Food

  • Wed
    May 13
    7:00 pm -
    8:00 pm
  • Fri
    May 15
    7:00 am -
    8:00 am

What's Happening on Great Taste?

Francis ThickeOn the KRUU airwaves and streaming Wednesday, May 13 at 7 pm I chat with restaurateur/author  Joanne Chang about her new book, Baking with Baking with Less SugarLess Sugar  followed by a discussion with Francis Thicke, owner of Radiance Dairy and member of the National Organic Standards Board (NOSB).  This show will be rebroadcast Friday, May 15 at 7 am.

Soil Mode-Elaine InghamThe Soil Food Web was created by Dr. Elaine Ingham, who was my guest on last week's show.  If you missed the broadcast, I'll put a link to it in the next post.  It's critical that everyone understands the need to respect the soil on this planet.

Beer Can Quail-Hole in the WallHole in the Wall dessertHole in the Wall in Des Moines (1501 Grand) is one of my favorite spots anywhere to enjoy a meal full of unexpected tastes and varied textures.  It was fun to talk last week with the genius behind the always-changing menu, Zach Gutweiler, and savor every bite of his beer can quail, two kinds of Chinese buns, asparagus, brussels sprouts with vegan chorizo, and his take on the classic fudgsicle.  Plan your trip to coincide with when he opens at 6:30 pm.  He's even enhanced the Hole in the Wall dining experience by adding TV trays to go along with the plastic chairs!

  • Wed
    Apr 08
    7:00 pm -
    8:00 pm
  • Fri
    Apr 10
    7:00 am -
    8:00 am

Modern Jewish Cooking and Indian Chaat on GREAT TASTE!

Modern Jewish CookingThis week's GREAT TASTE is packed with ethnic food.  The hour begins with my discussion with Leah Koenig, author of the new book Modern Jewish Cooking-Recipes and Custom's for Today's Kitchen.  

Just as it sounds, the book is Leah's take on updating the culinary traditions that make up the wide variety of foods associated with Jewish cooking.  I had some important questions to ask her like does cinammon belong in a chocolate babka recipe?  

This interview could change your life (or perceptions anyway).  Check out her blog here.

Click on READ MORE!

  • Wed
    Apr 08
    7:00 pm -
    8:00 pm
  • Fri
    Apr 10
    7:00 am -
    8:00 am

TONIGHT - Sabi, Suresh & Steve from GREEN BUILDING SUPPLY

GREAT TASTE AT GREEN BUILDING SUPPLY

  • Wed
    Mar 25
    7:00 pm -
    8:00 pm
  • Fri
    Mar 27
    7:00 am -
    8:00 am

A Prosecco Discussion with Alan Tardi

Cover-Soul Food Love

THIS WEEK:  A PROSECCO DISCUSSION WITH ALAN TARDI

RESCHEDULED TO APRIL 1:  ALICE RANDALL, BESTSELLING NOVELIST AND COUNTRY MUSIC SONGWRITER

It was my good fortune to speak recently with Caroline Randall Williams and her mother, Alice Randall. They are the co-authors of Soul Food Love-Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family. I hope you will make the time to listen, buy the book, read their amazing story, and use the many creative recipes while creating your own kitchen legacy.  

Click "Read more" below now.

Great show at GrFlavor Flourseen Building Supply last night with Eric and Denyce Rusch of Breadtopia.  We consumed terrific red fife bread and cookies.  Thanks to both of them, and our sponsors GBS and Everybody's Whole Foods.  You can hear part of the discussion in the second half of the show on our "Iowa Cooks" segment.

The first half of the show features Alice Medritch, author of the new and highly-acclaimed book, Flavor Flours.  Join us.  Here is what Alice wrote to me about her book:

"The book is about new ingredients and a whole new approach to what people insist on calling Gluten Free, and I want to discuss why that is so, and what the advantage is of not thinking about these flours as merely substitutes.  This book is about broadening horizons and new tastes and textures.  The recipes are mostly quite easy, of course I have advice about how to best to succeed with the recipes, but there is not rocket science involved."  This is going to be a fascinating look into what up, until now, would be considered baking outside the box.

