Sep 21 – Cook Once Eat All Week

Posted on September 15, 2019 by Guy

My guest this week is Cassy Joy Garcia with her new book

Cook Once, Eat All Week is a revolutionary way to get a delicious, healthy, and affordable dinner on the table FAST. Author Cassy Joy Garcia will walk you through this tried-and-true method and show you how batch-cooking a few basic components can give you an entire week’s worth of dinners with minimal time and effort.

Have you ever tried a meal prep plan before and gotten so excited about having your cooking for the week done ahead of time, only to find yourself totally exhausted after a full day in the kitchen, shocked by your grocery bill, and tired of the same leftovers by Tuesday? Cassy Joy Garcia had been there, too. As a mom, business owner, and Nutrition Consultant, she needed to get a healthy, affordable, and tasty dinner on the table fast every night, and she knew there had to be a better way to do it.

She finally cracked the code when she discovered that by batch-cooking a protein, starch, and vegetable each week she could easily assemble three fresh, diverse meals in minimal time. After years of her readers asking her for better meal prep strategies and easy recipes, she released 4 weeks of recipes on her blog, Fed and Fit. Since then, tens of thousands of people have made and raved about the series and begged for more!

In this book you’ll find 26 weeks of affordable, healthy, delicious meals that your family will love eating, and a chapter full of bonus 20-minute meals. Optional Instant Pot and slow cooker instructions are included to get you even more time back in your week. With a Real Food foundation, the weeks in this book aim to support dietary approaches that range from: gluten-free, dairy-free, Paleo, low carb, egg-free, kid-friendly and more.

Three simple ingredients like shredded pork, potatoes, and cabbage are turned into these three easy to assemble meals:

  •       Honey Mustard Pork Sheet Pan Dinner
  •       Enchiladas Verde Casserole
  •       Sloppy Joe Stuffed Potatoes

This book is a must-have for anyone looking for a REAL solution to help them eat healthfully while also saving time and money and loving what they are eating.   Get a copy NOW!

Cassy Joy Garcia is the creative force behind the popular food blog Fed + Fit. She is a nutrition consultant, the creator of The Fed+Fit Project: A 28-Day Food and Fitness Self Study, and the voice behind the weekly Fed+Fit Podcast.

At twenty-four years old, after years of fruitless dieting, Cassy found herself with extreme joint pain, fatigue, mental fog, and at her largest, most uncomfortable size. In an effort to learn more about why her health was declining, she took to nutrition research. After just one year of implementing her newfound wellness practices, she had lost ten dress sizes, lived pain-free, and experienced more energy than ever before. Eager to share her healthy living secrets with the world, she started Fed + Fit in 2011.

Since then, she has become a nutrition consultant and leads people through her Fed+Fit Project each month so that they, too, can achieve their health and wellness goals without ever dieting again. She also regularly shares valuable free information on her weekly podcast, blog, YouTube series, and social media outlets. Follow Cassy on Face Book & Twitter.

Later in the program I’ll be talking to Tiffany Wilson about the annual Wichita Wine Opener a fun and tasty event supporting Cystic Fibrosis Foundation.

The Wine Opener is a national wine tasting series to benefit the Cystic Fibrosis Foundation.  Locally, The Wichita Wine Opener – A Toast to Wichita’s Finest will be held from 6-9pm on Thursday, September 26, 2019 at the Hyatt Regency located at 400 W. Waterman, Wichita, KS.  Our event is a relaxed, yet lively, evening for 400-450 expected guests.  From wine novices to advanced wine enthusiasts, The Wine Opener – is a casual and fun evening for all experience levels!  SIP GREAT WINES poured by international and domestic wineries.  SAVOR GREAT CUISINE presented at festive tasting stations, where the area’s hottest chefs prepare their specialties just for you.  And don’t forget to VOTE FOR YOUR FAVORITE FINEST CANDIDATE vying for the prestigious title of Wichita’s Finest.  Every dollar raised equals one vote.  Who ever has the most votes at the end of the evening will be crowned “Wichita’s Finest” at a private ceremony one week later.  Be sure to stop by their auction tables to BID HIGH and BID OFTEN!!!  Learn more, get tickets!

