Learning Never Tasted So Good
Join the chefs of Kohler on Saturdays, at 11am or 2pm, in the Demonstration Kitchen to explore the tastes of Kohler. Our intimate, informal working kitchen – tucked away in The Shops at Woodlake – lets you explore, interact and taste. Then leave inspired to recreate your own delicious meals and luscious treats at home.
$35 per person.
For reservations please call .
2014 Demonstration Kitchen Schedule
Delicious and Gluten-Free
Paul Smitala – Blackwolf Run® Chef
While gluten-free eating has grown in popularity, baking well without gluten has remained a challenge for many people. Join Chef Smitala and guest Charity Brock to explore good substitutes for flour and sample a complete meal including soup, entrée and dessert.
Rebecca Tillman –Special Events Chef
A far cry from the heavy casseroles of your childhood, Chef Tillman’s one-pot meals will show you how to create healthy, satisfying meals in 30 minutes or less with simple, everyday ingredients. Perfect for people on busy schedules, these ideas will freshen up your weeknight routine.
Oh My, What a Pie!
Richard Palm – Pastry Assistant
Turn any meal into a holiday-worthy special occasion with a pie. Chef Palm will show you how to make three pies, each with a gluten-free crust made of white sorghum flour: maple-hazelnut pie, mountain lemon meringue pie and fresh buttermilk-raspberry pie.
Winterfest: Wisconsin Winter Cooking
Lucas Oppeneer – The Horse & Plow Chef
Envision yourself sitting in a warm cabin, surrounded by fresh snow. That’s the inspiration for Chef Oppeneer’s cold-weather comfort food. Featuring local produce, meats and cheeses, these soothing favorites include slow-cooking and braising techniques perfect for a chilly day.
Easy Entertaining: Pub Style
Dan Dries – Whistling Straits® Chef
These days, pub food has grown far beyond the deep fryer. Join Chef Dries for an exploration of gastropub favorites – pub food with an upscale twist. Learn simple cooking techniques you can use every day at home, such as refining the classic mac and cheese with bacon and beer.
Mark Tennie – Riverbend Chef
Discover new ways to eat well without sacrificing flavor in Chef Tennie’s Healthy Cooking demonstration. He’ll explore a variety of low-fat foods including delicious vegetable sauces.
Flatbreads, Focaccia and Lahvoshes of The American Club®
Doug Stieber, Head Baker – The American Club
Perfect for pizzas, sandwiches or a tasty side, focaccia is a traditional rustic food that can be flat or raised. Baker Stieber will demonstrate how to make a few favorite focaccias and lahvoshes and explore easy topping ideas.
Alex Glass – The Wisconsin Room Chef
Chef Glass has lived and worked in some of the country’s best food hot spots including Asheville, North Carolina; Charleston, South Carolina; and New Orleans. He’ll take you on a tour of soulful Southern cooking that’s easy for entertaining at parties: low-country shrimp and grits, family-recipe jambalaya, beer-braised greens and banana pudding.
KOHLER Original Recipe Chocolates Secrets
Anette Righi DeFendi – Chocolatier
Join Chocolatier Righi DeFendi to learn how you can incorporate KOHLER Original Recipe Chocolates into plated desserts at home. You’ll learn how to make a caramel sauce as well as a chocolate sauce – versatile and delicious additions to your dessert repertoire.
Matt Bauer – The Immigrant Restaurant Chef
Accompany Chef Bauer on a culinary adventure, and discover some easy ideas for adding Asian flavor to starters and appetizers. He’ll take you through flavor profiles and combinations of Asian ingredients, from fried tiger shrimp wontons to a Thai-inspired beef tartar.
Barbecue: A Labor of Love
Loren Rue – The Horse & Plow Restaurant Manager
While the perfect barbecue requires a great deal of time and effort, aficionados will tell you it’s worth every bite. And when you taste Chef Rue’s favorites, you’ll surely agree. Join him to explore the country’s barbecue regions and learn simple tricks for transforming your kitchen into the ultimate smoke shack.
Pickling and Preserving
Mark Lefebvre – The Wisconsin Room Chef Assistant
Learn how to create new and exciting flavors by pickling fresh local fruits and vegetables. Chef Lefebvre will demonstrate some of his Wisconsin favorites as well as basic methods of preserving artisanal meats and house-made sausages.
Low-Carb, Low-Fat Cooking
Rebecca Tillman – Special Events Chef
Discover the difference between healthy and unhealthy carbs, and learn how to make any meal low-carb or low-fat by switching out a few ingredients. Chef Tillman will explore quinoa, lean proteins, lean fruits and veggies as she creates a complete meal and proves healthful food doesn’t have to be boring.
Molly Glackin – Head Pastry Chef
Warm up your sweet tooth with favorites from the U.S., Italy and France. Chef Glackin will show you how to make easy doughnuts with ricotta that don’t require proofing, crepes and crostata. Then learn how to make a charming warm chocolate cake baked in a mug – a party favorite for adults and kid alike.
Grilling Italian Style
Trent Hazelberg – Cucina Chef
Think beyond burgers and brats, and learn how to grill delicious Italian favorites. Chef Hazelberg will grill everything from meat and fish to vegetables and pizza while answering the age-old question: “Why does it stick?”
Cooking with Wisconsin Cheeses and the Wines That Love Them
Matt Bauer – The Immigrant Restaurant Chef
Jason Van Auken – Mixologist
Learn how to pair wine and cheese like a pro with this duo from The Immigrant Restaurant. Chef Bauer will cook up a few dishes showcasing Wisconsin artisanal cheeses while Jason enhances the experience with wines from across the country. Taste along as they discuss cooking techniques and flavor profiles.