Steve Boss's blog

IMPORTANT LIVE SHOW ANNOUNCEMENT
Champagne Uncorked

This month's LIVE show at Green Building Supply is Tuesday, December 13 at 7:00 PM.  Chestnuts in many different forms on the menu.  Don’t miss it!

Now on to to this week's Great Taste.

The story of Champagne is a complex one with hundreds of years of history.  It is one of the most famous wines made in France.  A wine cannot be named Champagne unless the grapes are grown in one of the 320 appellations that comprise the entire Champagne area.

Fact:  Every champagne is not extraordinary.   I bet you have experienced some like that.

Many, though, can elicit a transcendent experience.  A few years ago, Alan Tardi, a James Beard award-winning writer and chef, was allowed access to one of the most famous and secretive champagne houses.

Chef Tom GrayZagat ratings rely on three criteria for judging restaurants-food, decor, and service.  Each of those categories are critically important, and, in general, work as a reliable guideline for diners who want to take the pulse of a specific dining spot.

 

Depending on my mood, how much time I have, and whether I have a friend in the area who has already run restaurant interference for me, I’ll check Zagat, Chef’s Feed, Yelp (be very careful there), Slow Food,  and Eater in the hopes of uncovering the perfect location to fulfill my inner hunger for a special experience.

 

 

Pizza at Great Taste LiveGreat pizza and Great Taste combined at Green Building Supply Tuesday night with pizzaiolo Aaron Hall featured as the maestro of dough.  Aaron's passion for pies is evident as you watch his hands manipulate the once alive, dried, ground, and now alive again wheat infused with living microorganisms.  The best part was the privilege of enjoying five different types of pizza including toppings like pistachio pesto with arugula, roasted potatoes, garlic cream, and sage, and hot calabrian chiles with fontina.

 

Dr. ThimmaiahDr. A. Thimmaiah, associate professor of Sustainable Living, joins me in the show's first segment to discuss the new 10-month certificate program at MUM to train future farmers.

The program has three phases-classroom work, a practicum where each student will be given a quarter acre of land, and focus on an agricultural project, and concludes with a month long internship working with farmers in the USA, Bhutan, India, Italy, and other spots.  

The certificate will feature the very first university course in the United States offered on Biodynamic farming methodology.   That part of the curriculumn will be taught by the co-exectutive director of Demeter Association Inc. (the organization established to represent Demeter International and entrusted with upholding the principles of Biodynamic practices and principles), Jim Fullmer.

A groundbreaking ceremony will be held Friday, October 21 at 3:00 pm. for the new Ag Center.  The location will serve as the classroom and laboratory for the new initiative, and is located just north of Reiff Grain and Feed on Highway 1.

PLEASE CLICK ON "READ MORE" for information on the second half of the show! 

Small VictoriesInterviews either click or they don't.  Luckily, most of the time, they flow smoothly.  Some times they flow like they could go on forever.

It was a real pleasure talking with Julia Turshen, and I actually discovered the "why" near the end of our discussion.  Sorry, I can't give the revelation away, but I hope you'll listen and find out for yourself.

Julia has co-authored cookbooks, many for top-notch chefs and cooks like Mario Batali and Dana Cowin, and even the actor, Gwyneth Paltrow.  She even hosted her own radio show for a time, Radio Cherry Bombe, on the Heritage Radio Network.  Small Victories is her first cookbook, and it is an intimately personal tome full of stories that accompany each recipe.

  • Wed
    Oct 05
    7:00 pm -
    8:00 pm
  • Fri
    Oct 07
    7:00 am -
    8:00 am

LIVE GREAT TASTE-Tuesday at GBS!

Sheila Higgins/Kris JohnsonKris Johnson's greenhouse provided some fun fall surprises at this week's LIVE Great Taste show.  Kris grew and harvested mixed greens and strawberries (that's correct strawberries the first week of October).  Sheila Higgins, baker/cook extraordinaire, added the creative element, turning out sorrel soup, a tangy dressing for the greens, and some showstopping quinoa mini cupcakes.  

  • Wed
    Sep 28
    7:00 pm -
    8:00 pm
  • Fri
    Sep 30
    7:00 am -
    8:00 am

Bowl and Victuals-A Double Book Dose on GREAT TASTE

Have you noticed that vegetarian burgers are one of the "in" foods of 2016?  Ever since the opening of Brooks Headley's 

Bowl-Lukas Vogler

Superiority Burger in 2015 (and Pete Wells, New York Times critic, awarding it two stars), it seems like the meatless patty's profile has been growing exponentially.  Many star chefs have jumped on the trend, as noted in The Veggie Burger's Ascent, a recent article written by Erik Piepenburg.  

During last week's road trip I opted for the version offered by the standout burger chain, Five Guys.  It's called a Cheese Veggie Sandwich with a note on the menu that "Veggie Sandwiches do not contain veggie burger patties."  It was actually pretty good for road food-grilled mushrooms, jalapenos, and onions, cheese, pickles, tomato, lettuce, and all the condiments.  

Sabita-GT-9-06

 

 

LIVE AT GREEN BUILDING SUPPLY |

TUESDAY, SEPTEMBER 6


INDIAN TASTES

WITH SABITA SAWHNEY | 7:00 PM


JAKE GRATZON OF OLD CAPITOL FOOD COMPANY, JENNIFER KNOX OF SALTLICKERS, and Mary Adam, astounding local cook were guests on Tuesday's LIVE Great Taste at Green Building Supply!

Listen to the show on KRUU at 7:00 PM Wednesday or 7:00 AM on Friday.

Great Taste at GBS-August 2, 2016

  • Wed
    Jul 06
    7:00 pm -
    8:00 pm
  • Fri
    Jul 08
    7:00 am -
    8:00 am

GREAT TASTE LIVE @ GBS ON TUESDAY, JULY 5!!!!!

Rosie WitherspoonRosie Witherspoon from the At Home Store joined me Tuesday night at Green Building Supply for our montly GREAT TASTE LIVE show.  We talked and cooked together, and Tom Allen surprised us by dropping by, joining in on the fun, and singing a song about the Boston Tea Party.

We built the show around a few critical utensils that will help you cook more effectively and easily.   We featured silicone spatulas from GIR, Gefu's spiralizer, cheese grater, and mandoline, plus a cool jar lid that makes pickling in small batches a breeze.

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