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
This isn’t just a cookbook—it’s an invitation into the private repertoire of a chef who quietly shaped one of Door County’s most celebrated dining experiences. Born from a knock on a neighbor’s door and a shared curiosity between friends, Theo’s American Bistro – The Dishes That Defined Us brings the elegance of bistro-style dining into your home kitchen.
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Chef Theo Engassner’s dishes are rooted in Austrian tradition, refined through years in the Chicago culinary scene, and perfected in the quiet rhythm of Door County. These are the recipes people never forgot—now made accessible to home cooks with thoughtful instruction, precise flavor pairings, and Peggy Reineck’s honest, step-by-step guidance.
Inside, you’ll find a curated collection of Theo’s most beloved signature plates, each one complete and well-rounded, crafted to help you master gourmet cooking at home. Each recipe is a complete experience—offering contrast, texture, depth, and elegance on a plate.
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Whether you're ready to host with confidence or simply crave a new way to express creativity in your kitchen, this book will guide you toward more elevated, soulful cooking—without losing the joy. What began in a hidden kitchen became a reminder: gourmet isn’t about complication. It’s about care, intention, and flavor that lingers in memory.
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.
Best Sellers
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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