add shrimp 8 add italian sausage 6

Cashew Chicken Amaretto
Tender breast of chicken lightly dusted with cashews then pan seared golden. Topped with a wild mushroom amaretto cream sauce
19.95

Pan Fried Walleye
Lightly dusted with Panko bread crumbs then pan fried golden. Served with lemon dill sauce or homemade tartar sauce
24.95

Remember: The Valentine's Day Menu is for Valentine's Day Only ~ February 14th, and Reservations are Strongly Suggested.

To View Galley 57's Regular (and equally Delicious) Menu, Click Here

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm 

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Let's Get This Party Started...

January 26, 2017

This week, Chef Andy, of Galley 57 Supper Club, kicks off a series of monthly articles he'll be sharing with us:

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It's been a few years since I've put pen to paper (yes, I used to actually write about food), but with each stroke of the keys, the fog is lifting and the article engine is tuned up and ready to write.

I appreciate the opportunity to hopefully entertain you in the world of food and wine. I'm confident in my approach as this is year 32 for me in what I consider the most rewarding and exciting industry in the world.

From working the line at a Country Kitchen during my college days in La Crosse to being Reggie White's Personal Chef during the Super Bowl year of 1996 to owning a number of restaurants over the years, I've experienced quite a bit. It's not always about the glamor, in fact, it's never about the glamor. This is a game played and won in the trenches, behind the scenes, and under pressure. As I found out working my way up, "these are a few of my favorite things."

No two days are the same, and I love it. No two guests are the same, and I can't wait to meet the next one through the door. If you have the mentality to truly focus on every single guest, every single plate, and every single $3.00 old fashioned, you have a chance.

I've been asked when I decided to make this career choice and my answer is always the same. I didn't choose this industry, it chose me. I believe in gifts and I believe in talent. Talent is never first, and gifts can be lost. The only way I knew how to show appreciation for a gift is to use it. The fact is, my mom knew I was going to be a chef before I did. She said I was always fascinated with food as soon as I could walk, talk and crack an egg.

I wouldn't eat just for the sake of eating, even as a child. I was always experimenting with flavors, colors, textures and was quite proud, when at the age of four, I dipped my culinary little piggy's in the "sweet meets savory" world and created a sandwich worthy of all your forthcoming wrinkled noses – bologna and raspberry jelly on Wonder bread. I thought I had invented the next McRib but it turns out I didn't even invent the next SPAM. I know you can't win 'em all, but that wasn't even close.

Just like anything, it has to start somewhere. Maybe early on I was tapping into the sweet n' salty everything that's practically taken over the world. From salted caramel coffee to chocolate covered bacon......the trend seems to be about discovering the next bologna and jelly sandwich but is it more of a fad than a trend? Time will tell but I'll keep you in the loop

My goal every month is that when finished reading this article, you will have learned a trick or two that can be of real use in your kitchen, you may acquire knowledge regarding trends in the food and beverage industry, and hopefully you even cracked a smile at my less that orthodox approach to writing about food. I'm not a cook book author that pumps out hard to understand, boring to read, and impossible to prepare recipes.

I sometimes take different preparation paths or have different techniques than some, but the end always justifies the means and the only rule is it has to be tasty.

I'm not a cookbook author that pumps out hard to understand, boring to read, and impossible to prepare recipes. I sometimes take different preparation paths or have different techniques than some, but the end will always justify the means, and the only rule is it has to be tasty!

Rest assured, the recipes that are in this column won't be frustrating. If I don't have a recipe ingredient called for in my professional kitchen pantry, chances are, you won't have it in your home pantry.

So don't rush out and buy gold leaf for your chocolate souffle. Don't buy saffron to infuse your risotto, and cancel the rush order for White truffles from Piedmont, Italy to shave on your lobster poached quail egg omelet.

I look forward to sharing with you many of the valuable tips and techniques I've picked up over the years from some incredible chefs and culinarians. Being able to share this with you is very rewarding, but showing you how to create wonderful meals that make memories for a lifetime is even better. Thanks for listening – "keep on cookin' on" - I'll cook with you soon.

~ Chef Andy

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Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm 

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Fresh From the Holidays

January 5, 2017

It appears that Chef Andy kept himself busy over Christmas and New Year's!

