March 25th, 2017
6 PM
Celebrating 15 Years
Formerly ‘Men Who Cook’, ‘Chefs
Who Cook’ is the same event you’ve
come to love, now with a variety of
male and female chefs.
Welcome to our 15th Annual
Chefs Who Cook Dinner
Event
We look forward to an evening of delectable
food, lively conversation, elegant surroundings,
and just plain fun.
So, relax, have a glass of wine, read about our
chefs, check out our wonderful auction and
have a most enjoyable time.
Thank you for supporting your local YWCA of
Wausau and our community programs serving
youth, women & families.
Our Evening . . .
6:00 pm
Reception & Wine Bar to benefit the
YWCA Wausau
Silent Auction Begins
Wine Cork Raffle Begins
Only 24 corks available, get yours now!
7:00 pm
Welcome by Alison Morrow, YWCA
Board President
First Course Served
7:45pm
First Silent Auction Closes
8:00 pm
Second Silent Auction and Wine Cork
Raffle Closes
8:15 pm
Live Auction
8:30 pm
Dessert
8:45 pm
Chef Introductions
9:00 pm
Check-Out Opens at Registration Table
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Chef Scott Sann
Sous Chef: Darrell Lentz
Menu: Fall Harvest
Roasted beet salad with balsamic vinaigrette • Wild rice
and mushroom soup • Smoked pork tenderloin with seasonal chutney • Double crisp apple pie
All About the Chef
What do you do in ‘real’ life?
Scott- Manager at Greenwood Hills
Darrell– President at Aspirus Hospital
Why do you enjoy cooking?
I enjoy good food and it allows me to be creative.
What is the biggest lesson cooking has taught you?
You can always improvise to work with what you have.
Where do you get your meal ideas from or what inspires
your dishes?
Food Network, cookbooks, or dining out.
What cooking tool could you not live (or cook) without?
Tough call! There is always cool new gadgets that make
cooking easier or more fun!
Chef John Greene
Sous Chefs: Dan Dechambeau and Alec Gabriel
Menu: Latin American Cuisine
Sea Bass Ceviche with plantain chips • Red Snapper
tacos with jalapeño crème fraiche, mango papaya salsa, lime
slaw, and corn tortillas • Pork hernados • Langostino em-
panada • Latin dessert trio.
All About the Chef
What do you do in ‘real’ life?
Spend time with my daughter.
Why do you enjoy cooking?
I love to eat.
What is the biggest lesson cooking has taught you?
Patience and discipline translate to better results in the
end product.
Where do you get your meal ideas from or what inspires
your dishes?
Other cooks, chefs, restaurants, books, mothers– everything is an inspiration.
What cooking tool could you not live (or cook) without?
A good knife.
Chef Nathan Bychinski
Menu: A Trip to Spain
Grilled bread, tomato huhu, and manchego • Goat cheese
stuffed piquillo peppers, spicy garlic butter • Roasted
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beets, palhais cheese, frisee, sherry shallot vinaigrette,
and pumpernickel crouton • Lamb meatballs, harissahoney glaze, saffron rice, golden raisins, almond, mintcoriander yogurt, and cucumber • Chocolate-espresso crema catalana and Fresno chili
All About the Chef
What do you do in ‘real’ life?
I’m a chef at Red Eye. Also, I enjoy mountain biking
and hiking.
Why do you enjoy cooking?
It is fun to create new and exciting dishes
What is the biggest lesson cooking has taught you?
Never give up, you can always fix things.
What has been the most challenging ingredient you have
come across while cooking, and why?
Sunchokes, I just really don’t like to peel them. However, they’re delicious!
Where do you get your meal ideas from or what inspires
your dishes?
Seasonal products and the people I work with on a daily
basis.
What cooking tool could you not live (or cook) without?
It would be either a knife or sauté pan.
Chef James Cababa
Sous Chef Steven Penn
Menu: Food Inspired by Chefs 2017
Pork belly, fig agrodolce, caramelized onions, lavash
cracker• Beet, avocado, and pea salad • Wild Cod en
Persilliade, roasted carrots and turnips • Frozen s’mores
All About the Chef
What do you do in ‘real’ life?
