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!

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!

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 on the radio Thursday mornings at 10am on WIZM, 92.3 FM and 1410 AM.

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 on the radio Thursday mornings at 10am on WIZM, 92.3 FM and 1410 AM.

COULEE REGION COOKS

Beef & Beyond: Kaitlyn's Farm-to-Grill Insights

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!

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!

The Chef's Table Chronicles: Food Truck Feasts with Doug Dahlgren

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!

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!

Crafting the Perfect Pickle

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!

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!

Beef & Beyond: Kaitlyn's Farm-to-Grill Insights

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