CARE-A-LOTTA’S, A DIVISION OF THE BARTOLOTTA RESTAURANTS PRESENTS:
A JAPAN FUNDRAISER
FOR THE VICTIMS OF THE 2011 EARTHQUAKE AND TSUNAMI
Sunday, April 3rd, 2011 5:00pm-8:00pm
The Grain Exchange Room
225 E. Michigan St. Milwaukee
Tickets-$75 Includes all food and 3 drink tickets. Cash bar also available
Bartolotta Restaurants, owned by brothers Joe Bartolotta and double-James Beard Award winning Chef Paul Bartolotta, are once again organizing a charity event to help those in affected by the tragedy in Japan.
Twenty Top Restaurants from Wisconsin and Chicago, joined by guest star national chefs will each serve one Japanese-themed food item, in the beautiful and historic Grain Exchange Room. Guests will enjoy donated white wines and champagnes, as well as Sake and Japanese Beers. There will be Japanese music and art, and a culinary/wine silent auction.
Additionally, participating restaurants will have collection “lanterns” at their home restaurants, and a signature artistic t-shirt and poster will be sold. ALL PROCEEDS will be donated to the American Red Cross, designated for Japanese Earthquake Relief Fund.
ALL PROCEEDS will be donated to the American Red Cross, designated for Japanese Earthquake Relief Fund.
Guest Chefs Include:
TIM CUSHMAN, Chef/Owner, o ya of Boston
Tim is a James Beard Nominee this year for Best Chef North East. O ya is the #1 Restaurant in Boston. Iin 2008 o ya was the New York Times- Best New Restaurant in the US, Food & Wine’s Top 10 Best New Restaurants- World.
YVES ROUBAUD, Executive Chef/Partner and NAOKI NAKASHIMA, Sushi Chef, Shaw’s Crab House Chicago
Shaw’s is the busiest seafood restaurant in the Midwest and since the addition of the sushi bar overseen by sushi master Nakashima, one of the busiest sushi servers as well.
SHINJI MURAMOTO, Executive Chef/Owner of Restaurant Muramoto, Sushi Muramoto and 43 North in Madison and NICK JOHNSON, Chef at 43 North
Muramoto is the #1 Japanese restaurant in Madison. Shinji was a James Beard Award semi-finalist in 2008 and Nick was a Beard semi-finalist in 2010.
Local restaurants participating include (partial list):
Bacchus-A Bartolotta Restaurant
Mason Street Grill
Milwaukee Chop House
Call 414-727-6980 or go to shop.bartolottas.com to buy online.
On this week’s episode, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.
This week on Foodie, Kyle samples chili at the 12th Rockabilly Chili Fundraiser and we go into the kitchen with two of competition’s chefs.
On this week’s episode, discover Glorious Malone’s Milwaukee-made headcheese and the Firkin Beer Festival.
On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.
In this episode of Wisconsin Foodie we explore the world of Fermentation
In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.
This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.
Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.
Looking for the perfect Thanksgiving wine? Not an easy task given the wide range of flavors from salty and savory to sweet and sour – and all on the same plate! If you want a real challenge this year, try pairing your wine not only to the food, but also to this year’s Thanksgiving host.
The New York Times spends 36 hours in Milwaukee, see what they uncover.