REALTORS® Home & Garden Show welcomes top chefs to Callen Cooking Patio

MILWAUKEE, Wis. (March 12, 2019) – The REALTORS® Home & Garden Show presented by Unilock® returns to the Exposition Center at Wisconsin State Fair Park March 22 -31, closed Monday and Tuesday. Featuring much more than home improvement and landscaping tips, showgoers can also sharpen their culinary skills at the Callen Cooking Patio with daily demos from the area’s top chefs. From grilling the best sliders to creating delicious vegan meals, guests will be inspired to create the perfect summer snacks.

Demos kick off Friday, March 22 with Chef Alex Sazama of Blue Bat Kitchen & Tequilaria preparing a warm mushroom salad. Sommelier Jerel Hall follows with insider secrets for creating the best bitter tropical drinks for any summer gathering. Chef Andy Larson, owner of Bowls, shows guests how to impress friends and family by adding globally-inspired flair to grain and green bowls. For attendees looking to update classic dishes, Rare Steakhouse’s Chef Aaron Schmude showcases how to elevate familiar meals by adding a modern twist to the flavor profile. Toren Engseth, owner of Madame Macaron MKE, tops off the day by demoing lemon lavender and honey macarons.

On Saturday, March 23, guests can learn how to elevate their appetizers with tips from The Watermark’s Chef Hadley Shully. Explore amazing Afro Fusion cuisine with Chef Yollande Deacon as she highlights the native flavors of the countries she loves. After Chef Deacon’s culinary trip around the world, Chef Grant Tipton of T3Culinary showcases his love for sustainable and local food sources and demos his southern spiced pork sliders. Finally, guests can gain insight on what it takes to be a Master Meat Crafter with local chef and butcher Joe Parajecki of Pritzlaff Meats.

Showgoers can perk up their Sunday morning with Colectivo Coffee’s own coffee expert, Cody Kinart, on March 24 with his seminar on brewing great coffee at home. Then, families on the go can take a page out of Funky Fresh Spring Rolls’ Chef TrueMan McGee’s book and learn how to turn leftovers into rock star dishes. Finally, Chef Alex Sazama returns for a mixology lesson on creating perfect homemade cocktails.

On Wednesday, March 27 guests can learn how to add a level of sophistication to their meals from Brett Feuersthaler, executive chef of Sazama’s Fine Catering. Preparing the perfect risotto is no small feat. Chef Brent Davis cooks up this staple on Thursday, March 28.

Friday, March 29 brings more culinary experts to the REALTORS® Home & Garden Show that guests won’t want to miss. Chef Lisa McKay starts the day’s demos with fish tacos and spicy aioli, perfect for entertaining. Then, Chef Scott Shully, owner of Shully’s Cuisine and Events, shows visitors how to properly handle halibut. On the sweeter side, Chef Molly Sullivan of Miss Molly’s Café will prepare a raspberry almond Bakewell tart, and North Shore Boulangerie’s Chef Christina Schubert will share Pâte à Choux. Plus, Bonnie Halvorsen, director of Roots For The Home Team, will show guests the benefits of growing their own food and transforming it into a meal.

Vegetables take center stage on Saturday, March 30. Chef James McMahon of The Bay Restaurant begins the day with a spring veggie burger and Mistral’s Chef Joe Schreiter demonstrates the many uses of cauliflower in a dish. Guests will be inspired by Jennifer Casey, executive director of Fondy Food Center, to shop for fresh, local ingredients year-round and Vegan Soul’s Chef Zakiya Courtney will share her favorite tips for cooking vegan.

Closing out the 95th REALTORS® Home & Garden Show on Sunday, March 31 is Chef Miles Borghgraef’s demonstration, The Art of Fermenting Vegetables. Plus, Chef Caroline Carter will feature her three favorite cashew cheese recipes and Tiffany Madlock, general manager of The Tandem, will showcase how to recreate the restaurant’s Power Greens Salad.

Featuring a diverse mix of chefs and instructors, the Callen Cooking Patio at this year’s REALTORS® Home & Garden Show will connect visitors with a variety of flavors from around the world while showcasing the amazing culinary experiences available in Milwaukee. As an added bonus, tasting samples will follow each presentation.

