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    Posted on November 5th, 2024

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    Nov 9 – This Week’s Show

    My guest this week is Morgan Bolling who in collaboration with Toni Tipton-Martin put together an epic cookbook of history, Lore and 300 Recipes with contributions from 70 Woman. “When Southern Women Cook”, a massive book from America’s Test Kitchen. Available November 12, Preorder on Amazon!

    A first-of-its-kind Southern cookbook featuring more than 300 Cook’s Country recipes and fascinating insights into the culinary techniques and heroes of the American South.  Tour the diverse history of Southern food through 200+ stories of women who’ve shaped the cuisine!

    Shepherded by Toni Tipton-Martin and Cook’s Country Executive Editor and TV personality Morgan Bolling, When Southern Women Cook showcases the hard work, hospitality, and creativity of women who have given soul to Southern cooking from the start. Every page amplifies their contributions, from the enslaved cooks making foundational food at Monticello to Mexican Americans accessing sweet memories with colorful conchas today.

    • 70+ voices paint a true picture of the South: Emmy Award–winning producer and author Von Diaz covers Caribbean immigrant foodways through Southern stews; food journalist Kim Severson delves into recipes’ power as cultural currency; mixologist and beverage historian Tiffanie Barriere reflects on Juneteenth customs including red drink. Consulting food historian KC Hysmith contributes important—and fascinating—context throughout. America’s Test Kitchen
    • 300 Recipes—must-knows, little-knowns, and modern inventions: Regional Brunswick Stew, Dollywood Cinnamon Bread, Pickle-Brined Fried Chicken Sandwiches, Grilled Lemongrass Chicken Banh Mi, and Oat Guava Cookies bridge the gap between what Southern cooking is known for and how it continues to evolve.
    • Recipe headnotes contextualize your cooking: Learn Edna Lewis’ biscuit wisdom. Read about Waffle House and fry chicken thighs to top light-as-air waffles. Meet Joy Perrine, the “Bad Girl of Bourbon.”

    Covering every region and flavor of the American South, from Texas Barbecue to Gullah Geechee rice dishes, this collection of 300 recipes is a joyous celebration of Southern cuisine and its diverse heroes, past and present. Order a copy NOW!

    Morgan Bolling & Toni Tipton-Martin

    About the Authors:
    Julia Child Award recipient, journalist, and Cook’s Country Editor-in-Chief Toni Tipton-Martin is the force behind the James Beard and IACP Award–winning book Jubilee as well as The Jemima Code and the newly released Juke Joints, Jazz Clubs & Juice. North Carolina–born Morgan Bolling is Cook’s Country Executive Editor of Creative Content, a Cook’s Country TV cast member, and a barbecue expert. Together, they aim to amplify the stories of Southern women cooks throughout history.  Morgan is on Facebook and so is America’s Test Kitchen.

    Good Life Guy’s Wine of the Week:
    2022 NetFlix/Cupcake LOVE IS WINE Chardonnay
    A collaboration between Netflix’s hit show Love is Blind and Cupcake Vineyards. “You’ll fall head over heels with our chardonnay’s luscious layers of creamy butter, tantalizing hints of apricot and apple, and a touch of vanilla. Your new dream match pairs perfectly with long walks on the beach and even longer Love is Blind marathons. One gold goblet will have you asking yourself: is love truly… wine?”  ABV13%   www.cupcakevineyards.com

    This wine is on sale at Jacob Liquor Exchange. A classy GOLD bottle with a screwcap.

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    Posted on October 28th, 2024

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    Nov 2 – Redler Institute of Culinary Arts

    Join me this Saturday and learn a little about The Butler Community College (BCC) Redler Institute of Culinary Arts or RICA.

    Up first is Les Padzensky, a good friend and more importantly a powerful presence in the Wichita Culinary Scene and now the Director of RICA.

    An award-winning professional with more than 30 years of management experience in the local culinary and hospitality industry, Padzensky returns to Butler after having served as an adjunct hospitalilty professor for several years starting in 1998.

