By Lori Fredrich Senior Writer & Dining Editor Published Mar 18, 2015 at 11:03 AM

It’s time to leave winter behind and think spring.

Every year since 1925, a dedicated crew of landscapers have taken natural items – including bricks, wood, and water, as well as foliage and flowers – and fashioned sweeping terraces and murmuring aquatic features for the Realtors Home & Garden Show at State Fair Park.

This year’s show, which takes place Friday, March 20-Sunday, March 29 in the Wisconsin Exposition center at State Fair Park, 8200 W. Greenfield Ave. will feature displays from more than 250 exhibitors and vendors, who will showcase home-improvement and landscaping techniques alongside designers of windows, cabinetry, fences, and saunas.

But, it’s the culinary area that will awaken your dull winter taste buds. Each day of the show, area chefs and food and beverage experts will present sessions focus on topics including coffee brewing, grilling, cooking with fresh seasonal vegetables and more.

Check out the schedule and plan your visit accordingly.

Even better, stay tuned to OnMilwaukee.com for a series of featured recipes from featured Home & Garden Show chefs every day next week.

Friday, March 20

 

Noon

Marinated Hidden Creek Farms Flank Steak with Grilled Vegetable Salad
Jarvis Williams, Carnevor

2 p.m.

Easy, Delicious Fish
Karen Gill, Down to Earth Chef

4 p.m.

"Booyah & Booyah" A Traditional Flemish Chicken Stew, paired with Booyah Apricot Saison Beer by Milwaukee Brewing Co.
Bert Morton, Milwaukee Brewing Company

5:30 p.m.

Grilled NY Strip Steak with Charred Greens and Demi-Sec Tomatoes
Andrew Ruiz, Joey Gerard's

Saturday, March 21

 

11 a.m.

Coffee Brewing Methods & Tips
Steven Kessler, Anodyne Coffee 

1 p.m.

Chocolaté Mousse with Chantilly Cream
Chris Hatleli & Nick Burki, Coquette Café 

3 p.m.

Dining in Bloom.  Plant Ahead!  Utilize Your Home Garden to Elevate Your Dinner Party.
Micah Kaufman, Café Calatrava 

5 p.m.

Grilled Branzino with Bacon Roasted Potatoes and Chimichurri Sauce
Zach Espinosa, Harbor House 

6:30 p.m.

Beer Tasting Techniques
Kaleb Schwecke, Ray's Wine & Spirits 

Sunday, March 22

 

11 a.m.

The Intricacies of Coffee:  Origins, Roast, & Brewing Methods
Michael Cothroll & Aaron Cleavland, Valentine Coffee Roasters 

1 p.m.

Dining in Bloom.  Plant Ahead!  Utilize Your Home Garden to Elevate Your Dinner Party.
Micah Kaufman, Café Calatrava

3 p.m.

Cooking at Home with Kyle Cherek 
Wisconsin Foodie

Wednesday, March 25

 

6 p.m.

Simple Techniques to Elevate your Food with Fresh Herbs
Andrew Muraski, The Grain Exchange

Thursday, March 26

 

6 p.m.

Different Meals, Same Ingredients
Karen Gill, Down to Earth Chef 

Friday, March 27

 

Noon

Loire Valley Wines
Dave Norris, University Club 

2 p.m.

Asparagus Risotto with Peas and Basil - A Taste of Spring!
Andrew Ruiz, Joey Gerard's 

4 p.m.

Grilled Branzino with Bacon Roasted Potatoes and Chimichurri Sauce
Zach Espinosa, Harbor House 

5:30 p.m.

Rustic Wisconsin Fare in the form of Wrought Cuisine
Bradford Shovlin, Smyth 

Saturday, March 28

 

11 a.m.

Wine Pairings 
Jennifer Streicher & Chris Green, Black Sheep 

1 p.m.

Entertaining at Home with Worldly Influences
Christian Schroeder, Nourri 

3 p.m.

Cooking with Fresh Garden Vegetables
Matt Kerley, University Club

5 p.m.

Pork Belly Techniques
Justin Fuhrman, Café Benelux 

6 p.m.

Food Synergy
Betty Holloway, NuGenesis Farm 

 Sunday, March 29

 

11 a.m.

Valentine Coffee Roasters

1 p.m.

Simple Techniques to Elevate your Food with Fresh Herbs
Andrew Muraski, The Grain Exchange 

3 p.m.

Country Pork Pate with House Made Beer Mustard 
Cole Ersel, Wolf Peach 

Regular admission is $8 for adults and free for active military personnel (with ID) and for children 12 and under. Advance tickets may be purchased through March 19 for $6 online at mkehgs.com or by visiting the Greater Milwaukee Association of REALTORS office, 12300 W. Center St., Milwaukee, Monday-Friday, 9 a.m.-5 p.m.

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.