Perfect Health Inspection Earns Five O’Clock Steakhouse The Blue Ribbon Award For Clean Dining

A perfect health inspection score by the City of Milwaukee has earned Five O’Clock Steakhouse the Blue Ribbon Award for Clean Dining from Milwaukee’s TMJ Channel 4 News.  Reporter Courtny Gerrish profiled the restaurant’s accomplishment during a segment which aired on Friday, May 25, 2012 news broadcasts.

Manager David Jobin was interviewed regarding the dedication of Five O’Clock Steakhouse management and staff to exceed proper safety and sanitation standards on a daily basis.

“This place has been here since 1948 and as a restaurant since the late 60's. And when it comes to keeping things clean there's a reputation to uphold.  Before everybody leaves everything is completely scrubbed down. By the time we close we're actually ready to open,” Jobin explains. 

Gerrish personally presented the award to Jobin, during the segment, for display in the restaurant.

“We are incredibly thankful to our attentive and hard-working staff for upholding the highest health and sanitation standards for our guests,” said Managing Partner and Restaurant Consultant Stelio Kalkounos. “A perfect score alone is difficult to achieve and the Blue Ribbon Award is an honor.” 

Watch the complete interview at: http://www.todaystmj4.com/features/dirtydining/153813545.html 

Five O’Clock Steakhouse

414-342-3553

2416 W. State St.

Milwaukee, WI 53233

www.FiveOClockSteakhouse.com

One of America’s Best Steakhouses – Culinary TV Host/Author Rachel Ray

A Classic Steakhouse Experience – Zagat Survey

One of the TOP TEN Steakhouses in the U.S. – CNN’s Money Magazine

Milwaukee's Best Steak – OnMilwaukee.com

Voted Best Steak – Shepherd Express & Milwaukee Magazine

Top Seven Favorite Steakhouses in the U.S. - Saveur Magazine

Best Restaurant – CitySearch Milwaukee

Is This Wine Corked?

By Stelio Kalkounos 

Occasionally, this question gets asked even in the finest restaurants and bars all around the world.  At times people who aren’t experienced with wine might sense an off aroma and assume a wine is bad. My first experience with a Gevrey-Chambertin from Burgundy elicited the same response from me. Pinot Noir from this region can be extremely “earthy” with the ever popular “stinky feet” used as a descriptor by the novice nose. I have now come to appreciate such distinct characteristics in wines just as well as the other tastes often described as lush berries, clean fruit, molasses, and bitter cocoa. Other aromas that may cause some wine drinkers concern are tar or flint, which are common with wines like Amarone or aged Bordeaux.

A truly “corked” wine is a wine that is contaminated with TCA (Trichloroanisole). This element can create a musty, wet charcoal aroma or flavor to a wine. TCA contaminations usually come from corks that have been exposed to this, hence the name “corked”. TCA can also be caused by other methods of wine production including the barrels and other wood sources found within the winemaker’s cellar. Many industry experts estimate that up to seven percent of wines have detectable levels of TCA contamination. This also means that the TCA may be present, just not as noticeable in some wines. Most individuals can detect TCA in quantities as little as five parts per trillion, though some can detect it at even lower levels. The more experienced wine connoisseurs seem to have extra sensitive pallets.

Often, other elements in a wine’s handling and storage may negatively affect aroma. Wines that have been stored in warm and moist areas tend to oxidize more frequently. This is often referred to as a “corked” wine. There tends to be no body left in the wine’s overall impressions in the mouth and much of their finishes are usually tart or sour. Only experienced retailers, restaurants and bars will handle their wines properly. Fine dining establishments such as The Five O’Clock Steakhouse in Milwaukee, WI use cellar space that is temperature and humidity controlled. Several daily measurements are taken to ensure that a bottle will be served in the best possible condition. The Five O’Clock Steakhouse keeps its red wine cellar at about 65 degrees Fahrenheit and tries to maintain at least 55% humidity, ensuring guests will receive their wines in the ideal state. It is perfectly acceptable for a guest to request that an experienced staff member analyze their wine in case of contamination.

Young wines, (less that 2 years old), or old wines, (10 years old or more) often benefit from decanting. Decanting gives a wine its full chance to present itself. After several minutes of aeration, many wines reveal new aromas and begin to unveil themselves. Particularly older wines that have been potentially exposed to more temperature and humidity fluctuations over time benefit from decanting. If you suspect that your bottle is corked don’t hesitate to ask the restaurant staff or retailer for his opinion. If in fact it is corked, you may be given credit or a new bottle of wine.

The various aromas of wines are to be learned and appreciated by wine lovers. Not all apparently "off aromas" are in-fact corked wines. Reliable wine sellers will provide you with guidance and suggestions based on your taste that will lead to an enjoyable experience in trying a variety of wines.

Stelio Kalkounos, knowledgable food and wine expert and restaurant management consultant, has operated some of the Midwest’s most successful establishments including Five O’Clock Steakhouse, Gibson’s Steakhouse, Hugo’s Frog Bar and Gino’s East Pizza.  His expertise on all areas of operations, from menu and wine list development to cost controls and vendor relations and have been effectively implemented in some of the world’s finest establishments from Athens to California.   More than two decades in the industry has taught Kalkounos that a restaurant should not just be a place to eat, it should feel like home and serve a space to savor life’s finer moments with family and friends.

