Chef Feker's Mole Poblano

Ingredients

4 Ancho chilies

3 guajillo chilies

2 Serrano

1/4 cup sesame seeds

1/4 cup peanuts

1 bay leaf

1/4 tsp. ground canella (Mexican cinnamon)

2 tsp. oregano

Sea Salt to taste

1/2 tsp. all spice

2 tbsp. raisins

2-tablespoon tamarind paste

1/2 corn tortilla

3 tomatillos

4 Roma tomatoes

4 cups chicken stock

4 cups of red wine

2 cups chopped onion

2 tbsp chopped garlic

1/8 cup olive oil

1/4 cup Mexican chocolate

 

Preparation

1. In a large dry skillet toast sesame seeds and peanuts until dark brown and remove from pan.

2. Toast the tortilla until dark brown.

3. Remove from the pan and toast dried stemmed and seeded chilies until slightly darkened and fragrant.

4. Remove from pan then add Serrano chili, tomatoes, and tomatillos and char them and remove from pan.

5. Add olive oil to pan and sauté onion and garlic and cook until golden brown.

6. Add all ingredients to the same pan and simmer for 30 minutes.

7. Let cool lightly then puree well, and then strain through a medium mesh sieve to further remove any seeds to obtain a smooth consistency.

 

Top Kitchen and Bath Trends from KBIS 2019

Kitchen & Bath Industry Show (KBIS) 2019

The Kitchen and Bath team had a great week in Vegas, attending the annual Kitchen and Bath Industry Show. All reports indicate KBIS 2019 was the most attended shows in years, and it showed in the crowds vying for the sneak peak at all of the new products coming our way.


Top Trend: Color

The story of the week, was COLOR!  From the purples and violets seen at the Kohler booth to the rose gold and black stainless introductions in plumbing-it was fun to see.  With both Kohler and Axor offering custom finishes on their product, it is clear that people are looking for something more than just the standard metallics and more neutral palette we have been seeing the last few years. 

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In addition-Black is Back!  In a big way.  Everyone is getting on that train and there are some beautiful looks now in full suites of products. 

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Two of the K&B tenements are Inspirational Design, and Relevant Resources.  This, to me, is the beauty and the added selling advantage of attending this show.  We were able to see what the best of the best (as well as the imitators) are bringing forward.  This show was able to inspire our teams, as well as to give them the leading edge against our competition on knowing what is coming, so we are better able to serve our clients. 


Sexy stone

New Cambria Stone colors and back-lit stone!

 

Return of Robern

Robern’s new kitchen lineup along with a sculpted mirror that mimics a picture frame.

 

Magnificent MOEN

Moen’s new shower system atomizes water to conserve in style.

 

Delta Faucet Highlights

Alexa controlled faucets, shower columns, glass rinsers, hydro-powered shower head lights oh my!


KOHLER Tech

New technology in many forms from the Bold Look Of KOHLER.

Gluten Freen Chicken Pizza

Ingredients for toppings

  • Caramelized red onion

  • Sautéed spinach

  • Grilled chicken, tossed in olive oil with rosemary and Italian parsley

  • Fire-roasted Tri-color bell peppers, thinly sliced

  • Fresh crumbled Fontina cheese

  • Shredded mozzarella and asiago cheese

  • 1 cup Homemade tomato sauce

Ingredients for the dough

  • 3/4 cup Gluten Free All Purpose Flour

  • 3/4 cup tapioca flour

  • 2 tablespoons dry buttermilk powder

  • 1 teaspoon unflavored gelatin powder

  • 1 teaspoon salt

  • 2 teaspoons xanthan gum

  • 1 package active dry yeast granules

  • 1/2 teaspoon honey

  • 2 teaspoons olive oil

  • 1-1/2 teaspoons cider vinegar

  • 1/2 cup lukewarm water

  • Extra tapioca flour for rolling the pizza dough

 

Directions

1.       Preheat oven to 400 degrees.

2.      Combine all dry ingredients in a large bowl and whisk until thoroughly mixed together.

3.      Add honey, vinegar, olive oil and gradually add water.

4.      Mix on high speed for 3 to 4 minutes.

5.      Scrape the thick dough on to a large clean surface liberally sprinkled with tapioca flour.

6.      Work enough tapioca flour into the dough so that it can be shaped into a large ball. With a large knife cut the dough in half to make two medium pizzas.

