• 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 Pithivier. 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 Gravy) 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 Apple Crisp 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.