Avi Pogel

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

Culinary Artists on this week's GREAT TASTE!

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.

  • Wed
    Jun 23
    7:00 pm -
    8:00 pm
  • Fri
    Jun 25
    7:00 am -
    8:00 am

Avi Pogel cooks on the next GREAT TASTE-Wednesday, June 23, 7-8 PM CDT

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. 

Potato Frittata/Amis

In our KRUU cooking studio Avi iAvi  Pogel/Mulberry Trees 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. 

Avi's skills in the kitchen were honed under fire working a stage while in college at at the high-end Gold Lake Resort near Boulder and after college as a line cook for a year and a half under Eric Skokan of The Black Cat, a farm-to-table destination in Boulder.  From there he spent two years on a permaculture farm in Washington State where he was part of a communal kitchen effort.  Most days he and his mates could walk out of the kitchen with an empty basket and bring it back filled to overflowing with veggies from the garden.  Currently, besides cooking up great meals he teaches permaculture courses and is busy increasing the edible landscape around Fairfield.