MAKING GREAT FOOD HAPPEN IN IOWA
Great Taste 7-8 PM Wednesday
Special Guest in the Studio-Wendy Wasserman
Before she became the publisher of Edible Iowa River Valley, Wendy lived in Tokyo, Washington, DC, Los Angeles, New York and Hawaii, and her passport now requires extra pages from all her international travel. She finds Iowa in some respects one of the most mysterious places she has have ever resided. She knows the territory is full of culinary surprises and delicious stories and is excited to discover them for the readers of Edible Iowa River Valley.
But there's more--the studio will abound with the smells of Kathy's cooking and we'll talk to some local food heroes!
Zach Allen the culinary director of Molto Vegas, Doug Taylor executive pastry chef of Molto Vegas, and Josef Helphinstine Service Director of Enoteca San Marco join us on this week's Great Taste. We're talkin' about Slow Food that beats the odds every time. Don't miss our dose of traditional Italian with a Batali (Mario Batali) twist or How to Survive in Vegas without Sacrificing your Palate or Wallet!
We'll be cooking Italiano in the studio with a little informal lingua Italiana thrown in for fun. Don't miss out on the next Great Taste. If you're interested in becoming a Facebook fan of the show. click here.
Ciao, Mi chiamo ____________________.
Can a restaurant these days still be so fancy that you cannot request a doggie bag with dignity?
What’s a nice vegetarian to do if Gypsies give her bread smeared with lard?
Don't miss this hour of GREAT TASTE as Robin "Miss Conduct" Abrahams will answer these mystifying questions of food etiquette, and help set your "friends" straight on tipping, splitting checks, what to bring to a party, and many other food conundrums.
From her website: Robin Abrahams writes the popular “Miss Conduct” social advice column for the Boston Globe Sunday magazine. “Miss Conduct’s Mind Over Manners” (or “MCMom”) is her first book. She blogs six days a week here and at boston.com/missconduct, and conducts online chats twice a month on boston.com.
After almost three years we FINALLY are getting some professional cooks into our KRUU studio kitchen! Chef Gordon Rader, Program Director and Lead Culinary Instructor at Indian Hills Community College, takes over the duties of cooking James Moore's dinner, and he's bringing a crew to help: Adam Darland, a recent graduate from the IHCC program and Jon Ulrich one of his current students. The menu includes eggplant parmesan and local greens plus lots of insight into what goes into a culinary education.
Lights, camera, action!! Fairfield Public Access Cable (FPAC) will record this show for future broadcast. We're hoping to video most upcoming episodes of GREAT TASTE so you can doubly enjoy our kitchen antics.
Get ready to cook south of the border this Wednesday as Rick Bayless joins us from his restaurants in Chicago. Last Wednesday Bayless won Bravo's Top Chef Masters title and the $100,000 prize. All the funds go to his Frontera Farmer Foundation, a nonprofit organization providing capital development funds to farmers serving the Chicago area who are dedicated to local, seasonal and sustainable food production.
Here's the show menu-Guacamole with roasted pumpkin seeds, two salsas, tortilla soup, enchiladas with greens, and a peach dessert. It's regional Mexican cooking in the KRUU studio and lots of kitchen tips from the owner of Topolobombo, Frontera Grill, Frontera Fresca,and the soon-to-open XOCO in Chicago.
Kathy's cooking from Vegan Soul Kitchen, and Bryant Terry, its author will spend the hour with us on this week's GREAT TASTE.
Bryant makes Oakland his home, but he spends a great amount of time on
the road promoting his healthy style of cooking which is an amalgam of
African, Caribbean, and Southern traditions reinterpreted without
animal products, and emphasizing local, seasonal, and sustainably-grown
food. You can follow him on Twitter @bryantterry. Check out a recent video with him from a Mother Jones interview on You Tube.
More than pies will fill your airwave taste buds when the party starts at 7:00 PM Wednesday. It's the season to enjoy all kinds of treats and we're kicking it off with plenty of suggestions for how to please your family and friends throughout this seemingly endless month of eating.
Easy to prepare finger foods are guaranteed to be a hit at your holiday party. Tune in as we prepare a bevy of savory dishes to brighten up the party table.
Fondue is the perfect choice for a New Year's party. Our pots will be bubbling with the amazing cheese made by John and Ann Hoyt at Leelanau Cheese Company in upper Michigan. The couple make raclette, one of the two important cheeses used in a traditional fondue.
The Hoyts will walk us through the process and while we're cooking we'll hear the story of how they became artisanal cheese makers learning the trade in the Valais region of Switzerland. We'll fix two different cheese fondues, one using wine and the other beer. At the end of our GREAT TASTE hour, you'll be set to make this sumptuous and simple dish.
The Savvy Vegetarian, a.k.a. Judith Kingsbury, joins us for a discussion of meatless meals plus many other topics like the ones she showcases on her website-savvyvegetarian.com. This month's featured recipe on the site is a vegetarian chili. Judith will share her take on that classic dish and we'll be cooking up our own chili versions in the studio. We'll share some food memories of chili experiences, discuss recent restaurant visits in Philadelphia and Las Vegas and throw in some tips on using what's bountiful in the winter-greens.
What are the main challenges facing food-related small businesses that would like to or already integrate the principles of sustainability/organic/bio-dynamic into their models? We'll talk with individuals who operate a broad spectrum of business types-a subscription run greenhouse and wholesale produce operation-Dean Goodale, internet based sales and education-Eric Rusch, a retail artisan baker-Tim Freeberg-Renwick, and local culinary school director-Chef Gordon Rader.
GREAT TASTE presents four courses of Italian delights in a live broadcast from the At Home Store. The show features one hour of a cooking class sponsored by SOFIA-the Society of Fairfield Italian Americans.
Here's a rundown of the menu:
Antipasto-Herbed fresh cheese balls in a roasted tomato sauce
Primo-Pasta with chard, kale, and beet greens
Insalata-Raw kale and braised beets with toasted pecans and orange segments
We're recreating the hip scene of the "beat generation" as GREAT TASTE presents poetry, java and simple food with every element served up in the KRUU coffee house. Drop into a couch to listen if you are close by or pour yourself a steaming cup in the confines of your own cozy quarters.
Susie Niedermeyer will join us in the studio. For many years Susie lived in rural Jefferson County on land sporting a large organic garden, a herd of Alpine dairy goats and a flock of egg-laying chickens. Naturally, she developed recipes to use seasonal produce as well as her ample supply of goat’s milk and eggs. Also, she developed an interest in growing beautiful flowers…roses, in particular. Her signature recipe using these roses is that of an all organic rose petal conserve. As an everything-from-scratch cook other standouts from her kitchen include sesame crackers, herbed panir spread and poetry.
FLASH: WIN LINDA WATSON'S LATEST BOOK. ENTER HERE. CONTEST CLOSES FRIDAY, APRIL 9 AT MIDNIGHT CDT!
Friday, June 4 is the annual "All Things Italian" Art Walk. It's always one of the major events of the year in the Fairfield Town Square. Dick DeAngelis, il capo, will fill us in on all the terrific events set to take place that evening, and we'll focus on the FOOD.
Get ready for exceptional tasty tidbits on this week's GREAT TASTE. Author Kim Hendrickson has created a series of three books that are all about bite-sized morsels. Whether it's savory or sweet, dessert, appetizer or main course, Kim has it all covered. Small is not only about party food, it's about having a fun and creative kitchen experience that turns out delicious morsels full of flavor. We'll have some of Kim's creations in the studio care of co-host Kathy Dubois.
Kim has a unique perspective as she not only is a cookbook author, but has worked in the publishing field for many years for both a large and small firm. She's witnessed many changes in that industry and will share some insights on that topic as well.
You can check Kim's books out here.
We're kicking off the NEW Great Taste weekly with two classics. First, what can be better than a quintessential Italian-American dish of stuffed shells-local, organic ricotta, fresh basil, fresh oregano, dried thyme, salt, pepper, and a lot of love. That love flows into the next showcase Spring dessert-strawberry short cake. Another amazingly simple dish consisting of a biscuit, macerated strawberries, and Radiance whipped cream.
There's no better time than summertime for either making your own BBQ or enjoying someone else's. David Gelin has written BBQ Joints, to tell us the stories of the people behind the Q. It's a down-home tribute to folks maintaining traditions of BBQ diversity throughout 13 states. So tune in for a show filled with David's favorite people and places as we explore a food topic that inspires a never-ending spate of opinions about methods of smoking and saucing.
David's book features recipes from many of the joints he's visited, and we're going to do our own little tasting of sauces and sides in the studio plus share some personal BBQ experiences. Come along for the fun by joining the stream at kruufm.com. It's going to be a tasty experience!
Avi Pogel started cooking in commercial kitchens when he was 12 years old. He's never stopped pursuing great tastes, flavors and the art of turning simple elements into delicious dishes. Today, he focuses on combining what's local and fresh with the best artisanal products available.
In our KRUU cooking studio Avi is bringing fresh herbs from his garden and combining them with local eggs and potatoes (not local yet) to create his version of the classic Italian frittata or Spanish tortilla. Also, he was busy picking mulberries last week so we'll try some of his jam. Finally, he's going to give us an on-air lesson in the three ways to create preserved foods-salting, canning, and live culture fermentation along with tastes of his labors.
When we think of our fondest food memories what triggers the satisfaction? Is it the memory of taste or smell? It's probably a combination of both sensations plus texture and sight, but when we walk into a kitchen though, the smell of our favorite food cooking definitely hits us first. Jacques Pepin, one of the most famous modern chefs said, "It's much more powerful when the memory of an event comes through the senses, particularly smell."
Scientists who study these senses have concluded that when we eat 70%-90% of our "taste" experience is really an "aroma" experience. Though the mouth has over a million cells designated to analyze tastes and send the information to our brains we really perceive only five distinct tastes-sour, salty, bitter, sweet, and umami. The sense of smell is more primal and seemingly more complicated.
