Ryan Anderson This is Me

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1. 1. Destination KOHLER:Demo Kitchen Schedule:Village of Kohler, Wisconsin

   staging.destinationkohler.kohl - [Cached]

   Published on: 4/12/2007   Last Visited: 10/19/2007

   Executive Sous Chef Ryan Anderson - The American Club
   ...
   Chef Anderson will share his East Coast seafood expertise with you as he prepares his favorite dishes. An assortment of fresh seafood will be displayed.

2. 2. www.kohlerexperience.com

   www.kohlerexperience.com/villa - [Cached]

   Published on: 3/27/2007   Last Visited: 3/27/2007

   Executive Sous Chef Ryan Anderson - The American Club
   ...
   Chef Anderson will share his East Coast seafood expertise with you as he prepares his favorite dishes. An assortment of fresh seafood will be displayed.

3. 3. www.hfbexecutive.com

   www.hfbexecutive.com/biol/nov- - [Cached]

   Published on: 1/1/2006   Last Visited: 5/2/2007

   The American Club's F&B director and executive chef, Ulrich Koberstein, and the Immigrant Club's executive chef, Ryan Anderson, add another innovative dimension by offering flights of cheese. Each flight of three or more samples spotlights a type of cheese from various producers or at varying ages. Examples include the "Evolution of Cheddar" flight with cheddars aged from one-year-old fresh curd to three, five, seven, ten, and twelve years and "Chèvre Cheeses" with chili pepper, herb, and key lime chèvres.
   
   Anderson cites supporting local farmers and showcasing their cheeses as the main drive in offering such an expansive cheese program. "We're in the country's greatest dairy state and I'll put our cheeses up against any California or Vermont cheese. We have producers who bring European stylings to cheesemaking and who feel free to try new things. This cheese program is part of our way of giving back." The Immigrant's program now includes 43 cheeses that can all be tasted and paired with wine in the Winery Bar tasting room, as well. Anderson says guests at the Winery Bar cheese locker are hosted by a chef who can guide them through the wonders of the cheeses and offer wine pairings from an 850-bottle list.
   
   Americans have no set custom (yet) as to where the cheese course should appear. Europeans commonly place the course separately after the entrée or in the dessert course. Anderson says his guests have been known to start with cheese, share selections as an appetizer, finish their wine with it between entrée and dessert, or choose it as dessert.
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   According to Rubiner and Anderson, the cycle of increasing awareness, appreciation and demand for artisanal cheeses promises to continue for the foreseeable future.