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Girl in a jacket


Shaved Brussels Sprouts and Apple Salad



For the Salad

2 cups cooked quinoa

1 pound Brussels sprouts, shredded

1 honey crisp apple, cored and sliced

1 cup dried cranberries

⅔ cup walnuts, toasted and chopped

1 small shallot, peeled and chopped finely


For the Orange Vinaigrette

¼ cup orange juice, freshly squeezed is preferred

¼ cup olive oil

2 tablespoons apple cider vinegar

2 teaspoons Dijon mustard

1 teaspoon honey

Salt and pepper to taste


For the Orange Vinaigrette

In a small bowl, whisk the dressing ingredients together until well combined. Reserve on the side until ready to use.


For the Salad

In a large bowl, combine the Brussels sprouts, cooked quinoa, apple, dried cranberries, chopped walnuts, and shallot. Dress the salad with the orange vinaigrette and gently toss all the ingredients to coat. Season with additional salt and pepper as needed.

Serve immediately or feel free to refrigerate in a sealed container until ready to use.




Created by
Matt Bauer,  Executive Chef – Destination Kohler





Girl in a jacket


Autumn Chill Cocktail


1½ oz Buffalo Trace Bourbon

½ oz spiced honey syrup

1 tablespoon apple butter

¾ oz fresh lemon juice

¾ oz fresh carrot juice

½ oz ginger liqueur

½ oz fresh orange juice


Shake all ingredients vigorously in a shaker with ice for ten seconds.

Double strain into a tumbler over cracked ice.

Garnish with dehydrated apple slices and a burned and smoking cinnamon stick. 


Created by 
Peter Kalleward, Mixologist – Destination Kohler





Thanksgiving Memories


Matt Bauer

Executive Chef – Destination Kohler

Born and raised in the Village of Kohler, Matt loves celebrating Thanksgiving with family, football, and a homecooked meal. While he has created world-class cuisine at the Immigrant Restaurant and is now executive chef of Destination Kohler, he’ll admit that his favorite Thanksgiving dish is one many of us recognize: green bean casserole with mushroom sauce and those crunchy French-fried onions. In true chef style, he adds his own flair: French—fried jalapeños.


Peter Kalleward

Mixologist – Destination Kohler

Growing up in Michigan with a passionate football family, Thanksgiving morning was spent waiting for the Detroit Lions to play their annual Thanksgiving game. The afternoon included family and a dining room table filled with food and spirited conversation. Years later, after earning two college degrees and acquiring immeasurable experience in a collection of bars and restaurants, football takes a back seat as Peter is more excited to share his favorite cocktail creations and reminisce with family and loved ones.