Become A Master Chef in Your Kitchen: Learn From the Experts at the 2013 Interactive Demonstration Kitchen Series at The American Club Resort

Saturday sessions offer opportunity to learn tips from expert Chefs while indulging in food and beverage tastings

KOHLER, Wis.--(BUSINESS WIRE)--For the culinary enthusiast or the beginner cook, The Demonstration Kitchen Series at The American Club Resort in Kohler, Wisconsin provides a delicious and educational experience, filled with expert tips for how to create a mouth-watering dining experience at home. The Demonstration Kitchen Series runs each Saturday, Jan. 5-April 27 with two sessions at 11am and 2pm.

“It’s an opportunity for us to share our passion and knowledge about food in an intimate setting. We enjoy the opportunity to show our guests how they can create a culinary experience at home, and recreate dishes they’ve enjoyed while visiting the resort.”

The culinary classroom boasts a functional kitchen and seating for up to 40, offering guests an interactive experience to not only taste dishes being cooked during the demonstration, but also the opportunity to ask questions throughout the demo, learning tricks of the trade from seasoned Chefs. The hour long presentation includes food and beverage tastings and is offered for $35 per person.

Overseen by Executive Chef of The American Club Resort, Rick Boyer, weekly Demonstration Kitchen Sessions have been planned thoughtfully to showcase a variety of topics including Healthy Cooking, creating Hearty Winters Soups, Cooking with Beer, celebrating Asian dishes, a tour of Ireland Cuisine and many more. Each session is hosted by one of the several talented Chefs from the Kitchens of Kohler and geared toward giving the guest insight into how to recreate the dish at home.

New to the lineup, and much anticipated, is the April 13 Field to Table session, hosted by Chef Alexander Glass of The Wisconsin Room. Earlier this year, The Wisconsin Room underwent a shift to a farm to table focused menu, featuring the best product from local purveyors and farms in the area. Chef Glass’s demonstration will highlight some of the fresh spring dishes likely to be seen on the Wisconsin Room menu.

“Our staff loves The Demonstration Kitchen Sessions,” noted Chef Boyer. “It’s an opportunity for us to share our passion and knowledge about food in an intimate setting. We enjoy the opportunity to show our guests how they can create a culinary experience at home, and recreate dishes they’ve enjoyed while visiting the resort.”

Located in the Shops at Woodlake Market, the Shops are also home to Yoga on the Lake, Cucina, Craverie Chocolatier Café – where KOHLER Original Recipe Chocolates are handmade daily – and several boutique stores such as Wisconsin Trader, Movers & Shakers Kids Toys, Scentualities and Kohler Gardner.

Due to popularity, reservations are recommended and can be made in advance by calling 800-344-2838. A complete schedule of programs is available at www.AmericanClub.com. Stay up to date on news and happenings on Facebook facebook.com/americanclub and on twitter, www.twitter.com/theamericanclub.

2013 Demonstration Kitchen Series Schedule

January 5
Healthy Cooking Techniques
Chef Dan Dries – Whistling Straits
Healthy eating doesn’t have to be boring. In fact, with Chef Dries in the kitchen you’ll discover cooking wisely can be exciting, fun and flavorful. Join him to explore three recipes that incorporate techniques from Kohler Waters Spa cuisine and the Mediterranean Diet.

January 12
2012 Masters Champion Reception Dishes
Chef Paul Smitala – Blackwolf Run
Todd Wagner – Manager, Kohler Golf Academy
Delight in dishes specially created for the 2012 Masters Tournament and members of Augusta National – and see photos of these dishes artfully presented to the lucky diners. As you sample these dishes, Todd Wagner will join Chef Smitala to share insight on the Masters Tournament.

January 19
Cooking with Wisconsin Cheeses
Chef Matt Bauer – The Immigrant Restaurant
Wisconsin has long been known as the cheese state, but did you know the state now boasts cheese makers who compete on an international scale? Join Chef Bauer on a journey of Wisconsin cheese, and learn about qualities of great cheeses, flavor profiles, at-home cheese maintenance tips and delicious recipes for easy entertainment. Chef Bauer will have you cooking in no time from amazing mac and cheese to an easy blue cheese terrine.

January 26
Hearty Winter Soups
Chef Paul Shimon – Cucina
Nothing warms the body and soul better on a cold Wisconsin day than a hearty winter soup. Join Chef Shimon for three different soups incorporating Wisconsin-grown winter vegetables. He’ll show you how to make a cream-based soup, a pureed soup, and a chunky-style soup.

February 2
Tarts for Winter: Sweet and Savory ... You too can be flaky!!
Chef Richard Palm – Head Pastry Chef-The American Club Resort
Beginning with three different crusts – an American-style pie dough, a sablée dough and a pâte brisé – Chef Palm will demonstrate three delicious winter tarts. Learn how to make a maple-roasted pecan pie, a creamy ricotta tart with fresh raspberries and a mushroom and spinach quiche, which includes his secret tip for a creamy, flavorful result.

February 9
Kohler Original Recipe Chocolates Demonstration
Anette Righi – Assistant Chocolatier
While wine and chocolate have long been paired, sparkling wines and champagne cocktails also make an interesting accompaniment for chocolates. Join Anette Righi as she shows you how to create a rich treat perfect for Valentine’s Day – or any day.

February 16
Tapas
Chef Loren Rue – The Horse & Plow Restaurant
A longstanding part of Spain’s food scene, tapas have made their way into American foodie subculture, spawning inventive new small plates. Chef Rue will show you how to create easy tapas perfect for entertaining guests, using simple ingredients that really dance on the palette. He will focus in the Catalunya region of Spain, where he spent time working as a chef.

