Carr Valley Cooking School

Carr Valley Cheese is one of America's finest specialty cheese plants. It's with great pleasure we offer you the first season of the new Carr Valley Cooking School. Chefs from all over the country are coming out of their kitchens for your culinary pleasure. Come for the fun and stay for the cheese! We think it's a combination you're going to love.

"The American Club Series"

Rhys Lewis of Williamsburg Lodge in Williamsburg, VA

Monday, January 14th, 2008 - 6:30pm to 8:30pm

Chef Rhys Lewis is a graduate of the Culinary Institute of America in Hyde Park, NY. He served as Executive Chef at The American Club in Kohler, WI in 1989 running five restaurants, and overseeing two banquet operations at the Blackwolf Run and Whistling Straits. Rhys has also received many accolades for his culinary achievements, with such awards as the Chef Par Excellent Award in the Wisconsin Taste of Excellence Competition and in 2003 was named Chef Ambassador by the Wisconsin Milk Marketing Board. In 2006 Rhys joined Colonial Williamsburg as Executive Chef of the Williamsburg Lodge. With his many years of expertise and culinary achievements, he will be coming to join Carr Valley Cheese to share his love for food with all of us.

"The American Club Series"
Coming Back to His Roots

Gregg Wangard of Ocean and Vine at the Loews Santa Monica Hotel, CA

Tuesday, January 15th, 2008 - 6:30pm to 8:30pm

Gregg Wangard has been surrounded by farm-fresh ingredients and cooking from a very young age being brought up in Brandon, Wisconsin. From helping his grandmother in cooking family feasts at a young age to becoming the Executive Chef at the Ocean and Vine Restaurant at the Loews Hotel in Santa Monica, CA, Gregg still keeps a tight grip on his Wisconsin roots. With his experience working at The Immigrant Room at The American Club in Kohler, WI, Gregg has found a passion for cheese. This passion he has shared through his American cuisines and High Society Cheese flights. We welcome Gregg to our kitchens to help us appreciate not only farm-freshness, but the joys of cheese as well.

"The American Club Series"
The Joining of the Mentors

Nicholas Arnold of Garden of the Gods Club in Colorado Springs, CO

Wednesday, January 16th, 2008 - 6:30pm to 8:30pm

Nicholas Arnold graduated from Moraine Park Technical Institute in Wisconsin with an Associates Degree of Culinary Arts. After graduation Nicholas went to learn under Chef Rhys Lewis and with Chef Gregg Wangard at the American Club in Kohler, Wisconsin. With these skills and many years of hard work, Nicholas is now the new Executive Chef at Garden of the Gods Club in Colorado Springs. He is now coming home again, to teach us some of the wonderful skills he has learned over the years and join his old co-workers in a fun week of classes you won't want to miss.

Goose's - Fat Tuesday

Goose Sorenson of Solera Restaurant & Wine Bar in Denver, CO

Tuesday, February 5th, 2008 - 6:30pm to 8:30pm

Christian 'Goose' Sorenson studied cooking at the Art Institute of Colorado and worked in many different restaurants until he became the owner and Executive Chef of Solera. Recognized as one of the best chefs by Zagat Survey of Restaurants, he has also been featured in Esquire, The New York Times, Bon Appetit, Food & Wine and Wine Spectator. With such a renowned Chef, no doubt it makes Solera one of the best restaurants in Denver. With his New American style of cooking, we welcome Goose to Carr Valley Cheese and look forward to learning more unique ways of cooking.

Dream a Little Dream

Jason Gorman of Dream Dance at the Potowanami Casino in Milwaukee, WI

Thursday, March 13th, 2008 - 6:30pm to 8:30pm

Jason Gorman, without formal training has wowed the culinary world with his unique, creative dishes made mostly of ingredients from local farmers. His "New Wisconsin Cuisine" has been such a hit, he is opening another restaurant soon with new ideas they are excited about featuring! Come and enjoy as Jason teaches us how to kick up our classic dishes to something culinary.

Sustainable You

Tory Miller of L'Etoile Restaurant in Madison, WI

Sunday, April 6th, 2008 - 11:00am to 1:30pm

Tory Miller studied at the French Culinary Institute. He is the co-proprietor of L'Etoile Restaurant and is passionate about delicious food. His menus make up locally grown, sustainable and organic ingredients, all of which come from local Wisconsin farmers. Not only does Tory love local ingredients, he also loves artisan cheeses and has been named one of the two 2007 Wisconsin Cheese Ambassadors for the Wisconsin Milk Marketing Board. Come learn how you can take local ingredients and create masterpieces.

Italy Brought to You!

John Caputo of Bin 36 and A MANO in Chicago, IL Register

Wednesday, May 7th, 2008 - 6:30pm to 8:30pm

John Caputo is the executive chef and partner at Bin 36 and the newly opened A MANO. He has studied in Denver and in California Culinary Academies. Not only does John love food, but wine as well. He spent four years as the Executive Chef at the Jordan Winery in Sonoma Valley where he learned the synergy between food and wine. With his experience and love for food, we welcome John into our kitchen to teach us how to prepare a wonderful meal with wine pairings to rave about.

Blending Styles to Create Masterpieces

Andrea Curto-Randazzo of Talula Restaurant in Miami Beach, FL Register

Wednesday, May 21st, 2008 - 6:30pm to 8:30pm

Andrea Curto-Randazzo is the chef and co-owner of Talula with her husband, Chef Frank Randazzo. Andrea attended the Culinary Institute of America, where she graduated with honors, which was not a surprise to her family where her grandmother was known as “the best cook ever”. She has had a lot of press over the years such as being on the cover of Food & Wine, being seen on TV Food Network, Fine Living Channel and has also made several appearances on the Today Show. We are excited to have Andrea come to teach us some of her eclectic blend style of cooking where you may taste anything blended from Caribbean, Asian, Latin American, Italian to American cuisine.

Experience the Italian Way: Eat Well, Live Well!

Roberto Donna of Galileo Restaurant in Washington, DC Register

Wednesday, June 4th, 2008 - 6:30pm - 8:30pm

Roberto Donna is a very well traveled and experienced Chef. He was born in Italy, and expanded his culinary art by working in England, France and Switzerland. Now residing in Washington, DC, he is the owner and Executive Chef of Galileo, as well as Laboratorio, Osteria, The Grill and Bebo Trattoria de Roberto Donna. Chef Donna is a well decorated chef with many personal achievements throughout his years in cooking. Wine Spectator calls Galileo “one of the 10 Best Italian Restaurants in America” and he was awarded with the Grand Award of Excellence in 1997. We are honored to have Chef Donna join us in our kitchen to share his Italian cuisine and love of wine. Cheers!