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    Posted on September 9th, 2024

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    Sep14 & 21 Two Great shows

    Sep 14 – My guest is Emily Walker with a cool new book; Most Requested Copycat Dishes: 100+ Homemade Versions of Your Favorite Restaurant Recipes.

    From fast-food classics to gourmet restaurant delights, Most Requested Copycat Dishes brings the restaurant experience directly to your home kitchen. From crave-worthy appetizers like Disneyland’s Jalapeño Cheese Stuffed Pretzels and PF Chang’s Lettuce Wraps to mouthwatering main courses like Mizithra Pasta from The Old Spaghetti Factory and Gino’s East Chicago Deep Dish Pizza. Then finish off your meal with decadent desserts like Marie Callender’s Chocolate Satin Pie or Nothing Bundt Cake’s White Chocolate Raspberry Cake.

    This cookbook presents more than 100 tested and perfected recipes that mirror their famous cousins. With insider tips along with step-by-step photo instructions for some of the trickier recipes, Most Requested Copycat Dishes can elevate your home dining experience whether you’re a seasoned chef or a kitchen enthusiast.  Get a copy NOW!

    Good Life Guy’s Wine of the Week:
    2021 Louis Martini Napa Cabernet Sauvignon
    Aromas of blackberry, blackcurrant and sage greet the senses. Mountain and benchland vineyards deliver a layered wine with structure, fruit intensity and finesse. Layers of vanilla and cassis are complemented by hints of cedar and a dusty finish on the palate. ABV14.8%

    We suggest pairing the 2021 Napa Valley Cabernet Sauvignon with Leg of Lamb with Cabernet Marinade.

    _____________________________________

    Sep 21 – My guest is Joe West from Bovine & Swine, Snack sticks and an array of premium crafted sausages.

    Bovine & Swine (nationwide availability through Goldbelly and Amazon, locally at Whole Foods) showcase both classic and inventive flavors that are reminiscent of the butchers of the past, the foundations of which are an attention to traditional techniques and high-quality ingredients. They’re handcrafted by Chef Gavin Fine and Chef Joel Tate (who studied artisan meats at Iowa State University Meat Science Program) in one of only three USDA processing facilities in the entire state of Wyoming.

    • The Snack Sticks exist in two flavors: beef snack sticks and jalapeño beef snack sticks, complementing the brand’s Natural Cased Beef Hot Dogs, Bison Pork & Huckleberry Sausage, Black & Blue, Beer Brat, Jalapeño Cheddar, Thai Style Chicken Sausage and Andouille.
    • The brand also has a delicious Maple Sage Breakfast Sausage, which pairs perfectly with any morning dishes.

    Good Life Guy’s Wine of the Week:
    2022 King Estate Pinot Gris
    Floral aromas of honeysuckle and jasmine greet the nose along with notes of ripe Asian pear, lemon, grapefruit, peach skin, and honey. On the palate, discover flavors of Bartlett pear, Meyer lemon, white peach, kiwi, honeysuckle, and damp slate. The mouthfeel is voluptuous, full of fruit with excellent balance and integration. Vibrancy on the palate leads to a refreshing and lingering finish. ABV13.5%

    Learn more about his wine!

     

    The Good Life is sponsored by: Jacob Liquor Exchange, All Things BBQ, Genesis of Wichita, Douglass Financial Group and Johnson’s Garden Centers.

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    Posted on September 4th, 2024

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    Sept 7 – J. Lohr Winemaker Kristen Barnhisel

    This will be FUN and informative!  My guest this week is Kristen Barnhisel, white winemaker at J. Lohr vineyards & Wines.  I have been a fan of Jerry Lohr and family for a long time.  Jerry was on my show many moons ago, I’m thinking 1994?   The winery production has grown and the quality of all the wines has remained extremely high.  www.jlohr.com

    Today we will give you a little history of the winery, the vineyards farmed, and products produced, with a focus on white wines.
    I look forward to sharing Kristen’s journey in wine on her way to being named white winemaker at J. Lohr.  She’s got an amazing background with a degree in enology from UC Davis and depth of experience making wine at some great wineries in both hemispheres.

    At J. Lohr Vineyards & Wines, acclaimed winemaker Kristen Barnhisel brings two decades of viticulture and winemaking experience spanning three continents to her role as winemaker for all white wines. Known for her gifted palate and technical skill, Kristen uses her expertise with a range of white wine varieties, styles, and winemaking methods to guide J. Lohr’s white wine portfolio.

