The demonstration kitchen at The American Club is a great location for cooking classes. Kohler is about an hour north of Milwaukee and a setting that is worth the drive.
Today's class topic was vegetarian cooking which Lisa and I eagerly signed up for, as vegetarian classes seem to be few and far between. It turns out that Chef Mark Tennie is not vegetarian, but chose a vegetarian menu for the class because he wanted to highlight spring vegetables such as asparagus and ramps.
There were four courses made during today's class, including asparagus soup, pickled vegetables on a pine nut purée, polenta cake with a spinach leek purée and banana beignets for dessert. Everything was delicious, especially the asparagus soup which I plan to make soon.
Riverbend where Chef Tennie works. Driving past is as close as we could get because it's a private club with a membership fee that exceeds $100k!
So we headed to a place where all are welcome, Stefano Viglietti's restaurants :) Unfortunately, we were too full from class to try Il Ritrovo's famous pizza, which marks the second time I've been to Sheboygan now without trying it.
Instead Lisa got a juice (they have a great juice bar!) and I got cookies from Field to Fork, which is one of the four restaurants. I loved the marzipan cookie I got and really wish I could get the recipe.
I would definitely return to Kohler for another cooking class, and no matter what, I will try Il Ritrovo's pizza that next time I'm in the Sheboygan area!