Join us at The Classic Room for a four-course dinner with wine pairings, designed by Bartolotta chefs. WCTC students and alumni work with culinary masters to bring this unforgettable night of fine dining to life. Proceeds from this event benefit scholarships for WCTC Hospitality, Culinary, Baking and Pastry students.
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Braised Sakura Pork Belly Mountain Rose Apple Salad, Castelfranco, Pickled Kohlrabi, Vanilla Rutabaga Puree Aaron Bickham, Corporate Executive Chef, Bartolotta Restaurants
Pan-Seared Sea Bass Charred Rainbow Carrots, Delicata Squash, Roasted Red Pepper Broth, Micro Radish Besty Zander, Executive Sous Chef, Harbor House
Sir Harry Australian Wagyu New York Strip Pave of Yukon Gold Potato, Shaved Pickled Fennel Salad Anthony Troisi, Chef De Cuisine, Bacchus Restaurant
Yves Camdeborde Mousse Dark Chocolate Mousse, Hazelnut Praline Crust, Chocolate Ganache, Brown Butter Crumble, Caramelized Pear Ice Cream
Adrienne Bain, Pâtisserie, Lake Park Bistro
Chef Adrienne Bain is Lead Pastry Chef at Bartolotta’s Lake Park Bistro. A respected chef with lifelong ties to The Bartolotta Restaurants and the Greater Milwaukee community, Chef Bain oversees Lake Park Bistro’s acclaimed pastry department, managing high-volume production while contributing to menu planning and development.
Chef Bain previously served as Sous Chef and Pastry Cook at Harbor House, a Bartolotta Restaurant's destination on the shore of Lake Michigan. During her tenure, she managed the restaurant’s pastry department, led the creation of new menu items, and gained experience on the line in various stations. Her versatility and dedication were evident in her ability to handle the demands of both pastry production and execution of the restaurant’s award-winning menu.
Chef Bain’s love for and career in pastry creation includes previous roles as a decorator for Brookfield-based Cookies by Design; and she began her career as a Pastry Cook at The Kitch, the Bartolotta Restaurants-managed dining hall at the Kohl’s corporate campus. Chef Bain holds degrees in business management and baking and pastry management from WCTC.
Chef Aaron Bickham serves as Corporate Executive Chef for The Bartolotta Restaurants. A classically trained chef with a diverse knowledge of cultures and cuisine, Chef Bickhamoverseesmenu development, culinary leadership, operations, and guest experience that have come to define the company’s restaurant portfolio, as well as coaching, mentoring, developing, and recruiting culinary talent.
An integral part of the culinary team on and off since 2001, Chef Bickham’s understanding of banquet operations, catering, menu development, and restaurant management is vital to Bartolotta’s ongoing success. Chef Bickham previously served as the company’s Corporate Executive Sous Chef and has worked alongside such acclaimed chefs as Bill Kim and Jean-Georges Vongerichten.
Chef Anthony is Chef de Cuisine of Bacchus – A Bartolotta Restaurant in Downtown Milwaukee. An accomplished chef with more than 13 years of experience shaping Wisconsin’s culinary landscape, Chef Troisi honed his craft in some of the region’s most prestigious kitchens before joining The Bartolotta Restaurants in 2021.
Chef Troisi’s success is a testament to his dedication and versatility in the kitchen. He previously served as Executive Chef at The White House in Bay View, where he was instrumental in developing acclaimed menus and daily specials that showcased his talent for crafting innovative dishes. He also served as Chef de Cuisine at Mistral in Bay View, where he was responsible for menu development, staff training, and front-of-house coordination, among other responsibilities. Chef Troisi also served as Sous Chef at Lagniappe Brasserie in New Berlin.
Chef Troisi is known for his creativity and precision, bringing a modern twist to classic dishes while maintaining a keen focus on detail. He is a graduate of WCTC and holds a degree in culinary management.
Betsy Zander is Sous Chef of Harbor House, a spacious New England-style seafood restaurant on the shore of Lake Michigan. A member of The Bartolotta Restaurants family for nearly a decade, Chef Zander is recognized as a leader in the kitchen, bringing creativity and passion while mentoring the next generation of Bartolotta talent. Chef Zander has steadily advanced within the organization, showcasing her dedication and innovation at several of Bartolotta’s celebrated venues. She began her journey in 2015 at Mr. B’s–A Bartolotta Steakhouse, mastering a variety of skills throughout the kitchen. In 2019, she moved to Bartolotta’s Lake Park Bistro, where she refined her skills and expertise in several new techniques.
Chef Zander’s culinary expertise encompasses a wide range of skills, including mastery of food preparation principles, applied food service sanitation, nutrition, garde manger, baking, and menu planning. Her proficiency extends to both hot and cold kitchens, as well as a deep understanding of hospitality and restaurant cuisine, all reinforced by her ServSafe certification. Prior to joining The Bartolotta Restaurants, Chef Zander served in cooking roles for Brookfield-based Saz’s Catering, Pistol Pete’s, and Pizza Vino. She holds a degree in culinary management from WCTC.