February 23
Brioche and Its Many Uses
Baker Doug Stieber – Head Baker – The American Club Resort
Brioche might sound like a heavy dough but in fact it’s light, delicate, subtle and quite delectable. Baker Stieber will show you how to make this very versatile dough and demonstrate few of its applications, including bread and sticky buns.

March 2
Southwestern Cuisine
Chef Rebecca Tillman – Special Events
Chef Angela Rondinelli – Garde Manger
Chef Tillman, who grew up in the Southwest, and Chef Rondinelli will take you on a tour of the Southwest, focusing on foods you can easily cook at home. Along the journey, they’ll highlight different chiles and how you can cook them without overpowering yourself with heat.

March 9
Cuisine of Ireland
Chef Dan Dries – Whistling Straits
Delight in the flavors and cooking styles of Ireland just in time for St. Patrick’s Day. Chef Dries will show you a classic recipe and demonstrate how modern recipes can be made with an Irish twist.

March 16
Cooking with Beer
Chef Lucas Oppeneer – Chef Assistant
Crack open local Wisconsin beers alongside Chef Oppeneer and discover how beer can be an interesting and flavorful ingredient. Working with local Wisconsin beers, he’ll show how each beer pairs with the food item creating dishes that are fun, simple and approachable – just like Wisconsin! Guests will enjoy a taste of everything prepared including braised, roasted and steamed preparations.

March 23
Cooking in a Cuban Roasting Box and Tips for Outdoor Grilling
Chef Paul Smitala – Blackwolf Run
Many chefs will agree the best outdoor grilled and roasted meats are prepared in a Cuban roasting box. Chef Smitala will introduce you to the history of this equipment and show different types of brines, marinades and techniques that create rich flavors. He’ll also demonstrate side dishes that pair well.

March 30
Asian Flavors and Dishes
Chef Matt Bauer – The Immigrant Restaurant
Join Chef Bauer on a culinary journey through his training and experiences and discover how easy it is to become a lover of Asian foods. He’ll take you through the flavor profiles and combinations of Asian ingredients and then use those ingredients to show you how easy it is to make some delicious dishes. He’ll even show you how to transform leftover steamed rice into “clean out the fridge” fried rice, so you’ll never have call for takeout again.

April 6
Coffee and Dessert Party
Chef Richard Palm – Head Pastry Chef- The American Club Resort
Building on Scandinavian traditions, Chef Palm will show you how to create a memorable coffee and pastry gathering. He’ll begin with a sand kaka, which is like a pound cake, and a glad kaka, a gooey chocolate tart. Then he’ll demonstrate three traditional Scandinavian cookies: ribbon jam, chocolate ginger snap and cardamom tea cookies.

April 13
Field to Table
Chef Alexander Glass – The Wisconsin Room Restaurant
The field-to-table movement focuses on locally produced food and interaction with your community farmers – and if you’ve dined in Kohler you know the chefs at Kohler frequently showcase local ingredients. Join Chef Glass as he prepares a three-course meal with Wisconsin produce, meats and cheeses.

April 20
Taste of Italian Cheeses
Chef Paul Shimon – Cucina
Italy has long been known for having some of the best cheese in the world. But lucky for us, some Wisconsin cheese makers are making Italian cheese right here in our backyard. Chef Shimon will showcase old-world recipes from BelGioioso and show you how to present them with the perfect accompaniments, such as fruits, nuts and preserves.

April 27
Vegetarian Cooking
Chef Mark Tennie – Riverbend
Whether you’re a vegetarian, your family has joined the Meatless Mondays initiative or you’re just interested in incorporating more produce into your diet, Chef Tennie will show you vegetarian meals aren’t just for vegetarians. He’ll create a healthful vegetable sauce and showcase a variety of vegetable preparations.

About Kohler Co. Hospitality & Real Estate Group

The Kohler Co. Hospitality & Real Estate profile includes The American Club, boasting the first and only Forbes Five-Star hotel property in Wisconsin, and world-renowned championship golf courses Whistling Straits and Blackwolf Run. Kohler Co. also operates The Old Course Hotel, Golf Resort & Spa in the birthplace of golf, St Andrews, Scotland, a AA Five Red Star property. The Hotel stands astride the 17th hole of the Old Course and the North Sea. Just behind the 18th hole, Kohler Co. is renovating what will be known as Hamilton Grand, 26 of the world’s most extraordinary apartments.

About The American Club Resort

The American Club Resort is in a select group being one of only 36 hotels worldwide to be rated both Forbes Five-Star and AAA Five-Diamond, while the Kohler Waters Spa is one of just 31 spas worldwide to earn the Five-Star – both firsts in the State of Wisconsin. Additionally, it was named No. 3 Golf Resort in North America, by Golf Digest Magazine. In addition, Kohler has hosted the 1998 and 2012 U.S. Women’s Open at Blackwolf Run, as well as the 2004 and 2010 PGA Championships and 2007 U.S. Senior Open at Whistling Straits. Kohler will also play host to the 2015 PGA Championship and 2020 Ryder Cup at Whistling Straits. The resort features 11 dining establishments from the Forbes Four-Star Immigrant Restaurant to traditional pub fare at Horse & Plow and rustic Italian at Cucina. The resort is located in the Village of Kohler, Wis., one hour north of Milwaukee and two and a half hours north of Chicago.