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    Posted on November 23rd, 2015

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    Nov 28 – This Week’s Show

    Today…as we recover from the food, wine & fun of Thanksgiving, we turn our attention to holiday entertaining.

    Warren Bobrow joins us to not only talk about his latest book “Bitters & Shrub Syrup Cocktails – Restorative Viintage Cocktails, Mocktails, and Elixirs.”

    Historically, cocktail bitters, drinking vinegars, and even infused syrups were originally used for curing sickness with high concentrations of beneficial (healing) herbs and flowers. The slight alcohol base of bitters kept the often-fragile ingredients from rotting in the age before refrigeration. Bitters in the modern cocktail bar are embraced as concentrated and sophisticated flavor agents, although they are still used in holistic healing by herbalists. Shrubs add both tart and sweet notes to a craft cocktail or mocktail. They sate your hunger and quench your thirst, while stimulating digestion and good health of the gut.

    The Cocktail Whisperer, Warren Bobrow, has been using bitters and shrubs in his quest for added zest in many of his craft cocktails, adding depth and mystery to a generic mixed drink.

    Bitters and Shrub Syrup Cocktails will send your taste buds back in time with 75 traditional and newly-created recipes for medicinally-themed drinks. Learn the fascinating history of apothecary bitters, healing herbs, flowers, fruits, vegetables, and vinegars that are making a comeback in cocktail and non-alcoholic recipes. If you love vintage cocktails, you’ll surely enjoy this guide to mixing delicious elixirs.  Get a copy NOW!

    About Warren:
    Warren Bobrow is the creator of the popular blog cocktailwhisperer.com and the author of Apothecary Cocktails, Whiskey Cocktails and Bitters & Shrub Syrup Cocktails.

    He has taught classes on spirits and cocktails all over the world, including an advanced class on rum at the Moscow Bar Show. He’s taught the fine art of social media and food writing at the New School in New York as well as classes on creative cocktails and mocktails at Stonewall Kitchen in Maine.

    Warren has written hundreds of articles on cocktails and food for Chilled Magazine, Saveur, Whole Foods/Dark Rye, Total Food Service, Eater, Voda, Serious Eats, Foodista, Distiller, Sip and Beverage Media as well as many other international outlets. He has also written for the Oxford Encyclopedia: Gotham issue and the Sage Encyclopedia of Food Issues. He has forthcoming research being published in the History of Food and Drink of New Jersey by Wiley Publishing.

    Good Life Guy’s Wine of the Week:
    Fear not…we will have some fine wine to chat about, as soon as I get to Jacob Liquor Exchange this week :-)


  • Nov 21 – Rick Rodgers & Lisa Williams

    If you have been following The Good Life you will certainly remember hearing from one of my favorite guests Rick Rodgers.  Rick has been on the program more than anyone else and it’s usually this time of year.  Why you say?  Rick is truly Mr. Thanksgiving and Mr. Christmas.  He has produced some of the most widely used holiday books and continues to dazzle the kitchen world with amazing recipes, not only in his own books but on those that he co-authors.

    From his web site, www.rickrodgers.com:
    Rick RodgersThrough his work as a food writer, cookbook author and ghostwriter, cooking teacher, and media guest chef, Rick Rodgers reaches countless cooks every day. He is the author of over forty cookbooks on a wide range of subjects including the bestsellersThanksgiving 101 andFondue, IACP Cookbook Award winner The Chelsea Market Cookbook, and nominees Kaffeehaus andThe Carefree Cook. Arbiter of culinary taste Williams-Sonoma has chosen Rick to write a dozen titles in their various cookbook lines.  His recipes have also appeared in Food and Wine, Cooking Light, Fine Cooking, Bon Appétit, and literally dozens of his creations are onepicurious.com.  Rick is known for his behind-the-scenes work on other people’s cookbooks, providing everything from recipe testing to writing to editing.

    Rick Rodgers has taught numerous classes on Thanksgiving, Christmas and other holiday meals and is the author of the best-selling Thanksgiving 101 and Christmas 101.  Not surprising, as Rick is one of the busiest and most versatile people in the food business.We’ll talk about the holidays and cooking, but it will really be a chance to hear “This is Your Life…Rick Rodgers!”

    In the second half I’ll be talking to Lisa Williams, the gal behind Milk & Honey Candles; Small batch, hand-poured, soy wax candles have a long burn time and are crafted with eco-friendly materials & beautiful phthalate-free fragrance.  www.milkandhoneycandles.com

    Lisa Says:  “My passion for candles goes back to childhood. I always wanted all the candles lit in the house because I loved the soft glow and warm ambience they created. For years now, candle making has been a hobby.  With much enthusiasm, I was excited to announce Milk + Honey Candles was officially in business in June of 2013.  Something that I have always envisioned but never had to the time to pursue until now.  It brings me great joy to share my craft and love for pairing candle making and aromatherapy.

