September 16: Chris Bianco, Pier del Sol, Catalina Offshore Products, CANstruction Long Beach, Wine Exchange

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef Chris Bianco, Pizzeria Bianco, Bianco: Pizza, Pasta, and Other Food I Like.
Segment Three: Special Olympics Southern California’s Pier del Sol Benefit
Segment Four: Catalina Offshore Products 40th Anniversary
Segment Five: 4th Annual CANstruction Long Beach, Landmark Square Building Lobby
Segment Six: Corkage in Restaurants, Kyle Meyer, Wine Exchange

Now a mouthwatering preview of this Saturday’s delectable 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, upon careful reflection, that’s probably a pretty good thing…

Program Note: We’re unusually preempted by a just rescheduled Angel game in Houston on Saturday morning, September 23rd. Go Halos…We’ll see you thereafter on Saturday morning, September 30th at 10:00 a.m. as usual!

Chris Bianco is the chef-owner of the award-winning Pizzeria Bianco, as well as Pane Bianco and Tratto, all located in Phoenix, Arizona. He also produces a lineup of organic tomatoes, Bianco DiNapoli, and early next year will open an eagerly anticipated restaurant (Tartine Manufactory) in Downtown Los Angeles in ROW DTLA, a collaboration with his friend and founder of San Francisco’s Tartine Bakery, Chad Robertson. His impressive new cookbook is Bianco : Pizza, Pasta and Other Food I Like. We’ll meet him.

Pier del Sol on Sunday, Oct. 8th from 10:00 a.m. to 2:00 p.m. is an exciting and unique day of fun on the historic Santa Monica Pier and Pacific Park. At the only culinary festival fused with a backyard private Amusement Park experience, attendees can enjoy an exclusive VIP brunch featuring mouthwatering tastings from over 35 of L.A.’s top Chefs and restaurants, entertainment, music, arts & crafts, games, and unlimited rides at Pacific Park. All proceeds from this annual event benefit the athletes of Special Olympic Southern California. Special Olympics Southern California’s Maureen Barclift and restaurateur Peter Garland of Beverly Hills’ Porta Via are our guests.

Forty years ago, Catalina Offshore Products owner Dave Rudie spent most of his days diving for sea urchins and seaweed in the kelp beds of Catalina Island, selling his harvest right off his boat. Eventually he opened a small processing facility in San Diego, making local deliveries throughout the region and later exporting to Japan. Catalina Offshore Products has since grown steadily into one of the region’s premier seafood purveyors and one of the largest seafood buyers in San Diego. Tirelessly passionate about seafood, Catalina Offshore Products fishmonger, Tommy Gomes, is our guest.

One of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities will provide a much-needed source of food for Food Finders to help eliminate hunger in the Long Beach community. The fourth annual CANstruction® Long Beach competition benefiting Food Finders will be held in the Landmark Square Building lobby on September 21st starting at 8am. CANstruction® participants will design and build unique structures made entirely out of canned goods. This year’s theme is “Rock-CAN-Roll”, and participating teams may depict music in any way they want. Chandra Johnston representing participant Kamus + Keller Interiors / Architecture provides the 411.

The Corkage Fee in restaurants is always a subject of spirited conversation. What is really reasonable? There is a cost to the restaurant (and lost revenue) when a guest brings in their own wine. Should a guest even be allowed to bring in a wine already on the restaurant’s wine list? One of our resident wine experts, Kyle Meyer of Wine Exchange, beings his practical thoughts to the subject.

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

Chris BiancoChris Bianco is the chef-owner of the award-winning Pizzeria Bianco, as well as Pane Bianco and Tratto, all located in Phoenix, Arizona. He also produces a lineup of organic tomatoes, Bianco DiNapoli, and early next year will open an eagerly anticipated restaurant (Tartine Manufactory) project with many components in Downtown Los Angeles in ROW DTLA, a collaboration with his friend and founder of San Francisco’s Tartine Bakery, Chad Robertson.

Bianco won the James Beard Award for Best Chef Southwest in 2003 and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs.

His new cookbook is Bianco: Pizza, Pasta and Other Food I Like. “The book features recipes for his signature pizzas as well as strategies and techniques for translating chef’s methods to the home kitchen. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for salads, antipasti, and dessert options, as well as family meals that are cooked behind-the-scenes. Also, a new array of big plates showcased at Chef Chris’ highly regarded restaurants.”

We’ll meet him.

Peter GarlandPier del Sol on Sunday, Oct. 8th from 10:00 a.m. to 2:00 p.m. is an exciting and unique day of fun on the historic Santa Monica Pier and Pacific Park. At the only culinary festival fused with a backyard private Amusement Park experience, attendees can enjoy an exclusive VIP brunch featuring mouthwatering tastings from over 35 of L.A.’s top Chefs and restaurants, entertainment, music, arts & crafts, games, and unlimited rides at Pacific Park. All proceeds from this annual event benefit the athletes of Special Olympic Southern California.

This year’s theme is “Oktoberfest,” where a beach top VIP Beer & Wine Garden will enhance your culinary palette!

Love the food at Pier del Sol? To celebrate 20 years of food, fun, and sun on the pier, SOSC published Cuisine del Sol in 2016, a souvenir cookbook featuring 28 chefs with recipes and stories who have supported the event. Think Michael Cimarusti, Neal Fraser and David LeFevre for starters…This is your chance to create the recipes of these culinary masterminds!

Special Olympics Southern California’s Maureen Barclift and restaurateur Peter Garland of Beverly Hills’ Porta Via are our guests.

Tommy GomesForty years ago, Catalina Offshore Products owner Dave Rudie spent most of his days diving for sea urchins and seaweed in the kelp beds of Catalina Island, selling his harvest right off his boat. Eventually he opened a small processing facility in San Diego, making local deliveries throughout the region and later exporting to Japan. Catalina Offshore Products has since grown steadily into one of the region’s premier seafood purveyors and one of the largest seafood buyers in San Diego.

Catalina’s Choice Solid Pack Tuna in Olive Oil (new product) features U.S. hook-and-line bigeye and yellowfin, both also referred to as “ahi”.

This premium, responsibly harvested tuna is wild caught in the Eastern Pacific by U.S. fishing vessels, landed in San Diego and processed and packed in the USA. Hand-cut and cooked once, it is all natural, with no additives or preservatives.

Though Catalina Offshore Products fresh, local, sustainably sourced tuna has always been a big seller, canning any unsold product enables them to ensure the precious resource is even more well-managed. Additionally, it celebrates San Diego’s beloved history. The city was once known as the “Tuna Capital of the World”!

Tirelessly passionate about seafood, Catalina Offshore Products resident fishmonger, Tommy Gomes, is our guest.

Canstruction Long BeachOne of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities will provide a much-needed source of food for Food Finders to help eliminate hunger in the Long Beach community. The fourth annual CANstruction® Long Beach competition benefiting Food Finders will be held in the Landmark Square Building lobby on September 21st starting at 8am. CANstruction® participants will design and build unique structures made entirely out of canned goods. This year’s theme is “Rock-CAN-Roll”, and participating teams may depict music in any way they want.

The completed structures will be on display to the public from September 21st through October 1st. Visitors are encouraged to bring canned goods to the Landmark Square Building lobby to be used as “votes” for their favorite structure by placing the cans in Food Finders supplied bins next to each structure resulting in a “People’s Choice” award. Additional awards including “Structural Ingenuity”, “Best Use of Labels”, “Most Cans”, “Best Meal” and “Juror’s Favorite”, will be chosen by a panel of local judges following the exhibition.

“Food Finders is excited to be the beneficiary of the fourth annual Long Beach CANstruction”, said Patti Larson, Executive Director of Food Finders. “Last year’s event generated a 28,000 pound donation of canned goods, and this unique event will continue to heighten awareness of food insecurity in our community and will play an important role in helping to feed those in need in our own backyard.”

“Our five talented teams have spent months designing their entries and are allowed only 12 hours to meticulously stack and color-coordinate their cans into ingenious feats of design”, added Terri Henry of terri henry marketing LLC, who organizes the event. “The ultimate donation of thousands of cans of food to feed the hungry in our community makes it all worthwhile to the teams.”

Chandra Johnston, representing 2nd time Long Beach CANstruction® participant Kamus + Keller Interiors / Architecture, provides the 411.

Kyle Meyer of Wine ExchangeThe Corkage Fee charged in restaurants is always a subject of spirited conversation. What is really reasonable that’s equitable to both the guest and restaurant? There is a real cost to the restaurant (and lost revenue) when a guest brings in their own wine. Should a guest even be allowed to bring in a wine already on the restaurant’s wine list regardless of the corkage fee? What’s proper etiquette ?

One of our worldly resident wine experts, Kyle Meyer of Wine Exchange, beings his practical thoughts to the weighty subject.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef Chris Bianco, Pizzeria Bianco, Bianco: Pizza, Pasta, and Other Food I Like.
Segment Three: Special Olympics Southern California’s Pier del Sol Benefit
Segment Four: Catalina Offshore Products 40th Anniversary
Segment Five: 4th Annual CANstruction Long Beach, Landmark Square Building Lobby
Segment Six: Corkage in Restaurants, Kyle Meyer, Wine Exchange

September 9: Midway Gourmet, Battle of the Tequileros, Farmhouse at Roger’s Gardens, Farhana Sahibzada, Ask the Chef

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef Dominic Palmieri, The Midway Gourmet, L.A. County Fair
Segment Three: Chef Ivan Calderon, Taco Rosa’s “Battle of the Taquileros” Part One
Segment Four: Chef Ivan Calderon, Taco Rosa’s “Battle of the Taquileros” Part Two
Segment Five: Proprietor Chef Rich Mead, Farmhouse at Roger’s Gardens
Segment Six: Chef & Cooking Instructor Farhana Sahibzada, author of Flavorful Shortcuts to Indian / Pakistani Cooking
Segment Seven: Chef Andrew Gruel’s “Ask the Chef” Part One
Segment Eight: Chef Andrew Gruel’s “Ask the Chef” Part Two

Now an appetizing preview of this Saturday’s tantalizing 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, upon careful reflection, that’s probably a pretty good thing…

We always look forward to sharing with you the new, creative taste sensations at the LA County Fair on now through September 24th in Pomona. Already creating excitement is Flamin’ Hot Cheetos on virtually everything edible including pizza. The master of midway food himself, Chef Dominic Palmieri, the Midway Gourmet, joins us for the tempting high calorie update.

Taco Rosa, Chef Ivan Calderon’s upscale Mexican restaurant in Newport Beach, will host “Battle of the Tequileros” on Mexican Independence Day, Saturday, September 16th from 1-5 p.m. Bringing together 26 different tequila and mezcal brands, the celebratory event will benefit Save our Youth (SOY), a local non-profit serving the at-risk youth of the Newport-Mesa area through arts, fitness, education, and scholarship programs. Chef Ivan is our guest.

During his 35 years of professional cooking, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens in Corona del Mar. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine. We pull Chef Rich out of the local farmers market for a chat.

Farhana Sahibzada is a Chef and Cooking Instructor full of incredible passion for the food she cooks. Her dishes ooze with the scrumptious authenticity of her homeland, Pakistan. Blessed with a rich cultural heritage of Indian and Arabic influences, the region offers a vibrant tapestry of exquisite tastes. We’ll meet her.

Chef Andrew Gruel is poised to take Slapfish’s signature fish and chips to London. Since this is a traditional British dish that’s a bit unusual. Chef Andrew will present us with Fish and Chips 101.

We get e-mail…In today’s “Ask the Chef” segment Chef Andrew will respond to recent listeners’ questions. We’re starting off with why we should be concerned about the inadvertent, mistaken release of tens of thousands of farm-raised Atlantic salmon into clean Washington State waters.

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

Dominic Palmieri of Midway GourmetWe always look forward to sharing with you the new, creative taste sensations at the LA County Fair on now through September 24th in Pomona. Already creating excitement is Flamin’ Hot Cheetos on virtually everything edible including pizza. The master of midway food himself, Chef Dominic Palmieri, the Midway Gourmet, joins us for the tempting high calorie update.

This year’s theme is “Dare to Fair.”

“It’s a 1950s experience with 21st century sensibility. You can’t experience the Fair on your phone.”

“This wouldn’t be a Fair without food! Dare to indulge! Deep-fried, on-a-stick, ooey, gooey, barbequed, dipped in chocolate and just plain delicious. That’s the best way to describe the array of food at the LA County Fair. Fair food offers a unique culinary experience, and the LA County Fair has so many choices, you can eat breakfast, lunch and dinner here every day of the Fair and never eat the same thing twice! From Asian to Greek to Classic American to Mexican – the Fair’s got it.”

