Live at Hy-Vee this week we're going to spice things up with Thai food. Local student of culture and climates, Sean Hickey, will prepare three dishes-dry-style street noodle, chicken rice soup, and kao soy. Gisella Isidori will visit with us, and we're going to talk about a special Italian trip coming up in June.
If you can't make it to Hy-Vee, join us on the web for our tea show with Bruce Richardson and Corey Morrow. Bruce is a world-reknowned expert on the Camellia sinensis, while Corey brews the leaves up locally at earth and water.
It was an evening filled with knowledge, history, practical tips, and some laughter about the world of tea. We tasted four different types of tea so if you would like to taste along with us, here's what to find (or something close) at your local tea purveyor-Silver Needle (white), Wu Yu Green Mist (green), Ti Guan Yin (oolong), and Assam Gold (assam). Bake some scones, invite a group of friends over, (don't pre-boil the water), and experience some of the infinite aromas and tastes that come from one, that's right, one--in case you didn't know--plant.
Great Taste is live at Hy-Vee on Wednesday at 7:00 pm CT, and on the air with our previously recorded show at the same time. The show airs this Friday at 7:00 am CT and again next Wednesday at 7:00 pm CT. The tea show will be rebroadcast on Friday, March 8 at 2:00 pm CT. See Chai recipe by clicking "Read more" below.
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!
Wednesday 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.