2020

TOOLS & CLASSES for expanding

culinary creativity

Cooking ClassesW I N T E R / S P R I N G

Welcome to the Chef’s Center 2020 Winter/Spring Cooking Classes

• The Chef’s Center is an exciting and innovative environment for cooks of all skill levels.

• We provide the knowledge, products and tools for you to succeed in expanding your culinary creativity.

• We invite you to join us and experience the true joy of exploring new recipes, learning new skills, and enjoying the camaraderie of fellow foodies.

We look forward to seeing you at the table!

Registration beginsSaturday, January 25, 2020 at 8 am

for classes running fromFebruary through May 2020

Call Grebe’s at 715-675-2341or visit the Chef’s Center to secure your spot.

Due to the popularity of these classes, please limit your registration to 2 people.

POLICIES & PROCEDURES

Your Class Fee Includes: instruction, printed recipes, a sample of the food prepared in class and a coupon offering discounts on purchases in our retail store. Menus can be changed at the instructor’s discretion. The amount of food available to eat varies from class to class, and we cannot guarantee portion sizes. We ask that you do not bring your own alcoholic beverages to class. Classes may be cancelled and rescheduled, if possible, due to inclement weather or illness of the instructor. You will be contacted by phone or email if any changes are made. In the event that Grebe’s cancels a class, we will refund your fee or issue a store credit toward another class.

Payment is required at the time of registration. We cannot hold a place in class without payment. You may register in person or by phone with Visa, Mastercard or Discover.

Cancellation Information: You will receive a full refund only if you cancel one week prior to the class. No exceptions. If space is available, you may move to another class if you cannot make the class you were scheduled to attend.

WANT TO KEEP IN TOUCH?

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Email: grebechefs@dwave.net

Online: www.grebesonline.com

If you’d like to receive our email newsletter that features unadvertised specials, featured products, culinary tips and recipes – call us at 715-675-2341, or

email us at grebechefs@dwave.net to join our mailing list.

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All classes are 6:30 – 9pm unless otherwise noted

WAKE UP & SMELL THE COFFEE CAKEThursday, February 6

Many things pair well with a steaming cup of joe from Redwood Street Roasters, but crumbly coffee cakes are always a favorite. Whether they’re covered in fruit, dusted with cinnamon and sugar, or drizzled with creamy frosting, these warm-and-cozy bakes promise to make your coffee breaks a little bit sweeter.

Menu: Sweet Petals, Apricot Cream Cheese Coffee Cake, Caramel Pecan Sheet Cake, and Blueberry Buckle, plus coffee and a brewing demo from Redwood Street Roasters.

Class Type: Demo 

Instructors: Suzi Richetto, Carol Buch & Redwood Street Roasters $45

CHEERSTO YOU!

Wednesday, February 12

Join Riedel & Lynfred Winery for a classroom-style wine seminar featuring a Riedel Wine Tasting Set. Kevin Smith, our Riedel representative, will demonstrate the effect that the shape of a wine glass has on each unique varietal and how stemware translates and delivers the bouquet, taste, balance, and finish of a wine to the senses. Each participant will receive a Performance Tasting Set ($128 value) and taste through four extraordinary wines. Following the Riedel seminar guests will nosh on appetizers featuring gourmet food products from the Chef’s Center while you mingle and contemplate which wines and glasses to add to your collections.

Class Type: Demo

Instructor: Kevin Smith $65

SOUP’S ON!Monday, February 17

For centuries, soup was a go-to meal when food was scarce and there were many mouths to feed. As a result, nearly every culture created their own take on this one-pot phenomenon and passed it down from generation to generation. Our friend Becky returns to make some of her best-loved recipes and share the storied legacy of soup.

Menu: Brazilian Black Bean Soup, Smoky Corn & Shrimp Chowder, Carrot Dill Soup, Roasted Cauliflower & Potato Curry Soup, Vegetable Bisque, Kruit Beef Soup Base, Beef Broth, and Bone Broth.

Class Type: Demo

Instructors: Becky Teichroew $50

THE MARVELOUS MULTI-COOKERTuesday, February 18

Ever notice how people quickly become avid devotees of their multi-cookers? It’s because they are fast, efficient, and versatile—and they create tasty, tender meals to boot. Learn how using this do-it-all machine can build your confidence in the kitchen while saving precious time and reducing cleanup (yes, please).

Menu: Mediterranean White Bean Dip, Broccoli Cheddar Soup, Shrimp Scampi with Penne Pasta, One-Pot Chicken & Sausage Paella, Rosemary Dijon Pot Roast, and Boston Brown Bread.

Class Type: Demo

Instructors: Erin Hoogendyk $45

JUST ADD CHOPSTICKS Thursday, February 20

From crispy wontons to savory potstickers, Asian cuisine is known for its sweet and spicy array of starters. And while ordering them in is fun, your fortune cookie says that you’ll have even more fun making them at home. With Chumpot’s expertise, you’ll be ready to bid farewell to your favorite takeout and make an Asian feast of your own.

Menu: Egg Noodle & Wonton Soup, Braised Potstickers with Ponzu Sauce, Crab Rangoons with Sweet Thai Chili Sauce, and Apple Pie Wontons with Salted Caramel Sauce.