The Midway Gourmet is cookin’ up a batch of unbelievable treats. Among the must-tries:

  • Nutella funnel cake
  • Flamin’ Hot Cheetos roasted corn on the cob. It’s life changing!
  • Flamin’ Hot Cheetos cheese fries
    Flamin’ Hot Cheetos pizza
  • Nitro Pop, candy pop kettle corn dipped in liquid nitrogen. It’s like eating frozen popcorn ice cream
  • The Pickle Cheese, a giant dill pickle stuffed with jalapeño cheese, dipped in corn dog batter and deep fried. For the expecting, and un-expecting, set. This was featured on Season 4 of The Food Network’s “Carnival Eats” early this spring. Did you catch it?

Ivan CalderonTaco Rosa, Chef Ivan Calderon’s upscale Mexican restaurant in Newport Beach, will host Battle of the Tequileros on Mexican Independence Day, Saturday, September 16th from 1-5 p.m. Bringing together 26 different tequila and mezcal brands, the celebratory event will benefit Save our Youth (SOY), a local non-profit serving the at-risk youth of the Newport-Mesa area through arts, fitness, education, and scholarship programs. Chef Ivan is our guest.

Offering perhaps the most diverse tasting selection in all of Southern California, the event will give guests an unparalleled opportunity to experience the unique nuances between a variety of tequilas and mezcales. Guests can also enjoy tasty tray-passed tapas-style bites from the Taco Rosa kitchen, exciting giveaways, and live mariachi music. A panel of esteemed judges, as well as the participants, will vote on the winners of the following categories:

  • Best Cocktail
  • Best Blanco
  • Best Reposado
  • Best Añejo
  • Best Booth Presentation

“Now in our fifth year, Battle of the Tequileros has become more than a tequila festival. It has become a cultural experience that shines light on a hallmark of Mexican culture, while benefitting a cause that helps uplift our community’s youth,” commented Ivan Calderon, who has been an active supporter and board member of Save our Youth for the past 24 years.

Tickets for the 21-and-over event are priced at $75 and offer guests all-inclusive access to tequila and mezcal tastings. Tickets can be purchased by calling 949.720.0980 or online here:.

Taco Rosa is located at 2632 San Miguel Dr., Newport Beach, CA 92660.

With locations in Newport Beach and Irvine, California, Taco Rosa is the upscale, full-service sister restaurant to Taco Mesa. Chef Ivan Calderon’s award-winning menu utilizes sustainable ingredients and artisanal spices brought to life through authentic and contemporary cooking techniques.

Presenting the very best dishes and beverages from a variety of regions throughout Mexico, Taco Rosa takes their commitment to authenticity and sustainability one step further by using GMO-free masa for their corn products and tortillas. For more information, visit the Taco Rosa website.

Ivan Rogelio Calderon is the founder of Taco Mesa, Taco Rosa, and Taco Mesa Tortillería Orgánica & Café. As a third-generation restaurateur, Calderon began his career in the restaurant industry at El Torito Grill as a bus boy and as he worked his way through college began to move upward within the company, eventually earning himself a role in management. As a manager, he made it his mission to elevate El Torito’s operating standards. He helped lead the chain in opening several locations across the United States, eventually earning a position as regional manager.

In 1992, he opened the original Taco Mesa in Costa Mesa which garnered him recognition for bringing healthy and authentic, quick-service Mexican cuisine to Orange County. The Taco Mesa brand has expanded to include four locations in Costa Mesa, Mission Viejo, Orange (which he re-opened as his new tortilleria), and Foothill Ranch.

Calderon’s newest concept, Taco Mesa Tortillería Orgánica & Café, produces GMO-free corn masa for all his locations and will soon offer GMO-free tortillas to retailers and other restaurants.

Rich MeadDuring his 35 years of professional cooking, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables

In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens in Corona del Mar. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine

Think Grilled Corn and Summer Squash “Succotash” with fried shishito pepper or Roasted Weiser Farms Pee Wee Potatoes with pancetta bread crumbs.

The full Summer menu at Farmhouse is also offered in the Farmhouse bar. It features four refreshing new Summer cocktails, hand-crafted by Anthony Laborin, head of Cocktail R&D.

We pull Chef Rich out of the crowded aisles of the local farmers market for a chat.

Farhana SahibzadaFarhana Sahibzada is a Chef and Cooking Instructor full of incredible passion for the food she cooks. Her dishes ooze with the scrumptious authenticity of her homeland, Pakistan. Blessed with a rich cultural heritage of Indian and Arabic influences, the region offers a vibrant tapestry of exquisite tastes.

Born in Karachi and raised in Lahore, Pakistan, Chef Farhana has lived in Los Angeles for the past thirty years. She teaches classes at some of L.A.’s most prestigious cooking schools, turning age-old South Asian cuisine into quick, healthy and satisfying meals for every modern American household.

There is an educational component to Farhana’s work. Not only do her recipes demystify a cuisine from the Indian subcontinent, her natural charm and easy-going nature make her the perfect conduit to teach traditions from a part of the world Westerners often know little about.

Farhana’s goal is to remove the intimidation and encourage people to cook South Asian food at home. She takes regular culinary trips back to Pakistan to work with food industry professionals in Punjab, fine tuning treasured recipes so home cooks can master tastes that have driven South Asian culture for thousands of years.

Her book ‘Flavorful Shortcuts to Indian and Pakistani Cooking’ (Trafford Publishing) won the 2014 ‘Beverly Hills Book Award’ as the Best International cookbook.

We’ll meet her.

Andrew and William GruelChef Andrew Gruel is poised to take Slapfish’s signature fish and chips to London before year’s end. Since this is a traditional British dish that’s a bit unusual. Classic fish and chips are deep-fried fish fillets and French fries typically served with malt vinegar. Chef Andrew will present us with the Fish and Chips 101 tutorial.

Crispy and delicious, of course, when properly prepared…

We get e-mail…In today’s “Ask the Chef” segment Chef Andrew will respond to recent listeners’ questions. We’re starting with why we should be concerned about the inadvertent, mistaken release of tens of thousands of farm-raised Atlantic salmon into clean Washington State waters. This is the home waters of wild Pacific salmon.

Last Sunday Chef Andrew spent the full day cooking at The Los Angeles Times The Taste. He was part of both the afternoon Sunday Block Party and the concluding, evening Flavors of L.A. We’ll hear about it.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef Dominic Palmieri, The Midway Gourmet, L.A. County Fair
Segment Three: Chef Ivan Calderon, Taco Rosa’s “Battle of the Taquileros” Part One
Segment Four: Chef Ivan Calderon, Taco Rosa’s “Battle of the Taquileros” Part Two
Segment Five: Proprietor Chef Rich Mead, Farmhouse at Roger’s Gardens
Segment Six: Chef & Cooking Instructor Farhana Sahibzada, author of Flavorful Shortcuts to Indian / Pakistani Cooking
Segment Seven: Chef Andrew Gruel’s “Ask the Chef” Part One
Segment Eight: Chef Andrew Gruel’s “Ask the Chef” Part Two

September 2: Rice & Shine. Michael McCarty, Rocco Whalen, Tastemakers of Orange County

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef AC Boral, RICE & SHINE Brunch Series
Segment Three: Restaurateur & Chef Michael McCarty, Michael’s Santa Monica & Michael’s New York Part One
Segment Four: Restaurateur & Chef Michael McCarty, Michael’s Santa Monica & Michael’s New York Part Two
Segment Five: Executive Chef / Proprietor Rocco Whalen, Fahrenheit, Cleveland and Charlotte, NC Part One
Segment Six: Executive Chef / Proprietor Rocco Whalen, Fahrenheit, Cleveland and Charlotte, NC Part Two
Segment Seven: Chef Andrew Gruel, Founder of Slapfish, Two Birds & Butterleaf
Segment Eight: TasteMakers of Orange County 2.0 Benefit

Now a tantalizing preview of this Saturday’s bubbling over 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, upon careful reflection, that’s probably a pretty good thing

Presented by Long Beach Chef AC Boral, RICE & SHINE (an eight- course, family-style brunch experience) prides itself in being a completely unique brunch. The next RICE & SHINE is set for Sunday, September 10th at 11:30 a.m. in a secret location in Downtown Long Beach. We’ll meet Chef AC.

When Chef & Restaurateur Michael McCarty opened the landmark Michael’s in Santa Monica back in 1979 I’m not sure he suspected that he would become one of the pioneers of what is known as California cuisine. A Michael’s in New York came on the scene about a decade later serving breakfast, lunch & dinner to the media elite. Just about a year ago Michael rejuvenated Michael’s Santa Monica by bringing-in a 28-year old rising-star chef with avant-garde ideas. Chef Michael McCarty is our guest.

Cleveland’s other popular celebrity chef, “Rocco Whalen, if nothing else, is wrapped up in the love of cooking : the idea and vitality of it, the doing of it, the invention and sustainability of it, the day-to-day enrichment of it, and, ultimately and significantly, the memory of learning all about it from his mother. All combine as convictions he affectionately shares with his regulars and first-timers who dine at his remarkable restaurant, Fahrenheit in historic Tremont, a stone’s throw from downtown Cleveland.” We’ll chat with the perpetually on-the-go Chef Rocco.

We’re delighted to welcome our Co-Host, Chef Andrew Gruel, back to the show (in-studio) after his recent global travels. Chef Andrew will be discussing a benefit he’s hosting at all local Slapfish locations for all of September in support of Bracken’s Kitchen. Also on the menu is a discussion of shrimp. When you’re buying shrimp as “fresh” is that really the case? Is there anything wrong with enjoying shrimp that has been frozen?

OCAPICA is celebrating 20 years at “Tastemakers of Orange County” on the evening of September 20th at SoCo and The OC Mix. “Tastemakers of Orange County” is a culinary event celebrating the Asian and Pacific Islander community, education, and heritage. The celebration includes food tastings, fun entertainment, and a silent auction. Their goal this year is 800 guests and 20 high profile Orange County chefs. Proceeds from this event benefit the non-profit organization, OCAPICA, and will support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families. Executive Director and Founder Mary Anne Foo and participating Restaurateur Ed Lee of Wahoo’s Fish Taco join us with all the delectable details.

Special thanks to the OC Register’s Feature Reporter, Jackie Moe. This week she recognized the “SoCal Restaurant Show” on her list of the 25 top podcasts produced in Southern California that are “some of the most interesting, educational and entertaining recordings available.” We’re with some very impressive company and are deeply honored. We’re especially proud to be the only food, restaurant and libation show originating on local radio so recognized.

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

AC BoralPresented by Long Beach Chef AC Boral, RICE & SHINE (an eight- course, family-style brunch experience) prides itself in being a completely unique brunch. Sit at Chef AC’s long table for a great time blending food, family, culture, and, of course, mimosas. It’s Filipino family favorites with a contemporary twist.

Filipino hospitality means that guests eat well, always leaving the table busog (full) and with even MORE food to take home. Everyone is treated like family and becomes family.

“RICE & SHINE takes traditional Filipino dishes and blends them with American brunch. We want to share the culture and history of Filipino cuisine with those who are unfamiliar while offering something fresh for those who grew up eating it. “If ya don’t know, now ya know.”

At its core, Filipino cuisine is food for the soul. The spirit behind RICE & SHINE is to pay tribute to Filipino food tradition.

The next RICE & SHINE is set for Sunday, September 10th at 11:30 a.m. in a secret location in Downtown Long Beach.

We’ll meet Chef AC.

Michael McCartyWhen Chef & Restaurateur Michael McCarty opened the landmark Michael’s in Santa Monica back in 1979 I’m not sure he even suspected that he would become one of the pioneers of what is known as California cuisine along with Alice Waters and Wolfgang Puck. He pioneered having museum quality art on the restaurant’s wall with not a hint of pretention. A Michael’s in New York came on the scene about a decade later serving breakfast, lunch & dinner to the media elite.

Michael is also known for mentoring rising, young culinary talent. This distinguished alumni club includes Jonathan Waxman, Nancy Silverton, Mark Peel, Ken Frank and Sang Yoon.

McCarty still can be seen at The Santa Monica Farmers Market on Wednesday mornings with his culinary team. When he’s home in Santa Monica he’s at the restaurant nightly still touching tables and welcoming guests.

Just about a year ago Michael totally rejuvenated Michael’s Santa Monica by bringing-in a 28-year old rising-star chef with avant-garde ideas. Chef Miles Thompson is already earning deserved accolades from food critics. Dining in the lush garden patio at Michael’s all these years later is still a uniquely L.A. experience.

Chef & Restaurateur Michael McCarty is our guest.

Just about a year ago Michael totally rejuvenated Michael’s Santa Monica by bringing-in a 28-year old rising-star chef with avant-garde ideas. Chef Miles Thompson is already earning deserved accolades from food critics and bringing in a younger crowd of new guests.