    Lisa making candles right here in the flat lands of Kansas

    Lisa making candles right here in the flat lands of Kansas

    In my home the fragrances I blend take me to a moment in time that is symbolic and reminiscent of the past.  Styling your home with a signature fragrance is warm and inviting.  Mixed with your personal decor style, a fragrant scent can bring the atmosphere to a new level.  This is why soy candles are so wonderful; their scent throw fills your home and will last for hours.  I invite you to try my aromatic natural soy candles and look forward to hearing from you about your experience.”
    Warmest Wishes,
    Lisa Williams

    Good Life Guy’s Wine of the Week:
    NV Veuve Clicquot
    The predominance of Pinot Noir provides the structure that is so typically Clicquot, while a touch of Pinot Meunier rounds out the blend. Chardonnay adds the elegance and finesse essential in a perfectly balanced wine.  Well-knit and balanced, with vibrant acidity framing hints of blackberry, white cherry, biscuit, honey and candied lemon zest. Offers a lightly smoky finish.  Wine Enthusiast & Wine Spectator both – 90 points!

    This would be a great celebratory bottle for the Thanksgiving Table…pick up some at Jacob Liquor Exchange

  • Other

    Posted on November 12th, 2015

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    Nov 14 – Sonoma FUN!

    As this week comes to a close, I’m looking forward to telling you more about Sonoma.  This show will feature the wines of Handley Cellars with Co-Winemaker Randy Schock.  According to founding winemaker and proprietor Milla Handley…

    “Handley Cellars is a small family-owned winery in California’s Mendocino County. Bonded in 1982, we produce around 12,000 cases of wine a year. Our quality starts with our Estate Vineyards in Anderson Valley. We are located at the northwest end of the Anderson Valley on 59 acres of the original Holmes Ranch. Still standing on the property are the now-refurbished ranch house, barn, and the original water tower.

    At Handley Cellars, we offer a wide variety of wines that complement today’s diverse cuisines. Winemaker Milla Handley seeks to make balanced wines that possess distinctive varietal characteristics, wines that reflect the soil and climate in which they were grown.

    Handley’s beautiful tasting room is located 6 miles northwest of Philo, California, on Highway 128. We offer tours by appointment, and our garden courtyard is open for picnics. Stop by to try our selections and, while visiting, enjoy our unique display of folk art collected from around the world.”  www.handleycellars.com

    Also be talking to the folks at Glen Star Restaurant, a small casual restaurant that is rocking the food world in the sleepy little town of Glen Ellen.

    Glen Ellen Star - rustic, refinedEstablished in 2012, Glen Ellen Star is the culmination of a decade-long dream by Chef Ari Weiswasser and his wife Erinn Benziger-Weiswasser. Resembling a quaint farmhouse while invoking a rural and rustic feeling of California wine country, Glen Ellen Star is a taste of both local and international flavors. It is the Weiswassers’ mission to create an inviting, neighborhood-friendly restaurant that consistently exceeds expectations. Ari has worked at New York’s Restaurant Daniel, Picholine, and Paul Liebrandt’s Corton, where he served as Chef de Cuisine. He also had a long stint at The French Laundry in Yountville, CA.  www.glenellenstar.com

    I’ll be talking to Kathleen Inman of Inman family winery.  “Established in 2000 with the planting of our organically farmed Olivet Grange Vineyard, Inman Family Wines is the result of Kathleen Inman’s love of Pinot Noir and the soil that produces it. Kathleen is the winemaker and General Manager of Inman Family Wines and Olivet Grange Vineyard, or as she often says, “Grapegrower, winemaker, salesperson, accountant, and forklift driver.” The story of Inman Family Wines may be one of the most romantic in wine country.”

    All that and so much more…

    The Wines of the Week:
    An array of Sonoma’s finest!

  • Other

    Posted on November 3rd, 2015

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    Nov 7 – Sonoma Coast

    Let the games begin!  Off to California and the Sonoma coast for 8 days of food, wine & fun and you get to hear all about it on this Saturday’s show as well as November 14th.  I’ll be doing LIVE shows on both days and look forward to sharing our trip with you.

    This show will be coming to you from “Rivers End” an amazing location and perfect place to start our trip.

    According to proprietor Bert Rangel “River’s End Restaurant & Inn is perched on a bluff overlooking the mystical Russian River entering the great Pacific Ocean. The vistas are breathtaking and beaches endless. Located one hour and 45 minutes north of the Golden Gate Bridge, this haven for lovers of the Sonoma Coast and wine country has been around since 1927. Originally built as a restaurant and inn for the loggers and fisherman; today the River’s End serves guests looking for the ideal romantic dining experience or just searching for renewal in one of our cabins. Our property features the LUXE UNPLUGGED experience, no celll, no internet, no dataports and no New York TImes at your doorstep. We are the ideal place for rediscovery, renewal or just celebrating life. Cheers!”  www.ilovesunsets.com

    I’ll also be talking to the folks from Fort Ross winery just North of Rivers end and the town of Jenner California.

