Cooking Classes

C
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Sharpen Your
Culinary Skills
Spring 2015
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Whether you’re a beginner or a passionate
cook, plan to attend these educational
and entertaining classes running from
February through May 2015.
Call Grebe’s at 715-675-2341 or visit
Grebe’s Chef’s Center to register.
*Registration will begin
Saturday, January 24, 2015 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~
REGISTRATION DAY EVENT:
REBOUND TO HEALTH
Saturday, January 24
9:00 am–Noon
Sign up for cooking classes, and get a jumpstart on your New Year’s
resolutions at the same time! Special guest Charlie Means is joining
us on registration day to feature two kitchen appliances that are
good for your health—-a Vitamix blender and a Kuhn Rikon pressure
cooker. Enjoy product demos that will teach you how to use these
amazing products to their full potential, and sample good-for-you
dishes, including Smoothies, Hummus, Steamed Vegetables with
Vinaigrette and Split Pea Soup. Every bite will prove that being
healthy has never been easier—or tastier!
Charlie Means
No Charge
UPSTAIRS & DOWNSTAIRS: DINNER AT DOWNTOWN ABBEY
Thursday, February 12
6:30–9:00 pm
The return of Downton Abbey has us in a British state of mind. From
the formal dining room upstairs to the servants’ quarters downstairs,
Mrs. Patmore always serves a delicious spread. Inspired by English
culinary traditions of the 1900s, we’re creating a dual dinner menu
with both formal and casual cuisine. First, you’ll dine upstairs with
Lord and Lady Grantham and feast on Crunchy Fig & Blue Cheese
Tarts, Perfect Pork Roast and Red Wine-Braised Red Cabbage with
Apples. Then you’ll move downstairs under the watchful eye of Mr.
Carson for an informal meal of Bubble & Squeak, Yorkshire Pudding
and Raspberry Meringue Pie.
Suzi Richetto & Carol Buch
$40.00
February
is Tea Month
15% Off
All Tea, Tea Pots & Accessories.
~3~
~4~
THE SIMMERING POT
Monday, February 16 6:30–9:00 pm
When the crisp winter frost nips at our noses, nothing provides instant
warmth like a hot bowl of soup or stew. These one-pot wonders
couldn’t be easier to make, and they pair perfectly with breads and
salads for a well-rounded winter meal. Treat your family and friends
coming in from the cold to these simmering sensations: Chicken
Dumpling Soup, Clam Chowder and a hearty Tomato Bisque with
Skillet Beer Bread that is perfect for dunking.
Chef Dan Dillabough
$45.00
NICE SLICE!
Tuesday, February 24
6:30–9:00 pm
Get ready to pile those crusts high with your favorite toppings—it’s
pizza night with Emile Henry rep Kevin Smith! Learn how to make
mouth-watering pizzas from scratch and bake them to perfection
on Emile Henry pizza stones. While you wait for that first cheesy bite,
Kevin will share the benefits of cooking with Emile Henry ceramic
cookware, including its world-famous ability to cook food evenly
and keep it hot, flavorful and aromatic. Then enjoy a slice fresh from
the oven and make plans to revolutionize pizza night with Kevin’s
delectable recipes.
Kevin Smith
$40.00
HEALTHY & HEARTY WINTER SUPPER
Thursday, February 26
6:30–9:00 pm
It might be cold outside, but things are heating up in the Chef’s
Center kitchen. Join dietician, cooking enthusiast and educator
Marla Hill for a splendid seasonal supper of good taste that is just as
good for you. Warm up with these hearty and healthy dishes: Stone
Soup, Winter Fruit Salad, Crimson Slaw, Chicken with Cranberry Salsa
and Ginger Vegetables. These dishes will make you want to linger
around the table long after the plates are cleared.
