We had the pleasure of dining at a favorite restaurant, Lake Park Bistro, after bidding on the Chef's Table event at the Imagine More Dinner, which is the annual fundraising event for the Neurological department at the Medical College of Wisconsin. This was a very special dinner for the four of us and we were not disappointed. We were greeted and led to the table in the kitchen along with a special acknowledgement on the chalk board.
Due to our close proximity to the cooking area, we were able to not only able to talk to the chef and his team, but we were also able to watch the dinners being created. Sharon and Christina were our servers for the evening and took great care of us.
Our dinner was started with an appetizer course that was created by the chef's team. This included mussels, Gnocchi Parisienne, Sauteed sea scallops and a cheese/fruit plate. We were also served a delectable white wine. We were able to chat with Chef Mike about his local training and working for the Bartolotta family.
Our second course was salads, for which I ALWAYS choose the Oeuf Mollet avec Champignons - Sauteed mushrooms with a fried, soft boiled egg, frisee lettuce and black truffle vinaigrette. Just looking at the picture makes my mouth water. Gabby and I are major fans of this salad. The champagne that was served added extra bubbly.
Our entrees were spectacular! Chris and I had the veal special, Sammy had the tenderloin trio and Gabby enjoyed the Dover Sole, which is filleted table-side. The wine for this course was unique to the entree and all of them were wonderful.
The desserts that we chose were all so tasty, but we were really full. Chris asked our server if we could meet the pastry chef, and always willing to please, the pastry chef came to our table and talked about how she created the gorgeous desserts.
These special desserts are a Tarte au Frangipane aux Peches - Almond filling tart with poached peaches, spiced crumble and amaretto ice cream, Flourless chocolate sponge cake with milk chocolate cremeux, kirsh cherries, mascarpone whip, cherry ice cream and cherry coulis, Creme Brulee - A bistro classic, made with Madagascar vanilla beans, coated with caramelized sugar, and Tarte au Citron - Baked lemon tart with honey meringue and candied lemon peel.
Thank you to the Lake Park Bistro who made our evening extra special.
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