In Episode 23 of "Live the Good Life", Co-Host Adam Diaz records his brother and Host - Aaron Diaz as he demonstrates how to apply high temperature grilling for two bone-in Australian Wagyu ribeye steaks. When preparing bone-in cuts of meat, it’s often a challenge to acquire a uniform level of “doneness” as it takes more heat and generally more time to cook the meat that is closer to the bone. Wagyu ribeyes are a higher grade of steak than USDA Prime, so the marbling, tenderness, flavor profile and juiciness of these steaks provide an experience you won’t forget. These steaks were purchased locally from Juanito’s Prime Meats here in Kennewick, Washington. The high temperature grill used in this episode is the Otto Wilde Grill that reaches approximately 1500 °F using two overhead infrared heating elements for top-down searing. If you have the right tools, crafting meals with some of the best steaks you’ll ever taste, is really pretty straight forward. We paired the meat with a beautiful Walla Walla Valley Cabernet Franc from Tranche Cellars in Walla Walla. We hope you enjoy this episode as much as we did making it! Join us on this episode of “Live the Good Life” and learn more about preparing delicious steaks!

The official website for this podcast is: https://livethegoodlife.buzzsprout.com. For more of "Live the Good Life", you can find us on Instagram and Facebook at aaronswinechronicles, or online at https://www.aaronswinechronicles.com. And for a video-podcast version of this episode, visit my YouTube channel at: @aaronswinechronicles6666.

Thank you for listening, and remember, wherever you go, whenever you can, always live the good life! - Until next time....

In Episode 22 of "Live the Good Life", Host Aaron Diaz interviews one of his very favorite people in the Washington Wine Industry. Ellie Zeron is the winemaker for Elk Haven Winery located on Red Mountain, here in Southeast Washington. In 1999, with her newly acquired degree in Chemical Engineering, she traveled to the U.S. from Venezuela, to learn English and to gain experience in the Oil & Gas industry. While living in Dallas, TX, she met her husband Jamie and they eventually moved to Auburn, Washington where they raised their two children. After a few visits to Napa and Sonoma wine country, the vine rootstocks were planted in her mind, as the beauty of the vineyards consumed her. She completed her Certification Program in Winemaking from the University of California, Davis in 2012 and has firmly entrenched herself into the Washington Wine industry ever since. In 2016 she invested in some land on Red Mountain and in 2018 she planted Zeron Vineyards. From all the research I’ve done, I believe she is the first Venezuelan-born winemaker in all of Washington State, and likely the Pacific Northwest. Strap yourself in because you’re in for a treat today. Ellie is one of the most energetic, charismatic and passionate people I’ve ever met, in any line of work. Make sure to join us on this episode of “Live the Good Life”!

The official website for this podcast is: https://livethegoodlife.buzzsprout.com. For more of "Live the Good Life", you can find us on Instagram and Facebook at aaronswinechronicles, or online at https://www.aaronswinechronicles.com. And for a video-podcast version of this episode, visit my YouTube channel at: @aaronswinechronicles6666.

Thank you for listening, and remember, wherever you go, whenever you can, always live the good life! - Until next time....

In Episode 21 of "Live the Good Life", Co-Host Adam Diaz records his brother and Host - Aaron Diaz as he guides you step-by-step, in demonstrating how to prepare and grill a special cut of meat that we found locally, here in the Tri Cities. These Snake River Farms, Gold Grade cuts of meat are simply outstanding. In this episode, we’ll show you how to make a delicious baste for marinading this American Wagyu cut of meat known as “Bavette”. The Bavette steak is a long, flat, tender cut of meat that comes from the bottom sirloin. It is full of flavor and known as the “Butcher’s Cut”. It’s generally less expensive than ribeyes and tenderloins, and if prepared correctly, will quickly become a favorite cut for family and friends. We purchased our Snake River Farms - American Wagyu Gold-Grade, Bavette steaks from Juanito’s Prime Meats here in Kennewick, Washington. This meat is highly marbled, tender, and literally melts in your mouth. In creating this episode, this was our first time grilling or tasting this cut of meat. We paired the meat with a nice Red Mountain wine and we capped off the evening with some smooth cigars and an outstanding Irish Whiskey. Join us on this flavor-filled adventure of “Live the Good Life”!

The official website for this podcast is: https://livethegoodlife.buzzsprout.com. For more of "Live the Good Life", you can find us on Instagram and Facebook at aaronswinechronicles, or online at https://www.aaronswinechronicles.com. And for a video-podcast version of this episode, visit my YouTube channel at: @aaronswinechronicles6666.

Thank you for listening, and remember, wherever you go, whenever you can, always live the good life! - Until next time....