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.
Price: $35 per person
Location: Kitchens of Kohler – Demonstration Kitchen
To reserve your spot, please call .
Step Ahead on Sundays
Presenter: Matt Willis – Cucina
Preparing Meals for the Week
Preparing your meals for the upcoming week is a great way to reduce stress and spend more quality time with your family. Chef Matt Willis will offer some simple tricks and techniques using everyday ingredients to create new flavor profiles and keep your prepared meals lively and interesting.
Presenter: Bill Terranova – Cucina
Hand-made Traditional Pasta/Spaghetti Squash Pasta & Puttanesca Sauce
Whether you’re from Pewaukee or Pompeii, Chef Bill Terranova’s Pasta Puttanesca demo will have you cooking like an old-world Italian. Terranova will demystify the process of making fresh pasta, share his insights on Puttanesca’s history and even demo a spaghetti squash variation on this classic.
Flavors & Techniques of Authentic Mexican Cooking
Presenter: Harald Alcala – The Horse & Plow
Born in Guadalajara Jalisco, Mexico, Chef Harald Alcala grew up eating Tortas Ahogadas (Drowned Tortas) at local restaurants and street markets. In this session, Alcala will bring you on a journey to his childhood home, recreating this traditional dish along with an authentic Mole, all the while showing that scratch-made Mexican food can be easy to make at home.
Presenter: Paul Smitala – Blackwolf Run
Low Carb Dishes That Deliver
Eat delicious, high calorie food and still lose weight? No, you’re not dreaming. Chef Paul Smitala will offer some of the recipes he’s created while he and his wife lost more than 50 pounds adhering to the Ketogenic diet. Get ready for bacon, heavy cream, bacon, peanut butter, bacon, cheese and, yep, more bacon.
Presenter: Jeff Peeters – The Wisconsin Room
Cooking with Beer, Wine & Whiskey
Those same complex, multifaceted flavors that make our preferred libations so enticing can do wonders for your cooking as well. Chef Jeff Peeters will cover a range of techniques and cultural traditions integrating beer, wine and whiskey in food. Bottoms up!
Presenter: Dan Dries - Whistling Straits
Classic Dishes Made Vegetarian
Chef Dan Dries will put some heat in your weekend with a spicy vegetarian chili with bulgur wheat and ground walnuts as its base. Using easy-to-learn techniques, along with common equipment and ingredients, Dries will also offer tips for adding flavor and complexity to other vegetarian takes on classic dishes.
Presenter: Zeke Fitzgerald - Wisconsin Room
Raising your Vegetable Repertoire with New Techniques and Recipes
Just in time for farmer’s market season, Chef Zeke Fitzgerald will bring a fun and creative approach to making the most of your local produce haul. A range of techniques, including blanching, roasting, dehydrating, grinding, poaching and braising will be covered for both spring and fall vegetables.