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    Posted on August 31st, 2009

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    Sept 5 – Jim Collins, Eric Cinnamon, Gina Gallo from Frei Ranch in Sonoma

    Head to  the Old Town Farmers Market for the 6th Annual Iron Chef Competition –  Four of Wichita’s top chefs will be using a “secret ingredient” and products from the market as they accept this culinary challenge.  Their creations will be rated by a panel of esteemed judges.  You won’t want to miss this display of talent on this special day.

    Guy & Gina

    Guy and Gina Gallo in Aspen 2009

    I’ll be coming to you from Frei Ranch in Sonoma with special guests Gina Gallo of Gallo Family Vineyards, Eric Cinnamon from Rancho Zabaco and Jim Collins representing Frei Brothers winery and the Gallo Sustainability efforts. 
    Looking forward to a great food, wine and fun at the Sonoma Wine Country Weekend!

     

    Freibros wine glassThe Good Life Wine of the Week…
    Great wines from Frei Brothers and the Gallo Family

    The wine of the week is available at Jacob Liquor Exchange on North Rock Road at 29th Street.

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    Posted on August 24th, 2009

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    Aug 29 – Everyday Indian Cooking, MacMurray Ranch Pinot Gris

    The Old Town Farmers Market is filled with great local produce and fun for the whole family, 7-Noon rain or shine – on the plaza in Old Town.  Join us for the live Market report!

     

    everyday indianIndian chef, cooking instructor and author Bal Arneson joins me with her new book “Everyday Indian – 100 Fast, Fresh, and Healthy Recipes.”

    This new cookbook introduces a modern concept in Indian cuisine — dishes that can be prepared in less than 25 minutes.  The healthy recipes in Everyday Indian prove that Indian cooking doesn’t have to be complicated. Bal Arneson provides recipes that use everyday spices and common techniques to create simple, mouthwatering dishes that even the novice cook can whip up at home.

    Arneson also offers low-fat options for the health conscious without ever compromising taste. Indian food is simple, quick and delicious!

    kateThen it’s all about the Sonoma Wine Country Weekend – Sept 4 – 6th, with special guests Honore Comfort, Executive Director – Sonoma County Vintners.

    And Kate MacMurry (Daughter of Fred MacMurray…”My Three Sons :-)) from the MacMurry Ranch where next Saturday’s main event takes place.  Kate will also be sharing her thoughts on the Wine of the Week.

    Wine of the Week:  
    2008 MacMurry  Ranch Pinot Gris

    A great wine for end-of-summer entertaining, or anytime!MacMurray Ranch Sonoma Coast Pinot Gris possesses an expressive fruit-forward character, exhibiting rich aromas of fig and white peach. The bright aromas and complex varietal characters of citrus and elements of spice add both weight and interest to the wine. The flavors of peach, spicy pear and citrus are melded together in a rich core, resulting in a round mouthfeel which complements its crisp, clean finish. 
    A great wine for anytime and perfect with Indian food!
    Enter to win & join Good Life Guy in Sonoma for the Wine Country Weekend!

    Enter to win & join Good Life Guy in Sonoma for the Wine Country Weekend!

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    Posted on August 17th, 2009

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    Aug 21 – Wood-Fired Cooking & Alamos Malbec

    The Old Town Farmer’s Market is in full  swing with a great selection of produce and much more!  7a.m. – Noon, rain or shine.  Tune in for the LIVE Market report.
    satchel creek logoSign up for the weekly newsletter: www.oldtownfarmersmarket.com

    Satchel Creek Steaks 1st Annual Summer Celebration Sampling
    Today – 10 to 5p.m!  I’ll tell you all about the many vendors, giveaways and fun throughout the day.  Gets some beef and do some wood-fired grilling.

    9781580089456

    Then, it’s all about “Wood-Fired Cooking, Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire” with author Mary Karlin.

    Cooking with fire is the oldest form of cookery. Whether in a wood-fired oven, fireplace, firepit or smoker or on a tuscan grill, campfire, hardwood charcoal fueled grill or Big Green Egg®, we’re drawn to the process of cooking with fire.  Fire is primal and alluring; elusive and magical. We beckon the flames to roar forth then seek to tame them into a fundamental source of fuel for cooking our food.

    woodfired_montage

    Creative cookking with wood, now that's The Good Life...fire up!