    Kristen was raised in Santa Rosa by a microbiologist mother, who worked for Simi Winery, and a father who was a home winemaker. Though she grew up immersed in the wine industry, even working harvests as a summer job, it wasn’t until she traveled to Italy while earning her B.A. in Italian literature that she was inspired to become a winemaker. Encouraged by legendary California winemaker and family friend Zelma Long, Kristen became one of the first women, and the first American, to work harvest for Ruffino in Italy. Kristen went on to earn a master’s degree in enology from UC Davis, while also working a number of coveted internships, including Warwick Wine Estate in South Africa, Opus One, and Long Vineyard, where she gained invaluable knowledge working alongside her mentor, Zelma Long.  Learn more about Kristen

    Download this great J. Lohr Riverstone recipe book

    Good Life Guy’s Wine of the Week: 
    2022 J. Lohr Estates Riverstone Chardonnay
    The 2022 Riverstone exhibits enticing aromas of ripe citrus, white nectarine, and baking spices. The rich texture and balanced acidity on the palate from barrel aging sur lie offers flavors of ripe Meyer lemon, citrus cream, hazelnut, cocoa, and a hint of oak on the long finish. ABV14% — Kristen Barnhisel, winemaker, white wine

    This classic, cool-climate Chardonnay can be enjoyed as an aperitif with a triple cream brie or Humboldt Fog goat cheese; it is equally at home accompanying a fresh seafood risotto, mussels in white wine sauce, or chicken piccata.

    • 92Wine Enthusiast
      Though the production level of this wine is rather massive, the quality does not suffer. Aromas of lemon chiffon cake and wet stone are engaging on the nose. The palate starts with a tantalizing acidity and stony texture, giving edge to the richer cream and vanilla-meringue flavors that arise by the finish.
    • 92James Suckling
      Cooked apples, ripe pineapple, honeysuckle and hints of caramel on the nose. Medium- to full-bodied with a creamy texture. Generous and rich, with a fruity and slightly waxy aftertaste.

    Grab a bottle or three at Jacob Liquor Exchange on North Rock Road or your local wine merchant and join us!
    Learn more here…

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    Posted on August 26th, 2024

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    Aug 31 – Baking in the American South

    My guest this week is Anne Byrn with her new book Baking in the American South- 200 Recipes and Their Untold Stories.
    This is such a cool book, if you could only have one baking book…this is it!

    Experience mouthwatering Southern baking—from humble home kitchens to innovative new Southern chefs. One of the world’s richest culinary traditions comes to life through this essential cookbook from bestselling author Anne Byrn. With 200 recipes from 14 states and more than 150 photos, Baking in the American South has the biscuits, cornbread, cakes, and rolls that will help you bake like a Southerner, even if you aren’t.

    Recipes can tell you volumes if you pay attention—the crops raised, languages spoken, family customs, old world flavors, and, often, religion. Did you know that where a mill was located affected the recipes handed down from that area? Or that baking and selling pound cakes directly impacted the Civil Rights Movement? These stories and recipes, developed from good times and bad, have been collected and perfected over years and are now accessible to us all. Anne’s expertise in assessing, modernizing, and developing well-written recipes makes this the definitive guide for bakers of all levels.

    From-scratch, Southern classic recipes include:

    • Thomasville Cheese Biscuits
    • Ouita Michel’s Sweet Potato Streusel Muffins
    • Nina Cain’s Batty Cakes with Lacy Edges
    • The Best Lemon Meringue Pie
    • Georgia Gilmore’s Pound Cake

    This fascinating dive into the history of 14 Southern states—Texas, Florida, Kentucky, and more—features stories and beautifully photographed recipes from pre-Civil War times to today’s Southern kitchens. It’s about the places, the people, the products and the culture of the moment that influenced what people baked. It’s about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they’ve kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations, and about the pastry chefs who have thoughtfully reimagined how the South bakes.

    Experience the recipes and the stories behind them that showcase the substantial contributions Southern baking has made to American baking at large. Food historians, bakers, foodies, and cookbook collectors from every corner of the country will want this cookbook in their collections. Get a copy NOW!

    Between the Layers is Anne’s newsletter on Substack: https://annebyrn.substack.com

    ANNE BYRN is a New York Times bestselling food writer and author. She writes the weekly newsletter Between the Layers, one of the top 20 food and drink newsletters worldwide on Substack. She has authored several cookbooks. Her latest books are A New Take on Cake and Skillet Love, the latter exploring the history and modern uses for the cast-iron skillet. They followed American Cookie and American Cake, which NPR named one of the best cookbooks of 2016. The Cake Mix Doctor and sequels have more than 4 million copies in print, and USA Today called The Cake Mix Doctor the bestselling cookbook the year it debuted.

