Looking forward to finally getting Ruth Gresser on the show to talk about her latest effort; “Kitchen Workshop – Pizza, Hands-on Cooking Lessons from Making Amazing Pizza at Home.”

With help from Kitchen Workshop—Pizza you’ll be a pizza expert in no time! This easy-to-navigate book is a complete curriculum for making your own pizza using a regular home oven. Level 1 begins with the basics, including seven variations on the tomato-cheese pizza and recipes for doughs, including a gluten-free pizza dough. Level 2 moves to the classics and showcases all of the hits, including Pizza Margherita, Pizza Quatro Formaggi—and even a Calzone. Level 3 is filled with original pizza recipes from Ruth’s award winning Washington, D.C. restaurants. In levels 4, 5, 6 & 7, you’ll learn how to take your pizza to the next level with lessons on sauces, protein toppings, vegetable toppings, fruit toppings, and more,

From dough to delicious, Kitchen Workshop—Pizza is sure to inspire both novice and expert home chefs in the timeless tradition of pizza making.

Ruth Gresser

Ruth Gresser is the owner of Pizzeria Paradiso and Birreria Paradiso in Washington DC. She has appeared in The Washington Post Magazine and The Washington Business Journal, and she has done demonstrations for The Smithsonian Institute. Gresser is a member of Les Dames d’Escoffier and the Board of Directors for Women Chefs and Restaurateurs.    www.eatyourpizza.com

Then Jacqueline Milburn, Western Divisional Manager for Grgich Hills joins us to talk about her visit to Wichita for the Midwest Winefest, the winery, and this week’s wine of the week.

Good Life Guys Wine of the Week:
2010 Grgich Hills Estate Chardonnay, Napa Valley

Following the classic style that Miljenko “Mike” Grgich established when we began in 1977, we did not allow the Chardonnay to undergo malolactic fermentation, crafting a wine that is alive with delicious acidity. The wine’s crisp, yet rich, flavors of tropical fruit, white peaches and hint of mineral are perfect for fresh seafood, roasted chicken, grilled pork, or creamy cheeses.

Time in oak……Fermented and aged 10 months
French oak: 60% neutral barrels, 40% new barrels
Production……..25,853 cases (12/750 ml.)
Blend …………….100% Chardonnay

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

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