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Sharpen Your Culinary Skills
Fall 2012 Whether you’re a beginner or a passionate cook, plan to attend these educational and entertaining classes running from September through December 2012.
Call Grebe’s at 715-675-2341 or visit Grebe’s Chef’s Center to register.
*Registration will begin Saturday, September 8, 2012 at 8:00 a.m.
Due to the popularity of these classes, we are asking that you limit your registration to 2 people.
Policies & Procedures Your class fee includes: Instruction, printed recipes, a small sample of the food prepared in class and a coupon offering discounts on purchases in our retail store. Menus can be changed at Chef’s discretion. The amount of food available to eat varies from class to class and we cannot guarantee meal/size portions and we ask that you do not bring your own alcoholic beverages to class. Classes may be cancelled and rescheduled if possible, due to inclement weather or illness of the instructor. You will be contacted by phone or email if any changes are made. In the event that Grebe’s cancels a class, we will refund your fee or issue a store credit toward another class.
Payment is required at time of registration. We cannot hold a place in class without payment. You may register by phone with VISA, MasterCard or Discover, or in person.
Cancellation Information: All class reservations are non-refundable, much like purchasing a ticket for a cultural or sporting event. If you find you are unable to attend a class, we encourage you to send someone in your place or call to inquire if there are individuals on our waiting list.
~ 2 ~ Special Event: "some like it hot" tomato festival
Saturday, September 22 10:00 am-2:00 pm Celebrate the tomato harvest at the Chef’s Center with a day devoted to the fresh, sun-ripened gem of the garden. Whether they’re plucked from the vine or the produce aisle, we’ll help you make the most of tomato season.
Event Highlights • The Sensational Salsa Contest • 10% off all in-stock, regular-priced food processors • Free seminars all about tomatoes • Demonstrations and sampling • A gadget table where you can try before you buy
The Sensational Salsa Contest Judging begins at 10:00 am Think your salsa has blue-ribbon potential? Bring in your best batch to the judging panel of Grebe’s staff members, and you could be making future batches in a Cuisinart 7-Cup Food Processor valued at $130. Please bring a copy of your recipe that includes your name and phone number. Entries must be at the Chef’s Center by 9:45 am to be considered. To enter the contest, please call the Chef’s Center by Thursday, Sept. 20th. May the best salsa win!
Seminar Schedule 11:00 am all-Star Salsas 12:00 pm the Best Homemade Tomato Soup 1:00 pm easy Tomato Appetizers
All seminars are taught by Chef’s Center staff members Suzi Richetto and Carol Buch. Seminars are no charge and have 20 seats available. Seating is first come, first served.
~ 3 ~ FATHER FAT’S TAPAS Monday, September 24 6:30–9:00 pm The Spanish have elevated the snack to a culinary art form known as tapas—small plates that are big on flavor and made for sharing. Chef Christian Czerwonka brought this small-meal phenomenon to the Midwest with his latest restaurant, endearingly named Father Fat’s Public House. Get his unique take on tapas, sample his charter menu and learn how to recreate these crowd-pleasing plates at your next dinner party. Chef Christian Czerwonka $55.00
Le Creuset - Try Great Cookware at a Great Price!
Timeless design & superior performance, generation after generation.
