THANKSGIVING FOOD & WINE PAIRINGS (AUDIO)
THANKSGIVING FOOD & WINE PAIRINGS (AUDIO) – One of the questions that always pops up heading into the Thanksgiving holiday is “what foods pair well with what wines?” The other question is how do I make gravy that’s lump-free, we’ll address that on this week’s TV/Radio program.
Elizabeth spoke with Katrina Frey, from third-generation family-owned Frey Wine in Redwood Valley, Mendocino County, California about that very subject. You’ll hear several of Katrina’s and Elizabeth’s personal favorites, and how you can order Frey Wine in time for the holidays! Why Frey Wine? It’s America’s first organic and Biodynamic winery and you’ll see the USDA Organic label on every bottle.
Visit FreyWine.com or call 800-760-3739 and be sure to join the Wine Club!
LET’S TALK TURKEY – PART 1
TURKEY TERIYAKI ASIAN MEATBALLS
TURKEY TALK – HERITAGE VS HYBRIDS
VIDEO: COOKING CLASS – CHICKEN OR TURKET PPOT PIE
THANKSGIVING RECIPE: MOJO ROAST TURKEY
THANKSGIVING FOOD & WINE PAIRINGS
Find more interviews and recipes with Frey Wine HERE
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About the show: Food Travel USA with Elizabeth Dougherty is the fusion of food and travel. This fresh, compelling nationally-syndicated weekend program includes information for homesteading, traveling, gardening, taste tests, and in a twist, listeners hear what restaurant servers say about customers.
I taught cooking classes, and served as a personal chef for individuals and small parties. I consulted for restaurants and other food service organizations in menu development as well as cost saving measures. As a freelance writer, I have written hundreds of articles for many different publications. She created and developed the popular “Food Travel USA” page on Facebook.
In 2010, I created a light-hearted, entertaining, informative radio program, “Food Travel USA”. It’s a mix of everything FOOD, including guest interviews, recipes and food/restaurant related features.
With previous memberships in the International Association of Culinary Professionals, the James Beard Foundation and National Restaurant Association, I have tried to keep abreast of the current and ever-changing trends in the culinary world.