A new chapter gets underway this week in the weekly culinary adventures on GREAT TASTE. We're going to highlight Ottumwa's best kept secret, the students attending Indian Hills Community College's Culinary program. Starting this week and continuing the third Wednesday of each month students in the program will cook "live" in the studio and share their culinary knowledge and passion with us.
Every time I hang out with these kids I come away from the experience elated and energized. Their enthusiasm fills the air plus I always learn many things listening to their discussions. Oh yes, the food they make is really delicious.
Join us to celebrate National Farmers Market Week with several of our local growers and market administrators.
Kathy will cook up a FM summer risotto during the show.
We're KRUU's GREAT TASTE, your weekly intimate hour with great food and fascinating food people.
To write that Beth Howard loves pie is not telling the true story. As we see it, she is a pie fanatic and that's good because Beth views pie as a means to making the world a more peaceful place. She says, "Pie represents comfort, purity and simplicity, it's the perfect antidote to today's highly stressed-out world."
Beth is an Iowa native coming back to the state to judge 22 categories of pie-making beginning August 13 at the Iowa State Fair. Whether it's apple pie, French silk, savory or oh-my it's peach pie, Beth will eat her way through hundreds of entries during the Fair's 10-day run.
Born in Ottumwa, Beth got her start baking pies in a most unlikely fashion. Also, her pie fixation has helped her through some trying times. Join us on this week's episode of Great Taste to hear about Beth's pie journey and how it's lead her back to the state of her birth.
Beth Howard, fresh from her stint as judge of 22 pie contests at the State Fair will be in town this Wednesday. We are very excited to have her as our "live" in-studio guest. She promised to come teach us how to make great piecrust and that's just what she is going to do. Founder of The World Needs More Pie, she's toting in all her pie-making equipment plus her special crust-rolling tablecloth. Kathy's got the flour, sugar and fruit. I'm bringing the butter and the toaster oven. We'll be making two pies--one apple and the other yet to be decided. This is definitely going to be a GREAT TASTE standout food moment. Tune In and learn how to make a terrific piecrust from the "pie baker to the stars." It's Beth, Kathy, and Steve Boss in the KRUU studio at 7:00 PM CDT or catch us in cyberspace at kruufm.com.
For over 30 years, Dominick Mason has been learning, teaching and cooking food utilizing the Ayurvedic system that comes from India and has its roots in an oral tradition stretching back thousands of years.
Ayurvedic cooking takes into account the physiological state of those at the table, the seasonal influences, a balance of six different tastes, and many other factors. Sounds complicated, but Dominick has plenty of practical ideas for the home cook to assist in easily putting these principles to work in daily food preparation. His objective is to simply help you cook in a more healthy manner.
In the studio we'll prepare a dahl (soup) plus cook some fresh spiced (not hot) cheese, and a cooling drink to help beat the heat.
Join Dominick, Kathy, and me in the KRUU studio or catch us in cyberspace at kruufm.com. If you miss Wednesday's show, the rebroadcast is Friday morning at 7:00 CDT.
Not much can be said right now about this week's GREAT TASTE because we're doing a blind chocolate taste test during the show. Fifteen studio slots have all been filled with our "listener tasters" and they will have a chance to evaluate the five or six different chocolates before we reveal the details of each special bean. Guiding us through the process in the studio will be Leonard Pitt, founder of the Berkeley Chocolate Club. Get some special chocolate ready at home and taste along with us because you'll have the opportunity to learn exactly how to experience the bean and evaluate different qualities and characteristics. A big "Thank You" to the At Home Store and Rosie Witherspoon who is providing the amazing chocolate we'll taste on the show.
Auguste Escoffier passed away in 1935, but his influence on food lives on. His Le Guide Culinaire is still used as a textbook in many culinary schools where students learn the techniques and many of the recipes he popularized when he revamped French cooking in the early part of the 20th century.
Indian Hills' culinary program is based on learning French technique and two of the students, Ben Froah and Ben Millard, are going to pass on some of Escoffier's knowledge in our studio kitchen. They'll walk us through cutting up a whole chicken (organic), and then teach us how to pan fry it, and make it look great, even though it is just fried chicken.
The usual "come on by and taste for yourself," isn't flowing easily from the computer keys (believe it or not, I am a reluctant food sharer), but "COME ON BY."
The salad on the left was an integral part of three dinners I had last week at Otto in the Venetian (formerly Enoteca San Marco and the same owners, Batali and Bastianich) on the Las Vegas strip. It was part of my dining strategy to hold on tightly to any traces that still exist of summer foods.
Roger Ebert's new book is an ode to the simple, but useful rice pot. The book conveys his love and admiration for all the amazing dishes that can be easily prepared in this ancient cooking tool that's been adapted for the age of electricity. But, the book is more than that. It really can serve as a focal point for anyone who is looking to easily replace that "lost" feeling, when looking in the refrigerator, with the swagger of a confident home cook. In a snappy style with a large dose of humor Ebert guides us quickly through the type of pot to purchase, breakfast foods, soups, and shortcuts (canned bouillion, instant soup, a can of stew) followed by comments and recipes from readers of his blog. One of his main principles regarding the suggestions in the book is
Long before Bram Stoker popularized the use of garlic in his classic 19th century novel, Dracula, Romanians had been using it for centuries to repel evil in a variety of forms.
The actual origins of the cultivated plant have never been clearly established though it's probable descendent is from the species, Allium longicuspis, which can be found in Central and Southwestern Asia.
But what really interests us about garlic is EATING it. Contrary to its popular use in Italian/American restaurants as a main ingredient in almost any dish (read that as "all you can taste is garlic."), garlic is amazing as a subtle flavor element though it can take a leading role as in the classic pasta dish, aglio (garlic), olio, e peperoncino. That's what Kathy will prepare in the studio along with bruschetta w/roasted garlic.
Indian Hills culinary students take over the GREAT TASTE kitchen in the KRUU studio for a basic sauce session. We'll learn how to make velouté-the standard version with chicken stock and a vegetarian alternative. That's just the start as we explore many of the riffs you can create from velouté, one of the four "mother" sauces of French cuisine as classified by Antonin Carême in the first half of the 19th century. We can also thank Carême for that icon of kitchen fashion, the modern toque or chef's hat.
Charlie Schiller will guide us through the sauce making process. We're happy to welcome him back after his recently completed internship at the Des Moines Embassy Club. We'll see if he'll share any stories about what it was like to be "the intern" in a high-powered kitchen.
A quick look at any programming guide shows that cakes are a hot topic among the TV-watching public. The airwaves are filled with a plethora of shows on several cable networks including Cake Boss, Ace of Cakes, and Amazing Wedding Cakes. There is even a popular blog called Cake Wrecks and the blog's creators have over one million twitter followers.
Limiting your chances of becoming the next feature on Cake Wrecks and delighting your wedding guests are better objectives when it comes to planning for the Big Day. Finding the right baker and the most amazing cake are major tasks just behind the perfect dress in importance for many families as they plan a wedding. It's not easy because there are bakers and there are BAKERS.
BREAKING NEWS JUNE 2, 2011: COOKING WITH ITALIAN GRANDMOTHERS WINS THE JUDGE'S CHOICE AWARD FROM THE INTERNATIONAL ASSOCIATION OF CULINARY PROFESSIONALS (IACP)
The show this week features a look at the wide variety of dishes that can make up a modern Thanksgiving table. We have guests galore starting off the hour with Jeanne Sauvage, author of The Art of Gluten-Free Baking blog. Jeanne has been baking gluten-free for over 10 years, and will help you make a gluten-free dressing for the turkey and simplify the art of preparing a pan gravy.
How about a raw foods holiday banquet? Joining us again from the already snowbound state of Minnesota is Susan Powers, creator of rawmazing.com, and author of Rawmazing Desserts and Rawmazing Holidays 2010. Susan's ever-evolving raw food philosophy might surprise you.
The studio is going to be hopping on the next edition of GREAT TASTE. We'll celebrate the first night of the Jewish holiday of Chanukah by cooking latkes. Latkes are one of my favorite foods. Actually, I've never met a potato in any form that didn't look like it was begging for me to taste it. But, there are latkes and there are latkes. Those folks who think they can be baked and still bring honor to the name are dead wrong. We'll be frying them up. Stop by if you are around the studio or make them at home along with us. Here's what you need to have prepared ahead of time-grated potatoes, minced shallot or onion, peanut oil or extra virgin olive oil, salt, pepper, and a frying pan. We'll put everything together. Click the link for an excellent article to read that gives you the real info on making the best potato latkes.
We throw around a lot of the same jargon each Wednesday evening on Great Taste. There's constant references to "kitchen empowerment"-as we urge the listeners to use their cooktops to fix fresh food. We banter back and forth about CSA's, GMO's, organic, traceability, bio-dynamic, locavores, globavores, Slow Food, polyphenols, and a host of other food-savvy terms and topics. What it comes down to is espousing a philosophy of healthy cooking and eating centered around using fresh, local foods.
Being around Chef Gordon Rader, Program Director for Culinary Arts at Indian Hills Community College, is always a multi-faceted experience. He is self-deprecating in a way that makes others feel at ease. That's why he is a master at communication because once he has your attention, he holds it through a quiet sense of command that is backed by years of knowledge and experience. During the past four years he has begun to change the culinary landscape of SE Iowa through his commitment to training top-level chefs in the college's French-technique based program. But that is really only the smallest part of what he's accomplishing. By opening the minds of young people to various cultures and culinary traditions, expanding the school's outreach through exchanges with Spanish educators, supporting local farmers, and various other initiatives, Chef Rader is one of the driving forces behind a regional culinary vision and culture that will provide support for the birth of numerous artisanal products, new restaurants, and specialty food sh
This week's show comes with a homework assignment. Please read "Foodie Fatigue" by Christopher Borrelli prior to the show and be prepared to both laugh and do some head scratching. The article appeared in the December 27 online edition of the Chicago Tribune and was forwarded to me by Great Taste listener Tom Kroupa.