    Good Life Guy & Padzensky

    Padzensky has worked for several notable food service and hospitality organizations in the Wichita area during his career, including LaTour Management, Inc., where his major concerns were Piccadilly Market & Grill, Timberline Steakhouse & Grill, and Epoch Development where he was a Regional Manager for Freddy’s Frozen Custard and Steakburgers. He also spent 12 years as Vice President of Food and Beverage for Warren Theatres.

    Padzensky is a past chairman and current board member of the Kansas Restaurant and Hospitality Association and has served on the Redler Institute’s Industry Advisory Committee for three years, most recently as Chairman.

    While the relatively new, Redler Institute of Culinary Arts has had a talented cadre of instructors, the new batch brings some of Wichita’s most talented chef-instructors training an enthusiastic group of new food service students.  One of them is Robbie Lynn Garlick (not garlic 🙂 ) who I had the pleasure of meeting last week at a RICA event.

    Chef Robbie Lynn Garlick

    Ms. Garlick is The Pastry Arts Instructor at Redler Institute of Culinary Arts and Pastry Chef at FioRito Ristorante.  This gal is so talented and loved by the students she teaches and mentors at RICA. I had a loaf of bread from a recipe of another instructor that she guided her students in producing last week, probably one of the best baked items I have ever had the pleasure of tasting.

    Then this past Saturday at Scott & Betsy Redler’s home after a splendid gourmet club dinner, we enjoyed some of the most amazing macaroons ever!  She is a great addition to the teaching staff at RICA and FioRito is lucky to have her.  I am always interested in ones journey in food or wine. I look forward to sharing her story with you.

    Good Life Guy’s Wine of the Week:
    2021 Haraszthy Family Cellars, Bearitage LODI Petite Sirah
    An immediately noticeable dark inky color typical of Petite Sirah greets your wine glass. Flavor and bouquet of blueberries, chocolate, and black pepper. Nicely balanced, dense tannin structure balanced against the jammy character of this wine, ABV13.8%  91-Califoprnia State Fair

     

    Get some at Jacob Liquor Exchange on N. Rock Road and join us!

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    Posted on October 22nd, 2024

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    Oct 26 – Sauce Up Your Boards

    This week I’ll be talking to Hillary Davis about her new book “Sauce Up Your Boards – More than 250 Recipes for Co0ndiments, Dips, Jams & Spreads.” I LOVE this book!

    Elevate your boards and meals with over 250 easy-to-make condiment recipes that add a burst of flavor and a lot of style to what you serve.

    Sauce Up Your Board by Hillary Davis is a must-have cookbook of over 250 super-simple, healthy recipes for condiments to complement everything from brunch to buffets, family dinners, barbeques, picnics, holidays, and special occasions presented in a chic and sophisticated way. A condiment board is set in the middle of the table, on a counter, or on picnic blanket, and holds a selection of condiments for tasty embellishments for the other food choices. Much like charcuterie boards, condiment boards gather together in one place a variety of offerings for people to enjoy and share―think updated and upscaled lazy Susans. Or, you can add little pots, sprinklings, smears, and drizzles of these flavorful additions to your cheese, meat, fruit, vegetable, or sweets boards.

    You will find creative and easy recipes for mayonnaises, ketchups, mustards, vinegars, flavored oils, vinaigrettes, dressings, toppers, salts and seasonings, flavored sugars, butters, jams, chutneys, pickles, relishes, sauces, dips, and spreads that take your boards and dishes to tasty new levels.  Get a copy NOW

    Hillary Davis is the author of Les Desserts, Le French Oven, French Comfort Food, Cuisine Niçoise, and  A Million A Minute. She is the coauthor of the cookbook, The Hamptons Kitchen. She has two more cookbooks being published in 2024: French From The Market and Sauce Your Boards! And she is presently at work on a novel.

    Author, food journalist, cooking instructor, and writer—Hillary Davis is a long time food columnist and restaurant critic for New Hampshire Magazine and her work has been featured in the Boston Globe, Connecticut Home Living, Hartford Magazine, Tastes of New England, ParisLuxe.com, eGuideTravel.com, CelebrationNH Magazine, Bonjour Paris, French Entree Magazine, and other regional, national, and international publications. Learn more about Hillary.  She’s on Facebook too.

