COULEE REGION COOKS: Recent Episodes
Mike Hayes
Each Thursday morning, Mike Hayes is joined by some of the best chefs and home cooks throughout the La Crosse area as they share their favorite recipes. Catch Coulee Region Cooks LIVE on the radio Thursday mornings at 10am on WIZM. 92.3 FM and 1410 AM
In this episode of Coulee Region Cooks, host Courtney Vaaler sits down with Sarah, the enthusiastic owner and head chef of Patty Smashers and Shakes, a vibrant food trailer serving up delicious burgers and shakes in the Coulee Region. Sarah shares her journey from working in commercial kitchens to launching her food trailer, which officially opened in December 2022.
Listeners will be intrigued as Sarah discusses her passion for local ingredients, sourcing beef from her family's farm and vegetables from nearby growers. She emphasizes the importance of quality and freshness in her dishes, even explaining her unique use of beef tallow for frying, which adds a rich flavor to her offerings. Sarah's commitment to supporting local farmers shines through as she shares insights on the challenges and joys of running a food trailer.
Throughout the episode, Sarah reveals her creative process for developing a seasonal menu, including fan favorites like the Wisco Smash burger topped with provolone and cheese curds, and her plans for future specialty burgers. Join Courtney and Sarah for a lively and entertaining conversation about the food scene in the Coulee Region, the art of cooking, and the joys of entrepreneurship in the culinary world.
For more information and to follow Sarah's culinary adventures, visit Patty Smashers and Shakes on Facebook and keep an eye out for her food trailer around town!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Reagan, the passionate owner and manager of Milk and Honey Espresso Bar in Westby, Wisconsin. As the first business from Westby featured on the show, Reagan shares his inspiring journey from aspiring chef to coffee shop owner, revealing how a love for coffee and community shaped his vision for the café.
Listeners will be captivated by Reagan's story of how a childhood passion for cooking evolved into a deep appreciation for coffee culture. He discusses the unique name of his espresso bar, inspired by a biblical reference and his favorite honey latte, and how he strives to create a welcoming space for customers to relax and connect.
Throughout the episode, Reagan shares insights from his first year in business, including the importance of consistency, building relationships, and prioritizing personal well-being as a business owner. He also highlights the shop's commitment to quality, sourcing local ingredients, and crafting delicious food items that complement their exceptional coffee offerings.
Join Courtney and Reagan as they dive into the details of signature drinks like the stunning Honeycomb Cloud latte and the Dalgona whipped coffee, along with a menu full of healthy, homemade options. This episode is a delightful exploration of the intersection of coffee, community, and culinary creativity that will inspire listeners to visit Milk and Honey Espresso Bar and experience it for themselves!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Daisy from Daisy's Corner, a charming cottage bakery specializing in sourdough bread. Daisy shares her inspiring journey from Vietnam to the Coulee Region, detailing how her personal health challenges led her to explore the world of sourdough. With a unique perspective on gluten sensitivity, she discovered that sourdough could be a delicious solution.
Listeners will be intrigued as Daisy explains her meticulous baking process, emphasizing the importance of long fermentation and organic ingredients. She discusses her rotating menu of specialty loaves, including flavors like pecan cranberry, jalapeño cheddar, and even a surprising pumpkin sourdough. Daisy also highlights her popular sourdough chocolate chip cookies, which incorporate her starter for added depth of flavor.
Throughout the episode, Daisy shares insights into the local farmers markets where she sells her goods, the challenges of managing a small-scale bakery, and her vision for a cozy coffee shop that fosters community connections. Join Courtney and Daisy for a delightful conversation that celebrates the art of baking and the joy of sharing homemade treats!
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In this episode of Coulee Region Cooks, host Courtney Vaaler sits down with Dr. Patty Bartsch, a traditional naturopath from Naturally Unbridled Wellness. Dr. Bartsch shares her fascinating journey from the biotechnology industry to holistic health, emphasizing the importance of nutrition in achieving overall wellness. With a wealth of knowledge in natural health modalities, she explains how she guides clients on their path to wellness, focusing on nutrition, homeopathy, and lifestyle changes.
Listeners will be captivated as Dr. Bartsch discusses the significant impact of diet on health, revealing how simple changes can lead to remarkable improvements in conditions such as allergies, autoimmune diseases, and even diabetes. She shares practical tips for meal prepping, making healthy eating accessible for busy individuals and families. From delicious frittatas to creative casseroles, Dr. Bartsch provides inspiration for incorporating whole foods into your diet.
Throughout the episode, Courtney and Dr. Bartsch delve into the holistic approach to health, discussing the mind-body connection and the importance of addressing emotional well-being alongside physical health. This engaging conversation is packed with insights and practical advice that will empower listeners to take charge of their health through better nutrition and lifestyle choices.
Join Courtney and Dr. Bartsch for an enlightening episode that will inspire you to explore the world of naturopathy and make healthier choices in your kitchen!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes back Sy Fix, the owner and pizza expert at Saxon Hall in Brownsville, Minnesota. Sy shares exciting updates about the menu, including the addition of the Mc Saxon pizza, a unique Thousand Island-based creation that has quickly gained popularity. Listeners will also learn about the new 8-inch personal pan pizzas, perfect for kids or those looking for a smaller portion.
With Summer here, Sy discusses the vibrant beer garden at Saxon Hall, complete with a fire pit and a lovely atmosphere for enjoying pizza and drinks outdoors. He shares stories about the community's love for the space, including the ability to bring dogs along, making it a perfect spot for pet owners to relax while enjoying delicious food.
Throughout the episode, Sy dives into the extensive pizza offerings, from the German Sherman topped with sauerkraut and kielbasa to the popular deluxe and all-meat pizzas. He explains the variety of sauces available, including garlic butter and ranch, and how customers can customize their pizzas with a wide range of toppings.
Join Courtney and Sy for a fun and informative episode that will make you crave pizza and inspire you to visit Saxon Hall. Whether you're a local or just passing through, this episode is packed with insights that will enhance your next dining experience!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Olivia Jones, the talented owner and baker behind Heritage Bakes, a delightful micro bakery specializing in sourdough. Olivia shares her journey into baking, which began just before the pandemic, and how her passion for natural ingredients led her to create a thriving business right from her home kitchen.
Listeners will be fascinated as Olivia discusses the intricacies of sourdough baking, including her unique fermentation process that enhances flavor and digestibility. She reveals her popular bread offerings, from classic garlic and herb to creative combinations like jalapeño cheddar and goat cheese with sun-dried tomatoes. Olivia also touches on her commitment to using organic ingredients and the importance of quality in her baking.
Throughout the episode, Olivia shares anecdotes about her adventures at local farmers markets, where she connects with the community and offers her delicious baked goods. She also talks about the joys and challenges of balancing her baking business with motherhood, providing insight into the life of a dedicated home baker.
Join Courtney and Olivia for a fun and informative episode that will inspire you to explore the world of sourdough and support local businesses. Whether you’re a baking enthusiast or simply looking for delicious treats, this episode is sure to whet your appetite!
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In this episode of Coulee Region Cooks, host Courtney Vaaler sits down with Kevin Millard, the news director for WISM News, who has recently returned from an exciting trip to London. Kevin shares his culinary adventures, debunking the myths surrounding British cuisine and highlighting the delightful dishes he discovered, from traditional full English breakfasts to the iconic fish and chips paired with mushy peas.
Listeners will be intrigued as Kevin recounts his experiences navigating the bustling streets of London, sampling everything from sausage rolls to gourmet burgers. He reflects on the surprising variety of dining options available, including charming bakeries and vibrant food markets, and even shares a humorous story about his quest to try McDonald's across the pond.
Throughout the episode, Kevin emphasizes the rich history and culture of London, discussing the unique dining experiences he encountered, including a memorable meal in the crypt of St. Paul's Cathedral and the stunning cafeteria at the Victoria and Albert Museum. He also touches on the differences in dining etiquette, including how the UK restaurant scene prioritizes food allergies and the absence of tipping culture.
Join Courtney and Kevin for an entertaining and informative episode that will transport you to the heart of London and inspire your next culinary adventure. Whether you're a seasoned traveler or planning your first trip, this episode is packed with tips and insights that will enhance your appreciation for British cuisine!
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In this episode of Coulee Region Cooks, host Courtney Vaaler chats with Efer Christopherson, the passionate owner of MF Coffee Roastery in La Crosse. Efer shares his incredible journey from Peru, where his family are coffee farmers, to becoming a coffee roaster in the Coulee Region. Listeners will be captivated by Efer’s story of resilience, as he navigated health challenges and pursued his dream of bringing specialty coffee to the local community.
Throughout the episode, Efer delves into the intricate process of coffee roasting, explaining the anatomy of a coffee bean and the various methods of processing, including washed, natural, and honey processes. With a wealth of knowledge, he breaks down the roasting phases and highlights how different beans and roasting techniques can affect flavor profiles, from fruity to chocolaty notes.
Listeners will also learn about the diverse range of coffees available at MF Coffee Roastery, including unique blends and single-origin offerings from Peru, Colombia, and Indonesia. Efer emphasizes his commitment to educating the community about coffee, ensuring that everyone can appreciate the nuances of their favorite brews.
Join Courtney and Efer for an enlightening and flavorful episode that will deepen your appreciation for coffee and inspire you to explore the world of specialty brews. Don't miss out on this chance to learn from a true coffee enthusiast!
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In this episode of Coulee Region Cooks, host Courtney Vaaler sits down with the dynamic duo behind the Coulee Lemon Co., Gail and Michaela. Celebrating nearly a year in business, these two entrepreneurial moms share their journey from a TikTok-inspired idea to a thriving lemonade stand that offers fresh, dye-free drinks made from locally sourced ingredients.
Listeners will be delighted as Gail and Michaela discuss their unique approach to lemonade, highlighting their commitment to clean ingredients and customer satisfaction. They share the story of how they quickly transitioned from a basic table setup to a fully equipped trailer that allows them to serve their refreshing beverages at various local events, including farmers markets and community gatherings.
Throughout the episode, the pair reveals their delicious drink offerings, including fan favorites like the Strawberry Fields and Lemon Colada, and even some creative “dirty drinks” that blend sparkling water with fruity flavors. They also emphasize the importance of collaboration over competition in the local food scene, sharing insights on how they’ve built relationships with other food vendors.
Join Courtney, Gail, and Michaela for an engaging and fun-filled episode that will leave you craving a cup of their refreshing lemonade! Be sure to catch them at local events this summer and support their mission to provide enjoyable, inclusive experiences for all.
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes the talented Sarah Burns, owner of Omega Bakery in Holman. Sarah shares her inspiring journey of transforming her passion for baking into a thriving dedicated gluten-free bakery, where she specializes in allergy-friendly treats that everyone can enjoy.
Listeners will be captivated by Sarah's commitment to quality and safety, as she discusses her meticulous processes for preventing cross-contamination in her kitchen. With a wealth of knowledge about gluten-free baking and allergy considerations, Sarah also reveals some entertaining baking mishaps that have shaped her approach to perfection in her craft.
As the farmer's market season kicks off, Sarah provides a detailed rundown of the markets where Omega Bakery will be showcasing their delicious offerings. From gourmet cookies and scones to personal cakes and protein cookies, there's something for everyone to enjoy. Sarah even introduces her new protein cookie line, perfect for those looking for a tasty post-workout snack.
Join Courtney and Sarah for an engaging episode filled with baking wisdom, heartfelt stories, and a sneak peek into the exciting events and farmers markets where you can find Omega Bakery's delectable treats this summer!
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In this episode of Coulee Region Cooks, host Courtney Vaaler reunites with the ever-enthusiastic Chef Megan Larson, owner of The Vintage Kitchen. Megan shares her journey since opening her cozy restaurant in December, and the heartfelt connection she has with the space, filled with family heirlooms and nostalgic decor that makes guests feel at home.
As they delve into the restaurant's menu, Megan reveals her approach to seasonal cooking, highlighting exciting new dishes inspired by summer gatherings at her grandmother's house. Listeners will be tantalized by upcoming menu items like grilled bone-in pork chops and heirloom tomato carpaccio, designed to bring the flavors of summer to life. The duo also discusses the unique brunch offerings, including whimsical cereal milk pancakes and a delightful flight of deviled eggs.
With the warm weather approaching, Megan talks about the patio experience at The Vintage Kitchen, which doubles the restaurant's seating capacity, and her plans for live entertainment, including a comedy night for Father's Day. This episode is packed with culinary inspiration, heartfelt stories, and a sneak peek into the upcoming MASH-themed charity dinner benefiting Freedom Honor Flight.
Join Courtney and Megan for a lively and fun-filled episode that will surely inspire your next culinary adventure!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes back Chef Charlie from JavaVino. With summer just around the corner, Charlie shares exciting updates about the restaurant's new dinner menu, featuring fresh, seasonal dishes like Caribbean-style shrimp stir fry and a vibrant summertime linguine packed with local vegetables. As they dive into the flavors of summer, Charlie discusses the importance of using fresh ingredients and the community's role in supporting local farms.
Listeners will also learn about JavaVino's catering options, perfect for graduation parties and summer gatherings. Charlie highlights the restaurant's unique offerings, including smoked meats and the popular curry chicken salad sandwich, ideal for warm-weather events. The duo engages in a lighthearted conversation about food allergies, menu creativity, and the joys of summer dining.
Join Courtney and Charlie for a delightful episode filled with culinary inspiration, laughter, and a sneak peek at the upcoming summer solstice party at Java Vino. Whether you're a foodie or just looking for ideas for your next gathering, this episode is a must-listen!
Since the episode was recorded we have learned that the Solstice Party will not proceed as planned for this year due to scheduling conflicts
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes back Tom "the Babs Babbler," the owner and pizza master of Woodshed Mobile Wood-Fired Pizza. Tom shares his exciting journey as he gears up for a bustling season filled with events, catering, and mouthwatering new menu items. With a focus on community and quality, Tom reveals the story behind his latest creations, including the decadent Oreo rolls that are sure to delight sweet tooths everywhere.
Listeners will learn about Tom's innovative approach to catering, as he introduces six new appetizers, including the surprising deep-fried ranch bites that even non-ranch fans can’t resist. He discusses the importance of customizing menus for events, sharing tips on how to order the right amount of food for gatherings, and the unique challenges of pricing in a fluctuating market. With a packed calendar of events, including weddings, local festivals, and community gatherings, Tom emphasizes the power of word-of-mouth and community support in building his business.
Join Courtney and Tom for a lively conversation filled with culinary insights, laughter, and a few surprises that will inspire you to bring the joy of pizza into your own kitchen. Whether you’re a pizza aficionado or just looking for some delicious ideas for your next event, this episode is a must-listen!
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In this episode of Coulee Region Cooks, host Courtney Vaaler reconnects with the delightful Jen Barney, owner of Meringue Bakery in La Crosse, Wisconsin. Jen shares her journey of expanding her bakery while also launching the Better Baker Academy, a digital platform aimed at helping fellow bakers and restaurant owners efficiently train their staff. With a focus on creating a positive work environment, Jen discusses her mission to break the toxic training culture in the culinary industry.
Listeners will be treated to an engaging conversation about the art of baking, including Jen's exciting new offerings for Mother's Day, such as customizable printed cookies and stunning garden cupcakes. Jen also dives into her latest recipe for lemon poppy seed blueberry bars, revealing tips and tricks for achieving that perfect balance of flavor and texture. As they explore the joys of baking, they touch on the nostalgic trend of simple desserts, the rise of cookie culture, and the magic of freeze-dried fruits in recipes.
Join Courtney and Jen for a fun-filled episode brimming with culinary inspiration, laughter, and a few heartfelt moments that remind us all to appreciate the sweet things in life. Whether you're a baking novice or a seasoned pro, this episode is sure to spark your creativity in the kitchen!
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In this episode of Coulee Region Cooks, host Courtney Vaaler sits down with Dylan, the manager of the Kane Street Community Garden, part of the Hunger Task Force of La Crosse. Dylan shares the inspiring mission behind the garden, which aims to combat food insecurity by growing fresh produce for the community. With a target of 40,000 pounds this season, Dylan discusses the innovative strategies they’re employing to maximize their output, including community involvement and volunteer efforts.
Listeners will gain valuable gardening tips, from when to plant various crops to the importance of composting and sustainable practices. Dylan emphasizes the role of volunteers in achieving their ambitious goals and invites the community to participate, whether by helping in the garden or donating surplus produce. Throughout the episode, they delve into the significance of local food systems and the joy of growing your own food, making it clear that everyone can contribute to this vital cause.
