COULEE REGION COOKS

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!

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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.

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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!

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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!

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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!

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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!

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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!

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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!

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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!

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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!

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