Steins & Vines is this weekend and Adrian talks to event coordinator, Nick Gengler about this annual wine, beer (and now, coffee) festival which takes over the Tyson Event Center tomorrow.
Steins & Vines is going into its 5th year and will be taking up the floor of the Tyson Event Center tomorrow (2/16/19). Adrian caught up with Nick Gengler one of the coordinators in charge of putting this annual beer, wine and coffee event together.
Adrian talks with Tyler Reiter, event coordinator with Steins and Vines which will be at the Sioux City Convention Center February 17th. The event features wines and beers in sample sizes so you don't have to commit to an entire bottle of wine or 6 pack of beer. Brad Lepper of Stone Bru will be providing coffee and he talks about his role and an exhibitor.
Brioux City is a fairly new brewery in Sioux City, located adjacent to a fairly old bar. Marty's Tap now offers four of Brioux City's offerings at any given time. Current selections include a Jalepeno Pineapple IPA, the Peanut Buddha Stout, the D.A.D. Cream Ale and a Lemon Haze. Also the 1st Annual Sioux City BriouxFest is on the horizen with lots of great local music on...err....on tap.
Brad Lepper of Stone Bru is the guest. We had planned to have Brad come out in November to talk about the new store at the Dunes, then Food for Thought got a new host (Adrian) and then that new host started working for Stone Bru. Steve Smith steps into the guest host chair for this week. Along the way we find that Stone Bru is opening a new Singing Hills Location! We also get deep into coffee talk, and espresso talk, and latte art we get a lot covered.
Missie Fischer has been in a church basement for the last five days with dozens of volunteers covering giant Granny Smith Apples with caramel, milk chocolate, white chocolate and toffee sprinkles. It's all to help the Siouxland Humane Society (and people looking for a Valentine's gift) in their biggest fundraiser of the year.
It's been cold, why not slide up to a nice warm oven? Or...bread machine. Yankton native Loretta Sorenson decided that she and her husband should start eating healthier. Step #1? Eliminate preservatives. So she decided to take bread baking into her own hands. She took an exhaustive approach to make the very best loaf possible taking copious notes on what worked and what didn't. The result? Secrets to Baking Your Best Bread Ever! Find out more at www.ourdakotahorsetales.com