Stelio's Cellar - Monthly Wine Article 

OnMilwaukee.com - I Always Thought Corked Wine Was a Good Thing?

Global Warming: By the Glass

By Stelio Kalkounos – Knowledgeable food & wine expert and restaurant management consultant.

Many wine enthusiasts in recent years have been complaining that wines are being released that are too “hot”. The term “hot” refers to a wine that is perceived to be high in alcohol content.  This has been a trendy topic amongst wine writers lately.  It seems although many popular wine magazines that make negative comments about wines being too high in alcohol, are also declaring some of the same wines as this years “top 50” or “top 100 hottest wines” (pun intended).

What many writers have neglected to do is explain the various reasons and the decisions that are made by wine makers and growers that may lead to high alcohol wines.  So one may ask, “What’s wrong with a wine that has relatively high alcohol content?”  The biggest concerns with these wines are they may not age well, are perceived as not balanced and are not food friendly.  Additionally, a consumer may begin to feel the affects of the alcohol too quickly, cutting short the opportunity to truly enjoy the experience.  Now, granted, these are real issues for wine collectors, sommeliers and restaurateurs to be aware of.  Where perhaps preparation of complex, ingredient intensive cuisine is concerned, guests might loose ability to notice the unique nuances in food when drinking highly-alcoholic wines.  High alcohol can cause palate fatigue; this is certain.

High alcohol in wines is a result of increased sugar content in grapes when they’re picked.  What causes elevated sugar levels in grapes? Can it merely be attributed to “Global Warming”?  The answer is certainly, no.  Weather has had a major impact on wine regions around the world.  A recent article in National Geographic states that due to elevated temperatures in traditional wine growing regions, there will be dramatic shifts in areas where wine grapes will thrive.  Each grape varietal flourishes in a narrow climatic niche.  An area such as Germany, which is known for being a cooler climate, white grape varietal, producing region, is now finding success with warmer climate grapes.  Pinot Noirs and Merlots in some areas are replacing Rieslings and Gewürztraminers. Germany isn’t the only area experiencing this trend.  In coming years, France’s Champagne region is predicted to become more of a red grape area.  Can you imagine Merlot from Champagne?  Southern Great Britain is now producing Pinot Noirs and making some sparkling wine.  This was unheard of before the last decade.

Wine makers use brix, a measurement of dissolved sucrose into water, to gauge sweetness in their grapes. In the early 90’s a brix of 23-24 was common.  Now 26 is a common number.  In the 60’s, winemakers made wines in the 13.5% alcohol range, now; 15.5 – 16.5% is average.  In recent years many wine growing regions in the world have experienced heat spikes and heat waves before and during harvest time. Wine makers can do a few things such as irrigate, pick grapes at night, dilute with water and “fine” to remove sugar, but ultimately warmer weather will shoot up sugar levels in grapes causing higher alcohol.  Low humidity removes the water from grapes and elevates sugar content per cluster or per pound.  Also, with many wineries over production is to blame.  Too many grapes and not enough time to pick them all before they become too ripe.

Are there other factors at play?  Yes, several major developments in Oenology since the 90’s have added to this dilemma such as the widespread use of new engineered phyloxera-resistant clones of grapes.  These “newer” clones may be a good short-term evolution, yet the older the vines are more likely to produce higher acidity and balance to the sugars.  Also, the new clones don’t allow for riper tannins at the right time.  Newer clones and rootstocks produce aggressive tannins.  Higher alcohol offsets this perceived aggressiveness or “green” tannin.  As these vines mature, the wines will develop fuller flavor, ripe tannins and a lower brix. 

The other major Oenological advancement in recent years has been the development of commercial, sometimes overly efficient yeast.  These yeasts seem to be stronger and tend to speed up fermentation causing higher sugar levels at sooner than expected times.  A great winemaker once told me that tannin is the architecture of a wine, yet it should be subservient to the fruit.  Fruit and sugar need to be balanced by the tannin.

Another major issue is the American palate.  Americans tend to prefer wines that present sweeter and show more overall bigness.  To understand the difference, consider the difference between Bordeaux and a typical Cabernet blend from Napa. French and European wines often show higher acidity, lower PH and lower alcohols. It’s also true that Europeans tend to drink more wine with food and thus wines have been designed to complement cuisine.  In America, a vast majority of society in the last 30 years is used to consuming sweet beverages with food.  This certainly would effect wine makers’ decisions about their products, if they hope to sell to an American consumer. I also believe that the American wine consumer is looking for instant gratification.  Very few would be happy to wait an hour for a wine to aerate and then find that the wine is subdued, has style, finesse and elegance.  Where’s the body and bigness, they may ask?  Many believe that if there is not a lot going on up front, they are not getting their money’s worth.  Consumers are looking for riper fruit characteristics and mature tannins, and ideally this means a balanced wine.

