• The Chef’s Center is an exciting and innovative environment for cooks of all skill levels. • We provide the knowledge, the products and the tools for you to succeed in expanding your culinary creativity. • We invite you to join us and experience an evening of exploring new recipes, learning new skills and enjoying the camaraderie of fellow foodies. • We look forward to seeing you at the table!

Registration Begins Saturday, September 9, 2017 at 8 am for classes running from September through December 2017

Call Grebe’s at 715-675-2341 or visit the Chef’s Center.

Register for 4 or more of our Fall 2017 cooking classes, and you will automatically receive a $20 Gift Certificate for the Chef's Center!

Due to the popularity of these classes, please 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 the Chef’s discretion. The amount of food available to eat varies from class to class and we cannot guarantee meal/size portions. 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: Full refund only if you cancel one week prior to the class. NO EXCEPTIONS. If space is available, you may move to another class if you cannot make the class you were scheduled for.

~ 2 ~ TOMATOES: VINE TO TABLE Wednesday, September 13 6:30–9:00 pm There’s nothing quite like biting into a juicy, vine-ripened tomato at its peak. And while fresh tomatoes are delicious on their own, adding them to your favorite recipes makes everything bright—in color and flavor. Celebrate tomato season with Suzi and Carol as they slice, dice, and puree them into all sorts of savory creations, including Tomato Parmesan Frittata, Quick Tomato Jam, Panzanella Salad, Stuffed Tomato Salad, Tomato Dill Soup, and 20-Minute Heirloom Tomato Basil Turkey Parmesan Bolognese. Suzi Richetto & Carol Buch $40.00

MARINADES & RUBS Monday, September 18 6:30–9:00 pm Sure, salt and pepper are your faithful seasoning staples. But there’s a whole world in your spice rack just waiting to take your meats and seafood from every day to extraordinary. All you need is the right concoction and a few hours in the fridge so the flavors can meld. Chef Dan’s got you covered for all your end-of-summer grilling with a menu featuring must-try marinades and rubs: St. Louis Ribs with Season-All Rub and an array of Grilled Kabobs featuring Filipino Pork, Turkey Tikka, Jamaican Jerk Chicken, and Lemon-Dill Fish. Chef Dan Dillabough $55.00

1 So-Easy Apple Butter Makes 4 /2 pints

Place in a 3 ½ to 4 qt. slow cooker: 4 pounds of Apples, peeled, cored and sliced (about 12 cups) Stir in: 2 cups Sugar ¼ tsp. ground Cloves 1/3 cup Water 1/8 tsp. ground Nutmeg 2 Tbsp. Cider Vinegar 1 ½-2 tsp. ground Cinnamon • Cover, cook on high-heat setting for 5-6 hours. Stir. Cool at least 1 hour or cover and chill overnight. • Ladle apple butter into half-pint storage or freezer containers, leaving ½” head space. Seal and label. • Store in the frig for up to 3 weeks or in the freezer for 1 year. ** Note: Serve with crackers and cheese or in place of jam. This makes a great gift to give at the holidays, when put in ½ pint glass jars. Label with a magic marker on the lids before freezing.

~ 3 ~ GLOBETROTTING ‘TATERS Wednesday, September 20 6:30–9:00 pm Potatoes are a culinary staple in most cultures—they’re versatile, easy to harvest, and even easier to make. Join us for a whirlwind tour of potatoes around the world, starting in our homeland of Wisconsin for Cheese Curd & Herb Tater Tots before jetting off to Peru for Locro De Papas (Potato Soup), China for Steamed Potato-Chive Buns with Hunan Pepper Sauce, Africa for Harissa Potato Salad, and France for Sweet Potato . Consider your culinary passport (potato) stamped! Erin Hoogendyk $40.00

FARM TO TABLE FEAST Thursday, September 21 6:30–9:00pm The harvest is still plentiful in September, which means farmers’ market stalls are still fully stocked with the freshest produce and local fare. Join Chef Dana as she transforms her morning market spoils into a sweet and savory dinner of Curried Cauliflower Spread with Crackers, Golden Gazpacho, Lamb-Stuffed Eggplant Roulade, and Red Wine Poached Pears with Mascarpone Cream. Chef Dana DeWinter $60.00