10.25" Iron 12.25" Revolution 2.25 qt. Dinnerware: Handle Skillet Silicone Jar Scrapper Pitcher Reg. $130.00 Reg. $12.00 Reg. $40.00 Sale Price $100.00 Sale Price $10.00 Sale Price $30.00
8 qt. Stockpot 3 1/10 qt. (14") 8" sq. w/bonus 5" sq. Reg. $80.00 Heritage: Heritage Stoneware: Sale Price $55.00 Oval Au Gratin Dish Square Baker + GWP Reg. $55.00 Reg. $60.00 8" S.S. Fry Pan Sale Price $40.00 Sale Price $45.00 Reg. $75.00 Sale Price $55.00 2 1/2 qt. (10.75" x 8.5") 8" H.A. Shallow Fry Pan Classic Deep Dish Baker Reg. $75.00 Reg. $60.00 Sale Price $55.00 Sale Price $40.00
~ 4 ~ THE KITCHEN SESSIONS: Sauce, Stuff and Roll Thursday, September 27 6:30–9:00 pm Pasta’s longstanding partner—the sauce—can range from simple to sophisticated depending on the ingredients. Spend the evening in the kitchen with two pasta aficionados, and learn how to make a variety of savory Italian sauces from basic tomato to white balsamella. Then transform the sauces into hearty meals of stuffed and rolled pasta, including Garganelli Rolled Pasta, Manicotti with Homemade Ricotta and Spinach & Meat Manicotti. Delizioso! Sign up early, as this hands-on class will be limited to 12 people. Virgil Landretti and Leslie Gazzolo $50.00
RUSTIC FALL FEAST Monday, October 1 6:30–9:00 pm Autumn yields a cornucopia of hearty fruits and vegetables that create meals of warmth and comfort. Kickoff the harvest season with a savory supper of bold flavors and rich textures that will help you transition to the winter months: Cream of Roasted Buttercup Squash Soup, Pan-Seared Oven-Roasted Duck Breast with Wild Mushroom Truffle Risotto & Natural Pan Jus and Maple Bacon Brittle Ice Cream. Chef Adam Jamgochian $55.00
BISCUITS FROM SUNRISE TO SUNSET Thursday, October 4 6:30–9:00 pm The “Biscuit Chick” is back to help you taste your way through another day of biscuits and learn her foolproof biscuit-baking tips along the way. From sweet to savory, the biscuit can stand alone as a snack or add a down-home element to simple and sophisticated meals alike. Her menu puts biscuits on the table at every meal: Apple-Cinnamon Roll Biscuits for breakfast, Caramelized Onion & Rosemary Biscuits with Roast Beef for lunch, Asiago & Sun-Dried Tomato Poppers as an appetizer, Corn Biscuits of all varieties for supper and Pumpkin Spice Biscuits with Toasted Pecans & Maple Cream for dessert. Cheryl Vanderwerf $40.00 ~ 5 ~ SOME ENCHANTED EVENING Monday, October 8 6:30–9:00 pm Love the freshness, simplicity and al fresco nature of bistro meals in the summer? Learn how to transition them into fall as Chef Joshua Braatz from City Grill gives his bistro fare a harvest twist with an enchanting menu of Sautéed Blue Mussels, Classic Caesar Salad, Chicken Coq Au Vin and Vanilla Bean Crème Brulée—perfect for the patio on a balmy fall evening. Chef Joshua Braatz $55.00
THE KITCHEN SESSIONS: GET STUFFED WITH CHEF TRAVIS Thursday, October 11 6:30–9:00 pm Chef Travis is back with another hands-on class in the Chef’s Center kitchen that will leave you feeling stuffed. Grab a patch of countertop, roll up your sleeves and learn how to turn ordinary entrees into extraordinary meals with savory stuffings. Watch and practice the culinary techniques you need to prepare Stuffed Pork Chops, Stuffed Peppers, Stuffed Tomatoes and Baked Stuffed Apples. Sign up early, as this hands-on class will be limited to 12 people. This class is also being offered on Thursday, October 18. Chef Travis Teska $70.00
“No matter how creative a cook you are, you will always be handicapped in the kitchen by mediocre ingredients.” – Perla Meyers
September Chef Center Coupon 15% Off Excludes Sale Merchandise. Effective September 1-30, 2012.
