Jun 29 – Trading Dishes

Posted on June 25, 2019 by Guy

My guest this week is Chef Steven Ferneding, world traveler, author and host of the upcoming TV series Trading Didhes.

Trading Dishes is a travel cooking television series in the making.  Circumnavigate the globe with Chef Steven Ferneding and explore with him, through his mission, to learn traditional meal preparation while Trading Dishes, to expand local communities’ culinary knowledge.

The viewer joins Chef Steven to develop new, healthy dishes while examining local living conditions, cooking methods, agricultural practices and learn the perils of diminishing food supply.

Chef Steven’s book “Trading Dishes Cookbook”  Follow Steven on Face Book

​Recently co-authored and published, The Trading Dishes cookbook is an exotic collection of healthy recipes that will take you on a culinary adventure around the world. Based on the upcoming international show Trading Dishes, Chef Steven Ferneding teaches locals and remote viewers alike new and healthy dishes. He uses the produce available locally to them as they adapt to the inevitable effects of climate change.

This international cookbook also includes, spotlights of locals and excerpts from the Trading Dishes team’s expedition around South East Asia. There are stories of environmental change and personal travel tips from the chef. The recipes found here are a mere taste of what you’ll see on the upcoming show.

Chef Steven Ferneding is a graduate of Le Cordon Bleu College with a degree in Culinary Arts and a graduate of Arizona State University with a Bachelors Degree in International Business and Communications.  Chef Steven holds a 5 Star Rating on Yelp, is listed as the “Top 10 Best Personal Chef in Portland, Oregon, has been featured on ABC, CBS, FOX and AZTV television program.  He has over 10 years of private chef experience in homes and private yachts around the world. In addition to being a private chef, Chef Steven is the host and creator of a worldwide movement and travel cooking series called “Trading Dishes”

Good Life Guy’s Wine of the Week:
2017 Jacob~Heims Riesling Spätlese
Blazing red soils on an insanely steep vineyard. Pronounced nuances of exotic spices and mesmerizing earthiness. Bursting with tropical fruit flavors and pears. Old vines in a red volcanic soil with a high iron content makes this wine a pure delight. Give it a slight chill and enjoy with oysters, calamari grilled and dressed with olive oil and oregano and angel hair pasta lightly tossed with poached salmon pieces and pine nuts.  A great match for Thai or Indian cuisine.

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Jun 22- A Baker’s Passport

Posted on June 17, 2019 by Guy

Joining me this week is Susie Norris “The Food Market Gypsy” and author of A Baker’s Passport.

Travel the world with A BAKER’S PASSPORT: Recipes for Bread, Savory Pies, Vegetarian Dishes, Tarts, Cakes, and Cookie Classics. This global tour of regional baking explores the breads of Vienna, the cakes of France, American family dinner favorites and much more. Based on the award-winning culinary travel blog, Food Market Gypsy, this technique-driven baking book for home cooks offers well-tested recipes for classics like Quiche Lorraine, Chicken Blanc, Black Forest Cake, and Creme Brûlée. Pastry Chef Susie Norris brings stories of the world’s great baking traditions home to you.  Learn more about the book HERE. Get a copy today!

About the Author
Susie Norris is a pastry chef, educator, and food-focused traveler. She taught baking at Le Cordon Bleu College of Culinary Arts and ran an award-winning artisan chocolate business in Los Angeles for 10 years. Her books are CHOCOLATE BLISS (Random House/Celestial Arts, 2008), HAND-CRAFTED CANDY BARS (with Susan Heeger, Chronicle Books, 2013), and her latest, A BAKER’S PASSPORT. Her culinary travel blog, FOODMARKETGYPSY.COM, won the IACP Digital Media Award, 2016.  She is based in Los Angeles with roots in the farm-to-table culture of the Berkshires of Massachusetts and Kentucky bourbon country, and her travels focus on regional baking capitals and culinary hot spots all around the world.  Follow Susie on Facebook and Twitter
www.foodmarketgypsy.com

Later in the second half Tiya Tonn joins us to talk about an upcoming Farm to Fork tour and dinner coming up July 11.  A great informative and fun learning experience followed by a special dinner.

 

Good Life Guy’s Wine of the Week:
2018 Greetings from the Willamette Valley Rosé
Greetings Rose  is flawlessly layered with soft berries, hints of creativity, spontaneity, lush mid-palate texture, unexpected and exciting subtle layers of confidence and a bright crisp finish. A serious wine to satisfy a serious palate. Premium grapes, premium production. Small Lots, Nothing “o­ brand” or “bulk” about this wine. A great aperitif, a great food wine, especially in the heat of early summer!