A NIGHT IN NEPAL Monday, September 25 6:30–9:00 pm Nestled in the shadow of the towering Himalayas, Nepal draws culinary influence from neighboring Asian countries and adds its own cultural flair with native spices and unique preparation. One of Nepal’s most popular appetizers is Momo (think pot stickers with different spices), which you’ll practice making right in class. Then learn how to round out the meal with Chicken Curry & Coconut Shrimp, Chana Masala (Chickpeas in ) Mango Lassi, and Homemade Masala Chai. Hanna Tamang $40.00

“No matter where I take my guests, it seems they like my kitchen best.” - Anonymous ~ 4 ~ PASTA BY HAND Tuesday, September 26 6:30–9:00 pm One bite proves it: homemade pasta is 100% worth your time and effort. Find out for yourself in this hands-on class, which will teach you how to make fresh pasta with a roller, add flavor and color with vegetables, and create fun shapes by hand. You’ll make Buckwheat Pizzoccheri with Potatoes & Savory Cabbage, Squash- Flavored Caramelle filled with Herbs & Goat Cheese, and a flavorful All-Purpose Garlic, Shallot & Mushroom Sauce perfect for any shape and style of pasta—and perfect for fall! This is a hands-on class. Sign up early, as the class will be limited to 12 people. Gina Eggers $65.00

Grebe’s Chef’s Center Discount Coupon $10.00 Off Purchase of $50 or More

Excludes sale merchandise. Limit one coupon per purchase. Valid October 1 - November 30, 2017. 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. Limit one coupon per purchase. Valid October 1 - November 30, 2017. Valid only at Grebe’s Chef’s Center, 703 N. 3rd Avenue, Wausau’s West Side.

~ 5 ~ PASSPORT TO PANCAKES Thursday, September 28 6:30–9:00 pm Pancakes are such a beloved breakfast food that every culture has their own unique spin on the family-friendly flapjack. Pediatrician and pancake-enthusiast Dr. David Mathias will take you around the globe and teach you how to make pancakes four ways: American Pancakes, German Puff Pancakes, Sweet & Savory French Crepes, and Pan-Fried Chinese Pancakes. The best part is that kids 12 and up are welcome to attend—so we’ll see you and your little pancake enthusiasts in the kitchen! David Mathias $40.00 Child accompanied by an adult $25.00

CHEF NATHAN & NEUSKE’S Monday, October 2 6:30–9:00 pm When it comes to Wisconsin meats, there’s nothing quite like Nueske’s. Chef Nathan agrees, so he’s created a menu using their smoked meats as his muse. You’ll learn how to make: • Smoked Duck Breast Salad with Farro, Butternut Squash, Tart Dried Cherries, Arugula, Toasted Walnuts, and Sherry-Shallot Vinaigrette • Ham Hash with Fried Potatoes, Poblano Peppers, Onion, Jalapeno, and a Poached Egg • Bacon-Wrapped Pork Loin with Roasted Fennel and Apricot Gastrique • An a-la-mode helping of with Maple Syrup Gelato Bonus: Glenn Gazzolo from Nueske’s will be on hand to chat about the company and their products. Chef Nathan Bychinski $60.00

~ 6 ~ IT’S NOT A PARTY WITHOUT CAKE Thursday, October 5 6:30–9:00 pm Tonight, it’s everyone’s birthday! We’re busting out the candles, confetti, and party hats to celebrate the dessert we all know and love—cake! And we’re doing it right with decorating tips to boot. Here’s what we’re whipping up in our mixers: Birthday Surprise Polka Dot Fondant Cake, Vanilla Bean Cupcakes, and Buttercream Frosting, which you’ll learn how to spread and pipe like a pro. We got you a present, too: a Cake Decorating Set (valued at $15.00) is included in the price of the class. Happy Birthday to you! Julie Kreager $45.00

“How do I like my eggs? Umm. In a cake!”

