Culinary Specialist Guy Klinzing
Meet Taste of Home Culinary Specialist Guy Klinzing! Guy conducts Cooking School shows throughout the country, focusing primarily on the Colorado, Dakotas, Montana, Minnesota, Missouri, Kansas and Nebraska areas. When asked about what his favorite part of the Cooking School experience is, Guy replied, “Meeting so many enthusiastic fans of Taste of Home. They inspire me with their love of cooking and support for our program.” Guy continues and says, “I love being able to share practical information with the attendees that they can go home and use the next day. They energy and fun at these events makes all the preparation worth while.”
Guy currently resides in the Chicago area with his wife. Guy holds a Bachelor’s Degree in Performing Arts from Northeastern University and an MBA from Dominican University. He has worked in the snack food and chocolate industry for over 34 years. During his long career with a major candy company, Guy not only built and managed large candy production facilities, but he also served as a corporate media spokesperson in the Midwest. Guy has also conducted many seminars and training sessions on food related topics including chocolate, candy, food safety, sensory, and raw ingredients. While not entertaining thousands at Cooking School shows with his singing, acting, and cooking abilities, Guy enjoy tornado chasing, wilderness fishing, traveling, and being surrounded by his children and grandchildren.
To learn more about Guy, take a look at some of his answers to questions below!
If we were to open your refrigerator at home, what would we find? You would find every type of breakfast food ingredient. I love breakfast! Eggs, breakfast meats, fresh jams, a freezer full of our own home-grown berries, and lots of fruit juices (especially Apple). Somewhere on the lower shelves you will also find some pieces of leftover Chicago Pizza. The vegetable drawer will have an eclectic mix of fruits and vegetables as I like to make my own vegetable juice drinks.
How did you develop your passion for cooking/food? My Grandmother lived in rural Michigan where she planted beautiful gardens of vegetables and berries. Everything was made from scratch including grinding her own meats for making sausage. She always involved us in meal preparation especially when it came to baking. Some of my fondest childhood memories are from the kitchen making coffee can bread and cinnamon rolls together.
What is the best thing you ever ate? Lean baby back ribs with a sweet BBQ sauce and hand cut potato fries followed by two of my Grandmother’s cinnamon rolls. My career in the chocolate industry also provided me with the opportunity to sample some of the best chocolates from all over the world.
Tell us about a funny or memorable moment that has happened at the show: Last Spring I was doing a show in Casper,Wyoming. It was a big show with a very enthusiastic audience. They even had sign language interpreters on each end of the stage that “signed” throughout my show. I was preparing a mushroom dish and had my large pan on the burner filled to the top with fresh mushrooms. Mrs. Wyoming (the pageant winner) was onstage with me and I was so taken by her grace and beauty I accidentally turned and bumped the handle of my mushroom pan sending the entire pan and about 200 mushrooms bouncing all across the front of the stage. My round pan quickly became football shaped after hitting the stage and there were mushrooms everywhere. The crowd roared. What could I do? I went and to the front of the stage and the two sign interpreters and I proceeded to describe and act out how the recipe would have been prepared had I not spilled it all over the place. We had the loudest applause after that recipe! Taste of Home audiences are the best!
When did you start cooking? Who taught you to cook? My Grandmother and my Mom always brought me in the kitchen to help and learn. Many of their dishes became my favorites and I often cooked for them when I was in my teens. My technical food education came from a long career in the “snack food” industry and from taking classes on different food related topics.
Thanks for a great show last evening in McCook NE. The recipes you shared all looked yummy.
Loved the singing. Has Sweet Caroline going through my mind when I woke up this morning.!!
Hi Marilyn,
Have you had a chance to try any of the recipes at home yet? Thank you for singing aloing with me. Hopefully the song has not been haunting you too much and you have a different song running through your head by now lol.
I hope to see you at the next show but until then have a great holiday season. Guy
Hi Guy,
This was the third time I have seen your show. You are a great entertainer, singer and the show gets better and better. I was in the front row and thanks for the Tee Shirt. I told Bob I would pay $50.00 for my VIP tickets. Love Love your shows and yes you will see me next time..THANKS Marilyn
Hi Marilyn
Three times! I love you! Thanks so much for returning to my shows. I love it when people return as I feel like I have an extended family on the road. I see so many familiar faces now at my shows and it is really humbling as well as comforting to see folks like you out in the audience. Please make sure to stop me and say hi at the next show! Until then….Cheer for Cheese…..Guy
Had a great time at your show in McCook. My mom won your upside down apple pie and loved it! Hope the taste of home cooking show comes back again, we’ve missed it.
Hi Tabitha,
Yes I am so happy we were able to come back to McCook. People are so nice there and everyone loves TOH. Congrats to your Mom on winning the Upside Down Apple Pie. Be sure to try out the maple Cinnamon Rolls as they are really yummy.
Have a great holiday and i hope to see you and your Mom at the next show. Guy
hey Guy it’s Raegan from the tast of home school in Neosho you told me you would have a recipe for me to make for my family for the holiday’s.Loved the show we want to go to another!
Hi Raegan,
I remember you and I am glad you wrote to me on the blog I am so happy you had a good time at the show. There are so many great recipes here at http://www.tasteofhome.com so be sure to search our recipes whenever you are looking for something new to make. Do you like Fresh baked Muffins? Here is an easy a delicious recipe you can make for your family. I make them with raspberries because that is a favorite in my family but you can substitue other fruits. You can make a glaze by adding some of the berry juice to powdered sugar if you want to frost them. You can easily decorate them for the holidays with some cake icing. Have a great Christmas….Guy
http://www.tasteofhome.com/Recipes/Berry-Cream-Muffins-2
Guy,
Great show last night in Salina, KS. It was my first time attending a taste of home cooking show and I had a blast. I would like to know where you got your one handed salt and pepper grinders. My Mom saw you use them last night and I would like to get her a set for Christmas.
Debora
Hi Debora,
Thanks for coming to the Salina show! You can find the S&P shakers/grinders at Target, Kohl’s, or at Amazon.com.
They are inexpensive and easy to use. They are made by Chef’N.
Have a great holiday….Guy
Had a great time in Salina Kansas last night. Actually made the upside-down apple pie tonite. It’s cooling right now. Can hardly wait to cut into it. Again, Thank you.
Terri,
Great for you that got busy so quickly with some of the recipes. i am glad you enjoyed the show. So tell me…how was the Apple Pie!!!!!!!!????????