Good Life Guy’s Wine of the Week:
2016 Eguren Ugarte Red Blend from Rioja, Spain
80% Tempranillo and 20% Garnacha from the famed region of Rioja Alta with classic notes of ripe red berries, strawberries, roasted cocoa notes and lifting acidity. Six months in French and American oak have rounded out the tannins, and this big wine for a little price can age another five years. One of the most balanced and elegant Rioja wines under $12.

Stop by Jacob Liquor Exchange on North Rock Road and get some today!

Posted in Other | Tagged , , , , , , | Comments Off on Sep 21 – Cook Once Eat All Week

Sep 14 – Bigger Bolder Baking

Posted on September 10, 2019 by Guy

My first guest this week is Gemma Stafford with her new book BIGGER BOLDER BAKING -A Fearless Approach to Baking Anytime, Anywhere!

From chef and online baking star Gemma Stafford, you can get more than 100 accessible, flavor-packed recipes that anyone can make—anytime, anywhere—in her very first baking cookbook.

Gemma Stafford—chef and host of the top online baking show Bigger Bolder Baking—has worked as a pastry chef at a monastery in Ireland, a Silicon Valley tech startup, and a Michelin-starred restaurant in San Francisco, and now brings her incredible desserts to life every week for millions of viewers via YouTube, Facebook, Instagram, and her popular website, BiggerBolderBaking.com. Gemma hopes to restore baking as an everyday art, and this dessert cookbook is your guide.  Get a copy NOW.

Check out Gemma’s You Tube posts! Follow Gemma on Facebook & Twitter

BAKE WITH CONFIDENCE

  • 100+ sweet and simple dessert recipes for maximum deliciousness with minimal effort
  • Use just a few common ingredients and basic kitchen tools for bold twists on cakes, cookies, pies, ice cream, and more
  • Every recipe has gorgeous color photography and step-by-step instructions that anyone can follow with ease

________________________________________________________

Later in the show I’ll be talking to Janet Bryant from Kansas K-9 ResQ about their annual fund raising Carnival.  The event is Sunday, September 22, 12:00-3:00 p.m. at Sedgwick County Park: 6300 West 13th St. North here in Wichita.  Learn more about this great organization.  Follow Kansas K-9 ResQ on Facebook and Twitter

Good Life Guy’s Wine of the Week:
NV Monmousseau Vigneau Crémant de Loire Brut
From the Loire Valley in France this wine is 50% each Chenin Blanc and Chardonnay made in the traditional method and aged for minimum 18-24 months in cave before disgorging.  The wine is then aged a minimum of 3 months in bottle prior to release. A sparkling wine for people who want to have a fine and elegant wine comparable to Champagne for a very good price. A wine with aromas of white fruits with very fine bubbles, a round and slightly sweet attack followed by a fresh finish. Thanks to its fruity aromas, it can be enjoyed as an aperitif but will accompany all your desserts with white fruits. This wine is a real treat and a great accompaniment to sweets from Bigger Bolder Baking!  Ratings: WA92 WE88

Grab a few bottles at Jacob Liquor Exchange on North Rock Road

Posted in Other | Tagged , , , , , , | Comments Off on Sep 14 – Bigger Bolder Baking

Aug 31 – Fun Food & Fine Wine

Posted on August 29, 2019 by Guy

This is going to be FUN!
A couple of new products to sample and talk about with the innovative producers that made it happen. Then it’s all about Hearts Ranch Winery!

