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    Posted on August 29th, 2023

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    Sept 2 – Wisconsin Cheese

    My guest this week is Rachel Kerr, Sr. Director – Experiential and Brand Marketing for the Wisconsin Dairy Farmers organization, www.wisconsindairy.org

    Who doesn’t like cheese?  It is one of my favorite diary products and the varieties of cheese available is astounding.  Old world cheese from Europe is amazing and it’s always a pleasure to discover new flavors and regions.  BUT, if you haven’t been trying cheese from Wisconsin you are missing out!  The “Cheese State” is producing some of the finest cheese in the world!

    Ms. Kerr and I will talk about the history of cheese making in Wisconsin, the dairy industry in general and some of the top producers of gourmet and specialty cheese.

    Then we’ll tell you all about the Art of Cheese Festival, September 29 – October 1, 2023 in Madison, Wisconsin

    The events and seminars; from Cheese Crawl to Cheese Ball, Art of Cheese Festival Has It All. This event is an exclusive, artisan cheese festival created for the world’s biggest cheese lovers with events in and around Madison, Wisconsin. Tickets on sale now!
                                                                                                           Check out this SALE ⇓

    Check out some of these informative videos with great tips, recipes and pairing ideas.  Follow the Cheese Festival and Diary Farmers on Facebook.

    Good Life Guy’s wine of the week:
    2020 Marco Bonfante Moscato D’Asti
    In the glass this Moscato shows an intense straw yellow. The perlage (an oenological term used to describe the bubbles inside a glass of sparkling wine that, rising to the surface in subtle paths, resemble precisely pearl necklaces.) is fine and elegant. On the nose it is fruity, intense and very persistent. The sweet and aromatic taste and the balance between the low alcohol content and acidity, never too high, give this wine a pleasant freshness. ABV 5%

    Learn more about Marco Bonfante

    Moscato is a type of sweet wine that is made from the muscat grape. The muscat grape is one of the oldest grape varieties in the world and is known for its floral and fruity aromas. Moscato is typically light-bodied and low in alcohol, with a sweet taste that is often described as having notes of peaches, apricots, and orange blossoms. Moscato is produced in various regions around the world, including Italy, France, Spain, and Australia, among others. It is often consumed as an accompaniment to light meals such as salads, seafood, and spicy dishes. In recent years, moscato has become increasingly popular due to its sweet taste and light, refreshing character.

    This low alcohol wine goes great with cheese like domestic parmasen or imported Grana Padano. For other Wisconsin cheese; a firm aged cheddar, pepper jack, smoked gouda, Maytag Blue or domestic Brie will tickle your fancy! 😉

    Learn about pairing cheese with Moscato D’ Asti

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    Posted on August 24th, 2023

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    Aug 26 – This Week’s Show is Pre-empted :-(

    No show this week due to Chiefs LIVE game coverage…
    …see ya next week!

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    Posted on August 14th, 2023

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    Aug 19 – Pauline Parry – My Culinary Love Story

    My guest this week is Pauline Parry, Founder of Good Gracious! Events, one of the nations premier catering and event planning companies. It documents her journey in LOVE, FOOD and ENTERTAINING she authored a new book; “My Culinary Love Story.”

    Cover of My Culinary Love Story

    In a quaint English market town in the 1980s, Pauline Parry finds herself a divorced mother of two small children. A chance encounter leads her to a new life, one that begins in the most unlikely of places – a flat above a restaurant. There, she soon realizes her true calling as a culinary explorer, ready to embrace a passion for food that will guide her for life. But cooking isn’t the only passion that Pauline discovers. As her professional rise takes her from Michelin-starred castle restaurants to California’s famed Napa Valley, she’s joined on the journey by Dennis, a handsome craftsman and confirmed bachelor – that is, until he meets Pauline. My Culinary Love Story charts Dennis and Pauline’s journey through fabulous restaurants, beautiful destinations and delectable culinary experiences. At every stage, Pauline’s story is peppered with mouth-watering recipes capturing meaningful moments as she grows as a woman, mother, chef and wife. Pauline’s irrepressible love of life, food and fun will lead her to start Good Gracious! Events in Los Angeles, one of the nation’s premier catering firms, with a wall filled with awards for innovative cuisine and presentation. In My Culinary Love Story, she shares her romance, her wisdom and her infectious determination to savor whatever adventure comes next in a beautifully illustrated memoir and cookbook. Learn more HERE!

