Katheryn Foxx, has been entertaining Iowans at 96.5 for nearly 21 years. After graduating with a BA in Communications and Business at the
Katheryn’s favorite activities and achievements include working for the Especially for You Race against Breast Cancer for 20 years, the annual JDRF Walk, Clear Channel Call for Kids with Cancer and Dance Marathon, First Place Winner for the Iowa Celebrities Dancing with the Stars and playing her fiddle at station events including twin fiddling with Charlie Daniels. Katheryn has won several Addy Awards and was nominated as Medium Market Personality of the Year.
Off the air, Katheryn enjoys golfing, poker, running, dancing, reading, the Hawkeyes and Green Bay Packers, fiddlin' with local bands and being soccer, football, wrestling, track and dance mom to her kids.
WILD HOGS IN WALFORD SPONSORS MIDDAYS WITH KATERYN FOXX!
More live music than anywhere else in the corridor, plus fantastic food and great drink specials. Check them out here!
Tassel Ridge Winery is proud to sponsor Country Cookin' every Thursday morning! Check out their fantastic local wines, scrumptions food and amazing entertainment here.
CSPS Theater with Legion Arts - Concert Details HERE!
It is even more delicious than it looks!
Here's how you make it:
Grass feed Bison 8 oz, rub with 1 table spoon of oil, apply generous amount of crushed peppercorns (1 tablespoon) sear on high heat, 3-4 minutes per side, allowing 2-3 minutes to
rest. (suggest using)
For the brandy peppercorn
Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile,
melt butter in large skillet over medium-high heat. Add chopped shallots to
same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1
cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until
mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste
with salt & black pepper. Spoon sauce over steaks and serve.
Caramelized cauliflower; cut into small flowerets, toss with melted butter, and 1 teaspoon
of brown sugar. Roast at 400 degrees for 7 minutes, and serve, or until it
starts to caramelize. Serve
Sweet potato frites,
Cut into ¼ in sticks (like French fries), let soak in water overnight. Pat dry with towel.
Fry to crisp, just before serves. Season with Salt & pepper.
Todd Kimm from CSPS dropped by to fill us in on 3 nights of live music downtown this weekend. Country Star Michael Johnson will be on stage tomorrow night, Meg Hutchinson comes to town Saturday night and Meklit Hadero performs Monday night. Find out more, and get your tickets here!