CHEERS TO BEER Monday, October 9 6:30–9:00 pm Get those toasts, ready! We’re celebrating the beloved Bavarian Oktoberfest with a menu featuring local craft beers in every course. Chef Joe will teach you how to make: • Scotch Eggs with Whitefeather Soft-Boiled Farmed Egg, Nolechek’s Italian Sausage, PankBreade, Lager Mustard Aioli, and Local Greens • Steamers & Beer with Fresh Little Neck Clams, Wisconsin Brewed Ale, Crispy Garlic Slices, Fresh Herbs & Lemon, and Nolechek’s Andouille Sausage • Drunken Mac & Cheese with Central Waters Beer Cheese Sauce, Nolechek’s Hickory Smoked Bacon Panko Crumbles, Cavatappi Pasta, and Whitefeather Micro Greens • Black Forest Stout Cake with Dried Cherry, Buttercream, and Vanilla Chantilly Chef Joe Thomas $60.00

“This is my invariable advice to people: learn how to cook—try new recipes, learn from your mistakes, be fearless, and above all, have fun.” - Julia Child ~ 7 ~ CAST IRON COOKING Thursday, October 12 6:30–9:00 pm Is your cast iron skillet a dusty decoration on your wall or taking up space on your stovetop? If so, you’re overlooking a seriously simple way to cook everything from breakfast to desserts, all in one pan. Kris Rasmussen will turn you into a seasoned skillet user with a delicious menu of down-home favorites: Savory Sauerkraut & Sausage Skillet, Creole Cornbread, Spinach, Tomato & Bacon Frittata, New England Chicken Pot with Biscuit Crust, and a yummy Apple Tate Tatin for (as promised!) dessert. You’ll also learn proper use and care for cast iron cookware—just in time for the one you’ll take home for yourself. A 10” Lodge Fry Pan (valued at $27.00) is included in the price of the class. Kris Rasmussen $65.00

UNDER PRESSURE Monday, October 16 6:30–9:00 pm Do you think pressure cooking sounds like too much work? Think again! Whether you are using a stove-top or a multi-pot, you can actually save time and energy in the kitchen—and Erin’s going to show you how to do it right with an array of pressure-cooked goodness: Bone Broth, Salmon en Papillote, Butternut Squash Risotto with Prosciutto, Boeuf Bourguignon, and White Vegetable Puree. Every sip and bite will prove that pressure cooking has never been easier—or tastier! Erin Hoogendyk $40.00

MATCHA MADNESS Thursday, October 19 6:30–9:00 pm Matcha is having a moment—and while the bright green powder is traditionally brewed as part of the Japanese tea ceremony, it also works wonders in sweets and pastries. Discover how to brew a proper cup of Matcha Tea from Francisco of Redwood Street Roasters while Suzi and Carol tempt you with an array of matcha-infused treats: Pistachio Green Tea Cupcakes with Matcha Ice Cream, Matcha Green Tea Panna Cotta, and a beautiful Matcha Tart. Francisco Guerrero, Suzi Richetto & Carol Buch $40.00

~ 8 ~ KNIFE SKILLS: MAKING THE CUT Tuesday, October 24 6:30–9:00 pm Using the right knife can significantly slash your prep time when preparing chop-intensive meals. Our favorite Wüsthof rep, Clark Stone, is back to help you chop your way to a tasty seasonal soup. 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. And just in time for Thanksgiving, you’ll also learn how to carve a turkey (and save the wishbone). This hands-on class includes a 3-inch paring knife valued at $40.00. Sign up early, as the class will be limited to 14 people. Clark Stone $60.00

Cranberry Courtesy Caroline Imig

1 unbaked 9” pie shell Filling: Topping: 2 ½ cups cranberries 2 eggs ¾ cup brown sugar 1 cup sugar ½ cup walnuts 2/3 cup butter, melted 2 to 3 tablespoons butter 1 cup flour Rinse the cranberries, then spread them in a layer in unbaked shell. Mix together the brown sugar, walnuts, and butter, then spread over the cranberries. Mix eggs, sugar, butter, and flour with whisk. Using a spoon, place the egg mixture over the coated cranberries. Bake at 350º for 45 minutes.

Holiday 2017 Promotion 3 qt. Sauté Pan - Regular $225.00 Sale $99.99

~ 9 ~ MADE IT IN A SHEET PAN! Monday, October 30 6:30–9:00 pm It’s not an urban kitchen legend—you can make an entire supper and only dirty one sheet pan. Not only is cleanup a breeze, but all those melded flavors makes for an extra-savory dinner that will have everyone scraping the pan for seconds. Erin will share some of her favorite all-in-one meals, including Huevos Rancheros, Roasted Red Pepper & Tomato Soup, Korean Chicken & Vegetables, Wisconsin Sausage & Apple Sheet Pan Supper, and Italian Chocolate Sheet Cake. Erin Hoogendyk $40.00