7.       Shape each piece into a circle making sure to sprinkle enough tapioca flour on the dough and the work surface to prevent it from sticking.

8.      With a rolling pin shape the dough into circles. Roll thin and then carefully place one prepared pizza crust on baking sheet or pizza stone, sprinkled with corn meal and bake for about 5 minutes or until the dough is firm. Repeat with second pizza. Top with tomato sauce and mozzarella and fontina cheese and bake for another 7 to 10 minutes.

9.      Meanwhile, sauté your topping ingredients over medium heat until warm.

10.   Top pizzas with your ingredients and then sprinkle with fresh crumbled feta cheese and enjoy.

Pork Scallopini with White Beans

Ingredients

·         2 lbs of Pork Loin cut in medallions and pounded

·         Flour for dredging (or corn starch if you are gluten intolerant)

·         2 oz of kalamata olives pitted and chopped

·         1 cup of pork or chicken stock

·         1/2 cup of dry white wine

·         Juice of 1 lemon

·         6 tablespoons extra-virgin olive oil

·         1 (8.5-ounce) jar sun-dried tomatoes in oil, 4 tablespoons oil reserved
and tomatoes chopped

·         1/3 cup pine nuts

·         2 cloves garlic, finely chopped

·         2 teaspoons fresh thyme, chopped (from about 10 sprigs)

·         1/2 teaspoon red pepper flakes

·         1 (15-ounce) cans white beans, drained and rinsed

·         1/4 cup fresh lemon juice

·         1/2 cup fresh basil, coarsely chopped and loosely packed

·         1 ounce Parmesan cheese, finely grated

·         3-1/2 ounces Feta cheese, crumbled

·         1/4 teaspoon kosher salt

·         1/8 teaspoon freshly ground black pepper

 

Directions

1.      Heat the oil in a heavy-bottom skillet.

2.      Dredge the pork scaloppini and sear on each side for 1 minute

3.      Add all solid ingredients (except the cheese and the pine nuts) and sauté  together for 2 minutes on low

4.      Deglaze the pan with the white wine, the lemon juice and the broth.

5.      Cook together until pork is cooked through and you have well balanced sauce

6.      Top with cheese and pine nuts and enjoy.

Apple Smoked Bacon, Beet & Organic Chicken Rosotto

serves 4 entrée size or 8 appetizer size

INGREDIENTS

·         1 lb. apple-smoked bacon, diced

·         3/4 cup smoked, shredded organic chicken

·         Zest of 1 lemon (first zest then juice)

·         2 cloves garlic chopped

·         2 medium-size fresh beets,
washed, peeled and diced fine 

·         1/4 cup Italian Parsley, chopped fine

·         1/4 cup of fresh basil, chopped fine

·         1/8 cup fresh Thyme, chopped fine

·         1/8 cup of tarragon, chopped fine

·         4 tbsp. unsalted butter

·         4 oz. of extra virgin olive oil

·         2 cup Arborio Rice

·         2 cup white wine (drinkable Sauvignon
Blanc or Chablis preferred)

·         6 cups of chicken broth
(if store bought/sodium free)

·         4 oz. Parmigianino

·         4 oz. Goat cheese

·         Sea Salt to taste

·         White pepper to taste

DIRECTIONS

1.        Bring stock to a boil and allow to simmer. 

2.       In heavy-bottom sauté pan melt 1/2 of the butter
and 1/2 of the olive oil. Sauté the bacon until crispy, then remove and set aside. Briefly sauté onion and garlic until lightly golden brown.

