Steve Boss's blog

  • Fri
    Nov 13
    8:00 am -
    9:00 am

Sushi and Pizza-Two Iowa Boys

Complete Guide to Sushi and SashimiExcecutive Sushi Chef at Morimoto in NYC, Robby Cook, is my guest on GREAT TASTE tonight at 7:00 pm CT with a replay on Friday, November 13 at 7:00 am CT.  

Robby is an Iowa native, and actually worked at New Pioneer in Iowa City before he started his culinary career.  Amazing!

Robby's new book (cover left) is a perfect instruction manual for the sushi/sashimi beginner or a more advanced

Morel pizza-Lincoln Wine Bar

 

Also, Aaron Hall, pizzaiolo at Lincoln Wine Bar in Mount Vernon talks pizza in the second half of the show.  And does he ever know how to make pizza.  Worth at least a couple of hours drive, maybe more, depending on whether great pizza is available where you live. craftsperson.

Enjoy the show!

  • Wed
    Jul 08
    7:00 pm -
    8:00 pm
  • Fri
    Jul 10
    7:00 am -
    8:00 am

Slow Money and Italian Fusion on Great Taste this Week!

Priyanka JayashankarOn the KRUU airwaves and streaming Wednesday, July 8 at 7 pm I talk with ISU's Priyanka Jayashankar, co-author of the paper, "Slow Money in an Age of Fiduciary Capitalism."  We'll discuss the nature of the slow money model, and how its investment principles are driven not only by traditional monetary goals, but the potential environmental and social benefits of the specific opportunity.  Can "slow money" spearhead the transformation of commercial agriculture to a more sustainable model?  Find out what Priyanka discovered, and its application to local and global food economies.   

Pete CiCicco-Green Building SupplyOur monthly live show at Green Building Supply took place Tuesday, July 7 with Pete DeCicco, presenting his own mash-up of ethnic cuisine-Italian mixed with a bit of ayurvedic seasonal influences-in a self-described abstract art experience full of spontaneity, chaos, and fun.

Harnessing his Italian DNA, Pete found some early local tomatoes for his summer tomato sauce-a gravy brimming with fresh garlic, basil, rosemary, oregano, fennel, the highly-prized fennel pollen, and other fresh ingredients, along with a unique addition of coriander seed.  Also, on the menu was a vegetarian stew with cannelini beans and mixed greens followed by a just-harvested combination of tender salad greens dressed with a tasty mix of olive oil, rice vinegar, dijon mustard, and nutritional yeast.  

Listen in to learn what drives Pete's cooking passion (you really missed tasting the love if you weren't there for the live show). Also, a big thanks to Everybody's Whole Foods for the terrific ingredients we use on every live show.

  • Wed
    Jul 01
    7:00 pm -
    8:00 pm
  • Fri
    Jul 03
    7:00 am -
    8:00 am

The Color of Food and Food Talk with Steve Boss

TONIGHT!

PART 1-THE COLOR OF FOOD WITH NATASHA BOWENS

PART 2-FOOD TALK-JOIN HOST STEVE BOSS LIVE 

CALL IN WITH QUESTIONS-641-209-1082 (after 7:30 pm) OR COME BY THE STUDIO TO TALK FOOD

CLICK READ MORE NOW!

  • Wed
    May 27
    7:00 pm -
    8:00 pm
  • Fri
    May 29
    7:00 am -
    8:00 am

A Sweet Hour of GREAT TASTE!

THIS WEEK'S SHOW

James Beard Award Winner Mindy Segal

Ms. American Pie Beth Howard

Cookie Love2012 James Beard Pastry Award Winner, Molly Segal, owner of Hot Chocolate in Chicago, kicks off the show.  We're going to talk about her new book.  You can see it to the left, and it has a recipe for my absolute favorite store-bought-cookie-of-my-youth, Pepperidge Farm's Milanos.  Can't wait to try it.  Make Hot Chocolate a destination if you are going to Chicago.

Beth Howard >Next up one of my favorite individuals in the entire universe, Beth Howard.  Beth, the author of Making Piece and Ms. American Pie, is dropping by before starting out on her WORLD PIECE tour, where she will be making pie around the world to highlight goodness, community-building, and promote cultural tolerance. 

During a 12-week tour she'll visit and make American-style pies in 10 different countries, and learn what "pie" is like in those countries from her hosts.  Check out this article about Beth and other culinary folks working to make the world a brighter spot.

CLICK READ MORE

  • Wed
    May 13
    7:00 pm -
    8:00 pm
  • Fri
    May 15
    7:00 am -
    8:00 am

What's Happening on Great Taste?