Join Courtney and Dylan for an engaging conversation filled with gardening wisdom, community spirit, and a few laughs about the quirks of nature. Whether you’re a seasoned gardener or just starting out, this episode is packed with inspiration to get your hands dirty and grow something beautiful!
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In this episode of Coulee Region Cooks, host Courtney Vaaler is joined by the ever-enthusiastic Justin, owner of Corbin's Chill-N-Grill Food Trailer and the Spice Rack. Justin shares his culinary journey, revealing the secrets behind his delicious cheese curds and mouthwatering sauces that have become local favorites. With a playful nod to their last conversation, they revisit the amusing backstory of how Justin acquired his food trailer in a poker game, which adds a fun twist to their discussion.
As they dive into the heart of the episode, Justin discusses his passion for creating unique seasonings and sauces, including his new garlic butter seasoning and a breakfast hot sauce that promises to elevate any morning meal. Listeners will learn about his meticulous approach to crafting flavors that enhance every dish, whether it's smoked pulled pork or deep-fried Oreos. Justin also shares insights into his catering plans, with a focus on seasonal menus that will keep customers excited throughout the year.
The conversation takes a deeper dive into the art of smoking fish, where Justin reveals tips and tricks for achieving the perfect flavor without compromising the delicate texture of the fish. They also explore the world of cooking oils, discussing how different types can enhance grilling and overall flavor profiles. With plans for a new brick-and-mortar location in Sparta, Justin's passion for food and community shines through as he shares his vision for the future.
Join Courtney and Justin for a lively and informative episode filled with laughter, culinary inspiration, and plenty of tips that will encourage you to explore new flavors in your kitchen!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Elsie and Lee from Elsie's Bar and Grill in Caledonia, where they dive into the exciting world of catering and food truck cuisine. The duo shares their journey of launching a food trailer, detailing the mouthwatering options available, from smoked brisket to delicious wraps that leave customers craving more.
Listeners will get the inside scoop on Elsie's popular catering services, perfect for weddings, graduations, and more, with a customizable menu that can cater to any event size. Elsie and Lee discuss their bustling restaurant, where they serve up hearty breakfasts all day, including massive omelets and sweet cream pancakes that are sure to satisfy. They also highlight their community-focused initiatives, including a "Kids Eat Free" night and a weekly give-back program supporting local nonprofits.
As the episode unfolds, the conversation turns to the vibrant atmosphere at Elsie's, featuring live music and karaoke nights on the patio, making it a great spot for families and friends to gather. With tales of their homemade bread and signature dishes, this episode is a delightful blend of culinary passion and community spirit.
Join Courtney, Elsie, and Lee as they share laughs, cooking tips, and a wealth of information that will inspire you to explore the culinary delights of Elsie's Bar and Grill!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes back Clara from Clara Bakes, diving deep into the delightful world of baking. Clara shares her journey from baking with her grandmother to running her own baking business, where she specializes in macarons and intricate cakes that tell a story.
The conversation flows as Clara reveals the secrets behind her stunning macarons, from the precise techniques of meringue to the creative designs that capture the imagination. Listeners will learn about her unique flavor combinations, including lemon basil and strawberry rhubarb, and how she crafts adorable treats like whale and octopus macarons that are almost too cute to eat.
As they discuss upcoming events, Clara highlights her participation in the Earth Day Market and the La Crosse Farmers Market, where she’ll be offering her delicious creations. She also teases a special Mother's Day pop-up, promising to bring her grandma's famous sugar cookies along with her signature macarons. This episode is a must-listen for anyone looking to elevate their baking skills or simply indulge in the joy of sweet treats.
Join Courtney and Clara as they whip up inspiration, laughter, and plenty of baking tips that will have you excited to get into the kitchen!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes a lively group of senior nutrition and dietetics majors from Viterbo University, along with their instructor, Tiffany Lein. The students share their journey toward becoming registered dietitians, explaining the importance of their degree in debunking nutrition myths and providing science-backed dietary advice.
The conversation flows into practical cooking tips, with the students demonstrating how to prepare delicious, nutritious recipes that are easy to make at home. Listeners will learn to whip up simple banana oat muffins, a hearty egg bake packed with protein, and a low-sugar granola that’s perfect for meal prep. The group emphasizes the significance of using whole ingredients and avoiding added sugars, making healthy eating accessible for everyone.
As they dive into colorful dishes like cowboy caviar and chickpea salad, the students highlight the nutritional benefits of beans and vegetables, showcasing how these recipes can serve as versatile snacks or side dishes for any occasion. With a focus on community and support, this episode is a treasure trove of information for anyone looking to improve their cooking skills and understand the fundamentals of nutrition.
Join Courtney and the future dietitians as they dish out wisdom, laughter, and plenty of culinary inspiration to help you thrive in the kitchen!
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In this episode of Coulee Region Cooks, host Courtney Vaaler is joined by her husband, Barry, as they prepare for a festive Easter celebration. With Barry's expertise in holiday menu planning, the couple dives into the perfect Easter menu, discussing proteins like smoked prime rib, ham with bourbon and maple syrup glaze, and the crowd-pleasing turkey. They also share tips for delicious sides, including homemade creamed corn and honey-glazed carrots, ensuring your holiday table is filled with flavor.
As the episode unfolds, the duo explores creative ways to decorate Easter eggs, from traditional dyeing methods to a mess-free rice technique, and they reminisce about their childhood experiences with Easter baskets filled with sweet treats. Courtney and Barry even brainstorm fun dessert ideas, including a moist carrot cake made with baby food carrots, and the classic Jell-O Easter eggs that can either be a hit or miss.
Listeners will not only find inspiration for their Easter menus but also practical tips for making the holiday memorable for family and friends. Whether you're a seasoned chef or a newbie in the kitchen, this episode is packed with delightful ideas and festive cheer to help you celebrate Easter in style!
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In this episode of Coulee Region Cooks, host Courtney Vaaler is joined by the dynamic duo, Mad Dog and Merrill from Midwest Grillin, as they gear up for the highly anticipated La Crosse Sports Show. With a decade of experience at the show, the grillologists share their excitement for this year's event and what's in store for attendees.
Listeners will be treated to a sneak peek of the innovative grilling techniques and recipes Mad Dog and Merrill will be demonstrating, including Vietnamese injectable marinades for duck and turkey breasts, and the art of creating wild game pudgy pies. They also discuss the evolution of grilling technology, particularly the rise of pellet grills, and how these advancements are attracting a new generation of grill enthusiasts.
The episode highlights the importance of community and the joy of sharing grilling experiences with others. With practical tips for cooking everything from salmon to venison, as well as insights into their popular barbecue sauces and seasonings, this episode is a must-listen for anyone looking to elevate their grilling game. Don't miss the chance to learn from the experts and discover the delicious possibilities that await at the La Crosse Sports Show!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes back Emily and Hannah from Hunt and Gather Grazing Boards. The duo dives into the art of charcuterie and grazing boards, discussing their unique offerings that go beyond traditional meat and cheese arrangements. From brunch boards to dessert boards, they share how their catering business has evolved since its inception on Valentine's Day 2021.
Listeners will be captivated by the introduction of charcuterie cones, perfect for grab-and-go snacking, and the exciting meat bouquets that make for a fun and delicious Valentine's gift. Emily and Hannah also discuss their popular collaborations with local businesses, including special Valentine's events featuring couples' massages and creative classes.
As the conversation unfolds, the ladies reflect on their journey, the importance of community support, and the joy of being part of their customers' celebrations—from weddings to graduations. With practical tips for ordering and planning your next event, this episode is a delightful mix of culinary inspiration and heartfelt stories that will leave you eager to try out their grazing boards!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Angie Horkan, known as the Beef Lady from the Wisconsin Beef Council. Together, they dive into the world of beef, exploring its nutritional benefits and sharing some of the most popular recipes from the past year. Angie shares insights from her extensive experience in beef marketing and cooking, including tips for making delicious beef dishes at home.
Listeners will be thrilled to learn about the top-rated recipes of 2025, such as crispy taco egg rolls and mini lasagna bites, as well as the importance of using lean cuts for a heart-healthy lifestyle. Angie emphasizes the versatility of beef in various dishes, from comforting soups and stews to innovative recipes that incorporate seasonal ingredients.
The duo also discusses the upcoming themes for February, focusing on heart health and featuring recipes that are both nutritious and satisfying. Whether you're a seasoned cook or a newcomer in the kitchen, this episode is packed with practical advice and mouthwatering inspiration for all things beef!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Jennifer from Tansy's Traveling Kitchen and Sabrina from Wilma's Cakes for an exciting discussion about their new collaboration. With a shared passion for gluten-free and nut-free baking, Sabrina introduces listeners to her bakery's offerings, which include a variety of delicious cakes, cookies, and even savory items—all made without gluten and nuts, ensuring safety for those with allergies.
Jennifer shares how Tansy's Traveling Kitchen has transitioned to a fully gluten-free menu, sourcing delicious breads from Sabrina while offering mouthwatering dishes like Reuben sandwiches and smash melts. The duo discusses their plans for a shared commercial kitchen, where they will host cooking and baking classes, as well as a monthly market featuring local vendors. With plenty of laughter and culinary insights, this episode is a must-listen for anyone interested in gluten-free dining and the vibrant food scene in the Coulee Region!
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In this episode of Coulee Region Cooks, host Courtney Vaaler reunites with Kyle from Smokey's Bar and Grill for a lively conversation about the restaurant's mouthwatering menu and the exciting events happening in Holman. With a focus on the delicious offerings at Smokey's, Kyle shares updates on their famous homemade cheesecake and the ever-popular taco and burger specials that keep patrons coming back for more.
Listeners will be intrigued as Kyle reveals the secrets behind their addictive cheesecake, the variety of toppings available, and the unique twist on taco day with the introduction of Mac tacos. The duo also dives into the bar's rotating tap selection, discussing the seasonal beers that complement the hearty menu, and the upcoming Super Bowl party that promises fun and festivities for all.
As the conversation flows, Courtney and Kyle explore the art of crafting the perfect Bloody Mary, highlighting the extensive garnish options that make it a must-try. With plenty of laughter and insider tips, this episode is a treat for food lovers and anyone curious about the vibrant culinary scene at Smokey's Bar and Grill!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes back Lindsay Moe from The Live-In Kitchen for an insightful discussion on incorporating vegetarian and vegan meals into your diet as New Year's resolutions approach. Lindsay shares her expertise on how to navigate dietary changes, offering practical tips for those looking to explore new eating habits without feeling overwhelmed.
Listeners will be delighted as Lindsay presents a variety of delicious recipes, including her popular cashew rice bowl and eggplant meatballs, which prove that vegetarian meals can be satisfying and flavorful. Courtney and Lindsay also dive into the importance of meal planning, highlighting the benefits of Lindsay's Vegetarian Meal Planning Workbook, designed to help newcomers easily transition to meatless meals while ensuring they meet their nutritional needs.
As the conversation unfolds, they discuss the joys of experimenting with new ingredients, like pumpkin seed butter and tahini, while debunking myths about vegetarian diets being limited to salads. Lindsay emphasizes the significance of finding balance and enjoying treats in moderation, making this episode a must-listen for anyone looking to enhance their culinary repertoire in the new year!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Deb from Bluff Top Vineyards for a deep dive into the world of winemaking. As the winter months settle in, Deb shares insights into the vineyard's seasonal activities, including the therapeutic process of pruning their 2,500 vines and the preparations they undertake during the quiet months of January.
Listeners will learn about the exciting upcoming wines, including the highly anticipated Liberty, a lightly oaked Petite Pearl infused with bourbon oak chips, set to debut just in time for summer celebrations. Deb also discusses the vineyard's unique fruit wines, such as the popular Summer Breeze, made from freshly harvested rhubarb and organic strawberry puree, and the meticulous process that goes into creating these delightful blends.
As the conversation flows, Courtney and Deb touch on the importance of community involvement, highlighting how guests can participate in the grape harvest and enjoy a day of camaraderie in the vineyard. With plenty of laughter and wine talk, this episode is a must-listen for wine enthusiasts and anyone looking to explore the flavors of Bluff Top Vineyards!
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In this episode of Coulee Region Cooks, host Courtney Vaaler takes the reins solo, diving into the festive spirit with a focus on homemade Christmas gifts from the kitchen. With the holiday season fast approaching, Courtney reflects on the challenges of adult gift-giving and suggests a delightful alternative: creating heartfelt, edible gifts that are sure to impress loved ones.
Listeners will be introduced to a variety of simple yet thoughtful recipes, starting with a delicious imitation Bailey's Irish Cream, perfect for sharing with family. Courtney shares the straightforward steps to make this creamy concoction, emphasizing the importance of presentation in charming glass bottles. From there, she explores the art of crafting homemade vanilla extract, a gift that any baker would cherish, and offers tips on sourcing ingredients and the patience required for the perfect infusion.
As the episode unfolds, Courtney delves into her love for eggnog, presenting a non-alcoholic recipe that captures the essence of the season. She also shares a unique Christmas jam recipe, combining cranberries and spices for a festive twist. To wrap things up, Courtney reveals her favorite Christmas cookie recipe—mint kiss meringue cookies—sure to bring joy to any holiday gathering. With practical advice and a touch of humor, this episode is packed with inspiration for anyone looking to spread holiday cheer through homemade treats!
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In this episode of Coulee Region Cooks, host Courtney Vaaler is joined by the beloved Megan Larson, the mastermind behind the soon-to-be-opened The Vintage Kitchen. After years of dreaming, Megan shares the exciting news of her brick-and-mortar restaurant, set to open its doors on December 6th. The duo reflects on Megan's journey from private chef to restaurant owner, discussing the serendipitous path that led her to acquire the historic Restore Public House location.
Megan reveals her vision for The Vintage Kitchen, which aims to elevate Midwestern comfort food while honoring family traditions. Listeners will be captivated by her plans to incorporate cherished recipes from her grandmothers, transforming classic dishes into modern culinary delights. From gluten-free options to a dedicated fish fry on Fridays, Megan's menu promises to cater to a variety of tastes while maintaining a warm, homey atmosphere.
As they dive into the details of the restaurant's decor, Megan shares her intention to create a nostalgic experience, complete with a recipe wall featuring her grandmothers' handwritten recipes and fun touches like tomato-shaped soaps in the bathrooms. Join Courtney and Megan as they celebrate this new chapter in the Coulee Region's culinary scene, and get ready to reserve your spot for a delightful dining experience at The Vintage Kitchen!
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In this episode of Coulee Region Cooks, host Courtney Vaaler reunites with Teri Market, our resident fit foodie and expert personal trainer, fresh from her recent powerlifting competition in York, Pennsylvania. The duo dives deep into the often misunderstood world of protein, discussing why hitting daily protein goals can be more challenging than it seems.
Teri shares her insights on the common pitfalls of protein intake, especially for those on body transformation journeys, and why many people fall short of their protein needs. She emphasizes the importance of tracking protein consumption and offers practical tips for gradually increasing intake without overwhelming the digestive system. From the benefits of incorporating cottage cheese into meals to clever ways of sneaking protein into everyday foods, listeners will gain valuable strategies for enhancing their diets.
Join Courtney and Teri as they navigate the complexities of nutrition, explore the balance of macros, and share delicious tips that make eating for fitness both enjoyable and sustainable. Whether you're a seasoned athlete or just starting your health journey, this episode is packed with insights and inspiration to help you power up your plate!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes back Chef Charlie George from JavaVino, a beloved staple in the La Crosse area. With years of culinary experience and a deep-rooted family history in the food industry, Charlie shares insights into the eclectic menu at JavaVino, which surprises many with its diverse offerings beyond coffee and wine.
Listeners will discover the unique dishes that make up JavaVino's menu, from the smoky loaded hash topped with pulled pork to the adventurous wild mushroom penne and the flavorful flank steak sauté. Charlie discusses the importance of local partnerships, featuring ingredients sourced from nearby farms, and the creative process behind the restaurant's ever-evolving menu. He also reveals details about the upcoming Wild Game Dinner, a seven-course event showcasing five types of wild game, including pheasant, elk, and bison, all prepared with care and creativity.
