Dec 27 – QT Chef Ryan Boone

My guest this week Ryan  Boone, Corporate Chef at QuikTrip.  Ryan grew up in Wichita, Kansas and attended Kansas State University.. He is a prominent figure in the company’s efforts to innovate its beverage and food offerings, including the development of its new coffee program and fall-flavored items. QT is so much more than Roller Grill hot dogs, even though they are some of my favorites.

Background and Role
  • Wichita Roots: Boone is a former Wichitan who started his career with QuikTrip while considering college or culinary school, eventually moving into the research and development department.
  • Career Path: He received his culinary education on the job at QuikTrip, a path that led him from working in various stores to his current corporate chef role.
  • Innovation Leader: Boone was tasked by QuikTrip leadership in 2019 with “reinventing” their coffee program to be a leader in the industry, which involved a deep dive into coffee production and trends. He has also been involved in what the company calls a “bevolution” of their tea, fountain, and frozen drink stations. 
Notable Projects
  • Elevated Coffee Line: He led the development of QuikTrip’s new coffee offering, which was tested in Wichita before a national rollout.
  • Seasonal Items: Boone has appeared in local media to showcase new seasonal items, such as pumpkin-flavored snacks and beverages. 
  • Expansion of QT Kitchens Menu: Boone is generally involved in the development of items for the entire made-to-order menu, which includes various items such as:
    • Pizzas (personal and by the slice)
    • Pretzels
    • Toasted croissants and grilled cheese sandwiches
    • Various wraps and sub sandwiches 

Ryan Boone

His work focuses on bringing a chef’s passion for storytelling through food to the convenience store setting. You can find more information about his professional profile on LinkedIn.

QuikTrip has set the bar high for quality training of employees, cleanlyness, convience and the growing selection of grab and go food items and a drink selection second to none.  I hated to see our closest QT close due to future Kellogg construction, but looking forward to the all new unit opening soon in East Andover.
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From the Corporate Web Site:
“At QuikTrip, our signature customer service starts with our employees. QuikTrippers are dedicated to providing top notch customer service with a smile, and always being the best they can be. QuikTrip is a convenience store and gas retailer, featuring QT Kitchens® inside each store. Our menu includes fresh Pizza by the Slice and X-Large and Personal Pizza, Soft Pretzels, sub sandwiches and wraps, grilled cheese and toasted croissants, breakfast pizza, and other delicious breakfast items. We also offer soft-serve vanilla cones and QuikShakes. QuikTrip’s famous fountain is always guaranteed to quench your thirst, with more than 30 flavors of soda and tea, not to mention our frozen drinks like Freezoni® and Smoothies! And don’t forget our wide selection of Grab & Go items, including all beef hot dogs and taquitos, breakfast sandwiches, subs, salads, wraps, and donuts. We also carry a huge variety of chips, candy and other snacks. The coolers keep our bottled drinks – water, juice, soda, energy drinks, beer, and more – at a delightfully refreshing temp. Other amenities include an inside ATM, bathrooms cleaned every half hour, bagged ice, lottery and scratcher tickets, and tobacco. Whatever you need, there is sure to be a QuikTrip just around the corner, open 24 hours. We’ll see you soon!”
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Good Life Guy’s Wine of the Week:
2021 MCK Syrah from Yakima Valley Washington
The 2021 MCK (Motor City Kitty) Syrah from Yakima Valley, Washington, is a highly-rated red by K Vintners (Charles Smith), sourced from the Boushey Vineyard, offering rich dark fruit, peppery notes, and spice, with reviews praising its structure, balance, and Northern Rhône-like character, making it a standout Washington Syrah. ABV14.5%

99 points – James Suckling

“The aromas leap out of the glass. Wet earth, tapenade, green peppercorns, volcanic ash and tea leaves. Hints of orange peel. It’s electric on the palate, so savory, so earthy and so minerally, with stemmy and tea-like tannins. The freshness and energy are astounding, and the finish just keeps going. Delicious syrah.”  *Ranked #7, Top 100 Wines of 2024*

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Dec 20 – Jen Wall & Barefoot Wines

My guess this week is one of my favorite winemakers, Jennifer Wall, winemaker at Barefoot Wines.