Jimmy– Culinary Arts Instructor and personal chef in
Milwaukee area
Steve– Financial Advisor with Northwest Mutual
Why do you enjoy cooking?
Jimmy– Everyone has to eat. Why not make it delicious?
Steve– I love food with beer. It’s the best.
What is the biggest lesson cooking has taught you?
Jimmy– Attention to detail and staying organized in a
kitchen will benefit your personal life!
Steve– Food has the ability to bring people together and
act as a platform for good conversation.
What has been the most challenging ingredient you have
come across while cooking, and why?
Jimmy– Foams. They’re kinda weird to me.
Steve– Cooking fish. It’s hard to perfect.!
Where do you get your meal ideas from or what inspires
your dishes?
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Jimmy– I am inspired by chefs like Thomas Keller and
Dominique Ansel, two legends in the restaurant industry.
Steve– I am an avid user of Fresh 20 and it’s fantastic.
What cooking tool could you not live (or cook) without?
Jimmy– Paring knife.
Steve– Peeler.
Chef Jackie Phetsadakone
Menu: Celebrating the Pig
Sous vide tongue with spicy melon • BBQ cheeks and
grilled sweet potato • Char siu rib with cherries • Tenderloin, apples, and fennel • Pork with beans and mushrooms • Chocolate and bacon
All About the Chef
What do you do in ‘real’ life?
Chef/butcher
Why do you enjoy cooking?
Cooking lets me be creative and relaxes me.
What is the biggest lesson cooking has taught you?
Good things can happen if you put the time and patience into it.
What has been the most challenging ingredient you have
come across while cooking and why?
Bananas because I don’t like them.
Where do you get your meal ideas from or what inspires
your dishes?
I get my ideas from what nature has to offer.
What cooking tool could you not live (or cook) without?
I couldn’t cook without fire or a heat source.
Chef James Brunner
Sous Chefs: Dan Kieffer and Charles Brooks
Menu: The Birds
Duck and Cheese Popovers– flavorful roasted duck
breast, thinly sliced and nestled into a fresh popover
paired with cheeses • Birds Nest Salad– an assortment
of greens woven into a nest containing a quail egg •
Duck Soup– a rich duck soup with foie gras tortellini •
Chicken and 40 Cloves– aromatic, savory chicken with
40 cloves of garlic complimented with a bell pepper
risotto and roasted vegetables • Caramel gelato sprinkled
with sea salt and complimented with maple
All About the Chef
What do you do in ‘real’ life?
I am trapped in a cubicle for eight hours a day, forced
to turn Mountain Dew into code, like a modern Rumpelstiltskin. (I’m a computer programmer)
Why do you enjoy cooking?
I love to eat and cooking allows me to feed that desire.
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What is the biggest lesson cooking has taught you?
Don’t be afraid of trying new things.
What has been the most challenging ingredient you have
come across while cooking and why?
Sour cream. I know it’s a personal thing, but I just can’t
stand the stuff.
Where do you get your meal ideas from or what inspires
your dishes?
As I watch my roommates slowly fade to shallow husks,
I try to devise new and inventive ways to get them to
eat healthy.
What cooking tool could you not live (or cook) without?
Other than my taste buds, my knife would be missed the
most.
Chef Michael Martens
Sous Chef: Carl Martens
Menu: New Scandinavian
Barley frisee salad with asparagus and spring onion • Nor-
dic tomato soup with rye • White osso buco with Elderflower and Tarragon • Surprise Dessert
All About the Chef
What do you do in ‘real’ life?
Michael is the owner of Wausau Interactive LLC, a marketing and video production company.
Carl is a student at UW Fox Valley in Menasha.
Why do you enjoy cooking?
I enjoy the challenge of mastering a new ingredient or
technique. I also love learning about culture and history
through food.
What is the biggest lesson cooking has taught you?
Patience, following directions, and timing.
What has been the most challenging ingredient you have
come across while cooking, and why?
Fish and seafood. So delicate, it can go from raw to
overcooked in a split second, or completely fall apart
on you.
Where do you get your meal ideas from or what inspires
your dishes?
I love cooking shows and videos, especially ones that
explore a country, region, or city.
