Young Guns Dinner
Join us for our third Young Guns dinner where four 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.
Harbor House, Lake Park Bistro, and Ristorante Bartolotta 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 Jason King (Harbor House), Elliot Mumpy (Ristorante Bartolotta), Kaitlin Greenhalgh (Harbor House), and Nick Kapheim (Lake Park Bistro) 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.
Fried Brussels Sprouts and Burrata
Jason King, Harbor House
Charred radicchio, toasted pine nuts, honey lemon vinaigrette, apple saba, basil, and crostini
Elliot Mumpy, Ristorante
Handmade potato- and leek-filled tortellini pasta with rabbit ragu
Scallop and Pork Belly
Kaitlin Greenhalgh, Harbor House
Maple-glazed pork belly, petite salad, lemongrass carrot purée, and miso Beurre blanc
Korean Braised Shortrib
Nick Kapheim, Lake Park Bistro
Celery root and parsley purée, charred gailan, beech mushrooms, pickled veggies, and gochujang