MEET ME IN PARIS Wednesday, November 1 6:30–9:00 pm Dreaming of strolling down the Avenue des Champs-Elysees in Paris? Chef Adam will take you there with a three-course meal reminiscent of the fine dining on Paris’ most celebrated street. Tonight at your table, the chef’s special du jour is Waldorf Salad, Le Coq Au Vin, Roasted Garlic Mashed Potatoes with Pearl Onions, Bacon & Mushrooms, and a Chocolate Mousse that will make you want to order an espresso and savor the evening. Chef Adam Jamgochian $55.00

LITTLE BIG BITES Thursday, November 2 6:30–9:00 pm Finger food seems to be everyone’s favorite—especially during prime party season. Chef Dana will get you ready to wow your partygoers with holiday bites that taste as scrumptious as they look, including Warm Crab, Sunchoke & Swiss Chard Dip with Country Toasts, Bacon, Manchego, Brie, Pear & Caramelized Onion Tart, Smoked Salmon Spread on Mini Scallion Biscuits with Pickled Onions, Stuffed Peppadew Peppers with Mango Chutney Chevre & Marcona Almond, Herbed Skewers with Horseradish Cream, and Coriander-Citrus Shrimp Lollipops. Set them out, and mingle like the delightful host you are! Chef Dana DeWinter $55.00

~ 10 ~ BREAD LAB Tuesday, November 7 6:30–9:00 pm Gina Eggers believes that anyone can make their own bread with ease—all you need is a foundational recipe and a love for experimenting in the kitchen! She’ll set you up for success with a versatile recipe (spoiler alert: it’s not a sourdough starter) that works with different kinds of flour and is perfect for add-ins like sesame and flax seeds, dried herbs, cheese, garlic, or nuts. You’ll learn about shaping versus panning, using a mixer vs. kneading by hand, helpful troubleshooting tips, and how added sugar and fats affect bread texture and shelf-life. In other words, get the butter and jam ready! Gina Eggers $40.00

I ! ITALY Wednesday, November 8 6:30–9:00 pm Some of the best meals are ones made from the heart—and the Italians know a lot about cooking with heart. Every ingredient and recipe is steeped in tradition and packed with robust flavor that can’t help but pull at your heartstrings and taste buds. Join Chef Adam for an Italian- inspired and deeply heartfelt menu of Garden Harvest Vegetable Minestrone, Homemade Butternut Squash Ravioli with Ricotta Cheese, and Pistachio Ice Cream for a refreshingly cool dessert. Chef Adam Jamgochian $55.00

“The trouble with eating Italian food is that five or six days later you're hungry again.” - George Miller

KitchenAid Artisan Stand Mixers Reg. $399.99 KSM155GBCA 5 Qt. Capacity-Tilt Head Come see our 20 colors in stock.

~ 11 ~ CHEESE, PLEASE! Monday, November 13 6:30–9:00 pm Wisconsinites know there’s no such thing as too much cheese, so we’ve dedicated an entire class to this dairy darling. Whether you’re enjoying it plain, deep-fried, or sprinkled atop your favorite dish, cheese is always sure to please. Join Chef Nathan as he creates: • A Wisconsin Cheese Board featuring Sartori Sarvecchio Parmesan, Carry Valley Creama Kasa, Roth Buttermilk Blue, Tart Cherry Confiture, Curry Spiced Nuts, and an assortment of Fresh & Dried Fruits • Hooks Cheese Curds with Tempura Batter, Horseradish Espuma, and Tarragon Emulsion • Spanish Grilled Cheese with Paprika Toast, Sartori Pastorale Blend Cheese, Caramelized Onion-Piquillo Pepper Jam, Serrano Ham, and Quince • Blue Pear with a Red Wine Poached Pear, Sartori Gorgonzola Dolcina Mousseline, Brioche Croutons, Frisée, and Toasted Hazelnuts Chef Nathan Bychinski $65.00

CARAMELICIOUS! Thursday, November 16 6:30–9:00 pm Making caramels has been one of René’s family holiday traditions for years. She’s passed on the method and recipe to her daughters, and now she’s passing it on to you. And because making caramels is all about temperature and timing, she’ll show you how to make foolproof batches that aren’t too soft or too hard—but just right. And if you feel like sharing (no judgment here if you don’t!), she’ll show you some festive ways to package them up and give as holiday treats, hostess gifts, and more. She will be demonstrating how to make Homemade Caramels, Salted Caramel Sauce, Salted Carmel Bars and Easy Caramel Corn. René Schneider $40.00

