• Other

    Posted on August 26th, 2015

    Written by

    Aug 29 – This Week’s Show

    This Saturday I’ll be talking with BBQ Brian Misko about his new book “Grilling with House of Q – Inspired Recipes for Backyard Barbecues.”

    Grilling with House of Q CoverIf you love the taste of barbecue but worry about cooking the perfect steak or if you’re a whiz with burgers but want to grill other foods or if you harbor aspirations of presenting your own smoked brisket to a panel of trained judges, then this book is for you. BBQ Brian has spent more than a decade smoking and grilling foods, competing against other pit masters and learning from some of the best in the business. And not only does he regularly win awards for his barbecue and House of Q BBQ sauces, but he’s now one of the most sought-after teachers around. Why? Because he tells a great story, makes learning fun and easy and freely shares his recipes and his love of good food. Grilling with House of Q is part handsome cookbook, part instruction manual and part story collection. The result is that rare volume that entertains and becomes your go-to for delicious, no-fail smoked ribs, shrimp tacos, pulled pork and pit beans—or burritos, mac ’n’ cheese and baklava—all prepared on your grill and all eagerly anticipated by friends, backyard neighbors and barbecue judges.  Get a copy NOW!

    “BBQ Brian Misko”

    About Brian: After many years in sales and marketing, Brian’s passion for cooking has been planted, watered and grown to be very fruitful. In the kitchen, Brian’s energy has allowed him to share with many friends, family and catering clients a variety of cuisines. His collection of favourite cuisines include pasta, seafood, sushi and appetizers with everything from Cajun, Brazilian, regional American and German influences. Even though there are these influences, his passion can really be shown when he is using charcoal or a gas grill.

    Brian created a competition barbeque team called House of Q and since the first contest they attended in 2005, they have accumulated a number of bbq awards both in Canada and the USA. The team has also been invited to attend some of the top competitions in the “home-land” of bbq, the deep south of USA.

    Brian’s culinary work includes the BBQ Tip of the Week on Global TV BC, newspaper articles and has been published in cookbooks as well. At Well Seasoned Brian teaches during the summer the grilling and bbq classes while his indoor classes cover a number of topics including Cajun, beef or fish.  Learn more about “House of Q” competition BBQ team

    Want to meet Brian and learn some great tips and techniques and get a signed copy of the book?  Friday, September 25, 2015 to Sunday, September 27, 2015.  All Things Barbecue is proud to bring 2014 World Food Championships Rib World Champion “BBQ Brian” Misko of House of Q to Kansas to teach three cooking classes and host a meet and greet and book signing of his first cookbook Grilling with House of Q.  Details and reservations here!

    Good Life Guy’s Wine of the Week:
    2012 Clos du Bois North Coast Merlot

    closdubois_merlotWINEMAKER NOTES
    95% Merlot, 8% Malbec, 5% Petit Verdot aged 17 months in French, Eastern European, and American oak (35% new)Deep ruby red in color. Aromas of black cherry, cassis, mocha, and lightly toasted oak.  The wine has a rich texture with concentrated black cherry fruit and notes of mocha and dark chocolate.
    FOOD PAIRINGS
    This rich, balanced Merlot will pair nicely with a wide range of foods, including roast
    chicken and pork, or pasta with red sauce.

    You can taste this wine for FREE today at Jacob Liquor Exchange on North Rock Road, between 4:00-7:00 p.m. Tell them you heard about it from Good Life Guy!

  • Aug 22 – Iron Chilehead

    This Saturday I’ll be LIVE from Johnson’s Garden Center on West 13th One of the fastest growing FUN events here in the flat lands thanks to Johnson’s Garden Center.  It’s one of my favorite Fall benchmarks, the sweet smell of roasting green chilies.  Marty is back from Hatch New Mexico with the first big batch of peppers and it’s time for Chile Fest 2015.

    If you love Wichita’s craft beer scene as much as I do, come celebrate the 2015 JGC Chile Fest at the 3rd Ever Iron ChileHead Brewing Competition!  Brewers from around the region have been busy creating recipes and brewing their own unique take on “Chile Beer” using roasted Hatch Green Chile from Johnson’s Garden Center in preparation for this competition.

    Join us for a festival of fun on Saturday, August 22 from 12-3 PM. 2707 W. 13th Street –  $10 Tickets will include a commemorative sampling glass, a $5 gift card to Johnson’s Garden Centers and unlimited sampling from these great brewers: Central Standard Brewing, Hank is Wiser Brewing, Hopping Gnome Brewing, River City Brewing, Tallgrass Brewing, Walnut River Brewing and Wichita Brewing.