Marla Hill
$40.00
~5~
KNIVES OF THE QUARTER
February - May 2015
CostSale
Classic 6" Utility
4522
$89.99$59.99
Classic 8" Off-Set Slicer
4128-7
$99.99$69.99
9" Double Serrated Bread Knife 4152
$109.99$79.99
Classic 8" Cooks
4582
$129.99$89.99
CHINESE TAKEOUT
Monday, March 2
6:30–9:00 pm
Chinese takeout is an easy, go-to dinner on a busy day, and it
comes with fun perks like chopsticks and fortune cookies. But what
if you could recreate your favorite takeout entrees at home with
the same signature Asian flavors for less money and calories? John
Green is here to show you how with stir-fry tips and a DIY menu of
Beef & Broccoli, Fried Rice, Lo Mein and Kung Pao Shrimp that is so
good, your family won’t even miss the fortune cookies.
Chef John Greene
$55.00
USE YOUR NOODLE
Thursday, March 12
6:30–9:00 pm
Making pasta is a longstanding Italian tradition that spans centuries
and brings different generations into the kitchen to celebrate
food and family. Pasta-making enthusiast Bethany Juedes invites
you to share in the tradition by learning how to make pasta and
sauces that range from standard to specialty: White Pasta, Wheat
Pasta, Tomato-Basil Pasta, Spinach Pasta, Red Sauce and Pasta
Salad Dressing. Learn insider secrets to hanging, drying, storing and
freezing noodles, adding homemade noodles to soup and shaping
farfalle noodles into those darling little bowties.
Bethany Juedes
$40.00
~6~
“You don’t have to cook fancy or complicated
masterpieces—just good food from fresh ingredients.”
- Julia Child
PAELEON OLIVE OIL
Now Available in Four New Flavors!
Just when you thought Vasileios Stamatakos’ Paeleon Olive
Oil couldn’t get any more flavorful, the Chef’s Center is proud
to announce that his beloved olive oil now comes in four new
flavors: Basil, Chili Pepper, Orange and Lemon. Swap out your
traditional olive oil with one of these delicious variations, and
add an instant burst of flavor to any dish.
GREECE CULINARY TOUR 2015
ANNOUNCEMENT!
This past October, Paeleon Olive Oil and the Chef’s Center
put together a culinary trip to Greece that was an experience
of a lifetime for everyone who attended. We explored the
olive groves and orange groves of our friend Vasileois, ate
our way through the south of Greece, saw amazing sites and
experienced the beautiful people of this incredible country.
The trip was such a great success, we have decided to offer it
again. We plan on traveling back to Greece twice in 2015. The
trips are scheduled for the following dates:
Spring 2015: May 3rd - May 13th
Fall 2015: October 1st - October 10th
The trip will cost approximately $3500 - $3800 (this is all-inclusive).
If you are interested in joining us, please contact Grebe’s Chef’s
Center at 715-675-2341 or [email protected]. You may
also visit www.paeleon.com for more trip details. Save the date!
~7~
SPICE OF LIFE
Wednesday, March 18
6:30–9:00 pm
Spices from India like curry, cinnamon and turmeric were once
considered exotic and elite, but today, they are used in Indian
cuisine to create flavorful dishes that are a perfect fusion of the
old and new worlds. This three-course menu from Chef Travis Teska
is a colorful feast for the senses that is sure to spice up your normal
dinner routine: Mulligatawny Soup, Chicken Tikka Masala, Spiced
Rice and Apple Currant Chutney, all topped off with creamy
Chocolate Curry Ice Cream with a just-right hint of spice.
Chef Travis Teska
$50.00
SUNDAY DINNER
Monday, March 23
6:30–9:00 pm
Sunday is a perfect day to enjoy a delicious dinner together with
friends and family, and a ham always makes for a great main dish.
Gather round and add some new recipes to your Sunday dinner
traditions with Glazed Ham, Potato, Rosemary & Fontina Strata and
Zesty Citrus Broccoli Salad. Just make sure you leave plenty of room
for a spicy slice of Carrot Cake—a delicious way to end the day.
Erin Hoogendyk
$40.00
PUFF PASTRIES
Monday, March 30
6:30–9:00 pm
Whether you roll it, wrap it, stuff it or shape it, puff pastry is an instant
crowd-pleaser. Pastry master David Ryle will help you discover the
versatility of this delicious dough by teaching you how to make both
Classic and Quick Puff Pastry from scratch. Then you’ll learn how to
work with the dough to create buttery, flaky pastries from Pig’s Ears
to Napoleons and everything in between.