Class Type: Demo

Instructor: Chumpot Ratanawong $55

– Make & Take –

THE ART OF GNOCCHI Monday, February 24

Gnocchi dumplings are often likened to pillows—and for good reason. These soft, potato-based bites are a delightful alternative to pasta and couldn’t be easier to make. Gina will start with the basics and show you how to create variations with different ingredients. Then just top with pasta sauce and fresh herbs for a crowd-pleasing plate.

Menu: Potato Gnocchi, Sun-Dried Tomato Cream Sauce, and Pesto Sauce.

Class Type: Hands-on, 12 seats, adults only

Instructor: Gina Eggers $65

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The Chef’s Center’s

knife display case featuresan outstanding selection of the

finest German cutting edge cutlery.

WÜSTHOF KNIFE SKILLSTuesday, February 25

Class 1: 5:30–6:30 p.m. • Class 2: 7:30–8:30 p.m.

Using the right knife can significantly slash your kitchen time on prep-intensive meals. Our Wüsthof rep, Fran Quinn, will help you chop your way to tasty dishes and brush up on your knife know-how. She’ll also share how to care for your cutlery and choose the right knife for the job, as well as proper knife sharpening, honing, storage, and safety.

The $25 class fee may be applied to the purchase of a Wüsthof knife (this evening only).

Class Type: Hands-on, 10 seats available per class, adults only

Instructor: Fran Quinn $25

“Pull up a chair. Take a taste. Come join us. Life is endlessly delicious.”

– Ruth Reichl

CHILI COOK-OFFThursday, February 27

Every family has a tried-and-true chili recipe they believe is the best in the Midwest. Put your boasting where your kidney beans are (or aren’t) and let the people decide, once and for all. Here’s how it works: Bring a pot of chili to share, taste each one, and vote for your favorite while sampling sides and watching cooking demos. Then one lucky winner will take home bragging rights and a Staub Four-Quart Round Cocotte valued at $199.99.

Cooking Demo Menu: Chili Sweet Potato Tex-Mex Salad, Smoky Jalapeno Cheddar Cornbread, and Skillet Cookie Sundaes

Class Type: Contest & Demo

Instructor: Suzi Richetto & Erin Hoogendyk $30

– Kids’ Class –

LET’S MAKE A MEAL Friday, March 6 • 6:30 - 8:00pm

Kids are great kitchen companions, and this class is designed to promote budding culinary artists from “helper” to “head chef” as they learn how to prepare a whimsical meal of good-for-you snacks, fruit, and sandwiches. Kris will help them every step of the way, and they’ll come home ready to feed the family or a rowdy group of their best buds.

Kids ages 7–12 are welcome.

Menu: Crunchy Granola Pretzel Sticks, Frozen Banana Cereal Pops, Blueberry Fruit Dip with Teddy Grahams, Chicken Bacon Roll-Ups, and Flying Saucers (Pita Sandwiches).

Class Type: Hands-on, 12 seats available

Instructor: Kris Rasmussen $50

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THE JOY OF WAFFLESTuesday, March 10

People have been making waffles since the Middle Ages (yes, they’re that good). Over the centuries, the waffle has donned nearly every shape and evolved from a breakfast standard to a savory companion for fried chicken to a sweet delicacy. Erin will share a medley of recipes, including a gluten-free version that will leave no waffle-lover behind.

Menu: Overnight Yeasted Whole Wheat Granola Waffles, Traditional Belgian Waffles, Ginger Sesame Waffles with Indonesian Fried Chicken, Gluten-Free Lemon Cornmeal Waffles, and Brownie Belgian Waffles A La Mode.

Class Type: Demo

Instructor: Erin Hoogendyk $45

COOKING ON THE WILD SIDEThursday, March 12

Move over beef, chicken, and pork: There are so many more meats to consider at mealtime—and we’re not just talking to people with hunters in the family. Our new friend Mitch is a devout sportsman who has taken up a recent interest in cooking, and he can’t wait to teach you what he’s learned about preparing wild game to perfection.

Menu: Venison Scotch Eggs, Grilled Elk Loin, Venison Bolognese, and Deep-Fried Squirrel Hot Legs.

Class Type: Demo

Instructor: Mitch Wendtland $50

– Adult & Kid’s Class –

APRIL FOOLS’ CUPCAKES Friday, March 13

No joke: This class is going to be loads of fun! Adults and kiddos are invited to join us for a sweet evening of baking that will keep everyone laughing and your cupcake recipients guessing. Melissa is back with more kid-friendly recipes, yummy frostings, and a treasure trove of clever decorating tricks up her sleeve.

Menu: Cupcakes disguised as Chicken Drumsticks, Mashed Potatoes & Gravy, Spaghetti & Meatballs, and Peas & Carrots.

Class Type: Hands-on, 14 seats available, adults must be accompanied by a child

Instructor: Melissa Flees $50

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The preferredwaffle makers of

Belgians for 50 years. Renown for

quality and reliability.

BRUNCH AROUND THE WORLDTuesday, March 17

There’s a big, delicious world out there, and Chef Joe will help you discover it through one of the best meals of the day. Breakfast—or brunch depending on when you roll out of bed—can be made in a variety of sweet and savory ways that go far beyond the traditional bacon and eggs. So grab your culinary passport, and let’s get cooking!

