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

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.)

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

July 8: Julie Ann Sageer, Jet Tila, Sherry Yard, Wine Exchange, Richmond Hop On Hop Off Attraction Tour, Garagiste Festival

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Julie Ann Sageer, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Cooking Part One
Segment Three: Julie Ann Sageer, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Cooking Part Two
Segment Four: Chef Jet Tila, 101 Asian Dishes You Need To Cook Before You Die
Segment Five: Kyle Meyer, Wine Exchange, Travels in Tuscany
Segment Six: Richmond, British Columbia’s Hop On Hop Off Attraction Tour
Segment Seven: The 4th Annual Garagiste Festival: Urban Exposure, Santa Monica

Now an enticing 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…

Since she was a young girl, Julie Ann Sageer, lovingly called “Julie Taboulie” by her close-knit family, has been passionate about preparing and cooking the traditional food of her Lebanese heritage. And now she shares that passion and knowledge with you in her first cookbook, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking, the perfect companion to her Emmy-nominated PBS shows. Julie is our guest.

Chef Jet Tila really needs no introduction to the audience of the “SoCal Restaurant Show.” He was the engaging Co-host of the show for its first two years and you know him from his many appearances all over Food Network. Now celebrity chef and Asian cooking expert Jet Tila brings his years of experience and hard-earned knowledge together in his breakthrough first cookbook, 101 Asian Dishes You Need to Cook Before You Die. We’ll chat with Chef Jet about his signature Drunken Noodles and mastering the building-blocks of Asian cuisine for the home kitchen.

On Tuesday evening, July 18th James Beard Award-winning chef & restaurateur Sherry Yard is hosting a “Cocktail Party & Book-Signing” with Chef Jet Tila at Westwood’s Tuck Room Tavern to benefit Careers through Culinary Arts Program (C-CAP.) Chef Jet is still with us and Sherry Yard (Chief Operating Officer of Tuck Hospitality Group, Restaurant Division for iPic Entertainment) now joins us, too.

Our favorite wandering global wine merchant, Kyle Meyer of Wine Exchange, is just back from Italy. He joins us to profile the 2015 vintage in Tuscany (central Italy.) Think Sangiovese…

We’re fans of Richmond, British Columbia and have visited there twice in the last year. It’s the home of absolutely incredible regional Chinese food. New from Tourism Richmond is the Richmond Hop On Hop Off Attraction Tour which allows visitors and locals to make their way through the City’s most popular areas at an affordable price. Tourism Richmond’s Director of Communications, Colin Wong, joins us with all the specifics.

The 4th Annual Garagiste Festival: Urban Exposure returns to a new location in Santa Monica on Saturday, July 15th. It’s known for shining a light on hard-to-find, high quality, micro-production commercial winemakers. Garagiste co-founder, Doug Minnick, is with us to pull the cork on this year’s festivities.

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

Julie Ann SageerSince she was a young girl, Julie Ann Sageer, lovingly called “Julie Taboulie” by her close-knit family, has been passionate about preparing and cooking the traditional food of her Lebanese heritage. And now she shares that passion and knowledge with you in her first cookbook, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking, the perfect companion to her Emmy-nominated PBS shows.

This sure-to-impress cookbook offers 125 recipes for traditional favorites from Mezze, street-food skewers and sandwiches, and staples like Labneh and Ajin (Lebanese yogurt and bread) to fresh seasonal salads, pickles and vegetables, delicious main dishes and sweets, and rich desserts laced with Atar (rose water and orange blossom water syrup).

Julie is our guest.

Julie established her mark in the culinary world by making television history in 2012 with producing and premiering her Emmy-nominated and multiple award-winning national Public Television cooking show series Cooking with Julie Taboulie. The series become the first, and only, Lebanese cooking series to air in the United States and Canada.

Julie Ann Sageer continues to be the most pivotal pioneer, public figure and personality to motivate the movement of making Lebanese cuisine mainstream across America, with her brand-new Public Television series Julie Taboulie’s Lebanese Kitchen airing on PBS stations nationwide. This special series brings to life her love of her Lebanese culinary and cultural heritage in a celebration of all things Lebanese cuisine.

Jet Tila at Cochon 555Chef Jet Tila really needs no introduction to the audience of the “SoCal Restaurant Show.” He was the engaging Co-host of the show for its first two years and you know him from his many appearances all over Food Network including being one of only three permanent judges on Food Network’s “Cutthroat Kitchen with Alton Brown” now airing its 15th season.

Now celebrity chef and Asian cooking expert Jet Tila brings his years of experience and hard-earned knowledge together in his breakthrough first cookbook, 101 Asian Dishes You Need to Cook Before You Die. We’ll chat with Chef Jet about his signature Drunken Noodles and mastering the building-blocks of Asian cuisine for the home kitchen.

“This is the most practical guide to getting Asian flavors on the plate that I’ve ever seen.”

Alton Brown

Jet has not only compiled the classic 101 Asian recipes that every home cook needs to try, he has also demystified Asian cooking and made it approachable—with simplified techniques, weeknight-friendly cook times and ingredients commonly found in most grocery stores today. Starting with the philosophy of “yum” in Asian kitchens, Jet expertly teaches everything from stocking the pantry and mastering the wok to perfecting the building-blocks of Asian cuisine.

