Destination Kohler offers a delicious way to enhance cooking skills at the weekly Kitchens of Kohler Cooking Demonstration Series at the Demonstration Kitchen. January through April, chefs and guests interact in the intimate, informal working kitchen at The Shops at Woodlake to demonstrate chef-selected recipes from preparation to presentation to final tasting.

Home chefs have the opportunity to interact with classically trained chefs and taste a variety of cuisine while exploring the tastes of Kohler. Each attendee, no matter their cooking abilities, will leave inspired to recreate these delicious recipes and luscious treats at home.

Tickets are now available for the 2015 Kitchens of Kohler Cooking Demonstration Series featuring two sessions at 11am and 2pm on Saturdays from Jan. 3, through April 25, 2015 for $35 per person. Reservations are encouraged; call (888) 293-7337 for information and scheduling or visit AmericanClubResort.com.

2015 Kitchens of Kohler Demonstration Series Schedule

JAN. 3 – SWEET AND SAVORY TARTS
Chef Richard Palm – Destination Kohler

Join Chef Palm 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.

JAN. 10 – FAVORITE RECIPES OF OUR GRANDPARENTS
Chef Paul Smitala – Blackwolf Run and 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.

JAN. 17 – EASY ENTERTAINING
Chef Lucas Oppeneer - Special Events

Intimidated by the idea of hosting a dinner party? Discover just how easy it can be. Chef Oppeneer will show you how to make small hors d’oeuvres, simple desserts and everything in between. He’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.

JAN. 24 – COOKING WITH WISCONSIN CHEESES
Chef Matthew Bauer– The Immigrant Restaurant & Winery Bar

Join 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.

JAN. 31 – CAKE AND PASTRY DECORATIONS
Chef Molly Glackin – Executive Pastry Chef

Learn 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.

Feb. 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.

Feb. 21 – SIGNATURE DISHES FROM CHAMPIONSHIP GOLF COURSES

Chef Paul Smitala – Blackwolf Run and Chef Dan Dries – Whistling Straits

Delight 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.

Feb. 28 – BAKING WITH WHOLE-GRAIN FLOURS
Bakers Doug Stieber and Michelle Gehrig – Destination Kohler

Take 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 14 – IRISH COOKING
Tiffany Ringelstetter – Whistling Straits

Ready 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 21 – PICKLING JUST ABOUT EVERYTHING
Chef Mark Tennie – Riverbend

Pickling 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 28 – COOKING IN AN ITALIAN KITCHEN
Chef Trent Hazelberg – Cucina

Take 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 4 – PRESERVING FOODS WITH SALT AND OIL
Chef Zeke Fitzgerald – The Horse & Plow

Every 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 11 – WORKING WITH YOUR SPICE CABINET
Chef Loren Rue – The Horse & Plow

How 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 18 – HEALTHY BREAKFAST TREATS
Chef Richard Palm – Destination Kohler

Learn how to power up your morning with two low-carb high- protein power muffin recipes that are low in fat and sugar. Chef Palm 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 25 – VEGETARIAN COOKING
Benjamin Reynolds – Special Events

Learn 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.