    Good Life Guy’s Wine of the Week:
    2019 Achaval Ferrer Quimera, Mendoza $46
    Lush Bordeaux blend of Cabernet, Merlot and Malbec. Green bell pepper and oak spice open the nose. After aeration, a core of concentrated ripe black-fruit aromas is revealed. Bay leaf, raspberry, boysenberry and earthy plum join notes of mineral and toasted oak in the rich palate. It has a chalky texture and lively acidity balancing ripe flavors in the finish. ABV14.6% JS95

    This wine is a Malbec driven Bordeaux Blend from Argentina that was the #1 choice by the majority of attendees at my recent WSU Varital Comparison. Get some at Jacob Liquor Exchange on North Rock Road.  Order some now and join us Saturday.

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    Posted on October 16th, 2024

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    Oct 19 – Super Food Sprinkles

    My first guest is Mareya Ibrahim Jones, a driven woman of many talents with one of her new endeavors, “Super Food Sprinkles.” This lady is a chef, inventor, author, holistic nutritionist and more!

    Mareya is known as “The Fit Foodie,” a nationally recognized food safety and clean eating expert, an award-winning entrepreneur, television chef, author and inventor and body builder. She is the CEO and founder of Grow Green Industries, INC. and the patented co-creator of the eatCleaner®, eatSafe™ and eatFresh™ line of all natural and organic products that help offer cleaner, safer, longer lasting produce. Her book “The Clean Eating Handbook” was released in May 2013 and is being touted as the ‘go-to’ guide for anyone looking to eat cleaner and get leaner. She is a contributor to “The Daniel Plan: 40 Days to a Healthier Life” by Rick Warren, Dr. Daniel Amen and Dr. Mark Hyman. She is a featured chef on the Emmy-nominated cooking show Recipe Rehab, eHow.com, Livestrong.com and is a frequent guest on San Diego 6 and Fox 5 San Diego News. Her back-page column, “The Fit Foodie”, appears in Edible Orange County Magazine.  Follow Mareya on Facebook & X @fitfoodie

    Superfood Sprinkle ™  is the world’s first chef-crafted functional superfood spice blend filled with over 300 phytonutrients to elevate your plate with a powerful punch of flavor and nutrition. www.mysuperfoodsprinkle.com

    “I took the world’s most amazing superfoods and combined them into a power-packed blend to elevate your tastebuds and boost your health. The featured ingredient is black cumin (aka ‘the blessing seed’) – the longevity secret of my ancestors, the pharaohs of Egypt.”

    Mareya is also the co-inventor of the patented Eat Cleaner Fruit + Veggie Wash and Wipes line of products.  Superfood Sprinkle ™ is made in the USA by a minority woman-owned business.

    In the second half I’ll be talking to Tom Brown owner of Meadow Lark Farm Orchard and Cidery.
    Meadowlark Farm Orchard     and Cidery is a peach and apple orchard, pumpkin patch, & Hard Cidery east of Wichita, Kansas.

    Tom says “Meadowlark Farm Orchard and Cidery was started by my wife and I (Tom and Gina Brown) in 2010, with the help of many friends. We have planted about 4000 peach and apple trees and our fruit is sold fresh as well as used to make hard cider; we are unique from other cideries as our cider is from apples grown ourselves. Our orchard has many varieties of peaches and apples (check Facebook for current availability), and our store has hard cider (5% alcohol) on tap and fresh pressed sweet cider (no alcohol) in October. We also grow strawberries for harvest in May. We sell what we grow at our farm and also the Old Town Farm and Art Market in central Wichita. Our pumpkin patch is also “pick-your-own”, as we grow pumpkins here as well. We welcome visitors to the farm all year round. Come pick-your-own fruit, or come out for a draft, snacks, nature trail, goats and games. We want to help your family and friends enjoy nature and create fun memories.”

    It takes a full year to make a bottle of hard cider. We produce it from juice of fresh-crushed apples, then ferment with cider yeast to produce a refreshing drink with an alcohol content of around 5%. Grown, made and bottled all at Meadowlark Farm.

    Our cidery is the only local estate cidery that produces from apples that we crush ourselves. We are federally and state licensed and sell from our farm as well as other locations. Check the Farm out on Facebook and Instagram!