Dining in the lush, shaded garden patio at Michael’s all these years later remains a uniquely L.A. experience.

Rocco WhalenCleveland’s other popular celebrity chef, “Rocco Whalen, if nothing else, is wrapped up in the love of cooking: the idea and vitality of it, the doing of it, the invention and sustainability of it, the day-to-day enrichment of it, and, ultimately and significantly, the memory of learning all about it from his mother.

All combine as convictions he affectionately shares with his regulars and first-timers who dine at his remarkable restaurant, Fahrenheit in historic Tremont, a stone’s throw from downtown Cleveland.”

“In 2001, Whalen returned to his native Cleveland from Los Angeles, landed a job as sous chef at Blue Point Grille, a seafood restaurant in downtown Cleveland. With recipe spins from Spago and variations on what he felt would work in a seafood restaurant in a city with a reputation for meat and potatoes, Rocco revised and refined the menu with items such as tuna sashimi, a whole catfish stuffed with ginger and served with coconut and citrus ponzu, and chicken spring rolls. After 18 remarkable and successful months at Blue Point it was time to move on.”

“A friend told him of a space for sale in Tremont, a trendy urban neighborhood five minutes from downtown Cleveland. Rocco bought the space, kept the purchase quiet, tossed a couple of “friends and family” tastings; but, for the most part, flew under the radar until he officially opened Fahrenheit, Oct. 2002. In less than a year, he doubled his projected top line dollars.”

We’ll chat with the perpetually on-the-go Chef Rocco.

“Friends and acquaintances were not surprised by Rocco’s success with the original Fahrenheit in Cleveland. He had made an impact as a chef at Blue Point, had brought with him to that restaurant and to the opening of Fahrenheit, a quality product – innovative, unique, and a menu that was affordable. He had learned, also, during his years with Puck, the importance of managing an ambiance that guests, both suburbanites and neighbors, would immediately feel comfortable in; that was genuinely guest friendly.”

Fahrenheit (Charlotte, NC) is situated above the Skye Condos on the 21st Floor. The restaurant features unparalleled views of the Queen City. Also featured on the roof are linear fire pits, a social pool and seasonal herb garden. Fahrenheit provides Room Service for the Skye Condos and the adjacent Hyatt Place Hotel.

Fortunately Chef Rocco hasn’t forgotten the Los Angeles culinary community. He was just out here on July 30th for the annual Stu & The Kids Benefit at Vibiana. On Saturday, September 9th he’s back here in Westwood as one of the participating celebrity chefs in the 8th Annual L.A. Loves Alex’s Lemonade Culinary Cookout.

Andrew Gruel at the AM830 KLAA StudiosWe’re delighted to welcome our Co-Host, Chef Andrew Gruel, back to the show (in-studio) after his recent global travels. Chef Andrew will be discussing a benefit he’s hosting at all local Slapfish locations for the month of September in support of Bracken’s Kitchen.

Also on the menu is a revealing discussion of everyone’s favorite, shrimp. When you’re buying shrimp as “fresh” is that really the case? Is there anything wrong with enjoying shrimp that was originally properly frozen?

Tastemakers of Orange County 2.0OCAPICA is celebrating 20 years of community service at Tastemakers of Orange County 2.0” on the evening of September 20th at SoCo and The OC Mix. “Tastemakers of Orange County 2.0″ is a culinary event celebrating the Asian and Pacific Islander community, education, and heritage. The 2nd annual celebration includes ample food tastings, fun entertainment, and a silent auction. Their goal this year is 800 guests and 20 high profile Orange County chefs.

Proceeds from this event benefit the non-profit organization, OCAPICA, and will support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families.

Executive Director and Founder Mary Anne Foo and participating Restaurateur Ed Lee of Wahoo’s Fish Taco join us with all the delectable details.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef AC Boral, RICE & SHINE Brunch Series
Segment Three: Restaurateur & Chef Michael McCarty, Michael’s Santa Monica & Michael’s New York Part One
Segment Four: Restaurateur & Chef Michael McCarty, Michael’s Santa Monica & Michael’s New York Part Two
Segment Five: Executive Chef / Proprietor Rocco Whalen, Fahrenheit, Cleveland and Charlotte, NC Part One
Segment Six: Executive Chef / Proprietor Rocco Whalen, Fahrenheit, Cleveland and Charlotte, NC Part Two
Segment Seven: Chef Andrew Gruel, Founder of Slapfish, Two Birds & Butterleaf
Segment Eight: TasteMakers of Orange County 2.0 Benefit

August 26: Alan Greeley, Western Foodservice Expo, Caroline Styne, Chris Bianco, Noelle Carter, Sherry Yard, Rich Perelman

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur & Chef Alan Greeley, The Golden Truffle
Segment Three: Alycia Harshfield, Executive Director, California Restaurant Association Foundation
Segment Four: Restaurateur Caroline Styne and Chef Chris Bianco, L.A. Loves Alex’s Lemonade Culinary Cookout
Segment Five: Noelle Carter, Times Test Kitchen Director, Co-Host of Sunday Block Party at The Taste
Segment Six: Chef Sherry Yard, Corporate Vice President of Culinary Direction, iPic Entertainment
Segment Seven: Richard B. Perelman, Publisher & Editor, The Sports Examiner – LA 2028
Segment Eight: Chef Andrew Gruel, Founder & CEO, Slapfish Restaurant Group

Chef Alan Greeley of The Golden Truffle in Costa Mesa is an Orange County original. The destination restaurant is in a bit of an odd location for an establishment with its reputation. After 37 years Chef Alan has closed The Golden Truffle. He’s off to Florida for the next chapter. We’ll share some memories with Chef Alan and chat about the state of the restaurant business. Along the way he’s graciously mentored many young chefs who now have successful Orange County restaurants of their own.

The California Restaurant Association Foundation is part of the annual Western Foodservice & Hospitality Expo (for the restaurant trade) starting this Weekend (Sunday, Monday & Tuesday) at the Los Angeles Convention Center. They will have a fundraising booth there but their big event is The 6th Annual Culinary Cocktail Clash on the Main Stage on Sunday afternoon. Alycia Harshfield, the Executive Director of the California Restaurant Association Foundation, joins us with a preview.

L.A. Loves Alex’s Lemonade, hosted by Chef Suzanne Goin, partner Caroline Styne (Lucques, A.O.C.,Tavern) along with Chef David Lentz (The Hungry Cat), returns to UCLA’s Royce Quad on Saturday, September 9, 2017 from 12:30 – 4:30 pm for its eighth highly-anticipated event. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary friends around the country who graciously donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) in their quest to find better treatments and cures for all kids with cancer. L.A. Benefit Co-Founder Caroline Styne and returning participating chef, Chris Bianco (Phoenix’s Pizzeria Bianco) are our guests.

The Los Angeles Times’ The Taste is an annual festival celebrating the flavors of the world in Southern California style. Hosted by The Times’ editorial staff and acclaimed L.A. chefs and bartenders, The Taste will transform Hollywood’s Paramount Pictures Studios into the ultimate epicurean pop-up and block party over Labor Day weekend (Sept. 1-3). Admission to each of the five events includes unlimited tastings from the city’s best kitchens and a variety of wine, beer and seasonal cocktails.  Chef highlights from the 3-day event include Sherry Yard, Jet Tila and Antonia Lofaso. Noelle Carter, Times Test Kitchen Director and Sherry Yard of Westwood’s Tuck Room join us with all the sweet and savory details.

For the 3rd time The Olympics is returning to Los Angeles in 2028. Did Los Angeles get a good deal for 2028, or just a deal ? The person to ask is our resident Olympic Games expert, Richard B. Perelman. Mr. Perelman was the youngest Vice President of The Los Angeles Olympic Organizing Committee (LAOOC) from 1980 to 1984. Thereafter he was the Editor of The Final Report, a massive 2-volume tome officially documenting the Games of the 23rd Olympiad (the 1984 Summer Olympics).

Our always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Hawaii, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah. He’s also appearing at the Los Angeles Food & Wine Festival this weekend. We’ll reel him in from the kitchen for a visit. He’s actually back in studio on September 2nd.

Special thanks to the OC Register’s Feature Reporter, Jackie Moe. This week she recognized the “SoCal Restaurant Show” on her list of the 25 top podcasts produced in Southern California that are “some of the most interesting, educational and entertaining recordings available.” We’re with some very impressive company and are deeply honored. We’re especially proud to be the only food, restaurant and libation show originating on local radio so recognized.

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

Alan GreeleyChef Alan Greeley of The Golden Truffle in Costa Mesa is an Orange County original. The destination restaurant is in a bit of an odd location for an establishment with its reputation. He’s cooked for 4 US Presidents. After 37 years Chef Alan has closed The Golden Truffle. He’s off to Florida for the next chapter.

We’ll share some memories with Chef Alan and chat about the state of the restaurant business. Along the way he’s graciously mentored many young chefs who now have successful Orange County restaurants of their own.

Think Alan’s Caribbean Topless Tamale with Chile Verde.

Alycia HarshfieldThe California Restaurant Association Foundation is part of the annual Western Foodservice & Hospitality Expo (for the restaurant trade) starting this Weekend (Sunday, Monday & Tuesday) at the Los Angeles Convention Center. They will have a fundraising booth there but their big event is The 6th Annual Culinary Cocktail Clash on the Main Stage on Sunday afternoon.

The Clash is a lively cooking and craft cocktail competition between restaurant brands – all to raise money for The Foundation’s ProStart high school culinary arts program. 500 guests are expected.

“We’re cooking up stronger communities in California. We give young people the skills they need to land a job and go to college. We give current restaurant employees financial assistance and peace of mind during an unforeseen crisis.”

Alycia Harshfield, the Executive Director of the California Restaurant Association Foundation, joins us with a preview.

Caroline StyneL.A. Loves Alex’s Lemonade, hosted by Chef Suzanne Goin, partner Caroline Styne (LucquesA.O.C.,Tavern) along with Chef David Lentz (The Hungry Cat), returns to UCLA’s Royce Quad on Saturday, September 9, 2017 from 12 – 4pm for its eighth highly-anticipated event. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary friends around the country who graciously donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) in their quest to find better treatments and cures for all kids with cancer.

Featuring fantastic food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologistsL.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, silent and live auctions, and much more. The 2017 event is guaranteed to surpass the aspirations of previous years with returning chefs Chris Bianco, Giada De Laurentiis, Donald Link, Mary Sue Milliken, April Bloomfield, Nancy Silverton, Nancy Oakes, Zach Pollack, Michael Voltaggio, Jonathan Waxman and Marc Vetri coming together to cook for childhood cancer cures.

Chris Bianco“What we’ve accomplished in seven years is so gratifying. It’s a tremendous amount of work to produce, but the rewards of knowing that the money we’ve raised truly helps research for better treatments and cures makes it worthwhile,” said Caroline Styne. “There are so many people that come together to make this happen; they work tirelessly to come up with ideas to make this year’s celebration better than the one before. And we do this because Alex Scott’s legacy inspires us to rise to the challenge.”

L.A. Benefit Co-Founder Caroline Styne and returning participating chef, Chris Bianco (Phoenix’s Pizzeria Bianco) are our guests.

Noelle CarterThe Los Angeles Times The Taste is an annual festival celebrating the flavors of the world in Southern California style. Hosted by The Times’ editorial staff and acclaimed L.A. chefs and bartenders, The Taste will transform Hollywood’s Paramount Pictures Studios into the ultimate epicurean pop-up and block party over Labor Day weekend (Sept. 1-3). Admission to each of the five events includes unlimited tastings from the city’s best kitchens and a variety of wine, beer and seasonal cocktails. Chef highlights from the 3-day event include Sherry Yard, Jet Tila and Antonia Lofaso.

Sherry YardNoelle Carter and Chef Sherry Yard host the Sunday Block Party from 12 Noon to 3:00 p.m. Great food and good times are the order of the day at the block party on the backlot, where Yard will demystify pastry-baking for home cooks and David LeFevre (Manhattan Beach Post) will give a master class on making biscuits. Noelle Carter will host a talk with Chris Phelps (Salt’s Cure) about what it means to brunch at some of the most innovative spots around town, with additional panelists to be announced. Restaurants include Cheezus, Cocobella Creamery, Dog Haus, E.A.K. Ramen, Hotville Chicken & Chops, Hummus Yummy Food Truck, MessHall, Otium, Rosaliné, The Butcher’s Daughter, Tuck Room Tavern and more.

Noelle Carter, Times Test Kitchen Director and Sherry Yard of Westwood’s Tuck Room Tavern join us with all the sweet and savory details.