Learn more at  www.greetingswinecompany.com

 

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Jun 15 – Erica Crawford & Loveblock wines

Posted on June 12, 2019 by Guy

Hoping to have New Zealand Wine legend Kim Crawford on the show this Saturday.  If memory serves me well, it was almost exactly 13 years ago that I did a live face-to-face interview with Mr. Crawford at the Aspen Food & Wine Classic.  An affable, intelligent winemaker who seemed over the moon happy and extremely cheerful.  When I asked him about the cheeriness he explained that he had just sold his winery.  Not really a sad thing, although his name went with the brand and he had a non-compete clause, it might just give him the money needed to buy more vineyard property and set about starting a new brand.

Non-compete is up and the new brand is on the shelf here in Kansas, it’s called Loveblock. He’s coming to Wichita next week for a dinner at Scotch & Sirloin.

I hope to have the opportunity to chat with Mr. Crawford, catch up on his wine journey with wife Erica and learn about Loveblock.

Check back soon…

Almost as good, got to chat with Erica Crawford, Kim’s wife who is the co-proprietor of Loveblock.  Some great stories and learned a bunch about the history of the vineyards and the Crawford’s journey in wine.

Good Life Guy’s Wine of the Week:

 

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Jun 8 – The Brisket Chronnicles

Posted on June 7, 2019 by Guy

My guest this week is Grilling Guru and award winner author Steven Raichlen.  We’ll be talking about Steven’s new book “The Brisket Chronicles – How to Barbecue, Braise, Smoke and Cure the World Most Epic Cut of Meat.”

Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers.

In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites—or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.  Get a copy NOW!

Author, journalist, lecturer, and TV host, Steven Raichlen is the man who reinvented modern barbecue. His latest book is Project Fire (Workman Publishing). His 31 books include the international blockbusters The Barbecue Bible and How To Grill, and the New York Times bestselling Planet Barbecue, Project Smoke, and his new Project Fire (Workman Publishing). His books have won 5 James Beard Awards and 3 IACP-Julia Child Awards and been translated into 17 languages.
Learn more about Steven   Follow on Facebook and Twitter

Good Life Guy’s Wine of the Week:
2016 Juggernaut Hillside Cabernet Sauvignon
Steep hillside vineyards present the ultimate challenge, but the results are extraordinary. The harsh conditions yield fewer clusters and smaller berries. The intensely flavored grapes come from four different California appellations; Livermore Valley, Sierra Foothills, Alexander Valley and Lake County. The wine is aged in new French oak barrels for 12-18 months.  Aromas are rich, ripe and complex with black fruit, anise and integrated toasty oak tones that lead to a rich mouthfeel with fine tannin and a bold enticing finish that lingers.  This wine would be perfect for many of Stevens Brisket recipes!

www.juggernautwines.com

Pick up a bottle at Jacob Liquor Exchange or your local wine store…
…and turn me on this Saturday – Food, Wine and FUN for your ears.

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Jun 1 – Matt Cline & Three Wine Company

Posted on May 30, 2019 by Guy

On my recent visit to California to judge at the El Dorado County Fair wine competition I took some time off and visited one of my favorite American Viticultural Areas (AVA) Clarksburg.  My first stop and one that I highly recommend is a visit to “The Old Sugar Mill.”  Built in 1934 as a beet-sugar refinery, this modernized complex now features 15 wineries, picnic grounds, a wedding venue and year-round entertaining wine events.  One of my favorite wineries in the Old Sugar Mill is Three Wine Company.
Learn more here!

My guest today is Matt Cline (member of the Cline Cellars family) founder and winemaker at Three Wine Company along with his wife Erin. Three Wine Company is much more than a business. It is a family winery focused on sustainable growing, coupled with a hands-on wine experience.  Matt’s philosophy is that: the dirt, the micro-climate, and sustainable wine growing (from vineyard to bottle) form the cornerstone of good winemaking, and is in every bottle three produces.   The Cline’s have a passion for preserving and educating on the historic varietals in California, such as Zinfandel, Mataro, and Carignane.  Follow Three Wine Company on Facebook & Twitter

I’ll have Matt’s 2014 Old Vines Field Blend, 2015 Petite Sirah, 2014 Bigelow Zin and more in-studio to taste!  Turn me on LIVE at 12:05 p.m. Central time.  KNSS 1330/98.7

Good Life Guy’s Wine of the Week:
The Wines of Three Wine Company

Many are available locally, ask your favorite wine store to get you some!

 

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