Guy, a fantastic show in Washington, MO yesterday! Loved your singing, the recipes and demonstration. It was especially touching (and funny) that you had Mary from Emmaus Home assist you…she really made you the straight man! Thanks for that! Lots of recipes that I want to try especially the stuffed mushrooms and Upside Down Apple Pie. The Buffalo Chex Mix from the first show 3 years ago is still a staple in our house! Thanks for a very entertaining afternoon. Hope you will be back again! Happy Holidays! Kitty
Hi Kitty,
Thanks so much for attending the show and I am so glad you had a good time. You must try the Upside Down Apple Pie…it is sooo delicous. My Sous Chef Mary from Emmaus was really quite amazing wasn’t she? She was so funny and has such a wonderful sense of humor. I hope to see you at a future show. Until then have a great holiday season…..Guy
Hey Guy, this is the boy that you talke to at the show in Salina, Kansas…you signed my cookbook! By the way I loved the show. I was wondering about those recipes that you said that you would tell me. I am going to make the cinnamon rolls that you made tommorrow. I’ll be sure to add some love to it…lol. I already read my cookbook, and got some good lookin recipes in it that I’m going to try. I’m going to try next week the BBQ ribs, so I could make them for my dad when he gets back from Kuwait…he has gone over seas. Well thanks for the show and signing my book. I was wondering besides about the recipes, but if you were doing the show next year?
Hi Keaton,
Yes I remember you. I am so glad you are trying out some of the recipes from the cooking school. I am sure your Dad will be so proud of you for making such a delicious meal for him when he returns. I pray he comes come back real soon so you can spoil him with some of your new Taste Of Home recipes. I have done the Salina show for the past two years and while it is too early to say that I will definitely be the one doing the show next year, I am pretty sure they will put it on my schedule. Below you will find a link to one of my favorite recipes. It is a chicken dish that you can prepare on the stovetop. The sauce is amazing as its made with dried cherries. You can buy chicken tenders that are already sliced thin or you can take a boneless chicken breast and pound it thin by placing the breast between a couple fo sheets of plastic wrap. Saute the breasts in a lightly oiled skillet until the outside is browned and the juices are clear. Remove the cooked breasts and make the sauce in the same pan leaving the browned bits of of the cooked chicken in the pan (don’t wash the pan). It’s an incredible dish that is quick and easy to make.
Have a great holiday and I hope to see you at the next Cooking School. Guy
http://www.tasteofhome.com/recipes/Chicken-Paillard-with-Cherry-Sauce—Parsley-Rice
Hello Guy! It’s been a long time since the Quincy Illinois show! I had not been able to attend any recent shows due to the distance, and expecting a new grandson. Jacob Scott was born November 1, 2012, and was 8# 7.6 ounces, and 20 and 1/4 inches long. Lots of dark hair and Mamaw is in love! Now that our new bundle is here, where and when are the next shows that you are hosting? Thanks!
Rita (Sugar52)
Hi Rita!
Nice to hear from you and congrats on your new grandson. How fun for you and he sounds like he has already stolen his Grandma’s heart. I have just one show left for this Fall season in Farmimgton MO on November 29th. I haven’t received my full schedule for the Spring yet but I should have it by mid December and I can let you know then. Have a great holiday and I know it will be a very special Christmas with little Jacob around.
Guy
Hello Guy! Yes, Jacob has my heart! Babies are SO precious. I am on vacation the week of the 29th, and will be in Branson, Mo to see Chubby Checker! I would love to have your spring schedule, so please let me know. Hope you have wonderful holidays!
Rita (sugar52)
Really enjoyed your show in Washington,Missouri. I will make all of the recipes that you made. I was one of the guys that were there. Probably the oldest at 73.
Hello Ralph,
Thanks so much for attending the show in Washington MO. I am thrilled that you plan on trying all the recipes. I have seen more and more men attending our cooking shows which is really great. Have a great holiday season and I hope to see you at one of my future shows. Happy Cooking…Guy
I was a the Effingham IL cooking class. I really enjoyed it my first time. Not sure if i will make any of the recipes or not. I work for the elderly and they are really picky.
Hi April
Thanks for coming to the show. It’s always a challenge when cooking for people who are picky eaters or have special dietary needs. If you visit http://www.Tasteofhome.com you can get access to thousands of recipes, many of which I am sure will appeal to the folks that you prepare meals for. Have a great holiday and I hope to see you at a future show.
I was at the Effingham Illinois show last night. This was my 5th cooking show, and I have to say it has been my favorite one!! Guy was great! I learned some great tips, and I can’t wait to try some of the recipes. Also, the singing and fun just added to it. I have been reading taste of home since the beginning, and I have kept all my magazines, and I have so many cookbooks, I’m running out of room. I can spend hours looking at them. I have such a passion for cooking and baking. I make cakes and cupcakes for people on the side. Guy, you were sooo much fun! I can’t say enough about what a fun evening my 2 friends and I had! I am a breast cancer survivor, and I enjoy everything I can about life!!! The only way it could have been better, is if we would have won a prize!
Hi Tammy
Thanks so much for all your kind words about the show in Effingham. It was such a fun show for me and I am so happy you and your friends had a great time. Since you have so many TOH recipes you should really consider getting the Best Loved Recipes Cookbook if you did not already purchase one at the show. You can get them at http://www.shoptasteofhome.com
Sounds like you have had more than your fair share of life challenges and Kudos to you for adopting such a positive outlook. That is a good lesson for all of us to sieze each day and squeeze all the fun and enjoyment we can get out of it. Have a great holiday and I hope to see you next year.
I attended the show in Effingham and it was great. That was my first live show, I’ve spend alot of time watching cooking shows on TV, but being there was just so much fun. Will plan to attend more shows in the future.
Hi Rita,
Nice to hear from you and I am glad you are planning to attend future cooking schools. It was a great show in Effingham and the audience as so much fun. Have a wonderful Thanksgiving Holiday. Guy
Guy,
My husband and I were at the Farmington MO show last evening along with my sister. It was such a great show. We were there last year also. Thanks so much for the entertainment and making cooking seem soo much fun.
Hi Kathy,
Thanks so much for coming to the show and for talking your husband into coming as well. I love to see couples at the show. Do the two of you cook together as well? I hope to see you both at the next show. Until then have a great holiday…..Guy
Dear Chef Klinzing,
My husband and I brought our 10 year old daughter to see you Thursday night in Farmington. We had such a great time. What a great show. She was just thrilled that you signed her chef hat and cookbooks. She also made next weeks grocery list from the recipes you presented. We hope to see you again next time!
Oh and she didn’t win any of the drawings, but your offer to send her a recipe topped all of that. Thanks again for making her night.
