Theo's Cookbook & Resources
If you’ve joined us in the kitchen—or followed along from afar—this cookbook is for you. It’s filled with Theo’s most-loved bistro recipes: rich with European roots, grounded in Midwestern soul, and crafted with love and community in mind. And to make cooking at home even easier, we’ve included all the oils, dressings, and kitchen tools we used along the way. It’s honest, heartfelt food—meant to be shared.
About the Book
Theo’s Cookbook walks you through the essentials of heartfelt, European-inspired home cooking—rooted in bistro tradition and made approachable for any kitchen. From mastering pan sauces to building flavor with simple ingredients, Theo shares the techniques that define his honest, soul-warming dishes.
You’ll find recipes for his most-requested favorites—wildberry coulis, pork tenderloin with mustard pan sauce, Austrian-style dumplings—and the thoughtful tips that bring them to life. With Peggy alongside, asking all the right questions, each recipe is built for real home cooks, with step-by-step guidance that boosts your confidence in the kitchen.
Whether you're hosting a dinner party or cooking something quiet and nourishing for yourself, these dishes invite you to slow down, taste deeply, and bring a little more joy to the table.
About Theo
Chef Theo Engassner
Born and trained in Vienna, Austria, Theo began his culinary career at the prestigious Intercontinental Hotel, where he spent over a decade mastering both fine European cuisine and the intricacies of luxury hospitality. After moving to the U.S., he studied Hospitality and Restaurant Operations and quickly rose to General Manager at a renowned Fort Lauderdale restaurant serving over 1,000 guests nightly—including celebrities like Frank Sinatra and the Bee Gees.
Despite his humble demeanor, Theo’s culinary mastery hasn’t gone unnoticed. While working at Yesterday’s Restaurant in Fort Lauderdale, he was awarded the Orange Ribbon of the Confrérie de la Chaîne des Rôtisseurs, an international gastronomic society based in Paris with origins dating back to 1248. The honor recognized his exceptional skill and dedication to the art of fine dining. Membership in the organization is by invitation and awarded to those who demonstrate excellence in the culinary arts.
In 1995, a visit to Door County took an unexpected turn. What began as a search for a condo ended with Theo buying a job instead—launching a bold new chapter in his culinary journey. He opened Theo’s American Bistro, where his signature style of elevated comfort food took center stage. Featuring dishes that defined his career—like the seared duck with wildberry coulis and his masterfully balanced beurre blanc—the bistro quickly became a local institution. Voted both the best (and most expensive) restaurant in Door County, it reflected Theo’s passion for rich sauces, layered flavors, and unforgettable dining experiences.
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Now retired, Theo continues to cook with joy and intention—bringing his European roots, lifelong expertise, and deep love for food to every dish he shares.
Theo's American Bistro Cookbook
If you’ve joined us for cooking nights, taken a class, or just followed along from afar—this is the cookbook we’ve all been waiting for.
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When I started cooking with Theo, I kept hearing about dishes from his old American bistro in Door County. Even 20 years after it closed, people still talked about the chicken ripieno and his sauces—simple, thoughtful, and always just right. I finally asked him, “Where are these recipes?” And now… here they are.
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This book brings together the perfect mix to make you feel like a gourmet chef at home—duck, pork, steak, lamb, chicken, and a few unforgettable Austrian classics. These are honest recipes —made to teach, to inspire, and to help you bring a touch of gourmet to your own table.
Sauce Pan
After making more sauces than I can count at Le Cordon Bleu, you'll love this pan. It heats evenly, handles like a dream, and it’s exactly what you need to cook Theo’s sauces the way they’re meant to be.
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If you’re tackling anything from the book that’s rich, velvety, or reduced with love—this pan is your new best friend.
Pumpkin Seed Oil
This is the one Theo found to be his favorite—and never changed. After tasting his way through countless oils, this cold-pressed Styrian pumpkin seed oil from Austria stood out for its rich, nutty flavor and perfectly toasted finish.
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It’s the secret behind his beloved Pumpkin Seed Potato Salad, and a go-to for adding depth to warm vegetables, salads, and simple dishes that need that little something extra.
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Authentic. Bold. Unforgettable. Just like Theo’s cooking.
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Italian Dressing for Brochettes
I love making everything from scratch—but according to Theo, you probably can’t top this one. It’s his go-to bottled Italian dressing, and it’s surprisingly perfect.
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We use it to marinate the Chicken Brochettes from the cookbook, and it turns them into a fast, flavorful weeknight meal with almost no prep. Just pour, cook, and go.
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Simple. Tasty. And Theo-approved.
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