Culinary Artists on this week's GREAT TASTE!

  • Wed
    Dec 07
    8:00 pm -
    9:00 pm
  • Fri
    Dec 09
    8:00 am -
    9:00 am

Avi with a mulberry treeMake certain you are delirious with hunger this week when tuning into Great Taste.  Wait a minute!  That's not what I meant.  Please eat before listening (unless you have the good fortune to live close to the studio and can stop by)!  The most delicious 60 minutes on radio will tantalize your taste buds with creations from local culinary artist, Avi Pogel.  Avi, who has an abiding passion for chestnuts, will use those little winter treats as part of a cream sauce to go along with his brussels sprouts (I can't believe that I have spent my entire life not knowing that the vegetable is brussels sprouts, not brussel sprouts until this moment (Thank you, Avi).  Listen up, especially everyone in colder climates, as Avi will deliver a primer on winter vegetables and root cellars as part of our discussion.

Avi is bringing Brian Robbins along, and I am really looking forward to what he'll be toting-bread.  Not just any bread, but his own artisan loaves.  I understand that Brian has become rather obsessive about his bread baking.  That sounds perfect.  I'm bringing some of the delicious European-style butter that Organic Valley churns plus some salt.

Juka MenuMore?  Yes.  There are two lovely chefs coming by to tell us why they relocated to SE Iowa from NYC where they worked at MOMA (Museum of Modern Art) for the top restaurateur in the city, Danny Meyer.  Also, we'll need them to explain just what the Juka Food Revolution means. They are planning a dinner Friday evening, December 9 at the MainStay Inn with seatings at 5:00 PM and 8:00 PM.  More details are available on their event Facebook page and the menu follows at the end of this blog post.

I had a quick visit to Madison last Friday and Saturday.  The Dane County Winter Farmer's Market is thriving indoors at Monona Terrace where an overflow crowd of consumers chatted (and bought products) with many producers whose tables were filled with handcrafted cheeses, breads, jams, pickles, hot sauces, and lots of winter vegetables.  I could have used a pack mule to help carry my apples, pears, breads, and cheeses back to the hotel.

Wall aFriday evening I had dinner at Graze, a spot specifically created to showcase the products of local farmers.  Graze is the sister restaurant to L'Etoile, a Madison culinary institution.  The casual, airy spot was filled with a younger crowd starting the weekend off with great food raised on sustainable farms.  The menu changes regularly, and one wall (pictured left) features a producer profile along with some of the featured menu items. 

Pickles and deviled eggsSoft pretzel with mustard and cheese spreadI had devilled eggs, pickled vegetables, a soft pretzel with three kinds of mustard and cheese spread, fried chicken and a waffle, french fries with aioli, and baked-to-order steaming hot chocolate chip cookies (the salt flakes on top were perfect to cut some of the chocolate).  Oh, and a brew that was absolutely awesome-Rocky's Revenge from Tyranena in Lake Mills, Wisconsin.  I know you find it hard to believe that such a slim person as myself could eat that much, and I didn't.  I exercised portion control.

Fried Chicken and a waffle

Come by and see us in the studio or catch the stream-www.kruufm.com.  We're on from 7-8 PM CT Wednesday and 7-8 AM CT on Friday.

 

 

 

Juka Menu