Chef Ryan Appears as Weight Watchers Chef on WCIU’s “You & Me” Morning Show March 3

As the news of Chef Ryan winning ABC’s The CHEWCIU logoW cooking competition “The Search for the Weight Watchers Chef” has made its way back to Chicago, Chef Ryan shares one of his favorite recipes from the competition with “You & Me This Morning” host, Melissa Forman.  As a friend of the show, they always appreciate Ryan’s style of connecting people to food that’s healthy, and prepared simply.

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MARCH 18th: ABC’s THE CHEW “Search for the Weight Watchers Chef” Cooking Class Experience with Chef Ryan Hutmacher, The 1st Ever Weight Watchers Chef

MARCH 18th 6-9pm at Centered Chef Food Studios

To purchase tickets, click HERE.

After thousands of applicants and 6 weeks of culinary competition on ABC’s The CHEW, The Search for the Weight Watchers Chefcompetition is over, with Chef Ryan as the last chef standing!  This earned him the distinct title as the first ever Weight Watchers Chef!

Join us & celebrate on March 18th from 6-9pm, with a hands on cooking class experience led by Chef Ryan Hutmacher, where you’ll recreate all of his winning recipes from ABC’s The Chew Weight Watchers Chef Competition!

Menu:

Appetizer: Salsa Joe Boats ”10 out of 10 on Taste” -Chef Michael Simon

Entree 1: Comfort-licious Cornbread Pot Pie “One of the best things I’ve tasted this year!”-Chef Mario Batalli

&

Entree 2: Citrus & Herb Roasted Pork Tenderloin with Roasted Eggplant Puree, Citrus Tabbouleh & Dill Yogurt Sauce

“So easy to prepare… delicious, bright & very yummy!” -Chef Carla Hall

Dessert:Layers of Love Chocolate Trifle  “A feast for the eyes!”-Daphne Oz

 

Please join us for this uniquely fun and entertaining evening, celebrating the notion that “healthy & delicious can be attainable” and celebrate his excitement for his new collaboration in supporting Weight Watchers as their chef!  For more one Chef Ryan’s journey on the CHEW check out this link to The Chew’s Search for the Weight Watchers Chef.

Fine Print: BYOB.

This was posted in Classes, Upcoming Classes

Chef Ryan on Chicago’s ABC 7 and his upcoming appearance on The CHEW

 

Want some inspiration for some simple, affordable and healthy nosh for the the Grammy’s or Big Game? Perhaps a sexy, salsa bar?

Check out Chef Ryan’s latest TV segment on ABC 7 Chicago’s Morning Show, as he promotes his upcoming appearance on The CHEW’s “Search for the Weight Watchers Chef” cooking competition airing this Wednesday at 12 noon.

 

This was posted in Press

Chef Ryan selected to compete on ABC’s The CHEW talk show and their “Search for the Weight Watchers Chef”!

As Chef Ryan is fairly seasoned as a media chef, his skills will be put to the test yet again in NYC. As a finalist in the Weight Watchers Chef search, he will be going head to head with five other chefs for a one year consulting contract worth $75,000, with live TV appearances, media content development and live cooking demonstrations across America.
The cast of ABC’s The CHEW will be judging his culinary homage of the notion that “healthy food can be delicious.” The cast includes Iron Chefs Mario Batali and Michael Symon, Top Chef Carla Hall, “What Not to Wear’s”  Clinton Kelly, and Daphne Oz, best selling author and daughter of Dr. Mehmet Oz.
Stay tuned to Centered Chef’s Facebook Page for contest results and air times starting in mid-January.  Click here for the official press release and viewing details.
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June 15th: Father’s Day Sausage Making Class (Farm 2 Fork)

Fathers Day Sausage Making Class 6.15.2014Father’s Day Sausage Making Class!

GRIND, SEASON, STUFF, COOK, EAT, AND CARRY!

Want a special Father’s Day that you and your Dad will always remember? Why not celebrate the rich old world tradition of sausage making! In partnership with Centered Chef, Red Meat Market is proud to introduce another unrivaled hands-on meat experience with our premiere sausage making and tasting class. You will be taught by the best; Red Meat Market’s Master Butchers and award winning sausage makers!  This amazing experience connects participants with the principals behind sustainability and pure-pastured, local livestock.