Menu: Mexican Chilaquiles Verde Casserole with Salsa Verde, Corn Tortillas, Red Radishes, Cilantro & Queso Fresco, Moroccan Toast with Goat Cheese Spread, Moroccan Apricot Chutney & Pistachio Mint Dukkha, Middle Eastern Shakshuka, and Chinese Scallion Pancakes with Sesame Black Garlic Dipping Sauce.

Class Type: Demo

Instructor: Chef Joe Thomas $55

CULINARY BOARDSThursday, March 19

Think of a culinary board as a blank canvas just waiting for your creative genius to spark. Simply choose a theme, assemble a pile of delicious ingredients, and let your party guests do the rest. From a charcuterie buffet to snacks and sweets, Becky will get you on board to host a party where everyone can graze to their heart’s content.

Handcrafted three-foot culinary boards will be available for purchase on the night of the class.

Menu: Snack Board, Charcuterie Board, Meal Board (Brunch, Lunch & Dinner), Dessert Board, Themed Party Planks, and Holiday Boards.

Class Type: Demo

Instructor: Becky Teichroew $50

LAST NIGHT ON THE TITANIC Monday, March 23

Author Veronica Hinke credits her unsinkable interest in the Titanic to the lore of a popcorn salesman from her Wisconsin hometown who drowned on the fateful ocean liner in 1912. After years of research inspired by his story, she wrote a fascinating book that covers the history, culinary trends, and lifestyles of all three classes aboard. Kris will make her favorite recipes from the book, and you’ll have an opportunity to meet the woman behind it all during a special book signing.

Copies of The Last Night on the Titanic: Unsinkable Drinking, Dining, and Style by Veronica Hinke will be available for purchase for $29.99 on the night of the class.

Menu: Salmon Mousse, Welsh Rarebits & Toast Points, Margaret’s Fruit Cup, Duck with Carrot & Onion Puree, and Apple Meringue.

Class Type: Demo

Instructor: Kris Rasmussen with special guest Veronica Hinke $55

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A NIGHT ON THE NILETuesday, March 24

Thanks to the mighty Nile River, Egypt has been blessed with a rich soil that is ideal for gardening, which explains why much of this Middle Eastern cuisine centers on fresh herbs and vegetables. Drawing inspiration from the storied country, Chef Ryan will prepare a traditional meal that reflects the robust flavors and history of Egyptian culture.

Menu: Sun-Baked Cheese, Nutty Egyptian-Style Rice, Pharaoh’s Shrimp, and Ancient Date Candy.

Class Type: Demo

Instructor: Chef Ryan Petrouske $55

SHOWSTOPPER CAKESThursday, March 26

On The Great British Baking Show, amateur bakers give the “Showstopper Challenge” everything they’ve got in order to impress the judges and stay in the competition. It takes practice, precision, and razor-sharp baking instincts—something that Vino Latte’s Pastry Chef Bobbie Jo knows all too well. We’re thrilled to welcome her for an expert tutorial on the four distinct elements of a showstopper cake.

Menu: Coconut Cake, Lemon Curd Filling, Almond Buttercream Frosting & Candied Lemons.

Class Type: Demo

Instructor: Pastry Chef Bobbie Jo Marshall $45

A TASTE FOR THAI Tuesday, March 31

Fire up the rice cooker and chop up some aromatic herbs: It’s Thai night with Chumpot, who returns to help you recreate your favorite Asian dishes at home. With a few key ingredients and his essential cooking techniques for noodles and soups, you’ll be ready to try your hand at Thai cooking.

Menu: Pad See Ew (Stir-Fried Rice Noodles with Beef & Chinese Broccoli), Pan-Seared Salmon with Panang Curry Sauce, Tom Kha Gai (Thai Coconut Chicken Soup), Tom Pak Gaad Dong (Sour Mustard Greens Soup), and Jasmine Rice.

Class Type: Demo

Instructor: Chumpot Ratanawong $55

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Explore the extraordinary selection • cookware • bakeware • kitchen tools • tablewareThere’s always something new to discover.

– Make & Take –

HANDMADE SPRING ROLLS Thursday, April 2

Spring rolls are the darling of Asian cuisine and an appetizer staple on many menus because of their versatility and oh-so-bright flavors. To make them at home, it’s all about creating savory fillings and mastering the delicate rolling technique. Join Sa Sor in the kitchen to learn the necessary skills and then practice making spring rolls by hand.

Menu: Traditional & Custom Spring Rolls.

Class Type: Hands-on, 12 seats available

Instructor: Sa Sor Lee $65

GRILLING INDOORS WITH LE CREUSETFriday, April 3

Bring the outdoors in—even in the dead of winter—with a Le Creuset Grill Pan, which you can fire up on your stovetop to mimic the effects of a gas or charcoal grill. Chef Dana will show you how to prepare a multi-faceted meal in the signature cast iron enamel pan that ensures even heat, zero sticking, and 100% mouthwatering flavor.

A Le Creuset Spoon Rest, valued at $30, and Le Creuset Revolution Slotted Turner, valued at $25, is included in the price of the class.

