“The Chef Spotlight Series is designed to celebrate the achievements of our alumni and strengthen their engagement with WCTC,” said Angie Todd, WCTC associate dean of Hospitality & Design Professions.
PEWAUKEE, Wis. (Wednesday, Sept. 25, 2024) – Back by popular demand, Waukesha County Technical College is again hosting a fall chef event on Monday, Oct. 7, from 6 p.m. to 7:30 p.m., featuring gourmet specialties from some of the area’s finest chefs and bakers – among them, graduates of WCTC’s Culinary Management and Baking and Pastry programs!
Last year, the College held a sold-out chef event with James Beard Award recipient Justin Aprahamian, a 2002 graduate of WCTC’s Culinary Management program and owner and chef of the elegant fine-dining restaurant Sanford. Because of the success from that initial chef event, the College is excited to expand the tradition and host this year’s dinner – WCTC Chef Spotlight Series: The Bartolotta Restaurants – featuring culinary masterpieces from four distinctive chefs.
Dinner will be served in the WCTC Classic Room, second floor of Building A, on WCTC’s main Pewaukee campus. The experience will include a magnificent, four-course meal, complete with carefully selected wine pairings, designed by talented Bartolotta Restaurant chefs. Cost is $150 per person with proceeds benefiting scholarships for WCTC Hospitality, Culinary, and Baking and Pastry program students.
The evening’s meal includes
- First Course: Braised Sakura Pork Belly, with Mountain Rose Apple Salad, Castelfranco, Pickled Kohlrabi and Vanilla Rutabaga Puree – designed by Aaron Bickham, corporate executive chef, Bartolotta Restaurants
- Second Course: Pan-Seared Sea Bass, with Charred Rainbow Carrots, Delicata Squash, Roasted Red Pepper Broth and Micro Radish – designed by Betsy Zander, executive sous chef, Harbor House (WCTC Culinary Management graduate)
- Main Course: Sir Harry Australian Wagyu New York Strip, with Pave of Yukon Gold Potato and Shaved Fennel Salad – designed by Anthony Troisi, chef de cuisine at Bacchus (WCTC Culinary Management graduate)
- Final Course: Yves Camdeborde Mousse, including Dark Chocolate Mousse, Hazelnut Praline Crust, Chocolate Ganache, Brown Butter Crumble and Caramelized Pear Ice Cream (WCTC Baking and Pastry Management, Business Management graduate)
As part of the event, current WCTC students as well as alumni will be working side by side with these culinary masters to present a unique and unforgettable meal.
“The Chef Spotlight Series is designed to celebrate the achievements of our alumni and strengthen their engagement with WCTC,” said Angie Todd, WCTC associate dean of Hospitality & Design Professions. “This annual event allows us the opportunity to deepen our collaboration with industry partners while providing a platform for our alumni to showcase their skills, share their journey and inspire our current students.”
Seating for this fundraising event is limited; guests are welcome to attend individually, in pairs or in larger groups, and tables are set for up to six people per table.
For more information about this event and to purchase tickets, visit wctc.edu/chef-spotlight.