My first guest is Chef Zouhair Zairi to talk about his new book Moorish Fusion Cuisine.  Now here is some interesting flavors to spice up your Autumn…

Watch this video to get a feel for Chef ZZ’s food & style

Chefs recipe for Tomato, Fennel, and Saffron Soup with Olive Oil-Poached Artichokes


Relying heavily upon memories of his mother’s and grandmother’s fare in his youth, Zouhair’s ground-breaking culinary tour de force: Moorish Fusion Cuisine: Conquering the New World introduces a unique approach to a mouthwatering ancient gastronomy and represents a personal homage to the Moorish cuisine of his homeland.  Few cookbooks on the cuisine of the Moors have been written. Chef Zouhair approaches traditional recipes with an eye for lighter ingredients, while never sacrificing Moorish authenticity.

About the Author:  Zouhair Zairi left his family in Morocco and touched down in New York at the age of nineteen. In 2002 Zouhair became the executive chef and director in his own restaurant, Spices. It was named Best New Restaurant in Maui. His abilities and passion earned him the coveted Culinary Excellence Award from the JW Marriott Resort & Spa and a Certificate of Appreciation from the White House.

Get a copy of this great book NOW!


Good Life Guy’s Wine of the Week:
2009 Paul Blanck Gewürztraminer

A accomplished and fine Gewürztraminer with white flower and violet aromas followed by an exotic palate of fresh lychee fruit, subtle ginger spice and a backnote of sweet Turkish delight. Poised and elegant throughout, this is a beautifully balanced white with a long, smooth finish.

This 100% Gewürztraminer has been produced from 20 year old vines, cultivated naturally with minimal intervention in the village of Kientzheim in Alsace. The must was allowed to ferment at its own rate, using naturally occuring yeasts to maintain its authentic flavour profile. The wine was then left to age on fine lees to add complexity and depth.   WS90

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