Marcus Restaurants’ Chef Demos Highlight Local Ingredients
The Marcus Milwaukee restaurants’ chef series of cooking demos returns Saturday, with each class highlighting a different locally grown, organic ingredient.
Classes are held from 10 to 11:30 a.m. on six Saturdays, starting Oct. 13, at the Chef’s Counter of the Mason Street Grill, adjacent to the Pfister Hotel. Classes, which include a tasting, cost $35 a person or $65 a couple and are limited to 20 attendees.
Oct. 13: All Things Apple. Bill Doyle, executive chef, InterContinental Milwaukee
Oct. 20: Pear with Us. Brian Frakes, executive chef, The Pfister Hotel
Oct. 27: Art of the Artichoke. Mark Weber, executive chef, Mason Street Grill
Nov. 3: Get Squashed. Robert Fedorko, market executive chef, Marcus Hotels
Nov. 10: Behold the Beet. Michael Swain, executive chef, Grand Geneva Resort & Spa
Nov. 17: Crantastic Creations (cranberries). Jennifer Carlson, executive pastry chef, The Pfister HotelFiled in Press Coverage