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    Posted on March 22nd, 2024

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    Mar 23 – First Mile Kitchen

    Just had a great meal at a very special monthly wine dinner at First Mile Kitchen.  My 1st guest today is Chef/Owner of Frist Mile Nick Korbee.

    A former New York chef with a south-central Kansas tie has opened a relatively new restaurant in the Good Egg spot on the north side of Bradley Fair.  First Mile Kitchen features a menu of Kansas grown-and-raised foods and has been getting rave reviews by local food critics and happy patrons.

    Nick Korbee and his wife Amanda — a Newton native — have relocated to Wichita to be closer to family and in past trips have thought about a “food from here” concept. Nick says “After visiting for holidays, birthdays and milestones for the last 15 years, it was the right time to come back to the Midwest and plant roots here.”

    Nick’s previous work as Chef/partner at Egg Shop is just a part of his vast experience. Korbee’s Egg Shop debuted in New York in 2014 and expanded to a Brooklyn location in 2017. He has also written a cookbook with recipes from the restaurant. The Egg Shop cookbook is available at Amazon as well as some copies at First Mile.

    First Mile offers breakfast, lunch and dinner with cocktails, local beers and wine.  The popular “Monthly Moods” Food & Wine Dinners have been a great success and sell out quickly. Call (316) 358-0130 or visit First Mile Kitchen at 2141 N Bradley Fair Pkwy, Wichita and get on the email list or make reservations. Follow First Mile on Facebook

    In the second half I’ll be chatting with Yannic Dozier, he’s not only a talented wine geek with some great local experience in the Wichita Restaurant scene, he’s a wine specialist at Jacob Liquor Exchange and works with Nick at First Mile Kitchen.  He not only helped with the eclectic wine list at the restaurant, but he curates the wines to pair with each course at the  “Monthly Moods” Food & Wine Dinners.

    Good Life Guy’s Wine of the Week:
    2019 Haut-Bailly II Gran Vin De Bordeaux,
    Pessac-Léognan, France
    The blend is 60% Merlot, 40% Cabernet Sauvignon; a composition of lots marked with freshness and fruit, built upon a suave, elegant structure. Reflecting the virtues of the grand vin, Haut-Bailly II can be enjoyed young, although it has good ageing potential. It is a balanced and elegant wine. Voluptuous Merlots bring an aromatic freshness, enhanced by silky tannins. The second wine is soft, with a beautiful roundness. ABV13.5% WE94  Decanter94, Vinous93

    From the Grand Cru Chateau Haut-Bailly, this wine is available at Jacob Liquor Exchange
    North Rock Road here in Wichita

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    Posted on March 19th, 2024

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    Mar 23 – didn’t air this show

    My guest this week WAS Kat Ashmore with her new book “Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun.”

    Last minute change…Kat Ashmore is ill and unable to be on the program this week.  Hope to get it rescheduled in April!  🙁

     

    NEW YORK TIMES BESTSELLER • From the creator of Kat Can Cook comes 110 simple, nourishing, mostly gluten-free recipes that are big on flavor and reimagine the concept of “healthy food.”

    Kat Ashmore’s mission is to empower hungry readers everywhere to feed themselves and their loved ones well and have fun doing it. Rather than focusing on restriction or deprivation, she asks: What can we add to our plates? After she turned to TikTok for a creative outlet, her series of big, meal-in-a-bowl salads, known affectionately as “Hungry Lady Salads,” went viral on social media, and she found a likeminded community of home cooks who wanted to fall in love with cooking again.

    In Ashmore’s debut cookbook, she shares 110 wholesome, comforting mostly gluten-free recipes that are full of flavor, nourishment, and fun—and meant to be devoured in big bites! With her signature personality and joy, this cookbook is a celebration of nature and seasonality and encourages home cooks to rethink familiar ingredients. From Hungry Lady Salads and weeknight dinners to snacks and desserts, Big Bites shares some great recipes. Get your copy NOW!

