Spotlight on Chef Patrick McCormick of the Tornado Steakhouse

Chef Patrick McCormick and the Tornado Steakhouse are among the elite participants in the American Liver Foundation’s Flavors of Madison event, taking place on February 28, 2010.

“I think that it is good to be a part of these local events.  The Liver Foundation is a good cause, and this is going to be a heck of an event.  It is going to be a lot of fun,” says McCormick.

Originally from Milwaukee, Chef McCormick starting cooking at the Tornado Steakhouse five years ago, while still a student at the UW-Madison.  He is proud to have a degree from the UW, though he states, “I was planning on being a hydro-geologist, but I lost myself in the kitchen and I haven’t found my out.  I’m very happy about that.”

The Tornado Club focuses on locally grown beef and produce, as well as on artisnal cheeses.  Their signature dish is a 20 ounce bone-in tenderloin, and the popular steak au poivre is Wisconsin grass-fed premium beef.  One of the mainstays on the menu is their rack of lamb.  They also have been building a focus on Bison.  “The bison is really catching on.  People are embracing it.  It is a great alternative to beef.  Our bison comes from Cherokee Bison Farm.  We have an awesome relationship with them.”

While beef, bison and seafood are a big focus on the menu, there is also a big interest in artisanal cheese.  “I have a huge passion for cheese as well.  People ask me if I am going to end up making cheese,” laughs McCormick.   ”I’ve thought about it!”

Photography by SucculentPhotography.com

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