Dec 17 – Ancient Grains – Barefoot Bubbly

Posted on December 12, 2011 by Guy

First up is Maria Speck with her new book Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More

Food writer Maria Speck’s passion for propelling Old World staples such as farro, barley, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. In this inspired and highly personal book, Maria Speck draws on food traditions from across the Mediterranean and northern Europe to reveal how versatile, satisfying, flavorful, and sophisticated whole grains can be.

Rustic but elegant dishes–Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Lamb Stew with Wheat Berries in Red Wine Sauce, and Purple Rice Pudding with Rose Water Dates–are sure to please discerning palates and become favorites in any whole grain repertoire.

Food lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto–in moderation–to create lush Mediterranean-inspired recipes. Maria’s approachable style and generous spirit make this collection of time-honored, updated classics a treasury for today’s cooks.

In the second half I’ll be talking to winemaker Jennifer Wall from Barefoot & Barefoot Bubbly about some of the fun sparkling wine she is putting in to great value bottles perfect for entertaining this holiday season.

During the harvest of 1995, Jennifer started her career as the winemaker for Barefoot Cellars Winery, which at the time was producing Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, and White Zinfandel. She continued to lead the winemaking and production operation there for nearly ten years, focusing on producing wines that were varietally correct, fruit forward, and food friendly and expanding the varietals offered to include Zinfandel and Merlot as well as sparkling wines. The Barefoot & Bubbly brand was acquired by E&J Gallo Winery in 2005, and Jennifer continues as the winemaker for the Barefoot brand. Since then, Barefoot Pinot Grigio, Moscato, Riesling, and Pinot Noir have also been introduced, along with five Barefoot Bubbly sparkling wines.

Jennifer has received numerous awards and accolades for her wines since becoming a winemaker in 1995, including many Gold and Double Golds (Barefoot is the most awarded wine brand in California under $15.)  When she is not working or spending time with her family and friends, she loves to travel and garden and volunteers her time to numerous not-for-profit organizations, including many that benefit Sonoma County charities

Good Life Guy’s Wines of The Week:
Sparkling Wine from Barefoot!  🙂

 

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Dec 10 – Go Eat Give, Chef H cooking classes

Posted on December 4, 2011 by Guy

Join me this Saturday as we learn about Sucheta Rawal and www.goeatgive.com

Check out this great web site and I think you will be as impressed as I was…

Sucheta Rawal

Sucheta is a freelance writer, foodie and travel enthusiast. Born and raised in India, she is a home grown chef who is an expert at many cuisines. Sucheta started off by borrowing American cookbooks from her high school library at her home town of Chandigarh and translating them in Hindi to her help at home. She taught how to make cheese blintzes, chocolate mousse and bird’s nest noodle bowls, amongst other totally foreign concepts in India at the time!

After she moved to Atlanta at the age of 17, Sucheta started working at an Italian restaurant while in college. She would try a different dish of the menu every night of the week so she could describe it to the customers in her own words. Her passion for cooking started with Italian cuisine, learning through observation, direction and experimentation and expanded into many others. Soon she was trying new restaurants, critiquing them and refining the preparations in her own kitchen. She particularly enjoyed blending flavors and creating a variety of palates on her dinner menu, such as an artist would.

Sucheta also has a passion for seeing the world and has traveled to 32 countries and counting. While most tourists review the sights and attractions of travel guides, she jumps straight to “where to dine” sections. Her favorite things to do while traveling are eating at family run places, talking to the locals and visiting local farmers markets and wineries. She likes to bring back recipes from people she met or places she ate at around the world and recreate that sense of exploration without leaving the home.

In the second half I’ll be talking to local Wichita Chef Harry Pape about his latest cooking classes.

Learn about this unique cooking class by Chef H;  Star demonstration Kitchen at 325 South West St., Wichita Kansas,  Dec 15,  – 7 PM.

If you have seen Chef H on KAKE TV, you know that he is a practical cook. His menus are simple and contain ingredients that are available at local markets such as Dillon’s, WalMart, and Target. He also features recipes that are low in salt and fat… Most importantly, what he cooks is delicious and something the entire family enjoys. For the busy persons of Wichita his recipes are quick and easy to prepare. Check out his latest video and recipes at www.kake.com and find out more at Chef H here.

