An Evening of Storytelling with Chef Gavin Kaysen & Chef Paul Bartolotta

Bacchus – A Bartolotta Restaurant is honored to host two-time James Beard award-winning chef Gavin Kaysen for a unique, one-night food and wine event on Thursday, October 19.

Gavin Kaysen is an award-winning chef best known for his nationally recognized restaurant group Soigné Hospitality in Minneapolis, which includes Spoon and Stable, a James Beard Award Finalist for Best New Restaurant; Demi, an intimate restaurant ranked number three on Robb Report's list of the "10 Best Restaurants in North America"; and Cooks | Bellecour, as well as his culinary leadership in as President of Ment’or Foundation Team USA. Mr. Kaysen's success and impact on the community continue to expand, as he recently produced his first cookbook, At Home, which sold out in a few short weeks.

Prior to his success in Minneapolis, Gavin Kaysen graduated from the New England Culinary Institute and worked around the world under renowned chefs such as Robert Curry at Domaine Chandon in California, Marco Pierre White at L’Escargot in England, and at Auberge de Lavaux in Lausanne, Switzerland. He settled down in New York City for eight years and worked at Café Boulud under Daniel Boulud as the Executive Chef, where he was recognized as one of Food & Wine’s “Best New Chefs” in 2007.

Join us for an evening unlike anything we’ve done before. Two James Beard Award winners, Chef Gavin Kaysen and Chef Paul Bartolotta, have collaborated to create an extraordinary five-course menu paired with five wines from the extensive wine cellar of Bacchus – A Bartolotta Restaurant. This not-to-be-missed evening will feature amazing food, delicious wine, and unique storytelling. Plus, guests will leave with a signed copy of Chef Gavin Kaysen’s cookbook, At Home.


Passed Appetizers

Kaysen Family Classic Deviled Eggs
(pg. 209 At Home 2022)

Squash Soup Pumpkin Seed Dukkah and Lime Yogurt
(pg. 228At Home 2022)

Braised Lamb Shanks with Homemade Pita Bread
(pg. 212At Home 2022)

Lanson ‘Le Black Label’ Brut, Champagne, France


Tuna Tartare 
Scallion Vinaigrette
(pg. 75 At Home)
2022 Craggy Range ‘Te Muna Road Vineyard’ Sauvignon Blanc, Martinborough, New Zealand

Pecorino Cheese Ravioli
Saffron Buttermilk Cream
2021 Harvey & Harriet White Blend (AlbarinĖƒo, Chardonnay, Pinot Grigio, Viognier),
San Luis Obispo, California

Roasted Squab
Caramelized fennel, rosemary red wine squab jus
2021 Scenic Root Winegrowers ‘Forager’ Pinot Noir, Sonoma Coast, California

The Perfect Pot Roast
Black truffle sauce
(pg. 58 At Home)
2018 Val di Suga Brunello di Montalcino, Tuscany, Italy

Spiced Parsnip Cake
Persimmon curd, caramelized white chocolate parsnip purée, candied persimmon
Rare Wine Co. Historic Series ‘New York’ Malmsey, Madeira, Portugal


Five courses, five pairing
Signed At Home cookbook
$195 per person plus service charge