COURSES - $185 per person
Our cooking classes are designed to teach and inspire. We create an environment of side-by-side interaction through team cooking, where our instructors’ and fellow students’ food experiences, knowledge and skills enhance your own. We give you a head start on product selection by using quality imports, local products and perhaps, introduce you to a few ingredients you are not familiar with. The vast number of fine dishes you experience will lift your sense of taste and appreciation to a new level. Our 4-5 hour, one day classes feature a collection of recipes that can be prepared quickly, paired with others that are crafted throughout these longer classes. We will prepare our menu together then sit down as Chefs plate up the course creations so you may enjoy the fruits of your labor with wine pairings. Bon appetit, my friends!
Imagine walking the streets of Paris, stopping near the Louvre and grabbing a seat to enjoy a bite to eat. Here is where we find some of the traditional fare that reminds us of why this town is so famous for its food. We’ll have the opportunity to try our hand at a classic French Onion au Gratin. Then we’ll sit down for a traditional Lyonnaise Salad with Red Wine-Dijon Vinaigrette. Between courses, we sample both our puffy French Gougères and our Country-Style Bread prepared with Bacon, Rosemary, and Gruyère. On to our fish course, where we develop our skills making a Lemon and Fennel Stuffed Trout finished with Brown Butter Almond Sauce. Finally for the entrée; Grass Fed Beef Steak Diane with Vichy Carrots and Potato Croquettes. Hopefully you’ve saved room for Tart au Citron with Toasted Meringue.
Italian cuisine…not just your typical bowl of pasta with marinara. Here we try some of the dishes that make Italian cuisine approachable, yet refined. We begin by making Herbed Gnocchi with Butternut Squash, Roasted Mushrooms, and Brown Butter. Next we’ll prepare an Heirloom Tomato Salad with Buratta Cheese, Spinach, Cucumber, and Sherry Vinaigrette. We’ll also make our own Ciabatta Bread with Olives and Rosemary. To cook like a true Italian we’ll prepare two classic entrées, Seafood Cannelloni with a classic Aurora Sauce and Osso Buco Milanese with Risotto and Romanesco Cauliflower. We’ll be finishing our dinner with a twist on the classic Tiramisu.
Lola's on the Lake Secret Recipes
Shhh, don’t tell Lola that we are giving away the restaurant’s signature recipes. First course, we’re serving Lobster Bisque, just to warm our palette. We’ll move onto a Roasted Pear Salad with Mixed Greens, Spiced Pecans, and Buttermilk Blue Cheese with Vanilla Riesling Vinaigrette. One of Lola’s personal favorites, Seared Rainbow Trout with Herb Gnocchi, Asparagus, Tomato, Onion, Sweet Corn, and Almond Brown Butter is next. Switching directions for a minute, we’ll bake a compliment to the dishes, Focaccia Bread with Pesto and Parmesan. Imagine as if you are dining at Lola’s and have chosen the most popular dish on the menu, our Grilled Filet Mignon. Here’s your opportunity to learn the special methods of preparing this dish while building the Potato Pavé, grilling both the Filet and Asparagus to perfection and finishing with a rich Béarnaise Sauce. We’ll complete the meal with our awarding winning Chocolate Croquentine…a special treat not only for you but something you’ll be able to share with family and friends, as you take these secret recipes along with you.
Pasta & Crêpes for Gluten Tolerant
Before the wheel was even invented, a revolutionary technology was discovered: the production of flour and thus, the history and fate of man was steered in a new direction. On this journey we’ll embrace this old friend, flour. This journey begins with making Seafood Galettes with a Hollandaise Sauce. You’ll learn the special techniques of a favorite starch of many, Gnocchi; however, we’ll add a unique twist on the dish using Sweet Potatoes. The complement to our Gnocchi will be the addition of perfectly Roasted Beets and Baby Arugula. As we build our culinary talents we’ll venture into this journey and begin making pasta for our Lasagna dish. We’ll incorporate spinach leaves for the ultimate Spinach Lasagna layered with a Sausage and Mushroom Ragoût. Next we’ll bake the classic French Baguette adding Gruyère Cheese, Rosemary, and Bacon. On this journey, we discover that the best chicken dishes are typically prepared by some of the most talented chefs and we’ll get our opportunity to prepare Amish Roasted Chicken with an Oyster Mushroom and Leek Ravioli with Tomatoes and a Pesto Cream. Our journey completes with learning how to brûlé Banana Foster Crêpes. Hopefully this journey connected us to new friendships and our old favorite friend, flour.
