• Three Weeks of FUN… Nov 1, Nov 8, & Nov 15

    November 1 – It’s all about the Mid-American All Indian Center here in Wichita.  So much is going on here that many don’t know about.  The Museum is great with many interesting displays.  Other aspects include Arts & Crafts Classes, Community Nights, The Culture Dash (happening November 1st :-) and of great interest to me is the “Share Our Food” event November 13.  When you attend this event be sure to pick up a copy of the new cookbook.

    squash-corn-and-beans-the-three-sisters-of-native-american-agriculture.jpgWhen:  Thursday, November 13, 5:30pm – 9:00pm
    Where: Mid-America All-Indian Center, 650 N. Seneca (map)
    Description: Guests will have their senses engaged as they hear about the history of American Indian food, smell the delicious aroma in the air, and taste the finished dishes for themselves. “Share Our Food” highlights the stories of the individual ingredients that make up American Indian cuisine. Modern versions of traditional recipes will give insight to the American Indian way of life.
    Tickets for this dining event are $20 in advance and $25 at the door. They may be purchased by contacting the Indian Center at 316-350-3345 or e-mailing Education Coordinator Crystal Flannery-Bachicha at CBachicha@wichita.gov.
    November 8 - My guest is Mirella Amato.
    Mirella Amato is a driving force within the beer industry, having carved out her place as an educator and entertainer in the world of beer. As a sensory evaluation specialist and Master CiceroneTM, Mirella is dedicated to the promotion of local beer and the art of beer appreciation through her company, BeerologyTM.
    Her new book Beerology is brilliant and a must have for beer lovers of any experience.  Learn more here!

    If you’ve ever experienced the pleasure of a pint, Beerology is the ultimate guide to exploring, understanding and enjoying the world of beer.

    Beerology Beer Book

    Broken down into fun, easy-to-read chapters, Beerology starts with an introduction to beer and tips on storage and cellaring, then leads into a guide on tasting. Amato presents beer styles in four groups—Refreshing, Mellow, Striking, and Captivating—covering everything from the history and origins of specific brews, to brands that exemplify each type. She then gives tips on hosting beer-tasting parties at home, complete with beer games, and includes a chapter dedicated to beer cocktails (who’s in for a delicious cucumber Pils?). Her original take on pairing beer with food—including chocolate and cheese—is perfect for anyone with an inquisitive mind and an epicurean streak.

    November 15 – Rick Rodgers is my guest to talk about his new book “The BIG Book of Sides

    Rick Rodgers is an award-winning cookbook author and cooking teacher and the writer of more than forty cookbooks on subjects from baking to grilling and more. Rodgers often works behind the scenes as a recipe tester, co-author, and consultant on cookbooks by other authors, including Lilly Pulitzer and Sarabeth Levine of Sarabeth’s Bakery. He has also written corporate cookbooks for clients such as Kingsford Charcoal and Sur La Table, as well as many titles for Williams-Sonoma. Rodgers’s recipes have appeared in Bon Appétit, Cooking Light, Men’s Health, Food and Wine, and Fine Cooking, among other magazines. He has received Bon Appétit Magazine’s Food and Entertaining Award as Outstanding Cooking Teacher and an IACP Cookbook Award for The Chelsea Market Cookbook. Rick Rodgers has been guest chef on all of the national morning shows.   www.rickrodgers.com

    Whether planning a quick dinner after work or a holiday meal for a crowd, you will never be stumped for a side dish again.
     
    Big book of sidesSide dishes make the meal. Think about it: What’s a burger without fries, turkey without stuffing, or barbecue without coleslaw, baked beans, or macaroni and cheese—or all three? The Big Book of Sides contains more than 450 delicious recipes to complement any dish. Award-winning cooking teacher and author Rick Rodgers has carefully compiled a variety of wonderful options, from traditional to inspired, Americana to ethnic, Southern fare to California cuisine. Sections include “Eat Your Vegetables,” “From the Root Cellar,” “A Hill of Beans,” “Righteous Rice and Great Grains,” and “Pasta and Friends.”

    Get a copy NOW!

    Rick has been a guest on my show for many years…His Thanksgiving Book is one of my favs and I’m sure we can get him talking about Turkey day fun.  I’ll also have some great wine pairing ideas for you.  :-)

     

  • Other

    Posted on October 20th, 2014

    Written by

    Oct 25 – Mad Delicious a GREAT cookbook

    My guest this week is Keith Schroeder with his new book from Cooking Light; “Mad Delicious, The Science of Making Healthy Food Taste Amazing!”

