With its fervent aficionados, traditions, and wildly varying regional styles–each with its passionate advocates–barbecue is much more than a way of cooking meat: it’s a cultural ritual. A history as entertaining as it is informative, this book is the first to explore American barbecue’s regional roots. Nationally renowned food commentator Mike Witzel takes readers on an eye-opening (and mouth-watering) tour of the histories, techniques, culture, competitions, traditional side dishes, and classic hot spots associated with barbecue’s four major regionally based styles. With hundreds of photographs and illustrations, print ads, signage, and more, this account offers a rich picture of American barbecue in Texas, North Carolina, Memphis, and Kansas City (home to at least 100 barbecue restaurants and the world’s largest annual barbeque contest). Pork or beef, sweet or spicy, marinated or rubbed, basted or slathered in sauce, cooked slowly or seared, over coal or wood chips, here are the styles from which all American barbecue is derived, in all their rich flavor and folklore. For those who wish to do further research, the book provides a listing of top barbecue joints in all 50 states.

The Good Life Guy Wine of the Week:  A BIG fat BBQ friendly red wine!

Established in 1988, Patz & Hall embodies the shared vision and collective expertise of four talented friends – Donald Patz, James Hall, Anne Moses and Heather Patz. Together, this dedicated team of individuals has turned a desire to craft benchmark, single-vineyard Chardonnays and Pinot Noirs into one of California’s most celebrated artisan wineries.

Find any of these wines and let the party begin, great quality and splendid examples of some of the finest vineyards in California.   More info at www.patzhall.com

Later in the program I’ll be telling you all about the increased awarness of Riesling in general, the latest award winners and the Riesling Taste Profile a new label guide that will help consumers select a wine with the desired level of sweetness…finally! Learn more: www.drinkriesling.com

The Good Life Guy wine of the week:  2008 Pacific Rim Sweet Riesling
A great wine from Washington State that has the Taste Profile on the back!

The Washington grapes chosen for the Sweet Riesling are picked riper than the grapes for the dry Riesling. A small amount of yeast is used to encourage the fermentation to stick — or keep it from becoming completely dry. It’s fermented at low temperatures in stainless steel tanks. Like the Dry Riesling, this is another no oak, no malolactic wine. To stop the fermentation the centrifuge is used, which separates the yeast and the wine… this concludes the fermentation. A good amount of carbon dioxide is left in the wine to create a lively feeling to the wine — although it’s not spritzy.

The resulting wine is moderately sweet and refreshingly low in alcohol — less than 9% — with flavors of pineapple and peach. The Sweet Riesling brings perfect balance to all fiery fare — especially Thai, Szechwan and Caribbean cuisine… or simply enjoy as an aperitif.

Get some at Jacob Liquor Exchange!  Rock and 29 St N. or West 21st and Tyler

Over the course of the past two decades, Tony Abou-Ganim has earned his reputation as one of the leaders in the craft cocktail movement. Through his work with food and hospitality legends like Mario Batali, Steve Wynn, and Harry Denton, Abou-Ganim has earned his reputation as “the Modern Mixologist,” someone bringing the traditional art of mixology into the 21st century. Now, in The Modern Mixologist, Abou-Ganim has established the new standard in cocktail books — a must-have guide to home mixology in a beautiful, coffee-table–suitable format. Featuring gorgeous full-color photography throughout by the award-winning Tim Turner, this book instantly becomes the most beautiful guide to creating cocktails available anywhere. If you carry one high-end cocktail book, this is it — sure to be a terrific gift item all year round.

In the second half Spirits remain high with a special Gin from Distillery No. 209, a San Franciso showcase distillery concieved and executed by Wichita native son Leslie Rudd.  Joining us from the distillery is Master Distiller Arne Hillesland.  www.distillery209.com

Everything at Distillery No. 209 is crafted with only the highest quality in mind, nothing less. Gin has never stood still and the research for No. 209 Gin held to this ideology in crafting a new offering. The spirit started as a very heavily flavored, sometimes rough spirit, and it was for a time almost excessively sweet, then very dry and ‘junipery.’ The 209 team has expertly taken the juniper berry heritage a step further by fusing it with citrus, exotic fruits, and spices. Pristine perfection in appearance. The first sniffs are treated to generous notes of citrus zest, especially lemon peel; later swirlings and inhalations instigate earthier, root-like scents, in particular, juniper berry, orris root, licorice, coriander and angelica. The palate entry is bittersweet, intensely grainy and speckled with licorice and orris root; at midpalate, the viscosity comes alive, underpinning the marginally sweeter (from palate entry) flavor that turns delightfully herbal. Finish is decidedly herbal/leafy/seed-like and, finally, bittersweet. Enough changes in direction to keep the taste buds fully alert for the entire ride. An adult gin with an adventurous attitude. Nicely rendered. Highly Recommended!”
Spirit Journal – F. Paul Pacult 

The Spirt of the Week isn’t yet available here in Kansas

But…Click here to get you some!

