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    Posted on July 25th, 2014

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    July 26 – Ultimate Dining Hall Hacks & Elk Cove Pinot

    Are you or someone you know headed off to college soon?  Whether a freshman or seasoned university veteran, you need a copy of “The Ultimate Dining Hall Hacks” by my first guest Priya Krishna.

    Dining Hall HacksTransform your dining hall meals into gourmet feasts! Ultimate Dining Hall Hacks offers 75 amazing and creative recipe ideas that use items readily available in your college dining hall. Any night of the week, you can dine on tzatziki chicken salad, quesadillas, sloppy joes, lemon-pepper pasta, fried rice, scalloped tomatoes, chicken and waffles, Asian nachos, or bruschetta. You’ll also discover how to create mouthwatering custom desserts, from peach cobbler and chocolate bread pudding to peanut butter mousse and sweet potato pie. And don’t skip breakfast, when you can savor chilaquiles, avocado toast, eggs carbonara, or mango parfait. Make the most of your college meal plan withUltimate Dining Hall Hacks!

    priya

    Priya Krishna

    Priya Krishna grew up in Dallas, Texas, and is a recent graduate of Dartmouth College, where she became adept at assembling meals from the a la carte items available at the dining hall through a weekly column she wrote for her school newspaper. Priya contributed to the Small Kitchen College website and wrote a dining column for The Dartmouth. In 2012, she was an intern at the Food Network, where she wrote daily content for the Dish blog and other parts of the website. She works for Lucky Peach, a quarterly journal of food and writing. She lives in New York City.

     

    Then it’s all about Oregon’s Elk Cove winery located in the Willamette Valley.  Elk Cove Vineyards was founded in 1974 by Pat and Joe Campbell. Winemaker Adam Campbell joined forces with his parents in 1995 and Elk Cove remains proudly family owned.

    Good Life Guy’s Wine of the Week:
    2009 Elk Cove Pinot Noir, Willametter Valley

    Elk-Cove-2009-Willamette-Valley-Pinot-Noir2009 was a vintage of abundance. Ideal springtime weather led to a hot summer, which gave us a beautiful, uniform and potentially prolific crop. Harvest went off without a hitch and we picked the grapes at a deliberate, but frankly leisurely pace, wich allwed focusing on retained acidity. So, vintage 2009 may be remembered as one of those rare combinations of excellent quality and quantity, with the wines showing flash.

    “This fresh red is inviting and invigorating for its juicy black currant, plum and white pepper flavors, playing with zest against polished tannins and lively acidity. Drink now through 2019. 14,000 cases made.”
    91 Points Wine Spectator

    You can taste this wine for FREE Saturday July 26 between 2 – 6 p.m.
    at Jacob Liquor Exchange on North Rock Road, Wichita Kansas
    Bring your checkbook, you’ll want some!

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    Posted on July 15th, 2014

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    July 19 – Blue Berries & The Big Fat Surprise!

    chautauqua hills logoUp first is Lance Chastain from Chautauqua Hills Farm in Southeast Kansas.  My friend and neighbor is the producer of some of the finest blueberries and more and this years harvest seems to be better than ever.  He brought me a sample and I ate a a bunch by hand while we talked…YUM!  You can buy these magnificent blueberries at the Old Town Farmers market but if you want to have some fun, go to: www.chautauquahillsfarm.com and schedule a picking time.  Take the family and enjoy this mild weather as you bring home FRESH, high quality fruit.

     

    Then it’s all about FAT…I’m talking Butter, Meat and Cheese and how they belong in a healthy diet.  Journalist and Author Nina Teicholz joins us to talk about her new book “The Big FAT Surprise”   www.thebigfatsurprise.com

    In The Big Fat Surprise, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health.

    For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we’ve been denying ourselves—the creamy cheeses, the sizzling steaks—are themselves the key to reversing the epidemics of obesity, diabetes, and heart disease?

    big fat surpriseIn this captivating, vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. This startling history demonstrates how nutrition science has gotten it so wrong: how overzealous researchers, through a combination of ego, bias, and premature institutional consensus, have allowed dangerous misrepresentations to become dietary dogma.

    With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat—including saturated fat—is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk, and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.

