Recharge Your iPad
  • Cooking Patio

    Spice Up Your Kitchen with Ideas from The Fresh Cooking Patio


    Visit The Fresh Cooking Patio sponsored by Milwaukee Journal Sentinel and timothyj kitchen & bath, and harvest tips from the area’s top chefs, as well as Milwaukee’s favorite foodie Kyle Cherek, host of Wisconsin Foodie and Chef Talk. Be sure to stick around until the conclusion of each demo as each chef provides a take-home recipe card and food samples.

    2015 Chef Demo Schedule


    Friday, March 20, 2015


    12:00pm -- Marinated Hidden Creek Farms Flank Steak with Grilled Vegetable Salad
    Jarvis Williams, Carnevor
    2:00pm -- Easy, Delicious Fish
    Karen Gill, Down to Earth Chef
    4:00pm -- “Booyah & Booyah”: Flemish Chicken Stew, paired with Booyah Apricot Saison Beer (Milwaukee Brewing Co.)
    Bert Morton, Milwaukee Brewing Company
    5:30pm -- Grilled NY Strip Steak with Charred Greens and Demi-Sec Tomatoes
    Andrew Ruiz, Joey Gerard’s

    Saturday, March 21, 2015


    11:00am -- Coffee Brewing Methods & Tips
    Steven Kessler, Anodyne Coffee
    1:00pm -- Chocolaté Mousse with Chantilly Cream
    Chris Hatleli & Nick Burki, Coquette Café
    3:00pm -- Dining in Bloom. Plant Ahead! Utilize Your Home Garden to Elevate Your Dinner Party.
    Micah Kaufman, Café Calatrava
    5:00pm -- Grilled Branzino with Bacon Roasted Potatoes & Chimichurri Sauce
    Zach Espinosa, Harbor House
    6:30pm -- Beer Tasting Techniques
    Kaleb Schwecke, Ray’s Wine & Spirits

    Sunday, March 22, 2015


    11:00am -- The Intricacies of Coffee: Origins, Roast, & Brewing Methods
    Michael Cothroll & Aaron Cleavland, Valentine Coffee Roasters
    1:00pm -- Dining in Bloom. Plant Ahead! Utilize Your Home Garden to Elevate Your Dinner Party.
    Micah Kaufman, Café Calatrava
    3:00pm -- Cooking at Home with Kyle Cherek, Wisconsin Foodie

    Wednesday, March 25, 2015


    6:00pm -- Simple Techniques to Elevate your Food with Fresh Herbs
    Andrew Muraski, The Grain Exchange

    Thursday, March 26, 2015


    6:00pm -- Different Meals, Same Ingredients
    Karen Gill, Down to Earth Chef

    Friday, March 27, 2015


    12:00pm -- Loire Valley Wines
    Dave Norris, University Club
    2:00pm -- Asparagus Risotto with Peas and Basil - A Taste of Spring!
    Andrew Ruiz, Joey Gerard’s
    4:00pm -- Grilled Branzino with Bacon Roasted Potatoes & Chimichurri Sauce
    Zach Espinosa, Harbor House
    5:30pm -- Rustic Wisconsin Fare in the form of Wrought Cuisine
    Bradford Shovlin, Smyth

    Saturday, March 28, 2015


    11:00am -- Wine Pairings
    Jennifer Streicher & Chris Green, Black Sheep
    1:00pm -- Entertaining at Home with Worldly Influences
    Christian Schroeder, Nourri
    3:00pm -- Cooking with Fresh Garden Vegetables
    Matt Kerley, University Club
    5:00pm -- Pork Belly Techniques
    Justin Fuhrman, Café Benelux
    6:30pm -- Food Synergy
    Betty Holloway, NuGenesis Farm

    Sunday, March 29, 2015


    11:00am -- Valentine Coffee Roasters
    1:00pm -- Simple Techniques to Elevate your Food with Fresh Herbs
    Andrew Muraski, The Grain Exchange
    3:00pm – Country Pork Pate with House Made Beer Mustard
    Cole Ersel, Wolf Peach