June 12 – Sam The Cooking Guy, Italian Barbera

Posted on June 10, 2010 by Guy

I’ll be in Fayettville Arkansas at the Art of Food and Wine, a great wine event at the Walton Art Center.   I’ll tell you all about it and have some wine highlights for you too.

Then I’ll be talking to Sam Zien… AKA Sam the Cooking Guy.  You’ve seen him on the Today Show and if you’re a West Coaster on you local TV stations with his aptly named show “Sam The Cooking Guy.”

467947_cover.inddFast, simple, and really great meals for real people-from Sam the Cooking Guy on his popular television show, Sam Zien shows regular people how to make great meals that are long on taste and short on effort. Sam might not be Michelin rated, but his refreshing approach to cooking with basic ingredients, simple techniques, and equipment almost everyone has at hand makes cooking simple, fun, and satisfying. There’s no foie gras, truffle oil, or papillote involved and it doesn’t matter if you can’t spell “hors d’oeuvre.” There are no fancy techniques or rare ingredients here, just great tasting food that anyone can make.

Awesome Recipes and Kitchen Shortcuts makes it even easier with simple tricks for preparing great meals on the fly. Turn a roast chicken from the corner deli into a fake pulled pork sandwich. Keep pre-cooked pasta in the freezer and bust out a tub of pre-made pesto for an instant Italian meal.

www.thecookinguy.com

The Good Life Guy Wine of the Week: 2007 Vietti Barbera
07_barbera_asti_tre_vigne[1]Smoke, tar, licorice and amarena cherries are some of the nuances that emerge from the 2007 Barbera d’Asti Tre Vigne. Clean, mineral notes frame the long, silky finish. This over-achieving, juicy Barbera is totally delicious and a great value as well, in fact, it is one of Italy’s finest wines for under $20. It is not to be missed. The Barbera d’Asti Tre Vigne is made from four parcels in Agliano with vines ranging from 7 to 70+ years (the second selection from the La Crena vineyard). Anticipated maturity: 2009-2012.  Wine Advocate 90pts!

Pick up a bottle ASAP at Jacob Liquor Exchange on Rock Road today, this one won’t last long!

Try this with Jamie Stratton’s Stuffed Acorn Squash Recipe

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June 5 – “PIG” & Amalaya Malbec

Posted on June 2, 2010 by Guy

My first guest is James Villas with his new book; PIG: King of the Southern Table.

pigThough beef, poultry, and fish all have their place in Southern cuisine, one animal stands snout and shoulders above the rest—the mighty pig. From bacon to barbecue, from pork loin to pork belly, James Villas’s Pig: King of the Southern Table presents the pride of the South in all its glory. 300 mouth-watering recipes range from the basics like sausages, ribs, and ham to creative ideas involving hashes, burgers, gumbos, and casseroles.

A North Carolina native, Villas doesn’t just provide great pork recipes but also brings the spirit of Southern cooking alive with tasty cultural and historical tidbits and favorite recipes from beloved restaurants like Louis Osteen’s on Pawley’s Island and Crook’s Corner in Chapel Hill. With gorgeous full-color photography and recipes from Maryland to Louisiana and everywhere in between, Pig is the definitive take on the South’s favorite animal.

tastelive logoIn the second half I’ll be telling you all about a web based wine tasting that you can be a part of.  

Hooray for Rosé! A Virtual Tasting with Paul Gregutt

Hosted by:  Randall Public Relations 
Where:  Online at TasteLive.com
When:  Thursday, June 10, 5:30 to 7 p.m., PDT
Hashtag: #WARose

Good Life Guy’s Wine of The Week…
amalaya2008 Amalaya Malbec Blend

91 Points – Wine Spectator, June 2009
“Dark, with a core of crushed currant and plum fruit laced with black tea, hoisin sauce and a snappy mineral streak. Ripe, but not overblown, with a racy finish that lets sweet earth and licorice snap notes add length. Malbec, Cabernet Sauvignon, Syrah and Tannat. Drink now through 2010. 15,000 cases made. Smart Buys.”

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May 29 – Perfect Pairings, Clos Du Bois Chardonnay

Posted on May 24, 2010 by Guy

Jill HoughMy guest is Jill Silverman Hough with her new book 100 perfect pairings small plates to enjoy with wines you love.
You love food. You love wine. To serve them together, with confidence, this is the perfect cookbook for you.

Sensational food and wine pairings don’t require a sommelier’s expertise. 100 perfect pairings makes them simple with a wide range of deliciously sophisticated but amazingly easy-to-make small plates to complement your favorite wines.  Written for everyday wine lovers, this savvy, friendly cookbook features 100 recipes organized by twelve popular varietals. Want to know what to serve with Chardonnay? Or Merlot? Or Zinfandel? Just turn to that chapter, make any one of the creative, delectable snacks and appetizers you find there, and serve it with your favorite wine. It’s that easy.