Menu: Blistered Padrón & Shishito Peppers with Smoked Sea Salt, Prosciutto, Gorgonzola & Fig Pizza, Grilled Romaine with Miso Dressing, Spatchcocked Spring Chicken & Bread Salad with Arugula, Artichokes & Oven-Roasted Tomatoes, and Rhubarb & Jamaica Skillet Upside-Down Cake with White Wine Frozen Yogurt.

Class Type: Demo

Instructor: Chef Dana De Winter $65

“Let food be thy medicine and medicine be thy food.” – Hippocrates

AN EVENING WITH LA TAQUERIAMonday, April 6

So long, Taco Tuesday. We’re spicing up the first day of the workweek because nothing cures the Monday blues like a bubbling pan of cheesy enchiladas with all the fixings. The Chef’s Center will transform into a festive taqueria for one night only as newcomer Elie Saad of La Taqueria fame creates a Mexican feast that is fit for a fiesta.

Menu: Guacamole & Tortilla Chips, Cilantro Lime Rice, Chicken & Shrimp Cheese Enchiladas, and Mexican Nilla Wafer Cake.

Class Type: Demo

Instructor: Elie Saad $50

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FOOD FREEDOM: MULTI-COOKER EDITIONWednesday, April 8

Take your holistic eating to the next level with a time-saving multi-cooker that will help you meet your wellness goals. Erin and Sarah have a whole host of one-pot recipes that prove healthy eating can be all kinds of delicious. And while things are cooking, you can set your next goal and prepare to conquer it, one tasty, nutritious meal at a time.

Menu: Sweet Potato Bacon Hash, Egg Roll Meatballs, Enchilada Soup, Indian Butter Cauliflower, Chicken Yum Yum, and Dessert

Class Type: Demo

Instructors: Erin Hoogendyk & Sarah Richeson $45

FINNISH FEASTThursday, April 9

Walk the streets of any Finnish city and you’ll encounter outdoor markets bursting with local breads, meats, produce, and pastries. Much like its Scandinavian neighbors, Finland’s culinary traditions are deeply rooted in simplicity and pride. Learn how to make a variety of traditional dishes that are bound to become your new favorites.

Menu: Rosolli (Root Vegetable Salad), Lihamureke (Finnish Meatloaf in Pie Crust), Riivinkropsu (Sunday Potato Dish), and Ilmapuuro (Whipped Lingonberry Pudding).

Class Type: Demo

Instructor: Diane Filppula-McNab $45

VEGECATIONMonday, April 13

Take one look at the menu below and you’ll agree: Eating your veggies never sounded so delicious. It’s easy to embrace plant-based eating when you’ve got Chef Nathan in your corner. This time around, he’s put together a veggie-friendly menu packed with so much flavor and texture, you won’t even notice there isn’t a piece of meat in sight.

Menu: Vegetable Terrine with Basil Pistou, Walnuts & Cauliflower Steak, Beluga Lentils with Butternut Squash Broth, Curried Golden Raisins & Toasted Almonds, and “Dirt Cake” (Chocolate Beet Cake with Beet Cream Cheese Frosting & Chocolate-Oat Granola).

Class Type: Demo

Instructors: Chef Nathan Bychinski $55

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The unique design of Staub’s innovative lid is unsurpassed in yielding moist flavorful results in slow cooking meats and vegetables.

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AT HOME WITH STAUBTuesday, April 14

Staub cookware is favored by chefs around the world because of its beautiful combination of form and function—or as Staub likes to say, it “looks as good as it cooks.” Chef Dan travels far and wide to share his Staub-inspired culinary creations, and he’s making a stop at the Chef’s Center to whip up his latest menu just for you.

Menu: Eggplant Caponata, Mushroom Spring Risotto, Steam Grilled Lemon Chicken, and Caramel Pears.

Class Type: Demo

Instructor: Chef Dan Rothstadt $55

ZWILLING KNIFE SKILLS Wednesday, April 15

One of Zwilling’s claims to fame is that their knives are designed for professional and ameteur chefs alike. So no matter where you are on your culinary journey, you can use their cutlery and feel like a pro. A high-quality set of knives is a kitchen must-have, and Chef Dan will help you use them to their full (and incredibly delicious) potential.

An 8” Zwilling chef’s knife is included in the price of the class.

Class Type: Hands-on, 14 seats available

Instructor: Chef Dan Rothstadt $55

Join Us for a Perfectly Delightful Spring Evening.

We’re preparing a lovely ladies night out. A gathering of friends who appreciate the time-honored tradition of tea and dainty delights.

Enjoy sampling an assortment of unique tea flavors while nibbling on a sumptuous array of sweets to enhance your tea tasting experience. Cakes, cookies, scones, chocolates and delicate teatime sandwiches will be served.

Learn tea brewing techniques and how to design the perfect floral arrangements to beautify your tea party table. Such a refreshing way to welcome Spring!

Sip, Sample and Save. 15% off All Non-sale Items.

10% off Small Appliances $15

Friday, April 17 7:00 - 9:00 pm

Tea with Friends

WRAP IT UP! Thursday, April 23

The dynamic duo is at it again: Suzi and Carol are back with a fresh spin on their beloved salads class. Instead of tossing their go-to greens, toppings, and dressings in a bowl, they’re tucking them inside a wrap for a reimagined meal that the whole family will love. And they’ll wrap things up with a sweet crepe to satisfy your sweet tooth.

