Friday, February 27, 2009

FCA Spring Banquet

Meet Ian Naismith, the grandson of the guy who invented basketball at this year's Spring Banquet for the Fellowship of Christian Atheletes. The event will be held at the Koury Convention Center on Tuesday, 3/3, from 6:00-8:30 PM. Tickets are available at the door for $50 each.

Monday, February 23, 2009

Help the WBFJ Morning Show Serve up Wishes

Join the Morning Show this Tuesday
The WBFJ Morning Show (Darren, Tami and Verne) will be 'at your service' this
Tuesday for the "Second Annual Celebrity Serve for Wishes"

A fundraiser for the Make-A-Wish Foundation of Central and Western NC.
ALL money raised stays here in North Carolina to make ‘wishes’ come true for children
(ages 2 - 18) with life-threatening illnesses.

Lunch: 11:30 AM-1:00 PM, Beef O’Bradys on Robinhood Road in WS (Darren + Tami)
Supper: 5:00 PM -7:30 PM-River Birch Lodge on Robinhood Road in WS (Verne + Tami)

Tips earned by the Celebrities/Personalities will be donated to Make-A-Wish. Restaurants are asked to donate at least 10% of the daily sales to the Celebrity Serve for Wishes event.

Toll FREE in NC: 1-877-677-WISH (9474)

Thursday, February 19, 2009

Premiere Productions Presents...

Winter Jam 2009
Greensboro Coliseum
Saturday, February 21 @ 6:00 PM
Doors open at 5 PM

2009 Compassion Performing Arts Series

First Wesleyan Church, High Point


-Denver & The Mile High Orchestra

-Comedy Bus Tour feat. Mike Williams, Kenn Kington, Rich Praytor

-Hoppers & Gold City

-NewSong Christmas Shoes Tour
WBFJ listeners can save $10 on season tickets, enter the code "WBFJ" when you order your passes from itickets .
Camp Electric
A Worship Rock and Roll Music Camp

Monday, February 16, 2009

Chef's Ball

Chef’s Ball 2009
15th Annual Presidents Grand Ball
March 1, 2009 6:30 PM
Embassy Suites, Greensboro

American Culinary Federation Triad Chapter North Carolina (ACF Triad Chapter NC)

The ACF Presidents Grand Ball is an area wide gathering of professionals in, and aficionados of the Culinary Arts. It is held in various venues throughout the Triad to raise money for the Triad Community Kitchen, a program of the Second Harvest Food Bank of NWNC that will offer job training to the chronically unemployed as well as prepare nourishing food products for member agencies that serve the less advantaged in our community. Money from this event also goes to the “Chef and Child” foundation, a not for profit branch of the ACF that fights childhood hunger through education, grants and crisis intervention programs; and to culinary programs at Guilford Technical Community College.

This year’s event will be at the Embassy Suites Hotel, Greensboro at 6:30 on Sunday, March 1st. Tickets are $60 per person, $100 per couple, or $400 for a table of ten. The ACF Triad Chapter’s Presidents Ball has raised over $125,000 toward this goal since it’s inception in the early 1990’s. If you love great food you cannot afford to miss this event. This year we seek to take it to the next level, with your help.

Events this year:
Culinary extravaganza prepared by the Triad’s Top Chefs.
Awarding of 2008 Triad “Chef of the Year”
Other local culinary awards
Live entertainment by the Wally West Quartet
Ice Sculptures by Fire and Ice as well as top ice carvers from around the Triad.
Proceeds from event will be distributed as follows:
1/3 to GTCC Culinary Technology Program Scholarship Fund
1/3 will support the Triad Community Kitchen, and The Chef and the Child Foundation.
1/3 to the general operating fund of the ACF Triad Chapter NC whose mission is to promote the culinary and hospitality industry through professional development and community involvement.