Rich PerelmanFor the 3rd time The Olympics is returning to Los Angeles in 2028. Did Los Angeles get a good deal for 2028, or just a deal? The person to ask is our resident Olympic Games expert, Richard B. Perelman. Mr. Perelman was the youngest Vice President of The Los Angeles Olympic Organizing Committee (LAOOC) from 1980 to 1984. He also was the Editor of The Final Report, a massive 2-volume tome mandated by the IOC officially documenting the Games of the 23rd Olympiad (the 1984 Summer Olympics).

Mr. Perelman was the youngest Vice President of The Los Angeles Olympic Organizing Committee (LAOOC) from1980 to 1984. He also was the Editor of The Final Report, a massive 2-volume tome mandated by the IOC officially documenting the Games of the 23rd Olympiad (the 1984 Summer Olympics).

What does Perelman know about preparing Olympic bids? He assisted with the production of the Los Angeles bids for the 2012 and 2016 Games and in the early preparations for the SCCOG’s bid for the 2024 Games. He has no role whatsoever with the LA2024 bid committee (now the LA2028 bid committee.)

Andrew and William GruelOur always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah.

He’s also appearing at the Los Angeles Food & Wine Festival this weekend in Downtown Los Angeles on Friday night for Night Market on Grand and on Sunday afternoon for the Grand Tasting in Santa Monica. We’ll reel him in from the kitchen for a visit. He’s actually back in studio on September 2nd.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur & Chef Alan Greeley, The Golden Truffle
Segment Three: Alycia Harshfield, Executive Director, California Restaurant Association Foundation
Segment Four: Restaurateur Caroline Styne and Chef Chris Bianco, L.A. Loves Alex’s Lemonade Culinary Cookout
Segment Five: Noelle Carter, Times Test Kitchen Director, Co-Host of Sunday Block Party at The Taste
Segment Six: Chef Sherry Yard, Corporate Vice President of Culinary Direction, iPic Entertainment
Segment Seven: Richard B. Perelman, Publisher & Editor, The Sports Examiner – LA 2028
Segment Eight: Chef Andrew Gruel, Founder & CEO, Slapfish Restaurant Group

August 19: The Cooking Ladies, Wine Exchange, Melissa’s Hatch Chiles, Blinking Owl Distillery

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part One
Segment Three: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part Two
Segment Four: Kyle Meyer, Wine Exchange, Wine Pairing Wisdom
Segment Five: Melissa’s Corporate Chef, Ida Rodriguez. Melissa’s Hatch Chile Cookbook
Segment Six: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana Part One
Segment Seven: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana Part Two
Segment Eight: Chef Andrew Gruel, Founder & CEO, Slapfish Restaurant Group

Now a tantalizing preview of this Saturday’s bubbling over 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, upon careful reflection, that’s probably a pretty good thing…

Travel journalists and chefs Phyllis Hinz and Lamont Mackay have taken on a new life chapter as the well-traveled, “The Cooking Ladies.”

The pair of RV-travel companions have decades of culinary wisdom behind them and thousands of miles of blacktop in the rear-view mirror. Their entertaining new cookbook and travel journal is On The Road With The Cooking Ladies – Let’s Get Grilling. We’ll meet them.

Time to pull the cork on another installment of accessible wine wisdom from our resident (and down-to-earth) wine authority Kyle Meyer, the Managing Partner of Wine Exchange. What wines pair best with SoCal’s engagingly eclectic varieties of cuisine including Thai, Vietnamese, Chinese and Mexican? Think lightly fruity wines. Also, the new Spanish and Italian whites matched with seafood. A myriad of appealing possibilities…

Hatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles. Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great recipes using them. Their Corporate Chef, Ida Rodriguez, joins us to discuss the joys of Hatch Chile season. Chef Ida grew up with Hatch Chiles.

Santa Ana’s The Blinking Owl Distillery is the very first craft distillery in Orange County. The Blinking Owl is one of the first distilleries in the state of California to hold the Type 74 Craft Distillers License allowing them to operate their own tasting room and sell a few bottles there. The Distillery makes Vodka, Gin, several types of Whiskey, and the Scandinavian spirit, Aquavit.

Our always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah. We’ll reel him in from the kitchen for a visit.

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

Phyllis Hinz and Lamont Mackay are the Cooking LadiesAccomplished travel journalists and chefs, Phyllis Hinz and Lamont Mackay. have taken on a new life chapter as the well-traveled “The Cooking Ladies.”

The pair of RV-travel companions have decades of culinary wisdom behind them and thousands of miles of blacktop in the rear-view mirror. Their entertaining new cookbook and travel journal is On The Road With The Cooking Ladies – Let’s Get Grilling. We’ll meet them.

In Let’s Get Grilling, The Cooking Ladies set their GPS coordinates to North America’s greatest grilling destinations, with over a hundred ready-to-grill recipes inspired by their travels. The Cooking Ladies highlight North American grilling cuisine at its finest. It’s a testament to the people and places that make this food all that it can be.

Interspersed with freewheeling tales of life on the road, Let’s Get Grilling maps out easy-to-follow directions for preparing the best smoked meats, grilled veggies, cookout staples, and much more.

The book chronicles their latest adventure, collecting tales of culinary and cultural encounters from roadhouses to back country smoke pits, with recipes that pay tribute to the do-it-yourself spirit of the classic North American cookout.

Having surveyed a whole continent of grilling ideas, The Cooking Ladies encourage readers to expand their own horizons with regional specialties like Hot Brown and Brined Turkey Breast or Loco Moco, alongside dozens of unbeatable recipes for ribs, roasts, chicken wings, pork loin, grilled veggies, and much, much more.

Kyle Meyer of Wine ExchangeTime to pull the cork on another installment of accessible wine wisdom from our resident (and down-to-earth) wine authority Kyle Meyer, the Managing Partner of Wine Exchange. What wines pair best with SoCal’s engagingly eclectic varieties of cuisine including Thai, Vietnamese, Chinese and Mexican? Think lightly fruity wines.

Also, the new Spanish and Italian whites matched with seafood. A myriad of appealing possibilities…

Chef Ida Rodriquez of Melissas World Variety ProduceHatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles.

Once roasted, Hatch Chiles are easy to peel and seed. Roasting heightens the robust earthy flavor of the chiles and the texture of the thick walls of the chile pod becomes lusciously rich. These unique qualities, and the pepper’s variable heat (unlike other chile peppers, Hatch Chiles come in varieties that cover the full spectrum of heat levels) have earned Hatch Chiles great popularity far beyond the local community of Hatch, New Mexico.

Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great recipes using them. From now through mid-September Melissa’s will be sponsoring weekend Hatch Chile Roasting parties at area supermarkets including at select Gelson’s and Bristol Farms. Check the Melissa’s website for locations, dates and times.

Melissa’s Corporate Chef, Ida Rodriguez, joins us to discuss the joys of Hatch Chile season.

Brian and Robin ChristensonSanta Ana’s The Blinking Owl Distillery is the very first craft distillery in Orange County. The Blinking Owl is one of the first distilleries in the state of California to hold the Type 74 Craft Distillers License allowing them to operate their own tasting room and sell a few bottles there. The Distillery makes Vodka, Gin, several types of Whiskey, and the Scandinavian spirit, Aquavit.

“We are locavores, grain nerds, and control freaks so we decided to actually make our booze the long way: from grain rather than pre-made spirit. We mill it, mash it, ferment it, distill it, and, in the case of whiskey, barrel age it (which means we will not have a 9-year old Bourbon to sell until 9 years from now).”

“The Founder, Brian Christenson, had a bootlegging great-grandfather, Fred P. Armbrust. Fred had a still on his dairy farm hidden in the basement behind secret passageways. He would covertly provide his local farmers with his “good spirits”. Brian’s dream is to carry on Fred’s passion by providing “good spirits” to our very own neighborhood, legally, of course!”

Brian and Robin Christenson, longtime Santa Ana residents, had heard stories of the midcentury “Blinking Owl Bar” on the corner of Birch and Third Streets, known for an iconic owl sign that would “blink”. Inspired by the craft cocktail movement, the farm-to-table food movement, and current thriving craft distilleries, the husband and wife team saw an opportunity to bring a local distillery to the neighborhood, paying homage to the history of Santa Ana.”

Brian & Robin step out from behind the long bar in their Tasting Room to join us.

BLINKING OWL VODKA
42.5% ABV (85 PROOF)
“Blinking Owl Vodka has stunning earthiness, subtle flavor and rich, full-bodied mouth feel. Distilled in house from organic wheat grown in California, and our unique twist from the organic malted barley that was added to the mash bill adding hints of sweet vanilla and caramel. Distilled in our Carl still from Germany (that includes 34 rectification plates alongside a pot still), Blinking Owl Vodka transfers the essence from the grain it was made from to the glass.”

BLINKING OWL
OC ORANGE
Flavored Vodka
42.5% ABV (85 PROOF)
“Beginning with our beautiful Vodka, we add 130 pounds of whole Valencia oranges that come from Heritage Museum of Orange County. We hand-cut the oranges and let the entire orange soak (including flesh, pith, juice and peel) in the Vodka overnight. The vodka is then re-distilled with oranges added to our vapor basket in the still. The combination of natural orange macerations and vapor distillation to an already rich, sweet vodka base creates a true orange essence to this flavored vodka that is full-bodied and delicious. Heritage Museum of Orange County.”

BLINKING OWL AQUAVIT
42.5% ABV (85 PROOF)
“We set out to make an aquavit reminiscent of the great Aquavits of Scandinavia but with a California twist. After crafting our base spirit with organic wheat and malted barley, we macerate 10 gorgeous organic botanicals (with a final steep in Caraway, leaving a natural golden hue). The primary flavors of our Aquavit are caraway, fresh dill, and hibiscus (the flower of Santa Ana), with undertones of fennel and cardamom. The result is a complex aquavit that can served chilled as a digestif or can add incredible flavors to a variety of cocktails.”

OLD TOM Barrel Vacationed GIN
48% ABV (96 PROOF)
“Our super special limited release of Old Tom Barrel Vacationed Gin is coming out soon!

We get a limited number of late harvest semillon wine barrels from a prestigious Napa producer each year. These particular barrels not only allow the Gin to age, but they also impart a hint of sweetness from the late harvest semillon they were previously holding.

This BARREL VACATIONED OLD TOM GIN basically took a vacation in the barrels for approximately 3 months, got a nice tan, and picked up a lucious hint of sweetness (thus we categorized it as an Old Tom). No sugar, flavoring, or coloring was added. The end result is pure, delicious liquid gold!”

Many have been waiting and asking to get on the presale list. The Gin is ready, it will be bottled soon at 48% ABV and released mid August. Each bottle will be numbered for this annual release and will only be sold from our tasting room.

This is owner, Robin Christenson’s, personal favorite and she having a very tough time not buying all of this gin herself. BUT she has decided to find it in her heart to share (at least some of it).”

Andrew and William GruelOur always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah.

We’ll reel him in from the Slapfish kitchen in Sandy, Utah for a visit. (This is actually the 2nd Slapfish in Utah.)

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part One
Segment Three: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part Two
Segment Four: Kyle Meyer, Wine Exchange, Wine Pairing Wisdom
Segment Five: Melissa’s Corporate Chef, Ida Rodriguez. Melissa’s Hatch Chile Cookbook
Segment Six: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana Part One
Segment Seven: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana Part Two
Segment Eight: Chef Andrew Gruel, Founder & CEO, Slapfish Restaurant Group

August 12: The Mar Vista, Mad Hungry Woman, Golden Road Brewing, West Coast Prime Meats, Patricia Greenberg, CHAYA Downtown

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef D. Brandon Walker, The Mar Vista, Los Angeles
Segment Three: Anita Lau, diary of a Mad Hungry Woman Blogger. Travels in Hong Kong
Segment Four: Brewmaster Victor Novak, Golden Road Brewing Part One
Segment Five: Brewmaster Victor Novak, Golden Road Brewing Part Two
Segment Six: The Meatheads from West Coast Prime Meats, Terry & Jay. For Best in BBQ is it Brisket or Tri-Tip?
Segment Seven: Patricia Greenberg, The Fitness Gourmet. Scrumptious Sandwiches, Salads and Snacks
Segment Eight: CHAYA Downtown Summer Festival, Yuta Tsunoda, President, CHAYA Restaurants

Now a tantalizing preview of this Saturday’s abundant 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, upon careful reflection, that’s probably a pretty good thing…

The new The Mar Vista restaurant in the Mar Vista area of Los Angeles is a chef-driven, food-first experience with locally sourced farm-to-table ingredients, unusual & rare- label wines and an eclectic lineup of live music. The culinary personalities behind it are Executive Chefs D. Brandon Walker and Jill Davie. It’s dinner nightly and Sunday Brunch. We’ll meet “Chef D.”