3.       Add rice, beets and all chopped herbs and stir until grains are shiny.

4.       Add wine and let evaporate over high heat. 

5.       Then add 1 cup/8 oz. of stock and turn heat down to medium high. 

6.       As the rice absorbs the stock add more, one cup
at a time. 

7.       After about 15 minutes, add chicken and allow to simmer until cooked through.

8.      Do a taste test. When risotto is creamy and grains are firm yet tender, it’s ready for the next step.

9.       Add lemon zest; season to taste with sea salt
and pepper.

10.   Remove from heat; add your cooked bacon, the Parmigianino, remaining butter and olive oil. Gently fold with a spatula until the rice and cheese are melted and incorporated.

11.     Place on serving platter; crumble your goat cheese and sprinkle over your creation. Enjoy!

Il Mito's Caesar Salad

Serves: 6

DRESSING

Ingredients

  • 2 oz. mayo

  • ½ cup Dijon mustard

  • 1/2 cup EVO

  • 1/4 cup white wine vinegar

  • 1/2 cup lemon juice

  • 2 tbsp chopped capers

  • 5 cloves garlic, chopped

  • 4 anchovies (optional)

Directions

  • In a food processor mix mayo, mustard, capers, garlic, lemon juice and vinegar and anchovies. (optional)

  • When smooth, add EVO in a thin, slow stream.

  • Season with salt and pepper to taste.

SALAD

Ingredients

  • 1 package romaine hearts (3 hearts cleaned)

  • 30 croutons

  • 3 hard-boiled eggs, chopped

  • 6 pieces of bacon crisped and crumbled

  • 1 cup fried onions

  • ½ cup grated Parmesan cheese

Directions

  • In a large bowl, toss lettuce, Parmesan and dressing.

  • Divide evenly on 6 chilled plates, stacking leaves.

  • Top each with remaining ingredients.

Chef Feker's Chicken with Fresh Tomato, Fresh Basil and Feta

My friends this dish is simple but robust. 15 minutes cooking time is all you need

Serves: 4

Ingredients

• 4, 6-ounce chicken breast (organic preferred)

• 1 cup of fresh tomatoes, diced

• ½ cup of white wine

• 1 clove of garlic, chopped fine

• 16 kalamata olives, pitted and halved

• 1 tablespoon of capers chopped

• 3 tablespoon of white balsamic vinegar

• 3 tablespoon of olive oil

• 4 tablespoon of crumbled feta cheese

• 1/2 cup of fresh Basil, shredded

• Salt and pepper to taste

• Rice flour flour for dredging

• 1 tablespoon of butter

Directions

1. Season each chicken breast with salt and pepper, then dredge them in flour and shake the excess off.

2. Meanwhile, heat a medium to large pan on medium heat and add olive oil after 30 second of heating the pan.

3. Place chicken in the pan and increase temperature to medium/ high, cook on each side for 2 minutes.

4. While chicken is cooking combine balsamic, tomatoes, olives, basil, capers and garlic in a bowl.

5. First add the wine then add the mixture to the pan then the butter and cook for another minute and serve over mashed potatoes or pasta as we do for lunch delivery at IL MITO & Zesti.

Chef Feker's Parmesan Polenta

Serves : 6-8

Ingredients

• 3 tablespoons unsalted butter

• 2 tablespoons of olive oil

• ½ small onion diced fine

• 2 cloves garlic, finely chopped

• 3 cups whole milk

• 1 cup Fine ground Semolina (or cornmeal)

• 1 cup Parmesan cheese

• Salt and White pepper to taste

Directions

1. Heat a medium-size pot on medium-high heat, add olive oil and butter and allow butter to melt.

2. Sweat the onion and garlic over medium heat until the onion is translucent and the garlic is a light golden brown.

3. Add the milk. Bring the milk to a quick boil and reduce to a simmer.

4. Season with salt and white pepper.

5. Reduce heat to a minimum. Then start whisking constantly and adding the semolina in a slow, steady stream. When the semolina is totally incorporated, keep whisking for another 2 minutes. Remove from the heat.

6. Whisk in the Parmesan cheese. Cover the pot and let rest for 2 minutes.

7. Serve the polenta and garnish with some fresh grated Parmesan and extra virgin olive oil.

8. Get Fekerized.

Gerhard's is the Title Sponsor for Country Boom 2019 in La Crosse

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Country Boom 2019

La Crosse, Wis. (WXOW) – After a popular inaugural showing this summer, Country Boom is looking ahead to next year and they’ve landed a major sponsor.

