macrobiotic

  • Wed
    Apr 12
    7:00 pm -
    8:00 pm
  • Fri
    Apr 14
    7:00 am -
    8:00 am

Remembering Liam Scheff and Eating with Bill Goldstein

Liam Scheff

Twice I had the pleasure of cooking and talking with Liam Scheff when I was doing the live Great Taste shows from Hy-Vee.  Liam was a journalist, a self-described "American heretic."  

He wrote about countless controversial issues with tenacious conviction.  And Liam was, I think, an "old soul."  He had a lot of work to do, critical information to communicate, and, as it turned out, a short time to accomplish that mission.

  • Wed
    Sep 11
    7:00 pm -
    8:00 pm
  • Fri
    Sep 13
    7:00 am -
    8:00 am

GREAT TASTE IS BACK LIVE ON WEDNESDAY FROM HY-VEE!

JChef Gabbyoin us in the Club Room at 7:00 pm as we welcome Chef Gaby from Iowa City.  Gaby is a personal chef , who is going to bring South American cooking to our local table.

Gaby's roots are in Venezuela where the arepa is an everyday fixture on plates from breakfast to dinner.  Similar to the gordita (Mexico) and the papusa (El Salvador), the arepa is made with corn.  Gaby will teach us how to make this simple flatbread and fill it with beans and avocado/tofu cream.  She has a special apple dish planned for dessert.  Also, we'll get a look into the working life of a personal chef, and why she made that career choice as opposed to standing in front of the powerful stoves in a commercial kitchen.

GREAT TASTE LIVE Wednesday, September 11 at 7:00 pm CDT with Chef Gaby, our health coach, Emily Rose Shaw, Cinebites with Beverly Merson, and Tom Allen on guitar.  Don't miss it!

Get all the latest GREAT TASTE show news, recipes, and more.  Sign up for the GT eletter-wwwgreattasteradio.com

On the LIVE Show-Liam Scheff is the guest chef on Great Taste, 7pm, Wednesday, July 31 in the Hy-Vee Club Room
Liam ScheffLiam began his study of macrobiotics when he was but 21, a few years after becoming a vegetarian. He's working on a short book, out early next year, about food energetics.  His style is simple, based on what's seasonal and available locally, plus he likes to show home cooks how they can easily make the same basic meal more interesting by changing the seasoning.  On the stovetop he'll make indian, (or SE Asian), Mexican and Mediterrannean dishes to show how easily this can all be done very quickly.  All you need are the right ingredients and a little understanding about what goes where, and when...