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First up is Jennifer Reynolds AKA “The Sauce Goddess”
Jennifer Reynolds
Jennifer says:
“What is a Sauce Goddess? Not everyone is familiar with gastronomy deities, so many posers abound. If we were so inclined to add it to the Urban Dictionary for the general public’s edification the definition would read something like: Female deity adored for her tantalizingly piquant seasonings.You wouldn’t know it by enjoying our products, but Sauce Goddess is a small female owned company that turned a passion for cooking into a successful business. The woman behind the Goddess curtain is a lover of food, spice and bringing people together. Jennifer Reynolds started the business with two sauces in 2000 out of her kitchen and has grown it into the national gourmet food company it is today.”
Sauce Goddess helps you create smiles with great meals – EVERY DAY!
We’ll share Jennifer’s story and taste some of her products, you can get some now at: www.saucegoddess.com
In the second half I’ll be talking to Bacon Kit founders Todd Heckel and Russ Morgan, originators, and head Bacon makers at The Baconkit! Follow the easy instructions and you are 7 days away from being a bacon maker.
“Until you’ve tried baconkit you’ve never tasted bacon as nature intended it. Making homemade bacon has never been easier.”
The Original Baconkit includes:
- Curing Bag
- Pink Curing Salt
- Premium Maple Sugar
- Thermometer
- Instruction Kit
- (Does not include pork belly)
The kit contains everything you need to make 5 lbs of delicious homemade bacon. The only fresh ingredient you need to purchase is pork belly. It’s that easy! An easy to read instruction sheet guides you through every step in making bacon in seven days. A great project for full time foodies or the novice cook. Unlike commercial bacon your bacon won’t shrivel, shrink, or release water when you cook it. Learn more here!
Good Life Guy’s Wine of the Week:
2015 Chateau Real D’Or Côtes De Provence
With vineyards at Maures in the heart of Côtes de Provence, this château has produced a rich, sunny style of wine. With ripe strawberry flavors and a soft texture gently cut by acidity, the wine is made for a hot weather apéritif. The flavors of this wine follow the same light character as its pale, almost-white color. It does have some fresh juiciness, light acidity and a cut of lemon at the end. Crisp and clean, it’s ready to drink.
Pick up a case at Jacob Liquor Exchange on North Rock Road and thumb your nose at HOT weather!
For more than 30 years, folks have enjoyed feeding their families and friends with the Mr. Food Test Kitchen’s quick and easy recipes. While everyone has raved about how much they love cooking for the whole gang, they’ve also asked us for more recipes meant to feed just a few. That’s why we’ve assembled a cookbook with more than 130 mouthwatering recipes designed especially for smaller households. It may seem like all you have to do is cut a recipe in half, but it’s not that simple!
Bright tropical pineapple, honey citrus with undertones of white peach and vanilla aromas. This wine is very inviting with its fresh fruitful core and a nuance of mineral and wet stone. The palate is bright with hints of green citrus and acidity that drives and provides backbone. There is fruit that gives the wine a broad, dense, juicy quality. A sense of sweetness from time in oak underlines the fruit giving depth and character to this wine.
From high tea to late night snacks, and every meal in between, this enchanting guide is all any food-loving traveler will need to enjoy the wide variety of unique and tasty fare available in the capital. Rather than a restaurant guide, it is a description of the sometimes oddly named, traditional foods visitor will find in the markets, shops, pubs and restaurants of London. The author’s delectable adventures coupled with Danielle Kroll’s delightful images create a lyrical and witty chronicle of the delicious discoveries a foreigner will experience in this cosmopolitan city.
According to the winery: “Rich, bold and luscious, this is an easy-to-love creamy California Chardonnay. Made in the tradition of Californian winemaking, the fruit we choose has juicy, ripe, stone fruit and baked-lemon aromas. Cold fermented to the perfect, rich creaminess and aged in our own blend of oak, gives this wine a lovely, long, vanilla finish that’s uniquely Butter!”
It’s always fun to talk to winemakers, learn their background, winemaking goals and styles and taste some of their handywork. This week my guest is Skip Coomber from Coomber Family Ranch winery. Skip was in Wichita a couple of months ago hosting a very special dinner at Scotch & Sirloin. I had the pleasure of sitting next to skip and talking wine while enjoying many of his products and the great food at Scotch & Sirloin. 
Cooking with the Muse offers 150 nutritious international recipes with a plenitude of imaginative poetry about food and ingredients, along with enlightening literary essays, playful culinary and historical notes, and 200 beautiful full-color photographs. Here’s a feast of words and images, with easy-to-follow steps for preparing individual dishes and whole meals.
