Matt Steigerwald

Matt Steigerwald

Ever wondered about the steps required to open a top-notch dining establishment?  Chef Matt Steigerwald has gone through the process multiple times, including his current initiative with Wilson's Orchard. Join Matt and me on this week's broadcast, and learn about the creation of Rapid Creek Cidery.  I am certain you will find it inspriring and insightfull to listen as he describes the process of building a concept, menu, suppliers, and staff.

Grits and filed peas

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

Live at Hy-Vee with Chef Matt Steigerwald and SOFIA on the KRUU Stream

Chef Matt SteigerwaldGreat Taste this week is an encore broadcast featuring Matt Steigerwald. Matt is one of the most talented chefs I know, and it's a gift to have him on the Iowa food scene. He closed the Lincoln Cafe in December, but the Lincoln Wine Bar in Mount Vernon is open and serves some of the best pizza anywhere. Last Saturday night I saw at least 15 folks from Fairfield there. Enjoy the broadcast.

Next week a visit with Heli Claire Witherspoon who works at Tartine in San Francisco. Put Tartine on your “must eat there" list if you are in the Bay Area.

This Wednesday our show features Chef Matt Steigerwald of the Lincoln Cafe in Mt. Vernon, Iowa.  Many folks believe Matt has the best restaurant in the state.  I would not miss this one-in the Club Room at Hy-Vee, 7:00 pm sharp.

Claudia Mueller, publisher of The Iowa Source, will be there, along with Nina Benjamin, who wrote an article about Matt for the Source's March issue.

Kicking off the show is Emily Rose Shaw presenting part 2 of her "Ode to Spring Greens."  I almost forgot to mention that Matt's making Harissa cauliflower with local greens, as a nod to Emily's presentation, and a Charred eggplant falafel with goat cheese lemon yoghurt.

  • Wed
    Aug 28
    7:00 pm -
    8:00 pm
  • Fri
    Aug 30
    7:00 am -
    8:00 am

Matt Steigerwald LIVE at Hy-Vee | His last show online streaming, too!

LIVE AT HY-VEE
I am so excited that Matt SteigerCorn pizzawald, owner/chef of the Lincoln Cafe and Lincoln Wine Bar in Mount Vernon, Iowa will join us in the Hy-Vee Club Room at 7:00 pm Wednesday.  Matt always draws a large crowd  so you might want to come down a little early to grab a seat.

CORN, CORN, CORN

Sweet corn and sweet peppers made an amazing combination for a pizza topping recently at Matt's Lincoln Wine Bar.  We're in the thick of sweet corn season so, what the heck, we might as well go with it.  Matt's going to whip up some corn dishes using luscious kernels from the farm of  Laura Krouse, owner of Abee Hills Farm.  Laura runs a CSA with over 200 members, and she is an expert on open-pollinated corn.  She'll join Matt for the show and discuss her concerns about the future of seeds and seed security.

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.