Another FUN and informative show this week…
First up is Mary Beth Jarvis to talk about a splendid Bourbon NXTUS auction for a collecint of 19 primo bottles of Bourbon. This entrepreneurship support organization, called NXTUS, is currently running a nationwide raffle as a fundraiser for our programs serving innovators and entrepreneurs trying to grow new companies in Wichita and around the state. We scoured the country for rare bottles and hard-to-complete collections, and ticket sales are starting to get hot. It’s $100 per chance to win the 19-bottle collection, worth $15,000. (See: nxtus.io/bourbon) We can take someone from bourbon-curious to legit collector in one fell swoop! Or, they could become a gifting hero to the whiskey lovers in their life, for this holiday season and beyond! 😊
Then it’s all about your Thanksgiving Turkey and the many ways you can be a real “Turkey Hero!” Chef Tom Jackson from All Things Barbeque joins us to talk about the many different ways you can bring an award winning turkey to the holiday table. Brining, Smoking, spatchcocking, grilling and the many accessories, seasonings and special products available at www.atbbq.com
Chef Tom Jackson is a Kansas native, born and raised in Wichita. In 2008 he and his wife moved to Portland, Oregon where he attended Oregon Culinary Institute. Tom studied both general culinary skills as well as baking and pastry while working as a cook in a variety of restaurants. After graduating from Oregon Culinary Institute he began working as a bread baker and pastry chef at the renowned Ken’s Artisan Bakery in Northwest Portland. He spent more than four years honing his skills under James Beard Award-winning chef and owner Ken Forkish.
In that time he and his wife had their first child, and the draw of home and family grew stronger. Longtime friends of the Cary family, owners of All Things Barbecue, they returned to Kansas to help All Things Barbecue continue to excel in their cooking classes. Tom has been further developing and building cooking classes and private events at All Things Barbecue since March 2014.
Time permitting, Chef and Cookbook Author Mareya Ibrahim joins us to talk about her new book and the many healthy ways to add PUMPKIN to your holiday entertaining menu.
Fall is here and with it, the return of the mighty pumpkin. Pumpkin is known to have many health benefits, such as being rich in fiber, low in calories, full of antioxidants and helps to regulate blood sugar. What you cook with it however, can make all the difference! Gone are the days when pumpkin pie was the only food you could make with pumpkin.
Mareya Ibrahim, the Fit Foodie, a TV chef, nutrition coach and author of “Eat Like You Give a Fork: The Real Dish on Eating to Thrive,” prefers a ‘clean’ approach to cooking with pumpkin – recipes that avoid refined and processed foods, artificial ingredients, as well as being dairy and gluten free.
Good Life Guy’s Wine of the Week:
Moet & Chandon Imperial Brut
Created from more than 100 different wines of Chardonnay, Pinot Noir and Pinot Meniere grapes, fermented and then finished in the traditional method of Champagne. Vibrant and generous with a sparkling nose; and the tangy intensity of green apple and citrus fruit. It has the freshness of mineral nuances and white flowers; in addition to the elegance of blond mature notes: brioche, cereals, and fresh nuts. A palate combining generosity and subtlety. The delicious generosity of white fruits (pear, peach, apple). The alluring caress of fine bubbles. The soft vivacity of citrus fruit and gooseberry nuances. ABV11% SJ93 WS90 WE90