Charles E. Olken is the publisher and editor of the monthly Connoisseurs’ Guide to California Wine, described by the Los Angeles Times as the “oldest, most prestigious reviewer of California wines.” Joseph Furstenthal is a writer, wine collector, and marketing specialist.  Get a copy NOW!

In the second half I’ll be talking to Clos Du Val winemaker Kristy Melton.  A biologist by trade Kristy Melton’s career as a research scientist at the prestigious National Institutes of Health was cut short when a family trip to Napa Valley inspired her to trade in her beakers for barrels in 2004.

Clos Du Val winemaker Kristy Melton

Kristy attended University of California at Davis where she earned her MS in Viticulture and Enology in 2007.   She joined Clos Du Val as Assistant Winemaker in August of 2010 after having held several key enology and winemaking positions at high profile wineries.  In January 2012, Kristy was promoted to Winemaker, the only woman and one of very few men to ever hold that title in the iconic winery’s 40 year history.   She will report to COO and Head Winemaker, John Clew who has overseen Clos Du Val winemaking since 1999.

www.closduval.com

Good Life Guy’s Wine of the Week:
2008 Clos du Val Napa Cabernet Sauvignon
Characteristic of Clos Du Val’s world-class Cabernet Sauvignon since 1972, this latest vintage continues the winery’s tradition of balanced, complex and elegant wines. Deep garnet-black in color, the 2008 Napa Valley Cabernet Sauvignon has aromas of black fruit, complex spices, and hints of toast. Rich and intense flavors of black fruit, and wood spices fill the mouth. The wine has a powerful, solid middle palate and lingering finish. Expect this Cabernet Sauvignon to age gracefully for an additional 5-10 years.

Can’t wait to taste this on the air!  On my recent visit to Napa, I was impressed with all the 2008 Cabernet tasted.  Many of the wines I tasted were as good or better than the 2007 “vintage of the decade” wines that preceded them.

Pick up a bottle at Jacob Liquor Exchange or your favorite wine shop and join me!

You’ve heard it all before: Calorie counting is the most effective way to lose weight. You’ve heard it because it’s true, and you’re still fat because you ignored it. Lucky for you, Martin Cizmar has come up with the least awful diet plan of all time. If you’re going to make a change, you might as well do it his way. The cool way. The Chubster way.

The Chubster plan revolves around calorie counting and enjoyable “undercover” exercise (urban hiking and gum chewing: solid calorie burning potential on their own; even better together). Martin gives readers the tools to become self-sufficient weight-loss machines capable of functioning in any environment. From frozen dinners and drive-thru menus to ethnic eating and microbrews, he offers suggestions for the responsible choice, steers readers clear of the real diet-killers and dispels some long-held untruths. That Stella you’re holding? It’s more caloric than Guinness.  www.chubbbster.com

Dieting is never fun, but with Chubster, losing weight can be.

In the second half I’ll be talking to Indy BBQ guru Jeff Yater about great Super Bowl Ribs and more.

As Indianapolis preps for the Super Bowl, football fans are thinking about party menus. But even for those who can’t come to town, it’s still possible to get a taste of Indy, and that’s where the city’s own BBQ insiders come in to play.

Jeff Yater and Jim Coldren are no strangers to the barbeque world. They own Squealers Award Winning Barbeque in this year’s Super Bowl headquarters, Indianapolis, and have won more than 65 awards at assorted national, world and Ribfest events throughout the South, East and Midwest. In 2011, Squealers won 14th place overall (of 89) at the Jack Daniels World Invitational BBQ Championship, in addition to 5th place overall at St. Louis River Pub and 16th overall (of 147) at the American Royal Invitational.  www.squealersbarbeque.com

Adreine Rathbun

We’ll finish up with local home chef and “Social” Cooking instructor Adreine Rathbun with some more Super Bowl food thoughts and an overview of some of her future cooking classes.  You can be a part of the fun by signing up for Adrenine’s cooking classes.  Classes are intimate, hands on and take place in her spectacular home kitchen.  Check it out and sign up today:  www.socialcookingclasses.com

Good Life Guy’s Wine of the Week:
2007 Silverado Napa Valley Estate Cabernet

It’s all about balance: richness vs. tannins, ripe fruit vs. dried herb aromatics, ageability vs. instant gratification. Each year we aim to balance the velvety textured cherries and plums from our Stags Leap Vineyard with the big bodied, black berried fruit of our Mt. George Vineyard to create our version of a Napa classic.