Join Courtney and Charlie as they explore the vibrant culinary scene at JavaVino, the joy of cooking as a family tradition, and the community spirit that drives this beloved establishment. Whether you're a foodie or simply curious about local dining, this episode is packed with delicious insights and mouthwatering stories that will inspire your next meal!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Justin, the owner of the popular Corbin's Chill-N-Grill Food Truck. Justin shares his unique backstory, revealing how his childhood experiences in the kitchen with his grandparents shaped his passion for cooking and barbecue. From mastering sauces to honing his grilling skills through travels across the South, Justin's culinary journey is as flavorful as the dishes he serves.
Listeners will be treated to an inside look at the mouthwatering offerings from Corbin's Chill-n-Grill, including their famous beer-battered cheese curds and succulent baby back ribs. Justin discusses the meticulous smoking process that ensures each rib is tender and bursting with flavor, as well as the inspiration behind his signature sauces, including a peach barbecue sauce that has won accolades in Texas. He also shares insights into his seasoning blends and the importance of quality ingredients.
Join Courtney and Justin as they explore the world of food trucks, the art of barbecue, and the community that comes together over good food. Whether you're a barbecue enthusiast or just curious about the local food scene, this episode is packed with delicious stories and tips that will inspire your next culinary adventure!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Brandon, the owner and operator of the beloved Monkey Business Food Truck. Brandon takes us on a journey through his culinary background, from his roots in La Crosse to the creation of his vibrant food truck that specializes in gourmet grilled sourdough melts and savory wraps.
Listeners will discover the inspiration behind the Monkey Business menu, which features locally sourced ingredients, including Wisconsin cheeses and house-made sauces. Brandon shares his passion for creating unique flavor combinations and the importance of customer service, treating every guest like family. He also discusses the challenges and rewards of operating a food truck year-round, even in the chilly Wisconsin winters.
Join Courtney and Brandon as they explore the world of food trucks, the art of crafting the perfect grilled cheese, and the sense of community that comes from sharing delicious food. Whether you're a food truck fanatic or just curious about the culinary scene in the Coulee Region, this episode is packed with delightful insights and mouthwatering stories!
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In this episode of Coulee Region Cooks, host Courtney Vaaler is joined by Tom Babler, the owner and chef behind Woodshed Mobile Wood Fired Pizza. Tom shares his culinary journey, from early cooking adventures in his grandmother's kitchen to discovering his passion for pizza in the food industry. With a history that spans decades, Tom recounts the evolution of his mobile pizza business, including its humble beginnings and the challenges he faced along the way.
Listeners will be treated to an inside look at the secrets behind Tom's delicious pizzas, including his signature crust and unique flavor combinations like the BBQ chicken pizza with blueberry barbecue sauce and the popular Kari Special topped with pickles. Tom also discusses the importance of using quality ingredients and the meticulous process of wood-fired cooking. As the season winds down, he shares insights into catering events and the potential for future growth in his business.
This episode is a must-listen for pizza lovers and aspiring chefs alike, packed with tips, stories, and a few culinary secrets that will inspire your next kitchen adventure!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes back Sarah Burns from Omega Bakery to discuss all things fall baking! Sarah shares her journey as a dedicated gluten-free baker, specializing in allergy-friendly treats that everyone can enjoy. With the holiday season approaching, she reveals her plans for seasonal flavors including apple cider donuts, pumpkin bars, and a variety of pies that will be available for pre-order.
Listeners will be delighted as Sarah discusses her unique creations, like gourmet marshmallow bars in flavors such as dirty chai and apple pie. She also dives into the importance of using quality ingredients and the meticulous process behind her small-batch baking. Join Courtney and Sarah as they explore the joys of baking, share tips for holiday preparations, and highlight the importance of community support for local businesses.
This episode is perfect for anyone looking to elevate their holiday baking game or simply enjoy some delicious insights from a passionate baker. Don't miss out on the scrumptious details and special offers from Omega Bakery!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Dana and Adam from Dana's Kitchen to celebrate National Mushroom Month! The duo shares their journey from mushroom farming to creating an array of unique mushroom-based products, including seasonings, marinara sauces, and even mushroom-shaped biscuits.
Dana and Adam dive into the fascinating world of mushrooms, discussing their experiences with foraging and the importance of knowing which mushrooms are safe to pick. They also highlight the nutritional benefits of mushrooms and how their products can enhance everyday meals without overwhelming flavors. From delicious dips made with their seasoning blends to the innovative concept of mushroom jerky, listeners will be inspired to explore the versatility of mushrooms in their own kitchens.
Join Courtney, Dana, and Adam as they share tips for cooking with mushrooms, insights into their farming practices, and a delicious recipe for sautéed shiitake mushrooms that can elevate any dish. Whether you're a mushroom enthusiast or just curious about incorporating more healthy ingredients into your meals, this episode is packed with delicious ideas and fun culinary adventures!
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In this episode of Coulee Region Cooks, host Courtney Vaaler reunites with Sy Fix and his now-paid intern, Savannah, from Saxon Hall. They dive into the exciting updates from the restaurant, including the revitalization of the beer garden, complete with a stunning rock wall and wrought iron gate. Sy shares the experience of being featured in a video by America's Best Restaurants, showcasing the unique offerings of Saxon Hall, including their famous pizzas and mouthwatering desserts.
Savannah brings her youthful enthusiasm to the table, highlighting her favorite menu item, the Mississippi Mud Delight, a decadent dessert that has become a staple at Saxon Hall. The duo discusses various pizzas, including the new McSaxon pizza and the ever-popular German Sherman, along with Savannah's innovative ideas for new menu items like mac and cheese pizza and giant pretzels with beer cheese dip.
Listeners will enjoy the lively banter between Courtney, Sy, and Savannah as they explore the restaurant's offerings, the fun of their meat raffle events, and the vibrant atmosphere of Saxon Hall. Whether you're a pizza lover or just curious about the local dining scene, this episode is sure to inspire your next culinary adventure!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Chris Wysong from Bucket of Bread back to the show for an exciting update on his journey. After a year, Chris shares the evolution of his artisanal baking kits, which combine certified organic flours into easy-to-use boxes for creating everything from bread to bagels. With a focus on quality ingredients and a commitment to sustainability, Chris discusses the recent transition from buckets to box kits, making them more accessible for retail and pantry storage.
Listeners will be inspired by Chris's infectious passion as he details his experiences at the Wisconsin State Fair, where he showcased his products and received rave reviews. He also shares insights on his mission to combat hunger by donating a portion of profits to local food charities, highlighting the importance of community support. Join Courtney and Chris for a lively discussion filled with baking tips, product innovations, and heartfelt stories that celebrate the joy of homemade bread.
Whether you're an experienced baker or just starting out, this episode is packed with ideas to elevate your culinary adventures with Bucket of Bread!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes David from Little Gardener Microgreens, diving into the vibrant world of microgreens. David shares his journey from a casual gardening enthusiast to a microgreens entrepreneur, detailing how a simple love for gardening blossomed into a thriving subscription-based business. With a focus on sustainability, he explains the process of growing these nutrient-dense greens in a small indoor setup, making it accessible for anyone interested in cultivating their own healthy produce.
Listeners will learn about the various types of microgreens David grows, including broccoli, radish, and sunflower, and discover their culinary versatility. He emphasizes the unique flavors and textures that microgreens can bring to everyday meals, from salads to smoothies, while also highlighting their impressive health benefits. David provides insights into the best practices for storing microgreens to ensure freshness and longevity, as well as tips for incorporating them into your diet.
Join Courtney and David for an enlightening conversation about the importance of fresh, local produce and the joy of sharing healthy food with the community. Whether you're a seasoned chef or a home cook, this episode is packed with inspiration to elevate your culinary creations with the power of microgreens!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Clara from Clara Bakes to explore the delightful world of macarons and cakes. Clara shares her unique journey from baking as a child to becoming a successful cottage baker, revealing how a simple request from a colleague sparked her passion for creating beautiful confections. With a focus on macarons, Clara explains the intricate process of making these French treats, from perfecting the meringue to achieving that coveted 'foot' on each cookie.
Listeners will be captivated as Clara describes her creative approach to baking, including her love for making shaped macarons inspired by her artistic vision. She also discusses her offerings, which include cakes, cupcakes, and even mini bundt cakes, all customizable to suit clients' needs. Clara emphasizes the importance of flavor profiles and shares some of her favorite combinations, from chocolate sea salt caramel to maple brown sugar.
Join Courtney and Clara for an engaging conversation filled with baking tips, the challenges of working in a humid kitchen, and the joy of sharing delicious treats with the community. Whether you're a baking novice or an experienced pastry chef, this episode is sure to inspire your culinary adventures!
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In this episode of Coulee Region Cooks, host Courtney Vaaler sits down with Mitch Weber, the owner and chef of Sagra, to discuss exciting changes and the evolution of his culinary journey. Mitch shares the thrilling news of welcoming a new Chef de Cuisine, Quinn Schrader, who will help take Sagra's kitchen to new heights. As they delve into the dynamics of running a restaurant, Mitch explains the intricacies of menu development, sourcing local ingredients, and the importance of flexibility in a seasonal kitchen.
Listeners will gain insight into the creative process behind Sagra's ever-changing menu, influenced by the freshest produce from local farms. From zucchini and kale to unique dishes like chicken ragu pasta, Mitch emphasizes the beauty of working with what’s available. He also reflects on the challenges and triumphs of managing a restaurant, including the recent acquisition of a new building and the expansion of their catering services.
Join Courtney and Mitch for an inspiring conversation about resilience, community support, and the joy of cooking with seasonal ingredients. Whether you’re a seasoned chef or a home cook, this episode is sure to ignite your passion for food and the culinary arts!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Dylan from the Kane Street Community Garden, part of the Hunger Task Force, to share insights on community gardening and food security. As a newcomer to La Crosse, Dylan brings a wealth of experience from his previous work in New Mexico, where he managed a nonprofit garden aimed at feeding the community. Together, they discuss the importance of fresh produce, the challenges of food insecurity, and how the community garden plays a vital role in addressing these issues.
Dylan explains the garden's operations, including the impressive goal of producing around 30,000 pounds of fresh produce each year and the unique buffet-style distribution model that allows community members to select their own vegetables. Listeners will learn about the variety of crops being cultivated, from peas to kale, and the significance of crop rotation and companion planting in maintaining a healthy garden ecosystem.
As the conversation unfolds, Dylan shares tips for home gardeners, including the benefits of starting seeds indoors and the importance of soil health. He also highlights upcoming volunteer opportunities at the garden, encouraging families and individuals to get involved in planting, harvesting, and educational workshops. Join Courtney and Dylan for an enlightening discussion that not only celebrates the joys of gardening but also emphasizes the impact of community efforts in nourishing those in need.
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In this episode of Coulee Region Cooks, host Courtney Vaaler invites her father, Terry Schallert, to celebrate Father's Day with a heartwarming discussion about their shared culinary memories. As they take a stroll down memory lane, Terry reflects on his role in the kitchen while raising Courtney and her siblings, revealing how his creativity and love for cooking shaped her passion for baking.
The duo shares delightful anecdotes, including the creation of the infamous "Paper Plate Chicken," a dish that showcases Terry's improvisational skills and Courtney's childhood memories. Listeners will also hear about the laughter-filled moments of cooking lessons that doubled as self-defense training, blending fun with essential life skills.
As the episode unfolds, Courtney and Terry dive into their favorite recipes, from classic peanut butter balls, perfect for holiday gatherings, to versatile chicken dishes that can be adapted for various cuisines. With practical tips on marinades and sauces, including a flavorful Asian marinade that doubles as a teriyaki sauce, this episode is packed with inspiration for home cooks looking to elevate their meals.
Join Courtney and Terry for a delightful conversation filled with humor, nostalgia, and delicious recipes that will inspire you to create lasting memories in your kitchen. Don't miss out on this special Father's Day tribute!
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In this episode of Coulee Region Cooks, host Courtney Vaaler is joined by Megan and Austin from Le Chateau to discuss the exciting changes and culinary innovations happening at this upscale dining destination. Megan shares her transition from food truck and catering to the world of fine dining, revealing her multifaceted role in the kitchen and front of house. Meanwhile, Austin, the bar manager, dives into the meticulous process of crafting a unique bar menu that elevates the cocktail experience, including labor-intensive drinks that are sure to impress.
Listeners will get an inside look at the creative cocktails coming to Le Chateau's terrace, including a vegan egg white foamer and a delicious pisco sour riff. Austin explains the philosophy behind the bartender's choice, a personalized drink experience designed to surprise and delight guests. The episode also covers the importance of a welcoming atmosphere, debunking the myth that fine dining is only for special occasions. With a commitment to collaboration and community engagement, Megan and Austin are redefining the dining experience in La Crosse.
Join Courtney, Megan, and Austin for an engaging conversation filled with insights into the culinary world, innovative cocktail creations, and the warm, inviting spirit of Le Chateau. Don't miss out on the chance to discover your new favorite dining spot!
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In this episode of Coulee Region Cooks, host Courtney Vaaler is joined by Micah Rupprecht and Isaac Wilde from Kwik Trip to explore the exciting new food offerings hitting their stores this summer. As the R&D chef, Isaac reveals the latest creations, including two new frozen pizzas—“Queued Up” BBQ Chicken and “Giddy Up” Chicken Bacon Ranch—set to tantalize taste buds with playful names and innovative flavors.
Listeners will get an insider's look at how Kwik Trip is elevating their pizza game, with a focus on quality ingredients sourced locally in La Crosse, Wisconsin. The conversation dives into the creative process behind new menu items like the Spicy Chicken Pizza, Jalapeno Popper Pizza, and even the dream of a Reuben Pizza. Additionally, Isaac shares details about the new yogurt-based parfaits and dessert cups, including a Black Raspberry Yogurt Parfait and a Strawberry Shortcake Dessert Cup, designed to satisfy sweet cravings.
As the episode unfolds, Micah discusses the Hot Spot menu, highlighting the introduction of a mouthwatering Patty Melt and the popular Chicken Quesadilla, emphasizing the importance of convenience and quality in grab-and-go meals. With a commitment to sourcing ingredients locally and innovating every season, Kwik Trip is making waves in the food service industry. Join Courtney, Micah, and Isaac for a deliciously informative episode that will leave you eager to try all the new offerings at your local Kwik Trip!
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In this episode of Coulee Region Cooks, host Courtney Vaaler sits down with her husband, Barry Vaaler, to kick off grilling season just in time for Mother's Day! As the weather warms up, Barry shares his grilling expertise, discussing the best equipment, flavor combinations, and techniques to elevate your outdoor cooking experience.
Listeners will learn about the benefits of using a wood pellet smoker and how mixing different types of wood pellets can enhance the flavor of meats. Barry reminisces about the nostalgic smells of grilling and shares tips for achieving perfect grill marks on everything from burgers to country-style ribs. The conversation also touches on the importance of patience when grilling and the art of wrapping meats in bacon for added flavor.
With Mother's Day around the corner, Courtney and Barry brainstorm delicious meal ideas to impress mom, from succulent steaks to mouthwatering shrimp skewers. They emphasize the significance of thoughtful cooking and the joy of sharing meals with loved ones. Whether you're a seasoned grill master or a novice cook, this episode is filled with practical advice and inspiration to help you celebrate mom in style!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Teri Market, a personal trainer and competitive powerlifter, to discuss the intricate relationship between food, fitness, and moderation. Teri, a self-proclaimed "fit foodie," shares her journey of navigating the balance between enjoying food and maintaining a healthy lifestyle. Together, they explore the challenges of sticking to nutrition goals amidst the abundance of food-centric celebrations common in Midwest culture.
Listeners will gain valuable insights into the concept of counting macros and how it can provide flexibility in meal planning without sacrificing enjoyment. Teri explains the importance of understanding protein intake, the science behind macronutrients, and how to make informed choices when it comes to food. The duo also addresses the often misunderstood idea of "cheat days," emphasizing the significance of avoiding guilt around food and instead fostering a healthy relationship with eating.
As they dive deeper into practical tips and strategies, Teri highlights the importance of strength training, the role of food scales in portion control, and how to adapt nutritional habits based on individual goals. Whether you're looking to lose weight, gain strength, or simply maintain a balanced diet, this episode is packed with expert advice that will inspire listeners to rethink their approach to food and fitness. Join Courtney and Teri for an engaging conversation that blends nutrition knowledge with a passion for food!
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In this episode of Coulee Region Cooks, host Courtney Vaaler chats with Linda from the Valley Fudge and Candy Company in Coon Valley, where sweet dreams are made. Linda shares her delightful journey from planning retirement to becoming a fudge-making sensation after a chance encounter at a craft show. With over 200 packages sold in one weekend, her fudge quickly became a local favorite, leading to wholesale customers across all 50 states.
