There is nothing like a great steak just off the grill! That steak can be even better if it’s dry aged…my first guest and I will share some thoughts on how you can dry age your own beef at home and what the benefit of doing that is. Jon Faulkenberry is the representative for Otto Wilde Grillers Inc and Steak Locker. If you have ever had a fine premium quality steak that has been dry aged you know how good it can be. Now you don’t have to pay $50 for a small steak at one of the top steakhouses, you can do it yourself…with a little help. Turn us on and let’s get grilling with style!
ELA stands for Elevated Lifestyle Appliances. They are dedicated to making brilliantly innovative and useful products for both, the residential cook and the professional chef. Their products will be encouraging an enthusiasm for cooking and have their merit in simplicity, functionality and quality. Learn more here!
ELA’s first product – Steak Locker, a series of Smart Dry Aging refrigerators and its companion app are designed to inspire creativity and encourage experimentation through high-quality interactive content, techniques, tools, and resources. Follow Steak Locker on Face Book
Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It’s a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh.
Why dry-aged beef tastes better. All fresh beef is aged for at least few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. These days, most beef is aged in plastic shrink-wrap—a process known as wet-aging.
The key to perfect dry aging is the right combination of temperature and humidity. With a Steak Locker you get it all…
Convenient and Classy
The 34-inch cabinet-size (4cf) installs indoors for an eye-catching display or outdoors with no need for a water connection.
The design resembles the best of modern styles in luxury ambience.
Self-control
Your Steak Locker includes independent smart sensors that provide immediate feedback through our exclusive app. You control the safety of your dry age steaks right from your smart phone.
Home Series Package
Your Steak Locker comes with an interactive downloadable smart application, an uplink controller, removable chrome shelves, powerful digital smart compressors, replaceable carbon odor filter, custom trays for your Himalayan Salt Blocks and US or EU power standard.
Later in the show I’ll be telling you all about two really cool events that you’ll want to add to your calendar.
- Diana Gordon joins us to talk about the Orpheum’s Celebrity & Chef Cookoff Tuesday May 22 at the Intrust Bank Arena.
- Teri Mott joins us to talk about a fun VIP wine and food event June 5 at this years Wichita River Festival.
Good Life Guy’s Wine of the Week:
Something to go with a dry aged grilled KC Strip!
Note to self…Costco has USDA Prime Strip Steaks on sale this weekend 🙂
Buena Vista Winery has a rich, delicious heritage as the first premium-and certainly the most colorful-of all of the wineries in California. And its founder, the self-proclaimed “Count of Buena Vista,” Agoston Haraszthy, was a vivacious and eccentric pioneer with a veritable love and unending commitment to California wine. Today the Count is portrayed by my friend, the multi-talented George Weber, who was the perfect tour guide and host as we walked this bit of wine country history. A winery lovingly restored by Jean-Charles that’s producing splendid wines for every taste. 
After our formal tasting and lunch we moved to the sun-lit patio to chat about “Passion for Wine – The French Ideal and The American Dream.
USA Today called Taqueria del Sol “a runaway success.” Bon Appétit wrote: “Move over, Chipotle!” The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a “bowl” of a puffed tortilla, turnip greens in “pot likker” spiked with chiles, or the “Eddie Palmer,” sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalapeños, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, “Eddie’s Way” sidebars show how to make each dish even more special.
About the Author
In the second half my good friend Dan Stockemer of 
The 2015 J. Lohr Estates Los Osos Merlot shows an intense and properly matured red hue in the glass. Varietal aromas of black cherry and anise are integrated with a barrel signature of hazelnut,
Miscellaneous Wines’ owner/winemaker, Grant Long Jr., has always been intrigued with creating small-lot wines. The idea that he could hand select only a few barrels of wine, each with its own set of unique characteristics, and then isolate them to create an unsurpassable wine, was his inspiration. So each year, after harvest is over and the wine has had time to develop in the barrel, the process of creating small reserve lots begins.
Winemaker
Then a quick chat with Björn Öste CEO of Good Idea® – the Swedish Sugar Buster notably known for helping a healthy person handle the sugar spike following a carb-rich meal has made its way to the NorCal region and is now securing placement at a growing number of retailers. Most people would perceive Good Idea as just another flavored sparkling water, but the fact is that it is far from that. The “supplement facts” on the backside of the can reveal a proprietary blend of five amino acids and chromium, clinically proven to help the body handle the blood sugar spike following an ordinary meal rich in fast carbs. Good Idea is the result of years of research and development conducted by Good Idea Inc´s Swedish mother company Aventure AB and the Food for Health Science Centre at Lund University in southern Sweden. “We´re on a mission to bring health to the table”, says GoodIdea Inc´s CEO Björn Öste. Visit 
**Tickets $100 online or $125 at the door** 
Alive & Well olives come from small, family farms and village co-ops in Greece, who follow the same traditional agricultural methods used in the region for thousands of years. Some of the trees are over 1,000 years old. These raw, heirloom olives are grown, harvested and cured to capture their delicious flavors while delivering naturally occurring probiotics and essential nutrients. Perfect as a snack, in salads, appetizers or entrées, Alive & Well olives are rich in live, active cultures. 
Tightly knit groups of collaborating growers produce the crop for Alive & Well olives in contiguous olive groves in Greece. The families involved cultivate and tend the groves, harvest the crop and transfer the fruit to communally owned vats in the respective olive grove regions. The olives are picked by hand, often in multiple stages, then the just-ripened fruit is quickly transferred to near-by curing vats, minimizing deterioration by exposure to air.
I’ll also be taking to Elliott Benitez about NUNI toaster, a six slot counter top toaster for tortillas! Perfect for “Cinco de Mayo”
40% Cariñena, 40% Grenache and 20% Syrah aged 4 months in French & American oak. Brilliant ruby color with fresh and assertive perfume nose, displaying an array of red and dark berry scents and a soft floral character. Sweet and seamless on the palate, with juicy black raspberry and violet pastille flavors and an undercurrent of smoky minerality. The persistent finish shows very good focus and lift, framed by silky, slow-building tannin.