You’ll get:

  • An overview and appreciation for the fine art of Sausage Making.
  • You’ll meet the Farmer who raised the animal
  • One on One expert instructions on meat cutting and knife skills
  • Great comradery with other meat lovers and aspiring Butchers
  • An amazing lunch cooked by our amazing Chef!
  • 6-8 pounds of fresh sausage to take home (You just made!)
  • A FREE RMM Baseball Cap
  • FREE Wine and Beer!

To many of us from the Midwest, the summer season is about two things: cold beers and tasty sausages.  Our Master Sausage Butchers will lead and teach you all you need to know about how to make great sausage! You’ll mix, stuff and learn to link sausages by hand just like an old German sausage maker!

Learn to make Four Classic Sausages:

  • Traditional Breakfast Sausage
  • Wisconsin Beer Brats
  • British Bangers
  • Sweet Italian Sausage

Making sausage may sound as archaic today as churning your own butter, but it is not as intimidating as it sounds. Not only is it fairly easy, it is very gratifying to know and you’ll be able to control the freshness of the ingredients!  You’ll enjoy working with fresh locally pastured pork. Locally pastured meat is better for you, raised without any antibiotics, hormones or steroids. Our Red Meat Market Pork is gently raised by Local Pork Farmers in SW Wisconsin, in green pastures under blue skies. This natural and humane care makes the meat taste sweet and tender.

MAKE, COOK, EAT, AND CARRY HOME!  WE’LL PROVIDE EVERYTHING YOU NEED

Our special Make, Cook & Carry Butcher classes offer foodies, grillers, chefs and meat lovers the opportunity to learn the art of butchery from Master Butchers beginning with how to break down a carcass, to the art of cooking local fresh meats.  Specific to this Sausage class, participants will have the opportunity to take home 6-8 pounds of the sausage they made. Our Sausage class includes a free Red Meat Market Baseball cap and a delicious meal of sausage you (and your Dad) just made!

Centered Chef will demonstrate how to prepare your pure-pastured sausages and serve up “deliciously sausalisous” dishes after class! You’ll enjoy the fruits of your labor with a hot tasty link on a homemade bun with onions, peppers, and mustard! Don a dirndl or lederhosen, and you and your Dad might forget you’re not in Germany!

Open to everyone, husbands, daughters, moms, uncles, grandpas and sons! Treat your family or give it as a gift!  But hurry!  Reserve your spot now – we fill up!

Each class is limited to 24 people, so reserve your spot today!

CARRY

Participants will take home wrapped meat they cut! Check out pictures from our last classes! You’ll have fun for sure!

MAKE IT A COUPLES EXPERIENCE, TREAT YOURSELF OR GIVE AS A GIFT BUT HURRY! Our classes always sell out so reserve your spot now – we fill up fast!

If you’re buying it as a gift, simply reserve a spot and email Janet at janet@RedMeatMarket.com. We’ll send you a certificate for your gift giving! Questions? Give Janet a call!  Her direct line is: 773-904-2849.

Register Here

 

This was posted in Upcoming Classes

May 3rd: Bull Breakdown Cooking & Butcher Class (Farm 2 Fork)

Cinco de Mayo Whole Bull Class 5.3.2014

Register Here

May 3rd: Bull Breakdown Cooking & Butcher Class (Farm 2 Fork)

Centered Chef, in partnership with Red Meat Market, is proud to present our unrivaled hands-on Berkshire Whole-Hog Breakdown butcher class and tasting experience. We welcome everyone with a wide range of culinary and carnivorous habits who have passion or simply a curiosity for the art of butchery. We’ll provide everything you need!

You’ll get:

  • An overview and appreciation for the fine art of Butchery
  • You’ll meet the Farmer who raised the animal
  • One on One expert instructions on meat cutting and knife skills
  • Great comradery with other meat lovers and aspiring Butchers
  • An amazing lunch cooked by Centered Chef!
  • 6-8 pounds of fresh meat to take home (You just cut!)
  • A FREE RMM Baseball Cap
  • FREE Wine and Beer!

 

 

 

CUT

Our 3 hour, hands-on class will guide you through the process from the moment the carcass is delivered to when it reaches the kitchen! Participates will have the opportunity to breakdown a whole carcass, raised without antibiotics from local Farms. You’ll then take each part and break it into standard and some special cuts traditionally not found at your local grocer! Learn knife skills, butchering techniques and how to breakdown a whole hog carcass into tasty pork cutlets, tenderloins, roasts and ground!  You’ll feel the meat between your fingers, experience the smooth cut of the knife, smell the fresh aromas and be part of the renaissance of the local butcher.

