Come out and join me for my LIVE broadcast from the magnificent new Mark Arts facility and the public open house this Saturday between 10:00 a.m. and 3:00 p.m. Learn more here www.markartks.com
Katy Dorrah
I’ll be talking to Katy Dorrah Executive Director of the Mary R. Koch Arts Center or Mark Arts. I’ll also be speaking with other staff members and guest chefs about the all new Pat & Silvia Do Culinary Arts Kitchen and future culinary programs that will be offered.
Our new campus is an artistic hub for the entire community. Explore the nine state-of-the-art studios where creativity ignites. Experience the new great hall where memories will be made. And, come prepared to be inspired by our inaugural exhibition, the Mark Arts Kansas Invitational. Do not miss this opportunity to expand your collection – and your point of view. Visit MarkArts.com
Community Open House
10 a.m. to 3 p.m. | Saturday, January 6
1307 N. Rock Road
Originally founded as the Wichita Art Association in 1920, Mark Arts is the area’s oldest and most comprehensive visual arts organization. Since its inception, Mark Arts has made art and art education available as a privately funded organization. Art instruction for adults, teens and children is available in culinary arts, dance, digital arts, drawing, enameling, jewlery, metalsmithing, painting, photography, printmaking, pottery and sculpture.
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…
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Good Life Guy’s Wine of the Week:
2007 Bodegas LAN Gran Reserva, Rioja Spain
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. Learn more here! Follow on FaceBook & Twitter
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.
Scotto Cellars is a 5th generation family owned and managed wine company who treats team members not only as collaborators but as family members that are encouraged to think creatively with a can-do attitude. Everyone at Scotto Cellars is an innovator who learns more while we listen than when we talk but doesn’t shy away from expressing our positivity, enthusiasm, passion and honesty in ourselves and more importantly our wines.
Bradley Gray is the Public and Media Relations Manager for the Scotto Cellars organization. He joined Scotto Cellars in May of 2013, and oversees publicity for the Scotto Family’s 40-plus brands of premium wine, hard apple cider and mead. Like everyone at Scotto Cellars, he wears many hats, so if he’s not courting wine journalists, he may be on a sales trip promoting Pacific Coast Hard Apple Cider, creating advertisements for wine magazines or shooting photographs at a wine gala in San Francisco. Bradley Gray is a 20-year wine industry public relations veteran based in Sonoma, California.
The world may not need another Chardonnay, but wine lovers who covet bright fruit flavors, creamy vanilla oak accents and the softer, more elegant flavor profiles that come from malolactic fermentation wish that every Chardonnay could be RICH & CREAMY!
In the second half I’ll be talking to Martin Ervin he is the Dad – C.E.O. responsible for 9 Lazy Kidz soon to be 10. He is a hard worker and very attentive Father. His hot sauce will knock your socks off! Literally. . . “Now don’t you be lazy….. pick your socks up at least when they get knocked off.” The first edition of this energetic new family run company is “Q’s Spicy Mango Sauce” (Q for Quintin) and I can attest to the great flavor of this fine sauce. It needs to come in a bigger bottle so it can be consumed like soup!