This week Mike talks with Chris and Ben from Paulin's Provisions. They talk a little about the business, what makes a good ingredient, what music makes a good product, and their hopes for the future. 

This week Mike talks with Chris and Ben from Paulin's Provisions. They talk a little about the business, what makes a good ingredient, what music makes a good product, and their hopes for the future.

Coulee Region Cooks is your guide to discovering the people, businesses, and ideas shaping our local food and wellness community with host, Courtney Vaaler. From hidden-gem restaurants and farmers market vendors to food manufacturers, coffee roasters, and wellness experts, every episode introduces you to something new in the Coulee Region. 

Catch Coulee Region Cooks on the radio Thursday mornings at 10am on WIZM, 92.3 FM, 106.7 FM and 1410 AM.

Coulee Region Cooks is your guide to discovering the people, businesses, and ideas shaping our local food and wellness community with host, Courtney Vaaler. From hidden-gem restaurants and farmers market vendors to food manufacturers, coffee roasters, and wellness experts, every episode introduces you to something new in the Coulee Region.&nbsp;
Catch Coulee Region Cooks on the radio Thursday mornings at 10am on WIZM, 92.3 FM, 106.7 FM and 1410 AM.

COULEE REGION COOKS

Serious Quality, Not Serious Attitude

In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Stacey Donaldson, owner of HuDo Treats, a home-based cottage bakery in Dresbach. Stacey shares how she turned her love of baking into a side business, drawing on her previous bakery experience and support from her family. The name Hoodoo combines her maiden and married names—not a reference to spooky treats, though the Halloween season has inspired some fun creations.

Stacey specializes in cakesicles: homemade cake shaped like a popsicle, dipped in chocolate or almond bark, and decorated by hand. She explains how her cold-mixing method keeps the cake tender without making it overly sweet, and talks about flavors such as cookies and cream, pistachio, pumpkin spice, strawberry shortcake, and her Halloween-inspired Spooktacular. With new offerings like cookies, mini cakes, and handheld pies in the works, Stacey is always dreaming up something delicious.

Listeners will also hear about HuDo Treats’ welcoming, self-serve stand, where customers can browse the daily menu, check ingredient labels, and pay with cash or mobile options. Stacey shares how to find the stand, place special orders, and suggest new flavors. Tune in for a sweet conversation about baking with imagination, family support, and creating small treats that bring big smiles!

In this episode of <a href="https://www.facebook.com/CouleeRegionCooks">Coulee Region Cooks</a>, host Courtney Vaaler welcomes Stacey Donaldson, owner of&nbsp;<a href="https://www.facebook.com/profile.php?id=61591774890037">HuDo Treats</a>, a home-based cottage bakery in Dresbach. Stacey shares how she turned her love of baking into a side business, drawing on her previous bakery experience and support from her family. The name Hoodoo combines her maiden and married names&mdash;not a reference to spooky treats, though the Halloween season has inspired some fun creations.
Stacey specializes in cakesicles: homemade cake shaped like a popsicle, dipped in chocolate or almond bark, and decorated by hand. She explains how her cold-mixing method keeps the cake tender without making it overly sweet, and talks about flavors such as cookies and cream, pistachio, pumpkin spice, strawberry shortcake, and her Halloween-inspired Spooktacular. With new offerings like cookies, mini cakes, and handheld pies in the works, Stacey is always dreaming up something delicious.
Listeners will also hear about HuDo Treats&rsquo; welcoming, self-serve stand, where customers can browse the daily menu, check ingredient labels, and pay with cash or mobile options. Stacey shares how to find the stand, place special orders, and suggest new flavors. Tune in for a sweet conversation about baking with imagination, family support, and creating small treats that bring big smiles!

“Small Treats, Big Smiles": Stacey Donaldson’s Cakesicles at HuDo Treats

In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes back Chef Charlie George of JavaVino to talk about the restaurant’s fifth annual Wild Game Dinner. Charlie previews a six-course, German-inspired menu featuring rabbit stew, elk-filled beer rocks, locally sourced wild boar knockwurst, pheasant spaetzle, and bison rouladen. Each year brings a different theme and menu, making this a one-of-a-kind dining experience for guests.

Charlie also shares some of JavaVino’s recent menu updates, including a beautifully dressed avocado toast, a harvest salad with roasted squash and beets, and tuna tartare with sesame vinaigrette. Fall favorites include Bavarian pretzels served with jalapeño mustard, beer cheese, and honey-whipped feta, plus hearty pork belly and red beans over rice. And for the ultimate comfort-food outing, JavaVino’s popular mac and cheese flights let guests sample three varieties at a time.