~ 6 ~ THE KITCHEN SESSIONS: BUILD-YOUR-OWN SUSHI BAR Monday, October 15 6:30–9:00 pm Back by popular demand, Chef Brian Pekah is bringing the big-town popularity of the sushi bar to the small-town table— with all the bold flavors that have made it a foodie favorite around the world. In this hands-on class, you’ll learn how to prepare perfectly sticky Sushi Rice and use it to create fresh California Rolls, Spicy Tuna Rolls, Veggie Delight Rolls and Shrimp Rolls using both classic and inside-out rolling techniques—everything you need to throw a savvy sushi- making party that feels far from small-town. To help you get rolling right away, this class includes a Sushi Kit, which contains a Bamboo Rice Paddle, Rolling Mat and Instruction Booklet. Chef Brian Pekah $55.00
Autumn Bisque
In a large sauce pan combine: 1 pound Butternut Squash, peeled, halved, seeded and cubed 2 tart Apples, peeled cored and cubed 1 medium Onion, chopped 2 slices White Bread, crusts removed and cubed 4 cups Chicken Broth ½ tsp. Salt ¼ tsp. Pepper ¼ tsp. dried Rosemary, crushed ¼ tsp. dried Marjoram, crushed
Bring to boiling. Reduce heat and simmer, uncovered about 35 minutes until squash and apples are tender. Remove from heat; cool slightly. Spoon 1/3 of the soup mixture into a blender or food processor. Cover (vented-cover the hole with a towel and your hand) and blend until pureed. Repeat with remaining soup. Return all of the pureed soup back into the sauce pan. Reheat gently over low heat.
In a small bowl, stir together: Beat in 1 cup of hot soup. Then add the yolk mixture to the 2 Egg Yolks, slightly beaten saucepan, stirring constantly. Heat and stir just until soup ¼ cup Whipping Cream begins to boil. Garnish bowls with sliced apples and rosemary, if desired. Makes 6 Servings.
~ 7 ~ THE KITCHEN SESSIONS: GET STUFFED WITH CHEF TRAVIS Thursday, October 18 6:30–9:00 pm Chef Travis is back with another hands-on class in the Chef’s Center kitchen that will leave you feeling stuffed. Grab a patch of countertop, roll up your sleeves and learn how to turn ordinary entrees into extraordinary meals with savory stuffings. Watch and practice the culinary techniques you need to prepare Stuffed Pork Chops, Stuffed Peppers, Stuffed Tomatoes and Baked Stuffed Apples. Sign up early, as this hands-on class will be limited to 12 people. This class is also being offered on Thursday, October 11. Chef Travis Teska $70.00
A FEW GOOD HENS Monday, October 22 6:30–9:00 pm Chicken is always a hit whether you’re at an upscale restaurant or the family dinner table. Beloved for its versatility and ability to be dressed up (think chicken confit) or down (think chicken pot pie), chicken is an all-time favorite that gives an instant protein boost to any meal of the day. Learn about all things chicken—including proper care, handling and cutting—while you sample a menu of Roasted Sticky Chicken, Chicken Dumpling Soup, Fried Chicken Breasts with Bacon & Cheddar Cheese, Spicy Orange Chicken Skewers with Apricot Orange Dipping Sauce and more. Carol Buch $40.00
Purchase a select KitchenAid® 5 or 5.5 Quart Stand Mixer* and receive $30 Cash Back by mail and a 1-year magazine subscription to either Food & Wine or Travel + Leisure.
See store for more details.
~ 8 ~ A BUSHEL BASKET OF DESSERTS Monday, October 29 6:30–9:00 pm Eating an apple a day is easy when they’re baked into pastries and desserts. That’s the philosophy of mother-daughter duo Sandy and Emily Pearce of Me and My Girls—a homespun company known for its kringles and cheesecakes. Join them in the kitchen for an apple- infused array of desserts, including Apple Kringle, Apple Pie Squares, Caramel Apple Pudding Cake, Apple Dumplings and Spiced Apple Tea. You’ll also learn variations on their classic kringle recipe so you can impress long after apple season is over. Sandy and Emily Pearce $40.00
CLASSIC CHEESECAKE AND BEYOND Tuesday, October 30 6:30–9:00 pm Like most culinary ventures, the first step is to master the basics. Mother-daughter duo Sandy and Emily Pearce of Me and My Girls—a homespun company known for its kringles and cheesecakes—will help you make the Ultimate Basic Cheesecake with zero cracks and a perfectly consistent texture. Then transform the original recipe into a trio of cheesecake decadence: Mocha Cheesecake, White Chocolate Raspberry Cheesecake and Turtle Cheesecake. Sandy and Emily Pearce $40.00
BridalBefore you walk down Registrythe aisle, visit the Chef’s Center and let us help you choose all the essentials for the kitchen. Our registry consultants will help you with all the details and ensure that your guests also enjoy care-free shopping.