Contact Jeff Bacon for tickets or additional information
(336) 399-6774

Grilled Chicken Pasta with Vodka Sauce

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time :0:30
Categories : Pasta/Poultry

Amount---Measure--- Ingredient --Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds chicken breasts, no skin, no bone, R-T-C -- Grilled
1 dash salt and pepper – to taste
1 tablespoon olive oil
1 cup Onion -- julienned
1/2 cup Red bell pepper -- julienned
1 teaspoon garlic --minced
1 cup vodka
1 1/2 cups alfredo sauce
1 1/2 cups marinara sauce
1/2 cup parmesan cheese – shredded
1 pound pasta -- cooked

Season chicken breasts and grill until done. Allow to cool slightly then cube

Heat a large skillet and add oil

Sauté onions and peppers together for 4 minutes then add garlic
and continue to sauté for one more minute

Add vodka away from flame then return to burner taking caution
for vapors to ignite (if using electric you will need to light fumes to ignite them)

Once flames die down reduce vodka by half

Add alfredo and marinara and simmer 4 minutes

Toss chicken and cooked pasta into sauce

Serve on to plates or pasta bowls and garnish with shredded parmesan cheese

"Easy Home Version of a Restaurant Favorite"
"5 pounds"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 698 Calories;
20g Fat (30.1% calories from fat); 38g Protein;
68g Carbohydrate; 4g Dietary Fiber; 98mg Cholesterol;
798mg Sodium.

NOTES : This dish is tasty with premade or store bought alfredo and marinara.
For an even more authentic taste try making your own scratch sauces and
try this dish with them.

Dr. Stacks---American Heart Month

Thanks to Dr. Warren Stacks for joining us on the morning show today to talk about heart health. For more information about heart disease and prevention visit:

To contact Dr. Stacks call (336) 765-7774
or visit:

Thursday, February 12, 2009

Caroline's Promise is Looking for a Few Good Men

Caroline's Promise, an adoption advocacy organization, needs 3 more men to help out this summer on a construction team that will work at Eagle's Nest Children's Home in Guatemala. If you feel God's leading...please get in touch with Lisa Holbrook with Caroline's Promise ASAP. The deadline to sign up is next week. Call Lisa at (336) 993-9046 for more info.

Here is some more info about the trip.

July 10 - 18, 2009: We will have 2 teams this week. Our construction team will spend most of their time on a project at the children’s home. They will participate in worship services, interact with the kids at the home if they want and participate in at least one community outreach project.

Our general team will consist of men & women ages 18 and up. Projects will be similar to the general team from the first week. If there are couples who want to serve together - this week would be ideal. The men could be a part of the construction team and the women join the general team. Teams will be housed together and enjoy meals & fellowship.

Estimated trip cost is $1600 (depending on airfare) and will include everything except personal spending money. A deposit of $100 is due immediately. All team members are expected to attend monthly meetings and a 1/2 day cross cultural training.

Young Artists Wanted!!

Crisis Control Ministry is looking for great art to promote the 2007 Wee Care Children’s Cereal Drive (April 22-28).

Prior to the Wee-Care Cereal Drive kick-off, students in Kernersville daycares, preschools and elementary schools can participate in the Wee Care! Art Contest by drawing a picture to illustrate the theme of “breakfast” or to create a three-dimensional cereal box. A “celebrity” panel of judges will be asked to choose the winning artwork which will appear on the Wee Care! poster and promotional materials.

Wee Care is a program to educate pre-school and elementary school age children about nutrition and helping those less fortunate in our community.


Artwork will be accepted and prizes given in 5 categories depicting the theme of "breakfast". Drawings should be no larger than 12" x 18" and one submission per child.