"The holiday season was crazy-busy for us! While many of our loyal customers dined with us, hundreds of new customers tried Galley 57 for the first time!"

The comments from customers have been great: from excellent service, delicious food, and a great atmosphere, to great drinks -- especially the $3.00 Old Fashioned -- and more.

"When our customers make it a point to share their comments and compliments with us, it's a real gift. It helps us to continue serving them at a superior level."

Now that the sometimes hectic days of the holiday season have come and gone, Chef Andy would like to invite you to make a reservation and enjoy yourselves in the comfort of one of the few traditional supper clubs to be found in our area. You won't want to miss Galley 57's Friday Perch Fry -- Best Perch in Town -- lightly battered and cooked to perfection, and their delicious Saturday Prime Rib Special - Click here for details.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm 

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Ring in 2017 With David K. at Galley 57

December 29, 2016

Have You Made Your New Year's Eve Reservations?  If not, Call Now to reserve your table for 6 or more, at your local Traditional Wisconsin Supper Club -- Chef Andy tells us they're filling up quickly:

"We're looking forward to celebrating the New Year with You, and yes, reservations are recommended. Music by the renowned David K. will help us bring in 2017 in proper style and fashion!"

David K. will be playing on New Year's Eve until 12:30am, so Galley 57 is the perfect place to celebrate with your family and friends; Great Food, Unbeatable Service, their Famous $3 Old Fashioned, Bountiful Soup & Salad Bar, and Live Entertainment.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm ~ Weekly Specials, Thursday through Saturday

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent You!

Have You Made Your Reservations?

December 8, 2016

Reservations at Galley 57, from now through the end of the year, are filling up fast.

So, Call now to reserve your table for 6 or more, at your local Traditional Wisconsin Supper Club!

Chef Andy believes strongly that families should enjoy the holidays together. Therefore, Galley 57 will be closed on Christmas Eve and Christmas Day.

"Family traditions are important, and all the more at this special time the year.  From our Galley 57 Family to yours, we wish you much happiness and many blessings!"

Check out Galley 57's Specials Here, And Remember: On Saturday Nights, Galley 57 features Live Entertainment by David K. from 6pm to 9pm.

Chef Andy has been known to join in with his guitar, which has become a crowd favorite!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm ~ Weekly Specials, Thursday through Saturday

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

"Living With Amy" Features Chef Andy & The Galley 57 "Old Fashioned"

November 3, 2016

Recently, Chef Andy Mueller, of Galley 57 Supper Club in Allouez, was featured on WLUK FOX-11's "Living With Amy."

With Galley 57 being known as the "Home of the $3.00 Old Fashioned," Amy invited Chef Andy to show us how it's done -- and, fortunately, there's video!

Click Here to Watch Video, Courtesy of WLUK FOX-11

Chef Andy also offers "Early Bird Specials" every Friday and Saturday at Galley 57 Supper Club:

Friday Early Bird Perch Special - From 4pm to 6pm only: Fresh Lake Perch - 2 butterfly fillets - lightly breaded and fried golden. Served with Tartar sauce, rye bread, and choice of potato - Only $12.95

Saturday Early Bird Prime Rib Special - From 4pm to 6pm only: Slow roasted, aged Prime Rib – 8 to 10 oz - as tender as can be, with au jus and choice of potato - Only $14.95

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm ~ Weekly Specials, Thursday through Saturday

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Friday & Saturday "Early Bird Specials"

October 13, 2016

Have you tried Galley 57 Supper Club yet?  In addition to being "The Home of the $3 Old Fashioned" and offering Live Entertainment every Saturday, Chef Andy also offers "Early Bird Specials" every Friday and Saturday!

Friday Early Bird Perch Special - From 4pm to 6pm only: Fresh Lake Perch - 2 butterfly fillets - lightly breaded and fried golden. Served with Tartar sauce, rye bread, and choice of potato - Only $12.95

Saturday Early Bird Prime Rib Special - From 4pm to 6pm only: Slow roasted, aged Prime Rib – 8 to 10 oz - as tender as can be, with au jus and choice of potato - Only $14.95

AND ... Stay tuned for new and exciting appetizers, seafood, and steak options at Galley 57 Supper Club!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Weekly Specials, Thursday through Saturday

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Saturday Live Entertainment ~ And More!

