Few fungi have earned the gastronomic respect of the chanterelle. Prized for its flavor and aroma, the chanterelle is a summertime treat, which grows natively in Wisconsin and is best to harvest from late July to early September.
Chef de Cuisine John Raymond is excited to build upon the success of the Morel Mushroom dinner earlier this year in May and offer a Mid-summer Mushroom Dinner featuring chanterelles. Imagine yourself sitting in the dining room at Bartolotta's Lake Park Bistro, overlooking the lake, and enjoying a five-course meal featuring chanterelle mushrooms with five exquisite French wine pairings on an early-August evening. Make that dream a reality. Purchase your tickets today.