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    Posted on July 5th, 2021

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    Jul 10 – Superstition Meadery

    My guest this week is Superstition Meadery Production Manager Zeke Peyton.  What ever you think you know about Mead, put it aside and learn about todays art of crafting an amazing historical beverage.  www.superstitionmeadery.com

    Superstition Meadery was founded by Jeff and Jennifer Herbert in 2012, and they have built a company that is known as a world leader in the craft beverage business. Mead or Honey Wine is defined as an alcoholic beverage where the majority of the alcohol in the product is derived from honey. Fruit, herbs, spices and barrel aging are common additions to the defining ingredient of honey. Mead is the world’s oldest fermented beverage with scientific analysis of ancient vessels dating mead back to at least 9000 years ago in China, and references to mead appearing throughout ancient texts like the Indian Vedas, the Welsh Mabinogion, and in oral histories passing down legends of mead from Scandinavia to Mesoamerica. Superstition’s mission is to reintroduce the world’s oldest fermented beverage to mankind.

    From our humble beginnings in Skull Valley, to our historic Tasting Room renovation in Prescott, to designing a state of the art production facility, and to building the world’s first mead and food pairing restaurant in Downtown Phoenix, Superstition Meadery is an Arizona Entrepreneurial Success Story.

    We follow our mission “To reintroduce the world’s oldest fermented beverage to mankind” every day, and nothing makes us happier than seeing people enjoy our products. We work hard every day to maintain the world class distinction our products and service have achieved, and we look forward to you becoming part of our story too.

    Follow Superstition Meadery on Facebook and Twitter

    Superstition Meadery Mead Tasting
    Saturday July 10, 6:00 p.m. Central on Facebook LIVE

    You can get these at Jacob Liquor Exchange in Wichita or your local store
    You can also order them direct from Superstition Meadery and get a
    20% discount and FREE shipping with the code GOODLIFEGUY

    • Flora
    • Marion
    • Strawberry Sweethearts cans
    • Backseat Bingo cans

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    Posted on June 28th, 2021

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    Jul 3 – Weins Wagyu

    Rachel and Brandon Weins

    My guest this week is Brandon Weins of Weins Wagyu a fourth generation family owned and operated farm and ranch with a history that started in the late 1800’s when K.L. Wiens “jumped ship to America.”  While the machinery, crop yields, and cattle numbers have changed, the passion to make a living feeding people has not. From the beginning, cattle and wheat have been the heartbeat of their operation.  wienswagyu.com

    WAGYU’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow.  Wagyu were originally draft animals used in agriculture, and were selected for their physical endurance. This selection favored animals with more intra-muscular fat cells – ‘marbling’ – which provided a readily available energy source. Wagyu is a horned breed and the cattle are either black or red in color.

    The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience.  That is why Wagyu beef is finding its way into the repertoires of Gourmet cooks and fine restaurants across the US.

    Not only is it a gastronomic delight, but it’s healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and, the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.

    Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA).  Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.  Learn more at The American Wygau Association

    Were back this week with a Virtual Rosé Wine tasting
    and info about the following week’s Superstition Meadery Mead tasting

    FREE Virtual Wine Tasting with Good Life Guy
    Saturday July 3, 6:00 p.m. Central on Facebook LIVE
    Buy any or all the wines and join the fun! 🙂

    • 2019 Chateau Ste Michelle Rosé, Columbia Valley Washington
    • 2019 Marqués de Cáceres Rosé, Rioja Spain
    • 2020 A to Z Wineworks Rosé, Newburg Oregon
    • 2020 Gerard Bertrand Cote des Roses, Languedoc Southern France

    Buy these wines at Jacob Liquor Exchange on North Rock Road here in Wichita or call your local wine merchant to check availability.  Download this: Rose’ Tasting Guide

    Superstition Meadery Mead Tasting
    Saturday July 10, 6:00 p.m. Central on Facebook LIVE
    You can get these at Jacob Liquor Exchange in Wichita or your local store
    You can also order them direct from Superstition Meadery and get a
    20% discount and FREE shipping with the code GOODLIFEGUY

    • Flora
    • Marion
    • Strawberry Sweethearts cans
    • Backseat Bingo cans

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    Posted on June 22nd, 2021

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    Jun 26 – Mozzarella Cheese Company

    This week is the last week in “Dairy Month” and I can’t think of anyone more fun to talk to than my friend Paula Lambert!  I first meet Paula in 1992 as I was starting our Wichita Chapter of The American Institute of Wine & Food.  Paula was the chapter chair in Dallas and was a great help as we started our chapter here in Kansas.

