Culinary Theatre Series

Saturdays, January through April

Expand your cooking skills each Saturday morning with the chefs of Destination Kohler. These engaging demonstrations explore everything from regional foods to specific courses and cooking techniques – all with the goal of increasing your appreciation for and ability to cook with great ingredients right in your home kitchen.

Time: 11am-12:30pm
Price: $30 per person
Location: Appley Theatre

To reserve your spot, please call .

2018 Schedule

January 13

Vegetarian Soups and Stews
Presenter: Matt Bauer, Executive Chef - Destination Kohler
Discover how to make flavorful yet inexpensive vegetarian soups and stews with Chef Matt Bauer. He’ll prepare three hearty dishes: kale and chickpea stew; mushroom and winter vegetable soup; and elote soup, which gives new form to the popular Mexican street corn.


January 20

Sous Vide
Presenter: Paul Smitala, Chef/Restaurant Manager - Blackwolf Run®
Join Chef Paul Smitala for a demonstration of sous vide cooking. French for “under vacuum,” sous vide refers to the process of vacuum sealing food in a bag and cooking it in a water bath. This technique produces results that are impossible to achieve through any other cooking method.


January 27

Food as Art
Presenter: Zeke Fitzgerald, Chef - The Wisconsin Room
Get an inside look at creative tips and tricks professionals use to make food look beautiful. Chef Zeke Fitzgerald will share the history of food presentation as he demonstrates his skills.


February 3

What Came First? The Chicken or the Egg?
Presenters: Dan Dries, Chef/Restaurant Manager - Whistling Straits® and Beethoven Darcelin - Whistling Straits
What came first: the chicken or the egg? This famous question has inspired a unique demonstration by Chefs Beethoven Darcelin, originally from Haiti, and Dan Dries, born right here in Wisconsin. They’ll prepare dishes based around poultry and eggs.


February 10

Southern Hospitality
Presenter: Matt Willis - The Immigrant Restaurant
Learn best way to cook grits and how to cook the perfect egg during this Southern-themed session with Chef Matt Willis. He’ll prepare sautéed shrimp with three-cheese grits, smoked sausage and tomato paired with a sunny-side-up egg.


February 24

Wine in the Kitchen
Presenter: Doug Stringer, Chef - The Immigrant Restaurant
Think wine tastes great with dinner? Imagine how it tastes in dinner. Chef Doug Stringer will explore classic dishes made using wine including coq au vin, roasted game hen, a beurre blanc and red wine-poached pear. He’ll feature braising, basting, poaching, deglazing, fermenting and emulsifying techniques.


March 3

Simple Italian
Presenter: Trevor Koch, Sous Chef - Cucina
Bring the delicious taste of Cucina to your home with three simple dishes prepared by Chef Trevor Koch. He’ll demonstrate how to make bruschetta tipica, basil pesto and a fresh salad – all sourced from local farms.


March 10

Oodles of Noodles
Presenter: John Husa - Riverbend
After a brief demo on pasta making, Chef John Husa will show you how to transform your favorite noodles with three homemade vinaigrettes. He’ll create an Asian pasta salad, classic American pasta salads and an Italian pasta salad.


March 17

Hosting a St. Patrick's Day Party
Presenter: Heidi Laux -  Destination Kohler Special Events
Learn how to host the perfect St. Patrick’s Day party with this fun demonstration by Chef Heidi Laux. She’ll show you how to make an Irish-themed cocktail, appetizers and dessert – and give you tips for entertaining at home.


March 24

Hors d'oeuvres Party
Presenter: Tiffany Ringelstetter - Whistling Straits
It’s never to early to think about summer, and Chef Tiffany Ringelstetter will get you in the mood by exploring how to host a fun summer hors d'oeuvres party. She’ll focus on summer ingredients from backyard gardens or the farmers’ market and pair them with summer drinks.


March 31

Carolina Style BBQ Pulled Pork Sandwich
Presenter: Curtis Brown, Chef - The Horse & Plow Chef
Barbecue lovers have some serious feelings about the best sauces, and Chef Curtis Brown will walk you through the differences. He’ll demonstrate how to make pulled pork with a South Carolina barbecue sauce and reveal how to smoke meats at home without owning a smoker.


April 7

Different Salsas
Presenter: Harald Alcala, Sous Chef - The Horse & Plow
Spice up your next taco night with three unique salsas. Chef Israel Alcalá will show you how to make roasted tomato with chile de árbol; grilled pineapple and habanero pepper; and cucumber- jalapeño citrus salsas. He’ll give you tips on how to get the most flavor out of these ingredients and how to handle spicy peppers.


April 21

Home Entertaining
Presenter: Robert Brown, Sous Chef -  Special Events
Discover how to create easy yet filling appetizers with Chef Robert Brown. He’ll explore cooking techniques including roasting, searing and grilling – giving you fresh ideas for entertaining guest at home.


April 28

Comfort Food
Presenter: Josh Rohloff, Sous Chef - The Wisconsin Room
A native of Pennsylvania, Chef Josh Rohlf will show you how to make a local favorite known as halushki. Originally from Eastern Europe, halushki features egg noodles, cabbage and onions. Continuing on the theme of comfort food, he’ll also prepare a pasta salad.

To reserve your spot, please call .