Demonstration Kitchen 2010 

January through April 2010, come in from the cold and warm up with wonderful tastes and aromas at our Saturday Demonstration Kitchen sessions. Tucked away in The Shops at Woodlake Kohler, our working kitchen provides an intimate, informal setting for chefs and guests to interact from preparation to presentation to final tasting.

Held at 11am and 2pm each Saturday (unless otherwise noted), The Demonstration Kitchen is an informal working kitchen for 40 people or less, designed to allow guests and chefs to interact throughout the presentations and tastings. A variety of programs is being offered in order to warm your heart and tempt your taste buds!

All sessions are priced at $25 each or attend with a companion at two for $40.

Please call 800-344-2838 for reservations.

> View 2010 Demonstration Kitchen Brochure and Schedule (pdf) 

> View Inn on Woodlake Gourmet Getaway Overnight Package 
 

Presentation Schedule

March 13 - Before the Pasta ... Antipasti
Chef Paul Shimon - Cucina
Join Chef Shimon and learn how to make the traditional first course of a formal Italian meal. In this exciting class, you’ll discover different antipasti ideas for group or family gatherings.

March 20 - Classic Puff Pastry
Pastry Chef Richard Palm - The American Club
A fun twist on an old favorite. Chef Palm will walk you through the creation of this classic treat, as well as introduce you to two wonderful puff pastry recipes. Almond dartois – a long strip of puff dough encasing an almond filling – and vol-au-vent — a round puff dough shell filled with marinated fruits and topped with a warm Sauternes wine sabayon sauce.

March 27 - The Wisconsin Room Barbecue  
Chef Benjamin Sommerfeldt - The Wisconsin Room
With barbeque season just around the corner, Chef Sommerfeldt will teach proper grilling techniques, including wood chip selection, perfect temperatures and smoking methods. You’ll also learn how to make your own signature barbeque sauce.

April 3 - Traditional Italian Easter   
Chef Lenny Sorce - Riverbend
Chef Sorce will take you on a culinary journey through Italy and Sicily during one of the most important times of the year — Pasqua (Easter). You’ll explore several traditional Easter delights including pane di pasqua, pupo con l’uovo, spring lamb and cassata cake. Wine will also be suggested for each dish.

April 17 - The American Club Pizza Crusts, Calzones and Pomagia
Chef Doug Stieber, Head Baker - The American Club
Chef Stieber shares the secrets to incredible pizza dough, which will open you to a world of delicious Italian treats. Learn how to make pizza Margherita (the original pizza), pizza bianca, calzones and an authentic delicatessen sandwich.

April 24 - Springtime Brunch
Chef Ulrich Koberstein, Group Director - Culinary Arts-Destination KOHLER
Chef Paul Shimon - Cucina
Chef Lenny Sorce - Riverbend
Chef Paul Smitala - Blackwolf Run
Chef Ulrich Koberstein and his team of accomplished chefs will show you how to create a fun springtime brunch, as well as demonstrate interesting and unique menu ideas for you to try at home. Come and enjoy the fresh taste of spring with some of Wisconsin’s finest chefs.

Please call 800-344-2838 for reservations.