Jul 17 – Good Stock Soup

Posted on July 12, 2021 by Guy

My guest this week is Ben LeBlanc founder of Good Stock Soup.

Born and raised in Houma, Louisiana, Ben LeBlanc grew up surrounded by a rich culture of food and entertaining. From crawfish boils to game-day gumbos to sazeracs at sunset, eating well and laissez les bon temps rouler is part of the fabric of life in south Louisiana.

His professional career began in finance, taking him to New York, London, then back to New York. His love for eating and all things food deepened at every step. After years of exploring cuisines around the world (read: eating far too much!), working on techniques with the help of friends far more talented than he, and missing the gumbo he grew up with, Ben followed his passion and created Good Stock.  Good Stock is on Facebook!

Good Stock is a modern business making soup the old-fashioned way. Gone are the days of soups found in cans, loaded with artificial flavors, sodium, and preservatives. With all-natural ingredients, cooked with precision and heart, Good Stock is filled with high quality vegetables, herbs and meats from high quality farms that can be shipped conveniently to your door. With Good Stock soups, only the good stuff goes into their soups and to their customers.

Key Components of Good Stock Soups:

  • All-natural, high quality vegetables & meats in every soup
  • Classic and innovative
  • Healthy & delicious
  • No artificial ingredients

Good Stock Soup Website: https://www.goodstocksoups.com/

In the second half I’ll be talking to Dan Stockemer of Prairie Hill Vineyards about a great wine trip to San Francisco and Sonoma County he has put together for October 11 thru 15.  Getaway Easy Travel is handling reservations and you can learn more HERE!

Then Jeremy Johnson of Johnson’s Garden Centers joins us to talk about Moon Light Madness today, Noon to Midnight at Johnson’s 2707 W. 13th St. N  here in Wichita.  We’ll also tell you all about this year’s 2021 Iron ChileHead event featuring food trucks, craft beer tasting and of course fresh Hatch Green Chile!  More info at ironchilhead.com 

Good Life Guy’s Wine of the Week:

NV Aveleda Praia Vinho Verde from Portugal
40% Loureiro, 20% Trajadura, 20% Arinto, 20% Azal grapes are gently pressed, then the must is cold fermented in stainless tanks.  No Malolactic fermentation and no oak influence.  No better time to quaff this wine than in the spring and summer. This version is lightly effervescent, with a lively acidity that wakes up the palate. It combines lime and peach flavors with a whiff of sea breeze.  Perfect for the patio or pool and a fine accompaniment to summer salads, light soups and most any lighter seafood dish.  Fruit forward with simplicity and versatility!

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Jul 10 – Superstition Meadery

Posted on July 5, 2021 by Guy

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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Jul 3 – Weins Wagyu

Posted on June 28, 2021 by Guy

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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Jun 26 – Mozzarella Cheese Company

Posted on June 22, 2021 by Guy

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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Jun 19 Robert Hall Winery

Posted on June 12, 2021 by Guy

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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