COOK

This butcher class will be held in the KITCHEN at Centered Chef!  As part of your experience, our Centered Chef will show you how to prepare pork dishes that honor the purity of this fresh, local product, in his clean-comfort style!  As practice makes permanent, you’ll not only be learning about sustainability and practical cooking techniques, but you’ll also be savoring those new found meat cookery skills throughout the event!

CARRY

Participants will take home wrapped meat they cut! Check out pictures from our last classes! You’ll have fun for sure! MAKE IT A COUPLES EXPERIENCE, TREAT YOURSELF OR GIVE AS A GIFT BUT HURRY! Our classes always sell out so reserve your spot now – we fill up fast!

If you’re buying it as a gift, simply reserve a spot and email Janet at janet@RedMeatMarket.com. We’ll send you a certificate for your gift giving! Questions? Give Janet a call!  Her direct line is: 773-904-2849.

Register Here

This was posted in Upcoming Classes

April 5th: Spring Lamb Cooking & Butcher Class (Farm 2 Fork)

Spring Lamb Class 4.5.2014

Register Here

April 5th: Spring Lamb Cooking & Butcher Class (Farm 2 Fork)

Centered Chef, in partnership with Red Meat Market, is proud to present our unrivaled hands-on Berkshire Whole-Hog Breakdown butcher class and tasting experience. We welcome everyone with a wide range of culinary and carnivorous habits who have passion or simply a curiosity for the art of butchery. We’ll provide everything you need!

You’ll get:

  • An overview and appreciation for the fine art of Butchery
  • You’ll meet the Farmer who raised the animal
  • One on One expert instructions on meat cutting and knife skills
  • Great comradery with other meat lovers and aspiring Butchers
  • An amazing lunch cooked by Centered Chef!
  • 6-8 pounds of fresh meat to take home (You just cut!)
  • A FREE RMM Baseball Cap
  • FREE Wine and Beer!

 

 

 

CUT

Our 3 hour, hands-on class will guide you through the process from the moment the carcass is delivered to when it reaches the kitchen! Participates will have the opportunity to breakdown a whole carcass, raised without antibiotics from local Farms. You’ll then take each part and break it into standard and some special cuts traditionally not found at your local grocer! Learn knife skills, butchering techniques and how to breakdown a whole hog carcass into tasty pork cutlets, tenderloins, roasts and ground!  You’ll feel the meat between your fingers, experience the smooth cut of the knife, smell the fresh aromas and be part of the renaissance of the local butcher.

COOK

This butcher class will be held in the KITCHEN at Centered Chef!  As part of your experience, our Centered Chef will show you how to prepare pork dishes that honor the purity of this fresh, local product, in his clean-comfort style!  As practice makes permanent, you’ll not only be learning about sustainability and practical cooking techniques, but you’ll also be savoring those new found meat cookery skills throughout the event!

CARRY

Participants will take home wrapped meat they cut! Check out pictures from our last classes! You’ll have fun for sure! MAKE IT A COUPLES EXPERIENCE, TREAT YOURSELF OR GIVE AS A GIFT BUT HURRY! Our classes always sell out so reserve your spot now – we fill up fast!

If you’re buying it as a gift, simply reserve a spot and email Janet at janet@RedMeatMarket.com. We’ll send you a certificate for your gift giving! Questions? Give Janet a call!  Her direct line is: 773-904-2849.

Register Here

This was posted in Upcoming Classes

Feb 8th: Whole Hog Cooking and Butcher Class (Farm 2 Fork)

Hog Breakdown Farm 2 Fork Class 2.8.2014

Feb 8th: Whole Hog Culinary and Butcher Class!

Centered Chef, in partnership with Red Meat Market, is proud to present our unrivaled hands-on Berkshire Whole-Hog Breakdown butcher class and tasting experience. We welcome everyone with a wide range of culinary and carnivorous habits who have passion or simply a curiosity for the art of butchery. We’ll provide everything you need!

You’ll get:

  • An overview and appreciation for the fine art of Butchery
  • You’ll meet the Farmer who raised the animal
  • One on One expert instructions on meat cutting and knife skills
  • Great comradery with other meat lovers and aspiring Butchers
  • An amazing lunch cooked by Centered Chef!
  • 6-8 pounds of fresh meat to take home (You just cut!)
  • A FREE RMM Baseball Cap
  • FREE Wine and Beer!

