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    Posted on April 8th, 2024

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    Apr 13 – McPrice Myers Paso Wines

    This is going to be FUN!  Joining me live by phone are two of the guys that make McPrice Myers wines in Paso Robles,  McPrice “Mac” Myers the legend and his partner in wine Billy Grant.

    McPrice ‘Mac’ Myers has been crafting high-expression wines of balance, value, and place since 2002.

    A lifelong, self-proclaimed “food and wine geek,” Mac was a quick study and almost immediately had the press lauding his wines from near and far. His passion for unique sites in Paso Robles and California’s Central Coast, combined with his meticulous attention to detail in the cellar, result in stunning wines that more than live up to the hype.

    “CALIFORNIA NEEDS MORE OF THESE WINES IN THE MARKETPLACE” – ROBERT PARKER

    “MYERS SOURCES FRUIT FROM SOME OF THE MOST RENOWNED VINEYARDS IN THE CENTRAL COAST AND HIS WINES, WHICH ARE PRETTY DELICIOUS SOON AFTER RELEASE, OFFER EXCELLENT VALUE” -VINOUS

    The Estate Vineyard is home to over 25 acres of Grenache, Syrah, Mourvèdre, Cabernet Sauvignon, Petit Verdot, Viognier, Cinsaut, Counoise, Tannat, Zinfandel and Grenache Blanc. We are located in the East/West Adelaida corridor, where the Pacific Ocean’s influence provides for cool nights, even ripening, and a very long growing season. The hillside blocks are quite steep, with the slopes ranging in incline from 25 to 50 degrees, and with elevations from 1500 to 2000 feet.  McPrice Myers is on Facebook & Instagram

    We will be tasting a few of Mac’s wines during the show, grab these wines at Jacob Liquor Exchange on N. Rock Road and joins us!   Tell ’em GoodLifeGuy sent ya!

    Good Life Guy’s Wines of the Week: 
    From the “Hard Working Label“:
    2021 Pound for Pound Zinfandel
    Notes of hibiscus flower, dragonfruit, mulberry, blood orange, cinnamon stick, and sandalwood. Incredible freshness, palate leads with juicy, fresh fruits. Finish is lively. Energetic. Expressive. Blend: 84% Zinfandel 14% Petite Sirah, 2% Syrah. . ABV14.8% WA94 WE90

    2021 Bull by the Horns Cabernet
    Notes of sugar dusted black currant and cherry, birch beer, espresso, chocolate mint, black licorice, and maple candy. Classic, authentic Cabernet structure, true to varietal, fine tannins that stretch to a long, refined, and graceful finish. Blend: 76% Cabernet Sauvignon, 10% Malbec, 6% Merlot, 6% Petite Sirah, 2% Petite Verdot. ABV14.5%  WA94 WE91

    2021 Mac & Billy “M”
    This partnership between Paso Robles powerhouse players McPrice Myers and Billy Grant begins with aromas of black plum extract, graphite, tobacco leaf and roasted meat on the lush, attractive nose.. Chocolate-blackberry ganache, cranberry preserves, sweet mint, black licorice, dark olive, new leather, mahogany. Palate is sleek and supple, firm, fine-grain, polished tannins, with a complex, and classy finish. Blend: 84% Cabernet Sauvignon, 6% Malbec, 5% Merlot, 5% Petite Sirah. ABV14.5% WA95 WE91    www.macandbilly.com

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    Posted on April 1st, 2024

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    April 6 – Foraged & Grown

    It’s Spring here in the flat lands of Kansas, a great time to forage!
    My guest this week is Tarra Lanich-LaBrie with her new book; Foraged & Grown: Healing, Magical Recipes for Every Season

    Foraged and Grown is a culinary journey through the seasons with recipes that highlight herbal ingredients and share their use in various historic folk traditions. From Nettle Gnocchi and Hollyhock Wraps to Rose Roll-Out Cookies and Dandelion Root Drinking Chocolate, readers are in the hands of an expert who alchemizes foraged and grown plants into magic. Including a detailed plant guide, seasonal organization, and key ingredient swaps to make all recipes accessible, this is the perfect cookbook for anyone curious about the natural world, cooking with more plants, or eating with the seasons. 100 color photographs.

    Tara Lanich-LaBrie is an herbalist chef, forager, artist, and small farmer, pairing her love of plants with her love of creating and sharing food. She started The Medicine Circle nearly a decade ago to celebrate food, creating beauty in relationship with the natural world, sharing recipes, and building community around the love of plants. Tara hopes people fall so in love with the plants around them that they want to take care of them for the generations to come. She incorporates seasonal, foraged, and medicinal plants into her colorful, gluten and dairy-free desserts and meals, teaches courses on culinary herbalism and foraging, and writes monthly articles and eBooks.

    Learn more about Tara at themedicinecircle.com and @themedicinecircle on instagram. 