With his guiding hand and pro tips, readers can easily recreate authentic and delicious dishes like The Last Pad Thai Recipe You’ll Ever Need, Quicker Beef Pho, crispy Vegetable and Shrimp Tempura and the life-changing Bomb-Ass Homemade Sriracha.

Sherry YardOn Tuesday evening, July 18th James Beard Award-winning chef & restaurateur Sherry Yard is hosting a “Cocktail Party & Book-Signing” with Chef Jet Tila at Westwood’s Tuck Room Tavern to benefit Careers through Culinary Arts Program (C-CAP.) It’s a celebration of the publication of Jet’s first cookbook, 101 Asian Dishes You Need to Cook Before You Die.

Chef Jet remains with us and Sherry Yard (Chief Operating Officer of Tuck Hospitality Group, Restaurant Division for iPic Entertainment) now joins us, too.

Guests on July 18th are invited to savor Chef and Cutthroat Kitchen Judge Jet Tila’s delectable dishes, while sipping Champagne, Chang Beer or enjoying a signature cocktail created by Chef Sherry Yard all throughout the evening. Each guest will also go home with a signed copy of Chef Jet Tila’s inspiring new cookbook, 101 Asian Dishes You Need to Cook Before You Die, signed by the author himself.

The Tuck Room Tavern is a neighborhood place where you can eat and drink with enthusiasm and pleasure. A concept by acclaimed Chef Sherry Yard, Chief Operating Officer of Tuck Hospitality Group, Restaurant Division for iPic Entertainment, The Tuck Room Tavern is a lively and whimsical dining and drinking den offering craveable American cuisine meant to be enjoyed with friends and family in a jovial environment. 

Master Barman and Advanced Sommelier, Adam Seger, curates a ‘Love Letter to Los Angeles’ – finding inspiration from the diverse culture and unique history of LA – focusing on ingredients from the Santa Monica Farmers Market and inspired by the classics with exciting modern twists.

Ticket Information: COCKTAIL PARTY + BOOK SIGNING to celebrate Chef Jet Tila and benefit C-CAP will take place on Tuesday, July 18th, 2017 at The Tuck Room Tavern from 6:00 pm to 10:00 pm. Tickets are $95.00 per person and $75.00 from each ticket sold will directly benefit Careers through Culinary Arts Program (C-CAP) Los Angeles and is tax deductible. For more information or to purchase tickets directly, please visit COCKTAIL PARTY + BOOK SIGNING to celebrate Chef Jet Tila.

Kyle Meyer of Wine ExchangeOur favorite wandering global wine merchant, Kyle Meyer of Wine Exchange, is just back from Italy. He joins us to profile the 2015 vintage in Tuscany (central Italy.)

Think Sangiovese and Florence…

 

 

Richmond Hop On Hop Off Attraction TourWe’re big fans of Richmond, British Columbia and have visited there twice in the last year. It’s the home of absolutely incredible regional Chinese food. Think every possible variation of dumplings…

New from Tourism Richmond is the Richmond Hop On Hop Off Attraction Tour which allows visitors and locals to make their way through the City’s most popular areas at an affordable price.

“We’re fulfilling a pressing need in our destination for quick and direct routes to our attractions,” said Bruce Okabe, CEO of Tourism Richmond. “This service will provide a richer visitor experience for overnight and day trippers to Richmond, as well as an opportunity to expose more local businesses to tourists, and grow the overall visitor economy.”

The Richmond Hop On Hop Off Attraction Tour stops at various exciting venues such as the River Rock Casino Resort, McArthurGlen Designer Outlet Vancouver Airport, the Richmond Olympic Oval, as well as the jewel of Richmond, the historic fishing village of Steveston. Explore everything from national historic sites to authentic Asian cuisine and the most interactive Olympic Museum in North America on this tour that connects the northern edge of the city to Steveston.

For the full schedule, including ticket prices and where to purchase them, please check out the Visit Richmond BC site. Ticket prices start at $20 for children aged 6-12, with family packages for two adults and two kids available for $85.

Tourism Richmond’s Director of Communications, Colin Wong, joins us with all the specifics.

Garagiste FestivalThe 4th Annual Garagiste Festival: Urban Exposure returns to a new location in Santa Monica on Saturday, July 15th. The venue is a couple of doors up from a big City of Santa Monica parking structure and a short walk from the Expo Line. Festival is known for shining a light on hard-to-find, high quality, micro-production commercial winemakers.

Celebrating its fourth anniversary in Los Angeles, the festival features 50 micro-production, craft wineries from across California – including Santa Barbara, Santa Ynez and SLO counties; Napa, Sonoma, Mendocino, Livermore, and Paso Robles, of course – and is the only wine event on the Los Angeles calendar to exclusively feature high quality, hand-crafted wines from commercial California ‘garagiste’ winemakers.

