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. 

This week Mike talks with Shelly from Time Out Tavern. Shelly and Mike chat about what happening at the restaurant. Shelly also tells us about her Thanksgiving plans with family. They don't know what they'll be having until this years cocktail is announced.  

This week mike is joined by Cathy Cooper, Coordinator of Dietary and services for the Holy Cross Diocesan Center. Cathy tells us all about her recent trip to Italy. Cathy explains the food and culture she experienced. She also gives us a great recipe for a lemon pasta dish inspired by something she had on her travels. 

This week Mike is joined by Lee Tabbert, owner of Bubba's Meats. They talk about what meats Bubba's will smoke, and mention the new smoker they're getting. Lee tells us about deer processing and some of the requirements involved. Lee also gets us ready for the holidays with smoked turkey, ham, and prime rib...yum!

This week Mike is joined by Chris and Ben of Paulin's Provisions, a shelf stable food manufacturer. They tell us about what new product they are working on that we have to look forward to down the road. They also inform us about what you can do with their Orange Marmalade and Plum Mustard in your cooking. 

This week Mike is joined by Sy Fix, owner of Saxon Hall in Brownsville, MN. Sy tells us about the amazing homemade pizzas and the Top of the Rock Crab Rangoon's they offer. Mike suggests new pizzas, like a Chicago Dog pizza, for the menu. Then Sy answers the age old question, "Does pineapple belong on pizza?"

This week Mike is joined by Chris and Tom from The Sports Nut. Chris and Tom tells us about the weekly specials that you don't want to miss. It's not just the wings that people come for. Chris and Tom tell us about Flavor Bowls, Chicago Dogs, and Korean Night. Tom also tells us about the Grilled Cheese Smash Burger which sounds to die for.  

This week Mike is joined by Bill Feehan. Bill teaches us how to make his recipes for huevos rancheros, tomato parmesan risotto, and coleslaw. Bill reminds us that you can at healthy but don't skimp on the butter because Fat tastes good. 

This week Mike talks with Patrick Longmire of Fat Pat's in Spring Grove, MN. They talk about the future of Fat Pat's Barbeque & Brewery and what Pat's been doing in the mean time. Patrick talks about the catering side of Fat Pat's. 

This week Mike talks with Darin from Bennett O'Riley's. Darin tells us about the new Bennet O'Riley's location on the southside of La Crosse. He tells us about some amazing menu items like the Berrylicious wrap and the Reuban egg rolls. Darin also tells us about daily specials like taco Tuesday. 

This week Mike is joined by Mitch Weber, owner of Sagra. Mitch walks us through the Market Menu, starting at the antipasto and ending with dessert. Mitch also tells us about plans for expansion. 

This week Mike talks with Spencer, co-owner of Pizzeria Dolorosa in Downtown La Crosse. Spencer tells us about what's new on the menu and what new items we have to look forward to. 

This week Mike is joined by John Harrington, owner of the Monarch Public House in Fountain City. John tells us about the Dragon Festival and potentially new merchandise that will be sold. He shares what makes their corned beef so good. Also John shares his new creation, crock pot Rueben. Learn about Second Breakfast, get a whiskey education, and discover Castle Rock Sourdough all in this episode. 

This week Mike is joined by Megan Larson, the Perishable Food Manager at Hy-Vee La Crosse. Megan talks about how the Hy-Vee departments support each other to produce the amazing items on the menus. Megan tells us about the breakfast burritos,  waffles, and steak night. 

This week Mike is joined by Jen Barney, owner of Meringue Bakery in downtown La Crosse. Mike and Jen talk about the business, and Jen shares recipes for Basil Key Lime Pie and Yogurt Tart Filling.

Mike talks with Shelley from Time out Tavern in La Crescent, MN. Shelley tells us about the new items coming soon to the menu. She also tells us what the most popular menu item is.