Kohler Food and Wine Experience

October 20 - 23, 2016

Mark your calendar for the 16th annual Kohler Food & Wine Experience - a four-day extravaganza of food, wine and fun. This interactive culinary event features celebrity chefs, libations specialists, wine experts and epicurean enthusiasts from around the world for dynamic culinary seminars, tastings and signature festivities.

Overnight packages will be available July 19.

Event tickets will be available August 2. 

Stay informed on the latest Kohler Food & Wine Experience details by signing up for the Destination Kohler E-Newsletter

Celebrity Chefs

Aarón Sánchez

Celebrity Chef and TV Personality

Aarón Sánchez is an award-winning chef, TV personality, cookbook author and philanthropist. He is the chef/partner of Johnny Sánchez restaurants, with locations in New Orleans and Baltimore, and is the costar of Food Network’s hit series, Chopped and Chopped Junior. One of the world’s most distinguished Latin chefs, Aarón is passionate about preserving his family’s legacy through food and encouraging diversity in the kitchen.

Celebrated by both critics and contemporaries, Aarón has won a James Beard award for Television Studio Program (2014) and was the host of the Emmy-nominated Cooking Channel series, Taco Trip. In the summer of 2016, Aarón will appear as a recurring guest judge on Fox’s MasterChef and MasterChef Junior. He has starred in multiple Food Network shows including Guilty Pleasures, Best.Ever, Heat Seekers, Chefs vs. City, Best Thing I Ever Ate and Next Iron Chef. Additionally, Aarón is the host of two Spanish-language shows on Fox Life, 3 Minutos con Aarón and MOTOCHEFS.

A third-generation cookbook author, Aarón has written two books. His first, La Comida del Barrio was published in May 2003, and his second, Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours, was released in October 2011. Aarón has also designed a line of authentic, Latin-inspired cookware products and kitchen accessories in collaboration with IMUSA, and he is a spokesperson for its global kitchen line.

Aarón works with many charitable organizations. He is an ambassador for WhyHunger and Food Bank for New York City, both leaders in the movement to end hunger and poverty. He is also a mentor for Chefs Move!, a scholarship program whose mission is to diversify kitchen leadership by providing minority applicants the opportunity to train and become leaders in restaurant kitchens and their communities.

Aarón’s creative extends beyond the kitchen. He is a partner at Daredevil Tattoo in N.Y.C., a world-famous tattoo shop and museum. He is an avid music lover and enjoys cooking to the sounds of Alabama Shakes, Amos Lee, Lenny Kravitz and The Cure. He has a son, Yuma, and lives in New Orleans, Louisiana.

Twitter: @chef_aaron
Instagram: @chef_aaronsanchez
Facebook: facebook.com/ChefAaronSanchez
Website: chefaaronsanchez.com

Amanda Freitag

Celebrity Chef and TV Personality

Amanda Freitag is an award-winning chef, TV personality and cookbook author, and she is the costar of Food Network’s hit series, Chopped and Chopped Junior. A James Beard Award winner for Television Studio Program (2014), Amanda has appeared on a number of Food Network and Cooking Channel series. She has battled Bobby Flay on Iron Chef America, competed for the title of America’s Next Iron Chef, cohosted American Diner Revival alongside Ty Pennington and contributed to Cooking Channel’s Unique Eats.

Growing up in New Jersey, Amanda’s passion for food was fostered by everyone from her grandparents to her high school home economics teacher, who encouraged her to pursue a cooking career and enroll in the Culinary Institute of America in Hyde Park, N.Y. After graduating from the CIA, Amanda secured a position as a rotissier and garde manger at Jean-Georges Vongerichten’s highly acclaimed Manhattan restaurant, Vong. It was at Vong that she was introduced to the happy marriage of French techniques with Southeast Asian ingredients and flavors.

In 1994 Amanda began working with chef Diane Forley at New York’s Verbena Restaurant and Courtyard Garden, where she rose quickly through the ranks to become the restaurant’s chef de cuisine. Forley taught Amanda the importance of using local, organic ingredients and introduced her to the Union Square Greenmarket. During her time at Verbena, Amanda realized how much she had yet to learn about the culinary world, and in 1999 she traveled extensively through France and Italy to explore the bountiful markets and progressive restaurant scenes in those countries.

