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Welcome to The Good Life with Guy Bower.
Food, Wine & Fun for your ears...Every Saturday, Noon to 1:00 p.m. Central on 98.7/1330 KNSS. Streaming Audio & Podcasts available here
Join Good Life Guy for cutting edge food and wine information without snobbery.
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Well DANG!
No Good Life this week, pre-empted by Shocker Sports
Never fear, I’ll be back next week with more Food, Wine & Fun. 😉
Cheers
Got stuck while traveling and had to air a recorded show, back live in-studio next Saturday!
My guest this week is Susan Gravely with her magnificent new book “Italy on a Plate – Travel, Memories, Menus.”
In her debut memoir and cookbook, Susan Gravely celebrates 40 years as Founder and Creative Director of VIETRI. Italy on a Plate is an exploration into what makes Italy so magical: its staggering beauty, unparalleled style, artistic legacy, and incredible food. The close friends Gravely has made during her years of Italian travel have graciously shared their homes and their favorite family recipes, and this book gives a culinary tour of Italy’s flavors with recipes you will enjoy with loved ones for years to come.
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Good Life Guy’s Wine of the Week:
2018 Petra Zingari Toscana
Francesca Moretti’s Petra estate perches on the rolling hills the separate the seaside plains of Tuscany’s Maremma and the taller peaks of the Colline Metallifere – the “metal-bearing hills” mined from Etruscan times through the mid-19th Century. Originally planted to Cabernet, Merlot and Sangiovese in 1808 by Bonaparte Baciocchi, Napoleon’s sister and Grand Duchess of Tuscany, the diverse exposures, iron-rich soils, and blend of Tuscan heat and cooling breezes from the nearby Tyrrhenian Sea make this a perfect site for both French varietals like Syrah, Petit Verdot and Merlot and Tuscany’s own Sangiovese.
My guest this week is Dawna Pitts with her new book “Entertaining is My Love Language.” If you’re looking for something fun to celebrate Valentines Day, look no further. Give her the book, and fix a lovely dinner.
Everyone has different ways to show their love. Author Dawna Pitts has been enjoying entertaining her friends and family for as long as she can remember. Follow Dawna on Facebook, Instagram and Tiktok.
Her debut book, Entertaining is My Love Language, is a cookbook-meets-party planning bible that makes entertaining fun, easy, and approachable for everyone.
Featuring low-key patio dinners, wine-paired multi-course dining experiences, and jaw-dropping impressive parties, Entertaining is My Love Language details every step of themed gatherings, plus timelines of what to do one week up to 30 minutes before your guests’ arrivals. The book also covers the table setting of different styles, including set-ups for Asian-inspired meals, how to prepare yourselves as hosts/hostesses, and the etiquettes of hosts/hostesses.
Entertaining is My Love Language showcases Pitts’ global experience of having lived in three countries-South Korea, Australia, and the United States. She also shares recipes from all around the world, including her Korean heritage with easy-to-cook recipes using easy-to-find ingredients. Get a copy NOW!
Good Life Guy’s Wine of the Week: Something fun for Valentines day
2021 “The Shaker” from Salt Wine Company
After harvest, the grapes were destemmed and allowed to cold soak. Throughout fermentation, we performed several rack and returns for optimal extraction of color and flavor. 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%
Wine Enthusiast 92
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.
It’s all about the Vietnamese Festival at Saint Anthony’s and more…
Mai Lee joins us to talk about the St. Anthony Catholic Church annual Lunar New Year Festival. The predominantly Vietnamese church at Second and Ohio is holding its annual festival February 2nd and 3rd. The food and festivities — including games for children and adults, starts at noon Friday Feb. 2, and there is lots of great food and tasty treats available throughout the day and evening.
The festival continues on Saturday from 10:00 a.m. until 11:00 p.m. and features Vietnamese staples; to include spring rolls, charbroiled meatballs, sticky rice and dumplings, along with dishes not often found in Vietnamese restaurants in Wichita, such as hot pot goat, Laotian sausage, crispy Vietnamese pancakes and beef jerky.
Tickets for tables at the church’s formal nine-course dinner on Feb. 3 are sold out, but guests are welcome to attend, purchase food and sit in chairs behind the tables to enjoy musical entertainment, dragon dancing and an auction. Food is available to go both days.
St. Anthonys’s 258 N. Ohio, Wichita
Chef, author and Asian cuisine enthusiast Joe Stumpe (also produces Active Age and is a renowned musician) one of my guests and we’ll be talking about Phó. Joe and his wife Carrie have probably been to more Asian restaurants in Wichita than anyone else I know. Joe also teach Asian Culinary classes at Mark Arts. Pho (pronounced “fuh”) is a Vietnamese noodle soup that’s made with broth, rice noodles, meat, and fresh garnishes.
There are three main elements to every bowl of Vietnamese pho: the steamy, flavorful and aromatic broth; the meat, whether it is tenderly cooked chicken or beef that is rare or well-done; and the banh pho noodle. It’s the banh pho that makes pho a noodle dish. Without banh pho noodle, it’s a different noodle soup dish.
