DATEBOOK GIVES A NOD TO CHEF TERRIE KOHL
Country Club Market
“Country Club Market, a Clive-based caterer, has several options for Christmas and New Year’s catering. Chef Terrie Kohl offers an array of holiday desserts, from cookies to cheesecakes. For dinner, customers can choose from ham, bacon-wrapped pork and meat or vegetarian lasagna. Prices vary based on the order.”
DES MOINES REGISTER SHOWCASES COUNTRY CLUB MARKET IN THANKSGIVING STORY
“Thanksgiving takeout: Central Iowa restaurants offering curbside Thanksgiving meals
The pandemic forced you to cancel Thanksgiving dinner with the extended family and you don’t want to make a 16-pound turkey for yourself. What to do?
Central Iowa restaurants are offering to-go Thanksgiving dishes and meal kits to simplify the holiday cooking. Treat yourself to a premade Thanksgiving meal, stay safe and support local restauranteurs along the way.
Here are some of the restaurants offering take-home Thanksgiving service this year.
OTTUMWA LAUREATE GUILD PRESENTATION
Chef Terrie describes demonstrates how fresh herbs can be treated just like fresh flowers during the Ottumwa Laureate Guild presentation at the Indian Hills Community Collect Culinary Arts program. (Published May 25, 2011)
MAPLE GINGER PIE
Doesn’t the name make your mouth water? See the Des Moines Register’s pictoral of Chef Terrie assembling this gourmet treat! (Published November 16, 2010)
INSIDE THE PANTRY AT COUNTRY CLUB MARKET
This article from The Des Moines Register invites you to Take a Sneak Peek Inside Chefs’ Pantries, featuring Andrew Meek from Sbrocco and our very own Chef Terrie. (Published June 18, 2009)
“A FLAIR FOR FOOD” – CHEF TERRIE KOHL
This photo essay from The Des Moines Register demonstrates Chef Terrie’s flair for amazing gourmet food. (Published November 11, 2008)
CHEF’S TIPS IMPRESS CLIVE COOKING CLASS
This Des Moines Register article gives a sneak peek into a Culinary Arts Class at Country Club Market. (Published October 11, 2006)
CHEF TERRIE MEETS LONG TIME MENTOR CAPRIAL PENCE
Upon deciding a vacation was in order, the next step was to determine where…Italy was first up then reality sunk in…option two Portland, Oregon to see visit the restaurant of Chef and mentor Caprial Pence at the Westmoreland. Finding it had closed BUT a new location had opened and to my surprise could attend a demonstration class taught by Chef Caprial herself.
Enough said, reservations were made…airline, hotel and class…I was giddy with anticipation. Packing to go…I slipped in one of 8 cookbooks I’ve collected in the chance she might sign it for me…
That evening upon arriving…no Caprial…would she not be there!? She was running late for a food styling shoot for a local grocery chain…then! there she was…could I believe my eyes…containing myself I chatted with fellow students and watched her navigate the line readying class…