Nov 23 – Nov 30 Two weeks of FUN!

Posted on November 18, 2019 by Guy

Nov 30 – This show is all about Dr. Konstantin Frank winery in the magnificent Finger Lakes of New York.

Meaghan, Beth, Karen, Tod and Guy

On a recent visit to Ithaca New York to visit my oldest son who is working on his Masters Degree at Cornell, we took some time and went to the nearby Finger Lakes to revisit some old friends and make new ones.  A unique place to grow grapes and make wine that you should add to your bucket list.  One of my favorite wineries is Dr. Frank’s.  Located North of Hammondsport on the West side of Keuka Lake.

Dr. Konstantin Frank ignited the “Vinifera Revolution” a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank’s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention.

The Frank family wine legacy that started with Dr. Konstantin Frank in the early 1960’s has continued into its fourth generation with Meaghan Frank as the winery’s General Manager. Meaghan is the daughter of current winery president, Fred Frank and the great granddaughter of Dr. Konstantin Frank.

Meaghan received her MBA from the University of Adelaide in Australia, which has one of the top wine business programs in the world. Most recently, Meaghan received her Master’s Degree in Oenology from Cornell University. With combined expertise in wine business and winemaking, Meaghan plans to revolutionize the way the winery is run as well as the quality of the wines. Already, Meaghan has brought many innovative ideas to the winery, including the 1886 Reserve Tasting Room and a single vineyard series named after the Frank women.

Good Life Guy’s Wine of the Week:
2018 Dr. Frank Dry Riesling
100% Riesling, stainless fermented. A subtle style with notes of minerality, grapefruit, lime, candied citrus and soft apricot.  The crisp lime-driven acidity enhances the distinct Keuka Lake minerality, rounded by stone fruit and ginger.

This wine is available at Jacob Liquor Exchange on North Rock Road!

 

Nov 23 – This show is great fun as we get to know Chef Bill Crites

Bill was the executive chef at 37West Café at Koch Industries global headquarters in Wichita, KS. He has worked as the Chef at YaYa’s, worked with Dempsey’s Burger Pub and now is the executive chef at Hooray Ranch – a luxury hunting lodge in central Kansas

Bill got his culinary start in Austin, TX, graduating from culinary school and working in a few restaurants across the town. Not long after graduating, Bill bought a one-way ticket to Barcelona and spent the next two years expanding his culinary education across the country. Bill even spent one of those years working on a farm learning to raise animals and perfecting classic French charcuterie techniques including sausage making, rillettes, pates, and terrines. A few restaurants and a few years later, Bill returned to the states and began his career with Eurest as a sous chef at Café Koch in Wichita.  When Bill started with Eurest, Koch was breaking ground for a new building on their campus which would include the new 37West Café. Bill opened the café as executive chef and is dedicated to evolving the cuisine at each and every meal and making as much as he and his team can from scratch.  A talented Chef with great potential that we hope to be seeing more of here in the Midwest!

Good Life Guy’s Wine of the Week:
2018 Dr. Frank Grüner Veltliner
100% Grüner Veltliner from the estate Seneca Lake property planted in 2007 by Fred Frank. Located on the southeast part of the lake known as the ‘banana belt’ in an area with higher than average temperatures and more sun exposure, which translates into a longer growing season that facilitates higher levels of ripeness.  An expressive wine with dominant characters of grapefruit, & honeysuckle, finishing with notes of lime. The mineral backbone is enhanced by a crisp acidity, giving the wine superb complexity, and making it a food friendly style.

Available from the winery direct www.drfrankwines.com

 

 

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Nov 16 – Air Fryer Revolution

Posted on November 12, 2019 by Guy

We begin this week with a relatively new kitchen applliance that seems to be getting a lot of attention these days, The Air Fryer!
My first guest is Urvashi Pitre with her new book “Air Fryer Revolution – 100 Crispy, Healthy, Fast & Fresh Recipes.”