    Byrn’s career began as a food writer for The Atlanta Journal. Her food writing was named the Best Food Section by the Association of Food Journalists. She studied at La Varenne École de Cuisine in Paris and lived in England where she wrote about food and travel for a year. Anne is a contributor to Food52, Bon Appétit, and the Bitter Southerner.

    Byrn is a Nashville native and a fifth-generation Tennessean. For several years, she was the food writer for The Tennessean. Byrn has been featured in People magazine, The Washington Post, the New York Times, the New York Times Magazine, Los Angeles Times, Chicago Tribune, Southern Living, Publishers Weekly, and many other publications. She has appeared on Good Morning America, Later Today, CNN, The Food Network, and QVC and has taught cooking classes across the country.  She and her husband live in Nashville. Follow Anne (aka The Cake Mix Doctor) on Facebook and X
    Learn more about Anne www.annebyrn.com

    Good Life Guy’s Wine of the Week:
    2021 Doña Paula Estate Blue Edition Velvet Red Blend
    This wine is a blend of 60% Malbec, 30% Pinot Noir, and 10% Bonarda sourced from the Doña Paula Estate El Alto Vineyard (3,445 feet up in the Andes foothills of the Ugarteche sub-region of the Luján de Cuyo inside the Mendoza Wine region of Argentina.
    The wine has an intense violet color with black hues. In the nose it presents the aromas of fresh berries coming from the Malbec. The Pinot Noir gives cherry notes while the Bonarda intensifies the complexity with blackberries and redcurrant. It has a good volume in mouth and silky tannins that lead to a long and pleasant finish. ABV13.5%  James Suckling 92  Learn more here!

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    Posted on August 22nd, 2024

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    Aug 24 – 30 Breads to Bake Before You Die

    My guest this week is Allyson Reedy with her new book “30 Breads to Bake Before You die.”  The World’s Best Sourdough, Croissants, Focaccia, Bagels, Pita, and More from Your Favorite Bakers.

    Master the art of breadmaking with this gorgeous baking book featuring 30 delicious bread recipes from famous bakers, including Duff Goldman, Maurizio Leo, Joanne Chang (Flour Bakery), Zingerman’s Bakehouse, and more!

    This is a bread book for people who really, really love bread in all its wondrous forms—but who also might be intimidated by the word “starter.” The recipes, tips, and tricks in 30 Breads to Bake Before You Die come from expert dough workers and bread magicians who’ve put in the hours of kneading, proofing, stretching, folding, and baking to perfect these recipes, all in the oh-so-noble name of good bread.

    Get ready to bake your way through some of the most mouthwatering bread recipes, including:

    • Beginner’s Sourdough from Maurizio Leo (@theperfectloaf)
    • Foccacia from Joanne Chang (Flour Bakery)
    • Bagels from Call Your Mother Deli
    • Croissants from Dominique Ansel
    • Ultimate Dinner Rolls from Tessa Arias (@Handletheheat)
    • Matzah from Duff Goldman
    • Baguette from Shawn Bergin (Bakery Four)
    • Pita from Alon Shaya
    • And so much more!

    Because who has time for the third-best bagel recipe or so-so sourdough? Not you! So bake up these awesome, accessible breads now, Before you die.  Get a copy NOW 🙂

    About the Author 
    Allyson Reedy is a carb-loving food writer and restaurant critic in Denver, Colorado. When she’s not taste-testing or checking out new restaurants for a story, she’s probably tripping over her pug in her home kitchen while stressing over sourdough. Read more from her and bake up killer desserts in 50 Things to Bake Before You Die: The World’s Best Cakes, Pies, Brownies, Cookies, and More from Your Favorite Bakers, Including Christina Tosi, Joanne Chang, and Dominique Ansel. Learn more about Allyson  Follow Allyson on X and Facebook

    Good Life Guy’s Wine of the Week:
    2018 Les Tours de Laroque Saint-Emilion Grand Cru
    Packed with myriad juicy red fruits, a whisper of ripe plum and pronounced licorice notes dance throughout, while touches of potent mocha powder and roasty toasted hazelnuts provide balance to the liquid smooth and lengthy finish. A well-layered and grippy expression of super-fine tannins extends the finish further in the utmostly delightful way. It’s a true wonder that such a complex and robust wine is going for less than $30 at Jacob Liquor Exchange here in Wichita! ABV14.5%

    91 James Suckling 
    A firm, fruity red with plum, chocolate and walnut aromas and flavors. Medium body. Fine tannins. Drinkable now, but better in 2023.
    90 Wine Enthusiast 
    The second wine of this estate, this is smoothly textured and rich with dark-plum and licorice flavors. It still has plenty of tannins in the background, so the wine does need more time. Drink from 2023.