Hello Susan,
I remember you and your daughter well. She was adorable! I know she was a bit shy at first but I am so proud of her for coming to the show and for wanting to try the recipes. Tell her that I was honored that she wanted me to sign her Chef’s hat. Here is a fun recipe that the two of you can work on for the holidays. They are easy to make and fun to decorate. When your family and guests see how cute these are they are all going to want this recipe. I am making them for a progressive holiday dinner party I have coming up as they make for a great conversation piece. Have a great holiday and I hope to see all of you at a future show….Guy
http://www.tasteofhome.com/recipes/Christmas-Eve-Mice
Thanks so much! We’ll be making these to take to Grandma’s for Christmas.
merry Christmas from Erin
I went to the show in Farmington MO last night, and I’ve got to tell ya I loved it. People really don’t think I like to cook though being is I am a 6’3″ 14 year old boy. But I loved all of the recipes and the apple pie I won last night.
Hi Thomas,
Congratulations on winning the Upside Down Apple Pie. I hope you and your family enjoyed it. I think it is great that you came to the show with your family and that you have such an interest in cooking. Why don’t you send me a note back and tell me about what some of your favorite foods to eat are and then I will send you a link to a new recipe that you can make for you and your family.
Have a great holiday….Guy
Really most of my favorite food is what I could cook on the grill. So porkchops, thin ribeye with Moore’s marinade, hamburgers and things of that nature. But every time I want to cook for my family, I have a Better Homes and Gardens cookbook that I love to cook out of. The last thing I made out of it was baked potatoes with either a ranch and bacon topping or a ham, sour cream cheese, and finely shredded cheddar cheese. I had to make them fast because I had just got home from school, done my homework, then started on the potatoes. Dessert wise I would usually make a cake, cookies, or brownies. I am looking forward to the Taste of Home Cooking School next year and what delicious recipes you will prepare for us. I am definately going to buy cookbooks from Tast of Home so that I can make dinner for my mom and dad when they get home from work. Thank you for the apple pie and Merry Christmas.
Hello again Thomas,
Ok now I am really impressed! You are doing some real cooking and baking my friend. I am sure your family really appreciates you helping out in the kitchen and for making such tasty recipes. Yes I think it’s time that we get you cooking out of the Taste Of Home Cookbooks from now on! Actually this website is also a great resource for you as well and you have access to thousands of recipes right here.
Here is a recipe that is one of my favorites. It is very tasty and requires a bit if “technique” to prepare. Start with raw chicken breasts. You can buy the thin breast strips or you will have to pound the boneless chicken breast so that it is even and thin. To pound it thin, place a piece of plastic wrap over the chicken and pound it thin under the plastic wrap to keep the juices from splattering all over your counter. Use a the flat side of a meat mallet or even the heel of a pan will work. Season and cook the chicken in a saute pan until the juices run clear and the chicken starts to get some color on the outside. Remove the chicken from the pan BUT leave the drippings in the pan and make your sauce in the same pan. The sauce for the dish contains a small amount of Port Wine so please check with your Mom and have her add the wine to the sauce OR you can substitute some additional chicken stock for the wine. This dish is so tasty and and can be made fairly quickly. Serve the chicken with a type of rice called Basmati. You can use the Uncle Ben’s Ready Rice if you want to speed things up a bit and not have to cook the rice from scratch.
Here is the link to the recipe. Have a great Christmas Thomas and I look forward to seeing you at the next show……Guy
http://www.tasteofhome.com/recipes/Chicken-Paillard-with-Cherry-Sauce—Parsley-Rice
Thank you so much for the recipe!! That looks so delicious. I wish I could make it right now, but I don’t have the ingredients for it. I will have to try this soon. VERY soon. Can’t wait for next’s years show!
My son and I had an awesome time at the Farmington show last night. He had never heard “Sweet Caroline”, but was making his own song “Sweet Apple Pie” on the way home. He won the Upside Down Apple Pie. it was delicious!! Anxiously awaiting next years show!!!
Hi Deana
I was so glad I had the chance to meet you and your son. I think it is so great that both of you are sharing a love of food and being in the kitchen with each other. My fondest memories are cooking and baking with my Gram and my Mom. I sent Thomas a note and asked him to tell me a little about the foods he likes to eat and that then I would send him a special recipe to try. I look forward to seeing you and Thomas at the next show. Have a great holiday!….Guy
Thomas cooked our supper tonight. He made the recipe that you sent him. We didn’t use the wine, we just used extra chicken stock. It was awesome!! It is all gone! I am sure he will be scouring over the Taste of Home website for a new recipe to fix for us. Thank you for taking the time to encourage him in something that he loves to do.
Hi Deanna
I am so proud of Thomas! That recipe is a delicious one that requires some “technique” to prepare. It fairly complicated for someone the age of Thomas.
Please give him this link to another favorite Chicken dish of mine that is quick and easy to make but very yummy. http://www.tasteofhome.com/recipes/Peach-Chicken
Have a wonderful holiday and anytime he wants a recipe idea just tell him to send me a note……Guy
Hi Guy
I’m not sure if you remember me from The Bloomington Center for the Performing Arts (BCPA) in Bloomington IL last October, but I was the audio engineer. You brought my father, Dean, up on stage to cook a recipe with you. Which he still brags about.
Anyway , I have a quick couple of questions
1. What is the name of the manual chopper/shredded that had various cone attachments and a crank that sucktioned to the tabletop and where could I get one for Dean before xmas.
2. What is the name and number of the contact of the radio station or Pantagraph who took the pictures that day. She said she would email me the pics of dad on stage, I never heard from her.
Hope things are well. Great show. Till next time my friend.
Todd Seefeld
Guitar Remedies
309-660-5280
Todd@guitarremedies.com
Hello Todd,
Of course I remember you and your Dad. He was such a good sport for coming up on stage with me without any preparation.
The Saladmaster Machine (the food processor I used in the show) can only be obtained directly from Saladmaster. They sell direct through in-home parties and when someone actually hosts a party they receive one of the Saladmaster Machines as a gift. You can go to their website at http://www.saladmaster.com where you can locate the dealer in your area. They will be able to let you know how to purchase a new one. I also saw that there are a few being resold on Ebay. Be careful of knockoffs however, as the real Saladmaster Machine is made of very high quality SS. I’m sure buying a resold or used machine would negate the lifetime warranty as well.
I will send you the contact information for the photos taken at the Bloomington show via regular email.