~ 9 ~ THE KITCHEN SESSIONS: CHOP! CHOP! Thursday, November 1 6:30–9:00 pm Using the right knife can significantly slash your prep time when preparing chop-intensive soups and salads. Our favorite Wüsthof rep, Clark Stone, is back to help you chop your way to a tasty Chicken Tortilla Soup and Fiesta Chopped Salad. Then brush up on your knife know-how as Clark shares how to care for your knives and choose the right knife for the job, as well as proper knife sharpening, honing, storage and safety. This is a hands-on class, which includes a 3-inch paring knife valued at $40.00. Sign up early, as registration will be limited to 14 people. Clark Stone $55.00
MOVE OVER, JOHNSONVILLE! Tuesday, November 6 6:30–9:00 pm From breakfast to pizza to the ballpark bun, sausage makes everything better. The Chef’s Center is proud to welcome Master Meat Crafter Matthew Bayer of Country Fresh Meats for a sausage- making clinic that will teach you how to make one of America’s favorite foods from scratch. With countless varieties to make and eat, you’ll learn how to create perfectly seasoned sausages from conventional to specialty, including Traditional Bratwurst, Smoked Polish Sausage, Cheddarwurst and more. Matthew Bayer $50.00
Knives of the QUARTER
October-December 2012 Grand Prix II 7" Santoku 4175-7 $59.99 Classic 7" Santoku 4183-7 $69.99 Classic Ikon 7" Santoku 4176-7 $99.99 2 Pc Gourmet Carving Set 9704 $49.99
~ 10 ~ VERY MERRY SIDES Thursday, November 8 6:30–9:00 pm It’s the most wonderful time of the year—but it’s also the busiest. The Chef’s Center’s own Suzi Richetto and Carol Buch are teaming up to make sure you have plenty of seasonal sides at the ready whether you’re hosting family or bringing a side to a holiday party. Their festive lineup includes Make-Ahead Cheesy Mashed Potatoes, Hasselback Potatoes, Barley & Mushroom Casserole, Stuffed Cauliflower, Cinnamon-Fried Apple Rings, Orange-Cranberry Sauce and Cornbread, Bacon, Leek & Pecan Stuffing. Suzi Richetto and Carol Buch $40.00
BISCOTTI & A CUP OF JOE Monday, November 12 6:30–9:00 pm Calling all coffee connoisseurs! Join Carol Buch and roast master Joe Zimmerman of New Roots Coffee for an evening made just for coffee drinkers. Carol will teach you how to make just-right biscotti of many flavors: Cranberry Pistachio, Pumpkin Pie, Chocolate Orange and Chocolate Macadamia Nut. Then Joe will chat about the origin of coffee beans, help you find your signature roast and teach you how to brew it to perfection. You’ll leave with a holiday gift idea for all the coffee drinkers on your list (or yourself!)—a perfect pairing of New Roots Coffee and homemade biscotti. Carol Buch and Joe Zimmerman $40.00
Top Cookbook Picks For Fall:
1.) "Doughnuts" - Lara Ferroni 2.) "Cutie Pies" - Dani Cole 3.) "Ski House Cookbook" - Tina Anderson & Sarah Pinneo 4.) "Homemade Pantry" - Alana Chernila 5.) "Gifts Cooks Love" - Sur la Table
~ 11 ~ Special Event: home for the holidays
Saturday, November 17 10:00 am-2:00 pm We believe you should spend less time in the kitchen and more time with family and friends during the holidays. The Chef’s Center invites you to a day of holiday festivities designed to help you whip up semi-homemade appetizers and beverages in a snap with our wonderful selection of gourmet food products. Sample to your heart’s content, and take advantage of our free one-hour seminars full of holiday ideas and recipes that will help you impress without the stress.
