I am almost drooling with anticipation regarding Wednesday's GREAT TASTE. It's our monthly show when the Indian Hills culinary students show off their skills so Curt Goudy and his crew will take the stage live at Hy-Vee from the Club Room/Kitchen Lab. They are going to work with pâte à choux. If you aren't familiar with the term, think profiteroles, éclairs, gougères, and much more. Butter, water, flour, eggs equals ecstatic moments.
DON'T MISS THIS LIVE SHOW AT HY-VEE WEDNESDAY AT 7:00 PM
It's not often in our little midwestern rural spot we get to experience having a world-class chef from Europe in our midst. This week's GREAT TASTE features one hour with Chef Bertrand Simon in the Hy-Vee Club Room/Kitchen Lab. Chef Simon, who teaches culinary arts in Lile, France, began his career in 1977. He had the great fortune to work in the kitchens of Paris and other cities during the beginning of the "nouvelle cuisine" revolution so his skills were honed with the influences of traditional and new French techniques during a period of amazing culinary excitement.
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