Have a great holiday and be sure to tell your Dad I said hello….Guy
Thanks Guy, did I tell you that Neil Diamond called, he wants his voice back !
Hello Guy,
Happy New Year! I am definitely looking forward to a great 2013. Please share the cities you will be visiting for the Spring 2013 Taste of Home Cooking School. My mother and I always enjoy attending the cooking schools in the Spring and Fall. We especially enjoy when we get the chance to attend one of your classes!
Thank you,
Sheryl
Hi Sheryl
Happy New Year and it is great to hear from you. Sorry for my delay in responding but I am still waiting for my final Spring schedule which I should have in a couple of weeks. I remember you looking at some of the Missouri and Iowa shows last season. I don’t think there will be a show in Lee’s Summit this Spring. I do know that I will be doing the shows in Bettendorf IA, Larchwood IA, Omaha NE, Cameron MO, and Clinton MO. for sure. I will post here once I get confirmation on my other shows.
Guy
Guy, Thank you for sharing your schedule. My mother and I are looking forward to seeing you in Cameron, MO.
Sheryl
Hi Sheryl
I will look forward to seeing you at the Cameron MO show. Cameron is a smaller show that is held in the local High School gym so I strongly suggest you look into buying VIP seats for this show otherwise you could end up sitting in bleachers.
There are also a number of additions that can go into a grilled cheese sandwich, like ham, tomato, herbs and spices, or sauces like ketchup or mustard. Some of these will go between the slices of bread before the grilling takes place, and some are sprinkled on the top or used as a dip. Many Canadians enjoy dipping their sandwiches in ketchup or applesauce, while people in the United States tend to prefer their sandwiches with tomato soup or French fries on the side…
Our new web site
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Hello Guy!
Have you received your spring schedule yet? I’m anxiously awaiting to attend another entertaining TOH show with you as the host!
Rita(sugar52)
Hi Rita,
I hope all is well with you. I think I remember that you live near Paris MO and unfortunately I do not have a show in that immediate area. I do have my Spring schedule now and here it is:
3/19 – Rockford IL
4/4 – Rice Lake WI
4/6 – Cameron MO
4/9 – Ralston NE (Omaha)
4/11 – Clinton MO
4/16 – Bettendorf IA
4/20 – Cambridge MN
4/23 – Pontiac IL
4/30 – Bemidji MN
5/7 – Larchwood IA
5/9 – Aberdeen SD
5/11 – Oacoma SD
5/14 Watertown SD
Kirksville MO has already booked a show in the Fall and I am hoping Lee’s Summit MO will also book and I think those might be closer for you.
Let me know…Guy
Thank you Guy! I’ll check these out and see what I can work out! My hubby says he’d like to come to the next one with me! He doesn’t cook much, but maybe it will spark an interest! I’ll let you know what show I can work out. Thanks again,
Rita
Guy,
Will you be doing the show in Clinton, MO in April? I hope so. I’m planning to attend and bring my whole crew again. Haven’t told my nephew about it yet, but I know he’ll want to come.
Ruth Reynolds
Hi Ruth,
Nice to hear from you! Yes I will be doing the Clinton MO show. In fact, I just recorded some radio promos for them. Bring as many people you can as I am hoping to sell this show out since they took last year off and I would love to see them go back to having a show every year. See you soon….Guy
HEY GUY ITS BILLY THE PHOTOGRAPHY AND THE STORM CHASER THAT TOOK YOUR PICS ETC AND ALSO FROM NEOSHO MO WAS WONDERING ANYWAY I CAN CONTACT YOU
Hi Billy
Yes I remember you. Nice to here from you. You can contact me at guyklinzing@aol.com
Guy
Guy,
We are looking forward to attending the 2013 show this year at Larchwood, IA. Cindy & I have been attending the shows each year and it has become a great tradition that we enjoy. Our girls night out gets better every year and we love spending the time with you.
Stay safe and we will see you soon.
Hi Debra
Great to hear from you. The Larchwood show should be lots of fun and I am hoping for a sellout there. Thanks so much for making Taste Of Home (and me) part of your girls night out with Cindy. Please be sure to say hello to me before or after the show. See you soon! Guy
No wax paper in oven use parchment in pineapple cakes
Hi Amanda,
Actually the wax paper does work and is ok in this application. Normally the wax paper would burn if exposed to the hot oven air but since the paper circle is covered by the topping and cake batter in the bottom of the muffin pan it does not burn or melt. Parchment paper should work as well but may have a tendency to stick to the top of the cakes when you flip them out of the pan. If you try using parchment paper, let me know how it works for you. Thanks for coming to the show.
Hey Guy its Derek, I met you at the Taste of Home cooking show in Rockford at Giovanni’s. You told me to find your blog (not sure if this is it or not) and send you a message about doing an internship at a nearby show next year and also mentioned you had a special recipe for me and my family. Sorry it took so long to reply I’m currently having trouble finding your blog if this isn’t it. Hope ot learn alot from you! Derek G.
Hi Derek,
Good job – you found me! It was great meeting you at the show and I was impressed with your passion for cooking. You can find lots of great recipes on this site and you can always check on where our cooking schools are scheduled by checking out the “find a show” tab each season.
Here is a simple and tasty chicken dish you can make for your family. I love the sweetness of the peach preserves combined with the flavor of the parmesan cheese in the breading on the chicken.
Enjoy and stay in touch! Hopefully I will be conducting a show in your area in the future and you can join my prep team to help me get the show ready. Guy
http://www.tasteofhome.com/recipes/Peach-Chicken
Hello Guy my neice and I attended the cooking school in Rice Lake Wi tonite and really had
a good time, we learned so much and you made the evening so much fun as we were learning.
I have a question for you Where did you get the salt and pepper shakers you used, my niece fell
in love with them and I would like to find them for her. Also I am going to make the pineapple up
side down cupcakes they are so cute and would be fun to do. Thankyou again for a great evening
Katie
Hi Katie (my favorite name by the way – my youngest daughter is named Katie)
Thanks so much for visiting my blog and for your kind comments. I am glad you enjoyed the show and I am happy to hear that you plan on making some of the recipes. Please drop me a note when you do and let me know how they turn out.
The Salt and Pepper shakers I use are made by a company named Chef’n and can be purchased online at Amazon or at stores like Kohl’s or kithcen gadget stores. Here is a link to Amazon where you will find several different types at various price points. I hope to see you at a future TOH show!
