Join us for a four-course dinner with wine pairings, designed by Bartolotta chefs. WCTC students and alumni work with culinary masters to bring this unforgettable night of fine dining to life. Proceeds from this event benefit scholarships for WCTC Hospitality, Culinary, Baking and Pastry students.

First Course
Braised Sakura Pork Belly
Mountain Rose Apple Salad, Castelfranco, Pickled Kohlrabi, Vanilla Rutabaga Puree

Aaron Bickham, Corporate Executive Chef, Bartolotta Restaurants

Second Course
Pan-Seared Sea Bass
Charred Rainbow Carrots, Delicata Squash, Roasted Red Pepper Broth, Micro Radish

Besty Zander, Executive Sous Chef, Harbor House

Main Entrée
Sir Harry Australian Wagyu New York Strip
Pave of Yukon Gold Potato, Shaved Pickled Fennel Salad

Anthony Troisi, Chef De Cuisine, Bacchus Restaurant

Final Course
Yves Camdeborde Mousse
Dark Chocolate Mousse, Hazelnut Praline Crust, Chocolate Ganache, Brown Butter Crumble, Caramelized Pear Ice Cream

Adrienne Bain, Pâtisserie, Lake Park Bistro

This event will be seated with up to six guests at each table. Guests are welcome to attend on their own, with a partner or with a group. Single guests may be seated with other guests.

This event will be held in The Classic Room, WCTC's student training restaurant. Free public parking is available next to Building A on our Pewaukee Campus.