Gerhard’s Kitchen and Bath Stores of downtown La Crosse announced that they will play a major role in Country Boom 2019. Staff said it might sound like an odd pairing for an outdoor music festival, but having a local sponsor over a larger outside entity allows them to cater the festival to the community.

“Just the overall expertise and presentation and dealing with water, toiletries, that type of thing…” Country Boom President Jon Holthaus. “There’s a lot of cool ideas that we can kind of bring to the table.”

Outdoor festivals often times will go after large companies like a major beer vendor, but there’s a desire to keep Country Boom more of a regional event.

“We’re not going to make a decision because it earns us more money in the short run, or allows us to get more viability on the national level,” Gerhard’s COO Katie Poehling Seymour said. “We really care what happens in Western Wisconsin.”

To keep numbers manageable, Holthaus suggested there may be a cap on how many can attend the festival at one.

Country Boom 2019 is set for July 11 through 13 at the Maple Grove Venues in West Salem. They expect to announce the line-up in 3-4 weeks.

CHEF FEKER’S FRESH HERB AND GARDEN VEGETABLE CRUSTED SALMON

This recipe only needs one pan and it completely customizable to your taste buds. This means that you can use the same topping with other proteins – such as chicken or pork instead of salmon. I also love that everything can be prepped the day before and cooked just before you’re ready to serve. You can also make big batches of the topping and freeze it for future dishes.

Serves : 4

Ingredients

● 2 oz of fresh grated parmesan

● 4 cloves of garlic

● 1 zucchini diced

● 1 yellow squash diced

● 1 small Spanish onion diced

● 1 small carrot peeled and diced

● 1 small roma tomato diced

● 4 oz. if extra virgin olive oil

● Sea salt and freshly ground black pepper to taste

● 1 bunch of fresh parsley – stems removed, then chopped

● 4 oz. of basil – stems removed, then chopped

● 1 fresh lemon zested and then juiced

● ½ cup of plain bread crumbs (if gluten intolerant use corn tortilla crumbs)

Directions

1. Preheat the oven to 400°F

2. Line a large baking sheet with foil

3. In a small food processor add the breadcrumbs, garlic, basil, parsley, lemon zest, zucchini, yellow squash,onions, tomato, carrots, lemon juice, and extra virgin olive oil, and then set it to pulse until the mixture resembles coarse, sticky crumbs.

4. Place the salmon fillets right on top of the foiled baking sheet.

5. Season each salmon fillet with a pinch of salt and pepper

6. Coat each fillet evenly with the bread, vegetable, and herb mixture – really pack it on with your hands

7. Turn oven to broil and place the pan back in the oven on the lowest shelf for about 10 minutes

8. Once the salmon is cooked to your liking, serve with your favorite vegetables and English potatoes.

Getting Started with Technology in your Kitchen & Bath

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How to get smart in your Kitchen & Bath.

Putting smart devices in your home can be intimidating for some people. They may not know how easy it can be to set up or what exactly the device can do. The smart home world is growing more now than ever and it is so easy to get into. With entry level items like a smart socket or Amazon Alexa to more advanced systems like lighting groups and security systems, there truly is a price point for every type of consumer. If your a little wary about getting into a smart product, here are a few tips and available kitchen & bath products to get you started.

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  1. The U by Moen Shower Controller

    This is one of the smartest and intuitive products we carry. The controller is Alexa compatible and also has an app for your phone along with the wall mounted digital controller. With these three avenues to control your shower, you really have the flexibility to start, control & pause your shower wherever you are either with your voice or your phone.

    Tips

    • “Alexa, start post-workout shower” - It will set your shower to the exact temperature you programmed and then alert you when it’s ready.

    • Different programmable presets for different people in your home.