First up is Mac Anderson one of the 3 partners at Cleveland Kraut  www.clevelandkraut.com

After experimenting with various recipes and fermenting techniques, they realized the sauerkraut they were making was surprisingly better than the usual suspects being offered in the grocery stores. Their fresh, crunchy, unpasteurized, probiotic sauerkraut, like grandma made, just wasn’t available on the market. So, they decided to create one – right where Drew & Mac grew up – at the local farmers markets. It took a year of fine-tuning, with the help of constant feedback from customers, chefs, friends, and family before they were ready to launch their naturally fermented sauerkrauts into retail. What better place to start then right here in Cleveland, where people know good sauerkraut.

To us, Cleveland Kraut embodies a spirit of quality, hard work, and authenticity. These are all traits that we reinforce every day when we produce our sauerkraut and run our business. Each quality ingredient is hand-picked and hand-chopped, from our cabbage to each pepper, fermented using a time-tested technique, hand hand coldpacked by a Clevelander before making it’s way to your fridge. We are proud to embrace the City of Cleveland on each pouch of delicious and healthy goods we ship out.

Then it’s all about ChocZero with Rhea Monique  www.choczero.com
It started in late 2016 with two goals: to make a sugar free chocolate that was truly delicious and to create a company that cared about its customers. Now, over two years later, we’ve grown a passionate community of chocoholics and have even expanded our product line to contain a variety of sugar free syrups that contain no preservatives.

Rhea says “We’re a gluten free, soy free, and sugar alcohol free company. We use our exclusive monk fruit formula to make a line of products with absolutely no added sugar for the every day sugar free individual’s life.


Finally, Scott Saunders (part of the Saunder’s family behind Hearst Ranch Winery joins us to talk about the winery and the fine Paso Robles wines they produce.  Independently, Steve Hearst and Jim Saunders both possess experience, imagination, and the integrity to create great things. Together, their shared vision on sustainable agriculture, resource protection, and historical preservation brought Hearst Ranch Winery to fruition.

Just a few miles inland from the fog-touched hills of San Simeon, in the heart of the Paso Robles Appellation, lie ninety-acres known as Saunder’s vineyard. For over twenty-five years, the clay loam soil and perfect meso-climate there have combined to create award-winning grapes for the Hearst Ranch Winery.  www.hearstranchwinery.com

Good Life Guy’s Wine of the Week:
The wines of Hearst Ranch Winery in Paso Robles

Many of the Hearst wines are available at Jacob Liquor Exchange on North Rock Road!

Posted in Other | Tagged , , , , , , | Comments Off on Aug 31 – Fun Food & Fine Wine

Aug 24 – The World Sauces Cookbook

Posted on August 21, 2019 by Guy

My guest this week is Mark Stevens with his new work “The World Sauces Cookbook – 60 Regional Recipes and 30 Perfect Pairings.”

Take your next entrée further than it’s ever been before. The World Sauces Cookbook is here to help you top off your meals with 60 sumptuous sauces from all four corners of the globe—including Satay, Adobo, Creole Remoulade and Comeback Sauce, Baba Ghanoush, and Pesto Della Zia.

In addition to helpful prep tips and storage instructions, each sauce recipe comes complete with a flavor profile, spiciness index, and basic serving suggestions. Looking to really show off these sauces? The World Sauces Cookbook also comes with over 30 recipes for main dishes and sides meant to match with them.

The World Sauces Cookbook includes:

  • A world of flavor—From Mexico and Germany to Kenya and Indonesia, sample 60 easy-to-make sauces originating in almost as many countries.
  • Saucy suggestions—Learn how to make your sauces shine with helpful guidelines for flavors, spiciness, and best pairing options.
  • Perfect pairings—Pick out the ideal plate to highlight each of your sauces with the help of 30+ recipes for delicious sides and entrées.

Discover how simple it is to bring flavors from all over the world right to your table with The World Sauces Cookbook.  Get a copy NOW!

