May 31 – Homesick Texan & Scout’s Honor Red Blend
While never a resident of Texas, I have spent a good bit of time in the Lone Star state and have some great food memories. My guest this week brings many of those memories back in fine fashion. My guest this week is Lisa Fain with her new book “The Homesick Texan’s Family Table – Lone Star Cooking from my Kitchen to Yours.”
There are few things finer than a delicious, homemade meal shared with family and friends. Take it from Lisa Fain, a seventh-generation Texan who loves to cook and serve up the best dishes her home state has to offer—even though she now lives half a country away. The Homesick Texan’s Family Table showcases more than 100 of Lisa’s best and most-loved recipes, ranging from down-home standards (think cheesy nachos, comforting chicken and dumplings, and fiery wings) to contemporary riffs on the classics (who knew adding Mexican spices to a German chocolate cake would taste so good?).
All of Lisa’s recipes are made with fresh, seasonal ingredients, yet still packed with real Texas flavor that will make your grandmother smile. Whether you’re looking for a party-friendly snack like Pigs in Jalapeño Blankets, a Mustard Coleslaw to bring as a side to your next potluck, a weeknight- and family-friendly meal like Steak Fingers with Cream Gravy, or a mouthwatering dessert like Ruby Red Grapefruit and Pecan Sheet Cake, The Homesick Texan’s Family Table has you covered. After all, with some mighty fine food and mighty fine people to enjoy it, any meal can be cause for celebration.
Lisa Fain
LISA FAIN is a seventh-generation Texan. When she’s not on the hunt for chile peppers, she writes and photographs the popular food blog Homesick Texan. Lisa’s writing has appeared in Saveur and Edible Austin and on the blog Serious Eats, and her photographs have been exhibited worldwide, with two in the permanent collection of the Library of Congress. An active member of Foodways Texas and the Southern Foodways Alliance, Lisa is also a certified barbecue judge. Visit www.homesicktexan.com
In the second half Kirk Venge of Napa’s renowned Venge vineyards joins us.
The Venge (ven-ghee) family has farmed vitis viniferra varieties in Napa Valley for nearly a half-century. It is a journey that began when Knud Venge migrated from Denmark to the United States in the early 1900’s. Knud’s son, Per Venge, found his passion in the wine and spirits industry and started Vencom Imports, focusing on the importation of Western European fine wines and spirits. It was Per’s son, Nils Venge, who left the family business in the 1960’s with a vision to study viticulture at UC Davis and establish the family namesake as an icon within the winegrowing community.
The family’s viticultural roots flourished in 1976 with the purchase of a 17-acre vineyard in the Oakville District that was planted to Cabernet Sauvignon and Merlot. This fortunate development cast the family among the winemaking pioneers of Napa Valley.
Nils’ son, Kirk Venge, gravitated to winemaking at an early age. He proved to be as talented a winemaker as his father, making wines in his own style, with a vision to build his own legacy in the valley. In 2008, Kirk achieved his lifelong dream and acquired full ownership of Venge Vineyards from his family. Today, Kirk continues the Napa Valley heritage, focusing on select vineyard sites that produce fruit worthy of bearing the Venge family name.
Kirk’s dad Nils was a guest winemaker here in Wichita for several of the early years of the Midwest Winefest and was responsible for producing the first California wine to receive a perfect 100 point rating from Robert Parker & Wine Advocate with the 1985 Groth Reserve Cabernet. Quality winemaking is in their genes!
Good Life Guy’s Wine of the Week:
2011 Venge Vineyards Scout’s Honor red blend, Napa Valley
“Beautiful, deep, dark purple/black color; Aromas that literally explode right out of the glass, a nose of sweet raspberry, dark berries, chocolate, black cherries and currant, are followed by pure and layered flavors of black cherry, blackberries, mocha chocolate and black currant. A blend of power and concentration with the Zinfandel adding lush berry flavors, Syrah adding dark fruit flavors and the Petite Sirah giving it intensity and structure. Full-bodied with well-polished tannins that coat the palate with a lush and lingering finish.” 96+
Pick up a bottle at Jacob Liquor Exchange on North Rock Road and join me in tasting this wine!
