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    Posted on July 2nd, 2024

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    Two shows; Jul 6 & July 13

    July 6th – My guest is Jason Fabres, restaurateur extraordinaire and creator of “Rent the Chef” or RTC.  You may remember him from Sabor, or Taste and See, but this catering biz is on FIRE.  Famous for the gourmet Taco Bar, perfect for large gatherings, weddings and just for fun.  He’s grown the business and added so many food options, cooking classes and more.  You’ll hear all about it in this show.  rentthechefcatering.com

    Wine of the Week: Sean Minor Rose’ of Pinot Noir
    Elegant pale salmon color with fresh aromas of strawberry, cherry blossom, rose petal and juicy watermelon lead to a mouthwatering entry. Warm summer breezes enhance mid-palate nuances of crisp white peach, honeysuckle and mineral with bright tangy acidity. Flourishing cherry and raspberry notes create a perfect balance and refreshing lengthy finish enticing you to enjoy all day.  WE92 BEST Buy  Learn more here!

     

    July 13 – This week I’ll be chatting with Yasmin Fahr about her new book; “Cook Simply , Live Fully, Flexible, Flavorful Recipes for any Mood. Learn more about Yasmin here.

    Yasmin is a food writer and contributor to NYT Cooking, The Kitchn, and Food52. Her writing and recipes have also appeared in The Washington Post, Epicurious, TASTE, Delicious, The Telegraph, Bon Appétit, Serious Eats, Today’s online food section, and others. She is also the author of Keeping It Simple. Google Books

    …

    What’s for dinner? It’s a question we ask ourselves most nights—pressed for time or groceries, searching through the fridge for inspiration. Dinner can be a time to unwind and connect with family or friends, but it can also feel like a chore.

    Recipe developer and cookbook author Yasmin Fahr gets it, and is here to help readers create nourishing meals even when real life seems to have other plans. In Cook Simply, Live Fully she offers 120 recipes for taking the grind out of dinnertime, with dishes that span the range of “too tired to chop vegetables” to “up for a challenge but please make it snappy.”

    Wine of the Week :Viña Alberdi 2018 Reserva from Rioja, Spain
    Bright, deep ruby color with dark cherry hues on the rim of the glass. It stands out for its intensity, with red fruit aromas (strawberries, raspberries, redcurrant and cherry) leading to elegant notes of vanilla, toffee, coffee cream, cinnamon, brioche and hazelnuts. The balance between acidity and alcohol stands out on the palate, with soft, sweet, rounded tannins and a pleasant final sensation.

    93 James Suckling
    A pretty nose of raspberries, cassis, fresh herbs, vanilla and sweet spices. It’s medium-bodied with round tannins. Creamy and fruity with chocolatey character on the mid-palate. Supple finish with excellent length. Tangy acidity. 100% tempranillo. Drink or hold. ABV14.5%

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    Posted on June 24th, 2024

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    Jun 29 – Full Boar BBQ

    My guest this week is Jacob Lubbers from Full Boar BBQ.  Outdoor cooking is a year-round part of my food life and essential to enjoying The Good Life!  If your a seasonal griller, then welcome to summer and the smell of the grill.  Today we will be learning about Jacob’s journey in BBQ, his company and products and then talking about two of the latest and greatest pieces of BBQ equipment available. Follow Jacob on Facebook and Instagram.

    Full Boar BBQ was started by Jacob Lubbers and a group of his high school buddies trying to keep a local backyard BBQ competition alive in their native state of Indiana. They entered the competition on a whim with an old propane smoker, a kettle grill, and a lot of determination. The guys were amazed to place in most categories – winning 3rd place overall. They were absolutely and hopelessly hooked.

    From there, Jacob and the rest of the crew got together as much as possible to compete and have been overachieving ever since. Along the way, they have found some tricks of the trade, taken home a lot of trophies, and created some pretty great sauces and seasonings of their own. What started as a few friends not wanting a tradition to die has turned into a brand name that is trusted everywhere it is known.