Out regular contributor, Anita Lau, “diary of a Mad Hungry Woman” blogger, is just back from a visit to the ever-evolving Hong Kong. She will share a pair of her memorable Hong Kong dining experiences, Haku and Ju Xing Home.

When we last visited Victor Novak, the accomplished Brewmaster for Golden Road Brewing, he had just started brewing in Anaheim in a new facility located just across the street from Angel Stadium. In addition to the existing Taproom a distinctive brewery restaurant and expansive outdoor beer garden are moving toward completion. Victor joins us with the effervescent update.

The Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, are back with us. In the smoker is advancing the great BBQ debate about which rates higher between Brisket and Tri-Tip. Also, some good information on the lesser known cuts of beef that are worthy of your attention and value priced.

Nutritionist & Chef Patricia Greenberg runs The Fitness Gourmet ushering in a new era of bite-size livable health, nutrition and fitness solutions. Her new cookbook, written with her teen-age daughter, Gabriella, is Scrumptious Sandwiches, Salads and Snacks – Simple, healthy recipes, for school, work and home. We’ll chat about healthy eating that also tastes good with The Fitness Gourmet.

CHAYA Downtown has established a popular tradition of hosting an annual summer festival. On now for weekdays through August 31st is the CHAYA Downtown Summer Festival 2017. It’s a Japanese beer garden, yakitori, sorbet cocktails, sake, video games, air hockey, foosball, shuffleboard and more. CHAYA proprietor Yuta Tsunoda joins us with the celebratory 411.

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

Derek Brandon WalkerThe new The Mar Vista restaurant in the Mar Vista area of Los Angeles is a chef-driven, food-first experience with locally sourced farm-to-table ingredients, unusual & rare-label wines and an eclectic lineup of live music. The culinary personalities behind it are Executive Chefs D. Brandon Walker and Jill Davie. It’s dinner nightly and Sunday Brunch.

The Mar Vista’s menu, affectionately dubbed progressive Los Angeles cuisine, features renditions of local favorites enhanced by wide-ranging flavors from L.A.’s diverse communities. Walker, Davie, and Chef de Cuisine Jorge Rivas infuse dishes with flavors from North Africa, Central America, Asia, and the Mediterranean to represent the varied diaspora. Daily specials, a Brazilian churrasco, and Davie’s signature Cranked, a tableside device that uses vintage grinders to make “ugly” fruit into granita, complete the offerings.

Further enriching the community-driven concept, The Mar Vista presents live music performances on Friday and Saturday evenings with a late-night menu accompanying the mellow sounds from a bluegrass or jazz band, among others.

We’ll meet the always energetic “Chef D.”

Anita Lau of Mad Hungry WomanOut regular contributor, Anita Lau, diary of a Mad Hungry Woman” blogger, is just back from a visit to the ever-evolving Hong Kong. She will share a pair of her memorable Hong Kong dining experiences, Haku and Ju Xing Home.

“Haku is a French concept using predominantly Japanese ingredients. The restaurant is a collaboration between Chef Hideaki Matsuo of Kashiwaya in Osaka, Japan, and Chef Agustin Balbi, who is Argentinian. Chef Balbi has spent many years in Japan and his menu is a reflection of the aesthetically stunning cuisine, but is also, well thought out and exquisitely executed.”

Ju Xing Home is where Michelin-starred chefs go when they’re off duty, and wanting a bite before heading home for the night. “Chef/Owner Mr. Ng is a humble man who takes immense pride in preparing dishes for his customers. He is in the kitchen, personally cooking every single dish which hits the table.”

Victor Novak and his Blueberry Mocha Stout from Golden Road BrewingWhen we last visited Victor Novak, the accomplished Brewmaster for Golden Road Brewing, he had just started brewing in Anaheim in a new facility located just across the street from Angel Stadium. In addition to the existing Taproom a distinctive brewery restaurant and expansive outdoor beer garden are now moving toward completion.

In a fun historical footnote Victor and his brewmaster team and now brewing in Anaheim on the original 15- barrel brewing system that started Golden Road Brewing in their initial Atwater Village brewery in 2011.

The Anaheim Taproom is open 7 days a week. It features a rotating selection of 20 Golden Road styles and beer is also available to-go.

There is convenient & ample on-site parking. Here’s a great tip…On game-days at The Big A guests can park at Golden Road, partake of The Taproom and then walk across Orangewood to Angel Stadium.

Victor joins us with the effervescent update.

Golden Road’s year-round offerings include Wolf Pup Session IPA, Point the Way IPA, Golden Road Hefeweizen, Get Up Offa That Brown and Wolf Among Weeds IPA. Along with the core beers, Golden Road brewers are constantly experimenting with the freshest ingredients through a collection of rotating, seasonal and limited-edition brews including the Custom IPA Series, a line-up of diverse, hop-forward IPAs.

The Anaheim Taproom is open 7 days a week. It features a rotating selection of 20 Golden Road styles and beer is also available to-go.

Santa Maria style Trip Tip from West Coast Prime MeatsThe Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, are back with us. In the smoker is advancing the great BBQ debate about which rates higher between Brisket and Tri-Tip.

Also, some good information on the lesser known cuts of beef that are worthy of your attention and value priced. The round primal is a good example.

Patricia GreenbergNutritionist & Chef Patricia Greenberg runs The Fitness Gourmet ushering in a new era of bite-size livable health, nutrition and fitness solutions.

Her new cookbook, written with her teen-age daughter, Gabriella, is Scrumptious Sandwiches, Salads and Snacks – Simple, healthy recipes, for school, work and home. The book contains 50 light and nutritious recipes using ingredients that you already have in your kitchen. It’s a perfect resource for back to school.

As a working parent, a teenager, a busy professional, single parent, young couple, or caretaker, this collection of scrumptious, simple, and healthy recipes will help you learn to prepare foods that taste good and are good for you. For on the go, as well as at home, made with readily available ingredients that are simple to prepare.

We’ll chat about healthy eating that also tastes really good with The Fitness Gourmet.

Yudo Tsunoda of Chaya BrasserieCHAYA Downtown has established a popular tradition of hosting an annual summer festival. On now on weekdays through August 31st is the CHAYA Downtown Summer Festival 2017. It’s a Japanese beer garden, yakitori, sorbet cocktails, sake, video games, air hockey, foosball, shuffleboard and more.

To partake of the celebration, come relax and bask in the lantern-covered Japanese Beer Garden located on the CHAYA patio while savoring a rare Japanese Whisky and cold premium Sapporo, or sip a Sparkling Sake or CHAYA Downtown’s special house-made Sangria. For those that want to cool down and indulge, CHAYA Downtown will also be preparing two refreshing and delicious Yuzu and Cherry Blossom Summer Sorbet Cocktails.

For those craving that perfect summer bite, CHAYA Downtown Executive Chef Joji Inoue is firing up the Yakitori Grill and has you covered with his Chicken,Tsukune and Shisito & Mushroom Yakitori Skewers for just $2.50 each. Chef Inoue is also preparing his Tako Tacos with grilled octopus, Asian slaw and wasabi Miso for $4, Fried Noodles made with pork belly, cabbage and pickled ginger for $6, Grilled Squid with a chili-miso dipping sauce for $12, and summer’s finest grilled Corn on the Cob with a sweet soy glaze for $4. And for the sweet tooth lovers, there is a choice of three Sweet CrepesMatcha and Azuki BeansNutella and Strawberry or the Banana Crème for just $7 each.

Any guests ready for some good old-fashioned summer fun after a long workday can enjoy a friendly game of air hockeyshuffleboardfoosball or choose from a selection of over 25 classic video games, all while reminiscing summers past.

The CHAYA Downtown Summer Festival will run every Monday through Friday from 4:00 pm to close throughout the month of August and through August 31st, 2017 on the patio at CHAYA Downtown

CHAYA proprietor Yuta Tsunoda joins us with the celebratory 411.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef D. Brandon Walker, The Mar Vista, Los Angeles
Segment Three: Anita Lau, diary of a Mad Hungry Woman Blogger. Travels in Hong Kong
Segment Four: Brewmaster Victor Novak, Golden Road Brewing Part One
Segment Five: Brewmaster Victor Novak, Golden Road Brewing Part Two
Segment Six: The Meatheads from West Coast Prime Meats, Terry & Jay. For Best in BBQ is it Brisket or Tri-Tip?
Segment Seven: Patricia Greenberg, The Fitness Gourmet. Scrumptious Sandwiches, Salads and Snacks
Segment Eight: CHAYA Downtown Summer Festival, Yuta Tsunoda, President, CHAYA Restaurants

August 5: Golden Foodies, Midway Gourmet, Melissa’s Hatch Chiles, Dine LBC, Crazy Creole Café, House of AN, Zapien’s Salsa Grill

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pam Waitt, Founder, Orange County’s Golden Foodie Awards
Segment Three: Dominic Palmieri, The Midway Gourmet, OC Fair
Segment Four: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season is on!
Segment Five: DINE LBC Long Beach Restaurant Week, Terri Henry, Producer & Founder
Segment Six: Chef / Proprietor Guy DuPlantier, Crazy Creole Café, Long Beach
Segment Seven: House of An Executive Chef Tony Nguyen, Pop-up Crustacean Menu at AnQi, Costa Mesa
Segment Eight: Executive Chef Marco Zapien, Hatch Chile Festivities at Zapien’s Salsa Grill

Now a tempting preview of this Saturday’s abundant 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, upon careful reflection, that’s probably a pretty good thing…

The annual Golden Foodie Awards presented in a black-tie gala on September 24th in Newport Beach celebrate the very best in dining in Orange County in 15 categories. Voting by the dining public happens in 2, one-week waves starting on Saturday, August 5th. Founder Pam Waitt joins us with the details of this year’s voting.

The OC Fair continues in Costa Mesa (Wednesdays thru Sundays) until Sunday, August 13th in Costa Mesa. The Midway Gourmet, Chef Dominic Palmieri, encores with an update on Fair food happenings. How did Chef Dominic’s Fair menu rate at the Concessionaires’ Cup ? How are all the new Flamin’ Hot Cheetos creations doing…?

For some seven short weeks the incredible Hatch Chiles from New Mexico are available fresh. They are a Southwestern favorite. Unusually they can be purchased in a range of heats from mild to hot. Our resident produce guru, Robert Schuller of Melissa’s, steps away from the roaster to give us the piquant specifics.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices. First we’ll chat with DINE LBC – Long Beach Restaurant founder, Terri Henry, for the overview for 2017.

New to the DINE LBC – Long Beach Restaurant Week is Chef Guy’s Crazy Creole Café – “Straight From The Heart and Soul of New Orleans.” We’ll meet proprietor Chef Guy DuPlantier, a.k.a. “The Crazy Cajun.” It’s a real taste of New Orleans right there on Long Beach Blvd.

As Beverly Hills Vietnamese fusion institution Crustacean undergoes a major five-month redesign this summer, Orange County diners will be treated to signature dishes prepared by Crustacean master chef Helene “Mama” An at AnQi, a sister restaurant at South Coast Plaza. Beginning August 1 and through September 30, diners at the upscale gourmet bistro AnQi will be able to savor a sampling of signature dishes from An’s famous Secret Kitchen that previously were not available at the Costa Mesa restaurant. Joining us to explain all the delicious specifics is House of AN’s Executive Chef, Tony Nguyen.

Once a year Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. Along with Chef Marco Zapien’s Hatch Chile Cooking Demonstration and Dinner on August 10th the restaurant hosts a daytime Hatch Chile Roast on September 9th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot.

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

Golden Foodie AwardsThe annual 6th Annual Golden Foodie Awards will be presented in a black-tie gala evening on September 24th in Newport Beach celebrating the very best in dining in Orange County in 15 categories. Voting by the dining public happens in 2, one-week waves starting on Saturday, August 5th.

The Golden Foodies are a People’s Choice Food Awards. The event was created to honor extraordinary culinary talent in Orange County. Food lovers vote during the first 2 weeks of August with the winners being announced at The Golden Foodie Awards Gala at the Newport Beach Marriott Hotel. The event exclusively recognizes chef-driven and independent restaurants.

Food Network’s Simon Majumdar is the Celebrity Host of the festive affair.

Founder Pam Waitt joins us with the details of this year’s voting.

Dominic Palmieri of Midway GourmetWe always look forward to sharing with you the new, creative and sometimes outrageous taste sensations at The Orange County Fair on now through August 13th. Selling big from The Midway Gourmet is Flamin’ Hot Cheetos on virtually everything edible including pizza and fresh corn. His unusual nito frozen dessert creations are also the talk of the Fair.