    Pauline Parry founded Good Gracious! Events in 1983, the culmination of a passion for hospitality and food that began in a small bistro in England. Following a stint at a Michelin-starred restaurant in a castle, it was clear that food, fun and love was part of her DNA. After moving to California with her husband Dennis and her two children, her talent for entertaining, imaginative menus and creative design quickly transformed Good Gracious! Events into one of the nation’s premier catering firms. Pauline herself was inducted into the Hall of Fame for Events and Weddings and continues to mentor younger chefs and business owners. When her daughter, Chef Joanne Purnell, joined her at the helm of Good Gracious! Events, Pauline began to put her talents down in writing. First with Food, Fun and Love: Party Styles, and now with her debut memoir, My Culinary Love Story, a nostalgic look back at her culinary apprenticeship and the early days of her romance with Dennis. For the latest news on Pauline Parry, follow her on Instagram @paulineparry. Follow Good Gracious! Events on Instagram @goodgraciousevent, or on Facebook

    Later in the show I’ll be speaking to Cori Deans founder and proprietor of Small Town Cultures.

    We are a family-based fermentation company located in the High Peaks of the Adirondacks. About a decade ago I found myself chronically ill with an autoimmune disease. A myriad of medications and intolerable side effects ensued, there had to be a better way. Wild fermentation and a deeper understanding of the gut biome held the key. I am no longer sick and am constantly wowed by the powerful unseen world of probiotic microbes

    Small Town Cultures was born out of this experience. I am passionate about sharing our all-natural, handcrafted gourmet preserves. Our goal is to make healthy plant-based ferments that you and your body will crave. www.smalltowncultures.com  Follow on Facebook and Instagram

    Get a digital copy of the new Small Town Cookbook

    Good Life Guy’s Fermented (Wine) of the Week:
    2022 Natale Verga Gavi
    100% Cortese from Piedmont in Northwest Italy, fermented in stainless. A beautiful straw yellow color introduces you to the bouquet of white flowers, citrus and toffee aromas. The soft mouth feel and flavors of apple and melon accented by bright acidity allows it to match well with cold seafood salads, linguine with white clam sauce, chicken alfredo and veal or chicken picatta. ABV12.5%

    This wine is a great foil for HOT weather.
    Grab a bottle at Jacob Liquor Exchange on N. Rock Road

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    Posted on August 10th, 2023

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    Aug 12 – Serious Eats

    My guest this week is Daniel Gritzer, Senior Culinary Director at Seriouseats.com

    We will be talking about the wealth of information you can find at Serious Eats and especially the extensive testing and findings his team discovered in The Science of Marinades. The science behind why marinades may not always deliver the expected flavor punch, shedding light on the factors that can limit their effectiveness and will provide viewers with practical tips and tricks to get the most flavor in your meat.

    Daniel joined the Serious Eats culinary team in 2014 and has been writing recipes, equipment reviews, articles on cooking techniques, and more ever since. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York’s restaurant and bars section. He has been nominated twice for an IACP award in instructional food writing.Prior to working in food media, Daniel cooked for several years at a variety of New York City restaurants, with a focus on American, Italian, and French cuisine—a career that technically started at the age of 13, when he began staging at the legendary restaurant Chanterelle. He also spent nearly a year working on organic farms in Europe, where he harvested almonds and Padrón peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France.  Follow Dan on Twitter and Instagram

    ABOUT: Serious Eats, the award-winning food and drink website visited by over 7 million hungry readers every month that food outlets like the Washington Post and NYT source in their coverage and is known for its rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories for the foods we love to eat.

    Good Life Guys Wine of the Week:
    2022 Cantina di Ora “Il Casato Pinot Grigio Rosé
    Vibrant pink color. Lush notes of red fruits, such as cherry, blueberry and raspberry. This Pinot Grigio Rosé has a refreshing watermelon-rind-like finish that will be excellent all summer and fall!

