Joining me in-studio this week is two of my favorite Chefs and Butler Community College Culinary program instructors Chef John Michael and his wife Chef Lexi Michael. You have no doubt seen them both around town at the many charity events the the BCC culinary students participate in and if you dine out often I’m sure you’ve enjoyed the kitchen talents of the many graduates of the BCC Culinary Program that have stayed in Wichita and joined the restaurant scene.
We will be telling you all about the Culinary program through Butler that takes place at the Boston Park facility here in Wichita. Including the great news just released about expanding the curriculum. The school is located at 6655 E Zimmerly, Wichita, KS 67207. P: 316.218.6256
Learn more about the programs offered here!
“Bring out your creativity while you learn to prepare exquisite meals at Butler’s nationally-known program at our Wichita location. Whether preparing crème brûlée or deviled eggs, learn how to take your cuisine to new heights and hone classical techniques as experienced professionals guide you in the culinary program’s industrial kitchen. Take your knowledge and your nine-month certificate or two-year degree and head straight into the workforce…anywhere in the world.”
With small class sizes and the guidance of seasoned chefs, you learn how to not only make edible art that tastes fantastic, but you gain skills in menu planning, a variety of cooking methods and nutrition. You also develop a strong command of up-to-date safety regulations and learn food service operations. This program also teaches you how to order food, budget expenses and run an industrial kitchen or a restaurant, your own or someone else’s. Start at Butler and go anywhere.
Throughout the year, organizations and businesses reach out to our region’s top culinary program for catering events. Obtain your nine-month certificate or your associate degree and become industry-ready. Butler’s Hospitality and Culinary Arts offers a world of opportunities!
We will also be sharing some tips & techniques to make holiday cooking stress free and FUN!
Also in studio for this show is my good friend Joe Stumpe, formerly the food dude at The Wichita Eagle, musician extraordinaire, the man behind the Active Aging publication and now a published author of “Wicked Wichita.”
Early Wichita earned a wicked reputation from newspapers across Kansas thanks to a bevy of madams and murderers, bootleggers and bank robbers, con men and crooked cops. Gambler and saloon keeper “Rowdy Joe” Lowe was the toast of the town before shooting down his rival, “Red” Beard, and skipping town. Robber and cop killer “Clever Eddie” Adams spread a wave of terror until the police evened the score. Dixie Lee ran the city’s classiest brothel with little interference from authorities. Notorious quack “Professor” H. Samuels made a fortune selling worthless eye drops. And county attorney Willard Boone was chased out of town when he was caught with his hand in the bootlegger’s cookie jar. Local author Joe Stumpe tells the real stories of the city’s best-known and least-known criminals and misfits
Good Life Guy’s Wine of the Week:
Two FUN wines to go with Turkey and all the trimmings!
2015 Botani Muscat, Málaga Spain
The surprising originality of Botani is the fruit from a rigorous process of grape selection and the great care taken in the winemaking process. The grapes used in this wine come from the vines from Almachar that grow on the north-facing mountainous slopes. After manual harvesting, at the end of June or the beginning of August, the grapes are brought to the selection table before pressing.
2016 Zorzal Terroir Unico Pinot Noir, Tupungato Valley Argentina
Pinot Noir fermented in cement vats with indigenous yeasts and 25% full clusters. It’s kept in cement vat until bottling. It’s a very pure, fruit-driven, focused and clean Pinot Noir, varietal, aromatic and perfumed. This feels like a great vintage for Pinot Noir in Gualtallary. The palate reveals very fine, chalky tannins and a slight bitterness, with an herbal side that gives it character and makes it feel a little wild.
In Tex-Mex Diabetes Cooking, cookbook author and Southwestern cuisine expert, Kelley Coffeen, takes you on a tour of the region with more than 140 recipes that focus on fresh local vegetables, fruits, beans, cheeses rich in protein, lean meats, fish, and poultry—all with calorie, carb, and fat levels dialed in for those looking to lose weight or manage their diabetes. This is not a diet book, but a classic collection of beloved and soon-to-be favorite Southwestern and Mexican dishes prepared in easy, delicious, healthy recipes. 
Who can resist enjoying more of their favorite food (Mexican dishes rank alongside Italian and Chinese cuisine as All-American favorites) while doing their body a favor at the same time? It’s a winning menu for young and old alike—healthy and nutritious, without losing the authenticity and flavor of its cultural origins. Kelley Coffeen knows from a lifetime of experience, living and cooking in various regions across the Southwest, that Tex-Mex fare is easy and fun to prepare at home, and a crowd-pleaser on the table. With this in mind, she created Tex-Mex Diabetes Cooking as the go-to book for home cooks looking for easy, diabetes-friendly, satisfying, and healthy Southwestern dishes to feed their family. Learn more about Kelly at 
2015 DeMorgenzon Maestro Blended White 
Dan Stockemer stops by to talk about Sunday’s Prairie Hill Vineyard Balloon And Art Festival. “We are excited about the Hot Air Balloon and Art Festival a week from this coming Sunday, Oct. 21st, from 2:00 PM until 7:00 PM. Bring the whole family, the balloons lift off at 5:00 pm. There will be LOTS of fun things for the kids, as well as food trucks, art booths, and wines from Grace Hill Winery and Jenny Dawn Cellars, as well as local brews.”
Chad Eberly from Eberly Farms joins us to talk about this West Wichita destination landmark still owned by the Eberly family, It’s busy this weekend as the Farm plays host to the Ories Garlic Festival.
Then Tom Brown is on to talk about the great weather and family fun to be had at Meadow Lark Farms. Why go to a Pumpkin Patch that had the pumpkins trucked in when you can actually see where they grow and pick your own. 
2016 The Velvet Devil Merlot from Washington
More than 300 craft beers, 8th Midwest Wingfest, Food Truck Round-Up & Beer Garden, great vendors, DJ Ronnie Choy’s Dance Contest, The Sam Adams Stein Hoisting competition, Live music on the patio featuring “For The Birds”, Games and much more!! All this at the new venue this year, the Kansas Star Casino. We expect a sellout crowd so get your tickets NOW through 
Our 2014 release of KILLER DROP brings together fruit from renowned regions of Northern California including Napa Valley, Sonoma, the Sierra Foothills, Lodi, and Mendocino. Each region contributes distinctive characteristics into the final blend, resulting in an expressive wine with multiple layers of complexity and balance.
Now here is a high tech application that anyone who loves wine needs! My guest is Pam Dillon founder and CEO of “WINE RING” Check out 
You instinctively know how you feel about a wine, and your ratings are a fast way to give voice to your preferences. Whether you’re an expert or just beginning your wine journey, it’s all it takes to make Wine Ring work for you. Based on your wine preferences as you rate wines using the Wine Ring simple rating system of LOVE, LIKE, SOSO or DISLIKE. You can rate wines by taking a label photo with the app or typing the wines name. Using artificial intelligence put together by a talented staff of Wine Executives, Masters of Wine and Master Sommeliers you personal preferences are stored and translated to usable recommendations based on your input.
“I am extremely excited and hopeful about artificial intelligence and the good that it can bring to the world,” said Pam Dillon, co-founder and CEO of Wine Ring. “Together we are creating a landscape — a whole new way of thinking about how we can bring to bear technology — in the context of making these recommendations.”
2017 Vista Red Blend, Napa Valley Atlas Peak AVA