Listeners will be enchanted by Linda’s passion for crafting the perfect fudge, made with high-quality Wisconsin butter and a commitment to creamy consistency. She reveals the secrets behind their extensive menu of flavors—over 80 and counting! From classic chocolate to adventurous dill pickle, every bite is a nostalgic treat that melts in your mouth. Linda also discusses their unique seasonal offerings, including a refreshing lemonade collection just in time for spring.
As they dive deeper into the world of fudge, Linda shares insights about their gift boxes, perfect for any occasion, and the ease of fundraising with fudge that everyone can enjoy. With upcoming events like the Spring Market in the Valley, this episode is a sweet reminder of the joys of community and the deliciousness of homemade treats. Join Courtney and Linda for a fun-filled conversation that will surely inspire your next indulgence!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Elsie and Lee from Elsie's Bar and Grill in Caledonia for a deliciously engaging conversation about their beloved local eatery. With nearly 18 years of experience, Elsie shares the journey of transforming the bar and grill into a community staple known for its hearty home-style cooking and a diverse menu that caters to every meal of the day.
Listeners will be treated to insights about their extensive breakfast offerings, including the famed oversized pancakes and a mouthwatering omelet that ensures no one leaves hungry. The duo discusses their popular buffets, featuring everything from Asian cuisine to roasted chicken, and the delightful homemade bread that accompanies every meal. Lee, the self-proclaimed smoking king, reveals his passion for grilling and smoking meats, with tantalizing tales of ribs and brisket that keep patrons coming back for more.
As the conversation unfolds, they also highlight the inviting atmosphere of their patio, complete with live music during the summer and a pet-friendly vibe. Whether you're in the mood for a casual meal or planning a special event, Elsie's Bar and Grill has something for everyone. Don't miss this flavorful episode that showcases the heart of Caledonia's dining scene and the warm community spirit that makes Elsie's a must-visit destination!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Kyle from Smokey's Bar and Grill in Holman for a lively discussion about the beloved local eatery. Kyle shares his unique journey growing up in the restaurant, where his mother has been the owner for nearly two decades. The duo dives into the history of Smokey's, the community's connection to the bar, and the delicious food that keeps patrons coming back for more.
Listeners will get an insider's look at the mouthwatering menu, featuring everything from the best burgers in town to the famed cheese curds and daily specials that keep the locals buzzing. Kyle reveals the secrets behind their signature dishes, including the Smokehouse Burger and the popular taco day on Wednesdays. Throughout the episode, Courtney and Kyle share laughs and anecdotes about the vibrant atmosphere at Smokey's, including the fun of trivia nights and live music events.
Whether you're a longtime fan of Smokey's or a newcomer curious about what they have to offer, this episode is packed with insights that will surely whet your appetite. Don't miss this engaging conversation that showcases the heart and soul of one of the Coulee Region's favorite dining spots!
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In this episode of Coulee Region Cooks, host Courtney Vaaler catches up with Katie Glaze, the creative force behind Wild Child Homemade. Join them as they dive into the world of sourdough, exploring Katie's journey from baking at home to running a successful cottage bakery. With a focus on all things sourdough, Katie shares the story behind her popular cinnamon rolls, New York-style bagels, and her latest experimental flavors, including savory scones and a unique salsa loaf.
Listeners will be delighted by Katie's infectious passion for baking and her commitment to using local ingredients. The conversation flows with laughter and insights about the joy of farmers markets, the thrill of trying new recipes, and the importance of community connections. As they discuss Katie's upcoming participation in the Beer, Wine, and Cheese Festival, you’ll get a sneak peek at what delicious treats she’ll have on offer and the excitement of sharing her creations with the community.
Whether you're a baking enthusiast or just love delicious food, this episode is sure to inspire you to get creative in the kitchen. Don't miss this fun and engaging chat with one of the Coulee Region's most beloved bakers!
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In this episode of Coulee Region Cooks, host Courtney Vaaler sits down with the inspiring Mia from Mia's Kitchen, a vibrant food truck and catering business that Mia started at just 15 years old. Mia shares her journey of discovering her passion for cooking during the pandemic and how she transformed her love for food into a thriving business that brings diverse flavors to the La Crosse area.
Listeners will be captivated by Mia's heartfelt stories of cooking with her grandmother and the importance of food as a love language. As she recounts her experiences of catering events and the excitement of launching her hot pink food truck, Mia emphasizes the significance of community and the joy of sharing unique culinary creations. From her signature Mac and cheese to Caribbean-inspired dishes, Mia's passion shines through every word.
Join Courtney and Mia for an uplifting conversation filled with laughter, inspiration, and a glimpse into the future of Mia's Kitchen, including her upcoming cookbook dedicated to the beloved Mac and cheese. This episode is a testament to following your dreams, embracing creativity, and the power of food to connect us all. Don’t miss out on this delightful chat with one of the Coulee Region's most promising young chefs!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Deb from Bluff Top Vineyards in Winona County for a delightful exploration of the world of wine. Deb shares the journey of starting the vineyard in 2018, from growing grapes to opening a tasting room, and the inspiration that led them to make their own wines. With three different grape varieties, including the unique Itasca, listeners will learn about the fascinating process of winemaking, from harvesting to fermentation.
The conversation reveals the intricacies of grape cultivation, the therapeutic nature of vineyard work, and the joy of sharing their creations with the community. Courtney and Deb discuss the exciting events at Bluff Top Vineyards, including the upcoming Spring Great Makers Market and live music events that promise to enhance the summer experience. With anecdotes about the hard work that goes into each bottle of wine and the fun of engaging with customers, this episode is a celebration of local winemaking and community spirit.
Join Courtney and Deb for an engaging episode filled with laughter, insights, and a newfound appreciation for the art of winemaking. Whether you're a wine enthusiast or just curious about the process, this episode will inspire you to visit Bluff Top Vineyards and experience the magic for yourself!
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In this episode of Coulee Region Cooks, host Courtney Vaaler dives into the beloved tradition of fish fries with the dedicated volunteer committee from St. Patrick's Church. Join Courtney as she chats with Jerry, Mary Jo, and Tim about the history and growth of their famous fish fry, which has been delighting the community for over 40 years, especially during Lent.
The committee shares the story behind the fish fry's inception, starting from humble beginnings in the church basement to serving over 600 meals each week. Listeners will learn about the efficient process that keeps the line moving, the delicious offerings including baked and fried cod, grilled cheese for the kids, and a mouthwatering salad and dessert bar. The episode highlights the importance of community involvement, featuring dedicated volunteers who help make the event a success, as well as the special contributions from local businesses.
As the conversation unfolds, the team discusses sourcing high-quality fish, the significance of their charitable efforts, and the fun of being a celebrity bartender. Whether you're a long-time fan of fish fries or curious about local food traditions, this episode is packed with insights, laughter, and a genuine appreciation for community spirit. Tune in and get inspired to join in on the fun at St. Patrick's Fish Fry!
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In this episode of Coulee Region Cooks, host Courtney Vaaler is joined by the talented Jena McGathy, a project manager and food enthusiast, who shares her culinary journey inspired by her mother and grandmother. As they chat about the joys of cooking and the importance of family meals, Jena reveals how cooking has become her love language, a way to show care for friends and family through delicious meals.
The duo dives into the world of meal prepping, with Jena providing invaluable tips on how to get started, including the importance of planning, investing in good containers, and buying in bulk. They discuss how meal prepping can save time and money, especially for busy young adults, and how it allows for healthier eating choices. Listeners will learn about the benefits of cooking at home versus eating out, including how it can improve overall health and wellness.
As the conversation unfolds, Jena shares her delicious Southwest Chili recipe, packed with flavor and the perfect comfort food for chilly days. With ingredients like ground turkey, a variety of peppers, and delicious spices, this chili is sure to become a favorite. Join Courtney and Jena for an engaging episode filled with laughter, practical cooking advice, and a mouthwatering recipe that will inspire you to get cooking in your own kitchen!
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In this episode of Coulee Region Cooks, host Courtney Vaaler is joined by the one and only Sy Fix from Saxon Hall in Brownsville, Wisconsin, who proudly embraces his new title as the "Pizza Emperor." Sy shares the exciting developments at Saxon Hall, including a brand-new beer garden and plans for live music events that promise to elevate the summer dining experience. The duo dives into the world of pizza, discussing popular toppings, the unique creations on the menu, and the beloved McSaxon pizza that’s about to make a comeback.
Listeners will be entertained by their light-hearted banter about food, fun, and community, as Sy recounts the support from loyal customers and local bands that keep the spirit of small-town America alive. They also touch on the delicious appetizers, including the crowd-favorite rangoons, and the introduction of growlers for craft beer enthusiasts. As the conversation flows, they explore the art of crafting the perfect Bloody Mary and the importance of keeping things simple yet satisfying.
Join Courtney and Sy for a delightful episode filled with culinary insights, laughter, and a taste of what’s brewing at Saxon Hall. Whether you’re a pizza aficionado or just looking for a good time, this episode is sure to inspire you to visit and enjoy the vibrant atmosphere of Saxon Hall!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Sherilyn Knoll, co-owner of the delightful Cookies and Cream Cafe in Melrose, Wisconsin. Just a few months into their journey, Sherilyn shares the inspiring story behind the cafe's inception, highlighting how a cottage food business blossomed into a beloved local coffee shop. The duo discusses the unique offerings of the cafe, including handcrafted coffee, delicious bakery items, and their commitment to sourcing quality ingredients from local vendors.
Listeners will be captivated by Sherilyn's passion for community engagement and her innovative approach to connecting with local families, from collaborating with schools to hosting fun events like cookie decorating classes. With a focus on creating a welcoming atmosphere, the cafe aims to be a hub for connection and creativity in the small town of Melrose.
Join Courtney and Sherilyn for a delightful conversation filled with laughter, culinary insights, and a sneak peek into the exciting plans for Valentine's Day treats, including heart-shaped cookie cakes and chocolate-dipped strawberries. Whether you're a coffee lover, a baking enthusiast, or simply curious about local food culture, this episode is sure to inspire you to visit Cookies and Cream Cafe and experience the warmth of small-town hospitality!
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In this episode of Coulee Region Cooks, host Courtney Vaaler invites the dynamic duo, Mad Dog and Merrill, from Midwest Grilling, to share their passion for grilling and their extensive journey in the grilling industry. With over 45 years of experience, they reminisce about their early days with charcoal grills and the evolution to modern pellet grills, discussing how technology has transformed outdoor cooking.
As they gear up for the upcoming La Crosse Sports Show, taking place from February 6th to 9th, Mad Dog and Merrill reveal their plans for exciting demonstrations and seminars. They highlight the importance of grilling techniques, the significance of quality cutlery, and their favorite grilling recipes, including delicious marinades and rubs that elevate any dish. Listeners will also get a sneak peek into their entertaining stage presentations, filled with humor and practical tips for both novice and experienced grillers.
Join Courtney and the grillologists for a lively conversation that promises laughter, culinary wisdom, and a deep appreciation for the art of grilling. Whether you're a seasoned pro or just starting out, this episode is packed with inspiration to fire up your grill and have fun in the kitchen!
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In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes back the Paulin's boys, Chris and Ben, from Paulin's Provisions. Join them as they share their incredible journey following a devastating building fire that forced them to rebuild their business from the ground up. The duo discusses the emotional impact of the fire, the challenges of navigating insurance, and the silver linings that have emerged from this unexpected setback.
As they prepare for the grand reopening of their kitchen space, Chris and Ben highlight their plans to introduce exciting new products, including seasonal specialties inspired by local farmers' markets. Discover how their chef backgrounds influence their innovative approach to pickling and preserving, and learn about the unique flavors they plan to bring to their loyal customers.
Listeners will be captivated by the Paulin's boys' resilience and creativity as they explore potential collaborations with other local businesses and their commitment to community engagement. Tune in for a heartfelt conversation filled with laughter, culinary insights, and a glimpse into the bright future of Paulin's Provisions!
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In this episode of Coulee Region Cooks, host Courtney Vaaler sits down with Mandi and Justin Lenser from The Butcher Shoppe in Hokah. Discover their journey from processing wild game to opening a beloved local butcher shop in October 2022, filling a vital gap in the community. Mandi and Justin share their experiences in the meat industry, the creative products that have become customer favorites, and the importance of community support.
Listen as they discuss their unique offerings, including the popular smoked eggs and an array of flavorful snack sticks. Justin reveals the creative process behind their products, while Mandi highlights the behind-the-scenes work that keeps their business thriving. They also talk about their commitment to sourcing quality meats and the joy of experimenting with new flavors based on customer feedback.
With a blend of humor and heartfelt stories, Mandi and Justin illustrate the challenges and triumphs of running a family-owned business. Tune in to learn about their plans for the future, their community involvement, and how they strive to provide personalized service to every customer who walks through their doors. Whether you’re a meat lover or just curious about local food businesses, this episode is packed with insights and delicious inspiration!
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Join host Courtney Vaaler on this episode of Coulee Region Cooks as she chats with Tim Vodak, a passionate home cook with a rich background in the fast food industry and bartending. Discover Tim's journey from working at Culver's to hosting memorable anniversary dinners, and his love for breakfast and Greek cuisine. Learn about his bartending adventures, including the infamous Martini Wednesdays, and his favorite cocktail recipes. Plus, explore Tim's commitment to community service and his efforts in mental health advocacy. Tune in for a delightful conversation filled with culinary insights and heartwarming stories!
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Welcome to the first new episode of 2025 on Coulee Region Cooks, proudly sponsored by Midwest TV and Appliance! This week, join host Courtney Vaaler as she welcomes Abe from Abe's Raves, a local food enthusiast with a passion for discovering hidden culinary gems. Dive into a lively discussion about the vibrant food scene in La Crosse, where Abe shares his journey from writing a love letter to a food truck to becoming a trusted source for food reviews during the challenging times of COVID-19.
In this episode, Abe reveals his favorite spots to explore and the magic of trying new dishes. Discover the joys of sharing and sampling a variety of appetizers, and learn how Abe's adventurous spirit has led him to uncover the best local eateries. From the thrill of finding a new restaurant to the excitement of trying unique dishes like stuffed wings, Abe's passion for food is infectious.
Courtney and Abe also discuss the evolving culinary landscape in La Crosse, highlighting the rich diversity of ethnic cuisines available. Whether it's Thai, Hmong, or other international flavors, listeners will be inspired to step out of their comfort zones and embrace new culinary experiences. Plus, get tips on navigating the ever-changing menus and the thrill of becoming a regular at your favorite local spots.
Tune in for a fun-filled episode packed with laughter, food adventures, and the joy of discovering new flavors. Whether you're a seasoned foodie or just looking for new dining experiences, this episode offers something for everyone. Get ready to explore the culinary delights of 2025 with Coulee Region Cooks!
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Welcome to another delightful episode of Coulee Region Cooks, sponsored by Midwest TV and Appliance! Join host Courtney Vaaler as she welcomes Kaitlyn Kessler from the Wisconsin Beef Council to the show. Together, they explore the joys of holiday cooking with a beefy twist, just in time for Christmas and New Year's celebrations.
In this festive episode, Kaitlyn shares her expertise on making beef the star of your holiday table. From prime rib to versatile roast swaps, discover how to choose the perfect cut for your family gatherings. Kaitlyn also reveals some exciting recipe ideas, including the elegant Mini Beef Wellingtons and the innovative Beef Tamale Bites. These dishes promise to impress your guests while keeping your holiday cooking stress-free.
Listeners will enjoy practical tips on cooking techniques, from using oven-safe meat thermometers to creating makeshift roasting racks. Kaitlyn also discusses the art of pairing beef dishes with the perfect beverage, whether you're a fan of wine or beer. Learn how to enhance your meals with complementary flavors that bring out the best in both your dishes and drinks.
Kaitlyn's passion for beef and family traditions shines through as she shares heartwarming stories about the role of food in holiday gatherings. With her guidance, you'll find inspiration to create memorable meals that bring loved ones together around the table.
Tune in for a conversation filled with laughter, culinary wisdom, and the spirit of the season. Whether you're a seasoned cook or new to the kitchen, this episode offers something for everyone. Get ready to beef up your holidays and create delicious memories with Coulee Region Cooks!
