• Oct 14 – This Week’s Show

    My first guest this week is Kate Welsh from the very informative and fun “Extra Crispy!”  Extra what?  This is a great site with a weekly news letter published about Food, Drink and Culture and even has a video section.  EC offers cutting edge information often in a humerus fashion and is great fun.  Kate is part of the editorial team at Extra Crispy, an avid writer, photographer and more.  She had two articles recently that caught my attention. Both were taste tests, one about grocery store wheat bread and the other about peanut butter, we’ll tell you about both and more.  Click on the pictures below to read both posts at Extra Crispy 🙂






    Kate says: “Im a writer and editor in Brooklyn. With extensive experience in editorial, social media, customer experience, and creative realms, I know what it takes to tell a good story to every possible audience. Yep, even that one.” Learn more about Kate. @khwelsh @extracrispy

    In the second half I’ll tell you about yet another FUN event that I’m hosting at Wichita’s Botanical Gardens, it’s called “unWINEd” and this months addition is all about the wines of Fall.  The event is Wednesday October 18 starting promptly at 6:00 p.m. until 8:00 p.m.  Your’s truly is your wine host and I’ll offer some insight on, you guessed it…wines of Fall. We’ll taste 5 different wines perfect for the drop in temperature and leading us up to the holidays.  Then dinner is served by Sweet Basil and you will be free to taste all the wines again or just enjoy a glass of your favorite with dinner.

    Tickets are $45 for Botanica members and $50 for non-members.  You must make a reservation, for more info and to order tickets follow this link or call 316 264-0448.
    Botanica, The Wichita Gardens 701 N Amidon Ave, Wichita, Kansas 67203

    Good Life Guy’s Wine of the Week:
    2014 Benovia Fort Ross – Seaview Chardonnay
    Winemaker Mike Sullivan says: “Maybe the most Burgundian Chardonnay in our portfolio, this seductive Chardonnay displays explosive aromas of lime blossom and William Pear with underlying mineral notes. On the pallet the wine displays tension between bright acidity and cool-climate structure framed with flavors of nectarine and lemon custard. This wine is delightfully elegant upon release but will continue to gain complexity with bottle age for 3 to 5 years.”  Robert Parker WA92

    Benovia is near the worst of the fires ravage and many who work there including winemaker Mike Sullivan lost their home.  Below is a list of places where you can donate:


    • The Napa Valley Community Foundation: click here.


    • Center for Volunteer and Nonprofit Leadership: click here.


    • American Red Cross Wildfire Relief Fund: click here.


    • Napa Humane Society: click here.



    • Community Foundation of Sonoma: click here.


    • Redwood Empire Food Bank: click here.


    • SHARE Emergency Housing: click here.


    • Sonoma County Animal Services: click here.


                                                       SANTA ROSA

    • Redwood Credit Union Community Fund: click here.


    • You Caring – Tubbs Fire Victims: click here.
  • Sep 30 – Downtown Chili Cookoff

    LIVE from the Wichita Wagonmasters Downtown Chili Cookoff

    The 2017 Wichita Wagonmasters Downtown Chili Cookoff is yet again upon us! Saturday, September 30th one Douglas and St. Francis. $5 all the chili you can handle!! Kids Play Zone, Flyovers, Beer, Live music, CHILI, and so much more! Proceeds go to the Good Life Grant which benefits local charities. Come party with the Wichita Wagonmasters and Good Life Guy. Your sure to have a great time!

    I’ll be talking to the reigning Chili Potentate Bob Lutz, the famous and overworked 2017 Wagonmasters “Chili Dipper” Steve Moore and many of the contestants and happy participants at this years event.

    Join the Party!

    Since the return to Douglas Avenue the crowds have responded in great numbers. And, the best part…the weather doesn’t matter! Hot, mild or even cold, it’s chili weather! We expect the crowd to be over 9,000 strong and all of them eager to taste some of the best chili in the Midwest!

    The total number of contestants has increased from around 70 the last several years to 92, and the list of participants includes individuals, superior chili competitors, businesses and restaurants. (Shameless plug: For the first time ever, Dining With Denise will have a booth at the cookoff, where She’ll be serving a chile verde made in an Instant Pot pressure cooker.

    Good Life Guy’s Wine of the Week:
    While the first beverage that comes to mind when thinking chili is beer…
    …you might want to try a little Spanish Cava!
    NV Poema Brut, Extra Dry & Rose’ 
    Poe_cava_brut_btl_230px Poe_cava_xdry_btl_230px Poe_cava_rose_btl_230pxAll three of these Sparkling wines are made in the traditional method with secondary fermentation taking place in the bottle.  The primary grapes are different than French Champagne, in Spain it’s Macabeo, Xarel-lo and Parellada in the blend.  While I like them all, especially at a great price of only $8.99, I think the Extra Dry is perfect to accompany most any chili.

