May 27: Geraldine Gilliland, Pechanga Microbrew Festival, Creme Café, Wine Exchange, Matt Moore

We have a Family 4-Pack of Halo tickets for Sunday June 4th versus the Minnesota Twins to award to one lucky listener. Be alert…

Now an alluring preview of this Saturday’s packed Memorial Day Weekend show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

Long-time Santa Monica restaurateur Chef Geraldine Gilliland is represented there on Main Street with Lula Cocina and Finn McCool’s. The Lula Cocina Cookbook has just been released in paperback. Proceeds benefit Gerri’s 501 (c) 3 animal rescue agency. We’ll meet her.

The Pechanga Resort & Casino in Temecula wine country is hosting its 9th Annual Microbrew Festival & Chili Cook-Off on Saturday, June 10th from 1 to 5:00 p.m. 100s of different styles of craft beer will be conveniently available for the tasting. Pechanga’s executive chef, Duane Owen, joins us with a thirst-quenching preview.

Tarit Tanjasiri is the founder of the ever-popular Crema Café and Artisan Bakery in Seal Beach. His booming wholesale business has recently expanded into a new production facility in Irvine. Crema Café is now suppling their baked goods to the Portola Coffee Roasters. We’ll break bread (hopefully a Kouign-Amann) with Tarit.

It’s about that time to again uncork it with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange. Is bag-in-a-box wine worthy of purchase? We’ll ask Kyle. Rose has improved in quality and gaining popularity. It’s the perfect Summer picnic wine. We’ll get Kyle’s thoughts.

It’s time for barbecue. The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore (the quintessential Southern cook) will delight home cooks with the long kept secrets behind some of America’s greatest ‘cue. Matt joins us.

Pickled vegetables are finding their way on to better restaurant menus as intriguing side dishes and components of entrees. Our own Chef Andrew offers pickled veggies at his new Butterleaf. We’ll get all the tips and hints from Chef Andrew.

All of this and heaping helpings of extra deliciousness on this week’s show!

Geraldine GilliliandLong-time Santa Monica restaurateur Chef Geraldine Gilliland is represented there on Main Street with Lula Cocina and Finn McCool’s. The Lula Cocina Cookbook has just been released in paperback. Proceeds benefit Gerri’s 501 (c) 3 animal rescue agency. We’ll meet her.

With The Lula Cocina Cookbook – My favorite Recipes, from Mexico to Malibu, chef, author and accomplished restaurateur Geraldine Gilliland takes you on a fun, easy to read tour of her favorite recipes from Mexico, all the way to her hilltop Ranch in Malibu.

Learn not only her best recipes, but how to put your own spin on them to create your own signature dishes…all while helping a great cause.

“All proceeds from this book will go to benefit the non-profit, Chiquita’s Friends,” I founded that is dedicated to helping abused, neglected and abandoned dogs in and around the Southern California area. We have rescued and successfully placed over 1,000 dogs in loving homes with the help of this network of allies in the fight against animal negligence and abuse.” Geraldine Gilliland

Duane Owen of Pechanga Casino and ResortIf you’ve been wanting to try out the burgeoning Southern California craft brew scene, this June in Temecula is your chance. Craft beer makers throughout Southern California and beyond will all come together in Temecula Wine Country for a festival in support of Habitat for Humanity. The 9thAnnual Pechanga Microbrew Festival and Chili Cook-off is Saturday, June 10, from 1 – 5 p.m. inside the Pechanga Resort & Casino Grand Ballroom.

Beer enthusiasts can taste unlimited samples of craft and small production brews from San Diego, Riverside, San Bernardino, Los Angeles and Orange counties, as well as selections from Northern California, the Midwest and even the East Coast. Ticket holders also can enjoy limitless tastes of eight varieties of homemade chili, fired up by the award-winning chefs at Pechanga Resort & Casino. Pechanga chefs go head-to-head each year to determine the AAA Four Diamond property’s best chili maker.