In the meantime, wine growers and consumers also may find some opportunities during this period of warmer climates.  Wine makers are switching grape types, modifying these techniques and experimenting in new growing areas.  Germany’s current success with red grapes is a prime example.  These traditionally cooler regions, which are warming up, may offer some excellent quality and value for the smart wine buyer.

Ultimately, does the wine smell and taste good?  Not all wines need to be complex or fancy, and not all wines need to age.  Even high-alcohol wines can be wonderful social beverages.  Many restaurants and fine dining establishments will showcase wines by the glass that don’t need to be consumed with food to be enjoyed. A great restaurant will feature a diverse selection of styles and alcohol levels. Milwaukee’s highly rated Five O’Clock Steakhouse, maintains a prime example of such selections. With over 30 wines by the glass and over 20 world wine regions represented at different price points, Five O’Clock Steakhouse surely has something to complement any meal and appeal to any pallet.  There’s never a bad time for good wine.

Stelio Kalkounos, knowledgable food and wine expert and restaurant management consultant, has operated some of the Midwest’s most successful establishments including Five O’Clock Steakhouse, Gibson’s Steakhouse, Hugo’s Frog Bar and Gino’s East Pizza.  His expertise on all areas of operations, from menu and wine list development to cost controls and vendor relations and have been effectively implemented in some of the world’s finest establishments from Athens to California.   More than two decades in the industry has taught Kalkounos that a restaurant should not just be a place to eat, it should feel like home and serve a space to savor life’s finer moments with family and friends.

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Global Warming By The Glass - Free-press-release.com

Brando's Charm (1997) Featuring Stelio Kalkounos

Fun trip back to the 1990's - Or was is 1980's?

Brando's Charm circa 1997

A Few Cuts Above…

Five O'Clock Steakhouse Settles With Jimmy BuffettBy: Daryll Gibson

Stelio Kalkounos, seasoned musician and steakhouse guru, serves up his own brand of prime cuts on solo debut.

Between years of songwriting, producing and performing around the Midwest, Stelio Kalkounos spent some time managing some of the area’s most well known restaurants. Gino’s East Pizza, Gibson’s Steakhouse, Papagus Greek Tavern and the Five O’clock Steakhouse are just a few establishments that utilized his management skill and style. Although fine food and wine are passions in his life, the guitar is his first love. Somehow his dedication to these aforementioned passions, shine through his music on his new solo debut.

His first cut, “Shoot Me Up”, is arrested in a 60’s psychedelic groove interwoven with some nice bouzouki riffing. This track shows Stelio has some vocal grit and plenty of compositional imagination, assisted by emerging underground rapper Dennis Maniatakis, a.k.a “Denace”.  This is the only vocal track on the disc, but where his voice subsides, guitar resides. The self-taught guitarist uses shimmering textures and intense virtuosity on tracks like, “Genesis”. The way Stelio balances melodic sensibility with his technical prowess is an indicator of his potential and professionalism. “Intermission 2”, is an interesting piece that beckons the rich, Greek musical traditions Stelio grew up surrounded by as a 1^st generation Greek-American youth. His Yia Yia (grandma) introduced him to Greek music legends such as Stelio Kazantzidis when he was only a child.

From early on in his musical life, Kalkounos thought diversity was important. He chaired benefit concerts for Chicago’s branch of Habitat for Humanity. At these events, blues and rock groups performed alongside string quartets and experimental jazz bands. These events raised funds to purchase necessary materials (lumber, plumbing and fixtures) for homes on Chicago’s west side for several less privileged families. Kalkounos is no stranger to philanthropy. As director of Chicago Prime Steakhouse’s charitable foundation, he directed hundreds of thousands dollars to local causes, from local abused women and children’s shelters to the American Red Cross.  Kalkounos also helped design a kitchen and dining room for one of these shelters.  Stelio values his community’s musical and cultural diversity and its unique local talents.

Stelio’s diverse musical tastes are evident on this disc, yet some may consider his Achilles heel to be the almost schizophrenic genres of music represented.  A & R reps might not find this appealing, but true instrumental music fans and musicians should consider this EP a rare gem.

By: Daryll Gibson – Writer & Editor, Alternative Soundscapes

Stelio Kalkounos – Accomplished Food and Wine Expert Takes On the Music Industry

Stelio Kalkounos, knowledgable food and wine expert and restaurant management consultant, has operated some of the Midwest’s most successful establishments including Five O’Clock Steakhouse, Gibson’s Steakhouse, Hugo’s Frog Bar and Gino’s East Pizza.  His expertise on all areas of operations, from menu and wine list development to cost controls and vendor relations and have been effectively implemented in some of the world’s finest establishments from Athens to California.   More than two decades in the industry has taught Kalkounos that a restaurant should not just be a place to eat, it should feel like home and serve a space to savor life’s finer moments with family and friends.

A developer of talent on all levels, Stelio Kalkounos has booked top entertainment names for countless Chicagoland venues, in addition to being the creative force behind his own projects including the band Brando’s Charm.  Stelio is currently in the recording studio working on a new original release featuring underground rapper, Denace .