Sep 17 – This Week’s Show

Posted on September 13, 2022 by Guy

This week it’s all about cookies with Chris Taylor and Paul Arguin.

With bolder-than-ever flavors and spectacularly scientific techniques, cookies have truly never been more fabulous.

“Delicious and dazzling…for cookie fanatics, this one is sure to be a hit!” – Publisher’s Weekly, starred review

Chris Taylor and Paul Arguin bring fresh perspective and heaps of creativity to everything they bake. Now reinventing America’s most traditional handheld dessert―the cookie―they offer 100 reliable and exciting recipes that are sure to impress. From Pumpkin Snickercrinkles to Black-Bottom Lemon Squares, and Coffee Bean Crunchers to Bronze Butter Chocolate Chip Cookies, these are next-level cookies.

Combining their passion for serious baking with their professional backgrounds as accomplished scientists, Taylor and Arguin apply new methods and modern ingredient pairings to develop novel base recipes with innovative techniques. In these pages, they share what they’ve learned in lively tips and tricks for every recipe and style of cookie. Complete with mouthwatering photos, options to make ahead, decorate, or infinitely adapt, these outside-the-box recipes are the very definition of fabulous.

 

We are Chris Taylor (right) and Paul Arguin (left)—the faces and flour-covered hands behind Flour Sugar Butter. We are authors, avid pie makers, baking enthusiasts, and cookie makers. Since 2011, we have won more than 600 awards for our baking, including Best of Show at the American Pie Council’s National Pie Championship.

Our first cookbook, The New Pie: Modern Techniques for the Classic American Dessert, was published by Clarkson Potter/Penguin Random House in 2019, The New Pie features pies made with modern flavors and techniques. Our second cookbook, Fabulous Modern Cookies, was published by Countryman Press/W. W. Norton in April 2022 and can be found anywhere you buy books, including here!

We live in Atlanta, GA where it’s sometimes too dang hot to turn on the oven.

Later in the show, Shannon Doherty joins us for some pre-Halloween hacks and more!

Change-1  Moved Shannon to next Saturday Sept 24 so we have enough time!

Doherty joined TikTok in March 2020 when the pandemic started. She started to share parenting hacks, DIY activities, recipes, and crafts. She quickly gained hundreds of thousands of followers after her DIY * STAY HEALTHY* FRONT DOOR SUPPLIES STATION went viral and took over TikTok as she inspired families with safety tips during the pandemic. Doherty is also the founder of Coco and Lala, a lifestyle brand and clothing boutique for women and children, featuring stylish clothing and accessories with custom items designed by Doherty herself. Coco and Lala sweatshirts and PJs are best-sellers. Coco and Lala launched a campaign to encourage handwashing in 2020. The proceeds went to the organization No Kid Hungry.

When Doherty posted her life with her kids at home, people questioned her about things that she had in her kitchen and things behind her in her videos. She realized that there was a space on TikTok for people wanting to learn ideas she has as a mom of four. Since then, her account At Home with Shannon has tallied over 40 million views from parents interested in everything from easy dinner ideas to creating a neon volcano science experiment at the kitchen table.

Doherty, who worked in finance, real estate, and studied law, is sharing her creative side with the world and is loved for her authenticity, realness, and her genius “life-saving” super-mom hacks. Her viral videos have been featured on GMA, Newsweek, Buzzfeed and THE TODAY SHOW.

Good Life Guy’s Wine of the Week:
2020 Bread & Butter Chardonnay, Napa California
A rich and memorable Chardonnay with creamy notes of vanilla bean, almond and a touch of tropical fruit. Balanced acidity and savory oak lead to a long, smooth finish. ABV13.5%

 

2019 Bread & Butter Merlot, Napa California
A beautifully balanced and approachable Merlot with expressive notes of rich plum, dark cherry and sweet baking spice. Soft and easy drinking, chocolate and sweet vanilla notes delight on the finish. ABV13.5%

New arrival at Jacob Liquor on North Rock!
Retail for both $14.99 – SALE $11.99
Big display right inside the front door 🙂

Learn more about www.breadandbutterwines.com

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Sep 10 – Maison Louis Latour

Posted on September 5, 2022 by Guy

My guest this week is Linda Hinton, Communications Director and Regional Manager for Maison Louis Latour exclusively in the central US, specializing in the wines of Burgundy, France.