Best-selling author Urvashi Pitre is back with Air Fryer Revolution, the follow-up to her hit cookbook, Every Day Easy Air Fryer. In this all-new collection of 100 delicious recipes, Urvashi shows you how the revolutionary air fryer makes home cooking easier than ever. Air fryers are taking the country by storm, thanks to the device’s fan-forced heat, so there is no need for pre-heating, and food cooks with a minimal amount of oil. The recipes can all be made in 60 minutes or less, many in as little as 30 minutes, so you cut back on energy bills and avoid heating up the whole kitchen. The air fryer saves space too, making it perfect for tiny city kitchens, dorm rooms, and RVs. With Urvashi’s impeccably tested recipes, you start with fresh ingredients and let the cooker d the hard work, and you’ll never get bored with Smoky Ham and Cheese Party Biscuits, French Garlic Chicken, Russet and Sweet Potato Gratin, Queso Fundido, Korean Beef Tacos, Bang Bang Shrimp, and more. Get a copy NOW!

URVASHI PITRE moved to the U.S. thirty years ago with $20 in her pocket, two suitcases, a college scholarship, and a headful of Indian recipes passed down through her family. Now she runs her own global consulting firm. She lost 80 pounds following a restricted calorie, low-carb, keto diet, and she uses her blog, Two Sleevers, to share recipes with others. She is the author of Indian Instant Pot Cookbook, The Keto Instant Pot Cookbook, Every Day Easy Air Fryer, Instant Pot Fast & Easy, and Keto Fat Bombs, Sweets, and Treats.
www.twosleevers.com

In the second half I’ll be talking to Dr. David Meadows the co-founder of Pure Wine.  www.drinkpurewine.com

PureWine Inc. is a privately held company founded in 2014 by a father and son team, Dr. David Meadows and his son Derek.  Both father and son suffered from wine headaches and experienced allergic reactions to red, white, rosé and sparkling wines.  But, like true scientists, they didn’t suffer in silence — they set out to understand the problem and to solve it.  Together, father and son spent two years in the laboratory looking for a solution to the side effects of wine. The ‘Eureka moment’ came one day in the lab when David and Derek found the precise means to selectively remove histamines and sulfites without otherwise changing the chemistry of wine.

“We could see that our filtration was working, but when we tried that big, bold Cab and it was every bit as delicious as it was in the tasting room in Napa, we knew we had it,” says David.  “That’s when we toasted each other – To Your Health! – and that’s our motto today at PureWine,” adds Derek.  In 2016, the duo launched the first PureWine product, The Wand™, for a glass of wine, followed in mid-2018 by The Wave™ for a bottle of wine.

Good Life Guy’s Wine of the Week:
2017 Willm Riesling Reserve
Pale yellow with green hues, the nose presents notes of fresh fruit and citrus aromas. In the mouth, the attack is fresh and well-structured, and the flavor is reminiscent of fresh fruits and citrus. A persistent, slightly spicy finish.  Pair with Roast Turkey 🙂 seafood, raw fish, smoked fish, fish paté, roasted white meats, sauerkraut, goat’s cheese.

WE90
Wine Enthusiast
This conveys just a smidge of lemon aroma on the nose. The palate, however, gives the citrus its due space, filling the mouth with sprightly freshness and the ripe freshness of high-season lemon. The body is light and refreshing, the finish is dry and clean.
Best Buy
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Nov 9 – The Joy of Cooking

Posted on November 6, 2019 by Guy

My guests this week are John Becker and Megan Scott (John’s wife) co-author/editors of the latest edition of “Joy of Cooking.”  This cookbook first published in 1931 by Irma Rombauer has been revised many times in the past. This new edition is the most complete and detailed version yet and, like the 20 million copies before, will not doubt be the go to kitchen bible for a new generation of home cooks.

The bestselling 75th Anniversary edition of the Joy of Cooking—the book Julia Child called “a fundamental resource for any American cook”—restores the voice of the original authors and many of the most beloved recipes from past editions and includes quick, healthy recipes for the way we cook today. Look for a new, revised edition of JOY with 600 new recipes coming in November 2019!
Get a copy NOW!

A St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking in 1931. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma’s apartment.

Today, nine revisions later, the Joy of Cooking—selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century—has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.

