Rice & Curry, Penfolds Riesling

Posted on May 7, 2012 by Guy

Good Life Guy loves Curry…and this book is awesome!

This Saturday I’m talking to S.H. “Skiz” Fernando Jr. about his new book; Ric e & Curry – Sri Lankan Home Cooking.  Check out his site and learn more

In Sri Lanka a meal is typically referred to as ‘rice & curry’–and curries can vary from main dish offerings (meat, chicken, fish, or mutton) to an assortment of vegetable and even fruit curries. Indian, Malay, Arab, Portuguese, Dutch and British influences all left their mark on the cuisine, but indigenous Sinhalese dishes have remained popular in villages for centuries.

Fernando takes readers on an unforgettable culinary journey through Sri Lanka: demystifying ingredients, spices, and flavors and proving that Sri Lankan food is an easy-to-prepare, healthy option for modern lifestyles.

Includes over 100 recipes, an introduction to Sri Lankan history, culture and cuisine, and stunning color photographs throughout.

"Skiz" Fernando

About Skiz:
It is no secret that journalist, musician, and filmmaker S. H. Fernando Jr., loves to eat. So one day he decided to drop out of the hum drum, and go back to his homeland of Sri Lanka for a year and learn how to make all that delicious food he grew up on. Starting with family recipes, he eventually learned that Sri Lankan cooking is part improvisation and tailored towards individual tastes. This ensures that no two curries ever taste the same. So after a year of shopping at open air markets, learning about ingredients, eating out–at both restaurants and friends’ homes–and cooking in about 8-10 hours a day, he finally came up with this amazing cookbook, documenting the delicious but obscure cuisine of Sri Lanka. Rice & Curry, Sri Lankan Home Cooking is available online at www.Blurb.com, and coming soon to quality paperback edition on Hippocrene Books in October 2011. But you can get a lot of recipes and information about Sri Lankan food, and all things spicy, right here.

Also be sure to sample Skiz’s Original Curry Powders (Roasted and Raw) available at the following gourmet food sites: www.foodoro.com  or www.foodzie.com

You can also check out Skiz’s popular web cooking series, Pan Asian, on Youtube (go to “ThaILLST” channel)

Sveta

In the second half I’ll be talking to Sveta Yakubovich of Sveta’s Skin & Body Therapy at Bradley Fair.  I have known Sveta for nearly as long as she has been in Wichita.  And boy has she been busy, what  a great American success story.  And if you are looking for the perfect last minute gift for your Mother or Wife…go to her web site and you can check out all the great packages offered, pick what you want and print a gift certificate…all from the comfort of your easy chair.   www.svetas.com

Good Life Guy’s Wine of the Week:
2008 Penfolds – Thomas Hyland Riesling

Talk about a great wine to go with Rice & Curry, this one is dry and maybe a little old vintage-wise but it’s a good one.  Thomas Hyland Riesling is made in an off-dry style and was sourced from the Adelaide region. The wine has spent a small amount of time on yeast lees, which has given the wine greater fruit concentration and a softer mouth-feel whilst maintaining freshness and natural acidity.

Wine Spectator 90 🙂

Get some at Jacob Liquor Exchange on North Rock…it’s on SALE at nearly half price; only $7.99

 

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June 5 – Hello Jell-O, Tormentoso Syrah-Mourvedre

Posted on April 30, 2012 by Guy

So the weather keeps getting warmer and you want something light and refreshing…
…how about 50+ ways to use Jell-o.  My first guest is Victoria Bellanger with her new book Hello Jell-O!

Food blogger Victoria Belanger shares the secrets to creating inspired, modern gelatin desserts—with fresh fruits and flavors, new twists on trendy treats, and easy but artistic presentations.  A classic, nostalgic treat is getting a makeover, thanks to innovative culinary bloggers like Victoria Belanger—aka the Jello Mold Mistress of Brooklyn—whose jiggly creations have caught the eye of food journalists, trendspotters, and a new generation of food crafters.

In Hello, Jell-O!, Belanger shares her secrets for turning humble gelatin into impressive yet economical desserts that will steal the show at your next party or potluck. Featuring holiday crowd-pleasers such as Pumpkin Pie and Eggnog Rum, kid-friendly favorites like Root Beer Float Squares, grownup boozy bites like Sparkling Champagne and Strawberries, and vegan delights like Watermelon Basil Agar, the Jello Mold Mistress serves up recipes for every occasion. The deliciously wiggly versions of Key Lime Pie, Chai Tea Panna Cotta, and Chocolate Peanut Butter Cups will charm the inner child in every sophisticated home cook.

Readers can create these whimsical recipes using their favorite gelatin products, from unflavored gelatin powders to preflavored gelatins from popular brands like Knox and Jell-O (both brands are registered trademarks, and their owners are not sponsors of Hello, Jell-O! or otherwise affiliated with the book).

Learn more at:  www.jellomoldmistress.com

Good Life Guy’s Wine of the Week:  
2010 Tormentoso Syrah Mourvedre – Paarl, South Africa

This is such a fun wine, big and bold, rich and fruit forward with a good dose of oak!
Intensely aromatic, with aromas of orange-peel, leather, cigar tobacco, black liquorice and dark-plummy fruit. Medium to full bodied with layers of black fruit, leather notes. Ends off with typical black wine gum flavours rounded out by soft, juicy tannins

 

 

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Apr 28 – Making Artisan Pasta, Clos Du Bois Chardonnay

Posted on April 23, 2012 by Guy

First up is Aliza Green with her new book Making Artisan Pasta; How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More

Homemade rules in the kitchen, and everyone from artisan bakers to canners and picklers know it. Culinary enthusiasts are exploring classic skills again, and home cooks are making homemade, hand-shaped pasta faster than you can say tagliatelle.