Event Highlights • A smorgasbord of holiday treats made with featured gourmet food products • 15% off all in-stock, regular-priced gourmet food products • Free seminars to help you conquer the holiday hustle • Representatives from Republic of Tea and Peters Imports will also be joining us for this event.
Seminar Schedule 10:00 am Meatballs, Meatballs, Meatballs 11:00 am Homemade Crackers & Dip 12:00 pm Festive Holiday Beverages
All seminars are taught by Chef’s Center staff members Suzi Richetto and Carol Buch. Seminars are no charge and have 20 seats available. Seating is first come, first served.
~ 12 ~ COOKBOOK CLUB: THE SKI HOUSE COOKBOOK Monday, November 19 6:30–8:00 pm Reserve your spot quickly for this season’s Cookbook Club featuring The Ski House Cookbook by downhill-skiing enthusiasts Tina Anderson and Sarah Pinneo. Their cookbook is filled with “warm winter dishes for cold weather fun”—a perfect collection of recipes for a Wisconsin winter! Here’s how it works: select your favorite recipe from the book, make it at home and bring it to the cookbook club for an ultimate alpine sampler. If you love sharing cooking stories and want to expand your recipe repertoire, let’s get cooking! Your own copy of The Ski House Cookbook, valued at $30.00, is included in the price of the class. Hosted by Carol Buch $35.00
Grebe's Chef's Center Discount Coupon $10.00 Off Purchase of $50 or More Excludes Sale Merchandise. Valid November 17-December 15, 2012. Limit one coupon per purchase. Valid only at Grebe's Chef's Center. 703 N. 3rd Avenue Wausau's West Side
Grebe's Chef's Center Discount Coupon $20.00 Off Purchase of $100 or More Excludes Sale Merchandise. Valid November 17-December 15, 2012. Limit one coupon per purchase. Valid only at Grebe's Chef's Center. 703 N. 3rd Avenue Wausau's West Side
~ 13 ~ Special Event: DEMO DAYS
Saturday, December 1 10:00 am-2:00 pm Our annual Demo Days is back, and it’s better than ever! Come and meet the reps from Le Creuset, All-Clad, Vita-Mix, Swiss Diamond, Breville, Wüsthof and others—including local coffee roaster Joe Zimmerman of New Roots Coffee fame. Stop by to nosh on some tasty treats and take a stroll through the store for product specials you won’t want to miss. Finish up your holiday shopping in one easy stop—with food and daily discounts to boot.
Grebe's Chef's Center's
FOR HOLIDAY COOKING 1. orka Standing 8. endurance S.S. 12 Baster Favorite $9.99 Measuring Tools 2. Swing-A-Way Gravy Spoons (5) $11.99 Separator $17.99 endurance S.S. 3. rösle Swivel Measuring Peeler $27.99 Cups (7) $37.99 4. Cuisipro Potato 9. Progressive masher $18.99 Bash N Chop $6.99 5. Progressive 10. Zyliss Food Gripper Tongs $15.49 Chopper $12.99 6. Chef 'n Switch It 11. Chef 'n Palm Spatulas $ 9.99 vegetable Brush $5.99 7. kuhn Rikon 10" 12. Zyliss Slotted rainbow Whisk $19.99 turner $8.49
“Cooking is a way of giving and making yourself desirable.” – Michel Bourdin ~ 14 ~ GOOD MORNING! Thursday, December 6 6:30–9:00 pm On Christmas morning, everyone is early to rise and see what’s under the tree. But this breakfast spread will have them making a beeline for the table instead. Treat your family and guests to a hearty holiday feast that will sustain them throughout the day’s festivities: Stuffed and Baked French Toast, Pannekuchen, Baked Breakfast Sausages, Cider Ham Fingers and Dressed-Up Pancakes & Waffles (including Belgian Yeast Waffles) topped with a festive assortment of toppings and sauces that promise to please. Suzi Richetto and Carol Buch $40.00
“Pastry-making…is one of the most important branches of the culinary sciences. It unceasingly occupies itself with ministering pleasure to the sight as well as the taste.” Mrs. Isabella Beeton, The Book of Household Management, 1880
Citrus Mimosas
1 cup Prepared Strawberry Daiquiri Mix 6 oz. Frozen Orange Juice Concentrate 3 oz. Frozen Lemonade Concentrate 3 tbsp. Frozen Limeade Concentrate 1/3 cup Grapefruit Juice 3/4 cup Water
Mix all together in a pitcher. Cover and chill until serving.
