The Pie Queen
Up first is my wife Beth who has been creating, producing and baking for the KPTS new video series and companion cookbook “The Pie Way…Kansas Style.” She has traveled all over Kansas interviewing Chefs, Proprietors and bakers of PIE. In addition to the video that will air starting December 3 during the KPTS pledge drive there was also a community submission of recipes in various categories that Beth baked and were judged by several local distinguished food judges. Those recipes were included in the book along with the professional recipes submitted and included in the video.
The book and the video will both be available during the December pledge drive for KPTS.
Then a rather informal give and take with my Brother in-law Chef Chaz Robinson joins us to talk turkey and cooking fun.
Speaking of fun, we sure had some not only at Thanksgiving but on the road in Texas for a family wedding.
Chef Chaz and Students at Culinard
We’ll tell you how to use some of your Turkey-day leftovers, along with some other helpful tips and techniques. With the holidays upon us and gathering of family and friends who bring along their favorite “pot-luck” recipes, what a great time to start to assemble your family cookbook.
Chaz is an accomplished Chef that has worked in some of the finest restaurants from the Rockies to the Atlantic. He is now a staff instructor at the prestigious Culinard, The Culinary Institute of Virginia College.
Good Life Guy’s Wines of The Week:
Fine Bubbles for entertaining during the holidays
She has quite the journey in life and wine and shares it in her book The Exes in My Glass…How I Refined My Taste in Men & Alcohol. The witty story of her raucous journey from lust to love and beer to wine, The Exes in My Glass: How I Refined My Taste in Men & Alcohol will leave you thirsty to uncork your true potential, too. Follow Lisa on 
2015 Jordan Russian River Chardonnay
2014 Jordan Alexander Valley Cabernet Sauvignon
You love wine. It is your passion. You just wish you could go further and learn about new regions, new grape varieties… Or maybe it gets deeper than that… you need to pass a wine certification exam to get ahead in your career, or you want to impress your wine-loving boss. Master the World presents a fun, effective way for you to hone your palate. Six 187ml bottles sent to you in a 100% recyclable kit on a monthly basis with an online site/app that takes you through how to evaluate wine, understand what you’re drinking and articulate what you like and what you know. 
WHAT YOU GET – Each kit is a curated selection of six bottles of wine, with a tasting mat and instructions on how to use our site/app to evaluate these wines. Each bottle is 187 ml, which is about 6.3 fluid ounces. You can expect wines that are benchmark wines picked by our panel of Master Sommeliers that we have re-bottled into these 187ml bottles through an anaerobic (oxygen-free) process to maintain the quality of the wine. These are branded wines, not bulk wines and once you submit your deductions, you will see the full identities of the labels so it will be an open, honest process.
Master Sommelier Evan Goldstein (who passed his 
This is Broc’s first vintage making Chenin Blanc from the Frei vineyard in Solano County’s Green Valley AVA, located across the Napa county line from Coombsville, in Napa’s southeasternmost corner. Cooled by air from the San Pablo Bay, this small viticultural area has a decidedly maritime climate. This wine, aged in handmade puncheons crafted by Stockinger (one of Austria’s, and Europe’s, finest artisanal cooperages), has incredible reserve, with a nose of lemon pith, hay, and woolen mittens that is a harbinger of the sturdy structure and linear acidity to be found on the palate. Only 118 cases made! ABV12%
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: 
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.
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
2015 Botani Muscat, Málaga Spain 
2016 Zorzal Terroir Unico Pinot Noir, Tupungato Valley Argentina
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 