What cooking tool could you not live (or cook) without?
My chefs knife. I also love my new gas stove. I don’t
know how I’ve gone so long without one.
Chef Kirk Campbell
Menu: Chefs’ Favorites
Lobster bisque • Scallop Ceviche • Raw oysters with
ponzu • Tuna Poke • Braised short ribs • S’mores
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All About the Chef
What do you do in ‘real’ life?
I have a culinary arts degree from Madison. I’m a father, chef, and avid outdoorsman.
Why do you enjoy cooking?
I love to grow vegetables, fruits, and berries in my garden.
What is the biggest lesson cooking has taught you?
Charcoal, not gas.
Chef Scott Estlund
Sous Chefs: David Welles, Michael Haylett, Dean Grube,
and Jay Cricks
Menu: Tasty Topas
Shrimp and scallops • Elk tenderloin prepared Carpaccio
and Wellington • Soup– Miso broth with shiitake mushroom pot sticker • Arugula salad and spicy lemon sorbet • Salmon with lobster risotto • Local cheese and
fruit platter • Chocolate walnut bread pudding with maple ice cream
All About the Chef
What do you do in ‘real’ life?
I’m a Mortgage Banker.
Why do you enjoy cooking?
I love the creativity, flavor, and artistic nature of the
presentation. Having been a chef for over 10 years, I
think I love it more now that I don’t do it every day.
What is the biggest lesson cooking has taught you?
Cooking is an art form, you get to take your patron/
guest on a journey, and as wild and crazy as cooking
has gotten these day with molecular gastronomy, sous
vide, and other new age cooking methods, sometimes
something simple, done perfectly, seasoned well, complemented by the other ingredients on the plate and presented well is much better than something science can
create.
What has been the most challenging ingredient you have
come across while cooking , and why?
Octopus, mainly because it’s a tough thing to make look
appealing, and the meat itself lends itself to a very
quick flash fry or a long braising/roasting cooking method to make sure it is tender.
Where do you get your meal ideas from or what inspires
your dishes?
Local ingredients, focus on what is in season, and 10+
years of traveling the US and Caribbean cooking in different resorts/hotels/restaurants.
What cooking tool could you not live (or cook) without?
My 10” Wustof Chef’s Knife, I’m pretty sure that thing
is molded to me hand by now.
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Chef Adam Doede
Sous Chef: Brad Ryan
Menu: Jet Set Table: A High Brow Mid Century Cuisine
Oysters Rockefeller • Mushroom bisque • Steak Diane
with crispy potatoes and Brussel sprouts • Banana’s Foster Flambé
All About the Chef
What do you do in ‘real’ life?
I’m an inventory manager at Norlen Inc and a landlord.
Why do you enjoy cooking?
I’ve always been very passionate about not starving to
death.
What is the biggest lesson cooking has taught you?
Patience.
What has been the most challenging ingredient you have
come across while cooking, and why?
Oriental ingredients, I am rather inexperienced in oriental
cooking and am just learning how to use many ingredients.
Where do you get your meal ideas from or what inspires
your dishes?
I am inspired by traditional period dishes. I also get ideas from trying to create a certain aesthetic. I like things
that are flashy and showy.
What cooking tool could you not live (or cook) without?
A good knife.
Chef Alaura ‘Ali’ Piskoty
Sous Chef: Eric Singkofer
Menu: Seas the Day
Crab Cakes– crab meat with chopped green onion and
bell pepper, pan fried in olive oil and served with a fire
roasted red bell pepper aioli • Lobster Bisque– rich
creamy bisque with chopped lobster • Shrimp Ravioli–
homemade pasta with mushroom, and shrimp ravioli with
lemon zest, topped with creamy alfredo and served with
steamed asparagus • Lemon cheesecake mousse topped
with blueberries
All About the Chef
What do you do in ‘real’ life?
I’m a nursing student by day and a bar tender by night
Why do you enjoy cooking?
I love cooking because it’s fun to see how contrasting
foods come together to make a fantastic melding of flavors. Also, I love food.
What is the biggest lesson cooking has taught you?
If at first you do not succeed, try not to look surprised.