    Discover the delicious science behind healthy cooking! Too often, home cooks with good intentions sacrifice flavor and texture in an attempt to make their favorite recipes healthier. Mad Delicious shows readers how to maximize flavor and texture through 120 new recipes, witty and funny narrative, insight on the nature of ingredients, and a fresh, innovative perspective on the science of cooking with illustrated explanations. The results are mad delicious!

    Mad Delicious takes the kitchen science genre to the next level: It’s not just about chemistry and molecules. Schroeder teaches home cooks about the nature of ingredients, how to maximize texture and flavor with clever cooking techniques (try steaming beef-then soaking it in wine sauce for the most tender steak ever!), smooth moves in the kitchen for better work flow, and how all the sciences-geography, meteorology, chemistry, physics, botany, biology, even human sociology and anthropology-can help home cooks master the science of light cooking.

    Every recipe is a fun adventure in the kitchen resulting in mad delicious eats: Learn how to cook pasta like risotto for a silky sauce and enjoy Toasted Penne with Chicken Sausage. Other recipes include Lower East Side Brisket, Fish Sticks!, Cocoa-Crusted New York Strip, Georgia Peanut Fried Chicken, Red Sauce Joint Hero Sandwiches, Spicy Crab Fried Rice, Tandoori Chicken, and Bourbon Steamed Peaches.  Get a Copy NOW!

    Chef Keith Schroeder

    Keith Schroeder, chef, food educator, and entrepreneur, is the founder and CEO of Atlanta-based High Road Craft Ice Cream. He is the partner and consulting chef of New York-based Sunday Gravy. Prior to branching out as an entrepreneur, he led kitchens at resorts, restaurants, catering companies, and hotels in major food markets. Schroeder is an active writer, lecturer, and culinary teacher. He also writes the recurring Cooking Class column in Cooking Light magazine. He lives in Roswell, GA with his wife and two teenage children.

    At 25 years, Cooking Light is the nation’s leading epicurean brand with the largest audience, most epicurean editorial and the most recipes. Cooking Light is the only epicurean brand positioned at the intersection of great-tasting food and healthfulness, serving an important and growing consumer need. The brand delivers innovative recipes, nutrition advice, and resources to live a healthful lifestyle via its magazine, website, and portfolio of cookbooks; across all tablets; through the highly-acclaimed Cooking Light Quick and Healthy Menu Maker app; and on social media platforms.

    Good Life Guy’s Wine of the Week:
    2011 Sonoma Coast Pinot Noir from  Siduri

    Siduri Sonoma Coast Pinot Noir is a darkly colored Pinot Noir. It possesses strong red and black fruit flavors, but underlying these fruit flavors are the forest floor and herbal nuances we’ve come to expect from the Coast. The wine is big, but not unduly heavy, and should only improve and become more complex with several years in a cool cellar.

     

  • Oct 18 – Midwest Beerfest 2014

    LIVE from the 2014, 14th Annual Midwest Beerfest

    BeerFestLogoIt’s hard for me to grasp how fast time has gone by since the first Midwest Beerfest two weeks after September 11, 2001  It was a challenge to put on a FUN event when all of us where still trying to get a grip on what happened to the World Trade Center.  The first event was a success and had a patriotic theme.  Much has changed in the last 13 years and the event is bigger and better than ever.

    I’ll be talking to some of the key players that not only make the event happen but more importantly some of the participants who will be pouring there brews.  If you want to learn more…visit www.midwestbeerfest.com

    More importantly, get your tickets in advance and be ready to enjoy the FUN starting at 1:00 p.m.  The line will move quickly and will be lead by a bag pipe and drum corps…The Great American Beerfest in Denver has nothing on Wichita  :-)

    Good Life Guy’s Wine Beer of the Week:
    A sampling of some of the great hand crafted Kansas produced Brews

    Beerfest Web Banner

  • Oct 11 – Beerfest Dinners

    It’s almost time for the Midwest Beerfest!  This year will see some nifty changes to the layout and special increased emphasis on craft beer from all over the USA as well as imports.