Jacob Liquor Exchange remains the BEST Wine, Spirits & Beer store in the Midwest…

…you can be sure they’ll be the first to carry this splendid gin!

7 Stellar Ports with “Port-able Munchies” and a little Port education to boot! 

You and your friends are invited for a little after-dinner fun with Good Life Guy.
Winter is a great time to sample some premium Port and learn a little about how it’s made, who’s making the best, and what the different types of Port bring to the table.
The Lineup*:

Montevina Zinfandel Port
Justin Obtuse Cabernet Port
Hardy’s Whiskers Blake Port
Dow’s Porto LBV 2003 Port
Grahams 10 Year Tawny Port
Fonseca 20 Year Tawny Port
Warre Vintage Port 2000 Port

This informal tasting will feature Non-Vintage, Late Bottle Vintage, and Vintage Port from some top producers. We’ll talk about Port in general, the different styles and why you should be enjoying this very special beverage any time of year.

Reservations made & confirmed by email only! 
Seating is limited and will fill fast
RSVP by Tuesday Feb 23 with names of all attendees
You must receive an email reply to be on the list – must be on the list to attend
If you must cancel, do so early so those on the Standby list can attend
Cash or Check at the door please

Port…it’s not just for breakfast anymore! 
*wines subject to change  

TiVo the Olympics and come have some fun.
Cheers,
Guy

Guy Bower
Host of The Good Life Radio Show
KNSS 1330AM – Saturday’s 9-10a.m.

Following on the heels of his hugely popular blockbuster, The 5-Factor Diet, celebrity trainer and nutritionist Harley Pasternak has searched the world to add a little variety and spice to your weight loss plan. The 5-Factor World Diet takes the 5-Factor principle–five meals a day, five core ingredients, five-minute prep time–and incorporates the best foods and nutritional habits from ten of the world’s healthiest countries.

While jetting to exotic locales with some of Hollywood’s biggest stars as their personal health and fitness expert, Pasternak has sampled local cuisine from many corners of the world. Consequently he has made a fascinating discovery: the farther he journeyed from the United States, the easier it was to seek out foods that were both nourishing and slimming.

Author of the bestselling 5-Factor Diet, Pasternak is a fitness trainer and nutritionist to big-name celebrities like Halle Berry, and Jessica Simpson. Accompanying his clients on international tours and to far-flung film sets, he discovered and now shares food preparation techniques, recipes, and weight-loss secrets from the world’s healthiest countries.

Then it’s all about WINE with guest Barry Wiss, VP for Trade Relations at Trinchero Family Estates.

We’ll tell you all about the recent honor bestowed on this great family producer; Trinchero Family Estates is Wine Enthusiast’s magazines 2009 American Winery of the Year. 

Then it’s all about Barry’s latest editon of the World Wine Challange, a fun and educational game for anyone interested in wine – no matter what your level of wine knowledge.  This is a great game that can be used individually or in groups…an entertaining way to learn about wine. 
Get a copy now!

Later in the second half; Jason Hart, Brand Manager from Main Street Winery joins us to talk about the wines of this Trinchero owned property.  We’ll tell you about the vineyards, winemakeing and several of the products produced.

The Good Life Guy Wine of the Week:
2008 Main Street Chardonnay

This smooth, elegant Chardonnay is selected from the very best grapes from premier vineyards in Santa Barbara County. The resulting wine is balanced and beautiful, with tempting aromas of ripe pear, tropical fruit flavors and a hint of toasted almonds. The silken finish is accented with spice notes. 

What a great wine!  All the bells and whistles from Los Alamos estate vineyard in the heart of Santa Barbara County.  Buy this one by the case.

www.mainstreetwinery.com

 ¿Cómo se dice “appetizers”? ANTOJITOS, of course. The north-of-the-border love affair with Mexican food heats up with this luscious collection of 75 authentic Mexican appetizers and drinks from two of Greenwich Village’s favorite restaurateurs. Readers will be inspired to craft crunchy, cheesy Chalupas, succulent Shrimp Ceviche, ruby-red Hibiscus Margaritas, and more. Sidebars on Mexican cooking and entertaining, suggested menus for party themes from cumpleaños (birthdays) to Cinco de Mayo, and a stylish design filled with colorful Mexican folk art and food photographs round out this spicy treat of a book.

 Then it’s all about a very cool book perfect for the day before Valentines Day; DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style by Pastry Chef David Gaus and Raquel Pelzel

50 down-home dessert recipes from New Orleans. Don’t miss this delicious opportunity to experience the tempting treats of this richly diverse city in a fascinating cookbook that’s part travelogue and part memoir.

