Well DANG! The Good Life has been pre-empted for WSU baseball this week. Both of these guests will be rescheduled soon.
Happy Weekend to all 🙂
We kick off this week’s Food, Wine & Fun with my friend Steven Raichlen. Steven has a new book “The Brisket Chronicles” and is doing a special event here in Wichita, Saturday May 18th from 11 am – 1 pm at the WAVE restaurant in partnership with KPTS. Guests will dine on delicious BBQ catered by Adiós Nachoria @ WAVE and Steven will demo a dish from his latest book, The Brisket Chronicles. Tickets are $75 each and include a signed copy of the book, two tickets and one free book is only $125. Tickets are available via the KPTS website. Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world—outside on the grill, as well as in the kitchen. Can’t make the May 18th event, get a copy of The Brisket Chronicles NOW!
Later in the program Chef Steven Ferneding joins us with his new book “Trading Dishes – Feeding the World One dish at a Time.”
This exotic collection of healthy recipes will take you on a culinary adventure around the world. Chef Steven prepared, cooked and collaborated with the locals he met from the countries he explored throughout the filming of the Trading Dishes Show. This international cookbook also includes, spotlight of locals and excerpts from the Trading Dishes team’s expedition around South East Asia. There are stories of environmental change and personal travel tips from the chef. The recipes found here are a mere taste of what you’ll see on the upcoming show. Enjoy, Safe Travels, and Happy Cooking! Get a copy NOW!
Steven Ferneding is an explorer and chef who travels the world to film Trading Dishes a travel and cooking show he created that focuses on global warming and its affects on crops and food availability across the globe. His mission: to teach locals and remote viewers alike new and healthy dishes using the produce available locally to them as they adapt to the inevitable effects of climate change. Chef Steven’s love for the culinary arts began in 2007 as he traveled for a year around the world tasting local delicacies. While overseas in Thailand, Chef Steven discovered the dish Shrimp Pad Thai and feel in love. Upon returning home Chef Steven began teaching this dish to friends and family but he knew he could not stop there. Suddenly preparing regional cuisines became a passion and something he needed to explore further. His culinary path lead him to the Le Cordon Bleu Culinary Arts Program in Portland, Oregon. After graduating from culinary school at the top of his class he ventured down to California where he completed his internship in San Diego’s premier seafood restaurant “The Oceanaire”. While in San Diego he was given the opportunity to work on private yachts in the Bahamas. For the next seven years he cooked for the world’s rich and famous on the most prestigious yachts and homes, all over the world. Even while preparing food for prestigious clientele, Steven could not forget Shrimp Pad Thai and his calling to find more like it in other regions of the world. So, in 2012 Chef Steven was fortunate enough to spend a year and a half embarking on a culinary exploration through India, Nepal, Thailand, Cambodia, Laos, Vietnam, and Japan. While visiting each of these countries he had the opportunity to study Indian and Southeast Asian cuisines, learn new and local dishes and work with other amazing chefs. Together they tested new recipes and exchanged culinary techniques. Chef Steven was able to participate in cooking classes, as well as prepare and cook in kitchens which served both tourists and locals alike. Tying his love of the outdoors and our planet Earth with his newfound love of cooking, the idea for his show “Trading Dishes” was born. This global culinary journey inspired and enriched the life of Chef Steven immeasurably, and he is excited to share some of that knowledge with you. Learn more about the Trading Dishes Travel Show.
Good Life Guy’s Wine of the Week:
2017 Ver Sacrum Geisha De Jade, UCO Valley Argentina
“A 50/50 blend of Roussanne and Marsanne, the 2016 Geisha de Jade is the first vintage of this bottling, produced with grapes planted in Chacayes in 2012. The whole clusters were pressed after one week of skin contact, followed by fermentation in concrete vats. It then spent one year in used 500-liter oak barrels that were not topped up and where a veil of yeast (flor) developed. The wine has an expressive and nutty nose and a super austere palate that is dry, with a stony feeling. It is complex and layered, with great freshness and pungent flavors. This is excellent!” ~ LG Wine Advocate 92
On my recent visit to California to judge at the El Dorado County Fair wine competition I took some time off and visited one of my favorite American Viticultural Areas (AVA) Clarksburg. My first stop and one that I highly recommend is a visit to “The Old Sugar Mill.” Built in 1934 as a beet-sugar refinery, this modernized complex now features 15 wineries, picnic grounds, a wedding venue and year-round entertaining wine events. One of my favorite wineries in the Old Sugar Mill is Three Wine Company.
My guest today is Matt Cline (member of the Cline Cellars family) founder and winemaker at Three Wine Company along with his wife Erin. Three Wine Company is much more than a business. It is a family winery focused on sustainable growing, coupled with a hands-on wine experience. Matt’s philosophy is that: the dirt, the micro-climate, and sustainable wine growing (from vineyard to bottle) form the cornerstone of good winemaking, and is in every bottle three produces. The Cline’s have a passion for preserving and educating on the historic varietals in California, such as Zinfandel, Mataro, and Carignane. Follow Three Wine Company on Facebook & Twitter