With simple, fresh ingredients and easy-to-follow instructions, MAKING ARTISAN PASTA (Quarry Books) teaches you how make your own fettuccine, ravioli, lasagna, and dozens of other styles of pasta and noodles by hand. The fully illustrated, step-by-step tutorials will walk you through the entire tasty process, from mixing dough, rolling, and shaping pasta through cooking, serving, and storing. Artisan pasta is fun to make and fun to eat for everyone from kids to seniors. Colorful doughs flavored with red pepper, porcini mushrooms, and asparagus and flours like buckwheat, chestnut, and rye inspire the creative cook.

Going far beyond noodles, though, this book includes tutorials on gnocchi, Chinese pot stickers, pierogi, and dozens of other world pastas.

Learn more about Aliza and order a copy of this great book!

Good Life Guy’s Wine of the Week:
2009 Clos Du Bois Calcaire Russian River Chardonnay 

The full-bodied 2009 Calcaire, brilliant silver straw in hue, has intense aromas of apple blossom, pear, and integrated oak spice, with hints of vanilla and crème brûlée. Bright, vibrant flavors of pear, apple and soft citrus over a core of minerality are layered with touches of brown spice and nuances of cream. This delicious Chardonnay has a rich, silky texture and long finish and is blessed by balanced acidity and structure, which will allow it to develop additional complexity with bottle age.  This rich, full-bodied Chardonnay calls for scrumptiously prepared, equally rich seafood dishes, with buttery, creamy pastas and earthy mushroom-infused food.

Learn more about Clos Du Bois

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Apr 21 – “Hot & Cheesy” and Winefest Wines

Posted on April 17, 2012 by Guy

Hope to see you at the Midwest Winefest Saturday Night, I ‘ll be hosting the event and handling the Master of Ceremonies duty.

First up is Clifford Wright with his new book “Hot & Cheesy”

The cookbook that will make cheese lovers melt!  On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese makes an ordinary meal into a decadent delight. It’s a staple ingredient in plenty of our favorite comfort foods—from a gooey macaroni and cheese to a spicy quesadilla—but never before have so many hot and delicious cheese recipes been brought together in one place.

Clifford A. Wright’s Hot & Cheesy offers more than 250 recipes covering  almost anything you could top, stuff, or sprinkle with cheese.

Learn more about Clifford and get a copy NOW!

In the second half I’ll be talking to John Grasse from The Beverage Spectrum.  John will be pouring many of his wines at the Midwest Winefest Grand Tasting Saturday night April 21st.  Stop by and visit with John to learn about and taste some of the hottest new products on the shelf at your wine store.  John represents Raymond Vineyards, a great Napa producer that became part of the Boisset Family Estates.

Jean-Charles Boisset serves as president of Boisset Family Estates, one of the world’s leading family-owned wine companies, with wineries in Burgundy, Beaujolais, the Rhône Valley, the South of France, and expertise in French sparkling wines. Boisset’s August 2009 purchase of Raymond Vineyards expanded the company’s footprint in the New World, which already included properties in Canada and California’s Russian River Valley, making it one of the top twenty-five producers in the US.

The Good Life Guy Wine of the Week:
2009 Raymond Reserve Selection Napa Valley Cabernet Sauvignon

Full-bodied and elegant, this 2009 Cabernet Sauvignon opens with inviting aromas of raspberries and cranberries layered with pleasant notes of white pepper and anise. On the palate, concentrated flavors of tobacco and dark chocolate intermingle seamlessly before culminating in a smooth, lengthy finish. Featuring well-integrated tannins, this hearty Cabernet Sauvignon displays great structure and would pair perfectly with a grilled rib eye steak and baked potato. Approachable at an early age, this wine would benefit from additional cellaring of 5-10 years past the vintage date.

Hope to see you tonight at the Grand Tasting!

www.midwestwinefest.com

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Apr 14 – Midwest Winefest

Posted on April 8, 2012 by Guy

Midwest Winefest is right around the corner and this week I will tell you all about this great event with the help of some special guests.

First up is Rita Faries of Standard Beverage, the founding sponsor of the Winefest.  We’ll be talking about all the fun to be had at this years event.  The Old Town Walkabout is of course sold out once again so I hope you are one of the lucky ones to have tickets in hand.  There are still seats available at the American Institute of Wine & Food Wine Makers Dinners and the Grand Tasting.

We’ll tell you all about the Grand Tasting, the live and silent auctions, the food, the wine and more! www.midwestwinefest.com

In the second half I’ll be talking to two special guests who will be in Wichita for The Winefest and hosting wine dinners on Friday April 20th.

Violet Grgich is the daughter of Miljenko “Mike” Grgich and Vice President of Sales and Marketing at Grgich Hills winery.

 

Sean Roney is the son of Pat Roney, Vintner and proprietor of Napa’s Girard Vineyards.   We’ll give you an overview of each winery, products produced and wines being poured at the dinners and a brief overview of each menu.

 

Good Life Guy’s Wine of the Week:
2009 Girard “Artistry”

The 2009 Artistry has aromas of toasted hazelnuts and festive Christmas spices. Boysenberries and currants saturate the palate aside flavors of exotic bing cherries. Well-structured tannins.

Blend: 56% Cabernet Sauvignon, 15% Cabernet Franc, 11% Petite Verdot, 10% Merlot, 8% Malbec round out this vintage with a beautiful, tobacco and spice finish.

 

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