From a great vintage and rated 92 by Robert Parker, The Wine Advocate!

Winemaker Sean Foster

While studying biochemical engineering at UCLA, he occasionally brewed beer to enjoy with friends and began to drink wine, but never with the thought that this would someday become his profession. It wasn’t until his final year of study that Sean realized a career as a scientist wasn’t for him and he began looking for something that would allow him to use his science background, yet provide the opportunity to create a product he could enjoy.

The call to the wine industry came in 1992 when Foster’s grandfather, who lived in the Napa Valley, helped him get a job during harvest. Interestingly enough, he got his start at Merryvale. He became enthralled with the winemaking process during crush, working under then winemaker Bob Levy. After harvest, he returned to UCLA for a short time, only to leave during his final year to accept a full time job in the cellars at Merryvale. During his nine year tenure he was a “cellar rat” for three years, becoming Assistant Winemaker in 1995, and Associate Winemaker in 2001, this time working with winemaker Steve Test to introduce new varietals and develop single vineyard wines. In July 2002, he left to join Peju Province Winery as Winemaker.

Foster’s career has come full circle, now back at Merryvale as the Senior Winemaker for both Starmont and Merryvale wines. He works closely with Winemaker Graham Wehmeier, the winemaking staff and Viticulturist Remi Cohen to create wines that reflect Merryvale’s outstanding vineyard sources.

Good Life Guy’s Wines of the Week:
Award winning wines from Merryvale and Starmont 

Provocative artist, filmmaker and photographer Jeff Scott and chef Blake Beshore bring you the re-envisioning of the modern American cookbook. Notes from a Kitchen redefines the cookbook genre in a spectacular Two-Volume, 932 page cloth-covered Special Edition collection that feels more like a beautiful museum artifact and private chef’s journal than a traditional cookbook.

This beautifully crafted collection explores today’s most exciting young chefs in their kitchens and in personal conversation. Featuring over 1,000 vibrant color photographs, uniquely edited documentary film footage, artist/chef interviews and revealing private journals, this totally new form of modern cookbook studies the unique artistry that surrounds their emotional craft.

Featured Chefs Include: Sean Brock, George Mendes, Johnny Iuzzini, Emma Hearst, Zak Pelaccio, Michael Laiskonis, Jason Neroni, Matt Gaudet, Joel Harrington and Neal Fraser.

Notes from a Kitchen: A Journey Inside Culinary Obsession is the first book of its kind to accurately portray the daily creative life of a world-renowned chef in a visceral cinematic format. Never before has a cookbook focused more intently on who a chef is as a person and why they place their culinary passion and obsessions before almost everything else in their lives.   Order your set today www.notesfromakitchen.com  Watch the video trailer…WOW!

In the second half I’ll be talking to Chef/author James Villas about his new book; From the Ground Up.

Ground meats are easily affordable and amazingly versatile—and common in almost every cuisine. Ground beef, pork, poultry, and seafood are staple ingredients across continents and cultures, but they’ve rarely been given the respect they deserve.

With favorites like the classic American hamburger and steak tartare, croquettes and crab cakes, From the Ground Up collects 200 recipes that span the globe, all presented with the passion and style that make James Villas one of the world’s most admired food writers. Here, he pays loving tribute to this underappreciated culinary wonder, letting it take its rightful seat at the head of the table. With delectable dishes from far and wide, this fantastic collection is stuffed with inspiration.