    Poema carefully observes the Cava DO’s stringent regulations to craft its top-quality, small-production Cavas, which are made using the same traditional method used in Champagne. The grapes are grown in the limestone hills surrounding Barcelona on vines that are a minimum of 20 years old. A green harvest and careful selection help to ensure that only ripe, pristine grapes are picked. Grapes are harvested manually and pressed in three different wineries close to the vineyards before each lot is fermented separately. With 55% of the must free-run juice, the grapes are fermented in stainless steel tanks, then the lots are blended and second fermentation takes place in the bottle.

    Get ya some at Jacob Liquor Exchange on North Rock Road here in Wichita!

  • Other

    Posted on September 21st, 2017

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    Sep 23 – Alzheimer’s Solution

    The topic this week is not something that at first glance you would put under “The Good Life.”  But I assure you, having watched what cognitive decline can do to our loved ones, I’m ready to listen and try anything for myself, my family and friends. If minor dietary, and lifestyle changes can help, I’m in. My guest is Dr. Ayesha Sherzai co-author with her husband Dr. Dean Sherzai of “The Alzheimer’s Solution: A Breakthrough Program to Prevent and Reverse the Symptoms of Cognitive Decline at Every Age.”

    A revolutionary, proven program for reversing the symptoms of Alzheimer’s disease and cognitive decline from award winning neurologists and codirectors of the Brain Health and Alzheimer’s Prevention Program at Loma Linda University Medical Center.

    Over 47 million people are currently living with Alzheimer’s disease worldwide. While all other major diseases are in decline, deaths from Alzheimer’s have increased radically. What you or your loved ones don’t yet know is that 90 percent of Alzheimer’s cases can be prevented.

    Based on the largest clinical and observational study to date, neurologists and codirectors of the Brain Health and Alzheimer’s Prevention Program at Loma Linda University Medical Center, Drs. Dean and Ayesha Sherzai, offer in The Alzheimer’s Solution the first comprehensive program for preventing Alzheimer’s disease and improving cognitive function. Alzheimer’s disease isn’t a genetic inevitability, and a diagnosis does not need to come with a death sentence. Ninety percent of grandparents, parents, husbands, and wives can be spared. Ninety percent of us can avoid ever getting Alzheimer’s, and for the 10 percent with strong genetic risk for cognitive decline, the disease can be delayed by ten to fifteen years. This isn’t an estimate or wishful thinking; it’s a percentage based on rigorous science and the remarkable results the Sherzais have seen firsthand in their clinic.

    This much-needed revolutionary book reveals how the brain is a living universe, directly influenced by nutrition, exercise, stress, sleep, and engagement. In other words: what you feed it, how you treat it, when you challenge it, and the ways in which you allow it to rest. These factors are the pillars of the groundbreaking program you’ll find in these pages, which features a personalized assessment for evaluating risk, a five-part program for prevention and symptom-reversal, and day-by-day guides for optimizing cognitive function. You can prevent Alzheimer’s disease from affecting you, your family, friends, and loved ones. Even with a diagnosis, you can reverse cognitive decline and add vibrant years to your life. The future of your brain is finally within your control. Get a copy NOW!

    A unique husband and wife team on the cutting edge of brain science, Dr. Dean and Dr. Ayesha Sherzai are dedicated to educating people on the simple steps to long-term health and wellness through their work as Directors of the Alzheimer’s Prevention Program at Loma Linda University Medical Center, with patients, as well as through online writing, videos, and books.  As Directors of the Alzheimer’s Prevention Program at Loma Linda University Medical Center, the Sherzais, through research and their extensive collective medical backgrounds, work to demystify the steps to achieving long-term brain health and the prevention of devastating diseases such as Alzheimer’s and dementia.  Learn more at www.teamsherzai.com

    Studies show that the human brain is highly sensitive to the food we eat, how we exercise, the stimulation we provide it, and the amount and quality of our sleep. In addition to her work as a neurologist, Ayesha Sherzai is a professionally trained culinary artist, who has created 25 easy-to-make recipes for optimizing brain health. Follow the Sherzai’s on Facebook & Twitter

    Later I’ll be talking with my friend Peterpaul Fiorentino Co-founder of Mabel’s Homestead Vineyard in Ark City Kansas.  Peterpaul and Jay Warren share a great love of wine and have been doing a great job as evidenced  by the many awards their wines have won.

    Good Life Guy’s Wine of the Week:
    Some award winning wine from Mabel’s Homestead Vineyard in Ark City.