Borrelli, who characterizes himself as "part of the problem," will spend some time on the phone with us from Chicago discussing his take on the frenzy surrounding many aspects of current food culture.
It's hard to imagine what could top wandering New York's finest culinary bookstore where over 13,000 titles make stomachs gurgle and mouths water daily. We're doing the next best thing which is talking with Matt Sartwell, manager of Kitchen Arts and Letters in Manhattan. For more than 25 years the store has been a destination for chefs, authors, "foodies," and anyone interested in finding the right food book. Its owner, Nock Wacksman, even has a strong Iowa connection. He and his wife have been food judges at the Iowa State Fair for seven years. Matt, who was an editor at Penguin Books before becoming a fixture at the store, will help us explore the best cookbooks of 2010, some current trends among publishers and the purchasing public plus discuss what books speak most clearly to different culinary interests.
Cole Porter's simple, but lovely song sung by Frank Sinatra is ringing in my ears while I write this post:
I love paris in the spring time
I love paris in the fall
I love paris in the summer when it sizzles
I love paris in the winter when it drizzles
I love paris every moment
Every moment of the year
I love paris, why oh why do I love paris
Because my love is here
We love the FOOD in Paris, No surprise there. Maybe you are planning a trip this year to that amazing city or possibly only dreaming of going. Either way, you'll enjoy hearing the recent food exploits of Lonnie and Valerie Gamble during our next show. They returned a couple of weeks ago from a month's stay with Valerie's mom and shared their thoughts on how to eat well and not spend a fortune while talking with Kathy and me.
Indian Hills held its own internal culinary Iron Chef competition on Monday and Ben Froah's team reigned supreme. Ben's agreed to recreate the dish that put his team over the top. What's for dessert? A tropical delight; a welcome addition nearing the end of winter's weeks.
Two of Ben's classmates join us so we'll get an inner look at why culinary school from them. Indian Hills students always bring their passion into the studio, and this week was no exceptiion.
Your road warrior host has just returned from stops in Philadelphia, Atlantic City, Manhattan, Oakland, Ukiah, and Monterey. I'll pass along the latest tips for great spots to eat if you are in any of those locales.
Stop by for an after-dinner taste as we're broadcasting LIVE from the studio on Wednesday, listen to the stream at kruufm.com, or catch us on the rebound Friday at 7:00 am CST. Anyone for a fish sandwich?
It's almost Spring so it's time to eat baby artichokes that make their way here from California. The best I've found are grown organically by T & D Willey Farms in Madera. We've had them in soup, pasta, risotto, and braised. Every day is artichoke day; at least for a short while. Before we know it asparagus will arrive, and the flood that follows that amazing stalk. That reminds me I still haven't ordered seeds for a number of plants. Hmmm, better get on that.
The first KRUU fundraising dining experience is tastefully coming your way from The Mainstay Inn, 300 North Main Street on Wednesday, March 30th from 6:45-9:00 PM.
Experience a five-course Nepali dinner (vegetarian and non-vegetarian options) cooked by Chef Mangal Tamang, plus the fun of "LIVE" radio as we broadcast GREAT TASTE at 7:00 PM.
This elegant affair is designed to enhance not only your tastebuds, but Fairfield's grassroots, solar-powered community radio station, KRUU 100.1 FM. KRUU broadcasts its amazing array of diverse shows with the help of nearly 100 volunteers and relies on listener support to for operating expenses.
Here's how to get tickets to the Nepali taste extravaganza: We have room for ONLY 22 guests. You have to submit a one-time bid to try and secure a ticket.One chance is all you get!
GREAT TASTE gets a bit scientific this week as we explore the role food plays in feeding the brain. It seems funny that little attention is paid to this particularly important part of the physiology in the course of general food discussions. We're always talking about how a particular food affects the functioning of other organs or usually conversing about the sensory titillations we experience when eating. But, our brain serves as the central hub for everything that happens to us processing information through as many as 1 quadrillion synaptic connections.
If we are really taking care of physiological businesss we need to consider how to keep the brain in prime condition. Rates of Alzheimer's disease are climbing dramatically, and some health experts believe that within the next 20 years one in every four adults in the US over 65 will contract the disease. Perhaps the best strategy to combat brain-debilitating diseases is a routine designed to support the brain and its functioning?
Chef Mangal Tamang presents a dinner of typical Nepali food on our "live" broadcast from The Mainstay Inn this Wednesday. Mangal is a Nepali native, graduate of the Indian Hills Culinary Program, and winner of an international cooking competition in Spain.
The dinner is the first in our planned quarterly culinary extravaganzas that will serve as fundraisers for solar-powered and listener-supported KRUU.
Here's what we'll be enjoying while you listen: [Click on the "Read More" link below]
This week's show is one I have been looking forward to for months. It took some major coordination to have all the proper players in town at the same time and available to share a treasured family recipe with our Great Taste audience.
I don't want to give away the story behind the formation in 1976 of the Bob Busch Cheesecake Company with its headquarters in Hawaii or how the company expanded and opened its own bakery in Venice, California. You'll have to tune in as family members Lillian, Chris, Judy and Julia join us in the studio to share amusing anecdotes of cheesecakes past.
Will they be bringing any cheesecake? What do you think? The famous recipe will appear on this blog post later in the week.
GREAT TASTE is LIVE from the KRUU studio Wednesday at 7:00 PM CDT and easily available in your home by clicking on Listen Live at kruufm.com for the stream.
Spring is here? Well, close enough for us to showcase Community Supported Agriculture (CSA) and the opportunities that abound locally and nationally. The Asian greens pictured on this post come from a local CSA. Asian greens are so simple and quick to serve plus they give a lot of nutrition back to us. A fast and tasty method is to thinly slice some garlic and toss it into a pan that's been heated with a small amount of extra virgin olive oil. Let the garlic soften over a medium low fire, but not brown. After 2-3 minutes of cooking the garlic toss in the greens, hit them with a generous sprinkle of sea salt and use a tongs to mix them in the hot pan. Cook until they are a bit wilted, but still maintain their bright color. It only takes another 2-3 minutes. Serve with a spritz of lemon or lemon zest on top and maybe a drizzle of olive oil.
NO LIVE SHOW THIS WEEK!
We've got happy shots adorning this week's blog post. The little guy on the left is taking his life's work of pollinating seriously as he checks out the bloom on a Meyer Lemon tree. It's pretty easy to forget about the role that pollinators play in bringing food to our table. The bottom line is that without them most of the vegetables and fruits we eat wouldn't grow. Wanda Sandfire and Sean Johnson have plenty to tell us about the critical role of pollination played by a diverse number of insects, animals, and natural forces is explained. Tune in as they help us understand and explain how we can contribute positively to the pollinator world.
I met this week's guest, Andrew Pitz, several weeks ago at Wheatsfield, the co-op in Ames. Andrew was promoting his Sawmill Hollow Family Farm's two varieties of aronia berry wine. Immediately, I was struck by his passion for not only the little purple berry that is packed with high concentrations of anti-oxidants, but his ideas about land stewardship, natural healing, and the importance of sharing that knowledge to enrich both people and planet. While I listened, I tasted the wines which were very pleasing and will especially appeal to folks who don't like the tannic quality inherent in many grape wines.
We're going somewhere we've never dared venture before on this week's show-Taiwan. I don't know how you feel, but my normal thinking about Asian restaurants is "I must be missing something." So many of them serve the same food found on menus that look almost exactly the same, and read like they all came from the same copy machine. Rumors always abound, from those in the know, that the best Asian food is only a language barrier away in many spots. I know that to be true, sort of. Many years ago, my wife and I walked into a spot in San Francisco I had carefully researched prior to beginning our trip. The place was huge and completely filled. We were the only Caucasians, the menu was not in any language I could read, and no one admitted that they spoke English. I said "vegetarian" to our waiter and we had an amazingly satisfying, delicious and unknown meal. In January I was in the Philly suburbs and spotted a place while cruising online that purported to serve "real" regional Chinese specialties if you ordered off the non-English part
Crème brûlée is one dessert I can never pass up when it appears on a menu at a great spot. The velvety feel of the custard provides a sensual treat for my mouth while the crunch of a perfectly caramelized sugar top adds that fun extra textural dimension. I think a simple infused vanilla bean flavor is my favorite. That's, of course, if all the elements come together properly. There's a lot that can turn the dish into something not quite special, which is why it's always fun to continue the search for the perfect rendition. Little did I think that journey might add a new chapter in the GREAT TASTE kitchen in our KRUU studio.
It's almost impossible to pass by any location that features magazines without being bombarded by stories about the latest and greatest dietary triumphs. From "Seaweed-eating Grandmother loses 175 pounds-Gives Birth to Triplets at 65," to "You can Stay Slim, Smart, and Supple eating 5000 calories/Day," we are obsessed with different types of consumptive behaviors. With all the attention on food and diet it's even possible to conclude that the information available is easily understood and consumers can make intelligent choices without any problems. Unfortunately, that doesn't play out in reality since the United States has one of the highest obesity rates in the world among industrialized nations and close to 25% of children and teenagers in this country are either overweight or obese.
DON'T MISS THIS SHOW!
Kathy and I taped an interview with Marion Nestle. The hour is packed with timely information as we discussed the current outbreak of E. coli in Germany, MyPlate, and a host of other issues. If you are not familiar with Marion, check out her bio (from her website) below. She has been an outspoken voice in the area of food politics for many years and plays a key role in the "food revolution" along with Michael Pollan, Eric Shlosser, Alice Waters, Fairfield's own Francis Thicke, and many others.
Her blog can be found here.
Saturday, June 18 Fairfield turns red, green and white as we celebrate the best of Italia during the All Things Italian Street Festival. On Great Taste we honor the food heritage of Italy with a little in-studio cooking done by our resident Sicilian, Kathy DuBois. Also, we'll tell you about the pastas we'll be making at the At Home Store on Saturday afternoon. Dick Deangelis, the godfather of the affair, will drop by to fill us in on all the festival details including the dishes that will be available on the piazza.