    “This is aromatic with notes of pink cherries, currants, lemon peel and savory herbs. Smooth and round-textured with crunchy acidity and a creamy finish. Sustainable.” – James Suckling 90 points

    “Light pink color with coppery hints and pleasant notes of red fruits such as cherry, blueberry and raspberry.Long aftertaste with characteristic minerality and sapidity.” Luca Maroni 97 points

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    Posted on July 31st, 2023

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    Aug 5 – Food Photography

    So you like to take food photos with your phone, or maybe even a professional camera…
    …you don’t want to miss this show.

    My guest this week is Lauren Caris Short with her latest book “The Complete Guide to Food Photography – Hot to light, Compose, Style, and Edit Mouth-Watering Food Photographs.”

    The must-have guidebook for creating great food photographs!

    The Complete Guide to Food Photography is a visually stunning, eminently useful, and comprehensive resource for creating fantastic food photographs. In this book, professional food photographer Lauren Short teaches you her entire image-making process, as she covers lighting, composition, styling, storytelling, editing, and processing great food photographs.

    In the first part of the book, Lauren covers the core concepts, where you’ll learn:

    How to work with both natural and artificial light (as well as modifiers)• The tools, guides, and rules of composition for food photography• Techniques, tips, and tricks for styling your food so it looks its best• How to build a story with the use of backgrounds, props, and other supporting elements• Processing, retouching, and compositing techniques to finish your image

    Additionally, Lauren explains the why behind her creative decisions. By understanding her decision-making process and walking through her problem-solving techniques, you’ll become better equipped to make informed creative decisions so you can excel at food photography, no matter what scenarios you encounter.

    In the second part of the book, Lauren walks you through multiple case studies of complete, start-to-finish shoots so that you can see every aspect of her image-making process and understand how it all comes together. Each case study also includes a link to a full video for each shoot so that you can easily follow along.

    Filled with beautiful imagery as well as behind-the-scenes photos and helpful diagrams, The Complete Guide to Food Photography is a must-have for any food photographer looking to create images that stand out from the crowd. Get a copy NOW!

    Lauren Short is a British photographer living in Zurich, Switzerland, where she lives with her husband. Back in 2015, she made a U-turn from her career in tax to pursue her passion and become a full-time photographer. Lauren specialises in food photography, and she works with clients in a range of styles, from product to restaurants to editorial. In addition, Lauren runs the food photography education membership “Food Photography Academy,” as well as a blog and YouTube channel. She is passionate about sharing everything she knows with other photographers to help them develop their skills and gain a deeper understanding of photography. Follow Lauren on Facebook.

    In the second half, Jeremy Johnson joins us to talk about the 2023 Iron ChileHead Event August 19th Noon-4:00 p.m.  Don’t forget both Johnson’s locations are roasting fresh Hatch Green Chile, Get you some today.

    What is Iron ChileHead?
    Iron ChileHead is a party at the garden center, inspired by our Hatch Green Chile pepper roasting season. Iron ChileHead includes a Beerfest, where local and regional breweries develop a competition beer featuring Hatch Chile. Food trucks also compete with a dish including Hatch Chile. Winners are determined by local celebrity judges. The party includes chile roasting, awesome live music, ChileHead swag, food trucks, and People’s Choice voting for best Hatch Chile beer.

    When and where is Iron ChileHead held?
    Iron ChileHead is traditionally on the third Saturday in August. It is held in the parking lot of our west Johnson’s location at 2707 W. 13th St. N. in Wichita, Kansas.  Learn more and get tickets NOW!

    Good Life Guy’s Wine of the Week:
    2021 Fox in the Hen House “Fox Hunt” Semillon/Sauvignon Blanc 
    A brilliant light hay color with green edges. Fresh green lime, lemon sorbet, crisp cucumber aromas with hints of fresh cut lemongrass. The palate characteristics burst forth with lemon juice and lime zest creating a compelling liveliness. In the mouth, the wine is medium in length displaying yellow peach, watermelon skin and nectarine, with a creaminess that balances the minerality, giving a lively lemon sorbet richness.

    Ideal with freshly shucked oysters, spicy Thai soup or grilled octopus with lime chili drizzle and Asian coleslaw.

    Pick up a few at Jacob Liquor Exchange on N. Rock Road
    Grab a Shiraz too! 😉

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