This week Fairfield’s own Shaktea Kombucha, run by the Dowd family, was awarded a $250,000 grant as part of Chase and Google’s Mission Main Street grant program. Though this interview is from a couple of years ago, it’s the appropriate show to run on Great Taste along with our congratulations to the Dowds and best wishes for their upcoming expansion.
"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.
It might even be good for you? That's way crazy. All I know is kombucha is a fermented tea with roots in Russia, China, and Japan. The local product is a delicious drink that comes in five flavors, has USDA Organic Certification, and contains naturally occurring pro-biotic enzymes. The rest of the story we'll leave to the Dowd family, local brewers, who have refined their process over a 10-year period. Deb (Mom), Jack and Meghan (brother and sister) will share the story of how their micro Kombucha brewery began and has evolved.
One of our greatest pleasures in life is starting off several days each week with a cup of black tea from India, Ceylon or Africa. Rachel adds a touch of milk and a little sugar to our cups. We stir, smell, taste, sigh, and sip. It’s a magical experience.
A great espresso is just that, but it’s not tea. The only other liquid that brings me a simillar type of pleasurable experience is when I am lucky enough to enjoy a special glass of wine. Fascinating. A realization just clicked inside that I connect both tea and wine with romance, which means they are intimately intertwined with peak experiences Rachel and I have enjoyed together-quiet, leisurely breakfasts at home, a tea shop in Paris, afternoon tea at the Four Seasons, a dinner in a corner booth at Vetri, dinner with friends in Rome, and many other entrancing moments.
TONIGHT: LAST LIVE GREAT TASTE OF THE YEAR!
HY-VEE CLUB ROOM AT 7PM
It's the Indian Hills Culinary crew along with musician Tom Allen tonight for 60 minutes of delicious radio. Join us for a menu of holiday fare-turkey and turkey dressing, roasted potatoes, cabbage rolls, Christmas mice(?), and maybe an apple tart.
LISTEN on the KRUU STREAM: Wednesday at 7PM
Friday at 7AM
OYSTERS, DONUTS, AND A YULE LOG!
It's perfect listening on KRUU's Great Taste for holiday party ideas as Chef Julia Punj prepared oysters-raw with a riff on traditional cocktail sauce, baked motoyaki style, and pan-fried with a salsa verde.
LIVE AT HY-VEE-Club Room, 7:00 pm
Our most unusual show/food combination ever!
Chef Julia Punj will demo how to open oysters, and also prepare pan fried oysters with salsa verde, butter baked oysters, and oysters motoyaki style. Oysters for a holiday party menu sounds great, right? So what’s so unusual? Well, that brings us to the other part of the show.
Click on READ MORE below.
Danielle George shows us how to make a simple and fun yule log. Brandon Neil is going to make his fabulous sour cream old-fashioned donuts. Now you understand? Pretty strange, but I’m looking forward to it.
I’m counting on Tom Allen to ease the transition from seafood to rich desserts with fun music and his droll sense of humor.
See you in the Hy-Vee Club Room at 7:00 pm on Wednesday!
LIVE AT HY-VEE ON WEDNESDAY, NOVEMBER 27 AT 7:00 PM
The Club Room lights up with a Chanukah celebration featuring music, food, and fun. Sheila Ross is making chicken soup and latkes. Tom Allen and ladies from Beth Shalom will provide the music, Beverly Merson joins us for her CineBites feature, and who knows what else might happen! Don't miss this live happening!
ON THE KRUU STREAM-WEDNESDAY AT 7:00 pm and FRIDAY AT 7:00 am
LIVE AT HY-VEE
Join us in the Hy-Vee Club Room for an exciting food-filled hour. Leading off the show we’ll welcome to Fairfield, Liana Werner-Gray, founder of The Earth Diet. Liana, along with our health coach, Emily Rose Shaw, will help you set the proper parameters so the holiday season is both delicious and healthy.
The stellar Indian Hills Culinary Crew featuring Kelli Kuenzler, Savannah Strode, and Jesse Juran will prepare a Thanksgiving feast of spiced cranberry dip, brussels sprouts, basil garlic green beans, and turkey stir fry.
Noah Loin is bringing lots of his rock’n raw chocolates for us to taste. His cacao-powered business is really rock’n, and I can’t wait to hear about it.
Tom Allen will play us a tune, and share his rather dry wit. Beverly Merson is back with Cinebites, providing insight into a food film we should put on our “watch” list, and I really hope that is about it!
A really exciting 60 minutes of radio at Hy-Vee this Wednesday. Come on by.
Click READ MORE for this week's streaming show on KRUU and recipes!
