• Other

    Posted on May 24th, 2010

    Written by Guy

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    May 29 – Perfect Pairings, Clos Du Bois Chardonnay

    Jill HoughMy guest is Jill Silverman Hough with her new book 100 perfect pairings small plates to enjoy with wines you love.
    You love food. You love wine. To serve them together, with confidence, this is the perfect cookbook for you.

    Sensational food and wine pairings don’t require a sommelier’s expertise. 100 perfect pairings makes them simple with a wide range of deliciously sophisticated but amazingly easy-to-make small plates to complement your favorite wines.  Written for everyday wine lovers, this savvy, friendly cookbook features 100 recipes organized by twelve popular varietals. Want to know what to serve with Chardonnay? Or Merlot? Or Zinfandel? Just turn to that chapter, make any one of the creative, delectable snacks and appetizers you find there, and serve it with your favorite wine. It’s that easy.

    100 perfectpairingsEnjoy Smoked Trout Salad on Pumpernickel Toasts with Sauvignon Blanc; Gouda and Chutney Quesadillas with Gewürztraminer; and Pizza with Salami, Mozzarella, and Fresh Herbs with Syrah. But don’t stop there—basic pairing advice is peppered throughout the book, so you can even develop your own perfect pairings.  Whether you’re serving Pinot Grigio or Pinot Noir, hosting a big party or simply sharing a bottle of wine with friends, 100 perfect pairings delivers incredible dishes that make every pairing perfect!  Learn more at: www.jillhough.com

    This is a great book for the novice or wine maven!  Creative and informative with lots of tips and suggestions to make your wine and dine event special.  Get a copy at Watermark Books at Oliver and Douglas in Wichita or on-line at Amazon.com

    HOSIn the second half I’ll be talking to Barry Schwan, president of House of Schwan.  This stalwart of the Wichita business community is celebrating 50 years of bringing Anheuser-Busch products and now many other great products to Wichita and surrounding areas.

    The Good Life Guy Wine of the Week:
    Something to try with one of Jill’s recipes!

    2007 Clos Du Bois Sonoma Reserve Chardonnay
    Brilliant silver, straw yellow in color, this aromatic Chardonnay explodes with scents of mandarin citrus, ripe pear and lime, with jasmine and spice overtones. The palate is bright and juicy, with refreshing flavors of ripe pear and citrus. The wine’s lush, well-integrated oak and smooth, creamy texture were achieved by aging it sur lie for eight months before bottling.
    …and a great handcrafted brew from House of Schwan  ;-)

  • Other

    Posted on May 17th, 2010

    Written by Guy

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    May 22 – Cooking with Organic Produce, Novellum Chardonnay

    Mellissa's everyday cookingMy guest this week is Cathy Thomas with her latest book Everyday Cooking with Organic Produce.

    With hundreds of farmer’s markets and an increased interest in organic fruits and vegetables, today’s home cooks need an accessible reference for shopping and cooking organic. Melissa’s World Variety Produce is the nation’s leading distributor of specialty fruits and vegetables and the professional chef’s go-to source for new and unusual produce. Their products have been certified organic for over 10 years. In Melissa’s Everyday Cooking with Organic Produce, the team from Melissa’s compiles vital information on fresh, seasonal organic produce with the best recipes for getting the most out of your organic finds.

    This inspiring, mouth-watering resource is packed with delicious recipes and gorgeous full-color photos, making it a must-have for anyone who wants to incorporate organic produce into flavorful everyday meals. Inside, you’ll find more than 400 recipes, including quick-prep recipes and deliciously easy variations, as well as a special section of meatless options for vegetarians.

    This is a great book with spectacular photos and it’s organized to help you find and enjoy the bounty of great produce available at your local grocery store.  Make a point to try some of the unusual produce that finds it’s way to the shelf thanks to the folks at Mellissa’s!

    The Good Life Guy Wine of the week…A fun, good value Chardonnay from the South of France.