What has been the most challenging ingredient you have
come across while cooking, and why?
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The most challenging ingredient I’ve come across is bacon because of my desire to put it in absolutely everything I make. That urge is difficult to fight sometimes.
Where do you get your meal ideas from or what inspires
your dishes?
My ideas generally stem from a desire to change up my
normal routine. Lately, they come from a desire to expand my boyfriend’s palate.
What cooking tool could you not live (or cook) without?
My pasta maker! It’s my one true love.
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Women of Vision is a signature event of the YWCA
Wausau. During the past 20
years, we have honored
over 60 women with this
prestigious award. Women
from all walks of life have received this designation for
their contributions to life in
our community and surrounding area. We have
recognized artists, authors,
educators, and those who
have initiated new programs. We have also presented this award to leaders
in business, civic, non-profit,
health care, government
and volunteer pursuits.
Nominate a deserving woman today!
Applications available at www.ywca.org/
wausau.
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AmazonSmile is a website operated by
Amazon with the same products, prices,
and shopping features as Amazon.com.
The difference is that when you shop
on AmazonSmile, the AmazonSmile
Foundation will donate 0.5% of the purchase price of eligible products to the
charitable organization of your choice.
So choose YWCA Wausau next time
you do your online shopping and help
us help your community!
A Letter From the President
On behalf of the YWCA, thank you for your
continued support. The last 2 years have been
years of rebuilding staff and culture with an extreme focus on sustainability. The transition of
the YWCA continues into 2017 as we pare
down to further grow into our mission. The
YWCA is dedicated to eliminating racism, empowering women and promoting peace, justice,
freedom and dignity for all. Our Mission Impact
Framework is a strategy that helps us collectively focus and measure our organizational impact.
The future is bright for the YWCA. There is an
enthusiastic board of directors, staff, and community active in the YW. This is why we can
continue and further launch into a place of relevance and success in the community.
Thank you again for your continued support, we
would not be able to serve our community without you.
In the spirit of success,
Alison Morrow
YWCA of Wausau
Board of Directors, President
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A sincere
to all of our 2017 Chefs Who Cook
chefs . . . the main ingredient in the
success of this evening’s festivities.
Subject to change: Our chefs have carefully
planned their menus in advance. However, they
may be subject to change based upon our chefs’ preferences and ingredient availability.
YWCA Board of Directors
Alison Morrow– President
Sarah Brock– President-Elect
Marty Millereile– Secretary
Bonnie Stieber– Treasurer
Lynda Binder
Ashley Buchacek
Kelly O’Heron
Leah Finucan
Are you looking for opportunities to be involved
in the Wausau community? The YWCA board of
directors is currently looking for a couple of
women who want to impact in our community
through serving our mission, Eliminating Racism
and Empowering Women. Current open positions
include: Board of Directors and YWCA Fundraising, Programing, and Advocacy Committees.
Contact Alison Morrow
[email protected] or
Becky Roberts at [email protected] for
more information.
This event is made possible through the help of
our team of volunteers . . . you will see many of
them scurrying about the Grand Theater
throughout the evening. From serving wine
and checking coats to ushering guests and helping in the kitchen . . . we truly appreciate all of
their efforts.
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Silent Auction
Closes at 7:45pm & 8:00pm
Items are displayed in the Great Hall, along with
corresponding bid sheets. Please use the number you
have been assigned for the live auction for the silent auction bidding as well.
Each Silent Auction item has a number corresponding to
one on the bid sheet placed on a clipboard by the display.
Persons desiring to bid may do so by writing their assigned auction number and bid amount on the form.
Each new bid must be written on the next blank line
available on the bid sheet. Silent Auction bids will be
disqualified if the proper minimum raise is not met. Only authorized YWCA personnel may nullify a bid or circle
the winning closing bid.
In the event of a dispute, an auction official shall act as
the final authority and shall determine the successful
bidder. In the event that two or more guests are in the
process of bidding on the same item when the auction
closes, the official may conduct a mini-live auction between the bidders. The official shall determine the winning bid, and that decision will be final.
When the auction closes, the bid sheets will be collected
and a card with the item number and winning bid number will be placed by the item. If you are the successful
bidder, please pick up the card and take it to the registration table.
