December 17: Bernard Guillas, Glorietta Bay Inn, Cara Mangini, Wine Exchange, Sura Korean Tofu House & Pub, Marriott Coronado Island

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Chef Bernard Guillas, Executive Chef. Director of Food & Beverage, La Jolla Beach & Tennis Club
Segment Three: Claudia Ludlow, General Manager, Glorietta Bay Inn, Coronado
Segment Four: Cara Mangini, The Vegetable Butcher, Little Eater, Little Eater Produce & Provisions, Columbus, Ohio
Segment Five: Kyle Meyer, Proprietor, The Wine Exchange, Santa Ana
Segment Six: Brandon Sugano, Proprietor, Sura Korean Tofu House & Pub, Long Beach
Segment Seven: Executive Chef Michael Poompan, Marriott Coronado Island Resort & Spa
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Happy Holidays & Seasoned Greetings to all. Thanks for making us part of your Saturday. We’re here for you live through Christmas, Hanukkah, and New Year’s.

Now a provocatively tantalizing preview of Saturday’s fully-loaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamoind Award Marine Room Restaurant. His new cookbook is Two Chefs, One Catch – A Culinary Exploration of Seafood. Chef Bernard is our guest.

Coronado is “a bridge apart” from San Diego and is actually an incorporated City with a rich heritage and small town charm that is a great getaway. Longtime resident Claudia Ludlow is the General Manager of the historic Glorietta Bay Inn located across the street from the iconic Hotel Del Coronado. We’ll meet her.

The skills of butchery meet the world of fresh produce in The Vegetable Butcher – How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini. This well-researched, essential, inspiring guide demystifies the world of vegetables. Author and Chef Cara Mangini encores with us from Columbus, Ohio.

It’s Holiday time and what’s a festive celebration without sparkling wine and Champagne? It’s always better with bubbles and sparkling wine and Champagne typically pairs well with food, too. Our resident wine expert, Kyle Meyer of Wine Exchange, has some inspired guidance for us.

All Korean restaurants are not created equal and this is a cuisine you want to appreciate. A new discovery of ours in Long Beach is the welcoming and value-priced, Sura Korean Tofu House & Pub. We’ll get the story from proprietor Brandon Sugano.

The Marriott Coronado Island Resort & Spa has been revamped and repositioned as a destination resort with an emphasis on health. The new Executive Chef, Michael Poompan, has added excitement to the menus in Current and Tides Restaurant and Lounge. There is a new emphasis on using fresh, local ingredients. Chef Michael jumps out of the kitchen to chat with us.

Chef Andrew Gruel of the Slapfish Restaurant Group is continuing his ongoing series of personal recommendations. Today it’s the very best in quality sandwiches.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Bernard GxuillasThe Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamoind Award Marine Room Restaurant. His new book (with The Marine Room’s Chef de Cuisine Ron Oliver) is Two Chefs, One Catch – A Culinary Exploration of Seafood. Chef Bernard is our guest.

Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Bernard and Ron Oliver are back at it again with this stunning cookbook. This useful compendium of more than 120 delectable fish, shellfish, and crustacean recipes is organized by species and accompanied by expert tips on selection and preparation. Engaging anecdotes and stories convey the chefs’ culinary expertise and insatiable culinary curiosity.

With this impressive cookbook Chef Bernard promises seafood cookery in your home kitchen will be both easy and rewarding. The recipes are high in nutrition, low in fat, and astounding in flavor. “You can now sail the seven seas without needing a passport.”

Claudia LudlowCoronado is “a bridge apart” from San Diego and is an incorporated City with a rich heritage and small town charm that is a great getaway. Longtime resident Claudia Ludlow is the General Manager of the historic Glorietta Bay Inn located across the street from the iconic Hotel Del Coronado. We’ll meet her.

“Overlooking the bay, Glorietta Bay Inn is located in the heart of Coronado one block from the Beach, shops, restaurants and world famous Hotel Del. With 11 Mansion Rooms and 89 Contemporary Rooms and Suites, Glorietta Bay Inn takes you back to a world of historic beauty with all the modern amenities. All rooms include complimentary continental breakfast. Prices starting at $179.”

“An island vacation awaits you at Glorietta Bay Inn. This boutique hotel is a historic landmark in Coronado and famous for its grandeur architecture, built in 1908 as the home of sugar baron John D. Spreckels (an early owner of the landmark Hotel Del Coronado).

Glorietta Bay Inn sits across the street from the famous white-sandy Coronado Beach, steps away from boutique shopping and restaurants, minutes from America’s Finest City’s best attractions, and just 8-miles from the San Diego International Airport.”