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter is the greatest of feasts!” - James Beard

~ 12 ~ SPECIAL EVENT: LADIES’ NIGHT Friday, November 17 7:00–9:00 pm This one goes out to all the ladies out there—a special night just for you and your best girls, hosted by the Chef’s Center! We’re working on all kinds of fun sips and dips for you to enjoy, and we’d love for you to join us. You’ll be treated like VIPs and receive some well- deserved royal treatment, from gourmet samples to goody bags. • Sip and sample our gourmet foods and beverages • Stock up on essentials for easy holiday entertaining • Set a lovely table with linens, serving pieces, candles, and more • Browse and create a Chef’s Center Wish List (great for the gift- givers in your life) • Receive a friends-and-family coupon that they can redeem for free gift wrapping when they purchase items off your Wish List • Watch product demos and enter giveaways • Enjoy a just-for-you goody bag full of our favorite things!

RESERVATIONS ARE REQUIRED. Please call the Chef’s Center at 715-675-2341 to RSVP. Sign up early, as registration will be limited to 70 people. $15.00

PUMPKIN POSSIBILITIES Monday, November 20 6:30–9:00 pm Why does pumpkin taste so incredible this time of year? Because it’s warm, often spicy, and always nostalgic—what’s not to love? Suzi and Carol are whipping up their pumpkin faves in the Chef’s Center kitchen and putting their own spin on the seasonal trend with Pumpkin Quiche, Pumpkin Turkey Chili, Pumpkin Bread, and Pumpkin Whoopie Pies with Maple Cream Cheese Filling. Suzi Richetto & Carol Buch $40.00

“Vegetables are a must on a diet. I suggest carrot cake, zuccchini bread & .” - Jim Davis

~ 13 ~ SPECIAL EVENT: DEMO DAY

Saturday, December 2 10:00 am–2:00 pm Save the date, culinary friends! The biggest party and savings day of the year returns, and we want you to experience everything the Chef’s Center has to offer, from samples and demonstrations to the latest-and-greatest in cookware. As usual, our staff and favorite brand reps will be on hand to answer all your cooking and baking questions (except for Le Creuset & Wüsthof, who will be at our special event on December 9). So mark your calendar today—you don’t want to miss this must-attend event! For one day only, enjoy 20% off regular-priced Chef’s Center items, 10% off small appliances and other amazing specials.

NUTCRACKER SWEETS Monday, December 4 6:30–9:00 pm The Nutcracker is one of ballet’s most beloved holiday masterpieces, and newcomer Chef Cody wants to help you bake some masterpieces of your own this holiday season. Using nuts as his inspiration, he’ll teach you how to make fancifully filled pastries and other sweet treats that will quickly gather your guests around your holiday table, including Coconut Truffles, Mini Pecan Tarts, Filled Macaroons, and Cream Puffs with Maple Pecan Crème Chantilly. Chef Cody Heidmann $55.00

THE CROWDED TABLE Thursday, December 7 6:30–9:00 pm Friends or family flocking to your house for the big game? Ora holiday gathering? Cooking for a crowd is a total game-changer in the kitchen. From estimating the right amount of food to managing different dietary restrictions, the logistics require forward-thinking and recipes made for multiple servings. Lucky for you, Erin is no stranger to cooking for large parties and groups, and she’s excited to share her best tips, tricks, and recipes with you, including her crowd-pleasing Pasta Bar, Taco Bar, and Cheesecake. Grab a plate, and get in line! Erin Hoogendyk $40.00

~ 14 ~ SPECIAL EVENT: WÜSTHOF & LE CREUSET

Saturday, December 9 10:00 am–1:00 pm At the Chef’s Center, we believe that high-quality cookware leads to perfectly cooked meals, time saved in the kitchen, less elbow grease, and so much more. That’s why we stock our shelves with world-renowned, chef-celebrated brands like Le Creuset and Wüsthof that use unparalleled craftsmanship and seek to preserve artisan manufacturing traditions. If you’re looking to swap out your kitchen wares, this is a perfect time to buy. Join us for special discounts, demos, and Q&As with our brand reps. So take a quick cookware inventory, grab a friend, and make a morning of it!

