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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Oct 19 – This Week’s Show

Posted on October 16, 2013 by Guy

Lindy Wildsmith

My guest this week is Lindy Wildsmith with her new book:
“Cicchetti– And Other Small Italian Plates to Share”

LINDY WILDSMITH is an experienced food writer. Her interest in food and travel has led her to write several books about Italian food, as well as the highly acclaimed Cured. Lindy speaks fluent Italian, runs Italian cookery courses and has an in-depth knowledge of Italy and its gastronomy. Her recipes are designed for people who enjoy cooking, eating and good company. Lindy writes a blog, grown-upfood.blogspot.com, and you can follow her on twitter @lindywildsmith.  Get a copy NOW!

Anyone who has strolled around Venice in search of something to eat will have come across cicchetti. They are served in bars, bacari and other eateries from late morning onwards and are the Venetian equivalent of Italian antipasti, Spanish tapas, French canapes, Thai street food or English finger food. Cicchetti are irresistible little morsels full of local flavour. Made using traditional methods and produce, these meat, seafood, and vegetable treats are the best of Italian cooking in miniature. Cicchetti is a comprehensive collection of authentic and innovative recipes that will set your taste buds tingling.

Good Life Guy’s Wine of the Week:
NV Bookmark WA1NV – from Washington States Bookwalter Winery
BookMark wine is a delicious, fruit-driven blend of several varieties that flourish in our hot, dry climate. The wine’s aromatics are complex, showing subtle scents of smokiness, marzipan, cola, black currants and black berries wrapped in a trace of baking spices and sandalwood. The first sip offers sweet fruit with a mouth coating mid-palate full of berry cobbler, plums and chocolate covered cherries. Secondary flavors of dried herbs, resin, tobacco and bakers chocolate are followed by a lush, lingering finish that is complemented by the natural sweetness and acidity of the wine.
33% Syrah, 31% Merlot, 25% Cabernet Sauvignon, 11% other varieties
 

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Oct 12 – The Secret Formula, Vivino & more…

Posted on October 7, 2013 by Guy

Joining me this week is author James Gabler with his new novel “The Secret Formula”
About the author:
James Gabler is the author of Passions: The Wines and Travels of Thomas Jefferson, winner of the Veuve Clicquot 1995 Wine Book of the Year, and a Robert M. Parker, Jr. selection, Wine Book of the Year; An Evening with Benjamin Franklin and Thomas Jefferson: Dinner, Wine, and Conversation, 2nd edition; Be Your Own Wine Expert; Wine into Words: A History and Bibliography of Wine Books in the English, Language, 2nd edition, 2004 Gourmand USA Wine Book of the Year; God’s Devil: A Papal Quest, a novel; co-author of the play, Sex, Politics and the American Revolution. Gabler lectures extensively on Jefferson and Franklin throughout the United States.

The Secret Formula


The prize is the Coca-Cola secret formula and money beyond the wildest dreams. Can a young black woman and a limousine driver pull off the greatest heist of all time and walk away multimillionaires? Alex Ivanovich lives and works in Atlanta as a limousine driver. He has a degree in chemical engineering and was trained in espionage and the martial arts. Trapped in a blue collar job, his life changes when he discovers that The Coca-Cola Company has never legally owned its secret formula. Sensing a once in a lifetime opportunity, he buys the formula from a destitute descendent of the formula’s original inventor. Alex crafts a plan to force The Coca-Cola Company to buy his formula. The plan is based on his KBG experience that great wealth and power breed arrogance and indiscretion, which lead to conduct that must be kept secret at all costs. Alex sets out to find what secrets Coca-Cola’s top executives harbor and use those secrets as the catalysts for the sale of his formula.

In the second half I’ll be talking to Tiffany Wilson, Development Director of the Cystic Fibrosis Foundation – Heartland of America Chapter, about what has rapidly become one of the BEST Wichita wine events of the year; “The Wichita Wine Opener.”

The Wine Opener is a national wine tasting series to benefit the Cystic Fibrosis Foundation. Held in more than 30 cities, from San Diego to Miami, The Wine Opener will reach an audience of thousands nationwide. Locally, the Wichita Wine Opener will be held from 6-9pm on Thursday, October 24, 2013 at Abode Venue, located in downtown Wichita. The Wine Opener will be a relaxed, yet lively evening for approximately 350 expected guests.

Ticket Info:

For a $60 ticket, guests receive entrance into the event, all wine and food tastings, a keepsake tasting glass and a tasting journal (the event program). $90 VIP ticket holders receive all of the above plus early access to the Event featuring special vendors and elite wine tastings.

And then it’s all about “Vivino” a cool application that allows you to take label photos to track and learn about the wine your are drinking.  Vivino CEO Heini Zachariassen joins us to tell you all about it.  www.vivino.com

Good Life Guy’s Wine of the Week:
2010 Decoy Napa Valley Red Wine
Alluring aromas of blackberry, blueberry, black currant and raspberry are supported by holiday spice notes of cinnamon, nutmeg and cardamom. On the palate, this wine is lush and juicy, with a fleshy mid-palate and soft, velvety tannins. Subtle oak-inspired elements of cedar and walnut accentuate the rich dark fruit flavors, giving them an enticing berry pie/cobbler quality.

 

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