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About our Test Kitchen - The Culinary Center
Welcome to Superior's Test Kitchen. When visiting our retail store, come check-out our brand-new commercial test kitchen where professional chefs from a variety of backgrounds, with a passion for sharing their recipes, will demonstrate the different cuisines and techniques. Cook with our chefs and taste the authentic cuisines! 
As more and more homes invest time into preparing their own meals, having both the know how and the right tools is becoming increasingly important. Our on staff chef will be demonstrating the latest culinary trends using state of the art equipment.
We have chef's test equipment so you never have to waste money on things that don't work for your applications.
- Fully equipped Test Kitchen
- Demo Area
- Hands on equipment training
- Latest culinary trends
Our instructional classes are held every Wednesday night. Due to our upcoming move, we will not be having any Cook Like a Chef classes in July or August. We hope you can join us for our Test Kitchen launch party in September!!! Details will be posted here as the date approaches!!
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Rent our Test Kitchen!!
Do you want to use a state of the art commercial kitchen for your next big event?? Our Test Kitchen is available for parties, team building events, bridal showers and many other activities. Contact Andrea at 414-671-1200 for details!!
Did you miss on of our delicious Cook Like a Chef classes? Look below for the class you missed and print the recipes you need!
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New Lunch 'n Learn Program
Have you ever wondered about the latest innovations in commercial kitchen equipment? Did you ever wish that you could see the equipment in action? If you have answered "Yes" to these questions, we have a great program for you!
Superior Equipment and Supply is excited to announce our NEW Lunch 'n Learn program!!
This program offers many great benefits:
- It's FREE!
- You will get to see the latest equipment in action!
- A delicious lunch will be provided for you in Superior's new Test Kitchen!!
We hope you are as excited about this fantastic program as we are! We hope to launch this great program this summer. Please contact Andrea at 414-671-1200 for more information!
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October 17, 2007
Perfect Pasta with Stacy Stangarone, Owner, Annona Bistro
Brie en Croute
Chicken Penne
Spicy Shrimp Spaghetti
October 31, 2007
Bistro Cuisine with Miles Borghraf, Executive Chef, Riverwalk Bistro
Blackened Grouper
Crawfish Cakes
Mussels
Pineapple Suzette
November 7, 2007
Latin Flair! with Antigua Restaurant
Ceviche Caribeno
Ceviche Mexicano
Ceviche Panamanian
Patatas Bravas
Strawberry Crepes
November 14, 2007
The Organic Chef with Outpost Natural Foods Co-op
Pizza Dough
Crispy Crust Dough
Surprise Sauce
Pizza Toppings
November 28, 2007
Cooking Fresh with David Swanson, Owner, Braise on the Go
Brussels Sprouts
Kale with Goat Cheese
Spiced Apple Chutney
December 5, 2007
The Everyday Gourmet with Amy Carlson, Food Writer for onmilwaukee.com
Bruschetta
Butternut Squash Risotto
Roasted Vegetables with Goat Cheese
December 26, 2007
More Cheese Please!! with Howard Lutz, Owner, West Allis Cheese and Sausage
Borek
Calzone
Ciabatta Pizza
January 2, 2008
Super Soups! with Dave Jurena of The Soup Market
Chicken Asiago Soup
Tomato Bisque
January 9, 2008
Northern Italian Cuisine with Tom Schultz, Laissez-Faire
Marinated Quail
Asparagus with White Truffle Sauce
January 16, 2008
Slimming Salads with Diane
Avocado and Black Bean Salad
Chicken with Tabbouleh
Thai Steak with Peanut and Lime Salad
January 30, 2008
Healthy Salsas and Dips with Carmella Arbogash
Black Bean and Corn Won Ton Cups
Fresh Mozzarella Caprese
Guacomole
Pico de Gallo
Roasted Bell Pepper and Garlic Hummus
Roasted Squash Pizza
Salsa
February 13, 2008
Spice Up Your Life with Chef Kate Sterns of The Spice House
Black Truffle Rice
Sweet Curried Chicken
Honey Almond Sauce
Walnut and Fig Tapenade
February 20, 2008
Italian Regional Pastas with David Lamb
Seafood Linguini
Cheese and Mushroom Sauce
February 27, 2008
Delicious Lamb Dishes with Tom Schultz of Laissez-Faire
Balsamic Herb Reduction
Balsamic Marinated Strawberries
Cauliflower Gratin
Lamb Rack
Sabayonne
March 5, 2008
Cuisine - An Affair to Remember! with Ramses Alvarez, Executive Chef, The Social
Spatzel
Beef Stroganoff
Sauteed Trout
March 12, 2008
Beef - It's What We're Cooking! with Denny Stafl, Superior Equipment and Supply
Bistro Steak and Butter
Blue Cheese Butter
Garlic and Shallot Butter
March 19, 2008
"Social" Salds with Ramses Alvarez, Executive Chef, The Social
Ahi Tuna Salad
Warm Duck Salad
Wood Roasted Salmon
April 2, 2008
Spice up your life with Jamaican food! with Raf Montello, Graduate of CIA and Cooking Educator
Rice and Peas
Dry Jerk Rub and Wet Jerk Paste
Tropical Slaw
April 9, 2008
Healthy Indian Flavors with Alamelu Vairavan, Nationally Published Author and Instructor
Tuna Masala
April 23, 2008
Seafood Artfully Done with Brain Banks
Asian Coleslaw
Guazpacho
Wasabi Avocado Mousse
Sesame Tuna
May 7, 2008
Chopped salads are "hop"ening! with Katherine Koetting, "Culinary Bowling League"
Black Eyed Peans and Fennel
Mango Jicama
Beats, Beans, Goat Cheese and Hazelnuts
May 14, 2008
Unique Tailgate Food, with Tom Schultz, Executive Chef, Laissez-Faire
Tommy Slaw
Thomas Universal Marinade
Other Marinades
Marinade Variations
Crab Cocktail Slider Part 1/5
Crab Cocktail Slider Part 2 & 3/5
Crab Cocktail Slider Part 4/5
Crab Cocktail Slider Part 5/5
May 15, 2008
Not Your Everyday Bar Cuisine! with Nancy Farr, GM and Executive Chef, Johnny Mo's Bar and Grill
Mini Calzones
Spinach Artichoke Dip
Mushroom Meatloaf Tower Step 1/3
**Mushroom Meatloaf Tower Step 2/3 - Make mashed potatoes anyway you like 'em!**
Mushroom Meatloaf Tower Step 3/3
Strawberry and Mascarpone Granita
June 4, 2008
Spanish Cuisine with Elena Salas, Owner, Don Quijote
Croquetas de Atun
Salsa Picante
June 11, 2008
Northern Italian Cuisine, Frank Tenuta, Executive Chef, Tenuta's Italian Restaurant
Stuffed Green Peppers
Risotto
June 25, 2008
A Dessert and Pastry "Social" with Ramses Alvarez, Executive Chef, The Social
Creme Brulle
Doughnuts
Tropical Fruit with Sabayon
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