Chef'n Pepper Ball, Clear
Guy
Hi Guy-
I attended Rice Lake’s Cooking Show last night. It was my 6th show I’ve seen from Taste of Home. I really enjoyed your demos and tips; your singing wasn’t that bad either! I was a little disappointed in the back ground music several times, as it over powered you, making it hard to hear you. I also would have liked to follow along in the Cooking School magazine, but I received a Simple and Delicious magazine in my bag. When I inquired (and others did also); no one got back to any of us nor was it addressed on stage. I have all the other Cooking School magazines….a magazine that supposedly never is available on news stands.
I also think there could have been better lighting on stage for the announcer; he struggled often (which I’m sure was to fault on Rice Lake’s end). Was it just me or were you “asking for things” quite often? Shouldn’t things have been right there and ready to go? No wondering where the lemon squeezer, butter, etc. was. I’m not trying to be a hard critic and maybe it was just an off night. I had never seen one of your cooking shows before so I had nothing to compare it to. Maybe you need to add another Neil song to your show…Amazed and Confused.
Loved your enthusiasm!
Hi Pam
First of all I want to thank you for being such a loyal TOH Cooking School Attendee. It is wonderful that you have attended so many shows. Secondly, I also want to thank you for your perspective and feedback on your show experience. I am sorry if it was less than perfect for you. This was my first visit to the Rice Lake Cooking School so I was not that familiar with the Venue. The High School (which is well maintained) does have some limitations due to its age with flexibility of the lighting being the most obvious. The house was too dark for the show but because the house lights could not be adjusted when we turned them on, it washed out the screen showing the demo. We tried to pick a level that was a compromise but certainly it was less than perfect. I am working with the Newspaper to come up with a better lighting solution for the next show. I think there was a High School student runing the sound board so perhaps he did not have the music balanced. I am the only Culinary Specialist who uses music in their show (at least singing) so that should not be a problem when someone else does the show up there the next time.
We love to get the community and local volunters involved in our shows whenever possible. This means we execute the show with the help of volunteers of various cooking skill levels to act as assistants during the show. This fits our brand as well because we are all about recipes designed for home cooks who want to make great meals at home. I am so proud of them as many have never been in front of such a large audience before. With 10 recipes and all the variables of a live show, little glitches sometimes happen. My style is not to try and cover them up but rather take them in stride making sure that we achieve the ultimate goal of getting the recipes correct and passing on the learnings and information.
I would be happy to personally mail you the Cooking School magazine that was missing from your bag. Just send me your address at my personal email address and I will get one out to you right away.
Thanks again for coming to the show and visiting this blog.
Guy
guyklinzing@aol.com
Hi Guy…
Thank you so much for responding to my post! I’m impressed….you really do read what people post. I think it is a wonderful gesture to want to send out a magazine to me; however, I am relatively new to the computer world and often forget I can obtain recipes on-line. I thank the other posts that pointed that out.
You just keep on singing and chopping! I’ll be at Rice Lake again when the next show comes to town!
Thanks again!
-Pam
Enjoyed your show in Rice Lake, Wi. The recipes were so good we all went home
very hungry. You did a great show and everyone really enjoyed it. Thank you
Hi Arleen
Thanks for finding me on this blog. So tell me…..which of the recipes are you going to try? I would love to hear which ones sparked your interest. I hope to see you at a future show!
Guy
Thanks for the great show last night in Rice Lake, WI! The French onion soup pizza looked delicious as did the mango lime pie. I look forward to trying the recipes with my own modifications. I did not get a copy of the recipe book though in my bag. Are all the recipes on the Taste of Home site?
Hi Christy
I will be happy to send you a copy of the cooking magazine that was missing from your bag if you send me your address via my personal email address. You are the second person that has written me that was missing the magazine in their bag. I am hoping this was coincidence. Drop me a note if you can describing some of your modifications when you make the recipes. I would love to hear about them.
Take care and I hope to see you at a future show
Guy
guyklinzing@aol.com
hi Guy, My mom, neice, and I really enjoyed your show . I also enjoyed your funny comments and the singing. My husband has a DJ/Karaoke set up so Ive listened to many people “trash” songs, but you did an awesome job and i really liked the songs you chose. I want to comment on another person’s reply when they stated that you seemed to have an “off night” but I recall you mentioning that your computer is usually opposite the screen so it was backwards from what you were used to. I totally understand how that is. I think you did great and I hope that there will be more shows in WI. I drove an hour to Rice Lake just to go to the show since I love Taste of Home recipes and I am also a magazine subscriber. Im looking forward to trying more of the recipes, especially those single serving size upside down pineapple cake, which is a favorite cake of mine already. THANKS!!!! Cheers from Northern WI.
Hi Smyley,
Thanks you so much for your nice words. I love to hear from attendees even if the feedback is less than perfect. That just helps us to keep improving our shows. The lighting was a problem that I am sure will be addressed for the next show. I tend to poke fun of myself when things go wrong rather than try to “cover” them up. I will say I have never had one of my signs fall over at a show! LOL.
It was a little weird working in reverse on my computer which I did to maximize visibility of the screen in the middle of the stage. I will confess to you that there was some sort of a surge that froze the software on my computer between a couple of the recipes and I may have appeared distracted as I was troubleshooting in my head while trying to continue with the recipes. Perhaps that was a distraction for some of the audience. I actually had a blast at the show. I loved the audience and most people were very ready to play right along with my antics. I felt very welcome there.
You can also find out where our shows are scheduled each season by checking out the “Find A Show” feature under the Cooking School tab on Tasteofhome.com. We usually have several Wisconsin and Minnesota shows each season.
Good luck with those Pinneapple Cakes….I just know you will love them.
Guy
hi Guy,
I actually thought the show was really cool, in spite of some incidents like the sign falling over and the computer freezing up. I think it just added to the show and the audience was humored by it. I loved it. You did an awesome job making jokes about the sign falling and even during the short period when the computer froze. It was a really great show.
I did try checking where the next Taste of Home shows are but it was hard to find them. I noticed that those of you who do the cooking shows on your ToH team, have your own areas and states? is that correct? I saw that there is one coming up in Eau Claire, WI but there are many vendors there so is that a different type of show?
thanks Smyley
Smyley
All the TOH shows this Spring feature the same recipes. There are seasons where we have two different shows running during the same season in the Midwestern states – but not this Spring.
The Culinary Specialists do have areas of the country that we cover. My primary area covers the states between Illinois and the Rocky Mountains but I will occasionally pick up a show in Wisconsin and Minnesota. While each of us demonstrate the same recipes in a given season, we all present them in our own “style” so if you decide to attend another Wisconsin show there will be some differences. Most of our shows have a vendor expo which provides an opportunity to do some shopping before the show. The Rice Lake show has some space restrictions which did not make that possible.
