By Lori Fredrich Senior Writer Published May 04, 2017 at 10:01 AM

Kohler Co. has appointed Chef Doug Stringer as head chef for The Immigrant Restaurant at The American Club.

Stringer, who joined Kohler Co. in 2015 as sous chef of the private restaurant Riverbend, brings more than seven years of fine dining and hospitality experience to the position, including five years at The Grandview Restaurant and Lounge at the Geneva Inn.

"Chef Stringer has exemplified his dedicated passion, drive and creativity throughout his tenure with Kohler Co., and we are thrilled to see him take the lead at the Immigrant Restaurant," said Tom McGinty, director of food and beverage operations at Destination Kohler in a release on the appointment.

"The Immigrant Restaurant is one of our premier dining offerings, and we’re confident that Chef will continue to elevate the illustrious program with his innovative approach to fine dining."

New menu

Under Stringer’s leadership, The Immigrant will launch a new menu this week featuring appetizers including a mixed green caprese salad ($15), roasted beet ravioli with chevre artichoke, spiced walnuts and gooseberry buerre blanc ($16), radish carpaccio with spring onions, petite greens, feta, honey, lime and dill ($15), and King crab with jicama, arugula, cucumber, citrus and brown butter ($26).

Among the entrees is roasted lamb loin with ramps, morels, arugula, spring onions, fava beans and Cabernet reduction ($50), American red snapper with black rice, carrot tops and bottoms, candied shiitakes and miso broth ($47), braised veal with farrow, arugula, gooseberries, tomatoes, sunchokes and jus ($46) and a 30-day aged prime tenderloin with wild mushroom cake, potato crisp, pearl onions, truffled greens and smoked onion cream ($62).

A tasting menu features a choice of five or seven courses ($120/$230) with beverage pairings for an additional $70/100. Featured items include deviled egg with osetra caviar; lobster bisque; red wine and rosemary-braised quail with kumquats, pine nuts, spinach and quinoa or lemon and ricotta tortellacci with romanesco, olives, smoked tomato buerre blanc and Perigord Australian winter truffles; and pan-seared sea bass with carrot puree, baby bok choy, bamboo rice risotto and chinese mustard greens or A-5 Wagyu wellington with spinach gratin, wild mushrooms and demi-glace

The Immigrant Restaurant is open Friday and Saturday evenings from 5:30 to 9 p.m. Reservations are required and can be made by calling (800) 344-2838.

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.