GREAT TASTE ON THE KRUU STREAM-WEDNESDAY AND FRIDAY
Last week in the Club Room we explored the holiday food of Germany with Karin Hauring. Karin is a long-time resident of Fairfield, but she was born in Hechingen, Germany in the Black Forest region of the country. Her food sensibilities were developed with a multi-fold of influences from the surrounding countryside, including the nearby Rhine river, Italy and Switzerland to the south, Austria to the southeast, and on the west the Alsace region of France.
I am a great pasta lover and spaetzle is a type of egg noodle found in Karin’s home city and in the neighboring areas including Alsace, Switzerland, and Austria. She taught us how to make it, and prepared another dish-red cabbage and apples-that was and still is a standard in her home. For dessert she made a pumpkin cheese cake, which I think is an influence from her adopted country. It’s simple-no crust-and delicious, so it’s an easy addition to a holiday menu.
Click on READ MORE below for recipes and information on the LIVE show this week!
THIS WEEK ON GREAT TASTE
LIVE AT HY-VEE, WEDNESDAY, NOVEMBER 6, 7:00 PM
Join us in the Club Room where we’ll explore the holiday food of Germany with Karin Hauring. Karin is a long-time resident of Fairfield, but she was born in Hechingen, Germany in the Black Forest region of the country. Her food sensibilities were developed with a multi-fold of influences from the surrounding countryside, including the nearby Rhine river, Italy and Switzerland to the south, Austria to the southeast, and on the west the Alsace region of France.
I am a great pasta lover and spaetzle is a type of egg noodle found in Karin’s home city and in the neighboring areas including Alsace, Switzerland, and Austria. She’ll teach us how to make it, and prepare another dish-red cabbage and apples-that was and still is a standard in her home. Finally, she’ll make a pumpkin cheese cake, which I think is an influence from her adopted country. It’s crustless so it’s an easy addition for a holiday menu.
Click READ MORE for complete details on the Live show and THE KRUU STREAM this Wednesday and Friday featuring Liam Scheff.
LIVE at Hy-Vee on Wednesday, October 30 at 7:00 pm
Join Liam Scheff for an entertaining cooking lesson featuring the foods of fall and winter. If you missed Liam last time he was on the show, don't miss him again. Not only does Liam have a unique sense of humor, but he excells at teaching how to prepare simple, healthy, tasty food.
ON THE KRUU STREAM-WEDNESDAY-7:00 PM CDT & FRIDAY-7:00 AM CDT
“The Frugal Traveler” for The New York Times, Seth Kugel, is our guest during the first half of this week’s show. After graduating from Yale and Harvard and doing public service work, Seth began writing pieces for The New York Times in 1998. In addition to the Times, Seth has written for O, the Oprah Magazine, Conde Nast Traveler, Food and Wine and numerous other publications.
In June, 2010, he took over the “Frugal Traveler” blog for the Travel section of The New York Times. His first “road trip” lasted 13-weeks as he made his way mostly by bus from São Paulo,Brazil to New York City. Seth is on the road about 50% of the time, and I'm certain you'll discover his insights fascinating and useful next time the road beckons. You can find Seth's articles at www.nytimes.com/frugaltraveler.
I try to keep up with Seth's coming and goings and over the summer he embarked on a trip to explore the USA “Heartland.” His August 14 column, “Eating in Iowa: Farm-Fresh, Fried and Frugal,” not only drew me in immediately, but numerous listeners to Great Taste sent me the link attached to a “Can you believe he was in Iowa” email. Reading the article I admit feeling a bit of a pleasant shock when I came across this paragraph:
“Back to lean and green: Fairfield, home to the Maharishi University of Management, which calls itself a “home of consciousness-based education,” has more than its share of vegetarian cafeterias and restaurants. I went to the Golden Dome Market and Cafe, near (but alas, not in) the campus’s two golden domes. The vegetarian buffet ($7.50 a pound) yielded some saag paneer, a bean taco loaded with vegetables, some tasty artichoke lasagna and a piece of fresh peach blueberry pie.”
NO LIVE SHOW THIS WEEK! | ON THE KRUU STREAM
This episode of Great Taste is dedicated to Jerry Deprey. Thanks for hanging out with us. We're going to miss you.
The amazing Gisella Isidori returned to the Club Room last week. As always, she brought with her the collective knowledge of Italian culture and cuisine, pouring it out during every encounter in a never-ending flow in exchanges always full of surprises. And she did surprise me several times.
During the show Gisella was assisted by Indian Hills Culinary Arts students Savannah Strode and Kellie Kuenzler. She had nothing but praise for their perfect rendering of her recipes into food reality-Halloween panini, pumpkin soup, grape mostarda, roasted chestnuts, and pollo schiachiatta.
(A few recipes are at the end of the post.)
Also, Emily Rose Shaw, our health coach, gave us an inside look at the Blue Zone initiative, and Tom Allen provided the musical entertainment.