Menu: Southwest Wrap, Thai Chicken Wrap with Peanut Sauce, Greek Gyros with Tzatziki Sauce, and a Dessert Crepe.

Class Type: Demo

Instructor: Suzi Richetto & Carol Buch $45

“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.”

– Erma Bombeck

– Kids’ Class –

STONE SOUP & KNIFE SKILLS Friday, April 24

When it comes to kids helping in the kitchen, safety is the number one priority. So teaching your little ones how to properly handle kitchen equipment early on—knives included—will set them up for future culinary success. This class will help the next generation of chefs use cutlery with care while keeping their tiny fingers safe and sound.

Kids ages 7–12 are welcome.

Menu: Stone Soup and Strawberry Shortcake.

Class Type: Hands-on, 12 seats available

Instructor: Suzi Richetto, Erin Hoogendyk & Amy Jenkins $50

– Make & Take –

MASON JAR MEALS Thursday, April 30

Once upon a time, Mason jars were reserved for canning and pickling, but they’ve become quite the trend in recent years, with countless uses from drinking glasses to votive holders to on-the-go meals. Our friend Tracy returns with recipes to nestle inside these no-spill jars so you can enjoy a delicious bite to eat—anytime, anywhere.

Menu: BBQ Chicken Ranch Salad, Antipasto Salad, Overnight Oats, and Cheesecake Parfaits.

Class Type: Hands-on, 12 seats available

Instructor: Tracy Hougum $65

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OLIVELLE SMALL PLATESMonday, May 4

Want to spice up your appetizer game? Our Olivelle oils, vinegars, and seasonings are just the inspiration you need. Suzi and Erin have created the ultimate small-plate menu using some of their favorite Olivelle flavors. Add cute cocktail napkins and your best pals, and you’ve got an instant party that will have your guests raving.

Menu: Cauliflower Bites, Moroccan Meatballs, Cuban Black Bean Soup, Patatas Bravas, Lemon Beef Potstickers, and Creamsicle Truffles.

Class Type: Demo

Instructor: Suzi Richetto & Erin Hoogendyk $45

BREAD BASKETThursday, May 7

If you’ve never fancied yourself a bread baker, don’t count yourself out just yet. Making your own bread at home is doable with the right recipes and a good handle on the basics. Susan will teach you how to make, knead, and bake a variety of loaves that are meant to be slathered with butter and enjoyed slice by fresh-baked slice.

Menu: Oatmeal Cranberry Bread, Pumpernickel Bread, Italian Loaf, and Sunflower Breakfast Bread.

Class Type: Demo

Instructor: Susan Hass $45

CHEF’S CHOICE: DRY-AGED PORKTuesday, May 12

You may have heard of dry-aged beef, but pork receives similar benefits from the dry-aging process: tender meat bursting with concentrated flavor. Join us for a prix fixe menu of Chef Ryan’s design where this special type of pork will take center stage and be paired with delectable starters and sides for an unforgettable dining experience.

Menu: Four courses featuring Duroc Aged Pork.

Class Type: Demo

Instructors: Chef Ryan Petrouske $55

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HAVE YOU TRIEDOLIVELLE OILS AND VINEGARS?Stop in to sample what’s new and browse the wall of Olivelle recipes.

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GRILLING MASTER CLASSMonday, May 18

The glorious sizzle of the grill always signals the start of summer. One of our favorite chefs is back to help grillmasters turn up the heat and take their backyard barbecue skills to flavorful new heights. Along the way, he’ll share foolproof tips and tricks to ensure everything you toss on the barbie is flame-kissed to perfection.

Menu: Shrimp Skewers with Chermoula & Lemon Aioli, Strip Steak with Charred Corn Salsa & Sweet Potato, and Grilled Peaches with Blackberry Compote, Honey-Chantilly Cream & Almond Granola.

Class Type: Demo

Instructor: Chef Nathan Bychinski $60

MAKE-AHEAD SAUCESWednesday, May 20

Grabbing a pre-made sauce off the grocery store shelf is an easy way to get dinner on the table. But what if you could open your freezer and achieve the same results? Erin will show you how spending a little time in the kitchen can yield a fully stocked freezer of homemade sauces that will help you make healthy meals in a snap.

A copy of The Make-Ahead Sauce Solution by Elisabeth Bailey is included in the price of the class.

Menu: Spinach Pesto with Fresh Mozzarella & Tomato on Crostini, Cheddar Ale Soup, Creole Sauce with Shrimp & Polenta, Pineapple Ginger Sauce with Pork & Rice, and Vodka Sauce with Pasta.

Class Type: Demo

Instructor: Erin Hoogendyk $60

THE THRILL OF CHARCOAL GRILLINGThursday, May 21

Sure, you can cook food from start to finish on the grill. But grillmaster Jim has a few other ideas, like using a dry-aging or sous vide process first and then finishing your meat, seafood, and veggies over the hot coals. Discover how mixing and matching different cooking methods can lead to perfectly prepared food infused with bold flavors.