In addition to sampling some of the best craft beers and chili varieties and enjoying live music, the 9th Annual Pechanga Microbrew Festival features a silent auction with prizes including getaway stays, golf outings, sports memorabilia, fine wine and beer gift baskets, and much more. Proceeds from the event support Habitat for Humanity Inland Valley programs including homebuilding, free Healthy Homes and Financial Wellness workshops, neighborhood revitalization, and home improvement on behalf of veterans.

VIP festival tickets are available and are a great choice for guests who seek a more intimate environment to taste and appreciate the more than 100 beers and chili varieties on hand. VIP tickets are $65 and allow pass holders an early entry at 12 p.m. instead of 1 p.m. for general admission.

General admission Pechanga Microbrew Festival tickets are $50. Guests receive a two-ounce souvenir glass to sample unlimited beer tastings. Designated driver tickets are available for $30. Both ticket levels allow guests to indulge in the homemade chili and other gourmet food samples, enjoy live music by San Diego’s Safety Orange and participate in the extensive silent auction.

Guests must be 21 or older to attend. For tickets or for more information, visit Pechanga’s website or call (877) 711-2946.

Pechanga’s executive chef, Duane Owen, joins us with a thirst-quenching preview.

Tarit TanjasiriTarit Tanjasiri is the founder of the ever-popular Crema Café and Artisan Bakery in Seal Beach. His booming wholesale business has recently expanded into a new production facility in Irvine. Crema Café is now suppling their baked goods to the Portola Coffee Roasters.

“The Crema Cafe is a European-inspired restaurant and bakery in beautiful downtown Seal Beach, California. We serve breakfast and lunch 7 days a week. Our menu offers classic favorites and delicious new alternatives. From our famous sweet and savory crepes to our tempting pastries, hearty sandwiches and fresh salads, we offer a variety of breakfast and lunch choices.”

“Our Artisan Bakery offers a full range of fresh-baked goods. We use the finest ingredients like real butter and wholesome grains. Our assortment of handcrafted breads includes our signature 7-grain Crema Multigrain bread, sourdough and raisin pecan. You can also indulge your sweet tooth with our enticing array of cookies, muffins, scones, sweet croissants, and macarons— baked to perfection.”

We’ll break bread (hopefully a Kouign-Amann) with Tarit.

Kyle Meyer of Wine Exchanget’s about that time to again uncork it with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange.

Is bag-in-a-box wine worthy of purchase? We’ll ask Kyle.

Rose has improved in quality and is gaining popularity. It’s the perfect Summer picnic wine. We’ll get Kyle’s thoughts.

Matt MooreIt’s time for barbecue. The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore (the quintessential Southern cook) will delight home cooks with the long kept secrets behind some of America’s greatest ‘cue.

Using the almighty pork butt – long considered to be one of the South’s most revered cuts – as his cornerstone, Matt leaves no pits, ovens, grills, or smokers unturned, as he interviews the famous and not-so-famous pitmasters of America’s Southern barbecue region for the techniques and recipes that have made their barbecue some of the most sought after from Texas to Tennessee.

While pork butt is the star here (according to Matt, “True Southern BBQ has one and only one common denominator : pig.”) , the book includes almost every rub, sauce, and grilling technique for the sought after cut. The South’s Best Butt’s also features everything from Smoked Turkey Sandwiches to Pork Belly Tonkatsu Ramen to Fried Banana Pudding and all of the starters, sides, and desserts in between within its 150 plus recipes.

The son of a cattleman and a grandson of a butcher, Matt Moore is the quintessential Southern cook.

Matt joins us.

Andrew Gruel and his son WilliamPickled vegetables are finding their way on to better restaurant menus as intriguing side dishes and components of entrees.

Our own Chef Andrew offers pickled veggies at his new Butterleaf in Irvine. We’ll get all the snappy tips and hints from Chef Andrew.

