Dec 7 – Southern Fried

Posted on December 2, 2013 by Guy

Joining us this week is James Villas with his latest book “Southern Fried – More than 150 recipes for crab cakes, fried chicken, hush puppies, and more!”   This Southern Gentleman has been on the show in the past with his other books, PIG: King of the Southern Table and From the Ground Up.  A great guest that you don’t want to miss!

Hush puppies, fried chicken, crab cakes—fried food is the soul of Southern cooking and has only grown in popularity in recent years. Like every one of James Villas’s cookbooks, this one is impeccably researched, with flawless recipes, history, and culture. It is filled with gorgeous color photos sure to tempt even health food fanatics, with crispy, crunchy delights in chapters featuring eggs and cheese, seafood, breads, and Southern staples like grits, rice, and potatoes. Today’s deep fryers make frying easier and healthier than ever; it’s as easy as pushing a button, with no risk of splattering oil, and Villas’s expertly written recipes like Sassy Shrimp Puffs, Georgia Bacon and Eggs with Hominy, Country Fried Steak, Turkey Hash Cakes, and Rosemary Pork Chops will ensure perfect results. This isn’t diet food, to be sure, but these are dishes that people love, and it’s safer and healthier than ever to fry without any sacrifice in flavor.

James Villas

About Jim in his own words:
“I was born and bred in the South, have 3 university degrees in language and literature (Fulbright scholar), and taught in 3 universities before changing careers and becoming Food and Wine Editor of TOWN and COUNTRY (1972-1999). I’ve published 15 cookbooks and 4 literary books on gastronomy. My first novel, DANCING IN THE LOW COUNTRY, was published in 2008; my second, HUNGRY FOR HAPPINESS, in 2010; and I’m currently working on a dog novel titled THE BEAGLE PLAYS BRAHMS. My cookbook, PIG: KING OF THE SOUTHERN TABLE, won the James Beard Award for 2010, and my newest one, SOUTHERN FRIED, will be published in 2013. I live in East Hampton, Long Island, where I devote my time to writing cookbooks and fiction and pursuing my love of great music. ”

Good Life Guy’s Wine of the Week:
Something that goes great with Fried Chickien 🙂

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Nov 30 – Perfect Pies & More, Stephanie Honig

Posted on November 26, 2013 by Guy

This week I’ll be talking to Michele Stuart about latest book “Perfect Pies & More.”

After the success of Perfect Pies, National Pie Baking Champion (27 times!) Michele Stuart went back into the kitchen—the same kitchen in Vermont where she first dreamed up the award-winning creations that inspired her to open the popular Michele’s Pies shops. Returning there also meant returning to the cherished pies she learned to bake under her grandmother’s and mother’s watchful eyes, as well as the wonderful cakes, cookies, and other sweet treats that became their family tradition.

In her newest cookbook, Perfect Pies & More, Stuart delves deeper into her roots while creating delicious new memories made with love and care. Inside, you’ll find tantalizing recipes—some easy-to-bake, some requiring a bit more finesse—for dozens of her favorite fruit, nut, and cream pies, and so much more.  Learn more about Michele and Michele’s Pies at: www.michelespies.com

Stephanie Honig

In the second half, Stephanie Honig, Sales & Marketing manager at Honig Family winery will join us.

Always a fan of this premium Napa producer, we’ll tell you all about the winery, products produced and the great track record for all their wines, especially the Honig Napa Valley Cabernet.  From 2007 through 2010 this wine has garnered 91-93 points from the Wine Spectator.  I look forward to trying the 2011 vintage on the show this week and talking to Stephanie.

Good Life Guy’s Wine of the Week:
2011 Honig Napa Valley Cabernet
This Cabernet is medium-bodied, with aromas and flavors of red cherry, and plum, alongside anise, black tea, vanilla, white pepper and dried herbs. The finish has the perfect balance of bright fruit, elegantly proportioned tannins, and a hint of cocoa powder.

95.4% Cabernet Sauvignon, 4.6% Petit Verdot, Aged for 18 months in American oak barrels (1/3 new barrels)

Pick up a bottle at Jacob Liquor Exchange on North Rock Road and join me this Saturday!

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Nov 23 – Soup Night, and Rick Rodgers

Posted on November 4, 2013 by Guy

I love soup, and my wife is a soup magician.  Now that’s the weather is changing, it’s cool, and soup is the answer!

My guest this week is Maggie Stuckey with her new book “Soup Night – Recipes for Creating Community Around a Pot of Soup.”

Soup nights are popping up all around the United States as a stress-free way to bring neighbors together. The host provides two or three pots of soup, and the guests bring their own dishes and silverware, and perhaps a salad or some bread. Neighbors get to know each other by name, people of all ages connect and socialize, and the neighborhood becomes friendlier and safer. In Soup Night, Maggie Stuckey offers a practical guide to starting your own soup night group, along with 99 delicious soup recipes and 40 recipes for accompaniments.

Maggie Stuckey

Maggie Stuckey is a writer who grows vegetables and cooks up a storm in her Portland, Oregon, home. The author of The Bountiful Container and seven other books on gardening and horticulture, she is happiest when tending her vegetable garden and using the outcome to create new soups.

Get a copy NOW!

In the second half one of my favorite guests, especially this time of year,  “Mr. Thanksgiving” – Rick Rodgers joins us to talk Turkey and more.