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Join us for a festive episode of Coulee Region Cooks, proudly sponsored by Midwest TV and Appliance! This week, Courtney Vaaler welcomes Lindsay Mo, the creative mind behind the Live in Kitchen food blog, to share her culinary insights and holiday traditions.
In this Thanksgiving special, Lindsay discusses her unique approach to cooking, balancing family meals with her passion for food blogging. Discover her exciting fundraiser initiative aimed at supporting local free pantries, and learn how you can contribute to making a difference this holiday season.
Lindsay and Courtney dive into the joys of holiday cooking, from crafting the perfect Thanksgiving pies to exploring family traditions like making lefse. With Lindsay's Norwegian roots, she shares her family's cherished recipes and the importance of keeping these traditions alive for future generations.
Listeners will also enjoy a lively discussion on holiday snacks and party planning. From taco dip to chocolate-dipped pretzels, Lindsay offers creative ideas for festive gatherings. Plus, get inspired by her delicious Christmas cookie recipes, including her grandmother's cherished ginger snap cookies and a show-stopping pistachio Christmas star bread.
Whether you're looking for new holiday recipes or simply want to enjoy the warmth of family traditions, this episode is filled with laughter, inspiration, and the spirit of the season. Tune in for a delightful conversation that will leave you eager to try these recipes in your own kitchen.
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Welcome to another heartwarming episode of Coulee Region Cooks, brought to you by Midwest TV and Appliance! This week, Courtney Vaaler fills in for Mike Hayes and welcomes a beloved guest, Bill Feehan, a local culinary enthusiast with deep roots in the food industry. Join us as Bill shares his rich history and passion for cooking, cultivated from his family's long-standing connection to the culinary world.
In this episode, Bill takes us on a nostalgic journey through his family's culinary traditions, starting from his childhood experiences in his grandfather's restaurant to his adventures as a food broker and manufacturer's representative. With stories that span generations, Bill's love for food is evident as he recalls the influence of his great-grandparents from Northern Italy and their remarkable cooking skills.
Listeners will delight in Bill's detailed recipes for classic comfort foods perfect for the hunting season and cold winter months. From a savory Steak Diane sauce to the hearty braised beef short ribs, each dish is crafted to warm both the body and soul. Bill also shares his mother's cherished fettuccine Alfredo recipe, a lighter take on the classic dish that promises to impress.
Discover the art of making traditional gnocchi, a family favorite passed down from Bill's great-grandmother. With tips on achieving the perfect texture, this episode offers an opportunity to explore the joys of cooking together as a family, creating lasting memories in the kitchen.
Whether you're a seasoned cook or a kitchen novice, this episode is brimming with inspiration and culinary wisdom. Tune in for a delightful conversation filled with laughter, family stories, and mouthwatering recipes that will leave you eager to try them in your own kitchen.
Don't miss this episode packed with warmth, tradition, and the joy of cooking.
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Welcome to another exciting episode of Coulee Region Cooks, brought to you by Midwest TV and Appliance! This week, Courtney Vaaler fills in for Mike Hayes and welcomes the dynamic duo from Fat Pat's Brewery, Patrick Longmire and Chelsea, to the show. Known for their lively banter and delicious creations, Patrick and Chelsea bring their infectious energy to the studio.
Join us as we dive into the bustling world of Fat Pat's Brewery, located in Spring Grove. Patrick and Chelsea share their experiences of running a popular brewery and barbecue joint, recounting tales of overwhelming success and the challenges that come with it. From sold-out burn ends to the wizard pizza, they reveal the secrets behind their mouthwatering dishes and the camaraderie that keeps their kitchen buzzing with excitement.
Discover the art of balancing flavors and fun as Patrick and Chelsea discuss their creative process, from crafting unique pizza names to collaborating with local vendors for the freshest ingredients. With a menu that changes daily, they offer a taste of their innovative specials, including the intriguing Cherry Yacht and the crowd-favorite Fun Guy pizza.
Listeners will also learn about the vibrant community that supports Fat Pat's Brewery, as well as the high schoolers who contribute to the lively atmosphere. Patrick and Chelsea's dedication to quality and customer satisfaction is evident in every dish they serve, making Fat Pat's a must-visit destination for food enthusiasts.
Whether you're a local or planning a trip to Spring Grove, this episode is packed with laughter, culinary inspiration, and the warm hospitality that defines Fat Pat's Brewery. Tune in for a delightful conversation that will leave you eager to join the ranks of the "Bernies" and experience the magic of Fat Pat's for yourself.
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Welcome to a delightful episode of Coulee Region Cooks, sponsored by Midwest TV and Appliance! This week, Courtney Vaaler fills in for Mike Hayes and welcomes Emily, the creative force behind Hunt and Gather Grazing Boards, to the show for the first time.
Emily shares her inspiring journey from creating beautiful grazing boards for family and friends to running a successful business. With no prior experience in the food industry, Emily's passion for aesthetically pleasing and delicious food became a thriving business, providing unique and engaging food experiences for events and gatherings.
Gain insight into the creative process behind these stunning boards, as Emily discusses her approach to design and the importance of food as a connection point. She also shares the heartwarming story of how her husband, a nurse, supports the business, highlighting the teamwork and dedication that fuels their success.
Listeners will discover Emily's commitment to sourcing local ingredients, collaborating with Wisconsin-based cheese and meat producers, and her dedication to the community. Learn about the exciting events and make-and-take classes offered by Hunt and Gather Grazing Boards, providing a hands-on opportunity to create your own masterpiece.
Don't miss this episode filled with inspiration, community spirit, and a shared love for food that brings people together. Tune in for a conversation that will leave you eager to explore the world of grazing boards and the joy they bring to any gathering.
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Welcome to another enlightening episode of Coulee Region Cooks, brought to you by Midwest TV and Appliance! This week, Courtney Vaaler fills in for Mike Hayes and welcomes a very special guest, the 2024 American Honey Queen, Kaelyn Sumner. Join us as we delve into the fascinating world of bees and honey with this expert who represents the beekeeping industry across the United States.
Kaylyn shares captivating insights about honeybees, revealing that these industrious insects are responsible for about one-third of the food we consume daily. Discover the astonishing fact that each honeybee produces only 1/12 of a teaspoon of honey in its lifetime. Kaelyn also explains the complex life of honeybees, their short lifespan, and their significant role in pollination.
Learn about the diverse varieties of honey produced in the U.S., ranging from light floral flavors to dark, robust ones. Kaelyn offers tips on using different types of honey in cooking and baking, emphasizing how they can enhance flavors without altering sweetness levels. She also shares valuable advice on baking with honey, including adjusting oven temperatures to avoid browning too quickly.
In this episode, Kaelyn talks about her journey to becoming the American Honey Queen, her extensive knowledge of bees, and her passion for sharing this information with others. She highlights upcoming events, such as the Kids and Bees Expo, where children and adults alike can learn more about honeybees, try different honey varieties, and engage in fun activities.
Listeners will also be treated to delicious honey-based recipes, including peanut butter pancakes and a creamy carrot lentil soup, showcasing the versatility of honey in the kitchen. Whether you're a seasoned beekeeper or simply curious about the world of bees, this episode is packed with fascinating information and tasty recipes that will inspire you to appreciate the sweet work of honeybees.
Don't miss this buzzworthy episode filled with intriguing bee facts, mouthwatering recipes, and Kaelyn's infectious enthusiasm for honey and beekeeping. Tune in for a delightful conversation that will leave you with a newfound appreciation for these essential pollinators!
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Welcome to another scrumptious episode of Coulee Region Cooks, brought to you by Midwest TV and Appliance! This week, Courtney Vaaler steps in for Mike Hayes and welcomes back the delightful Jen Barney from Meringue Bakery, a true favorite guest known for her irresistible treats.
Jen shares her journey of being a pastry chef and the joy of bringing happiness through desserts. She discusses the successful partnership with Nom Sips and Eats, highlighting how their collaboration introduces new clientele to each other while offering a delightful combination of nutrient-dense bowls and sweet bakery treats. Jen emphasizes the importance of the self-serve case at Meringue Bakery, which allows customers to explore and select their favorite goodies at their own pace.
In this episode, Jen also shares her passion for creating custom funky cakes and the growing trend of vintage cake designs. From painted buttercream to sculpted masterpieces, Jen's creativity knows no bounds. She even shares her recipe for brown butter blondies, a versatile treat that can be customized with a variety of flavors and ingredients.
Listeners will also learn about Jen's upcoming holiday classes, including chocolate truffle making and gingerbread house workshops, as well as her plans to expand into digital teaching. Jen's enthusiasm for sharing her baking knowledge and skills is infectious, and her dedication to providing memorable experiences is truly inspiring.
Don't miss Jen's insights on the art of baking, the importance of creativity in the kitchen, and her exciting plans for the holiday season. Tune in for a delightful conversation filled with laughter, delicious recipes, and a shared love for all things sweet!
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Welcome to another flavorful episode of Coulee Region Cooks, brought to you by Midwest TV and Appliance! This week, Courtney Vaaler fills in for Mike Hayes and invites a very special guest, her husband Barry Vaaler, to share his culinary adventures and love of cooking.
Barry reveals how food is his love language, expressing his passion for experimenting with new recipes and spices, despite his wife's simple palate. From mixing sodas at the movie theater to concocting chili recipes without beans, Barry's enthusiasm for culinary creativity shines through. Listen as he shares his secret for a winning chili recipe that once claimed victory at a chili contest, thanks to his unique combination of spices and ingredients.
Discover Barry's kitchen essentials, including his love for salt and pepper as flavor enhancers, and learn his tips for salvaging dishes with too much seasoning. Barry also discusses his favorite kitchen gadgets, like the sous vide and injector, which help him achieve perfection in his smoked meats and Thanksgiving turkey.
As the episode unfolds, Barry and Courtney delve into the art of using a smoker, the magic of sous vide cooking, and the joy of making homemade donuts with a family recipe. Barry's insights on kitchen gadgets and his passion for cooking are sure to inspire home chefs to experiment and find their own culinary voice.
Don't miss Barry's tips on preparing the ultimate Thanksgiving turkey with a unique twist involving jams and glazes, ensuring a succulent and flavorful centerpiece for your holiday feast. Tune in for an engaging conversation filled with laughter, love, and a shared passion for food.
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Welcome to another exciting episode of Coulee Region Cooks! This week, Courtney Vaaler fills in for Mike Hayes and welcomes back Katie Glaze from Wild Child Homemade for her second appearance.
Katie shares her journey of creating Wild Child Homemade, a business dedicated to sourdough-based products. From bread and cinnamon rolls to pretzel bites and bagels, Katie offers a variety of flavors that change with the seasons. Since her last visit, Katie has launched a website, making it easier for customers to view the menu, place orders, and choose between pickup and delivery options. She delivers to several areas, including La Crosse, Onalaska, and Holmen.
Learn about Katie's process of creating her sourdough starter from scratch, a labor of love that even accompanied her on vacation. She talks about the challenges and rewards of perfecting her recipes, including the introduction of a "Roll of the Month" featuring seasonal flavors like lavender blueberry and caramel apple.
Katie also discusses her plans for celebrating the first anniversary of Wild Child Homemade with a special giveaway and shares her excitement about participating in local events like the Froth Bite at the La Crosse Center. She highlights the importance of using local ingredients and her commitment to accommodating dietary restrictions, including dairy-free options.
Don't miss Katie's insights on the joys of baking, her creative flavor combinations, and her dedication to making every loaf and roll with love. Tune in to hear more about the delicious world of Wild Child Homemade and get inspired to try some new sourdough creations!
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Welcome to another delightful episode of Coulee Region Cooks! This week, Courtney Vaaler fills in for Mike Hayes and welcomes back Sarah Burns from Omega Bakery for her second appearance.
Sarah shares her journey of transitioning from baking out of her home kitchen for six years to celebrating one year at her brick-and-mortar location in Holmen. Discover how Omega Bakery offers an extensive menu with 235 products across 24 categories, all gluten-free and delicious. Sarah talks about her passion for experimenting with new flavors, such as the banana peanut butter chip cookie and maple pecan cookie, and how she collaborates with her team to perfect recipes.
Learn about the dynamic duo behind Omega Bakery, including Sarah's full-time baker Nikki, who brought technical knowledge of laminating dough and sourdough breads, and Brooke, who joined with prior gluten-free baking experience. Sarah also discusses the challenges and joys of running a bakery, from hiring staff to expanding their product range.
Sarah highlights some of the bakery's most popular items, like their apple cider donuts and pumpkin bars, which are a hit at local events such as the Cameron Park Farmers Market and the Holmen Area Community Center's Pumpkin Fest. She also teases upcoming holiday offerings, including cookie platters, pies, and take-and-bake cinnamon rolls.
Whether you're looking for custom orders for special occasions, wedding cakes, or holiday treats, Omega Bakery has you covered. Sarah explains how they accommodate various dietary restrictions, including dairy-free, vegan, and nut-free options, ensuring everyone can enjoy their baked goods.
Don't miss Sarah's insights on creativity in baking, her plans for Christmas bakes, and her dedication to making every day different and exciting at Omega Bakery. Tune in to hear more about the delicious world of gluten-free baking and get inspired for the holiday season!
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Welcome to another delectable episode of Coulee Region Cooks! This week, Courtney Vaaler fills in for Mike Hayes and has an enriching conversation with Greg Jaworski, the chef-owner of Nosh Scratch Kitchen in Winona.
Greg shares his passion for farm-to-table dining, emphasizing the importance of sourcing the freshest ingredients from local farmers markets and produce stands. Discover how he maintains a dynamic menu that changes daily to reflect seasonal produce, ensuring every dish is as fresh and flavorful as possible. Greg highlights his long-standing relationships with local farms like Hidden Stream Farm and Pine Creek Farm, underscoring the vital role these partnerships play in his culinary creations.
Learn about the unique challenges and joys of running a restaurant that prioritizes local and seasonal ingredients. Greg explains how he incorporates his culinary training and passion for Spanish and French cuisine into his Mediterranean-inspired American dishes. Whether it's a refreshing cucumber gimlet made with local produce or a seasonal peach cobbler, Greg's commitment to quality and creativity shines through.
Greg also delves into his approach to menu development, fostering an environment where his cooks can contribute ideas and innovations. This collaborative spirit not only keeps the kitchen team engaged but also ensures that every dish is crafted with care and enthusiasm.
Don't miss Greg's insights on the importance of visual appeal in plating, his tips for sourcing the best ingredients, and his love for grilling and creating seasonal desserts like pavlova with fresh berries. Plus, hear about his exciting cocktail program, featuring unique creations like a Vietnamese gimlet and a yellow watermelon margarita.
Whether you're a seasoned chef or a home cook looking for inspiration, this episode is packed with valuable tips, heartwarming stories, and culinary wisdom. Tune in to enjoy an engaging and informative discussion with Greg Jaworski from Nosh Scratch Kitchen.
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Welcome to another mouth-watering episode of Coulee Region Cooks! This week, producer Courtney Vaaler steps in as host and welcomes Lee from Bubba's Meats for an in-depth discussion on all things tailgating and grilling.
As football season kicks off, Lee shares expert tips on preparing the perfect bratwurst, emphasizing the importance of grilling before simmering in beer and onions to maintain that juicy, flavorful bite. You'll also discover a variety of unique brat flavors from Bubba's Meats, including German, mango habanero, jalapeno cheese, and even a breakfast brat that's sure to be a hit.
Lee also dives into the art of meat processing, from venison and bear to exotic meats like alligator, offering insights on how to prepare game meats to perfection. Whether you're looking to enhance your tailgate spread with premium steaks, chicken, or unique bratwurst flavors, this episode is packed with practical tips and delicious ideas.
Don't miss Lee's family recipe for a refreshing cold tomato soup, perfect for using up those garden veggies. Plus, learn about the best practices for selecting quality meats and the importance of marbling and color in your cuts.
Whether you're a seasoned griller or just love to cook at home, this episode is brimming with inspiration and expert advice. Tune in to get ready for tailgate season and beyond with Lee from Bubba's Meats. Don't miss this engaging and informative episode of Coulee Region Cooks!
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Welcome to another scrumptious episode of Coulee Region Cooks! This week, Mike Hayes chats with Isaac Wilde and Micah Rupprecht from Kwik Trip, diving deep into the fascinating world of large-scale food production.
Isaac and Micah share the intricacies of developing new soups and sandwiches, starting from small test batches to scaling up to thousands of gallons. They discuss the challenges of maintaining that homemade flavor while producing on an industrial scale, and the meticulous process of sourcing ingredients in bulk without compromising quality.