    Now Full Boar BBQ strives to create a new tradition of spreading the BBQ that has brought them so much joy on to others. With pit masters and backyard chefs alike in mind, their goal is to spread the gift of delicious BBQ far and wide. Jason has since relocated to Knoxville and began sharing Full Boar BBQ sauces and rubs – tested, tried, and proven in competition

    For those looking for the latest in connected grill tech this season, Masterbuilt and Kamado Joe are turning up the heat on advanced charcoal cooking. New this season are two smart grills from Masterbuilt: the AutoIgnite, and the heavy-duty Gravity 600.  And the first-ever connected kamado-style grill, the award-winning Konnected Joe by Kamado Joe.  Watch his video of Jacob and his Konnected Joe

    THE FUTURE OF OUTDOOR GRILLING
    Experience a new era of ceramic grilling with the Kamado Joe Konnected Joe Digital Charcoal Grill and Smoker. The Konnected Joe makes lighting a fire easy. Simply press the Automatic Firestarter (AFS™) button to ignite your charcoal, set your desired cooking temperature with the digital Kontrol Board™ or the Kamado Joe App and let the Kontrol Fan™ do the rest. With multiple cooking functions the Konnected Joe allows you to enjoy Kamado grilling and smoking your way. Automatic cook mode provides full digital control, or try Classic mode, for the traditional Kamado experience.  Available and in stock at All things BBQ here in Wichita!

    Good Life Guy’s Wine of The Week:
    2021 “The Shaker” from Salt Wine Company
    After harvest, the grapes were destemmed and allowed to cold soak.  Throughout fermentation, they performed several rack and returns for optimal extraction of color and flavor. 40% Cabernet Sauvignon, 40% Syrah, 20% Merlot, aged in French oak. .Aromas: Dark and Floral, Cedar, Red Rose, Dried Cherry, Peppercorn. Palate: Wild Blackberry, Plum, and Vanilla Bean. Silky Tannins and a Seamless Finish.  ABV14.2%  Learn more!

    92
    Wine Enthusiast rating
    I was impressed by this balanced blend of 40% each of Syrah and Cabernet Sauvignon, with 20% Merlot. It has a fresh and floral nose, with plenty of hyacinth, freesia, boysenberry and nutmeg aromas. A lithe and elegant texture escorts boysenberry jam, orange and ginger flavors across the pleasure finish line. — Michael Alberty

     

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    Posted on June 17th, 2024

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    Jun 22 – DOLCHI!

    Dolci!: American Baking with an Italian Accent: A Cookbook 

    My guest this week is RENATO POLIAFITO, a two-time James Beard Award nominee and the owner of Ciao, Gloria, a bakery and café in Prospect Heights, Brooklyn, that opened in 2019. This is his fifth cookbook, but he considers Dolci! his first “solo album.” CASEY ELSASS is a food writer, recipe developer, and cookbook author living in Brooklyn, New York. Learn more about Renato on Facebook and Instagram

     Recipes that capture the flavors of la dolce vita, from Bologna to Brooklyn—Italian and Italian American-ish cakes, cookies, pies, and pastries, from the James Beard Award–nominated brains behind one of America’s best bakeries.

    A joyous celebration of Italian, American, and Italian American tastes and traditions, Dolci! is a compendium of molto delizioso baked goods from both sides of the Atlantic. In almost a hundred recipes, James Beard–nominated baker Renato Poliafito pays homage to pastries of the Old World and the New—with perfected versions of classics like Pastiera and Torta Caprese, Honey-Ricotta Black and Whites, and Butter Cookies.

    Poliafito puts his own unique spin on the baking traditions of both countries with recipes of his own invention that are a mashup of Italian flavors and American innovation. Think Aperol Spritz Cake, Italian Krispie Treats, Malted Tiramisu, Panettone Bread Pudding, and Mocha Orange Whoopie Pies. In addition to the many cakes, pies, tarts, and cookies, Poliafito also shares a host of savory recipes: Sourdough Focaccias, Perfect Grissini, Cacio e Pepe Arancini—and for good measure, Italian-inflected cocktails (Amaro Root Beer Float!). A vibrant comingling of two great culinary cultures filtered through the mind of an American with the heart of an Italian, Dolci! hits the sweet spot between Italian and American baking.  Order a copy today!  Watch this video on Instagram

