KENOSHA — Kenosha-area children will have an opportunity to work alongside a professional chef during a hands-on cooking demonstration at the HarborPark Jazz, Rhythm & Blues Festival on Aug. 15, as Executive Chef Connor McNeil of Joey Gerard’s — A Bartolotta Supper Club leads the festival’s Cooking Studio.
The Cooking Studio demonstration begins at 12:45 p.m. at Celebration Place at HarborPark, 5501 Ring Road, ahead of the festival’s afternoon and evening music lineup. McNeil, a Kenosha resident who serves as executive chef at Joey Gerard’s in Greendale, will work with children and other attendees to prepare a classic Shaum Torte, according to festival organizers.
The Cooking Studio is part of the annual festival organized by the Mary Lou and Arthur F. Mahone Foundation. The foundation says the event supports its work providing educational and career opportunities for young people while promoting healthy lifestyle initiatives.
McNeil said involving children in cooking can help them develop skills while giving them a tangible way to participate.
“As someone with young kids at home, getting kids involved in cooking is something I am truly passionate about,” McNeil said. “It is a way for them to learn, be creative, and to see the fruits of their efforts by tasting what they make.”
McNeil joined The Bartolotta Restaurants in 2024 after working in Milwaukee and Chicago kitchens. He was named executive chef of Joey Gerard’s — A Bartolotta Supper Club in Greendale, where he oversees menu development and kitchen operations.
The Cooking Studio will include assistance from other culinary professionals who will work with children, parents and festival attendees during the demonstration. James Schend, a former culinary deputy editor at Taste of Home, also is scheduled to participate.
James Schend
“I’m honored to collaborate with the Mahone Foundation for the HarborPark Jazz, Rhythm & Blues Festival Cooking Studio,” Schend said. “My passion for food, community, and helping young people fuels my commitment to this event.”
Teri Jacobson, Cooking Studio co-chair, said the demonstration is intended to give participants an opportunity to learn directly from culinary professionals.
“A Kenosha local and now the executive chef at Joey Gerard’s, Connor will be providing a hands-on experience where guests can learn to make a tasty dessert,” Jacobson said.
The Cooking Studio has become part of the festival’s annual programming. Organizers describe the setup as a mock kitchen designed to allow chefs to demonstrate techniques in an outdoor setting along the Kenosha lakefront.
The culinary program will precede the festival’s main stage performances. The 2026 lineup begins with the Jerome Porter Quintet at 2 p.m., followed by the Nora Jean Bruso Blues Band at 3:30 p.m., the Corey Wilkes Quartet at 5:30 p.m. and saxophonist Kirk Whalum at 7:30 p.m. The lineup is confirmed on the Mahone Foundation’s 2026 festival page.
The HarborPark Jazz, Rhythm & Blues Festival is scheduled for Saturday, Aug. 15, at Celebration Place in Kenosha. The festival is a ticketed event, with proceeds benefiting the Mahone Foundation’s programs. Visit Kenosha lists a rain date of Aug. 16.
General admission lawn tickets are listed at $35 in advance and $45 at the gate. VIP tickets are $95 and include concert admission, food, beer and wine, according to festival organizers.
The festival also will feature a 50/50 raffle, wine pull and silent auction. Organizers are seeking volunteers for areas including ticket sales, hospitality, security, the beer and wine garden, stage operations and the Cooking Studio.
The Cooking Studio demonstration is scheduled to begin at 12:45 p.m., with festival gates opening at noon. More information about tickets, volunteering and the festival schedule is available through the Mahone Foundation’s HarborPark Jazz, Rhythm & Blues Festival page.
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