Sep 10 – Artisan Cheese Making, Cotes Du Rhone

Posted on September 6, 2011 by Guy

Cheese maven, cooking instructor and author Mary Karlin joins us to talk about her new book; Artisan Cheese Making at Home – Recipes for Mastering World-Class Cheese. Learn more about Mary at:   www.elementsoftaste.com

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles.

Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre.  http://www.artisancheesemakingathome.com

Good Life Guy’s Wine of the Week:
2009 Perrin Cotes du Rhone Rouge Villages
Dark ruby color, with purple reflections. Intense nose of macerated cherries and licorice. In the mouth the wine is full-bodied with a generous attack, a pleasant freshness and elegant tannins. This well-balanced wine shows a typical expression of southern Rhône wine with thyme and rosemary aftertaste.

“The 2009 Perrin et Fils Cotes du Rhone-Villages ratchets up the intensity level. A blend of 70% Grenache and 30% Syrah, it exhibits a deep ruby/purple hue, black cherry, black currant, lavender, pepper and Provencal herb characteristics, medium body, pure fruit, silky tannins and no hard edges. Enjoy it over the next 2-3 years.  89+ points.”  The Wine Advocate

Pick up some at Jacob Liquor Exchange and taste it with us!

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Sept 3 – Casa Silva, Iron Chef, Cowtown Wine Mosey

Posted on August 29, 2011 by Guy

We begin today’s show with Mario Pablo Silva Proprietor of Casa Silva in Chile.

Mario Pablo Silva

Founded in 1892 by French wine pioneer and ancestor Emilio Bouchon, Casa Silva is now owned by Mario Silva and family – the fifth generation of winemakers. Many of the vines planted are over 90 years old, carried over from Bordeaux, pre-phylloxera, by the first generation. Previously selling their juice to larger, bulk wineries, Casa Silva began a bold, estate bottling program in 1997. Now, the Silva Family are viewed as leaders of the new generation of premium wine producers, and their wines have received international acclaim.

 

In the second half I’ll be talking to the winner of the Old Town Farmer’s Market “Iron Chef Competition” I will be at the Market this morning and once again have the pleasure of judging this years competition.  Always great fun and the chef talent and creativity is always top notch.  Learn more at:  www.oldtownfarmersmarket.com

Here is a photo of last years winner and judges

Ben George, 2010 champ, with judges Guy Bower, Sierra Scott, Beth Bower and Market Coordinator, Pat Randleas

Also be telling you about the 3rd Annual Old Cowtown Wine Mosey, a great fun-filled event with wine tasting, BBQ dinner and auction – all taking place in historic Old Cowtown

Sunday, September 11, 5:00 – 8:00 p.m. Only $35 per person, tickets at www.wichitatix.com Be listening for the giveaway today and win tickets for two!

 

Stop by Jacob Liquor Exchange on North Rock Road and pick up some great steaks from Steak Guy Quality Meats.  They have a booth out front of the store Friday through Sunday Noon-5 p.m. – 12oz individually sealed USDA Choice Strip Steaks available in 2 pak or 6 pak boxes.  This is great beef and a great price!

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Aug 27 – WineWoot, Patianna Sav Blanc

Posted on August 24, 2011 by Guy

My guest this week is David Studdert, President and co-founder (with brother George) of Wine Country Connect – the power behind WineWoot.com. David brings unparalleled wine logistics experience to Wine Country Connect. Starting his career at Airborne Express, he developed the industry-leading wine shipping program becoming the leading shipper of wine.

First…just what is a “Woot”, according to the Online Slang Dictionary or OSD: “an expression of excitement or joy, used mostly by computer aficionados. Also spelled w00t. (That is – using zeroes rather than oh’s.) Typically the “w” is written in lower case. Though the term was originally limited to use on the Internet, it is now used in speech.”  Example:  I just got an ubelievable good deal on 3 bottles of primo Napa Cab..woot woot!

A spinoff of Woot.com an electronics and home gadget sight that offers great deals on a daily basis.  Wine Woot was launched in the Summer of 2006 and offers wine and “wine-related” products. It initially offered one item per week (often a set of multiple bottles from the same winery) but has since expanded to offer five new items each week. Unlike the main Woot site Wine Woot will occasionally offer new deals outside of the regular schedule if an item sells out.  Not just wine, there are also offers of unique food items as well.

Due to state legislation, Woot Wine items may only be delivered to a limited number of states. As the wineries are the seller of record (not Woot Wine), the list of states to which any given offer may be shipped is dependent on where the current winery can ship, and may change from offer-to-offer.

There is much more to this site than just the great deals on wine they offer!  We’ll tell you all about it and how you can be a part of the woot community,wootoffs, and how to become a “Labrat” and share your wine opinions and save big $$$ on great products.  By the way, Kansas is on the list of approved states that most woot offers can be shipped to 🙂

I’ll also be talking to Winemaker Charlie Tolbert from Patianna about this weeks wine and the winery and vineyards where it comes from.  Charlie comes from a great background of premium wine making and was chosen to fill the shoes of his friend Mike Lee, previous winemaker who passed away much too early this past May.

Good life Guy’s Wine of the Week:
2009 Patianna Estate Grown Savignon Blanc

“Winemaker Mike Lee continues to prove his prowess with Sauvignon Blanc in this latest vintage of Patianna, Patti Fetzer’s line of organically farmed wines from outside of Hopland in Mendocino County. Fermented entirely in stainless steel without undergoing ML or barrel aging, it delivers everything you love about the variety, inviting one in with melon and minerality, then following through with a surprising creaminess and almost decadent, mousse-like finish.”