“The great thing about our Urban Exposure festival is that Angelenos can discover these hard-to-find wineries, taste hundreds of their wines, and meet the winemakers all under one roof — for less than the cost of gas for a trip to wine country,” said Doug Minnick, Co-Founder of The Garagiste Festival. “Besides, the majority of these under-the-radar wineries do not have tasting rooms, are not on “wine country” maps, and are very difficult to find. But we bring them all together for our guests to discover at the Garagiste Festival. There’s nothing else like it.”

Garagiste co-founder, Doug Minnick, is with us to pull the cork on this year’s festivities.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Julie Ann Sageer, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Cooking Part One
Segment Three: Julie Ann Sageer, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Cooking Part Two
Segment Four: Chef Jet Tila, 101 Asian Dishes You Need To Cook Before You Die
Segment Five: Kyle Meyer, Wine Exchange, Travels in Tuscany
Segment Six: Richmond, British Columbia’s Hop On Hop Off Attraction Tour
Segment Seven: The 4th Annual Garagiste Festival: Urban Exposure, Santa Monica

July 1: Juliette Kitchen + Bar, Friends & Family, Jean-Christian Jury, Porto’s Bakery & Cafe

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Proprietress Juliette Chung & Executive Chef Daniel Hyatt, Juliette Kitchen & Bar, Newport Beach
Segment Three: Executive Chef Daniel Mattern & Pastry Chef/Baker Roxana Jullapat, Friends & Family, Los Angeles
Segment Four: Chef Jean-Christian Jury, Vegan: The Cookbook
Segment Five: Betty Porto, Vice President, Community & Guest Relations, Porto’s Bakery & Cafe Part One
Segment Six: Betty Porto, Vice President, Community & Guest Relations, Porto’s Bakery & Cafe Part Two
Segment Seven: Chef Andrew Gruel

Happy 4th of July Weekend. Have fun but be safe, too…

Now a sparkling preview of this Saturday’s celebratory 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 reflection, that’s probably a pretty good thing…

The ownership and culinary team behind Newport Beach’s Juliette Kitchen + Bar present a philosophy based on the exploration of diverse flavors and the commitment to employing only the best ingredients. This all adds up to a continually evolving experience. Weekend brunch has just been added. Proprietor Juliette Chung and Executive Chef Daniel Hyatt are our guests.

The team of Executive Chef Daniel Mattern and Pastry Chef & Baker Roxana Jullapat are fondly remembered as the culinary heart of Cook’s County (now closed.) Happily they have now opened a 4,000 square foot, fast casual breakfast and lunch place of their own, Friends & Family. It’s a great addition to Los Angeles’ rediscovered Thai Town. Chefs Roxana and Daniel join us.

Vegan: The Cookbook is newly published by the well-traveled, Chef Jean-Christian Jury, a leader in the international vegan community. In the weighty volume the reader will discover a wide range of accessible and appealing plant-based dishes (designed for the home kitchen) that will excite and satisfy vegans, vegetarians, and omnivores alike. We’ll meet Chef Jean-Christian.

The crowd-pleasing, proudly family-owned Porto’s Bakery & Café (think potato balls) opened its biggest, long-anticipated branch in Buena Park (25,000 sq.ft.) up the street from Knott’s Berry Farm in early March. It’s been a resounding success. It even offers complimentary valet parking to negate potential parking hassles. Betty Porto joins us with all the delectable details of this incredible and inspiring success story.

Chef Andrew Gruel is on the road but we have him for a few moments by phone. No doubt he’ll have helpful some 4th of July cooking tips for us as well as an insider’s report from the Slapfish booth at last Weekend’s inaugural Arroyo Seco Weekend festival in Pasadena adjacent to The Rose Bowl. There was some great food and beverages available out there!

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

Juliette Chung and Chef Daniel HyattThe ownership and culinary team behind Newport Beach’s Juliette Kitchen + Bar present a philosophy based on the exploration of diverse flavors and the commitment to employing only the best ingredients. This all adds up to a continually evolving experience.

“Juliette Kitchen & Bar is where seasonal and local ingredients come together in vibrant, modern and balanced dishes. Always, rustic, warm and inviting, Juliette Owners Juliette Chung and John Hughes, along with Executive Chef Daniel Hyatt, welcome the community to indulge in good conversation and great food.”

Juliette Kitchen & Bar is now serving Weekend Brunch every Saturday and Sunday from 10 a.m. to 2:30 p.m.  Executive Daniel Hyatt’s menu draws inspiration from locally sourced ingredients, so guests can look forward to enjoying seasonal brunch dishes with a modern American twist. Lending her own touch to the menu, restaurant co-owner Juliette Chung has added her own house-made granola and fresh biscuits to the menu, which also features housemade juices and brunchtime cocktails, such as the Mimosa Lisa and Top of the Morning Irish Coffee.

Proprietor Juliette Chung and Executive Chef Daniel Hyatt are our guests.

Daniel MatternThe team of Executive Chef Daniel Mattern and Pastry Chef & Baker Roxana Jullapat are fondly remembered as the culinary heart of Cook’s County (now closed.) Happily they have now opened a 4,000 square foot, fast casual breakfast and lunch place of their own, Friends & Family. All breads & pastries are prepared and baked in-house. It’s a great addition to Los Angeles’ rediscovered Thai Town.