Ethan Becker, Marion’s son, led the latest version of JOY, still a family affair, into the twenty-first century with the seventy-fifth anniversary edition that draws upon the best of the past while keeping its eye on the way we cook now. It features a rediscovery of the witty, clear voices of Marion Becker and Irma Rombauer, whose first instructions to the cook were “stand facing the stove.” Recently, Ethan’s son, John Becker, and John’s wife, Megan Scott, joined the JOY team, where they oversee the brand’s website (TheJoyKitchen.com) and all social media for JOY. They spearheaded the creation of the bestselling Joy of Cooking app, available for iPhone and iPad.

JOY remains the greatest teaching cookbook ever written. Reference material gives cooks the precise information they need for success. New illustrations focus on techniques, including everything from knife skills to splitting cake layers, setting a table, and making tamales.

The 75th Anniversary edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating—as well as a large dose of common sense.

In the second half I’ll be talking to Travis Russel, owner and chef of the Public at the Brickyard in Wichita Kansas.  Travis and the staff at Public are preparing a six-course menu inspired by many of their favorite Central Standard Brewing craft beers.  While normally closed on Monday’s, they will be open for this special dinner which only has 50 seats available.   www.publicoldtown.com

Details:
Craft Beer Dinner featuring CSB
Monday November 18, 2019 starting at 6:00 p.m. CST.
Tickets are $80 each & include tax and gratuity
Public at the Brickyard – 129 N. Rock Island St., Wichita KS 67202
Get Tickets NOW!   Follow Public on Face Book

Good Life Guy’s Wine of the Week:
2017 Rombauer Vineyards Zinfandel
Our classic California Zinfandel is dark purple-ruby, with a bright crimson hue. On the nose, concentrated aromas of blackberry and raspberry meld with clove and spice. Lush flavors of raspberry, blackberry jam, plums, and vanilla flood the palate, followed by touches of white pepper in the background. Plush and round tannins and great length make for a fresh and enticing finish.  Learn more here 🙂

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Nov 2 – Lateral Cooking

Posted on October 28, 2019 by Guy

My guest this week is Niki Segnit with her latest book Lateral Cooking – One dish leads to another.

A ground-breaking book, designed to help creative cooks develop their own recipes, from the bestselling author of The Flavour Thesaurus. One dish leads to another…

Lateral Cooking is, in a sense, the ‘method’ companion to its bestselling predecessor, The Flavour Thesaurus – and is just as useful, ingeniously organised and enjoyable to read.

The book is divided into 12 chapters, each covering a basic culinary category, such as ‘Bread’, ‘Sauces’ or ‘Custard’. The recipes in each chapter are then arranged on a continuum, the transition from one recipe to another generally amounting to a tweak or two in the method or ingredients. Which is to say, one dish leads to another: once you’ve got the hang of flatbreads, for instance, then its neighboring dishes on the continuum (crackers, soda bread, scones) will involve the easiest and most intuitive adjustment. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart.

Lateral Cooking is essentially a practical book, but like The Flavour Thesaurus it’s also a highly enjoyable read. The ‘Flavours & Variations’ sections, for example, draw widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers and personal recollection. Entertaining, opinionated and inspirational, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.  Get a copy NOW!

Niki Segnit’s first book, The Flavour Thesaurus, won the André Simon Award for best food book, the Guild of Food Writers Award for best first book, and was shortlisted for the Galaxy National Book Awards. It has been translated into fourteen languages, including French, Russian, Japanese and Korean.

On BBC Radio 4, she has contributed to The Food Programme, Woman’s Hour and Word of Mouth, and her columns, features and reviews have appeared in the Guardian, the Observer, the Times, the Times Literary Supplement, the Sunday Times and Prospect magazine. She lives in London with her husband and two children.
Learn more about Niki.

Later in the program I’ll be talking to Dawnita Miller about “Operation Christmas Child” – a program  associated with Samaritans’s Purse.  Samaritan’s Purse is an evangelical Christian humanitarian aid organization that provides aid to people in physical need as a key part of Christian missionary work. The organization’s president is Franklin Graham, son of Christian evangelist Billy Graham.