James Villas was the food and wine editor for Town & Country magazine for 27 years and is the author of Pig, The Bacon Cookbook, and The Glory of Southern Cooking

Features 200 ground meat recipes from all over the world, including British meat pies, Jamaican patties, and American meatloafs and chilis

The perfect cookbook for families, with affordable, tasty comfort foods galore.  For home cooks looking for quick and delicious dinner solutions, From the Ground Up offers classic dishes the whole family will love.

Good Life Guy’s Wine of the Week:
2007 Estancia Meritage Red
Appearance is deep crimson. Aromas of vibrant blackberries and cherries, with nuances of anise and sage, accents of chocolate and sweet oak. Flavor Intense flavors of black cherries and currants, framed by dusty tannins providing an elegant and lingering finish.

Big, Bold, Rich…a Bordeaux classic style from the Central coast!

In Cooking My Way Back Home, Mitchell Rosenthal delivers the same warmth, personality, and infectious enthusiasm for sharing food as can be found at his wildly popular San Francisco restaurants, Town Hall, Anchor and Hope, and Salt House. With his trademark exuberance and good humor, Mitchell blends Southern-inspired comfort food with urban sophistication and innovation, for exciting results. Reflecting on the classics (Shrimp Étouffée), updating regional specialties (Poutine), elevating family favorites (Chopped Liver), and reveling in no-holds-barred, all-out indulgences (Butterscotch Chocolate Pot de Crème) are what’s on order in this collection of 100 imaginative and irresistible recipes. Like a good friend offering up a platter of freshly fried Oysters Rémoulade, these robust, full-flavored recipes are impossible to refuse.

The critics say…

“The book shares with the restaurants a kind of rollicking, good-time feel. Nothing is too fussy nor too complicated. .. .Every dish in this book would make dinner guests happy, and unlike some other cookbooks, these recipes are meant for home cooks.”  —Tasting Table San Francisco, 10/17/11

“The book reflects Rosenthal’s past and, in particular, his passion for all things Southern. . . . Like everything else Rosenthal has a hand in, it’s a fun book.”  —San Francisco Chronicle, 10/16/11

“The best cookbook title ever.”   —Esquire, Best New Cookbooks, 10/14/11

Jacques Tardy

In the second half I’ll be talking to Torii Mor winemaker Jacques Tardy.  Spent some time at the winery and with Jacques in November and learned a lot about the many wines from this great Oregon producer.  Jacques is from France and his Burgundian background is well suited to a classy style or Oregon winemaking.  While some of the wines are available locally, the winery is offering FREE shipping on any mixed case order throughout January.

Watch this video chat with Jacques at Torii Mor in November 2011

Good Life Guy’s Wines of the Week:
2010 Torii Mor Pinot Gris
The 2010 Pinot Gris has floral notes of honeysuckle with undertones of fennel and assorted herbs, overlaid with intense notes of Bartlett pears. On entry, the wine suggests fruit sweetness, but is immediately supported by vibrant acids. On the palate, medium rich texture helps to unfold flavors of pears, citrus, herbs and white flowers. A long, viscous finish is accompanied by good snap, overall freshness and a pleasing light bitter note.

2009 Torii Mor Pinot Noir
Aromas of earth, fresh black cherries & berries, violets, sassafras and a faint mushroom note. The flavors are rich and forward- a mix of fruit and earth tones, starting with juicy berries and dark cherries, followed by fresh-turned earth and a nice spice component. The mouth feel is medium-sweet and full, the texture generous and silky. Rich and sweet tannins/spices from the grape stems provide sturdy structure from beginning to end. The crisp acidity carries the rich flavors to a long, earthy aftertaste with black cherries, mint, purple flowers and black pepper spices.

By mother and daughter, Sally Clayton and Lee Clayton Roper, A Well-Seasoned Kitchen is a gold medal-winning treasury of over 180 delicious recipes, creative menus, beautiful 4-color photos and poignant memories of cooking and entertaining together. This unique book is ideally suited for today’s modern cook who juggles a busy life but finds joy in preparing meals for others. Each recipe is handpicked and tested for uncomplicated preparation, sophistication and exquisite flavor.

