Hole in the Wall at Gas Lamp

  • Wed
    Oct 22
    7:00 pm -
    8:00 pm
  • Fri
    Oct 24
    7:00 am -
    8:00 am

Quinoa and Kansas City on GREAT TASTE this Week

Lisa M. Hamilton 

Ami Freeberg

 

So much to share this week!!

On the show this week I visit with writer Lisa M. Hamilton.  After a trip to the Andes in Bolivia and stateside research in Salt Lake City, Lisa wrote an insightful piece for Harper's about quinoa, and you can find it here.  There are a myriad of complexities surrounding this protein rich grain and we will explore some of them with Lisa in the first part of the show, plus discuss her article on open-source seed, "Linux for Lettuce."  You can follow Lisa on Twitter at-@HamiltonLisaM.


In the "Iowa Cooks" segment I chat with Ami Freeberg.  Ami is a native of Fairfield, who currently lives in Kansas City.  She works at making the Kansas City area more sustainable, not just as it relates to food, but also community.  In her role as Communications and Outreach Manager for Cultivate Kansas City, she is focused on developing and implementing numerous urban agricultural projects.  You can read more about Ami and Cultivate Kansas City here.

Click READ MORE!

  • Wed
    Sep 17
    7:00 pm -
    8:00 pm
  • Fri
    Sep 19
    7:00 am -
    8:00 am

Des Moines' Hole in the Wall Smokes it at Green Building Supply

Zach Gutweiler and Bruce BalesIt’s thrilling to go along for the ride when the driver knows exactly how to reach the destination.  Cruising along the culinary highway with Chef Zach Gutweiler and his associate, Bruce Bales last week at Green Building Supply was a trip designed with lovers of food in mind.  Every turn featured a different view of the food landscape, each pause in the action for a bit of talk yielded tiny morsels of information easily adapted to the home kitchen, and the different destinations featured surprising flavors coaxed out through the application of creative techniques.

Iowa from Hole in the WallI was already totally sold when Zach said one of his dishes was called “Iowa,” named because its major components are staples of our landscape-corn and corn flour.  After those two ingredients the food map stretched as far away as Japan and Italy including a faux dashi broth, miso, kale pesto and trombocino squash before landing locally again with cultivated oyster mushrooms.  

Always looking to enhance each element, and employing a “nose to tail” philosophy even with vegetables, Zach smoked the mushrooms and squash by wrapping them in scorched corn husks and baked the little packages in the oven.  (Normally Zach would have actually smoked the ingredients, but without a hood to suck up the smoke he had to take a slight detour.)  A non-vegetarian version of the dish was made by using bacon as the smoky component.

Jack Fruit BunGREAT TASTE is “LIVE”  this week, Wednesday, September 10 at 7:00 pm, as we launch a new “Join the Chef” monthly series from the kitchen at Green Building Supply.  Kicking off the series is a young chef, Zach Gutweiler, who creates amazing tastes in a 25 square foot space called Hole in the Wall in Des Moines.  To find out what he is preparing each week check out Hole in the Wall at Gas Lamp on Facebook.

Click "READ MORE" to learn more about the live show at Green Building Supply.

Zach, along with his sous chef, Bruce Bales, will do some shopping at the Wednesday Fairfield Farmers Market prior to the show.  His style combines classic French technique with the daredevil attitude he polished during his professional in-line skating career.  At “the Wall” Zach features as much organic and local produce and meats as possible from numerous farmers around the Capital city.