SWEET SOMETHINGS Monday, December 11 6:30–9:00 pm Some sweets are so special that they only turn up once a year—like the holiday season when everyone is wishing and hoping for their favorite treats to show up. Julie Kreager is excited to share some of her favorite holiday recipes that are sure to delight family, friends, and party guests alike, including her Christmas Tree Cookie Stacks, Cake Roll, Surprise-Inside Cake, and Homemade Rum Cake—the perfect cure for even the most incurable sweet tooth. Julie Kreager $40.00

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Online: www.grebesonline.com Do you want to receive our email newsletter that features unadvertised specials, featured products, culinary tips, great cookbooks, our favorite recipes and inspirational websites to visit? Give us a call at 715-675-2341, or email us at grebeschefs@ dwave.net to join our mailing list.

~ 15 ~ KNIVES OF THE QUARTER Through January 2017 CLASSIC 4 1/2" Asian Utility Knife 4128-7/12 $49.99 CLASSIC 5" Nakiri 4193-7/13 $49.99 CLASSIC 7" Nakiri 4193-7/17 $79.99 CLASSIC IKON 7" Nakiri 4187-7/17 $129.99 CLASSIC IKON 5" Santoku 4172-7 $89.99 PRO 10" Cooks 4862-7/26 $39.99 CLASSIC 8" Santoku 4183-7/20 $99.99 CLASSIC Mini-Prep Set 8944-1 $99.99 CLASSIC IKON Mini-Prep Set 8606-1 $139.99

Looking for that special corporate or holiday gift ? Gift Baskets Let our creative staff put together a themed gift basket for your clients, employees or loved ones. We have a wonderful selection of culinary items, teas, and gourmet foods.

~ 16 ~ MEET OUR CHEFS & INSTRUCTORS Carol Buch… may not have a culinary degree, but she’s got 45 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. Nathan Bychinski… has returned to Wausau after spending the last decade honing his culinary skills at some of the best restaurants in Minneapolis, Minnesota, Milwaukee, Wisconsin, and Boulder, Colorado. After studying Culinary Arts at the Art Institute International, Nathan trained under esteemed chefs Jean Georges Vongerichten and Tim McKee at their restaurants The Chambers and Solera in downtown Minneapolis. Nate’s spirit of adventure brought him to Boulder, where he took on the role of executive chef at Mateo, a French Provencal fine dining restaurant. Nathan has recently taken over the kitchen at Red Eye Brewing Company in Wausau. He enjoys cooking with bold flavors, quality ingredients and locally sourced products whenever possible. Nate draws inspiration from his formal training, love of Midwestern comfort food, interest in modernist cuisine and fond memories of cooking with his grandmother. On his day off, you might find him cooking for a charity event, exploring a state park or picking up items at the Farmer’s Market to cook with at home. Dana De Winter… is a graduate of the Culinary Institute of America and currently works as the Event Planner and Chef Consultant at the Dallas World Aquarium in Dallas, TX. She is excited to share her enthusiasm for cooking and culinary expertise with the Chef's Center. Gina Eggers… is a lifelong bread baker who has taken classes at Schoolcraft Culinary School in Lower Michigan and the Bread Baker’s Guild of America. In recent years, she has attended a course by Peter Reinhart at Johnson & Wales University in Charlotte, NC, on alternative grain breads and spent a week at the Bread Lab in Mt. Vernon, WA, to learn from professional bakers and grain growers. She has taught many classes from her home and at her local food co-op on bread baking and vegetarian, vegan, and raw cooking. Cody Heidmann… started cooking Polish food with his grandmother when he was ten years old. After working in a few small restaurants, he enrolled in Le Cordon Bleu and graduated in 2008. From there, he worked at various fine dining establishments in Chicago, where his chefs taught him the value of hard work, drive, determination, and the willingness to learn new things. He worked as Executive Chef at Thomas House in Marshfield for five years and is currently working at Sconni’s Alehouse & Eatery in Schofield. He loves experimenting in the kitchen and teaching others the techniques and joys of cooking. Erin Hoogendyk… is a Southwest Michigan native. She started baking at age 7 and cooking dinner at age 14, with most of her skills being self-taught through being an avid reader and collector of recipes since she was in high school. Her passion is making healthy, from-scratch food with real ingredients, including homemade stocks, bagels, noodles, pie crusts, breads, Indian food and more. She has catered many weddings, conferences and special events and taught cooking classes to homeschoolers and MOPS moms. Her proudest achievements are her 5 children, who value wholesome, home-cooked food (and know how to make it), and her 11 grandchildren. She credits her mother for helping her to be fearless in the kitchen.