    • If you get hung up with the kids or otherwise after you’ve already started it, just call out, “Alexa, pause my shower”

2. Smart Faucets - Moen Motionsense, Delta Touch2.0 & Delta ShieldSpray

The kitchen is getting smarter and more convenient with every new product rolled out recently. Some of the best in class with setting the technology trends is Moen & Delta. Moen’s Motionsense technology allows you to never touch the faucet if you don’t want to. It is available to have two motion activation spots that you simply wave a hand, pot, knife or puppy in front of it and it turns on. This works spectacular when you have messy or full hands.

Delta offers a more tactile approach to turning on your faucet. You can touch anywhere on the faucet and it will turn on or off. You can tap it with your elbow when your hands are dirty from cooking.

Delta also offers a neat new spray feature to some of their faucets. The ShieldSpray technology allows you to spray down your dishes without it splashing all over you and the sink. The water pressure is still present which helps get off the tougher dirt, but the shield is soft enough to keep the water in the sink.

3. Cabinet & Countertop Accessories

  • Power tower - We carry this neat accessory that can be installed in any type of counter to give your device wielding family power at all times. It’s especially convenient due to it's dual integrated USB ports, so you don’t need to chase down those pesky power bricks.

  • Self Contained Toe-Kick Vacuum - This is for the home that does not have central vac, but wants the convenience of the vacuum in the kitchen. It’s all self contained, so you just change out the bag when it gets full!

4. Robern Vanities, Mirrors & Medicine Cabinets

Robern offers an array of bathroom products that truly make life easier and more enjoyable. They took a look at what most peoples bathroom look like and they found one thing across the board: Clutter. There are so many features and benefits jam packed into these that you have to go check them out on their website or in our store! Here are a few:

  • Integrated Lighting for tasking - available at different lighting temperatures

  • Electrical outlets and USB ports

  • Magnetic storage strip to keep small items organized

  • Magnifying mirror that can be removed and carried

  • Bluetooth audio system with invisible speakers

And finally, KOHLER KONNECT…

Need we say more?

Asian Pasta Salad

INGREDIENTS

  • 8 ounces Linguine pasta

  • 2 green onions, sliced

  • 1 cup matchbox carrots

  • 1 red bell pepper, diced

  • 1/4 cup chopped celery

DRESSING

  • 1/2 cup low-sodium soy sauce

  • 1/4 cup vegetable oil

  • 1/4 cup light brown sugar

  • 2 Tablespoons rice vinegar

  • 2 teaspoons sweet chili sauce

  • 1 teaspoon sesame oil

  • 1/4 teaspoon dried ginger (or 1 teaspoon chopped fresh ginger)

INSTRUCTIONS

  1. Cook pasta in a large pot of water according to package directions. Drain water then rinse with cold water to cool.

  2. Add cooked pasta to a large bowl. Add all the vegetables. Gently toss to combine.

  3. In a small bowl, whisk all dressing ingredients together. Pour dressing over pasta mixture. Gently toss together to coat with dressing. Cover with lid then place bowl in refrigerator for 2 hours or overnight. (I feel overnight is best.

via: life-in-the-lofthouse.com

Mexican Street Corn Pasta Salad


Prep Time
25 mins
Total Time
25 mins
 
Servings: 6 -8 as a side
Author: Chelsea

Ingredients


Salad
2 cups miniature farfelle pasta uncooked
3 cups either 2 (15-ounce) cans, or 3-4 corns on the cob)
1 large avocado
3 green onions
1/2 bunch cilantro
1 tablespoon finely chopped jalapeno
6-8 strips hardwood smoked bacon
1/2 cup Cotija cheese (or queso fresco or feta -- add cheese to preference (we like 1/2 cup)
Optional: 1/2 canned cup black beans


Dressing
1/2 cup full fat regular mayo no substitutes
3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
1/8 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon Sriracha or hot sauce
Pinch of salt and ground black pepper

Preparation

  1. Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.

  2. Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.

  3. Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.

  4. You'll know the corn is done when the kernels are tender and easily pierced with a fork.

  5. Alternative #1: use pre-roasted canned corn -- drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.

  6. Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.

  7. In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don't plan on eating this in one sitting and immediately after making, don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.**

  8. Toss together.

  9. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.