It’s a vibrant bakery, coffee bar and café where you can enjoy every menu item there or have it packaged to go. The ice cream counter features eye-catching rotating seasonal flavors presented in housemade waffle cones. They also prepare appealing gift baskets, picnics and have a monthly bread club (Friends & Family Sourdough Club.)

Pies for the 4th of July can be ordered through July 2nd. On the menu are Key Lime Pie, Banana Cream Pie and Blackberry & Nectarine Pie.

Chefs Roxana and Daniel join us.

Jean Christian JuryVegan: The Cookbook is newly published by the well-traveled, Chef Jean-Christian Jury, a leader in the international vegan community. In the weighty volume the reader will discover a wide range of accessible and appealing plant-based dishes (designed for the home kitchen) that will excite and satisfy vegans, vegetarians, and omnivores alike. It features an impressive 450 recipes from more than 150 countries around the world.

The book presents dishes from countries ranging from Albania to Zambia. It showcases the culinary diversity of vegan cuisine, highlighting regional fruits and vegetables, traditional cooking techniques, and universally delectable flavors.

Home cooks will discover sweet and savory starters, soups, salads, mains, and desserts for all to enjoy, accompanied by straightforward instructions and gorgeous color photography. Chef Jury’s recipes have been meticulously tested for accuracy and ease of use.

Jean-Christian Jury is a vegan and raw-food chef from Toulouse, France. In 2008, he opened La Mano Verde in Berlin, Germany, his first vegan restaurant, and received praise from Saveur and Rodale’s Organic Life, and many international publications

We’ll meet Chef Jean-Christian.

Betty PortoThe crowd-pleasing, proudly family-owned Porto’s Bakery & Café (think potato balls & cheese rolls) opened its biggest, long-anticipated branch in Buena Park (25,000 sq.ft.) up the street from Knott’s Berry Farm in early March. Actor Andy Garcia officiated at the ribbon-cutting. It’s been a resounding success. It even offers complimentary valet parking to negate potential parking hassles.

Don’t let the lines scare you. It all moves fast. The three service areas under one roof include the bakery section, the food station which also offers the pastries and an express premium coffee counter with select, best-selling pastries. There is also a convenient station to pick-up pre-orders.

On the new Summer Specials menu are a Guava BBQ Pulled Pork Sandwich, Rustic Tomato Soup with San Marzano Tomatoes and outrageous Lemon Bars.

2nd generation Co-proprietor Betty Porto joins us with all the delectable details of this incredible and inspiring success story which started with the Family’s escape from Cuba in 1960.

Betty Porto in front of the Porto's Bakery Bread RackPorto’s traces its origins to the year 1960, when the Porto family made the tough decision to leave their home in Manzanillo, Cuba. After living through the drastic changes that were taking place around them, they requested permission to leave the country. Immediately Raul Sr. was terminated from his job and sent away to manual labor for the duration of the wait period. Wife, Rosa Porto was also let go. Knowing that it may take years to be able to leave the country, Rosa found herself alone and having to find a means to support her three children Betty, Raul Jr., and Margarita.

Rosa, always a talented cake maker, with a passion for baking, entrenched herself in perfecting her recipes and began selling her delicious cakes to friends and neighbors not realizing that she was also building herself a loyal customer base.

When the family finally emigrated from Cuba to California, they had not much more than the clothes on their backs, Raul Sr.’s strong work ethic, Rosa’s exceptional baking skills, and a dream for a better life. Soon after the plane landed, Rosa realized that her reputation had preceded her, and met her first customer just as she got off the plane. Raul Sr. took a job as a mechanic and after work delivered Rosa’s cakes. These were hard times, but the family was now in a country filled with limitless opportunities and their dream for a better future became more real as the years passed.

Rosa continued on with her cake business and when their home could no longer accommodate the increased demand, opened a little 300-square foot bakery on Sunset Blvd, in the Echo Park area of Los Angeles. From day one, the place was busy, serving close to 50 customers a day. After tirelessly working two jobs, Raul Sr. left his latter job at Van De Kamp’s and joined Rosa full time. Meanwhile, their children Betty, Raul Jr., and Margarita managed to maintain their studies and learn the different parts of the business; baking, decorating, food preparation, customer service, and finances.

Rosa’s Cuban cakes were soon joined by French mousses, Italian sweets, and international savories. As customers flocked to the bakery demanding countless quantities of Cheese Rolls™, Refugiados™-guava and cheese strudels, and the infamous Potato Ball™, space became critical. A move was made to a 2,000-square foot facility in Glendale and six years later to one double in size. The bakery continued to grow and more employees where hired to handle the demand for its increasingly broad line of cakes, desserts, and savories.

Porto’s Bakery & Café now serves thousands of customers and employs hundreds of team members in Southern California, with stores in Glendale, Burbank, Downey and now, Buena Park. In 2018 West Covina is on the horizon.