Micro-brews are continuing to expand their niche in the beer end of beverages. We have an interesting micro-brewery almost on our doorstep-Peace Tree Brewing Company in Knoxville. With luck we'll talk to the brewmaster (if his son's little league team loses on Tuesday we're on for sure, if they win there is another game on Wednesday so we have to hope his mobile signal works from the ballpark) and get the crazy story of how with a little smoke and mirrors the company was created and is putting out some delicious brews.
We have an amazing show lined up for you this week. Our first guest Taggart Siegel is the director of Queen of the Sun: What Are the Bees Telling Us? Taggart was the acclaimed director behind the recent documentary The Real Dirt on Farmer John which told the true story of John Peterson, a farmer near Chicago who through a series of misfortunes ended up developing a CSA (Community Supported Agriculture) that serves 1200 families.
Another delicious show is set for this week's version of Great Taste. Barbara Yeager joins us in the studio. Normally, she resides in Boulder, Colorado where she's engaged in creating all organic raw cacao bites with names like Heart Throb, Cosmic Mint, and Naked. Her Life Openings chocolates are made without dairy, soy or gluten and sweetened with a low glycemic agave.
We've been talking about doing a two week vegan/raw food challenge for months, and now it's time. We've assembled a great team to help those of us who are going to need a lot of hand-holding (#1 on that list is your show host), otherwise we'll be reaching for the cheese among other foods . Check out their credentials below, and join us on Wednesday for all the details of how you can participate in this great Great Taste event.
By the way, it's going to be easy and fun. No stress. The first week will consist of a vegan diet transitioning to a raw diet in the second week of the challenge. Many menus and recipes will be provided, but you will need a few things:
Your own copy or borrow from a friend the following books:
Ani's Raw Food Essentials by Ani Phyo
Veganamicon by Moskowitz and Romero
Both books are available in electronic editions
12 Indian Hills Culinary students along with the director of the program, Chef Gordon Rader, returned this week from two weeks in Spain. They spent the mornings learning Spanish, cooked all afternoon and enjoyed excursions to wineries, restaurants, and farms while basking in an atmosphere overflowing with the red carpet treatment. They are all going to crowd into the studio and give us the chance for some vicarious thrills while relating some of the trip's significant happenings on this week's GREAT TASTE.
The program they participated in is part of a larger cultural and educational exchange created by Rader and his Spanish counterpart, Fernando Perez of Escuela do la Cocina International in conjunction with the Univ. of Valladolid, University of Salamanca and the Royal Academy of Gastronomy of Spain. One objective of the program is to have year-round classes for high school and college students, farmers, producers, and anyone involved in the world of food. These classes would be held in both Spain and the states.
It's been a very interesting two weeks for me as I started the Challenge a little earlier than our Great Taste listeners. Those of you who tuned in for the introductory show a couple of weeks back know how skeptical I was. Several times I said there was no way I could stand drinking my breakfast (smoothies) every morning. I needed something substantial that I could chew. OK, I don't. What a revelation. I love the smoothies. They make me feel alert. My need to snack has been tamed. I can happily say I was wrong. Now, does that mean I've been converted to vegan/raw foods? No, but I do plan to continue integrating a lot more raw food into my daily diet. For my physiology, it seems to work. That's all I can really say plus I like the clean flavors (and I've lost some weight).
I would be very interested to hear from all our Vegan/Raw Challenge participants. What did you do, learn, experience? Let us know by sending an email to: firstname.lastname@example.org.
Kathy and I are back in the studio this week with a "live" show. I've been on the road enjoying meals in Las Vegas, Chicago, and Philadelphia. One thing I finally realized is that I would make a very poor food critic. A food critic does visit a restaurant several times (or should) before putting into print what, in some markets, determines a spot's success or eventual boarding up. After and between those visits there are numerous other establishments that have to be subjected to the scribe's palate. It's a never-ending story of moving on and not going back until it's time to do another review.
I knew it was a sign that Great Taste is right in tune with what's happening in America when I read an article in the NYT Monday entitled, "Preaching a Healthy Diet in the Deep-Fried Delta." It seems that the National Baptist Convention is planning to have "health ambassadors" in every member church by September 2012. Some churches have even established "No Fry" zones in their kitchens. Frankly, this is great news as it's critical that organizations with influence on family life take an aggressive approach to educating their public about eating well.
Our guest this week, David Lee Sheng Tin, is a health coach and lifestyle consultant. who has developed the Blissfully Fit course. He asserts that, "Bliss is a state of complete joy and/or happiness. When you are blissful you feel contentment and serenity. For Bliss to be maintained 24/7 a state of mental, emotional, physical, and spiritual well-being has to be present."
Garlicpalooza returns to the Fairfield Farmer's Market, Saturday, September 3 as the focal point for the annual Hometown Harvest fundraiser. Tanya Webster, the event coordinator, and Kim Keller from Hometown Harvest are our in-studio guests for the first half hour.
Some of the dishes you might experience at Garlicpalooza (made almost entirely with local produce) feature garlic from roasted to raw on bruschetta, and in a marinara sauce. Kathy and I are making a gazpacho with an infused garlic/mint olive oil plus look for salsa, a garlic potato soup and much more. Plus, there will be lots of speakers so don't miss it.
We move to the West Coast for the second half of the hour to visit with Kacie Ioparto, the energy behind She Sells Seaweed. Kacie recently moved from harvesting seaweed on the coast of Maine to Mendocino where she's learning about new varieties of the vitamin-rich plants. What she said about her current swimming hole resonated with me:
"Each time I move to a new place it is song and work that make me feel at home. There are a few women that help us dry our seaweed who also love to sing. You’ll be happy to know that your seaweed is serenaded as it is thoroughly inspected and hung to dry."
It's been a couple of months since I started incorporating more raw foods into my diet as a result of our vegan/raw challenge on Great Taste. I'm definitely not on the "this is amazing and you have to do it" bandwagon for raw foods, but I have noticed significant and positive ongoing beneifits from the adjustments I made.
Breakfast turned out to be the focal point for me. My routine went from eggs, toast, cheese, and other standard American fare to fruit smoothies or whole fruits and manna bread. That switch has meant less cravings, elimination of snacking before lunch and more mental clarity. Because of those results and a determination to eat lighter and add a raw element at lunch and dinner I've also lost some excess body baggage.
Award-winning author Jessica Theroux kicks off our show this week. Jessica was on the show last year talking about her book, Cooking with Italian Grandmothers. In May the book won the coveted International Association of Culinary Professionals 2010 Judge's Choice Award.
We are so fortunate to have the opportunity to meet amazing people regularly because of the Great Taste radio program. Through solar-powered KRUU we get to bring those folks into your home or car or wherever you may happen to pick up the stream.
Right from the beginning of our conversation with our guest this week, Lucy Lean, Kathy and I felt like we had met a kindred spirit on many levels. Lucy is a mother, wife, farmer's daughter, former editor of edible Los Angeles, blogger, photographer, a food judge for the Gordon Ramsay Fox hit TV show Masterchef, and the author of Made in America: Our Best Chefs Reinvent Comfort Food. The book features 100 recipes from chefs located all over the country and with varying cultural backgrounds. The diversity of personalities and Lucy's vision of adapting 20th century regional comfort food recipes to today's ingredients and techniques makes for an engaging read and amazing recipes.
How about this for a gig? Travel around the USA interviewing chefs about their favorite foods, tools, music, etc. and sharing staff meals with the owners, chefs, and the rest of the restaurant's crew in preparation for writing a book that includes recipes for those dishes. That's what Marissa Guggiana did and her latest cookbook, Off the Menu-Staff Meals from America's Top Restaurants, is the result.
The book showcases her visits to 51 restaurants through more than 80 recipes. Each restaurant is profiled along with its owners and chefs. One of the most interesting sections in each profile is the Escoffier Questionnaire. "The Escoffier Questionnaire," Marissa wrote, "was inspired by my conversations with chefs from across the United States... Like the more famous–currently–Proust Questionnaire, the questions are designed to elicit short responses that are long on meaning."
The ability to prepare a quick meal is not only a measure of kitchen skill and comfort, but many times comes down to what ingredients do you have in the fridge and pantry. If you want to make a quick soup or coax flavors from veggies sautéing on top of the stove, then a court bouillon can help make that happen. "Court bouillon" or "briefly boiled liquid," is a mixture of water, salt, wine or vinegar, and vegetable aromatics, cooked together for 30-60 minutes...," according to Harold McGee, the author of On Food and Cooking. One English reference from 1685 mentions a "courbolion" and this same type of liquid with basically identical ingredients has been used in French cooking for several centuries.
Most of us are familiar with bouillon cubes, but court bouillon is much different. It's simple to prepare and the culinary crew from Indian Hills will provide the instructions plus fix some broccoli amandine using the liquid.
Inspiring is the essence of our show this week. We'll talk to two people committed to making our country a better place through educating and introducing practical programs involving healthy food and food nutrition into public and private school systems. Please tune in to find out about this tremendous organization that evolved from the international organization, Slow Food.
I'm always thinking about food which is why this little excerpt from author A. A. Milne is one of my favorite quotes: "'When you wake up in the morning, Pooh,' said Piglet at last, 'what's the first thing you say to yourself?'
"'What's for breakfast?' said Pooh. 'What do you say, Piglet?'
"'I say, I wonder what's going to happen exciting today?' said Piglet.
Pooh nodded thoughtfully. "It's the same thing," he said.
-A. A. Milne, Winnie-the-Pooh (1926)
Our guest on this week's show, Matt Bardin, is the co-president of HighFiveLabs. His company creates "apps" those fascinating bits of software that help perform daily miracles on your smart phone and tablet. HighFive has done Honeydo, the searchable To Do list, Smart:Vocab, a tool for expanding vocabulary and performing well on standardized tests, and Mario Cooks, one of the best cooking apps available. The app contains over 60 recipes and five hours of video so you feel like Mario is your personal culinary instructor. (I feel better about having the app Mario instruct me, rather than the Mario portrayed in Bill Buford's book, Heat.) Mario Cooks is very easy to use and provides many extras including a guide to Italian wines and cheeses. I'm very much looking forward to learning from Matt how the development of the app took place.