Chef Andrew was just in Chicago around the National Restaurant Association’s annual gathering. He was the recipient of industry honors as well as was a guest speaker on some high-profile industry/trade panels. We’ll hear all about it.

Show 224, May 29, 2017: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s drool-worthy show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

From perhaps the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now. Her new book is In My Kitchen – A Collection of New and Favorite Vegetarian Recipes. We grab Deborah from her New Mexico garden for a chat.

In 1981, Ron and Diane Miller established Silverado Vineyards to make wine from the six historic vineyards of their estate. Napa pioneers first planted these ranches to vines between 1865 and 1895. Silverado Vineyards long-time President and General Manager, Russ Weis, is our guest.

Journalist Al Mancini is well-known in Las Vegas hospitality circles. He’s been reviewing restaurants there for over 15 years. In 2011 he co-created the definitive Las Vegas dining guideEating Las Vegas – The 50 Essential Restaurants. He recently joined the Las Vegas Review-Journal as a staff writer primarily covering the food, restaurant and libations beat. We’ll meet him.

Executive Chef Eric Samaniego (ex-Little Sparrow) is hosting an unusual 5-course collaboration dinner with Taco Maria’s (SoCo in Costa Mesa) acclaimed chef/proprietor Carlos Salgado on May 24th at Michael’s on Naples in Long Beach. This is part of Michael’s on Naples ongoing monthly “Guest Chef’ing” series. Chef Samaniego joins us for an enticing preview.

Co-host Andy Harris has an arresting airline main cabin food story to share. It’s just for laughs…Frustration and bewilderment with the lack of planning only goes so far! Other food news of note, too, as time permits.

All of this and generous heaping helpings of extra deliciousness on this week’s show!

Play

Show 224, May 29, 2017: Deborah Madison, Icon of Vegetarian Cuisine Part One

Deborah MadisonFrom perhaps the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now. Her new book is In My Kitchen – A Collection of New and Favorite Vegetarian Recipes.

Deborah Madison’s newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.

In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah’s recipes have a modular quality that makes them particularly easy to use.

Deborah Madison, the founding chef of San Francisco’s popular Greens restaurant, is the author of nine highly regarded cookbooks. Deborah Madison’s The Savory Way, Vegetarian Cooking for Everyone and Local Flavors have all received James Beard Foundation Awards.

A cooking teacher for two decades, a contributor to many magazines, and long involved in the local food and farming movement, Madison is the recipient of many other awards, including the MFK Fisher Mid-Career Award.

We grab Deborah from her New Mexico garden for a chat.

Play

Show 224, May 29, 2017: Deborah Madison, Icon of Vegetarian Cuisine Part Two

Deborah MadisonFrom perhaps the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now. Her new book is In My Kitchen – A Collection of New and Favorite Vegetarian Recipes.

In My Kitchen is Deborah’s most personal cookbook. It takes you inside her home, reflecting how she cooks and eats today – with sophisticated and layered recipes that have been pared down and perfected after years of refinement. The more than one hundred recipes included here showcase Deborah’s style of carefully considered, forgiving, and endlessly adaptable recipes – perfect as they are, but also ripe for modification and improvisation.

Play

Show 224, May 29, 2017: Russ Weis, President & General Manager, Silverado Vineyards

Russ WeisIn 1981, Ron and Diane Miller established Silverado Vineyards to make wine from the six historic vineyards of their estate. Napa pioneers first planted these ranches to vines between 1865 and 1895.

Each vineyard played an important role in establishing the reputation of their growing area: Carneros, Coombsville, Yountville, Soda Creek Canyon and Stags Leap District. The beautiful fruit from these six vineyards is the exclusive source of Silverado Vineyards’ Estate and Single Vineyard wines – the Miller family’s highest expression of the Napa Valley they love and admire.

“The beginning of vine planting is like the beginning of mining for precious metals: the winegrower also ‘prospects’.”

