Aug 18 – Johnson’s Iron Chilehead Competition
One of my favorite shows of the year…LIVE from Johnson’s Garden Center on East 13th here in Wichita for the Iron ChileHead Competition. The smell of roasting Hatch Green Chile, the sound of great beer drinking music, the aroma of fresh brewed craft beer, and the sound and smell of Wichita’s finest food trucks cooking, competing and feeding a happy crowd.
Join in the fun at Iron ChileHead on August 18, 2018 from Noon – 4 PM at Johnson’s Garden Center – 2707 W. 13th St. N. 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!
All ages are welcome, and free to enjoy food trucks and live music presented by the party punk polka band – The Bolzen Beer Band from Lincoln, Nebraska. You can also pick up your own roasted Hatch Green Chiles at the event!
Beerfest tasting is a ticketed event open to ages 21+ only. Tickets are $25 and include a commemorative tasting glass, Iron ChileHead sticker and unlimited beer samples from more than 20 breweries from across the region. Tickets go on sale at both Johnson’s Garden Centers locations and online starting June 15. Receive a free Iron ChileHead Koozie when you purchase your ticket in store! Make sure to grab tickets early as they’re bound to sell out.
On the day of the event, bike and street parking are available at Johnson’s or the parking lot at Asbury Church near 15th and St. Paul is also available.
Check out Ironchilehead.com for more event information, a lineup of competitors and to purchase tickets. Follow on Twitter!
Good Life Guy’s Wine of the Week:
NV Corse, Corsican Vermentino
From producer Dave Phinney’s Locations Series this 100% Vermentino from Corsica in the Mediterranean, South of France and North of Sardinia. All stainless fermented, no oak or Malolactic fermentation keeps this wine bright, fresh and crisp. Golden straw in color, the wine boasts fresh and engaging aromas of honeysuckle, lime zest, and orange blossom. Bright and lively upon entry, it leads to a textural mélange of Meyer lemon, almond, pear, and mountain herbs. There is a hint of wet stone that juxtaposes nicely with an ever-present vein of acidity that provides for a clean finish. www.locationswine.com Twitter & Facebook
Something to go with the complex flavor of mild Hatch Green Chile 🙂
In 
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications. Based in Austin Texas, she is the author of five cookbooks. Learn more about Paula 
2014 Brutocao Family Vineyards Contento Vineyard Cabernet Sauvignon, Mendocino CA
Ron Cooper began his work, art, and journey with Mezcal in 1970. Around that time, he accidentally came across Oaxaca and fell in love with its people, culture, and overall spirit. After learning and working with locals and having several attempts to bring Mezcal to the world at large, Ron opened Del Maguey as Founder and President in the 1990s. The company has become very successful as of late, as Mezcal is entering the mainstream of American bars, becoming an artisanal or craft ingredient for many creative cocktails. In recent years Ron has done dinner pairings with chefs Jose Andres, and Mary Sue Milliken appeared on CNN with Anthony Bourdain, and recently was awarded the James Beard Award for “Outstanding Wine, Beer, or Spirits Professional.
In the second half I’ll be talking to 
1) 2017 Rosé of Chambourcin
The MEG, written by international best-selling author Steve Alten tells the story of navy deep-sea pilot Jonas Taylor, who seven years earlier found himself on a top-secret dive in the Mariana Trench seven miles down in the western Pacific Ocean. Life exists in this 1,500 mile long gorge thanks to hydrothermal vents which create a warm layer along the bottom. Taylor comes face-to-face with the species occupying the top of this abyssal food-chain — Carcharodon Megalodon — the 70-foot, 70,000-pound prehistoric cousin of the great white shark.
Steve Alten is the NY Times bestselling author of 18 thrillers, including the MEG series. He is also the founder and director of the nonprofit Adopt-an-Author teen reading program. He is doing a limited number of interviews to support The MEG’s new release, and Good Life Guy has one of those…tune in Saturday at Noon.
Later in the second half I’ll be talking to Tom Brown from Meadowlark Farm and Cidery in rural Rose Hill Kansas. This little bit of rain this week will make the already ripe peaches even better. 
This Shiraz is an attractive dark crimson red color in the glass. On the nose, rich chocolate and coconut mocha notes from the oak maturation underpin distinctive black cherry, mulberry and blackberry jam aromas. The medium bodied wine is soft and elegantly structured showing a spectrum of rich dark fruits including cherry, mulberry, blackberry, and boysenberry flavors on the palate. These flavors meld with fine cedar and chocolaty oak adding persistence on the long finish.
If you missed it LIVE… 
“I wanted to do something that would last long after my presence is gone and add a degree of beauty to the world around me. This quest has brought a new passion to my life, the incredible experience of working with woods. Such feelings pushed me into the grace of curves and flow, not normally found in wood designs. Hopefully, my passion and grace in design will ignite a fire of emotion in all who take time to “ee through my eyes”.
Kent makes several handcrafted versions of his music/jewelry boxes and wait until you see the cutting boards he makes. Don’t know if I could briing myself to cut on one but he says they are tough.
This is an ever-evolving wine where the blend is never the same from vintage to vintage. Even the varietals change based on what cool aromatic properties I’m looking for with the fruit provided in any given year. The 2016 Seamonster Eclectic White departs from the previous three vintages by using Albarino in place of Riesling. The lime and white flowers I wanted for the blend didn’t really manifest itself in the ’16 Riesling, at least not to a degree that would warrant its use in the cuvee. However, I found that by adding a sizeable amount of Albarino, I could increase the dimensions of the wine and take it in a different direction. I find this to be an especially pleasing vintage and really enjoy the complimentary characteristics of the four varietals that compose the blend. 36% Viognier, 26% Albarino 26% Grenache Blanc, 12% Gewurztraminer, all from the Central Coast of California and stainless steel fermented.