OUT OF THE KITCHEN
FOOD AND DRINK EVENTS
Seven women chefs in the Bartolotta Restaurants group will join forces for a six-course dinner June 13 at Bacchus, with wine pairings by longtime Bartolotta sommelier Katie Espinosa.
Have a look at the menu:
Caesar salad with smoked white anchovy and Parmesan crumble, by Amber Dorszynski, chef of Mr. B’s steakhouse in Mequon. It’s paired with Ruggeri Argeo Prosecco.
Boudin-blanc-stuffed quail with leek and fennel, by Kaitlin Greenhalgh, Harbor House sous chef; paired with 2016 Ogier Artesis Blanc.
Feta sacchetti pasta with roasted red pepper sauce and lamb sausage, by Erica Yoblin, executive sous chef at Downtown Kitchen; with 2012 Paolo Conterno “La Ginestra” Barbera d’Alba.
Beet roasted salmon with watercress purée, beet mustard and crisp potato, by Angie Rondinelli, executive chef of Downtown Kitchen; with 2015 Kate Arnold Winery Pinot Noir.
Grilled New York strip steak with potato churro and chimichurri, by Amanda Strandt, executive chef of Mr. B’s in Brookfield; with 2011 Marques de Caceres “Reserva” Tempranillo.
Strawberry tart with pistachio sablé and basil pastry cream, by pastry chefs Annie Ghobrial of Bartolottas at Kohl’s and Courtney Allison of Lake Park Bistro; with 2017 Elvio Tintero Moscato d’Asti. Ghobrial and Allison also will bake bread for the dinner and make take-home sweets for diners. Dinner is $85 before tax and tip, including pairings. Tickets are available online at
bartolottas.com/events. Bacchus is at 925 E. Wells
St.