September 22, 2016

We heard from Chef Andy at Galley 57 earlier today:

"Last Saturday, our guests were entertained with David K's great selection of music. Many said they plan to return regularly, on Saturdays, for the great prime rib and music combination. Grab a couple of friends and enjoy yourselves at Allouez's own traditional supper club!”

Chef Andy also let us in on a little secret: He is going to change up the menu a bit in October.

In addition to the dinner specialties of Lobster, Perch, and Prime Rib, Galley 57 is going to be adding some new items that are sure to become customer favorites.

Stay tuned for new and exciting appetizers, seafood, and steak options at Galley 57 Supper Club!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Weekly Specials, Thursday through Saturday

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Galley 57 Launches Live Entertainment This Saturday!

September 13, 2016

As Chef Andy says, "Live entertainment compliments our Galley 57 Supper Club atmosphere."

"I am starting Live entertainment on Saturdays, featuring David K - a Local entertainer who plays music from the 50's & 60's, to the 70's, and has a great following. This Saturday is opening night!"

So, if you haven't been to Galley 57 yet -- or even if you have -- this Saturday night seems like the perfect time to enjoy a great meal & live entertainment. David K. offers a lively, engaging show, in which he sings and entertains, and Galley 57's guests have the opportunity to get up and dance, as they like.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Weekly Specials, Thursday through Saturday

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Chef Andy Shares Recipe on FOX 11

September 1, 2016

This past Tuesday, August 30th, our very own Chef Andy, of Galley 57 Supper Club in Allouez, was a featured guest on WLUK's "Living With Amy."  He shared his recipe and technique for preparing "Panzanella."

"Panzanella...is a very old world, tuscan recipe, that features bread, tomatoes, fresh herbs, and a few other ingredients..."

Hearing Chef Andy describe and explain this recipe, was enough to get me hungry, but WATCHING him create it was the next best thing to tasting it!

With thanks to FOX 11, Please Click Here to Watch this Delicious Presentation!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Weekly Specials, Thursday through Saturday

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

The Specials at Galley 57 Are..."WOW!"

August 25, 2016

As our Members and Readers will recall, last week was Grand Opening Week at Galley 57 Supper Club in Allouez.  In addition to their weekly specials, Lobster Night (Thursdays), Perch Night (Fridays), and Prime Rib Night (Saturdays), Chef Andy treated all of his Grand Opening Week guests to a complimentary dessert of their choice.

We heard many rave reviews, and we'd like to share one with you now:

"Just HAD to stop in and try Perch Night! All I can say is: WOW! I definitely got more than I expected for the reasonable price I paid.

The waitress exhibited the perfect combination of professionalism and friendliness, and I even had the pleasure of meeting Chef Andy.

My Recommendation: Put Galley 57 on your "Must Go To" list, and then...GO THERE!"

~ Mike L., Green Bay

Having experienced Galley 57 ourselves, we - of the Green Bay News Newtork - heartily agree!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Grand Opening Week Ends Saturday!

August 18, 2016

If you haven't yet made it to Galley 57, for their Grand Opening this week, you still have a couple of days left!

Chef Andy, and Galley 57, began their Grand opeing festivities this past Wednesday, with a Ribbon Cutting Ceremony and some special surprises for their guests.  In addition to daily specials, all patrons receive a complimentary dessert - with any entree - through Saturday, August 20th!

Just in case you forgot about the weekly specials at Galley 57, we're offering you the following - as a refresher course:

Thursday, as you may know, is Lobster Night: 8 oz. Cold Water Lobster tail served with drawn butter, choice of potato, and oGalley 57's wonderful homemade Soup and Salad Bar for only $29.95.

Friday is Perch Night - a Green Bay area Favorite: Three different sizes to choose from! For the Early Birds or Lighter appetite, Galley 57 offers a two piece perch plate from 4-6pm for only 12.95!. All night they offer two more sizes: A four piece perch dinner for $16.95, and a six piece perch dinner (a school of perch) for $21.95. All perch dinners include your choice of potato or fresh vegetable and Galley 57's Bountiful soup and salad bar!