Get an insider's look at the creation of KwikTrip's newest offering, Cheeseburger Chowder, a hearty, creamy soup perfect for the upcoming fall and winter months. Discover the secrets behind their most popular soups, like Broccoli Cheddar, and the innovative ways they keep their menu fresh and exciting.
Micah reveals the complexities of ingredient procurement, from finding the right type of mushroom in 50-pound boxes to sourcing local produce like Wisconsin potatoes and cheese. Isaac and Micah also tease new products hitting the shelves, including a caramel apple ice cream and new wraps like the Italian and Turkey Club.
Whether you're a home cook or a food enthusiast, this episode is packed with inspiration, behind-the-scenes stories, and practical tips. Tune in to hear about the latest trends, the joys and challenges of large-scale cooking, and the passion that goes into every Kwik Trip product. Don't miss this engaging and informative episode of Coulee Region Cooks!
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Welcome to another delicious episode of Coulee Region Cooks! This week, Ken Cooper sits in for Mike Hayes and has a delightful conversation with Chris Wysong from Bucket of Bread. Dive into Chris's inspiring journey from childhood memories in the kitchen with his mom to baking bread in a tandoori oven with Iraqi soldiers.
Chris shares the story behind Bucket of Bread, a unique business that offers certified organic, non-GMO flour blends in 100% recyclable buckets. Just add water, and you have a versatile dough ready for bread, pizza, cinnamon buns, and more. Discover how Chris turned a 3 AM epiphany into a thriving business that not only provides delicious, preservative-free bread but also gives back to the community through partnerships with food banks and charitable organizations.
Learn about the impact of Bucket of Bread on families and communities, from creating cherished memories in the kitchen to supporting food security initiatives. Chris also teases some exciting future ventures, including a potential partnership with Walmart and appearances on entrepreneurial TV shows.
Whether you're a seasoned chef or just love to cook at home, this episode is packed with inspiration, practical tips, and heartwarming stories. Tune in to hear Chris's adventures, his favorite bread recipes, and the joy of baking with imagination. Don't miss this engaging and informative episode of Coulee Region Cooks!
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Join us for another exciting episode of Coulee Region Cooks! This week, host Mike Hayes sits down with Megan Larson from Apothik to explore the dynamic world of food trucks and catering. Discover how Megan and her team differentiate their culinary offerings with two unique trucks, Apothik One and Apothik Two, affectionately named Carrie and Cindy.
Megan shares insights into their catering approach, which is all about customization and collaboration. From laid-back picnic-style weddings with cornbread fritters and brisket tacos to formal sit-down dinners featuring filet mignon and fish, Megan emphasizes that their menu is flexible and tailored to meet the specific desires of their clients. She explains how her team works together to create unique dishes, often inspired by seasonal ingredients and local produce, like beef sourced from Marth Homestead Farms in Neillsville, WI.
Listen in as Megan recounts her favorite moments, including the joys of crafting a menu that can range from casual barbecue vibes to elegant, embroidered napkin affairs. She also highlights the importance of collaboration within her team, ensuring that every meal is a collective effort filled with creativity and passion.
Whether you're planning a wedding, an employee picnic, or just love to cook at home, this episode is packed with inspiration and practical tips. Tune in to hear Megan's stories from the road, her favorite cooking techniques, and the art of making every meal a memorable experience. Don't miss this engaging and informative episode of Coulee Region Cooks!
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Get ready for another mouthwatering episode of Coulee Region Cooks! This week, Mike Hayes is joined by Hayden Beach from TimeOut Tavern for an engaging and fun-filled conversation about the culinary creativity and camaraderie that drives their kitchen.
Hayden shares how TimeOut Tavern keeps its menu fresh and exciting with monthly features like the Philly Mac and Cheese and Turkey BLT, highlighting their dedication to using locally sourced ingredients and seasonal flavors. They delve into the process of incorporating staff and customer suggestions into new dishes, ensuring that every meal is a collaborative and enjoyable experience.
From the challenges of maintaining consistency in their popular items to the joys of experimenting with new recipes, this episode is packed with insights. Learn about the unique sauces and wraps that make TimeOut Tavern a local favorite, and discover the secrets behind their delicious, ever-evolving menu.
Whether you're a seasoned chef or just love to cook at home, this episode offers plenty of inspiration and practical tips. Tune in to hear Hayden's stories from TimeOut Tavern, his favorite cooking techniques, and the importance of having fun in the kitchen. Don't miss this entertaining and informative episode of Coulee Region Cooks!
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Get ready for another delicious episode of Coulee Region Cooks! This week, host Mike Hayes is joined by Sy Fix from Saxon Hall for a lively and fun-filled conversation about the joys and challenges of running a kitchen. Sy shares the latest creations from Saxon Hall, including the McSaxon Pizza, inspired by the classic McDonald's double cheeseburger but with a unique twist featuring Thousand Island dressing as the base. They also delve into the making of a Reuben Pizza, complete with pastrami, Swiss cheese, sauerkraut, and caraway seeds.
Sy reveals the secrets behind Saxon Hall's famous appetizers, like the Top of the Rock Rangoons, which have become a local favorite. They discuss the ebb and flow of customer preferences, from chicken wings to tater tots, and the importance of keeping the menu exciting and varied. Sy also talks about the challenges of catering to gluten-free customers and the satisfaction of offering a delicious gluten-free crust option.
Whether you're a seasoned chef or just love experimenting in the kitchen, this episode is packed with practical tips, mouthwatering recipes, and plenty of laughs. Tune in to hear Sy's stories from Saxon Hall, his favorite cooking techniques, and the art of making every meal a fun and enjoyable experience. Don't miss out on this entertaining and informative episode of Coulee Region Cooks!
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In this episode of Coulee Region Cooks, host Mike Hayes welcomes Sadie Goettl, the 2024 Wisconsin Honey Queen. Sadie shares her journey from raising beef cattle to promoting the importance of honeybees. They delve into the fascinating world of bees, discussing their critical role in pollination, the challenges they face, and the different varieties of honey produced in the U.S. Sadie also shares tips on cooking with honey, from using it as a sugar substitute to creating delicious honey-based recipes. Tune in to learn more about the sweet world of honey and the vital role bees play in our ecosystem!
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Join us for another mouthwatering episode of Coulee Region Cooks! This week, Mike Hayes is joined by Doug Dahlgren from the Chef's Table food truck. Get ready for a fun and candid conversation about the challenges and joys of running a food truck business with his wife, Rachel.
In this episode, Doug shares the hilarious story of forgetting a key ingredient for a gig and how Rachel saved the day. They dive into the dynamics of working together on the food truck, the importance of muscle memory in cooking, and the art of handling special requests from customers. Doug also talks about the excitement of changing the menu frequently and the thrill of serving both regulars and new customers.
Doug gives us a behind-the-scenes look at a special private dinner he catered for a steel baron, highlighting the flexibility and creativity required in the catering business. He also discusses the logistics of managing a food truck, from sourcing fresh ingredients at the farmers market to the intricacies of running out of popular menu items during a busy service.
Whether you're a seasoned chef or just looking for new culinary inspiration, this episode is packed with practical tips, delicious recipes, and plenty of laughs. Tune in to hear Doug's stories from the food truck, his favorite cooking techniques, and why he believes that if you're not having fun in the kitchen, you're doing it wrong!
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Get ready for a delightful episode of Coulee Region Cooks! This week, we sit down with Chris and Ben from Paulin's Provisions to uncover the magic behind their mouthwatering products. From their production facility, affectionately referred to as "the shop," Chris and Ben share the journey of bringing their delicious pickles, mustards, and marmalades to local retailers and beyond.
In this episode, Chris and Ben delve into the art of pickling, revealing the secrets behind their classic dill pickles, which boast a unique blend of rice wine vinegar, fresh dill, and a touch of sweetness. They also discuss the challenges and triumphs of scaling their recipes and ensuring consistent quality in every batch. Learn about their innovative approach to making refrigerator pickles and the exciting potential for future shelf-stable versions.
But that's not all! Discover the versatility of their orange marmalade, not just as a spread but as a key ingredient in cocktails. Ben shares his tips for creating a marmalade old fashioned, a refreshing twist on a classic drink that combines the sweetness and tartness of their marmalade with your favorite spirits. Whether you're a fan of gin, vodka, or bourbon, this episode will inspire you to experiment with new flavors in your drinks.
Chris and Ben also highlight their collaborations with local businesses, such as Shubby's Deli, where their pickles have become a staple, and Bubba's, where their mustard complements the delicious cured meats and sausages. Hear about their commitment to using locally sourced ingredients and building relationships with farmers to ensure the freshest produce for their products.
Tune in for a fun and informative conversation filled with practical tips, delicious recipes, and plenty of laughs. Whether you're a seasoned cook or just looking for new culinary inspiration, this episode of Coulee Region Cooks is sure to leave you hungry for more!
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Join us for an exciting new episode of Coulee Region Cooks as we sit down with Chef Ray Page from the La Crosse Distilling Co! Ray shares his incredible culinary journey, from his humble beginnings as a dishwasher at the Waterfront to becoming the head chef at the distillery. With a passion for farm-to-table cooking and locally sourced ingredients, Ray brings a unique flair to every dish he creates.
In this episode, Ray delves into the intricacies of pasta making, revealing the secrets behind different types of noodles and how they pair with various sauces. Discover why fresh pasta always trumps store-bought and get inspired to try your hand at making your own. Ray also talks about the challenges and rewards of working in a small, high-energy kitchen and the importance of teamwork and creativity among his staff.
Ray highlights some of the distillery's standout menu items, including their famous smoked wings with a Chipotle ranch and jalapeno buffalo sauce, and the indulgent Still House Fries loaded with smoked gouda, gruyere, fontina cheese sauce, smoked pork butt, and spicy giardiniera. He also shares his love for developing main courses and appetizers, with a special mention of the spicy rigatoni alla vodka featuring locally sourced Shuby's mild Italian sausage.
Whether you're a seasoned cook or just looking for new culinary inspiration, this episode is packed with practical tips, delicious ideas, and a healthy dose of humor. Tune in to hear Ray's stories, his approach to menu development, and why he believes that if you're not having fun in the kitchen, you're doing it wrong!
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Join us for a sizzling new episode of Coulee Region Cooks as we welcome Kaitlyn Kessler from the Wisconsin Beef Council! Kaitlyn shares her passion for cooking and farming, offering insights into the joys of grilling and kitchen fun, no matter the season. Discover how living on a farm influences her menu and the unique ways she incorporates fresh, homegrown ingredients into her meals.
In this episode, Kaitlyn reveals her tips for grilling in the winter by broiling beef in the oven to achieve those perfect crisp edges without braving the cold. Learn the secrets behind her favorite cuts of beef, including how to make the most out of lean and economical cuts with simple marinades and cooking techniques. Whether it's a chuck steak, T-bone, or ribeye, Kaitlyn's advice will help you grill like a pro.
We also dive into the world of campfire cooking with delicious aluminum foil packet recipes, perfect for outdoor adventures. Plus, Kaitlyn shares her experience visiting local farms and learning new farming techniques, highlighting the diversity of Wisconsin's agricultural landscape.
Don't miss Kaitlyn's mouthwatering recipe for Beef Bites with Peanut Whiskey Sauce, a fun and flavorful dish that combines top sirloin steak with a creamy, savory sauce. With ingredients like whipping cream, peanut butter, whiskey, and molasses, this recipe is sure to be a hit at your next BBQ.
Whether you're a seasoned grill master or just looking for new ideas, this episode is packed with practical tips, delicious recipes, and plenty of laughs. Tune in to hear Kaitlyn's stories from the farm, her favorite grilling techniques, and why she believes that if you're not having fun in the kitchen, you're doing it wrong!
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Get ready for another fun-filled episode of Coulee Region Cooks! This week, we bring you a delightful conversation with Bill Feehan, a culinary enthusiast with deep family roots in the restaurant industry. Join us as Bill shares his journey from working in his grandpa's restaurant to becoming a food broker and rep, and now, cooking up delicious meals at home.
In this episode, Bill takes us through his evolution of a classic spaghetti with meat sauce recipe, inspired by his Northern Italian heritage. Learn the secrets behind his flavorful sauce, including the unique addition of brown sugar to cut the bitterness of tomato paste and a splash of red wine for depth. Bill's tips on using lean ground beef, canned mushrooms, and pre-made sauce make this a quick and easy meal for any home cook.
But that's not all! Bill also shares his recipe for Grilled Asian Chicken Thighs, a budget-friendly and delicious option for summer grilling. With a simple marinade of sesame oil, soy sauce, and rice wine vinegar, these thighs are sure to be a hit at your next BBQ. Bill's practical tips, like using tongs and spraying the grill with Pam, ensure your chicken comes out perfect every time.
Whether you're a seasoned chef or just looking for new ideas, this episode is packed with tasty recipes, cooking tips, and plenty of laughs. Tune in to hear Bill's stories, from his family's restaurants in Florida to his new fishing boat adventures on the Black River. And remember, in the Coulee Region, if you're not having fun in the kitchen, you're doing it wrong!
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Get ready for a delightful episode of Coulee Region Cooks as we welcome Lindsey Moe, the creative force behind the popular blog, The Live-In Kitchen! Join us as we explore Lindsey's 13-year journey in the food blogging world, her passion for vegetarian and vegan recipes, and how she keeps her content fresh and engaging.
In this episode, Lindsey shares the ins and outs of running a successful food blog, from creating interactive content to dealing with international followers and conversion challenges. Discover the secrets behind her popular recipes, like her easy Alfredo sauce and versatile tofu marinades. Lindsey also discusses the importance of making recipes your own, encouraging her followers to adapt and personalize her dishes.
We dive into Lindsey's favorite culinary inspirations, from family recipes to travel experiences, and learn how she balances her love for cooking with the demands of motherhood. Whether you're a seasoned cook or a kitchen newbie, this episode is packed with practical tips, delicious ideas, and a healthy dose of humor.
Don't miss out on this fun and informative conversation that will leave you inspired to try new things in the kitchen. And remember, in the Coulee Region, if you're not having fun in the kitchen, you're doing it wrong!
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Join us for a deliciously dynamic episode of Coulee Region Cooks as we welcome back Jennifer from Tansy's Traveling Kitchen! This week, we dive into the world of mobile culinary delights, farm-to-fork freshness, and the joys of locally sourced ingredients. Jennifer shares her journey from teaching to running a bustling food trailer, complete with two large greenhouses and a packed event schedule.
Discover the secrets behind Tansy's ever-changing menu, featuring everything from Reuben loaded fries to strawberry rhubarb cheesecake. Jennifer talks about the importance of supporting local farmers and using organic produce, and how their flexible menu reflects what’s fresh and available. We also get a sneak peek into their new protein shakes and plans for a fine dining night off the food truck.
Whether you're a foodie, a fan of sustainable eating, or just someone who loves a good meal, this episode is packed with mouthwatering insights and inspiring stories. Tune in to hear about the latest happenings with Tansy's Traveling Kitchen, the stories behind their popular dishes, and why Jennifer’s culinary adventure is a must-follow.
Don't miss out on this flavorful conversation that will leave you craving a taste of Tansy's Traveling Kitchen. And remember, in the Coulee Region, if you're not having fun in the kitchen, you're doing it wrong!
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Get ready for a mouthwatering episode of Coulee Region Cooks! This week, we welcome back the ever-entertaining Patrick Longmire from Fat Pat's Brewery in Spring Grove. Join us as we dive into the delicious world of barbecue, burgers, and brews, and get an inside look at the grand opening of Fat Pat's new location.
Patrick shares the journey of their opening weekend, the serendipitous timing with Spring Grove's Norwegian Independence celebration, and the lessons learned from a bustling start. Discover the secrets behind their top-shelf barbecue, from the oak-smoked brisket to the meticulously crafted sides like their creamy jalapeño "crack sauce" and apple cider vinegar-soaked fries.
We also explore the dynamic menu at Fat Pat's, including their famous burgers, delectable pizzas, and the special items reserved for certain days of the week. Patrick's passion for quality and consistency shines through as he talks about the importance of using certified Angus beef and the joy of creating everything from scratch.
Whether you're a barbecue enthusiast, a beer aficionado, or just someone who appreciates good food, this episode is packed with flavorful insights and hearty laughs. Tune in to hear about the latest happenings at Fat Pat's Brewery, the stories behind their signature dishes, and why this new spot in Spring Grove is a must-visit.
