• Other

    Posted on December 22nd, 2014

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    Dec 27 – This Week’s Show

    Hope you had a great Christmas and life is good in your neighborhood.

    In the first half we are going to be chatting about a cool new cooking application for your smart device or home computer called Side Chef.

    SideChef_Primary_Combined_Logo_transSideChef is a step-by-step cooking app designed to bring innovative technology to the world of cooking. By displaying detailed photography and written instructions for every step in a recipe, users can cook with confidence to prepare over 1,000 recipes from more than 100 food bloggers worldwide. The recipes cover diverse cuisines and cater to many special diets including gluten-free, vegan and low-fat. SideChef connects cooks of all levels based on their shared passion.  Launched in March 2014, SideChef is a Los Angeles-based company founded by Kevin Yu, video game industry veteran and former global manager for community development for World of Warcraft at Blizzard Entertainment.  Yu applied his extensive technology and gaming background to enhance the cooking experience for novice cooks. For more information please visit SideChef.com.

    Then will transition to talking about some of the “Good Luck” recipes for New Years that you’ll find on this App.  I know for my family there were several New Years Eve and New Years Day food traditions…collard greens, black eyed peas, slow cooked bell peppers and onions…oh boy.  Here are some of the “Good Luck” New Years recipes from Side Chef Contributors:

    Longevity: Noodles

    Spicy Soba Noodles by Jenessa Gerber

    Wealth: Cornbread

    Jalapeno Cornbread Poppers by Amy Erickson

    Abundance: Round Fruits

    Glazed Orange Ricotta Cake by Mallory Fay

    Health: Pomegranate

    Pomegranate Cheesecake by Shinee

    Progress: Pork

    Pulled Pork Sliders by Kathleen Morimoto Kiebler

    Prosperity: Greens

    Kale Salad with Brussels Sprouts and Almonds by Jackie Grandy

    Luck: Lentils

    Tangy Lentils and Quinoa by Lisa Lotts

    Good Fortune: Ring Shaped Cake

    Mini Pina Colada Bundt Cakes by Jonathan Melendez

    In the second half it all about Sparkling Wine & Champagne.  So many good choices from most every wine producing region in the global wine world.  Joining me to share her insight on the topic is Culinary Institute of American (Greystone campus) is CIA wine instructor Traci Dutton. Traci pulished a nifty article “The Bubble Lover’s Guide: Sparkling Wine Decoded” we’ll talk about that and offer some suggestions for your holiday entertaining and everyday enjoyment.  Read the article here!

    Good Life Guy;s Wine of the Week:
    Some Festive Bubbles  :-)

  • Other

    Posted on December 16th, 2014

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    Dec 20 – Whiskey Guide and more…

    What a great gift idea for the Whiskey lover in your life.  My guest today is Chad Berkey, co-author with Jeremy Leblanc of a great new  book; “The North American Whiskey Guide from Behind the Bar.

    The North American Whiskey Guide From Behind the BarWhiskey has become one of the most popular spirits, and with so many different kinds it’s hard to keep track of them all and select great new ones to try. With reviews of 250 different whiskeys, the historical background of each type, 30 of the best cocktail recipes and even the perfect cigar pairing, this guide has everything a person needs to find some of the most interesting whiskeys available.  Chad Berkey is the general manager of The Aero Club Bar in San Diego, which boasts one of the largest collections of whiskey of any bar in America, with over 900 different kinds. With his help, you’ll discover the best whiskeys to try; many that won’t break the bank.

    Top bartenders blind taste-tested every whiskey, so you get real, honest comments for each listing. Not only will this help you find whiskey similar to ones you already like, but it will also allow you to pick the best tasting whiskey for your palate and preference. Packed with all the information you’ll ever need on whiskey, this book is what every whiskey enthusiast should have in their library.

    About the Authors:

    Chad & Jeremy

    Chad & Jeremy

    Chad Berkey is the general manager of The Aero Club Bar, a San Diego bar that features over 900 different kinds of whiskey. Aero Club was named one of America’s Top Bars by Maxim and was featured in the New York Timestravel piece “36 Hours in San Diego.” Chad is the co-owner of TIN PLAY Precision Pour Flair Tins. He lives in San Diego, California.

    Jeremy LeBlanc is the senior bartender and head mixologist at ALTITUDE Sky Lounge, named one of the top 10 roof top bars in the world by Condé Nast. He is also co-owner of TIN PLAY Precision Pour Flair Tins. He lives in San Diego, California.