To serve: Fill glasses with ice. Fill 1/2 full with syrup. Pour in an equal amount of chilled carbonated water or champagne.
Serves 8.
~ 15 ~ Meet Our Chefs & Instructors
Matthew Bayer… is the co-owner of Country Fresh Meats, a family-owned company in Weston, WI. Operating as a full- service retail meat store and processing plant, Country Fresh Meats specializes in high-quality beef, pork, sausages and smoked meat products that have won awards at numerous state, national and international meat shows. Matthew recently completed an intensive, two-year meat products training program where he earned the title of Master Meat Crafter. Carol Buch… may not have a culinary degree, but she’s got 40+ years of experience in the kitchen! She is no stranger to the art of cooking, entertaining, and hospitality, and she is thrilled to be involved in bringing cooking classes to the Wausau community. Carol enjoys reading cookbooks for inspiration, trying new recipes, and ensuring her guests have an outstanding experience at her table. When she’s not working in the Grebe’s Chef’s Center or coordinating the Cooking School classes, you’re likely to find her curled up in front of the fire with a cup of tea, perusing the open pages of a cookbook. Joshua Braatz… discovered his love of food at age 17 when he worked at the Chateau Resort and Conference Center in Tannersville, PA, and was introduced to his first professional kitchen. In culinary school, he apprenticed—and eventually became a Sous Chef—under a very talented chef at Oneida Golf and Country Club in Green Bay, WI, who became his mentor and taught him classical French cuisine. He is currently Executive Chef at City Grill in downtown Wausau and has served on the board of directors for the American Culinary Federation. Christian Czerwonka… with a combined 25 years of experience opening and running multi-million-dollar restaurants around the country, Leah and Christian Czerwonka have finally made their dream to open a New Orleans-style bistro a reality. Christian Czerwonka is an acclaimed chef with an A.O.S. Degree from the New York Culinary Institute. Beginning as a line cook for superstar chef and TV personality, Emeril Lagasse, at his famous New Orleans eatery, NOLA Restaurant, he gained his southern cuisine flair and refined the art of food and wine pairings. Over the years, he moved his way up to the Chef de Cuisine, designing the menus and running Emeril’s Delmonico Steak House in the Venetian Hotel, Las Vegas, and his Atlanta restaurant. Under Christian’s supervision, the Delmonico was voted the “Best Steakhouse” for two years running. Leah Czerwonka has managed the front-of-the-house staff at several of Lagasse-owned restaurants including Atlanta and Orlando. She also spent a year managing the high stakes London Club inside the Aladdin Hotel in Las Vegas. She has worked as a consultant for five of Emeril’s restaurants, establishing high training standards and working with staffs of over 600 employees. In Florida, she worked with the Sommerlier to develop a storage system for a 10,000 bottle wine program. Leah and Christian’s love for cooking and entertaining caused their paths to cross while working in the restaurant industry, and it’s what drove them to start a place of their own. “The bistro is a natural extension of our own home and we want our guests to feel comfortable and enjoy good food and drink when they’re with us,” says Leah.