– Robert Louis Stevenson,
The Silverado Squatters, 1880

A century later, the Miller family began the journey Stevenson described, establishing Silverado Vineyards in 1981. “It was beautiful land, and it was land that was working,” observed the late Diane Miller of their first vineyards, purchased in the 1970s. Diane and Ron sold their grapes to some of Napa’s best vintners, who made award winning wines from them year after year. Encouraged, they struck out on their own with the goal of making the best wines the estate could produce at a fair price. This has remained the guiding philosophy over the years.

The winery’s name, Silverado, comes from the abandoned mining town at the top of the Napa Valley, where Stevenson stayed so many years ago. It is an appropriate symbol: three generations of the Miller family are still “prospecting” for wine, staying true to the idea of coaxing something precious from the soils we are privileged to care for.

Silverado Vineyards long-time President and General Manager, Russ Weis, is our guest.

Play

Show 224, May 29, 2017: Al Mancini, Staff Writer, Las Vegas Review-Journal

Al ManciniJournalist Al Mancini is well-known in Las Vegas hospitality circles and beyond. He’s been reviewing restaurants there for over 15 years. In 2011 he co-created the definitive Las Vegas dining guideEating Las Vegas – The 50 Essential Restaurants. He recently joined the Las Vegas Review-Journal as a staff writer primarily covering the food, restaurant and libations beat. We’ll meet him>.

Al discovered his passion for food while living in New York City, where he attended law school by day, tended bar and made pizza at the infamous punk club CBGB by night, and explored the Big Apple’s dynamic dining scene during every spare moment in between.

Play

Show 224, May 29, 2017: Al Mancini, Staff Writer, Las Vegas Review-Journal Continues…

Al ManciniJournalist Al Mancini is well-known in Las Vegas hospitality circles and beyond. He’s been reviewing restaurants there for over 15 years. In 2011 he co-created the definitive Las Vegas dining guideEating Las Vegas – The 50 Essential Restaurants. He recently joined the Las Vegas Review-Journal as a staff writer primarily covering the food, restaurant and libations beat.

We resume the conversation with the delightfully opinionated Al Mancini.

Play

Show 224, May 29, 2017: Eric Samaniego, Executive Chef, Michael’s on Naples, Long Beach

Eric SamaniegoExecutive Chef Eric Samaniego (ex-Little Sparrow) is hosting an unusual 5-course collaboration dinner with Taco Maria’s (SoCo in Costa Mesa) acclaimed chef/proprietor Carlos Salgado on May 24th at Michael’s on Naples in Long Beach. This is part of Michael’s on Naples ongoing monthly “Guest Chef’ing” series.

Among the many accomplishments of Chef Salgado is being named one of Food & Wine’s Best Chefs of 2015. Taco Maria is known for Alta California cuisine, an intriguing fusion of Mexican and American flavors and cultures.

Chef Samaniego never reveals in advance what he and his guest chef will prepare simply because he’s not quite sure himself. The evening tends to be spontaneous, much like going to a friend’s home for dinner and leaving the menu up to the host. Both chefs will shop the local farmers’ markets and visit Farm Lot 59, the local urban farm, for ingredients just days before, which will drive the creativity of their five-course dinner.

“I really like collaborating with other chefs,” said Samaniego. “I love to try new techniques and experiment with new ideas in the kitchen. It’s even more fun when you’re cooking with someone you have tremendous respect for and consider a friend. I’m looking forward to having Chef Salgado join me on May 24.”

Chefs Samaniego joins us for an enticing preview.

Play

Show 224, May 29, 2017: Co-Host Andy Harris with an airline food story…

Collier Cook of Santa Catalina Island Company and Andy HarrisCo-host Andy Harris has a head-scratching airline main cabin food story to share. It’s just for laughs…Frustration and bewilderment with the lack of planning on the part of a major air carrier only goes so far! Other fresh food news of note, too, as time permits.