Andrew and William GruelOur own Chef Andrew Gruel is on the road again but in the holiday spirit we have him for a few moments by phone. No doubt he’ll have helpful some 4th of July cooking tips for us as well as an insider’s report from the Slapfish booth at last Weekend’s inaugural Arroyo Seco Weekend festival in Pasadena adjacent to the Rose Bowl. There was some great food and beverages available out there!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Proprietress Juliette Chung & Executive Chef Daniel Hyatt, Juliette Kitchen & Bar, Newport Beach
Segment Three: Executive Chef Daniel Mattern & Pastry Chef/Baker Roxana Jullapat, Friends & Family, Los Angeles
Segment Four: Chef Jean-Christian Jury, Vegan: The Cookbook
Segment Five: Betty Porto, Vice President, Community & Guest Relations, Porto’s Bakery & Cafe Part One
Segment Six: Betty Porto, Vice President, Community & Guest Relations, Porto’s Bakery & Cafe Part Two
Segment Seven: Chef Andrew Gruel

June 24: Portola Coffee Roasters, Bill Esparza, Anne Marie Panoringan, Ironwood, Steve Samson

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Jeff & Christa Duggan, Portola Coffee Roasters Part One
Segment Three: Jeff & Christa Duggan, Portola Coffee Roasters Part Two
Segment Four: The Street Gourmet’s Bill Esparza
Segment Five: Anne Marie Panoringan, OC Weekly’s “On the Line” Columnist
Segment Six: Restaurateur Russ Bendel, Ironwood, Laguna Hills
Segment Seven: Executive Chef / Proprietor Steve Samson, Rossoblu, City Market South Part One
Segment Eight: Executive Chef / Proprietor Steve Samson, Rossoblu, City Market South Part Two

Our Angel ticket giveaway is on. Be listening to the first half-hour of the show and you’ll know the answer to the question that goes out at 11:30 a.m. If you’re then the first caller to 1-714-2-830-830 with the correct answer you’ll win a Family 4 pack of tickets to see our Halos play the Seattle Mariners on Sunday, July 2nd at 12:37 p.m. Good luck…

Now an enthusiastic 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 that’s probably a pretty good thing…

In conjunction with its 6-year anniversary, Portola Coffee Roasters has redesigned its flagship location inside The OC Mix at South Coast Collection in Costa Mesa. The new design, intended to improve the customer experience, takes advantage of the latest in brewing technologies to achieve a higher level of service, product quality, and consistency not possible before. Joining us with all the artfully brewed details are proprietors Jeff & Christa Duggan.

The Street Gourmet, Senor Bill Esparza, is back with us with his first cookbook. Richly photographed and authentically localL.A. Mexicano showcases L.A.’s sophisticated and diverse Mexican-food culture, from Oaxacan tlayudas to Nayarit ceviches, Alta California gastronomy to Boyle Heights burritos. Part cookbook, part food journalism, and part love song to Los Angeles, it’s a definitive resource for home cooks, Mexican food lovers, and hungry Angelenos and visitors.

What’s it like to experience a memorable $310 per guest meal at California’s celebrated The French Laundry in Yountville? There is also a magnificent new $10 million kitchen where your repast is prepared. OC Weekly’s “On the Line” columnist, Anne Marie Panoringan, was just there and provides the salivating commentary.

Three words — cellar, craft, cook — capture the essence of the year-old  Russ Bendel-conceived restaurant Ironwood in Laguna Hills, which uped the ante on the south Orange County dining scene with worldwide wine selections, craft beers, creative cocktails and wine country cuisine made daily with the freshest and finest seasonal ingredients by Bendel’s partner, chef Jared Cook (Vine.) Russ joins us with the specifics.

Chef Steve Samson is well-known to lovers of regional Italian cuisine in Southern California. His newest project (with his wife, Dina) is the ambitious Rossoblu in the emerging City Market South development in the Fashion District of Downtown Los Angeles. The menu is influenced by Chef Steve’s summers in Bologna and Emilia- Romagna while he was growing up. We’ll pull Chef Steve away from his wood-fired grill in the open kitchen for a full briefing.

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

Jeff and Christa DugganIn conjunction with its 6-year anniversary, Portola Coffee Roasters has redesigned its flagship location inside The OC Mix at South Coast Collection in Costa Mesa. The new design, intended to improve the customer experience, takes advantage of the latest in brewing technologies to achieve a higher level of service, product quality, and consistency not possible before.

“The original idea behind the oval shaped bar was to create a visual theater for our customers curious about the brewing science we employ – it is both interesting and educational to be able to see firsthand how things are done at Portola,” explained Jeff Duggan, who, with his wife Christa, opened the flagship Portola Coffee Roasters location in Costa Mesa in 2011 to bring a 100% single-cup craft brew coffeehouse to Orange County.

“With the new design, this goal is better achieved.  It will be much different than the ‘order here, pick up over there’ model. We will service customers in line so once they order, their drinks will be made while they watch, and they pay at the end when their drink has been served.”

Joining us with all the artfully brewed details are proprietors Jeff & Christa Duggan.