    Marty Johnson stops by for a brief chat about Midnight Madness at all Johnson’s Garden Center Locations
    This is a great shopping opportunity!  www.johnsonsgarden.com

     20th Annual Johnson’s Moonlight Madness Sale!
    July 19 – Noon to Midnight      

    Good Life Guy’s Wine of the Week:
    Something big bold and red to go with Meat and Cheese…
    2010 Revelry Vintners Columbia Valley Merlot
    revelry merlotThe Merlot grape is responsible for establishing Washington State as one of the preeminent growing regions for Bordeaux varieties the world over.  It was also the initial and most influential variety in the founding of Revelry Vintners.  Merlot is all about balance, silky smooth mouthfeel, and well rounded flavors, that when done right linger on and on.  They source this Merlot across the Columbia Valley, finding sweet spots for the grape on consistent soft grades, with moderate heat and good air drainage.  This is the sole recipient of American Oak barrels in our lineup of wines, as Merlot tends to be accepting of the big sweet flavors that those barrels impart from their firing. 

    Learn more!

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    Posted on July 7th, 2014

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    July 12 – Spices & Seasons and Mercer Estate wines

    First up is Rinku Bhattacharya with her new book; Spices & Seasons; Simple, Sustainable Indian Flavors.  Loaded with great tips, technniques and great photos to help you create healthy Indian influenced meals.

     

    Inspired by the bounty of local produce, mostly from her own backyard, Rinku set out to create recipes for busy, time-strapped home cooks who want to blend Indian flavors into nutritious family meals. Arranged in chapters from appetizers through desserts, the cookbook includes everything from small bites, soups, seafood, meat and poultry, and vegetables, to condiments, breads, and sweets. You’ll find recipes for tempting fare like Mango and Goat Cheese Mini Crisps, Roasted Red Pepper Chutney, Crisped Okra with Dry Spice Rub, Smoky Roasted Eggplant and Tomato Puree, and Red Harvest Masala Cornish Hens, to name a few.

    As exotic and enticing as these recipes sound, the ingredients are easily found and the instructions are simple. Rinku encourages readers to explore the bounty of their local farms and markets, and embrace the rich flavors of India to cook food that is nutritious, healthy, seasonal and most importantly, delicious.

    Guy & CallyIn the second half I’ll be talking to Cally Mercer of Mercer Estate wine in Washington’s Columbia Valley.  This family run winery is one of the oldest to produce high quality wine since planting Cabernet in what is now known as the Champoux Vineyard in 1972.  From the first release of the 2005 vintage the family has continued to grow and expand while winning awards for well made wine from the Columbia Valley.
    Good Life Guy’s Wine of the Week:

    mercer 09 red blend2009  Mercer Canyons Columbia Valley Red Blend
    84% Merlot, 8% Syrah, 7% Cabernet Sauvignon, 1% Petit Verdot – This wine is deeply complex with notes of ripe black cherry, cocoa powder, warm spices and char. On the palate the wine is full and rich with supple tannins and lush fruit. The balanced acidity and tannins lead to a lingering finish of dark fruits, earth and spice.

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    Posted on June 30th, 2014

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    July 5 – Don’t Break Your Heart & Educated Guess Cabernet

    Happy to be in the studio after 4 weeks of recovering from open heart surgery for a “valve job” Good Life Guy is back!

    How appropriate to feature “Don’t Break Your Heart Cookbook” by Shara Aaron MS, RD and Monica Bearden RD.

    Learn how to select, cook and flavor your food for heart healthy, delicious meals the whole family will enjoy.

    dont break your heartShara Aaron, MS, RD, and Monica Bearden, RD have shared their passion and expertise in nutrition, flavorful food, and cardiovascular health to create a book of 125 unique and delicious recipes compiled from a variety of sources, including chefs with a background in nutrition, that not only tantalize taste buds, but also address the needs of a heart healthy diet.
    Nutrient rich ingredients full of flavor were the criteria for recipe selection. Saturated fat and sodium is limited, but what makes this book unique is that the recipes will make use of the growing body of research showing that prevention and wellness can be achieved with the use of heart healthy fats, fiber, certain vitamins and minerals, and phytochemicals.
    Each chapter focuses on an ingredient or collection of ingredients and their evidence for heart health and wellness. Nutrition facts for each recipe are included, along with sidebars and tidbits of information on the ingredients regarding their healthfulness as well as tips for buying and cooking these ingredients in general.
    At the back of the book will be pantry makeover suggestions and 10 days of menus using the recipes to help the reader follow an overall heart healthy diet and manage their weight.
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    In the second half I’ll be talking to David Biggar, president of Vintage Point – Partners in Wine.  You can check out their extensive list of great products at www.vintagepoint.com   The wine of the week is from one of them…Educated Guess Napa Cab.  I recently had the chance to taste this beauty and was impressed and I think you will be too.
     