For a first hand look at how easy great delicious cooking can be, come and enjoy a 90 minute cooking class with Chef H on December 15th. The evening will begin at 7 PM and you will enjoy tasting all that is prepared that evening. Star cooks with Chef H. Reservations required .

$25.00 INCLUDES ,TASTING, MENUES, PRACTICAL HINTS, AND DEMONSTRATIONS
Click here to make reservations

 

Good Life Guy’s Wine of the Week:
NV Bisol Jeio Prosecco Brut Rosé

50% Pinot Noir/50% Merlot – A rose with a bubbly personality that offers great drinking pleasure. The color is a brilliant delicate pink, with extremely fine and persistent perlage. The bouquet is elegant and complex, with a wide range of aromas, intense hints of rose, fresh fruit, citrus and lychee. On the palate it is crisp and balanced, with good acidity and a dry long finish. Due to its “brut” personality, this wines makes an ideal aperitif, perfect for appetizers and canapés at reception and cocktail parties, or even to accompany the entire meal.

Pick up a bottle at Jacob Liquor Exchange on North Rock Road and join us!

Santa will be at the Cigar Chateau next to Jacob Liquor Exchange on N. Rock Road in Wichita, 2-5pm, Saturday Dec 10th. Bring your camera for photo opportunities.  Donations will be accepted, Jacob Liquor will match all donations. Proceeds will go to the Wichita Childrens Home.

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Dec 3 – Pinches & Dashes, J Sparkling wine

Posted on November 28, 2011 by Guy

This show is all about the new Junior League of Wichita cookbook; Pinches & Dashes: Recipes & Life Measures

Pinches & Dashes: Recipes & Life Measures from the Junior League of Wichita is a culinary collection to help you celebrate all of life’s moments – whether big or small. The book includes a range of recipes from the elaborate, special occasion dishes, to fast and simple weeknight family dinner fare. The emphasis is on very fresh ingredients; with many dishes we consider comfort food with a fresh twist.

Containing more than 180 triple-tested recipes, this cookbook represents the very best from Junior League of Wichita. Complementing the delicious recipes are informative sidebars with culinary tidbits and little-known food tips to help both the novice and more-experienced cook work with the ingredients. To enhance the meal, Jamie Stratton of Jacob Liquor Exchange has included expert tips and wine pairings. Pinches & Dashes is a beautiful book, worthy of display on a coffee table, including full-color photographs of selected recipes.

Nine Wichita-area restaurants also contributed some of their most popular recipes to the book: Caffe Moderne, Chester’s Chophouse & Wine Bar, Freddy’s Frozen Custard & Steakburgers, Luca Italian Kitchen, Newport Grill, River City Brewery Co., Sabor Latin Bar & Grille, Watermark Books & Café, and YaYa’s EuroBistro.

The book is organized into six chapters, each filled with delectable selections that will become instant favorites in your home.  Learn more and get a copy today!

I’ll also be talking to George Rose from J Vineyards and Winery about one of my favorite sparkling wines – perfect for holiday entertaining, or better yet…year round fun.  🙂

Good Life Guy’s Wine of the Week:
J CUVÉE 20 BRUT NV – 25TH ANNIVERSARY
The non-vintage J Cuvée 20 “Anniversary Label” gracefully opens up with crisp lemon peel, honeysuckle and delicate yeast aromas. Upon entry, these notes are followed by a mix of Fuji apple, grapefruit and a sweet hint of angel food cake. The mid-palate flavors are interlaced with toast, caramel, warm pear, and almond. The acidity adds just enough liveliness and the citrus zest leads to a lingering lush finish. This is the perfect celebratory wine.

Stop by Jacob Liquor Exchange on N. Rock Road
Pickup a bottle of J, and between 2 & 5 p.m.  get a copy
of Pinches & Dashes, taste some samples from the book!

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Nov 26 – Big Ranch Big City, Everyday Exotic and Beaujolais Nouveau

Posted on November 20, 2011 by Guy

Now here’s a show that’s diverse, yet I think really interesting and FUN!  First up is Louis Lambert, Chef/Owner of some of Texas’ best restaurants and author of a great new cookbook.

The Big Ranch, Big City Cookbook is a proudly Texan collection of more than 100 recipes from chef Louis Lambert’s popular restaurants. The signature cooking style is unapologetically refined but not fussy, impeccable but with a hearty, rustic flair—what he calls “elevated ranch cuisine.” Each dish showcases Lou’s classical French training and sure-handed facility for combining crowd-pleasing, soul-satisfying flavors.