We've got some Mexican treats planned for the tasty part of the show. I suppose it should have been Italian. Oh well. Come by if you are in the neighborhood and can forgive us our trespasses.
Our show this week deserves a critical listen by anyone concerned with the future of the food we grow and consume.
We'll talk with the Executive Director of Slow Food International, Paolo Di Croce, who is also the President of the Committee for Terra Madre. Terra Madre is the arm of the international Slow Food organization comprised of an "...extensive network of people working towards the creation of a good, clean and fair model of food production and consumption. Joined together in food communities, the network brings together sustainable farmers, fishers and food producers with cooks, teachers involved with school garden and canteen projects, academics, researchers and experts, students and other youth."
Opening a restaurant at any time is an expensive proposition. When money is in tight supply as in today's marketplace, it becomes even more of a challenge. In a November 8 article, "To Raise Cash, Restaurants Turn to the Crowd," New York Times writer, Glenn Collins , reported on a number of creative ways restaurateurs are finding funds while avoiding the common path of taking on big investors. The popular web funding platform, Kickstarter, is one avenue, relatives might respond to a plea to make a dream happen, and other community-based approaches that include loans and memberships have been tried or are in the works.
We are cooking LIVE in the studio TONIGHT!
Terrific show on tap with the Indian Hills Culinary students. We're making latkes, Mexican hot chocolate, and there will be some cookies and more.
Happy Holidays to All!
The last Great Taste show of the year provides a look back at 2011 from two very different perspectives. First, we'll speak with Danielle Nierenberg, director of the Nourishing the Planet project. Nierenberg is a well-known expert on sustainability and livestock. The project she oversees, "...assesses the state of agricultural innovations—from cropping methods to irrigation technology to agricultural policy—with an emphasis on sustainability, diversity, and ecosystem health, as well as productivity. The project aims to both inform global efforts to eradicate hunger and raise the profile of these efforts.
"Kombucha flavored soda alternatives pose threat to Coca-Cola and Pepsi." Well, I think this story is only in an early phase of development, but if you sometimes have a craving for a bubbly beverage that goes well with popcorn, look no further than Shaktea Kombucha. For the most part, I have my soda (or pop depending on where you grew up) attachment licked, but I have to admit that last year I went on a Mexican Coke binge for several weeks. A number of pounds later (that exact number will remain confidential), and well-caffeinated, I broke off the relationship. Now, with Shaktea in my life I have no need to rekindle it.
After a two-week road adventure, the Great Taste crew is back in the studio with a live show this week. This Wednesday it's the monthly Indian Hills Culinary student invasion, plus the director of the IHCC program, Chef Gordon Rader, is bringing a very special guest. Get ready for dessert whipped up in the studio by Chef Julian Arranz of award-winning father and son pastry team extraordinaire Raul and Julian Arranz from Valladolid, Spain. Julian is at Indian Hills for a month working with the students as part of a culinary educational exchnange. In addition, he has been meeting with area high school students, and conducting classes at the Des Moines Area Community College (DMAC). You can take a look at Chef Julian’s work on his website using the following link.
Enthusiastic and adventurous cook and eater, Keith Dixon, had to make some changes in his kitchen habits after the birth of daughter, Gracie. Keith's culinary and parenting odyssey is chronicled in Cooking for Gracie: The Making of a Parent from Scratch. There are plenty of trying and triumphant moments in this memoir of the evolution of a couple from when Gracie makes her first appearance five weeks premature to the end of her first year, plus scattered throughout Keith shares recipes, including the one found at the end of this blog post. We'll talk with Keith, a New York Times writer and novelist, about some of the memories that he chronicles in the book. Also, we'll find out how life (and cooking) have changed since the addition of another child.
Molly Aronica, Restaurant Editor for The Daily Meal joins us in the second half of the show. Molly and the staff of the popular internet site have their pulse on the food world. I'm very excited to announce that she has agreed to do a regular monthly stint on Great Taste, and bring our listeners the top culinary news and trends from around the globe. Check out the following links for some of the stories we're going to feature on the show:
Resident chef Liz Peralta will add her kitchen sense to all the conversations. Also, Curt Goudy, one of the Indian Hills culinary students, will introduce a new KRUU program called Quick Bites. Whew, I think that's about it. Drop on by or drop into the show via the web on our live stream beginning at 7:00 pm central time.
You can catch all the excitement from previous Great Taste shows by checking out the KRUU archives. Each show is available to listen to or download. Be sure to share them with your friends, and have some fun kitchen adventures.
Valentine's Day is over folks. Sorry if you missed it, but we cannot look back. Next up, St. Patrick's Day. I know it's not for a month, but we have to take advantage of opportunities when they are presented, so when the Indian Hills culinary gang said they were preparing Irish specialties this week it sounded like a great show idea. The crew, lead by their inspiring chef, Gordon Rader (pictured), will teach us how to make Irish soda bread, corned beef and cabbage soup, and a Baileys Irish Cream cake. The crew's coordinator, Curt Goudey, promises a bit of Irish food history, too. (See recipe ingredients below)
"It is, I feel, our apparent reluctance to recognize the interrelated nature of the problems and therefore the solutions, that lies at the heart of our predicament and certainly on our ability to determine the future of food."
— HRH Prince Charles, The Prince of Wales
The highlight address at "The Future of Food" conference on May 4, 2011 at Georgetown University was given by HRH the Prince of Wales. Among food activists Prince Charles is a well-known organic farmer who has advocated sustainable practices for many years. His address, which challenged the belief that industrial agriculture and large agribusiness are necessary to feed the world's ever-growing population, was published last week by Rodale Press. The Prince's Speech: On the Future of Food is a rallying call to not only advocates of sustainability, but also presents a vision that recognizes "the wider and important social and economic parameters-how we can feed a global population approaching 9 billion people and still safeguard public health, keep jobs, and protect our environment."
Our guest, Robert P. Martin, Senior Policy Advisor-Center for a Livable Future, Johns Hopkins Bloomberg School of Public Health, was one of the "Future of Food" event organizers. He has been a key player in getting The Prince's Speech published so its ideas can be shared with the general public. Please join us on Great Taste for a discussion of the critical food issues that effect every single one of us now and future generations. You can view some excerpts from the Georgetown conference here.
GREAT TASTE's 60 minutes of delicious radio is action-packed this week. In the first half-hour, Graham Meriwether, producer, cinematographer, and director of the documentary, American Meat, joins us in the studio along with Jan Swinton, Local Food Coordinator for Hometown Harvest of SE Iowa. We'll discuss the positive changes in our animal husbandry system as seen through the farmer's depicted in the movie, and the evolving local landscape.
Also, Nick Wallace of Wallace Farms, will join us by phone. Nick and his family have been raising animals sustainably for decades. Since 2004 he has run the operation, which includes working with other like-minded producers to supply organic meats through a "Farm Club" delivery system.
The Daily Meal's Molly Aronica joins us in the second part of the show. This week on that site she posted 101 Best Restaurants in America for 2012. We'll get an inside look on how that list was compiled, plus learn what it takes to put together a daily blog on "all things food & drink."
And, our resident chef, Liz Peralta, will join us. I really don't know what plans she has for our "live" food segment this week. She's keeping that information to herself. I'm ok with that; she's the studio kitchen boss. [To continue, click on "Read more' below.]
The third Wednesday of every month is when the Great Taste spotlight shines on the culinary students from Indian Hills. The passion for their craft radiated by these young people literally explodes off of them. Want to be inspired? Tune in. I always leave the studio full of energy and excitement after hanging around with them for an hour. It will make you a better cook once you catch some of what they bring to the kitchen.
(Now, for what's cooking. That's going to be a surprise. All I will say is that what Curt Goudey said on the last Indian Hills show that he was going to fix, well, that's what he's making. Will I taste it? I can't tell you at this point. Better listen to find out. Nick Adams is going to bring something a bit more tame. Whew!) Click Read more below to continue...
Dr. Llewellyn Vaughan-Lee is a Sufi Teacher, author, and lecturer. His latest book is "Prayer of the Heart in Christian and Sufi Mysticism". He lectures worldwide and is the founder of the Golden Sufi Center in Northern California. Dr. Vaughan-Lee recently appeared on the Oprah Winfrey Super Soul Sunday. http://www.oprah.com/own-super-soul-sunday/super-soul-sunday.html?filter_tag=Llewellyn%20Vaughan-Lee
"If only there was a prosthetic for grief."
Beth Howard serves up some pieces of her life in the KRUU studio Wednesday night. She'll read from and discuss her new book, Making Piece-A Memoir of Love, Loss and Pie.
Beth's writing style is very direct, sometimes raw, and emotionally grabbing. It's a riveting read of her intimate journey springing from a short, life-changing, telephone call. The call was from a medical examiner who told her, "Your husband is deceased." This stark sentence delivered in a "serious, official, no emotion, detached" manner leads her on a rollercoaster ride of self-discovery.
We're going to take a light-hearted approach to food on this week's show, but there is a somewhat hidden agenda. Authors Bill and Claire Wurtzel know breakfast foods can be tasty and healthy. No need for junk. For 50 years, Bill has created breakfasts for his wife to enjoy out of almost anything you can put on a plate-eggs, oatmeal, carrots, toast, fruits and more. Playing with your food takes on a new meaning browsing through Funny Food. It's a whimsical ode to creativity on a plate, and is a guide to making fun meals that a kid of any age can enjoy.
In the second half of the show, Molly Aronica of The Daily Meal, joins us for her monthly look at the food scene. We'll explore how the massive amount of information on The Daily Meal site is compiled because it's quite an undertaking. Also, she'll give us an inside look at the greenest restaurants in America so we are culinarily aware in anticipation of the annual Earth Day celebration set for April 22.
