Nov 25 -Creekside Mallow Company

Posted on November 20, 2023 by Guy

Who doesn’t like Marshmallows?  Anytime, but certainly Fall and Winter is a great time to roast over an open fire and better yet make Smores.  My guest this week is Grace Gilbertson founder of Creekside Mallow Company, hand crafted, multi-flavored mallows.

Creekside Mallow was born from a backyard campfire and sleepover when Grace, had a light bulb moment and rushed into the house and yelled to her parents, “We should open a gourmet s’mores store!” We didn’t act immediately but the idea stayed in our minds, prompting conversations about how the store would have to revolve around an exceptional marshmallow. Our search came up empty in looking for a source for better than average mallow. We began to research and experiment with recipes until they came up with the perfect hand-crafted mallow.


Our experiments lead to testing, and family and friends became our “focus group”. The reactions were encouraging and that encouragement lead to the development of an idea of how to sell our new product. We decided that we would build a catering business around our mallows. A S’mores bar that would allow people to make a gourmet S’more using our mallows and different chocolates and sauces.

Our first event was a hit! We were beginning to think we had something and as word got out, we found that we were getting calls from all over the area. Several times at each event customers would tell us that we needed to sell the mallows in stores. Our story may have ended there, we had no idea how to get a product of our own into stores, much less how to package, market, and distribute it. A chance meeting in Boise introduced us to the Idaho Small Business Development Center and a host of advisors and mentors. Working with the SBDC, which we still lean on from time to time, was the break we desperately needed.

A family business that shows true dedication and entrepreneurial spirit by producing handcrafted gourmet marshmallows in many flavors as well as smores kits and more!
Follow Creekside Mallow Company on Facebook and Instagram.

Learn more at www.creeksidemallow.com

Order some today and start the camp fire or fire pit FUN!

Good Life Guy’s Wine of the Week:
2018 Taylor Fladgate LBV Port
Deep ruby core with vivid ruby rim. The nose is very fine and multi-layered, with rich strawberry jam aromas, herbal notes, and fresh scents of cedarwood. There is also a discrete dimension, a luxurious redolence of leather and mocha coffee. In contrast, and in keeping with the Taylor house style, the palate has an attractive edge of austerity with taut tannins providing a firm grip to the long finish which delivers a surge of rich berry fruit flavor. A beautifully refined wine, poised and complete, displaying a complexity comparable with that of a mature classic vintage port. A beautiful expression of the 2018 vintage with its accent on elegance and finesse. ABV20%

WS92  Wine Spectator
Shows a nice core of dark currant and fig fruit that’s been steeped with anise, alder and bittersweet cocoa. Give this a little time in a decanter or cellar for another couple of winters. Possesses the stuffing to cover slow sipping over a weekend.

Learn more about this bottle and port in general!   Perfect for holiday entertaining with style…
Get some at Jacob Liquor on N. Rock Road

 

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Nov 18 – Rick Rodgers “Mr. Thanksgiving”

Posted on November 13, 2023 by Guy

My guest this week is good friend Rick Rodgers.  Rick has been featured on The Good Life numerous times, especially associated with the holidays.  He is especially known as “Mr. Thanksgiving” and that’s what we are talking about on this show.

Here are just a few of his more than 40 books, these books  bring fun and creativity to your Thanksgiving table

 

Rick Rodgers is one of the most versatile professionals in the food business. Through his work as a cooking teacher, food writer, cookbook author, freelance cookbook editor, and radio and television guest chef, his infectious love of good food reaches countless cooks every day. Follow Rick on Facebook,  Instagram

Rick has been guest chef on the national television shows Today, CBS Morning Show, Good Morning America, Cooking Live with Sara Moulton, Food Network Challenge, and many others, including media appearances in every major local market.

Rick’s combination of down-to-earth humor and solid information brought him the prestigious Bon Appetit Food and Entertaining Award for Outstanding Cooking Teacher. In addition to his publishing work, Rick teaches sold-out cooking classes from coast-to-coast, as well as the occasional international stint (including Korea and France) and he is a speaker at many festivals and seminars.  Rick lives in the New York City area. His website is www.rickrodgers.com

Good Life Guy’s Wines of the Week:
We are going to talk about wines for the Thanksgiving table, and there are many!  These three sparklers are great value and can take you through the entire dinner.