David Ryle
$40.00
“A lemon is sour, but imagine life without its zest.”
- Anonymous
~8~
LITTLE INDULGENCES
Thursday, April 9
6:30–9:00 pm
Small bites are ideal for desserts because it’s hard to choose just
one! By making treats in miniature, guests can enjoy a sampler of
sweets instead of fussing over which dessert to indulge in. Emily
Pearce returns to the Chef’s Center with big ideas on how to make
bite-sized desserts. Fill your plate with Individual Molten Cakes,
Individual Cheesecakes, Individual Chocolate Mint Mousses served
in stemmed wine glasses and Flakey Crust Fruit Tarts.
Emily Pearce
$40.00
PANS OF PAELLA
Monday, April 13
6:30–9:00 pm
We are thrilled to welcome Chef Nathan back to Wausau and the
Chef’s Center for a delicious night of traditional paella—Spain’s
versatile, slow-cooked rice dish made with a freestyle combination
of ingredients. Tonight, he will create two types of paella served with
saffron rice. First up is Shellfish Paella, served with Chorizo Sausage
and finished with Paella Sauce and Sofrito. Then he’ll conclude
with Vegetable Paella from a medley of fresh vegetables including
Charmoula-Marinated Bell Peppers and Monchego Aioli. After
attending this class, you’ll be ready to start planning a paella party
of your own!
Chef Nathan Bychinski
$55.00
Bridal Registry
Before you walk down the 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~
PAN HANDLING
Wednesday, April 15
6:30–9:00 pm
Le Creuset pans have a reputation for being both beautiful in
form and outstanding in function. Deb and Chef Travis are back
to show you how to use your cookware to its full potential. This
season’s menu is all about mushrooms and features Chicken Porto,
Mushroom Risotto and Mushroom & Wild Rice Soup, all finished
with a sweet treat of Apples Normandy. You’ll learn what types
of mushrooms to choose for which dish, proper handling methods
and pro tips for cooking mushrooms—or anything—to perfection in
Le Creuset pans.
This class includes a Le Creuset 9” Tart Dish valued at $30.00.
Deb Apuli & Chef Travis Teska
$75.00
SAVORY TO SWEET: DINNER IN FOUR COURSES
Monday, April 20
6:30–9:30 pm
Kick your dinner plans up a few notches—four to be exact—with this
incredible four-course menu that starts off savory and ends oh-sosweet. First up is the appetizer course featuring Shrimp Spring Rolls,
which are followed by the salad course of Organic Field Greens
tossed with Sherry Vinegar and Orange-Infused Paeleon Extra Virgin
Olive Oil (available in the Chef’s Center!) and topped with Goat
Cheese, Cherry Craisins and Candied Pecans. Then the main course
of Peppercorn Ahi Tuna is served with Mango Salsa, Avocado Relish
and Saffron Basmati Rice. We hope you save room for the final
course of Mixed Berry Shortcake!
Chef Adam Jamgochian
“Eating is a necessity, dining is an art.”
- Francois de La Rochefoucauld
~ 10 ~
$55.00
NUESKE NIGHT
Monday, April 27
6:30–9:00 pm
This is your night, carnivores! A meat-lover’s feast awaits you with
Nueske Meats as the main event. Join Chef Joe Thomas from
Hiawatha Restaurant & Lounge for a mouthwatering menu that
includes Smoked Pulled Pork Sliders with Apple & Red Cabbage
Slaw, Smoked Cherry Wood Bacon Salad with Frisee Greens, Blue
Cheese & Candied Walnuts, Petite Potatoes with Maple-Mustard
Vinaigrette, Seared Scallops with Charred Fennel and GrapefruitApple Salad with Smoked Applewood Bacon Cider Reduction. In
addition to sampling these delicious plates, Glenn Gazzolo from
Nueske’s will be on hand to answer your questions.