Many Vietnamese culinary experts will tell you that the life of pho is in the broth because that is where most of the flavors that characterize this dish are in. But just like you can’t have a great pasta dish without exceptional pasta itself, one can also argue that the body of pho is in the banh pho noodle. Everything else – the fresh herbs, the bean sprouts, the sliced Serrano chili (or jalapeno in the U.S.,) the lime wedges and all the other fixings in the bowl – is just optional, nice to have stuff.
Finally I’ll have a brief chat with Henry Son, owner and Chef at the newly reopened restaurant Pho’ King ICT. Ms. Beth and I ate lunch there this week and the pho is primo. The restaurant is located on Harry near Oliver; 4857 E. Harry St here in Wichita. The menu has lots of options and the dinning room is clean, fresh and inviting. Hours are 11:00 a.m. to 8:30 p.m. every day except Wednesday when they are closed. Check out the menu here!
Good Life Guy’s Wine of the Week: 2018 Chateau Jacques Noir, Bordeaux
AOC SAINT-EMILION
Harvest : Sorting of the best grapes, harvesting in the cool, early morning Maceration : Pre-fermentation cold maceration of 24 to 48 hours
Fermentation : Alcoholic fermentation in thermo-regulated stainless steel vats at around 26°C, then a gentle vatting for 3 weeks at 30°C. Running off and pressing, separation of the press and free-run juice. Malolactic fermentation in thermo-regulated steel vats a around 18°C.
Ageing : Ageing in oak barrels for 12 months (33% new, 33% once-used, 33% twice used). Bottling and ageing in our cellars for at least 18 more months.
TASTING NOTES
Bright ruby red color, aromas of red fruit and toasted notes. A soft, round attack with plenty of oak revealing great maturity and a balanced structure supported by soft tannins. Persistent notes of strawberry and blackberry bring freshness and elegance on the finish.
Pair this wine with red meat, grilled or in a sauce, game, lightly-spiced dishes, cheeses, chocolate desserts. ABV14.5%
My guest this week is Becky Libourel Diamond with her new book “The Gilded Age Cookbook – Recipes and Stories from America’s Golden Era 1868-1900.”
Order a copy NOW!
Delight your family and friends rich tasting recipes and decorating suggestions from the famously extravagant Gilded Age with Becky Libourel Diamond’s The Gilded Age Cookbook: Recipes and Stories from America’s Golden Era. In it, Diamond includes recipes for classic holiday fare such as roast turkey, as well as more unique entrees like deviled spaghetti; historical facts about 19th century celebrations; and stunning photos.
Throughout The Gilded Age Cookbook, Diamond dishes up a masterful blend of recipes for timeless favorites, decorating tips, and fun facts that both history buffs and foodies will appreciate. Chapters cover Culinary Innovations, Outdoor Eats, Dining Out, By Invitation Only, and of course, Holidays. With a tasteful combination of easy-to-follow recipes, artistry and history, readers can expect to get a good sense of what the Gilded Age looked (and tasted) like through The Gilded Age Cookbook. Follow Becky on Facebook and X
“A beautifully designed and photographed cookbook, filled with intriguing stories. The parties and events may have been excessive, but the classic recipes here look simple and doable to make,” said Dianne Jacob, author of Will Write for Food.
About the Author
Becky Libourel Diamond is a food writer, librarian and research historian who specializes in reconstructing historical recipes. She has collaborated with several chefs and food groups to recreate historic dinners, including Marc Vetri’s Osteria restaurant in Philadelphia, Chef Adam Diltz of Elwood Restaurant in Philadelphia, COOK (a demonstration kitchen in Philadelphia) and Edible History Supper Club in New York City. She has been writing about food since 2008, sharing her passion for food and history with the world through her books: The Gilded Age Cookbook, The Thousand Dollar Dinner and Mrs. Goodfellow: The Story of America’s First Cooking School. She lives in Yardley, Pennsylvania. Learn more at www.beckyldiamond.com
Good Life Guy’s Wine of the Week:
2020 Guarda Rios Red Blend from; Alentejo Portugal
Yet another Portuguese wine from Monte da Ravasqueira winery that overdelivers at its price point. This blend of Aragones, Syrah, Trincadeira, and Alicante Bouschet is wildly aromatic with brambly forest fruit, pepper, and Mediterranean olives. Nice structure and balance on the Guarda Rios, Portuguese for the Kingfisher displayed on the label. ABV13.5% Pairings: Chimichurri flank steak, slow cooked Boston butt with bay leaves, bbq or pizza.
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Winemaker Notes: This wine is produced by Ravasquiera, a family-owned wine estate in Portigaul’s Alentejo region, producing wines of a unique identity and quality. The estate encompasses 250 acres of vines in 29 different plots. Alentejo offers a varied topography and with an array of soil types and microclimates. The grapes from the different vineyard blocks each bring their own unique character.
This wine is a blend of blend of Aragonez, Syrah, Trincadeira and Alicante Bouchet. Separate grape lots are fermented in temperature controlled tanks and the wine is aged for 8 months in oak barrels.
Wine Enthusiast 90
“The wine’s rich fruit and structure are dense and have potential. This is a solid wine, black fruits foremost with spice from wood aging. The wine will be at its best from 2022.”
Decanter 97
Ripe vine fruits, blackberry, chocolate and vanilla on the nose followed by juicy acidity in the mouth with ripe, supple tannins and notes of black olive, tobacco and garrigue on the palate.