Have a great summer!! Guy
Hello Guy,
My Mom & I attended the April4th show in Rice Lake WI last night. It was fun and I got some really good ideas!! But I would like your recipe for your graham cracker crust with almonds. Could you please send it to me or post it on here? Thanks again. Kudo’s!!!
Hi LaVar,
Thanks for your note and for visiting the blog. I am glad you had a great time the Cooking School. Here is the recipe for the Graham Cracker Crust:
Graham Cracker Crust
1-1/4 cups Graham Cracker Crumbs
1/4 cup Almonds – ground
6 TBLS Butter – melted
3 TBLS Granulated Sugar
Grind the Almonds in a food processor, coffee grinder, or pound in a plastic zip bag.
Combine all the ingredients in a medium bowl. Press the mixuture into a 9″ pie plate. Be sure to pack the mixture tightly into the pie plate. I use the flat bottom of a glass to press the crust into the pie plate.
Bake the “shell” at 325 degrees for 12-15 minutes before adding any fillings to the crust.
Happy Cooking!!! Guy
Guy, Thank you for the Rice Lake show. You did an awesome job!! I had a great time and pick up a few tips as well. Could you send me a copy of your graham cracker crust? Thanks again!!:D
Hello Mary Ann,
I am happy to send you the recipe. Thanks for coming to the show and I look forward to seeing at another one in the future. Until then….Cheer For Cheese!!!
Graham Cracker Crust
1-1/4 cups Graham Cracker Crumbs
1/4 cup Almonds – ground
6 TBLS Butter – melted
3 TBLS Granulated Sugar
Grind the Almonds in a food processor, coffee grinder, or pound in a plastic zip bag.
Combine all the ingredients in a medium bowl. Press the mixuture into a 9″ pie plate. Be sure to pack the mixture tightly into the pie plate. I use the flat bottom of a glass to press the crust into the pie plate.
Bake the “shell” at 325 degrees for 12-15 minutes before adding any fillings to the crust.
Can I have your crust recipe? Loved your show tonight.
Graham Cracker Crust
Hi Kristi
Here you go!!
1-1/4 cups Graham Cracker Crumbs
1/4 cup Almonds – ground
6 TBLS Butter – melted
3 TBLS Granulated Sugar
Grind the Almonds in a food processor, coffee grinder, or pound in a plastic zip bag.
Combine all the ingredients in a medium bowl. Press the mixuture into a 9″ pie plate. Be sure to pack the mixture tightly into the pie plate. I use the flat bottom of a glass to press the crust into the pie plate.
Bake the “shell” at 325 degrees for 12-15 minutes before adding any fillings to the crust.
Guy…..We LOVE you and the cooking show in Omaha. We are the ladies with the amazing aprons! Thanks for making us feel so special and for making our experience memorable and exciting. Be sure to look us up when when you come back to Omaha so we can cook you some food when you take a break from storm chasing.
Becky Wolf, Tina Cope, Mary Carroll, Diane Wolf, and Alice Herbolshimer
Oh yeah….and we cannot wait to try out all of your awesome recipes!!
You crazy ladies!!! I have to tell you that seeing your beautiful smiling faces with those ” I love Guy” aprons on is the highlight of my season. That is a first. Thank you so much for making me feel so special. I feel so honored that you took the time and made the effort to do that for me. Thank you for your support for the Cooking
Schools and for bringing your energy and enthusiasm to the audience. I plan on using the picture of all of us on one of my future blog posts so keep an eye out for it. I would love to meet all of you for dinner on my next Omaha visit.
Until then remember to “cheer or cheese”!!!
Thank you so much for a wonderful show in omaha Nebraska last night! you taught us so much and we had so much fun! I can’t wait to make the jalapeno and beer soup and the mango lime pie! also, thank you for making my mom, mother-in-law, and their best friend’s night by signing their “I love Guy” aprons! can’t wait for next year!
sincerely,
Your Nebraska fan club
Becky Wolf
Hi Becky
I sent your Mom and her friends a note above. It was wonderful meeting all of you and you definitely made my night. Great job on the aprons and I look forward to seeing all of you at the next show. If my schedule allows perhaps we all can meet for dinner.
Have a great summer…..Guy
Guy,
My mom, my sister, my nephew John, and I were at the Clinton, MO show last night. We loved it as usual. The only problem was that the screens in front were positioned so low that we could not see what you were doing as you prepared the recipes. I could see if I looked at the ones on the side, but that’s a little hard on the neck. John & I plan to make the pineapple upside down cake, and the chicken looked delicious. I’d love to have your graham cracker pie crust recipe–using almonds sounds like a tasty variation. Also, for those of us who don’t use alcohol in cooking, what do you suggest as a substitution for it in the recipes you prepared?
Ruth
Hi Ruth
I did not realize people were having trouble viewing the screens. I will definitely make note of that and pass that feedback long to KDKD radio so they can make arrangements to raise the TVs higher at the next show.
You can substitute additional chicken stock for the two Bud Light Lime beers I added to the soup.
If a recipe calls for a little bit of wine try substituting some apple
juice.
Here is the graham cracker crust:
Graham Cracker Crust
1-1/4 cups Graham Cracker Crumbs
1/4 cup Almonds – ground
6 TBLS Butter – melted
3 TBLS Granulated Sugar
Grind the Almonds in a food processor, coffee grinder, or pound in a plastic zip bag.
Combine all the ingredients in a medium bowl. Press the mixuture into a 9″ pie plate. Be sure to pack the mixture tightly into the pie plate. I use the flat bottom of a glass to press the crust into the pie plate.
Bake the “shell” at 325 degrees for 12-15 minutes before adding any fillings to the crust.
just went to your show in Clinton, Mo. with my daughter and what a blast it was.I thought this would be a fun thing to do with her but you made it sooooo much more. Love your singing and yes we will now and forever “Cheer for cheese”. God bless you and keep up the good work!! Lynn and Tamika
Hi Lynn and Tamika,
It was great being back in Clinton. Such a warm audience there. I think this was my third show there and I hope there will be many more. I am so glad you came to the show and am thrilled that you are planning on making it a tradition! I hope to see you a the next show. Until then I know you will be cheering for cheese!! Guy
hey guy its Jazmen from your recent show in Clinton mo loved the show and so did my grandma and mom you told me to contact you for taco and fried chicken recipes write back soon and cheer for cheese forever
Hi Jazmen.