    Join us and hear all about Paul’s journey in cheese, the company she founded, cheese she makes and the books she produced.  What better way to finish up National Dairy Month.

    Paula Lambert founded Dallas’ Mozzarella Company in 1982. Today her company has grown from making a few pounds of fresh mozzarella to producing over 30 artisanal cheeses, all of which Paula has created and developed. Paula’s cheeses have won hundreds of awards and accolades and are known far and wide for their excellence. The cheeses are sold throughout the USA to fine restaurants and stores.

    Applauded as one of America’s pioneer artisanal cheesemakers, Paula is the author of The Cheese Lover’s Cookbook and Guide (2000) and Cheese, Glorious Cheese! (2007). The Cheese Lover’s Cookbook and Guide was recently been released in paperback.

    Cheese, Glorious Cheese! is a collection of delicious, creative, and modern recipes celebrating one of Americas most beloved foods. From soups and salads to entrees, appetizers, and even desserts, these recipes explore a wide array of varieties and flavors of cheese. Whether you are serving a casual lunch or a festive dinner, there are many options to please any cheese lover.

     

    Follow Paula on Facebook & Twitter

    Paula takes an active role in many professional organizations including The American Cheese Society, Les Dames d’Escoffier, The Culinary Trust, AIWF, WCR, and NASFT. She currently serves on the boards of Dallas’ Better Business Bureau, and Uptown Dallas Public Improvement District. Her accolades include: James Beard Foundation’s Who’s Who of Food and Beverage in America, the Career Achievement Award from Mary Baldwin College, the Award of Excellence from the IACP as Entrepreneur of the Year and from the Dallas Historical Society for Creative Arts. She is a past-president of the IACP.

    A frequent radio and television guest, Paula travels extensively, speaking before groups and teaching cooking classes throughout the USA as well as in Italy and France. She recently founded a new company, Viaggi Deliziosi, and enjoys taking small groups of food lovers to Italy to explore the culture, cuisine and countryside in depth.

    In the second half, Dan Fehr joins us to share an update on all the fantastic developments at the winery and to talk about the 7-bottle vertical of Rombauer Chardonnay we did a few weeks ago.  7 magnificent vintages, 2013-2019, all top notch…we’ll tell you all about them.

    Good Life Guy’s Wine of The Week:
    2020 LaCheteau Rosé D’Anjou
    60% Cabernet Franc, 20% Grolleau, 20% Gamay cold stainless fermented.  Bright pink color and off-dry aromas of strawberry with a hint of citrus.  A semi-sweet rosé produced on Gamay and cabernet grape varieties. Beautiful pink color with a fruity nose. This wine is just as fruity and fresh on the palate with long-lasting aromas.

     

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    Posted on June 12th, 2021

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    Jun 19 Robert Hall Winery

    My guest this week is Caine Thompson Managing Director of Robert Hall Winery in Paso Robles.

    Founded in 1999 by the late entrepreneur Robert Hall, Robert Hall Winery showcases the best Paso Robles has to offer. The winery has three estate vineyards in the Geneseo and Estrella Districts, totaling 136 planted acres of fruit. In addition to growing Estate Sauvignon Blanc, Cabernet Sauvignon, Petite Sirah, and Syrah, the winery also sources grapes across the Paso Robles AVA. This provides Head Winemaker Don Brady with a broad range of soils and micro-climates that, together, create optimal fruit for the beautiful wines that capture the essence of Paso Robles.

    Brady has been with the winery since its inaugural vintage. Under his winemaking expertise with Winemaker Amanda Gorter, Robert Hall continues to promote the Paso Robles wine region as one of the top winegrowing regions in California. Together, Brady and Gorter craft wines inspired by the pioneering spirit of the winery’s founder and the honest pursuit of The Good Life. Well-Earned. Visit Robert Hall Winery online at www.roberthallwinery.com.

    Thompson joined Robert Hall Winery in 2020 after three years as President of Rabble Wine Co. and has over 15 years of industry experience.  His broad experience in the wine industry extends internationally and ranges from General Management at Locations Wine by Dave Phinney in Napa Valley, to Managing Director of the natural and biodynamic New Zealand winery, Pyramid Valley Vineyards, to Managing Partner of New Zealand’s first precision viticultural company, Spatial Solutions.