GREAT TASTE is live in the studio, Wednesday, April 11. Come on by or catch the stream at www.kruufm.com. [Click on "Read more" below to continue.]
I wish we had more than an hour because there is a lot going on during this week's most delicious 60 minutes on the radio. So tune in and hang on as we explore the culinary world. After all, what are we really other than prisoners of taste?
Molly Aronica, the restaurant editor for The Daily Meal, is recovered from her bout with food poisoning (all in the line of duty). She's got the inside dish on "GREEN" restaurants in time for the upcoming Earth Day celebration on April 22.
Don't you just love serendipitous moments? I'm sitting at the counter facing the kitchen at Pago in Salt Lake City, and getting ready to enjoy a meal fixed by Phelix Gardner, one of my favorite chefs. A couple walks in and is seated next to me. Since I'm such a shy guy, I start talking to them immediately. If they have in mind a romantic night out, my take is they should have asked to sit at a table for two. Anyway, we make some small talk. Phelix comes over with my first plate-two pieces of grilled bread, two cheeses, one jam and one marmalade. "The jam and marmalade were made by the couple sitting next to you," he says with a grin.
Now, our conversation really begins in earnest, and it gains traction after I taste their creations. John and Casee Francis are artists. Interestingly, not just in the kitchen, but as landscape gardeners, and John is a four-time National Old-Time Fiddle Contest Champion.
Warning: Eat before you tune in!
It is with the utmost concern that I begin this blog post with the above admonition. Over the years, I have issued this same counsel many times, and always with a valid reason. After all, every Great Taste listener is important to me.
For over four months in San Francisco, our own Heli Claire Witherspoon has been learning the ancient art of turning flour into delicacies that captivate the eyes and taste buds. We'll explore with Heli and her friend, Alden Hockett, the rigors of the baker's craft, what critical pieces of information they've picked up, and get some tips on baking at home.
In the second half of the show, Molly Aronica reports in from New York where she is the restaurant editor for the popular blog, The Daily Meal. I'm determined to find out during our discussion what it takes to put together a comprehensive blog post on a daily basis. Also, Molly was kind enough to put together a list of her favorite casual New York dining spots recently for some friends of mine. She'll share those recommendations, in case you're planning a trip to the Big Apple.
As always, food in the studio for those lucky folks who stop by. Streamers, you can listen here to the most delicious 60 minutes on the radio.
Molly Aronica reports in from New York where she is the restaurant editor for the popular blog, The Daily Meal. I'm determined to find out during our discussion what it takes to put together a comprehensive blog post on a daily basis. Also, Molly was kind enough to put together a list of her favorite casual New York dining spots recently for some friends of mine. She'll share those recommendations, in case you're planning a trip to the Big Apple.
The simplistic way to look at grilling is its no more than throwing a slab of meat on a grill that's powered by propane with a little help from heat-radiating artificial briquettes. That's not the way we cook on Great Taste, though. Of course, you know that.
It's the week when Indian Hills Culinary culinary students corral Great Taste, and we are looking forward to a crash course on outdoor grilling from Mr. Curtis "Q" Goudy. If you are cruising by the KRUU studio Wednesday before our 7 pm CDT show, give him a shout out. Curt will have a real grill fired up and smoking right on the driveway. Beer can chicken and a little asparagus are going to provide the sustenance for an hour filled with suggestions and techniques to enhance your Memorial Day picnic and carry you right through the summer.
Facebook and its IPO have been the center of social media attention over the past few weeks, but if you are a food lover BakeSpace.com is the spot to chat and exchange recipes and information with people who hang out in the kitchen. Babette Pepaj, the founder of BakeSpace joins us in the first half hour of the show. Babette's latest venture is Cookbook Cafe, an app for the iPad featuring "the first DIY cookbook builder, marketplace & reader." The app is built as a storefront where home cooks, non-profit organizations, food companies, and others can publish and market their cookbooks. Anyone who’s ever tried to get a cookbook published knows how difficult the process is. Big name chefs get most of the attention from publishers, so Cookbook Café's mission is to democratize the food publishing industry. Many of the cookbooks available through the app are free, though some authors charge a minimal amount for the download.
Farmer's friend, Sherri Brooks Vinton, will pay a return visit to Great Taste. She has some food writing tips to pass along in our second half hour, along with her special passion for local foods, canning, fermenting, freezing, and drying. She's finishing up two new books, Put ‘em Up! Fruit, and The Put ‘em Up! Answer Book, both arriving on store shelves next year.
Wednesdays and Saturdays are my two favorite parts of the week May-October because the outdoor Fairfield Farmer's Market is a fixture at Howard Park. Going to the market is a multi-dimensional experience. First, if you don't have a garden of your own, it gives you an intimate opportunity to harmonize with the changing products of the growing season. Each table is laden with what nature is providing a particular grower at that specific moment. Then, there is the chance to forge a link between what you eventually will serve to family and friends with the person responsible for growing it. That human bond adds another dimension to the overall food experience. Your food becomes traceable-how it is grown, where, by whom, all within the reach of a conversation.
The All Things Italian Street Festival is set for Saturday, June 16 on the Fairfield square. Italian-themed activities start at 9 am leading up to the festival kickoff at 5:00 pm. Madonnnari street chalk artists, authentic Italian dance, bocce ball are all part of the authentic Italian experience provided by the festival organizers, SOFIA, the Society of Fairfield Italian Americans.
KRUU's Great Taste broadcasts live from Fairfield's Hy-Vee the Club Room/Food Laboratory. Our special guest is Gisella Isidori, well-known Italian Food and Travel consultant, and general whirlwind.
Join Gisella for the show where she'll discuss different Italian regional food traditions, current food trends in Italy, and share some of her favorite recipes. She'll make several dishes including a Sicilian orange salad, the classic pasta dish spaghetti cacao e pepe, and more. After the show stick around for another hour of cooking and a question and answer session.
Don't miss this great chance to learn how to prepare authentic Italian specialties. If you can't join us, tune into the stream at www.kruufm.com. Ciao.
Why Listen to Radio When You Can Taste It!!
GREAT TASTE with host Steve Boss is going to have a good old food bash and everyone is invited. Succotash, grits two different ways, fresh-made, raw sauerkraut and kimchi, are all on the menu. Now that lineup may sound a bit strange, but we're in the midst of corn and preserving season so we took the liberty of combining those elements into one grandiose show.
Local chef Avi Pogel along with sustainable food expert Dora Pollak will show you how to prepare a luscious succotash, a dish popular in New England, the South, and many other states. Also, they will demonstrate how to make raw sauerkraut, and are bringing along some homemade kraut and kimchi (traditional Korean-style pickles) for everyone to taste. Both foods are rich in digestive enzymes, Vitamin C, and friendly lactic-acid bacteria. If you have never eaten raw sauerkraut, it's taste is not even a distant cousin to the canned or German-style variety. Your mouth will wake up with a real flavor burst. Click "Read more" below to continue.
If you missed out on our Spanish food night last month, here's another opportunity. After two weeks in Spain, during June and July, several of the culinary students at Indian Hills will recreate dishes they learned to prepare, and regale us with their late-night adventures. Fortunate are we who find a spot in the audience at Hy-Vee for a sampling of yogurt mousse, tortillas (not Mexican tortillas, a totally different food in Spain), pork-Spanish style, olive oil bonbons, and more.
These sizzling summer days don't lend themselves to spending long periods of time over a hot stove. A simple, light, tasty, and nutritious dish is the right formula to shoot for. We have four combos that hit the right notes, but you can judge for yourself at Hy-Vee on Wednesday night from 7:00-8:00 pm.
Great Taste co-host Kathy DuBois loves salads. She enjoys the challenge of making a salad the centerpiece of a meal. Using a grain as the salad's focus and adding lots of flavors with citrus, parsley, olive oil, and other super fresh ingredients, she can satisfy your hunger without adding any unwanted calories. I am a big fan of the two salads she's going to make on the show, one featuring french lentils and the other quinoa.
It's not often in our little midwestern rural spot we get to experience having a world-class chef from Europe in our midst. This week's GREAT TASTE features one hour with Chef Bertrand Simon in the Hy-Vee Club Room/Kitchen Lab. Chef Simon, who teaches culinary arts in Lile, France, began his career in 1977. He had the great fortune to work in the kitchens of Paris and other cities during the beginning of the "nouvelle cuisine" revolution so his skills were honed with the influences of traditional and new French techniques during a period of amazing culinary excitement.
We have had numerous shows on raw foods throughout the years, but this one is going to take a little different angle. Rather than focusing on how to change your entire lifestyle and go raw, or undertaking weeks of cleansing programs, I asked our guests to present easy options for improving our health and eating habits. The challenge to them was to show us in one hour ways we can enjoy benefits from integrating more raw foods into our diet.
So this week's show is all about fast food, but let's make it raw. Isha Kinger and Emily Shaw have come up with a few easy principles that we can apply to our daily meal plans. They'll demonstrate how simple it is to make an ultra delicious and nutritious smoothie, come up with a main course that has all the elements of its Italian roots, but is totally raw, and a dessert to satisfy anyone's sweet tooth. Plus, they'll discuss other easy to make menu ideas, and some of the reasons why a slight change in diet could prove beneficial.
Isha is a raw food chef and graduate from the Living Lights Culinary Arts Institute in California. Also, she earned a certificate in Raw Food Nutrition from The Heath Awareness Centre in India. Emily has a B. A. in Health and Human Physiology from the University of Iowa and is an aspiring gourmet, raw, vegan chef.
Get ready for music and food on this week's GREAT TASTE live from Hy-Vee. The opening number is "Canning some Jam" with Indian Hills culinary students, Curt Goudey and Sara Valentine. Curt leads off with apple butter, followed by Sara on the freshest local fruit.
