Reserve your spot today! Call 414-935-5950
Make a night of it.
Starting at $189
Upgrade your reservation to include an overnight at the historic Pfister Hotel. Package includes two tickets to the Saturday cooking demo, parking, and a deluxe king or deluxe double guest room.
April 6, 2013 - The Fabulous Fennel
Brian LeFeber, Executive Pastry Chef, Grand Geneva Resort
The fennel plant is widely cultivated for its edible, strongly flavored leaves and fruits—specifically, for its aniseed flavor. An extremely versatile plant, the fennel has found its way into the hearts and cuisines of many cultures. Chef Brian LeFeber will be joined by Chef Sawin for a fennel fest that features light, Italian-inspired dishes such as Vermicelli with Chicken and Fennel Seed Meatballs, Pannetone French Toast with Apple-Fennel Compote, and a molded truffle with candied baby fennel. Fabuloso!
April 13, 2013 - Sensational Citrus
Bill Doyle, Executive Chef, Hilton Milwaukee City Center
The spring harvest always brings the sweetest, juiciest grapefruits, blood oranges and lemons. Their sweet and tangy flavors all play a part in Chef Bill Doyle's intriguing vernal creations, which will include delicacies such as Ginger-lime pan roasted chicken paillard, Grilled citrus and cucumber salad, and Tequila Lime Pots de crème. It just goes to show that when life hands you lemons, look for a chef who can turn them into a lemon cream reduction.
April 20, 2013 — Full of Flavor, Free of Gluten
Mark Weber, Executive Chef, Mason Street Grill
While gluten-free cooking has become a cornerstone of healthy eating, it has also gathered a reputation for being rather bland. Now, thanks to a little culinary ingenuity, the gluten-free lifestyle is getting a makeover. Join Chef Mark Weber as he shows you how to prepare flavorful, gluten-free dishes made with a variety of fresh foods. Your taste buds will be amazed at what can be accomplished!
April 27, 2013 — A Feast of Fungi
Michael Sawin, Executive Chef, Grand Geneva Resort
Join Chef Michael Sawin for a culinary foray into the wonderful world of fungi. You'll enjoy a variety of cultivated mushrooms from local grower River Valley Ranch as well as wild mushrooms. With dishes like Spring Asparagus with Meyer lemon and Chanterelle mushrooms, a Wild Mushroom Ragout with Oyster and Shitake mushrooms, and unexpected treats like a Pork Lolly Pop and a Candy Cap Mushroom and Blood Orange Torte, you don't want to miss this one.
May 4, 2013 - Food with an Accent
Brian Frakes, Executive Chef, The Pfister Hotel
Combining the citrusy tang of lemons and limes with the versatile jalapeno pepper, Chef Brian Frakes will take you down some south of the border culinary roads. The combination of citrus sweetness and peppery heat has long been favored in warmer climates, and with warmer days ahead this is a good time to sample delicacies such as Florida orange carpaccio, Seared king salmon belly, Drunken key lime pie in a glass and our Spiked floribbean mojito.