Chef Joe Thomas
$50.00
PETITE PATISSERIES
Tuesday, April 28
6:30–9:00 pm
Learn the art of French baking with Lesley Byrne, who has made
artisan chocolates and confections for everyone from the King of
Sweden to Hollywood celebrities. You’ll learn how to make Petits
Fours with Buttercream Filling & Fondant Icing and decorate them
with spring flowers using various piping techniques. Then you’ll move
on to making delicate and buttery French Scalloped Madeleines,
Gluten-Free Financiers and Petite Almond Cakes with Almonds,
Lemon & Chocolate.
Lesley Byrne
$40.00
CINCO DE MAYO TACO BAR
Thursday, April 30
6:30–9:00 pm
You don’t have to live in Mexico to observe this celebration of culture
and heritage. All you need is some friends, a little mariachi music,
colorful party supplies and, of course, a feast of traditional Mexican
fare. We’ve got a delicious menu of fixings for a self-serve taco bar:
Ground Beef, Chicken, Fish, Cilantro-Lime Rice, From-Scratch Refried
Beans, Easy Homemade Flour Tortillas, Salsa, Guacamole, CilantroCumin Coleslaw and a refreshing Mango, Jicama & Avocado
Salad. You’ll also learn tips for setting up a successful taco bar and
making your salsa, guacamole and rice turn out party-perfect.
Erin Hoogendyk
$40.00
~ 11 ~
THE ART OF CHOCOLATE
Monday, May 4
6:30–9:00 pm
To some, chocolate is simply an indulgence. But to Lesley Byrne,
chocolate is a craft, a passion and an art. Experience a behindthe-scenes look at how and where chocolate is made, learn how
to read cacao percentages and gain a command of dark and milk
chocolate basics, including Basic Ganache and Truffles. Then move
beyond the basics and explore ideas for creating flavor infusions
with everything from herbs to tea to liquor—so you can savor every
bite like a unique piece of art.
Lesley Byrne
$40.00
STEAM ON
Thursday, May 7
6:30–9:00 pm
Steam canners—not to be confused with boiling water canners—have
been on the market for decades, but most people are unfamiliar with
them or don’t know what types of recipes are ideal for this cooking
method. Join Jackie Carattini, Family Living Agent at the Marathon
County UW-Extension, for an update on the latest steam canner
research and new recommendations for using them in everyday
canning. She will also be discussing various methods for making Jams,
Jellies, Fruit Preserves and No-Sugar Jam in the steam canner.
Jackie Carattini
$40.00
BURGERS ON THE BARBIE
Monday, May 11
6:30–9:00 pm
The start of summer signals that grilling season is upon us! As one of
the most beloved grill brands with a tradition of excellence, Weber
continues to inspire us to get grilling. Give your grilling skills an instant
upgrade with foolproof techniques and flame-kissed recipes from
Weber rep Steve Zimmer who will show you how fun and easy it is
to master the grill. Using a Weber grill, he’ll demonstrate how to grill
Stuffed Burgers, Ground Turkey Burgers and more.
This class includes a Weber cookbook valued at $24.95,
which includes recipes and grilling tips.
Steve Zimmer
$40.00
~ 12 ~
BOWL FULL OF GREENS
Thursday, May 14
6:30–9:00 pm
Crisp greens are the perfect canvas for building a fresh summer salad
with a cool, satisfying crunch. During the dog days of summer, salads
make for refreshing, nutritious meals that couldn’t be easier—so you
can spend less time in the kitchen and more time in the sun. Your
favorite salad gurus are back with a fresh crop of salads that transform
summer’s finest ingredients into scrumptious meals in a snap.
Suzi Richetto & Carol Buch
$40.00
GRILLING THE BIG GREEN EGG WAY
Monday, May 18
6:30–9:00 pm
Designed after ancient clay cookers called kamados, the modern
ceramic Big Green Egg has earned a reputation among grill
enthusiasts as “The World’s Best Smoker and Grill since 1974.”