    The farm is located at 11249 SW 160th St, Rose Hill, KS 67133, Wednesday-Sunday, year-round: 10am – 5pm (On Fridays, August through October open until 7:00 pm)

    Good Life Guy’s Wine of the Week: 
    2020 Bogle Family Old Vine Zinfandel, California
    Bright, ripe and intriguing our Old Vine Zin bursts from the glass with aromas of raspberries and pink peppercorns. Cranberries mix well with brambly berries, creating dense fruit flavors framed by pipe tobacco leaf and cedar. Finishing with great structure and moderate tannins, this wine is the epitome of balance and finesse, while never compromising its authentic Zinfandel character. ABV14.5 WE90

    Check out the tech sheet to learn more!  Get some at Jacob Liquor Exchange.

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    Posted on October 9th, 2024

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    Oct 12 – Appalachian Appetite

    My guest this week is Susi Gott Séguret author of Appalachian Appetite: Recipes from the Heart of America – Paperback 

    Susi was my guest August 3rd to talk about Favorite Culinary Quotes, her latest book.  She was nice enough to send me a copy of her 2016 Appalachian Appetite.  She and her family had to endure the Hurricane Helene left a trail of destruction across the U.S. Southeast and Susi is still enduring the damage and outages.

    Appalachian Appetite is a groundbreaking, influential cookbook featuring over 100 recipes that represent an innovative take on tradition, with contributions and stories from this mountain region’s best chefs, restaurants, and citizens. From Asheville, NC to Nashville, TN; Oxford, MS to Millinocket, ME, when asked which cuisine most typifies America, chefs are bound to tell you it stems from the South, the heartbeat of which is Appalachia.

    Hailing from the very depths of Appalachia in western North Carolina, author and chef Susi Gott Séguret honed her culinary skills in France earning a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims. This unique combination is highlighted in Appalachian Appetite as (says Fred Sauceman, author of Buttermilk & Bible Burgers) “the loving product of that convergence.”

    Appalachian Appetite is filled with recipes straight from the heart of Appalachia. As Dr. Jean Haskell, co-editor of Encyclopedia of Appalachia says, the book brings together “the region’s music, food, stories, and its great chefs and home cooks.”  Get a copy at Amazon NOW!

    Recipes featured include:
    ● Tennessee Corn & Truffle Flan
    ● Ramp & Nettle Quiche
    ● Venison Country-Style Steak
    ● Cast Iron Trout, Smoked Grits, Farm Egg, & Potlikker Jus
    ● Bourbon-Marinated Flank Steak with Blueberry Barbecue Sauce
    ● Southern Sweet Potato Praline Spoonbread

    An inspired collection from chef Susi Gott Séguret, Appalachian Appetite brings together the beloved recipes of the region for, as proclaims Jess McCuan, former Business Editor for The San Francisco Chronicle and Founding Editor of The Asheville Scene “an authoritative and colorful guide.”

    About The Author: Susi Gott Séguret, CCP, CSW, hails from the depths of Appalachia in Madison County, North Carolina, but honed her culinary skills in France, where she resided for over 20 years, earning a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims. Author of several cookbooks including Appalachian Appetite, and Cooking with Truffles, Susi orchestrates multiple sensory experiences including the Seasonal School of Culinary Arts, the Asheville Truffle Experience, and the Appalachian Culinary Experience. Passionate about elements of taste and style, and how they extend from our palate into our daily lives, Susi strives to blend food, music, words and images into a tapestry for the senses.  you must visit her site  susigott.com and learn more about this talented lady!
    …
    Good Life Guy’s Wine of the Week:
    NV PRIMI-40 Cabernet from Navarra, Spain
    Dark-garnet in the glass, this wine has a nose of blackberry, mocha and a touch of summer farm stand. A wall of rugged tannins supports black currant, raspberry, cocoa powder, coffee bean and olive-tapenade flavors that fade into a lasting, orange-zest finish. ABV 13.5%
    …
    Grab a bottle or three at Jacob Liquor Exchange on N. Rock
    and join us.  Navarra is one of the lessor known regions in Spain
    and has had great success with growing Cabernet!

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