• Apr 22 – Harvest, Beerfest & Nils Venge

    This week we begin with a great new book from Stefani Bittner and Alethea Harampolis “HARVEST – Unexpected Projects using 47 Extraordinary Garden Plants”  Learn more about Stefani and Alethea.

    XXX
  • Other

    Posted on April 13th, 2017

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    Apr 15 – Salad in a Jar

    My first guest is Anna Helm Baxter with her latest book “Salad in a Jar: 68 Recipes for Salads and Dressings.”  A collection of more than 60 illustrated recipes for simple-to-prepare salads, dressings, breakfasts, and snacks to take on the go.

    Salad in a Jar: 68 Recipes for Salads and Dressings by [Helm Baxter, Anna]The solution to the lunchtime salad rut, Salad in a Jar provides healthy, easy alternatives to dissatisfying or overpriced grab-and-go meals. These nutritionally balanced recipes are perfect for making ahead. Anna Helm Baxter reveals the keys to layering ingredients to maximize freshness and texture for a hearty and satisfying dish or snack. Tips and tricks include instructions on designing salads in a jar with recipes for raw salads, side salads, meal salads, snacks, and desserts.

    Get a copy of Salad in a Jar NOW!

    Photo of Anna Helm BaxterANNA HELM BAXTER is a food writer, recipe developer, and food stylist. She started her career working for Jamie Oliver before moving to New York where she has worked across almost every food media outlet including many major magazine publications and network TV shows. Anna lives, cooks, and writes in Brooklyn with her husband and two young children. She likes insanely spicy food, making elaborate birthday cakes, and saving room for dessert.  Follow Anna on Face Book and Twitter

    Here’s three GREAT events that you’ll want to add to your calendar!

    Abbey Wolfert from High Touch Technologies and I will tell you all about the “Cutthroat Cookoff for special Olympics
    Friday April 21st 6:00-10:00 p.m. at “The Hudson” 508 S. Commerce

    Dinner-and-a-Show-HTT-Events-041-300x254Cutthroat Cookoff, a fundraiser that supports the 2017 tournaments. This event pairs 5 contestant teams, comprised of a professional chef and Wichita-area leader, challenging them to produce various courses of a meal on the fly with unknown ingredients.  Follow on Face Book

    Learn more & get tickets

    Jamie Lindamood from the Greenwood County Cattle Woman’s group joins us to talk about this years “Day at the Ranch.”

    SATURDAY, APRIL 22 2017, 8:30 AM 5:30 PM
    Come  out to the beautiful Flint Hills of Kansas and learn about how and why we do AG(riculture) in Kansas!

    Growing crops, raising cattle/beef, burning ranchland, the life of a rancher and their cattle, and what goes into the food you eat. A fun education for adults and kids!

    Bus tour (tickets $100 each) will be a trip in style to the country – this is the recommended way to take the tour, and a great trip for girlfriends or something to do with your spouse or co-workers. You will get SO much more out of the day if you ride the bus out – the bus ride includes coffee, treats and education on the way out. Lunch. Snacks and wine (obviously must be 21+ to drink!) on the trip home. Adults only (Children over the age of 10ish) are allowed to ride the bus.

    Caravan tour (tickets $45 each) is a great way to bring the kids along to enjoy your day in the country (Recommend this option for families only – Adults will get a lot more out of the tour on the bus.) The caravaners will meet the bus and follow us out. includes coffee, lunch, snacks and a great day of fun education in the country – and treats for the kids too!

    Kids tickets are Free for children under 5, and $10 for kids 5-12 years of age.  Get tickets and learn more here.

    Questions – please message us on facebook or email Jamie at gwccattlewomen@gmail.com   Make sure to check us out on Facebook too at GWCCattlewomen.