From the heart of their domaine on the Corton hillside, Maison Louis Latour has witnessed more than two centuries of Burgundian history. Founded in 1797, Maison Louis Latour has survived the ages and has become a natural custodian of Burgundy’s ancient traditions. Authentic and determinedly independent, the House has always made it a point of honor to remain family owned. It is now run by the seventh Louis Latour who represents the 11th generation of the founding family, who like each generation before him, has worked hard to preserve the company’s unique heritage whilst ensuring the future with an ambitious and visionary spirit.

MLL strives for perfection in everything they do to in order to meet the demands and expectations of its customers. In 1997, Maison Louis Latour celebrated its bicentennial and was admitted to the Henokiens Club, a select circle of companies who have remained in founding family ownership for at least 200 years and still bear the name of their founder. Learn more here!

Linda Hinton graduated from the University of Texas at Austin with a degree in Communications and subsequently joined the world of global marketing. Following her passion for wine, she entered the wholesale business, representing domestic and international producers in San Francisco. For 14 years she has represented Maison Louis Latour exclusively in the central US, specializing in the wines of Burgundy, France. She is certified by the Society of Wine Educators as a Certified Specialist of Wine and by the Court of Master Sommeliers. She regularly travels to France as part of the never-ending education to be had in both the vineyards and the wine cellar.

We will also be telling you all about the American Institute of Wine & Food Wichita Chapter wine dinner Wednesday, September 21, 6:30 p.m. at Larkspur Bistro & Bar – 904 E. Douglas, Wichita Kansas.  Members $70-Non-Members $80.  For more info: www.aiwfwichita.org

Good Life Guy’s Wines of the Week:
A selection of wines from the AIWF wine dinner! 🙂
NV Simonnet Febvre Cremant de Bourgogne Brut
2019 Latour Pouilly Fuisse
2019 Latour Grand Ardeche Chardonnay
2019 Latour Domaine de Valmoissine Pinot Noir
2020 Latour Bourgogne Pinot Noir

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Sep 3 – Delicious Gatherings

Posted on August 29, 2022 by Guy

My guest is Tara Bench (aka Tara Teaspo0n) with her soon to be released new book; Delicious Gatherings – Recipes to Celebrate Together

“I am so passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish our bodies and souls.”―Tara Bench. Order a copy NOW!

Here is your invitation to step into the kitchen and create a meal worth remembering! Tara Teaspoon helps you impress guests and gather friends around your table with recipes for elevated everyday meals and special holidays, plus helpful tips and how-tos. This cookbook aims to bring joy, flair, and amazing taste to all your get-togethers.

From Sunday suppers and weeknight family meals to elaborate buffets for bigger crowds and holiday celebrations, Tara’s recipes include delicious showstoppers and unique takes on comforting classics. You can gather together around savory recipes, including Spicy Maple Sweet Potatoes with Cinnamon Pepitas or the Ultimate Chili con Queso. Then bring on dessert with Chocolate Peanut Butter Puddle Cookies or Maple Hazelnut Pie.

Tara brings her comforting-but-elevated approach to recipes that cover “Main Events,” “Serious Sides,” “Breakfast and Brunch,” and “Baking and Sweets.” The book opens with “Gather-Around Dinners,” which takes the stress out of meal planning with full-course menus for memorable gatherings. Order a copy NOW!

Tara Bench has been in the food publishing industry for more than twenty years and is also the author of Live Life Deliciously: Recipes for Busy Weekdays and Leisurely Weekends. As a recipe developer and professional food stylist, she creates food content for brands, books, television, and advertising, as well as shares her expertise on her blog, TaraTeaspoon.com.
She was the food and entertaining director of Ladies’ Home Journal magazine and a food editor at Martha Stewart Living, Kids, and Weddings magazines. She frequently shares her expertise on TV, and has appeared on the Martha Stewart show, The Today Show, and the Food Network as a contestant and show judge. Tara encourages confidence in the kitchen with her attainable recipes for entertaining and everyday meals.
Tara’s on Facebook, Twitter and Instagram

Later I’ll be talking to Jennika King at the Sedgwick County Zoo about the upcoming Zoobilee, the FUN annual fund raising event.  There’s still tickets available. For more details click here!

Wichita’s wildest FUN-raiser!  Enjoy live music, delicious drinks, and delectable bites from local establishments during Sedgwick County Zoo’s premier fundraiser.  Buy Tickets

Adult beverages will be served at this event, so be prepared to show a valid ID. Please note: Zoobilee will be held RAIN or SHINE. Tickets are not refundable or transferable.