    In the second half Elliott Dolin from Malibu’s Dolin Estate joins us to talk about the wineries recently released Pinot Noir from Santa Rita Hills.  There are 3 other central coast Pinots that I look forward to trying.  The 2012 Dolin Estate Chardonnay was featured on the show while broadcasting live from the Los Angeles Food & Wine Event.  That wine recently received a Wine Spectator 91 rating and is a splendid white wine from the new Malibu AVA.  Considering the winemaker, AVA and vineyards where all four of Dolin’s Pinots are produced…these are great value, high quality wines worthy of the effort to have them shipped.  Order some today…click here.

    Good Life Guy’s Wine of the Week:
    2012 Dolin Estate Pinot Noir, Santa Rita Hills

    This quintessential Sta. Rita Hills Pinot Noir blend exhibits a bright and aromatic scent of fresh berry compote, intense red cherry, blueberry and cocoa. A bright acidity invigorates the palate upon entry, giving way to a deeply textured mid-palate, with flavors of ripe red cherry and strawberry. The long finish is enhanced by nuanced hints of dried tobacco.

    Varietal Composition: Pinot Noir (clone 115, 4, Swan) from Sta. Rita Hills, CAinemaker: Kirby Anderson
    Cooperage: 20 months in 18% new French oak barrels
    TA: 0.57g pH: 3.66 Alc 14.35% Cases 485

    Not available locally yet, but can be ordered direct from Elliott and Dolin Estates.  Based on previous wines tasted from Dolin, the winemaker that made this wine and the AVA & vineyard where it came from…this is a steal at $32
    Buy it now and have it shipped!  YES it’s legal, visit www.freethegrapes.org for more info

    Available locally and a great wine for your holiday entertaining and New Years celebrations…

    NV Gloria Ferrer Blanc do Noir

    A distinctive blend of 92% Pinot and 8% Chardonnay, this light-bodied sparkling wine displays a slight pink color, resulting from a special pressing technique. Bright strawberry and black cherry aromas with subtle vanilla highlights. Creamy cherry, lemon and cola flavors combine with a lush palate, small, lively bubbles and a persistent finish.Our Blanc de Noirs is predominantly made from hand-harvested Pinot Noir grapes, the hallmarks of which are a vibrant red fruit character. The creamy palate and rosy hue are a result of a small addition of Vin Gris, which was blended into the base cuvée. Over forty different clones and selections of Pinot Noir and Chardonnay are planted on our 340-acre estate in the Sonoma Carneros district. This allows us to consistently produce cuvées with complexity and clear fruit expression.Critical Acclaim

    • WS90
      Wine Spectator - “Fun and festive, with floral raspberry and graham cracker aromas leading to crisp and succulent lemon and strawberry flavors. A reliable value in California bubbly.”
    • WE90
      Wine Enthusiast - “There’s a lot going on for the price in this honeyed, rich blush wine. Pinot Noir gives hints of strawberries, while Chardonnay contributes limes and oranges. The result is a smooth, crisp sipper for drinking now. “

     

  • Other

    Posted on December 10th, 2014

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    Dec 13 – Food Truck Road Trip

    Phil Shen Kim Pham

    Philip Shen & Kim Pham 2014 USA Today Best Food Bloggers for “Behind the Food Carts!”

    My first guest is Philip Shen co-creator of www.behindthefoodcarts.com and now co-authors Kim Pham and Terri Phillips of a really cool book; “Food Truck Road Trip –  A Cookbook: More than 100 recipes Collected from the Best Street Food Vendors Coast to Coast.”

    Kim, Phil and Terri traveled from state to state, visiting the best food trucks out there to get the incredible and authentic recipes that make their trucks some of the most popular in the country. This book includes delicious recipes for everything from sandwiches, soups and chilies to vegetarian dishes, classics with a twist and desserts—all straight from the cooks themselves. With the country’s food truck favorites made accessible in your own kitchen, you’ll deliver incredible and unique food at home you’d have to travel across the country to try.

    Outstanding dishes include Prosciutto and Grape Pizza from The Urban Oven in Los Angeles, Maker’s Mark Fried Chicken from Big D’s Grub Truck in New York, Santa Fe Black Bean Burgers from Mix’d Up Food Truck in Atlanta and Pad Thai Tacos from The Peached Tortilla in Austin.

    To get these recipes, the authors found and traveled to the most vibrant food truck cultures across the country, including: Southern and Northern California; New York City; Portland, Oregon; New Orleans; Raleigh, Durham and Charlotte, North Carolina; Atlanta; Minneapolis; Austin; Washington, D.C and Philadelphia.