If you are like me you spend time (a lot of time) reading cookbooks. While searching for the next best meal or this weekend’s dinner party menu, you sift through just-okay recipes, glad-you-didn’t-try-that recipes, great recipes, and soon-to-be-favorite recipes. It seems more often than not the great and soon-to-be-favorite recipes are the easiest to make and the most delicious. Unfortunately they come few and far between. Lucky for food lovers, an entire soon-to-be-favorite cookbook has arrived! I spent much of the holidays reading and taste testing the recipes from the cookbook A Well-Seasoned Kitchen.

This book was written by a mother daughter team from Denver – Sally Clayton and Lee Clayton Roper. The cookbook is more than just recipes; it’s a memoir of the cooking duo’s most loved dishes and stories from the family kitchen. Most recipes are easy to make with tips and tricks on simple yet elegant entertaining.  A portion of A Well-Seasoned Kitchen’s proceeds benefit the Alzheimer’s Association Colorado Chapter –Amanda Faison, 5280 Magazine, April 2, 2010

In the second half, and just in time for New Years Celebration – I’ll be talking to one of my favorite Chef-Author-Cooking Guru-TV personality and friend; Rick Rodgers.  Rick is the spokesperson for Yellow Tail Bubbly.

Good Life Guy’s Bubbles of the Week:
NV Yellow Tail Sparkling White
NV Yellow Tail Sparkling Rose’

Tried both of these inexpensive wines pre-Christmas and was impressed.  This isn’t fancy French Fiz, but it’s got fruit, some sweetness – but not too much, and just the right amount of bubbles to enhance the easy drinking fruit flavors.   Made using the Charmat process adding bubbles to the blend for each.  Great value to share with a crowd for the New Year or anytime!

Sealed with the handy “Zork” an easy to open and re-seal wine closure that makes serving a breeze and still provide that festive pop when opened.

Pick up some at Jacob Liquor Exchange and enjoy!
Happy New Year!

Happy Ho Ho Ho!

First up is a great book for last minute holiday party planning. My guest is Josie Gordon, half of the Culinista team with co-author Jill Donenfield.

Catering professionals Jill Donenfeld and Josie Gordon make a strong case for bypassing prepared and frozen foods as party fare and jumping in with both spoons to create freshly made party fare that will dazzle and delight your guests.

Party Like a Culinista is your guide to throwing dinner parties using fresh recipes that balance health, fun, and class. The culinista way to party means letting loose in the kitchen with unforgettable menus full of flair and fun that will wow your friends without weighing them down. With a healthy body and environment in mind, culinistas are all about minimally processed whole foods and lots of greens and grains — but they also remember to balance our indulgent side, including plenty of recipes that splurge!

In the second half I’ll be talking to one of my favorite authors and food and wine pairing gurus; Jill Silverman Hough. We’ll continue the fun with more on holiday party planning tips and techniques.

Jill Silverman Hough is a food writer, recipe developer, and culinary instructor whose specialty is making food and cooking simple, special, and satisfying. Her work has appeared in Bon Appétit, Cooking Light, Fine Cooking, Country Home, Clean Eating, and Napa Sonoma magazines. And her cookbook, “100 Perfect Pairings: Small Plates to Enjoy with Wines You Love,” premiered in April 2010, with “100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love” released in April 2011. Jill also developed the recipes for “Skinny Bitch in the Kitch,” a New York Times Best Seller, and contributed to Weight Watchers and JCPenny’s cookbooks. A regular and popular presenter at Ramekins Sonoma Valley Culinary School, Jill lives in Napa, California.