What began as the selfish pursuit for delicious coffee turned into a decade-long fanatic passion for home-roasting coffee for Jeff Duggan, who first opened Portola Handcrafted Coffee Roasters in Irvine in 2009. Using a very small batch roaster, Jeff worked feverishly to keep the pantries and hoppers full in many homes and food establishments throughout Orange County, but roasting meticulously sourced coffee beans and serving them ultra-fresh was not enough. He found that far too many great beans were destroyed at the hands of poor equipment, flawed technique, and coffee service dispensers.

With a focus on quality ingredients, brewing science and freshness – all still relatively uncommon in the industry – Jeff and his wife, Christa, created Portola Coffee Roasters in 2011. The goal was to create a quality-centric coffeehouse that re-focused on the most important ingredient – coffee.

Within a year of bringing a never-before-seen concept and style of coffee to Orange County, Portola Coffee Roasters began creating a distinct brand that revolves around producing an artisanal culinary product, Craft Coffee.

Jeff and Christa Duggan now own and operate six locations within Orange County. Their focus remains on empowering the community with quality, traceable, fresh-roasted and fresh-brewed coffee, presented in an artful context – one cup at a time.

Portola Coffee Roasters locations:

Bill EsparzaThe Street Gourmet, Senor Bill Esparza, is back with us with his first cookbook. Richly photographed and authentically localL.A. Mexicano showcases L.A.’s sophisticated and diverse Mexican-food culture, from Oaxacan tlayudas to Nayarit ceviches, Alta California gastronomy to Boyle Heights burritos.

It’s got it all: recipes, insightful and inspirational profiles of chefs, bakers, restaurateurs, and vendors, and neighborhood guides that point readers to the best markets, taco trucks, restaurants, bars, and more. Part cookbook, part food journalism, and part love song to Los Angeles, it’s a definitive resource for home cooks, Mexican food lovers, and hungry Angelenos and visitors.

With a foreword by Taco USA‘s Gustavo ArellanoL.A. Mexicano shines a long-overdue light on the people behind one of the world’s most complex and delicious cuisines, in one of the world’s most exciting food cities.

Bill Esparza is winner of a James Beard award (with Lesley Bargar Suter) for his coverage of the LA taco scene in Los Angeles Magazine. Considered one of the country’s leading experts on Mexican food, the LA native curates the annual Tacolandia festival in Los Angeles and writes about Mexican food for Los Angeles Magazine and other notable publications.

Anne Marie PanoringanWhat’s it like to experience a very special $310 per guest meal (and it’s a tough pre-paid reservation to even secure) at California’s celebrated The French Laundry in Yountville in the Napa Valley? Chef’s daily nine-course tasting menu and nine-course vegetable tasting menu highlight French technique and the finest quality ingredients available.

There is also a magnificent new $10 million state-of-the-art kitchen where your repast is artfully prepared.

OC Weekly’s “On the Line” columnist, Anne Marie Panoringan was just there and provides the salivating commentary. It’s not her first meal at The French Laundry either…

Russ BendelThree words — cellar, craft, cook — capture the essence of the year-old Russ Bendel-conceived restaurant Ironwood in Laguna Hills , which uped the ante on the south Orange County dining scene with worldwide wine selections, craft beers, creative cocktails and wine country cuisine made daily with the freshest and finest seasonal ingredients by Bendel’s partner, chef Jared Cook (Vine.)

Ironwood’s offerings showcase seasonal ingredients of the highest quality that are prepared daily from scratch. Guests have the choice of selecting from more than 25 global wine selections by the glass, from a cozy indoor bar and dining area or from an outdoor patio featuring spectacular views of Saddleback Mountain. Ironwood is open for dinner only.

Bendel, a longtime fixture on the Orange County dining scene who honed his craft at such fine establishments as Fleming’s Prime Steakhouse & Wine Bar in Newport Beach, assumed ownership of Vine Restaurant & Bar, a Napa Valley-influenced restaurant in San Clemente in 2013. Jared Cook also heads up culinary at the critically-acclaimed, popular eatery. Another Fleming’s veteran and certified sommelier, Kevin Franke, serves as operating partner.

The name of the restaurant was inspired by the evergreen desert tree, the Ironwood, known for its hardiness and used for handles of culinary tools. Two Ironwood trees grace the entrance to the restaurant.

Proprietor Russ Bendel is our guest.

Steve Samson of SottoChef Steve Samson is well-known to lovers of regional Italian cuisine in Southern California.

He first came into local prominence as the Executive Chef at Piero Selvaggio’s classic Valentino in Santa Monica. From there he was the opening chef at Pizzeria Ortica in South Coast Plaza. Next was branching out with his own establishment, Sotto, located near Century City. The distinctive wood-burning pizza oven there was imported from Italy and assembled inside the restaurant by skilled Italian artisans.

His newest project with his wife, Dina, is the ambitious Rossoblu in the emerging City Market South development in the Fashion District of Downtown Los Angeles. The menu is influenced by Chef Steve’s summers in Bologna and Emilia- Romagna while he was growing up.

We’ll pull Chef Steve away from his wood-fired grill in the open kitchen for a full briefing.

