Aug 12 – Serious Eats

Posted on August 10, 2023 by Guy

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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Aug 5 – Food Photography

Posted on July 31, 2023 by Guy

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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Jul 29 – Whiskey Shelf & More

Posted on July 25, 2023 by Guy

My guest this week is Dave Cunningham to talk about his new App “Whiskey Shelf.”

A new venture for Wichita software developer Dave Cunningham combines a love for two passions — data and whiskey.

The founder and CEO of local custom software company Flint Hills Group has launched Whiskey Shelf, which is a mobile application that tracks a user’s whiskey inventory and delivers data in almost painstaking detail for the die-hard whiskey drinker.  “Whiskey has exploded the last couple years, and users are, like, almost a little insane,” Cunningham said, laughing, “they want to share with everyone.”

Whiskey Shelf went live on the Apple and Google app stores in late February, and Cunningham says it’s now approaching 3,000 users across the globe.

 

Dave is a software company founder, public speaker and entrepreneurial tech leader with a software engineering focus. He has decades of experience leading Fortune 500 company organizations spanning multiple industries including aviation, food industry, agriculture and data storage.

Later in the show I’ll be talking to the folks who produce “Nashville’s Whiskey Hound” line of Bourbon infused products using fine Kentucky Bourbon.

THE STORY OF THE WHISKEY HOUND
As Whiskey lovers, we’ve bought every product with Whiskey in it like many of you, but nothing tasted like the spirits we shared with our friends and family.   We set out to change the narrative and be better than the products that list Whiskey but don’t taste like it by creating products that use lots of it.  The locally sourced spirits in our products create an authentic taste. We hope you enjoy our products as much as we enjoy creating them. www.thewhiskeyhound.com

 

Good Life Guy’s Wine of the Week:
2021 Balletto Gewurztraminer, Russian River, Sonoma
It’s amazing that a white wine this pretty and aromatic can carry such weight and seriousness.  The wine is rich and perfumed, opening with the classic Gewürztraminer lychee and ripe pear aromas. And under the fresh fruit is an intoxicating dash of spice and lightly nutty aromas that add complexity and interest. The wine effortlessly maintains an impressive weight that’s balanced with a nice touch of acidity and deftly
managed tannins that lend length to the finish. The wine fermented completely in neutral oak and
contains zero residual sugar. ABV13.2%

Learn more here!

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July 22, How to Taste

Posted on July 18, 2023 by Guy

My guest this week is the “Mistress of Taste” Mandy Naglich with her new book How to Taste – A guide to Discovering Flavor and Savoring Life.

How to Taste is a guide to getting to know your senses. Rather than a single focus on wine, whiskey, or chocolate How to Taste teaches readers to savor…everything!

From certified taster and Advanced Cicerone Mandy Naglich comes a new book that will be essential to any passionate foodie. She brings together her experience as a professional taster with modern science of the senses and a lineup of quirky characters that explore the world through their palates. Whether you’re a passionate coffee taster or a novice looking to explore the world of cider, there is something to learn in How to Taste: A Guide to Discovering Your Senses and Savoring Life.  Learn more here…

MANDY NAGLICH – A writer, an eater, a brewer, and a do-er.
It’s me! Your friendly neighborhood professional taster. The ever-volunteering bartender for the party. A new author of How to Taste: A Guide to Discovering Flavor and Savoring Life.

Mostly, I’m a freelance writer and social media consultant working in the beverage and travel space. Sometimes, I’m using my WSET, Certified Cider Professional, or Advanced Cicerone credentials to teach professionals and consumers about their favorite spirits and fermented beverages . Always, I’m willing to try something new.

When I’m not on deadline or designing a new workshop you can find me obsessing over homebrewing, searching for an undiscovered gem in NYC, or wandering the halls of The Met.  I love having my trusty Cavalier King Charles mix, Chewy, by my side.  https://howtotastebook.com

CONTACT ME:  I’m based New York City. If you’re in town and looking to connect, grab a coffee (or a cocktail) or talk about a project contact me at mknaglich@gmail.com.

Had the opportunity to chat with Sean Minor this past week and tell him that his 2022 Pinot Noir is my current 18 month favorite!

Good Life Guy’s Wine of the Week: 
2022 Sean Minor Rose of Pinot Noir
Elegant pale salmon color with fresh aromas of strawberry, cherry blossom, rose petal and juicy watermelon lead to a mouthwatering entry. Warm summer breezes enhance mid-palate nuances of crisp white peach, honeysuckle and mineral with bright tangy acidity. Flourishing cherry and raspberry notes create a perfect balance and refreshing lengthy finish enticing you to enjoy all day.  100% Pinot Noir ABV11.5%

This wine is produced using the classic saignée method, allowing juice to remain in contact with the skins for about 24 hours. The juice is “bled” from the tank before fermentation begins and inoculated on its own, in a separate tank. The wine is fermented dry developing its pink color, aromatics and bright fruit flavors.

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July 15 – Blue Ribbon Kitchen

Posted on July 13, 2023 by Guy

My guest this week is blue ribbon winner and internet sensation Linda Skeens with her new book Blue Ribbon kitchen!

Appalachian grandmother Linda Skeens became an internet sensation in the summer of 2022 after taking home dozens of blue ribbons in canning, baking, and crafting at the Virginia-Kentucky District Fair. The world soon learned that Linda had been entering county fairs for decades, frequently taking home the highest honors. Her first-ever published collection of recipes and family stories, Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion, answers the question that’s been on everyone’s mind. Get a copy NOW!

In her new book, she shares over 100 of her prize-winning and family-favorite recipes along with helpful tips, unique crafts, cherished memories and uplifting poems from Linda. You’ll find more than 30 of her prize-winning recipes in addition to more than 70 other family-favorite dishes. From canning and fudges to stews and casseroles, this cookbook features a lifetime of recipes collected and perfected by Linda Skeens. These recipes will inspire you to find comfort in your kitchen and may even help you win a blue ribbon or two at the next county fair.  www.lindaskeensblueribbon.com   @lindaskeensblueribbon

“Clear some space on your shelves! Linda Skeens, the Virginia grandmother who went viral for dominating her county fair’s cooking competitions last summer, has released her first cookbook. The 74-year-old’s legendary performance at last year’s Virginia-Kentucky District Fair earned her 25 separate ribbons and catapulted her to Internet fame. Now Skeens is sharing her secrets in her very own cookbook….Skeens shares 30 of her prize-winning recipes like her Peach-Raspberry Jam, Jalapeño Salsa, Buttermilk Biscuits with Pumpkin Butter, Pineapple Zucchini Bread, Piña Colada Fudge, and more. She’s also pulling back the curtain on 70 family favorites, including Slow Cooker Cabbage Rolls, Fried Catfish with Tartar Sauce, Cornbread Dressing, and Oven-Fried Green Tomatoes.”  – Southern Living

Good Life Guy’s Wine of the Week:
2022 Sea Salt Sauvignon Blanc from New Zealand
Featuring wines from the two, premium winemaking regions of New Zealand, Sea Salt is a two-varietal brand in which the characteristics of the grapes and winemaking processes are uplifted by a slight effervescence. The hint of carbonation creates an incredibly fun and refreshing drinking experience, absolutely perfect for any social gathering.

This frizzante-style wine has grapefruit, nectarine, and gooseberry on the nose, with racy acidity, and delicate effervescence. The mouthfeel is soft and round but the palate is bright and shiny with lovely acidity and a long lingering yet subtle finish.

Enjoy with herbed pork or chicken, briny cheese and fruit platters, lightly-dressed garden veggies, or Asian food.

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