Congratulations to Chef Paul Bartolotta on winning his second James Beard Award for best chef in the southwest.
Award on not, the Wisconsin Foodie team was already planning an episode featuring Milwaukee Native, Iron Chefer, James Beard award winner and brother to Joe, Chef Paul Bartolotta. Now with his second award in hand the show just got sweeter. Watch later this summer for the results.
Paul Bartolotta, chef of Bartolotta Ristorante di Mare at Wynn Las Vegas, received the James Beard Foundation Award for Best Chef Southwest on May 4 during a gala ceremony at Avery Fisher Hall, Lincoln Center in New York. Bartolotta previously won the 1994 Best Chef, Midwest James Beard Award when he helmed the kitchen of Chicago’s Spiaggia, which received four-star ratings from both the Chicago Tribune and Chicago magazine.
Bartolotta Ristorante di Mare, which received a 2006 James Beard nomination for Best New Restaurant, offers a simple, yet refined Italian menu that redefines traditional American notions of Italian dining. The restaurant provides exquisitely prepared regional specialties emphasizing the freshest seafood and homemade pastas in a bright and vibrant setting that evokes life by the sea. Each week, the restaurant imports 1.5 tons of seafood from cities that lie along the Mediterranean coast. In 2007 and 2008, BARTOLOTTA Ristorante di Mare received the AAA Four Diamond Award. The restaurant was also named one of the Best New Restaurants in America by Esquire magazine in 2005, and received Restaurant and Institutions’ Ivy Award in 2008, which was Chef Bartolotta’s second Ivy Award.
For more information on Paul and Bartolotta Ristorante di Mare at the Wynn Las Vegas:
S08 E06 – In this episode, we join George Bregar at Company Brewing as he makes a pale ale with fresh, locally sourced hops. Then we celebrate Oktoberfest with Deb and Dan Carey of New Glarus Brewing.
Wisconsin Foodie is organizing Cheesemaker tours this Spring/Summer and we’d like you to join us.
S08 E05 – This week we tour the driftless region and visit Driftless Organics, Viroqua Food Co-Op, and Rooted Spoon.
S08 E04 – In this episode, we tour Henning’s and Widmer’s cheese with Gordon Edgar, and then we enjoy a dinner at L’Etoile to celebrate Hook’s 20 Year Cheddar.
S08 E02 – In this episode of Wisconsin Foodie, Dan O’ Leary shares his beekeeping knowledge at Honey Valley Beekeeping. Kyle Cherek tours Michael Fields Agricultural Institute and enjoys an on-site dinner.
S08 E01 – In this episode of Wisconsin Foodie, Kyle Cherek and Jessica Bell explores the fine culinary delicacies of the Wisconsin State Fair.
On the season finale of Wisconsin Foodie, we visit Schreiner’s Restaurant, Bay View Packing company, and close it out with Wolski’s.
It’s deer season this week on Wisconsin Foodie! Keith Warnke from the Department of Natural Resources guides us as well as Kyle through the Wisconsin tradition of hunting.
This week, we eat some of Roelli Cheese’s award winning cheese and make some incredible dishes with it at Driftless Café.
This week, we load on the carbs with Amaranth Bakery and Madison Sourdough Company.