April 18 – Winemaker Ondine Chattan

Posted on April 13, 2020 by Guy

My guest this week is winemaker Ondine Chattan.  We first met many years ago while judging at the New World International Wine Competition.

Growing up close to wine country in Marin County, California, Ondine Chattan was enthralled with art, science, and nature from an early age. From exploring marshlands near her home to studying insects and flowering plants, her interest in science grew over time into a love of biology and chemistry. The daughter of an artist and theatre set designer, Ondine also was drawn to fine art and spent considerable time visiting museum exhibits in nearby San Francisco. She wrestled with conflicting desires to pursue either scientific or creative disciplines; however, it took only a single introductory lecture on viticulture, at California Polytechnic State University in San Luis Obispo, for her to realize that she had found a pursuit that combined her interests in hard science and subjective aesthetics.

After her first job at Sonoma’s Cline Cellars, Ondine went back to school for a master’s degree in Enology at California State University, Fresno. Following graduation in 1997, she went to work at Ridge Vineyards, which, like Cline, is another winery known for using traditional, time-honored winemaking techniques. She joined Geyser Peak in 1999 and became its Director of Winemaking in 2010, remaining there until December 2017. Ondine was also the lead winemaker at XYZin, which is produced at the Geyser Peak facility. In 2018, she joined Share a Splash wine co. in the Sonoma Valley, where she makes a number of different varietals and, as of March 2019, is the Head Winemaker. Ondine is also makes wine for Naked Wines.

Until October 2010, she and her spouse David Reed were co-owners of Atelier, a boutique winery in Healdsburg, where she focused on producing Zinfandel and Syrah.

The combination of established techniques of winemaking with a winemaker’s relentless pursuit of the new is what motivates Ondine. She sees her interests in sustainable viticulture, terroir, and ‘risky’ techniques such as native yeast fermentations as perfectly intertwined.

I have a couple of Ondine’s wine that I purchased through  NakeWines.com and we will share some insight on each.

And then…

Something NEW!  Virtual Tasting with Good Life Guy, Saturday April 18th 6:00 p.m. on Face Book LIVE.

Stop by Jacob Liquor Exchange East or West and pick up the three bottles of  Matua wines shown below and available nationwide.  You can call ahead for curb side pickup or tell them at checkout that your purchase of these 3 wines is for Good Life Guy’s Virtual Tasting Experience you only pay $35 plus tax.  (discounted price in Wichita only)
Jacob on North Rock: 316 636-4566 – West 21st St. N. 316 729-4566

I’ll be talking about these wines, New Zealand and Matua winery during the radio show Saturday between 12:05-1:00 p.m. on KNSS 98.7/1330, but join me on Face Book LIVE Saturday evening at 6:00 p.m. and we will taste them together 🙂

Good Life Guy’s Wines of the Week:
Three fine New Zealand Wines from Matua
Sauvignon Blanc, Rose’ and Pinot Noir

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Serial Grilling & Grand Prairie Mushrooms

Posted on April 6, 2020 by Guy

First up this Saturday is Matt Moore with his new book Serial Griller – Grillmaster Secrets for Flame-Cooked Perfection.

From the author of South’s Best Butts and A Southern Gentleman’s Kitchen, an all-around grilling cookbook showcasing different methods and diverse cuisines, as well as sought-after stories and recipes from America’s all-star grillers

Matt Moore confesses: He is a serial griller. He can’t help it—if there’s food and flame, he’ll grill it. In his newest book, he shares his indiscriminate appetite for smoky perfection with a broad collection of recipes varied in method, technique, and cuisine. After a review of the basics—the Maillard reaction, which grill is best for you, and more—he takes the reader on a tour across America to round up authentic stories, coveted recipes, and indispensable tips from grill masters of the South and beyond, including stops at unexpected but distinguished chefs’ spots like Michael Solomonov’s Zahav and Ashley Christensen’s Death & Taxes. Moore offers his own tried-and-true grilling recipes for every part of the meal, from starters and salads to handhelds (Tacos al Pastor, Pork Gyros) and big plates (Country-Style Ribs with Peach Salsa) to desserts (Grilled-Doughnut Ice Cream Sandwiches). Serial Griller is a serious and delicious exploration of how grilling is done all around America.
Get a copy NOW!