MARK C. STEVENS is a native of Maine and a dual citizen of both the United States and Italy. He is an internationally published food writer, seven continent traveler, and avid home cook, making human connections around the world through food. In 2017, while writing his first cookbook, Mark combined his love affairs with travel and food by completing the Continent Grand Slam: visiting all seven continents in a calendar year. When home, he is generally occupied with hosting parrilladas—Patagonian-inspired wood-fire barbecues—at his house in the Fairgrounds neighborhood of New Orleans. Mark also works in movies and TV. Now a First Assistant Director in the Directors Guild of America, his past credits include Beasts of No Nation, Lemonade, and Dallas Buyer’s Club. His first book is Cooking with Spices, published in 2017. He has lived in New Orleans since 2008.  Follow Mark on Face Book

Later in the program I’ll be talking to Lauren Buzzeo, Managing Editor of Wine Enthusiast Magazine. Lauren was instrumental in selecting the young entrepreneurs who make up the 2019 40 Under 40 in the September issue.  Note to self, you can checkout the list on line now!

“Each year, we take a look at the next generation of innovators leading the world of wine, spirits, cider and beer forward. Our 40 Under 40 Tastemakers list represents some of the best talent in the country working to push the boundaries of what’s possible in drinks culture.”

We’ll tell you all about the selection process and a few of this years 40 Under 40.

Good Life Guy’s Wine of the Week:
2016 L’Enigme Bordeaux Supérieur
A blend of 95% Merlot and 5% Cabernet Franc aged 12 months in French oak. The wine has an intense purple color. The nose reveals red fruits and mineral notes. Supple and round, with a great tannic structure, this wine reflects the quintessence of the Entre Deux Mers region.

THE VINEYARD
This region consists of limestone plateaux at around 100m above sea level, hence its name “Bordeaux’s high country”. Wines of the Bordeaux Supérieur appellation are produced the vineyard zone of the Gironde. The wines must conform to rigorous quality criteria and are made from grapes from selected vineyard parcels and older vines. The red Bordeaux Supérieur is characterised by great aromatic complexity combining ripe fruits, floral aromas, spice and often a hint of oak.

This is a lot of wine for under $20 – Something Saucy and FUN!
Available in 6 bottle wooden cases at Jacob Liquor on North Rock Road 🙂

Posted in Other | Tagged , , , , , , | Comments Off on Aug 24 – The World Sauces Cookbook

Aug 17 – Iron Chile Head Festival

Posted on August 15, 2019 by Guy

One of my favorite events and I look forward to broadcasting LIVE from Johnson’s Garden Center this Saturday at the Annual “Iron ChileHead” festival.

I’ll be talking Marty and Jeremy Johnson about this years event and all the fun to be had at Johnson’s this Saturday August 17, Noon – 4:00 p.m. , 2707 W 13th St N. – You can follow your nose and let the smell of fresh Hatch Green Chile roasting guide you to the event.

Each participating food truck and brewery creates menus and beers including Johnson’s roasted Hatch Green Chiles, which will be judged by local food and beer judges for the coveted Iron ChileHead trophy! Your vote counts in the People’s Choice Award, so come support your favorite local food truck and brewery!

Good Life Guy’s Wine of the Week:

2017 Chappellet Signature Chenin Blanc, Prichard Hill – Napa Valley
This vibrant and enticing expression of mountain-grown Chenin Blanc offers a beautiful nose of Meyer lemon, minerality, stone fruit, lychee and fresh-cut hay. On the palate, lively acidity underscores flavors of citrus, green apple and delicate tropical fruit, keeping everything fresh and bright.

“Beautifully floral in jasmine and apple blossom, this is a dry, mineral-laden expression of the variety that shines in wet stone, peach and lemon, while delivering sticky, refreshing acidity. Well integrated and light in approach, it will work beautifully on the table as a white with body and elegance.” WE93/100

Something FUN that will go with all the flavors from the Food Trucks!

Posted in Other | Tagged , , , , , , , | Comments Off on Aug 17 – Iron Chile Head Festival