Gate admission is $8 for adults and free for children 12 years old and under and active or retired military personnel (with a valid military ID). Parking is available at Wisconsin State Fair Park for $6 per vehicle or $3 per motorcycle.

2019 Callen Cooking Patio Schedule:

Friday, March 22

11 a.m. Warm Mushroom Salad – Chef Alex Sazama, Blue Bat Kitchen and Tequilaria

1 p.m. Bitter Tropical Drinks – Jerel Hall, The Thien Room

3 p.m. North African and Paleo Bowls – Chef Andy Larson, Bowls

5 p.m. Dry-Aged Eye of Beef Rib with Cherry Gastrique and Mushroom Demi – Chef Aaron Schmude, Rare Steakhouse

7 p.m. Lemon Lavender & Honey Macarons – Toren Engseth, Madame Macaron Mike

Saturday, March 23

11 a.m. The Art of Elegant Appetizers – Chef Hadley Shully, The Watermark

1 p.m. East African Peanut Coconut Curried Rice – Chef Yollande Deacon, Irie Zulu

3 p.m. Southern Spiced Pork Sliders with Vinegar Slaw – Chef Grant Tipton, T3Culinary

5 p.m. Beer Braised Boneless Short Ribs over Lonesome Stone Mill Polenta – Joe Parajecki, Pritzlaff Meats

Sunday, March 24

11:30 a.m. Brewing Great Coffee At Home – Cody Kinart, Colectivo Coffee

1:30 p.m. Make It Work! Turning Leftovers into Rock Start Dishes – Chef TrueMan McGee, Funky Fresh Spring Rolls

3:30 p.m. Housemade Cocktails: Sparkleadie, The Amigos and Not Your Piña Colada – Chef Alex Sazama, Onesto

Wednesday, March 27

5:30 p.m. TBD – Chef Brett Feuersthaler, Sazama’s Fine Catering

Thursday, March 28

5:30 p.m. Prosciutto White Beet Risotto with Mustard Greens and Pickled Green Strawberry – Chef Brent Davis, The Blind Horse

Friday, March 29

11 a.m. Fish Tacos with Spicy Aioli – Chef Lisa McKay, Lisa Kaye Catering

1 p.m. Provençal Halibut on Pancetta Polenta – Chef Scott Shully, Shully’s Cuisine and Events

3 p.m. Raspberry Almond Bakewell Tart with Citrus Spiced Whipped Cream – Chef Molly Sullivan, Miss Molly’s Café and Pastry Shop

5 p.m. Pâte à Choux – Chef Christina Schubert, North Shore Boulangerie

7 p.m. Kaylett Southwestern Salad – Bonnie Halvorsen, Roots for the Home Team

Saturday, March 30

11 a.m. Spring Veggie Burger – Chef James McMahon, The Bay Restaurant

1 p.m. Turmeric Roasted Cauliflower with Htipiti Curried Granola and Cauliflower Purée – Chef Joe Schreiter, Mistrel

3 p.m. Eat Local Longer – Using Famers’ Market Ingredients in Every Season – Jennifer Casey, Fondy Food Market

5 p.m. Vegan Pulled “Pork” with King Trumpet Mushrooms and Jackfruit – Chef Zakiya Courtney, Vegan Soul

Sunday, March 31

11 a.m. The Art of Fermenting Vegetables – Chef Miles Borghgraef, Birch + Burcher

1 p.m. Three Cheese Cashew Cheeses: Spinach, Black Olive and Smoky Sun-Dried Tomato – Chef Caroline Carter, Caroline’s Raw Creations

3 p.m. The Tandem’s Power Greens Salad – Tiffany Madlock, The Tandem

About Greater Milwaukee Association of REALTORS®

Founded in 1892, the Greater Milwaukee Association of REALTORS® was established to provide stability to the real estate industry. With nearly 4,000 real estate professionals who conduct business throughout southeastern Wisconsin, the Association focuses its energy on government affairs, ethics enforcement and its multiple listing service. The Association also coordinates the annual REALTORS® Home & Garden Show, now in its 95th year, to connect real estate professionals and their clients to home improvement products and trends. More info on GMAR® is available at www.gmar.ws.

NOTE: This press release was submitted to Urban Milwaukee and was not written by an Urban Milwaukee writer. While it is believed to be reliable, Urban Milwaukee does not guarantee its accuracy or completeness.