 

 

 

CUT

Our 3 hour, hands-on class will guide you through the process from the moment the carcass is delivered to when it reaches the kitchen! Participates will have the opportunity to breakdown a whole carcass, raised without antibiotics from local Farms. You’ll then take each part and break it into standard and some special cuts traditionally not found at your local grocer! Learn knife skills, butchering techniques and how to breakdown a whole hog carcass into tasty pork cutlets, tenderloins, roasts and ground!  You’ll feel the meat between your fingers, experience the smooth cut of the knife, smell the fresh aromas and be part of the renaissance of the local butcher.

COOK

This butcher class will be held in the KITCHEN at Centered Chef!  As part of your experience, our Centered Chef will show you how to prepare pork dishes that honor the purity of this fresh, local product, in his clean-comfort style!  As practice makes permanent, you’ll not only be learning about sustainability and practical cooking techniques, but you’ll also be savoring those new found meat cookery skills throughout the event!

CARRY

Participants will take home wrapped meat they cut! Check out pictures from our last classes! You’ll have fun for sure! MAKE IT A COUPLES EXPERIENCE, TREAT YOURSELF OR GIVE AS A GIFT BUT HURRY! Our classes always sell out so reserve your spot now – we fill up fast!

If you’re buying it as a gift, simply reserve a spot and email Janet at janet@RedMeatMarket.com. We’ll send you a certificate for your gift giving! Questions? Give Janet a call!  Her direct line is: 773-904-2849.

Register Here

This was posted in Upcoming Classes

Jan 6th: Clean Eating “Detox Workshop” Series

Is This Typically Breakfast?

It’s back by popular demand!  Our signature class that puts people back in touch with food and it’s powerful effects on the body and mind.

How many times have you tried to ‘Eat Healthy’ but failed? Well, here’s your chance to get it right! Our “Clean Eating Detox Workshop” series is designed to help ‘reset’ your body through decisive, immediate and sustained changes to your diet. No supplements. No pills. No Lemonade. No tricks. Just clean & pure foods.

Did you know that most Americans claim to eat a well-balanced diet and carefully consider their eating habits?  The fact that two thirds of our population is overweight and one third is considered obese tells another story.  Complications from being overweight often develop into chronic heart disease, cancer and diabetes.  Rates for each have skyrocketed over the past 20 years.  Our society is definitely sick.

Typical Results of the Clean Eating Detox Workshop (after 21 days)

  • Weight loss (avg 7.5lbs)
  • Lose inches from waistline
  • Better sleep
  • Mental clarity
  • Faster athlete performances
  • Less bloating

While portion sizes are certainly to blame, what’s more interesting is knowing that 62% of our calories come from processed foods The creation of artificial ingredients and preservatives, combined with government subsidies, monopolistic corporations and special interest groups led to the creation of an inexpensive, convenient and unhealthy food industry – something unlike any other nation on earth. We believe there to be a significant correlation between cheap food and poor health. Our business was built on this idea, and this program is a means to help you personally connect the dots.

This multi-week workshop is designed to help you realize the true implications of your daily nutritional habits.  We will ‘reset’ your body through decisive, immediate and sustained changes in your diet. During this clean eating process, you will eliminate processed foods, inflammatory agents and potential allergens, experiencing a variety of physical and mental changes. Some subtle. Some drastic.  While it may sound simple and easy, it’s not. In our experience, performing this class in a group setting is key – providing motivation and accountability with your instructors and peers through weekly support and cooking classes, an online FB community and a Centered Chef cookbook & detox manual from which to draw inspiration from.

This 5 week experience takes place on Monday nights

Dec 30th: Introduction to Clean Eating Detox Workshop and Preparatory Session (registrants only)

Jan 6th: 1st Cooking Class

Jan13th: 2nd Cooking Class

Jan 20th: 3rd Cooking Class

Jan 27th: 4th & Final Class & Reintroduction Phase  

Eventbrite - Clean Eating Detox Workshop Series by Centered Chef

This was posted in Classes, Uncategorized, Upcoming Classes

Chef Ryan featured in May’s issue of Chicago Athlete Magazine

Magazine Cover with Ryan inside spread_PB&C_May 2013Are you bored with your oatmeal routine?  If you’ve been waiting for an oatmeal renaissance, then look no further, you’ll love Chef Ryan’s latest recipe, featured in Chicago Athlete Magazine.

Whether it’s for performance based nutrition or just simply enhancing your breakfast habits, this article will shed new light on the potential of this breakfast staple.  For more on Chef Ryan’s “Peanut Butter Oatmeal with Dried Cherries and Sautéed Grapes” click here to view the article on page 20.

This was posted in Press, Uncategorized