Menu: Dry-Aged Steaks, Sous Vide Chicken & Salmon, and Grilled Vegetables

Class Type: Demo

Instructors: Jim Kavanagh $55

Grebe’s selection of Weber grills is unsurpassed

in styles, colors and accessories.

Carol Buch… may not have a culinary degree, but she’s got 40+ years of experience in the kitchen! She is no stranger to the art of cooking, entertaining, and hospitality, and she is thrilled to be involved in bringing cooking classes to the Wausau community. Carol enjoys reading cookbooks for inspiration, trying new recipes, and ensuring her guests have an outstanding experience at her table. When she’s not working in the Chef’s Center, you’re likely to find her curled up in front of the fire with a cup of tea, perusing the open pages of a cookbook.

Chef Nathan Bychinski… studied Culinary Arts at The Art Institutes International before training under esteemed chefs Jean-Georges Vongerichten and Tim McKee at their restaurants The Chambers and Solera in downtown Minneapolis. He then spent a decade honing his culinary skills at some of the best restaurants in Minneapolis, Milwaukee, and Boulder, Colorado. In Boulder, Nathan worked as Executive Chef at Mateo, a French Provencal fine dining restaurant. He is currently Executive Chef at Red Eye Brewing Company in Wausau. He enjoys cooking with bold flavors, quality ingredients, and locally sourced products whenever possible. Nathan

draws inspiration from his formal training, love of Midwestern comfort food, interest in modernist cuisine, and fond memories of cooking with his grandmother.

Chef Dana De Winter… is a graduate of the Culinary Institute of America and currently works as the Event Planner and Chef Consultant at the Dallas World Aquarium in Dallas, Texas. She is excited to share her enthusiasm for cooking and culinary expertise at the Chef’s Center.

Gina Eggers… specializes in bread and pasta, is a member of the Bread Bakers Guild of America, and writes a monthly food column for the Blue Beret, a magazine dedicated to Airstream travel. During her early studies at Schoolcraft culinary school in lower Michigan, she focused on baking, mentored by Master Chef Jeff Gabriel. In the last few years, she attended a course on alternative grain breads using only natural leavening by Peter Reinhart at Johnson & Wales University and spent a week at the Bread Lab learning from 11 professional bakers and pasta makers. With a German grain grinder at home, Gina has explored alternative grains and stone-grinding grains into flour. In addition to teaching bread and pasta classes, she loves working with children. In her

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A SALAD FOR EVERY SEASONThursday, May 28

Each season, Red Door Family Farm reaps a diverse harvest of certified-organic vegetables, fruits, and mushrooms from the 10 acres they call home. To help keep your meals healthy and interesting all year long, they’re setting up shop in our kitchen to transform garden-fresh produce into three seasonal and highly versatile salads.

Menu: Three basic salad recipes: Spring (Leafy Greens with Fruits, Nuts, Cheeses & Easy Vinaigrette), Summer (Chopped Noodle or Potato Salad with Seasonal Veggies & Aioli-Based Dressing), and Fall (Slaw Salad with Root Vegetables, Hearty Greens & Tahini-Style Dressing).

Class Type: Demo

Instructor: Red Door Family Farm $45

ABOUT OUR INSTRUCTORS

own words: “I feel there is no greater value than teaching a child how to feed themselves. This is a skill for a lifetime of good health.”

Diane Filppula-McNab… grew up in the Houghton/Hancock area of Michigan’s Upper Peninsula where many immigrants from Finland settled, including her dad’s family. She was constantly in the kitchen with her mom helping to cook dinner, bake, and can all summer long from her grandparents’ three-acre farm. During the 1980s, she started experimenting with her own culinary skills as cooking shows and books started to become popular. When she left home, she had a full repertoire of knowledge to become a good cook. Her motto is to never stop learning something new, never be afraid to try a new food, and have fun in the kitchen.

Melissa Flees… began decorating cakes, cookies, and cupcakes after attending a cupcake class. She has made multi-tier wedding cakes, three-dimensional unicorn cakes, and countless cupcakes for weddings and special events. Melissa enjoys creating her own frosting shades and combining both color and texture to accent her decorating projects. She loves experimenting and getting her kids involved in her frosting creations.

Susan Hass… is a newcomer to the Grebe’s teaching team. Although not formally trained, she comes from a long background of cooking and baking. She grew up helping her dad in the kitchen from an early age, and she was blessed to have a grandmother, mother, and aunts who were excellent cooks and bakers in their own right. Growing up, Susan’s grandmother lived just a few houses away, and they spent a lot of time baking bread and cookies in a wood-burning stove. Her mother also baked her own bread, and Susan was right there beside her, watching and learning. She rediscovered bread baking about 12 years ago when she picked up Artisan Bread in Five Minutes a Day by Zoe

Francois and Jeff Herztberg. She delved into the book with gusto and coincidentally discovered that Grebe’s had a bread class featuring the book. She quickly enrolled and became so excited about the process that it literally changed her life. Today, Susan bakes all kinds of bread for her family, the Merrill Area Farmers Market, and private customers. She is thrilled to be teaching at Grebe’s and sharing what she has learned about her favorite subject: BREAD!

