The Wisconsin Mycological Society Besides enjoying the great outdoors in Wisconsin and Illinois, WMS members enjoy gourmet dinners at popular Milwaukee area restaurants. Special dinners are organized that utilize many wonderful fungi in multi-course meals. Heaven City, Roots, Riversite, Elliot's Bistro and Bacchus are some of the restaurants WMS members have dined at. January 11, 2008 A Winter Mushroom Dinner Bacchus Restaurant. Debbie Jansen's Review at bottoom of this page. Photos by Steve Shapson
Executive Chef Adam Siegel (left foreground) is assisted by Operations Manager John Wise (right foreground) and staff in putting the final touches on one of their entrées.
Yellow Chanterelles, Hon Shemeji mushrooms and Black tumpets were some of the fungi used in the dinner.	Porcini Mushroom Risotto with Poached Chicken, Foie Gras cream,   Madeira Glace and Crispy Sage. This dish was incredibly rich and complex. A true culinary symphony on your palate.
Preparing a gourmet multi-course dinner for nearly 90 guests takes a large staff. Each course was especially prepared and served quickly to insure the highest quality of service. Note:Two incredibly delicious entrees were consumed before photos could be taken. They are: 1. Wild Mushroom Consomme with Sea Scallop, Hon Shemeji Mushrooms and Spinach. 2. Bacon Wrapped Roasted Monkfish with Savoy Cabbage, Black Trumpet and Yellowfoot Chanterelle Mushrooms, and White Wine Herb Butter.
Red Wine Braised Beef Shortrib with Chanterelle Mushrooms, Root Vegetables and Cauliflower.	. Warm Chocolate Cake with Meringue Mushrooms, Hazelnut Ice Cream and Caramel Sauce.

A Winter Mushroom Dinner
At Bacchus-A Bartolotta Restaurant
Friday, January 11, 2007
By Debora Jansen

When I go to Bacchus, I feel pampered.  The wait staff is excellent.  The main dining room is spectacular and the food exquisite. Everything is timed perfectly. Great attention is paid to detail, and everything is in the details.  

This wonderful winter mushroom dinner began with Wild Mushroom Consommé with Sea Scallops, Hon Shemeji Mushrooms and Spinach served with a 2005 Chardonnay, Dryer-Sonoma, California wine.  Perfect companions!

Next, was Bacon-wrapped Roasted Monkfish with Savoy Cabbage, Black Trumpet and Yellow foot Chanterelle Mushrooms, and White Wine Herb Butter.  My personal favorite but the meal was just beginning.

Porcini Mushroom Risotto with Poached Chicken, Foie Gras Cream, Madeira Glace and Crispy, yes crispy, Sage comprised Course Three.  Exquisitely rich and served with a 2005 Pinot Noir, Domaine de Saline, Corsica, France.

Course 4 was Red Wine-Braised Beef Short ribs, Chanterelle Mushrooms, and Root Vegetables.  All served with a 2004 Zinfandel, Hangarilla Road Winery, McClaren Valley, Australia.  Delicious.
Dessert was a Warm Chocolate Cake with Meringue “Mushrooms”;   Hazelnut Ice Cream and Caramel Sauce.  This was really a nice course.  The chocolate cake was reminiscent of a lava brownie served with ice cream with a warm and squishy center.  Where can a person find hazelnut ice cream other than Europe?

Altogether it was a wonderful evening.  Thank you Bacchus!