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 Thursday, July 18, 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 selected by Sommelier Mariana Popescu from Bartolotta's Lake Park Bistro.

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! 

Passed Appetizers

Smoked Trout Tartare, Rye Crostini
Fig and Walnut Cheese Buckwheat Tartlets
from Lauren D’Amico, Sous Chef at Mr. B's - A Bartolotta Steakhouse - Brookfield
 

Smoked Scallop, Serrano-Apricot Vinaigrette, Fried Cilantro
Watermelon Caprese, Mozzarella Pearls, Lime Oil, Thai Basil
from Corinne Kaehler, Sous Chef at Joey Gerard's - A Bartolotta Supper Club
2018 CÔTES DU ROUSSILLON VILLAGES, DOMAINE BILA-HAUT ROSE, FRANCE

-- Menu --

Saffron-Poached Shrimp

Black Garlic Aioli, Chorizo Croutons, Celery Root Salad, Sherry-Mustard Vinaigrette
from Angela Rondinelli, Executive Chef at Downtown Kitchen
2017 CASA SILVA “1912 VINES” SAUVIGNON GRIS, CHILE

Roasted Magret Duck Breast

Duck Cannoli, Grilled Treviso, Strawberry Gastrique, Basil Oil
from Kaitlin Greenhalgh, Sous Chef at Harbor House
2016 GRAFFITO MALBEC, ARGENTINA
 

Smoked Lamb Chop

Corn Purée, Fava Beans, Cipollini Onion, Plum-Mint Agrodolce
from Brianna Kapheim, Executive Chef at Joey Gerard's - A Bartolotta Supper Club
2014 MARQUES DE MURRIETA RIOJA RESERVA, SPAIN
 

Chevre en Croute 

Black-Pepper Cherry Compote, Almonds, Honeyed Nectarines, Lemon-Thyme Purée​​​​​​​ 
from Courtney Beyer, Pastry Chef at Bartolotta's Lake Park Bistro
LUCIEN ALBRECHT CREMANT D’ALSACE BRUT BLANC, FRANCE
 

“Arnold Palmer”

Frozen Tea Mallow, Butter Mochi, Fresh Peaches, Cashew Crumble, Peach Gastrique​​​​​​​
from Annelise Linton, Pastry Chef at Bacchus - A Bartolotta Restaurant
2014 MOSEL ST. URBANS-HOF SAARFEILSER SPÄTLESE, GERMANY
 

Petit Fours

Chocolate-Caramel Crisp & Passionfruit Tartlet ​​​​​​​
from Annie Ghobrial, Pastry Chef at Bartolottas at Kohl's Corporate