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 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 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 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 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 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 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 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 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 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 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!

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!

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!

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!

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!

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!

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!

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 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!

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!

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!

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!

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!

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.

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.

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 Sveum. 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!

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!

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.

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.

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.

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.

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.

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.

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. 

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!

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.

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.

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!

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.

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.

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.

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. 

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.

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

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. 

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.

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.

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.

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. 

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.