Francis ThickeOn the KRUU airwaves and streaming Wednesday, May 13 at 7 pm I chat with restaurateur/author  Joanne Chang about her new book, Baking with Baking with Less SugarLess Sugar  followed by a discussion with Francis Thicke, owner of Radiance Dairy and member of the National Organic Standards Board (NOSB).  This show will be rebroadcast Friday, May 15 at 7 am.

Soil Mode-Elaine InghamThe Soil Food Web was created by Dr. Elaine Ingham, who was my guest on last week's show.  If you missed the broadcast, I'll put a link to it in the next post.  It's critical that everyone understands the need to respect the soil on this planet.

Beer Can Quail-Hole in the WallHole in the Wall dessertHole in the Wall in Des Moines (1501 Grand) is one of my favorite spots anywhere to enjoy a meal full of unexpected tastes and varied textures.  It was fun to talk last week with the genius behind the always-changing menu, Zach Gutweiler, and savor every bite of his beer can quail, two kinds of Chinese buns, asparagus, brussels sprouts with vegan chorizo, and his take on the classic fudgsicle.  Plan your trip to coincide with when he opens at 6:30 pm.  He's even enhanced the Hole in the Wall dining experience by adding TV trays to go along with the plastic chairs!

 

 

THURSDAY MAY 13th at 7:00 PM

at

GREEN BUILDING SUPPLY

with special thanks to Everybody's

 

GREAT TASTE host Steve Boss Presents

The Basics of Vegetable Fermentation

and its relevance in today's pastuerized, homogenized, artificially preserved food system.

Learn how to pickle at home using a "LIVE" fermentation methodand a variety of vegetables.

The whole community is warmly welcomed to enjoy this free, fun, informative, live taping

 

  • Wed
    Apr 22
    7:00 pm -
    8:00 pm
  • Fri
    Apr 24
    7:00 am -
    8:00 am

Paris and Provence with Patricia Wells Plus Local Flavor at Tartine

Food Lover's Guide to ParisPatricia Wells, James Beard award-winning author, spoke with me this week from Provence, where spring came early this year.  Our first local asparagus poked its way through the now thawed ground only this week, but she has been enjoying that amazingly tasty flowering perennial since January.  Don't miss her tip on the simplest way to prepare this spring treat.  You'll have to listen to the show for the recipe.

Ms. Wells' completely revised 5th edition of The Food Lover's Guide to Paris is available in bookstores and online, and the app for IOS is on the iTunes Store as a free download to try out, or for $4.99 you can get the complete app with over 350 recommendations for enjoying the culinary delights in the City of Light.

You can learn more about Patricia, her cooking classes and books at-http://patriciawells.com/.

  • Wed
    Apr 08
    7:00 pm -
    8:00 pm
  • Fri
    Apr 10
    7:00 am -
    8:00 am

Modern Jewish Cooking and Indian Chaat on GREAT TASTE!

Modern Jewish CookingThis week's GREAT TASTE is packed with ethnic food.  The hour begins with my discussion with Leah Koenig, author of the new book Modern Jewish Cooking-Recipes and Custom's for Today's Kitchen.  

Just as it sounds, the book is Leah's take on updating the culinary traditions that make up the wide variety of foods associated with Jewish cooking.  I had some important questions to ask her like does cinammon belong in a chocolate babka recipe?  

This interview could change your life (or perceptions anyway).  Check out her blog here.

Click on READ MORE!

  • Wed
    Apr 08
    7:00 pm -
    8:00 pm
  • Fri
    Apr 10
    7:00 am -
    8:00 am

TONIGHT - Sabi, Suresh & Steve from GREEN BUILDING SUPPLY

GREAT TASTE AT GREEN BUILDING SUPPLY

Haldi and Hemant MathurWhen I walked into the Curry Hill restaurant Haldi several weeks ago at dinner time I was surprised and a little giddy that the person who greeted me and my guests was Hemant Mathur.  Hemant and his business partners own six Indian restaurants in NYC, and I had serendipitously picked the right one, the spot where Hemant was overseeing the new menu.  In addition to earning a Michelin star at two previous spots in his career, Devi and Tulsi, I have been lucky to eat Hemant’s food when he was in the kitchens previously at Ama and Tamarind.

What better to do but ask him to order for us, which I did.  I am not certain what part of the meal I relished most, the seamless flow of one enticing and varied dish to another all based on three distinct culinary traditions of Kolkata-Bengali, Marwari, and Jewish, or the exclamations of pure happiness coming from my dining partners who had rarely, if ever, experienced this type of attention to tradition and modern preparation in an Indian meal.

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