Two months ago on a stunningly beautiful October day, my wife and I met Alan Tardi at Agriturismo Il Torriglione in La Morra, a small Piedmontese village in the Langhe.  Il Torriglione sits atop one of the many distinctly rolling hills dotted with grapevines, where the dominant grape is Nebbiolo in this Barolo wine-producing zone.  The Gagliasso family makes the only wines served at the agriturismo and winemaker Luca Gagliasso's mother and sister can be found in the kitchen or greeting hungry patrons on the weekend.

Over a bottle of their Barolo, and through many courses featuring typical Piedmontese cuisine, four hours slipped away unnoticed as we talked of family, especially little girls, wine, and champagne.  Our thanks to Alan for a fantastic afternoon that we will always treasure.

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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.

Sue Conley, one-half of the the amazing creative team responsible for Cowgirl Creamery cheeses along with her collaborator, Peggy Smith, talked with me about their recently published book,Cowgirl Creamery Cooks. It's much more than a cheese book as it is filled with entrancing recipes, kitchen tips, and the personal story of the Cowgirls.  Mac and Cheese lovers make certain you check out their recipe for this classic soul-warming dish.  You can find it at the end of the post.

If you haven't experienced their organic cheeses made in Point Reyes, California, the Mt. Tam and Red Hawk are currently available at Whole Foods in Des Moines.  Gateway Market in Des Moines is expecting their next shipment of the same two cheeses the first week of March.  Both stores will have the seasonal special St. Pat cheese the first part of March.

Stephanie Westlund has been conducting research with veterans for five years, and her book, Field Exercises:  How veterans are healing themselves through farming and outdoor activities integrates empirical evidence along with intimate portraits of numerous veterans.  Stephanie is continually inspired by these men and women who strive to maintain their drive to serve society, and use their difficult experiences in the armed services as a springboard to transform themselves and others through a commitment to sustainable agriculture and other endeavors.

Stephanie holds a PhD in Peace and Conflict Studies. You can find her blog about the human-nature relationship at www.ourcommonnature.blogspot.com.

Sip, Slurp, Swish, and Taste are four critical elements when tasting wine.  Corey Morrow of Earth & Water explains why the world of wine is his latest passion.  Give a listen to what he says during our "Iowa Cooks" show segment, especially if the topic of wine is new to you or seems intimidating.  His aim is to make you comfortable.  Make a reservation for one of his weekly wine tastings, and relax into the experience.  I guarantee you some surprising things will happen.  My key tasting was really an aroma moment as an umami-like perfume from wine #4 captivated my senses.  Was it Worcestershire sauce or A-1?  Still not sure, but the experience was great fun.

Sue Conley, one-half of the the amazing creative team responsible for Cowgirl Creamery cheeses along with her collaborator, Peggy Smith, talked with me about their recently published book, Cowgirl Creamery Cooks. It's much more than a cheese book as it is filled with entrancing recipes, kitchen tips, and the personal story of the Cowgirls.  Mac and Cheese lovers make certain you check out their recipe for this classic soul-warming dish.  You can find it at the end of the post.

If you haven't experienced their organic cheeses made in Point Reyes, California, the Mt. Tam and Red Hawk are currently available at Whole Foods in Des Moines.  Gateway Market in Des Moines is expecting their next shipment of the same two cheeses the first week of March.  Both stores will have the seasonal special St. Pat cheese the first part of March.

During our live broadcast from Hy-Vee, GREAT TASTE has a local/regional focus this week.  Joining us for a discussion about the ongoing evolution of the local food economy are four of our dedicated area producers:  Cary Spray (Nature's Way), Claude Nicholson (Sharon's Produce), Steven McLaskey (MUM Green House), and Barb Grijalva (Back to Basics).  Also, we have a delegation coming from Ottumwa organized by Executive Chef/Department Chair of the Indian Hills Culinary Arts Program, Gordon Rader.  Chef Rader has been one of the primary movers behind the effort to establish a year-round indoor market and educational facility in Ottumwa, called Market on Main.

We'll take some time out of our serious round table to talk about and sample local cheeses from Milton Creamery, Reichert's Dairy Air, Maytag,  and more, plus we'll enjoy the cheeses with several different wine selections.  Chef Rader sent along the attached chart to help everyone simplify the wine and cheese pairing process.

We're on the air at 7:00 pm CT.  Join us at Hy-Vee where you can enjoy live radio, a lively discussion, and enliven your taste buds.  Over the stream, you can still be part of the most delicious 60 minutes on radio-http://www.kruufm.com/.

Archives of Great Taste programs are located at-http://www.kruufm.com/station/archives/6080 and recent programs are also available for viewing at the Fairfield Media Center's website-http://fairfieldmediacenter.com/.

Pairing wines with foods is a topic that is fascinating and mysterious to me.  For some reason, I don't have the type of mind that can easily assess how to put the two components together and create a synergistic experience.   Fortunately, I'm lucky to know some people who have that gift, and my taste buds are alive enough to perceive the magic result.  And it really is a magical experience if the pairing is right.

I never "got" wine.  All I knew was Manishewitz from our yearly celebrations of Passover.  Later when I started traveling to New York City for work, I had the good fortune and pleasure to enjoy fine meals with, what I was told, were excellent wines.  Still, I didn't understand what all the fuss was about. 

My "awakening" came after becoming friends with Jeff Benjamin, who along with his partner, Marc Vetri, owns four outstanding restaurants in Philadelphia*.  Over a period of years, Jeff would introduce me to many different wines (and beers) from a host of countries.  The wines were always accompanied by a plate of food, and he would encourage me to first experience the wine on its own, and then after a bite of food.  What did that 2004 Grüner Veltliner do to a fisherman's dish from Liguria-corzetti pasta with potato, haricots verts, pine nuts, and pesto?  Did the flavor memory of a bite of black truffle risotto linger on the palate even longer, and enter a new dimension after a sip of a Boscarelli 1999 Super Tuscan?

The studio is going to be hopping on the next edition of GREAT TASTE.  We'll celebrate the first night of the Jewish holiday of Chanukah by cooking latkes.  Latkes are one of my favorite foods.  Actually, I've never met a potato in any form that didn't look like it was begging for me to taste it.  But, there are latkes and there are latkes.  Those folks who think they can be baked and still bring honor to the name are dead wrong.  We'll be frying them up.  Stop by if you are around the studio or make them at home along with us.  Here's what you need to have prepared ahead of time-grated potatoes, minced shallot or onion, peanut oil or extra virgin olive oil, salt, pepper, and a frying pan.  We'll put everything together.  Click the link for an excellent article to read that gives you the real info on making the best potato latkes.

Great Taste is ALL about Oregon

POACHED PEARS IN PINOT, ROGUE RIVER BLUE CHEESE, HAZELNUTS, CHOCOLATE AND YES... MORE!

Join Kathy while she is cooking up some delicious desserts, Steve who might get a few words out in-between bites and our special guests Harry Peterson-Nedry, founder, winemaker, and managing partner of Chehalem, one of Oregon's premier wineries and Elizabeth Aaroe, friend, ice climber, tango dancer, foodie, and amazing do-gooder.

Yummmmmmm!

Join us Wednesday from 7-8 pm as Kathy prepares a delicious butternut squash dish. Come on by for a TASTE when we ring the bell! Don't forget to bring your own eating utensils and a plate.