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First up is Pati Jinich with her latest book “Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens.”
On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners’ Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. “Sweaty” Tacos with ripe tomatoes and cheese are so convenient they’re sold on Mexican streets by bicyclists. Her grandmother’s Cornflake Cookies feel just as contemporary now as they did then. Order your book today!
Pati has “Mexed up” other recipes in such family favorites as Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together—a family at the end of a working day, a book club, or a neighborhood potluck. Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes. Learn more about Pati.
Pati Jinich
PATI JINICH is the host of the popular PBS show Pati’s Mexican Table going on its fifth season and resident chef of the Mexican Cultural Institute. She appears regularly on NPR, The Splendid Table, NBC’s Today Show, ABC’s The Chew, and CBS’s The Talk. She hosts live programs for the Smithsonian Institution and has cooked at the White House for President Obama’s Cinco de Mayo celebration. She lives in Chevy Chase, MD with her husband and three sons.
“Pati Jinich is one of the best Mexican chefs we have here in the United States. Mexico’s vibrant culture and its many influences shine in the recipes from this new collection. Each dish contains a story, and Pati brings the food of Mexico – and her kitchen – into our homes.” – José Andrés, chef/owner, Minibar by José Andrés & ThinkFoodGroup
Did you know that October is National Popcorn month? In the second half I’ll be talking to Garry Smith, 4th generation president of Jolly Time Popcorn. October is poppin’ up quickly with all of the best fall things, including National Popcorn Month. Celebrate all month long with JOLLY TIME Pop Corn, the first-ever branded popcorn company that has, for more than 100 years, produced America’s favorite snack.
WE’ll tell you a little about the company and some of the great products produced as well as ideas on celebrating National Popcorn Month. 🙂
Good Life Guy’s Wine of the Week:
2014 Nine Hats Riesling, Columbia Valley – Washington
Sourced from German clone plantings and some of the Columbia Valley’s oldest Riesling vines, this wine offers classic and distinctive Riesling character. Notes of citrus, jasmine, pear and honeydew melon combine with an appealing level of minerality and acidity to provide a fresh and lengthy finish.
Richard is one of the most experienced winemakers working today. He has a unique, unparalleled knowledge and perspective of pacific coast vineyards. He has helped many of California’s top winemakers. In 2004 he founded Row Eleven, Stratton Lummis and Civello. The wines are primarily sold in premium restaurants, destination resorts and fine wine bars. Here is a list of just a few that have served his wines: The Four Seasons Hotel Group, Alain Ducasse, Wolfgang Puck’s Postrio, Cut and Spago, Emeril’s Table 10 and Delmonico’s, Melissa Kelly’s Primo, Charlie Trotter’s, Michael Mina’s Knob Hill, Charlie Palmer’s Steak, Jean Joho’s Eiffel Tower and Everest Room, Bobby Van’s Steakhouse, Jean George Vongerichten’s Spice Market and JG Steak, The Fountainebleau Miami Beach, St. Regis Hotel NYC, High Cotton and many more.
Sour Grapes is a detective story set against the collision of two worlds – the arcane art of French wine production and the excesses of noughties New York in the lead up to the 2008 financial crash. The film traces the story of the millions of dollars made from the sale of fake vintage wine, which has flooded a susceptible luxury market with counterfeits that still lie undetected in cellars across the world.
With pockets full of cash, charisma and a preternatural memory for vintages, an unassuming youngRudy Kurniawan earns the reputation of a wine savant, surrounding himself with some of high society’s most fervent wine connoisseurs. But when Bill Koch, a top US collector,and, Laurent Ponsot, a Burgundian wine producer, discover suspicious bottles, a humorous and suspenseful investigation begins into one of the most ingenious cons of our time. 
From dusk to midnight see Scenic Landscape’s beautiful gardens under night lighting. You’ll find over twenty five water features, illuminated with candles & torches. See a free show Friday and live music Saturday. Stuff your face with popcorn, campfire pit roasted hotdogs and marshmallows and hot apple cider. This event and all of the goodies are totally free, but you can make a donation to Challenge farm orphanage in Kenya. For event details search 
Nicolas Feuillatte Brut Reserve – Non-Vintage Sparkling Wine from Champagne, France
And finally, I’ll tell you all about next weeks Wagon Masters Downtown Chili Cook-Off. It’s Saturday September 24, Noon – 3 p.m. Since the return to Douglas Avenue the crowds have responded in great numbers. And, the best part…the weather doesn’t matter! Hot, mild or even cold, it’s chili weather! We expect the crowd to be over 9,000 strong and all of them eager to taste some of the best chili in the Midwest!
Preparing a meal doesn’t need to be difficult or require a lot of time, celebrity chef Stuart O’Keeffe insists. If you work efficiently while keeping your space clean and cook with minimal yet flavorful ingredients, you can get a great meal from stove to table fast. In The Quick Six Fix, he offers dozens of delicious recipes for breakfast, salads, soups, pasta, fish, chicken, pork, beef, sides, and desserts that will get you in and out of the kitchen in thirty minutes or less. Each requires no more than 6 key ingredients, 6 minutes of prep work, and 6 minutes of clean up.
