Celebrity Chef Lineup Announced for 2022 KitchenAid Fairway Club

KitchenAid recently unveiled the full schedule of celebrity chefs taking the stage in the KitchenAid Fairway Club, the centerpiece of the fan experience at Harbor Shores during the 2022 KitchenAid Senior PGA Championship. Renowned celebrity chefs Scott Conant, Stephanie Izard, and Melissa King will join KitchenAid chefs Chris Covelli and Brett Wagner in providing golf fans and culinary enthusiasts alike with the chance to ask questions and learn from the experts during daily cooking demonstrations.

Schedule

Local favorites will also be providing featured demonstrations throughout the event, highlighting their best tips and favorite KitchenAid products. The full KitchenAid Fairway Club schedule is as follows:

Thursday, May 26

1 p.m. ET –  Melissa King

2:30 p.m. – Cheyenne Galbraith, Houndstooth

Friday, May 27

  • 1 p.m. – Scott Conant
  • 2:30 p.m. – Brian Maynard, Forte Coffee

Saturday, May 28

  • 1 p.m. – Stephanie Izard
  • 2:00 p.m. – Tim Foley, Bread+Bar, Bit of Swiss
  • 3:00 p.m. – Deb Sailor, Cheese Lady

Melissa King

An award-winning chef and entrepreneur, King is known for her technical precision and ability to blend modern California cuisine with Asian flavors, Melissa is recognized as one of the best female chefs in San Francisco and a 40 under 40 Rising Star. Fan favorite and winner of Top Chef All-Stars, Melissa holds the record for winning the most challenges in the show’s history. She now serves as a judge on Top Chef and The Food Network’s Julia Child Challenge.

Prior to her television success, Melissa helmed several Michelin starred kitchens in San Francisco under acclaimed culinary legends including Dominique Crenn and Ron Siegel. She has cooked for notable figures such as Oprah Winfrey and Al Gore, and is a certified level 1 sommelier and skilled butcher. As a proud Asian American, queer woman, Melissa has raised over $50,000 for marginalized communities. She guest-stars in Sesame Street’s historic Thanksgiving episode that premiered the first ever Asian American muppet. She is set to curate the menu at the Met Gala in May 2022. Melissa is also the owner of King Sauce, a small batch sauce line and offers virtual cooking classes available in her online shop.

Scott Conant

A two-time James Beard Award-winning chef, cookbook author, and TV personality with a career spanning more than 35 years, Conant brings a deft touch and unwavering passion to creating culinary experiences with thoughtful hospitality and soulful cuisine. His portfolio of acclaimed restaurants includes Mora Italian (Phoenix, AZ), The Americano (Scottsdale, AZ and Atlanta, GA), and Cellaio at Resorts World Catskills (Monticello, NY). Conant has been a popular presence on Food Network as a recurring judge on Chopped since 2009 and frequent co-host of Beat Bobby Flay.

Stephanie Izard

James Beard “Best Chef: Great Lakes” recipient 2013, and 2011 Food & Wine “Best New Chef,” Stephanie Izard is the Executive Chef and Owner of five Chicago restaurants. She also won the coveted title of “Iron Chef” in 2017 and was the 4th winner of Bravo’s Top Chef in 2008. Izard created a retail product line called “This Little Goat,” consisting of globally inspired cooking sauces and spice mixes for home cooks, and currently ships her sweets from Sugargoat nationwide in partnership with Goldbelly.

“It is our honor to welcome such a distinguished roster of chefs to the KitchenAid Fairway Club,” said Deb O’Connor, director of global corporate reputation and community relations at Whirlpool Corporation. “Our chef demonstrations are always a fan favorite, and this might be our best year yet. We love inspiring our cooking enthusiasts to spend more time in the kitchen, and there’s no better way to do that than by learning from the experts themselves.”

