My guest this week is Alex Lewin with his new book “Real Food Fermentation – Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen.”
Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you’ll use again and again. And express yourself by making something unique and whole.
Alex Lewin grew up on the East Coast of the US. His interests span mathematics, music, computers, health and nutrition, and food. In his evolving journey on the earth, he has discovered that one of his gifts is the ability to co-exist side-by-side with friendly bacteria. While others struggle with bacteria, Alex embraces them.
A graduate of Harvard, the Cambridge School of Culinary Arts, and the Institute for Integrative Nutrition, Alex seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He works at Justin.tv. He lives in Boston and San Francisco.
To learn more about his book, visit www.RealFoodFermentation.com
Inside, you’ll find:
—All the basics: the process, the tools, and how to get started
—A guide to choosing the right ingredients
—Sauerkraut and beyond—how to ferment vegetables, including slaw-style, pickles, and kimchi
—How to ferment dairy into yogurt, kefir, crème fraîche, and butter
—How to ferment fruits, from lemons to tomatoes, and how to serve them
—How to ferment your own beverages, including mead, kombucha, vinegar, and ginger ale
—A primer on fermented meat, fish, soy, bread, and more
—Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste
In the second half I’ll be talking to Ashley Ruckman, Special Events Coordinator for KETCH – Kansas Elks Training Center for the Handicap. KETCH has been helping those with disabilities since 1962. We’ll tell you all about: Palette to Palate – A wine and art auction to benefit KETCH.
The event is at the Wichita Marriott on Thursday April 4. The fun begins with a VIP tasting at 6 p.m. and the doors open at 7 p.m. with music from Johnny Q & the Classics. Guests will sample delicious bites from Wichita’s favorite restaurants and tasty-treateries. On the menu: Larkspur Bistro & Bar, Bocconcini Italian Restaurant, Cero’s Candies, Cocoa Dolce, Two Brother’s BBQ, The Candle Club, Olive Tree Catering, Playa Azul, Wichita Marriott, and Scooter’s Coffee. All restaurants will feature wine pairings as provided by Standard Beverage. Tickets for the main event are $75 per person or $750 for a table of 10.
For more info about this fun event and to place a bid on the many great packages available on-line, visit: Bidding For Good
Todd Izzo from Standard Beverage joins us for a brief chat about the Wine of the Week as well as the Rombauer and Friends Midwest Winefest dinner April 19th
Good Life Guy’s Wine of the Week:
2009 Rombauer Vineyards Napa Cabernet
Dark plum color with a hue of crimson red. An opulent bouquet of blackberry, red currant, plum and dark cherry fruit emerge from the glass. Black currant, cherry and spice intertwine for an exceptionally balanced palate. Smooth tannins help build depth on the back palate for a lengthy finish, rich with creamy vanilla and blackberry.
Our favorite Joy of Cooking® pairings for this wine include grilled filet mignon and sautéed spinach, marinated flank steak and summer squash, or soft artisan cheeses.
Intensely structured, with ripe, bold tannins, the wine displays a rich core of cassis, blackberry, anise and chocolate. It finishes long with great elegance. This is a single vineyard wine made in a full-bodied style, still tightly wound, yet drinking beautifully now. It also has great cellaring potential.
