Jan 1, 2011 – Knife Skills, What’s Cookin’ with Doc and more!

Posted on December 29, 2010 by Guy

First up is Jeffrey Elliot with his “Complete book of Knife Skills – The Essential Guide to Use, Techniques & Care”
knife skillsZwilling J. A. Henckels introduced his legendary German cutlery in 1731, and now his chefs have created a textbooklike guide on how to use the blades of the present. A kitchen-technique book of this depth and precision is a useful read for home cooks and aspiring culinary students alike. Authors Elliot and DeWan break each skill into small intricate steps, which allows the gourmands among us to follow along with ease and confidence. Once we have our mise en place, we’re invited to peruse the kitchen as we learn how to chop, dice, rondelle, and chiffonade our way through the pantry. The chef-authors clearly outline which tools and practices are necessary to fabricate poultry, fillet fish, shuck oysters, or butterfly chops. Chapters alternately discuss the proper way to cut for presentation and cooking accuracy while focusing on procedure and safety. This step-by-step manual of age-old culinary tradition will have readers who are looking to sharpen their kitchen skills preparing frenched lamb rack with tourné potatoes and fluted mushrooms in no time. –Brian Lesson; Booklist Review

Like to cook…you need this book, click her to order now!

In the second half I’ll be talking to Dr. Michael Fenster, a Doctor; Chef and more… who, among other things has a great web Blog – What’s Cookin’ With Doc – bringing you Great Food to eat as well as Great Food for thought. And the occasional Pommes Frites!

fenster copy

Doc Michael Fenster

Doc really is a Doc. He is a Board Certified Interventional Cardiologist with over a decade’s worth of experience. He has participated in numerous clinical trials and spoken nationally on a variety of cardiovascular topics to audiences ranging from lay public to peer presentations at the American Heart Association and American College of Cardiology meetings. He has also published numerous professional, peer reviewed articles and served as an Assistant Professor of Medicine at North East Ohio University College of Medicine (NEOUCOM). Doc recently graduated summa cum laude from Auburn University’s Physician’s Executive MBA program. But before all that, there was food. Working professionally in kitchens prior to entering medical school, Doc maintained his passion for food and wine throughout his medical career. He is a certified wine professional, professional Chef (with culinary degree!) and helped manage the award winning Napa Alley in Roanoke, Virginia until its closing. He has presented live cooking demonstrations as well as starring in the local cable TV cooking show, “What’s Cookin’ with Doc”. His passion is for great tasting food using techniques and preparations that highlight fresh, vibrant flavors. The taste comes first (because that’s what lingers) but the highlight is how these great tasting meals can be great for you.

The Good Life Guy Wine of the Week:
A Heart Healthy BIG Red wine from Sonoma  🙂
2008 Rodney Strong Alexander Valley Cabernet Sauvignon

Rod Strong Alex Cab08The Alexander Valley signature profile is evident in this delicious cabernet: bold fruit aromas and flavors centered on red plum and boysenberry, and a rich and mouthfilling texture with soft tannins, all of which we’ve framed in the finest oak barrels for 18.5 months.
I have had some amazing 08′ vintage cabernet lately, this is just one of them from a great Sonoma producer. 

Pick up a bottle at Jacob Liquor today

Get your Jacob Liquor 30% Wine Discount Coupon here!
It’s only good for today – January 1st, 2011

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Dec 25 – Firesteed Vineyards

Posted on December 14, 2010 by Guy

Happy Holidays glitter graphic

This week I’ll be taking you on a tour of Oregons Firesteed Vineyards with winemaker Bryan Croft.

Guy interviews Bryan Croft at Firesteed

Guy interviewing winemaker Bryan Croft

firesteed logo jpgRecently I had the pleasure of spending the morning with Bryan and walking through the vineyards, crush pad, tank and barrel rooms and then tasting all the wines that this Willamette Valley producer makes. 

About Firesteed:  In the early Nineties, the public’s attention was turning toward red wine and distributors were hard pressed to meet the new demands: high-quality varietal wine that was vintage dated and very affordable. During those years,Firesteed founder Howard Rossbach was visiting markets throughout the country, representing the interests of wineries from the Pacific Northwest. The plea from consumers for affordable wine could not be met by his clients, who struggled to cover the overhead of vineyards, wineries and tasting rooms.

Howard sharpened his pencils, picked up his telephone and set out to find the solution. It wasn’t long before he located growers that were producing excellent Pinot Noir grapes in Oregon, a winery that had more room than it needed, and a highly-regarded winemaker with time on his hands to consult.  That was the genesis of Firesteed and the business strategy that continues to be successful for Firesteeds growers, distributors, and wine consumers.  Production of the 1992 vintage was about 7,000 cases. This year, we hope to surpass 60,000.

firsteed pn bottleGood Life Guy’s Wine of the Week:
2008 Firesteed Oregon Pinot Noir

Watch the Firesteed Pinot Noir video

Ruby red in color with aromas of strawberries, cedar and spice the wine’s luscious flavors of vanilla bean and cherry tart are well-supported by its surprising structure. Grapes for this wine, as in previous years, were sourced from throughout the Willamette, Umpqua, Rogue and Walla Walla Valleys, creating a truly Oregon blend.

Pick up a bottle Firesteed at Jacob Liquor Exchange and join me for a taste of Oregon Pinot Noir

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Dec 11 – “Salted”, Ceaser’s Pasta, Mumm Napa Brut Prestige

Posted on December 8, 2010 by Guy

My first guest is Mark Bitterman with his new book “SALTED”

saltedMark Bitterman is a man truly possessed by salt.  As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” he urges, “no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt’s crystalline beauty, is as varied, or as storied.”

