Wonder Women: A Bartolotta Chef Event

Wonder Woman is the preeminent heroine of our time. As a symbol of equality, power, and truth, her natural confidence and unmistakable intelligence make her a presence that cannot be denied. 

The Women Chefs of The Bartolotta Restaurants have always been a force to be reckoned with. Their natural skill, creativity, and capability demonstrate their rightful place in the kitchen of our finest restaurants. On Wednesday, June 13, seven of our outstanding women chefs will come together for Wonder Women: A Bartolotta Chef Event at Bacchus to create a spectacular array of food and wine pairings will be selected for you by Katie Espinosa, Advanced Sommelier.

Jennifer Bartolotta will be your host for the evening; we invite you to join us for this special evening celebrating the Wonder Women of The Bartolotta Restaurants! 


Pain d'Epi

from Annie Ghobrial, Pastry Chef, Bartolottas at Kohl’s 
and Courtney Allison, Pastry Chef, Bartolotta's Lake Park Bistro 

cracked black pepper and smoked sea salt butter
 

Caesar Salad

from Amber Dorszynski, Executive Chef, Mr. B’s – A Bartolotta Steakhouse - Mequon 
smoked white anchovy, Sartori Parmesan crumble, cured egg yolk, mâche, brioche
black garlic purée, garlic chips, preserved lemon, and black pepper aioli
NV Ruggeri, “Argeo” Prosecco, Italy
 

Boudin Blanc stuffed quail

from Kaitlin Greenhalgh, Sous Chef, Harbor House 
creamed leeks, caramelized fennel, and crispy leek
2016 Ogier, "Artesis" Blanc, Côtes du Rhône, France
 

Feta Sacchetti

from Erica Yoblin, Executive Sous Chef, Downtown Kitchen 
roasted red pepper sauce, lamb sausage, marinated cucumbers, and crispy parsley
2012 Paolo Conterno, “La Ginestra” Barbera d’Alba, Piedmont, Italy
 

Beet Roasted Salmon

from Angie Rondinelli, Executive Chef, Downtown Kitchen
watercress purée, beet mustard, quark, and crispy potato
2015 Kate Arnold Winery Pinot Noir, Willamette Valley, Oregon
 

Grilled New York Strip

from Amanda Strandt, Executive Chef, Mr. B’s – A Bartolotta Steakhouse - Brookfield
potato churro, blistered cherry tomatoes, and chimichurri
2011 Marques de Caceres, “Reserva” Tempranillo, Rioja, Spain
 

 Strawberry Basil Tart

from Annie Ghobrial, Pastry Chef, Bartolottas at Kohl’s 
and Courtney Allison, Pastry Chef, Bartolotta's Lake Park Bistro 

pistachio sable tart with basil pastry cream, farm strawberries, strawberry sorbet, and micro basil
2017 Elvio Tintero, Moscato d’Asti, Piedmont, Italy
 

Takeaways

from Annie Ghobrial, Pastry Chef, Bartolottas at Kohl’s 
and Courtney Allison, Pastry Chef, Bartolotta's Lake Park Bistro

cherry pâte de fruit and pistachio financier

Six courses with six pairings
$85 per person plus service charge and tax

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