  • Pre-school
  • Kindergarten
  • 1st and 2nd grade
  • 3rd thru 5th grade (cereal boxes)
  • Digital Photo

ALL ART ENTRIES MUST BE SUBMITTED BY: February 17, 2009. Entries can be dropped off at High Point Bank, Hwy. 66 & Pineview, Kernerville. DIGITAL PHOTO ENTRIES MUST BE SUBMITTED BY: FEBRUARY 9, 2009. Entries can be e-mailed to

Prizes will be given for 1st, 2nd and 3rd place in each category.
One BEST of SHOW winner will be selected for use on promotional materials, and receive a free birthday party at the Kernersville YMCA.
All work will be exhibited at an Art Show at Kernersville Wesleyan Family Life Center, 901 N Main Street, on Saturday, February 21, from 8 am - noon.


Entries will be accepted through Participating schools or submitted individually at High Point Bank, Hwy. 66 & Pineview, Kernersville or at Kernersville Wesleyan Family Life Center on Tuesday, February 17 from 9 am - 3 pm. (downloadable entry form below)

Categories & Prizes:

First, second and third place prizes will be given in five categories: preschool, kindergarten, 1st & 2nd grades, 3rd – 5th grades (cereal box) and digital photo.
Grand Prize: A birthday party at the Kernersville YMCA

Wee Care Art Show & Pancake Breakfast
The community is invited to attend the Art Show and Pancake Breakfast on Saturday, February 21, from 8 am - noon at Kernersville Wesleyan Family Life Center, 901 N. Main Street. Tickets to the Pancake Breakfast are $4/each and are available at Crisis Control Ministry, 431 W. Bodenhamer, Kernersville or at the event. The Art Show is free.
Click here for a list of participating schools
Click here to see previous winners
Wee Care! Art Contest Entry Form (PDF)

Tuesday, February 10, 2009

Grocery Deals-Early Edition

Here are my picks for the best deals at the "Big 3" for the week of Wednesday 2/11- Tuesday 2/17.

Food Lion:
  • Smithfield Shank Portion Smoked Ham.. 0.89/lb
  • 16 oz. bag Food Lion Jumbo Cooked Shrimp...BOGO
  • Tyson IQF Boneless Chicken Breasts or Tenders...BOGO
  • Breyers Ice Cream...BOGO
  • Lay's Chips...BOGO
  • Marie Callendar's or Healthy Chioce Frozen Entrees...BOGO
  • General Mills Trix, Reese's Puffs,Cookie Crisp...BOGO
  • Zesta Crackers...BOGO
  • Palermo's Thin Crust Pizza...BOGO
  • Banquet Frozen Dinners...10/$10
  • Suave Shampoo or Conditioner...$1.00
  • Mrs. Pauls Frozen Seafood...BOGO
  • Fresh Ripe Strawberries....2 lbs./$5
  • Green Seedless Grapes...$1.79/lb.
  • 8 oz. Trans Global Special Crabmeat...BOGO

Harris Teeter

  • 18 stem Rose Boquet...$19.99
  • Frozen Turkey Breast...0.98/lb
  • Boneless Ribeye or NY Strip Steaks...$4.99/LB
  • 1 lb Strawberries...BOGO
  • Fresh Boneless Chicken Breast...$2.77/lb
  • USDA Choice American Value Pack Assorted Shoulder Lamb Chops...$3.99/lb
  • 16 oz. HT Butter Qtrs...$1.99
  • Stouffer's Lean Cuisine...5/$10
  • Breyer's Ice Cream...BOGO
  • HT Milk....$2.99/lb
  • HT All-Natural Boneless Center Cut Pork Chops...$2.99
  • Lay's Chips...BOGO
  • 4.2 oz Lobster Tails...$5.99
  • 14-24 ct. Always or 20 ct. Tampax...$2.99

Lowe's Foods:

  • Boneless Skinless Chicken Breast...$3.99
  • Whole Boneless Pork Tenderloin... $1.99
  • Fresh Asparagus...$1.59/lb.
  • Breyer's Ice Cream...BOGO
  • 8 oz. Lowe's Foods Premium Lunchmeat...BOGO
  • Ken's Salad Dressing or Marinade...BOGO
  • Hot Pockets/Lean Pockets...$1.88 ea
  • 14 oz. Kellogg's Frosted Flakes...$1.99
  • 24 load liquid Purex Laundry Detergent...$3.99
  • Progresso Soup...BOGO
  • 59-64 oz. Florida's Natural OJ...$1.99

***13 Hour Sale at Lowes Foods***

-Friday, Feb 13, 2009--11AM -Midnight--
All items below require a minimum $25 purchase.

