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