    “Renato Poliafito perfectly illustrates the Italian love affair with desserts
    in this breathtaking new book. If you’re interested in becoming a more precise and authentic Italian baker, Renato is your man and Dolci! is your book.” —Giada De Laurentiis

     

    Good Life Guy’s Wine of the Week:
    Josh NV Prosecco from Italy
    Made from Glera grapes in the Prosecco DOC region of Northeastern Italy, Josh Cellars Prosecco is sparkling and bright, with a refreshing acidity and a touch of sweetness from ripe fruit. You may smell scents of pear, green apples and citrus. In the mouth, the light effervescence provides a vibrant, racy texture.

    Wines are always available at Jacob Liquor Exchange on North Rock Road…
    …or your favorite wine store.

    More about Prosecco, the region and the wine:
    One of the world’s most popular and playful sparkling wines, Prosecco is a specialty of northeastern Italy, spanning nine provinces of the Veneto and Fruili-Venezia Giulia regions. A higher-quality version of Prosecco wine that must meet more stringent production requirements is known as Prosecco Superiore and must come from the more rugged terrain between the towns of Valdobiaddene and Conegliano. Prosecco can be produced as a still wine, a semi-sparkling wine (“frizzante”), or a fully sparkling wine (“spumante”)—the latter being the most common. While Prosecco wine is typically produced in a “brut” (dry) style, its fresh and fruity character makes it seem a bit sweeter than it actually is. “Extra dry” styles, incorporating higher levels of residual sugar, are quite popular, however.

    Prosecco wine is made from the Glera grape, which was formerly and confusingly called Prosecco, these wines are notable for pleasant flavors of peach, pear, melon, green apple, and honeysuckle. Lower pressure during the carbonation process (also called the tank method) means that the bubbles are lighter and frothier than in Champagne or other traditional method sparkling wine, and less persistent. Prosecco is also a great choice to blend with orange juice for mimosas for a classic brunch beverage.

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    Posted on June 11th, 2024

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    Jun 15 – Bourbon Land

    My guest this week is Chef Edward Lee and his new book “BOURBON LAND”
    While I am a certified WINO, my spirit of choice is Bourbon and this book is great.

    In BOURBON LAND there are plenty of bourbon-infused recipes, but the book also represents the ways that Bourbon is becoming more modern, diverse, and global. It’s both a local flavor AND a global phenomenon.

    Edward Lee is the bridge connecting the hipster restaurant world to the beautiful, old-time traditions around making bourbon. He says that as bourbon becomes more global, it’s important to remember where it comes from. It’s on trend with young people in high-end bars, but it’s still made by old guys in dungarees. Get a copy NOW!

    …
    Lee thinks about bourbon as an ingredient, a tool, a luxurious gift that enhances food… showing us that it goes well with fish, Asian Food, salads…and yes, even that beloved Bourbon BBQ Sauce!  Bourbon is time, trapped in a bottle…

    In his highly anticipated follow-up to the James Beard Award-winning Buttermilk Graffiti, Edward Lee examines his favorite libation—bourbon—with recipes, essays, history, profiles, distillery tours, and more. Lee gives us his insight into bourbon, telling us everything we should know about the honey-brown treasure that’s put Kentucky on the global map: How bourbon is made. Its history. How to read a label. A look inside the famous distilleries. The influence of oak. Tours of Kentucky’s bourbon regions. The people who made bourbon in the past, and the people shaping the industry today. How to taste bourbon like a professional. And, in the most delicious surprise, how to cook with bourbon, with 50 recipes from Bourbon-Glazed Chicken Wings and Blackened Salmon with Bourbon-Soy Marinade to a Bourbon and Butterscotch Pudding. Plus, the best Old Fashioned you’ll ever mix.

