This week we begin with a great new book from Stefani Bittner and Alethea Harampolis “HARVEST – Unexpected Projects using 47 Extraordinary Garden Plants” Learn more about Stefani and Alethea.
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. Get a copy NOW!- Avery Brewing Company at Larkspur Bistro & Bar
- Boulevard Brewing Company at DoubleTree by Hilton Wichita Airport
- Rob’s World of Beer Dinner at Wichita Marriott
Guests will enjoy some of the finest American beers paired with spectacular food selected to celebrate and enhance the flavors of each brew.
Dinners begin at 7 p.m. cost is $55 per person.
Reservations only by calling (316) 682-5502.
Seating is limited.
Then in the second half Wine Maker Nils Venge from Saddleback Cellars joins us to talk about the winery, his notorious winemaking career and the great wines being made in Napa at his Oakville winery.
NIls Venge
Nils got his start in Napa in 1970, and has been creating award-winning wines at Saddleback since 1981. Known as the “King of Cab,” he is the first American to achieve a 100-point score from wine critic extraordinaire Robert Parker Jr. for his production of the 1985 Groth Reserve Cabernet Sauvignon.Saddleback sits on quiet Money Road, a dead-end lane in the Oakville District of the Napa Valley AVA. Renowned for its quality Cabernet Sauvignon, it is the perfect home for the King of Cab. While our first love is Cabernet, Saddleback produces a plethora of varietals from our estate vineyard and from select vineyards thoroughout Napa Valley.
Good Life Guy’s Wine of the Week:
The Wines of Saddleback Cellars
Pick up some of Nils handiwork at Jacob Liquor Exchange on N. Rock Road and join us!
![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. 
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine’s sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine.
Troylyn Ball and her husband, Charlie, an engineer and real estate investor, had spent their entire lives in Texas. But after a near fatal trip to the emergency room with their mute, wheelchair-bound son Coulton, they admitted the dust and the heat were too dangerous. To save their boys, the Balls cashed out, sold their beloved farm, and moved to Asheville, North Carolina.
A complex wine offering the upfront black fruit/berries of a new world Shiraz with spicy nuances on the nose. The palate is concentrated and balanced, showing plums, warm vanilla and spice. This wine is available in very limited quantities, only 459 Six-packs were produced and Jacob only has 60 of those. If you were on the Jacob email list you would have had a pre-purchase opportunity!