Featuring Luxury Cuts of Beef
Bacchus – A Bartolotta Restaurant is hosting its fourth annual High Steaks Dinner on Friday, January 28 where Corporate Executive Chef Aaron Bickham and Executive Chef Nick Wirth of Bacchus – A Bartolotta Restaurant have created a custom experience featuring luxury cuts of beef. They have partnered with David Zimrin owners of Butler Grassfed Beef to create a full head-to-tail menu highlighting 100% grass-fed naturally raised Wisconsin beef.
Butler Grassfed Beef is a proud member of the Wisconsin Grass-fed Beef Cooperative that is made up of 200 Wisconsin family farms. The Cooperative believes that rotational grazing cattle is the most natural way to raise healthy, lean, and tasty beef. Their well-managed pastures protect soil and water resources and provide wildlife habitat throughout Wisconsin.
The 850-acre Butler Grassfed Beef was established in 1972 by Bob and Caroline Butler. In 2013 one of the couple’s daughters, Ann Zimrin, and her husband, David Zimrin, purchased the beef-cattle herd. Today the couple manages the cattle operation and guarantees all-beef are raised with no antibiotics, hormones or grains, only free-ranged grazing.
Join us for an evening celebrating local grass-fed beef, outstanding service, great wine, and exemplarily cuisine only Bacchus – A Bartolotta Restaurant can provide
––View menu on website––