NV Schoenheitz Brut Crémant d’Alsace, France
Crystalline color with pale gold highlights. A developed and complex nose which opens with fruity notes (wild strawberries, Mirabelle plums, quinces…) then develops towards more toasted notes. A beautiful effervescence followed by a blossoming of the aromas. Aged on lees for 25 months. ABV12%

Wine Enthusiast – “Creamy notes of apple, lemon and yeast combine appealingly on the nose. Refreshingly clean fruit of green apple and zesty lemon. The contrast between generous fruit and restrained slenderness is delicious, the finish is beautifully dry and lasting.

NV Pinot Pop Chardonnay-Pinot Noir Brut Bubbles, South Africa 
Grown, produced, and bottled by a family-owned vineyard using the  Charmat method. Crushed, settled, and racked and inoculated with French yeast and cold-fermented at 53.6-55.4°F. Chardonnay component was fermented with Hungarian oak. Racked and kept on fine lees
for eight months. Pinot Noir component is fermented separately in stainless steel tanks and blended before bottling.

This is a classic blend of Pinot and Chardonnay from the Bredde River Valley of the Western Cape of South Africa.  Tight, sophisticated bubbles that deliver bursts of sunshine, twinkles, and freshness. White rose petals and crisp apple-cherry pie with a little frosting on top. Blend: 67% Chardonnay, 33% Pinot Noir ABV11%

NV Codorniu Cuvee Clasico Brut, Spain
Codorniu is not only the creator of cava but also a forerunner in the use of new varietals, aiming to honor their pioneering spirit. Their cavas have a common denominator: maximum quality, fresh and modern style, and focus on keeping the essence of each grape variety.

Clásico is a faithful reflection of the traditional cava. A cava with a fresh fruity and delicate aroma, made from near equal parts of the traditional Macabeo, Xarel.lo and Parellada varietals. Very pale straw yellow and a fine elegant mousse. A pleasant, fresh and balanced mouthfeel. ABV11.5%

And will chat about a few of my favorite still wines for Thanksgiving!

 

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Nov 11 – Cooking Smarter

Posted on November 8, 2023 by Guy

My guest this week is Jeremy Scheck with his new book ScheckEats—Cooking Smarter: Friendly Recipes with a Side of Science

From next-gen culinary phenom and TikTok superstar Jeremy Scheck, easy and delicious recipes for every day and beyond—plus expert tips to make you a better, happier cook. Get a copy NOW!

Jeremy Scheck has charmed a new generation of home cooks with his simple yet remarkably tasty recipes and his reliable culinary know-how. Now, in this stunning and personal book brimming with approachable recipes and step-by-step guidance, Jeremy shares the building blocks of what he calls culinary literacy: understanding why a recipe works and empowering readers to cook with confidence every day. Recipes are designed to minimize single-use ingredients and equipment (for example, all baking recipes are no-mixer-required), encouraging versatility with easily available essentials and Jeremy’s favorite kitchen staples. Organized by course, recipes include:

  • Honey Lemon Chicken
  • Coca-Cola Braised Brisket
  • Spaghetti Aglio e Olio
  • Maple Za’atar Carrots
  • Sheet Pan Teriyaki Salmon and Veggies
  • Mac and Cheese Orzo
  • Pretzel Blondies

Invaluable primers throughout offer simple explanations of age-old techniques and food science facts, such as how to get the perfect creamy pasta sauce, how to make leftover veggie soup without a recipe, why you need brown butter in your life (and in your cookies!), and why a little sweetness is the secret to the best roast chicken. With this must-have kitchen companion, everyone can learn the basics of cooking simple but delicious food, whether it’s your first cookbook or it’s joining a full shelf of dog-eared and sauce-stained classics.  Learn more at https://scheckeats.com/

Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Follow Jeremy Scheck on TikTok & Instagram

In the second half, Whitney Stratton will be joining us to talk about her new endeavor; Wines to You by Whitney  You may know her as one of the talented wine specialists at Jacob Liquor Exchange, her classes at Mark Arts or you’ve just been lucky to meet her and her husband Jamie at a wine event.  Whitney is a WSAT Advanced wine educator, a sommelier and a great gal! Follow Whitney on Facebook.