    2008 Novellum Chardonnay -  An Eric Soloman wine

    Novellum chardThe 2008 Novellum Chardonnay comes once again this year from two sites with cobbled and alluvial soils respectively (the latter permitting a small portion to be turned into a bit of nobly sweet wine that is then used to season the blend) and is 30% barrel-fermented, with the lees of Viognier. The result is something from this ubiquitous grape variety that can scarcely be bettered in the marketplace without spending more than twice the price. Nectarine, apple, lily, heliotrope, acacia, and toasted nuts in the nose usher in a palate on which the bitterness of apple pip, fruit pit, and herbs offers counterpoint to luscious nectarine, to a creamy texture, and to hints of caramel, browned butter, vanilla, and nutmeg. What’s more, there is a savory, saline mineral streak all the way through the considerable finish of this “little” Chardonnay slightly reminiscent of Roussillon’s better white blends, or for that matter even a bit of Chablis. The only reason not to enjoy this often over the coming year is if you insist on making an anti-Chardonnay or big-spending statement.”  I couldn’t have said it better my self!  GB

    Get you some at Jacop Liquor Exchange and join us for Food, Wine & Fun for your ears.

  • Other

    Posted on May 11th, 2010

    Written by Guy

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    May 15 – Ultra Modern & Cupcake Wine

    Good-Life-ButtonThis Saturday I’ll be broadcasting live from Ultra Modern West located at 8100 W. Kellogg (Exit Ridge Road).  It’s the Annual Customer Appreciation Sale weekend featuring some great deals on pools, spas, Big Green Eggs, pool tables and more. 

    Come out and enjoy the Good Life, when it calls for fun, you can count on Ultra Modern!  www.ultramodern.com

    All three locations, East Kellogg, and Derby will be having Customer Appreciation specials and family fun. 

     

    The Good Life wines of the week…

    2008 Cupcake Central Coast Chardonnay
    Cupcake Chardonnay was crafted to emphasize the Central Coast’s creamy and structured Chardonnay character. It starts off with a touch of apple, a hint of tropical fruits and is complimented by a balance of vanilla and spice. We used malolactic fermentation with aging in small barrels to provide a rich mid palate that develops into a long, smooth, satisfying finish.  WS88 “You’ll be hard pressed to find a better $13 Chardonnay than this central Cioast bottling!”

    cupcake sb092009 Cupcake Marlborough Sauvignon Blanc
    Cupcake Sauvignon Blanc comes from the cool Marlborough valley of New Zealand. Here the grapes mature slowly, giving them complexity and a vibrant zing, reminiscent of your grandma’s lemon chiffon cupcake. The flavors are integrated, delighting the senses with Meyer lemons, Key limes and a finish that awakens the appetite. This wine pairs well with oysters on a half shell or with a rich and succulent Lobster Risotto. 

     

  • Other

    Posted on May 3rd, 2010

    Written by Guy

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    May 8 – Seasonal Fruit Desserts & Sokol Blosser wines

    seasonal fruit desertsSeasonal Fruit Desserts from Orchard, Farm and Market With author Deborah Madison.

    Have you ever bitten into a ripe, fragrant strawberry? Or a luscious peach, its juice dripping down your chin? Or a pear that explodes with flavor? Sometimes fruit, all by itself, just seems like the perfect end to a meal. Now, In Seasonal Fruit Desserts: From Orchard, Farm, and Market, Deborah Madison manages to improve on perfection, turning all of your favorite seasonal fruits into a cornucopia of decadent tarts, pies, puddings, and cakes.
     
    Most of us find it difficult to incorporate enough fruit into our diets but with more than 175 recipes in this book, you’ll find plenty of new, healthy and totally pleasurable ideas. Dessert doesn’t need to be a complicated and time-consuming task after you have prepared a whole meal. These simple and flavorful recipes are easy to master and will delight your family and guests.

