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.