  • 14 oz. Kellogg's Frosted Flakes...0.99 - limit 2
  • 2 Liter Pepsi Products...0.59-limit 4
  • Lowes Foods 12 rolls ultra TP or 8 rolls Paper Towels...$4.88-limit 2
  • Boar's Head Deluxe Ham...$6.99/lb
  • 8 pc. fresh fried chicken...$3.99--limit 2
  • Bakery Fresh Italian Bread--BOGO--Limit 4
  • 1 lb Strawberries...$1.99-Limit 4
  • 4 lb. Hostess Boneless Smoked Ham...$7.99--Limit 2

PLUS--See Wednesday's Circular for a coupon for $5.00 0ff your total bill when you spend at least $50 (after Coupons) during the 13 hour sale on Friday.

One More Great Deal--

Whole Foods Roses...2 dozen for $19.99

Friday, February 06, 2009

The New Do

My friend Abby who owns Hollywood Hair,
located at Providence Place in High Point,
did a great job w/ my hair yesterday.
Here are some pics of the new do.
Her prices are reasonable-
$25 for your first cut/shampoo/blowdry,
$35 thereafter. Right now, she's using all
of her tip money to pay for her mission trip
to Guatemala with Caroline's Promise this summer.
For more's her contact info.
Hollywood Hair
1701 Westchester Dr
High Point, NC 27262
(336) 884-4255

Thursday, February 05, 2009

Allen Branch in 'da House

Thanks to our personal training buddy, Allen Branch, for the info today about working out at home. For more info, or to contact Allen...vistit his website:

Monday, February 02, 2009

Chef Jeff--Round and Browned

Rollatini Con Brisco

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 10 Preparation Time :2:00
Categories : Pork, Italian

Amount-Measure-Ingredient -Preparation Method
-------- ------------ --------------------------------
4 pounds pork loin, center, R-T-C --Trimmed,
butterflied and pounded
8 ounces parmesan cheese –shredded
4 ounces bread crumbs, seasoned
4 ounces parmesan cheese --grated
8 ounces mozzarella cheese -- shredded
8 ounces pancetta -- sliced thin
8 ounces prosciutto -- sliced thin
2 tablespoons fresh sage -- chopped
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 each eggs
1 cup water
2 cups flour
1 cup vegetable oil

Trim loin of all silver skin and butterfly from side and lay out flat.
Continue to butterfly each half of the split loin again until you have
a roughly square piece of meat 12"x12" and 3/4" thick.

Cover loin square with plastic wrap and pound out with mallet until
thickness is even being careful not to tear any holes. Final thickness
should be slightly less than 1/2 inch.

Season top side of meat with some of thesalt and pepper

Cook thinly sliced pancetta and prosciutto in oven until almost crisp.

Sprinkle top of meat with shredded parmesan, mozzarella and sage

Evenly distribute crisp hams on top of cheese layer.

Roll loin tightly into a roulade. (Note you may wish to tie loin off with
twine at this point and it is fine to do so but is difficult
and messy to remove later.)

Set up a breading station with flour in one long pan,
the water and eggs (mixed) in the next, and the bread
crumbs and grated parmesan in another.

Dredge roulade carefully in flour then transfer to egg wash
then into crumbs. Be careful not to let roulade fall apart and
use care to seal up ends with breading.

Heat oil in a large roasting pan or rondeau. Brown off roulade
on all sides and transfer to a baking sheet

Roast slowly at 300 F until internal temperature reaches 145 F.

Allow to rest at least 15 minutes before carving.

"6 pounds"
- - - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with freshly chopped sage and
a brandy demi glace.