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ISO The Good Life Show - Food, Wine, Travel & Lifestyle

Bio: Mike Wreyford, AKA Mike the Wine Guy, is a wine educator, writer, radio show host, and lifestyle expert. Mike is the host & producer of “The Good Life” Show, a popular radio talk show, on air since 2011. As one of the most “casually authentic” wine experts in the industry, Mike Wreyford, AKA “Mike the Wine Guy,” has blazed his own trails and made it his life’s passion to educate, inform and entertain his audience with his extensive knowledge and passion for wine, and the lifestyle that goes with it. His weekly radio program and podcast, “ISO the Good Life” has become a must-listen for travel conscious wine enthusiasts and curious foodies alike. With countless hours of Live Radio, and 1,000+ interviews, Mike’s show has earned a reputation for being informative, entertaining, and uniquely original. As a native Californian, Mike’s adventurous lifestyle and world travels have undoubtedly influenced his approach to wine and food. His dedication to bringing an “all of us” approach to his topics has earned him a loyal following of listeners who appreciate his ability to make even the most complex subjects accessible. In addition to his radio program, Mike is known for his involvement in charitable events and fundraisers, including the highly successful “World of Wine” tasting events which he has been instrumental in developing and hosting since 2011. Mike’s talent for uncovering the stories behind the wine and food he covers is unmatched. His loose yet thoroughly prepared style of interviewing guests allows him to dig deep and discover the true passion and journey of each guest. With his extensive network of contacts throughout California, the West Coast, and beyond, Mike is able to develop unique story ideas that captivate and inspire his audience. As a dedicated professional and wine expert, Mike Wreyford is undoubtedly a name to watch in the industry, and his commitment to bringing the best of wine and food to his audience is unwavering.
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Now displaying: Category: Food
Jul 7, 2019

Chef Marc-Henri JEAN-BAPTISTE’s fine handmade pâtés, rillettes, ham and head cheese are hand crafted for all clients that want to find authentic European tasting products. Fully-cooked, ready to enjoy!

Every product is crafted using traditional European techniques and use only high-quality local meats. We as a company believed in using only products where we can derive the source and the manner in which it is grown. The respect of the product during fabrication is primordial.

Hand-made artisanal products, working with local farmers to source the best quality of meats, that are raised in a sustainable manner.
Animals raised without antibiotics or hormones. Great for charcuterie boards and wine pairings.

My passion for working with meat, and especially charcuterie, was born while working at Blackberry Farm in Walland, Tennessee. Tutelage there with Michael SULLIVAN taught me how to transform and sublimate pork products. This sparked a desire to produce artisanal charcuterie that has never left me.

I continued my training in haut cuisine kitchens with Daniel BOULUD in New York before crossing the Atlantic to join the crew of chef Alain DUCASSE in his most famous restaurant, Louis XV in Monaco. While holding on to my goal of creating my own charcuterie, I trained myself in all culinary positions in order to gain a fundamental understanding of the basics of cookery. My time there allowed to me to work with high quality seasonal ingredients to create refined Mediterranean cuisine for our clients.

It was with Gilles VEROT, in Paris, that I was finally able to master the subtleties of the production of charcuterie. As sous chef, I acquired the techniques to master this fine art of meat processing. My quest to learn more brought me to work in a high end butcher shop, Dierendonk in Belgium. While there I worked with his team to familiarize myself with the cutting of whole pigs, beef and lamb.

Jul 30, 2017

I'm Joanne creator of FifteenSpatulas.com when I was in middle school, I read the “cool kid books” like Harry Potter and Chicken Soup for the Teenage Soul, but more often I read cookbooks and culinary textbooks that taught me about the chemistry of cooking on a deep, molecular level. Food is cool stuff. I mean, did you know that the hardness of your tap water can affect the gluten development in your bread? Or that one of the reasons we keep butter cold for pie crust is because butter is an emulsion of water and fat, and once it melts, you cannot get it back? Those are the tidbits of knowledge that I have collected since I was a little girl, and my curiosity for that food knowledge has never slowed down. Fifteen Spatulas now has 700+ recipes from scratch and includes step-by-step photos and tutorial videos. Joanne also created a weekly Youtube cooking show in December 2012 and accrued nearly 30,000 subscribers in her first year.Joanne and Fifteen Spatulas have been featured in numerous media outlets, including live and taped television appearances, and print and online publications, such as Cooking Channel TV, Fine Cooking, Glamour, Redbook, Better Homes & Gardens, and more. 

About my food:

Pretty much everything I eat is made from scratch. I suffered from severe gastroesophagael reflux problems in college and all my hospital and doctor visits eventually went away after I started eating real food from scratch. I believe in using whole foods and natural ingredients, which means checking that the chicken breast I buy isn’t 20% an injected chemical solution I don’t want in my chicken. Whole foods and natural ingredients doesn’t mean I eat kale all day long. I have an affection for butter and I love to eat the food I crave, I just like to make them at home so I know what’s going into it.

Jul 16, 2017

Born in Los Angeles, CA in the mid-80’s, my culinary journey started when I was 13 years old in my mother’s kitchen in Redding, CA.  I remember turning a package of fresh strawberries into a puree by hand (today I would use an immersion blender, but with age comes wisdom) then adding sugar and cinnamon until it was a delicious strawberry sauce!!  This is where my love for creating food began.  I’ve since spent years teaching myself the ins and outs of cooking and learning my own signature taste.  My biggest honor was being named Top 40 Home Cook in America by MasterChef in May of 2017.  This is only the first of many awards I hope to accomplish in the field of the culinary arts, so follow along and enjoy my journey!!

Brien, from Redding, CA, has been whittled down from tens of thousands of hopefuls across the country to compete for the MasterChef title, spot on the MasterChef cruise, and $250,000 grand prize.

 Other facts to him:

  • 33 years old
  • Grew up in Northern California (Redding), but has lived in Pacific Beach for 11 years
  • Started cooking around 13 years old
  • Was kicked out of high school, but now has a Master’s degree
  • Specializes in “California Comfort Food”
  • Won 1st Mystery Box of this season’s MasterChef
  • Was first Team Leader on in a Team Challenge (Won)
Mar 6, 2017

As chef and owner of The Girl Can Cook, Chef Candace Conley offers recreational cooking classes at her newly renovated studio and catering kitchen, she shows people with all skill levels how to fearlessly cook in her kitchen and transition that technique and mindset over to their own daily lives.  Coming from a long line of talented home cooks, Chef Candace has developed a self-taught culinary style that positions her as the only chef personality and entrepreneur in Tulsa who does what she does.

“Cooking without a Parachute” and “Stupid, Easy and Delicious” are a few of the common phrases that have evolved from her no-fuss, non-intimidating, FUN approach to teaching others how to cook at home.

The mission is simple: to teach people how to cook at home…and enjoy it.

Chef Candace has been recognized throughout the years with People’s Choice Awards and other industry accolades. Her philanthropic spirit has landed her at countless events providing clever demonstrations and spreads for many of the community’s nonprofit organizations.

Sep 4, 2016

Louise Miller is a beekeeper, educator, and founder of Solstice Honey. She is a member of the honey tasting panel gathered by the UC Davis Honey and Pollination Center, a group tasked with developing the Honey Flavor and Aroma Wheel. Also a member of the Xerces Society, she is an avid bee friendly gardener. Miller's passion for varietal and regional wildflower honeys and for bee health inspired her to found Solstice Honey, offering products and educational outreach that improve the quality of life of customers, of beekeepers, and of bees.

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