Erin Hoogendyk… started baking at age 7 and cooking dinner at age 14, with most of her skills being self-taught through being an avid reader and collector of recipes since she was in high school. Her passion is making healthy, from-scratch food with real ingredients. Her proudest achievements are her five children, who also value wholesome, home-cooked food (and know how to make it), and her 12 grandchildren. Erin credits her mother for helping her to be fearless in the kitchen.

Tracy Hougum… has been enjoying cooking since high school. For years, her happiest times have been in her home filled with friends, family, and amazing food. She also loves the quiet simplicity of being alone with a cutting board chopping vegetables and considers her kitchen a palette for unleashing her creativity. Mason jar salads have become a ritual that fuels her week with beautiful colors, amazing taste, and more time to enjoy life. As a former working mom and professional life coach, you can expect more than just cooking tips from Tracy. She loves being with people who are looking for more ways to savor both food and life.

Jim Kavanagh… was born in North Minneapolis back in the day when cars were cars and grilling was done with charcoal. Grilling was a reason for neighborhood gatherings, and it became a passion for Jim early in life. He grills everything year-round, from beef, pork, fowl, and fish to vegetables

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and pizza. In his professional opinion, only wood charcoal grilling is good enough for his friends and family.

Sa Sor Lee… works as a Corrections Officer for the Marathon County Sheriff’s Department, but during her free time, she enjoys volunteering with the Hmong community. She is also heavily involved in her own Hmong youth group called H.M.O.N.G. (Help Making of Next Generation Organization), which volunteers for the Hmong community throughout Wisconsin. Due to her community involvement and love of Hmong cooking, she is well-known in the Hmong community of Marathon County.

Pastry Chef Bobbie Jo Marshall… is a Wausau native and 2010 graduate of Le Cordon Bleu College of Culinary Arts in the Twin Cities. After interning at Patrick’s Bakery & Cafe in Edina, Minnesota, she worked as Senior Pastry Chef at Sweet Lola’s Cupcakery in downtown Wausau for nearly nine years, where she won numerous awards and was recognized by Martha Stewart Weddings magazine for one of her cakes. She recently started a new culinary venture at Vino Latte and is enjoying spending more time with her young family.

Chef Ryan Petrouske… has spent 20 years in the business and is a culinary graduate of Nicolet College where he graduated with honors. One highlight in Ryan’s culinary experience occurred when he won a bronze award in a cooking competition at a Midwest food show via the Wisconsin Restaurant Association. He is currently the Owner and Chef at Cafe on Main in Tomahawk and an adjunct instructor at Nicolet College.

Kris Rasmussen… has been a whole grains proponent for over 25 years. She heard about milling and whole wheat from Paul Stitt of Natural Ovens in Manitowoc. He was a pioneer in whole grain commercial baking, and Kris realized the benefits of eating the whole of the wheat. With a family

recipe from her sister, the adventure of milling and baking the “natural way” began.

Chumpot Ratanawong… hails from Chicago, Illinois, and is the owner and chef of the Hanuman Express food truck, which hit the streets of Wausau in the summer of 2015. His love of cooking began as a hobby while working in Chicago as a web developer. He would host Sunday dinners each week for his friends, trying out new recipes and old favorites. He eventually left his job in Chicago and relocated to Wausau to be closer to family and start his new food truck venture. To find out when and where the Hanuman Express food truck will be showing up next, follow him on Facebook and Twitter.

Red Door Family Farm… are first generation farmers dedicated to the idea that caring for the land and growing high quality organic food can be mutually beneficial for the farm, the farmer, and the community. Before farming, they spent 10 years as professional river guides in several countries around the world. During this time, they saw many different ways to live and noticed that the happiest people lived close to the land and were engaged with their communities. They decided to be farmers because they want to be connected to their community, be proud of the work they do, and create a healthy, happy place for their family and friends. After years of working at successful small farms and with community supported agriculture (CSA), they felt confident in their ability to bring what they had learned back to their hometown and put down roots.

Redwood Street Roasters… Is a family owned and operated micro roastery in Edgar, WI. Their passion for distinctive food and drink has inspired their quest to perfect the art of roasting coffee. They use cutting edge technologies and small production methods to fine tune their coffees for the best flavors. All their coffees are roasted consistently to fully develop the ideal characteristics

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before reaching the customer. They carefully select their beans to provide premium quality to meet high standards. Redwood Street Roasters takes pride and joy in their mission to provide you the freshest roast that will compliment your day.

Sarah Richeson… was born in Greenfield, Indiana, but grew up in Lafayette, Indiana. In January 2017, she decided that a change of scenery was necessary and came north to Wausau. She began working in the Appliance Center at Grebe’s in March, and being surrounded by all the “foodies” working there fostered her love of cooking. In June 2019, she began the Whole30 eating program, and she found the freedom of eating clean so totally liberating that she decided to stay the course. She is excited to share her “food freedom” journey and the yummy recipes that go along with it.

Suzi Richetto… grew up on a dairy farm in Northeast Wisconsin where she learned the value of hard work, family, and good food. After moving to Wausau 25 years ago, she became involved in her husband’s family business. The Chef’s Center evolved at that time and has continued to grow ever since. Suzi’s favorite part of the business is the people she has met and the friends she has made in the cooking classes.

