A CELEBRATION FROM PASTURE TO PLATE WITH SPECIAL GUEST JOE THOMAS
WISCONSIN BADGER, NFL HALL OF FAMER, & OWNER HALL OF FAME FARMS
Join us for an extraordinary evening celebrating the craft, character, and exceptional quality of Hall of Fame Farms, as we host a Wagyu Showcase on Wednesday, May 6, at 6 PM.
Guests will mingle and enjoy a curation of passed appetizers and chef carving stations crafted by executive chefs across The Bartolotta Restaurants, led by The Bartolotta Restaurants Director of Culinary & Corporate Executive Chef Aaron Bickham. The remarkable beef at the heart of the evening will be complemented by a lineup of Wisconsin beers and handcrafted cocktails, celebrating the very best of what our state has to offer.
Hall of Fame Farms is the culmination of a deeply personal journey. Founded by Wisconsin-native and NFL Hall of Famer Joe Thomas, the brand is rooted in the rolling hills and mineral-rich pastures of Wisconsin's storied Driftless Region, where Joe's Six Springs Farm has become home to some of the finest Wagyu cattle in the country. Raised with a low-stress, hands-on approach, the herd is nurtured with premium nutrition, elite genetics, and a profound respect for animal welfare. The result is beef defined by extraordinary marbling, exceptional tenderness, and a depth of flavor that can only come from raising cattle the right way.
We are thrilled to welcome Joe Thomas himself as our special guest for the evening. What began as a family dream, a few cows on a farm for his kids, has grown into a boutique beef operation earning praise from local chefs and food lovers across Wisconsin and beyond. Joe brings to Hall of Fame Farms the same standard of excellence that defined his legendary football career, a relentless commitment to doing things the right way, with integrity and heart.
Don't miss this rare opportunity to experience the unmatched quality of Hall of Fame Farms in a vibrant, cocktail-style setting, paired alongside the outstanding cuisine and warm hospitality that The Commodore - A Bartolotta Restaurant is known for.
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Signature Welcome Cocktail
Featuring J. Henry & Sons Wisconsin Straight Bourbon
Passed Canapés
Chef Scott Garthwaite of The Commodore - A Bartolotta Restaurant
Wagyu Beef Tartare
Potato hash cake, chive, and Hook’s Bandaged Cheddar
Wagyu Nigiri
Tender Zabuton brushed with soy and mirin, shiso, pickled daikon, and cucumber
Wagyu Cheddarwurst
Mini sausage skewer with caramelized onion and pickled mustard
The Commodore Slider
Wagyu ground beef, mini milk bread, red onion jam, Hook’s Cheddar, and braised bacon
Chef Stations
Marinated Grilled Wagyu Skirt Steak
Chef Juan Urbieta of Ristorante Bartolotta
Featuring Oaxacan "Manchamanteles" Mole
Koji-Cured Wagyu Zabuton
Chef Brent Davis of Bacchus - A Bartolotta Restaurant
Roasted Denver steak, udon noodles, oxtail dashi, egg yolk, charred ramps, and mirin-pickled carrots
Southern Braised Wagyu Oxtail
Chef Nick Wirth of The Bartolotta Restaurants
Creamy local grits, braised collard greens, and Hill Valley Dairy Luna Cheese
Smoked Wagyu Tri-Tip
Chef Aaron Bickham of The Bartolotta Restaurants
Kohlrabi-horseradish slaw, spring radish, and peppercress
Urfa-Crusted Wagyu Culotte “Picanha”
Chef Luis Ramos of Mr. B’s – A Bartolotta Steakhouse – Brookfield
Marcona almond Romesco and micro-sorrel
The Signature Carving Station: Wagyu Strip Loin
The Commodore Culinary Team
Brushed with brown butter and Wagyu tallow.
Seasoning Bar: Smoked Maldon Salt, Charred Onion Salt, and Traditional Sea Salt
Grand Finale
Chef Annelise Linton of The Bartolotta Restaurants
Whipped Bone Marrow Custard
Sable dough, raspberry jam, poached rhubarb
Salted Butter Cake
Caramelized white chocolate and bourbon ganache, smoked bourbon caramel, cherries, cherry gel
Gooey Butter Cake
Mango curd, mango compressed in lime syrup, caramelized cashews
$150 per person
(Includes Service Charge)