    Chris Mann

    Chris Mann

    Then it’s all about…
    The Wichita Grand Opera’s Champagne Ball
    Saturday, May 6 2017 6:00 PM

    Chris Mann will be joining us to talk about his return to Wichita and guest performance at this special event.  Chris has been hailed as “The Best Phantom since Michael Crawford!” He has performed with the National Symphony for President Obama, on Christmas at the Rockefeller Center and in his own symphony tour across the country. He has also performed on Ellen, The Today Show, Conan, The Tonight Show with Jay Leno and was an original member of the Dalton Academy Warblers on Glee. Hailing from Wichita, KS, Mann holds a vocal performance degree from Vanderbilt University.  Follow on Facebook & Twitter

    For more than a decade, Wichita Grand Opera’s annual Opera Ball has been one of the premiere social events in the region, to benefit the WGO. This year’s Opera Ball, scheduled for May 6th at Wichita’s Hyatt Regency, will be the party of the year. Put on your dancing shoes and prepare to see and be seen!

    Image result for The Wichita Grand Opera's Champagne Ball

    Invitations and tickets to the Opera Ball are available through
    WGO’s Box Office, 316-262-8054, or online at SelectASeat.com.
    Individual tickets are $200 per person
    A Table of TEN is $1,500

    Good Life Guy’s Wine of the Week:
    2014 Tapiz Alta Collection Malbec, Mendoza Argentina
    wine bottle labelIntense red color with violet hues. Fresh red fruit and spicy floral aromas stand out, accompanied by vanilla and toasted almonds. The palate is fruity, balanced and with good volume. Its sweet tannins give a gentle and persistent finish.

    The critics love this wine: James Suckling 95  W&S 91  WS 90  WE90

  • Other

    Posted on April 3rd, 2017

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    Apr 8 – The South’s Best Butts

    This week my guest is Matt Moore with his new book “The South’s Best ButtsPitmaster Secrets for Southern Barbecue Perfection.

    In The South’s Best Butts, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt’s most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig-the foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without “all the fixin’s” to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certain…this book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process.  Get a copy NOW!

    Matt Moore

    Matt Moore

    The son of a cattleman and grandson of a butcher, Matt Moore is hte quintessential Southern cook.  Author of A Southern Gentleman’s Kitchen, his food writing has garnered critical accclaim from publications including The Wall Street Journal, The Chicago Tribune, and the New York Times. His Souther charm has landed him on the Today Show, Fox & Friends, and the WGN. Matt resides in Nashville with his family and is also a musician, pilot, adventure seeker, entrepreneur, Moonshine colonge creator, avid fisherman and a cast iron and wild game enthusiast.  Learn more at: www.mattrmoore.com  Follow Matt on Facebook & twitter

    Good Life Guy’s Wine of the Week:
    2011 Hedges Red Mountain Estate Grown Red Blend
    hedges family EstateA cool-weather blend of cabernet sauvignon, merlot, syrah, malbec and cabernet franc, this wine leads with a scent of rye followed by compact, chewy cabernet flavor. It’s dark fruited, formidably tannic and tense in its structure, with a finish that’s pleasingly savory.

  • Other

    Posted on March 23rd, 2017

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    Mar 25 – NeuroEnology

    My guest this week is Dr. Gordon Shepherd with his latest book “Neuroenology: How the Brain Creates the Taste of Wine.”

    Image result for Gordon M. Shepherd is professor of neuroscience at the Yale School of MedicineIn his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine’s sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine.

    Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd’s experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.  Get a copy NOW!

    Image result for Gordon M. Shepherd is professor of neuroscience at the Yale School of Medicine

    Dr.  Shepherd

    Gordon M. Shepherd is professor of neuroscience at the Yale School of Medicine and former editor in chief of the Journal of Neuroscience. His books include Neurogastronomy: How the Brain Creates Flavor and Why It Matters (Columbia, 2012), Handbook of Brain Microcircuits (2010), and Creating Modern Neuroscience: The Revolutionary 1950s (2009).

