COULEE REGION COOKS

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. See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

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! See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

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! See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

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 See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.

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. See omnystudio.com/listener for privacy information.