~ 16 ~ Leslie Gazzolo… started working in the Chef's Center in the fall of 2006. Leslie is an enthusiastic home cook and has a true love of all things culinary. Leslie is excited to once again be co-hosting a class this Fall. Adam Jamgochian… has been in the food business since he was 8 years old. His childhood was spent amidst the sights and smells of the family owned Hiawatha Restaurant and Lounge on Grant Street. Upon completion of High School, he attended L'Academie de Cuisine in Washington D.C. During and after his schooling, Chef Adam worked with some of the most well respected chefs in D.C. He has spent time in the kitchens of such prestigious establishments as The Historic Georgetown Club, The Inn at Little Washington and Kindcaids. Returning to Wausau after 5 years of apprenticing to chefs in D.C. and in Colorado, Chef Adam took over the reigns as Executive Chef at the Hiawatha. After his family acquired Michael's in Rib Mountain, Chef Adam decided to leave the Hiawatha in the very capable hands of his (then) Sous Chef and head over to Michael's to don the Executive Chef's hat on the West side of the river. Virgil Landretti… Italian cooking has always been a part of his life. As a child growing up in northern Wisconsin, he was introduced to cooking, mostly by his mother, whose parents came from the small hill town of Capestrano, Italy. His paternal grandparents cam from another small town, Gallio, located in the north of Italy. "I was fortunate to have learned recipes while in high school and then later became interested in Italian cookbooks. I started a collection that, at one point numbered over 300!" Emily Pearce… is 17 years old and made a name for herself in the baking industry when her Emily’s Chocolate Raz Pataz Pie won first place at the 2012 National Pie Competition in Florida. She loves baking with her mom, Sandy, and went to the National Pie Competition with her prize-winning, pie-baking grandmother, Caroline Imig, who has taught many pie classes at the Chef’s Center. Sandy Pearce… is a lover of the good life—organic, whole foods, natural products, her herd of 15 milking goats and her family that lives in Sheboygan Falls, WI. Sandy is passionate about bringing the gift of nature to the public. Her sprawling organic garden, homemade cheeses and garden-fresh soups attest to her dedication. She currently owns a business called Me and My Girls known for its kringles, cheesecakes, goat cheese and handcrafted soaps. Brian Pekah… was born and raised in the small reservation town of Indiahoma, OK, and is a proud member of the Comanche Tribe. His culinary career began at age 14 when he was hired as a dishwasher/prep cook at a small Cajun restaurant. He has received various culinary degrees, including an Associate degree in Culinary Arts from Southwest Indian Polytechnic Institute and a Bachelor’s degree in Hotel, Restaurant and Tourism Management from New Mexico State University.
~ 17 ~ Suzi Richetto… grew up on a dairy farm in Northeast Wisconsin, where she learned the value of hard work, family and good food. After moving to Wausau 18 years ago, she became involved in her husband's family business. The Chef's Center evolved at that time and has continued to grow ever since. Suzi's favorite part of the business is the people she has come in contact with and the friends she has made as a result of the cooking classes. Travis Teska… has been cooking since he was four years old; he spent 12 years in the food service industry, seven as an Executive Chef and five of those years at the Wright Place on 6th here in Wausau. Travis was formerly trained at Johnson & Wales University and interned at The Canyon Ranch Health Spa. He recently chose a new career path in his other passion, automobiles. He is now in automotive sales at Ballweg's Wausau Auto Collection. He enjoys cooking at home for friends and family, working on his turn on the century home and driving his vintage corvette. He looks forward to cooking more for enjoyment. Cheryl Vanderwerf… is one of the “Biscuit Chicks” from Kiss my Biscuits, a local company that specializes in homemade “scoots” (flavored shortbread) and caramel corn made from pure, wholesome ingredients. Cheryl was inspired by the love and simplicity of her grandmother’s baking as well as the importance of family. She believes in laughing and pouring love, joy and care into everything she does. You can find her creations online at www.kissmybiscuits.biz or at Evolutions In Design in downtown Wausau.
Ice Box Cookies
3 cups sifted flour ¼ tsp. salt 2 tsp. baking powder ½ tsp. cinnamon ¾ cup pecans, chopped 1 cup butter or half shortening ¾ cup sugar ¾ cup brown sugar 1 egg, plus 1 egg yolk
Cream butter and sugar until light and fluffy, add the beaten egg and egg yolk. Mix flour, salt, baking powder, and cinnamon then add to the creamed mixture. Add the nuts then form the dough into 2 rolls about 2 inches in diameter, wrap in wax paper and chill.
Slice the dough thin and bake at 400º for 7 minutes.