    I’ll also be talking to some of the local food truck entrepreneurs here in Wichita, many of them will be at the Christmas parade at the Water Walk between 12-2:00 p.m. Saturday December 13…TODAY.

    Logo of Wine Spectator Top 100 Wines 2014

    Wine Spectator

    Then will chat about the Wine Spectator Magazine’s 2014 Top-100 wines.  I always look forward to seeing what the pro-wine-critics come up with and this year is a little unusual and very interesting.  This week’s wine of the week is from the Jacob Liquor Exchange (North Rock Road) display of many of the Spectators Top-100.  If you don’t get the magazine (you should :-) you can download the Top-100 HERE.   Another list out this month is the Wine Enthusiast Top-100.  You can get that list and all the variations…like top 100 Best Buys and top 100 Cellar Selections HERE.

    Good Life Guy’s Wine of the Week:
    Fowles Wine 2012 “Are You Game” Shiraz

    #66 Wine Spectator Top 100 of 2014

    The 2012 edition has a “Dash” of Cabernet Sauvignon.  (Fowles also produces a 2012 Shiraz with a “Dash” of Tempranillo.) This Shiraz is deep cherry red. On the nose black pepper, plum and cinnamon play with nutmeg and subtle oak notes. The palate is full of ripe red fruits and a medley of complex spices and integrated oak that lead to a velvety long finish.

    Wine Spectator
     91
    “Vivid, peppery and appealing, with cherry and blueberry fruit, revealing black pepper overtones and a polished texture. Lingers easily on the refined finish. Lively and graceful. Drink now through 2018.”

     This is a great value wine and even with a screw cap I’m sure it will age for a few years and still be great.  Pick up a bottle at Jacob Liquor on North Rock Road and join me…

  • Other

    Posted on December 3rd, 2014

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    Dec 6 – YMCA – Paleo Grilling – Spanish Graciano

    GraTyrone Baker, Executive Director of the YMCA Community Development Branch joins us to talk about this FUN (and fund) raising event next week.

    YMCA Wine & Dine

    Sample an array of fine wines and specialties from local chefs and you strengthen your community by supporting YMCA programs that help kids reach their fullest potential.

    YMCA wine&dineymca logoFeaturing chefs from:

    • Cafe 402
    • Bella Vita
    • Garden Grill Cafe
    • La Chinita
    • Saigon
    • Blue Moon Caterers
    • Deano’s Grill and Tapworks

    Auction Packages feature travel, recreation, sports apparel and memorabilia, pampering, and more.  FREE exclusive Riedel wine glass with any ticket purchase. VIPs receive access to premium wine tasting section, and first 100 VIP tickets receive an additional special gift.

    Thursday December 11, 2014 - 6-9 p.m., Exploration Place

    Tickets available at any Wichita YMCA location: $70 VIP – $50 general admission

     

     

    Today I’ll be talking to Tony Federico, Co-Author of Paleo Grilling – A Modern Caveman’s Guide To Cooking with Fire.

    18467844The Paleo diet is all about getting back to the basics; eating food in its most simple, unprocessed form, just like our ancestors. What could be more primal than cooking meat over a fire? This book, from Tony Federico and Chef James Phelan, features more than 100 recipes for grilling, smoking, and searing natural, locally farmed beef, chicken, pork, and wild game over fire. Paleo Grilling will help you to choose the best meats for any meal, and offers both innovative new recipes as well as internationally inspired dishes, including desserts and sides, suitable for the modern caveman.  Get a copy NOW!

     

    Looking forward to sharing information about yet another great wine & food event next Thursday December 11.  It’s the YMCA Wine & Dine, a benefit for the YMCA Free and Assisted programs for kids.  Executive Director Tyrone Baker from the Y’s Community Development Branch will be joining us to talk about the Y and this fun event next week.  More info on-line here.

     

    Good Life Guy’s Wine of the Week:
    Rio Madre2013 Bodegas Y Vinedos Llurce Rio Madre Graciano- Rioja, Spain
    Not familiar with the grape? It is commonly blended with Tempranilino in Rioja, Spain. The role of Graciano is actually very similar to that of Petit Verdot in Bordeaux- contributing color, aging potential and aromatics to the wine. When we tasted this wine we were blown away by it’s expressiveness and quality. Why haven’t we seen more 100% Graciano wines until now? Well, the grape prefers a very arid and warm climate. Rio Madre sources the grapes from a sub-region of Rioja called, Rioja Baja. Baja is the “lower” part of the Rioja region and it experiences a drier and warmer climate…making it ideal for Graciano!