Explore its features, fundamentals, fun and versatility with Big Green
Egg expert Mike Essman who will teach you how to grill, smoke or
bake a delicious menu of Pizza, Chicken Wings, Bacon-Wrapped
Mushrooms and Pulled Pork Shoulder. If you’re looking for an outdoor
cooker or have seen the Big Green Egg in our store and want to see
it in action, you don’t want to miss this class!
Mike Essman
$30.00
Spinach & Cheese Quiche
Makes 1 - 9" Quiche
On a floured surface, roll out the dough for one 9” pie dish or quiche pan.
Gently press dough into the pan and crimp edges.
Place into the bottom of the pie: 2 slices of Swiss cheese (7”x 4”)
Layer over the cheese:
1 -10 oz. pkg. Frozen Spinach, thawed,
drained and squeezed dry.
½ cup diced Mushrooms
5 oz. sliced Ham, diced small
In a glass 2 cup Pyrex measuring cup, mix together:
3 beaten Eggs
1 cup ½ and ½
2 tsp. Flour
½ tsp. Salt
Pour over the top of the pie.
Sprinkle with: ½ cup Cheddar Cheese
Lay a few slices of mushroom on top to garnish, if desired.
Bake at 350 degrees for 40-45 minutes or until golden brown and set.
~ 13 ~
WANT TO KEEP IN TOUCH?
Check us out on facebook
Email us at: [email protected]
Go online to: www.grebesonline.com
“All happiness depends on a leisurely breakfast.”
- John Gunther
Le Creuset - Try Great Cookware at a Great Price!
Timeless design & superior performance, generation after generation.
3.5 qt. Oval Wide
French Oven
10" Fry Pan
(New Size)
Sale Price $180.00
Sale Price $85.00
3 qt. Sauté Pan
with Lid
10 qt. EOS Stockpot
Sale Price $80.00
Sale Price $150.00
10" Spoon Rest
Sale Price $20.00
11.25" Oval Dish
Sale Price $40.00
9" Tart Dosj
Sale Price $30.00
Available March 3rd, 2015 to December 31, 2015
~ 14 ~
NEW AT GREBE'S: SKINNY STICKS MAPLE SYRUP
A “Sweet” Story
In 1998 my wife and I bought an old farmstead
in central Wisconsin on which to raise our
four daughters.
One of the many jewels this
farmstead boasted was over 40 adolescent
maple trees, orderly planted in the back yard.
When we first started making maple syrup in 2011, we found out that our
backyard trees were considered experimental maples, part of a 1982
Wisconsin state program that collected seeds from “super sweet” wild
maple trees in Vermont and germinated them at a state nursery near
Wisconsin Rapids. The sap from these Vermont trees tested from 4% - 10%
sugar content (compared to 2% - 3% for the average maple).
Due to high interest in the program, the state drew lots to determine who
could purchase the seedlings. The previous owners of our farmstead
were one of those chosen, and fortunately for us, they chose to plant the
prized seedlings in their back yard. Because the other seedlings were
planted in or near woods, most of them didn’t fare well. Thus the state
program was dropped.
Now, so far only half of our special trees have reached tapping size, but
the sap we do collect has yielded a 6% to 8% sugar content. And while
my family and I also tap a variety of other maple trees for sap, the syrup
that these “super sweet” trees produce has always been robust in flavor.
Mitchell Hoyt
Skinny Sticks’ Maple Syrup, Marathon, Wisconsin
Maple Syrup Grilled Salmon
Makes 1 - 9" Quiche
1 large piece of Salmon
Marinade:
½ cup Pure Maple Syrup
½ cup Teriyaki Sauce
1 clove Garlic, crushed
2 tsp. grated Ginger
Mix together and place in a glass dish with salmon for 2 hours.
Grill 15 min. or until done. or
Bake at 450 degrees for 15 minutes until done.
Note: Orange juice could be substituted for teriyaki sauce. This could also be garnished with chopped
pecans or walnuts. Extra marinade can be cooked on high heat for 5 min. and used as a sauce.
