Throughout the hallways of the lower level studios at the John Michael Kohler Art Center (JMKAC), Sheboygan-based painter Timon Tupper has revamped the walls into psychedelic modern grayscale murals. “The people I work with wanted to change up the boring white walls, so they decided to pick a few different shades of gray,” says Tupper, READ MORE
In this first of a two-part series, host Kyle Cherek chats with JR Schoenfeld, chef and owner of Chives Restaurant.
Whether through animation, performance pieces or paintings, artist Andrew Linskens takes the term “blending” to a whole new level. Linskens’ pieces appear chaotic at first glance, but soon take viewers on an expressionistic roller coaster ride they never want to end. Linskens, a 37-year-old Green Bay resident, dove into art at a very young age. READ MORE
Q. What is the best way to sharpen my knives? — Louis, Kaukauna A. At one time, the best way to sharpen knives was to use a whetstone. A whetstone typically has three distinct stones of differing grit or coarseness, and by going from the coarsest to the finest with the appropriate amount of pressure at READ MORE
In this episode of Chef Talk, host Kyle Cherek chats with husband and wife Joe and Katie Witthuhn, owners of Rustique Pizzeria + Lounge.
Q. For Thanksgiving I would like to offer my guests a smoked turkey as well as the traditional roasted one. Would it be better to marinate the turkey or use a dry rub for smoking? — Tom, Little Chute A. Without question, my preference is to brine my turkey before smoking it rather than dry rubbing READ MORE
Appleton-based toymaker Lisa Thunder has revolutionized the market by creating toys that are fun for children, yet aesthetically pleasing for parents. Her product line, The Homespun Market, is classic, modern and soft, yet refined with a vintage flair. Thunder, a mom of four by day and toy designer by night, creates unique toy food meant READ MORE
In this episode of Chef Talk, host Kyle Cherek chats with Tony Oczus, owner of The Libertine in Green Bay.
Flourishing in an under-appreciated art medium, Amie Kesler is a Green Bay cross-stitch artist hoping to bring positivity into the lives of others with her designs. As a child, Kesler learned the art of cross-stitch from her grandmother. “When I was really young, I was always around it. I actually still use her book,” Kesler READ MORE
Q. How do you achieve a flaky pie crust? Mine always end up too dense. — Richard, Appleton A. Flakiness in a pie crust is achieved when the solid fat (sometimes referred to as lard if animal-based or shortening if vegetable-based) is distributed into the dough in very thin layers. This is achieved by keeping the READ MORE