Celebrated Chefs Spring 2010
Milwaukee cooking series presented by Marcus Restaurants
Beginning Saturday, April 24, we will feature a wealth of talented chefs from Wisconsin for two-hour cooking demonstrations and tutorials. Get to know these culinary leaders, learn trade secrets and enjoy perfectly paired wines with each chef's samplings.
Classes begin at 10:30am each Saturday at the Mason Street Grill Chef's Counter located adjacent to The Pfister Hotel.
Each class is limited to 20 guests, so make your reservation today!
Cost: $30 per person or $50 per couple.
For reservations, please call 414-298-3131
*Credit card required to guarantee reservation.
Mason Street Grill • 425 East Mason Street • Milwaukee, WI 53202 • 414.298.3131 • Map
Reserve your spot today! Call 414-298-3131
April 24, 2010
Executive Chef & Managing Partner Mark Weber, Mason Street Grill
Spring is in the Air
Chef Weber will feature interesting and unusual ingredients only available in the spring months. Recipes and tastings include Spring Lamb Chops, Softshell Crabs, and Wild Asparagus Salad.
May 1, 2010
Executive Chef Robert Ash, The Pfister Hotel
Diabetic Friendly Foods
Join Chef Ash, a type 1 diabetic, to discover how you can still eat fantastic foods and be healthy at the same time. Learn how to make a great appetizer, delicious entrée and a dessert. Leave the meters at home or bring them and monitor your sugar levels to see how these food affect you. This is a class you shouldn't miss!
May 8, 2010
Executive Chef David Zakroczymski, InterContinental Milwaukee/Kil@Wat
Meats & Vegetables on the Grill
Make your next group grill out sizzle. Join Chef Zakroczymski as he demonstrates a 3-course meal using different grilling techniques including dry rubs and marinades. Featuring chipotle marinated grilled shrimp and mango salad, pork tenderloin with grilled spring vegetables, and grilled fruit.
May 15, 2010
Executive Chef Brian Frakes, Hilton Milwaukee City Center
Eat with Your Hands
Remembering that there was food before silverware, we'll roll up our sleeves and get reacquainted with a passion for eating with Chef Frakes. Featuring forkless pea shoot salad, a Catalan mixed grill served on chopping blocks, chorizo braised Atlantic blue mussels, and grilled sourdough.
May 22, 2010
Robert Fedorko, Executive Chef of Grand Geneva Resort & Spa
Spring Garden Crop & Chocolate Workshop
Cultivated. Forged. Bitter. Sweet. Taste the fruits of a spring garden harvest with Chef Fedorko, featuring arugula, asparagus and more from the Grand Geneva Garden paired with Spring Halibut and Copper River Salmon. Plus, enjoy a special Chocolate Workshop with luscious delights of ganache, mousse and candies.