KitchenAid Fairway Club

Located near the main Championship entrance, the KitchenAid Fairway Club is open to the public each day of the Championship and serves as the main experience center for fans to embrace their love for making. From samples at the KitchenAid Cafe and the opportunity to use our small appliances to the “putt for paint” contest where fans who make a putt on a Stand Mixer-shaped green could win a custom painted stand mixer, there’s something for everyone at the Fairway Club. Chefs Covelli and Wagner will be on hand all week to share recipes and answer your culinary questions.

Unique Culinary Fan Experiences

KitchenAid always brings unique, culinary fan experiences to this historic and prestigious senior major, and 2022 will be no different.

https://www.facebook.com/SeniorPGAChampionship/videos/402383484802115

For more updates and information about the KitchenAid Fairway Club activities, fans can follow @KitchenAid_Golf on Twitter.

For more information about the KitchenAid Senior PGA Championship or to purchase tickets, visit SrPGA.com.

About KitchenAid

Since the introduction of its legendary Stand Mixer in 1919 and first dishwasher in 1949, KitchenAid has built on the legacy of these icons to create a complete line of products designed for those with a passion to make. Today, the KitchenAid® brand offers virtually every essential for the well-equipped kitchen with a collection that includes everything from countertop appliances to cookware, ranges to refrigerators, and whisks to wine cellars. To learn more, visit KitchenAid.com or join us at Facebook.com/KitchenAid and Twitter.com/KitchenAidUSA

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Justin Chapple Interactive Cooking Demonstration at KitchenAide Sr. PGA

“I’ve always been a people person,” Justin Chapple tells me almost immediately after he calls for the scheduled interview.

Within minutes, I totally believe him. It’s like we’ve been best friends forever.

“I love to hear from people,” he says, adding that he almost always answers people who contact him via his many social media outlets such as Facebook and Instagram. “I tell people if they pre-order my new book through my website, justinchapple.com, I’ll send them a note and an autographed bookplate. I spend most mornings writing notes.”

Yes, he does. Even though Chapple has the high prestige job of Culinary Director at Food & Wine magazine, was nominated for a James Beard Award for “Mad Genius,” the weekly morning show he hosts, does the magazine’s video series “Mad Genius Tips” and is the author of two cookbooks, Mad Genius Tips (Broadmoor House 2016) and the soon to be released Just Cook It! 145 Built-To-Be-Easy Recipes That Are Totally Delicious (Houghton Mifflin Harcourt, 2018; $30), he’s all about you.

“It means a lot to me to have people’s support,” says Chapple, who regularly appears on NBC’s “Today.” “And if they have a question about one of my recipes or cooking, I always try to answer it.”

He’s also all about recipes, cooking tips and making it simple. As part of his job as culinary director, he not only has developed and tested thousands of recipes but also converts esoteric recipes from famous chefs—the kind most of us would look at and shake our heads in despair—and makes them accessible for our own kitchens. Watch a few episodes from his “Mad Genius LIVE and “Mad Genius Tips” shows and you’re first thought is, I can use that followed by where does he get all those ideas.

“Sometimes they pop up in my head and I’ll say ‘omigoodness’,” says Chapple who really doesn’t sound like someone who trained at the prestigious French Culinary Institute. “Other times it’s what people ask of me—they want to know how to do something like peel a mango and I’m happy they asked and come up with ideas.”

Though his classical French cooking background is important, he says he learned much of his kitchen know-how from his grandmother.

“She had to make do with whatever she had and she always made the food taste wonderful,” he says.

Describing Just Cook It as low-concept, he says it’s about everyday simple easy recipes. For example, when you have a hankering for lasagna but there’s not enough time to pull it all together, he suggests Ravioli Lasagna with Arugula. It’s good, fast approximation for busy weeknights. Just buy some cheese ravioli, parboil it, drain, place in a casserole and then add fresh mozzarella. Open a jar of good marinara sauce, sauté it with ground beef or fresh veggies or just add it plain to the ravioli. There you have it.

Like gnocchi or other types of dumplings but don’t want to mess with rolling each one out and shaping them by hand?  Never fear, there’s a secret to that as well. Using a food processor, he mixes the ingredients for his Ricotta Gnudi (gnocchi are dumplings made with potatoes and gnudi are made with ricotta cheese), but the next step is much more unusual. Taking an ice cream scoop, he spoons small balls of the dough directly from the food processor and dumps them into hot water.

