Bartolotta Catering & Events Announces Exclusive Partnership with Peck & Bushel Organic Fruit Company

Bartolotta Catering & Events, the catering and event arm of The Bartolotta Restaurants, has entered into an exclusive arrangement with local organic fruit company Peck & Bushel located in Colgate, Wisconsin. Peck & Bushel, owned by husband and wife team Joe and Jennifer Fahey, operates as one of the largest organic apple orchards in the Midwest. With an increased demand for private boutique events, the couple partnered with Bartolotta Catering & Events to deliver world-class service and cuisine for all events to match their rustic, elegant venue. With over two decades of catering experience, Bartolottas brings a wide variety of culinary expertise, reflecting the diversity of its award-winning restaurants and making it the perfect fit for the Fahey’s elegant, modern barn venue.

In addition to over 70 sprawling acres, the Peck & Bushel farm features a newly built 3,000 square foot barn event space, outfitted with a commercial kitchen, providing endless possibilities for events in the orchard and the barn.  Situated approximately 20 miles west of the city of Milwaukee surrounded by beautiful landscape, the location is ideal for weddings, social and corporate events seeking a one-of-a-kind, exclusive space in an idyllic setting.  The venue is available year-round for a limited number of events. 

Joe Fahey, Owner of Peck & Bushel stated, “We are truly excited to partner with Bartolotta Catering & Events. The expertise of their chefs and management team will allow us to provide the type of events that we envision can be held here at Peck & Bushel. It is truly a special place and we know that Joe Bartolotta and his team can help us bring it to life.” Joe Bartolotta, President and Co-owner of The Bartolotta Restaurants responded, “The environment that Joe and Jen have created at Peck & Bushel is absolutely beautiful. It is just the type of venue that we love being able to work in and we are looking forward to a successful collaboration.”

The partnership will be celebrated with a “Dinner at the Orchard” special event on Saturday, August 11 with limited tickets available to 100 guests. The evening will include a reception in the sprawling orchard followed by dinner in the barn featuring herbs, fruits, and vegetables all grown on the property. The family style dinner will be prepared by two Bartolotta Chefs:  Corporate Executive Sous Chef Aaron Bickham and Executive Chef Amanda Strandt from Mr. B’s - A Bartolotta Steakhouse in Brookfield. Tickets can be purchased at www.bartolottas.com/events.

For more information on availability and booking your next event at Peck & Bushel, visit www.bartolottas.com/peckandbushel or email pbinfo@bartolottas.com

 

About The Bartolotta Restaurants

The Bartolotta Restaurants is the premiere restaurant group in Milwaukee, Wisconsin co-owned by brothers Joe and Paul Bartolotta. Joe is the visionary and leader of the company, while Paul is a two-time James Beard Foundation award-winning chef. Their first restaurant, Ristorante Bartolotta, opened in 1993 and today the group operates 17 restaurants and catering facilities including six fine dining establishments, two upscale casual concepts, two upscale food courts, a pizzeria, a barbecue catering operation, a lakefront custard stand, and four exclusive catering facilities. In addition, the company has an operating agreement with three quick-casual restaurants in the Milwaukee airport. More information can be found at www.bartolottas.com.

 

About Peck & Bushel

Peck & Bushel operates as an organic fruit farm in Southeastern Wisconsin and specializes in apple production. Founded over a decade ago by Joe and Jennifer Fahey, the couple grew their passion for growing healthy and great tasting fruit into a 70-acre sprawling fruit farm. The farm is open for apple picking from August through October and operates a newly built 3,000 square foot barn event space available for limited, exclusive events year-round. The exterior is colored a stark, rustic white, a fresh alternative to the traditional red barns dotting the landscape. The space uses reclaimed wood and steel and features soaring ceilings, a modern hayloft, rustic lighting fixtures, large, white sliding barn doors as well as a granite patio to extend the space. The building includes heating and cooling for year-round comfort, and includes extensive on-site parking. More information can be found at www.peckandbushel.com.