Featured Chef ArchivesAssociate Food Service Director/Chef
Shepherd University, Shepherdstown, W. Va.Although he holds a master's degree in social sciences, Chef Anderson's heart is in cooking. Having worked his way up the culinary ladder, he delights in teaching, menu management and recipe creation as a member of the university's academic team. These easy, but highly flavorful burritos and bruschetta are characteristic of his style and his preference for Wisconsin Cheese. The Steakhouse at the Paso Robles Inn,
San Luis Obispo, CaliforniaA native Californian, Chef Kelly Wangard attended the California Culinary Academy and worked in several prestigious restaurants, including Fleur de Lys where she was mentored by noted Chef Hubert Keller. Presently, she's head chef of The Steakhouse at the Paso Robles Inn in San Luis Obispo, California, one of the Historic Hotels of America. Her causal but elegant approach is deliciously evident in these succulent oysters spiked with a beer basting and sprinkling of mellow Wisconsin Parmesan. Dean of Culinary Education
Johnson and Wales College of Culinary Arts, DenverChef Jorge de la Torre spent years in restaurants before he became Dean of Culinary Education of Johnson and Wales College of Culinary Arts in Denver. Raised in Albuquerque, N.M., by parents of Bolivian descent, Chef Jorge de la Torre derives his food passion from his extensive ethnic experiences, reflected in this rich, yet light Wisconsin Ricotta Mousse, studded with spices and fruits and topped with a heavenly salted caramel sauce. Executive Chef of the Art Institute of ChicagoSelf-taught and highly acclaimed, Chef Jason Gorman has worked culinary magic for Milwaukee restaurants in the Potawatomi Bingo Casino (Dream Dance) and Iron Horse Hotel. Recently he returned to his Chicago roots as executive chef for the world-renowned Art Institute where he turns out seasonal specialties such as his sweet potato soup with Wisconsin Gruyère. New Bourbon Street Hidewaway; FoodSense; Fort Wayne, INChef Todd Downs of Fort Wayne, Ind., is a busy man, heading up his own consulting company, FoodSense, with a long list of product and restaurant clients. He also is chef-partner in New Bourbon Street Hideaway, bringing a bit of New Orleans to the Midwest. But he always keeps one of his favorite ingredients–Wisconsin Cheese—close by. Enjoy the chef's playful creativity in his Inside-Out Grilled Cheese with Red Onion Jam. Vintner Grill | Agave | RoadRunner; Las Vegas, NVChoosing one of Chef Matthew Silverman's Las Vegas restaurants is a sure bet. Sample his winning flatbread pizza with Wisconsin Smoked Gouda and Mozzarella, and you'll feel very lucky. Chef Silverman oversees the culinary direction of the Michael Corrigan Restaurant Group, whose eateries include the acclaimed Vintner Grill, Agave Comida y Tequila and RoadRunner Restaurants. Pura Vida | Blue Canyon Kitchen and Tavern; Cleveland, OHThese seasonal specialties from Cleveland Chef Brandt Evans are like summer on a plate—a watermelon, tomato and Wisconsin Burrata salad or sea-salt roasted beets with orange-whipped Wisconsin Mascarpone. Cleveland diners can enjoy his creative American cuisine at Pura Vida or Blue Canyon Kitchen and Tavern. Jasper's, Kansas City, MOChef Jasper Mirabile, Jr. steers the kitchen at Japser's in suburban Kansas City, taking the restaurant his grandfather and father founded in 1954 to new heights. Still honoring Italian traditions, he applies fresh and modern touches as are evident in this recipe for Eggplant Caponata Barroco with Wisconsin Asiago Cheese. Gabrielle, New Orleans, LouisianaNew Orleans natives Chefs Mary and Greg Sonnier re-opened their highly esteemed restaurant, Gabrielle, destroyed by Hurricane Katrina. In the new Uptowner Hall location, the Sonniers are still working their magic with gumbo, boudin and BBQ shrimp pie. Wisconsin Cheese finds a happy home in one of Mary's standout desserts, Apple and Wisconsin Aged Cheddar Bread Pudding. Williamsburg Lodge, Williamsburg, VirginiaExecutive Chef Rhys Lewis prepares inspired cuisine reflective of Chesapeake and Virginia at historic Williamsburg Lodge, but his cheese hails from Wisconsin. His Mascarpone-Topped Crostini with My Mother's Tomato Conserve is perfect for Mother's Day, or any day. Ford's Filling Station, Culver City, CaliforniaChef Ben Ford's casual and creative approach to cooking makes Ford's Filling Station one popular gastropub. This Culver City, Calif., spot showcases his eclectic, not overly complicated approach to cooking with unforgettable dishes–many studded with Wisconsin Cheese. Girl & The Goat, Chicago, IllinoisOne of the toughest reservations in Chicago is Girl & The Goat, restaurant of Chef Stephanie Izard, the only woman to win the title Top Chef in the popular Bravo TV series. Like her, Chef Izard’s food is delightfully creative and worldly. Wisconsin Cheese is one of her kitchen staples, an ingredient she relies on to spark her ever-changing menus. Her seasonal Panzanella is a delectable welcome to spring with artichokes, strawberries and Wisconsin Fresh Mozzarella, a recipe adapted from her new book Girl in the Kitchen. HOTCHOCOLATE, Chicago, IllinoisChocolate maven Chef Mindy Segal not only creates masterpiece desserts, but extraordinary savory meals in her Bucktown Chicago restaurant and dessert bar, HOTCHOCOLATE where you'll find flank steak with Wisconsin Dunbarton Blue and a classic Wisconsin Cheddar Melt. She is an alumna of legendary restaurants that include Spago (Beverly Hills) and Charlie Trotter's (Chicago). A highly creative perfectionist, Chef Segal is a big Wisconsin Cheese booster. Kendall College School of Culinary Arts, Chicago, IllinoisChef Christopher Koetke is not only a noted cook—he's also a noted educator, has studied language at the Sorbonne and holds an MBA. Currently, he's Executive Director, Kendall College School of Culinary Arts in Chicago, a post in which he extends Kendall's educational reach in the U.S. and the world. Lucky for us, he's still at home in the kitchen, and he's shared some of his favorite Wisconsin Cheese recipes. Keswick Hall Resort at Monticello, VirginiaExecutive Chef Dean Maupin is a Southern-born chef who’s discovered Wisconsin Cheese. At historic Keswick Hall’s Fossett’s restaurant in Virginia, he reinterprets the French influence instilled by Thomas Jefferson, using fresh ingredients-- many of them local-- in elegant cooking that is both rooted in the past and representative of the present. From rosemary-scented flatbread with Wisconsin Blue Cheese to Feta-spiked chickpea pancakes, Chef Maupin is a flavor magician. Lake Park Bistro, Bacchus, Rumpus Room, Milwaukee, WisconsinChef Adam Siegel moves effortlessly from dishes calling for exacting traditional French techniques at Lake Park Bistro to modern casual fare in his latest venture with the Bartalotta group, Rumpus Room. And, for good measure, he’s just as much at home dishing up handmade Italian pastas at Bacchus, a stylish spot that also specializes in seafood. Chef Siegel’s creativity and talent are central to all three establishments as is Wisconsin Cheese, which he features with flourish. |