    Good Life Guy’s Wine of the Week:  2019 Bodegas Lozano Montes De Leza Reserva, Limited Edition, Rioja Spain
    Deep ruby ​​color with intense aromas of red and black fruit accompanied by notes of eucalyptus, vanilla and wet stones Very fresh due to its extraordinary acidity. Intense and friendly tannins, full-bodied and intense flavors. 100% Tempranillo from different microplots planted since 1945 in Laguardia, Leza, Samaniego and Navaridas, municipalities adjacent to our winery. Calcareous clay soils. Average altitude: 570 m.
    Aged for 15 months in French and American oak barrels. ABV14.5% Learn more!

    “Bright cherry-red to the eye, this wine offers a bouquet of cranberry, black olive paste and rose petal. Bright on entry, it has flavors of raspberry, pomegranate, cocoa butter, eucalyptus and Turkish delight. A touch of baking spice and plush tannins carry into the enduring finish.”

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    Posted on March 27th, 2024

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    Mar 30 – Egg Shop Cookbook

    Up first is Chef Nick Korbee, now from First Mile Kitchen here in Wichita, with his book from the New York restaurant “Egg Shop” and the Egg Shop Cookbook.

    An appealing, stunningly designed full-color cookbook featuring more than 100 recipes for favorite food and drinks from the Egg Shop, New York City’s beloved all-hours brunch-and-cocktails hangout.

    For first-time restaurateurs Demetri Makoulis and Sarah Schneider and chef/partner Nick Korbee, eggs aren’t just an easy, protein-packed breakfast go-to, but an extraordinary complement to New York’s wealth of local produce and artisanal meats, grains, and cheeses. With Egg Shop anyone can create their delicious Egg Shop experience at home—whether it’s a quiet breakfast for one or a boozy brunch for twenty.

    Inside you’ll find proper egg-cooking techniques as well as instructions on incorporating eggs into super-delicious dishes from the health-conscious to the decadent, using fresh, delicious ingredients: homemade seeded rye bread, the best-quality bacon, and the perfect melting cheese. After mastering the most common and useful egg cooking methods (scrambled, poached, fried) Nick Korbee teaches you how to unlock egg superpowers—coddling them in Mason jars full of truffle oil and basting them with coffee-infused compound chocolate-bacon butter.

    Egg Shop includes flavorful favorites like Eggs Caviar, Classic Eggs Benedict, Pop’s Double Stuffed, Double Fluffed American Omelet, Egg Shop Egg Salad, and The Perfect Sunny Up. Nick shows how to build on those basics to create sandwiches, bowls, and other egg-citing dishes such as:

    • Egg Shop B.E.C with Tomato Jam, Black Forest Bacon, and Sharp White Cheddar
    • The “Fish Out of Water” Sandwich with Pickled Egg and Cognac-Cured Gravlax
    • Green Eggs and Ham Sandwich with Double Cream Ricotta and Genovese Pesto
    • The Spandexxx Break Bowl with Red Quinoa, Pickled Carrots, and Poached Eggs (every model’s favorite low-carb feast!)
    • The California Breakfast Burrito and more!

    Infused with the creativity and playfulness that makes Egg Shop a one of a kind culinary treasure, Egg Shop is the home cook’s perfect egg-scape.

    You can get a signed copy at First Mile Kitchen in Bradley Fair.  Make reservations at First Mile Kitchen for their Easter Jazz Brunch and pick up a copy of Nick’s book.

    In the second half I’ll be talking to Tim Touhy, The Picklesmith (head Pickling Dude) at Kansas City Canning Company.

    Developed from a mutual love of canning and preserving, Tim created Kansas City Canning Co. to forge a modern approach to the craft of food preservation. Specializing in pickles, preserves and cocktail goods- we’re looking to elevate and stretch the conceptualization of “canned” products- utilizing as much locally sourced produce and product as possible.

    Embracing unique flavor profiles in our recipe formulation, we’re challenging normal constructs and thinking progressively about palates, uses and balance. We celebrate local, sustainable ways to preserve seasons, moments and memories in food, using artisanal and traditional canning techniques stretching far back into our family trees. Each jar is hand-packed, hand-labeled and hand-batched in methods which require tender care and time- we hope you can taste our commitment to the craft in each of our products.

    We Put Stuff in Jars, Professionally – Handcrafted, small batch, award-winning specialty pickles, preserves & cocktail goods.

    You can order directly from the KC Canning Co. or locally from All Thing Barbecue in the Delano District.

    Good Life Guy’s Wine of the Week:
    2021 Rebellious California Pinot Noir
    Pinot Noir is an ancient varietal that has shown resilience in the cool climate vineyards of France for thousands of years. After being
    smuggled into California in the 1900s, it continues its fight to survive on hillsides and high elevations. Rebellious is named after the
    roots of these grapevines, which struggle down into the earth, seeking water and fighting against the harsh elements to survive. Today,
    the growers and winemakers of Rebellious have created luscious, full-bodied California Pinot Noir. In addition, they have added a splash of classic California Chardonnay to soften the tannins, add more flavor and acidity.

    This soft and silky wine entices with crushed raspberry and hints of sandalwood and wild licorice on the nose. Zesty flavors of dark bing cherry, raspberry preserves, and allspice are balanced with a lush texture and lengthy finish. ABV14.1%

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    Posted on March 22nd, 2024

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    Mar 23 – First Mile Kitchen

    Just had a great meal at a very special monthly wine dinner at First Mile Kitchen.  My 1st guest today is Chef/Owner of Frist Mile Nick Korbee.