Jennifer Wall is the Head Winemaker for Barefoot Wine & Bubbly, a role she has held since 1995. As of late 2025, she is celebrating her 30th anniversary with the brand. Under her leadership, Barefoot has grown from producing just four wines to a diverse portfolio of more than 30 labels, becoming the world’s most-awarded wine brand with over 10,000 medals!

Jen focuses on creating wines that are “varietally correct, fruit-forward, and food-friendly”. That philosphy is what draws so many younger wine enthusiasts to the brand and to enjoy wine. She has been instrumental in the brand’s massive expansion since it was acquired by E. & J. Gallo Winery in 2005. In late 2024, Barefoot was named the 2025 American Winery of the Year by Wine Enthusiast.

Within the “Barefooter” community, she is affectionately known by her Barefoot name, “Pinky Toe”. For me she will always be known as one of the hardest working winemakers that produces easy to enjoy, affordable wines of quality.  Maybe the best moniker would be “The Barefoot Queen!”

  • Education: A native Californian, she originally intended to become a physician and holds a Bachelor’s degree in Biology from the University of California, Santa Cruz.
  • Career Start: She pivoted to winemaking after a summer harvest job, joining Barefoot Cellars shortly after college.
  • Community Involvement: She is a resident of Sonoma County and actively volunteers with the Girl Scouts of America and supports Catwalk for a Cure, a breast cancer charity.

There are lots of recipes featured on the website: Barefoot wine.  She also shares many cocktail recipes as well as food pairings on her Instagram: @barefootjen

Good Life Guy’s WINES of the Week:

Barefoot Bubbly Brut Cuvee
Barefoot Pinot Grigio (our #1)
Barefoot Chardonnay
Barefoot Cabernet Sauvignon
Barefoot Moscato (white)

Visit jacob Liquor to provision for your holiday party…
…Why don’t you buy “All of the Above!”  Your guest will thank you 🙂

Many Barefoot wines are ON SALE

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Dec 13 – Rooted in Fire

My guest this week is Pyet De Spain with her new book “Rooted in Fire – A Celebration of Native American and Mexican Cooking.”

Next Level Chef winner Pyet De Spain celebrates her Mexican and Native American heritage in this collection of mouthwatering recipes, a vibrant fusion that ties us to the land and to one another.

Star chef Pyet DeSpain rose to prominence as the first winner of Gordon Ramsey’s Fox television show Next Level Chef. Now, in her debut cookbook, she shares the joy of cooking fueled by her burning passion for Native American and Mexican American cuisine. Rooted in Fire: A Celebration of Native American and Mexican Cooking is a tribute to her dual heritage—a gorgeously crafted celebration of the diversity of food and the stories, traditions, culture, and profound philosophies of Indigenous people that season each meal.  Follow Chef Pyet: @chefpyet

Pyet shows you how to incorporate a delicious range of key ingredients—from venison, dandelion greens, to sunchokes, bison, and native berries—into more than sixty fusion dishes. Family and friends will be excited to gather around the table to enjoy sweet and savory food such as:

Three Sisters Salad

Three Sisters Salad try this recipe!

  • Bison and Sweet Corn Soup
  • Fry Bread
  • Mexican Chocolate & Mezcal Cake
  • Corn Silk and Honey Tea
  • Wojapi BBQ Sauce

In addition to her inventive and palate pleasing recipes, Pyet invites home cooks to honor the seasons on our beautiful Earth and connect with essential foodways. “This is more than just a cookbook,” Pyet writes. “It’s giving a voice to Indigenous people, while also highlighting the fusion of my two cultures with fire and purpose.”  Get a copy NOW!