  • Other

    Posted on September 11th, 2017

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    Sep 16 – Winemakers of Paso Robles

    My guest this week is Paul Hodgins, the author of The Winemakers of Paso Robles.  A massive coffee table book with spectacular photography by Julia Pérez that presents more than 50 winemakers from one of the hottest and fastest growing wine regions in America…Paso Robles.  Learn more about this great book

    Great winemakers have the hands of a farmer, the mind of a scientist, and the heart of a poet. The Winemakers of Paso Robles captures all of these characteristics beautifully, with stunning photography and intimate profiles of 50+ amazing winemakers of California’s hottest wine region.  Most wine books have pictures of elegant tasting rooms, or stately wineries, mostly barrel rooms or sweeping vineyard landscape photos that take your breath away. This book focuses more on the human stories of these talented artists, telling the fascinating story of Paso Robles through the lens of their struggles, sacrifices, desires and accomplishments.

    This gorgeous book is the culmination of the entire 2016 vintage spent embedded with 50+ of the AVAs most influential winemakers. From pre-dawn grape-picking to late night punchdowns and everything in between, Argentine portrait photographer Julia Perez took advantage of extraordinary access to capture the soul of Paso. Author Paul Hodgins spend hundreds of hours interviewing winemakers, vintners, historians, and wine professionals of all stripes to create intimate profiles that take the reader beyond the cellar door.  In these pages you will meet a group of fascinating, passionate people, with amazing diversity. Athletes and scientists, writers, and engineers, successful businessmen and scrappy service workers. There are journeymen from every corner of the world, and there are local kids done good. Some are seasoned pros and some are relative neophytes – and many on their second, or even third career. They overcame tremendous adversity, made enormous sacrifices and risked everything.

    They have come from different places and circumstances, they have different methods, and experiences, and philosophies. But they all share a single quality: a burning obsession with making wine that lives up to their dreams. Get a copy of the book NOW!

    About Paul Hodgins:
    Paul Hodgins has been an award-winning journalist for the Orange County Register for more than 20 years. With a doctorate in music from USC and credits as a dance and theater composer, Paul began his career as a performing arts educator and critic. He is the Register’s wine writer, penning a weekly column called Good Libations.  Paul Says:

    “As the wine writer for The Orange County Register, one of my favorite topics over the last decade has been the meteoric rise of Paso Robles as a wine region. When I first visited in the 1980s, there were more cattle than people in the area and only a handful of winemakers. Now there are well over 200 bonded wineries nestled in the hills and plains surrounding this quaint Central California town, and a few of them have been showered with praise, prizes and 100-point scores. Robert Parker, an early champion, thinks Paso Robles holds Napa’s potential, but on a much larger scale. Within its 11 sub-regions are a vast array of micro-climates, soils and geologies, and a group of artisanal winemakers, many still under 40, are cracking the land’s secrets to refine their mastery of Bordeaux and Rhone varieties as well as Zinfandel, Pinot Noir and Italian and Spanish grapes. In The Winemakers of Paso Robles I profile more than 50 winemakers and winery owners, letting each tell his or own unique story about the passion, toil, happy accidents and sublime insights that have led to making great wine in Paso Robles. Photographer Julia Perez provides a wealth of intimate and beautiful photos that reveal the indomitable, quirky and charming personalities of these singular men and women. This is the first book to look in detail at the people behind one of America’s most important new wine regions.”

    Learn more about Paso Robles wineries, restaurants, lodging and more!

    Good Life Guy’s Wine of the Week:
    2016 Daou Paso Robles Cabernet Sauvignon
    Blackberry, cassis, plum and currant aromas greet the nose, surrounded by black olives, anise, leather and cigar box. Notes of graphite and crushed stone mingle with just a hint of cool mint. Robust and full bodied, an undercurrent of restrained power is palpable just below the surface at the core of this wine. Firm, fine grained tannins provide ample backbone for the layers of boysenberry, black cherry, licorice and dried herb flavors. Meaty and fleshy while retaining an overall elegance, it finishes with authority and finesse.
    100% Cabernet, 10 months in 60% new French oak, 14.2% ABV

