Mar 14 – Best Rotisserie Chicken Cookbook

Posted on March 11, 2020 by Guy

Coming to you this Saturday LIVE from InSite Real Estate Group in Delano and the St. Patrick’s Day parade.  The parade starts at Noon on Douglas St. from McLean to Walnut.   The Corona Virus Sucks!!!

Well that didn’t happen 🙁  Stay home and listen to The Good Life on KNSS 98.7/1330

My first guest is Dan Unruh of InSite who has been one of the biggest supporters of the Delano district and a driving force in the development and growth of this famous part of Wichita.

Then I’ll be speaking with Toby Amador about her new book “The Best Rotisserie Chicken Cookbook” available April 1st. Tobyamidornutrition.com

Level up your rotisserie chicken game with more than 100 recipes that will save dinner on even the busiest of weeknights.

Rotisserie chicken is available for $5-15 in most grocery stores and warehouse clubs across North America, and has incredible meal time potential. If you’re in the market for easy, cheap and downright delicious dinner options, then you’re in luck. The Best Rotisserie Chicken Cookbook showcases the versatility of store-bought and ready-to-eat rotisserie chicken and the multitude of easy ways you can prepare and enjoy it. Bestselling cookbook author Toby Amidor includes sections on rotisserie 101, cooking made easy, cooking for one, for two and for families, meals in 15 minutes or less, meals in 5 ingredients or less, one pot/pan meals, freezer friendly meals and meal prepping (with helpful icons throughout). You’ll find recipes for breakfast, appetizers and snacks, soups and sandwiches, salads, mains, sides, dressings, sauces and condiments.

Follow Toby on Face Book & Twitter

Then City Council Representative Cindy Claycomb joins us to talk about all the improvements in Delano and what we can look forward to in the future.

Good Life Guy’s Wine of the Week:
2018 Prisoner Wine Company “Unshackled” Red Blend
Unshackled Red Blend opens with aromas of raspberry, blueberry and crushed violets. Flavors of spiced dried cherries, florals and a hint of white pepper translate to a balanced red blend wine supported with a generious mouthfeel. A blend of Zinfandel, Malbec, Petite Sirah, Syrah and Grenache is barrel aged in French and American oak casks for 10 months before bottling. Serve just below room temperature by refrigerating this wine bottle for up to 30 minutes. Pair this red wine blend with BBQ Pork Ribs or a Portobello Mushroom burger.

WW90 – Wilfred Wong of Wine.com
The 2018 Unshackled Red Wine is ripe and lush. TASTING NOTES: This wine shows excellent richness without going over-the-top. Its powerful aromas and flavors of black fruit and licorice should pair it well with pan-seared hanger steak. (Tasted: January 17, 2020, San Francisco, CA)
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Mar 7 – Wine Legend Gary Eberle

Posted on March 2, 2020 by Guy

Another great interview this week with one of the founding fathers of Paso Robles wines, Gary Eberle.  I have known Gary for many years, a fellow aviator, an innovator and talented winemaker and of course the founder of Eberle Winery.

Gary Eberle grew up in Moon Township, Pennsylvania and was an all-star football player in high school. He was awarded a full ride scholarship to play football at Penn State in 1962. He earned a Bachelor of Science in biology, then attended Louisiana State University (LSU) for graduate work in cellular genetics. His success earned him a National Fellowship to Charity Hospital in New Orleans, where a professor introduced him to Bordeaux wine; one year later, Gary headed to U.C. Davis to study enology. Gary received a degree in Enology in 1971 and headed south to Paso Robles in 1973.   www.eberlewinery.com

Gary released his first Eberle wine, the 1979 Cabernet Sauvignon debuting the iconic boar logo, depicting the German origin of the name Eberle, meaning “small boar.  Since then, he has earned recognition for many firsts including recognition for co-founding the Paso Robles Appellation in 1983, the first to use Paso Robles appellation on his wine label, the first to produce a 100% Syrah commercially, amongst many more. Gary has also earned awards of the years including the 2015 Wine Industry Lifetime Achievement award and most recently was honored with being named the 2019 Robert Mondavi Hospitality Award.