Chef Dan Rothstadt… is a Culinary Institute of America (Hyde Park) alum where he also worked as a graduate assistant, piloting the school’s program for non-commercial and contract dining. After graduation, he stayed in the Hudson Valley, working as a private chef and at Arielle and The Belvedere Mansion in Rhinebeck, New York. In 2011, Dan moved to New York City to become Banquet Chef at the Michelin-starred River Café in Brooklyn. He currently works for Zwilling JA Henckels as a Chef Instructor at the Zwilling Cooking Studio and a retail product specialist for the company.

Chef Joe Thomas… has worked in the field of culinary arts throughout Wisconsin, Chicago, and the Bahamas for the past 25 years, honing his skills at many awarded fine-dining establishments. He is a culinary graduate from Madison and considered to be one of the best chefs in his native Central Wisconsin. He’s worked in prestige private clubs, high-end hotel chains, and world-class golf courses, such as the Four Seasons, The Madison Club, and SentryWorld. He’s held titles from Sous Chef to Executive Chef and is currently Culinary Director for Rondele Ranch. Joe believes that you eat with your eyes and not just your mouth, so he enjoys creating colorful, flavorful, and creative cuisine to entertain his guests. He is always pushing the envelope when developing and customizing one-off menus for various occasions.

Becky Teichroew… grew up in a family that lived by the garden in the summer and off canned garden goodness throughout the winter, so she loves to find creative ways to turn the summer’s harvest into comforting winter soups and simmers. She believes that even without a garden, you can still eat from farm to table. There’s nothing Becky loves more than cooking for a crowd, which manifested itself into Tansy Hill Farm, a family-owned wedding and event venue and garden. You can always find something simmering on her stove.

Mitch Wendtland… has loved being outdoors for as long as he can remember. After learning to hunt and fish with his dad, his love for wild game and cooking began to intersect. Although the pairing of his passion for hunting and newfound culinary interest is only a few years in the making, he’s been learning quickly and is excited to share his knowledge and favorite recipes at the Chef’s Center. Mitch and his wife have three kids under the age of three, and they keep him busy when he’s not hunting or in the kitchen.

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Tea Month

Save 15% offall Teas, Tea Pots, Tea Cups and Tea Accessories.

Tea MonthFebruary is

2020 WINTER/SPRING COOKING CL ASSES

Registration Begins Saturday, January 25, 2020 at 8am

Call Grebe’s at 715-675-2341 or visit the Chef’s Center 703 N. 3rd Ave.

All Classes 6:30 – 9pm unless noted

WAKE UP & SMELL THE COFFEE CAKE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Thursday, February 6 CHEERS TO YOU! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Wednesday, February 12 SOUP’S ON! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Monday, February 17 THE MARVELOUS MULTI-COOKER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tuesday, February 18 JUST ADD CHOPSTICKS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Thursday, February 20 THE ART OF GNOCCHI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Monday, February 24 WÜSTHOF KNIFE SKILLS Class 1: 5:30–6:30 p.m. . . . . . . . . . . . . . . . . . . . . .Tuesday, February 25 WÜSTHOF KNIFE SKILLS Class 2: 7:30–8:30 p.m. . . . . . . . . . . . . . . . . . . . .Tuesday, February 25 CHILI COOK-OFF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Thursday, February 27 LET’S MAKE A MEAL Kids’ Class 6:30-8:00pm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Friday, March 6 THE JOY OF WAFFLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tuesday, March 10 COOKING ON THE WILD SIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Thursday, March 12 APRIL FOOLS’ CUPCAKES Adult & Kids’ Class . . . . . . . . . . . . . . . . . . . . . . . . . . . . Friday, March 13 BRUNCH AROUND THE WORLD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tuesday, March 17 CULINARY BOARDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Thursday, March 19 LAST NIGHT ON THE TITANIC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Monday, March 23 A NIGHT ON THE NILE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tuesday, March 24 SHOWSTOPPER CAKES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Thursday, March 26 A TASTE FOR THAI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tuesday, March 31 HANDMADE SPRING ROLLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Thursday, April 2 GRILLING INDOORS WITH LE CREUSET . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Friday, April 3 AN EVENING WITH LA TAQUERIA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Monday, April 6 FOOD FREEDOM: MULTI-COOKER EDITION . . . . . . . . . . . . . . . . . . . . . . . . . . Wednesday, April 8 FINNISH FEAST . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Thursday, April 9 VEGECATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Monday, April 13 AT HOME WITH STAUB . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Tuesday, April 14 ZWILLING KNIFE SKILLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Wednesday, April 15 TEA WITH FRIENDS 7:00-9:00pm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Friday, April 17 WRAP IT UP! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Thursday, April 23 STONE SOUP & KNIFE SKILLS Kids’ Class . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Friday, April 24 MASON JAR MEALS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Thursday, April 30 OLIVELLE SMALL PLATES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Monday, May 4 BREAD BASKET . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Thursday, May 7 CHEF’S CHOICE: DRY-AGED PORK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tuesday, May 12 GRILLING MASTER CLASS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Monday, May 18 MAKE-AHEAD SAUCES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Wednesday, May 20 THE THRILL OF CHARCOAL GRILLING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Thursday, May 21 A SALAD FOR EVERY SEASON . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Thursday, May 28