Good Life Guy’s Wine of the Week:
Some bubbles to help you celebrate!
NV Domaine Chandon Brut Rosé
In the glass, this Rose is a pretty pink with intense ripe strawberry, juicy watermelon, and fresh red cherry fruit aromas and flavors. On the palate, this wine is creamy and seductive with a defined structure from the Pinot Noir added in its final stages. Chandon Rosé is very fond of salmon and tuna sushi, and also goes well with beef, duck, and lamb. ABV13.5%

Critical Acclaim

WW92
Wilfred Wong of Wine.com
The Chandon Brut Rosé is lovely and enticing. TASTING NOTES: This wine exhibits a pleasing mix of fresh red fruits, earth, and dust in its aromas and flavors. Pair it with Thai Basil Chicken, and go lightly with the red chiles. (Tasted: July 18, 2020, San Francisco, CA)
WE90
Wine Enthusiast
Smooth and luxurious, this rich and balanced wine layers persimmon and ginger over white cherry and raspberry for a complex and delicious expression. It is smooth, medium bodied and balanced toward the soft side.
WS90
Wine Spectator
A festive sparkler, vibrant and generous, with layered strawberry, fresh ginger and spice flavors that build toward the snappy finish.
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Aug 27 – Gâteaux

Posted on August 23, 2022 by Guy

My guest this week is Aleksandra Crapanzano with her new book Gâteaux – The Surprising Simplicity of French Cakes

James Beard Award–winning writer Aleksandra Crapanzano shares the secrets of the cakes Parisians bake at home: the gâteau in its many splendors from the simplest yogurt cakes to deceptively easy bûches de Noël, from nut tortes to boozy flourless chocolate cakes, from yuzu madeleines to rum-soaked babas.

When we think of French desserts, we tend to imagine ornate creations and confections. Perhaps we envision a tarte Tatin, but rarely a homemade cake, whipped up on a weeknight with little fuss. But that is exactly what Parisians make and eat. Gâteaux are simple, delicious cakes, both sweet and savory, served to family and friends.

You might expect elaborate home baking to rival the extraordinary pâtisseries in town. Who hasn’t wondered if the French are born knowing how to make the exquisitely fine layers of puff pastry for a mille-feuille, or how to poach a soft meringue for an île flottante? As food-columnist Aleksandra Crapanzano spent time with Parisian friends who were cooking at home, navigating children and careers and gathering friends around their table at night, often impromptu, always delicious, she realized that the real magic is a certain savoir-faire, that distinctly French know-how that blends style and functionality in every aspect of life.

Gâteau gets to the essence of Parisian home cooking. By and large, the French do not try to compete with their chefs, nor with their boulangères and pâtissières. But many Parisians are natural cooks, and Aleksandra has yet to meet a Parisian who didn’t finish dinner with a little something sweet, effortlessly made and casually served. The trick is having an arsenal of recipes that, once mastered, become blueprints, allowing for myriad variations, depending on what’s in season and what’s in the cupboard. It is a practical approach, and the French are nothing if not practical. That is the savoir-faire—from tying a silk scarf just so to popping a gâteau in the oven without anyone even noticing. When you know what you’re doing, there’s no need to overthink it. It looks easy because it is easy.

Aleksandra Crapanzano is a James Beard–winning writer and dessert columnist for The Wall Street Journal. She is the author of The London Cookbook and Eat. Cook. LA., and her work has been widely anthologized, most notably in Best American Food Writing. She has been a frequent contributor to Bon Appetit, Food & Wine, Food52, Saveur, Town & Country, Elle, The Daily Beast, Departures, Travel + Leisure, and The New York Times Magazine.  She has years of experience in the film world, consults in the food space, and serves on several boards with a focus on sustainability.  Aleksandra grew up in New York and Paris, received her BA from Harvard and her MFA from NYU, where she has also taught writing. She is married to the writer John Burnham Schwartz, and they live in New York with their son, Garrick, and Bouvier des Flandres, Griffin.
Follow Aleksandra on Facebook and Instagram to learn more!

Later in the show Dan O’Toole Founder and CEO of @dronedek  joins us to talk about some amazing technology that can change the way we have everything delivered!

Dronedek holds a robust first-position patent portfolio for secure drone package receiving and storage. Our next-gen smart mailboxes accept all types of deliveries and pickups including food, parcel, medical, and traditional mail.

We’re using a platform-agnostic approach to consolidate and funnel deliveries (and pickups) from all carriers, couriers, and logistics services to set (GPS-verified) locations. The versatility of each unit means that it’s compatible with a wide range of delivery services including conventional, autonomous, robotic, and drone delivery methods.