100 perfectpairingsEnjoy Smoked Trout Salad on Pumpernickel Toasts with Sauvignon Blanc; Gouda and Chutney Quesadillas with Gewürztraminer; and Pizza with Salami, Mozzarella, and Fresh Herbs with Syrah. But don’t stop there—basic pairing advice is peppered throughout the book, so you can even develop your own perfect pairings.  Whether you’re serving Pinot Grigio or Pinot Noir, hosting a big party or simply sharing a bottle of wine with friends, 100 perfect pairings delivers incredible dishes that make every pairing perfect!  Learn more at: www.jillhough.com

This is a great book for the novice or wine maven!  Creative and informative with lots of tips and suggestions to make your wine and dine event special.  Get a copy at Watermark Books at Oliver and Douglas in Wichita or on-line at Amazon.com

HOSIn the second half I’ll be talking to Barry Schwan, president of House of Schwan.  This stalwart of the Wichita business community is celebrating 50 years of bringing Anheuser-Busch products and now many other great products to Wichita and surrounding areas.

The Good Life Guy Wine of the Week:
Something to try with one of Jill’s recipes!

2007 Clos Du Bois Sonoma Reserve Chardonnay
Brilliant silver, straw yellow in color, this aromatic Chardonnay explodes with scents of mandarin citrus, ripe pear and lime, with jasmine and spice overtones. The palate is bright and juicy, with refreshing flavors of ripe pear and citrus. The wine’s lush, well-integrated oak and smooth, creamy texture were achieved by aging it sur lie for eight months before bottling.
…and a great handcrafted brew from House of Schwan  😉

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May 22 – Cooking with Organic Produce, Novellum Chardonnay

Posted on May 17, 2010 by Guy

Mellissa's everyday cookingMy guest this week is Cathy Thomas with her latest book Everyday Cooking with Organic Produce.

With hundreds of farmer’s markets and an increased interest in organic fruits and vegetables, today’s home cooks need an accessible reference for shopping and cooking organic. Melissa’s World Variety Produce is the nation’s leading distributor of specialty fruits and vegetables and the professional chef’s go-to source for new and unusual produce. Their products have been certified organic for over 10 years. In Melissa’s Everyday Cooking with Organic Produce, the team from Melissa’s compiles vital information on fresh, seasonal organic produce with the best recipes for getting the most out of your organic finds.

This inspiring, mouth-watering resource is packed with delicious recipes and gorgeous full-color photos, making it a must-have for anyone who wants to incorporate organic produce into flavorful everyday meals. Inside, you’ll find more than 400 recipes, including quick-prep recipes and deliciously easy variations, as well as a special section of meatless options for vegetarians.

This is a great book with spectacular photos and it’s organized to help you find and enjoy the bounty of great produce available at your local grocery store.  Make a point to try some of the unusual produce that finds it’s way to the shelf thanks to the folks at Mellissa’s!

The Good Life Guy Wine of the week…A fun, good value Chardonnay from the South of France.

2008 Novellum Chardonnay –  An Eric Soloman wine

Novellum chardThe 2008 Novellum Chardonnay comes once again this year from two sites with cobbled and alluvial soils respectively (the latter permitting a small portion to be turned into a bit of nobly sweet wine that is then used to season the blend) and is 30% barrel-fermented, with the lees of Viognier. The result is something from this ubiquitous grape variety that can scarcely be bettered in the marketplace without spending more than twice the price. Nectarine, apple, lily, heliotrope, acacia, and toasted nuts in the nose usher in a palate on which the bitterness of apple pip, fruit pit, and herbs offers counterpoint to luscious nectarine, to a creamy texture, and to hints of caramel, browned butter, vanilla, and nutmeg. What’s more, there is a savory, saline mineral streak all the way through the considerable finish of this “little” Chardonnay slightly reminiscent of Roussillon’s better white blends, or for that matter even a bit of Chablis. The only reason not to enjoy this often over the coming year is if you insist on making an anti-Chardonnay or big-spending statement.”  I couldn’t have said it better my self!  GB

Get you some at Jacop Liquor Exchange and join us for Food, Wine & Fun for your ears.

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May 15 – Ultra Modern & Cupcake Wine

Posted on May 11, 2010 by Guy

Good-Life-ButtonThis Saturday I’ll be broadcasting live from Ultra Modern West located at 8100 W. Kellogg (Exit Ridge Road).  It’s the Annual Customer Appreciation Sale weekend featuring some great deals on pools, spas, Big Green Eggs, pool tables and more. 

Come out and enjoy the Good Life, when it calls for fun, you can count on Ultra Modern!  www.ultramodern.com

All three locations, East Kellogg, and Derby will be having Customer Appreciation specials and family fun. 

 

The Good Life wines of the week…

2008 Cupcake Central Coast Chardonnay
Cupcake Chardonnay was crafted to emphasize the Central Coast’s creamy and structured Chardonnay character. It starts off with a touch of apple, a hint of tropical fruits and is complimented by a balance of vanilla and spice. We used malolactic fermentation with aging in small barrels to provide a rich mid palate that develops into a long, smooth, satisfying finish.  WS88 “You’ll be hard pressed to find a better $13 Chardonnay than this central Cioast bottling!”

cupcake sb092009 Cupcake Marlborough Sauvignon Blanc
Cupcake Sauvignon Blanc comes from the cool Marlborough valley of New Zealand. Here the grapes mature slowly, giving them complexity and a vibrant zing, reminiscent of your grandma’s lemon chiffon cupcake. The flavors are integrated, delighting the senses with Meyer lemons, Key limes and a finish that awakens the appetite. This wine pairs well with oysters on a half shell or with a rich and succulent Lobster Risotto. 

 

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