A Charlie Trotter Tribute Featuring Chef Paul Bartolotta
Curated by SamanthaStarr Events
Chicago's Charlie Trotter revolutionized American cuisine and paved the way for celebrity chefs with his eponymous restaurant putting Chicago on the global map for fine dining. To pay homage to Chef Trotter, Milwaukee Film Festival has partnered with The Bartolotta Restaurants to host a one-of-a-kind evening, curated by SamanthaStarr Events.
Two-time James Beard Award Winner Chef Paul Bartolotta and the team at Bacchus – A Bartolotta Restaurant invite you to join them for a dining experience inspired by dishes from Chef Charlie Trotter’s repertoire.
When Chef Bartolotta first started working at Spiagga in downtown Chicago in the early 1990s, Chef Trotter was one of the first to welcome him to the windy city. Their friendship deepened as they worked in the culinary world of Chicago and together at countless fundraising events. Chef Trotter even journeyed north to Milwaukee to co-host special events with Chef Bartolotta at Bartolotta’s Lake Park Bistro and Bacchus – A Bartolotta Restaurant.
Please join us for an evening that you will never forget.
Spring Bean Salad
quail eggs, Smithfield ham, hazelnut vinaigrette
(pg. 82 Working more kitchen sessions with Charlie Trotter 2004)
Unshackled Sparkling Rose, CA
braised artichokes, carrots, onions, chervil-infused broth
(pg. 38 Charlie Trotters Seafood Book 1997)
2020 Jermann Pinot Grigio, Friuli Venezia, Italy
sweet corn relish, avocado purée, cilantro vinaigrette
(pg. 38 Working more kitchen sessions with Charlie Trotter 2004)
2021, Harvey and Harriet White Blend, San Luis Obispo, CA
Wisconsin Organic Lamb
caramelized endive, morel mushroom purée, lamb Jus
(Charlie Trotter Restaurant Menu, Chef Aaron Bickham’s personal dining experience 1999)
2019 Harvey and Harriet, Meritage, San Luis Obispo, CA
Passion Fruit Pudding Cake
(pg. 185 Spa Cuisine by Charlie Trotter 2005)
2020 Karl Erbes “Ürziger Würzgarten,” Riesling Spätlese, Mosel, Germany