“Simmer them until they pillowy and just firm,” he says. “I then sauté them until they’re browned and coated with the butter mixture.”

He sprinkles the cook gnuda with pistachio-almond dukka, an Arabic dish (you often also see a bowl of it at Indian restaurants near where you pay your bill). It’s a mixture of spices, seeds and nuts including cumin, coriander, sesame and caraway seeds, pistachios and almonds and cayenne and black peppers.

Dukka is another example of the recipes in his new cookbook. There are a plethora of global offerings such as Thai Skillet Corn, Shumai Stew with Shiitake & Mustard Greens, Rice & Pork Congee with Chiles, Crispy Garlic & Ginger, several types of curry and Catalan-Style Mussels with Green Olives & Fried Almonds. In other words, you can create international meals effortlessly and without fuss.

As for the cooking demonstration at the KitchenAid Fairway Club during the KitchenAid Senior PGA Championship, Chapple says he’s very excited as he’s heard southwest Michigan is beautiful.

“I’m going to demonstrate a few different very simple and fun recipes including a golden tomato gazpacho,” he says.

Though his background in French cooking would seem to call for rich creams and butter, Chapple says he ‘d rather add flavors with such ingredients as good quality olive oil that creates a “silky taste.”

“Another one of the secrets I like to share is using smoked almonds,” he says. “They’re so delicious and so easy and they impart a lot of flavor.”

Chapple talks about his “secrets” and I ask, jokingly, how they can be secrets since he tells them to everyone.

“That’s the fun of secrets,” he says. “Telling them to people.”

Ifyougo:

What: Interactive Cooking Demonstration with Justin Chapple

When: Noon CST/ 1 p.m. EST on Saturday, May 26

Where: KitchenAid Fairway Club near the main entrance, Harbor Shores, Benton Harbor, Michigan

FYI: For more information about the KitchenAid Senior PGA Championship, or to buy tickets, visit pga.com/events/seniorpgachampionship/2018 or call 269-487-3200.

 

Follow Justin on Twitter and Instagram at: @justinchapple and Facebook at facebook.com/justin.a.chapple.

 

 

 

 

 

Celebrity Chefs’ Demos at KitchenAid Senior PGA Championship at Harbor Shores in Benton Harbor

            Every two years I look forward to the KitchenAid Senior PGA Championship at Harbor Shores in Benton Harbor, not because I love golf that much, but because there’s always an exciting line-up of celebrity chefs as well as some great Southwest Michigan chefs showing how to create some of their favorite recipes. So I was excited when my friend Deb O’Connor, director of global partnerships for KitchenAid, sent me the line-up for this year’s event, which is being held at the KitchenAid Fairway Club near the main entrance over Memorial Day weekend, May 24-28.Credit David Cicconi (1)

            The first live cooking demonstration is at 1 p.m. Thursday and features TV personality Adam Richman, who is  the author of Straight Up Tasty, and also hosts the Cooking Channel’s “Secret Eats with Adam Richman.” Richman has the tough job of having had to travel to over 40 countries in search of the world’s best fine dining and then writing about it.

            Be sure to stay around once Richman is done because at 2:30 that same day, Cheyenne Galbraith, the  executive chef at the Bistro on the Boulevard, will be doing another culinary exhibition.AR Headshot (photo credit Travel Channel) (1)

            Carla Hall, co-host of ABC’s Emmy-Award Winning daytime series “The Chew” and Bravo “Top Chef,” will be returning (she was here two years ago and was great fun) on Friday, May 25 at 1 p.m. followed at 2:30 p.m. by Mike Kenat of Salt of the Earth in Fennville.