Pyet’s talent is evident in every recipe in this book.The way she weaves her heritage into her dishes is extraordinary… Trust me, you’re in for an absolute treat.– GORDON RAMSAY

Pyet (an abbreviation of her inherited Native American name Pyetwetmokwe) is a member of the Prairie Band Potawatomi Nation Tribe, an award winning and global private chef, and the first winner of Gordon Ramsay’s groundbreaking cooking competition series, Next Level Chef. In 2021, Entrepreneur Magazine named her one of the Top 25 best private chefs in Los Angeles. Her life’s work is dedicated to Indigenous Fusion Cuisine, where she combines the food of her heritage, both Native American and Mexican. Pyet’s passion is to uplift Indigenous culture and traditions via storytelling, traveling, and cooking. Originally from the Osage Indian Reservation and Kansas City, Kansas, she now resides in Los Angeles.  Learn more at Pyet’s Plate

Good Life Guy’s Wine of the Week:
2021 E. Traber Riesling from Alsace, France
This is a dry, mineral-driven white wine from Cave de Ribeauvillé, known for its green apple, citrus (lime, grapefruit), stone fruit (peach, apricot), and petrol notes, with firm acidity, a long finish, and good value for an everyday Alsace Riesling, offering freshness and aging potential.

This fine wine from Alsace is availble at Jacob Liquor Exchange
Order some now!     On SALE now for $22, regular price $27

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Dec 6 – Arnaud Weyrich – Roederer Estate

My guest this week is Arnaud Weyrich, long time winemaker at Roederer Estate in Anderson Valley.

My enthusiasm for this California bubbles producer goes way back.  Dr. Michel Salgues was an internationally renowned winemaker and consultant, best known as the founding winemaker for California’s Roederer Estate. He was highly regarded for his expertise in sparkling wine production and passed away in October 2017 at the age of 70. I met Michel at the winery and did a live show from the winery with him, I’m guessing around 2007.

Since 1982, Roederer Estate has been dedicated to crafting exceptional sparkling wines in California’s Anderson Valley. Founded by Jean-Claude Rouzaud of Champagne Louis Roederer, the estate was built on the belief that estate-grown fruit and meticulous winemaking are key to quality. Combining centuries-old traditions with the unique terroir of Mendocino County, Roederer Estate continues to produce méthode traditionnelle wines that honor both its French heritage and its California home. Follow Roderer Estate on Facebook

The line-up of award winning wines from Roderer Estate

Arnaud Weyrich began his career at Roederer Estate as an intern after he graduated in 1993 from the prestigious Montpellier school, ​“Ecole Supérieure d’Oenologie” with a Master of Science in Viticulture and Enology.  With a strong background in both viticulture and enology, Arnaud put his education to work during his internship. This experience was the start of a great relationship with Maison Louis Roederer, as he later returned to the company and today holds the title of Winemaker and Vice President of Production. After completing his internship, Arnaud moved back to France to be with his fiancée. This move also included a position with a large retail company where he managed all quality control issues for the beverages under the company’s private label.

With his passion for the wine industry and an interest in moving back to a smaller company, Arnaud happily returned to Roederer Estate in 2000. As assistant winemaker, he supervised all winemaking operations while respecting the 200-year-old traditional winemaking techniques so important to the house style of Champagne Louis Roederer. With a strong and diverse background in all winemaking techniques, Arnaud then moved to Reims where he was the Chief Technical Officer in charge of Development for Champagne Louis Roederer for over a year.  When the opportunity arose in 2002, Arnaud moved his family back to Roederer Estate and has since managed the winery in all aspects, from the vineyard to the day-to-day business.  Arnaud is on Facebook

Good Life Guy’s Wine of the Week: 
2019 Roederer Estate  L’Ermitage Brut
The concept of the vintage L’Ermitage is the same one that is used in Champagne: only the best of the vintage is selected. These are exceptional wines that create a “noble” blend that allows for longer aging, which produces a fine wine with elegance and finesse. Vintage 2019 features aromas of quince paste and light pastry crust. The entry is bright and textured midpalate. A mouthwatering finish is highlighted by pear skin and an even, creamy texture.

100 Points / Cellar Selection
If sunshine could be bottled it would be this. Aromas of fresh succulent stone fruit, a hint of yeast, citrus blossoms and notes of quince on the nose. The mousse is creamy and light with baked red apples, blood orange zest, white grapefruit, sticky caramel and layered salinity with a mouthwatering finish. — Wine Enthusiast, Tonya Pitts, Aug. 2025

Order a bottle or two today and be ready to celebrate with style!
Jacob Liquor Exchange

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Nov 29 – German Baking

I’m having trouble with how fast time flies…this is the last show for November and next thing you know it’s Christmas!

