Green Building Supply

  • Wed
    Sep 06
    7:00 pm -
    8:00 pm
  • Fri
    Sep 08
    7:00 am -
    8:00 am

GREAT TASTE PANEER SHOW w/ SABITA SAWHNEY of SABI'S CAFE

Sabita Sawhney Live on Great TasteIt was a fresh cheeselovers paradise at the LIVE Great Taste show Tuesday night.

Green Building Supply hosted the regular first Tuesday of the month broadcast, and Sabita Sawhney demonstrated how to make paneer simply and quickly at home.  But, since she loves to feed everyone, Sabita also prepared marinated paneer, paneer pakoras, paneer parathas, and coriander/mint chutney.  Rose and cardamom lassi with a touch of coconut sugar was on the beverage menu.

  • Wed
    Apr 05
    7:00 pm -
    8:00 pm
  • Fri
    Apr 07
    7:00 am -
    8:00 am

Rajasthani Food on Great Taste this Week

Neerja Maheshwari

It turns out the LIVE Great Taste show on Tuesday, April 4 should have been billed as "The Ghee Show."  Neerja Maheshwari shared her love for the food of her native Rajasthan with the ethusiastic crowd at Green Building Supply, and during our discussion it became evident that ghee is one of her favorite ingredients.  Makes sense since Rajasthan is the land of the Maharajas, and ghee is the royal essence of butter.

Neerja cooked dal baati, an indispensable dish that she grew up eating in Jaipur.  Three dahls form one part of the dish-split mung, urad, and channa.  They are cooked together with water salt and turmeric until the dahls break down and the mixture looks like a soup that is on the thin side of thick.  

Chef Eric RodriguezWhat a pleasure it was talking with Chef Eric Rodriguez of Everybody's Cafe at the Great Taste LIVE show.  The kitchen at Green Building Supply was really humming as Michael Zador, James Spielmaker, and Anna Shaner were assisting in the prep of several dishes.  

Everyone in attendance at the live show sampled nachos, a veggie wrap, bruschetta, and a roasted cauliflower soup. One common denominator of each dish was a simple vinaigrette-four dishes, four different vinaigrettes, and Chef Eric explained and showed how to make each one.

Cauliflower Soup

This was part of his presentation on what he terms "real" fusion cooking, which begins with bringing all five tastes-salty, sour, savory, bitter, and sweet into balance, plus considering how the other senses o

f sight, smell, and touch will come into play.  Add to that the interplay of the dish with our emotions, thoughts, and spirit, and the result is a "tantric dining experience."  

I'm going to continue exploring Chef Eric's "fusion" style in a follow-up interview scheduled for late February.

The next LIVE show at Green Building Supply is on Tuesday, March 7 with Chef Matt Steigerwald, former owner of the Lincoln Cafe and Lincoln Wine Bar in Mount Vernon, IA.

  • 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.