Nice to hear from you! I am glad you enjoyed the show. My Mom and my Gram always took the time to let me help them in the kitchen and they taught me so many things….most importantly the joy of making something really good that put smile on the rest of our family. I think it is great that all three of you came to the Cooking School together.
Here are a couple of Taste of Home Chicken recipes that I love. Maybe you can try making them with your Mom and Gram and let me know how you liked them:
http://www.tasteofhome.com/Recipes/Picnic-Fried-Chicken
http://www.tasteofhome.com/Recipes/Peach-Chicken
Happy Cooking! Guy
Loved your show in Bettendorf, IA on April 16th. You were one with the audience! Loved the singing! Of all the shows that have been held in the Quad Cities, we enjoyed yours the best yesterday! My husband has made a list of dishes to try – pineapple upside down cupcakes, chicken paillard and the salmon with balsamic honey glaze from the Simple and Delicious magazine. The stuffed baby red potatoes and the raspberry bbq sauce, honey almond butter and tub are the ones I want to try as well. Thanks for a wonderful show!! Sharon, Kendra and Deb
Hi Sharon,
Thanks for your nice words. The audience was so supportive and so much fun. I am glad to hear your husband enjoys cooking as well. I am inserting a link to another chicken recipe that is easy to make and very delicious if you like a sweet sauce on your chicken. It is pan fried chicken dish with a peach sauce that makes you go “mmmmmm”.
Keep cooking and I hope to see all of you at a future show!
http://www.tasteofhome.com/Recipes/Peach-Chicken
Guy,
It was a great show in Bettendorf Iowa I loved it. I tried the Raspberry BBQ Sauce tonight and mine was thick…I thinned it with some water. Any suggestions next time. I also believe I would like it sweeter. Very good though. I was the lady that inquired about the sour cream in the cake ratio. I live to cook.. So much that I cook for my Black Lab. I love to try different recipes and entrees. If you have any suggestions please feel free to add them on here. I thank you so much for coming here and me getting the oppurtunity to learn recipes and listen to you sing some great music. I had a wonderful evening please come again soon.
Angela
Hi Angela,
I am glad you found my blog!
It was such a fun show and all of you made me feel so welcomed.
I suspect that you may have cooked the Rasberry Sauce a little too long. Just simmer it and take a few minutes off the cook time. You can let the texture be your guide rather than a specific timeframe. If you like it sweeter you can increase the amount of molasses or even add some honey to the sauce which will also help to “loosen” up the sauce. If you are grilling and using the sauce, remember to glaze your meat as the last step in the grilling process.
Regarding “doctoring” up a box cake you can try this:
Use a Duncan Hines cake mix. They make a Pinapple Supreme or use a yellow cake mix. Just dump the cake mix in a bowl and ignore the directions on the box. Add: 3 large eggs, 1 cup sour cream, 1/3 cup pinapple juice, and 1/3 cup vegetable oil. Mix together and bake as normal. If you don’t want to make a Pineapple cake you can modify other flavors as well. One example would be to use a chocolate cake mix but instead of adding 1/3 cup pineapple juice you can add 1/3 cup of coffee or water. You can see you can get creative with flavoring your cake with a variety of liquids (hmmmm I wonder how beer would taste! LOL).
Enjoy and let me know how it tunrs out……..Guy
I had a grand time at your recent show in Bettendorf, IA. It was the first cooking school I’ve attended and I was lucky enough to get a front row seat! For a few hours I forgot all the cares in the world and just enjoyed the food, fun, and fellowship. I’ve always enjoyed baking, but you rekindled my interest in cooking. Thank you.
In your show you mentioned cooking with lard. I wanted to share with you that one of my wedding gifts (38 years ago) was a Cooking with Lard cookbook. So, if you ever need a lard recipe, I have a whole book of them for you
Hi Becky
You just made my night. If I was able to rekindle your interest in cooking…well that is about the best compliment anyone could give me. Thank you so much for that. I am glad you were able to let go of your cares for a bit and just enjoy yourself at the show. The audience there made me feel exactly the same way. I really hope to come back there for the next show.
So you have a “Cooking With Lard” cookbook? My arteries are clogging just thinking about it while my taste buds are dying for that wonderful flavor. As I said in the show, I cheat every so often and slip some lard in my pie crust or fry up some fish or chicken in lard. Gosh it was such a staple in my Gram’s kitchen and used in so many ways…who knew! I bet there are some interesting recipes in that book. Can you tell me who the author and publisher were for the book? Is “Cooking With Lard” the official title of the book?
Thanks for coming to the show and I hope to see you at the next one…..Guy
hey guy its teresa my daughter jazmen just blogged u the other day i wanted to know if you had any beer batter moral mushroom recipes and im trying to make them as soon as possible
-cheer for cheese
-teresa
Teresa,
I am so sorry I missed this post. I am sure you have made your fried mushrooms by now but for your next batch here are a couple of thoughts. Mushrooms are like little sponges when it comes to water and they already contain alot of moisture already. When cleaning them I just wipe them with a damp paper towel and minimize exposing them to extra water. When you make your beer batter make sure the beer is cold also I sift the flour I use in making the batter. The batter should be the consistency of a heavy pancake batter. Make sure your oil has reached the proper temp (350) and don’t try and cook too many mushrooms at once which will cool the oil down too much. There are many beer batter recipes out there with the big difference being in the seasonings that are added to the batter. Also don’t forget the sauce for dipping the fried mushrooms in. Below is a Taste Of Home recipes for beer battered onions that would also work for mushrooms.
http://www.tasteofhome.com/recipes/Deep-Fried-Onions-with-Dipping-Sauce
Enjoy and see you at the next show! Guy
Hello Guy!
Unfortunately, none of your spring dates worked for me, partly due to the distance. BUT, Kirksville is a distance that is possible. Lee’s Summit is farther, but a possibility. I know you said they have booked for the fall. Do you possibly have the dates yet, so I can reserve them in my calendar to prevent conflicts? My hubby thinks he would like to attend a show with me, not that he cooks, but he sure likes to eat! Easter morning was a HUGE breakfast at church, and directing a room full of men cooking was SO much fun! The next week was our local beauty pageant that my sorority sponsors. Time for R&R.
Sugar 52, Rita
Hi Rita,
Oh my you have been busy!!!! Be sure to use our website here for recipe ideas in between your visits to the Cooking Schools. Sounds like you have alot of people depending on you to keep them fed!!
It would be great if your husband came along with you to one of the schools. I would love to meet him. I think couples that cook together have a very special bond.
I don’t have my Fall schedule yet but when I do I will send you a note.
