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