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Today’s Podcast Chef Richard Bishop of Classy Catering Creations; http://trail1033.podbean.com/2012/12/02/wine-guy-mike-for-december-2nd/
This week’s YouTube preview with Chef Richard Bishop of Classy Catering Creations;
Recent podcast with Courtney Kingston of Kingston Family Vineyards; http://trail1033.podbean.com/2012/09/15/wine-guy-mike-for-september-16/
Recent Podcast with head winemaker of Balletto Vineyards & Winery, Mr. Anthony Beckman; http://trail1033.podbean.com/2012/07/29/wine-guy-mike-for-july-29/
Recent week’s podcast; What You Need To Know About Wine http://trail1033.podbean.com/2012/07/15/wine-guy-mike-for-july-15/
Recent podcast; (full length conversation) with Maximilian Riedel, CEO Riedel Crystal of America http://trail1033.podbean.com/2012/06/24/wine-guy-mike-for-june-24/
NBC Montana Today TV Segment; Perfect Patio Wines and food pairing; http://www.nbcmontana.com/news/Mike-Tornatore-8-7-12/-/14594602/15999458/-/67a5ri/-/index.html
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Sleep City Missoula www.SleepCity.com
Liquid Planet “Best of Beverage” and a great place to find your holiday wine located in the heart of downtown Missoula.
Georges Distributing in Helena, Montana
This week on the WineGuyMike™ Radio Show© Chef Richard Bishop of Classy Catering Creations joined me as my featured guest, we’re talking turkey. Yes Thanksgiving is over but I want to know what to do with that carcass that I save every year.
Bishop hails from Mountain Home, Idaho which is located about 45 minutes outside of Boise. Originally from the east coast Bishop moved his company, Classy Catering Creations, to Idaho in 2010. Bishop’s catering company provides services ranging from small private dinners to large events. CCC is focused on quality services, seasonal and local food sources. Led by Chef Bishop this Rocky Mountain catering company delivers.
Classy Catering Creations is composed of a highly organized team of event planners, concept designers, managers and chefs. Their desire is to create unique memorable events of unmatched structure and individual character. The real strength of CCC is their long standing client relationships which are the foundation upon which their firm is built.
Chef Bishop and the team at CCC are available for consulting and it is worth a call to visit with a catering firm who really knows what they are doing. In fact Chef Bishop has an extremely informative white paper he has written on “all things catering”. Bishop will even share this with you if you give him a call.
Be sure to take a look at Classy Catering Creations website, http://classycateringcreations.com, and you can give Chef Bishop a call at 208-696-1114. The following recipes were provided by Chef Richard Bishop and WineGuyMike™ has recommended three inexpensive yet exceptional wines. These pairings a match made in heaven and I know you’ll enjoy these as much as I have.
Thanks to Chef Bishop for joining me on the WineGuyMike™ Radio Show© this week, I finally know how to utilize my Thanksgiving turkey carcass and make a great soup to share with family and friends. Cheers to Chef Bishop and his team at Classy Catering Creations. I’ll see you on the radio.
- 2 Tablespoons – Vegetable Oil
- 2 Tablespoons – Butter
- 1 – Onion (quartered)
- 1 – Carrot (thickly sliced)
- 2 – Stalks of Celery (roughly chopped)
- 1 – Head of Garlic (halved crosswise)
- 1 Tablespoon – Kosher Salt
- 3 – Sprigs Thyme
- 1 – Bay Leaf
- 1 Tablespoon – Black Peppercorns
- Turkey carcass and wings
- 2 Gallons – Water
- If you have Boquet of Garni bags add the garlic, thyme, bay leaf, and peppercorns to the bag and place the bag into the stock pot. This makes is a little easier to remove the herbs when ready.
- In a large stock pot add the butter and the vegetable oil and bring it to a medium heat. Then add the vegetables and allow them to sweat. You dont want color you just want the onions translucent.
- Add the remaining ingredients in a large stockpot. Bring to a boil, then reduce to a simmer.
- Skim any impurities that rise to the surface as they occur. Simmer for 3 hours. Remove the garni bag if applicable then strain through a fine mesh strainer and discard solids.
- 8-10 pound – Turkey (removed from bones)
- 1½ gallons – Turkey Stock (made from Turkey)
- 2 tablespoon – Unsalted Butter
- 1 – Large Onion (diced)
- 2 – Large Carrots (diced)
- 1 – Bunch Celery (diced)
- 2 – Cloves Garlic (minced)
- 1 cup – Tarragon (chopped)
- Roasted Turkey Meat pulled and roughly chopped
- Heat butter over medium in a large stockpot. Add the vegetables with a large pinch of salt, and sweat the vegetables until translucent.
- Add the pulled turkey and stock, cover and bring to a simmer. Continue to simmer for 45 minutes.
Classic Dumpling Prep time Cook time Total time Author: Chef Richard Bishop Ingredients
- 1 cup – Flour
- 2 – Eggs
- ¼ cup – Milk
- ¼ cup – Parsley
- ¼ cup – Chopped Shallots
- Make a well in the flour in a large bowl. In a separate bowl, whisk together eggs and milk.
- Add the eggs and milk mixture to the well, then add the parsley and shallots and whisk all together until smooth.
- Usting a cutting board and knife cut bite sized pieces into the desired broth or stock which they will be accompanying. (Keep in mind the will expand some when cutting them into the liquid.)
WineGuyMike™ recommendations, pair these excellent wines with Chef Richard’s recipe for turkey soup and dumplings.
Liquid Planet offers an excellent selection of fine wine to compliment your dinners, Missoula’s “Best of Beverage”, located in the Heart of Downtown Missoula.
The wines reviewed today receive the WineGuyMike™ Seal of Approval™
You can listen to the show live on the Trail 103.3FM or U 104.5FM. These shows are podcast for your convenience and available on my blog at; www.WineGuyMike.wordpress.com or visit the new website at www.wineguymike.com
From my table to yours,