Jan 21 – The Wines of Merryvale

Posted on January 20, 2012 by Guy

From the heart of Napa Valley and one of the most storied wineries in California, I’ll be talking to Director of Communications Chris O’Gorman and Merryvale Winemaker Sean Foster.

Winemaker Sean Foster

While studying biochemical engineering at UCLA, he occasionally brewed beer to enjoy with friends and began to drink wine, but never with the thought that this would someday become his profession. It wasn’t until his final year of study that Sean realized a career as a scientist wasn’t for him and he began looking for something that would allow him to use his science background, yet provide the opportunity to create a product he could enjoy.

The call to the wine industry came in 1992 when Foster’s grandfather, who lived in the Napa Valley, helped him get a job during harvest. Interestingly enough, he got his start at Merryvale. He became enthralled with the winemaking process during crush, working under then winemaker Bob Levy. After harvest, he returned to UCLA for a short time, only to leave during his final year to accept a full time job in the cellars at Merryvale. During his nine year tenure he was a “cellar rat” for three years, becoming Assistant Winemaker in 1995, and Associate Winemaker in 2001, this time working with winemaker Steve Test to introduce new varietals and develop single vineyard wines. In July 2002, he left to join Peju Province Winery as Winemaker.

Foster’s career has come full circle, now back at Merryvale as the Senior Winemaker for both Starmont and Merryvale wines. He works closely with Winemaker Graham Wehmeier, the winemaking staff and Viticulturist Remi Cohen to create wines that reflect Merryvale’s outstanding vineyard sources.

Good Life Guy’s Wines of the Week:
Award winning wines from Merryvale and Starmont 

   

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Jan 14 – Notes from a Kitchen, From the Ground Up, Estancia Meritage

Posted on January 9, 2012 by Guy

My first guest is Jeff Scott with his new book Notes Fron a Kitchen, a massive 2-Volume set of great photos and insight in to today’s modern chef.

Provocative artist, filmmaker and photographer Jeff Scott and chef Blake Beshore bring you the re-envisioning of the modern American cookbook. Notes from a Kitchen redefines the cookbook genre in a spectacular Two-Volume, 932 page cloth-covered Special Edition collection that feels more like a beautiful museum artifact and private chef’s journal than a traditional cookbook.

This beautifully crafted collection explores today’s most exciting young chefs in their kitchens and in personal conversation. Featuring over 1,000 vibrant color photographs, uniquely edited documentary film footage, artist/chef interviews and revealing private journals, this totally new form of modern cookbook studies the unique artistry that surrounds their emotional craft.

Featured Chefs Include: Sean Brock, George Mendes, Johnny Iuzzini, Emma Hearst, Zak Pelaccio, Michael Laiskonis, Jason Neroni, Matt Gaudet, Joel Harrington and Neal Fraser.

Notes from a Kitchen: A Journey Inside Culinary Obsession is the first book of its kind to accurately portray the daily creative life of a world-renowned chef in a visceral cinematic format. Never before has a cookbook focused more intently on who a chef is as a person and why they place their culinary passion and obsessions before almost everything else in their lives.   Order your set today www.notesfromakitchen.com  Watch the video trailer…WOW!

In the second half I’ll be talking to Chef/author James Villas about his new book; From the Ground Up.

Ground meats are easily affordable and amazingly versatile—and common in almost every cuisine. Ground beef, pork, poultry, and seafood are staple ingredients across continents and cultures, but they’ve rarely been given the respect they deserve.

With favorites like the classic American hamburger and steak tartare, croquettes and crab cakes, From the Ground Up collects 200 recipes that span the globe, all presented with the passion and style that make James Villas one of the world’s most admired food writers. Here, he pays loving tribute to this underappreciated culinary wonder, letting it take its rightful seat at the head of the table. With delectable dishes from far and wide, this fantastic collection is stuffed with inspiration.

James Villas was the food and wine editor for Town & Country magazine for 27 years and is the author of Pig, The Bacon Cookbook, and The Glory of Southern Cooking

Features 200 ground meat recipes from all over the world, including British meat pies, Jamaican patties, and American meatloafs and chilis

The perfect cookbook for families, with affordable, tasty comfort foods galore.  For home cooks looking for quick and delicious dinner solutions, From the Ground Up offers classic dishes the whole family will love.

