Chef Michael Tangen
From Chef Michael Tangen:
“I was born and raised on a small farm in northeast Iowa. I was inspired with food at a young age. My mother and grandmothers would can vegetables, fruits and soup through the harvest season. We butchered much of our own meats, made butter and produced our own milk and cream.
After attending culinary school, I moved to Chicago. I began my 27 year career with Hyatt Hotels and Resorts. I held many position at The Hyatt Regency Chicago, Hyatt Orlando, Hyatt Los Angeles Airport, Hyatt Regency Woodfield and the Hyatt Lisle.
In 2009 we moved to Lacrosse, Wisconsin to be closer to my family. I began my career with the Mayo Clinic Health Systems. I presently live along the Mississippi River with my wife Nancy and our black lab “Chaco”. We enjoy gardening, landscaping and nature. We have many visits from our two son who still live in Chicago.”
This recipe has such a fresh zesty flavor with the citrus in the marinade.
A vegetable side dish with a little tang.
A salmon dish that’s slightly sweet.
Light, fluffy and delicious!
A delicious dish worthy of a special occasion that is easy to make and packed with nutrients.
Savor the crunch of pepper and celery!
A simple refreshing salad.
Oven-roasted with sweet and tangy raspberry dressing.
A nourishing and rustic comfort food.
A delicious smoothie that can be enjoyed as a dessert, breakfast, or on-the-go!
A great combination of citrus zest and rice wine vinegar with no salt or sugar.