The harmony they create segues into our next two performances conducted by Rob Ferguson. In a dramatic solo, Rob, the genius behind the melodious Cruzers sandwich will serve some of those super food laden delights for us to sample. For his second number, he has a new pizza crust made with high-powered grains, and with the help of a quartet from the audience we're going to top them with plenty of fresh vitamin-rich delights. Rob's making his second journey to Fairfield in hopes of building a Cruzers' manufacturing plant here.
To keep the mood just right, perhaps a little pizzicato-style music? World class bass fiddler Jim Kerwin, who has played with mandolin king David Grisman for 28 years, will be weaving his musical magic, along with classical guitarist Tom Allen. Jim has played with the likes of Grateful Dead's Jerry Garcia, Yo-Yo Ma, Vassar Clements, Mark O'Connor, Edgar Meyer, and also on six Grammy-nominated records. But I'll bet he's never played second fiddle to fresh-made jams and pizzas on what we humbly refer to as the most delicious 60 minutes on the radio. Jim performs in concert at Cafe Paradiso Thursday night at 8pm.
The 20th anniversary edition of John Martin Taylor's highly acclaimed first book, Hoppin' John's Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain, was published this month by the University of North Carolina Press. When the book first hit stores twenty years ago it was called "a stunner" by the New York Times. It brought a revival of interest in the culinary traditions of of the South by providing not only 250 updated recipes for dishes including shrimp and grits, she-crab soup, Chicken Country Captain, pimento cheese, cheese pigs (straws), and benne crackers, but making the history of these and other dishes come alive.
For me and my family the book struck a close personal note. My wife spent most of her very early years in Charleston where her mother's family lived. She continued to visit her great-grandmother, grandparents, aunts, uncles, and cousins every summer, and after we were married we carried on that annual pilgrimage. Once the kids arrived on the scene we became one of those normal families packing up the car for the summer vacation for a couple of weeks on the beach traveling from St. Louis and later Fairfield to Charleston.
Our friend, Ermo Bissini, passed away several weeks ago. I have been thinking about how to pay tribute to him, and finally hit upon a solution that represents who Ermo was and shares his passion. Ermo was a Modenese. He lived, breathed, and lauded his beloved city of Modena, Italy in the region of Emilia-Romagna. Along with his lovely wife, Nazzarena, he represented Modena with his dignified and refined manner. He honored the city by creating typical food products featuring the trebbiano and lambrusco grapes. Ermo was a supporter of organic agriculture, and was our first maestro; introducing us to the wonders of his most beloved condiment-aceto balsamico di Modena. Most of all, he was kind and giving, and it will be a pleasure for me to share some memories of him with you.
We'll celebrate his life by creating a wondrous pallet of flavors with three types of balsamic vinegar; using it to awaken a trio of foods-a salad, strawberries, and vanilla ice cream. We'll toast Ermo with Lambrusco, the typical wine of Emilia-Romagna, plus enjoy a crispy Frico made with parmigiano reggiano. One other surprise dish will round out our trip to this region famous for its culinary delicacies. [Click "Read more" below to continue reading.]
"'When you wake up in the morning, Pooh,' said Piglet at last, 'what's the first thing you say to yourself?'
"'What's for breakfast?' said Pooh. 'What do you say, Piglet?'
"'I say, I wonder what's going to happen exciting today?' said Piglet.
Pooh nodded thoughtfully. "It's the same thing," he said.
-A. A. Milne, Winnie-the-Pooh (1926)
Pooh's conclusion encapsulates everything I feel about food. The thrill of the plate resonates throughout each of us, whether we truly embrace it as a sensual experience worth indulging in, or use food simply as a means of gas for the engine.
Either way, it is the fuel that drives every part of the human machine. Why not cherish the experience? I think being in touch with what you eat and how it effects your emotions is an important tool for enjoying life.
I am almost drooling with anticipation regarding Wednesday's GREAT TASTE. It's our monthly show when the Indian Hills culinary students show off their skills so Curt Goudy and his crew will take the stage live at Hy-Vee from the Club Room/Kitchen Lab. They are going to work with pâte à choux. If you aren't familiar with the term, think profiteroles, éclairs, gougères, and much more. Butter, water, flour, eggs equals ecstatic moments.
As I think back on all the wonderful meals I've had in the past few days, I am exceedingly thankful for having the opportunity to enjoy local produce grown by committed farmers. Sweet peppers, purple beans, eggplant, summer squash, and tomatoes all found their way to the table. With a flourish of flavor, the colorful, fresh vegetables of summer said "so long for awhile" as fall snuck up on us.
A crisp couple of nights threw a knockout punch to the tomatoes and squash, but that white kiss also sweetened up the chard and kale. The story is pretty routine, but always new in some ways. This season the chill forced my daughter and son-in-law to pick many green tomatoes that are now beckoning to me from inside their jars where they are transforming into pickled tomatoes. That caused my mind to race backwards a few decades and see a vision of rows of pickled green tomatoes sitting on shelves in the basement after my mother transformed them. I can still taste their complex sourness replete with the flavors of dill, garlic, and other pickling spices.
I want to go to the Trentino-Alto Adige region of Italy. The autonomous region is in the far north bordered by Austria to the north, Switzerland to the northwest, and two regions of Italy, Lombardia on its west and Veneto in the south. It's a mountainous area where the residents mainly speak Italian in Trentino and German in the Alto Adige. I need (notice the verb used) to go there and watch the bruno alpina and grigio alpina cows. I need to listen to the sound of their bells as they wander the mountain pastureland. I need to speak with their custodians, and taste the cheeses made from their milk during the short summer grazing season. I need to wash those cheeses down with some pinot bianco.
We're cooking in some very familiar territory during Wednesday night's broadcast of Great Taste live from Hy-Vee. Comfort food and Italian cuisine always are at the top of my list of food favorites, so the menu includes two different dishes, both using the same cooking technique. The specific geographical home for these specialties is Northern and a bit of Central Italy, where classic risotto (cooked rice), and farrotto (cooked farro) dishes are found.
Risotti are made primarily with the arborio, vialone nano, or carnaroli varieties of rice. Farrotti feature the small, brown, unhybridized grain, sometimes known as emmer, which is a progenitor of the modern wheat family.
We have so much coming up on Great Taste in the next week so take a look at this blog post for all the particulars. First, this week LIVE at Hy-Vee our guest via the phone from Austin is Chef Jesse Griffiths, author of the just-published book Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish. Jesse is an expert on sourcing and utilizing local foods, preserving items and following the "food" seasons, how to utilize wild game, foraged items, and fish, and something that has piqued my attention-using the internet to forage.
He and his life partner, Tamara Mayfield, have a supper club called Dai Due that pops up in various locations in and around Austin, a butcher shop selling items at Farmer's Markets, and the New School of Traditional Cookery where Jesse offers workshops on hunting and fishing.
The holidays are in sight so over the next few shows we're going to ratchet things up to help you prepare. This week we even have two "live" shows for your listening or, if you are a local, viewing pleasure.
Our first guest is author and editor, Gina Hyams. Gina came up with a very fun concept-hosting cooking contests at home. She's packaged the idea, so far, into three "in a box" products-Pie Contest in a Box, Chili Cook-Off in a Box, and her newest release, Christmas Cookie Contest in a Box. Each kit includes everything you need as the fun party host-judge badges, prize ribbons, scorecards, and more. We'll cook up some chili and talk with Gina about how to throw a different and exciting holiday party, plus we'll give away one of each of the "in a box" items. If you bring some chili, a pie or Christmas cookies to share with the audience, you'll get first chance at the prizes.
The amazing Gisella Isidori is our special guest on a bonus GREAT TASTE show live from Hy-Vee on Thursday evening. Fresh from surviving Hurricane Sandy, Gisella blew into Fairfield last weekend and proceeded to capture the hearts of local food lovers and Italophiles. On Sunday, she taught a hands-on class at the At Home Store with 20 people. In a little over two hours they made 12 different dishes including polenta, sauces, and dessert. On Monday, a group of middle school students at MSAE learned how to make pasta and two sauces with her. Tuesday at Indian Hills she interacted with 30 culinary students, and they turned out an array of 12 plates featuring classic Italian dishes such as risotto Milanese.
Wednesday evening she told the Great Taste audience at Hy-Vee about how she and her husband got started making gourmet pastas in New York over 30 years ago. They were the first to introduce pastas made from quinoa, amaranth, oat bran, and other widely unknown grains. She even made fresh buckwheat pasta in 1990 at Le Madri, a Manhattan restaurant Bryan Miller, then the New York Times critic, called the hot spot where you find ''the hugs-and-kisses-I-love-your-hat-Ciao-baby crowd.'' [Click on pic to read Gisella's post-Sandy story in the Iowa Source.]
Pairing wines with foods is a topic that is fascinating and mysterious to me. For some reason, I don't have the type of mind that can easily assess how to put the two components together and create a synergistic experience. Fortunately, I'm lucky to know some people who have that gift, and my taste buds are alive enough to perceive the magic result. And it really is a magical experience if the pairing is right.
I never "got" wine. All I knew was Manishewitz from our yearly celebrations of Passover. Later when I started traveling to New York City for work, I had the good fortune and pleasure to enjoy fine meals with, what I was told, were excellent wines. Still, I didn't understand what all the fuss was about.
My "awakening" came after becoming friends with Jeff Benjamin, who along with his partner, Marc Vetri, owns four outstanding restaurants in Philadelphia*. Over a period of years, Jeff would introduce me to many different wines (and beers) from a host of countries. The wines were always accompanied by a plate of food, and he would encourage me to first experience the wine on its own, and then after a bite of food. What did that 2004 Grüner Veltliner do to a fisherman's dish from Liguria-corzetti pasta with potato, haricots verts, pine nuts, and pesto? Did the flavor memory of a bite of black truffle risotto linger on the palate even longer, and enter a new dimension after a sip of a Boscarelli 1999 Super Tuscan?
