The American Club
Kohler, Wisconsin
Keith Famie travels to Kohler, Wisconsin at the American Club's Five Diamond Resort, as a celebrity-guest chef for the 2nd annual Kohler Food and Wine Experience. This year's line up, included some of the finest culinary talent in the U.S., as well as one of Wisconsin's very best chefs.
The goal for the weekend was simple - provide attendees with a world-class culinary experience. The three day event was full of renowned chefs, wine tastings and a number of cooking demonstrations, but the weekend was topped off by Saturday evening's six course dinner at The American Club. Each course was prepared by a different chef, who brought their own diversity and talent to the meal.
The first course prepared by Chef Don Yamauchi of Le Francais restaurant, was a Foie Gras au Tourchon with Peanuts, Dried Cherries, Mint, Onion and Relish.
The second course prepared by Chef Keith Famie from Food Network, was a Porcini-Crusted Sea Bass with Roasted Asparagus, Israeli Couscous and Balsamic Jus.
The third course prepared by Chef Todd English was a Pan-Roasted Angus Tenderloin of Beef with Rosemary Grit, Polenta, and Chestnut Spuma with White Truffles.
The fourth course prepared by Chef Rhys Lewis of The American Club, was a Tasting of Aged Wisconsin Cheddars.
The fifth course prepared by Chef Jacquy Pfeiffer, co-founder and co-owner of French Pastry School at City Colleges of Chicago, was a Vanilla Roasted Pineapple, Moist Almond Cake, with Exotic Fruit Salsa, Island Sorbet.
The last course prepared by Chef Richard Palm, pastry Chef of The American Club, was a selection of Mignardies.
Nothing makes a meal more spectacular than the accompaniment of the perfect wine to bring out the distinct flavors of the meal. Each course was paired with a featured wine, provided by a variety of local and national winemakers.
Here are some behind the scenes pictures of what it takes to create a flawless evening. This was Keith's second time working with the talented Chef Rhys Lewis and as you can see from the photos, they make a great team.
 Chef Rhys Lewis, Myself and Head Dining Room Server getting ready for dinner. (from left to right) |
 Sea Bass ready for cooking! |
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For more information on The American Club please contact Kohler at www.destinationkohler.com and we hope to see you next year.