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!