Dec 6 – YMCA – Paleo Grilling – Spanish Graciano

Posted on December 3, 2014 by Guy

GraTyrone Baker, Executive Director of the YMCA Community Development Branch joins us to talk about this FUN (and fund) raising event next week.

YMCA Wine & Dine

Sample an array of fine wines and specialties from local chefs and you strengthen your community by supporting YMCA programs that help kids reach their fullest potential.

YMCA wine&dineymca logoFeaturing chefs from:

  • Cafe 402
  • Bella Vita
  • Garden Grill Cafe
  • La Chinita
  • Saigon
  • Blue Moon Caterers
  • Deano’s Grill and Tapworks

Auction Packages feature travel, recreation, sports apparel and memorabilia, pampering, and more.  FREE exclusive Riedel wine glass with any ticket purchase. VIPs receive access to premium wine tasting section, and first 100 VIP tickets receive an additional special gift.

Thursday December 11, 2014 – 6-9 p.m., Exploration Place

Tickets available at any Wichita YMCA location: $70 VIP – $50 general admission

 

 

Today I’ll be talking to Tony Federico, Co-Author of Paleo Grilling – A Modern Caveman’s Guide To Cooking with Fire.

18467844The Paleo diet is all about getting back to the basics; eating food in its most simple, unprocessed form, just like our ancestors. What could be more primal than cooking meat over a fire? This book, from Tony Federico and Chef James Phelan, features more than 100 recipes for grilling, smoking, and searing natural, locally farmed beef, chicken, pork, and wild game over fire. Paleo Grilling will help you to choose the best meats for any meal, and offers both innovative new recipes as well as internationally inspired dishes, including desserts and sides, suitable for the modern caveman.  Get a copy NOW!

 

Looking forward to sharing information about yet another great wine & food event next Thursday December 11.  It’s the YMCA Wine & Dine, a benefit for the YMCA Free and Assisted programs for kids.  Executive Director Tyrone Baker from the Y’s Community Development Branch will be joining us to talk about the Y and this fun event next week.  More info on-line here.

 

Good Life Guy’s Wine of the Week:
Rio Madre2013 Bodegas Y Vinedos Llurce Rio Madre Graciano- Rioja, Spain
Not familiar with the grape? It is commonly blended with Tempranilino in Rioja, Spain. The role of Graciano is actually very similar to that of Petit Verdot in Bordeaux- contributing color, aging potential and aromatics to the wine. When we tasted this wine we were blown away by it’s expressiveness and quality. Why haven’t we seen more 100% Graciano wines until now? Well, the grape prefers a very arid and warm climate. Rio Madre sources the grapes from a sub-region of Rioja called, Rioja Baja. Baja is the “lower” part of the Rioja region and it experiences a drier and warmer climate…making it ideal for Graciano!

Opaque ruby. Sexy, high-toned cherry and blackcurrant aromas are complicated by notes of Indian spices and fresh rose. Smooth and seamless in texture, offering intense black and blue fruit flavors that become spicier with air. The floral element repeats on the finish, which shows excellent clarity and persistence. This wine delivers uncanny value and has the structure to age.  91pts International Wine Cellar

“This is a great gift idea for the adventurous wine drinker or the wino who has had it all! You can almost guarantee they haven’t had a 100% Graciano. So delicious and so fun!”  Whitney Post – Jacob Liquor Exchange   On sale for only $9.99

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Nov 29 – Eric Greenspan & Alexander Valley Vineyards :-)

Posted on November 24, 2014 by Guy

My first guest today is Chef Eric Greenspan to talk about his new program “Eric Greenspan is Hungry.”

IT’S ONE PART ADVENTURE, TWO PARTS HUNGER, A DASH OF AMERICANA, AND THEN ADD A WHOLE LOTTA MEAT

NATIONAL GEOGRAPHIC CHANNEL UNLEASHES CHEF ERIC GREENSPAN ON AN AMERICAN ROAD TRIP DOCUMENTING HIS GASTRONOMIC QUEST FOR THE QUINTESSENTIAL MEAT EXPERIENCE

Chef Eric Greenspan

Chef Eric Greenspan is, without a doubt, one of the funniest, loudest, most innovative chefs on the planet. But there’s really only one thing you need to know about Eric: He’s no vegetarian. Premiering Monday, Nov. 24, at 10 p.m.ET/PT on National Geographic Channel, Eric and his trusted friend and carnivorous gastronome, Mauzner, travel on the meatiest road trip, discovering Americana through rare homegrown family recipes, to satisfy their wildest imaginations and to get inspiration for Eric’s critically acclaimed restaurants in Los Angeles.

