Indian Hills Culinary Arts Program

Great Taste at Green Building Supply


Listen Wednesday and Friday to the show taped LIVE at Green Building Supply on Tuesday, November 4. Indian Hills Culinary Arts students, Raeanna Crile, Michaela Newberry,Noah Burkhart,Set

Timbale or roasted vegetables

h Simmons, and their lead instructor Chef Adam Darland,CCC created a vegetarian menu featuring a jazzed up mac and cheese topped with Milton Creamery’s Prairie Rose and a roasted vegetable and cauliflower purée timbale. 

During the second halfCrepe Escape Pastries of the broadcast on Wednesday and Friday, "Iowa Cooks" presents a dynamic duo from the Crepe Escape

Listen and find out why Fridays at 8:45am are special.Thanks to Green Building Supply for hosting and co-sponsoring the show.  Great Taste is "LIVE" once a month from GBS.  

Our next live show is Tuesday, December 9 with Sabita Sawhney, the owner of Sabi's Cafe, at 7:00 pm.  

Another big shout out to Everybody's, the other co-sponsor of the show.  They are the reason we have such great ingredients to use.


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

GISELLA ISIDORI Cooks and Talks ITALY!

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.

Gisella Isidori and Kelli KuenzlerThe 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. 

Gisella/Kelli/SavannahDuring 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.

  • Wed
    Oct 09
    7:00 pm -
    8:00 pm
  • Fri
    Oct 11
    7:00 am -
    8:00 am

Halloween Treats LIVE at Hy-Vee and Southern Delights on the Stream!

HalloweenGET READY FOR HALLOWEEN THIS WEEK LIVE AT HY-VEE ON GREAT TASTE-7:00 PM IN THE CLUB ROOM

We are going to have a scary good time this Wednesday in the Hy-Vee Club Room.  The Indian Hills culinary crew featuring Savannah Strode and Kellie KuenzlerWitch have a spooktacular Halloween bash planned.  Featured on the menu are:

Pumpkin and Black Bean Soup

Mesculun Meanies-a salad full of surprises & Pumpkin Bars

Now, here's the challenge:  Put on a costume and join in the fun.  Best costume wins a prize!!!!!!!!!! Join Hy-Vee's Dennis Lopp, our health coach, Emily Rose Shaw, and musician Tom Allen, for 60 minutes of delicious radio.

ON THE STREAM THIS WEDNESDAY AND FRIDAY-A REBROADCAST OF ONE OF MY FAVORITE INTERVIEWS

GET THE GREAT TASTE WEEKLY eLETTER:  SIGN UP AT www.greattasteradio.com.

LIVE AT HY-VEE

Foods to enlivAlarik Arenanderen the brain, and how to use all that SQUASH are the topics for our live show this Wednesday, September 18 in the Club Room at 7:00 pm.

Part of neuroscientist Dr. Alaric Arenander's mission is to help us understand how to keep the brain functioning at a high level.  That can be a daily challenge for many of us.  It's always an entertaining learning experience to have Alaric on the show, and the best part is you will find his suggestions extremely helpful.  As a bonus, he'll bring some of his delicious honey for everyone to taste.

  • Wed
    Aug 21
    7:00 pm -
    8:00 pm
  • Fri
    Aug 23
    7:00 am -
    8:00 am

NO LIVE SHOW THIS WEEK | CATCH THE STREAM AT 7:00 PM CDT WEDNESDAY!

Indian Hills Culinary Arts studentsREMINDER:  NO LIVE SHOW THIS WEEK! 
NEXT WEEK OWNER/CHEF MATT STEIGERWALD FROM THE LINCOLN CAFE AND LINCOLN WINE BAR IN MOUNT VERNON, IA.  JOIN MATT AT HY-VEE IN THE CLUB ROOM at 7:00 pm on August 28.

 

On the KRUU stream at 7:00 pm CDT this Wednesday and Friday, it's the Indian Hills team of Cody, Savanna, and Kellie (pictured above).  I really enjoy cooking and talking with the culinary arts students, and this group continues to brighten my taste buds with their monthly fare.
The show menu consisted of corn tortillas made with masa harina, salsa, Moroccan grilled salmon, oven-poached salmon, and tartar sauce.  Every dish was delicious.

For recipes from the show sign up for the free Great Taste eletter at:  greattasteradio.com. 

 

Join the Great Taste email list and recieve advance notice of programs, recipes, and more.  Click here!

Arugula pesto

 

Turkey sandwichWow, it's Wednesday.  I have been in St. Louis so that's why the LATE notice.  On the way out of town I stopped at Amighetti's, famous for their sandwiches on fresh Italian bread.  I hadn't enjoyed that treat in probably 20 years.

WE ARE AT HY-VEE TONIGHT AT 7:00 PM.  It's the Farm Crawl show with many of our local farmers.  We have vegetable pie, arugula salad, and maybe something else on the menu.  Not too sure, but it's going to be fun as always.  I hope to see you in the Club Room.