~ 18 ~ New at Grebe's introducing Breville
Food Processors and Other Items
Turtle Cheese Cake Ball (Recipe from www.giftsfromyourkitchen.com)
2 packages cream cheese (8 oz) ½ cup butter 1 tsp. vanilla extract 3 tablespoons brown sugar ¾ cup confectioner’s sugar 1 cup chopped pecans 1 cup miniature semisweet chocolate chips
Soften the cream cheese and butter; beat well and cream in brown sugar and confectioner’s sugar. Add the vanilla extract. Fold in the chocolate chips. Refrigerate in a bowl for 3 hours. Roll in the chopped pecans.
To serve, pour caramel sauce over the top and add more chopped pecans. Serve with sliced apples, graham crackers, or vanilla wafers.
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~ 19 ~ : T IO N DAY 8:00 am IVAL & T O FE S IVAL R E GIS T RA SALSA CO NTE S T SP E CIAL V ENT Saturday 10:00 am–2:00 pm T OMA “SOM E LIK I T HO ” 1 8 22 29 Friday 14 15 21 28 6:30–9:00 pm Thursday T H E KI CH EN S SSIO N S: 6 7 20 27 S a u c e, Stuff n d R oll Wednesday 12 13 19 26 Tuesday
S E P TEM B ER 2 0 12 11 18 25 4 5 APAS T ’S A 6:30–9:00 pm T H E R F Monday A F 10 17 24 2 3 9 16 23 Sunday 30
~ 20 ~ Saturday 20 27 Friday 5 6 12 13 19 26 CH EF T RAVIS CH EF T RAVIS 6:30–9:00 pm 6:30–9:00 pm 6:30–9:00 pm BISC U I T S F ROM Thursday G ET S TUFFE D W I T H G ET S TUFFE D W I T H S UN RIS E T O ET T H E KI CH EN S SSIO N S: T H E KI CH EN S SSIO N S: 18 25 Wednesday 3 4 10 11 17 24 31 A N D B E YO 6:30–9:00 pm Tuesday O C TO B ER 2 0 12 CLASSIC CH EE S E CAK 2 9 16 23 30 ALL FE AS T E V EN I N G D E SS R T S S U SHI BAR 6:30–9:00 pm 6:30–9:00 pm 6:30–9:00 pm 6:30–9:00 pm 6:30–9:00 pm Monday SOM E EN CHA NTE D B U ILD-YO R-O WN A FEW GOOD H EN S R U S T IC F A B U SH E L BASK ET O F T H E KI CH EN S SSIO N S: 1 8 15 22 29 7 14 21 28 Sunday
~ 21 ~ : H om e Saturday f or t h e holidays 10:00 am–2:00 pm SP E CIAL V ENT 10 17 24 31 Friday 2 3 16 23 30 CHOP! 6:30–9:00 pm 6:30–9:00 pm Thursday RRY SID E S M E RRY V E RY T H E KI CH EN S SSIO N S: 8 9 15 22 29 1 Wednesday 14 21 28 MOV E OV R, 6:30–9:00 pm JOH N SO VILL E ! Tuesday NOVEM B ER 2 0 12 13 20 27 6 7 COOKBOOK BISCO TT I & A C U P O F JO E 6:30–9:00 pm 6:30–8:00 pm THE SKI HOUSE Monday COOKBOOK CL U B: 12 19 26 4 5 11 18 25 Sunday
~ 22 ~ : D E MO DAYS SP E CIAL V ENT Saturday 10:00 am–2:00 pm 1 8 22 29 Friday 14 15 21 28 6:30–9:00 pm Thursday GOOD MOR N I G! 6 7 20 27 2 0 12 Wednesday 12 13 19 26 Tuesday
D E C EM B ER 11 18 25 4 5 Monday 10 17 24 31 2 3 9 16 23 Sunday 30
~ 23 ~ PRSRT-STD U.S. POSTAGE PAID WAUSAU, WI 703 N. 3rd Avenue PERMIT #150 Wausau, WI 54401 715.675.2341 www.grebesonline.com
Registration: September 8, 2012 at 8:00 am