Each year The Osthoff Resort celebrates its German heritage with the 10-day Old World Christmas Market. In this course we will recognize the culture by making some of the dishes that come directly from Germany. The first dish is Beer and Cheese Soup with Pretzel Croutons made with local award-winning Stag Cheddar Cheese and beer. Next on the menu is a Poached Apple and Mixed Greens Salad with Dried Cranberry, Spiced Almonds, Buttermilk Blue Cheese and Vanilla Riesling Vinaigrette. The next course is a favorite - Veal Schnitzel à la Holstein with Spätzle, Braised Red Cabbage, Brown Butter Sauce and Sunny-Side Up Eggs. We won't forget the classic Beef Roulade with Herb Roasted Potatoes and White Asparagus as well as Orange Spiced Rye Bread. To round out our dinner we will make a special treat, Dark Chocolate Raspberry Chambord Truffles. Instead of complementing the dinner with wine, we will enjoy some amazing German influenced beers.
In this course we will experience a traditional French Christmas. Egg nog is a delicious drink, especially when you make it from scratch. We will make Egg Nog with a nice pour of Cognac. Traditionally, French Christmas dinners are comprised of many appetizers and an entrée. Here we start with a traditional Cheese Platter with Tomato Jam and Apricot Chutney. Next we will shuck some Fresh Oysters and make the traditional Mignonette Sauce. In France you may not see escargot on the menu but Christmas is an exception, therefore, our next dish is Escargot in a Puff Pastry with Garlic Butter. Let's take a minute to devour our fresh Petite Brioche Bread with Plugra Butter. Now it's time to enjoy our delectable entrée: Roast Goose with Chestnut Stuffing, Garlic Potatoes Duchess, Swiss Chard with Raisins and a Goose Jus Lie. Hopefully you have saved room for a beautiful dessert that is so gorgeous you won’t want to disturb it, but you will delight in our delicious Bûche de Noël with Meringue Mushrooms.
European Breakfast Cookery
Please don’t let this name frighten you even if we do break a few eggs together. After all, eggs are the foundation of many cooking techniques; teaching us skills through poaching, sautéing, and baking, just to name a few. We start our breakfast cookery by mastering the techniques of Eggs Benedict. Working together we’ll roll our own French Omelet. Whatever you’ve heard about Quiche, we exalt the greatness of this dish with Neuskies Bacon and Caramelized Onions as we teach you the classic French Quiche. Adding another classic dish we’ll “brûlé” Brioche French Toast made with Fresh Berries and Wisconsin Maple Syrup. The last interpretation of Classic French Toast comes with Croque Madame and Sauce Mornay. The protein element to our breakfast will “wow” you; Roast Rack of Lamb with Herb Roasted Potatoes, Vichy Glazed Carrots, and Madeira Sauce. Please don’t pass on the freshly baked Cherry Almond Scones.
Escoffier is considered the epitome of French cuisine. This celebrated chef operated some of the best hotels and restaurants during the late 19th through the 20th century. During this era, he developed recipe books that standardized the techniques of French cuisine. As we go back in time, we prepare several of his dishes that evoke the nostalgia of France during the late 1800’s. Our starter is the classic Potato Vichyssoise. Turning the page in his classic recipe book we find another honored classic, Escargot with Herb Butter and Puff Pasty. As we continue with our culinary journey with seafood let’s introduce another favorite; Sole Mornay des Provençaux prepared with Romanesco Cauliflower. As the passion of French cooking intensifies, we’ll teach you how to bake the French Baguette with its crunchy outside and perfectly warm center. Not even the French, in the late 1800’s, could resist the quality of beef and here we’ll work to build a classic dish, Filet de Boeuf with Potato Anna and Grilled Asparagus. Our final stop, that will complete our journey back in time, will be with a Crème Brûlée.