Good Life Guy’s Wine of the Week:
2017 Troon Vineyard Vermentino, Applegate Valley Oregon
Making orange wine is always a voyage of discovery. Our first orange wine, or as we call it “Whole Grape Ferment”, was made with riesling. We were so excited with the results we also decided to ferment some Vermentino on its skins in 2017. Once we tasted the wine, we knew this would be a wine we were going to make again. For those new to orange wines, they are white wines made like red wines, which means they were fermented on the grape skins. Normally, when you make a white wine you press the fruit right away and ferment only the juice. Fermenting on the skins adds an incredible range of flavors, aromatics and textures that make these wines unique. Starting with the 2019 vintage, this wine will be fermented and aged in amphorae.  www.troonvineyard.com

  • Aged in mature French Oak barrels for nine months
  • 11.5% alcohol, pH 3.34, T.A. 5.7
  • 94 points BevX.com, 92 points Enobytes, 91 points Terroirist
  • “Texture and mouthfeel on this wine is glorious,” Terroirist
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Oct 26 – A Place at the Table

Posted on October 22, 2019 by Guy

My guest this week is Gabrielle Langholtz with her latest book “A Place at the Table.”

Get to know the foreign-born chefs who are transforming America’s culinary landscape and learn how to make their signature dishes in your own kitchen.

Today, some of the country’s most exciting chefs hail from distant shores and they’re infusing their restaurants’ menus with the flavors of their heritage. Featuring the recipes of forty top foreign-born chefs, this book presents dishes from luminaries including Dominique Crenn (France), Michael Solomonov (Israel), Marcus Samuelsson (Ethiopia/Sweden), Corey Lee (Korea), and Daniela Soto-Innes (Mexico). Learn how to make Thai Dang’s shrimp with sweet onions and Vietnamese coriander; Emma Bengtsson’s salmon gravlax and lovage; and Miro Uskokovic’s Hungarian pancake torte. These chefs are running the kitchens of the country’s most exciting restaurants and each of them has a compelling story to tell, from tackling economic injustice to redefining restaurant culture. With mouthwatering photography and short contributions from America’s leading food writers, this sumptuous, global, and inspiring cookbook brings a world of flavor into home kitchens.

GABRIELLE LANGHOLTZ is the Director of Culinary Projects at the Vilcek Foundation and for ten years was the editor of Edible Brooklyn and Edible Manhattan magazines. Gabrielle Langholtz has travelled extensively throughout America and for a decade was the award-winning editor of Edible Manhattan and Edible Brooklyn. Previously, she was the head of special projects and publicity at the New York City Greenmarket and authored The New Greenmarket Cookbook and America: The Cookbook.

Then Cindy Saadeh, co-founder with Michael Ripper of “Wine Nook” joins us to talk about a really fun product for holiday entertaining.  If you thought it’s just not cool to serve box wine, think again.  Not only is there some great value, quaff-able wines in bag-in-the-box, but now you can serve it up with some style.

The Wine Nook is a fancy wooden display box with built-in stand that you slip you wine bag in and close it up.  Hey, you don’t like wine that comes in a box…no worries, you can use the refillable bag and put Chateau Lafite in your Wine Nook.  OK, maybe some Kendall Jackson Cabernet.  Wine on tap is always a fun way to start a party.  Red or White, cool or room temp this is a great gift idea for the party season or anytime of year.  Learn more at www.winenook.com and order up.  Join the email list and get 15% off and free shipping!

Good Life Guy’s Wine of the Week:
2014 Campo Viejo from Rioja Spain
 An elegant expression of premium Rioja vines made from Tempranillo, Graciano and Mazuelo. Aged for four years, Reserva perfectly balances a fruity palate with hints of clove, pepper, vanilla and coconut.  Fruit (cherries, black plums, ripe blackberries) and oak (clove, pepper, vanilla and coconut), enriched by the complex aromas developed during bottle ageing.  Very attractive on the palate, with ripe fruit and spices, tabacco and toasted oak. Elegant and soft tannins, middle weight, long and complex finish.  Delicious with red meat, grills and roasts, game, mature and blue cheeses.

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