  10. Toss with the salad and enjoy!

Via: Chelseasmessyapron.com

Buffalo Chicken Pasta Salad

PREP TIME 10 mins

COOK TIME 10 mins

TOTAL TIME 20 mins

 

Buffalo Chicken Pasta Salad is a quick and easy recipe perfect for a game day party or a summer picnic. Tender pasta is tossed with a creamy buffalo sauce and fresh vegetables all topped off with crumbled bleu cheese for a side dish bursting with flavor and crunch!

Author: Danielle Green

Serves: 8

INGREDIENTS

  • 12oz. package bow tie pasta, prepared all dente
  • 5.3 oz. container nonfat plain Greek yogurt
  • ½ c. light Ranch dressing
  • ⅔ c. buffalo sauce
  • 2½ c. cubed rotisserie chicken
  • 1 c. celery, chopped
  • 2 c. cherry tomatoes, halved
  • ⅔ c. red onion, diced
  • 4 oz. bleu cheese crumbles (optional)

INSTRUCTIONS

  1. In a large bowl, stir the yogurt, ranch and buffalo sauce together. Toss in the pasta and toss until well coated. Add the remaining ingredients and stir until well combined. Store refrigerated.

via: TheCreativeBite.com

Fresh Strawberry Lemonade

Ingredients:

  • 1 cup granulated sugar
  • 1 cup water
  • 2 cups fresh strawberries, hulled and sliced
  • 1 1/2 cups fresh lemon juice (about 6 medium lemons)
  • 6 cups cold water
  • ice
  • 1 cup strawberries, chopped for topping
  • lemon slice, for garnish

Directions:

STEP 1: In a small sauce pan, bring sugar and water to a boil. Remove from heat and let cool to room temperature.

STEP 2: Place strawberries into a food processor or blender and process/blend until smooth.

STEP 3: Pour pureed strawberries into the sugar water. Add lemon juice. Stir well.

STEP 4: Pour strawberry lemon mixture and cold water into a large pitcher. Stir well and add ice. Pour into glasses and top with chopped strawberries and a lemon slice.

Bacon Cheddar Dip

PREP TIME: 5 MINS

TOTAL TIME: 5 MINS

AUTHOR: HOLLY N.

COURSE: APPETIZER

CUISINE: AMERICAN

This amazing bacon cheese dip is served cold with loads of bacon and cheddar flavor! This is the perfect dip for crackers, chips or vegetables!

INGREDIENTS

  • 4 green onions , slivered
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 4 dashes hot sauce
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon garlic powder
  • 8 slices of bacon cooked crisp & crumbled
  • 4 tablespoons fresh chopped parsley

 

INSTRUCTIONS

  1. Combine all ingredients in a bowl. Refrigerate at least 1 hour before serving.

  2. Serve with crackers, veggies or sour dough bread chunks.

Caprese Skewers

These caprese skewers combine tomatoes with basil, mozzarella, olive oil and balsamic for an appetizer that's both easy and impressive!

Course Appetizer

Cuisine Italian

Prep Time 20 minutes

Cook Time 1 minute

Total Time 21 minutes

Author Dinner at the Zoo

 

Ingredients

  • 24 red cherry tomatoes
  • 12 yellow cherry tomatoes
  • 24 bite sized fresh mozzarella balls
  • 36 small basil leaves
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1 1 /2 tablespoons balsamic glaze salt and pepper to taste

 

Instructions

1. Start with 12 6-inch skewers. Thread the tomatoes, basil and mozzarella onto the skewers in the pattern shown in the images above.

2. In a small bowl, mix together the olive oil, Italian seasoning and salt and pepper to taste.

3. Arrange the skewers on a plate and drizzle with the olive oil mixture.

4. Place the balsamic glaze in a small plastic bag with one corner snipped off. Drizzle the balsamic over the skewers, then serve.

Cream cheese and smoked salmon tea sandwich

This is a very simple-looking sandwich, but the flavors of lemon, fennel and salmon can get you biting for more.

