Shaved Brussels Sprouts and Apple Salad
Ingredients
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
Procedure
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
Autumn Chill Cocktail
Ingredients
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
Procedure
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
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.