Upon proper payment, you will receive a receipt marked
PAID. Payment may be made with cash, check, VISA or
MasterCard.
Items may be removed by exhibiting your PAID receipt
at the time of departure. All items should be claimed the
evening of the auction and removed from the premises.
Any bidder not making arrangements for payment in full
on the night of the auction may forfeit his/her right to
purchase the item.
Unless otherwise specified, all auction items and
services must be used within one year from the date of
the auction.
The dates and times are to be arranged at the mutual
convenience of the donor and buyer within 30 days.
Values set forth are the donor’s estimates only and are
not warranted by the YWCA for tax purposes or for general value.
All sales are final and no exchange or refund will be honored unless specifically indicated.
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Live Auction
Beginning at 8:15 pm
Live auction will begin at 8:15 pm and continue until all
items have been auctioned. Each guest has a registered
number to be used for bidding.
The successful bidder’s number will be recorded with each
item number as won. An auction spotter will then request
the successful bidder’s number to verify the winning bid
amount.
All sales are final. All items are sold as is. There will be
no exchanges or refunds on items by the donor or by
YWCA Wausau except where specified, or unless donor is
unable to fulfill the obligations as described.
Items may be removed following payment, which should
be made at the registration table after the live auction.
The YWCA accepts cash, check, VISA or MasterCard. All
items should be claimed the evening of the auction and
removed from the premises.
The value set forth for each item is the donor’s estimate
and is not warranted by the YWCA Wausau for tax purposes or for general value.
Unless otherwise specified, all auction items and
services must be used within one year from the auction
date.
Dates and times to be arranged at the mutual convenience
of the donor and buyer within 30 days. To avoid disappointment, please make all reservations well in advance.
Wine Cork Raffle
Closes at 8:00 pm
GET YOUR CORK NOW!
ONLY OPEN TO 24
PARTICIPANTS
For $50 you’ll have the opportunity to test your luck,
enjoy a fabulous bottle of wine and be entered into the
Grand Prize drawing, all while helping support the
YWCA at the same time.
Purchase a cork (near the bar) for each chance to
“pull” a bottle of wine. The wine was graciously donated by Forgotten Fire Winery and each bottle has a value ranging from $10– $65. Keep your cork number! Not
only will you enjoy fine wine, but you’ll be entered into
an exclusive drawing for the Grand Prize!
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Acknowledgements
The YWCA Wausau acknowledges the support of those
who make Chefs Who Cook possible.
Our gratitude goes to our wonderful “celebrity” chefs for
their generous gift of time and culinary expertise. We
also thank tonight’s table waiters—many of whom are
community members volunteering to assist our chefs and
making the evening special for all.
Our appreciation goes to our sponsors:
Presenting Sponsors:
 Green Bay Packaging
Corporate Sponsors:
 Ho-Chunk Gaming - Wittenberg
 Abby Bank
 UMR
 WAOW
Supporting Sponsors
 Rhyme
 River Valley Bank
“Friends of the YWCA” Sponsors:
 Aspirus
We express thanks to our In-Kind contributors:
 Forgotten Fire Winery—wine sponsor
 The Grand Theater—Facility
 Total Rental—Banquet rental supplies
 Zopel Jazz Ensemble
Many thanks to our numerous silent and live auction
donors, who are listed with their respective items, and
recognized on the auction flier.
Chefs Who Cook is truly a team effort. Everything you
see tonight is the result of countless hours devoted by our
committee with the goal of making this a special event for
our chefs, waiters, volunteers, guests, and the YWCA
Wausau. We thank those on the committee along with
others who helped make this event possible.
Chefs Who Cook Committee Members:
• Alison Morrow
• Kelly O’Heron
• Leah Finucan
• Lynda Binder
• Amber Remington
• Laura Cynkar– staff
• Becky Roberts– staff
And . . . thank you for being our guests!
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We Thank Our In-kind Contributors:
Forgotten Fire Winery • Wine Pull Raffle
Grand Theater • Facility
Total Rental • Rentals
Zopel Jazz Ensemble • Music
Thank You to Our Sponsors
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