Last year, 50% of Fairgoers surveyed said their favorite part of the Fair is the food. We agree…Fried, sugary or savory – and sometimes all three at once – the delectable edibles are some of the big stars of the OC Fair.

Chef Dominic’s Fair edibles on the RCS Midway just swept the Concessionaires’ Cup 2017 Awards including the recognition for “Best of the Best” single fair food item. We’ll get a mouthwatering update from The Midway Gourmet as the OC Fair enters its concluding week.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioFor some seven short weeks the incredible Hatch Chiles from New Mexico are available fresh. Unusually they can be purchased in a range of heats from mild to hot.

It’s no secret why everyone is obsessed with Hatch Chiles. Named after the original growing area in Hatch, New Mexico, authentic Hatch Chiles are truly a Southwestern favorite. No other chile is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy chile plants for most of the summer. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile that’s unrivaled by any other.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of Melissa’s Hatch Chile Cookbook with over 150 unique, home-kitchen tested and classic Hatch Chile recipes.

Hatch chiles are so popular savvy folks load up each summer and freeze enough roasted chiles to enjoy year-round.

Our resident produce guru, Robert Schuller of Melissa’s, steps away from the roaster to give us the piquant specifics.

Terri HenryDINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices

Participating restaurants and food companies will be offering multi-course, “value-oriented” meals and special deals set at one of six price points: $15, $25, $35, $45, $55 or $65.

Founder and organizer Terri Henry, who brought restaurant week to Long Beach in 2014, said that besides attracting local “foodies”, Dine LBC allows those who view dining out as a luxury to also enjoy an exceptional experience. The nine-day event that includes two full weekends gives locals the opportunity to visit multiple participating restaurants and also allows those in neighboring cities who find it difficult to travel to Long Beach during the week more options.

For the first time this year, Dine LBC will be highlighting non-restaurant, food-centric companies in Long Beach, such as Beach City Food ToursRomeo Chocolates and the anticipated RICE & SHINE pop-up brunch that takes place August 5 and 6.

“Beach City Food Tours is obviously not an individual restaurant”, said Layla Ali-Ahmad, who started the downtown Long Beach food and architectural tour last summer. “But we are still introducing our clients to the great restaurants and food scene of Long Beach, so we were thrilled to have the opportunity to participate in Dine LBC this year.”

Foodie Instagrammers can also enter the “Dine. Snap. Share. And Be Entered to Win.” Dine LBC Instagram Contest, inviting diners to post photos of their dining experience on Instagram with the hashtag #DineLBC. At the conclusion of restaurant week, one winner will be chosen at random and win $1000 in gift certificates from various Long Beach restaurants, plus a mixed case of Coquelicot Wines, the signature wine of The Sky Room. Some restrictions apply. For complete rules visit the Dine LBC website.

Participating restaurants, menus, food companies and offers can be found at the DineLBC website.

First we’ll chat with DINE LBC – Long Beach Restaurant founder, Terri Henry, for the overview for 2017.

Guy DuPlantierNew to the DINE LBC – Long Beach Restaurant Week is Chef Guy’s Crazy Creole Café – “Straight From The Heart and Soul of New Orleans.”

“We offer authentic Creole and Cajun food, with most of our products being shipped in weekly from New Orleans like our crawfish, Lake Pontchartrain blue crab, fresh alligator meat, farm-raised catfish, wild caught gulf shrimp. Also, the Blue Plate Mayonnaise we use on our Po’ Boys and ya’ll know it’s not a Po’ Boy unless you use bread from home. We use the famous Leidenheimers French bread. Come and try our Boudin & Boudin Balls made in house along with my wife Chef Aliza’s Asian Cajun Boudin Egg Rolls. We only use the best ingredients. Created by the fusion of African, Native American and the European ancestry, Louisiana cuisine is at the heart and soul of our unique culture.”

“You are guaranteed to enjoy the great flavors of New Orleans and we will show you what Southern hospitality is all about. In New Orleans we have a saying, Laissez les bons temps rouler, which means Let the good times roll. That is what Crazy Creole Cafe is all about, good food, good music and good times. We’ll do our best to put a big smile on your face and make you stomp your feet. So what are you waiting for? Come on and laissez les bons temps rouler with the Crazy Creole Cafe.”

We’ll meet proprietor Chef Guy DuPlantier, a.k.a. “The Crazy Cajun.” It’s a real taste of The Crescent City right there on Long Beach Blvd.

Tony NguyenAs Beverly Hills Vietnamese fusion institution Crustacean undergoes a major five-month redesign this summer, Orange County diners will be treated to signature dishes prepared by Crustacean master chef Helene “Mama” An at AnQi, a sister restaurant at South Coast Plaza. Beginning August 1 and through September 30, diners at the upscale gourmet bistro AnQi will be able to savor a sampling of signature dishes from An’s famous Secret Kitchen that previously were not available at the Costa Mesa restaurant.

The pop-up version of Crustacean’s highly acclaimed menu will be available at dinner only Monday through Friday in the Q Lounge at AnQi, which like its Beverly Hills counterpart has won acclaim for its signature style of Euro-Vietnamese cuisine and An’s creative use of Asian herbs and spices in her cooking.

Reservations are required and are limited to 60 guests a night and should be made by phone: 714.557.5679. AnQi is located at South Coast Plaza, 333 Bristol St. Costa Mesa

The pop-up Crustacean menu at AnQi will include 10 appetizers, four main courses and two desserts.

The tantalizing appetizer options include Turmeric Grilled Calamari ($15), with saffron, orange zest and peanut mustard sauce; Sweet and Spicy Chicken Meatballs ($15), made with basil, tofu, tempura flakes and Gochujang sauce; and the addictive XO Noodles ($18) with scallops, shrimp, chicken, bird’s eye chili, shallots and Hennessy cognac.

Among the choices for the main courses are Rack of Lamb ($46), made with chardonnay flambé, Steamed Seabass ($49); and An’s Famous Roasted Crab ($65), featuring An’s garlic sauce and secret spices and available in or out of the shell.

A mouthwatering dessert option is Grandma Diana’s Famous Banana Fritters ($12).

Joining us to explain all the delicious specifics is House of AN’s Executive Chef, Tony Nguyen.

Marco Zapien of Zapiens Salsa Grill and TaqueriaOnce a year Zapien’s Salsa Grill in Pico Rivera hosts a series of interactive Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. Along with Chef Marco Zapien’s Hatch Chile Cooking Demonstration and Dinner on August 10th the restaurant hosts a daytime Hatch Chile Roast on September 9th were cases of the roasted Hatch Chiles can be picked up and enjoyed.

At The Roast the guest selects the level of spicy desired ranging from mild to hot. Alongside the roasting on Saturday September 9th Chef Marco will be featuring a special Hatch Chile Brunch menu at Zapien’s.

Chef Marco Zapien shares his Hatch Chile secrets with us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pam Waitt, Founder, Orange County’s Golden Foodie Awards
Segment Three: Dominic Palmieri, The Midway Gourmet, OC Fair
Segment Four: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season is on!
Segment Five: DINE LBC Long Beach Restaurant Week, Terri Henry, Producer & Founder
Segment Six: Chef / Proprietor Guy DuPlantier, Crazy Creole Café, Long Beach
Segment Seven: House of An Executive Chef Tony Nguyen, Pop-up Crustacean Menu at AnQi, Costa Mesa
Segment Eight: Executive Chef Marco Zapien, Hatch Chile Festivities at Zapien’s Salsa Grill

July 29: Mauna Kea Beach Hotel, Stephanie Weaver, Amar Santana, Al Mancini, Arthur Gonzalez, Anne Marie Panoringan

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Chris Galindo, Hau Tree restaurant & bar, Mauna Kea Beach Hotel, Kauna’oa Bay, The Big Island of Hawaii
Segment Three: Author Stephanie Weaver, MPH, CWHC. The Migraine Relief Plan – An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health
Segment Four: Executive Chef / Proprietor Amar Santana’s Vaca Friends of James Beard Benefit Dinner
Segment Five: Journalist Al Mancini, Las Vegas Review-Journal Part One
Segment Six: Journalist Al Mancini, Las Vegas Review-Journal Part Two
Segment Seven: Restaurateur / Executive Chef Arthur Gonzalez, Roe Seafood & Panxa Cocina. DINE LBC Long Beach Restaurant Week
Segment Eight: Concessionaires’ Cup 2017, OC Fair. Judge Anne Marie Panoringan, OC Weekly Contributor

Program Note for Saturday, July 29th. The Halos are playing the Blue Jays in Toronto during our normal broadcast time so we’re graciously stepping aside. All is still well because we simply shift to 2 to 4:00 p.m. the afternoon of July 29th only. Same packed show…Please join us then and don’t keep it a secret!

Now an enticing preview of this Saturday afternoon’s fully-packed 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, upon careful reflection, that’s probably a pretty good thing…

Step off the pristine, white sandy beach and into the open-airHau Tree restaurant & bar on the Big Island of Hawaii at the Mauna Kea Beach Hotel for a causal dining menu which includes sandwiches, wraps, hamburgers, salads, ice cream, their famous Ovaltine Froth, or a cooling Fredrico cocktail which originated right there. We pull the newly married Chef Chris Galindo off the beach for an overview.

In her new book The Migraine Relief Plan: An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health, health coach and wellness authority Stephanie Weaver explores the connection between lifestyle, food, and wellness for people with migraines, vertigo, and related conditions like Meniere’s disease. With more than 36 million Americans dealing with migraines, and many more with chronic headaches, this is genuinely useful information.

On Thursday evening, August 10th Chef Amar Santana’s Vaca in Costa Mesa is hosting a sumptuous, 7-course wine-paired dinner with an abundance of passed hors d’oeuvre as a festive Friends of James Beard Foundation Benefit to celebrate South Coast Plaza’s 50th Anniversary. VACA Group Partner & Executive Chef Amar Santana (just back from Spain) provides the appetizing preview.

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 first edition of the definitive Las Vegas dining guide – Eating Las Vegas – The 50 Essential Restaurants. Late last year he joined the Las Vegas Review-Journal as a staff writer primarily covering the food, restaurant and libations beat. We’ll chat with Al about the rise of Downtown Las Vegas as a dining destination and also get updated on other local foodie news of note.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices. Encoring in DINE LBC are Chef Arthur Gonzalez’s Panxa Cocina (modern Latin Cuisine) and Roe Seafood (the home of seafood fanatics). We’ll meet the proprietor, Chef Arthur Gonzalez.

Every year at the OC Fair is the eagerly anticipated Concessionaires Cup Challenge. The Fair’s hugely competitive food concessionaires compete to win the bragging rights in ten food categories. OC Weekly’s “On the Line” correspondent, Anne Marie Panoringan, was one of the 21 esteemed judges. Anne Marie also had the honor of being one of the three judges deciding the “Best Overall Item” honors. That’s the big one…She joins us with the lip-smacking results.

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

Chris GalindoStep off the pristine, white sandy beach and into the open-airHau Tree restaurant & bar on the Big Island of Hawaii at the Mauna Kea Beach Hotel for a causal dining menu which includes sandwiches, wraps, hamburgers, salads, ice cream, their famous Ovaltine Froth, or a cooling Fredrico cocktail which originated right there.

This is an unparalleled spot in The Hawaiian Islands to enjoy the nightly Sunset. Truly spectacular…

Hau Tree offers a grab-n-go breakfast, sit-down lunches and relaxed dinners on the Big Island of Hawai’i. It’s complete with a gazebo-style bar perfectly situated for enjoying cocktails while anticipating the sunset’s elusive green flash.

We pull the newly married Chef Chris Galindo off the beach for an ono overview.

Stephanie WeaverIn her new book The Migraine Relief Plan: An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health, health coach and wellness authority Stephanie Weaver explores the connection between lifestyle, food, and wellness for people with migraines, vertigo, and related conditions like Meniere’s disease. With more than 36 million Americans dealing with migraines, and many more with chronic headaches, this is genuinely useful information.

One in four U.S. households includes someone with these symptoms; the traditional approach of prescriptions or injections is ineffective for many.

Stephanie took her own surprising diagnosis-at age 53!- and set out to create a different strategy to help herself and others. No other book for migraines or headaches features a comprehensive, realistic lifestyle approach, providing guidance for a full six months as readers learn how to create their own migraine-friendly lifestyle.

Stephanie brings warmth and humor to a normally clinical topic, and her lively presentation style showcases her approach to being “an incredibly healthy person who happens to get migraines.”

In the book (with 75 recipes) Stephanie explains in depth about the challenge of recipe development using a limited palette of foods, explores the concept of food substitutions, and showcases what a plant-forward migraine-friendly plate looks like.

