COULEE REGION COOKS

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 c...

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-wate...

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-proclaime...

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. Way...

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 no...

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...

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 int...

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 kitc...

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 Mea...

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 th...

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 tacklin...

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 delectabl...

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...

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 condim...

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 p...

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...

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...

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...

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 priv...

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 holi...

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.