The Wholesome Junk Food Cookbook is a cookbook devoted to wholesome eating. It satisfies our desires for snacks while keeping us healthy. With more than 100 snack recipes from cookies and cakes to ice cream and smoothies, Dr. Laura Trice is on a mission to make healthy eating more fun with treats such as lemon pound cake, Boston cream pie, and chocolate-banana milkshake. While in medical school, Laura saw how people suffered due to illnesses that could have been prevented with better nutrition. Like her patients she realized that she only ate the food that tasted great to her.In 1997, while working on the set of 7th Heaven, Dr. Laura would bring snacks to the set from time to time and was inspired to make her snacks available on a large scale when she noticed that some of the truck drivers on the set were actually eating her cookies for breakfast instead of donuts! This passion for healthy and great tasting food led to Laura’s Wholesome Junk Food, est. 2001. Her wholesome “junk foods” are distributed nationally in Whole Foods and Harris Teeters as well as numerous health food stores.An introduction explaining the importance of eating healthy and promoting a healthy lifestyle and two full-color photographic inserts complement the text. Each chapter includes a sidebar with nutritional and cooking tips.

www.lauraswholesomejunkfood.com

Then it’s off to wine country for a chat with Zaca Mesa president and CEO Brook Williams

Zaca Mesa Syrah & Viognier

President/CEO of Zaca Mesa Winery since October 2003, Brook has extensive and varied wine industry expertise. he oversees all aspects of the winery including national sales, marketing, hospitality, vineyard and winemaking teams to ensure the highest quality wines are produced from Zaca Mesa’s estate vineyard.

The Good Life Guy Wine of The Week:
2005 Zaca Mesa Syrah & Z-three
Pickup some Zaca Mesa wine at Jacob Liquor Exchange and join us Saturday Noon to 1 p.m.

www.zacamesa.com

Watch the Wine of the Week Video

 It’s one of the finest wine events in the world and I’ll be broadcasting live this Saturday!  Follow GoodLifeGuy on Twitter and get updates throughout the week.  I’ll be posting video segments here as well!

Click here to learn more

This weeks show will once again be taking place at the Trinchero Family Estates Napa Valley Breakfast.  I’ll be posting updates as the week progresses but one of my guests Saturday is Joel Gott winemaker Alisa Jacobson…join us 9-10 a.m. Central, KNSS 1330AM

Jeanne Cox  – Trinchero Family Caramel French Toast recipe

The Good Life Guy Wine of the Week: 2008 The Show Malbec

The Thieves were hungry to search beyond California for their next varietal, and so headed down to another land of cowboys to Mendoza, Argentina and found the perfect complement to their California Cabernet Sauvignon. The Show Malbec is delicious and yet more distinct than other Argentinian Malbecs on the market, and the Thieves think this package will be even more appealing to the Malbec consumer. Enjoy The Show!

Wine of the Week Video with Joel Gott

As more people get serious about cooking at home, they look to dress up old recipes. The easiest and most effective way of doing this is by using a sauce, salad dressing or marinade. The addition of one of these elements can turn a simple meal into a spectacular meal.

Grilled steak with a rich mushroom sauce. Pomegranate vinaigrette dressing on fresh greens. These are just two examples of the incredibly delicious yet easy-to-prepare recipes featured in this book, and many are accompanied by tips and techniques.

Sutter Home Winery 2009 Build a Better Burger winner was Suzanne Banfield of New Jersey.  An innovative and tasty take on a patty melt…click here for the recipe!

Then it’s all about family run Ironstone Vineyards with winemaker Stephan Kautz.  Stephan will be in Wichita for the American Institute of Wine & Food annual holiday dinner at the Wichita Marriott December 5th.

Wine of the week: 2005 Ironstone Reserve Meritage

92 POINTS, Wine Enthusiast, May 2009!

Aromas of blackberry jam, cassis and cola layered by mint and white pepper are displayed. Luscious cooked berry fruit fills the mouth with hints of vanilla and rich blackberry carries through to a smooth and well-rounded finish.

This is just one of the wines being poured December 5th at the AIWF holiday dinner.  To learn more and make reservations: www.aiwfwichita.org

Progressions

Eric’s photo realistic wine themed painting are truly amazing as you can see.  I have some Thomas Arvid oil paintings and Tom has been on the show…I had to have a copy of Progressions and hope to have more of Eric’s work in the future.