I cannot keep my weight from creeping back up every holiday season. You don't think it has anything to do with Egg Nog, do you? I've been consuming it daily, strictly for medicinal purposes, since just before Thanksgiving? Who would have guessed that in only four ounces there are 17 grams of fat and nine of them are saturated. Luckily, they stop stocking it just after Christmas (if I survive that long).
I need company in the expanding waist line department so we're bringing more holiday delights to you on this week's Great Taste. In the Hy-Vee Club Room kitchen, Isha Kinger, notable raw food chef, will work her healthy magic. If you want to create along with Isha during the show, she has kindly supplied the ingredients needed for two sweet treats. (I wonder how the Nut Nog compares to the Egg Nog?)
Click "Read more" below for the nut nog recipe & more...
I ran out of time to get this blog post out for this week's show so here's the short, savory, and sweet message: Curt Goudy and Sara Valentine, students in the Indian Hills Culinary Arts program, are cooking fondue-three different ways-on Great Taste live at Hy-Vee. You'll love it. Come down to the Club Room for the show or listen in on the stream.
Thank you to Wikipedia for the remainder of the blog post :)!
The earliest known recipe for cheese fondue as we know it today comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" 'to cook cheese with wine'. It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.
Joining us for a discussion about the ongoing evolution of the local food economy are four of our dedicated area producers: Cary Spray (Nature's Way), Claude Nicholson (Sharon's Produce), Steven McLaskey (MUM Green House), and Barb Grijalva (Back to Basics). Also, we have a delegation coming from Ottumwa organized by Executive Chef/Department Chair of the Indian Hills Culinary Arts Program, Gordon Rader. Chef Rader has been one of the primary movers behind the effort to establish a year-round indoor market and educational facility in Ottumwa, called Market on Main.
For almost three decades, Frank Lotz has been cooking and teaching people how to integrate the ancient knowledge of Ayurveda into their daily lifestyle. In his book, Heavenly Cooking with Ayurveda, Lotz combines many simple recipes that the home cook can easily use with detailed explanations of spices, Vedic principles of health, ayurvedic food supplements, eating in harmony with the season, ideal Vedic daily routine, and tidbits of wisdom from his Grandma Minna.
Lotz's main body of ayurvedic knowledge comes from having studied with Maharishi Mahesh Yogi for many years and learning ayurvedic cooking under a master chef in Seelisberg, Switzerland. In addition, he has a unique way of relating this very different approach to eating and lifestyle, moreso than any other person I've met.
When you listen to the discussion Kathy DuBois and Steve Boss held with Frank, pay attention to how he relates the ayurvedic body-type principles to different types of cars. His approach to the entire subject is also very simple. According to Frank, if your food experience brings happiness, it's ayurveda.
Catch the stream at www.kruufm.com on Wednesday at 7 pm CT with the replay Friday morning at 7 am CT.
Major thanks to tonight’s guest, Jeffrey Smith, for stepping in when Mother Nature modified the guest lineup. Our change in programming was a natural result of the snowy weather, but what are the consequences in our food system when scientists modify the genetic code of plants? According to well-known author and scientist Candace Pert, Jeffrey is equipped to answer that question. Pert described him as “the leading world expert in the understanding and communication of the health issues surrounding genetically modified foods.”
Chef Fátima is the owner of Restaurante Fatima and one of Spain's top mycologists. Her work with Madrid Fusion, and local mushroom producers and groups including El Congreso Zoria Gastronomica has brought great recognition to the area of Castilla y Leon, where her restaurant is located.
It was a delicious experience being in Salt Lake City last week. I had excellent meals at the Copper Onion and Pago. More about those meals on the show.
I love chocolate so it was a treat to enjoy in SLC a brief Chocolate 101 session at Tony Caputo's Market and Deli. This "must" destination fine food shop downtown has its own cheese cave, an in-house salame maker, and a overwhelming number (more than 300) of cacao bean products including three types of rich chocolate drinks that should come with some type of government warning label.
The devil lurking behind these temptations is one of this week's guests, Matt Caputo. Here's how one website described him. "Matt Caputo is one of the world's most discerning connoisseur of fine chocolate bars. The award winning chocolate tasting classes he teaches at Tony Caputo's Market & Deli are highly recommended by many media outlets, chefs and even numerous international chocolate experts. His in-depth research is not limited to books and the internet, he has traveled the globe to meet and learn from the most respected chocolate makers in the world."
it's tea time with one of the world's leading tea historians, Bruce Richardson, joining us via Skype, and local tea ambassador, Corey Morrow, owner of earth and water. Tea's sordid history along with tastes of four Chinese varieties, and scones at 7:00 pm with host Steve Boss
Local student of culture and climates, Sean Hickey, will prepare three dishes-dry-style street noodle, chicken rice soup, and kao soy. Gisella Isidori will visit with us, and we're going to talk about a special Italian trip coming up in June.
If you can't make it to Hy-Vee, join us on the web for our tea show with Bruce Richardson and Corey Morrow. Bruce is a world-reknowned expert on the Camellia sinensis, while Corey brews the leaves up locally at earth and water.
We have a double dose of Italy planned on Wednesday live from the Hy-Vee Club room.
James Beard award-winning author, Alan Tardi, joins us via Skype to discuss Piemontese cuisine, and his experiences after a decade of living in the Italian countryside. Alan left his career as a chef in New York City, closing his fabulous Tuscan-style restaurant, Follonico, and moving to the Langhe Valley in Piemonte in 2003, a region known for its amazing grapes.
With Laurie Baumann's assistance, we'll prepare a couple of typical Piemontese delights. Join us at 7:00 pm for a delicious and informative hour.
Live at the Hy-Vee Club Room A star-studded cast, 60-minute non-stop food happening. Emily Rose Shaw started the hour with an introduction to her upcoming weekly health and nutrition appetizer segment. She was followed by the queen of eating healthy and delicious on a food stamp budget, Linda Watson. Jan Swinton provided the latest triumphs on the local food scene. Joy Salmon introduced us to cornbread three ways. Jeffrey Smith put in perspective how Whole Foods decision to label GMO's will play out in the rest of the food industry. And, chef Vanessa Allen prepared guacamole, slaw, and salsa to go along with her blackened fish tacos. Whew! Have fun listening.
Live at Hy-Vee on Wednesday at 7:00 pm it's Italian food, fun, and family as we welcome SOFIA, the Society of Fairfield Italian Americans, to the show. SOFIA members will share stories and treasured family recipes, plus they will prepare several dishes-farinata, minestra, fresh-baked Italian bread, and fried peppers Calabrese-style. Join us in the Club Room for a celebration of Italian life. Also, Emily Rose Shaw kicks off her new weekly health and nutrition segment with helpful information and tips on how to feel your best.
This Wednesday our LIVE show features Chef Matt Steigerwald of the Lincoln Cafe in Mt. Vernon, Iowa. Many folks believe Matt has the best restaurant in the state. I would not miss this one-in the Club Room at Hy-Vee, 7:00 pm sharp.
Claudia Mueller, publisher of The Iowa Source, will be there, along with Nina Benjamin, who wrote an article about Matt for the Source's March issue.
Kicking off the show is Emily Rose Shaw presenting part 2 of her "Ode to Spring Greens." I almost forgot to mention that Matt's making Harissa cauliflower with local greens, as a nod to Emily's presentation, and a Charred eggplant falafel with goat cheese lemon yoghurt.
Crazy fun Wednesday coming up on GREAT TASTE LIVE.
Two shows are on tap at Hy-Vee.
First, at 7:00 pm it's our annual Farmer's Market preview.
The market moves outside in two weeks, and we have some of the key players lined up to tell you what to expect.
For this week only our live show is on Thursday. If you are local, make certain to grab a seat as our special guest is Chef Sam Auen of Tacopacalypse in Des Moines. Sam is bringing his special brand of zaniness to the Hy-Vee kitchen for "fun with tacos" where we'll get a jump on Cinco de Mayo. I've eaten at Sam's place, and love his take on south of the border food. It's not your usual taco, and you'll get a chance to hear what makes Sam cook, plus taste the results.
Our second guest is Lisa Catherine Harper, one half of the editing team, along with Caroline Grant, that put together, The Cassoulet Saved Our Marriage: True Tales of Food, Family, and How We Learn to Eat. The book brings to the table 29 different writer's perspectives on food, family, and learning to eat. You will absolutely experience an emotional roller coaster reading this collection of essays, which, in its essence is about nourishing our body and spirit. Lisa is the author of the award-winning book, A Double Life: Discovering Motherhood.
First up is James Beard Award-winning author Elissa Altman. Her newest book is Poor Man's Feast: A Love Story of Comfort, Desire, and the Art of Simple Cooking. I think you can understand Elissa's take on food by reading this excerpt from her website:
So, what is Poor Man’s Feast really about?
It’s about sustenance in the face of pretense.
It’s about authenticity in the face of the artificial.
It’s about simplicity in the face of the tarted-up.
It’s about kindness in the face of the rude.
It’s about storytelling — mine, my family’s, yours, your family’s — and how those stories are inextricably bound up with what we feed ourselves and those we love, what we eat at times of joy, sorrow, delight, surprise, fear, and sadness. And it’s always about slowing down a little bit.
Emily Rose Shaw discusses berries. Personally, I'm a big berry fan, and Emily clues us in on why they are so good for us, fresh versus frozen, and ways to prepare them.
Our guest the remainder of the hour is Dr.Thimmaiah, an inspiring proponent of agricultural methods that enrich our environment and individual lives. Dr. Tim, as I like to call him, has an infectious personality that will take enthrall you, and help you understand why and how everyone must assist in making our food system healthier. As the advisor to the Bhutanese Ministry of Agriculture, and the Bhutan Agriculture and Food Regulatory Authority, Tim is assisting that nation in its drive to have its farming community 100% organic by 2020. He is an expert on organic, bio-dynamic, and Vedic agriculture, and advises governments in many other countries about the critical environmental and health issues surrounding the growing of food. I need to mention he's also a terrific cook. You can find his blog here.