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    Posted on August 13th, 2024

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    Aug 17 – Build & Manage a Wine Cellar

    My guest this week is Sylvia Ba, a Vinicultural Expert with a master’s degree in Wine Business and much more!
    Two topics today, Building a Wine Cellar and then managing your collection with “VinoVoss” AI Sommelier.

    Good Life Guy’s Cellar

    How to Build Your Wine Cellar on a Budget
    For most wine lovers, the journey to appreciating wine isn’t smooth. At first, the wine world may seem complicated and elitist, with all the esoteric words in the tasting notes and the wine jargon mentioned by sommeliers. But once you get started, the world of wine is welcoming and offers so much to explore. If you are on this journey and thinking about getting serious about wine as a hobby but don’t know how to build a wine cellar, this is your guide. Building a wine cellar is not just for wealthy people. Every wine lover can build a wine collection, also when on a budget. Wine cellar on a budget

    Tracking Your Inventory and Enjoying Your Wines
    As you gradually build your wine cellar, it’s important to keep track of your inventory. For long-term storage, keeping track of your bottles not only informs you of the best time to enjoy them but also the value of the bottles over time. Fortunately, in 2024 we don’t need to do this with a spreadsheet, as there are many digital wine cellar services that you can use to keep records of your wine collection.

    With digital wine cellar and virtual sommelier apps like VinoVoss, for example, you can simply add the wines to your account under “My Wine Cellar.” These apps allow you to catalog your collection, track the aging process, and even get recommendations on when to drink each bottle. Many of these platforms also offer community features, letting you connect with other wine enthusiasts, share tasting notes, and discover new wines based on your preferences.  Learn more about VinoVoss

    Wine consultant Sylvia Ba is a vinicultural expert.  With a master’s degree in wine business from Burgundy School of Business, as well as diverse background and experiences in Europe and Asia, she currently offers expertise in marketing, research, purchasing, and copywriting for clients in the wine industry all over the world. Sylvia’s experience includes working as a junior editor for a leading Chinese wine media outlet and as a fine wine salesperson for ASC Fine Wines, the largest fine wine importer in China. She also served as Export Manager for Vinum Hadrianum, an artisanal winery in Abruzzo, Italy.

    …

    Good Life Guy’s Wine of the Week:
    2021 Sanford & Benedict, Sandhi Santa Rita Hills Chardonnay
    Chardonnay from Sta. Rita Hills, Santa Barbara, Central Coast, California
    The wine has aromas of Meyer lemon peel and pith with hints of raw ginger, honey, and green apple all under a cloak of crushed white rock. The texture offers a restrained fleshiness on the mid-palate with a focused and bright saline finish. ABV12.8% 

    • 95 points Decanter Tasted at the beginning of 2023, a reductive quality was still obscuring bright, penetrating green apple and kiwi flavors with a smoky, earthen veil. It’s a gorgeously sleek, richly textured wine with a pulsating core of acidity and salty mineral intensity.
    • 94James Suckling
      Lovely texture and density, showing dried apple, fresh ginger and pastry dough. Layered, with phenolic tension.
    • 93Robert Parker’s Wine Advocate
      The 2021 Chardonnay Sta. Rita Hills has alluring aromas of white peach, freshly baked bread, panna cotta and matchstick with savory undertones. The medium-bodied palate has dynamic flavors that range from ripe fruit to matchstick and saline. It has a focused spine of acidity, a pleasing touch of textural grip and a very long, layered finish.
    • 92Wine Spectator Complex and seamless, there’s plenty to admire in this white wine. Shows spiced, poached pear, dried apple, grilled lemon and fresh tangerine flavors that are juicy and generous, with details of sage, white pepper and toasted sesame seed on the finish.
    • 91Wine Enthusiast here’s a strong streak of tarry minerality to the nose of this bottling, which shows brisk lemon peel and even petrol on the tightly wound nose. The palate is stony as well, with a potent acidity slicing through lemon-peel flavors.

     

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