Late last month Producer Andy was at the Kona, Hawaii Airport about to board his Sunday midday return flight to Los Angeles. He was there for The Big Island Chocolate Festival. It’s a five and one-half hour flight. The flight is completely full. Lots of carry-on items from visitors returning to the Mainland from vacations. When the first boarding announcement is made it comes with an odd disclaimer about the limited availability of food and beverages on the aircraft and what the suggested course of action should be for the surprised passengers. Huh??? Listen to the podcast for the rest of the curious story.

Play

May 20: Deborah Madison, Silverado Vineyards, Al Mancini, Eric Samaniego, Carlos Salgado

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Deborah Madison, Icon of Vegetarian Cuisine Part One
Segment Three: Deborah Madison, Icon of Vegetarian Cuisine Part Two
Segment Four: Russ Weis, President & General Manager, Silverado Vineyards
Segment Five: Al Mancini, Staff Writer, Las Vegas Review-Journal Part One
Segment Six: Al Mancini is a Staff Writer at the Las Vegas Review-Journal Part Two
Segment Seven: Eric Samaniego, Executive Chef, Michael’s on Naples, Long Beach
Segment Eight: Co-Host Andy Harris with an airline food story…

Now a tempting preview of this Saturday’s drool-worthy show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

From perhaps the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now. Her new book is In My Kitchen – A Collection of New and Favorite Vegetarian Recipes. We grab Deborah from her New Mexico garden for a chat.

In 1981, Ron and Diane Miller established Silverado Vineyards to make wine from the six historic vineyards of their estate. Napa pioneers first planted these ranches to vines between 1865 and 1895. Silverado Vineyards long-time President and General Manager, Russ Weis, is our guest.

Journalist Al Mancini is well-known in Las Vegas hospitality circles. He’s been reviewing restaurants there for over 15 years. In 2011 he co-created the definitive Las Vegas dining guide – Eating Las Vegas – The 50 Essential Restaurants. He recently joined the Las Vegas Review-Journal as a staff writer primarily covering the food, restaurant and libations beat. We’ll meet him.

Executive Chef Eric Samaniego (ex-Little Sparrow) is hosting an unusual 5-course collaboration dinner with Taco Maria’s (SoCo in Costa Mesa) acclaimed chef/proprietor Carlos Salgado on May 24th at Michael’s on Naples in Long Beach. This is part of Michael’s on Naples ongoing monthly “Guest Chef’ing” series. Chefs Samaniego and Salgado join us for an enticing preview.

Co-host Andy Harris has an airline main cabin food story to share. It’s just for laughs…Frustration and bewilderment with the lack of planning only goes so far! Other food news of note, too, as time permits.

Deborah MadisonFrom perhaps the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now. Her new book is In My Kitchen – A Collection of New and Favorite Vegetarian Recipes.

Deborah Madison’s newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.

In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah’s recipes have a modular quality that makes them particularly easy to use.

Deborah Madison, the founding chef of San Francisco’s popular Greens restaurant, is the author of nine highly regarded cookbooks. Deborah Madison’s The Savory Way, Vegetarian Cooking for Everyone and Local Flavors have all received James Beard Foundation Awards.

A cooking teacher for two decades, a contributor to many magazines, and long involved in the local food and farming movement, Madison is the recipient of many other awards, including the MFK Fisher Mid-Career Award.

We grab Deborah from her New Mexico garden for a chat.

In My Kitchen is Deborah’s most personal cookbook. It takes you inside her home, reflecting how she cooks and eats today – with sophisticated and layered recipes that have been pared down and perfected after years of refinement. The more than one hundred recipes included here showcase Deborah’s style of carefully considered, forgiving, and endlessly adaptable recipes – perfect as they are, but also ripe for modification and improvisation.

Russ WeisIn 1981, Ron and Diane Miller established Silverado Vineyards to make wine from the six historic vineyards of their estate. Napa pioneers first planted these ranches to vines between 1865 and 1895.