    Pick up a bottle or three at Jacob Liquor Exchange and join us!  🙂

    THE DAOU BROTHERS As children growing up in Lebanon, Georges and Daniel fell in love with the rural way of life during visits to their grandfather’s ancient olive groves. Their world was turned upside down, however, when the Daou family home was struck by an errant rocket at the start of the Lebanese civil war. The Daous were forced to emigrate to Paris and later moved to Southern France. It was here-surrounded by vineyards that reminded them of their childhood-that Georges and Daniel first began to dream of a life in wine. THE DREAM Georges and Daniel came to the United States to study engineering at the University of San Diego and graduated at the top of their classes. Industrious and driven to succeed, they soon started their own networking technology company. Ten years later they would find themselves at the height of their industry and ready to return to their roots. It was now time for their winemaking dream to prevail. VISION Their vision was to produce unrivaled Cabernet Sauvignon. They spent years searching for the ideal terroir, led by research and instincts that would ultimately defy the paradigm. Indeed, the moment that they first set eyes on this staggering mountain in the heart of the Adelaida District, they recognized it as the place they had imagined all along-a singular property with an impeccable confluence of soil, aspect and climate. Their search was now over, and their pursuit of the perfect Cabernet Sauvignon had begun. HISTORIC HOFFMAN MOUNTAIN RANCH The greatness of DAOU Mountain was foretold decades earlier when renowned winemaking authority Andre Tchelistcheff hailed it as “a jewel of ecological elements.” Then known as Hoffman Mountain Ranch, the property produced notable wines and was widely considered the birthplace of modern winemaking in Paso Robles. However, its full potential lay unfulfilled for more than 30 years. When Georges and Daniel acquired the original Hoffman Mountain Ranch property, they began restoring the original redwood winery to preserve a vital part of Paso Robles history. Their intent was to carry the torch that Tchelistcheff and the Hoffmans lit a half century ago-and to finally fulfill the mountain’s long-held promise.

  • Other

    Posted on September 5th, 2017

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    Sep 9 – Grilled Cheese & Beer

    Good Life Guy loves Grilled Cheese sandwiches and Beer…and now there is a new book titled “Grilled Cheese & Beer – Recipes for the Finer Things in Life.”  My guest is Kevin Vanblarcum co-author with James Edward Davis of this fine book.

    Grilled cheese is the most perfect food in the world. And paired with the right beer there is nothing finer! In your hands is a masterwork of creative collaboration between a brewer and a chef, combining an extensive knowledge of beer making, food and good humor to create the most amazing cookbook ever!

    In these pages you will find one-of-a-kind grilled cheese sandwich recipes, perfectly paired with craft beers designed to draw out the full flavor of each ingredient. Grilled Cheese & Beer is spiced with wit and a passion for all things grilled cheese and beer, with easy-to-follow instructions that make it perfect for any skill level.

    Grilled Cheese & Beer has over 50 expertly paired sandwich recipes including:
    ● Bacon Me Crazy with Stone Brewery’s Arrogant Bastard
    ● The Nature Boy Ricotta Flair with Moosehead Lager
    ● The Big Kahuna with Hell or High Watermelon
    ● Dia de los Quesos with Modelo Especial
    ● The Ham of La Challah with Briney Melon Gose
    ● Johnny Apple Cheese with Angry Orchard
    ● Muenster Mash with Stella Artois
    ● Funky Bâtard with Unibroue La Fin du Monde
    ● Turkey in the Rye with Keegan Ales’ Mother’s Milk

    Get your copy NOW!

    Kevin says “This book started as a joke. Eddie and I used to make jokes about working at my future fictional (but still completely possible) restaurant “Cheesy Beerds.” As you can probably tell, we have been big fans of puns right from the beginning. This hypothetical brewpub/grilled cheese shop prompted us to start developing a fictitious menu, comprised of some hilariously named sandwiches we’d been coming up with (at least, we thought they were hilarious). Hilarious enough to be in a book? Maybe. Crazily enough, we met a publisher who thought so, too. A few different ideas came to mind. ’Dillas and Daquiris. Wine and Wieners (everybody knows wine goes well with hotdogs). When the pure novelty of the whole thing wore off, we realized exactly what we wanted to make a book about and how special this project could be. So, we went to work. Eddie on the sandwich designing vocals, and myself on the beer pairing drums.”

    Born and raised in the Catskill Mountains, Kevin VanBlarcum currently resides in Pine Hill, New York. He works in nearby Kingston, NY as a brewer at Keegan Ales. After graduating from the University at Albany, he began pursuing a career in the brewing industry. He shares his life with his loving fiancé, Cassie, and their cat, Egg.  Follow Kevin on Face Book


    Image result for 2014 Ego Bodegas GorúGood Life Guy’s Wine of the Week:
    2014 Ego Bodegas Gorú
    Glaring oak on the nose results in notes of clove, chocolate and spice to go with generic but ripe black-fruit scents. This blend of Monastrell, Syrah and Petit Verdot feels heavy and syrupy, while flavors of maple, toasted oak, chocolate and clove finish ripe, but also sweet and candied.  From Jumilla Spain. Wine Enthusiast 87



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