Looking for something different to do on "date night"? Bartolotta's Catering may have the answer.
With a play on the old classic dinner and a movie, the restaurant group giant is offering a series of flicks and foods at the Discovery World at Pier Wisconsin.
View an oldie but goodie movie on the big screen and then dine a three-course meal fashioned after the movie's theme. The price tag isn't slim -- $55 per person, not including cocktails and gratuity -- but it sure beats scarfing down a hamburger on your way to the general cinema to contend with 500 other people for overpriced, cold popcorn. To make reservations, call (414) 765-8610.
Thursday, Feb. 12, 6:30 p.m.: "Under the Tuscan Sun"
- Arborio rice, asparagus and fontina cheese
- Thin veal medallions with mushrooms, Marsala and thyme sauce
- Lemon sponge cake, mascarpone ice cream and pear marmalade
Saturday, Feb. 14, 6 & 6:30 p.m.: "Moulin Rouge" (two showings)
- Baked onion soup, topped with toasted baguette and melted gruyere cheese
- Marinated and grilled hanger steak, red wine shallot sauce, bistro potatoes
- Peach and cranberry clafoutis, peach-crème fraiche ice cream and caramel sauce
Thursday, March 5, 6:30 p.m.: "True Grit"
- Mountain brook smoked trout salad, red beets and corn bread croutons, citrus vinaigrette
- Mesquite grilled pork chop, kernel cakes and mushroom sour cream sauce
- Pecan pie, vanilla ice cream, whiskey caramel sauce
Thursday, March 19, 6:30 p.m.: "A Hard Day's Night"
- English pea soup, Devon cream and minced ham
- Steak, mushroom and ale pie-beef stew with wild mushrooms, baby carrots and puff pastry
- Sticky toffee pudding, served with Guinness ice cream and crème anglaise
Thursday, April 2, 6:30 p.m.: "The Natural"
- "Ty" cobb salad -- Neuske's bacon and ham, chopped eggs, tillamook cheddar, maytag blue cheese
- "Haute Dog" -- Saucisson in Brioche, beer-mustard sauce, "Field of Greens"
- "Baby Ruth" ice cream, chocolate-peanut butter tart, cracker jack "dust"
Thursday, April 16, 6:30 p.m. : "Chariots of Fire"
- Braised beef short rib raviolo, arugula sauce and tomato confit
- Oven-roasted Scottish salmon, with sage, parsnip mousseline and red wine sauce
- Cherry-vanilla bread pudding with maple-star anise ice cream
Amy L. Schubert is a 15-year veteran of the hospitality industry and has worked in every aspect of bar and restaurant operations. A graduate of Marquette University (B.A.-Writing Intensive English, 1997) and UW-Milwaukee (M.A.-Rhetoric, Composition, and Professional Writing, 2001), Amy still occasionally moonlights as a guest bartender and she mixes a mean martini.
The restaurant business seems to be in Amy’s blood, and she prides herself in researching and experimenting with culinary combinations and cooking techniques in her own kitchen as well as in friends’ restaurants. Both she and her husband, Scott, are avid cooks and “wine heads,” and love to entertain friends, family and neighbors as frequently as possible.
Amy and Scott live with their boys, Alex and Nick, in Bay View, where they are all very active in the community. Amy finds great pleasure in sharing her knowledge and passions for food and writing in her contributions to OnMilwaukee.com.