Saturday is Prime Rib Night: Galley 57's slow roasted Angus Prime rib melts in your mouth, and is offered in three different sizes. For Early Birds and lighter appetites, an 8-10 oz. cut for 14.95. The First Mate's cut is 14-16 ounces, and the Captain's Cut is 18-20 ounces that will satisfy even the biggest appetite! All prime rib dinners are served withchoice of potato or fresh vegetables, and Galley 57's fantastic homemade soup and salad bar!

And, Don't Forget: A Complimentary Dessert with every entree during Galley 57's Grand Opening!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at www.Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Looking Ahead to "Grand Opening Week"

August 11, 2016

We've already introduced you to Chef Andy, and to Galley 57 Supper Club, and now we have more great news for you: Galley 57 will celebrate it's official Grand Opening Next Week ~ Wednesday through Saturday!

Wednesday will feature a "Kick Off" celebration Ribbon Cutting Ceremony at 5:30pm, at which there will be free appetizers, and other special gifts!

Thursday, as you may know, will be Lobster Night: 8 oz. Cold Water Lobster tail served with drawn butter, choice of potato, and oGalley 57's wonderful homemade Soup and Salad Bar for only $29.95

Friday will be Perch Night - a Green Bay area Favorite: Three different sizes to choose from!  For the Early Birds or Lighter appetite, Galley 57 offers a two piece perch plate from 4-6pm for only 12.95!.  All night they offer two more sizes:  A four piece perch dinner for $16.95, and a six piece perch dinner (a school of perch) for $21.95.  All perch dinners include your choice of potato or fresh vegetable and Galley 57's Bountiful soup and salad bar!

And, don't forget, Saturday is Prime Rib Night: Galley 57's slow roasted Angus Prime rib melts in your mouth, and is offered in three different sizes. For Early Birds and lighter appetites, an 8-10 oz. cut for 14.95. The First Mate's cut is 14-16 ounces, and the Captain's Cut is 18-20 ounces that will satisfy even the biggest appetite! All prime rib dinners are served withchoice of potato or fresh vegetables, and Galley 57's fantastic homemade soup and salad bar!

Great Specials and a free dessert with every entree during Galley 57's Grand Opening!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Home of the $3.00 Old Fashioned!

August 4, 2016

Are you a fan of Really Good Old Fashioned?

Galley 57 doesn't use the typical red dyed maraschino cherries; rather they use Wild Italian Amarena cherries, which provide a rich cherry flavor.

Galley 57 doesn't use any pre-made Old Fashioned mix; Theirs is made fresh, on the spot.

Whether you're a fan of Whiskey or Brandy, you'll find your favorite Old Fashioned at Galley 57. Andy Mueller, chef and owner, said he's even received orders for Rum and Tequila Old Fashioneds!

"What's old is cool again," said Andy, "My parent's generation enjoyed Old Fashioneds. Today young adults, who appreciate the finer things in life, are also enjoying this timeless cocktail"

Chef Andy Mueller has brought the traditional Supper Club back to Allouez. Continuing on the theme of "What's old is cool again," Andy believes that a quality meal at an affordable price, from a traditional Wisconsin Supper Club, is an old idea that's cool again!

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Galley 57 Announces Weekly Specials

July 28, 2016

Galley 57 Supper Club, which recently opened at 2222 Riverside Drive in Allouez, has announced their standard weekly specials.  

Chef Andy Mueller, owner of Galley 57, told us that Allouez used to have several supper clubs operating at the same time. "Supper Clubs were a staple in Allouez.  Families, young and old, want a nice restaurant to visit for a quality meal at a fair price.  I wanted to fill that void, and provide Allouez residents with their own Supper Club.  Located on Riverside Drive, many village residents can simply walk over for dinner, and enjoy a meal while enjoying the view of the Fox River and Lambeau!"

Galley 57 customers can count on some regular specials every week:

Thursday: Lobster Night

Friday: Fried Perch Night

Saturday: Prime Rib Night

Chef Andy is also planning a few surprises which will be announced shortly.

To view Galley 57's entire menu, CLICK HERE.

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!

Welcoming Chef Andy, & Galley 57 Supper Club to the Network!

July 7, 2016

"A successful restaurant will have great food, excellent service, and a comfortable and inviting atmosphere. It's my passion to make sure we have all that, and a little bit more." 

With those words, Chef Andy Mueller, gave us some insight into the charm and appeal of his Galley 57 Supper Club - The Newest Member of the Green Bay News Network.