Rossoblu celebrates Chef / Proprietor Steve Samson’s two home cities, Los Angeles and Bologna, Italy. The menu features house-made salumi, soulful pastas, market produce, and wood grilled fish and meats.

Located in downtown’s City Market South, the site of Los Angeles’s original produce market, Rossoblu’s vaulted dining room and open kitchen create a festive dining environment. The restaurant’s private outdoor piazza allows al fresco diners to feel far removed from the nearby city bustle. An intimate basement wine cellar can be reserved for private parties.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Jeff & Christa Duggan, Portola Coffee Roasters Part One
Segment Three: Jeff & Christa Duggan, Portola Coffee Roasters Part Two
Segment Four: The Street Gourmet’s Bill Esparza
Segment Five: Anne Marie Panoringan, OC Weekly’s “On the Line” Columnist
Segment Six: Restaurateur Russ Bendel, Ironwood, Laguna Hills
Segment Seven: Executive Chef / Proprietor Steve Samson, Rossoblu, City Market South Part One
Segment Eight: Executive Chef / Proprietor Steve Samson, Rossoblu, City Market South Part Two

June 17: Cyclops Farms, Presqu’ile, West Coast Prime Meats, SideDoor, Brandon Hernandez, Tavern, Pechanga Chili Cookoff

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Farmer Luke Girling, Cyclops Farms, Oceanside
Segment Three: Matt Sobczak, Certified Sommelier, Presqu’ile, Santa Maria
Segment Four: The Meatheads from West Coast Prime Meats (Terry & Jay)
Segment Five: Cheese Monger Tracy Nelsen, SideDoor, Corona del Mar
Segment Six: Brandon Hernandez, Food, Wine & Craft Beer Journalist, San Diego
Segment Seven: Chef de Cuisine Amy Deaderick, Tavern, Brentwood
Segment Eight: Pechanga’s Assistant Executive Chef, Damian Stanley

Happy Father’s Day to all our Dads out there….You’re appreciated.

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

Farmer Luke Girling is an unusual organic urban farmer in Oceanside, CA. He has two acres of farm land tucked into a quiet residential neighborhood with an ocean view. In addition to his popular Saturday Farm Stand he also supplies fruits, vegetables (by the season) and flowers to savvy young chefs at local restaurants. We’ll get him out of the strawberry patch for a chat.

Located in the heart of Santa Barbara County’s Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to crafting exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc. Certified Sommelier Matt Sobczak, Presqu’ile’s Assistant Tasting Room Manager, joins us with the story.

Bone Marrow is increasing in prominence on restaurant menus. You’ll frequently see it as an appetizer or as an accompaniment as part of an entrée. Our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, will provide us with the rich 411.

SideDoor in Corona del Mar is known for its award-winning cheese and charcuterie offerings, and now dedicates one evening a month to boutique creameries and specialty cheeses. Monthly SideDoor will embrace a full “cheese takeover” showcasing a select portfolio of artisanal cheeses and Wednesday, June 21 welcomes Cypress Grove Creamery. SideDoor’s own certified expert and cheese monger, Tracy Nelsen, is our guest.

Brandon Hernandez is a savvy local beer, food & wine journalist based in San Diego. He contributes to a bevy of publications including Celebrator Beer News, USA Today, San Diego Union Tribune and San Diego Magazine. Brandon joins us with an expert’s overview of the dynamic and evolving San Diego craft beer scene.

The Tavern’s (Brentwood) Annual Low Country Boil is cooking on Sunday, June 25th. The night (and menu) is inspired by Chef de Cuisine Amy Deaderick’s childhood in South Carolina. We’ll meet her.

Last Saturday was the 9th Annual Pechanga Microbrew Festival & Chili Cook-Off. Chef Marlene Moore’s (Temptations Food Walk) back-to-back wins (2015 & 2016) as Pechanga’s resident Chili Champ was on the line…Joining us with the outcome of this heated battle for “Best Chili” (and a year of bragging rights) is Pechanga’s Assistant Executive Chef Damian Stanley (a two-time Chili Champ himself in 2013 & 2014.)

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

Luke GirlingFarmer Luke Girling is an unusual organic urban farmer in Oceanside, CA. He has two acres of farm land tucked into a quiet residential neighborhood with an ocean view.

In addition to his popular Saturday Farm Stand he also supplies fruits, vegetables (by the season) and flowers to savvy young chefs at local restaurants.

An incredible experience at Cyclops Farms is Farmer Luke’s Sunday (once-a-month) Water Bill Dinners hosted on the farm. Young, enthusiastic guest chefs from the area collaborate in preparing a real multi-course farm dinner. Even the heartiest eaters leave fully satiated!

The meal’s backbone is what’s fresh from the farm. Area craft beer and wines paired with each course are curated by Native Wines. The premium bread is from Prager Brothers Artisan Bread in Carlsbad.

We’ll get Farmer Luke out of the strawberry patch for a chat.

Matt SobczakLocated in the heart of Santa Barbara County’s Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to crafting exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc.

