My guest this week is food expert Mareya Ibrahim of www.eatcleaner.com to talk about her Top Eight Food Trends for 2018.
When food expert, Mareya Ibrahim, started in the food industry 26 years ago, she could never have imagined the number of options that would one day be available. These days, you get to choose from over 35,000 products and navigate a sea of new food terminology and complicated “labelese” vast enough to make your eyes glaze over like Cronuts (wait, that trend was, like, so 5 years ago). With all of these products that claim to be good for you, plus the growing amount of food documentaries jockeying for your attention, it’s hard to know what to eat anymore, for fork’s sake!
For six years, Mareya have accurately predicted the Top Eight Healthy Food and Beverage Trends, and once again I’m here to help you break through the “bull” like a master butcher. In 2018, she’s returning to food basics, going in deep with collagen and rediscovering the cherry – it’s not just for pie anymore. This year, trust your gut and you’ll soon be navigating the aisles like a pro. Here’s the topics we will be talking about
- Root To Table
- Good Gut Health
- Collagen Complex
- Boosted Baxics
- Alt Coffee
- Hot Sh*t
- Intro to the next super food – Tart Cherry
- Shishito Peppers
Mareya Ibrahim is also known as “The Fit Foodie,” a nationally recognized food safety and clean eating expert, an award-winning entrepreneur, television chef, author and inventor. She is the CEO and founder of Grow Green Industries, INC. and the patented co-creator of the eatCleaner®, eatSafe™ and eatFresh™ line of all natural and organic products that help offer cleaner, safer, longer lasting produce. Her book “The Clean Eating Handbook” was released in May 2013 and is being touted as the ‘go-to’ guide for anyone looking to eat cleaner and get leaner. She is a contributor to “The Daniel Plan: 40 Days to a Healthier Life” by Rick Warren, Dr. Daniel Amen and Dr. Mark Hyman. She is a featured chef on the Emmy-nominated cooking show Recipe Rehab, eHow.com, Livestrong.com and is a frequent guest on San Diego 6 and Fox 5 San Diego News. Her back-page column, “The Fit Foodie”, appears in Edible Orange County Magazine. Follow Mareya on Facebook & Twitter
Then Chef Eric Gephart – the Director of Culinary Inspiration for Kamado Joe Ceramic Grills joins us to tell you all about his “Dinner on the Grill + Wine Pairing” next Friday at All Things Barbecue.
Learn more and make a reservations NOW!
Good Life Guy’s Wine of the Week:
2014 Finca La Luz “Callejon Del Crimen” Malbec Gran Reserva
Uco valley, Mendoza Argentina
The“Gran Reserva” line has won many awards and it is renowned worldwide. It is an outstanding “Smart Buy” year after year. The aromatic richness of this line perfectly matches the vanilla and chocolate from its 12-month ageing process in new French oak barriques. Deep red with violet hues, delicate aromas highlight ripe red fruits with hints of mint that are very harmonized with notes of vanilla and chocolate from oak. In the mouth, ripe plums stand out with very good acidity, hints of raisin and sweet tannins. Decanter 95/100 Learn more here
Grab a bottle at Jacob Liquor Exchange on North Rock Road here in Wichita and Join me!
Community Open House
This architectural drawing doesn’t do the new building justice! It truly is a work of ART and the interior is too, modern – high tech – spacious – and dramatic…
90% Tempranillo from a selection of the best grapes coming from 30 year-old, low yielding bush vines in the Rioja Alta and 10% Mazuelo from our Viña Lanciano vineyard. Destemmed and fermented in stainless steel tanks at a controlled temperature of 30º C. The wine was then macerated for 3 weeks, over-pumping the must daily to favor higher extraction of color and aromas. Aged 24 months in American and French oak barrels, followed by a minimum of 36 months in the bottle. Garnet with ruby hues. Aromas of ripe red fruits combined with spicy notes from the aging in oak (Vanilla, cinnamon, fennel, licorice root) and tertiary aromas (Leather, cigar box…) from its prolonged bottle ageing. Full bodied and round, its mouthfeel is elegant and very well balanced. Pair with roasted meats, lamb, hearty stews and cured cheeses. 