Amar Santana at the Top Chef FinaleOn Thursday evening, August 10th Chef Amar Santana’s Vaca in Costa Mesa is hosting a sumptuous, 7-course wine-paired dinner with an abundance of passed hors d’oeuvre as a festive Friends of James Beard Foundation Benefit to celebrate South Coast Plaza’s 50th Anniversary.

Chef Amar is also well-known locally for Broadway by Amar Santana in Laguna Beach and as the runner-up from lucky Season 13 of Bravo’s “Top Chef” in what the judges noted was the tightest final competition of the series’ long history!

Santana and partner Ahmed Labbate, whose roots together at South Coast Plaza go back to 2008 when they opened Charlie Palmer, will welcome 100 discriminating guests with a love of food and wine to the Beard dinner. Santana is a graduate of the Culinary Institute of America.

The festivities on August 10 will include a small silent auction during an al fresco reception. While enjoying the signature Vaca Tonic and hors d’oeuvres, guests may peruse deluxe offerings, which will include a LVMH Luxury Champagne experience for 16 guests; packages from South Coast Plaza, the Montage Laguna Beach and Monarch Beach Resort in Dana Point, unique dining experiences, luxury travel destinations, and high-end wines.

Seats are $350 and $300 for members of the James Beard Foundation, all inclusive. For reservations to the Friends of James Beard Dinner at Vaca, please register online her For more information, please contact VACA GM Ghali Benhima at 714.463.6060. A credit card will be requested to secure the reservation.

VACA Group Partner & Executive Chef Amar Santana (well-traveled) provides the tempting preview.

Al ManciniJournalist 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 first edition of the definitive Las Vegas dining guideEating Las Vegas – The 50 Essential Restaurants. Late last year he joined the Las Vegas Review-Journal as a staff writer primarily covering the food, restaurant and libations beat.

We’ll chat with Al about the rise of Downtown Las Vegas as a dining destination and also get updated on other local foodie news of note.

We’ll then continue our insider’s chat with Al about Vegas foodie news of note. Also we’ll hear about what Al has to say about a 2-unit restaurant group in Las Vegas testing the uncharted waters of going cashless.

Arthur GonzalezDINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices.

Encoring in DINE LBC are Chef Arthur Gonzalez’s Panxa Cocina (modern Latin Cuisine) and Roe Seafood (the home of seafood fanatics). We’ll meet the proprietor, Chef Arthur Gonzalez.

Panxa Cocina opened in December 2014 and is located on the corner of Broadway and Termino in the Belmont Heights neighborhood of Long Beach. Since opening, Chef Gonzalez has been serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food.

Panxa’s interior reflects the hip sensibilities of the surrounding area while also paying tribute to its Latin and New Mexican roots. This ground-floor restaurant offers the choice to observe passers-by from many tables throughout the restaurant, or enjoy the full menu at the bar.

Roe Seafood is the new home for seafood fanatics in Belmont Shore. Roe offers inspired, handcrafted, mouth- watering seafood dishes that blend both seasonal and local ingredients with bold flavors and exciting tastes.

“All ingredients are fresh and in season. If you’d like to know where we source our fish, shellfish, vegetables, or breads, please ask.

Join us for lunch or dinner 7 days a week for the freshest and most delicious seafood you’ve ever tasted. You can always call us and order take-out, because everything on the menu at Roe is always ready to go.”

Anne Marie PanoringanEvery year at the OC Fair is the eagerly anticipated Concessionaires Cup Challenge. The Fair’s hugely competitive food concessionaires vie to win the bragging rights in ten food categories. OC Weekly’s “On the Line” correspondent, Anne Marie Panoringan, was one of the 21 esteemed judges.

Anne Marie also had the honor of being one of the three senior judges deciding the “Best Overall Item” honors. That’s the big one…She joins us with the lip-smacking results.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Chris Galindo, Hau Tree restaurant & bar, Mauna Kea Beach Hotel, Kauna’oa Bay, The Big Island of Hawaii
Segment Three: Author Stephanie Weaver, MPH, CWHC. The Migraine Relief Plan – An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health
Segment Four: Executive Chef / Proprietor Amar Santana’s Vaca Friends of James Beard Benefit Dinner
Segment Five: Journalist Al Mancini, Las Vegas Review-Journal Part One
Segment Six: Journalist Al Mancini, Las Vegas Review-Journal Part Two
Segment Seven: Restaurateur / Executive Chef Arthur Gonzalez, Roe Seafood & Panxa Cocina. DINE LBC Long Beach Restaurant Week
Segment Eight: Concessionaires’ Cup 2017, OC Fair. Judge Anne Marie Panoringan, OC Weekly Contributor

July 23: Midway Gourmet, Great Society Cider & Mead, Vaca, Cha Cha’s Latin Kitchen, LA Olympics 2024

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Dominic Palmieri, The Midway Gourmet, OC Fair Part One
Segment Three: Dominic Palmieri, The Midway Gourmet, OC Fair Part Two
Segment Four: Otto Radtke, Great Society Cider & Mead, DINE LBC – Long Beach Restaurant Week
Segment Five: Ahmed Labbate, VACA Group, Friends of James Beard Benefit Dinner at Vaca
Segment Six: Restaurateur Don Myers, Cha Cha’s Latin Kitchen Part One
Segment Seven: Restaurateur Don Myers, Cha Cha’s Latin Kitchen Part Two
Segment Eight: Olympic Historian Richard B. Perelman, Editor & Publisher – The Sports Examiner

Program Note for Saturday, July 29th. The Halos are playing the Blue Jays in Toronto during our normal broadcast time so we’re graciously stepping aside. All is still well because we simply shift to 2 to 4:00 p.m. the afternoon of July 29th only. Same packed show…Please join us then and don’t keep it a secret

Now a worthy preview of this Saturday’s abundant 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, upon careful reflection, that’s probably a pretty good thing…

We always look forward to sharing with you the new, creative taste sensations at The Orange County Fair on now through August 13th. Already creating excitement is Flamin’ Hot Cheetos on virtually everything edible including pizza. The master of midway food himself, Chef Dominic Palmieri, the Midway Gourmet, joins us for the tempting high calorie update.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices. New to DINE LBC is Great Society Cider & Mead, Southern California’s first all-cider pub located on Broadway at the edge of Downtown. They serve an unusual selection of draft ciders and meads in addition to the expected craft beers. We’ll meet the proprietor, Otto Radtke.

On Thursday evening, August 10th Chef Amar Santana’s Vaca in Costa Mesa is hosting a sumptuous, 7-course wine-paired dinner with an abundance of passed hors d’oeuvre as a festive Friends of James Beard Foundation Benefit to celebrate South Coast Plaza’s 50th Anniversary. VACA Group Partner & CEO Ahmed Labbate provides the tempting preview.

Brea’s popular Cha Cha’s Latin Kitchen has just opened a second location in The Market Place in Irvine. Proprietor Don Myers, a veteran restaurateur, is our guest.

If all the delicate, closed-door negotiations between The International Olympic Committee (IOC), Paris and Los Angeles go well Los Angeles will host the Olympics for the third time in either 2024 or 2028. What does it all mean? Our Olympics expert, Richard B. Perelman, joins us with a true insider’s perspective. Rich was the youngest Vice President of the Los Angeles Olympic Organizing Committee (LAOOC) for the 1984 Games and also was the Editor of the official 1984 Olympic Games Final Report, a massive two-volume book.

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

Dominic Palmieri of Midway GourmetWe always look forward to sharing with you the new, creative taste sensations at The Orange County Fair on now through August 13th. Already creating excitement from The Midway Gourmet is Flamin’ Hot Cheetos on virtually everything edible including pizza and fresh corn.

Last year, 50% of Fairgoers surveyed said their favorite part of the Fair is the food. Fried, sugary or savory – and sometimes all three at once – the delectable edibles are some of the big stars of the OC Fair.

New from RCS Cowboy Kettle Corn is Unicorn Nitro Pop, a cotton candy ring around a colorful cup of kettle corn and whipped cream, submerged in liquid nitrogen (also available: Nitro Whip)

The master of midway food himself, Chef Dominic Palmieri, the Midway Gourmet, joins us for the tempting, high calorie update.

One of Chef Dominic’s returning star items is Fried A Fair’s deep-fried butter balls with maple syrup. Four to an order. The Orange County’s Register food staff writer, Nancy Luna, has already declared it one of her all-time Fair favorites.

Ottto RadtkeDINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices. New to DINE LBC is Great Society Cider & Mead, Southern California’s first all-cider pub located on Broadway at the edge of Downtown. They serve an unusual selection of draft ciders and meads in addition to the expected craft beers.

“A social house where fine food, craft cider and mead set the stage for conversations between old and new friends alike, Great Society has the largest selection of craft cider and meads in all of Southern California. Featuring 20 draughts and more in bottles, our extensive cider and mead list showcases craft producers from nearly every corner of the world. You’ll find flavors and profiles ranging from sweet to sour, still to sparkling, barrel-aged to hopped, rare to near-impossible to find.”

“Complementing this incredible list, our food menu fuses seasonal offerings with unexpected spicing to create dishes that don’t just taste great, but pair well with whatever profile you choose. Try our signature burger with an unfiltered whiskey barrel-aged cider from Michigan; or an artisanal cheese plate with a tart, lightly sparkling Sidra from the Basque region of Spain. There’s a variety of pairings to tantalize your taste buds.”

“With its origins lost in history, cider remains the most noble of beverages, having played a role in Old and New World alike. These ancient elixirs, fermented mainly from apples, have been the drink of kings and presidents, farmers and the working class. Though its fortunes have occasionally wavered, cider’s incredible diversity, and close connection with the land, has led to an amazing renaissance. Cider is a beverage that deserves homage and we are the first restaurant and taphouse in Southern California to feature it!”

We’ll meet the proprietor, Otto Radtke.

Ahmed LabatteOn Thursday evening, August 10th Chef Amar Santana’s Vaca in Costa Mesa is hosting a sumptuous, 7-course, premium wine-paired dinner with an abundance of passed hors d’oeuvre as a festive Friends of James Beard Foundation Benefit to celebrate South Coast Plaza’s 50th Anniversary. Chef Amar is also well-known locally for Broadway by Amar Santana in Laguna beach and as the runner-up from lucky Season 13 of Bravo’s “Top Chef” in what the judges noted was the tightest final competition of the series’ long history!

Santana and partner Ahmed Labbate, whose roots together at South Coast Plaza go back to 2008 when they opened Charlie Palmer, will welcome 100 discriminating guests with a love of food and wine to the Beard dinner. Santana is a graduate of the Culinary Institute of America.

The festivities on August 10 will include a small silent auction during an al fresco reception. While enjoying the signature Vaca Tonic and hors d’oeuvres, guests may peruse deluxe offerings, which will include a LVMH luxury Champagne experience for 16 guests; packages from South Coast Plaza, the Montage Laguna Beach and Monarch Beach Resort in Dana Point, unique dining experiences, luxury travel destinations, and high-end wines.

Seats are $350 and $300 for members of the James Beard Foundation, all inclusive. For reservations to the Friends of James Beard Dinner at Vaca, please register online here. For more information, please contact VACA GM Ghali Benhima at 714.463.6060. A credit card will be requested to secure the reservation.

VACA Group Partner & CEO Ahmed Labbate provides the tempting preview.

Don Myers of Cha Cha's Latin Kitchen in Brea and IrvineBrea’s popular Cha Cha’s Latin Kitchen has just opened a second location in The Market Place in Irvine.

“Cha Cha’s Latin Kitchen was born out of a love and passion for Latin cuisine…”

“The Latin inspired menu adapts the culinary heritage of Mexico and Latin America to a fresh modern style. In the open kitchen guests can watch savory dishes being prepared in the wood-fired oven, while free-range Jidori chickens roast to perfection and tacos are topped with house-made fire-roasted salsa.”

Proprietor Don Myers (also Brunos Italian Kitchen), a veteran restaurateur, is our guest.

“In the Lounge the lively sound of handcrafted cocktails being shaken provides the backdrop. These tequila libations utilize freshly squeezed juices, house-made infusions, and fresh seasonal fruit. A variety of popular and boutique wineries from the Central Coast, Spain and South America also add a great complement to any meal.”

Don Myers started his restaurant career at the young age of fourteen in Tucson, Arizona at the fifty-year-old Casa Molina Mexican Restaurant. He graduated from the University of Arizona and was a four -year varsity athlete and competitive international gymnast.

In 2008, Don created P&D Restaurant Concept that now boasts two award-winning restaurants. He was later featured in OC Metro and named the “Unofficial Mayor of Brea” in 2013 for his leadership role in the revival of Brea Downtown. In 2014, Myers and his business partner Peter Serantoni were named Orange County Business Journal’s Restaurateurs of The Year.