Don't miss out on this delicious conversation that will leave you craving a visit to Fat Pat's Brewery. And remember, in the Coulee Region, if you're not having fun in the kitchen, you're doing it wrong!
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Get ready for a culinary adventure in this week's episode of Coulee Region Cooks, featuring the dynamic Chef Mitch Weber from Sagra Restaurant in downtown La Crosse. Join us as we dive into Mitch's passion for cooking, his creative process, and the unique challenges and joys of running a top-tier Italian restaurant.
In this episode, Mitch shares his journey from dreaming about food to becoming a celebrated chef. Discover how Sagra has quickly become a community favorite, nearly doubling its seating capacity and adding a bar to enhance the dining experience. Mitch discusses the importance of local ingredients, seasonal menus, and the collaborative effort with local foragers and farmers to bring the freshest produce and unique flavors to the table.
From the intricacies of crafting cocktails with Italian liqueurs to the ever-changing menu dictated by what's fresh from local farms, Mitch gives us a behind-the-scenes look at the meticulous and passionate work that goes into every dish. Learn about the special items like morel mushrooms, ramps, and the fun, musical influences behind some of their unique cocktails.
Whether you're a foodie, a fan of Italian cuisine, or just someone who enjoys a good meal, this episode is packed with inspiration, laughter, and delicious insights. Tune in to hear about the latest menu changes, the stories behind the dishes, and why Sagra is a must-visit spot in La Crosse.
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Heat up your ovens and get ready for a slice of the action with this week's episode of Coulee Region Cooks, featuring the pizza aficionado Tyler from Pizzeria Dolorosa. Join us as we knead through the daily grind of running a bustling pizza joint, where the dough is as fresh as the ideas and the toppings are as unique as the culinary duo behind the counter.
Discover the secrets to their mouth-watering pizzas, from the three-day fermentation process of the dough to the meticulous selection of seasonal ingredients that make each slice a masterpiece. Tyler shares the challenges and thrills of menu creation, the art of perfecting the classic crust, and the quest for the ultimate pizza that never sees the light of a menu.
But it's not just about the pizza. Dive into the world of their exclusive Thursday sandwiches, a hit so sensational they often sell out before the doors even open. Learn how weather influences the choice between a hot or cold sandwich and why the concept of leftovers is a foreign idea in their kitchen.
Whether you're a pizza purist or a sandwich enthusiast, this episode will leave you craving a taste of Pizzeria Dolorosa's innovative creations. And remember, in the Coulee Region, culinary passion is the main ingredient, so if the kitchen's not fun, you're not at the right oven!
Don't miss a slice of the action. Tune in, get inspired, and maybe even find yourself queuing up for that next Thursday sandwich reveal. Because at Pizzeria Dolorosa, it's all about crafting the perfect bite, every time.
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Join us for a delightful blend of culinary expertise and coffee connoisseurship in this week's episode of Coulee Region Cooks, where we're stirring the pot with Jen Barney of Meringue Bakery and her new partner, the coffee virtuoso Sam Sviem. As they team up, they're brewing a storm in the local food scene, combining world-class baked delights with top-notch coffee creations.
Sam, a self-proclaimed coffee snob and former coffee truck owner, brings her passion for high-quality, locally-sourced coffee to the table. She intricately details the science behind the perfect espresso pull and the art of milk texturing. With Jen's baking prowess and Sam's coffee expertise, they're set to tantalize taste buds with their collaborative menu, featuring items like the nutrient-packed Bliss Bowls and the indulgent protein coffee milkshake.
But there's more! The episode dives into the nuances of coffee flavors, the importance of seasonal ingredients, and the joy of creating food that not only tastes good but feels good. From discussing the various coffee origins to the artistry of latte foam, Jen and Sam share their journey towards creating a harmonious space where health meets indulgence.
Whether you're a die-hard foodie or a coffee aficionado looking for your next fix, this episode of Coulee Region Cooks is a concoction of inspiration, dedication, and a dash of hippie spirit. Tune in to discover how these two powerhouse women are redefining the local culinary landscape, one sip and bite at a time.
Don't forget to mark your calendars for May 21st, when Meringue Bakery and Nom officially invite you to experience their combined magic. And remember, in the Coulee Region, cooking is all about the fun, so if you're not enjoying it, you might be missing the secret ingredient!
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In this savory episode of Coulee Region Cooks, we're spicing things up with Wayne Oliver, a culinary enthusiast whose love for cooking knows no bounds, whether it's in the kitchen, on the deck with the grill, or even in the garage during winter. Wayne's passion for cooking shines as he whips up a delectable seafood feast, proving that the love for seafood extends beyond the annual Lobsterfest.
Wayne takes us on a flavorful journey with his garlic parmesan shrimp, a dish that's a breeze to prepare but packs a punch with every buttery, garlicky bite. He shares his simple yet scrumptious recipe that's perfect for any gathering, ensuring your guests are reaching for napkins as they indulge in these succulent shrimp.
But it's not just about the recipes; it's the tips and tales that make this episode a treasure trove for food lovers. From discussing the nuances of aluminum foil usage to the joy of cooking with handcrafted pottery, Wayne and Mike dive into the heart of culinary creativity and tradition. They reminisce about favorite seafood experiences, debate the merits of a classic New England lobster roll, and even tackle the age-old question of shiny versus dull aluminum foil.
Whether you're an experienced chef or a home cook looking to add some new flavors to your repertoire, join us for a hearty conversation that's as rich and varied as the dishes discussed. With Wayne's infectious enthusiasm and Mike's curiosity, this episode is a banquet of ideas that will leave you hungry for more.
Don't miss out on the fun, laughter, and the occasional moldy cheese discussion—because when it comes to cooking in the Coulee Region, if you're not having fun, you're doing it wrong!
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In this appetizing episode of Coulee Region Cooks, we're breaking bread with Katie Glaze of Wild Child Homemade, the local sourdough sensation that's making waves in the Coulee Region with her handcrafted loaves. Katie shares her story of how a sourdough starter, born from a low point in her life, blossomed into a thriving business fueled by community support and a passion for the craft.
With a nod to her family's baking heritage and a dash of resilience, Katie has cultivated a menu that boasts a variety of sourdough wonders—from the tangy classic to the innovative double chocolate espresso loaf, using local coffee to enhance its rich flavor. She also dishes on her other creations, including cinnamon rolls that are too tempting to resist and bagels that give a twist to the traditional.
Join us as we delve into the intricacies of sourdough baking, from the fermentation that gives it its distinctive taste to the cottage food laws that guide Katie's home-based operation. Whether you're craving a spicy jalapeño cheddar slice or dreaming of a double chocolate espresso treat, Wild Child Homemade has a loaf with your name on it.
Discover how Katie is keeping the art of sourdough alive and well, and how you can get your hands on these delectable baked goods through her unique delivery service. If you're a bread lover or simply curious about the rise of artisanal sourdough, this episode is a mouthwatering journey you won't want to miss.
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In this flavorful episode of Coulee Region Cooks, we hit the road with Megan Larson and the vibrant Apothik food truck team, where the kitchen is as mobile as their culinary creativity. Megan takes us on an exhilarating ride through the bustling life of food truck service, from the bustling parks to the late-night brewery stops.
Megan dishes out the details on how the Apothik food truck spices up the streets with a rotating menu that keeps their offerings as fresh as the local ingredients they passionately procure. Every two weeks, the menu transforms, keeping customers on their toes with dishes that are as innovative as they are delectable.
From the signature 'Wangton Burrito' packed with marinated pork and a medley of pickled veggies to the smoky allure of a smokehouse mac and cheese, Megan and her team are serving up big flavors in the Coulee Region. And if you're lucky, you might just catch them crafting a late-night snack to keep the party going or a sweet treat like a carrot cake moon pie that's sure to end any meal on a high note.
Join us as we explore the ins and outs of food truck life, the camaraderie of a tight-knit crew, and the joy of crafting food that brings people together. Whether you're a food truck aficionado or new to the scene, this episode is a testament to the boundless energy and culinary creativity that Megan and the Apothik food truck bring to the table.
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In this delectable episode of Coulee Region Cooks, we're rolling out the dough with Sarah Burns, the mastermind behind the freshly minted Omega Bakery in Holman. Sarah kneads her way through her journey from home-based baker to storefront sensation, sharing how her gluten intolerance shaped a dream into a reality.
From her humble beginnings selling at local farmers markets to the leap of faith into a brick-and-mortar, Sarah and her husband have cooked up a dedicated gluten-free haven that also caters to a myriad of other dietary needs, including dairy-free, egg-free, vegan, and nut-free delights.
Join us as we uncover the challenges and triumphs of starting a bakery with a niche as unique as gluten-free. Sarah divulges the secrets behind her mouthwatering stuffed cookies, the art of a perfect sourdough, and the quest to create a gluten-free noodle that doesn't sacrifice texture for taste.
Discover how Omega Bakery is filling the shelves with innovative creations like peanut butter silk pies, gourmet cookies, and artisanal breads that are so good, you'll forget they're gluten-free. And if savory is more your style, get ready to warm up with their homemade soups and calzones, all crafted with the same commitment to quality and inclusivity.
Whether you're gluten-free by choice or necessity, or simply in search of scrumptious baked goods that everyone can enjoy, this episode is a testament to the power of perseverance, passion, and a pinch of ingenuity in the kitchen.
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In this healthful and heartwarming episode of Coulee Region Cooks, we're stirring the pot with Dr. Cheng Her from Telos Functional Medicine, where the waiting room is a kitchen and food is the medicine. Dr. Her shares his passion for helping people eat better, not just for their bodies, but for their souls too. With a philosophy deeply rooted in purpose, Telos aims to bring people back to the kitchen and back to health.
Dr. Her recounts his journey to functional medicine, driven by a desire to listen deeply to patients and to address chronic conditions with a comprehensive approach. Mike and Dr. Her discuss how food is not only sustenance but a social glue, a vehicle for gathering, and a source of joy. From crafting a healthy first-date meal that led to marriage, to the symbolism behind the name Telos, this episode is packed with stories that underscore the importance of intention in both health and cooking.
Learn how Telos's unique clinic space invites patients to engage in the cooking process, demystifying healthy eating and empowering them with simple yet transformative culinary skills. Discover the magic of a basic vinaigrette, the comfort of a homemade omelet, and how an outdoor herb garden can inspire fresh, wholesome meals.
Whether you're looking to manage diabetes, navigate menopause, or simply expand your culinary repertoire with healthier alternatives like quinoa paella and sweet potato hash, Dr. Her's approachable wisdom is a recipe for a fulfilled and nourished life.
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In this savory episode of Coulee Region Cooks, we're firing up the smoker with Lee from Bubba's Meats. Join us as we delve into the art of traditional smoking methods that set Bubba's apart from the rest. Discover the secrets behind their heavier, open-pit hickory wood smoking that gives their meats an authentic, robust flavor loved by many.
Lee gives us a slice of history, sharing how Bubba's Meats, a market with roots dating back to the late 1800s, has maintained its reputation for quality through handed-down recipes like their incomparable Braunschweiger. We'll also learn about the challenges of operating a small meat market, the benefits of small-batch processing, and the excitement of expanding the product line to include pre-cooked delights like pulled pork and corned beef.
Mike and Lee will also chew the fat over the nuances of different smoked products, from snack sticks to hams, and how Bubba's manages to offer custom smoking services for personal hunts. Plus, we'll uncover the touching story behind the name Bubba's Meats and the importance of keeping traditional recipes alive in the community.
So, whether you're a home cook, a smoking enthusiast, or just a lover of fine meats, this episode is packed with tender tales and smoky secrets. Grab your fork and knife, and let's cut into the world of Bubba's Meats, where every smoked piece has its own story.
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Dive into Hayden's journey from washing dishes at 14 to managing high-end restaurants and how his self-taught skills, paired with professional mentorship, have shaped his approach to cooking. We'll explore the adrenaline rush of serving thousands on a bustling island, the finesse of fine dining, and how Hayden's passion for seafood translates into mouthwatering dishes.
Hayden and Mike chew over the evolution of the Timeout Tavern menu. From the sizzle of Nashville hot chicken to the comforting embrace of mac and cheese, learn menu innovations keep patrons on their toes with a monthly mac special and how his team's travel experiences infuse the menu with fresh ideas.
Get the inside scoop on the Tavern's famous Tatanka sauce, the secret behind their crispy tater buckets, and how a simple suggestion can turn into a menu sensation. Whether it's a twist on a classic club sandwich or a blackened cod that breaks the Friday fish fry mold, Hayden's expertise ensures there's something for everyone.
So, pull up a chair and prepare your palate for a culinary journey that's as heartwarming as it is delicious. Join us for tales of kitchen camaraderie, menu magic, and the kind of bar food that sets the standard. It's all happening here at Timeout Tavern, where every bite tells a story.
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In this delectable episode of Coulee Region Cooks, we're spicing things up with the multi-talented chef Doug Dahlgren, whose culinary expertise spans the realms of restaurant kitchens, food trucks, and the home hearth. Join us as Doug dishes out his experiences and the joy of cooking for a bustling household where even Mac and cheese gets a gourmet twist.
From planning Waffle Wednesdays to tackling the great pizza debate with his kids, Doug offers a glimpse into the art of mealtime in a large family. He shares his secrets for keeping everyone's palate pleased and the importance of a weekly menu that caters to the collective taste buds. Discover his strategies for dealing with unexpected culinary curveballs, like a sudden aversion to pizza, and how he navigates the spice levels of dishes like gumbo for his young critics.
Mike and Doug dig into the nitty-gritty of creating the perfect gumbo, from the holy trinity of Cajun cooking to the thickening magic of okra. Plus, they indulge in a sweet tangent about Doug's famous carrot cake, a recipe that's followed him through his illustrious career.
As we venture outside the kitchen, Doug gives us a taste of the unique challenges and rewards of running his food truck, The Chef's Table. Learn how he adapts sophisticated dishes for the mobile setting, ensuring a fine dining experience on the go. Whether it's Big Mac Poutine or a walleye fish fry, Doug's inventive fare is a testament to his commitment to quality and creativity.
So, grab your spoon for a hearty bowl of Doug's gumbo, and maybe save some room for a slice of carrot cake. Tune in for a culinary adventure that promises to leave you inspired and, quite possibly, famished for more.
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In this sizzling episode of Coulee Region Cooks, Mike sits down with the culinary innovator behind Kwik Trip's mouthwatering menu, R&D Chef Isaac Wilde. Discover the journey from simple convenience store snacks to gourmet grab-and-go meals that have transformed Kwik Trip into a foodie's paradise.
Isaac shares the inside scoop on how Kwik Trip's test kitchen turns creative sparks into delectable dishes, from the beloved breakfast pizza to rotating Mac and cheese sensations like the pork carnitas. Learn about the challenges and triumphs of balancing regional tastes with global trends and the secret behind scaling up from a test kitchen to hundreds of stores while maintaining that homemade quality.
Whether you're a Kwik Trip aficionado or a home chef looking for inspiration, this episode is packed with tasty tidbits, including how to enhance Kwik Trip's take-home meals with your personal touch. Plus, Mike and Isaac explore the importance of customer feedback in shaping the menu and tease some tantalizing new offerings on the horizon.
Pour yourself a glass of Kwik Trip's famously fresh milk, grab a spoon for that state-fair waffle ice cream, and join us for a delicious dive into the heart of convenience cooking. Tune in, get hungry, and be ready to dash to your nearest Kwik Trip after this flavor-filled conversation!
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In this heartwarming episode of Coulee Region Cooks, join Mike and the inventive Chris Wysong, founder of Bucket of Bread, as they knead their way through Chris's journey from military fuel truck driver to the creator of a bread revolution. Discover how childhood kitchen escapades and an unexpected tandoori oven encounter in northern Iraq baked the foundation for Chris's bucket-based bread venture.
Learn about the simplicity behind Bucket of Bread, where adding water to a mix of certified organic flours yields a dough that rises to any occasion, from pizzas to pretzels. Plus, Chris shares his mission to combat food insecurity—one bucket at a time—by partnering with food banks and encouraging customers to share the bread love with those in need.
Whether you're a baking novice or a dough aficionado, this episode will inspire you to unleash your inner baker, experiment with flavors, and maybe even share your own bread breakthroughs. So preheat your ovens, tune in, and let the aroma of fresh, homemade bread fill your home and heart.
