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    Posted on May 31st, 2021

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    Jun 6 – Catskills Cookbook – Gourmet Cookies

    My first guest is Courtney Wade with her book The Catskills Farm to Table Cookbook.

    Features delicious recipes and breathtaking photography which will take you on a journey of upstate New York.

    Fresh vegetables and fruit, meat, dairy, wild game and foraged produce all take center stage in The Catskills Farm to Table Cookbook–because that is what eating in the Catskills is all about! Farms and restaurants emphasizing the use of local foods and produce are also highlighted, creating a guide to the farm to table movement in the region. Knowing what goes into the food on your plate is not just a trend–it’s an understanding of the processes, the time, the individuals, the community, and the lifestyle behind it all. With its down-to-earth recipes and full-color images, let The Catskills Farm to Table Cookbook be your essential guide.

    “Regional ingredients are put to delicious use in this bright new farm-to-table cookbook.” —The New York Times

    Get a copy of The Catskills Farm to Table Cookbook!

     

    COURTNEY WADE is a chef, photographer, influencer and graphic designer who lives on a farm in the Catskills in upstate New York. She is also the author of “Pancakes Make People Happy.”  Learn more about Courtney.

    In the second half…it’s all about “The Cookie Guy” – Gourmet Cookies Delivered with Chef Owner Tim Smith.

    Death by Chocolate Winner Tim Smith

    The roots of The Cookie Guy reach back to the childhood of company founder and owner, Chef Tim Smith.  Even at an early age he experimented with different ways to make cookies in his small Wichita home.  Most turned out well but there were a few notable mis-steps.  No matter how good it looked, baked Play-doh made a bad cookie.

    Holidays at the Smith household were filled with the aroma of fresh baked cookies.  Neighbors and friends gathered to be among the first to get them hot from the oven.  For those few precious moments everyone put aside their daily worries to share a simple pleasure of life.

    That’s the spirit behind The Cookie Guy.  From office clerks to CEOs you’ll see broad smiles and twinkling eyes.  Our gourmet artisan cookies bring out the child in everyone.  That shared anticipation gives them an experience for which they are always thankful.

    Learn more about The Cookie Guy and get cookies delivered today!  Follow the Cookie Guy on Facebook

    Place orders from the “Request A Delivery” page or by telephone
    (316) 207-2546  8:00am to 5:00pm Monday through Friday.

     

    Good Life Guy’s Wine of the Week:
    Korbel Sweet Cuvée California Sparkler
    Korbel Sweet Cuvée offers bright acidity, citrus and appealing tropical and floral flavors leading to a medium-sweet finish.  A delicate forward fruit character, good body and structure to balance the sweet finish. Citrus, tropical and floral flavors.

     

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    Posted on May 24th, 2021

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    May 29 – The Secret Ingredient Cookbook

    My guest this week is Kelly Senyei author of The Secret Ingredient Cookbook – 125 family-friendly recipes based on the author’s popular Just a Taste food site, with each recipe featuring a totally unexpected ingredient

    Kelly Senyei, founder of the food site Just a Taste, has garnered millions of fans with a delicious hook–every one of her recipes has a secret ingredient, something totally unexpected that takes a dish from common to extraordinary. Some of the 125 tried-and-tested recipes are surprisingly simple, like her Vanilla Bean Drop Doughnuts made with Greek yogurt, or the Sweet and Tangy Baked Chicken Wings made with blackberry jam. Other recipes are nothing short of genius, such as Savory Caramel Corn made with bacon and thyme, Healthy White Chicken Chili made with hummus, and Salted Caramel Bread Pudding made with chocolate croissants.

    Just because the secret ingredients are surprising doesn’t mean they’re expensive or hard to find, either. Kelly is a busy mother of three, and she made sure every ingredient can be found in any supermarket. Her family-friendly recipes cover every occasion, from crowd-pleasing snacks and 30-minute entrées to make-ahead sides and holiday-worthy desserts.

    KELLY SENYEI – Founder of Just a Taste
    I am a professionally trained chef, TV and podcast host, cookbook author and entrepreneur who develops all of the recipes, styles all of the food, takes all of the photos and washes all of the dishes for the countless creations coming out of my kitchen!

    I received my undergraduate degree from Northwestern University, my master’s degree in broadcast television from The Graduate School of Journalism at Columbia University and my culinary arts diploma with highest honors from The Institute of Culinary Education in New York City. I completed my apprenticeship in the Food Network Kitchens and previously worked at Condé Nast as an editor and on-air talent at Gourmet and Epicurious.  My husband and I live in San Diego, California with our three young sons.  Follow Kelly on Twitter & Facebook 🙂

    Good Life Guy’s Wine of the Week:
    2019 Penley Phoenix Cabernet Sauvignon
    Like a phoenix from the ashes, this cabernet rises from the glass with a complex bouquet of plum, blackberry and anise with a dusting of dark chocolate. It’s a delicious contemporary wine, intense and long on the palate with savoury tannins coating the mouth. It’s best drunk with food, with friends and with a roaring fire in the background. ABV14%

    Critical Acclaim  WE94  Wine Enthusiast
    This excellent wine offers aromas of blueberry, currant, terra cotta, iodine, savory spices and an umami-like seaweed nuance. There’s lovely depth of flavor, tannin structure and regional expression on the palate. Drink through 2040. Cellar Selection.