    Fort Ross Vineyard is the closest vineyard to the Pacific Ocean in California. It is the first and only tasting room along the Sonoma Coast in the Fort Ross-Seaview AVA.  High on the coastal ridges, the Fort Ross Vineyard produces limited quantities of Estate grown, single vineyard, cool climate Pinot Noir, Chardonnay and Pinotage. Husband and wife, Lester and Linda Schwartz proprietors of this coastal winery are from South Africa but now have deep roots in California.

    The vineyard project began in 1991 with Lester ordering two dozen dormant rootstocks. When these initial plantings proved successful, Linda enrolled in the Viticulture Program at Santa Rosa Junior College in Sonoma County and attended classes at U.C. Davis. Linda discovered she had a green thumb and an affinity for heavy machinery. She bought an old backhoe, a bulldozer and other heavy equipment and, with Lester as the operator, they decided to plant a test vineyard with 16 different varieties, three different trellis systems, assorted clones and different rootstocks. After four years, they concluded that the area was ideal for growing Pinot Noir and Chardonnay and in 1994 began installing the first seven vineyard blocks.  Fort Ross Vineyard strives to produce wine of purity and elegance that reflects the cool maritime climate and challenging terroir of the steep Sonoma Coast Ridges.  www.fortrossvineyard.com

    Sommelier Morgan Harris joins us to tell you all about a new TV series starting next week called “Uncorked.” Learn more here!

    UNCORKED, a new television show based on the documentary “Somm,” will premiere on the Esquire Network on Tuesday, November 10th at 10/9c. The show follows a group of talented sommeliers (Jack Mason, Yannick Benjamin, Jane Lopes, Dana Gaiser, Josh Nadel, Morgan Harris) as they prepare to take the Master Sommelier exam. Along the way, the 6-episode series is full of passion, drama, excitement and lots, and lots of wine.

    Morgan Harris works as a sommelier at the Michelin-starred Aureole restaurant in New York’s Times Square.

    November 10th, 10/9 Central no the Esquire Network


    Good Life Guy’s WINES of the Week:
    The coastal wines of Fort Ross Winery!  :-)
    There is a constant flow of information between Winemaker, Jeff Pisoni, and Owners/Vineyard Managers, Lester and Linda Schwartz. Each harvest, the three repeatedly walk the vineyard, carefully taste the grapes from each block and harvest the fruit based upon flavor development.

  • Other

    Posted on October 28th, 2015

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    Oct 31 – Donelan Family Winery

    Damo Guy & Joe at Lakeside

    Chef Damian, Guy & Joe Donelan

    This week I’ll be talking to Joe Donelan from Donelan Family Winery in Sonoma.  Joe was here for an amazing dinner at Lakeside designed to showcase his wines with some great food by Chef Damian and the staff at Lakeside.  www.clublakeside.com

    Joe says:

    “We are a small, boutique winery in Sonoma County producing Chardonnay, Pinot Noir, Syrah, Grenache, and Roussanne. We have elected to prize quality over all other factors. Simply put, we think wine should taste great – with every vintage and every grape, this is our ultimate priority and our greatest motivation.

    We believe that the best wines are not made but discovered and we take pride in the responsibility and privilege of distilling for your pleasure the greatest qualities and natural variations in a vineyard and a variety. We start with great terroir, because site trumps all variables, and we proceed with extreme selectivity, conscientious winemaking, and extensive blending trials.”  www.donelanwines.com

    Good Life Guy’s Wine of the Week:
    A couple of fine wines from Donelan…

    2013 Nancy Sonoma Chardonnay
    This Chardonnay is made from a quartet of cool, Sonoma County vineyards. Three are perched on Sonoma Mountain and influenced by cool ocean breezes, rocky soils, and high elevation. The fourth is a Russian River Valley property bearing 30+ year old vines that grow a wine both rich and mineral in texture.  From its engaging nose of raw vanilla beans, apple crisp and fresh pear, to its lemon zest and precise palate, Nancie is a noble Chardonnay that remains food friendly and thought provoking all at once.  WA94 eRobertParker #216

    2012 Knights Valley – Obsidian Vineyard Syrah
    This rugged parcel perched high above Knights Valley produces a masculine Syrah. Aged for 20 months in 43% new French oak, with minimal whole-cluster inclusion, the 2012 Obsidian commands attention with its seriously volcanic nose that delivers aromas of wet stone, raw leather and gunpowder.  The mid-palate supports flavors of roasted coffee bean, sarsaparilla and dark chocolate. The finish marches on long after most wines have tired.  WA97 eRobertParker.com #216

    These wines are not available locally but can be ordered directly from Donelan Family Wines

    Happy & Safe Hallowine to all!

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