Bacchus

Events

Vegetarian Dinner

Friday, May 18 6:30pm

This celebration of spring vegetables is perfect for vegetarians and meat-eaters alike. Enjoy five courses of Chef de Cuisine, Nick Wirth's elegant food with beverage pairings. Each course will showcase a different vegetable prepared multiple ways.

Dinner Menu:
-Green asparagus with fines herbs, white asparagus with brioche and lemon zest, and asparagus puree
-Ramp Soup with fried ramp leaves and pickled ramps
-Pea raviolo with Pea tendrils, Evalon Goat cheese and Carrot
-Mushroom Crepe with mushroom Brie, Madeira glace and herbs
-Rice Pudding brulee with sweet rice chip and horchata ice cream

$65 per person including food and beverage.

Price does not include tax and gratuity.
Reservations: 414-765-1166

Ted Allen of Food Network’s “Chopped”

 

A CONVERSATION WITH

Saturday, May 19th : Doors at 6:30pm

Ted Allen of Food Network's "Chopped"

SPECIAL BARTOLOTTAS PRE THEATER DINNER PACKAGE AT 5:00PM!!!!!!

Every ticket includes an autographed copy
of Ted's new book...

In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks

Emmy award winner and host of the most aggressive cooking show on television, ‘Chopped’… Ted Allen is coming to the Pabst! Also know for appearances on The ‘Top Chef’, ‘Iron Chef’, ‘The Best Thing I Ever Ate’ and ‘Queer Eye For the Straight Guy’

 

 

Napa Winemaker Dinner with Daniel Baron, Silver Oak Cellars

Monday, May 21 6:30pm

One of THE iconic brands in Napa, Silver Oak is a spectacular success story.  Founded by Ray Duncan and Justin Meyer in 1972, it is now run by the Duncan family.  Silver Oak only makes Cabernet Sauvignon - two valleys, two wineries.  Napa Cab is made in Oakville, Sonoma Cab is made in Geyserville.  Additionally, the Duncan family owns Twomey Cellars, which makes Sauvignon Blanc, Merlot and Pinot Noir.
Daniel studied in Bordeuax, working at various chateaux, including Chateau Petrus.  His reward was to come to Napa and head up Dominus Estate for the Moueix family.  After twelve years, he was wooed away by Justin Mayer to Silver Oak.

Dinner Menu:

-House Cured Wild Salmon with Asparagus Salad, Sheeps Milk Feta, and Marcona Almonds.
2009 Twomey Sauvingnon Blanc

-Ragout of Bacon Wrapped Rabbit Loin with Morel Mushrooms, Spring Peas and Roasted Rabbit Jus.
2009 Twomey Pinot Noir

-Braised Free Raised Veal Cheek with mustard-onion compote and a Celery-Fennel Salad.
2007 Alexander Valley Cabernet

-Strauss Lamb with Brown Butter Polenta, Maitake Mushrooms and Black Olive Oil
2007 Napa Valley Cabernet
2003 Napa Valley Cabernet

-Honey Cake with Poached Apricots, Creme Fraiche Ice Cream and Bing Cherries.

$125 per person not including tax and gratuity.
Reservations: 414-765-1166

 

California Winemaker Dinner with David Trotta Barnes

Friday, June 8 6:30pm

We are happy to welcome David, a Racine native, to Bacchus to taste his wines.  From vineyards in Napa and Paso Robles, he makes fun varietals and blends.
Our Chef de Cuisine, Nick Wirth, is a friend of the family, and looks forward to matching his food to the Sturino Trotta line-up.  David will speak about the wines, and living between Wisconsin and California.

$75 per person not including tax and gratuity.
Reservations: 414-765-1166

BBQ Dinner with Chef Adam Perry Lang

Sunday, June 10 6:00pm

What do you get when you take a chef who graduates from the Culinary Institute of America with distinction, works at top French restaurants in New York-Le Cirque and Daniel, and Guy Savoy in France, and opens a BBQ shack in New York?  Some of the best urban BBQ anywhere!

Knowing that credibility in the barbecue world only comes from winning competitions and Adam set out to make his mark.  He won Grand Champion honors at the World Pork Expo, and first place for his pork shoulder at the Kansas City World Series of BBQ.

MENU

Prepared by Chef Adam Siegel and featuring dishes from Adam Perry Smith’s latest cookbook, Charred and Scruffed.
-Clinched chicken wingettes with BBQ sauce and lemony asparagus shavings with goat’s milk-curd dressing
-Butter lettuce salad with Pommery mustard dressing
-Smoke brisket with Chimichurri crust, bacon-butter beans, and mango cilantro salad, Chimichurri baste
-Classic shortcake with fresh berries and whipped cream

Adam Perry Lang will speak and sign copies of his cookbook, Charred and Scruffed.

$95 per person plus tax and gratuity (includes a signed cookbook).
Reservations: 414-765-1166

California (and Oregon) Winemaker Dinner with Adam Lee, Siduri Wines

Friday, June 15 6:30pm

Our second wine dinner with Pinot Noir single vineyard specialist, Siduri Wines, and the first with Adam Lee.  A few years back we were fortunate to host Adam’s wife Dianna at Mr. B’s in Brookfield.  Now we welcome Adam to Bacchus.
Over 15 years, Adam has become the poster child for amazing, full, rich, ripe pinots.  From 20 vineyards in Sonoma, Central Coast and Oregon, he has sourced the best of the best, making over 25 wines with the largest Pinot Noir focus of any California winery.  We will feature several of his amazing Pinots, as well as some wines from his other label, Novy Family Wines.

Siduri Dinner Menu

-Sauteed Red Snapper, Papaya Salsa, Crispy Plantain, Maharaja Curry
2009 Gewurztraminer

-Mocha crusted Pork Loin, wild mushroom ragout, tart cherries
2009 Pinot Noir, Chehalem Mountains

-Smoked Peking Duck, Eggplant Caponata, Balsamic Duck Jus
2009 Pinot Noir, Van der Kamp Vineyard

-Duo of Lamb, Braised Lacinato Kale, Roasted Plums, Red Wine Sauce
2009 Syrah, Garys' Vineyard, Santa Lucia Highlands

-Brown Butter Financier, Chilled Pineapple Soup, Honey Ice Cream
2009 "Oley" Late Harvest Viognier

$95 per person not including tax and gratuity.
Reservations: 414-765-1166

DIANA KRALL