If you’re planning a big get-together for Thanksgiving or a small celebration, what will you serve? With turkey prices something to squawk at, you may be looking for creative ways to stretch your budget or scale back this year.
On Cincinnati Edition, top chefs join us for the full hour with their culinary ideas, and we’re taking your phone calls. What are you making and how can we help? We’ll talk about ways to stretch your Thanksgiving budget and how to repurpose your leftovers into creative new meals.
Tell us what you're making and what questions you have about the big meal and how to save money. Or tell us how you plan to reimagine your leftovers into new meals. Call 513-419-7100 and leave us your first name and message. We may use your question on air. Or call us live at noon.
Guests:
- Suzy DeYoung, founder, LaSoupe
- Mona Bronson-Fuqua, CEO and chef, Je Ne Sais Fuqua LLC.
- Gary Leybman, owner, The Pickled Pig
- Jose Salazar, chef and owner, Salazar, Mita's, Safi Wine Bar and Daylily
Ways to listen to this show:
- Tune in live at noon ET M-F. Call 513-419-7100 or email talk@wvxu.org to have your voice heard on today’s topic.
- Catch the replay on 91.7 WVXU and 88.5 WMUB at 8 p.m. ET M-F.
- Listen on-demand. Audio for this segment will be uploaded to this page by 4 p.m. ET. or subscribe to our podcast.