By Lori Fredrich Senior Writer & Dining Editor Published Mar 23, 2015 at 12:13 PM

The Fresh Cooking Patio at this year’s Realtors Home & Garden Show promises to enliven your taste buds with a packed selection of cooking demonstrations from area chefs and food experts.  Read more and get the full Cooking Patio schedule.

On Wednesday, March 25 at 6 p.m. and Sunday, March 29 at 1 p.m., Andrew Muraski, executive chef at The Grain Exchange will present a session entitled "Simple Techniques to Elevate your Food with Fresh Herbs," a presentation showcasing the power of flavor harnessed by culinary herbs.

Chef Muraski got his first restaurant job at the age of 15, tossing pizzas in his hometown of West Bend, Wisconsin. His culinary education came in the form of a wealth of cooking experience all over the country, as he moved to and spent time working in Chicago, Colorado and Las Vegas before returning to Wisconsin and settling in Milwaukee. Here he helped open Smyth in the Iron Horse Hotel and spent several years there before joining The Bartolotta Restaurants in 2011.

As sous chef at the prestigious Grain Exchange, Muraski was able to work with some of the best culinary teams in the world as Bartolotta’s welcomed such acclaimed chefs as Thomas Keller and Daniel Boulud, as well as celebrity chefs like Richard Blais, Curtis Stone and Nigella Lawson. Chef Muraski was promoted to Executive Chef in 2014 and now oversees the kitchen as well as the menus for and execution of a wide variety of high profile and special events at The Grain Exchange. Muraski lives in Shorewood with his fiancé and two kids.

Muraski’s recipe for chimichurri makes the most of three garden herbs – parsley, cilantro and mint – creating a vibrant sauce for grilled meats and vegetables.

Chimichurri
makes 1.5 cups

1 cup (packed) Parsley
¼ cup (packed) Cilantro
¼ cup (packed) Mint
¾ cup olive oil
1/3 cup red wine vinegar
1 garlic clove
½ shallot
juice of 1 lime
pinch of red chili flakes
salt & pepper to taste

Puree all ingredients in processor. Transfer to bowl. (Can be made two hours ahead. Cover and let stand at room temperature.)

Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.