Rick Rodgers

Rick Rodgers is one of the most versatile professionals in the food business. Through his work as a cooking teacher, food writer, cookbook author, freelance cookbook editor, and radio and television guest chef, his infectious love of good food reaches countless cooks every day. He is the author of over forty cookbooks on a wide range of subjects including the best-sellers Thanksgiving 101 and Fondue, and IACP Cookbook Award nominees, Kaffeehaus and The Carefree Cook. Arbiter of taste Williams-Sonoma has chosen Rick to write many titles in its various cookbook lines. Rick’s recipes have also appeared in Food and Wine, Men’s Health, Cooking Light, and Fine Cooking, and he is a frequent contributor to Bon Appétit and blogger at www.epicurious.com  Learn more at: www.rickrodgers.com 

 

Good Life Guy’s Wine of the Week:
Benziger Sonoma Cabernet Suavignon
This Cabernet Sauvignon is comprised from vineyards seated in rocky soils and surrounded in warmth; these influences encourage deep root growth and complex flavored grapes. The 2009 vintage is chock full of plum, loganberry and black cherry flavors. Hints of tea, cocoa and cassis aromas snare the olfactory while a well supported mid palate gives way to a polished, soft finish. Made with 100% Cabernet Sauvignon.

FYI – November 9 and 16 were pre-empted for live WSU Shocker Basketball
If I’m going to get bumped, this would be the reason most acceptable 🙂

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Nov 2 – The Essential Good Food Guide

Posted on October 31, 2013 by Guy

My guest this week is Margaret Wittenberg with her new book “The Essential Good Food Guide”

An inspiring and indispensable one-stop resource, The Essential Good Food Guide is your key to understanding how to buy, store, and enjoy whole foods.

Margaret M. Wittenberg shares her insider’s knowledge of products available at national retailers and natural foods markets, providing at-a-glance buying guides. Her ingredient profiles include detailed preparation advice, such as dried bean cooking times, cooking ratios of whole grains to water, culinary oil smoke points, and much more. She also clarifies confusing food labels, misleading marketing claims, and common misperceptions about everyday items, allowing you to maximize the benefits of whole foods cooking.

With full-color photography, this new edition of The Essential Good Food Guide is fully revised with the most up-to-date advice on organics, heirloom grains and legumes, gluten-free cooking options, and the new varieties of fruits and vegetables popping up at farmers’ markets across the country to help you make the most of your time in the grocery aisle and the kitchen.

Get a copy NOW!

Cooking at Bonnie’s Place Open House today…

Bonnie’s Holiday Open House is today, November 2 from 10:30 a.m. to 4:30 p.m.  don’t miss the 2:00 p.m. “Festive Holiday Drinks demo and tasting with Judith Dobson of McPherson.  Judith will be creating innovative drinks in the VitaMix.
Bonnie’s Place: 9747 East 21st St North, Suite 139 – 316 425-5224

www.cookingatbonnies.com

Good Life Guy’s Wine of the Week:
2012 19 Crimes Red Wine – Shriaz/Durif blend
Dark red in the glass, its legs cascade slowly due to its concentration and power. Possessing aromas of licorice, dark fruits and vanilla, this theme carries through on the palate with loads of rich, wild fruit all wrapped in chalky, ripe tannins persistence and structure to support the concentration of flavor. A wine that boldly showcases the beauty of blending two varieties that match like hand and glove – delivering a memorable wine with loads of personality.   Learn more about the 19 Crimes here!

Get some at Jacob Liquor Exchange on North Rock Road in Wichita.

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Oct 26 – Slow Cooking for Two

Posted on October 18, 2013 by Guy

Up first is Cythia Graubart with her new book “Slow Cooking for Two – Basics, Techniques, Recipes”

Meals for two have never been so easy or delicious. Using nothing more than a slow cooker for heat and a few common kitchen helpers-like foil, mini loaf pans, ramekins, a metal jar ring, a glass baking dish, plastic liners, and a stick blender-Cynthia Stevens Graubart turns the common slow cooker (3 1/2-quart) into a multi-use cooking convenience. Slow Cooking for Two includes basic instructions and creative methods for 100 recipes, plus tips and techniques.

Cynthia Stevens Graubart is coauthor of Southern Biscuits and Mastering the Art of Southern Cooking with Nathalie Dupree, and author of The One-Armed Cook. She is married with two children. With her second child now away at college, she is adjusting to cooking for two at her home in Atlanta, Georgia.

In the second half I’ll be talking and tasting Olive Oil with Lisa Madden.

Lisa and John Madden are opening Olio’s Market, which will mainly sell olive oil, but will also have accompanying products like bread, pasta and pizza crust. The store will carry 10 kinds of oils that are pressed from different olives. Madden says they’ll be pressed and sold within a six-month window. The store will offer an additional 10 kinds of flavored oils, such as blood orange and basil-infused oil, on a seasonal basis as well as an array of vinegar.

John & Lisa Madden

Olio’s Market, at 10051 W. 21st St, Wichita Kansas

Good Life Guy’s Wine of the Week:
2010 Stoller Vineyards Reserve Pinot Noir

This Reserve Pinot Noir comes from a selection of the best vineyard blocks and barrels in the cellar. It is barrel aged in French oak for 10 months prior to bottling and carefully blended from individual lots to articulate the vintage. Aromas of rose petals and cinnamon stick with caramelized brown sugar pair wonderfully as the palate displays an integrated balance of cherry and golden raspberry, accented with notes of baking spice on its seamless finish.

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