My guest this week is  Heidrun Metzler with her new book German Heritage Baking, a perfect book for holiday entertaining or gift giving.

German Heritage Baking has excellent and extensive sections on ingredients, and techniques, for all the background information you could need. The recipes are then ordered into three sections, CookiesCakes, and Mürbeteige (broadly speaking tarts and pastries), and there is also plenty on toppings and fillings and the like. It all adds up to a treasure trove of baked goodies.

This book brings authentic German flavors into your kitchen with clear instruction, cultural insides, and stunning photography. Whether you’re seasoned bake or just starting out these time-honored recipes will connect you to a rich tradition of baking. It’s as if Heidrun is right there in the kitchen with you.

Each recipe is crafted to perfection in this must-have companion for your kitchen. The level of detail ensures novice bakers can bake confidently, creating successful recipes, and seasoned bakers will appreciate the variety of recipes to deepen their art. Dive into the tradition of German desserts. Indulge yourself into the deliciously flavorful world of German baking with Heidrun Metzler. With over three decades of experience and a rich family baking tradition, Heidrun simplifies European baking, making it accessible to everyone. Through her book, you’ll master everything from delectable Traditional German Cheesecake to refreshing Strawberry Yogurt Cream Torte and festive Spekulatius Cookies.
Heidrun guides you with step-by-step instructions and tutorial video resources, making it easy for novice and expert bakers to create mouthwatering European desserts. Order your copy today!

Heidrun’s debut book, German Heritage Baking, Volume I, has been recognized with multiple honors, including the National Indie Excellence Award and the American Legacy Book Award. These accolades reflect her dedication to quality, authenticity, and the art of baking. The companion volume, German Heritage Baking, Volume II, will be published in 2026.

Heidrun Metzler is a German-born baker and author with a social pedagogy and early childhood education degree. She learned baking from her mother, aunt, and grandmother and has been creating recipes since trying out her own crust for a fresh fruit tart at the age of ten. Travels to countries like France, Austria, and Italy and relocating to the United States gave her even more baking inspiration. When she’s not baking, Heidrun enjoys spending time with her horses and practicing natural horsemanship and trick training. She’s also a published children’s book author and photographer. All photographs in this book are by the author unless otherwise noted. Heidrun Metzler currently resides with her husband on a farm in Hawaii.

Connect with Heidrun on her website and her Vimeo channel, where bakers can find videos for successful baking.

Later in the show my good friend Marty Johnson joins us to talk about the Garden Centers transitions to a true WINTER WONDERLAND of decorations and seasonal fun.  There are many holiday workshops avaialable, and some of the freshest Christmas trees in town.

Good Life Guy’s Wine of the Week:
Taylor Fladgate 10 Year Tawney Porto
Lovely aromas of flan, caramel and egg custard with a hint of toffee. Medium-bodied, with a light sweetness and a refined, clean finish. Tastes older than 10 years. An exceptionally fine old tawny blend, aged for 10 years in oak casks. Elegant and smooth, combining delicate wood notes and rich mellow fruit, it is bottled for immediate drinking. A superb dessert wine, particularly with dishes made with chocolate, coffee or almonds, Taylor’s 10 Year Old Tawny may also be served at the end of the meal in the same way as Vintage Port.

Taylor Fladgate today is the namesake property of the Fladgate Partnership, made up of three of the most historic and highly regarded Porto houses: Taylor Fladgate, Fonseca and Croft. Partnership Portos are produced with the attention to quality that is the standard to which all other Port wine houses aspire. It is a family-run company, with the present members representing the eighth generation of the Yeatman family, originally from the Port house of Taylor, Fladgate & Yeatman, now with more than 300 years of history. The group owns several of the best-known wine estates in the Douro Valley—including the famous Quinta de Vargellas and Quinta do Panascal—totalling more than 290 hectares of A-classified vineyard. It also has interests in tourism and catering.

93Robert Parker, 93James Suckling, 91Wine Spectator, 90Wine Enthusiast

Get yours today at Jacob liquor Exchange on N. Rock Road

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