Joining me next is Jodi Hilt from Grand Prairie Farms 

Grand Prairie Mushrooms take pride in every single mushroom we grow to ensure the freshest mushrooms possible. Mushrooms are a great local food source that transforms waste into life. We grow shiitake, blue oyster, yellow oyster, pink oyster, king oyster, and lions main. Grand Prairie Mushrooms is committed to developing sustainable growing practices that improve the health of our customers, community, and environment.  Learn more and follow Grand Prairie Farms on Face Book.
This is a small indoor gourmet mushroom cultivation facility located south of Wellington, Kansas. We grow a variety of mushrooms using biodegradable bags with an emphasis on organic practices and substrate health!
We were inspired to educate ourselves on the uses of fungi and the pivotal role mushrooms play in the overall health of people and our planet. Participating in the mushroom experience is fun and amusing while we continually learn the mycelium process.

You can purchase Jodi’s premium mushrooms through the WAVE – Funky Fresh Farmers Market and either arrange to pickup or take advantage of the market’s delivery here in Wichita.

Something NEW!  Virtual Tasting with Good Life Guy, Saturday April 11th 6:00 p.m. on Face Book LIVE.

Stop by Jacob Liquor Exchange East or West and pick up the three bottles of Bogle wines shown below and available nationwide.  You can call ahead for curb side pickup or tell them at checkout that your purchase of these 3 wines is for Good Life Guy’s Virtual Tasting Experience you only pay $25 plus tax.  (discounted price in Wichita only)
Jacob on North Rock: 316 636-4566 – West 21st St. N. 316 729-4566

I’ll be talking about these wines and Bogle winery during the radio show Saturday between 12:05-1:00 p.m. on KNSS 98.7/1330, but join me on Face Book LIVE Saturday evening at 6:00 p.m. and we will taste them together 🙂

Good Life Guy’s Wines of the Week:
From Bogle Vineyards in Clarksburg California
        2018 Sauvignon Blanc – 2018 Chardonnay – 2016 Petite Sirah

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Apr 4 – Cowboy Kent Rollins

Posted on March 30, 2020 by Guy

My guest this week is Kent Rollins aka “Cowboy Kent.”  Kent and his wife Shannon have put together a fine cookbook: Faith, Family & The Feast.  www.kentrollins.com

The stars of the YouTube channel Kent Rollins Cowboy Cooking, authors of the hit cookbook A Taste of Cowboy, serve up spins on southern and western favorites, with a side of spiritual values.    

Real-life cowboy Kent Rollins captivates fans from Branson, Missouri, to the Big Apple with his maverick cooking, country humor, and wisdom. In their heartfelt new book, Kent and Shannon Rollins invite everyone to sit a while at their table. Honey-Chipotle Chicken is hot off the grill. There’s Cracklin’ Cornbread in the skillet and Cool Cucumber Dill Salad from the garden. Save room for the Homemade Cherry Almond Ice Cream. But first, it’s time for grace. Out here, there’s no Wi-Fi—just family and friends.

The food is lively, but the recipes are relaxed. Kent’s inspirational sayings, tales of the range, and cowboy poetry combined with Shannon’s stunning photos and quotes from scripture capture faith, hope, and appreciation of life’s blessings. So praise the Lord and pass the Cheddar-Jalapeño Biscuits!
Cowboy Kent is on Facebook

Want to learn about outdoor cooking cowboy style…open grilling and best wood to use, Cast Iron Skillet cooking and pan care, using a Dutch Oven?  You have to visit Kent’s You Tube channel.  Check out Kent’s You Tube channel!

Something NEW!  Virtual Tasting with Good Life Guy, Saturday April 4th

Stop by Jacob Liquor Exchange East or West and pick up the three bottles of Jepson wines shown below.  The wines retail for $11.99 in-store, but if you call ahead for curb side pickup or tell them at checkout that your purchase of these 3 wines is for Good Life Guy’s Virtual Tasting Experience you only pay $30 plus tax.  Jacob North Rock: 316 636-4566 – Jacob West: 21 ST N. (316) 729-4566

You can taste with me during the radio show Saturday between 12:05-1:00 p.m. on KNSS 98.7/1330 or join me on Face Book LIVE Saturday evening at 7:00 p.m.

Good Life Guy’s Wines of the Week:
Three great value Mendocino wines from Jepson:

2018 Jepson Sauvignon Blanc
100% Sauvignon Blanc fermented in Stainless.  Tropical melon meets Fuji apple aromatics entice with succulent green apple and SB citrus/grass with perfect balance of rich midpalate acid profile meeting Russian River vineyard earthen minerality. Shows well now and will continue to mature through the summer. Perfect for warm weather.

2018 Jepson Chardonnay
100% Chardonnay aged in oak (10% new French barrels.)  The estate Chardonnay is food friendly with fruit forward varietal character. The aromas suggest granny smith apples, bosc pears, mandarin oranges, lime, white blossoms, and subtle barrel notes of hazelnut, vanilla and nutmeg. The palate reflects the aromas.