Good Life Guy’s Wine of the Week:
2007 Estancia Meritage Red
Appearance is deep crimson. Aromas of vibrant blackberries and cherries, with nuances of anise and sage, accents of chocolate and sweet oak. Flavor Intense flavors of black cherries and currants, framed by dusty tannins providing an elegant and lingering finish.

Big, Bold, Rich…a Bordeaux classic style from the Central coast!

 

 

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Jan 7 – Chef Mitch Rosenthal & Torii Mor Winemaker Jacques Tardy

Posted on January 4, 2012 by Guy

My guest is San Francisco’s famous restaurateur Mitch Rosenthal with his new book “Cooking My Way Back Home”

In Cooking My Way Back Home, Mitchell Rosenthal delivers the same warmth, personality, and infectious enthusiasm for sharing food as can be found at his wildly popular San Francisco restaurants, Town Hall, Anchor and Hope, and Salt House. With his trademark exuberance and good humor, Mitchell blends Southern-inspired comfort food with urban sophistication and innovation, for exciting results. Reflecting on the classics (Shrimp Étouffée), updating regional specialties (Poutine), elevating family favorites (Chopped Liver), and reveling in no-holds-barred, all-out indulgences (Butterscotch Chocolate Pot de Crème) are what’s on order in this collection of 100 imaginative and irresistible recipes. Like a good friend offering up a platter of freshly fried Oysters Rémoulade, these robust, full-flavored recipes are impossible to refuse.

The critics say…

“The book shares with the restaurants a kind of rollicking, good-time feel. Nothing is too fussy nor too complicated. .. .Every dish in this book would make dinner guests happy, and unlike some other cookbooks, these recipes are meant for home cooks.”  —Tasting Table San Francisco, 10/17/11

“The book reflects Rosenthal’s past and, in particular, his passion for all things Southern. . . . Like everything else Rosenthal has a hand in, it’s a fun book.”  —San Francisco Chronicle, 10/16/11

“The best cookbook title ever.”   —Esquire, Best New Cookbooks, 10/14/11

Jacques Tardy

In the second half I’ll be talking to Torii Mor winemaker Jacques Tardy.  Spent some time at the winery and with Jacques in November and learned a lot about the many wines from this great Oregon producer.  Jacques is from France and his Burgundian background is well suited to a classy style or Oregon winemaking.  While some of the wines are available locally, the winery is offering FREE shipping on any mixed case order throughout January.

Watch this video chat with Jacques at Torii Mor in November 2011

Good Life Guy’s Wines of the Week:
2010 Torii Mor Pinot Gris
The 2010 Pinot Gris has floral notes of honeysuckle with undertones of fennel and assorted herbs, overlaid with intense notes of Bartlett pears. On entry, the wine suggests fruit sweetness, but is immediately supported by vibrant acids. On the palate, medium rich texture helps to unfold flavors of pears, citrus, herbs and white flowers. A long, viscous finish is accompanied by good snap, overall freshness and a pleasing light bitter note.

2009 Torii Mor Pinot Noir
Aromas of earth, fresh black cherries & berries, violets, sassafras and a faint mushroom note. The flavors are rich and forward- a mix of fruit and earth tones, starting with juicy berries and dark cherries, followed by fresh-turned earth and a nice spice component. The mouth feel is medium-sweet and full, the texture generous and silky. Rich and sweet tannins/spices from the grape stems provide sturdy structure from beginning to end. The crisp acidity carries the rich flavors to a long, earthy aftertaste with black cherries, mint, purple flowers and black pepper spices.


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Dec 31 – A Well Seasoned Kitchen, Yellow Tail Bubbles

Posted on December 28, 2011 by Guy

My first guest is Lee Clayton Roper, Co-Author of “A Well Seasoned Kitchen.”

By mother and daughter, Sally Clayton and Lee Clayton Roper, A Well-Seasoned Kitchen is a gold medal-winning treasury of over 180 delicious recipes, creative menus, beautiful 4-color photos and poignant memories of cooking and entertaining together. This unique book is ideally suited for today’s modern cook who juggles a busy life but finds joy in preparing meals for others. Each recipe is handpicked and tested for uncomplicated preparation, sophistication and exquisite flavor.