While in Paris, she spent two weeks working under renowned chef Alain Passard at his venerable Arpège restaurant. While her time there was short, the lessons she learned were life changing, and she fell in love with the flavors of the Mediterranean region. At Arpège, because Passard insisted on the freshest ingredients, leaving nothing in the walk-in refrigerators at the end of service besides butter, this deepened Amanda’s appreciation for using only superlative ingredients for the best possible result on the plate.

Upon returning to New York, Amanda worked at some of the city’s most popular restaurants including ‘Cesca, where she cooked alongside Tom Valenti as his chef de cuisine and earned two stars from The New York Times. Following ‘Cesca, Amanda accepted the position of executive chef at Gusto in the West Village, where her food was met with widespread critical acclaim. In January 2008, Amanda took over as the executive chef at The Harrison in Tribeca. Over the three years that she helmed the kitchen, The Harrison received numerous accolades from local and national media, including a two-star review from The New York Times. From January 2014 to July 2015, Amanda helped reopen New York’s iconic Empire Diner as the restaurant’s executive chef where she lent her contemporary approach to American comfort food.

Her first cookbook, a love letter to the home cook, The Chef Next Door: A Pro Chefs Recipes for Fun, Fearless Home Cooking, was released in September 2015. When she is not in the kitchen, Amanda enjoys traveling the world and collecting restaurant menus to add to her ever-growing collection.

Twitter: @amandafreitag
Instagram: @chefamandaf
Facebook: facebook.com/chefamandafreitag
Website: amandafreitag.com/

Jack Bishop

Editorial Director, America’s Test Kitchen

Jack Bishop is the editorial director of America’s Test Kitchen. He joined the staff of Cook’s Magazine in 1988 and helped launch Cook’s Illustrated in 1993. He established the tasting protocols used in America’s Test Kitchen and has authored dozens of articles for the magazine. Jack directed the launch of Cook’s Country magazine and oversees editorial operations at both magazines. He is a cast member of America’s Test Kitchen, the top-rated cooking show on public television. He is also a cast member of the TV show Cook’s Country, which aired its first season in September 2008. Jack edited The Best Recipe (1999) and established the book division at America’s Test Kitchen. He is the author of several cookbooks including A Year in a Vegetarian Kitchen, Vegetables Every Day, The Complete Italian Vegetarian Cookbook, Pasta e Verdura and Lasagna. Jack’s wife, Lauren Chattman, is a cookbook author and former pastry chef. They have two daughters.

Bridget Lancaster

Executive Food Editor and Cast Member, America's Test Kitchen

In 1998 Bridget Lancaster came to work for Cook's Illustrated as a test cook and was responsible for much of the recipe development and stories. In 2003 she was asked to oversee recipe development and historical research for the newly founded Cook’s Country magazine. She is an original cast member of both America's Test Kitchen and Cook's Country television programs.

Currently, Bridget is the executive food editor for new media at America’s Test Kitchen and in addition to working on the television shows, she is the lead instructor for the America's Test Kitchen Online Cooking School. Bridget also appears as co-host on the public radio program, America's Test Kitchen Radio.

In her spare time, Bridget enjoys working in her vegetable garden, making homemade cheese and home brewing.

Julia Collin Davison

Executive Food Editor and Cast Member, America's Test Kitchen

Julia Collin Davison is the executive food editor for the cookbook division of America’s Test Kitchen and is an on-screen test cook for America’s Test Kitchen and Cook’s Country from America’s Test Kitchen. She also does cooking demonstrations, sells America’s Test Kitchen cookbooks live on QVC, and occasionally appears as a guest on TODAY. She began working as a test cook for Cook’s Illustrated magazine in 1999, but she is now responsible for the food and recipe development for all of the company's cookbooks. Before coming to America’s Test Kitchen, she worked in Albany, the Berkshires, San Francisco and the Napa Valley at several restaurants, catering companies, schools and wineries. Julia has an associate degree in occupational studies in culinary arts from The Culinary Institute of America.

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