    As Managing Director of the winery, Thompson will work closely with the hospitality, tasting room, wine club, and winemaking teams to evolve the winery’s direct-to-consumer sales, consumer experience, and community relations. Thompson will also work closely with the winemaking team on the winery’s tasting room only wine offerings. Caine will also join the executive leadership team at O’Neill as the company looks to continue its rapid growth in the US.

    FREE Virtual Wine Tasting

    Join me Saturday June 19, 6:00 p.m. Central
    for a Facebook LIVE Virtual Wine Tasting
    The Paso wines of Robert Hall with special guest Caine Thompson,
    Managing director of Robert Hall Winery

    Paso Robles is a magnificent place to grow grapes and these wines from Robert Hall are classic examples of the quality wines being produced!  Buy the wines at Jacob Liquor Exchange on North Rock Road or call your local wine merchant to order.

    • 2019 Robert Hall Sauvignon Blanc
    • 2018 Robert Hall Paso Red Blend (This wine not available in Kansas yet 🙁 )
      order direct online www.roberthallwinery.com
    • 2017 Robert Hall Merlot 
    • 2018 Robert Hall Cabernet  

    Print this for wine info: Robert Hall Tasting Guide  Go here to join the tasting!

     

    Robert Hall Winery is nestled into the hillside east of Paso Robles, the heart of California’s enchanting Central Coast. “Our estate grown vineyards allow our winemakers to maintain a high level of control and capture the big, bold characteristics of Paso fruit in every bottle. With a maritime climate of warm days and cool nights, a variety of soil types, and diverse elevations, Paso Robles provides the perfect canvas for developing rich, complex flavors. As one of the most recognized wineries to call this area home, we are proud of our roots and strive to make wines that truly showcase the essence of Paso Robles.”  www.roberthallwinery.com

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    Posted on June 7th, 2021

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    Jun 12 – This Week’s Show

    My guest this week is Brent Delman aka “The Cheese Guy!”

    Yonkers, NY-based Brent Delman has been involved in the specialty food business for more than two decades. His 35+ varieties of handcrafted kosher cheese range from several types of raw, organic, and sharp cheddars to gouda, brie, assorted Italian sheep milk cheeses, aged Parmesans, fresh mozzarellas, havartis, spicy varieties and more. Follow him on Facebook, Twitter or Instragram

    It started in June,1937 as a way to sell excess milk in the warm summer months. Within two years, National Dairy Month had moo-ved into the public eye. Today it’s a full-blown celebration of all things dairy, with parades, festivals, and farm-inspired activities all around the U.S. in the month of June.

    Cheesemaking has been around for more than 7,000 years. By some estimates, there are some 1,800 types of cheese to choose from today!

    While you’re pondering the possibilities for your next wine-and-cheese party, here are some fun facts about everyone’s favorite blend of milk, salt, and live microbes.

    1. Cheese can be made from the milk of cows, sheep, goats, reindeer, buffalo, and even yaks. But the world’s rarest and most expensive cheese is made from the milk of Serbian donkeys.

    2. Scientists in Switzerland have researched the effect of music on cheese. Their conclusion: exposure to music produces a milder flavor than that of cheese raised in silence. Interestingly, hip-hop cheese has a slightly stronger—some might call it funkier—flavor.

    3. America’s favorite cheese isn’t American cheese. It’s cheddar. And while women are more likely than men to prefer brie, men tend to favor blue cheese.

    4. Mexican scientists are working to transform the waste left over from cheese production into biofuel.

    5.  A recent study found that wine and cheese could also lower the risk of developing Alzheimer’s.

    National Dairy Month, says New York cheesemaker Brent Delman, is the perfect time to thank a dairy farmer and explore new ways to take cheesy goodness to gooier heights.

    Good Life Guy’s Wine of The Week:
    2019 IL Casato Pinot Grigio
    “Racy and refreshing, with a sense of energy that awakens the palate, this juicy wine is an ideal partner for salads, seafood dishes or even that lazy quarantine lunch of canned sardines on crackers.”  Straw yellow color, intense and long lasting fruity and floral nose, with golden apple, litchi and hay hints. In the mouth it is dry, with great character and elegance, and a good balance between body and acidity.

    Italian wine authority Luca Maroni lifted this bottle to the heights of the vintage with 96 points, putting it in the company of $70 bottlings from Friuli.

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