Join us and learn about the great winemaker, his winery and the many wines produced!
Follow this link to see some great videos at The Wine History Project!
Also be on the lookout for “Full Boar – The Legacy” about Gary and his winery.

Gary’s wines are not currently available here in Kansas but you can order online and have them shipped direct.  Be sure to join the wine club and plan a visit to this great stalwart of Paso Robles.

Good Life Guy’s Wine of the Week:
2017 Chateau De L’Hyverniere Muscadet, Loire Valley –  France
The wine displays a limpid, pale green color has a complex aromatic structure of roses and lilies, while to the taste, it’s subtle and relatively low in acid but extremely lively on the palate.  Light, fresh style, demanding shellfish, with crisp, green acidity and just a hint of creamy baked apple. Just what a Muscadet should be, enjoyable now and for the rest of the year.  The ideal accompaniment to all shellfish (oysters, clams, mussels, etc.), fish in beurre blanc sauce, saucisses au Muscadet (sausages in Muscadet).  100% Melon de Bourgogne

This fine Loire Valley white wine, perfect for spring sipping is available at Jacob liquor Exchange!

 

 

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Feb 29 – Jeff Runquist Wines

Posted on February 26, 2020 by Guy

Happy Leap year my friends!
This week’s show is all about one of my favorite wines from Amador County and the award winning winemaker who crafts these wines.

My guest is Jeff Runquist, the award winning proprietor (along with his wife Margie) of Runquist Wines.  I first met Jeff and Margie when I took 12 friends on a magnificent Barbera wine cruise to Alaska several years ago.  I love Barbera and we enjoyed many great wines from around the globe but especially those of Amador County.  Needless to say, the wines with a big “R” on the label stole the show.

For the adventurous wine drinker looking to explore the diversity of the wine world, Jeff Runquist Wines offers unique varietals from California’s premier appellations inspired by the curiosity and passions of our growers and winemakers.

I’m not the only one who thinks Jeff Runquist Wines are top shelf!  The winery was awarded the distinction of California’s “Golden State Winery of the year” for 2019 by the California State Fair wine competition.  I judge at several commercial wine competitions.  Just got back from the 30th Annual New World International Wine Competition (NWIWC.com).

Guess who won overall best red wine out of over 600 wines entered…
2018 Jeff Runquist Tempranillo!

Jeff says “We produce balanced wines that can be enjoyed in their youth, but will also age and become more complex with time. Our wines share a theme of fresh fruit reflective of the varietal flavors inherent in the grape.” Follow Runquist Wines on Facebook and Twitter

While we don’t have Runquist wines on the shelves here in Kansas, you can order his wines on line and have them delivered to you directly!

Good Life Guy’s Wine of the Week:
2018 Jeff Runquist Temprnillo, Liberty Oaks Vineyard, Lodi
The 2018 Tempranillo has ruby purple color of significant depth; this is not Petite Sirah, but it is darker than most Tempranillos.  The hues are a youthful garnet color.  Briary blackberry, dark raspberry and plums are the featured characters in the opening act.  Ten months in small oak barrels provides a note of milk chocolate along with subtle whiffs of oak, smoke and ash to the bouquet’s supporting role.  The main act has savory flavors of black raspberry and dark cherry along with creamy toasted oak delivered by a wine with a mild texture.  There are more tannins to this play than in previous presentations.  They are mature and manifest themselves by providing this wine with added viscosity along with a mild chalky dryness to the finale.  This is a mid-weight wine that is easy to like and worthy of a curtain call, or two. Try it with Pastel de Jamon y Queso or Flash Fried BBQ Chicken Wings.

TECHNICAL NOTES
75% Tempranillo, 25% Graciano
14.7% Alc., 0.70 g/100ml TA, 3.49 pH
29% American Oak, 53% French Oak, 18% Neutral Oak
517 Cases Produced
Released: Jan 1, 2020

AWARDS
Gold Medal – San Francisco Chronicle Wine Competition
Double Gold Medal, Best Overall Red Wine – New World International Wine Competition

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Feb 22 – Foodscape Revolution

Posted on February 18, 2020 by Guy

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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Feb 15 – The Restaurant Diet

Posted on February 9, 2020 by Guy

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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