Eric Greenspan Is Hungry (#EricisHungry) takes viewers on a cross-country, off-the-beaten-path adventure, looking for wild hog in Warren, Arkansas, for wild turkey in Tunica, Mississippi, for Buffalo in Jasper, Arkansas, and for goat in Grand Coteau, Louisiana, just to mention a few of his stops. Traveling in the heartland, Eric goes directly to the source of local recipes to meet the people who farm, raise, nurture, hunt and butcher animals such as bison, prehistoric gar, goat, crawfish, pig and wild turkey. It’s meat unlike what you get from a purveyor. Eric and his cohort will break down the animal, butcher it and prepare the recipe all on location to crank out the best dishes imaginable.

Journey with Eric and Mauzner as they get deep into the rich history of these family recipes — the meaty goodness — waiting to be discovered in America. The homegrown, mouthwatering recipes — whole roasted goat flambéed with sugarcane vinegar, “bang-bang” turkey, bacon-wrapped gar balls, whole smoked hog with “squealer dust” rub — will be sure to leave viewers hungry and wanting more. Never far from one another, Eric and Mauzner like to call their time together “an orgy of food and drink,” and are content to wine and dine their way to happiness and hedonism.

In the second half I’ll be talking to Harry H Wetzel the IV, Asst. Winemaker/Family Partner of Alexander Valley Vineyards. www.avvwine.com

The winemaker at Alexander Valley Winery

Harry Wetzel IV

When you are born into a family business and the “office” is just outside your back door, the chances are pretty good you will be put to work at a very early age. And so it was for Harry Wetzel IV, whose grandparents started Alexander Valley Vineyards and whose parents, Hank and Linda Wetzel, founded the winery.
At the age of 5, Harry was already in the vineyards that surrounded his house, picking grapes. At the age of 13, his father decided he needed to learn other parts of the business. He worked in the shipping department and then later in the vineyard, installing an irrigation system and developing a new vineyard block.

Today, Harry is one of the third generation working at the family owned winery. “For me, being part of a family business means continuing the traditions my grandfather and father started at the winery and in the community,” Harry says. “It’s also a matter of preserving the integrity of the Wetzel family name. It’s a lot to live up to given the work the rest of my family has done, but I see it as a fun challenge.”

Harry will be in Wichita for The American Institute of Wine & Food annual Holiday Dinner at the Hyatt Wichita.  The dinner is open to the public but discounted to AIWF members.  Learn more at www.aiwfwichita.org

Good Life Guy’s Wine of the Week:
The Wines of Alexander Valley Vineyards

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Nov 22 – Turkey day & Thanksgiving wines

Posted on November 18, 2014 by Guy

Great to be back in the studio this week and looking forward to talking TURKEY and some fun ideas for Thanksgiving.

Denise Neil

Wichita Eagles Denise Neil

Up first is The Wichita Eagles Denise Neil.  As I’m sure you know, Denise gets around town and covers everything and anything to do with entertaining and food here in the flat lands.  In this day and age (do more with less) she does much more than that at the Wichita Eagle.  If you don’t get the paper delivered you owe it to your self to follow Denise on Face Book and check out her blog and articles on www.kansas.com  This week as in years past she has put together a comprehensive list of local venues that will be preparing Thanksgiving meals.  From gourmet to buffet there is something for everyone if you want to avoid the Kitchen drama and cleanup.

Check out Denise’s Thanksgiving venues here!

Claiborne (Clay) Thompson

Then to continue the FUN I’ll be talking to Clay Thompson co-founder of Claiborne & Churchill winery in California’s Edna Valley Appellation.

