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    Posted on February 18th, 2020

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    Feb 22 – Foodscape Revolution

    My guest this week is Brie Arthur with her book The Foodscape Revolution – Finding a Better Way to Make space for Food and Beauty in Your Garden.  www.briegrows.com

    Foodscaping visionary Brie Arthur looks at under-utilized garden spaces around homes or in the landscaped common spaces of planned communities – and she sees places where food can be grown…lots and lots of it. And not in isolated patches, but inter-planted with non-food ornamental plants for year-round beauty. This is a new way of looking at public and private spaces, where aesthetics and function operate together to benefit individuals and entire communities. In The Foodscape Revolution, Arthur presents her status-quo-shaking plan to reinvent the common landscape – in a way that even HOA’s would approve. Follow Brie on FaceBook

    Brie Arthur is one of the featured presenters at the The Kansas City Garden Symposium March 6 & 7.
    The Kansas City Garden Symposium’s full day of of regionally focused lectures by nationally recognized garden experts that are sure to inspire, inform and get you thinking about growing your own way.

    Friday March 6, 2020. 6:30 p.m. – 9:00 p.m.  Doors Open 6:00 p.m.
    Banquet dinner at Lidia’s Kansas City including a program
    by Brie Arthur entitled Fragrance in the Air.

    Saturday March 7, 2020. 8:15 a.m. – 4:10 p.m.  Doors Open 7:30 a.m.
    A full day of programs by four acclaimed garden presenters including lunch.

    Good Life Guy’s Wines of the Week:
    2018 Line 39 Sauvignon Blanc
    100% Sav Blanc, Stainless steel fermentation, Bright citrus and floral aromas introduce this Sauvignon Blanc, followed by subtle notes of grapefruit, guava, green apple, melon and lemon in the glass. The wine’s acid is both balanced and integrated giving this Sauvignon Blanc an elegant softness.  ABV13.5%

    …

    2017 Chateau Ste. Michelle Chardonnay
    100% Chardonnay; 65% barrel fermented 35% fermented in stainless tank to maintain the bright fruit flavors. Malolactic fermentation follows yeast fermentation for added richness and complexity. Aged sur lie for six months in a mix of French and American oak barrels (35% new) with regular stirrings to add richness and integrate the fruit and oak flavors. Fresh notes of butterscotch, pear and pineapple with toasty barrel accents and a creamy mouthfeel this is one of the most balanced, complex and delicious value Chardonnays.  ABV13.5%

    Two fine value wines available at Jacob Liquor on North Rock Road!
    Follow this link and join the email list…

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    Posted on February 9th, 2020

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    Feb 15 – The Restaurant Diet

    When ever you are watching you calorie intact and working on weight control it always seems your efforts are sabotaged by going to a restaurant.   My guest this week is Fred Bollaci with his new book “The Restaurant Diet.”

    The ultimate guide for people who want to dine out guilt-free! The Restaurant Diet, offers a diet plan that takes the pressure off of dieters who love to eat out. The Restaurant Diet is also a cookbook, featuring 125 mouthwatering recipes from 100 critically acclaimed restaurants from coast to coast, all with nutritional facts. In The Restaurant Diet, author Fred Bollaci, who lost 150 pounds (from 330):

    • Teaches readers how to read a menu
    • Explains how to ask important questions of the restaurant staff
    • Gives guidance on how to have food customized to your dietary needs
    • Provides insights into converting this into healthy eating at home

    Eat out to your heart’s content and not be overweight: As Fred teaches readers how to eat out and lose weight, he reveals the real secret: It’s not about preparing “clean” food at home, or going “whole” and excluding wheat, sugar, and dairy. Nor is it about counting calories or grams. It’s about WHY one overeats in the first place. Fred reveals his story of growing up in an Italian family, and how his parents’ divorce led to his eating compulsions. He tried every fad diet, but Fred was searching for a lasting solution. With the help of his doctor, a nutritionist, a trainer, and a psychologist, he was able to devise a four-phase diet and exercise plan. Fred proves that if he can do it, anyone can. He has kept the weight off for six years, running four marathons ― he looks great, feels great, and can enjoy great food and drink wherever he is.

    Guilt-free restaurant dining: Featuring recipes from America’s most noted restaurant chefs, as well as original recipes from Fred’s own kitchen, The Restaurant Diet is for the 19 million Americans who love to eat out on a regular basis ― and the 38% who are overweight.

    Good Life Guy’s Wine of the Week:
    2016 Jordan Alexander Valley Cabernet Sauvignon
    Pure elegance in a glass. Aromas of black cherries, pomegranate, dried cranberries and a hint of graphite channel classic Bordeaux. Its lovely, silky texture coats the palate with layers of black cherries and a touch of cedar from French oak’s fine tannins. From beginning to end, the balance carries all the way through. Enjoy now after decanting for 60 minutes or cellar through 2029-2034.