    Kat Ashmore is the chef, recipe developer, and digital creator behind Kat Can Cook. She graduated from the award-winning Institute of Culinary Education in New York and went on to work for Martha Stewart, developing retail recipes and producing cooking segments on the eight-time Emmy Award-winning The Martha Stewart Show. Kat lives in Fairfield County, Connecticut, with her husband, Michael, and their family.  Learn more about Kat here. Kat’s on Facebook and “X”

    Good Life Guy’s Wine of the Week:
    2019 Haut-Bailly II Gran Vin De Bordeaux,
    Pessac-Léognan, France
    The blend is 60% Merlot, 40% Cabernet Sauvignon; a composition of lots marked with freshness and fruit, built upon a suave, elegant structure. Reflecting the virtues of the grand vin, Haut-Bailly II can be enjoyed young, although it has good ageing potential. It is a balanced and elegant wine. Voluptuous Merlots bring an aromatic freshness, enhanced by silky tannins. The second wine is soft, with a beautiful roundness. ABV13.5% WE94  Decanter94, Vinous93

    From the Grand Cru Chateau Haut-Bailly, this wine is available at Jacob Liquor Exchange
    North Rock Road here in Wichita

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    Posted on March 11th, 2024

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    Mar 16 – Mokas Cafe

    This week it’s all about Mokas, a new coffee shop with shops in Phoenix, Colby, Hays, Salina and now Wichita in the Delano District. A new store will open in East Wichita soon.

    Up first is Scott Redler (of Freddy’s Fame) who is a principle and heading up this unique Coffee Cafe.  The Cafe features breakfast all day and an array of craft sandwiches and fresh bake goods made in-house.

    Scott says:
    “Mokas Cafe was founded in Salina, Kansas a little over 15 years ago. While we continue to grow, one thing stays the same – our dedication to quality products and service. We don’t settle for the ordinary, we strive for the extraordinary. We approach our menu with the same mentality by providing the best flavors possible. Freshness is our specialty, and we pursue great taste every step of the way. From the crack of the egg to the pour of the cup to the crafting of a sandwich, our food is cooked-to-order. At Mokas Cafe, quality begins here. Visit our menus and see what new favorites you can find.”

    Later in the program, head coffee roaster extraordinaire, Chris Benninger joins us to talk beans, roasting and coffee.

    Mokas Cafe – 143 N McLean Blvd in Delano, (316) 260-1928.
    Call ahead orders, Drive through and Catering. 

     

    Good Life Guy’s Wine of the Week:
    2019 Philippe de Rothschild, Escudo Rojo Gran Reserva, Maipo Chile $25
    Elegant red and black fruit aromas, followed with airing by elegant spice and roasted coffee-bean notes. The palate has ripe red and black fruit flavors, followed on the midpalate by powerful black fruit mingled with delicate spice and roasted coffee-bean notes. The fruit flavors found on the attack return, underpinned by beautifully refined tannins which give length and elegance to the finish. ABV14% JS93 WW92

    Pick up some of this fine red wine
    at Jacob Liquor Exchange
    Rock Road and 29th St. North

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    Posted on March 11th, 2024

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    Mar 9 – This Week’s Show

    Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine 

    For those who want to connect with Jewish culinary history while following a plant-based diet, Nosh offers more than 80 recipes that can be served at shabbat, holidays, and even better, every day. “This will appeal to anyone trying to convince Bubbe that Passover can be done without the meat, with genuinely appealing options.” —Booklist

    Food is a central part of Jewish culture, and those who don’t connect with the foods of yesterday may feel as though a part of their heritage is missing. Nosh is the vegetarian cookbook for the modern Jewish kitchen, drawing inspiration from history through a 21st century lens.
    With the rise in plant-based eating across the globe, Nosh is an ideal guide for those looking to connect with and share their Judaism in a way that feels authentic in today’s landscape. The cookbook features:

    • A comprehensive, plant-forward recipe collection spanning from breakfast and brunch right through to delectable desserts.
    • 80+ vegetarian recipes including Savory Pulled Mushroom and Tofu “Brisket,” Chickpea and Olive Shakshuka, and more.
    • Stunning food photography, kitchen glimpses, and enlightening sidebars on the history of Jewish culinary traditions.