    BeerFestLogoToday I’ll be telling you all about the Beer dinners on Thursday Oct 16 and Friday Oct 17.  Two dinners this year and on separate nights so you could attend both :-)  There are still a few seats available at both so call today and make your reservations.

    Call (316) 682-5502 for reservations by October 13
    When calling for tickets to the dinners, please leave a message listing your first and second choice, someone will return your call in 24-48 hours ~ Thank you.
    Midwest Beerfest Celebrity Beer Dinners 7 p.m. $55

    Check out the menus at www.midwestbeerfest.com

    Thursday, Oct. 16
    Rogue Ales & Spirits with Celebrity Guest Rob Miller
    The Public at Brickyard (Oldtown)
    Presented by Standard Beverage Corporation & AIWF-Wichita

     

    rogueIn 1995 Rob Miller purchased Goebel Retail Liquor from his father-in-law, Bill Goebel. A family owned liquor store since 1971, Rob ventured into the liquor industry with his wife, Susie, after he graduated from WSU with an entrepreneurship degree. Rob always loved a good beer, but developed a passion for more exotic beers while working at a liquor store during his college years. With his own store, he set out to create the largest collection of beers in the state of Kansas. In fact, you would have to travel to Denver, Dallas, or even Chicago to find such a wide variety from which to choose. In the 15 short years that Rob & Susie have owned the store, they have transformed it into Wichita’s premier specialty beer destination. Rob and his trained staff have traveled the world looking for quality beers to expand “Rob’s World of 1,000+ Beers.”

    Friday, Oct. 17
    Sierra Nevada Brewing Company – Brian DeBold
    The Marriott East Wichita
    Presented by House of Schwan & AIWF-Wichita

    sierra nevadaBrian DeBold was born in the North, was raised in the South (most recently Asheville, NC) and is now living in the Midwest. He has worked in the Wine & Beer industry for nearly 18 years. After moving to the Kansas City area — the first ever Kansas employee — he was hired as the Area Manager for Sierra Nevada Brewing Co. Having the utmost respect for Ken Grossman and Sierra Nevada, Brian is honored to now be a part of one of the Best Breweries in the World. From day one, we’ve never compromised quality and brew some of the best beer in the World.

    As we transition to the Wine of the Week, Jon Cressler joins us to talk about a FUN wine event next week…
    …it’s the Wichita Wine Opener.  October 16 at Abode Venue

    Good Life Guy’s Wine of the Week:
    2013 Perseverance California Chardonnay
    2012 Perseverance California Cabernet Sauvignon

    perseverance cab    perseverance chard

  • Other

    Posted on October 1st, 2014

    Written by

    Oct 4 – The Whip White Wine Blend

    Well DANG!   This week’s show has been pre-empted for live sports coverage here on KNSS 1`330AM

    But we still have a wine of the week…

    Good Life Guy’s Wine of the Week:
    2012 Murrieta’s Well “The Whip” White Blend
    43% Chardonnay, 15% Gewurztraminer, 13% Sauvignon Blanc, 9% Orange Muscat, 8% Viognier, 5% Pinot Blanc,, 4% Simillon and 3% Muscat Canelli…all from the the Livermore Valley.

    whipThe Whip is a tribute to the great white blends of the world; a sophisticated yet approachable blend of aromatic white grapes. Fermented and aged in a combination of stainless steel and neutral barrels, this wine displays full-bodied aromas of white peach, pear and melon with a hit of citrus. It shows flavors of cantaloupe, green pear, honey and butterscotch that give way to a full-bodied mid palate with balanced acidity and a creamy finish.

    The Whip is our tribute to the great white blends of the world; a sophisticated yet approachable blend of aromatic white grapes. Fermented and aged in a combination of stainless steel and neutral barrels, this wine displays full-bodied aromas of white peach, pear and melon with a hit of citrus. It shows flavors of cantaloupe, green pear, honey and butterscotch that give way to a full-bodied mid palate with balanced acidity and a creamy finish.

    The Whip is our tribute to the great white blends of the world; a sophisticated yet approachable blend of aromatic white grapes. Fermented and aged in a combination of stainless steel and neutral barrels, this wine displays full-bodied aromas of white peach, pear and melon with a hit of citrus. It shows flavors of cantaloupe, green pear, honey and butterscotch that give way to a full-bodied mid palate with balanced acidity and a creamy finish.

  • Older Posts Yeah! There are more posts, check them out.