If you can't make it, for whatever reason, tune into the Great Taste stream on KRUU at 7:00 pm Wednesday or Friday at 7:00 am.  The Indian Hills Culinary crew will teach you how to make homemade mayo, ranch dressing, and some other declicious delights.

Baker Creek Seed CatalogCrazy fun Wednesday coming up on GREAT TASTE LIVE.  Two shows are on tap at Hy-Vee.  First, at 7:00 pm it's our annual Farmer's Market preview.  The market moves outside in two weeks, and we have some of the key players lined up to tell you what to expect.  At 8:10, the Indian Hills Culinary Crew takes over to cook up some of the dishes they've been working on in class.  It's twice the action this Wednesday because on April 24 the stage will stay dark.  I'll be in sunny California, but back on Thursday, May 2 (this keeps getting more confusing) with our next live show from the Hy-Vee Club Room, featuring Chef Sam Auen of Des Moine's Tacopacalypse cooking up his amazing and uncommon versions of the Mexican staple.

Chef Matt Steigerwald and Great Taste's Kathy DuBoisOn KRUU at 7pm this Wednesday and replayed at 7am on Friday is our show featuring Chef Matt Steigerwald with the Iowa Source's Claudia Mueller and Nina Benjamin.  Matt came down last Wednesday from Mount Vernon where he runs the Lincoln Cafe and Lincoln Wine Bar, two of the most outstanding restaurants in the entire state.  Though the room was packed, it was an intimate experience as Matt shared his vision of what food means to him.  I learned a lot as it was obvious everything he was saying came straight from the heart.  There's plenty of information to digest for every home cook and/or aspiring professional.  Also, he cooked two tasty dishes using Middle Eastern spices-harissa cauliflower, and falafel with a yoghurt, goat cheese and lemon sauce.  Matt's promised to get me the recipes, and provide a list of some of his favorite cookbooks very soon.

Get your fill of GREAT TASTE two ways on Wednesday.  Live at the Hy-Vee Club Room it's a star-studded cast of characters-Holistic Nutrition Coach Emily Rose Shaw, Chef Vanessa Allen, GMO expert Jeffrey Smith, and cornbread maker Joy Salmon with Cook for Good's Linda Watson via Skype. 

Complete Book of Knfe SkillsOn the KRUU stream we're featuring "the knife guy" Jeffrey Elliot, and the Indian Hills Culinary Crew.  Jeffrey's career path to becoming a chef was fascinating, and after graduating from the Culinary Institute of America he worked in some of America's top kitchens.  He'll take the confusion and mystique out of choosing the right knives, and clue you in on what knives you actually need to make life a breeze in the kitchen.  Jeffrey is the author of the Zwilling J. A. Henckels Complete Book of Knife Skills:  The Essential Guide to Use, Techniques and Care.  The Henckels Professional Series knives are used in the Great Taste kitchen.

From knives we transitioned to pasta with Kellie Vetter making a gluten

Ravioli and sauces

-free ravioli that was filled with marinated artichoke hearts, sun-dried tomatoes, herbs, ricotta, and parmigiano.  She served it with a butter and sage sauce.  Also, Kellie cranked out fettuccine and with the aid of Shannell Wallace and her two assistants, served that two ways-one plate with a simple red sauce, and the other featuring a cilantro pesto.  I'll post the recipes in the next few days, but if you listen closely the steps are all revealed during the broadcast.

  • Wed
    Feb 27
    8:00 pm -
    9:00 pm
  • Fri
    Mar 01
    8:00 am -
    9:00 am

Tea Time Live at Hy-Vee and Iron Chef "Fairfield-style" on the Air

Great Taste is now twice as good.  Check us out live at Hy-Vee's Club room every Wednesday at 7:00 pm when we record our weekly show.  Listen every Wednesday for the show that was recorded the previous week.  I hope that makes sense!

Scones/Bruce RichardsonWednesday LIVE-In the Hy-Vee Club room, it's tea time with one of the world's leading tea historians, Bruce Richardson, joining us via Skype, and local tea ambassador, Corey Morrow, owner of earth and water.  Tea's sordid history along with tastes of four Chinese varieties, and scones at 7:00 pm with host Steve Boss and musical interludes provided by Tom Allen.

On Air Wednesday: We had a blast last week watching Indian Hills Culinary Arts students Curt Goudy and Sara Valentine dueling and sweating in our version of "Iron Chef."  The two had to prepare a main course and dessert from items picked from Hy-Vee's shelves by three members of our studio audience.  Beets, a Spanish wine, chicken, broccoli, and a can of Caribbean rice and beans were the ingredients for the entree.  For dessert they had to use grape kombucha, cream cheese, cactus fruit, and tomatillos.   To create the appetizer course we gave the competitors $10 each to spend on whatever they could grab in 10 minutes off the grocery shelves.  Also, they could use ingredients from the "pantry," and, we were gracious enough to let them bring five items along from home.