Just MITK and head

2016 Men in the Kitchen – Saturday, October 8th

TeeAway Golf and Supper Club in Ladysmith

Starting Monday, August 15th, 2016, call Embrace at 715-532-6976 to place your bid!

MITK Chefs photo for thank you with logo

2016 Chefs

Price County

Bryce Schoenborn, Phil Writz & Stephen Willett

Chris Dunbar, Jeff Moenssen & Jamie Spagnolo

Washburn County

Ben Dryden & Chefs from the Washburn County Sheriff’s Department

Rusk County

Judge Anderson, Cliff Parr & Phil Grassmann

Tom Hall

Mike Nylen

Sheriff Jeff Wallace & Arian Knops

Karl Fisher

Karl Huber, Gideon St. Aubin & Burt Zielke

Casey Mincoff, Kyle Gibbs & Mike Closs

Kevin Julien & Kirk Konichek

Starting Monday, August 15th, 2016, call Embrace at 715-532-6976 to place your bid!

 

How does the auction work?

The first week tables are available, only whole tables will be available for purchase through the  auction. The highest bidder when the week-long auction closes will get their first choice table of 10 out of all the chefs tables; second highest bidder will get to choose any table they choose that the highest bidder didn’t take already; and so on. The only way someone can ensure they get the table they want is to be the highest bidder! After the auction closes, remaining table seat tickets will be available individually. Community members will either purchase tickets based on the delicious menu choices or they will try to get a seat at a specific celebrity chef’s table!

The only way you can ensure you get the table with the chef and menu of your choice is to be the highest bidder in the auction!

When can I buy?

  • The first week tickets are available only whole tables of 10 diners will be available to purchase through the auction.
  • Listen to the 93.1FM for the status of the whole table bids OR Embrace’s Facebook page (www.facebook.com/embracewi) to see if your bid is still the winning bid!
  • Individual ticket sales for remaining table seats will begin following the auction.

Where can I buy?

  • During the auction week beginning Monday, August 15th, 2016, call Embrace at 715-532-6976 to place your bid on a whole table. Listen to 93.1 FM or go to Embrace’s Facebook page for updates on the bids.
  • After the auction closes at 5pm on Friday, August 19, 2016, remaining table seat tickets will be sold at Embrace and Tee Away.
  • Dropping a check off at any of the Embrace office locations is the best way to pay for the table or seat. However, we do accept credit cards online or over the phone.

How much?

  • The auction bidding will start at $500 for a full table of 10 diners with minimum bidding increments of $50.
  • After the auction closes, remaining table seat tickets will be available individually.
  • There are only 10 seats available for each chef’s table.
  • If the table seat tickets sell out before you can get one, you don’t have to miss the party! You can join the event after dinner for live music and dancing.

Questions?

Please contact Katie at Embrace at 715-532-6976 or at katie@embracewi.org.

 

To tempt your taste buds, check out LAST YEAR’S Event Menus!

Click here to view last year’s menu brochure.

A Taste of China
Mike Nylen

Appetizer:                                                                                                                
Egg Rolls-Delightful egg rolls with a mix of meat and vegetables served with hot mustard and sweet sour sauce

Starter: General Tao’s Chicken- A classic that is very popular in Chinese restaurants. A sweet slightly spicy dish served over rice. Mike’s own recipe

Main Course:
Mongolian Beef-Flank steak and vegetables in a savory brown sauce served over rice

Dessert:
Chinese Pineapple Tart


 

German Comfort Food
Karl Fisher, Black Forest German Sausages

Appetizer:
Homemade Beef Brisket Pastrami, German Obatzda Cheese with Pumpernickel Bread

Soup:
Chicken-Spätzle

Main Course:
Braised Pork Steak with Mushroom Gravy, Homemade Sauerkraut with Potatoes, Dressing Balls, and Fresh Smoked Ring Bologna

Dessert:
Homemade Apple Strudel with an Apple
Schnapps Glaze


 

A Little Taste of East River Run
Casey Mincoff

Appetizer:
Beef and Pork Loin bits seasoned and wrapped in Bacon Jumbo Shrimp seasoned with garlic butter

Main Course:
Fresh Garden Salad
Baked Potato
Prime Rib of Beef and Pork seasoned and smoked to perfection
                                                                                                                                             
Dessert:                                                                                                             
Pistachio Ice Cream Dessert. It’s so good!


 

Southern Comfort
Lt. Kevin Julien and Kirk Konichek

Appetizer:
Bacon Wrapped Jalapeño Poppers

Starter:
Sweet Creamy Coleslaw and Deviled Eggs

Main Course:
Smoked Southern Baby Back Ribs
Corn Bread
Southern Baked  Beans

Dessert:
Peach Cobbler with Homemade Cream


 

Italian Feast
Karl Huber, Burt Zielke and Gideon St. Aubin

Appetizer:
Antipasti Platter (Prosciutto, Salami, Pepperoni, Mozzarella, Spinach and Olives with Olive Oil and Balsamic Vinegar)

Main Course:
Manicotti–pasta shells stuffed with Ricotta, Mozzarella, and Parmesan. Served in a tomato sauce with onions, green peppers, mushrooms and Italian sausage. Topped off with more Mozzarella, Cheddar and Provolone cheeses.

Starter:                                                                                      
Bruschetta

Dessert:
Cherrymisu Pie


 

Surf N Turf
Phil Grassmann, Judge Anderson, Cliff Parr

Appetizer:
Grilled Prosciutto Wrapped Shrimp with Cheese Course

Salad:
Fresh Garden Salad

Main Course:
Grilled Walleye Filet and Petite Wrapped Filet  Mignon garnished with Grilled Asparagus and Sugar Snap Peas

Dessert:
Chocolate Torte


 

Jail Chow Exceptionale
Sheriff Jeff Wallace and Arian Knops

Appetizer:
Moonshine Dip and “Safe” Crackers

Starter:
Jailhouse Shroom’ Soup
Prison Yard Salad

Main Course:
Hacksaw Stuffed Pork Chops
Baby Face Red Potatoes
Capone Hideout Carrots

Dessert:
Armored Amaretto Cheesecake


 

A Taste of Italy Rusk County Style
Tom Hall

Appetizer:
Fresh Italian Salad
Bread Sticks with Dipping Sauces

Main Course:
Traditional and Veggie Lasagna with fresh tomatoes, summer squash, mushrooms, and sweet peppers

Dessert:
Italian Love Cake

 

 

 

 Thank you to our 2015 sponsors!

Ladysmith Federal Savings and Loan, WLDY/WJBL 93.1 FM The Dice,  Albus Conveyors, Inc., Xcel Energy, Jump River Electric Cooperative, Dairyland Insurance Agency of Ladysmith, Rands Trucking, Inc., Pioneer Bank of Wisconsin,
Snyder Tax Services, John S. Olynick, Inc.