There’s a beautiful new venue to consider for your next wedding or celebration, thanks to a new partnership between Bartolotta Catering & Events and Peck & Bushel, an organic orchard located just 20 minutes north of Milwaukee at 5454 Waukesha Q in Colgate.
Peck & Bushel is one of the largest family owned organic apple orchards in the Midwest. It’s a picturesque property, comprising over 70 sprawling acres, along with an elegantly appointed barn, which sports 3,000 square feet of event space along with a commercial kitchen.
As requests to use their barn for private boutique events increased, owners Joe and Jennifer Fahey made the decision to partner with the Bartolotta’s, an organization known for their expertise in delivering world-class service and cuisine.
"We are truly excited," notes Joe Fahey of the partnership. "The expertise of their chefs and management team will allow us to provide the type of events that we envision can be held here at Peck & Bushel. It is truly a special place and we know that Joe Bartolotta and his team can help us bring it to life."
The new partnership will kick off later this summer with a special "Dinner at the Orchard" event, which will take place on Saturday, Aug. 11.
The evening will include a reception in the orchard followed by a dinner in the barn featuring courses created by Corporate Executive Sous Chef Aaron Bickham and Mr. B’s Executive Chef Amanda Strandt using herbs, fruits and vegetables grown on premise. Tickets are limited to 100 guests and can be purchased at
bartolottas.com/events.
For more information on availability and booking your next event at Peck & Bushel, visit bartolottas.com/peckandbushel or email pbinfo@bartolottas.com.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
