For reservations, call 800-344-2838 and ask for

Demonstration Kitchen reservations.

ShopsatWoodlake.com

T A S T E . L E A R N . E N J O Y .

Saturday offerings include presentations at 11am and 2pm. All sessions are $35 per person. 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.

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KITCHEN 2015

TASTE. LEARN. ENJOY. Join us on Saturdays, at 11am or 2pm, in our intimate, informal working kitchen to discover the tastes of Kohler – and how to recreate them at home. Tucked away in The Shops at Woodlake Kohler, the Demonstration Kitchen brings together professional chefs and enthusiastic foodies for presentations, preparation and tasting.

JANUARY 3SWEET AND SAVORY TARTSRichard Palm – Destination KohlerJoin Richard as he demonstrates how to make two kinds of savory quiche tarts perfect for breakfast, lunch or dinner. Then, discover how to prepare two sweet tarts, one nut and another fruit, to grace your table any time of the year.

JANUARY 10FAVORITE RECIPES OF OUR GRANDPARENTS Chef Paul Smitala – Blackwolf Run® Chef Dan Dries – Whistling Straits®See two chefs put their own creative spins on their childhood favorites. Chef Dries will create a German favorite: pot roast sandwiches with coleslaw. And Chef Smitala will delight with two Slovak recipes: slow-braised chicken with halushki dumplings and sugar cookies.

JANUARY 17EASY ENTERTAININGChef Rebecca Tillman – Special EventsIntimidated by the idea of hosting a dinner party? Discover just how easy it can be. Chef Tillman will show you how to make small hors d’ouevres, simple desserts and everything in between. She’ll focus on foods that will impress, but aren’t challenging, and even give you a few tips for decorating with items you already have around your house.

JANUARY 24COOKING WITH WISCONSIN CHEESES Chef Matthew Bauer – The Immigrant Restaurant & Winery BarJoin Chef Bauer as he takes your taste buds on a culinary journey to explore different styles of cheese and varieties of milk from the proud artisanal cheesemakers in Wisconsin. He’ll show you easy entertaining dishes you can make at home including braised short ribs and Pleasant Ridge Reserve grilled cheese or roasted mushroom and SarVecchio Parmesan arancini.

JANUARY 31CAKE AND PASTRY DECORATIONSChef Molly Glackin – Executive Pastry ChefLearn how to decorate a wedding cake from start to finish with Chef Glackin. She’ll show piping, icing fondant and other techniques and have cake samples for you to taste. Then learn cupcake decorations perfect for special events or an everyday treat.

FEBRUARY 14 COLD-WEATHER COMFORT FOODS Chef Lucas Oppeneer – Special Events Explore comfort foods that will help warm you up when the weather’s cold. Chef Oppeneer will highlight traditional Wisconsin dishes, such as stews, roasts and soups, using local ingredients.

FEBRUARY 21SIGNATURE DISHES FROM CHAMPIONSHIP GOLF COURSESChef Paul Smitala – Blackwolf Run Chef Dan Dries – Whistling StraitsDelight in two top sandwiches at Kohler golf courses, and learn how you can make them at home. Chef Paul Smitala will prepare dill and citrus walleye, the top-selling sandwich at Blackwolf Run, and Chef Dries will prepare house-made corned beef brisket, the signature sandwich at Whistling Straits.

FEBRUARY 28BAKING WITH WHOLE-GRAIN FLOURSBakers Doug Stieber and Michelle Gehrig – Destination KohlerTake a healthier approach to baking as you explore a variety of whole grains with Baker Stieber. He’ll show you how to mix grains for the right balance of structure and taste, and he’ll help you get the knowledge and confidence you need to get creative at home.

MARCH 7 MAKING YOUR OWN CHOCOLATES Anette Righi DeFendi – Chocolatier Join the KOHLER Original Recipe Chocolates chocolatier for an in-depth look at truffles, and learn how you can make them at home.

MARCH 14IRISH COOKINGTiffany Ringelstetter – Whistling StraitsReady for a new twist on St. Patrick’s Day? Learn simple ways to make this year’s holiday a little different, from a new twist on corned beef to Irish bacon.

MARCH 21PICKLING JUST ABOUT EVERYTHINGChef Mark Tennie – RiverbendPickling has made a huge resurgence over the last few years, and Chef Tennie will show you how to do it at home. He’ll explore different types of pickling, show a variety of ingredients, and give tips for how you can incorporate pickled items into your own dishes.

MARCH 28COOKING IN AN ITALIAN KITCHENChef Trent Hazelberg – CucinaTake a hands-on look at two Italian favorites with Chef Hazelberg. He’ll explain why homemade raviolis explode and give you techniques to avoid this, and he’ll also show you how to make the best squid ink gnocchi.

APRIL 4PRESERVING FOODS WITH SALT AND OILChef Zeke Fitzgerald – The Horse & PlowEvery culture on earth has some form of food preservation using salt or oil. Chef Fitzgerald will explain this interesting history and demonstrate the longstanding art. He’ll prepare a wide range of foods in advance, so you can taste the end result as he’s demonstrating how to cure them.

APRIL 11WORKING WITH YOUR SPICE CABINETChef Loren Rue – The Horse & PlowHow many spices sit in your cabinet unused? Join Chef Rue as he takes a journey to the depths of your spice cabinet – and throughout Latin America, the Mediterranean, China and other locations – and opens your palate to new flavors. You’ll have the opportunity to blindly taste herbs and spices in a fun discovery exercise and then learn how to apply all of them into basic recipes.

APRIL 18HEALTHY BREAKFAST TREATSRichard Palm – Destination KohlerLearn how to power up your morning with two low-carb, high-protein power muffins that are low in fat and sugar. Richard will explain why these recipes are a great way to start your day, and he’ll also show you how to make buckwheat and whole-wheat breakfast crêpes.

APRIL 25VEGETARIAN COOKINGBenjamin Reynolds – Special EventsLearn the differences between vegan, vegetarian and pescatarian, and discover how to make a recipe using each cooking style. This demonstration is great for people who are interested in becoming a vegetarian or those who just want to reduce the amount of meat in their diets.

Demonstration schedule and chef participation are subject to change.