~ 17 ~ 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 reins 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. Julie Kreager… was born and raised in Utah and currently lives in Mosinee with her husband Ryan and three-year-old son Ryker. She has been baking and cooking with her mom and grandma since she was just a toddler, and today it is a true passion! She loves finding new recipes and trying new things that express her creativity to her friends and family.. David Mathias… is a native of Nekoosa, WI, who moved to Brussels, Belgium, at age 14, when his parents became missionaries. He traveled throughout Europe during his teenage years and attended the University of Michigan for college and medical school. He served seven years on active duty as a U.S. Army doctor and currently works at the Marshfield Clinic as a pediatrician. His love for travel and medical missions has taken him to Tanzania, Egypt, Algeria, Honduras, and China, where he and his wife Rhonda adopted their youngest daughter. He loves spending time in the kitchen with his six children. His mother was his mentor in the kitchen, and he’s excited to share recipes from her self-published cookbook.

Le Creuset - Try Great Cookware at a Great Price!

Timeless design & superior performance, generation after generation. 8 oz. Round Cocotte 6 qt. Stockpot 3.5 qt. Buffet Sale Price $20.00 Enameled Casserole w/Glass Lid Sale Price $65.00 Sale Price $180.00 11" Heritage Oval Casserole w/Cover 8 qt. Stockpot 3.5 qt. Chef's Oven Sale Price $70.00 Enameled Sale Price $200.00 Sale Price $80.00 Available through January 31, 2018

~ 18 ~ Kris Rasmussen… has been a whole grains proponent for over 25 years. She heard about milling and whole wheat from Paul Stitt of Natural Ovens in Manitowoc. He was a pioneer in whole grain commercial baking and Kris realized the benefits of eating the whole of the wheat. With a family recipe from her sister, the adventure of milling and baking the “natural way” began. 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 23 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. René Schneider… grew up on a hobby farm in Spring Green. She has very early memories, at age 4, standing on a step stool stirring homemade puddings and white sauces with her mom. In the 3rd grade when her mom went to work, the cooking duties fell to René and her sister. In 1992 she started selling Pampered Chef, teaching cooking classes at the YWCA and working at Grebe’s. Presently, she loves to spend time with her husband and two grown daughters, cooking at their church camp, hosting Mystery Tea parties and making candies. Hanna Tamang… was born and raised in Nepal where she grew up smelling the aroma of spices. Once she started travelling the world, she understood the value of her food, culture, and every single herb. Hanna came to the states in 2013 to pursue a bachelor’s degree in ESL at Moody Bible Institute. She starting cooking her own delicious food after being unable to eat gluten and dairy, and she loves coming up with new recipes featuring her beloved Nepali spices. She can’t wait to share them with everyone and encourage others to eat, live, and stay healthy. Joe Thomas… has spent the last decade working in a variety of culinary positions in the Midwest, including Executive Sous Chef at the Ritz-Carlton Hotel in Chicago and Soutael’s Supper Club in Wausau. Currently, he brings his vast culinary knowledge and experience to his role as Executive Chef at Sconnie's.

Ask about Grebe's Chef's Center Rewards Program!

~ 19 ~ DAY 8:00 am REGISTRATION Saturday 9 16 23 30 2 Friday 15 22 29 FARM TO FARM PANCAKES TABLE FEAST TABLE 6:30-9:00 pm 6:30-9:00 pm PASSPORT TO Thursday 7 8 14 21 28

'TATERS TOMATOES: 6:30-9:00 pm 6:30-9:00 PM VINE TO TABLE GLOBETROTTING Wednesday 13 20 27 6:30-9:00 pm Tuesday PASTA BY HAND PASTA SEPTEMBER 2017 12 19 26 5 6 6:30-9:00 pm 6:30-9:00 pm Monday A NIGHT IN NEPAL MARINADES & RUBS 11 18 25 1 3 4 10 17 24 Sunday