    ABOUT THE AUTHOR: Edward Lee is the author of Bourbon Land, Smoke & Pickles and Buttermilk Graffiti; chef/owner of 610 Magnolia in Louisville, Kentucky; and culinary director of Succotash in National Harbor, Maryland, and Penn Quarter, Washington, DC. Lee is a 6-time finalist for the James Beard Award for Best Chef: Southeast He appears frequently in print and on television, including earning an Emmy nomination for his role in the Emmy Award–winning series The Mind of a Chef. Most recently, he wrote and hosted the feature documentary Fermented. He lives in Louisville and Washington, DC, and you can find him on Facebook, Instagram and Twitter @chefedwardlee.  https://chefedwardlee.com/    Learn about the LEE Initiative 

    Good Life Guy’s Wine Bourbon of the Week:
    Penelope Kentucky Straight Bourbon
    Named after our Founder’s recently born daughter, Penelope Bourbon is our signature four grain straight bourbon whiskey uniquely blended from three bourbon mash bills. Each barrel is hand-selected and blended into a single batch for your enjoyment. Remarkably smooth and flavorful, Penelope is perfect whether sipping neat or using in your favorite cocktail. Tasting Notes: A nose of balanced corn sweetness, caramel, light oak, syrup, dynamic aroma profile with slight savory notes. Forward notes of sweet fruit and grain, slight leather, very slight candied cream and cherry. A body of fruit, syrup, candied sweetness, and a savory vanilla note with slight berry and citrus. Slight buttercream (icing) and corn bread finish with a lingering vanilla spice.  https://penelopebourbon.com/

    Wine Enthusiast  WE89
    The aroma presents as spiced and sweet, reminiscent of a liqueur. The palate is light, showing allspice, chamomile and ginger, with a fleeting white floral note and hint of cedar. What’s in the bottle is a four-grain Bourbon (corn, rye, wheat, malted barley) distilled in Indiana, aged about two years, bottled in Kentucky, and named for the founder’s daughter.

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    Posted on June 5th, 2024

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    Jun 8 – Raybern’s Crafted Sandwiches & City Limits Wine

    My guest this week is Shanisty Ireland representing Raybern’s Crafted Sandwiches.  Available here in Kansas at several outlets, including Walmart, Sam’s and most all Dollar General stores.  Check out some of these frozen sandwiches www.rayberns.com

    Over thirty years ago, two guys named Ray & Bernie had a delicious dream: to share their love of New York style deli sandwiches with the world. In his quest to perfect the recipes, Bernie taste-tested sauces, meats and breads on his family and friends until he got all the ingredients just right.

    It took years to fully develop our bread recipe that cooks up “Bakery-Soft” right from the microwave–as well as our signature Philly Cheesesteak and Pastrami recipes. Over the decades lots of things have changed, but our love of delicious, authentic deli sandwiches never has. Today, we’re proud to make millions of sandwiches a year, including the best-selling Philly Cheesesteak in America!

    Then it’s all about City Limits winery in the Columbia Valley, Washington.

    City Limits, the place where dirt and brush turn to concrete & culture, where Farm meets fashion, and high desert meets high rise.

    “One day it came to me as I drove past this sign after 10 years of time. We (the producers) travel far and wide outside of the City Limits to work with farmers and source fruit to make wine. We then take that produce and create something beautiful, and we present it to the people within the City Limits.

    We bring the rural land to the urban people in a bottle of wine. Wine was before us. It will be after us. It is not a trend or a fad. Wine is beautiful & it will endure. We bring fruit that is grown beyond the City Limits to people who live within the City Limits to spread the love of WA Wine.” -Morgan Lee, Winemaker

    Good Life Guy’s Wine of the Week:
    2021 City Limits Detour Red Wine
    95% Merlot, 5% Cabernet from Milbrand and Wahluke Vineyard in the Columbia Valley AVA. The grapes are harvested, crushed, fermented and aged 10 months in French and American oak.  This wine is aromatic and begs for a sip with dark fruit, vanilla and earthiness.  Those aromas are echoed on the palate with cherry cola and spice in the rich lingering finish.  Another fine example of what Merlot can be in the hands of a talented Washington winemaker. ABV13.9%

    Wine Enthusiast 91
    “Blackberry and graphite aromas rub up against a pronounced roast pork shoulder note. The wine’s rich, round mouthfeel is at home with flavors like cassis, blackberry scones and a trace of iodine. Creamy and dreamy when it comes to texture.” — Michael Alberty

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