Reserve your spot today! Call 414-935-5942
Make it a Weekend
Starting at $179
Upgrade your reservation to include an overnight at the historic Pfister Hotel. Package includes two tickets to the Saturday demo, parking, and a deluxe king or deluxe double guest room.
March 24, 2012 – Slow Pig Meets Micro Breweries
Nelly Bulege, Banquet Chef, Marcus Restaurants
Join Chef Nelly Bulege as he teaches you the secrets of “the other white meat.” Whether it’s ribs or loin learn the different methods to prepare pork and how to pair it with the perfect Micro Brew.
March 31, 2012 – Latin Flavors with Regional Rums
Brian Frakes, Executive Chef, The Pfister Hotel
Run away with a new Latin lover—flavor. Enjoy the bold yet light and healthy flavors of the Caribbean and South America as Chef Brian Frakes combines them to make a perfect dish. Each is married with delicious, flavorful regional rums that are sure to get your mouth watering.
April 7, 2012 – Chocolates Galore
Jennifer Carlson, Executive Pastry Chef, The Pfister Hotel
Truly indulge as you sinfully dive into a world of chocolate. From truffles and fondue to cakes and glazes, Chef Jennifer Carlson guides you in how to properly use chocolate in everyday cooking and desserts. Remember, it’s a sin to waste good chocolate.
April 14, 2012 – Springs Bounty
Brian Frakes, Executive Chef, The Pfister Hotel
Who doesn’t love the fresh smell of spring and the bright colors it brings after a gloomy winter? Join Chef Brian Frakes as he introduces beauty and color to a variety of dishes by cooking with spring’s blooms and blossoms. Who would have thought spring would have tasted so good?
April 21, 2012 – Kick Start Spring
Robert Fedorko, Market Executive Chef, Marcus Hotels
If you’ve already given up on your New Year’s Resolution, start over with a new resolution for spring. The weather is getting nicer and if you want to look great for summer, it’s time to change your eating habits. Kick start your diet just in time for nice weather and let Chef Robert Fedorko show you healthy alternatives for six meals a day.
April 28, 2012 – Full Flavor—Gluten Free
Michael Sawin, Executive Sous Chef, Grand Geneva Resort
Gluten-Free has been a cornerstone of healthy eating, along with a reputation for being bland. Now the gluten-free lifestyle is getting a makeover. Join, Chef Michael Sawin as he shows you how to prepare dishes filled with fresh foods and fresh flavors for eating gluten-free.