Each vineyard played an important role in establishing the reputation of their growing area : Carneros, Coombsville, Yountville, Soda Creek Canyon and Stags Leap District. The beautiful fruit from these six vineyards is the exclusive source of Silverado Vineyards’ Estate and Single Vineyard wines – the Miller family’s highest expression of the Napa Valley they love and admire.

“The beginning of vine planting is like the beginning of mining for precious metals: the winegrower also ‘prospects’.”

– Robert Louis Stevenson,
The Silverado Squatters, 1880

A century later, the Miller family began the journey Stevenson described, establishing Silverado Vineyards in 1981. “It was beautiful land, and it was land that was working,” observed the late Diane Miller of their first vineyards, purchased in the 1970s. Diane and Ron sold their grapes to some of Napa’s best vintners, who made award winning wines from them year after year. Encouraged, they struck out on their own with the goal of making the best wines the estate could produce at a fair price. This has remained the guiding philosophy over the years.

The winery’s name, Silverado, comes from the abandoned mining town at the top of the Napa Valley, where Stevenson stayed so many years ago. It is an appropriate symbol: three generations of the Miller family are still “prospecting” for wine, staying true to the idea of coaxing something precious from the soils we are privileged to care for.

Silverado Vineyards long-time President and General Manager, Russ Weis, is our guest.

Al ManciniJournalist Al Mancini is well-known in Las Vegas hospitality circles and beyond. He’s been reviewing restaurants there for over 15 years. In 2011 he co-created the definitive Las Vegas dining guideEating Las Vegas – The 50 Essential Restaurants. He recently joined the Las Vegas Review-Journal as a staff writer primarily covering the food, restaurant and libations beat. We’ll meet him>.

Al discovered his passion for food while living in New York City, where he attended law school by day, tended bar and made pizza at the infamous punk club CBGB by night, and explored the Big Apple’s dynamic dining scene during every spare moment in between.

Eric SamaniegoExecutive Chef Eric Samaniego (ex-Little Sparrow) is hosting an unusual 5-course collaboration dinner with Taco Maria’s (SoCo in Costa Mesa) acclaimed chef/proprietor Carlos Salgado on May 24th at Michael’s on Naples in Long Beach. This is part of Michael’s on Naples ongoing monthly “Guest Chef’ing” series.

Among the many accomplishments of Chef Salgado is being named one of Food & Wine’s Best Chefs of 2015. Taco Maria is known for Alta California cuisine, an intriguing fusion of Mexican and American flavors and cultures.

Chef Samaniego never reveals in advance what he and his guest chef will prepare simply because he’s not quite sure himself.  The evening tends to be spontaneous, much like going to a friend’s home for dinner and leaving the menu up to the host. Both chefs will shop the local farmers’ markets and visit Farm Lot 59, the local urban farm, for ingredients just days before, which will drive the creativity of their five-course dinner.

“I really like collaborating with other chefs,” said Samaniego.  “I love to try new techniques and experiment with new ideas in the kitchen. It’s even more fun when you’re cooking with someone you have tremendous respect for and consider a friend.  I’m looking forward to having Chef Salgado join me on May 24.”

Chefs Samaniego and Salgado join us for an enticing preview.

Collier Cook of Santa Catalina Island Company and Andy HarrisCo-host Andy Harris has an airline main cabin food story to share. It’s just for laughs…Frustration and bewilderment with the lack of planning on the part of a major air carrier only goes so far! Other fresh food news of note, too, as time permits.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Deborah Madison, Icon of Vegetarian Cuisine Part One
Segment Three: Deborah Madison, Icon of Vegetarian Cuisine Part Two
Segment Four: Russ Weis, President & General Manager, Silverado Vineyards
Segment Five: Al Mancini, Staff Writer, Las Vegas Review-Journal Part One
Segment Six: Al Mancini is a Staff Writer at the Las Vegas Review-Journal Part Two
Segment Seven: Eric Samaniego, Executive Chef, Michael’s on Naples, Long Beach
Segment Eight: Co-Host Andy Harris with an airline food story…