~ 15 ~
Beer Cheese Soup
Serves 10-12
6 ounces butter
1 medium onion, finely chopped
3 ribs celery, finely chopped
1 cup diced carrots
6 ounces flour
1 12oz bottle Miller High Life
1 quart plus 1 cup chicken or vegetable stock
1 ½ pounds extra sharp cheddar cheese
1 quart plus 1 cup half-and-half
½ - 1 tbsp. ground black pepper
Salt to taste
Shredded cheese and chopped scallions for garnish
Preparation Instructions
-In a large saucepan or kettle, heat butter, onion, celery, and carrots and cook, stirring occasionally,
until onions turn translucent. Add flour and stir until completely blended. Remove pan from heat
and set aside.
-In a separate pot, bring beer and chicken or vegetable stock to boiling. Bring pan with butter,
onion and celery back to medium heat. Using a fine wire whisk, slowly whisk into the vegetable
mixture the heated stock and beer until any lumps disappear.
-Reduce heat to a low simmer, stir in cheese and half-and-half until smooth. Simmer for about 20
minutes on low heat, stirring occasionally.
-Season with pepper and salt to taste. Garnish individual servings with more cheddar cheese and
chopped scallions.
Recipe courtesy of Katie Anderson.
“Worries go down better with soup.”
- Anonymous
Finest Selection of
Quality Linens
and Aprons in Wausau.
~ 16 ~
MEET OUR CHEFS & INSTRUCTORS
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.
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. Lesley Byrne…
was formally trained by world-renowned French pastry chefs and chocolatiers in artisan cheeses,
pastries and chocolates. She has traveled many places for her culinary training, including France,
Italy, Montreal, Canada and the U.S. In 2004, she opened her own artisan chocolate and confectionery
company, called Life Is Sweet, which donated proceeds to causes like breast cancer research, HIV/AIDS
organizations in Africa, orphanages and educational school gardens overseas. For the past five years,
she has been traveling the world and baking along the way. She recently returned to the Wausau area
and is excited to be bringing the art of French cooking to the Chef’s Center.
Jackie Carattini…
is a Family Living Agent at the Marathon County UW-Extension with more than 14 years of experience
teaching food safety and food preservation with the University of Wisconsin. She engages her students
in the learning process while bringing the latest research and up-to-date information to any teaching
environment.
Dan Dillabough…
has always focused on people and food throughout his career, and he is committed to serving them both
with distinction. For more than fourteen years, he was a chef on various vessels sailing the Great Lakes,
and his career also includes running his own restaurant and working for a food distributor. His goal is
to create cuisine that is innovative, fresh, fun and affordable. In his current chef role at Greenwood Hills
Country Club, he is committed to making The Hills Restaurant a favorite dining destination in Wausau
and the surrounding area so that you and your friends will come back again and again.
~ 17 ~
John Greene…
was born in the Philippines and grew up in Las Vegas where he was inspired by its high-end,
professional restaurants. After attending the College of Southern Nevada in Las Vegas, he worked at
several prestigious restaurants before relocating to Louisiana after Hurricane Katrina to help feed the
army reserves who were helping clean up New Orleans. He fell in love with Southern culture and cuisine,
which led him to work for Graze restaurant at Harmony Golf Preserve in Florida for six years. While at
Graze, John focused on locally sourced products and fresh ingredients, catered 50+ weddings a year and
cooked for the Houston Astros during Spring Training every year. He then transferred within the company
to the Wausau Country Club, where he currently uses local fish, meats and award-winning cheeses to
create authentically fresh, made-from-scratch food.
Marla Hill…
was a registered dietitian for more than 40 years and recently retired from the Marathon County Health
Department where she worked as a public health nutritionist for more than six years. Her career history
also includes 32 years at Winnebago Mental Health Institute near Oshkosh as a clinical/administrative
dietitian and food service administrator. As an active member of the Marathon County Hunger Coalition,
Marla works with the Share the Harvest initiative, which offers cooking programs for people who want
to improve their cooking skills and empowers them to make healthier food choices. Marla has two grown
children, and she lives with her husband and two cats in Weston. Her hobbies include reading and
cooking, and she has an extensive cookbook collection of 1,500+ titles.
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.
