| For many travelers, cuisine is just as important as the | | | | Braise Culinary School. This traveling school goes to |
| destination. They may be glad to know Wisconsin | | | | where the food is grown and produced, showcasing |
| boasts top-notch culinary schools and shops that | | | | Wisconsin products in their native settings-often on |
| seamlessly blend food with travel, allowing foodies to | | | | farms. A tour of the farm or facility, recipes and |
| brush up on cooking skills while watching and working | | | | ample samplings are part of the classes. |
| alongside Wisconsin's top chefs. | | | | Wisconsin's Top Chefsand Restaurants |
| Culinary and Cooking Schools | | | | Milwaukee's celebrity chef Sanford "Sandy" D'Amato |
| The Marcel Biró Culinary School in Sheboygan is | | | | teaches at his Historic Third Ward District restaurant, |
| the gold standard with its own nationally syndicated | | | | Coquette Café. The $59 price includes a |
| PBS cooking series, "The Kitchens of Biró." It's a | | | | three-hour evening class and tasting of a four-course |
| full-immersion cooking school dedicated to teaching | | | | meal that includes inspired dishes such as |
| classic European techniques as well as providing | | | | Fennel-Seared Tuna on Vegetable Spaghetti with Fig |
| individualized attention. For $350, visitors can be "Chef | | | | Onion Relish or Marsala Poached Pear with Vin Santo |
| for a Day"-an apprentice at either Biró | | | | Zabaglione. |
| Restaurant or Ó. Topics range from advanced | | | | Madison's L'Etoile Restaurant has been a fixture in the |
| pastry to sushi. | | | | fine dining scene since 1976. Current owner and chef |
| Terri Milligan, executive chef and owner of The Inn | | | | Tory Miller shares the techniques behind L'Etoile's |
| at Kristofer's in Sister Bay, has been instructing for | | | | seasonal menus, putting the spotlight on local farmers |
| 20 years. Featured on the Food Channel's "Best of | | | | and producers. Dinner classes include a three-course |
| Holiday Cooking," Milligan offers demonstration-theme | | | | meal with wine, instruction, and recipes to take home |
| dinners plus participation classes. | | | | at a cost of $85 per person. |
| Another cooking school located in Door County is the | | | | In the village of New Glarus, where large numbers of |
| Savory Spoon Cooking School. In her restored | | | | Swiss immigrants settled in the mid-19th century, |
| historic farmhouse, Chef Janice Thomas opens up her | | | | travelers can experience authentic fondue. Local |
| kitchen to the home cook looking to learn by | | | | Swiss-trained Chef Mike Neval shares his secrets |
| experience. | | | | during demonstrations at both the Chalet Landhaus |
| Visitors to the historic Washington (Island) Hotel, | | | | Inn & Restaurant and the New Glarus Hotel. |
| Restaurant & Culinary School can relax, hike, | | | | Shopping and |
| boat-and cook. Executive Chef Leah Caplan oversees | | | | Demonstration Classes |
| a variety of classes, from one-hour demonstrations | | | | A number of retail shops specializing in gourmet food |
| to intensive two-day classes. | | | | and cooking equipment offer mini-cooking sessions |
| Unique to Wisconsin's cooking school scene is the | | | | and demonstrations. |