A rich gumbo of authentic Southern sweets. You won’t be able to decide which one of these amazing recipes to try first! Finally, the culinary secrets and stories behind the exquisite sweets unique to the heart of Louisiana are revealed. Along with the insights that only a native son — and a cooking pro — can provide

Order DamGoodSweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style

Good Life Guy Wine of the Week:  2006 Gessami Gramona

Light straw. Spicy orange, melon and nectarine aromas are pure and inviting. Silky pit and exotic fruit flavors are brightened by gentle acidity; shows impressive depth but striking clarity too. Shows a lovely balance of sweetness and vivacity, and finishes with impressive length. This would be fantastic with lighter spicy Asian seafood dishes

Beloved chili. Passionate chili. Hot chili . . . and not just because of the chiles. Chili, the star of cook-offs, the obsession of societies, and the subject of endless debate over its proper preparation. Has there ever been a better time to be a chili head? A well-stocked supermarket today carries a variety of fresh and dried chiles, fresh cilantro, myriad dried and canned beans, chipotle powder, and all the makings for sides and salsas, from tortillas in the refrigerator case to organic avocados. Jane Butel’s Chili Madness has been praised as “an elegant celebration” (Travel + Leisure) that “chile lovers will love” (New York Post), it’s the spicy bestseller with over 330,000 copies in print.

Extensively revised, updated, and expanded, the book will fire up a whole new generation of chili fanatics. Of the 160-plus recipes, more than 130 are brand-new. Here are classics, including Reno Red and Navajo Green and Buzzard’s Breath Chili, as well as newfangled bowls like Moroccan Chili and White Lobster Chili. To accompany the main event are savory breads (Bacon Crumble Cornbread); tempting sidekicks (Hot ’n’ Spicy Okra, Red Hot Sweet Potato Lace); fire-taming salads (Crispy Cilantro Coleslaw); and margaritas, of course. (Six kinds!) Luscious desserts such as Double Chocolate Farmer’s Cakes provide the perfect sweet ending, while chili leftovers are reinvented in crowd-pleasers like Texas-Style Burritos.

Attend the KSU “Flavors of the Sizzlin” Southwest” Feb 25 or 26
Learn more about Jane – click here 

Get Good Life Guy’s Blackbean Sirloin Chili recipe

Wine Beers of the Week…The Michelob Sampler Pack with some great brews!  This fun case features year-round classics Michelob Pale Ale and Michelob Porter plus (only available in the Sampler) Bavarian Style Wheat and the all-new Michelob Rye India Pale Ale – “Rye P.A.”   The case also includes tasting mats and beer notes.

For more info and video tasting segments go to:
www.michelobsamplerpack.com

From the best-selling author of The Cheese Course (featured on The Good Life in 2007) comes a new guide to enjoying one of the most basic yet sophisticated culinary delights: cheese and wine. Janet Fletcher leads readers on an international tour of 70 cheeses, exploring the best wine pairings and serving suggestions. From Oregon’s autumnal Rogue River Blue to aromatic Brin d’Amour evocative of the Corsican countryside, cheese lovers will savor the range of textures, flavors, and colors. Featuring mouth-watering color photography and detailed, informative text, this collection of cheeses and the wines that go with them will inspire perfect pairings.

The Good Life Guy Wine of The Week:

Something new and off the beaten wine path that will go great with cheese!
NV Hardys Whiskers Blake Tawny Port

Tune in and learn all about the Good Life Guy Wine & Food trip to New Zealand, we leave Wichita April 25 and spend 7 fun filled and wine filled days from Auckland to Marlbourough.   There is still room and time to sign up.

Click here for more info!

Looking for the perfect recipe to warm up a cold winter’s night? Making use of the hearty seasonal produce from root vegetables to apples, from leafy greens to lush pears, the recipes in Winter Gatherings bring winter’s flavors together perfectly.

Award-winning cooking instructor Rick Rodgers brings you purposefully cozy and uncomplicated recipes that highlight the particular flavors and tempting aromas of the winter season.

There’s no better way to warm up the hearth this time of year than by sharing a hearty meal with your friends and family. With mouthwatering, soul-satisfying recipes and inspiring color photographs, Winter Gatherings will brighten your holiday table all season long.

Then will continue the cold weather theme with the ultimate soup cookbook-from James Beard Cookbook of the Year award-winning author Clifford Wright.

Soup is an affordable, popular dish the world over. In The Best Soups in the World, renowned food scholar and cookbook author Clifford Wright compiles the globe’s most delicious soups into a single collection, exploring the history and cultural significance of each recipe along the way.

Perfect for cooks at any level of experience, the book includes traditional American and thrilling international flavors alike-from Old-Fashioned Chicken Noodle to Thai Mushroom and Chile to Mexican Roasted Poblano and Three Cheese to Tuscan White Bean.

The Best Soups in the World presents exciting, enticing, easy-to-prepare recipes using common, easy-to-find ingredients-perfect for budget-conscious cooks whose tastes know no boundaries.

We’ll finish with a great cold weather “Wine of the Week”  

 Importer Kermit Lynch says: “In my view, Salvard’s Cheverny is the best Sauvignon Blanc value in the world, especially if you value classic varietal character in the Loire style, meaning relatively low alcohol, intense perfume, and crisp, invigorating body. Cheverny, which boasts a stunning château, is located between Reuilly and the great Chenin Blanc appellation of Vouvray. It is the northwest fringe of the Loire’s Sauvignon Blanc country.”