    A former New York chef with a south-central Kansas tie has opened a relatively new restaurant in the Good Egg spot on the north side of Bradley Fair.  First Mile Kitchen features a menu of Kansas grown-and-raised foods and has been getting rave reviews by local food critics and happy patrons.

    Nick Korbee and his wife Amanda — a Newton native — have relocated to Wichita to be closer to family and in past trips have thought about a “food from here” concept. Nick says “After visiting for holidays, birthdays and milestones for the last 15 years, it was the right time to come back to the Midwest and plant roots here.”

    Nick’s previous work as Chef/partner at Egg Shop is just a part of his vast experience. Korbee’s Egg Shop debuted in New York in 2014 and expanded to a Brooklyn location in 2017. He has also written a cookbook with recipes from the restaurant. The Egg Shop cookbook is available at Amazon as well as some copies at First Mile.

    First Mile offers breakfast, lunch and dinner with cocktails, local beers and wine.  The popular “Monthly Moods” Food & Wine Dinners have been a great success and sell out quickly. Call (316) 358-0130 or visit First Mile Kitchen at 2141 N Bradley Fair Pkwy, Wichita and get on the email list or make reservations. Follow First Mile on Facebook

    In the second half I’ll be chatting with Yannic Dozier, he’s not only a talented wine geek with some great local experience in the Wichita Restaurant scene, he’s a wine specialist at Jacob Liquor Exchange and works with Nick at First Mile Kitchen.  He not only helped with the eclectic wine list at the restaurant, but he curates the wines to pair with each course at the  “Monthly Moods” Food & Wine Dinners.

    Good Life Guy’s Wine of the Week:
    2019 Haut-Bailly II Gran Vin De Bordeaux,
    Pessac-Léognan, France
    The blend is 60% Merlot, 40% Cabernet Sauvignon; a composition of lots marked with freshness and fruit, built upon a suave, elegant structure. Reflecting the virtues of the grand vin, Haut-Bailly II can be enjoyed young, although it has good ageing potential. It is a balanced and elegant wine. Voluptuous Merlots bring an aromatic freshness, enhanced by silky tannins. The second wine is soft, with a beautiful roundness. ABV13.5% WE94  Decanter94, Vinous93

    From the Grand Cru Chateau Haut-Bailly, this wine is available at Jacob Liquor Exchange
    North Rock Road here in Wichita

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    Posted on March 19th, 2024

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    Mar 23 – didn’t air this show

    My guest this week WAS Kat Ashmore with her new book “Big Bites: Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun.”

    Last minute change…Kat Ashmore is ill and unable to be on the program this week.  Hope to get it rescheduled in April!  🙁

     

    NEW YORK TIMES BESTSELLER • From the creator of Kat Can Cook comes 110 simple, nourishing, mostly gluten-free recipes that are big on flavor and reimagine the concept of “healthy food.”

    Kat Ashmore’s mission is to empower hungry readers everywhere to feed themselves and their loved ones well and have fun doing it. Rather than focusing on restriction or deprivation, she asks: What can we add to our plates? After she turned to TikTok for a creative outlet, her series of big, meal-in-a-bowl salads, known affectionately as “Hungry Lady Salads,” went viral on social media, and she found a likeminded community of home cooks who wanted to fall in love with cooking again.

    In Ashmore’s debut cookbook, she shares 110 wholesome, comforting mostly gluten-free recipes that are full of flavor, nourishment, and fun—and meant to be devoured in big bites! With her signature personality and joy, this cookbook is a celebration of nature and seasonality and encourages home cooks to rethink familiar ingredients. From Hungry Lady Salads and weeknight dinners to snacks and desserts, Big Bites shares some great recipes. Get your copy NOW!

    Kat Ashmore is the chef, recipe developer, and digital creator behind Kat Can Cook. She graduated from the award-winning Institute of Culinary Education in New York and went on to work for Martha Stewart, developing retail recipes and producing cooking segments on the eight-time Emmy Award-winning The Martha Stewart Show. Kat lives in Fairfield County, Connecticut, with her husband, Michael, and their family.  Learn more about Kat here. Kat’s on Facebook and “X”

    Good Life Guy’s Wine of the Week:
    2019 Haut-Bailly II Gran Vin De Bordeaux,
    Pessac-Léognan, France
    The blend is 60% Merlot, 40% Cabernet Sauvignon; a composition of lots marked with freshness and fruit, built upon a suave, elegant structure. Reflecting the virtues of the grand vin, Haut-Bailly II can be enjoyed young, although it has good ageing potential. It is a balanced and elegant wine. Voluptuous Merlots bring an aromatic freshness, enhanced by silky tannins. The second wine is soft, with a beautiful roundness. ABV13.5% WE94  Decanter94, Vinous93

    From the Grand Cru Chateau Haut-Bailly, this wine is available at Jacob Liquor Exchange
    North Rock Road here in Wichita

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