2nd Annual Young Guns Dinner

Join us for our second Young Guns dinner where five of our company's young sous chefs from the kitchens of a variety of Bartolotta restaurants will come together to prepare a meal for guests at The Rumpus Room on March 22.

Harbor House, Lake Park Bistro, Mr. B's Steakhouse in Mequon, Ristorante Bartolotta and Joey Gerard's - Greendale will lend their young talent for an evening filled with creativity and cuisine. Our young guns will shoot from the hip for the night with their own recipes to round out a four-course dinner paired with drinks. The range of talent is impressive and includes Chefs Patrick Fuller (Mr. B's),  Zachary Panoske (Harbor House), Steve O'Neil (Lake Park Bistro), William Ballogh (Ristorante Bartolotta), and Garrett Beck (Joey Gerard's - Greendale) each with their own influences and unique cooking perspective. 

There is no limit to the talent in the Bartolotta kitchens and we are excited to showcase the talent of these young Chefs for this rare and special evening.

Baja Hiramasa Fishcake

Golden beet & turnip slaw,  Meyer lemon, spicy microgreens, rémoulade
Witbier, Lakefront Organika, Milwaukee

Chef Garrett Beck, Joey Gerard’s
 

Seared Tuna Tataki

Toasted sesame seeds, chili ponzu, radish and cilantro
Pilsner, Good City Pils, Milwaukee
Chef Zachary Panoske, Harbor House
 

Duck & Andouille Étouffée

Magret duck breast and andouille sausage served over dirty rice
Brown Ale, Abita Turbodog, Louisiana
Chef Steve O’ Neil, Lake Park Bistro
 

Lamb Noisette

Roasted parsnips, poached pear, black garlic, pecans, Madeira à la Bordelaise
Bourbon-Barrel Doppelbock, Hinterland, Green Bay

Chef Patrick Fuller, Mr. B’s - Mequon
 

Citrus Budino

Chilled Meyer lemon verrine, citrus gelée and meringue

Lambic, New Glarus Cranbic, New Glarus
Chef William Ballogh, Ristorante Bartolotta

Five courses with five pairings
$55 per person, plus service charge and tax

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