The conversation turns to JavaVino’s catering, from lunch trays and breakfast buffets to custom menus and private after-hours events. Tune in to hear about the restaurant’s seasonal dishes, its welcoming event space, and how to plan catering for your next gathering. It’s a delicious conversation about creative cooking and bringing people together around great food!

In this episode of <a href="https://www.facebook.com/CouleeRegionCooks">Coulee Region Cooks</a>, host Courtney Vaaler welcomes back Chef Charlie George of <a href="https://javavino.com/">JavaVino</a> to talk about the restaurant&rsquo;s fifth annual Wild Game Dinner. Charlie previews a six-course, German-inspired menu featuring rabbit stew, elk-filled beer rocks, locally sourced wild boar knockwurst, pheasant spaetzle, and bison rouladen. Each year brings a different theme and menu, making this a one-of-a-kind dining experience for guests.
Charlie also shares some of JavaVino&rsquo;s recent menu updates, including a beautifully dressed avocado toast, a harvest salad with roasted squash and beets, and tuna tartare with sesame vinaigrette. Fall favorites include Bavarian pretzels served with jalape&ntilde;o mustard, beer cheese, and honey-whipped feta, plus hearty pork belly and red beans over rice. And for the ultimate comfort-food outing, JavaVino&rsquo;s popular mac and cheese flights let guests sample three varieties at a time.
The conversation turns to JavaVino&rsquo;s catering, from lunch trays and breakfast buffets to custom menus and private after-hours events. Tune in to hear about the restaurant&rsquo;s seasonal dishes, its welcoming event space, and how to plan catering for your next gathering. It&rsquo;s a delicious conversation about creative cooking and bringing people together around great food!

Cooking Up Community: Chef Charlie George’s Menus and Catering at JavaVino

In this episode of Coulee Region Cooks, host Courtney Vaaler welcomes Eric Mora, one of the brothers behind Taco Broz. Eric shares how the family’s love of cooking—first inspired by his father’s meals around the family table—grew into a food truck bringing Mexican street-food flavors to the La Crosse area. He reflects on the early learning curve, the brothers’ first festivals, and the local food-truck community that helped Taco Broz find its footing.

Listeners will get a taste of the menu, including the slow-cooked beef birria that has become a customer favorite. Eric explains how the tender, flavorful meat is served in crispy, cheesy tacos with a rich dipping broth, and how birria also stars in dishes like ramen, fries, and a crunch wrap. He also talks about the restaurant’s salsa bar, the importance of consistent food and service, and bringing the lively feel of a food truck into Taco Bros.’ open-kitchen restaurant downtown.

Eric shares how listening to customers led the brothers from a food truck to a restaurant, and how catering has become another way to bring Taco Broz to weddings, workplace events, and celebrations. Tune in to hear about their taco-bar catering, where to find the food truck, and how to visit the restaurant for tacos late into the night. It’s a tasty conversation about family, perseverance, and sharing good food with the community!

In this episode of <a href="https://www.facebook.com/CouleeRegionCooks">Coulee Region Cooks</a>, host Courtney Vaaler welcomes Eric Mora, one of the brothers behind <a href="https://www.muycalientetacobroz.com/">Taco Broz</a>. Eric shares how the family&rsquo;s love of cooking&mdash;first inspired by his father&rsquo;s meals around the family table&mdash;grew into a food truck bringing Mexican street-food flavors to the La Crosse area. He reflects on the early learning curve, the brothers&rsquo; first festivals, and the local food-truck community that helped Taco Broz find its footing.
Listeners will get a taste of the menu, including the slow-cooked beef birria that has become a customer favorite. Eric explains how the tender, flavorful meat is served in crispy, cheesy tacos with a rich dipping broth, and how birria also stars in dishes like ramen, fries, and a crunch wrap. He also talks about the restaurant&rsquo;s salsa bar, the importance of consistent food and service, and bringing the lively feel of a food truck into Taco Bros.&rsquo; open-kitchen restaurant downtown.
Eric shares how listening to customers led the brothers from a food truck to a restaurant, and how catering has become another way to bring Taco Broz to weddings, workplace events, and celebrations. Tune in to hear about their taco-bar catering, where to find the food truck, and how to visit the restaurant for tacos late into the night. It&rsquo;s a tasty conversation about family, perseverance, and sharing good food with the community!

Serious Quality, Not Serious Attitude

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