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    Posted on May 17th, 2021

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    May 22 – Chef Troy Jorge

    My guest this week is Chef Troy Jorge who has an interesting story and a rise to the highest level of Kitchen expertise as the head chef at one of Chicago’s top restaurants – Temporis.  Temporis, the 20-seat, Michelin-starred restaurant in West Town Chicago.

    “Temporis is a special place. There’s an incredible level of talent and passion here, and I’m excited to be part of it,” says Jorge, who has spent most of his nearly 15-year career in the fine-dining realm.

    Spring Tasting Menu, Heaven on a spoon!

    A quick visit to Temporis web site will turn in to a long wistful visit ogling the Kitchen Art Work that Chef Jorge produces in what has been called a tiny kitchen by others.  The restaurant, with only 20 seats surely had to do some heavy pivoting during the pandemic but hopefully as things start to return to normal it will back in the running for yet another Michelin Star.

    Temporis is intimate, unbound by the conventions fine dining. They offer an evolving 10-course tasting menu of progressive American cuisine featuring ingredients grown in their hydroponic garden. The name is unique and seems fitting.  Temporis, in Latin, is time. “As cooks, servers and students, we embrace and challenge time—stopping it when we ferment ingredients; stretching it when we bake with our three-year-old sourdough starter; and taking it back in dishes we make from memories we can’t forget.  There is always something new for us, and you, to experience and enjoy.”

    Follow Temporis on Instagram & Facebook

    Troy Jorge, Executive Chef
    “Don’t talk about it, be about it.”  

    If Troy hadn’t been kicked out of sewing class in high school, he might have been a fashion designer. Even now, his eye for lush color and layered detail shines through in his tasting menu at Temporis. A New Bedford, Massachusetts native, Troy took an interest in cooking during a junior high home ec class. After culinary school, he worked his way up over the next 14 years in some of Boston’s best restaurants, including Clio and Ostra. In 2015 he moved to Chicago to join the Michelin three-star Grace under chef and mentor Curtis Duffy, where he spent two years before joining the two-star Acadia. Off hours, Troy enjoys exploring the city on foot. His New Bedford accent and loyalty to the Celtics remain very much intact.

    Good Life Guy’s Wines of the Week and Saturday nights VT wines:

    Virtual Wine Tasting with Good Life Guy
    A selection of Raymond Wines – May 22, 2021
    Facebook LIVE, 6:00 p.m. Central

    • 2019 Raymond R Collection Sauvignon Blanc
    • 2019 Raymone R Collection Lot No 5 Red Blend
    • 2018 Raymond Reserve Selection Napa Valley Red Wine
    • 2018 Raymond Reserve Selection Napa Valley Cabernet

    Buy the wines at Jacob Liquor on North Rock Road or your local wine merchant. Buy them all or what you like.  Can’t find the exact vintage?  Buy what’s available and join the FUN!
    Download this: Raymond Tasting Guide  Go here to join the party:  Guy’s Facebook Page

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    Posted on May 10th, 2021

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    May 15 – My Favorite Things to Cook

    Paige & Dina picnic with their Dad Tom Stockley

    My guests this week is Paige Stockley and her sister Dina Moreno, daughters of one of the wine worlds early writers and champions of Pacific Northwest wines and wine and food from around the world, Tom Stockley.  On Jan. 31, 2000, on a trip back from Mexico, Tom and his wife Peggy’s plane crashed into the Pacific Ocean off the coast of California, killing all 88 on board. Tom and Peggy’s deaths were mourned throughout the wine, houseboat and Seattle communities, and Tom received a number of posthumous awards.

    2 decades after celebrated wine writer Tom Stockley’s death, his daughters publish the recipe journal he left behind: “A Collection of My Favorite Things to Cook – Plus Notes and Comments on Culinary Travels Everywhere,” 

    Tom Stockley, as the wine writer for The Seattle Times during the industry’s earliest days, found himself at the epicenter of Washington’s transformation from ho-hum food producer to crafter and curator of wines that would eventually compete with the world’s best.
    It is only natural that Stockley’s kitchen skills grew right along with his knowledge of Washington wines. As the old saying goes, wine makes a symphony of a good meal.

    Stockley’s daughters, Dina Moreno and Paige Stockley, discovered their father’s recipe journal among his papers after his death. These are the dishes of an adventurer and learner, in their earliest forms; these culinary experiments were served when guests came to call (and it seemed they were always calling).

    Interspersed with a selection of his Seattle Times Wine columns, family stories and observations from many journeys, we the readers are invited to far more than a bystander’s view of the past. Through Stockley’s recipes, written in his own hand, we are urged to see what he saw, taste what he tasted—to know the deep-rooted satisfaction that comes from sharing good food and a delightful bottle of wine with family, friends, and strangers. The latter were merely friends Stockley had yet to meet.  Get a copy NOW!