Cara Mangini, the Vegetable ButcherThe skills of butchery meet the world of fresh produce in The Vegetable Butcher – How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini authored by Chef Cara Mangini. This well-researched, essential, inspiring guide demystifies the world of vegetables. Along the way Mangini shares over 150 mouthwatering recipes that put vegetables front and center.

Cara Mangini comes from a long line of butchers. Her Italian grandfather and great-grandfather gracefully cut tenderloins and butterflied chickens for a living. Mangini also wields a knife, but hers is used against the curves of butternut squash and stalks of freshly picked Brussels sprouts at Little Eater, her vegetable-inspired restaurant, produce stand, and artisanal foods boutique in Columbus, Ohio.

Mangini’s basic recipes provide foundational methods that every cook should know – how to steam or saute spinach, the art of making crispy fingerling potatoes, how to perfectly pan-roast Brussels sprouts, and much more. From there she serves up an array of creative recipes that celebrate the soul-satisfying flavor of each vegetable – Orange-Shallot Fiddlehead Ferns and Ricotta Crostini, Cardoon and Fontina Bread Pudding, Parsnip-Ginger Layer Cake with Browned Buttercream Frosting, and many other sure-to-be new favorites.

Author and Chef Cara Mangini (by popular demand) encores with us from Columbus, Ohio.

Kyle Meyer of Wine ExchangeIt’s Holiday time and what’s a festive celebration without sparkling wine and Champagne? It’s always better with bubbles and sparkling wine and Champagne typically pairs well with food, too.

We’ll look at values in Sparkling Wine from France, Spain and California as well as a value-priced Champagne.

Our resident wine expert, Kyle Meyer of Wine Exchange, has some inspired guidance for us.

Brandon SuganoAll Korean restaurants are not created equal and this is a cuisine you want to appreciate. A new discovery of ours in Long Beach is the welcoming and value-priced Sura Korean Tofu House & Pub.

“Sura Korean BBQ Tofu House Restaurant & Pub is Long Beach’s home for authentic Korean cuisine. We serve Chef Kyle Isago’s delicious Korean & fusion favorites like Galbi Beef (beef ribs) , Bulgogui, Soon Doo Boo (soft tofu soup), Bibimbap, Korean BBQ tacos, and more Mexican fusion favorites. We are vegetarian and vegan friendly. Now serving Korean Soju Wine and hand-selected craft beers.”

We’ll get the story from proprietor Brandon Sugano.

Michael PoompanThe Marriott Coronado Island Resort & Spa has been revamped and repositioned as a destination resort with an emphasis on healthy living. The new Executive Chef, Michael Poompan, has added excitement to the menus in Current and Tides Restaurant and Lounge.

There is a heightened emphasis on using fresh, local ingredients. Chef strives for his cuisine to strike a connection with the local community and to establish creativity in all his dishes. There are also, refreshingly, some Northern Baja wines (the low profile neighbor to the South) on their menu.

First joining the Marriott team as a culinary intern at The Ritz-Carlton in Laguna Niguel, Chef Poompan learned the ins and outs of the industry, quickly moving up the ranks at different hotels as his love for working with fresh foods from California’s local farmers, ranchers and food artisans grew.

Chef Poompan has been recognized as Renaissance Hotels Chef of the Year for the Americas and received Marriott’s Award of Culinary Excellence in 2011.

Chef Michael jumps out of the kitchen to chat with us.

Andrew and William GruelChef Andrew Gruel of the Slapfish Restaurant Group is continuing his ongoing series of personal recommendations. Today it’s the very best in sandwiches.

Next to fresh seafood, a properly prepared sandwich is one of Chef Andrew’s best friends. It’s a pleasing meal to-go artfully packaged between two slices of quality bread!

Great possibilities…

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Chef Bernard Guillas, Executive Chef. Director of Food & Beverage, La Jolla Beach & Tennis Club
Segment Three: Claudia Ludlow, General Manager, Glorietta Bay Inn, Coronado
Segment Four: Cara Mangini, The Vegetable Butcher, Little Eater, Little Eater Produce & Provisions, Columbus, Ohio
Segment Five: Kyle Meyer, Proprietor, The Wine Exchange, Santa Ana
Segment Six: Brandon Sugano, Proprietor, Sura Korean Tofu House & Pub, Long Beach
Segment Seven: Executive Chef Michael Poompan, Marriott Coronado Island Resort & Spa
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

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