If you’re serving up a down-home feast fit for a cattle rancher’s table, you’ll want to try the Achiote-Seared Chickpeas, Spicy Oak-Smoked Chorizo, Wood-Roasted Chicken with Mexican Chocolate Chile Rub, Hot Smoked Pecan-Cured Salmon, Crispy Wild Boar Ribs with Fresh Plum Barbecue Sauce, and Fried Green Tomatoes with Crab Rémoulade.

Try some of these recipes and more…get a copy today!

In the second half, I’ll be talking to Roger Mooking about his journey in food, music and the good life.  You’ve seen him on the Food Network & Cooking Channel and may even have his book Everyday Exotic. Roger’s got some innovative tips to spice up your old holiday favorites by incorporating some unique and flavorful ingredients.

Chef/musician Roger Mooking gets bored easily. Bored of the same old, everyday meals we all end up making time and time again. His mission? To give everyday weekday meals a fantastic exotic twist with one new ingredient. Whether it’s jazzing up a so so meatloaf with a hit of corriander, awakening ho hum chicken with fresh ginger or adding a dazzling sweet mango to a blah pork chop, Roger spreads the joy of flavour and adds an exotic thrill to everyday cooking.

Check out Roger’s Food Network page & get a copy of Everyday Exotic

Good Life Guy’s Wine of the Week:
2011 Georges Dubeuf Beaujolais-Villages Nouveau

The Georges Duboeuf Beaujolais-Villages Nouveau 2011 shows deep and sparkling carmine red color. The nose offers a wide range of aromas with subtle and fruity (cherry, peach), floral notes. On the palate, this wine is round and fleshy, full of finesse and elegance! A delight

The 2011 harvest in France’s Beaujolais region began August 22 under perfect weather conditions and finished on September 15, less than a year after the completion of the 2010 harvest. “It is a rarity for our winemakers to harvest twice in 12 months; in 2010 we completed the harvest on September 13,” said Georges Duboeuf.

 

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Nov 19 – The Japanese Grill, Be a Wine Expert & Oregon Pinot Gris

Posted on November 15, 2011 by Guy

First up is Harris Salat with the new book he co-authored with Tadashi Ono; The Japanese Grill, From Classic Yakitori to Steak, Seafood and Vegetables. Get a copy of this great book now!

American grilling, Japanese flavors: That’s the irresistible idea behind The Japanese Grill. In this bold cookbook, chef Tadashi Ono and writer Harris Salat, avid grillers both, share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso.  Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire.

Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill—both contemporary and authentic—you’ll become a believer, too.  Check out www.matsurinyc.com and Harris’ blog at www.japanesefoodreport.com

In the second half I’ll be talking to James Gabler about his new e-book “Be Your Own Wine Expert.”
 Download a copy now and join us…it’s only $.99!

Be Your Own Wine Expert makes learning about wine fun. In less than 3 minutes you can learn about any one of more than 100 of the world’s best wine varietals. No more intimidating wine lists, no more mispronouncing wine names, no more feeling left out when the conversation turns to wine. The more than 2000 Value For Money Wine recommendations that cost less than $10, $15 and $20 a bottle prove that wine doesn’t have to be expensive to be good. The best way to enjoy the book is with a glass of wine. The next time you have a glass of wine, open Be Your Own Wine Expert to the wine you are drinking. You’ll learn as you taste and taste as you learn. It’s a fun experience.

Good Life Guy’s Wine of the Week:
2009 Willamette Valley Vineyards Pinot Gris

The stylistic vision of this wine is an “Oregon version” of Alsatian Pinot Gris. Depth of extract, richness, big mouthfeel but with elegance and ability to age. The grapes were picked at peak ripeness and the whole clusters were then lightly pressed. The must was cold settled and racked to another stainless steel tank where it was inoculated with 3 special strains of yeast which promote a rich mouth feel.

This wine opens with bright, clean aromas of pear and green apple. The sip is round and creamy, with a good acid balance that highlights flavors of key lime and lemongrass, with tart notes of kumquat balanced by just a hint of sweetness. The bright, strong finish invites another sip. The small addition of Pinot Blanc, picked very ripe, adds emollient mouthfeel, and contributes to this classic Oregon style. The barrel fermented portions of the Pinot Gris add a kiss of toast and richness.

 

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