     

    Good Life Guy’s Wine of the Week:
    2015 Les Gautronnières Muscadet Sèvre Et Maine
    124954The wine is smooth, ripe and deliciously creamy in texture. It has apricot as well as citrus fruits, fine acidity and a stylish, crisp aftertaste. The wine finishes with a flourish of pepper and spice.  Wine Enthusiast 91

    This organically managed estate is located just outside the city of Nantes in the heart of Muscadet country, in the werstern reaches of the Loire Valley. The family vinifies each of their white wines separately according to vineyard site and soirl type resulting in bottlings of melon de bourgogne that are significantly different from each other in style and personality. Les Gautronnieres comes from a walled vineyard planted on soil comprised of decomposed granite and amphilbolite rocks – also called “green rocks” that yield a lush ample bodied white wine.

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    Posted on March 14th, 2017

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    Mar 18 – Troy Ball & Pure Heart

    My guest this week is Troy Ball, founder of Asheville Distilling in North Carolina and the author of “Pure Heart – A Spirited Tale of Grace, Grit and Whiskey.”  www.troyball.com

    Image result for Pure Heart Troy BallTroylyn Ball and her husband, Charlie, an engineer and real estate investor, had spent their entire lives in Texas. But after a near fatal trip to the emergency room with their mute, wheelchair-bound son Coulton, they admitted the dust and the heat were too dangerous. To save their boys, the Balls cashed out, sold their beloved farm, and moved to Asheville, North Carolina.

    Nearing fifty, Troy thought her chance at adventure had passed. But in this booming little Appalachian Mountain city of hippies, farmers, artisans, and retirees, she unexpectedly discovered a support network and something she’d never had in twenty-five years of providing round-the-clock care for her special needs boys: the freedom to pursue her own dreams. She struck up a friendship with a legendary eighty-year-old raconteur from the mountains, met his friends, and soon found herself in a rickety country shack with an ingeniously inventive retired farmer trying to create the best recipe ever for traditional mountain moonshine.

    Troy Ball_1

    Troy Ball

    But when the real estate bubble burst and the collapse of her husband Charlie’s new venture in Asheville left them deeply in debt, Troy realized her ten-year business plan for Troy & Sons Platinum Whiskey wasn’t enough. If she was going to save her family—and she was definitely going to save her family—she needed to become the most successful woman in the legal whiskey business. And she needed to do it fast, before the bank took her house, her business, and everything she’d worked so hard to achieve.

    Full of eccentric characters and charming locations—from a “haunted” cabin in the mountains to the last farm in the world to grow heritage Crooked Creek corn—Pure Heart is a charming story of a woman who set out to find a purpose in the most unexpected of places, and ended up finding happiness, contentment, and a community of love and respect.
    Get a copy NOW   😉

    We’ll tell you all about her book and more importantly about the First Class products being produced.

    Troy & Sons Platinum Whiskey, Troy & Sons Oak Reserve Whiskey, and Blonde Whiskey. Troy & Sons Platinum recently received a gold medal for moonshine, the highest possible rating. Troy’s whiskies are handmade in Asheville, North Carolina and made from the pure heart of each distillation. Blonde Whiskey and Troy & Sons Oak Reserve have been rated 92 and 95 points.   Visit:  www.ashevilledistilling.com to learn more and order some!

    From Asheville Distilling…
    Image result for troy and sons whiskey

     

     

     

     

     

     

    Good Life Guy’s Wine of the Week:
    2014 Kasteelberg Shiraz, Swartland South Africa
    Image result for 2014 Kasteelberg ShirazA complex wine offering the upfront black fruit/berries of a new world Shiraz with spicy nuances on the nose. The palate is concentrated and balanced, showing plums, warm vanilla and spice.  This wine is available in very limited quantities, only 459 Six-packs were produced and Jacob only has 60 of those.  If you were on the Jacob email list you would have had a pre-purchase opportunity!

    Go here to sign up for the Jacob Liquor Exchange email list…do it NOW  :-)

     

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