Designed and planted to create a diverse tapestry of vineyard blocks, the sustainably certified, 73-acre Presqu’ile Vineyard features an array of clones, exposures and elevations. Made using this estate fruit and grapes from a handful of the finest vineyards in the valley, Presqu’ile’s wines capture the essence of their vineyards and vintages, and have earned acclaim for their elegance and balance.

Presqu’ile is a multigenerational collaboration between Madison and Suzanne Murphy, their three adult children, Matt, Anna and Jonathan, and their daughters-in-law, Amanda and Lindsey. No strangers to agriculture, four generations of the Murphy family have been farming land in Louisiana going back almost a century.

The Murphys are also a family of wine lovers, with a deep appreciation for the world’s great Pinot Noirs. This love of the land, combined with their shared reverence for great wine, and a deep desire to create something meaningful and enduring together, led the Murphys to pool their talents and establish Presqu’ile Winery.

Certified Sommelier Matt Sobczak, Presqu’ile’s Assistant Tasting Room Manager, joins us with the story.

Bone Marrow Mac and Cheese at the Recess RoomBone Marrow is increasing in prominence on restaurant menus. You’ll frequently see it as an appetizer or as an accompaniment as part of an entrée.

Locally the new Recess Room in Fountain Valley has Bone Marrow Mac & Cheese and the Bone Marrow Burger on their menu.

Our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, will provide us with the rich 411.

Tracy NelsenSideDoor in Corona del Mar is known for its award-winning cheese and charcuterie offerings, and now dedicates one evening a month to boutique creameries and specialty cheeses. Monthly SideDoor will embrace a full “cheese takeover” showcasing a select portfolio of artisanal cheeses. On Wednesday, June 21 SideDoor welcomes Cypress Grove Creamery.

SideDoor’s own certified expert and cheese monger, Tracy Nelsen, will be on hand at each takeover to educate diners on the various cheeses presented and recommend the perfect pairings. The featured cheeses will also find their way into select SideDoor menu items for that evening only. A different creamery will be featured monthly culminating with the ultimate complete cheese takeover celebration showcasing the four creameries of the series in August.

SideDoor’s own resident certified expert and cheese monger, Tracy Nelsen, is our guest.

Brandon HernandezBrandon Hernandez is a savvy local beer, food & wine journalist based in San Diego. He contributes to a bevy of publications including Celebrator Beer News, USA Today, San Diego Union Tribune and San Diego Magazine. Brandon joins us with an expert’s overview of the dynamic and evolving San Diego craft beer scene.

We’ll tap the keg on the new Urge Common House in San Marcos, San Diego’s first organic brewery, the best beers to pair with chili and lots more.

Amy DeaderickThe Tavern’s (Brentwood) Annual Low Country Boil is cooking on Sunday, June 25th. The night (and menu) is inspired by Chef de Cuisine Amy Deaderick’s childhood in South Carolina.

On that Sunday at TAVERNSuzanne Goin, Caroline Styne and Chef de Cuisine Amy Deaderick reprise their Low Country Boil – a wonderful regional tradition from the Coastal areas of the Carolinas. Developed from the Gullah Islands off the coast of Charleston, South Carolina, the meal was created from food that was easily accessible and a treasured way for families and neighbors to bond.

This this one-pot celebration of seafood bounty and local food culture features crawfish, Andouille sausage, potatoes and sweet corn, all served on newspaper at the center of the table, as is the local tradition.

Deaderick’s father regularly went out ‘shrimpin,’ bringing home pounds of shrimp to go with the piles of blue crabs the rest of the family dug out from the coastal marshlands. “My dad prepared the crab boil base and was painstakingly particular about the order of things. He was the only one allowed to touch the stock pot and to season the crab boil,” recalls Deaderick. “As the sky darkened, the back porch light would light up, the universal signal for all children to high tail it home. When we arrived home, we found newspapers carefully laid out on a plywood table top with sawhorse legs, and we waited, impatiently, for the boil to be done.”

“Once it was ready, the boil was poured onto the newspapers and we devoured our daily catch. It was the most satisfying feast our hungry bellies could imagine.”

We’ll meet Chef Amy.

Danian StanleyLast Saturday was the 9th Annual Pechanga Microbrew Festival & Chili Cook-Off in Temecula wine country. Chef Marlene Moore’s (Temptations Food Walk) back-to-back wins (2015 & 2016) as Pechanga’s resident Chili Champ was again on the line…

Joining us with the outcome of this heated battle for “Best Chili” (and a full-year of bragging rights) is Pechanga’s Assistant Executive Chef Damian Stanley (a two-time Chili Champ himself in 2013 & 2014.)

Save

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Farmer Luke Girling, Cyclops Farms, Oceanside
Segment Three: Matt Sobczak, Certified Sommelier, Presqu’ile, Santa Maria
Segment Four: The Meatheads from West Coast Prime Meats (Terry & Jay)
Segment Five: Cheese Monger Tracy Nelsen, SideDoor, Corona del Mar
Segment Six: Brandon Hernandez, Food, Wine & Craft Beer Journalist, San Diego
Segment Seven: Chef de Cuisine Amy Deaderick, Tavern, Brentwood
Segment Eight: Pechanga’s Assistant Executive Chef, Damian Stanley