Good Life Guy’s Wine of the Week:
2010 Hogue Late Harvest Riesling

Eastern Washington’s low annual rainfall and cool nights during the growing season make it the perfect area for producing consistently great late harvest wines. The Hogue Cellars has developed a style of late harvest Riesling that is crisp yet moderately sweet. The wine was produced from select Riesling vineyards where the fruit can ripen to the required 24°+ Brix. At that level of ripeness, the wine develops its trademark tangerine/apricot flavor. Zesty aromas of orange, lemon-lime and peach are followed by flavors of tangerine, apricot and a trace of mineral. Serve with poached pears, apple pie or a cheese platter of Stilton, smoked Gouda and fresh goat cheese. It’s also excellent served well chilled as an aperitif.

Pick up a bottle or two at Jacob Liquor Exchange and make the holidays SWEET!

Food writer Maria Speck’s passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be.

Rustic but elegant dishes–Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in Red Wine Sauce, and Purple Rice Pudding with Rose Water Dates–are sure to please discerning palates and become favorites in any whole grain repertoire.

Food lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto–in moderation–to create lush Mediterranean-inspired recipes. Maria’s approachable style and generous spirit make this collection of time-honored, updated classics a treasury for today’s cooks.

In the second half I’ll be talking to winemaker Jennifer Wall from Barefoot & Barefoot Bubbly about some of the fun sparkling wine she is putting in to great value bottles perfect for entertaining this holiday season.

During the harvest of 1995, Jennifer started her career as the winemaker for Barefoot Cellars Winery, which at the time was producing Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, and White Zinfandel. She continued to lead the winemaking and production operation there for nearly ten years, focusing on producing wines that were varietally correct, fruit forward, and food friendly and expanding the varietals offered to include Zinfandel and Merlot as well as sparkling wines. The Barefoot & Bubbly brand was acquired by E&J Gallo Winery in 2005, and Jennifer continues as the winemaker for the Barefoot brand. Since then, Barefoot Pinot Grigio, Moscato, Riesling, and Pinot Noir have also been introduced, along with five Barefoot Bubbly sparkling wines.

Jennifer has received numerous awards and accolades for her wines since becoming a winemaker in 1995, including many Gold and Double Golds (Barefoot is the most awarded wine brand in California under $15.)  When she is not working or spending time with her family and friends, she loves to travel and garden and volunteers her time to numerous not-for-profit organizations, including many that benefit Sonoma County charities

Good Life Guy’s Wines of The Week:
Sparkling Wine from Barefoot! 

Check out this great web site and I think you will be as impressed as I was…

Sucheta Rawal

Sucheta is a freelance writer, foodie and travel enthusiast. Born and raised in India, she is a home grown chef who is an expert at many cuisines. Sucheta started off by borrowing American cookbooks from her high school library at her home town of Chandigarh and translating them in Hindi to her help at home. She taught how to make cheese blintzes, chocolate mousse and bird’s nest noodle bowls, amongst other totally foreign concepts in India at the time!

After she moved to Atlanta at the age of 17, Sucheta started working at an Italian restaurant while in college. She would try a different dish of the menu every night of the week so she could describe it to the customers in her own words. Her passion for cooking started with Italian cuisine, learning through observation, direction and experimentation and expanded into many others. Soon she was trying new restaurants, critiquing them and refining the preparations in her own kitchen. She particularly enjoyed blending flavors and creating a variety of palates on her dinner menu, such as an artist would.

Sucheta also has a passion for seeing the world and has traveled to 32 countries and counting. While most tourists review the sights and attractions of travel guides, she jumps straight to “where to dine” sections. Her favorite things to do while traveling are eating at family run places, talking to the locals and visiting local farmers markets and wineries. She likes to bring back recipes from people she met or places she ate at around the world and recreate that sense of exploration without leaving the home.

In the second half I’ll be talking to local Wichita Chef Harry Pape about his latest cooking classes.

Learn about this unique cooking class by Chef H;  Star demonstration Kitchen at 325 South West St., Wichita Kansas,  Dec 15,  - 7 PM.