Chef Andy has been in the business for 30 years, and says, "Passion and drive keep me focused and motivated. We opened Galley 57 on April 28th of this year, as a traditional Wisconsin Supper Club."

Because definitions can differ, we asked Chef Andy to explain what he means by a traditional supper club:

"The answers can vary, but a few common denominators must be involved in order to be a supper club. First of, it must be what is considered a "mom and pop" joint. Local owner/owners who operate their restaurant for people who appreciate and seek local flavor. A flavor that represents the area you are in. Northeast Wisconsin is known for the Friday Fish Fry, tender Prime Rib, great steaks, and fresh seafood, but there is always a signature dish that every supper club has. Ours is the incredible Soup and Salad bar that is included with every entree. This gives people tremendous value on top of our already reasonably priced menu. One of the dishes that we call our signature, is The Galley 57 Signature Steak - a fork tender 8 oz. tenderloin, on top of Gorgonzola crostini, with a balsamic Merlot demi-glace, and caramelized onions. It's a dish I invented in the mid nineties, and has followed me wherever I go.

The other key to being considered a Supper Club, is the fact that you can feel relaxed, without having to deal with the 'black tie and big ticket prices' that prevent you from being a regular guest. I want to see you on your birthday or anniversary, but I hope that's not the only time I do. This is the type of place that people can afford to frequent, because the prices allow it, while the quality of food and service is on par with the finest steakhouses in the Midwest."

We wondered how Chef Andy ended up in the restaurant business:

"I got into this business the same way most people get into the business:  The food and Beverage industry is always hiring, and you don't need experience to succeed.  It is one of the only industries where someone can start out as a dishwasher, and through hard work and perseverance, you can own your own business one day.  More specifically, I think my mother knew I was going to be a chef before I did.  She said I would always be in the kitchen trying to stir the soup she was making, or crack the eggs into the bowl when she made desserts for our family.  I still remember the epiphany I had when I realized what a tremendous gift being able to prepare great food is:  The only thing that was strong enough to get my sisters and I in from playing outside, is when mom had dinner ready.  We could be going all day and having a great time with friends, but as soon as she let us know dinner was on the table, everything took a back seat to the food.  It was these types of memories that made me realize that's what good chef's do - build memories, and I wanted to possess that ability."

We knew you'd want to know, so we asked Chef Andy what he does when he's not at Galley 57:

"When I'm not working, I Like to spend time with my sons Ryan and Jake, and the love of my life Billie Jo. I'm blessed with two incredible children, and as we are all aware, time flies by, so every moment with them is precious. Billie Jo is the one who really made me aware of the fact that we need to be present in our everyday lives. She said 'when you are at work, you know you need to be present both physically and mentally, but the same rings true on a day off.' If I am hanging out with the boys, that's exactly where I need to be, both physically and mentally - not thinking about the order I placed, or the repairs I need to make at the restaurant, or the updates for the wine list. It's a great way to stay focused and on track, making progress in the right direction, and giving the respect I need to give to the people I am spending time with at any given moment."

Finally, we asked Chef Andy what else he would like our members and readers to know:

"I want to create memories that last a lifetime. Think of how many celebrations, gatherings both joyous and sad, and maybe even a new beginning two people can share through first dates to marriage proposals all involve dining in a restaurant. Being part of people's lives no matter how big or how small is a truly wonderful feeling that gives me great satisfaction and motivation to continue to do so.

If I can sum up what Galley 57 is in a few words, it would be that we understand that people work very hard to earn the opportunity to go out for a nice dinner. We appreciate and respect that. Our service team is dedicated to providing excellent service; our culinary team is focused on proper technique, and consistent results. Every person that walks in the door, and every plate of food that leaves our kitchen, is treated with respect and dedication. We also offer something that very few restaurants in the area can: A beautiful view. Our dining room looks out over the Fox River, and boasts an incredible panoramic view of the water."

Galley 57 Supper Club is located at 2222 Riverside Drive, in Green Bay. You can visit them on the web at Galley57.com, on Facebook, or you can give them a call at 920.593.2632.

Hours: Tuesday-Saturday, 4:00pm-9:00pm

Stop in, Enjoy a Great Meal in a Relaxed Atmosphere, say hello to Chef Andy, and tell him that the Green Bay News Network sent you!