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.

Welcome to another exciting episode of <a href="https://www.facebook.com/CouleeRegionCooks">Coulee Region Cooks</a>, brought to you by <a href="https://www.midwesttvandappliance.com/">Midwest TV and Appliance</a>! This week, Courtney Vaaler fills in for Mike Hayes and welcomes the dynamic duo from <a href="https://www.fatpatsbrewery.com/">Fat Pat's Brewery</a>, 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.

Flavor Fusion: Barbecue, Brews, and Banter

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.

Welcome to a delightful episode of <a href="https://www.facebook.com/CouleeRegionCooks">Coulee Region Cooks</a>, sponsored by <a href="https://www.midwesttvandappliance.com/">Midwest TV and Appliance</a>! This week, Courtney Vaaler fills in for Mike Hayes and welcomes Emily, the creative force behind <a href="https://www.huntandgathergrazing.com/">Hunt and Gather Grazing Boards</a>, 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 <a href="https://www.huntandgathergrazing.com/">Hunt and Gather Grazing Boards</a>, 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.

Emily's Culinary Canvas: The Art of Grazing Boards

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!

Welcome to another enlightening episode of <a href="https://www.facebook.com/CouleeRegionCooks">Coulee Region Cooks</a>, brought to you by <a href="https://www.midwesttvandappliance.com/">Midwest TV and Appliance</a>! 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!

Kaelyn Sumner's Nectar Knowledge: From Hive to Table

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!

Welcome to another scrumptious episode of <a href="https://www.facebook.com/CouleeRegionCooks">Coulee Region Cooks</a>, brought to you by <a href="https://www.midwesttvandappliance.com/">Midwest TV and Appliance</a>! This week, Courtney Vaaler steps in for Mike Hayes and welcomes back the delightful Jen Barney from <a href="https://www.meringuebakerycafe.com/">Meringue Bakery</a>, 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 <a href="https://www.facebook.com/NOMsipseats/">Nom Sips and Eats</a>, 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 <a href="https://www.meringuebakerycafe.com/">Meringue Bakery</a>, 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!

Jen Barney's Sweet Symphony: Apple Butter and Blondies

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.

Welcome to another flavorful episode of Coulee Region Cooks, brought to you by <a href="https://www.midwesttvandappliance.com/">Midwest TV and Appliance</a>! 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.

Barry Vaaler's Flavorful Feast: Kitchen Gadgets and Chili Secrets

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!

Welcome to another exciting episode of Coulee Region Cooks! This week, Courtney Vaaler fills in for Mike Hayes and welcomes back Katie Glaze from <a href="https://www.wildchildhomemade.com/">Wild Child Homemade</a> for her second appearance.
Katie shares her journey of creating <a href="https://www.wildchildhomemade.com/">Wild Child Homemade</a>, 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 <a href="https://www.wildchildhomemade.com/">Wild Child Homemade</a> 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 <a href="https://www.wildchildhomemade.com/">Wild Child Homemade</a> and get inspired to try some new sourdough creations!

The Rise of Wild Child Homemade with Katie Glaze

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!

Welcome to another delightful episode of Coulee Region Cooks! This week, Courtney Vaaler fills in for Mike Hayes and welcomes back Sarah Burns from <a href="https://www.omegabakery.com/">Omega Bakery</a> 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!

Sarah Burns' Gluten-Free Baking Bonanza

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.

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 <a href="https://www.noshscratchkitchen.com/">Nosh Scratch Kitchen</a> 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 <a href="https://www.noshscratchkitchen.com/">Nosh Scratch Kitchen</a>.

Culinary Craftsmanship: Greg Jaworski's Seasonal Secrets

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!

Welcome to another mouth-watering episode of Coulee Region Cooks! This week, producer Courtney Vaaler steps in as host and welcomes Lee from <a href="https://bubbasmeats.com/">Bubba's Meats</a> 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 <a href="https://bubbasmeats.com/">Bubba's Meats</a>. Don't miss this engaging and informative episode of Coulee Region Cooks!

Brats, Brews, and Tailgate News with Bubba's Meats

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!

Welcome to another scrumptious episode of Coulee Region Cooks! This week, Mike Hayes chats with Isaac Wilde and Micah Rupprecht from <a href="https://kwiktrip.com/">Kwik Trip,</a> 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 <a href="https://kwiktrip.com/">KwikTrip's</a> 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 <a href="https://kwiktrip.com/">Kwik Trip</a> product. Don't miss this engaging and informative episode of Coulee Region Cooks!

Concept to Counter: Kwik Trip's Delicious Developments

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

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