If you have seen Chef H on KAKE TV, you know that he is a practical cook. His menus are simple and contain ingredients that are available at local markets such as Dillon’s, WalMart, and Target. He also features recipes that are low in salt and fat… Most importantly, what he cooks is delicious and something the entire family enjoys. For the busy persons of Wichita his recipes are quick and easy to prepare. Check out his latest video and recipes at www.kake.com and find out more at Chef H here.

For a first hand look at how easy great delicious cooking can be, come and enjoy a 90 minute cooking class with Chef H on December 15th. The evening will begin at 7 PM and you will enjoy tasting all that is prepared that evening. Star cooks with Chef H. Reservations required .

$25.00 INCLUDES ,TASTING, MENUES, PRACTICAL HINTS, AND DEMONSTRATIONS
Click here to make reservations

Good Life Guy’s Wine of the Week:
NV Bisol Jeio Prosecco Brut Rosé

50% Pinot Noir/50% Merlot – A rose with a bubbly personality that offers great drinking pleasure. The color is a brilliant delicate pink, with extremely fine and persistent perlage. The bouquet is elegant and complex, with a wide range of aromas, intense hints of rose, fresh fruit, citrus and lychee. On the palate it is crisp and balanced, with good acidity and a dry long finish. Due to its “brut” personality, this wines makes an ideal aperitif, perfect for appetizers and canapés at reception and cocktail parties, or even to accompany the entire meal.

Pick up a bottle at Jacob Liquor Exchange on North Rock Road and join us!

Santa will be at the Cigar Chateau next to Jacob Liquor Exchange on N. Rock Road in Wichita, 2-5pm, Saturday Dec 10th. Bring your camera for photo opportunities.  Donations will be accepted, Jacob Liquor will match all donations. Proceeds will go to the Wichita Childrens Home.

Pinches & Dashes: Recipes & Life Measures from the Junior League of Wichita is a culinary collection to help you celebrate all of life’s moments – whether big or small. The book includes a range of recipes from the elaborate, special occasion dishes, to fast and simple weeknight family dinner fare. The emphasis is on very fresh ingredients; with many dishes we consider comfort food with a fresh twist.

Containing more than 180 triple-tested recipes, this cookbook represents the very best from Junior League of Wichita. Complementing the delicious recipes are informative sidebars with culinary tidbits and little-known food tips to help both the novice and more-experienced cook work with the ingredients. To enhance the meal, Jamie Stratton of Jacob Liquor Exchange has included expert tips and wine pairings. Pinches & Dashes is a beautiful book, worthy of display on a coffee table, including full-color photographs of selected recipes.

Nine Wichita-area restaurants also contributed some of their most popular recipes to the book: Caffe Moderne, Chester’s Chophouse & Wine Bar, Freddy’s Frozen Custard & Steakburgers, Luca Italian Kitchen, Newport Grill, River City Brewery Co., Sabor Latin Bar & Grille, Watermark Books & Café, and YaYa’s EuroBistro.

The book is organized into six chapters, each filled with delectable selections that will become instant favorites in your home.  Learn more and get a copy today!

I’ll also be talking to George Rose from J Vineyards and Winery about one of my favorite sparkling wines – perfect for holiday entertaining, or better yet…year round fun.  :-)

Good Life Guy’s Wine of the Week:
J CUVÉE 20 BRUT NV – 25TH ANNIVERSARY
The non-vintage J Cuvée 20 “Anniversary Label” gracefully opens up with crisp lemon peel, honeysuckle and delicate yeast aromas. Upon entry, these notes are followed by a mix of Fuji apple, grapefruit and a sweet hint of angel food cake. The mid-palate flavors are interlaced with toast, caramel, warm pear, and almond. The acidity adds just enough liveliness and the citrus zest leads to a lingering lush finish. This is the perfect celebratory wine.

Stop by Jacob Liquor Exchange on N. Rock Road
Pickup a bottle of J, and between 2 & 5 p.m.  get a copy
of Pinches & Dashes, taste some samples from the book!