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If you haven’t been enjoying the Wichita Restaurant scene you are missing out! Yes some old favorites have closed, but the number of new and innovative openings combined with the long-time enduring favorites are sure to please. This show today will give you some insight on local dinning and FUN. Denise Neil from the Wichita Eagle joins me as my co-host this week, who better to talk about this vibrant segment of Wichita entertainment.
First up Chef Peter Moretti from the Wichita Marriott’s all new Fireside Grille. After a $5 million renovation on the entrance and ground floor you won’t believe how cool this new Marriott “Greatroom” concept is. We all loved the former Black Angus Grille but Fireside has an all new creative menu, wine list and more. Combine that with the spectacular decor, Creekstone Farms meat and it’s time to ear! Learn more, see the menu, wine list and view some photos!
Then Cynthia Wentworth, VP of Marketing for Visit Wichita will tell us all about Wichita Restaurant Week which starts January 22 through 31.
Get ready for another luscious Wichita Restaurant Week in 2016. Enjoy 10 delicious days of exploring Wichita’s amazing restaurants. As a fundraiser for Boys & Girls Clubs of South Central Kansas, Wichita Restaurant Week and its participating restaurants will offer a mouthwatering menu of three course dishes. When you order from the Restaurant Week menu, 10 percent will be donated to Wichita’s Boys & Girls Club. Keep visitingWichitaRestaurantWeek.com for updates about participating restaurants, and be a part of the conversation on our Twitter and Facebook accounts.
If you’re a foodie and looking for an excuse to try something new, then you definitely can’t miss this opportunity to see why Wichita was called a “Top 10 foodie city” by Livability.com.
I’ll also be telling you about the January 19 AIWF Wichita Murphy-Goode Wine dinner at YaYa’s. A great menu by new Chef Chris Leyden and some fine wines from this stellar Sonoma producer. www.aiwfwichita.org
Good Life Guy’s Wine of the Week:
2012 Murphy-Goode “Liar’s Dice” Zinfandel
“The 2012 Lair’s Dice is as vibrant as ever! Juicy tannins invite flavors of black raspberry, black cherry, and blackberry jam. This is a one created to be a second glass of Zin! If you have one, you are certain to have a second.” Great Zin nose with soft tannin, ripe berry fruit and a jammy finish. Easy to drink and real easy to like.
A unique and edgy cookbook, Prison Ramen takes readers behind bars with more than 65 ramen recipes and stories of prison life from the inmate/cooks who devised them, including celebrities like Slash from Guns n’ Roses and the actor Shia LaBeouf.
Dark red in color, on the nose the wine smells of blackberry, black cherry, and clove, with background notes of coffee and vanilla. On the palate, the wine bursts with fresh fruit, cherries, and blackberries. A seamless arc of flavor flows into a slightly smoky finish.
Vivino is an online wine community, database and mobile application where users can buy, rate and review wines. Vivino was founded in July 2009 by Heini Zachariassen and Theis Sondergaard. As of 2014 ,Vivino has a wine database containing over 3 million different wines, and has 6.8 million users.
In the second half I’ll be talking to my brother-in-law Chaz Robinson. He and wife Maggie have been busy building a company called “Sweet, Sour, Salty” and selling pickled locally grown produce sourced near their production facility in Virginia. While Chaz has an extensive background as a Chef at some great restaurants and has developed, ran and executed a great Denver restaurant called Shells & Sauce, I think he has found his true calling. The Pickle Master will tell us all about his story and the products produced. Note to self: Pickled Garlic is one of many must have jars…hope he brings some for Christmas day.
77% Cabernet Sauvignon, 11% Cabernet Franc, 10% Merlot, 1% Petit Verdot and 1% Malbec aged 20 months in barrel, 40% American oak. Dark red in color, on the nose the wine smells of blackberry, black cherry, and clove, with background notes of coffee and vanilla. On the palate, the wine bursts with fresh fruit, cherries, and blackberries. A seamless arc of flavor flows into a slightly smoky finish. Versatile with food, this wine pairs well with grilled red meats and vegetables, pork tenderloin and heavy cheeses