Christensen’s “wine art”” begins where most contemporary wine artists leave off. Eric loves to capture the romance of the wine country, which he points out, , “is so much more than just the wine”. Collectors of Christensen’s art typically own several of his creations and enjoy the varied themes they portray; lifelike landscapes and intimate still life paintings that incorporate a variety of elements including food, flowers or fruit with appropriate background settings.

By “pushing” watercolor paint to its absolute limits, Christensen has invented a new way to paint with this traditional medium. Using non-standard watercolor paper and employing a dry-brush technique, Eric starts out with thin washes then builds meticulously to over 30 subsequent layers of paint. You can actually see the build-up of the paint layers when you look closely at his originals. Eric’s technique allows him to achieve much stronger colors and shadows than can be found with traditional watercolor art; his paintings actually appear more like an oil painting on canvas. Christensen achieves his lifelike hyper-realistic images through his genius for understanding the technical aspects of his subjects and his dedication to capturing an image as it truly exists. His love of natural materials particularly flowers, fruits and vegetables also combine to make this possible. He possesses the stunning ability to paint the subtleties of light traveling through a flower petal or its reflection off a wine glass. Composition is one more factor that sets Christensen’s paintings apart. Each painting is a study in the balance between texture, height and shape. The placement of objects in his paintings must all make sense and represent a scene found in real life; in a kitchen, a wine cellar, or in the vineyard.

You must visit www.ericchristensenart.com

If you like wine, there’s bound to be something you like!

Good Life Guy’s wine of the week:  Two great wines from Frei Brothers

2006 Frei Brothers Reserve Cabernet
Alexander Valley
Intense aromas of cassis, dark berries and toasty oak. The firm, velvety tannins are complemented by flavors of blackberry, raspberry, cedar, and tobacco with hints of vanilla and dark chocolate that linger in a long, elegant finish.

 2007 Frie Brother Reserve Merlot
Dry Creek Valley
A medium-bodied wine that exhibits intense flavors of blackberry and cherry from the vineyard with hints of complementary barrel spices. This wine was made to be enjoyed young, but a bit of bottle aging will make it even more rewarding.

Get a copy NOW!

Hating life in a cubicle where the only greenery is that of the mold growing on the rungs of the corporate ladder? Feel as if you ve graduated with honors into a nation-wide hiring deep freeze? Wine was one of the very few U.S. industries that experienced growth in 2008. Is wine recession-proof as many believe? Not entirely. But even in these times of pervasive layoffs and cutbacks wineries and wine related businesses are creating job prospects every day and in a variety of skill applications from agricultural work to marketing and business. How to Launch Your Wine Careeris the first book of its kind. Written by successful and respected industry professionals it gives practical, real-world advice on how to land, develop and succeed in a career in: Wine Making, Wine Production, Vineyard Management, Wine Marketing & Sales, Wine Public Relations, Wine Writing, Wine Education, Winery Management & Administration , Direct to Consumer Sales, Winery Supplier and Wine Marketing with a Distributor or Retailer. Including interviews with some of wine s most prominent figures, like winemaker Heidi Barrett, and wine writer James Laube of the Wine Spectator, about how they made it, the book builds a career from the ground up, explaining job descriptions, educational and skill requirements, the career ladder, how to get started, and job hunting strategies. Each chapter ends with a helpful resource guide of available conferences, books, and websites. The appendix provides a detailed Action Plan Worksheet to help the prospective applicant plan, plot progress and nail that killer wine industry job.

Speaking of wine…
The Good Life Guy Wine of the Week available at Jacob Liquor Exchange:
2008 Willamette Valley Vineyards Pinot Gris

Winemaker Forrest Klaffke joins us to talk about this great Oregon producer, wines produced and then will focus on this stunning Pinot Gris with a great track record.  We’ll also get some insight in to this years grape harvest.

Bright, fruity, refreshing style with aromas of pear layered over a light citrus backbone and complemented by honeydew and green apple in the nose. A creamy, round mouthfeel highlights the nicely balanced acidity. Flavors open with fresh green apple, complemented by a bold minerality and notes of tropical fruit, leading into starfruit flavors in the finish with just a hint of sweetness. The small addition of Pinot Blanc, picked very ripe, adds emollient mouthfeel, and contributes to this classic Oregon style. While the Muscat adds flowery sweetness, the barrel fermented portions of the Pinot Gris add a kiss of toast and richness.