    Opaque ruby. Sexy, high-toned cherry and blackcurrant aromas are complicated by notes of Indian spices and fresh rose. Smooth and seamless in texture, offering intense black and blue fruit flavors that become spicier with air. The floral element repeats on the finish, which shows excellent clarity and persistence. This wine delivers uncanny value and has the structure to age.  91pts International Wine Cellar

    “This is a great gift idea for the adventurous wine drinker or the wino who has had it all! You can almost guarantee they haven’t had a 100% Graciano. So delicious and so fun!”  Whitney Post – Jacob Liquor Exchange   On sale for only $9.99

  • Other

    Posted on November 24th, 2014

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    Nov 29 – Eric Greenspan & Alexander Valley Vineyards :-)

    My first guest today is Chef Eric Greenspan to talk about his new program “Eric Greenspan is Hungry.”

    IT’S ONE PART ADVENTURE, TWO PARTS HUNGER, A DASH OF AMERICANA, AND THEN ADD A WHOLE LOTTA MEAT

    NATIONAL GEOGRAPHIC CHANNEL UNLEASHES CHEF ERIC GREENSPAN ON AN AMERICAN ROAD TRIP DOCUMENTING HIS GASTRONOMIC QUEST FOR THE QUINTESSENTIAL MEAT EXPERIENCE

    Chef Eric Greenspan

    Chef Eric Greenspan is, without a doubt, one of the funniest, loudest, most innovative chefs on the planet. But there’s really only one thing you need to know about Eric: He’s no vegetarian. Premiering Monday, Nov. 24, at 10 p.m.ET/PT on National Geographic Channel, Eric and his trusted friend and carnivorous gastronome, Mauzner, travel on the meatiest road trip, discovering Americana through rare homegrown family recipes, to satisfy their wildest imaginations and to get inspiration for Eric’s critically acclaimed restaurants in Los Angeles.

    Eric Greenspan Is Hungry (#EricisHungry) takes viewers on a cross-country, off-the-beaten-path adventure, looking for wild hog in Warren, Arkansas, for wild turkey in Tunica, Mississippi, for Buffalo in Jasper, Arkansas, and for goat in Grand Coteau, Louisiana, just to mention a few of his stops. Traveling in the heartland, Eric goes directly to the source of local recipes to meet the people who farm, raise, nurture, hunt and butcher animals such as bison, prehistoric gar, goat, crawfish, pig and wild turkey. It’s meat unlike what you get from a purveyor. Eric and his cohort will break down the animal, butcher it and prepare the recipe all on location to crank out the best dishes imaginable.

    Journey with Eric and Mauzner as they get deep into the rich history of these family recipes — the meaty goodness — waiting to be discovered in America. The homegrown, mouthwatering recipes — whole roasted goat flambéed with sugarcane vinegar, “bang-bang” turkey, bacon-wrapped gar balls, whole smoked hog with “squealer dust” rub — will be sure to leave viewers hungry and wanting more. Never far from one another, Eric and Mauzner like to call their time together “an orgy of food and drink,” and are content to wine and dine their way to happiness and hedonism.

    In the second half I’ll be talking to Harry H Wetzel the IV, Asst. Winemaker/Family Partner of Alexander Valley Vineyards. www.avvwine.com

    The winemaker at Alexander Valley Winery

    Harry Wetzel IV

    When you are born into a family business and the “office” is just outside your back door, the chances are pretty good you will be put to work at a very early age. And so it was for Harry Wetzel IV, whose grandparents started Alexander Valley Vineyards and whose parents, Hank and Linda Wetzel, founded the winery.
    At the age of 5, Harry was already in the vineyards that surrounded his house, picking grapes. At the age of 13, his father decided he needed to learn other parts of the business. He worked in the shipping department and then later in the vineyard, installing an irrigation system and developing a new vineyard block.

    Today, Harry is one of the third generation working at the family owned winery. “For me, being part of a family business means continuing the traditions my grandfather and father started at the winery and in the community,” Harry says. “It’s also a matter of preserving the integrity of the Wetzel family name. It’s a lot to live up to given the work the rest of my family has done, but I see it as a fun challenge.”

    Harry will be in Wichita for The American Institute of Wine & Food annual Holiday Dinner at the Hyatt Wichita.  The dinner is open to the public but discounted to AIWF members.  Learn more at www.aiwfwichita.org

    Good Life Guy’s Wine of the Week:
    The Wines of Alexander Valley Vineyards

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