Claiborne & Churchill is a small, family owned and operated winery, founded in 1983 and located in the heart of the Edna Valley, just outside San Luis Obispo, California. Inspired by the wines of Alsace, we specialize in premium dry wines made from Riesling, Gewürztraminer, and Pinot Gris grapes, as well as handcrafted Pinot Noir from several nearby vineyards. We also produce small lots of other wines, including a Pinot Blanc, Dry Muscat, Chardonnay, Dry Rosé, Syrah, Malbec, and a Port-style wine.

“Since our first harvest in 1983 we have always focused upon producing fruity but dry wines reminiscent of those from the French province of Alsace. Our two signature wines in this style are the Dry Riesling and the Dry Gewürztraminer.”

“The other noble grapes of Alsace also find a home in our wine production, (we produce a modest amount of Pinot Gris, Dry Muscat, and a proprietary blend called Edelzwicker.) Like the Riesling and Gewürztraminer, these are all bottled in the classic tall, green Alsatian flûte bottles.”

Good Life Guy’s Wines of the Week…perfect for the Thanksgiving table…
The wines of Claiborne & Churchill

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Three Weeks of FUN… Nov 1, Nov 8, & Nov 15

Posted on October 26, 2014 by Guy

November 1 – It’s all about the Mid-American All Indian Center here in Wichita.  So much is going on here that many don’t know about.  The Museum is great with many interesting displays.  Other aspects include Arts & Crafts Classes, Community Nights, The Culture Dash (happening November 1st 🙂 and of great interest to me is the “Share Our Food” event November 13.  When you attend this event be sure to pick up a copy of the new cookbook.

squash-corn-and-beans-the-three-sisters-of-native-american-agriculture.jpgWhen:  Thursday, November 13, 5:30pm – 9:00pm
Where: Mid-America All-Indian Center, 650 N. Seneca (map)
Description: Guests will have their senses engaged as they hear about the history of American Indian food, smell the delicious aroma in the air, and taste the finished dishes for themselves. “Share Our Food” highlights the stories of the individual ingredients that make up American Indian cuisine. Modern versions of traditional recipes will give insight to the American Indian way of life.
Tickets for this dining event are $20 in advance and $25 at the door. They may be purchased by contacting the Indian Center at 316-350-3345 or e-mailing Education Coordinator Crystal Flannery-Bachicha at CBachicha@wichita.gov.
November 8 – My guest is Mirella Amato.
Mirella Amato is a driving force within the beer industry, having carved out her place as an educator and entertainer in the world of beer. As a sensory evaluation specialist and Master CiceroneTM, Mirella is dedicated to the promotion of local beer and the art of beer appreciation through her company, BeerologyTM.
Her new book Beerology is brilliant and a must have for beer lovers of any experience.  Learn more here!

If you’ve ever experienced the pleasure of a pint, Beerology is the ultimate guide to exploring, understanding and enjoying the world of beer.

Beerology Beer Book

Broken down into fun, easy-to-read chapters, Beerology starts with an introduction to beer and tips on storage and cellaring, then leads into a guide on tasting. Amato presents beer styles in four groups—Refreshing, Mellow, Striking, and Captivating—covering everything from the history and origins of specific brews, to brands that exemplify each type. She then gives tips on hosting beer-tasting parties at home, complete with beer games, and includes a chapter dedicated to beer cocktails (who’s in for a delicious cucumber Pils?). Her original take on pairing beer with food—including chocolate and cheese—is perfect for anyone with an inquisitive mind and an epicurean streak.

November 15 – Rick Rodgers is my guest to talk about his new book “The BIG Book of Sides”

Rick Rodgers is an award-winning cookbook author and cooking teacher and the writer of more than forty cookbooks on subjects from baking to grilling and more. Rodgers often works behind the scenes as a recipe tester, co-author, and consultant on cookbooks by other authors, including Lilly Pulitzer and Sarabeth Levine of Sarabeth’s Bakery. He has also written corporate cookbooks for clients such as Kingsford Charcoal and Sur La Table, as well as many titles for Williams-Sonoma. Rodgers’s recipes have appeared in Bon Appétit, Cooking Light, Men’s Health, Food and Wine, and Fine Cooking, among other magazines. He has received Bon Appétit Magazine’s Food and Entertaining Award as Outstanding Cooking Teacher and an IACP Cookbook Award for The Chelsea Market Cookbook. Rick Rodgers has been guest chef on all of the national morning shows.   www.rickrodgers.com

Whether planning a quick dinner after work or a holiday meal for a crowd, you will never be stumped for a side dish again.
 