Whitney says:
“I believe that wine is not common knowledge and snobbery has no place in wine education.  After 13 years of experience in wine consulting/buying for a local retail establishment, hosting private events and educational workshops, I have decided to focus on the joys of wine education!  I will come to your home or venue of choice and take you through a journey.  Whether wine enthusiast or expert, I can curate a special experience just for you and your group.”   

Later in the show Whitney and I will be telling you all about the Jacobs Liquor Exchange customer appreciation event going on Saturday November 11th

Good Life Guy’s Wine of the Week:
2022 Augustine Bordeaux Blanc
This exquisite and original blend of Sauvignon blanc, Semillon with 5% of muscadelle gives the wine a slight roundness.  Augustine is Fresh, elegantly grassy, and abundantly aromatic. This wine has complexity with notes of pear, white peach and fresh almonds. On the palate a well balanced acidity follows through to a long lasting finish. ABV12%

Summer pool wine or Winter fireplace sipper, this wine is a mouthful of citrus, green apple, pear and refreshing herbaceous acidity.  The addition of muscadelle offers a soft mouthfeel while adding to the zesty captivating aromas.  Learn more here.

The good news, it’s modest price makes it the perfect weeknight libation.  Come see me at the Jacob Liquor Exchange Customer Appreciation day this Saturday and pick up a few bottles, you won’t be disappointed!  🙂

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Nov 4 – Recipe Writing Guide

Posted on October 30, 2023 by Guy

This will be interesting!  My guest is Raeanne Sarazen, MA,RDN,FAND with her new book “The Complete Recipe Writing Guide.” While you may not be up to putting together a cookbook, if you like to cook, if you use recipes, if you share recipes…you get the picture, you’ll love this book.

Your one-stop resource for developing, writing, and producing recipes for cookbooks, magazines, online food publications, and social media platforms.

The Complete Recipe Writing Guide shows you how to create professional recipe content from development to publication. Raeanne Sarazen, a registered dietitian and chef, shares her expertise from over 20 years of working with recipes as a test kitchen professional, recipe developer, food writer, and editor, along with insider tips from top industry professionals. Like a master class on recipes, this comprehensive resource guides you through the variety of skills needed to create and share successful recipes.

Get a copy NOW!


Recipe development: Learn essential skills for developing successful recipes. Six chapters show you how to develop flavor-focused recipes for health and wellness, including: plant-based diets, food allergies and food sensitivities, celiac disease (gluten-free), FODMAP intolerance, and fat, sodium, and sugar modifications.

Recipe writing: Translate the act of cooking food into words with clarity, consistency, and original voice. You’ll find answers to questions on grammar, spelling, punctuation, and recipe writing styles.

Recipe testing: Find out how professional testers ensure that a recipe can be replicated with consistent results every time.

Nutrition analysis: Understand the types of nutrition analysis options available and how to evaluate and use them.

Food styling, photography and video: Learn professional secrets and tips for improving your skills in food styling, photography and video.

“This book is an absolute treasure! It’s packed with everything you need to know about nutrition-focused recipe creation, while being easy-to-read, with loads of practical examples and smart insider tips. I only wish it had been available when I was starting out in this field!” — Ellie Krieger, MS, RDN, Food Network and PBS show host and James Beard Foundation award winning cookbook author

Raeanne Sarazen, a registered dietitian and chef, combines over 20 years of experience producing recipe content as a test kitchen professional, food writer, and editor. She is a sought-after expert for her ability to translate complex nutritional recommendations and chef recipes into delicious, easy-to-follow recipes for the home cook. Her writing and recipes have appeared in the Chicago Tribune, The Wall Street Journal, Cooking Light, Better Homes and Gardens, among many other places. A mother of three, Raeanne lives in Chicago with her husband. Learn more about Raeanne.  Follow her on Facebook, X and Instagram

Good Life Guy’s Wine of the Week:
2021 Chateau de Montfort Vouvray
100% Chenin Blanc from Loire, Pale green-gold color with aromas of Granny Smith apples with a hint of minerality. Refreshing demi-sec style with great fruit and intense, lively acidity.  Pairs well with all fish dishes, especially those with cream or mushroom sauces, chicken, veal or pork. Also lovely with salads or on its own as an aperitif.

Château de Montfort is a stunning estate located on the limestone plateau above the Loire River in the Touraine region. This historic property owns about 75 acres of premium quality land throughout the Vouvray AOC and Touraine AOC. The estate is somewhat unique in that most of its vines are located surrounding the winemaking facility in one large parcel. Average vine age is over 50 years, limiting yields and providing great concentration and depth in the wine. Château de Montfort is most famous for its demi-sec Vouvray – one of the great wines of the Loire Valley.

