This week on Coulee Region Cooks Mike is joined by Spencer Schaller, co-owner of Pizzeria Dolorosa, Spencer tells us how he and his partner, Tyler Krueger, started their business and the journey they took to get there. He shares how they make their incredible wheat flour crust and tomato sauce for their pizzas. Pizzeria Dolorosa has big city flavors made with the best quality ingredients. 

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This week on Coulee Region Cooks, Mike welcomes back Greg Saliaras from Soula's Cuisina. Greg teaches us how to make lunch, dinner, and dessert. You'll want to write down the recipes he shares for pastitsio, béchamel sauce, kormos, and kokkinisto. Mike and Greg also discuss plans for Trips to Greece in the future.  

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This week on Coulee Region Cooks, Mike is joined by Bill Feehan. Bill shares family recipes. Yes, even some secret recipes. Bill gets us ready for summer with Hot Corn Dip, Smoked Ribs with a to die for dry rub, coleslaw and barbequed beans. We also learn how to make his mom's famous Fettuccini Alfredo and TOP SECRET Italian Cream Cake. Have a notepad ready because you'll want to remember these recipes.  

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This week Mike is joined by the 75th Alice in Dairyland, Taylor Schaefer. She shares facts about Wisconsin farms and some lesser know facts.  Did you know there are 600 varieties, types, and styles of cheese made in Wisconsin? This Alice in Dairyland knows a lot about dairy farms and cheese.

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Mike is joined with Nick the owner of The Chili Revolution food truck. Nick tells us about all the great offerings such as the Liberty Chili and hand pies. The Chili Revolution has offerings from Dunecat Hot Sauce, Baklar's Sausage, and The Baker's Table. Long live this revolution!

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We're Dining with Dragons on this weeks episode with John from The Monarch Public House in Fountain City. Amazing Irish fare that is worth the wait and the price. John shares how they prepare their corned beef and tells us about their wonderful sides. We find out that the cheesecake so amazing that is sells out fast. Cheesecake not your thing, try an Irish Kiss cocktail for dessert.  

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Jen Barney from  Meringue Bakery in downtown La Crosse joins Mike on this episode. Listen to them discuss how to make the perfect cannoli filling, the difference between French Macarons and Macaroons, and the amazing Meringue Bakery staff. Enjoy Mike and Jen talking about other amazing, creative places in the area that you just got to try!

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Mike talks with Shelley from Time Out Tavern about all the great options available on their menu. Discover how they make their AMAZING pickle wraps, and listen closely for a secret about their honey barbecue sauce.

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Mike talks with Greg form Soula's Cuisina this week about some great things coming up at the restaurant. Greg also shares some amazing Greek recipes that are sure to have you saying OPA!

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This week on Coulee Region Cooks Mike interviews Mitch Weber from Sagra. They discuss what makes Sagra special, from Meatball Mondays to orange wine. 

https://sagrafoodandwine.com/

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