Yields 8

Total time: 10 minutes

Ingredients:

  • 1/3 cup cream cheese
  • 1 teaspoon finely chopped fresh fennel leaves
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon lemon juice
  • Salt
  • 2-4 slices smoked salmon (quantity depends on size of the slices)
  • 2 slices pumpernickel bread

Directions:

  1. In a small bowl, mix together the cream cheese, fennel, lemon zest, lemon juice and a pinch of salt.
  2. Spread a layer of cream cheese on the bread, and place a slice or slices of salmon.
  3. Slice the bread into bite-size pieces.

We are lighting it up in La Crosse!

Gerhard’s Kitchen & Bath Store by First Supply to acquire Wettstein’s Lighting to keep lighting store local

 

La Crosse, Wis. – June 28, 2018 – Downtown La Crosse will retain a locally owned and operated lighting store. With the announcement of Wettstein’s closure, Gerhard’s Kitchen & Bath Store will acquire the former company’s lighting division to offer decorative lighting products at Gerhard’s current kitchen and bath store location on Cameron Avenue. The expanded store will offer trade professionals and homeowners an accessible, innovative, and convenient location for plumbing, cabinetry, tile, and lighting.

“Gerhard’s and the Poehling family are proud to join with Dan and the Wettstein’s family. Dan’s legacy in downtown La Crosse is monumental. He and the store have been a true asset to our community,” said Joe Poehling, First Supply Chairman.

Gerhard’s Kitchen & Bath Store will remain open seven days a week while the store is updated to add lighting displays and products to the current offering as well as space for additional employees.

“We look forward to the next chapter for downtown La Crosse as a destination in the area for home projects,” said Katie Poehling Seymour, chief operating officer for First Supply’s Kitchen & Bath Stores. “We look forward to continuing the tradition of customer service that Wettstein’s has established for the lighting industry.”

Gerhard’s Kitchen & Bath Store by First Supply is located at 106 Cameron Avenue in La Crosse. Store hours: Sunday 11:00 a.m. – 4:00 p.m., Monday, Tuesday, Wednesday and Saturday 9:00 a.m. – 5:00 p.m. and Thursday until 7:00 p.m.

Media Contact
Joe Poehling, Chairman
jspoehling@1supply.com / 608-784-3839

 

About First Supply
Established in La Crosse, First Supply is a regional distributor with 38 locations in the Midwest including 18 kitchen and bath stores. Founded in 1897, First Supply, employing over 700 people, is a 5th generation family-owned provider of heating and air-conditioning, builder, plumbing, waterworks, industrial pipes-valves-fittings, and pump, well and septic supplies. The Kitchen and Bath Store division of First Supply including The Kohler Signature Stores by First Supply in Minneapolis, Minn., Milwaukee, Wis., Kansas City, Kan., and Detroit, Mich., along with 18 kitchen & bath Stores and 28 distribution locations in Minn., Wis., Ill. and Iowa are the largest and most versatile kitchen and bath stores in the upper Midwest. For more information, visit 1supply.com and gerhardsstore.com.

Strawberry Crack Salad

Ingredients

 

  • 8 oz or 1 package of cream cheese, softened
  • ½ cup sugar
  • 1 tsp. vanilla
  • 8 oz. whipped topping
  • 1 cup pretzels, chopped
  • ½ cup pecans, chopped
  • ¾ cup brown sugar
  • ¾ cup melted butter
  • 2-3 cups strawberries, diced

Instructions

 

  1. Preheat oven to 400. Wash and dice strawberries. Set aside. Chop pretzels and pecans and combine with melted butter and brown sugar. Spread on parchment paper on a cookie sheet with edges (otherwise you'll have melted butter dripping off your pan...no Bueno!) Bake for 7-9 minutes. Watch it carefully so it doesn't turn dark and burn. Pull out of oven and allow to cool while you mix up the cream cheese mixture. Whip cream cheese, vanilla and sugar together until fluffy. Gently fold in whipped topping. Right before you are ready to serve, fold in strawberries and pretzel, pecan crunch. (Make sure it has had plenty of time to cool) Enjoy!