    There will also be a food competition with 11 of Wichita’s favorite food trucks and restaurants competing for the Iron ChileHead! There is no charge for entrance the food truck competition, except for the menu items purchased at the individual stations, which include: The Anchor, BS Sandwich Press, Chino’s Parrilla, Douglas Avenue Chop Shop, Fork & Fennel, The Kamayan Food Truck, Kind Kravings, Let ‘Em Eat Brats, Lynn’s Curbside Cookout & Mr. Natural Soul Kitchen.

    You’ll be able to pick up your own Hatch Green Chile at the event to take home, but grab your tickets for beer today as there will only be a select few available for purchase at the door!  Get tickets here NOW!

    Good Life Guy’s Wine of the Week:

    2013 Delille Cellars “Chaleur Estate” White Blend

    This vintage showcases an expressive bouquet of smoky herbs, grasses, elegant white flowers and honey butter, citrus oil with nuances of creamy vanilla brioche, golden apples and toast. In the mouth there are generous proportions of star fruit, guava, meyer lemon, apples, lime leaves and cream. Reinforcing the trademark of Chaleur Estate Blanc, the wine has mouthwatering acidity, beautiful structure and balance carrying through to a lengthy finish.Blend: 65% Sauvignon Blanc, 35% Semillon
    • TP92
      Tasting Panel – “Lush and smooth with lovely ripe citrus, melon and hints of oak; elegant, creamy with floral notes, honey and soft spices; balanced, seamless, dry and long. “

    You can taste this wine TODAY for FREE at Jacob Liquor on North Rock Road!

  • Other

    Posted on August 13th, 2015

    Written by

    Aug 15 – Wingapalooza 2015

    If you missed it LIVE…

    Click here to listen or download this show!

     

    So many fun things going on here in the flat lands this time of year.  This day I’ll be braodcasting LIVE from the Intrust Bank Arena and this  new event “Wingapalooza  2015″

    Event Times:  Doors Open a 11:00 a.m. and the fun goes until 3:00 p.m.

    Tickets for the event are just $20 in advance and $25 at the door. Tickets to Wingapalooza are limited and guests are encouraged to purchase tickets in advance.

    SMG and INTRUST Bank Arena are pleased to introduce Wingapalooza on Saturday, Aug. 15, 2015 at INTRUST Bank Arena. The one-of-a-kind event will feature Wichita-area restaurants and chefs showcasing their best wings. Wingapalooza will take place from 11 a.m. to 3 p.m. on the main arena floor and will include all-you-can-eat wings, The Samuel Adams Beer Garden featuring select local craft beer options, and entertainment and music from a live DJ. Fans will have the opportunity to sample unique chicken wing recipes from the more than 20 restaurants and local chefs who will be showcasing their culinary flare and craft and competing for the best chicken wings in Wichita. Participating restaurants and chefs will vie for two awards at the event: a People’s Choice Award (Lord of the Wings) and a Judge’s Choice Award.   Get Tickets NOW!

    I will be judging the event along with Denise Neal from The Wichita Eagle…come on out and have some fun!

    Good Life Guy’s Wine of the Week:
    NV “Corse” Corsican Vermentino – from winemaker Dave Phinney/Orin swift Locations
    Where in the world is Dave Phinney? This time everyone’s favorite traveling winemaker comes offering a brand new white wine from a locale totally new and unknown to the Orin Swift team: Corsica. Yes, that sun drenched French island in the Mediterranean, ancestral home of Napoleon Bonaparte, where we cannot wait to do some serious wine ‘research’. Three years of research and development went into finding the best vineyards and winery to partner with to make what Dave considers a true expression of Corsican Vermentino.

    The striking label represents the hand crafted Shepard’s knives that can be found all over the beautiful island.

    Tank fermented and true to varietal. The profile of the wine is lively and crisp with blossoming floral aromatics jumping out of the glass. Flavors of fresh green apples, and bittersweet almond are complemented by undertones of Thai basil. This wine is perfect pair all year round as it is enjoyed with a multitude of cuisines and settings.

    • Region: CorsicaNV
Locations
'Corse'
Corsica
    • Varietal: 100% Vermentino
    • Vintage: NV
    • Oak: None – Stainless Steel
  • Aug 8 – CA Directory of Fine Wineries

    If you missed it LIVE…

    Click here to listen or download this show!

     

    Tom Silberkleit is the award-winning editor and publisher for Wine House Press in Sonoma California.  He has been on the show several times and takes time out of his busy schedule to join us today to talk about the two new editions of “The California Directory of Fine Wineries

    The Seventh Edition of this great book will take you on an irresistible journey to the congenial tasting rooms of a tri-county paradise. With The California Directory of Fine Wineries: Napa, Sonoma, Mendocino as your guide, you wander through world-famous Napa, home of the state’s most recognized cellar landmarks. You meander scenic back roads on the way to Sonoma’s premier wineries. You travel to rustic Mendocino, where the winemakers themselves pour you a glass of their specialty. This fully updated, seventh edition of The California Directory of Fine Wineries: Napa, Sonoma, Mendocino is an essential guide to both glamorous estates and intimate, family-owned vineyards.