Have a great summer and until then don’t work so hard!!!! Guy
Thank you Guy! I’m anzxiously awaiting the dates!
Sugar52, Rita
Hi Guy
its me austin carey i came to your show night and i had a good time. you told me that you would send my a recipe for me to makeat home. so you can send it to my email austincarey84@yahoo.com thank you so much.
Hi Austin
Great to hear from you!
Here is a favorite recipe of mine that is easy to make and very delicious. Try it for your family and let me know how they liked it. It is a sweat peachy chicken dish and you can serve it over pasta noodles or rice. Thanks for coming to the show and I look forward to seeing you at a future show. Watch on Tasteofhome.com under the find a show feature and you can see if there are any Cooking Schools in your area. If I am conducting a school near you, I would love to have you help me as a Sous Chef. Maybe you can even get permission to take off of school and work with myself and my helpers getting the show ready during the day.
Here is the recipe for you:
http://www.tasteofhome.com/Recipes/Peach-Chicken
Hello Guy,
My wife and I were at your show in Cambridge, Minnesota last weekend. We thoroughly enjoyed it! We were center section row 2. The gold tickets we SO worth the extra money. You made the experience not only educational but also a whole lot of fun.
During the show you mentioned having a wonderful graham cracker crust that incorporated almonds. As I recall you said it was also pretty quick and easy to pull together.
You said it could be posted here as I remember. I have looked but didn’t find it. Would you be so kind as to share that again for those of us who have not yet seen it?
Again, we greatly enjoyed the show in Cambridge and look forward to being at another one soon.
Thanks!
Jason
Hello Jason,
I’m glad you and your wife enjoyed the show in Cambridge. I am actually back in Minnesota tonight getting ready for my last Minnesota show of the Spring season. I think it’s great that you and your wife attended the Cooking School together. I hope you found a recipe or two that you are motivated to try and make in your own kitchen.
Here is the Graham Cracker Crust recipe I mentioned. If you are using a deep dish pie plate you may want to increase the quantities by 1.5x. I like my crusts to be a little thicker. Enjoy and I hope to see you at a future show! Guy
Graham Cracker Crust
1-1/4 cups Graham Cracker Crumbs
1/4 cup Almonds – ground
6 TBLS Butter – melted
3 TBLS Granulated Sugar
Grind the Almonds in a food processor, coffee grinder, or pound in a plastic zip bag.
Combine all the ingredients in a medium bowl. Press the mixuture into a 9″ pie plate. Be sure to pack the mixture tightly into the pie plate. I use the flat bottom of a glass to press the crust into the pie plate.
Bake the “shell” at 325 degrees for 12-15 minutes before adding any fillings to the crust.
I was at the Taste of Home Cooking School in Bemidji, MN last night and it was so much fun! Guy did a great job entertaining us while giving us tips on the various recipes that he made and also tips that we can use on any other recipe. Thanks so much!
Bev Thompson, Thief River Falls, MN
Hi Bev,
Thanks for coming to the show! What fun you northwoods folks are!! I really enjoyed the Bemidji show and the audience was so responsive…makes me realize how lucky I am to be doing this job. Please come again and be sure to say “hi”
Good morning, Guy!
There are a lot of people, me included, that have the medical condition “interstitial cystitis” and can’t have citrus (lemon, lime, orange, grapefruit, cranberry, etc). When a recipe call for lemon juice, etc, what would you substitute?
Hi Bev,
I am sorry to hear that you are dealing with such a difficult condition. Dietary interactions can be quite individualized and I am aware that in some people symptons can be aggravated by foods that are acidic in nature, contain citrus, or have even small amounts of caffiene. The first question about substitutions is to understand whether you are trying to avoid the citrus, the acid, or both. Then look at the recipe and ask yourself is the ingredient performing a function in the recipe or is it just providing flavor. If the answer is flavor then you have some options you can try. Lemon abstract would have the intense lemon flavor without the high acid hit you get from the juice. You could also consider Lemon Grass or even Tamarind paste for flavor if you are avoiding citrus.
You also can try substituting apple cider vinegar, balsamic vinegar, or white wine you are ok with the acid but avoiding citrus.
Consulting with your Doctor and/or a Nutritionist is best for determining your individual triggers and you should discuss the potential impact of any substitions in your diet with them if you are choosing to substitute ingredients instead of just eliminating the aggravating ingredients from your recipe.
Thanks you again for visiting the blog and I look forward to seeing you at a future show.
I loved the show in IA/SD Tuesday night May 7th. It was the best early Mother’s Day present ever. It was worth every penny and some. I am a ten year veteran of the child care wars and Taste of Home keeps my menus for my tribe of little ones fresh. We are always trying new things. Often the kids cook with me. Your cookbooks are invaluable resource to us in the child care field because the recipes are easy, reasonably priced ingredients that you can find just about any where and most importantly the children have liked pretty much everything we tried. Your shows are not only educational but Guy is super entertaining. I am and huge fan and will definately make the show an annual event.
Hi Cynthia
Yours was one of the nicest posts I have received on my blog. I am so happy you felt the show was so helpful to you and I am pleased that Taste Of Home has provided you with the recipes, knowledge, and support that have helped you personally as well as professionally. Our recipes and shows change every 6 months so we have lots more new recipes coming so please stay connected with us! Have a great summer!
Hi Guy,
great show lat night in Larchwood, Iowa. I’ve been to 10 other shows of Taste of Homes before. But this show was the best. Your very entertaining and a excellant cooking instructor. I will attend another show you host. Love your singing and audience interaction. I will try all the new recipes i learned on my husband to be.Taste of Homes is the best.
Hello Lori,
You are a true Taste Of Home veteran. 10 shows is quite a testament to the loyalty you have to Taste Of Home. I am glad my show has continued to inspire you to come back again. Please stop by at the next show and say hi. Best wishes on your upcoming wedding and remember we are always here for you when you need new recipes and help to keep your family “in awe” of your amazing cooking!
Hi Guy,
I have never been to a Taste of Home cooking school show and attended the one at Grand Falls in Larchwood, IA. Love it!!! I learned some things and the recipes were awesome. Only thing that could have been better would’ve been if my name was drawn for a prize. Beautiful dishes, gadgets and food!
Hope to see you again next year. Keep singing! Linda
Hi Linda,
I am happy to hear you enjoyed your first TOH show. Please come back again! I love the Larchwood show as the venue is so nice and the audience so warm and welcoming. Sorry that you didn’t win anything but that is just more reason why you need to keep coming back to our shows. I’ll keep my fingers crossed for you at the next show. Have a great summer.