Grand Opera House

Columns

Dried Beans

Q. Is there a faster way to soften dried beans other than just soaking them overnight? – Martha, Kaukauna A. Soaking beans overnight to soften them is recommended, but it is not required. Soaking beans softens the starches in the beans which allow them to cook more quickly, but if beans are not pre-soaked it READ MORE

Cujo

Sitting at Luna Coffee & Roastery in De Pere on a sunny, but freezing January morning, Jonathan “Cujo” Mojock takes the pen from my hand and scribbles a few notes to himself in my notebook. The notes are topics he wants to be sure to discuss during our interview. “I’ve always needed to pare down READ MORE

Flour Power

Q. I see so many different types of flours on the market – rice flour, coconut flour, tapioca flour, oat flour. What are the differences and are they interchangeable? –Clark, Menasha A. The many different types of flours on the market seem to be a directly proportionate response to the increased demand by consumers to READ MORE

Tanner MacArthur

Posted on Jan. 30, 2020 by cmdiamond

Artist and Lawrence University senior Tanner MacArthur focuses his creative energy on 2D abstract paintings. He prefers working with acrylic paint to explore the interdependency of elements.  Originally from Columbia, South Carolina, MacArthur has moved numerous times in his life, the majority being along the East Coast. He graduated from high school in southern Florida READ MORE

Smoking Meats

Q. I received a meat smoker as a gift and would love to use it, but am not sure where to start. What do you recommend? – Lois, Little Chute A. The desired outcome of smoke cooking is a product that is both flavorful and tender. Great flavor starts with buying a high quality piece READ MORE

Nibblin’ Food

Q. How can I make a beautiful charcuterie board like I see on Pinterest?  What types of items should I include and in what quantities?  – Chloe, Neenah A. In my opinion, the four primary components of a perfect charcuterie board include cured meats, specialty cheeses, marinated vegetables and artisan crackers. Cured meats should be READ MORE

Danica Oudeans

Danica Oudeans is a contemporary artist and art educator who covers a lot of ground – not only in art media (she is well versed in everything from paint and pencil to ceramic and woodworking), but in geographical location as well. The new Appleton resident teaches art classes to students of all ages throughout Northeast READ MORE

Cooking for a Group

Q. I will be cooking (alone) for about 15 people and would love some simple recipe suggestions that will be easy to execute, but also delicious. Main dishes, side dishes and dessert. – Lana, Greenville A. This is a common challenge when entertaining in order to serve a nice dinner, but still be part of READ MORE

Holly “Treble” Stigen

Posted on Oct. 31, 2019 by Zack Dion

Holly “Treble” Stigen prefers not to define her art form, but she describes it as abstract, assemblage art bursting with color. Fairly new to the art scene, Stigen, 50, started showing her pieces about 10 years ago when she began experimenting with digital photography alongside her son who was enrolled in a digital photography class. READ MORE

A Quick Dinner Tip

Q. What are some creative uses or serving suggestions for a rotisserie chicken that I pick up from the grocery store? – Marriette, Greenville A. We are very blessed to have a number of retail outlets that prepare high quality “grab and go” items for us to purchase and consume. Yes, on occasion even chefs READ MORE