My first guest is Amanda Cushman with her new book “Simple Real Food – Delicious Clean Food Prepared Simply.”
Amanda Cushman has been a professional chef for over thirty years beginning her career in Manhattan. She has worked with Food and Wine, Fine Cooking, Cooking Light and The Time/Life Fitness Series. Amanda began teaching at the Institute of Culinary Education in NYC in 1994 and taught at The Natural Gourmet Cooking School and The New School as well. She re-located to Los Angeles five years ago and presently teaches in local culinary programs and in private homes. Follow Amanda on 
Jonathan Glass L.Ac., M.Ac., CHT (
In keeping with the style established when the winery was founded, Chandon Brut Classic captures the expression of California’s vineyards. Its crisp and fresh flavor profile relies on a blend of the three traditional grape varietals used in Champagne — Chardonnay, Pinot Noir and Pinot Meunier — and adds a celebratory note to any occasion. Brut Classic consistently expresses our signature flavor profile of apple, pear and citrus flavors and aromas with a hint of spice that leads to a soft, dry finish.
In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world’s best chefs.
The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond. 
75% Shiraz, 14% Cabernet and 8% Merlot hand harvested from old vines in the Barossa Valley. Classic vinification, 100% basket pressed and aged in oak. Deep Black Purple. Intense aromas of black current, Stewed plums, Cherry, and chocolate. Full bodied berry palate with a sweet long lasting finish. ABV15.5% – leading to a BIG, BOLD wine i.e. the name 🙂
Richly photographed and authentically local, L.A. Mexicano showcases L.A.’s famously rich and complex Mexican-food culture, including recipes, profiles of chefs, bakers, restaurateurs, and vendors, and neighborhood guides. Part cookbook, part food journalism, and part love song to Los Angeles, it’s the definitive resource for home cooks nationwide, hungry Angelenos, and food-loving visitors. Features a foreword by Taco USA ‘s Gustavo Arellano and more than 100 photos by Staci Valentine.
Bill Esparza is recent winner of a James Beard award for his coverage of the L.A. taco scene in Los Angeles Magazine . Considered one of the country’s leading experts on Mexican food, the L.A. native curates the annual Tacolandia festival in Los Angeles; writes about Mexican food for Los Angeles Magazine and others; appears regularly on CNN, KCRW’s radio show Good Food; and appears on such television shows as I’ll Have What Phil’s Having , Bizarre Foods , and Top Chef . A noted saxophone player, Esparza has traveled and eaten extensively throughout Mexico, Latin America, and, of course, Southern California. 
In the second half I’ll be talking to Lawrence Wu founder and mastermind behind WUJU, a producer of unique hot sauces.
Hot sauces have traditionally been red, vinegary, and boring – but he wanted to create something different – he wanted to create the Dijon Mustard to the Ketchup in the hot sauce world. Something that would change the world of hot sauce forever. Using that recipe as a baseline, he set out to develop a mustard-based hot sauce with a sweet side, blending ingredients like agave nectar, mango, curry, and Thai inspired spices & flavors.
Freixenet blends Carta Nevada Semi Dry sparkling wine to perform as an individual star, but gives it just enough versatility to use as an inspiring aperitif in anticipation of a delightful meal. Bridging the gap between dry and sweet sparkling wine, Freixenet Carta Nevada Semi Dry is also a suitable partner in sparkling wine cocktails. This wine has a residual sugar level of 3.7 percent, giving it a brilliant balance of sweet and dry. The toasty aroma and fruity, flavorful palate deliver creamy, sweet peaches with smooth custard flavors. Just the right touch of acidity keeps it lively.