~ 20 ~ Saturday 7 21 28 Friday 13 14 20 27 COOKING CAST IRON 6:30-9:00 pm 6:30-9:00 pm 6:30-9:00 pm WITHOUT CAKE Thursday IT'S NOT A PARTY MATCHA MADNESS MATCHA 5 6 19 26 Wednesday 11 12 18 25 6:30-9:00 pm KNIFE SKILLS: OCTOBER 2017 Tuesday MAKING THE CUT 3 4 10 17 24 31 UNDER NEUSKE'S PRESSURE SHEET PAN! MADE IT IN A 6:30-9:00 pm 6:30-9:00 pm 6:30-9:00 pm 6:30-9:00 pm CHEF NATHAN & CHEF NATHAN Monday CHEERS TO BEER 9 16 23 30 1 2 8 15 22 29 Sunday

~ 21 ~ Saturday 11 18 25 Friday 7:00-9:00 pm LADIES' NIGHT SPECIAL EVENT: 17 24 3 4 LITTLE BIG BITES 6:30-9:00 pm 6:30-9:00 pm THANKSGIVING CARMELICIOUS Thursday 9 10 16 23 30 ITALY ! MEET ME IN PARIS I 6:30-9:00 pm 6:30-9:00 pm Wednesday 15 22 29 1 2 BREAD LAB 6:30-9:00 pm Tuesday NOVEMBER 2017 14 21 28 7 8 PLEASE CHEESE, PUMPKIN 6:30-9:00 pm 6:30-9:00 pm POSSIBILITIES Monday 13 20 27

5 6 12 19 26 Sunday

~ 22 ~ DEMO DAY SPECIAL EVENT: SPECIAL EVENT: Saturday STHOF & LE CREUSET 10:00 am-2:00 pm 10:00 am-1:00 pm ü 9 16 23 30 2 W Friday 15 22 29 TABLE 6:30-9:00 pm THE CROWDED Thursday 7 8 14 21 28 Wednesday 13 20 27 Tuesday DECEMBER 2017 12 19 26 5 6 SWEET SWEETS CHRISTMAS SOMETHINGS NUTCRACKER 6:30-9:00 pm 6:30-9:00 pm Monday 11 18 25 1 3 4 10 17 24 31 Sunday

~ 23 ~ Registration Begins Saturday, September 9, 2017 at 8am Call Grebe's at 715-675-2341 or visit the Chef's Center 703 N. 3rd Avenue on Wausau's West Side 54401 m TOMATOES: VINE TO TABLE ...... Wednesday, September 13 m MARINADES & RUBS ...... Monday, September 18 m GLOBETROTTING ‘TATERS...... Wednesday, September 20 m FARM TO TABLE FEAST...... Thursday, September, 21 m A NIGHT IN NEPAL...... Monday, September 25 m PASTA BY HAND ...... Tuesday, September 26 m PASSPORT TO PANCAKES...... Thursday, September 28 m CHEF NATHAN & NUESKE’S...... Monday, October 2 m IT’S NOT A PARTY WITHOUT CAKE ...... Thursday, October 5 m CHEERS TO BEER...... Monday, October 9 m CAST IRON COOKING...... Thursday, October 12 m UNDER PRESSURE...... Monday, October 16 m MATCHA MADNESS ...... Thursday, October 19 m KNIFE SKILLS: MAKING THE CUT...... Tuesday, October 24 m MADE IT IN A SHEET PAN!...... Monday, October 30 m MEET ME IN PARIS...... Wednesday, November 1 m LITTLE BIG BITES...... Thursday, November 2 m BREAD LAB...... Tuesday, November 7 m I ! ITALY...... Wednesday, November 8 m CHEESE, PLEASE!...... Monday, November 13 m CARAMELICIOUS!...... Thursday, November 16 m SPECIAL EVENT: LADIES’ NIGHT OUT ...... Friday, November 17 m PUMPKIN POSSIBILITIES...... Monday, November 20 m SPECIAL EVENT: DEMO DAY...... Saturday, December 2 m NUTCRACKER SWEETS...... Monday, December 4 m THE CROWDED TABLE...... Thursday, December 7 m SPECIAL EVENT: WÜSTHOF & LE CREUSET...... Saturday, December 9 m SWEET SOMETHINGS...... Monday, December 11

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