Mary Beth Jarvis
First up is Mary Beth Jarvis of Wichita Festivals to talk about some of the new and exciting things happening at this years Wichita River Festival. I helped with the planning of a VIP wine, spirits and music two day event called “Vino & Vibes.” For only $85 you get to attend both events on two separate nights, taste some great spirits, some great wine and then have VIP front row seating at two of the best concerts at Riverfest 2017.
Only 100 VIP tickets to Vino & Vibes will be available so get yours quick! Learn more about Wichita’s Party on the River…The 2017 Wichita Riverfest is right around the corner
Madness, Music & Libations
SUNDAY, JUNE 4 – SPIRITED SPIRITS at The Wichita Boast House – A Tasting of Outstanding Spirits from Around the World. Then it’s off to the Redguard Stage for “Carrie Nation & The Speakeasy”
THURSDAY, JUNE 8 – OLD WORLD WINE VS. NEW WORLD WINES at Century II Exhibition Hall Balcony Level – A Tasting of Fine Wines from France and The New World. Then it’s off to the Kennedy Plaza stage for “Mavis Staples & JD Mcpherson
Then my friend Dr. Theo Mellion proprietor of Roche-Mère Wine Selections joins me to talk about his journey in wine and more importantly some of the great wines his company brings to the USA. It’s some of the fine French wines from the Roche-Mère portfolio that you’l have the opportunity to taste at the June 8th Vino & Vibes event as well as New World wines from Southern Glazers distributors.
Guy & Theo
Dr. Theo Mellion is a man of exacting standards, whether operating at Kansas Spine and Specialty Hospital or traveling the vineyards of France. Theo started Roche-Mère in 2011. The name means “mother rock” or “bedrock.” Roche-Mère imports wine from small, independent operations of 10 to 50 acres. The company is currently importing about 100 wines – reds, whites and sparkling wines – from a total of nearly 40 producers located throughout some of the finest vineyards in France. Check out the Roche-Mère portfolio here. Better yet, go to Jacob Liquor Exchange and get some to try tonight. Prices range from $15 to over $100 but most are in the wine sweet spot of $18-$30. Theo says “My mantra has always been you should be able to drink high quality wine at a reasonable price” – I couldn’t agree more!
Good Life Guy’s Wines of the Week:
You guessed it…a couple of fine wines from Roche-Mère
In this splendid cookbook, bicultural cook Sandra Gutierrez blends ingredients, traditions, and culinary techniques, creatively marrying the diverse and delicious cuisines of more than twenty Latin American countries with the beloved food of the American South. 
st a Meeting” And on May 6th, WGO will follow that very sentiment as we will toast the town, with THE WICHITA GRAND OPERA CHAMPAGNE BALL, The only Social Event or Opera Ball of it’s kind in the state of Kansas.
2015 Bula Red Blend, D.O. Montsant, Spain (40% Cariñena, 40% Grenache and 20% Syrah)
A beautifully photographed, gift-worthy guide to growing, harvesting, and utilizing 47 unexpected garden plants to make organic pantry staples, fragrances, floral arrangements, beverages, cocktails, beauty products, bridal gifts, and more.Every garden–not just vegetable plots–can produce a bountiful harvest! This practical, inspirational, and seasonal guide will help make any garden more productive and enjoyable with a variety of projects using unexpected and often common garden plants, some of which may already be growing in your backyard.Discover the surprising usefulness of petals and leaves, roots, seeds, and fruit: turn tumeric root into a natural dye and calamintha into lip balm. Make anise hyssop into a refreshing iced tea and turn apricots into a facial mask. Crabapple branches can be used to create stunning floral arrangements, oregano flowers to infuse vinegar, and edible chrysanthemum to liven up a salad. With the remarkable, multi-purpose plants in Harvest, there is always something for gardeners to harvest from one growing season to the next. 
![Salad in a Jar: 68 Recipes for Salads and Dressings by [Helm Baxter, Anna]](https://images-na.ssl-images-amazon.com/images/I/51XujiTqwdL.jpg)
The solution to the lunchtime salad rut, Salad in a Jar provides healthy, easy alternatives to dissatisfying or overpriced grab-and-go meals. These nutritionally balanced recipes are perfect for making ahead. Anna Helm Baxter reveals the keys to layering ingredients to maximize freshness and texture for a hearty and satisfying dish or snack. Tips and tricks include instructions on designing salads in a jar with recipes for raw salads, side salads, meal salads, snacks, and desserts.
ANNA HELM BAXTER is a food writer, recipe developer, and food stylist. She started her career working for Jamie Oliver before moving to New York where she has worked across almost every food media outlet including many major magazine publications and network TV shows. Anna lives, cooks, and writes in Brooklyn with her husband and two young children. She likes insanely spicy food, making elaborate birthday cakes, and saving room for dessert. Follow Anna on 
Growing crops, raising cattle/beef, burning ranchland, the life of a rancher and their cattle, and what goes into the food you eat. A fun education for adults and kids!
Intense red color with violet hues. Fresh red fruit and spicy floral aromas stand out, accompanied by vanilla and toasted almonds. The palate is fruity, balanced and with good volume. Its sweet tannins give a gentle and persistent finish.
In The South’s Best Butts, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt’s most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig-the foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without “all the fixin’s” to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certain…this book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process. 