Erin Hoogendyk…
is a Southwest Michigan native and new to the Wausau area. 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.
Bethany Juedes...
was raised in a family with Italian heritage. She is a young home-grown cook who experiments with her
great-grandfather’s traditional Italian recipes that have been passed down through the generations. She attributes her love for cooking to her mother and grandmother, who always made the kitchen table a
special place for the family to come together. Pasta, bread, and casseroles are among her favorites to
prepare. Although Bethany isn’t formally trained in the culinary arts, she’s been serving meals to her
family and friends since age 14.
~ 18 ~
Emily Pearce…
is 19 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.
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.
David Ryle…
was born and raised on the Scottish borders and trained as a classical musician while attending
Newcastle University. As a student, the need for extra income led him to take a job as an apprentice
pastry cook at a local hotel. An American wife brought him to the U.S. where he was hired as a pastry
chef in the Hilton organization followed by five years as executive pastry chef at the Bedford Village Inn
in New Hampshire. Eventually settling in Amherst Junction with his family, David converted an existing
barn on his property to a USDA-approved wholesale bakery and began supplying exclusively to farmers
markets. He has been married to the same blue-eyed girl for 26 years and has four teenagers, three cats,
three geese and a Pekingese dog that rules the roost.
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.
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 Sous Chef at Michael’s Supper Club in Wausau.
Currently, he brings his vast culinary knowledge and experience to his role as Executive Chef at Hiawatha
Restaurant & Lounge, “Wausau’s Best Kept Secret.”
Steve Zimmer...
has been starting fires for more than 15 years as a Weber rep. With a long grilling history and knowledge
of different types of grills, grilling techniques and recipes, Steve is a knowledgeable expert. He is excited
to share his passion for grilling at the Chef’s Center and inspire you to get grilling this summer!
~ 19 ~
~ 20 ~
Monday
Tuesday Wednesday Thursday
Friday
Saturday
HEALTHY & HEARTY
WINTER SUPPER
6:30–9:00 pm
NICE SLICE!
6:30-9:00 pm
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6:30–9:00 pm
THE SIMMERING
POT
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6:30-9:00 pm
DOWNSTAIRS: DINNER AT
DOWNTOWN ABBEY
8 9 1011121314
UPSTAIRS &
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Sunday
FEBRUARY 2015
~ 21 ~
Monday
Tuesday Wednesday Thursday
Friday
Saturday
29
PUFF
PASTRIES
6:30–9:00 pm
30
6:30–9:00 pm
SUNDAY
DINNER
31
22232425262728
6:30–9:00 pm
SPICE
OF LIFE
15161718192021
6:30–9:00 pm
USE YOUR
NOODLE
8 9 1011121314
6:30–9:00 pm
CHINESE
TAKEOUT
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Sunday
MARCH 2015
~ 22 ~
Monday
Tuesday Wednesday Thursday
Friday
Saturday
6:30–9:00 pm
6:30–9:00 pm
PETITE
PATISSERIES
6:30–9:00 pm
NUESKE
NIGHT
6:30–9:00 pm
2627282930
6:30–9:00 pm
SAVORY
TO SWEET
6:30–9:00 pm
CINCO DE MAYO
TACO BAR
19202122232425
PAN
HANDLING
PANS OF
PAELLA
12131415161718
6:30–9:00 pm
LITTLE
INDULGENCES
5678910
11
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Sunday
APRIL 2015
~ 23 ~
Monday
Friday
12
Tuesday Wednesday Thursday
6:30–9:00 pm
STEAM
ON
Saturday
6:30–9:00 pm
6:30–9:00 pm
31
24252627282930
6:30–9:00 pm
GRILLING THE BIG
GREEN EGG WAY
17181920212223
BOWL FULL
OF GREENS
BURGERS ON
THE BARBIE
10111213141516
6:30–9:00 pm
THE ART OF
CHOCOLATE
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Sunday
MAY 2015
Registration:
January 24, 2015
at 8:00 am
703 N. 3rd Avenue
Wausau, WI 54401
715.675.2341
www.grebesonline.com