    The 2015 Cabernet Sauvignon’s red fruit flavors, silky palate and structure make it a wonderful wine for food. The classic pairing would be New York Strip steak or filet mignon, but the elegance, uplifting acidity and toasted oak nuance will complement grilled or savory roasted dishes, such as herb-crusted lamb, roasted chicken or grilled pork loin. It’s a medium-bodied red wine that won’t overpower more delicate dishes, such as mushroom risotto, ratatouille or duck confit.

    Blend: 77% Cabernet Sauvignon, 15% Merlot, 6% Petit Verdot, 2% Malbec

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    Posted on February 4th, 2020

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    Feb 8 – Keeping It Simple

    My first guest this week is Yasmin Fahr,  she’s a food writer and recipe developer who loves to make easy-peasy, lemon-squeezy dinners (she also has a thing for cheesy phrases). Her first cookbook,Keeping it Simple, is out now and that’s our topic. Learn more about Yasmin.

    After a long day at work, heading home to cook a fussy, complicated meal is the last thing anyone wants to do. Keeping it Simple is the ultimate collection to have on hand for these moments. Featuring over 60 quick and easy, drool-worthy one-pot dinners you can whip up in the time in takes to have a glass of wine (or two, let’s be honest), Yasmin Fahr has got you covered. Inspired by her column for Serious Eats, One-Pot Wonders, Yasmin sets out to arm readers with sneaky gems and low-key showstoppers that work every time, and a promise that they will learn at least one new move (if not a good few) to up their skills in the kitchen. The ultimate goal is to get dinner on the table quickly, but also to create something truly delicious as a weeknight reward. Why order a takeaway when you can throw together Miso-Ghee Chicken with Roasted Radishes or Rigatoni and Broccoli with Crispy Prosciutto in 20 minutes? And when you can cook it all in one pot, clean-up is a breeze. Featuring humorous and relatable anecdotes and musings on cooking and life, in Yasmin’s witty and energetic style, Keeping it Simple is the book you’ll keep coming back to night after night for inspiration both in the kitchen and out. It’s a collection that will remind you why you love to cook in the first place.  Get a copy NOW!  Follow Yasmin on Face Book and Twitter.

    In the second half I’ll be talking with Adam Knapp about his documentary “God Save the Wings.”
    Saturday February 22, 7:00 p.m. at the Wichita Orpheum.  Learn more and get tickets.
    @godsavethewings

    “This was Wichita’s one chance to play at the highest level of a sport.” That was the Major Indoor Soccer League and they were the Wichita Wings, a team of European party boys who went toe-to-toe with New York, Los Angeles, Dallas and arch rival St. Louis in the crazy 1980s.

    Three years in the making, “God Save The Wings” is a feature-length documentary celebrating the team that meshed Wichita’s sports, social and pop culture scenes in the decade of preppies and New Wave. It features Monty Python-inspired animation and several songs of the era, and was scored by the Wrong Kata Trio. Narrated by Andy Chapman and featuring interviews from most every key player of the era, the movie is based on the historical book “Make This Town Big.” Directed by Adam Knapp and Kenneth Linn, creators of the award-winning documentary short “Out Here In Kansas,” and produced by Tim O’Bryhim, Tori Deatherage and Michael Romalis.

    Good Life Guy’s Wine of the Week:
    2016 Estancia Reserve Meritage from Paso Robles
    The 2016 Meritage expresses the true terroir of Paso Robles. A firm, tannic backbone from Petit Verdot, sweet cherry and chocolate aromas along with structure from Cabernet Sauvignon, and a rich round texture from Merlot all come together to create a classic blend.  A fine Bordeaux Blend: 47% Merlot, 43% Cabernet Sauvignon, 10% Petit Verdot.   Gold Medal – Denver International Wine Competition!

    Visit Estancia.com to learn more.
    Grab a bottle at Jacob Liquor and join us! 🙂

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    Posted on January 30th, 2020

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    Feb 1 – National Peanut Day :-)

    National Peanut Butter Day was January 24!  In honor of the great peanut, my guest this week is Samara Sterling, PhD, Nutrition Scientist Research Director at The Peanut Institute.

    When it comes to health and wellness, it’s OK to start small. In fact, a good health reset is often most successful when smart, small, sustainable changes are made.  Dr. Samara Sterling, research director with The Peanut Institute, says it’s best to begin by focusing on increasing good habits.

    “Set yourself up for success by building on the healthy habits you already have,” says Sterling. “For example, if you typically eat one serving of fruit a day, identify a way to increase that to two servings.”

    Another smart move is to incorporate foods that are high in protein and fiber in order to feel full longer.  Peanuts are an example of a powerful plant protein. Just one serving of peanuts delivers seven grams of protein, 19 vitamins and minerals, fiber and heart-healthy fats.