    Micah Siva is a trained chef, registered dietitian, recipe writer, and food photographer, specializing in modern Jewish cuisine. After graduating from the Natural Gourmet Institute of Health & Culinary Arts, she pursued a career in nutrition and later worked for global brands, media outlets, and publications in food media. She shares Jewish-inspired, plant-forward recipes through her blog, Nosh with Micah. Micah lives in San Francisco, California, with her husband, Josh, and their mini sheepadoodle, Buckwheat.

    Good Life Guy’s Wine of the Week:
    Barkan Classic Cabernet Sauvignon 2021
    Barkan’s Galil vineyards in northern Israel produce rich, ripe Cabernet Sauvignon grapes during the growing season.  The grapes of this most “classic” of red varieties were grown in vineyards in the Galilee and Golan. Its aroma of wild berries and cherries blends with its tobacco, vanilla barrel bouquet. The wine has fine structured, yet rounded tannins, a long rich finish and aging potential.

     

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    Posted on February 27th, 2024

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    Mar 2nd – La Brea Bakery

    My guest this week is Chef Jon Davis, culinary innovation leader for La Brea Bakery.

    When the pastry chefs at Campanile Restaurant in Los Angeles could not find artisan bread good enough for the restaurant, they spent a year crafting the perfect recipe, creating bread with a caramelized, golden crust, soft inside and rustic appearance. The signature recipe resulted in such delicious artisan bread that they opened La Brea Bakery on La Brea Avenue. When there were people lined up outside the bakery every morning, and the bread sold out by 11 AM, they knew they had a hit.

    Much has happened since the beginning in 1989, the original La Brea Bakery in California has closed,  the brand has continued and is now part of  Aspire Bakeries.  The focus for La Brea is still to provide artisan breads to the nation and beyond and is available at more than 2000 grocery stores, including Dillions here in Kansas.

    Jon joined La Brea Bakery’s Los Angeles flagship store as a pastry chef in the early 1990s and has used his deep professional baking expertise to champion La Brea Bakery’s quality and product innovation for more than 25 years.

    Just in time to create the perfect corned beef sandwich for St. Patrick’s Day, La Brea Bakery has added a traditional New York Rye loaf to it’s artisan bread portfolio. The hearty bread is crafted on a foundation of wheat and rye flours, known for their health benefits. Caraway seeds, the aromatic hallmark of a classic rye loaf, are baked into the bread and sprinkled on top as a finishing touch.

    Chef Jon has curated four delicious recipes to celebrate the launch of La Brea Bakeries New York Rye Loaf. They include an open-face toasted tuna sandwich and a flavorful patty melt, along with classic iterations of a New York pastrami on rye and a Rueben.

    La Brea Bakery New York Rye loaf—which launches this week into over 2,000 grocery stores—comes just ahead of March, the biggest time of the year for sales of rye bread. It is non-GMO Project-certified, kosher, and vegan.

    Grab a loaf of New York Rye and use Jon’s Rueben recipe for St. Patrick’s Day or any day.  While your shopping you may want to consider grabbing a few loaves of Le Brea Sourdough bread at Dillions here in Kansas, Monday April 1st, 2024 is National Sourdough Bread Day.

    Good Life Guy’s Wine of the Week:
    2015 Bodegas Olarra Cerro Añon
    Rioja Gran Reserva, Spain
    80% Tempranillo,10% Mazuelo, 5% Garnacha, 5% Graciano aged 6 months In new American oak followed by 29 months in 1 & 2 year oak. Ripe berry and cherry aromas meld with earth, chocolate and leather on the nose. The full-bodied palate is energized by lemon and supportive acidity, with flavors of toast, wood grain and tobacco in addition to plum and berry fruit. The finish is long in spice and cocoa flavors. ABV14% D95, IWC95

    This is a first class Spanish Gran Reserva from a great producer, and it’s a relative value!
    Perfect with a oak of La Brea bread just out of the oven.

     

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