2017 Jepson Syrah
100% Syrah aged in oak (10% new French barrels.) Middle weight, intensely fruited with wonderful earthen texture. Brambly blackberry aromatics flow seamlessly into plum and berry fruit forward flavors on an impressive balanced tannin foundation.

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Mar 28 – Plants Only Kitchen & Vineyard 7 & 8

Posted on March 24, 2020 by Guy

My first guest this week is Chef Gaz Oakley a UK based Chef that is rocking the world with his creative veggie recipes.  His latest book is Plants Only Kitchen – Over 70 Delicious, Super Simple, Powerful & Protein-Packed Recipes for Busy People. Get a copy NOW!

Plants-Only Kitchen offers an explosion of flavor, with more than 70 vegan recipes that work around your lifestyle. With symbols flagging whether recipes are high-protein, take less than 15 minutes, or are suitable for meal prep and batch cooking, Plants-Only Kitchen explains how best to make a vegan diet work for you. No fuss, no fancy ingredients – just fantastic food using plants, only.  Gaz Oakley (aka @avantgardevegan) has amassed well over a million followers on social media with his exciting vegan dishes, which emphasize that a plant-based diet doesn’t mean missing out on taste. In Plants-Only Kitchen, Gaz’s recipes are easier than ever before – following his step-by-step instructions, tips and advice, anyone can cook great vegan food.

Gaz Oakley is passionate about vegan cooking. He became a chef in Cardiff, UK, at the age of 15. Inspired to follow a healthier lifestyle, he decided to change his diet and go vegan. Using the techniques he had learned working as a professional chef, he started devising beautiful, innovative vegan dishes. His Instagram and youtube channel @avantgardevegan has been phenomenally successful. His books Vegan 100 and Vegan Christmas were instant hits worldwide.  Subscribe to Chef Gaz’ You Tube Channel 

Later in the program I’ll be telling you about a great way to pre-order from the all new Elderslie Farm “Family Menu” for curbside pickup at the Farm’s Creamery. You can also pre-order and pickup fresh Elderslie Farm cheese too!

Then it’s all about Vineyard 7 & 8 and Correlation Winery with Estate Director and Associate Winemaker Wesley Steffens.

Following their appreciation and enjoyment of fine wine, Launny and Weezie Steffens journeyed to the Napa Valley in search of a great estate they could call their own. After a persistent and thorough search throughout the Napa Valley, in 1999 they purchased the forty-acre property atop Spring Mountain that is now Vineyard 7 & 8.  The Steffen’s Son Wesley if now playing a major role in the success of this magnificent wine producer! Vineyard7and8.com  Instagram   Follow Vineyard 7 & 8 on Face Book

Wesley’s journey in the Napa Valley began in 2001 after graduating from the Culinary Institute of America. Spending nearly two years working for Thomas Keller at The French Laundry, Wesley focused on expanding upon his passion for food and wine. In 2002 Wes began as a harvest intern at Harlan Estate Winery where he gained a deep appreciation and understanding of the winemaking process. After four years as a member of the winemaking team at Harlan Estate and BOND Estates wineries, Wes’ journey then led him up Spring Mountain to Vineyard 7 & 8 where he took the reins of his family’s dream.

Surrounded by a word-class team, including Winemaker Martha McClellan, Wes’ role as the winery’s Estate Director and Associate Winemaker allows him to focus on the constant quest for not only the utmost in wine quality but also growing the awareness of the brand and providing a premiere guest experience.
Instagram
Follow Correlation Winery on Face Book

Good Life Guy’s Wines of the week:
2013 vineyard 7 & 8 Correlation Cabernet
The 2013 Correlation Cabernet Sauvignon exhibits a very rich, concentrated nose, beautiful color, and wonderful structure in which to develop. The only wine crafted from multiple vineyard sources, the Correlation was built to represent the relationship between vintner and grower.

Robert Parker’s Wine Advocate
The 2013 Cabernet Sauvignon Correlation spent 26 months in 95% new French oak and shows a heavy dose of vanillin and graphite. The color is dense ruby/purple, the wine pure, ripe, medium to fullbodied, powerful and masculine. Give it 4-5 years of cellaring and drink it over the following 20-25 years. Barrel Sample: 93-95 Points.
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2014 Correlation Winery Cabernet
The 2014 Correlation Wine Company Cabernet Sauvignon is a blend of 92% Cabernet Sauvignon, 6% Merlot and 2% Petit Verdot.  The fruit is sourced from two estate vineyards farmed on top of Spring Mountain, as well as the Beckstoffer Melrose Vineyard in Rutherford, CA.  Martha McClellan and Wesley Steffens worked in tandem to craft this inaugural release. The resulting wine shows very focused yet fresh and vibrant aromatics, polished tannins with great tension, smooth texture throughout the wine ending with a very pleasing and lengthy finish. This wine will drink very well upon release, as well will continue to reward with aging in the cellar for many years to come.