In Salted, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts. Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it—and becoming familiar with the primary types of artisanal salts available—you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he’s detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman’s mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain.

ceasers pastaIn the second half I’ll be talking to the folks from Ceaser’s Pasta about some of their Gluten Free pasta products.  Now everyone can enjoy authentic Italian food; even those with dietary restrictions. Caesar’s Gluten Free & Wheat Free product line is All Natural and contains NO Wheat, Barley, Rye or Oats.

Good Life Guy’s Wine of the Week:
brutprestige_detNV Mumm Napa Brut Prestige
Brut Prestige  is Mumm Napa’s signature cuvée, this versatile wine is sourced from more than 50 prime Napa Valley vineyards to create an infintely elegant, gorgeously balanced wine. Delicate golden peach color, tantalizing hints of melon, spice and toasty vanilla, with a crisp lingering finish. This sparkling wine has won more medals at major wine competitions than any other wine in its class. WS90 – #48 of Top 100 for 2010

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Dec 4 – Intense Flavors, Challenge Aspen, Montgras Quatro

Posted on December 1, 2010 by Guy

This week’s show features a great new book “The cook’s Book of Intense Flavors” by my guests Robert and Molly Krause; former chef/owners of the award-winning, Lawrence Kansas Krause Dining restaurant featured in Food & Wine magazines annual “100 Tastes to Try” issue.

cooksbook of intense flavorsThe Cook’s Book of Intense Flavorsis an indispensable guide to exotic and decadent flavor combinations for the advanced chef. Filled with more than 100 extraordinary combinations, The Cook’s Book of Intense Flavors will make you rethink the way you approach food and each exotic flavor is accompanied by an inspired recipe as an example of how to use it. And unlike other flavor references, this book offers a recipe for each combination so you know exactly how to use what you learn. You’ll learn how to cook more innovatively by adding an unexpected note such chili to a traditional flavor combination such as pineapple and mango. You’ll cook more intuitively by learning which flavors work together and how to balance different flavor profiles such as sweet, sour, savory, and spicy. You’ll get more excitement from cooking as you taste how flavors evolve during the cooking process. Most importantly, you’ll get more pleasure out of the flavors and ingredients you use every day.  
  
chalg aspen cookbookIn the second half I’ll be talking to Chef Bobby Lane of Chester’s Chop House about his collaboration with Jimmy Yeager owner of the famous “Jimmy’s” restaurant in Aspen Colorado and founding president of the Challenge Aspen board of directors, about a spectacular cookbook they put together that benefits Challenge Aspen.    We’ll tell you all about this great cookbook, the incredible organization it benefits and how you can get a copy for yourself, family and friends…what a great Christmas gift!   Get a copy at Chester’s Chop House or Watermark Books!
    

Challenge Aspen is dedicated to impacting lives by presenting meaningful recreational, cultural and competitive experiences to individuals faced with cognitive or physical challenges.      www.challangeaspen.org

bobbie land and Jimmy at cookbook promo

Bobby Lane, Guy & Jimmy Yeager

Good Life Guy’s Wine of the Week:  2008 Montgras Quatro

mtgras quatro“One of the best values in Chilean wine is Quatro, a lusty blend of Cabernet Sauvignon, Malbec, Carmenère and Syrah. The nose is deep and roasted, with aromas of bacon, vanilla, pastry and black fruit. Lush and full in the mouth, with intense blackberry and cassis flavors. A titan at a great price, and ageable over the short term. Drink now through 2013.”

90 Points

Wine Enthusiast

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Nov 27 – Food Styling, Matchbook Wines

Posted on November 21, 2010 by Guy

First up; Delores Custer with her latest book “Food Styling”

9780470080191.pdfFull of ingenious advice on styling in any media and packed with full-color photographs, Food Styling reveals every trick of the trade, from making a beverage appear to sweat to producing those perfect grill marks on meat without a grill. Filled with resources and organized in a simple problem-and-solution format, this is an ideal resource for both experienced foods styling pros and first-timers alike.

  • This is the only book of its kind on the market, shedding light on the art and craft of food styling.  More than 300 full-color photos reveal the process of styling and the spectacular results, teaching and inspiring anyone interested in food and how it is presented in media.  The book features a timeline of 60 years of food styling, a glossary of important terms, and a listing of vital styling resources
  • The only book the aspiring or professional food stylist will ever need, this exceptionally thorough resource covers challenges from flawless fried chicken to fluffy, cloudlike cake frostings-and everything in between.

You may not be a budding food stylist, but if you like food, are amazed at the color and drama of great food photos, you will love this book.  If you are looking for a career in photography, this my be your answer!

In the second half, it’s all about “Matchbook Winery” with John Giguiere.

Matchbook is a disciple of the Giguiere’s devotion to the land where they grew up, 30 miles east of Napa County in the Dunnigan Hills of California.  The Giguiere’s founded R.H. Phillips winery in 1983, growing a small family business in to a giant public held company in a very short time.  In 2005 John and Lane left R.H. Phillips and went back to their roots.  From a childhood fascination with matches, fire and rockets,  this new adventure in wine began and Matchbook seemd like an appropriate name.

The Giguiere’s produce Chardonnay, Tempranillo, Syrah and Tinto Rey, varieties that are destined to greatness in the Dunnigan Hills.

Good Life Guy’s Wine of the Week:
2008 Matchbook Tempranillo

matchbook tempThe Tempranillo and Graciano vines grown in our Matchbook Vineyard in the Dunnigan Hills are from cuttings imported from the Pesquera region of Spain. While the traditional earthy and spicy flavors are evident from the old-world varietals, the Matchbook Tempranillo shows its California upbringing in the layers of dark berry and cherry flavors and hint of vanilla from oak aging. The addition of Petite Sirah adds aromas and flavors of blueberries.

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