Big book of sidesSide dishes make the meal. Think about it: What’s a burger without fries, turkey without stuffing, or barbecue without coleslaw, baked beans, or macaroni and cheese—or all three? The Big Book of Sides contains more than 450 delicious recipes to complement any dish. Award-winning cooking teacher and author Rick Rodgers has carefully compiled a variety of wonderful options, from traditional to inspired, Americana to ethnic, Southern fare to California cuisine. Sections include “Eat Your Vegetables,” “From the Root Cellar,” “A Hill of Beans,” “Righteous Rice and Great Grains,” and “Pasta and Friends.”

Get a copy NOW!

Rick has been a guest on my show for many years…His Thanksgiving Book is one of my favs and I’m sure we can get him talking about Turkey day fun.  I’ll also have some great wine pairing ideas for you.  🙂

 

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Oct 25 – Mad Delicious a GREAT cookbook

Posted on October 20, 2014 by Guy

My guest this week is Keith Schroeder with his new book from Cooking Light; “Mad Delicious, The Science of Making Healthy Food Taste Amazing!”

Discover the delicious science behind healthy cooking! Too often, home cooks with good intentions sacrifice flavor and texture in an attempt to make their favorite recipes healthier. Mad Delicious shows readers how to maximize flavor and texture through 120 new recipes, witty and funny narrative, insight on the nature of ingredients, and a fresh, innovative perspective on the science of cooking with illustrated explanations. The results are mad delicious!

Mad Delicious takes the kitchen science genre to the next level: It’s not just about chemistry and molecules. Schroeder teaches home cooks about the nature of ingredients, how to maximize texture and flavor with clever cooking techniques (try steaming beef-then soaking it in wine sauce for the most tender steak ever!), smooth moves in the kitchen for better work flow, and how all the sciences-geography, meteorology, chemistry, physics, botany, biology, even human sociology and anthropology-can help home cooks master the science of light cooking.

Every recipe is a fun adventure in the kitchen resulting in mad delicious eats: Learn how to cook pasta like risotto for a silky sauce and enjoy Toasted Penne with Chicken Sausage. Other recipes include Lower East Side Brisket, Fish Sticks!, Cocoa-Crusted New York Strip, Georgia Peanut Fried Chicken, Red Sauce Joint Hero Sandwiches, Spicy Crab Fried Rice, Tandoori Chicken, and Bourbon Steamed Peaches.  Get a Copy NOW!

Chef Keith Schroeder

Keith Schroeder, chef, food educator, and entrepreneur, is the founder and CEO of Atlanta-based High Road Craft Ice Cream. He is the partner and consulting chef of New York-based Sunday Gravy. Prior to branching out as an entrepreneur, he led kitchens at resorts, restaurants, catering companies, and hotels in major food markets. Schroeder is an active writer, lecturer, and culinary teacher. He also writes the recurring Cooking Class column in Cooking Light magazine. He lives in Roswell, GA with his wife and two teenage children.

At 25 years, Cooking Light is the nation’s leading epicurean brand with the largest audience, most epicurean editorial and the most recipes. Cooking Light is the only epicurean brand positioned at the intersection of great-tasting food and healthfulness, serving an important and growing consumer need. The brand delivers innovative recipes, nutrition advice, and resources to live a healthful lifestyle via its magazine, website, and portfolio of cookbooks; across all tablets; through the highly-acclaimed Cooking Light Quick and Healthy Menu Maker app; and on social media platforms.

Good Life Guy’s Wine of the Week:
2011 Sonoma Coast Pinot Noir from  Siduri

Siduri Sonoma Coast Pinot Noir is a darkly colored Pinot Noir. It possesses strong red and black fruit flavors, but underlying these fruit flavors are the forest floor and herbal nuances we’ve come to expect from the Coast. The wine is big, but not unduly heavy, and should only improve and become more complex with several years in a cool cellar.

 

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