Robert Parker’s Wine Advocate
His 2014 Cabernet Sauvignon is a blend of 93% Cabernet Sauvignon, and the rest Merlot and Petit Verdot. This is a 1,100-case cuvee showing loads of blueberry and blackcurrant fruit, licorice, charcoal embers and baking spices. It is dense, full-bodied, ripe and much in the style of 2014 with its lusciousness and elegant precociousness. Drink it over the next 15 or so years. WA94
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Mar 21 – Bilinski Sausage & “How to Drink” :-)

Posted on March 17, 2020 by Guy

First up today is Stacie Waters, founding Owner and BIG Cheese at Bilinski Sausage Company.

Stacie is CEO and owner of Bilinski Sausage Co, a third-generation family business, headquartered in Cohoes, New York. Under her direction, Bilinski’s transformed from a regional old-world sausage company to a one of the country’s most innovative and respected organic meat processors, committed to making sausages from responsibly-raised organic chicken and simple, every-day ingredients. Stacie grew up in the meat business, but began her career in the technology industry after graduating with a Bachelor of Science degree from Cornell University. Later, she earned a Masters degree from the Fletcher School of Law and Diplomacy and served as an advisor to the US government on national security policy issues. In 2004, she returned to New York’s Capital Region to reinvent and grow the family business. Stacie lives in Clifton Park, NY with her husband and two sons and enjoys hiking, training for triathlons, and inventing new flavors of sausages in her home kitchen. Learn more at bilinski.com

Stacie says: “Back in 1989, our family created a better-for-you sausage made from chicken — the first of its kind — because we believed that sausages could be made responsibly and still be delicious. From our first chicken sausage over 25 years ago until now, our values have remained unchanged. We believe that real food is made simply – building from the ground up, we use only whole ingredients that are sourced, grown, and raised with integrity.”  Follow Bilinski on Facebook and Twitter

Later in the program I’ll be talking to Michael Fontaine, Editor and Translator of a very cool book “How To Drink – A Classical Guide to the Art of Imbibing.”  The manuscript was published in 1536 by Vincent Obsopoeus.

A spirited new translation of a forgotten classic, shot through with timeless wisdom

Is there an art to drinking alcohol? Can drinking ever be a virtue? The Renaissance humanist and neoclassical poet Vincent Obsopoeus (ca. 1498–1539) thought so. In the winelands of sixteenth-century Germany, he witnessed the birth of a poisonous new culture of bingeing, hazing, peer pressure, and competitive drinking. Alarmed, and inspired by the Roman poet Ovid’s Art of Love, he wrote The Art of Drinking (De Arte Bibendi) (1536), a how-to manual for drinking with pleasure and discrimination. In How to Drink, Michael Fontaine offers the first proper English translation of Obsopoeus’s text, rendering his poetry into spirited, contemporary prose and uncorking a forgotten classic that will appeal to drinkers of all kinds and (legal) ages.

Arguing that moderation, not abstinence, is the key to lasting sobriety, and that drinking can be a virtue if it is done with rules and limits, Obsopoeus teaches us how to manage our drinking, how to win friends at social gatherings, and how to give a proper toast. But he also says that drinking to excess on occasion is okay—and he even tells us how to win drinking games, citing extensive personal experience.  Get a copy NOW!

Complete with the original Latin on facing pages, this sparkling work is as intoxicating today as when it was first published.

 

Michael Fontaine is professor of classics and associate vice provost of undergraduate education at Cornell University. His books include Funny Words in Plautine Comedy and The Oxford Handbook of Greek and Roman Comedy.

Good Life Guy’s Wine of the Week:
2015 Chateau Bel Air Gloria Haut-Medoc
This wine has a ripe, clean and pure bouquet with attractive dark cherries and blackberry scents, neatly integrated with the oak. The palate is medium-bodied with fleshy ripe dark cherries laced with spice and black tea, nicely structured with an almost heady but attractive finish. Enjoy this lush Cru Bourgeois over the next five to seven years.  75% Cabernet-Sauvignon, 25% Merlot, 2% Cabernet Franc

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