Jan 28 – Sedona part-2

Posted on January 23, 2023 by Guy

This week is the continuation of Food, Wine, Relaxation and Fun in Sedona Arizona, part-2!

Up first is Aaron Douglas to talk about the healing and relaxation offered by the High Vibe Collective in Sedona.

Aaron is a certified 500 hour Yoga instructor, CranioSacral bodyworker and Peaceful Body wellness practitioner. His mission is to anchor a large population into their bodies to allow create new generational patterns.

High Vibe Collective is the concierge of retreat experiences in Sedona, customizing synchronistic alignment for the highest good of all. Drop into the local frequency of the healing vortex of Sedona for customized retreat experiences, created for your specific journey in this place in your timeline.

After a relaxing and healing visit to High Vibe Collective, let your new found energy propel you to the quaint and welcoming tasting room for AZ Stronghold Vineyards in Old Town Cottonwood.

Guy, Terry and Winemaker Jason

We had the opportunity to sit down in the tasting room with proprietor Terry Glomski and winemaker Jason McCluskey of AZ Stronghold Vineyards. If you have never visited Arizona’s Verde Valley AVA you’re missing some fine wine.  While grape growing in Arizona is not new, the growth in vineyard land and producing wineries is fantastic in the last decade.  Terry Glomski has a lot to do with that. He says…

“Arizona Stronghold Vineyards’ wines are the expression of the fierce and wild Arizona terrain. We pride ourselves on being pioneers and farmers first, who use the landscape of Arizona to produce unique and prized wine that will compliment any occasion or collection. Each harvest is meticulously cared for year-in and year-out and every wine and blend is treated as an individual. We recognize that quality fruit is the key to all winemaking endeavors. Our wines showcase the originality of the southwest highlands and accent the terrain, which can be enjoyed in each glass of Arizona Stronghold’s amazing Site Archive wines as well as our signature, regional blends. The varietals are grown near Willcox, Arizona at our Bonita Springs Vineyard as well as fruit sourced from various other local vineyards. We are focused on crafting Arizona grown wines that express the highest quality and value our wild and fierce region has to offer.”

At the Bonita Springs Vineyard in Willcox, they grow: Cabernet Sauvignon, Merlot, Chardonnay, Malvasia Bianco, Malbec, Sangiovese, Nebbiolo, Semmion, Pinot Noir, Mourvedre, Petite Sirah, Cab Franc, Sauvignon Blanc, Zinfandel, Trebbiano, Marsanne, Gewurztraminer, Riesling, Muscat, and Norton.

In addition, they also source fruit from their neighbors from vineyards across Arizona including Willcox, Elgin, the Young, Kingman, and the Verde Valley.

Good Life Guy’s Wine of the Week:
2019 AZ Stronghold Lozen Red Blend

This year is a blend of two varieties, cabernet sauvignon and malbec. It’s effusively aromatic, with blueberries, blackberries, Rainier cherries, leather, cedar, and baking spices. On the palate, the tannins are well-integrated and support flavors of Rainier cherries, cacao, blackberries, black currants, and vanilla. This wine is as age worthy as any other vintage of Lozen but is also drinking incredibly well now. Enjoy within the next 15 years.

While you can’t get this wine here now, visit azstronghold.com and order some…or better yet, plan a trip to Sedona and visit the tasting room 🙂

For those who crave a recent arrival here in the Flat Lands, check out this wine at Jacob’s on North Rock Road:

2021 Bull by the Horns Paso Robles Cabernet 
The fruit was destemmed, 3-5 day cold soak, followed by pump-overs and punch-downs 3 times a day during fermentation. Aged 10 months in stainless steel tanks, and French barriques, 20% new oak. Offers sugar-dusted black currant and cherry, birch beer, espresso, chocolate mint, black licorice, maple candy. Classic, authentic Cabernet structure, true to varietal, fine tannins that stretch to a long, refined, and graceful finish. ABV14.5%

WA94 Points – Robert Parker
WE90 Points – Wine Enthusiast

 

 

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Jan 21 – Visit Sedona part-1

Posted on January 17, 2023 by Guy

The next two weeks are all about our recent trip to Sedona Arizona.  If you haven’t been, you need to!  It’s a 15 hour drive non-stop and you gain an hour going to Mountain time.  Or break it up and stop half way at one of the many hotels and tourist stops along Interstate 40.

My first guest is Susanna Cota-Robles from the Arabella Hotel Sedona located at 725 Highway 179 Sedona, Arizona 86336 Phone: 855-649-1200.

