About Steve
I have been the host of the Indiana 105 Dawn Patrol for the Last 15 years. I originally hail from Louisiana, but have lived in Indiana since 1983. So at this point I think it is safe to say I'm a Hoosier. However I will always be a New Orleans Saints Fan, no matter what kind of trouble they may get into. My man cave is called the Voodoo Lounge Deux. The Original Voodoo Lounge was taken out by what was left of Hurricane Ike a few years back. The center piece of the Voodoo Lounge Deux is my hot sauce collection. Some people collect coffee mugs on vacation, I collect Hot Sauce. The Sauce of choice right now is brewed in Northwest Indiana by the Scoffeld Brothers. Be very careful with the Heavy Metal Sauce. However my favorite is a sauce from Barbados called Delish Bajan Sauce. Very hard to find. If you are going to Barbados and can hook a brother up......

My wife Colleen and I were married in 2000. Her grandmother used to own Ma Cole's dinner for all you old timers. And yes we met on the the radio. She was my first winner with Movie trivia 15 years ago. We have helped to for a new Theatre Company that raises money for charity. The Valparaiso Theatrical Company give 60% of every ticket sold back to a 501C3 charity. We have two sons and 4 grand children.


Steve's Posts

Zana's Recipe of the Week

Steve's Blog

Olive Garden Zuppa Toscana Soup

1 pound spicy Italian sausage
1/2 pound bacon, chopped
7 cups water...
3 chicken flavored bouillon cubes
2 large russet potatoes, scrubbed clean and cubed
2 cloves garlic, chopped
1 medium onion, chopped
2 cups chopped kale
1 cup heavy whipping cream
salt and pepper, to taste

Directions
In a dutch oven or large soup pot over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
In the same dutch oven or large soup pot over medium-high heat, brown bacon; remove and set aside. Leave two tablespoons of rendered bacon fat in the skillet.
Saute the potatoes, onion, and garlic in the rendered bacon fat over medium or low-medium heat. Saute until the onion begins to be translucent and the potatoes have are still a little firm, but are beginning to soften.
Add the sausage, bacon, 7 cups water, and 3 chicken bouillon cubes to the pot. Simmer until the potatoes are tender

steve-zana
Contact Steve

On-Air:
Weekdays 5-10AM
Saturdays 6-10AM

E-mail: zana@indiana105.com
Studio Phone: 1-219-531-0105
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