The quintessential match with salmon. Wonderful with cheese, shellfish, chicken, salads and white fish. Serve chilled and allow to warm in the glass for optimal enjoyment.

Stop by Jacob Liquor Exchange at Rock and 29th, ask for the Good Life Wine of the week and join me Saturday to taste this wine together.

www.jacobliquor.com

Indian chef, cooking instructor and author Bal Arneson joins me with her new book “Everyday Indian – 100 Fast, Fresh, and Healthy Recipes.”

This new cookbook introduces a modern concept in Indian cuisine — dishes that can be prepared in less than 25 minutes.  The healthy recipes in Everyday Indian prove that Indian cooking doesn’t have to be complicated. Bal Arneson provides recipes that use everyday spices and common techniques to create simple, mouthwatering dishes that even the novice cook can whip up at home.

Arneson also offers low-fat options for the health conscious without ever compromising taste. Indian food is simple, quick and delicious!

Then it’s all about the Sonoma Wine Country Weekend - Sept 4 – 6th, with special guests Honore Comfort, Executive Director – Sonoma County Vintners.

And Kate MacMurry (Daughter of Fred MacMurray…”My Three Sons ) from the MacMurry Ranch where next Saturday’s main event takes place.  Kate will also be sharing her thoughts on the Wine of the Week.

Wine of the Week:  
2008 MacMurry  Ranch Pinot Gris

MacMurray Ranch Sonoma Coast Pinot Gris possesses an expressive fruit-forward character, exhibiting rich aromas of fig and white peach. The bright aromas and complex varietal characters of citrus and elements of spice add both weight and interest to the wine. The flavors of peach, spicy pear and citrus are melded together in a rich core, resulting in a round mouthfeel which complements its crisp, clean finish. 
A great wine for anytime and perfect with Indian food!

Enter to win & join Good Life Guy in Sonoma for the Wine Country Weekend!

In-studio with me is Rick Moonen chef/owner of RM Seafood in Las Vegas and author of one of the hottest seafood cookbooks; Fish Without a Doubt.
www.rmseafood.com

No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It’s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cook’s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookery—from poaching to grilling to sautéing—as well as on all the most popular seafood dishes—from appetizers, to soups and salads, to burgers and pasta.

The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier.

In the second half I’ll be speaking with Tim Perr founder of Pali Wine Company about the winery and wines that will be featured August 18 at the AIWF dinner at the Olive Tree…
…it’s all about Pinot Noir!

“Pali is the culmination of a love for great wine, great people and great times. Our company was founded by dedicated folks with something in common – a determined desire for excellence and a love of the good life without any pretense or stuffiness. Luckily, while we love the good life, we don’t insist upon the glamorous life. Winemaking is rewarding, invigorating, creative and many other things, however, winemaking is not glamorous!”

Wine of the Week:

Then it’s all about “Pintxos – Small Plates in the Basque Tradition” an authentic small plates cookbook from the top Basque chef in America…my guest Gerald Hirigoyen.

Acclaimed chef Gerald Hirigoyen’s sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas in San Francisco. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes (including Salt Cod with Piperade, Roasted Beets with Moroccan Spices, and Oxtail Empanadas with Spicy Mango Dip) specially written for the home cook. Conveniently organized by type of dish–grilled, soups, braises, skewers and toasts, sandwiches, bean dishes, and fried foods–and illustrated with the exemplary photography of James Beard award-winning photographer Maren Caruso, PINTXOS is all you need to host an authentic and stylish tapas party at home.

Wine of The Week:  Something FUN to go with Spanish style Tapas…
I’ll be talking to Carl Zytowski from Classical Wines about the producer & this great summery wine:

Can Feixes Blanc Selecciò 2007 – “The wine is made from a combo of local cava grapes Parellada and Macabeo…..with a touch of Chardonnay, and of Malvasia de Sitges. It is grown on gravelly mountain soils, and smells
like it: gorgeous minerally aromas, completely bypassing the Young Fruit
Bomb syndrome. On the palate, it tastes like life–fermenting, transforming, filled with energy. There is not major complexity here–but there is major freshness, and major acidity, combined with that ultra-appealing stoniness. A great wine for food.”
David Rosengarten, Rosengarten Report, 2008-07-14