    The Good Life Wine of the Week:  2007 Alamos Malbec from Argentina

    100% Malbec aged in French and American oak – The 2007 Alamos Malbec shows an opaque, dark violet color. The nose is full of ripe blueberry fruits with notes of violets and sweet spice. The mouthfeel is full and rich with ripe black cherry and cassis fruit layered with notes of wildflowers, spicy black pepper and anis. The finish shows a supple silky texture with and bright, racy acidity and a stony minerality.

    alamos malbec label

    “Round and fleshy, with enticing spice, blueberry, fig and boysenberry flavors backed by fruitcake and melted licorice hints. Stays fresh and vivid on the finish, with a mocha hint. Drink now through 2009.”
    –Wine Spectator 90 points

     

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    Posted on August 9th, 2009

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    Aug 15 – Passion for Pinot & 2007 Peay Scallop Shelf Pinot

    The Old Town Farmer’s Market is in full  swing with a great selection of produce and much more!  7a.m. – Noon, rain or shine.  Tune in for the LIVE Market report.

    Then it’s all about Passion For Pinot with photographers Robert Holmes and Andrea Johnson and wine writer Jordan Mackay.

    passion4pinot

    A portrait of the most fashionable grape in the wine world, pairing vivid narrative and stunning photography to showcase top Pinot producers in California and Oregon.

    Silky, complex, and incredibly versatile, Pinot Noir is the perfect food wine; full of charm and intrigue, it drinks beautifully on its own. California and Oregon are home to Pinot’s greatest expressions in the New World. In PASSION FOR PINOT, award-winning photographers Robert Holmes and Andrea Johnson and wine writer Jordan Mackay capture the grape’s allure through distinctive portraits and profiles of the top Pinot producers and terroirs on the West Coast. Mackay’s engaging narrative chronicles the different stylistic approaches to growing and vinifying Pinot and tells the story of the dedicated winemakers responsible for elevating the grape to its exalted status. The evocative photography of Holmes and Johnson showcases the many landscapes, seasons, and faces of Pinot Noir in America.

    Wine of the Week:  2007 Peay Scallop Shelf Pinot Noir
    with Andy Peay
    2007pnscallopshelf

    The 2007 Scallop Shelf delivers on the promise of the vintage and our vineyard site. The vines are now 10 years old and have begun to shake off some of their baby fat to reveal more complex, non-fruit based aromas. The nose balances scents of orange pekoe tea, copper and peppery matsutake mushroom with classic pinot notes of cherry and ham. It is an elegant nose with medium concentration and a bright red hue that you can see through.

    The mouth also has medium intensity and weight with added flavors of rose hips and black tea. The fruit is more akin to dried blood oranges and plums (not prunes, think pluots!) with clean acidity, a focused mid-palate and moderate tannins. As is customary with the Scallop Shelf, the finish is long. This is a complex wine with finesse. It offers immediate pleasure and may also be aged for 10+ years if you desire aged Pinot characteristics. If you allow a long decant, darker flavors of licorice will come to the fore though a 30-minute decant will allow the aromas to coalesce.

    Taste 12 pinots with Guy Tuesday August 25th – https://goodlifeguy.com/guys-pinot-tasting-aug-25

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    Posted on August 2nd, 2009

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    August 8 – Fish Without a Doubt, Pali Wine Co. Pinot Noir

    The Old Town Farmer’s Market is in full  swing with a great selection of produce and much more!  7a.m. – Noon, rain or shine.  Tune in for the LIVE Market report with Pat Randleas.

    fish woa doubt

    In-studio with me is Rick Moonen chef/owner of RM Seafood in Las Vegas and author of one of the hottest seafood cookbooks; Fish Without a Doubt.
    www.rmseafood.com

    No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It’s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cook’s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookery—from poaching to grilling to sautéing—as well as on all the most popular seafood dishes—from appetizers, to soups and salads, to burgers and pasta.

    The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier.

    PaliwineIn the second half I’ll be speaking with Tim Perr founder of Pali Wine Company about the winery and wines that will be featured August 18 at the AIWF dinner at the Olive Tree…
    …it’s all about Pinot Noir!

    “Pali is the culmination of a love for great wine, great people and great times. Our company was founded by dedicated folks with something in common – a determined desire for excellence and a love of the good life without any pretense or stuffiness. Luckily, while we love the good life, we don’t insist upon the glamorous life. Winemaking is rewarding, invigorating, creative and many other things, however, winemaking is not glamorous!”

    Wine of the Week:

    2007 Bluffs Pinot Noir Blend, Russian River Valley, California
    The second of the two Pali AVA blends, this is a very pretty and balanced wine easily associated with the Russian River Valley.  Deep red cherries, lavender, rose petals and herbs on the nose. Juicy, rounded mouth feel.  A bit tight now but should open up nicely by release.

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    Newer Posts Yeah! There are more posts, check them out.