    “Studies have shown that protein is the most filling macronutrient and actually changes the levels of several satiety hormones,” says Sterling. “When you have foods like peanuts and peanut butter that deliver plant protein, fiber and healthy fats, you’re making a smart choice that will keep you feeling full, help power you through the day and eliminate the urge to snack and consume empty calories,” explains Sterling.

    Peanuts are known as a superfood because they deliver significant nutritional value in a small amount. One serving of peanuts is an ounce or approximately 35 peanuts and a serving of peanut butter is two tablespoons.

    “Research has shown that the consumption of small amounts of peanuts or peanut butter has been associated with a reduced risk of cancer, heart disease and diabetes,” says Sterling. “Since peanuts and peanut butter are affordable, it’s easy to incorporate either one into a meal or snack.”

    Keeping with the peanut theme…
    Good Life Guy’s Spirit of the week:
    Screwball Peanut Whiskey
    California- Whiskey boldness but then out of nowhere, this smooth peanut butter goodness takes over your taste buds and you’re in complete bliss. Whiskey and peanut butter pair so well it makes PB&J jealous.  On one side, you have good ol’ whiskey – a bold, loud, and strong partner-in-crime who exudes confidence. On the other, we have peanut butter – a rich, smooth, and irresistible spread that’s as dependable as they come for all your late night cravings. Little did you know, these two blend together quite phenomenally. @skrewballwhiskey 

    Appearance / Color: Medium Oak
    Nose / Aroma / Smell: As you would expect, the aromas are filled with warm peanuts and honey.
    Flavor / Taste / Palate: Again, the taste of fresh roasted peanut come first, followed by toasted rye bread, Butterfingers candy bars, and a dash of pepper.
    Finish: The finish is long and… fun.

    Learn more here!

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    Posted on January 20th, 2020

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    Jan 25 – The Complete Hummus Cookbook

    First up this week is Catherine Gill with her new book “The Complete Hummus Cookbook.”

    Featuring over 100 delicious recipes, The Complete Hummus Cookbook is the perfect primer for anyone looking for easy to prepare, healthy food choices.  Protein-rich and vegan-friendly, hummus is one of the healthiest and most nutritious dishes that many people don’t talk more about. The Complete Hummus Cookbook changes that conversation.  With over 100 yummy recipes, this cookbook shows everyone that hummus is not only delicious, but also extremely versatile, low-cholesterol, protein-rich and healthy.
    The Complete Hummus Cookbook also provides information on the perfect food to pair hummus with as well as how to make different kinds of hummus with chickpeas, black beans, lentils, edamame and green peas. Yum!

    Follow Catherine on Facebook and Twitter!  www.thedirtyvegan.com
    …
    Later in the program Chris Taranto the Communication Director for the Paso Robles Wine Country Alliance joins us to talk about “BlendFest on the Coast.” 

    THE ONLY WINE EVENT DEDICATED TO BLENDS

    Experience a taste of Paso Robles Wine Country on the beautiful California coast. Paso Robles BlendFest on the Coast will take place February 20 – 23, 2020 in San Simeon and Cambria with a selection of exciting events. Paso Robles’ winemakers love to blend wine, mixing varieties to craft something unique and delicious. BlendFest celebrates the traditional and unconventional blended wines, throughout the weekend.  There are great winemaker dinners, Winery tours, and a blending seminar and the Grand Tasting of spectacular blended wines on Saturday.  For more information and to get tickets:  www.pasowine.com

    Then Steve Peck Director of Wine Making at J. Lohr Vineyards & Wines joins us.  J. Lohr is one of the many wineries participating in BlendFest.  We’ll tell you a little about the history of J. Lohr and the many premium products produced, including the wine of the week…2017 Pure Paso splendid Proprietary Red Blend.

     

    Good Life Guy’sWine of the Week:
    2017 J. Lohr Pure Paso Proprietary Red Blend
    A milestone wine for J. Lohr that harnesses our history with Cabernet Sauvignon and Petite Sirah from the region. Classic Cabernet Sauvignon with its savory notes are wrapped in the dark fruit character of Petite Sirah. Pairs well with tomato rice dishes like paella or creamy risotto. Exquisite with prime rib or a dense monkfish.  Blend: 70.5% Cabernet Sauvignon, 26.5% Petite Sirah, 2% Merlot, 0.5% Petit Verdot, 0.5% Malbec.  Learn more here!

    Critical Acclaim: Wine Enthusiast 93

    “J. Lohr continually produces lush and delicious wines that continue to define the Paso Robles potential.”

    “This new blend of Cabernet Sauvignon, Petite Sirah, Merlot, Petit Verdot and Malbec begins with strawberry, violet and baking spice on the nose, while the palate’s creamy mouthfeel carries mocha, cappuccino, caramel and black cherry flavors. There’s just enough tannic firmness to the lush profile.”

    – Matt Kettman, Wine Enthusiast Magazine, Jan. ’20 Issue

    Pick up a bottle or two at Jacob Liquor Exchange and join us!

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