Cooked Raw-Matthew Kenney

This Wednesday I welcome back to the show Matthew Kenney.  I have great admiration for Matthew.  In the 90's he was in the top tier of chefs as a chef/owner of Matthew's and other restaurants in New York City.  But, much to the dismay, confusion, and derision of many of his colleagues he changed course in the new century to become an untiring champion of the plant-based, raw food lifestyle.  He has applied his extensive classical training, modernist techniques, and experience to elevate raw food cuisine to a level that wows people at his restaurants, his culinary academy, and through numerous books.  Despite numerous overwhelming personal and business challenges, his commitment to educating the public about the benefits of a plant-based diet and lifestyle is unwavering.  

  • Wed
    Jan 28
    8:00 pm -
    9:00 pm
  • Fri
    Jan 30
    8:00 am -
    9:00 am

ChefsFeed and a Bit of Dining Advice from Your Great Taste Show Hosts!

ChefsFeedAfter two weeks on the road, I am more convinced than ever that ChefsFeed is the one go-to app to have on your smart phone if you want the best restaurant recommendations.  The content on the site is chef-driven, and top name chefs, too.  

The app is clearly focussed on presenting you concise information on where the best chefs like to eat, and what their favorite dishes are on the menu.  Jared Rivera, co-founder of ChefsFeed is my guest on the first half of the show.  Did you know that people can still get gout?  Listen in and find out how Jared and gout had two encounters.

Check out my article about the app in iPhone Life href="https://drive.google.com/file/d/0BwSiBP2f272qRDVJSklsRDQ1cVk/view?usp=sharing">here.

  • Wed
    Jan 14
    8:00 pm -
    9:00 pm
  • Fri
    Jan 16
    8:00 am -
    9:00 am

Indian and Columbian Delicacies with Two GREAT Cooks on GREAT TASTE!

Sabi's CafeOther than spending time with family members, the most fulfilling moments for me are when I get to cook, talk, and eat with friends.  I hope you enjoy listening in on the GREAT TASTE conversation this week with Sabitha Sawhney, assistant professor of business at Maharishi University of Management, and proprietor/chef of Sabi's Cafe, and Sonia Vera, a courtroom interpreter who helped us learn some basic Columbian dishes. 

Colombian repastSabitha and Sonia's food and philosophies of cooking are both dear to my heart and stomach.  Thanks to Dori Rector and my wife, too for helping out in the kitchen. Dori's Colombian bean soup was extraordinary.  The link to the basic recipe is below, but she added a bit more garlic and salt, a leek, and substituted three whole chipotle chilis for the ham hocks.

Originally aired 20140409.

http://www.food.com/recipe/frijoles-paisas-colombian-pinto-beans-432225

Opening Segment of the show-How to Restore the Body's Natural Balance with Dr. Suhas G. Kshirsagar

And our second segment-"Iowa Cooks"-Astred Griffin Wants YOU to Eat Her Quiche!

Astred GriffinOur LIVE show at Green Building Supply Tuesday night featured the creative mind and cooking skills of Astred Griffin.  On the menu: quiche in both veggie and vegan versions and both iterations were organic and gluten-free. Vegan quiche is something I had never tried, but Astred's version was  great.  Click READ MORE now!

Tune in to the video stream of the hour we spent at Green Building Supply on the Fairfield Media Center site or listen to the show on KRUU, Wednesday,January 7th at 7 pm, rebroadcast Friday, January 9 at 7 am.  A special "THANKS" to Jason Strong for engineering the event.  Also, a salute to Everybody's Whole Foods for contributing the terrific ingredients our cooks use to create the great tastes in the GBS kitchen.

  • Wed
    Dec 31
    8:00 pm -
    9:00 pm
  • Fri
    Jan 02
    8:00 am -
    9:00 am

A GREAT TASTE ARCHIVED PRODUCTION-NOURISH YOUR BRAIN IN THE NEW YEAR!

NEXT WEEK GREAT TASTE IS "LIVE" ON TUESDAY, JANUARY 6 AT GREEN BUILDING SUPPLY-7:00 PM

 

What's for dinner?GREAT TASTE gets a bit scientific this week as we explore the role food plays in feeding the brain.  It seems funny that little attention is paid to this particularly important part of the physiology in the course of general food discussions.  We're always talking about how a particular food affects the functioning of other organs or usually conversing about the sensory titillations we experience when eating.  But, our brain serves as the central hub for everything that happens to us processing information through as many as 1 quadrillion synaptic connections.

 

Syndicate content