Paris is a magical place where love, fashion, and fine food flourish on the cobbled streets of the city. Imagine sitting in Le Bistro as you wait to enjoy the taste of something unique and absolutely delicious. We’ll begin with comfort foods and learn the classic techniques that inspire one of the most important part of France’s culture, its food. A traditional Brunoise Consommé’ begins our meal, learning not only how to prepare but understanding the fine details of the cut of vegetables and how we prepare this soup to give its intense flavor. Salade Niçoise will follow adding a personal touch for a truly magical experience. Next, we’ll prepare a chicken dish, the classic dish of Coq au Vin, serving it alongside our freshly made Egg Noodles. The better known icon of French life is the “baguette”, baked with a beautiful crisp golden brown crust. Adding the high quality of beef to our table we prepare tenderloin of Beef au Poivre with Gratin Dauphinois, Haricot Vert with Roasted Fennel and Tomatoes. As our joy and excitement in dining continues, we complete our meal with Lemon Tartlet with Toasted Meringue.
Wisconsin is rich in tradition. During this course, we will explore some of the foods that celebrate our state's culinary achievements. We will begin by discussing and sampling international award-winning Cheddars. The first course is a true staple in the Badger state; French Onion Soup with special finishing touches of Gruyère Cheese and Croutons. Wisconsin is highly influenced by the German heritage, therefore we reflect this culture with an Organic Baby Spinach Salad, Neuskies Bacon, Pickled Mushrooms and Onions, Toasted Almonds, and a Dijon Vinaigrette. Residents enjoy being in the great outdoors, especially fishing, which is a favorite pastime of many. Our next course will be a Potato Crusted Walleye with a Fennel and Tomato Salad Finished with a Pernod Butter Sauce. Since winters can be cold, we will take off the chill and get cozy with a Slow Roasted Eye of Sirloin Beef with Bacon and Cheddar Twice Baked Potato, Broccolini Rabe, Finished with a Natural Pan Jus Lie. A perfect complement will be our Fougasse Bread Infused with Rosemary and Olives. The dessert course will include a Cherry Black Forest Cake with our favorite Door County Cherries. As we settle in to dine, let us not forget our own Brandy Old Fashioned Cocktail, it's the most requested drink in Wisconsin; in fact, it consumes more brandy than any other state.
Osthoff Garden - Farm to Table
The Osthoff Resort is proud of its own substantial on-site garden, harvesting almost 5 tons of produce this past year. During this course we indulge in the fruits of labor from this amazing garden using only the produce from its soil. With an abundance of assorted vegetables, we begin with a hearty and flavorful Minestrone Soup. We then prepare an Heirloom Tomato Caprese Salad with Fresh Mozzarella made in class. Next is an Organic Scottish Salmon Wrapped in Cedar Paper with Ratatouille and a Basil Pesto Beurre Blanc. Moving on to our meat entrée of locally grown Niman Ranch Flat Iron, Herb Roasted Kennebec Potatoes, and a Charred Green Tomato Chimichurri Sauce. We take the tomatoes from the garden, roast them down with herbs and mix with local butter. Next is an amazing bread called a Batard. Lastly, we have fresh mulberries collected from the tree outside Lola's Restaurant which will be featured in a Mulberry Cobbler with Lemon Curd.
In this course we will revisit our Thanksgiving classics and hone our skills to impress our guests. First we start with a warm and rich, not to mention creamy and delicious, Butternut Squash Bisque. Next we will enjoy a traditional Waldorf Salad with a modern twist using Cranberries, Ménage Cheese, Toasted Pecan, Rishi Tea Poached Apple and Cherry-Infused Dressing. Thanksgiving isn't just about the turkey, here we will prepare an Organic Salmon with Maple Pistachio Butter, Wild Rice Pilaf with Cherries and Boursin Cheese, served with Spiced Romenesco Cauliflower. The piece de la resistance of our dinner will be a perfectly cooked turkey. You will learn how to brine and roast a turkey to perfection. The Roasted Organic Turkey will be served with Sweet Potato Casserole with Toasted Pecans and Meringue, German Giblet Stuffing, Haricot Verts with Shallot Hazelnut Butter and Cranberry-Wine and Ginger Sauce. Alongside the turkey will be delicious Honey-Cardamom Rolls. Last, but certainly not least, is our traditional Osthoff garden's Pumpkin Pie.