Wednesday, May 27, 2015

Heather Hutchinson-Schuster with Hannah Stoner

Heather Hutchinson-Schuster is a native of Dubuque, IA and the Catering Sales Manager at Hotel Julien Dubuque. She credits her joy of cooking to her mother and grandmother who taught her how from a young tender age. Many of the recipes Heather shares are old family favorites that have been passed down and perfected through the years. Heather invites you to gather around your table and try out the recipes, tips, and tricks in her “Chef’s Corner” column each month. Please email her at schusterchef@gmail.com with your recipes, helpful tips and tricks in the kitchen, and ideas for upcoming columns. Hannah Stoner is an 11-year-old Roosevelt Middle School student who loves cooking. She is excited to share with you some of her favorite recipes in the “For Kids, By Kids” At Your Table column. The recipes she shares are easy for kids to do with their parents or guardians and are kid approved.

National Dairy Month – Got Milk!

National Dairy Month – Got Milk!

A summer treat that is enjoyed by people young and old is ice cream. This cool, creamy treat can be enjoyed even more in June to help celebrate National Dairy Month. National Dairy Month started out as National Milk Month in 1937. It was designed to promote the drinking of milk and help stabilize the dairy demand when production was at a surplus. This has turned into a tradition to honor and recognize the contributions that the dairy industry makes to the world. The dairy industry is comprised of more than just farmers who produce milk. It also includes the processors and manufacturers, as well as the retailers and foodservice operators who bring the products to the consumers.

Taste, At Your Table | By Heather Hutchinson-Schuster with Hannah Stoner

A Rainbow of Color-Coded Nutrients

A Rainbow of Color-Coded Nutrients

May begins the kick-off to colorful and tasty produce at farmers’ markets and the grocery store. Did you know that eating a rainbow of foods is a great way to get all of your nutrients each day? Mother Nature has color-coded nutrients that are vital for good health and vitality.

Taste, At Your Table | By Heather Hutchinson-Schuster with Hannah Stoner

Easter Brunch

Easter Brunch

Sunday brunches are a time when family and friends come together to enjoy great coffee, good laughter, and amazing food. One of the biggest brunches of the year happens on Easter. The basic recipes common at the brunch table are sticky buns, quiches, quick breads, muffins, fruit salads, and egg casseroles. I challenge you this year to try some different brunch recipes that are filled with the tastes of spring.

Taste, At Your Table | By Heather Hutchinson-Schuster with Hannah Stoner

Fish on Fridays

Fish on Fridays

Many Catholics observe fish on Fridays during the Lenten season. McDonald’s Filet of Fish sandwich was born out of fish on Fridays when they noticed that hamburger sales dropped noticeably in the 40 days before Easter. The franchise introduced the new menu item and sales numbers picked up once again. Another popular entrée that I remember being served most Friday’s growing up was tuna and noodle casserole. Well, friends and neighbors, fish on Fridays does not need to be fast food fish sandwiches or goopy tuna and noodles. I urge you to step out of the box and use this time of year to explore the fish selection at the grocery store and try some new recipes during Lent’s no meat days – seven of which are Fridays and one is Ash Wednesday. Eight days to try eight new fish recipes.

Taste, At Your Table | By Heather Hutchinson-Schuster with Hannah Stoner

Cooking with Chef Drew at Flatted 5th at Potter's Mill

Cooking with Chef Drew at Flatted 5th at Potter's Mill

During this time of year, the days are cold and long and it seems that warm weather is still many months away. People begin thinking about getting away from the cold and snow and into a climate that brings with it fun in the sun. Well my friends and neighbors, spice up your days and dinner table with the warm and inviting dishes of the South. This month’s column was inspired by an amazing restaurant south of Dubuque, Flatted 5th at Potter’s Mill. While the restaurant isn’t in New Orleans or the deep South, it is just a short drive down Highway 52 South into Bellevue.

Taste, At Your Table | By Heather Hutchinson-Schuster with Hannah Stoner

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