Relax by the pools, soak up the sun, enjoy a glass of wine by the fire pit while a local musician serenades you. Explore the night sky with astronomer Dennis Young, and see if you can find the milky way.  Take a walk up to a private vista to watch the red rocks glow in the sunset. Cruise through town on a bicycle to see local sights just minutes away. Dine at Sedona’s newest and most talked-about restaurant, Mole’ Fine Cuisine of Mexico, here on site.  The Arabella Sedona is where your adventure begins.  Arabella is on Facebook too!

Mole’ Sedona is a spectacular restaurant with a great wine list, amazing Margaritas and cocktails served by some dedicated professionals who not only enjoy working there, but are extremely well trained and knowledgeable.  This is one of several restaurants in the Wild Thyme Restaurant Group that are in Sedona. Follow the group out on Facebook.

Joining me later in the program is Donny Segall, Sedona Regional Director for the restaurant group.

“Wild Thyme Group is proud to introduce you to our collection of restaurants where you will experience mouth-watering creations crafted from the freshest ingredients. We specialize in every aspect of food and beverage excellence, including restaurants, hotels & resorts, banquets, special events, catering, and all-around genuine hospitality. We do so much more than just food.”

In addition to Mole, you must try Stagecoach Country Roadhouse, Shorebirds Coastal Eatery and the more casual Jaybirds Nashville Hot Chicken.  We had the pleasure of experiencing all of these first class restaurants and enjoyed every morsel and sip!

If you like to shop in addition to eating the options are many.  We had a great visit to the artsy shopping area near Arabella called Tlaquepaque Arts & Shopping Village.  Noted for a wide array of Arizona desert and Native American art, there’s so much to see as well as eat.

Just walking around Tlaquepaque enlivens your senses as you delight in the splashing sounds of courtyard fountains, the vibrant colors of its abundant gardens and the mouth-watering aromas wafting from a nearby restaurant as sumptuous feasts are prepared. Spend some quality time strolling the streets and browsing the shops of the arts village.

And when hunger pangs hit, you don’t have to leave the property. Just head to one of Tlaquepaque’s five exceptional restaurants…where collectively there are sumptuous dishes and the perfect beverage choice to satisfy any palate.
…
Good Life Guy’s Wine of the Week:
Two fine wines from Burgundy and J. C. Perraud
Grapes are pressed whole-cluster and fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. The wine is aged in both tank and older French oak barrels (less than 10%) on fine lees. The wine is bottled unfined and unfiltered.

2020 Bourgogne-Pinot Noir
This Burgundy Pinot Noir from Domaine Perraud reveals a fresh gourmet nose with bright cherry and bramble nose. The palate is soft, balanced and lively. An elegant long lasting finish echo’s the aromas on the palate!
…
2020 Macon Villages-Chardonnay
The 2020 Domaine Perraud Macon Villages opens to lovely aromatics of crisp apple, honey blossoms, lemon peel and hints of salty minerals adds even further appeal. On the palate this brings flavors of citrus, orchard fruits, honey and crushed limestone that resonate through the finish
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Jan 14 – Pasta Grannies

Posted on January 13, 2023 by Guy

My guest this week is Vicky Bennison with her latest book “Pasta Grannies”

Vicky Bennison spent many years working in international development in places like Siberia, South Africa, and Turkmenistan. The next decent meal was always on her mind and so she began writing about her culinary adventure, from mushroom hunting with the Russian mafia to cooking zebra stew near Lake Turkana in Kenya! She is the author of The Taste of a Place, and co-wrote Seasonal Spanish Food with José Pizarro.

WINNER OF THE JAMES BEARD AWARD FOR SINGLE SUBJECT

SAVING TRADITIONS AND SHARING SKILLS, ONE GRANNY AT A TIME!

“When you have good ingredients, you don’t have to worry about cooking. They do the work for you.” – Lucia, 85

Learn how to make pasta like Italian nonnas do. Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian pasta recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers.

For a nonna, love is putting food on the table, and pasta is the perfect vehicle to make precious ingredients go further. Featuring easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. From pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity, every nonna has her own special recipe. Pasta Grannies brings together the huge diversity of these authentic dishes and also celebrates the expertise, life and extraordinary stories of the amazing women behind them.
Get a copy NOW!  Follow Pasta Grannies on Facebook and Twitter

Good Life Guy’s Wine of the Week:
2019 Bodegas Catena Zapata Cabernet Franc
This 100% Cabernet Franc is sourced from the family´s historic vineyards in San Carlos. Here, the sandy-loam soils and mountainous climate yield a wine with concentrated ripe red berries, a touch of eucalyptus and black pepper, robust tannins and smooth lengthy finish. ABV13.6%  @bodegacatenazapata

Robert Parker’s Wine Advocate WA93
The incredible 2019 Appellation San Carlos Cabernet Franc is super elegant, fresh, varietal, nuanced and complex. A wine like this often costs more money than the price point of the appellation range, but it feels like a bargain anyway. This is an updated version of the 2018, with precision and symmetry. It’s vibrant and lively, velvety and focused.

