If you’ve got a sweet tooth, Bartolotta’s has a treat for you. It’s the third annual dessert dinner at Lake Park Bistro.
On Thursday, May 1, beginning at 6:30 p.m., Lake Park’s Pastry Chef Hilary Cassel and Chef Allie Howard from Bacchus will present an amazing menu inspired by the tastes, sights and smells of spring.
Courses include salad with sliced plums, marinated asparagus, prosciutto and basil, bœuf poêlé with spring carrots and grilled ramps, fraises et rhubarbs with pistachio genois, whipped white chocolaté, strawberries and rhubarb, mascarpone ice cream with peach, coconut and French meringue, flourless chocolate cake with cremeaux, hazelnuts and chocolate mousse, and vanilla panna cotta with red and black currants, gelee and almonds.
Each course is expertly paired with an accompanying wine.
"Sometimes dessert is forgotten at the end of a meal," says Howard." This is a great opportunity for food lovers to experience the beauty and taste of desert without the guilt. Our hope is that everyone will fall in love with dessert all over again."
The dessert dinner is $65 per person, plus tax and gratuity. Call (414) 962-6300 to make reservations.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
