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Chuck Sebastian

Chuck has been in radio (some say since Marconi started it) LOL, but honestly we believe he got started around 1980 or so.

Born in Mansfield OH, in or about 1960. He moved to Toledo in 1964, his parents had to drive because he couldn’t reach the pedals yet. Chuck was an avid baseball player and played up until the end of high school and then got into softball with friends after that. While growing up he always had a radio on , enjoying music as well as Tigers broadcaster Ernie Harwell, George Kell, Larry Osterman and others. That’s kind of where he get’s his LOVE to do PBP for high school and College broadcasts of sports. He got his first opportunity in Litchfield,Illinois calling baseball, football and softball.

Today's Question of the Day:

He would move around the country over the next 20+ years going to PA, WI, CA, OR, MN and the Upper Peninsula of Mich. He would also learn to do basketball,and hockey and get a chance in Bemidji MN to do some College Football, and Hockey as well as baseball.

Chuck  has 4 children and now 9 grandkids, one even named after his on air name (Sebastian), talk about a proud grandpa!

(Grandpa and Sebastian)

Chuck  currently resides  in Riverton, loves the scenery, stating he’s tired of moving and and has seen almost all of the United States.

Please join him weekdays on KTAK 93.9 from 11am-2pm. Plus catch Chuck doing high school sports this season as he is the “Voice” of the Riverton Wolverines.

What’s Hot on the Web today?

What the hail: guy in love with his lawn grooms it during a huge hail storm:

1.) http://www.break.com/index/guy-mows-lawn-during-hail-storm-2058189

Chuck’s in the Kitchen:

Build-Your-Own Shish Kabobs

Picture of Build-Your-Own Shish Kabobs Recipe

Ingredients

Meats for Kabobs:

Dijon-Rosemary Steak:

  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh rosemary, stemmed
  • 4 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound sirloin steak, cut into 1-inch cubes

Citrus-Tarragon Chicken:

  • 1 orange, zested, then juiced, remainder discarded
  • 1 lemon, zested, then juiced, remainder discarded
  • 1 lime, zested, then juiced, remainder discarded
  • 4 cloves garlic, minced
  • 1 tablespoon fresh tarragon leaves
  • 1/4 cup soy sauce
  • 1/4 cup canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Lemon-Garlic Shrimp:

  • 3 cloves garlic, minced
  • 2 shallots, minced
  • 1 bay leaf (fresh or dried)
  • 2 tablespoon fresh thyme leaves
  • 1/4 cup finely chopped fresh Italian parsley
  • 1 teaspoon chili pepper flakes
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 pound (16 to 20 count) shrimp, shelled and deveined

Veggies For Kabobs:

  • Bell peppers
  • Onions
  • Cherry tomatoes
  • Mushrooms
  • Italian squash
  • Baby potatoes, boiled until cooked through
  • Corn on the cob, husked and sliced into 1/2-inch-thick rounds

Balsamic Basting Vinaigrette for Veggies:

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper
  • If using bamboo skewers, soak them in water for 1 hour to retard charring.

Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.

Cut vegetables into bite-size pieces.

Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.

Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.

Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

Recommended beverage: Beer