Lincoln Wine Bar

 

Pizza at Great Taste LiveGreat pizza and Great Taste combined at Green Building Supply Tuesday night with pizzaiolo Aaron Hall featured as the maestro of dough.  Aaron's passion for pies is evident as you watch his hands manipulate the once alive, dried, ground, and now alive again wheat infused with living microorganisms.  The best part was the privilege of enjoying five different types of pizza including toppings like pistachio pesto with arugula, roasted potatoes, garlic cream, and sage, and hot calabrian chiles with fontina.

 

  • Fri
    Nov 13
    8:00 am -
    9:00 am

Sushi and Pizza-Two Iowa Boys

Complete Guide to Sushi and SashimiExcecutive Sushi Chef at Morimoto in NYC, Robby Cook, is my guest on GREAT TASTE tonight at 7:00 pm CT with a replay on Friday, November 13 at 7:00 am CT.  

Robby is an Iowa native, and actually worked at New Pioneer in Iowa City before he started his culinary career.  Amazing!

Robby's new book (cover left) is a perfect instruction manual for the sushi/sashimi beginner or a more advanced

Morel pizza-Lincoln Wine Bar

 

Also, Aaron Hall, pizzaiolo at Lincoln Wine Bar in Mount Vernon talks pizza in the second half of the show.  And does he ever know how to make pizza.  Worth at least a couple of hours drive, maybe more, depending on whether great pizza is available where you live. craftsperson.

Enjoy the show!

  • Wed
    Jun 18
    7:00 pm -
    8:00 pm
  • Fri
    Jun 20
    7:00 am -
    8:00 am

Local Iron Chefs and Art of Cultures-GREAT TASTE this Week!

Iron Chef WinnersSeveral weeks ago I had the honor of being one of the judges at the final of the Iron Chef competition for upper school students enrolled in an advanced culinary course at the Maharishi School for the Age of Enlightenment (MSAE).  The three winners-Overall Victor-Mickey DeAngelis, Most Creative-Brandon Pratherhuff, and Best Presentation-Davin Titus will join me at KRUU along with their teacher, Laurie Baumann. 

The plan is for the competition to go an extra round as each student will bring a dish to the studio.  Really, I am just looking for more to eat from these talented individuals.  True confession-I wasn't expecting to be blown away by the dishes these guys created during the competition, but it happened.  I'll let them share the details about the ingredients they were given, the rules, and what transpired in the heat of our local kitchen stadium.

As their prize for winning, we went to the Lincoln Wine Bar in Mount Vernon, Iowa, and the boys enjoyed the terrific pizzas turned out by owner Matt Steigerwald and his crew.  As an added bonus, Matt and his wife, Michelle, ate dinner with us, and afterwards he took the budding cooks behind the counter to show them the pizza oven.

Click on READ MORE (below right) for information on the second half of the show.

  • 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.