 

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Jan 14 – This Week’s Show

Posted on January 7, 2023 by Guy

This show on hold due to guest illness!

My guest this week is Lauren Caris Short, a photographer specializing in Food Photography.  Her new book is simply “The Complete Guide to Food Photography” 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.  Get a copy now!

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.  Lauren is on Facebook and Twitter.

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 specializes 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.  Learn more about Lauren at: https://foodphotographyacademy.co/

Good Life Guy’s Wine of the Week:
Heading to Jacob Liquor on North Rock Road to do some research and pick a beauty 😉

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Jan 7 – Chinese Homestyle

Posted on January 3, 2023 by Guy

My guest this week is Maggie Zhu with her new book “Chinese Homestyle – Everyday Plant-based Recipes for Takeout, Dim Sum, Noodles & More.”  Enjoy the bold flavors of Chinese food with 90 accessible plant-based recipes for the Western cook and kitchen. No wok required!

With her popular blog, Omnivore’s Cookbook, Maggie Zhu is the go-to person for traditional Chinese recipes designed for the Western home cook, and over the past few years, she has been incorporating more plant-based cooking into her diet. In Chinese Homestyle, Maggie shares a wide range of foolproof vegan recipes that pack all the flavor and none of the meat.

Building on a foundation of plant-based and vegetable-forward dishes found in Chinese cuisine, these umami-rich recipes are inspired by the comforting, everyday dishes Maggie grew up eating in northern China and discovered in her travels throughout the country, along with takeout favorites she became familiar with after moving to the United States.

Made with fresh ingredients and minimal oil and sugar, the salads, soups, stir-fries, braises, dumplings, and more are not only delicious, but also demonstrate the impact of aromatics, the benefits of using homemade sauces and condiments, how to cook tofu for maximum flavor and texture, and versatile cooking techniques.  Get a copy NOW!

Maggie Zhu started her website, Omnivore’s Cookbook, in 2013. Born and raised in Beijing, she moved to Austin, Texas, in 2015. Now she’s a full-time New York–based blogger, writer, recipe developer, and photographer. Having grown up with a mother who always did the cooking, Maggie’s culinary adventure started in 2007, when she moved to Japan and needed to cook to survive. Learning and sharing Chinese food has become a way for her to connect with her roots and the rest of the world. Her mission is to help more people get to know real Chinese food and expose less-known regional cuisines, such as Northern and Xinjiang food, to a broader audience. More importantly, she wants to show you how easy it is to cook with wholesome ingredients to create delicious dishes that are like the ones served in Chinese restaurants. Maggie’s on Facebook

Good Life Guy’s Wine of the Week:
2018 Dandelion vineyards Lionheart of the Barossa Shiraz
Nightly dark yet bright as if draped in a violet-plum moonshine. On the nose, damson plums and reduced plums and plum jam made yesterday morning and, oh, plum chutney too. All of this plummy aromaticity is set off by other primary fruit drivers: olives, bay, the more freshly picked woody herbs such as sage and rosemary and thyme. The bouquet whispers of dark liqueur chocolate, cocoa and vanilla. Here is a ripe yet restrained profile of fruit purity; the palate is clean, clear and defined – etched minerality and savouriness runs in fine powdery tannic layers. This is Barossa that is beautiful not brazen; beguiling not boisterous; a balance not a bomb, yet still indubitably – indubitably – Barossa. ABV14.5% WA92, D91, JS90

Critical Acclaim:  WA92 Robert Parker’s Wine Advocate
The 2018 Lionheart of the Barossa Shiraz is the best vintage of this cuvée I recall tasting. Subtle notes of mint do appear, but they’re quickly subsumed under waves of gorgeous blackberry fruit. And yet that fruit isn’t without its own nuance, offering suggestions of blueberries, mulberries and blackcurrants and bolstered by hints of vanilla and cedar. Medium to full-bodied, it’s supple and creamy in texture, with a long, dusty finish. Drink this beauty of a Shiraz over the next decade or so.

I did the 2015 a few years ago and was  impressed!  Jacob’s on North Rock road has some of the 2018 as well as the 2019, great chance to taste side by side. 🙂

 

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