    This book includes profiles of 68 Northern California wineries — describing their striking architecture, behind-the-scenes tours, and bountiful gardens; descriptions of the wineries’ distinctive features, from 100-year-old wine caves and museum-quality art exhibitions to bocce ball courts and tastings of local olive oils and other gourmet foods; more than 200 color images by renowned photographer Robert Holmes; sidebars listing directions, vineyard tours, wine tastings, special culinary events, and nearby attractions; full-page maps showing the 68 profiled destinations, plus more than 100 additional wineries in the three counties.

    This Third edition of  The California Directory of Fine Wineries: Central Coast will take you through world famous Santa Barbara County, home to the landmark cellars of Santa Ynez Valley, Santa Maria Valley, and Santa Rita Hills. You meander the scenic back roads of San Luis Obispo on your way to Edna Valley’s premier wineries. You travel to rustic Paso Robles, where the winemakers themselves pour you a glass of their distinctive blends. This fully updated, third edition of The California Directory of Fine Wineries: Central Coast is an essential, up-to-date guide to boutique tasting rooms, working ranches, warehouse wineries, and intimate, family-owned vineyards.

    This book includes: profiles of 50 central coast destination wineries — describing their wines, settings, and rural architecture; highlights of the wineries’ distinctive offerings, from theater performances and concerts to food-and-wine pairings to outdoor barbecues, inviting gardens, bocce ball courts, and picnic areas; more than 170 color images by renowned photographer Robert Holmes; sidebars listing directions, vineyard tours, wine tastings and blendings, special culinary events, and nearby attractions; full-page maps showing the 50 profiled destinations, plus more than 100.additional wineries.

    In the second half, Steve Lohr Chairman and CEO of J. Lohr vineyards joins us to talk about the history, vineyards and wines produced from this outstanding central coast winery.

    Good Life Guy’s Wine of the Week:
    2013 J. Lohr Estates Riverstone Chardonnay
    This expressive Riverstone Chardonnay has light golden hues with a tint of youthful green. Aromas of ripe comice pear, melon, meyer lemon and brioche coalesce with notes of roasted hazelnut, flint, spice and toasty oak. Flavors of pom fruits, mineral and sabayon end with a lingering toasty oak finish. Barrel fermentation with sur-lie aging adds layers of creamy palate weight, depth and aromatic complexity. The Arroyo Seco’s cool climate and long growing season help maintain a natural acidity that brings this wine’s rich palate into balance.

     

    2012 J. Lohr Estates Seven Oaks Cabernet
    The 2012 J. Lohr Seven Oaks Cabernet Sauvignon is red-purple in color with a bright hue at release. Fruit aromas are black cherry, plum and blueberry accented with a barrel bouquet of toasted pastry, dark caramel and vanilla. Sturdy tannins strike the palate and finish with the high-toned fruit signature typical of the Paso Robles appellation.

  • Other

    Posted on July 31st, 2015

    Written by

    Aug 1 – Sugar & Sweets

    Darra Goldstein

    If you missed it LIVE…

    Click here to listen or download this show!

     

    Join me this week and meet one of my most interesting former guests.  Darra Goldstein is Professor of Russian at Williams College and founding editor of Gastronomica: The Journal of Food and Culture, named the 2012 Publication of the Year by the James Beard Foundation. She has many other award winning books to her credit and her latest “The Oxford Companion to Sugar and Sweets” will certainly garner even more awards!

     

     

    A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the “science of sweet” is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children’s literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar?

    The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy.  Learn more about Darra here.

    A book of Epic proportions filled with interesting history, lore and more about sugar and sweets, truly a delicious encyclopedia!  Get a copy NOW

    Good Life Guy’s Wine of the Week:  2013 Cedrus Le Blanc

    Château du Cedre Cedrus Le Blanc 2013Cedrus Le Blanc is made about 60 miles away from Cahors in the Armagnac region. This area and its grapes are the source of the finest brandy in France, but there’s also a little ‘country wine’ made under the Cotes de Gascogne appellation. If you like Loire Sauvignon Blanc, you will love this crisp 60/40 blend of Colombard and Ugni Blanc. The nose presents superb aromatics of exotic fruits and white flowers. Served chilled, its fine texture and clear fresh fruit character will combine beautifully with seafood or just by itself.

     

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