    “You would want to read this cover-to-cover, like you’d read a novel or something,” Moreno said. “It’s not just about food and wine. It’s also about travel, the people he met during his travels and the special occasions that brought him a lot of enjoyment.”

    Good Life Guy’s Wine of the Week:
    Something from the Pacific Northwest that I’m sure Mr. Stockley would approve!
    2017 L’Ecole No41 Columbia Valley Merlot
    This serious and structured Merlot reveals intriguing aromatics of dark fruit, tobacco leaf, cedar, violet, and rose. Its rich texture is elevated by flavors of black cherry, peppercorn, grounded by Ferguson’s graphite minerality carrying into a flavorful persistent finish.

    L’Ecole N° 41 is recognized as one of Washington State’s top producers of premium Merlot and this estate vineyard blend represents our best. The elegance and old world structure of Seven Hills Vineyard adds complexity to the earthiness and minerality of the basalt soil from Ferguson.

    Fractured basalt – Estate Ferguson Vineyard 50%
    Wind-blown loess – Estate Seven Hills Vineyard 50%

    “The baking spice, dark raspberry and anise aromas provide appeal. Broad-feeling, textured flavors follow, with cranberry-tart acidity and brawny, firm tannins backing it up. It’s an extremely impressive offering of this variety, showing its more serious side—Washington Merlot at its best. It will shine at the dinner table and will have a long life in front of it, seemingly near immortal.” Wine Enthusiast 92

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    Posted on April 21st, 2021

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    May 8 – MONDAY Gin

    My first guest is Chris Boyd, Co-Founder and CEO of zero alcohol MONDAY Gin.

    “The idea was inspired on the night of my birthday a few years ago. It was a Sunday night and I was out with my friends sitting at the bar having some gin. The bartender was a magician, but after a couple drinks I stopped and switched to water. Everyone wondered why, and I answered, “Because tomorrow is Monday and I have things to do, and I want to do those things well.” That’s when I started thinking… why can’t I have proper adult cocktails that let me keep on going tonight and be sharp in the morning?”

    FREE OF ALCOHOL, FULL OF SPIRIT
    MONDAY Gin is a complex, aromatic blend of juniper, natural botanicals, citrus, and spices that satisfies like a classic London Dry, finishing with the familiar kick of your favorite spirit.  Learn more here!

    ZERO CARBS, NO SUGAR, 0 CALORIES, VEGAN
    Drink MONDAY and stick to your game plan. Whether you’re paleo, keto, gluten-free, low-carb, or a parent, entrepreneur, athlete, or just an all-out go-getter who wants to stay sharp, cheers with MONDAY to live your best life.

    BUILT ON TRADITION
    MONDAY Gin is hand made in small batches from a Southern California craft distillery.

    TOP SHELF
    Treat MONDAY like your favorite premium Gin and pour accordingly. Follow your favorite drinks recipes to the tee, swapping us in anytime it calls for Gin.

    In the second half I’ll be talking to the founders of Prime 6 Charcoal, perfect for grilling on EARTH Day!

    As seen on shark tank! Grilling is more than just a meal – it’s a way to turn dinner into a party. From the first flame to the final sizzle and char, firing up the grill is always the start of something special. That’s why we created Prime 6 – a better way to grill. It’s a 100% sustainable product, made from hardwood waste compressed into dense charcoal. That’s it. No binders. No additives. No filler. No chemicals to smoke up your food. Plus, its unique hexagonal design means it burns hotter, longer and more evenly, for optimum cooking – that’s why so many pit masters rely on it to develop delicious fire flavor. And for every pack sold, we’re planting a tree – so we can all enjoy cooking outside in nature for generations to come. Get the best out of your grill, pure taste from your food – and make memories to last a lifetime. . Charcoal of choice for thousands of pit masters and professionals.

    100% SUSTAINABLE Made from recycled hardwood waste sawdust.
    So you can feel good about your grilling – the way nature intended.

    BETTER BY DESIGN Our unique hexagonal design lets air circulate
    better for high consistent heat – and more even cooking. You can stop,
    then relight it until it’s burned away, leaving almost no ash – and no cleanup.

    PURE CHARCOAL. PURE TASTE. No binders. No fillers. No chemicals smoking up in your food.
    Just pure, flame-flavor.

    GET THE MOST FROM YOUR GRILL  Prime 6 is denser than other charcoal,
    so it burns longer (4+ hours). 1lb of Prime 6 = 3lb lump charcoal.

    Good Life Guy’s Wine of the Week:P
    2018 Shortbread Cellars Chardonnay
    Like the cookie of the same name, Shortbread wine is light,
    buttery, and simply delightful. Treat yourself any day of the week!
    Tropical piña colada-esque notes of creamy coconut, pineapple,
    key lime and pink guava anchored by vanilla and toasted oak
    create a creamy mouthfeel and smooth finish.

     

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