If you are like me you spend time (a lot of time) reading cookbooks. While searching for the next best meal or this weekend’s dinner party menu, you sift through just-okay recipes, glad-you-didn’t-try-that recipes, great recipes, and soon-to-be-favorite recipes. It seems more often than not the great and soon-to-be-favorite recipes are the easiest to make and the most delicious. Unfortunately they come few and far between. Lucky for food lovers, an entire soon-to-be-favorite cookbook has arrived! I spent much of the holidays reading and taste testing the recipes from the cookbook A Well-Seasoned Kitchen.

This book was written by a mother daughter team from Denver – Sally Clayton and Lee Clayton Roper. The cookbook is more than just recipes; it’s a memoir of the cooking duo’s most loved dishes and stories from the family kitchen. Most recipes are easy to make with tips and tricks on simple yet elegant entertaining.  A portion of A Well-Seasoned Kitchen’s proceeds benefit the Alzheimer’s Association Colorado Chapter –Amanda Faison, 5280 Magazine, April 2, 2010

In the second half, and just in time for New Years Celebration – I’ll be talking to one of my favorite Chef-Author-Cooking Guru-TV personality and friend; Rick Rodgers.  Rick is the spokesperson for Yellow Tail Bubbly.

Good Life Guy’s Bubbles of the Week:
NV Yellow Tail Sparkling White
NV Yellow Tail Sparkling Rose’

Tried both of these inexpensive wines pre-Christmas and was impressed.  This isn’t fancy French Fiz, but it’s got fruit, some sweetness – but not too much, and just the right amount of bubbles to enhance the easy drinking fruit flavors.   Made using the Charmat process adding bubbles to the blend for each.  Great value to share with a crowd for the New Year or anytime!

Sealed with the handy “Zork” an easy to open and re-seal wine closure that makes serving a breeze and still provide that festive pop when opened.

Pick up some at Jacob Liquor Exchange and enjoy!
Happy New Year!

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Dec 24 – Holiday party planning, Hogue Riesling

Posted on December 18, 2011 by Guy

Happy Ho Ho Ho!

First up is a great book for last minute holiday party planning. My guest is Josie Gordon, half of the Culinista team with co-author Jill Donenfield.

Catering professionals Jill Donenfeld and Josie Gordon make a strong case for bypassing prepared and frozen foods as party fare and jumping in with both spoons to create freshly made party fare that will dazzle and delight your guests.

Party Like a Culinista is your guide to throwing dinner parties using fresh recipes that balance health, fun, and class. The culinista way to party means letting loose in the kitchen with unforgettable menus full of flair and fun that will wow your friends without weighing them down. With a healthy body and environment in mind, culinistas are all about minimally processed whole foods and lots of greens and grains — but they also remember to balance our indulgent side, including plenty of recipes that splurge!

In the second half I’ll be talking to one of my favorite authors and food and wine pairing gurus; Jill Silverman Hough. We’ll continue the fun with more on holiday party planning tips and techniques.

Jill Silverman Hough is a food writer, recipe developer, and culinary instructor whose specialty is making food and cooking simple, special, and satisfying. Her work has appeared in Bon Appétit, Cooking Light, Fine Cooking, Country Home, Clean Eating, and Napa Sonoma magazines. And her cookbook, “100 Perfect Pairings: Small Plates to Enjoy with Wines You Love,” premiered in April 2010, with “100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love” released in April 2011. Jill also developed the recipes for “Skinny Bitch in the Kitch,” a New York Times Best Seller, and contributed to Weight Watchers and JCPenny’s cookbooks. A regular and popular presenter at Ramekins Sonoma Valley Culinary School, Jill lives in Napa, California.

Good Life Guy’s Wine of the Week:
2010 Hogue Late Harvest Riesling

Eastern Washington’s low annual rainfall and cool nights during the growing season make it the perfect area for producing consistently great late harvest wines. The Hogue Cellars has developed a style of late harvest Riesling that is crisp yet moderately sweet. The wine was produced from select Riesling vineyards where the fruit can ripen to the required 24°+ Brix. At that level of ripeness, the wine develops its trademark tangerine/apricot flavor. Zesty aromas of orange, lemon-lime and peach are followed by flavors of tangerine, apricot and a trace of mineral. Serve with poached pears, apple pie or a cheese platter of Stilton, smoked Gouda and fresh goat cheese. It’s also excellent served well chilled as an aperitif.

Pick up a bottle or two at Jacob Liquor Exchange and make the holidays SWEET!

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