            Then on Saturday, May 26, James Beard Award nominee Justin Chapple who is the Culinary Director at Food & Wine magazine, author of two cookbooks and host of “Mad Genius LIVE”—Food & Wine’s weekly TV show featuring genius ideas in food, travel, entertaining and more will be at the KitchenAid Fairway Club at 1 p.m. Tim Foley, owner of the Bread+Bar and Bit of Swiss Bakery is up at 2:30 p.m. followed at 4:00 p.m. by Abra Berens of Granor Farm. 

            According to Deb, KitchenAid Chef Chris Covelli will round out the cooking demonstration schedule.

            “We have created an experience where fans can learn, ask questions and be inspired to challenge themselves in the kitchen,” she says. “We hope that they leave this Championship with a renewed passion and energy to experiment in their own kitchens with KitchenAid.”

            Here are a few of Justin Chapple’s recipes including one for Philly Cheesesteak Queso from his show “Mad Genius Live.” 

Philly Cheesesteak Queso

3 tablespoons canola oil

1 small red bell pepper—stemmed, seeded and thinly sliced

1 small green bell pepper—stemmed, seeded and thinly sliced

 1 small sweet onion, halved lengthwise and thinly sliced Kosher salt Pepper

One 12-ounce rib-eye steak, frozen for 30 minutes and very thinly sliced

1 cup half-and-half

1 pound white American cheese, coarsely shredded (4 cups)

1/2 pound provolone cheese, coarsely shredded (2 cups)

2 hoagie rolls, sliced crosswise and lightly toasted          

In a large cast-iron skillet, heat 2 tablespoons of the canola oil. Add the bell peppers and onion and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until softened and browned in spots, about 8 minutes. Transfer the pepper mixture to a small bowl. 

Wipe out the skillet and heat the remaining 1 tablespoon of canola oil in it. Season the steak with salt and pepper. Add the steak and cook over high heat, stirring occasionally, until browned and just cooked through, about 3 minutes. Transfer the steak to a small bowl. 

Wipe out the skillet, add the half-and-half bring just to a simmer over moderate heat. Whisk in both cheeses in small handfuls until completely melted and the queso is very smooth, about 5 minutes. Top the queso with the steak and pepper mixture. Keep warm over very low heat and serve immediately with the toasted hoagie roll slices.

Black and White Cupcakes

Cupcakes:

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

6 tablespoons. unsalted butter

3/4 cup sugar

2 large eggs

1/2 cup sour cream

2 1/2 teaspoon pure vanilla extract

Frosting:

2 stick unsalted butter

4 cups confectioners’ sugar

2 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

4 tablespoon milk

1/2 cup unsweetened cocoa powder 

Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. In a bowl, whisk the flour with the cocoa powder, baking powder, salt, and baking soda. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy. Beat in the eggs 1 at a time, then beat in the sour cream and vanilla until smooth. At low speed, beat in the dry ingredients. Scoop the batter into the lined muffin cups.

Bake the cupcakes in the center of the oven for about 17 minutes, until springy and a toothpick inserted in the centers comes out clean. Let cool slightly in the pan, then transfer to a rack to cool completely.

Meanwhile, Make the Frosting In a large bowl, using a handheld electric mixer, beat the butter at medium speed until smooth. Add the confectioners’ sugar, vanilla, salt, and 2 tablespoons of the milk and beat at low speed just until combined, then beat at medium speed until smooth. Scrape half of the vanilla frosting into a medium bowl. Add the cocoa powder and the remaining 2 tablespoons of milk to the frosting in the large bowl and beat at low speed until fully incorporated.

 Lay a large sheet of plastic wrap on a work surface with the long side facing you. Using a small spatula, spread the vanilla frosting in a 3-inch-wide strip down the center of the plastic wrap. Spread the chocolate frosting in a 3-inch-wide strip alongside the vanilla. Using the plastic, fold the chocolate frosting over the vanilla, twisting one end of the plastic to seal. Pull the twisted end of the plastic through a pastry bag fitted with a large star tip and cut off the protruding plastic at the tip. Refrigerate the frosting until barely firm, about 15 minutes. Pipe onto the cupcakes and serve. 

Jane Simon Ammeson can be contacted via email at janeammeson@gmail.com