     

    In the second half I’ll be chatting with Jeff Knapp from Sokol Blosser about the winery, the vineyards and some of the wines availble from this great Oregon producer.  Jeff will be in Wichita next week and hosting an AIWF tasting at Larkspur on Thursday May 13, 6-7:30 p.m., it’s open to the public and will feature 4 wines and some fun Larkspur food.  Learn more at www.aiwfwichita.org

    Good Life Guy’s Wine of The Week:  2008 Sokol Blosser Pinot Grigio & the perfect for Spring…Evolution!  

    Evolution’s off-dry, somewhat tropical wine with a crisp finish is like no other blend or single varietal wine. We carefully merge Pinot Gris, Müller-Thurgau, White Riesling, Semillon, Muscat Canelli, Gewürztraminer, Pinot Blanc, Chardonnay, and Sylvaner. For those keeping score, that’s nine different varietals which add up to a flavor greater than the sum of its parts.

  • Other

    Posted on April 26th, 2010

    Written by Guy

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    May 1 – Bill Kurtis-Tallgrass Beef & Dish Diva

    bill kurtis rancherMy first guest is Journalist, producer, author and Cattle rancher Bill Kurtis.  You’ve seen him on TV with his shows Investigative Reports, Cold Case files and most recently as spokesperson for AT&T discovering the internet.  Today we will focus on Bill’s Sedan Kansas Cattle ranch where Flint Hills Beef is produced.

    In his home state of Kansas, Kurtis is a rancher, radio station owner, art gallery owner, small businessman, supporter of small-town America, and an active conservationist. His 10,000-acre Red Buffalo Ranch is a working cattle ranch, raising and marketing organic grass-fed beef. The ranch is located in the last section of North America to enjoy untouched tall grass prairie, a personal point of pride for Mr. Kurtis.

    Grass-fed beef
    tallgrass logo“I’m trying to lead the wave in terms of healthy beef. I think this is the answer to obesity,” says Kurtis, whose Tallgrass Beef Co. raises grass-fed cows on his ranch. He has returned to the way that cattle historically were raised on open range and grass only, without the use of hormones, antibiotics and fattening in feedlots on corn and corn products. At any given time, there are some 2,500 to 3, 500 cows ranging over the Kurtis ranch.

    Leading Chicago restaurants Harry Caray’s and Charlie Trotter’s serve Kurtis Tallgrass Beef, which also is sold online. www.tallgrassbeef.com

    The_dish_divaIn the second half I’ll be talking to Nancy Bell Ringer, a local Wichita cook, about her “Dish Diva Cookbook”  – and her Cookie Diva business that produces exceptional custom decorated sugar cookies.  Nancy’s Dish diva Cookbook is availble at Watermark books at Douglas and Oliver, for those her get there early this week there are signed copies available. 

    Note to self…
    Saturday, May 1 is the 15th Annual Herb Day at the Sedgwick County Extension Education Center, 7001 W. 21st & Ridge Road.  7:00-2:00 p.m. The 2010 Herb of the year is Dill!  Learn more at: www.sedgwick.ksu.edu

    The Good Life Guy Wine of the Week…
    From France, an Eric Solomon European Cellars Selection
    2008 côté EST – 50%Grenache, 30%Chardonnay, 20% Marsanne

    lafage cote est labelLafage’s 2008 Cote Est (note the slightly different spelling of the name from previous years) comes from Chardonnay, Marsanne, and old Grenache Blanc vines on cobbled soils near the coast, blended with the fruit of centenarian Grenache Gris vines on Pyrenean schist. The wine is aged in tank on its fine lees and the result is not only irresistibly delicious but truly complex. Orange and lime zest, white pepper, narcissus, fennel, and mint in the nose lead to a juicy, bright palate with musky floral perfume and a shimmering interchange of citrus with wet stone, salt, iodine, and other ineffable mineral elements.
    Wine Advocate 90 Points

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