If all the hush-hush, closed-door negotiations between The International Olympic Committee (IOC), Paris and Los Angeles go well Los Angeles will host the Olympics again for the 3rd time in either 2024 or 2028. What does it all mean? Can a modern Olympics even break-even for the host city?

Rich PerelmanOur Olympics expert and historian, Richard B. Perelman, joins us with a true insider’s perspective. Rich was the youngest Vice President of the Los Angeles Olympic Organizing Committee (LAOOC) for the 1984 Games and also was the Editor of the 1984 Olympic Games Final Report, a massive two-volume book.

In his daily e-newsletter, The Sports Examiner, Perelman suggested the simultaneous dual city awards for 2024 and 2028 (and the reasoning for this unprecedented approach) weeks before it was reported on in the mainstream media as even a possibility for the IOC to consider.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Dominic Palmieri, The Midway Gourmet, OC Fair Part One
Segment Three: Dominic Palmieri, The Midway Gourmet, OC Fair Part Two
Segment Four: Otto Radtke, Great Society Cider & Mead, DINE LBC – Long Beach Restaurant Week
Segment Five: Ahmed Labbate, VACA Group, Friends of James Beard Benefit Dinner at Vaca
Segment Six: Restaurateur Don Myers, Cha Cha’s Latin Kitchen Part One
Segment Seven: Restaurateur Don Myers, Cha Cha’s Latin Kitchen Part Two
Segment Eight: Olympic Historian Richard B. Perelman, Editor & Publisher – The Sports Examiner

July 15: Quick Help for Meals, Rance’s Chicago Pizza, Melissa’s World Variety Produce, Stu and the Kids, SOL Mexican Cocina

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Quick Help for Meals: A Mobile Phone App for Pantry Clients
Segment Three: Rance’s Chicago Pizza and DINE LBC – Long Beach Restaurant Week Part One
Segment Four: Rance’s Chicago Pizza and DINE LBC – Long Beach Restaurant Week Part Two
Segment Five: Peak of the Season Produce Report with Robert Schueller of Melissa’s
Segment Six: “Stu and the Kids” 2017 Fundraiser, Founder Stuart Skversky Part One
Segment Seven: “Stu and the Kids” 2017 Fundraiser, Founder Stuart Skversky Part Two
Segment Eight: Froze at SOL Mexican Cocina, Colin Pflugradt, Director of Beverage

Now a tempting preview of this Saturday’s fully-loaded 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, upon careful reflection, that’s probably a pretty good thing…

The faculty members at The University of Southern California’s Annenberg School for Communications & Journalism and Keck School of Medicine strive to be of service to the community. They have created Quick Help for Meals, an Android app that helps combat the national epidemic of obesity and improve the quality of family meals. The app grew out of a 25-year, award-winning project that has dramatically expanded the amount of fresh fruits and vegetables reaching low-income people through the nation’s 33,000 community food pantries. Co-creators Peter Clarke, PhD. and Susan Evans, Ph.D. are our guests.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices. New to DINE LBC is Rance’s Chicago Pizza in Belmont Shore. They are already well-known for Pan, Stuffed and Tavern styles of pizza. We’ll meet the proprietors of the dough, Chef Rance Ruiz and Aaron Tofani.

Can’t get enough of those fresh fruits & veggies…Joining us with what’s new for the peak of the season hits is our resident produce expert  of Melissa’s. Think sweet, juicy and refreshing Muscato Grapes (Black, Red & Green) and Champagne Grapes, and more, for openers.

The annual Stu and the Kids Fundraiser returns to Vibiana on Sunday afternoon, July 30th. Stuart Skversky is the Executive Director/Founder of Stu and the Kids and the Host Chefs at Vibiana are Neal and Amy Fraser the principals of Redbird. Proceeds will fund scholarships for at-risk Hill Tribe kids in Chaing Mai. Thailand. Last year’s Benefit raised an impressive $110,000! Chef Stu hops off his elephant to give us the details.

Froze is the rage this Summer on bar menus all over town. SOL Mexican Cocina (Newport Beach & Playa Vista) was one of the area pioneers of popularizing this now trendy libation. Their version uses a frozen Margarita as a base which is then infused with frozen sparkling rose and a dash of guava nectar. For SOL it all started as a creation to support Pink Drink Month benefiting City of Hope last year. The Froze creation proved so popular that it found its way on to the permanent bar menu. We’ll get the full story from SOL Mexican Cocina’s Director of Beverage, Colin Pflugradt.

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

peteråPeter Clark PhD and Susan Evans PhD-clarke-susan-evansThe faculty members at The University of Southern California’s Annenberg School for Communications & Journalism and Keck School of Medicine strive to be of service to the community. They have created Quick Help for Meals, an Android app that helps combat the national epidemic of obesity and improve the quality of family meals. The app grew out of a 25-year, award-winning project that has dramatically expanded the amount of fresh fruits and vegetables reaching low-income people through the nation’s 33,000 community food pantries.

The nearly 40 million clients of this nation’s food pantries suffer elevated rates of obesity, diabetes, cardio-vascular disease, and other diet-related conditions. Numerous studies have shown how increased consumption of fresh produce helps fight obesity and promote health. Over the past twenty years, many food banks and community pantries have started distributing significant amounts of free fresh produce. Unfortunately, though, many pantry clients do not know how to prepare vegetables in nutritious, varied, and appealing ways; they also need to acquire other food management skills for healthier eating.

The phone app offers two kinds of content that each pantry client customizes to his or her needs and interests. One, VeggieBook, enables a food recipient to obtain recipes and food-use tips about fresh vegetables. A recipient decides which kinds of recipes and tips he or she wants, from among hundreds of specially-designed recipes. Users can get these printed immediately at the pantry as well as saved on the phone. All materials are in English and Spanish.

The second section of the app, Secrets to Better Eating, invites a pantry client to browse five chapters (about better breakfasts, lunches, dinners, snacks, and food shopping). Secrets present more than 80 concrete, no-cost strategies for limiting fats and sugar in the diet, establishing a warm atmosphere at meals, curtailing overeating, involving children in meal preparations, introducing children to new food tastes, and bargain-conscious grocery shopping, among other themes. Each client’s selected ideas are printed at the pantry and saved to the phone. And, as with VeggieBook’s recipes and tips, a client can e-mail Secrets to friends or family and get extra printed copies as well.

The creators, Peter Clarke, PhD. and Susan Evans, Ph.D., are our guests.

Rance Ruiz and Aaron TofaniAuthentic Chicago-style Pizza in Long Beach (and Costa Mesa) from young proprietors who grew up in Orange County? You bet…and it’s Rance’s Chicago Pizza (Belmont Shore & Costa Mesa) a first-time participant in the upcoming DINE LBC Long Beach Restaurant Week.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices.

New to DINE LBC is Rance’s Chicago Pizza in Belmont Shore. They are already something of a local institution for Pan, Stuffed and Tavern styles of pizza. We’ll meet the proprietors of the dough, Chef Rance Ruiz and Aaron Tofani.

Just as many regions around the country hold city-wide restaurant week events, the participating Long Beach restaurants will be offering multi-course, “value-oriented” meals set at one of six price points: $15, $25, $35, $45, $55 or $65 per guest.

Founder and organizer Terri Henry, who brought restaurant week to Long Beach in 2014, said that besides attracting local “foodies”, Dine LBC allows those who view dining out as a luxury to also enjoy an exceptional experience. The nine-day event that includes two full weekends gives locals the opportunity to visit multiple participating restaurants and also allows those in neighboring cities who find it difficult to travel to Long Beach during the week more options.

“With recent minimum wage increases, overhead and cost of goods increases, an annual restaurant week drives much needed traffic into our valued restaurants”, said Henry, who said the event will span across twelve Long Beach neighborhoods and has a comprehensive marketing, advertising and PR campaign valued at over $500K to support the nine-day event.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioCan’t get enough of those fresh fruits & veggies…? Joining us with what’s new for the peak of the season hits is our resident produce expert, Robert Schueller of Melissa’s. He’s the unrivaled Watson (IBM Super Computer) of fruits & vegetables!

Think sweet, juicy and refreshing Muscato Grapes (Black, Red & Green) and Champagne Grapes, and more, for openers.

California grown Black Muscato grapes have a deep purple, almost black, coloring with a slightly softer texture than the green or red varieties. While the Black Muscatos have the same high sugar content as the other two, their sweet flavor seems stronger on the palate. Black Muscato grapes make the best sauces and sauce reductions because of this complexity in taste.

Melissa’s Muscato grapes vary in color from green to red to black and are hybrids of some very special seedless grape varieties. They make a perfect summer snack with their crisp texture and mouthwatering, juicy interior. Muscato Grapes are much sweeter than the average grape, measuring at a brix (sweetness) level of at least 22 compared to the average grape brix of about 16.

Toss Muscato Grapes into a summer fruit salad, add to your favorite sauce, or eat right out of hand. These delectable summer treats are a great addition to any dessert.

Stuart SkverskyThe annual Stu and the Kids Fundraiser returns to Vibiana on Sunday afternoon, July 30th. Stuart Skversky is the Executive Director/Founder of Stu and the Kids and the Host Chefs at Vibiana are Neal and Amy Fraser the principals of Redbird.

Proceeds will fund scholarships for at-risk Hill Tribe kids in Chaing Mai. Thailand. Last year’s Benefit raised an impressive $110,000!

Participating chefs for this year’s event include Hosts Neal and Amy Fraser, Vibiana; Brooke Willamson and Nick Roberts, Playa ProvisionsWalter ManzkeRépubliqueEric Klein and Connor Shanahan, Wolfgang Puck CateringShirley Chung, Steamer’s Co. Raw Bar & Bowl of Hug; Gilberto Cetina, Chicken ItzaMatt Lee, Restaurant 917Kris Yenbamroong, Night+MarketJason Neroni from The Rose CaféAkasha RichmondAKASHA and AR cucinaSherry YardThe Tuck Room; Warren and Rose Schwartz, Magpies Softserve; Jason Fullilove, Barbara Jean’sTetsu Yahagi, Spago Beverly HillsRoxana JullapatFriends & FamilyGavin Mills, MiroJoel Miller, The WallaceCarlos Enriquez, Bakers Kneaded; Matt Dixon, Division 3; Food Network Celebrity Chef Jet Tila and special guest Rocco Whalen of Fahrenheit who will be flying in from Cleveland, Ohio with his team. Other chefs to be announced.

Chef Stu hops off his elephant to give us the details.

In 2009, Stuart Skversky, a graduate of the Culinary Institute of America and a rising- star chef, made a dramatic life change by giving up a promising chef career in Los Angeles to move to Chiang Mai, becoming a full-time volunteer at the Wat Dan Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these high-risk Hill Tribe kids following their graduation, he founded Stu and the Kids to better prepare them for adulthood, helping them get into a university or technical college and giving them the tools for an independent future. Proceeds from this event go directly to the children’s education, school uniforms, supplies, housing, food and tuition for higher education.

Now in their ninth year of fundraising throughout the world, Stu and the Kids has raised over $300,000 for the charity, including last year’s astounding record of $110,000 accumulated from the LA festival, fundraising on the east coast and online donations during 2016. Stu and the Kids supervise seventeen kids, including fifteen who have earned four-year scholarships to university and a seven and fourteen-year-old that is supported with rent and food due to family hardship. The charity hopes to increase the awards to twelve four-year university scholarships in the coming year.

Colin PflugradtFroze is all the rage this Summer on bar menus all over town. SOL Mexican Cocina (Newport Beach & Playa Vista) along with sister restaurants solita Tacos & Margaritas was one of the area pioneers of popularizing this now trendy libation. Their version uses a frozen Margarita as a base which is then infused with frozen sparkling rose and a dash of guava nectar.

For SOL it all started as a creation to support Pink Drink Month benefiting City of Hope last year. The Froze creation proved so popular that it found its way on to the permanent bar menu.

We’ll get the full (and colorful) story from SOL Mexican Cocina’s Director of Beverage, Colin Pflugradt.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Quick Help for Meals: A Mobile Phone App for Pantry Clients
Segment Three: Rance’s Chicago Pizza and DINE LBC – Long Beach Restaurant Week Part One
Segment Four: Rance’s Chicago Pizza and DINE LBC – Long Beach Restaurant Week Part Two
Segment Five: Peak of the Season Produce Report with Robert Schueller of Melissa’s
Segment Six: “Stu and the Kids” 2017 Fundraiser, Founder Stuart Skversky Part One
Segment Seven: “Stu and the Kids” 2017 Fundraiser, Founder Stuart Skversky Part Two
Segment Eight: Froze at SOL Mexican Cocina, Colin Pflugradt, Director of Beverage