Wine Enthusiast 93

The wine world is deeply saddened by the passing of Mike Lee, May 2, 2011

 

Time to enter The Eagle’s Holiday Cookbook contest

Entries must be received by September 6th – Click here for more details

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Aug 20 – Chilies, Grilled Cheese & Colombard

Posted on August 15, 2011 by Guy

It’s Chile Fest at Johnson’s Garden Centers August 19-21

Join Good Life Guy prior to this week’s show at Johnson’s Garden Center East, just off Woodlawn South of East 21 Street across from Britanny Center for a Hatch Green Chile Cooking Demo and tasting.  The FUN starts at 10:00 a.m. with a a brief talk about these special peppers and a demonstration of several recipes including a Crunchy Wheat Grilled Cheese & Green Chili Sandwich.

It’s FREE – Call 316 687-5451 to reserve a seat

My guest this week is the world famous cheese guru and good friend Laura Werlin with her latest book “Grilled Cheese Please – 50 Scrumptiously Cheesy recipes”

www.laurawerlin.com

Laura Werlin is one of the country’s foremost authorities on cheese. She is the award-winning author of five books on the subject, is a sought-after speaker and spokesperson for consumer and trade organizations, and is a frequent television and radio guest.

An expert in cheese and wine pairing and American artisan cheese, Werlin received the James Beard award for her book The All American Cheese and Wine Book, which was the first of its kind in America to focus entirely on cheese and wine pairing. Her newest book centers on America’s favorite sandwich – and hers – grilled cheese. Grilled Cheese, Please! Her previous grilled cheese book, Great Grilled Cheese, was the winner of the World Gourmand award for best cheese book in the world.

Want to see what’s inside? Take a look at this video to see its contents brought to life.
Want to order it? Click here.

Good Life Guy’s Wine of the Week:
2010 Y Rousseau Old Vines Columbard, Russian River Valley

Colombard is a variety originally from the South-West of France where it has been grown for hundreds of years. Yannick made his first Colombard in 1996 in the heart of Gascony. The grapes for Y Rousseau Old Vines Colombard come from the last Colombard vines planted in the Russian River Valley. Yannick chose to make this wine because of its unique character and to bring a slice of Gascony to American wine lovers.

“Yannick decided, after finding a grape variety that he loves, that he simply had to make the wine. His Colombard is one of the finest white wines I have ever tasted.” Dan Berger.

The aromas show an early grapefruit concentration, fresh pears, green apple and hints of jasmine. In your mouth, the wine blossoms like a flower, you get all the aromas plus citrus fruit and the wine opens to a very bright citrus blossom flavor. There is a beautiful balance between the acidity, the texture and the richness.

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Aug 13 – Blender Drinks & Mojitos, killer Syrah

Posted on August 6, 2011 by Guy

My guest this week is Kim Haasarud “The Liquid Architect” and Redbook magazine’s “Mommy Mixologist” with her new book 101 Mojitos and other Muddled drinks.  Since it’s still so hot, we’ll also talk about her last years book; 101 Blender Drinks.

In the last few years, the mojito has become a staple cocktail at summertime parties and bars across the country. This simple mix of rum, fresh muddled mint leaves, and lime juice served over ice with a splash of soda is the perfect drink for cooling down on a hot, sunny day.

101 Mojitos and Other Muddled Drinks provides expert guidance on mixing the perfect mojito, as well as 100 variations and other muddled drink recipes that focus on fresh ingredients and plenty of ripe fruit. In addition to mojitos, you’ll find caipirinhas, caipiroskas, crushes, and margaritas as well. In fact, if you’ve got fresh fruit of any kind on hand, you’ll probably find more than enough delicious and refreshing ways to use it.

  • Includes 101 recipes illustrated with brilliant four-color photographs throughout
  • Features recipes that emphasize fresh fruit and herbs and inventive tweaks on classic summer drinks

With such drinks and variations as Blood Orange Mojito, Pomegranate Mandarin Mojito, Concorde Grape Sage Caipirinha, Watermelon Basil Lemonade, Blackberry Grappa Smash, and the classic Old Fashioned.  Whether you’re hanging out in the backyard, lounging by the pool, or eating at an outdoor restaurant, the mojito and its muddled cousins make the perfect summer drinks.

Good Life Guy’s Wine of the Week:
2008 Stickeybeak Napa Syrah
On the nose, the Syrah offers aromatics of sweet blackberries, tarragon and plum. The balanced palate is elegant and generous, with concentrated dark fruits and silky tannins alongside flavors of boysenberry, dark chocolate and dusty hot rocks. Creamy French oak notes linger on the persistent finish.

Knowing the right people helps in this game, and Stickybeak was fortunate to work with an admired Napa Valley vineyard owned by Jan Krupp next to his Stagecoach holdings atop Atlas Peak. It’s a rugged, rocky vineyard that receives a lot of summer warmth, producing wildly concentrated fruit. A small parcel of cooler Edna Valley fruit imparted the spicy lift to balance the finished wine.

They certainly gave the fruit a nudge in the winery and threw out the budget when it came to French oak! A three day cold soak and ten day ferment with regular pump overs gave the juice plenty of skin contact to extract color and tannin. Following ferment, it was transferred to barrels, half of which were new, for 18 months of maturation with limited racking.

 

Pick up a bottle at Jacob Liquor Exchange and join us!

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