All the value gained through fast, green, convenient and cost-effective delivery strategies can evaporate however when your package is compromised. Weather, animals, package thieves, and more can befall your packages unless they’ve been safely deposited for you in your next-gen mailbox.  Learn more and become an investor www.dronedek.com

Good Life Guy’s Wine of the Week:
2017 Petit Guiraud Sauternes  www.chateauguiraud.com
Following vinification with the property’s Grand Cru, the second wine is a blend of wines from several batches, selected for their style. Aged in oak barrels or in stainless steel vats, the main characteristic of the second wine is its freshness and the fact that it can be enjoyed relatively young. Petit Guiraud thus makes the pleasure of drinking this modern wine available to all. With bold flavors of fresh fruit, like grapefruit, passionfruit and pineapple, this sauterne is light, feminine and floral.  It pairs best with desserts and a cheese plate, notably blue cheese. ABV13.5%

Critical Acclaim JS92 James Suckling
A creamy, fruity Sauternes with apple and pear-skin aromas and flavors, as well as hints of honey. Medium-bodied, fresh and bright with a clean finish. Second wine of Château Guiraud. From organically grown grapes. Drink now.

This is a great value, well made example of what wines from this region can bring to the dinner table or cheese board!
Grab some at Jacob Liquor Exchange on North Rock Road…

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Aug 20 – FOOD – Eat With Ease Every Day

Posted on August 9, 2022 by Guy

My first guest this week is Amy Freinberg-Trufas, author of FOOD – Eat With Ease Every Day

This is not another diet book.  And that’s good.  Because you don’t need another diet. Just ask Amy Freinberg-Trufas, who suffered with morbid obesity for the first four decades of her life.

Navigating a traumatic childhood, she turned to food to cope, creating mindless habits and patterns of emotional eating that caused her to pack on pound after pound for years…

As an adult, Amy’s weight was choking her out of her own life and she knew it. After hitting a devastating 311 pounds, she stopped weighing herself, giving up on any efforts to address her obesity.  Her suffering continued until years later, when her father’s deathbed words illuminated a path that finally allowed her to imagine, create, and ultimately celebrate a new relationship with food.

Recognizing her lifelong habit of emotional eating, she developed an inner curiosity and acceptance enabling her to move past old coping mechanisms that were no longer serving her. Practicing intuitive eating, she now joyfully eats with ease every day.

Part memoir, part mindset guide, this book is honest, raw, and sometimes, unbelievable. Written with vulnerability, compassion, and humor, you’ll begin to see your own way out of anything holding you back from living a joyful life.  Struggling with eating? Read this book. It’s not a shallow repeat of every other food guide, fad diet, or recipe book… In fact, it’s barely about food at all.

Eat the foods you love and eat with ease. Stop suffering around food.  “A gentle, sustainable path to weight loss for people who love great food!” Follow Amy on Facebook and learn more at www.amyfreinberg.com

Later in the show I’ll be chatting with local entrepreneur and juice queen Rebecca (Becky) Trickle about her journey in juice and healthy living. Becky’s dad was a great friend of mine, his passing occurred much too soon and was a BIG loss to me and an even bigger loss to Becky and her family.

Becky started small…really small, making fresh pressed juice from quality ingredients.  The healthy beverages shared with friends prompted the beginning of a small business that continues to grow here in Wichita.  She names her business “Off The Press“. Becky has made several types of juice and offers many for sale direct to consumer from her site: www.offthepressjuice and often at the Old Town Farmer’s Market here in Wichita.

We’ll tell you about her journey, products currently available and how you can find them. 🙂

 

 

 

 

 

Good Life Guy’s Wine of the Week:
2021 DOMAINE DE SAHARI, VIN GRIS DU MAROC
BENI M’TIR ROSÉ- MOROCCO 
A blend of cinsault and grenache, today’s wine was made in the vin gris method: red juice is vinified somewhat like white wine. Grapes are pressed and the juice spends little or no time soaking with the skins. What results is rosé that is bright and refreshing, with lip-smacking acidity. Floral-tinged aromas of strawberries and peaches follow on the generous palate, along with notes of Honeydew melon, hints of stony minerality, and a hit of baking spice on the long, zippy finish. ABV13%

Moroccan wines are virtually unheard of to many wine lovers on this side of The Pond, but the juice that is starting to make its way to our shores is outstanding. It is no wonder; wine has been made here since the Roman Empire! Domaine de Sahari, located in the foothills of the Altas Mountains, has all the goods to produce outstanding fruit: warm summers, abundant sunshine, wide diurnal temperature variations, and cooling ocean and mountain breezes. Pierre Castel, who took over the estate in 1994, has made Domaine de Sahari the country’s premier winery.

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