    Good Life Guy’s Wine of the Week:
    2012 Roots Run Deep – Educated Guess Napa Valley Cabernet
    Educated GuessRoots Run Deep Cabernet Sauvignon is rich, ripe, and focused with juicy blackberry and cherry fruit, milk chocolate, and dusty notes all tied together with a creamy french vanilla middle and a finish that in a word is…lingering. Educated Guess fills all the requirements that a serious cabernet lover is looking for while remaining fun, approachable, and food friendly.
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    This may be one of the best value, high quality Cabs on the shelf!  Enjoyed this beauty this weekend with friends and was blown away.
    Big, rich and round with super  aromas followed by a big fruit creamy mouthful of flavor that keeps on giving through the long finish.
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    Posted on June 2nd, 2014

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    June 7, 14, 21 & 28 – The 4 Shows of June

    Dear Good Life Friends,
    I am having open heart surgery for a valve job this week and will be out of commission for several weeks.  I hope you will continue to enjoy the Good Life while I get back to the “New Normal.”  I have recorded some great shows to run for the next three weeks…and I look forward to getting back in the studio by the end of the month!

    June 7th – Scotch & Sirloin
    It’s all about the Issa Brothers and there BIG impact on the restaurant scene here in the flat lands.  I’ll be talking  to Mike Issa about all the restaurants but especially Scotch & Sirloin with it’a all new Fresh Look, updated but traditional menu with many of the favorites as well as the new wine cellar, wine list and use of Riedel stemware and decanters.  It’s an exciting time to revisit one of Wichita’s world renowned venues for great food and wine.
    Wine of the Week: Trouble Maker red blend from Hope Family vineyards

    Scotch & Sirloinscotch logo
    5325 E Kellogg Dr, Wichita, KS 67218
    (316) 685-8701
    www.scotchandsirloin.net

     

    June 14th – Olio’s Market
    It’s all about Olios Market on West 21st with owner John Madden and his wife Lisa.  If you haven’t been to their store you are missing out!  A great selection of olive oil from all over the globe along with some splendid Balsamic Vinegar…when you are there sampliing be sure to try the Fig Balsamic 🙂  You will be hearing more about Olio’s in the future here on The Good Life as starting today they are a new sponsor.
    Wine of the Week: 2009 Northstar Merlot, Columbia Valley WE92, WS91, WA92!

    Olio’s Marketolios logo
    10051 West 21st Street Suite 101
    Wichita, KS 67205
    316.941.7620 (B
    It’s all about Olios Market on West 21st with owner John Madden and his wife Lisa.  If you haven’t been to their store you are missing out!  A great selection of olive oil from all over the globe along with some splendid Balsamic Vinegar…
    June 21st – Wheat State Distillery
    I had the pleasure of spending time with David Bahre, Master Distiller and owner of Wheat State Distillery here in Wichita.  David is making some fine products using local Kansas wheat.  His Vodka has been on the shelves here in Wichita for some time and by the time this show airs his Gin will be available followed shortly by his craft Rum. You can visit their web site and with the batch and bottle number find the exact wheat field the provided the raw material!
    Spirits of the Week: Wheat State Vodka and Gin
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    Wheat State DistilleryPrint
    1635 E/ 37th Street North Suite 6
    Wichita KS 67219
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    soup potJune 28th – The Traveling Soup Pot with Mary Chamberlin and a chat with Hollis Bulleit of Bulleit Bourbon
    This soup book is so easy to use and filled with great recipes by my dear friend Mary Chamberlin.  From quick and easy to complex and fabulous, there is a soup for any occasion.  Then it’s all about my favorite Bourbon with the Mistress of Bourbon Ms. Hollis Bulleit.
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