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In this flavorful installment of Coulee Region Cooks, we're whisking you away to a world where mustard and marmalade reign supreme. Join Mike as he welcomes the dynamic duo from Paulin's Provisions, Chris Barton and Ben Skinner, back to the kitchen table. Dive into a tangy discussion about their journey from mustard mavens to pickle pioneers, and how they've turned a passion for exceptional condiments into a thriving local business.
Whether it's a farmers market frenzy or a major food and wine event, these gents are shaking up the scene with their top-notch products and infectious enthusiasm for all things culinary. Learn why if you're not having fun in the kitchen, you're doing it wrong, and how Paulin's Provisions is spreading the joy one jar at a time.
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In this delectable episode, Mike is joined by the culinary mastermind, Sy Fix from Saxon Hall, who brings a slice of innovation to the Coulee Region Cooks kitchen. Prepare to be tantalized as they discuss the creation of the Chicago Dog Pizza—a concoction so unique it could only be born from a "hold my beer" moment of genius. Sy shares the mouthwatering toppings that make up this pizza pie, from poppy seeds to pickles, and the unexpected twist of a kielbasa-style sausage in place of the traditional hot dog.
Mike and Sy also chew over the importance of fun in the kitchen, the challenge of inventing a stuffed crust pizza, and the surprising popularity of pickle fries and naked wings. And for those who love a good game of Euchre, Saxon Hall is the place to be on Thursday nights.
Whether you're a pizza connoisseur or just looking for a good laugh and a great meal, this episode will leave you craving a visit to Saxon Hall. Don't miss out on the fun—tune in and let your taste buds be your guide!
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In this sizzling episode, Mike welcomes Kaitlyn Riley from the Wisconsin Beef Council to the Coulee Region Cooks kitchen. Dive into a meaty discussion about the surprising versatility of dairy cattle in beef production, the traceability of our meat supply, and the nuances that influence the taste and tenderness of beef. Kaitlyn also debunks common beef myths and offers practical tips for choosing heart-healthy cuts without sacrificing flavor. Plus, discover how simple ingredients can transform into delectable dishes like Ground Beef and Pasta Skillet Primavera and Beef Crostini with Parmesan Crisps and Balsamic Drizzle—recipes that promise to be as nutritious as they are delicious. Whether you're a beef aficionado or just curious about incorporating more protein into your diet, this episode is a cut above the rest.
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Mike sits down with the legendary "Mad Dog" of the dynamic duo Mad Dog & Merrill. With Merrill busy doing the heavy lifting, Mad Dog seizes the opportunity to share his grilling wisdom and tease the delectable dishes that Merrill might usually shy away from. Get ready for a culinary adventure that celebrates everything from Norwegian meatballs to the perfect use of coffee in your cooking. Plus, don't miss Mad Dog's insights on the art of plank cooking and how it can transform your grilling game.
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This week, Mike is joined by the culinary innovator behind The Live-In Kitchen, Lindsay Moe, who shares her journey from picky eater to vegetarian recipe creator. Lindsay gives us a sneak peek into her popular recipes, like the warm kale and quinoa salad with tahini dressing, and offers a tease about the upcoming "What's for Dinner Summit." Whether you're a seasoned vegetarian or just veg-curious, get ready to explore some mouthwatering meatless options that could become your new favorites.
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This week, Mike is joined by Jennifer from Tansy's Traveling Kitchen. Jennifer tells us about what sets Tansy's apart from other food trucks, where the name came from, and where the ingredients they use come from.
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This week, Mike is joined by Patrick and Chelsea from Fat Pat's Brewery in Spring Grove, MN. Chelsea talks all things pizza and tells us a bit about the new pizza oven. Patrick fills us in on the construction progress and tells us the hopeful date for reopening. He also tells us what we can expect from the menu and what makes their fries different and so tasty.
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This week, Mike was joined by Mitch Weber, owner of Sagra. Mitch serves us incredible tiramisu and tells us how to serve it outside of a container. Mitch also tells us about Resy, a website used to make reservations at Sagra and other restaurants around you. He informs us about the bar renovation going on and mentions the Sagra merch available
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This week, Mike is joined by Jon Harrington from the Monarch Public House. Jon tells us what to expect at the restaurant for New Year's. He tells us about cooking pork chops and walleye in an air fryer. He tells us the story behind Dingle Bay Dip and walks us through Second Breakfast.
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Mike is joined by Spencer Schaller, co-owner of Pizzeria Dolorosa. Spencer tells us about potential menu items that we may be seeing in the future. He also tells us about the Sandwich of the Week and gelato.
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This week, Mike is joined once again by Jen Barney, owner of Meringue Bakery. Jen fills us in on all the cool things coming up at the bakery, like the Gingerbread House contest and the baking classes. Jen also teaches us to make the Gingerbread Cake that won the Holiday Baking Championship on the Food Network. Jen also teaches us to make Chocolate Peppermint Pie that is sure to impress at any holiday gathering.
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Wayne Oliver is back in the studio this week to teach us how to make International Chili with corn bread. This great recipe came from a cookbook but Wayne modified it with what he had available in his kitchen. Mike and Wayne also discuss what makes a molasses cookie great.
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This week Mike talks with Megan from Apothik Tavern. Megan tells us all about the new management and journey to open the tavern. She shares with us some of the dishes on the menu including mouth watering dessert of her own creation.
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This week Mike celebrates Thanksgiving with Mid-West Family employees and relatives. Lisa Schultz, Taylor Cowden, Annette Easterday, Barry Vaaler, and Abby Ryan share their Thanksgiving traditions and yummy recipes.
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This week Mike talks with Shelly from Time Out Tavern. Shelly and Mike chat about what happening at the restaurant. Shelly also tells us about her Thanksgiving plans with family. They don't know what they'll be having until this years cocktail is announced.
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This week mike is joined by Cathy Cooper, Coordinator of Dietary and services for the Holy Cross Diocesan Center. Cathy tells us all about her recent trip to Italy. Cathy explains the food and culture she experienced. She also gives us a great recipe for a lemon pasta dish inspired by something she had on her travels.
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This week Mike is joined by Lee Tabbert, owner of Bubba's Meats. They talk about what meats Bubba's will smoke, and mention the new smoker they're getting. Lee tells us about deer processing and some of the requirements involved. Lee also gets us ready for the holidays with smoked turkey, ham, and prime rib...yum!
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This week Mike is joined by Chris and Ben of Paulin's Provisions, a shelf stable food manufacturer. They tell us about what new product they are working on that we have to look forward to down the road. They also inform us about what you can do with their Orange Marmalade and Plum Mustard in your cooking.
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This week Mike is joined by Sy Fix, owner of Saxon Hall in Brownsville, MN. Sy tells us about the amazing homemade pizzas and the Top of the Rock Crab Rangoon's they offer. Mike suggests new pizzas, like a Chicago Dog pizza, for the menu. Then Sy answers the age old question, "Does pineapple belong on pizza?"
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This week Mike is joined by Chris and Tom from The Sports Nut. Chris and Tom tells us about the weekly specials that you don't want to miss. It's not just the wings that people come for. Chris and Tom tell us about Flavor Bowls, Chicago Dogs, and Korean Night. Tom also tells us about the Grilled Cheese Smash Burger which sounds to die for.
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This week Mike is joined by Bill Feehan. Bill teaches us how to make his recipes for huevos rancheros, tomato parmesan risotto, and coleslaw. Bill reminds us that you can at healthy but don't skimp on the butter because Fat tastes good.
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This week Mike talks with Patrick Longmire of Fat Pat's in Spring Grove, MN. They talk about the future of Fat Pat's Barbeque & Brewery and what Pat's been doing in the mean time. Patrick talks about the catering side of Fat Pat's.
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This week Mike talks with Darin from Bennett O'Riley's. Darin tells us about the new Bennet O'Riley's location on the southside of La Crosse. He tells us about some amazing menu items like the Berrylicious wrap and the Reuban egg rolls. Darin also tells us about daily specials like taco Tuesday.
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This week Mike is joined by Mitch Weber, owner of Sagra. Mitch walks us through the Market Menu, starting at the antipasto and ending with dessert. Mitch also tells us about plans for expansion.
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This week Mike talks with Spencer, co-owner of Pizzeria Dolorosa in Downtown La Crosse. Spencer tells us about what's new on the menu and what new items we have to look forward to.
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This week Mike is joined by John Harrington, owner of the Monarch Public House in Fountain City. John tells us about the Dragon Festival and potentially new merchandise that will be sold. He shares what makes their corned beef so good. Also John shares his new creation, crock pot Rueben. Learn about Second Breakfast, get a whiskey education, and discover Castle Rock Sourdough all in this episode.
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This week Mike is joined by Megan Larson, the Perishable Food Manager at Hy-Vee La Crosse. Megan talks about how the Hy-Vee departments support each other to produce the amazing items on the menus. Megan tells us about the breakfast burritos, waffles, and steak night.
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This week Mike is joined by Jen Barney, owner of Meringue Bakery in downtown La Crosse. Mike and Jen talk about the business, and Jen shares recipes for Basil Key Lime Pie and Yogurt Tart Filling.
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Mike talks with Shelley from Time out Tavern in La Crescent, MN. Shelley tells us about the new items coming soon to the menu. She also tells us what the most popular menu item is.
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This week Mike is joined by Wayne Oliver. Wayne shares is some great food with us, starting with a goat cheese, cheddar, and herb egg bake. He tells us about amazing sea food such as deep fried clams which pair great with onion rings. Then Wayne talks about making kielbasa and grilled pineapple kabobs and having key lime cake.
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This week Mike is joined by Mary Cody of Mary Cody's Restaurant in Onalaska. Mary introduces us to a couple new items on the menu: mozzarella dogs, Mexican street corn, and shrimp boil. Mary also talks about catering for special events.
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This week Mike is joined by Cathy Cooper, Coordinator of Dietary and Services for the Holy Cross Diocesan Center. Cathy takes us on a picnic and shares the recipes with us. She teaches us to make Peach Punch Sweet Tea, Hot Honey Salad, Fire and Ice salad, and Veal Lasagna.
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This week Mike is joined by Mitch Weber of Sagra. They talk about preservation techniques, planning a menu, and Mitch gives a shout out to a couple of his suppliers.
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This week Mike is Joined by Pat and Chelsea from Fat Pat's Barbeque & Brewery in Spring Grove, MN. Chelsea, the Queen of Pizza, shares a little about her process for making amazing pizza crust, and how she comes up with OMG pizza ideas. Pat tells us how he makes the best barbeque in Minnesota, and shares the news of the new location.
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This week Mike talks with Chris and Ben from Paulin's Provisions. They talk a little about the business, what makes a good ingredient, what music makes a good product, and their hopes for the future.
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This week Mike went through the halls of the Mid-West Family building to find his guests. Proving his point that you don't have to be an expert to have fun in the kitchen. Ben Ross from the sales department tells us how he makes carnitas with a little kick. Tony Schultz from the KQ98 morning show gives us a perfect summer recipe for beer can chicken with a special cocktail pairing. Scott Robert Shaw from the news department shares a new recipe he tried for Greek style chicken kabobs. Chris O' Hearn, our chief engineer, tells us about his new favorite cooking technique, Sous Vide.
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This week on Coulee Region Cooks Mike is joined by Spencer Schaller, co-owner of Pizzeria Dolorosa, Spencer tells us how he and his partner, Tyler Krueger, started their business and the journey they took to get there. He shares how they make their incredible wheat flour crust and tomato sauce for their pizzas. Pizzeria Dolorosa has big city flavors made with the best quality ingredients.
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This week on Coulee Region Cooks, Mike welcomes back Greg Saliaras from Soula's Cuisina. Greg teaches us how to make lunch, dinner, and dessert. You'll want to write down the recipes he shares for pastitsio, béchamel sauce, kormos, and kokkinisto. Mike and Greg also discuss plans for Trips to Greece in the future.
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This week on Coulee Region Cooks, Mike is joined by Bill Feehan. Bill shares family recipes. Yes, even some secret recipes. Bill gets us ready for summer with Hot Corn Dip, Smoked Ribs with a to die for dry rub, coleslaw and barbequed beans. We also learn how to make his mom's famous Fettuccini Alfredo and TOP SECRET Italian Cream Cake. Have a notepad ready because you'll want to remember these recipes.
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This week Mike is joined by the 75th Alice in Dairyland, Taylor Schaefer. She shares facts about Wisconsin farms and some lesser know facts. Did you know there are 600 varieties, types, and styles of cheese made in Wisconsin? This Alice in Dairyland know a lot about dairy farms and cheese.
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Mike is joined with Nick the owner of The Chili Revolution food truck. Nick tells us about all the great offerings such as the Liberty Chili and hand pies. The Chili Revolution has offerings from Dunecat Hot Sauce, Baklar's Sausage, and The Baker's Table. Long live this revolution!
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We're Dining with Dragons on this weeks episode with John from The Monarch Public House in Fountain City. Amazing Irish fare that is worth the wait and the price. John shares how they prepare their corned beef and tells us about their wonderful sides. We find out that the cheesecake so amazing that is sells out fast. Cheesecake not your thing, try an Irish Kiss cocktail for dessert.
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Jen Barney from Meringue Bakery in downtown La Crosse joins Mike on this episode. Listen to them discuss how to make the perfect cannoli filling, the difference between French Macarons and Macaroons, and the amazing Meringue Bakery staff. Enjoy Mike and Jen talking about other amazing, creative places in the area that you just got to try!
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Mike talks with Shelley from Time Out Tavern about all the great options available on their menu. Discover how they make their AMAZING pickle wraps, and listen closely for a secret about their honey barbecue sauce.
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Mike talks with Greg form Soula's Cuisina this week about some great things coming up at the restaurant. Greg also shares some amazing Greek recipes that are sure to have you saying OPA!
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This week on Coulee Region Cooks Mike interviews Mitch Weber from Sagra. They discuss what makes Sagra special, from Meatball Mondays to orange wine.
https://sagrafoodandwine.com/
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Mustard and Marmalade are their first products. They are excellent and won't be the last tasty provisions they bring to the table.
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So much home made....even the beer......
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Easy to make soup, appetizer, dip.
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It's Fall so, worms and blood moons and delish fun.
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Open weekends, and Sunday soon.....catering too with candied bacon on a stick.
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A brand new food truck is coming to your neighborhood.
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Brisket, wings, corn salsa, and gourmet coffee from Everett. (at the end)
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Pop Tart Cookies, Peanut butter Cup Cakes, Fondit Classes.
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Some of the new "crop" of Chef's in the community show their stuff.
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Fat Pats BBS in Spring Grove TX smoke is soooo good.
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He's lived on 5 continents we stopped in Croatia for lunch .
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Traditional, naked, smoked. What's your favorite?
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Lot's of reasons to eat down town.
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Irish Soda Bread Corned Beef cheese ball, and desert!!
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Miss Felicia & Jimmy, southern cooking at it's best.
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Stuffed Peppers, desert, Greek night in March.
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The best German beer food and music this side of Munich.
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Smoking, marinating, and cheesecaking....
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A delicious sammy, you can make in America too.
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Recipes that don't heat your kitchen.
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Rack of Lamb, Risotto and Asparagus...oh my
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Food Development for Kwik Trip. and more.....
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Baking goodness, and secrets from the Champion.
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A regular guy who loves to play in the kitchen.
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Home made, home town Greek foot at it's finest.
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Breakfast Brunch Appetizers and Dinner
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Cooking light-er pre Valentines Day
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Manager at Barnes & Noble, loves to cook.
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The French influence on so many dishes.
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They're not just for virility any more.
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A Frensh Chef, and CEO of D'Artagnan a cooking website
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Bjorn and his son share some favorites from the garden.
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Preparing and pairing a cheese board.
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A restaurant in the Cities worth a visit.
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Everybody's a better cook, but not as much fun.
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What to do with alllll those veggies.
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Some from home, some from school, all good
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Old family favorites, and making it up with left overs.
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She's a world class baker and owner of Meringue Bakery in La Crosse.
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Tan makes a great sammy. The Banh Mi
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Lauri Buchner Nutrition Manager at Logan High School won the Brookwood Farms recipe contest with Sweet Chili BBQ pork Wraps.
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The Twisted Moose on Coulee Region Cooks
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Paul and Dom Boarman from Pleasoning Seasoning on Coulee Region Cooks.
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Alice always brings a ton of treats into the building. In fact, she may be one of the favorites of all the radio peeps trolling for free food!
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