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Oct 28 – Three Sisters Meats – Chorizo

Posted on October 23, 2023 by Guy

My first guest this week is Jamie Fernandez, founder of Three Sisters Meats – Spanish Style Chorizo, a premium producer of Chorizo here in the USA.  Later I’ll be talking to Philip James, founder and CEO of Firstleaf.com  about their new wine app “Pocket Sommelier.”

Three Sisters’ founder, Jaime Fernandez, started making chorizo with his family as a child. The recipe has been passed down through generations, tracing 200 years to a village near León. Once Fernandez realized that he had something special to share with the world, he spent years perfecting the U.S.-based curing and packaging process. Today, Three Sisters is an award-winning chorizo brand that balances rapid growth with a dedication to quality and tradition.

Three Sisters chorizo is the most authentic recipe on the U.S. market, featuring chorizo’s defining flavor, pimentón, a fiery red pepper from the province of Extremadura. Pimentón gives Spanish chorizo its distinctive color, smell, and, most importantly, taste, enlivening gatherings big and small.

Three Sisters’ dry-cured chorizo is made from a multigenerational family recipe using only 100% sustainably raised pork and nine all-natural ingredients. Three Sisters’ chorizo has a 350-day guaranteed shelf life, is certified nitrite/nitrate free, certified gluten-free, dairy and nut free, and does not contain sugar, artificial flavors, colors, or preservatives. Three Sisters’ chorizo is a clean-label, USDA-approved product, using the highest-quality craftsmanship to make a uniquely delicious and versatile product that can be the focal point of a charcuterie board or incorporated into a variety of dishes. Soon, they will redefine the category with chorizo snack bites, chorizo snack sticks, and a line of traditional Northern Spanish embutidos. www.3sistersmeats.com

Three Sisters’ founder, Jaime Fernandez, started making chorizo with his family as a child. The recipe has been passed down through generations, tracing 200 years to a village near León. Once Fernandez realized that he had something special to share with the world, he spent years perfecting the U.S.-based curing and packaging process. Today, Three Sisters is an award-winning chorizo brand that balances rapid growth with a dedication to quality and tradition.

Firstleaf “World-class wine tailored to your taste ”
Firsts are special. They mark the start of something beautiful, present new experiences, and open doors to moments of discovery. As a leading wine company and subscription service, Firstleaf takes the guesswork out of wine selection, but leaves all of the adventure.

Firstleaf, America’s Most Personalized Wine Company, has announced its new app: Pocket Sommelier by Firstleaf. The app is an extension of Firstleaf’s commitment to make wine exploration easier, more personalized and more enjoyable for everyone. Firstleaf is on Facebook & X!

With the free Pocket Sommelier app, consumers can take personalized recommendations with them wherever they go. Consumers can simply search or scan any bottle to get details about the wine and see how it matches their personal taste profile. Firstleaf has scientifically analyzed thousands of popular wines—both from their own world-class catalog and beyond—to empower more people to confidently explore the world of wine.

Users do not need to be Firstleaf club members to access the app, rate wines, build their unique tasting profile, and get tailored advice. For those who are members, the app also adds a level of convenience and flexibility, allowing them to manage their Firstleaf account on the go.

Philip James Founder & CEO
Serial entrepreneur dedicated to innovation at the intersection of wine and technology. Previous ventures include Chairman of CustomVine, Founding CEO of Lot18 and Snooth.

Good Life Guy’s Wine of the Week:
2016 El Domador de Valle Reserva, Rioja Spain
Some lovely classic aromas of baked red berry fruits and fragrant spices, dark plums and cherries, some leather and five spice, whisps of dried herb and a clay or baked clay earthy quality. Equally classic on the palate with flavours that mirror the bouquet along with a dried spice phonlic quality, an abundance of chalky tannins and medium acid level. A great drink for after dinner or with simple fare such as beef short-rib and vegetables. Best drinking from day of purchase through 2026+. ABV13.5%   Wine Enthusiast 92

Something Fun to go with Chorizo…a fine Spanish wine! Retail $22-$29 ~ Jacob on N. Rock Road, Wichita $16.99

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