October 20: Live from Battle of the Burgers at Pechanga

Podcasts

Segment One: Show Preview with Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Owner / Chef Sid Hamilton, Mad Madeline’s Grill, Temecula
Segment Three: Chef Instructor Ivan Flowers, Hospitality, Tourism and Recreation, Temecula Valley High School
Segment Four: Restaurateur Ron Salisbury, El Cholo Restaurants, Celebrating 95 Years
Segment Five: Executive Chef Duane Owen, Pechanga Resort Casino, Temecula
Segment Six: Food Entrepreneur Lawrence Longo, Judge for “Battle of the Burgers”
Segment Seven: Annette Brown, Director of Public Relations, Visit Temecula Valley
Segment Eight: Chef Krystle Schenk, Garde Manger, Pechanga Resort & Casino

Now a tantalizing preview of this Saturday’s properly mouthwatering show. It’s burger mania with a side of outrageous fries…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…

Battle ofv the BurgersWe’re live from the Pechanga Resort Casino in the beautiful Temecula Valley wine country for the “2nd Annual Battle of the Burgers” and the new “Loaded Fries” competition. This is a benefit for the Career Technical Education students in the Culinary Arts program at Temecula Valley High School.

First we’re delighted to briefly welcome back our peripatetic Co-Host, Chef Andrew Gruel, of Slapfish fame. He’s been busily on the road speaking at high profile hospitality industry gatherings and opening new Slapfish restaurants on the East Coast. Like to have his frequent flyer miles…

The defending champ from the inaugural “Battle of the Burgers” is owner/chef Sid Hamilton of Mad Madeline’s Grill located in Old Town Temecula. Their winning Tractor Racer Burger from 2017 is a half-pound beef patty lathered with homemade BBQ sauce, special seasoning, and topped with a thick, beer-battered onion ring. We’ll hear what new creation Chef Sid has in store for 2018!

Regular listeners will remember Chef Ivan Flowers as a past show guest when he was overseeing the creative, seafood-centric menu at Top of the Market in San Diego. Chef Instructor Ivan is now part of the Hospitality, Tourism and Recreation program at Temecula Valley High School. “Battle of the Burgers” is a benefit for Chef Ivan’s culinary students.

El Cholo Restaurants are celebrating its 95th year in Los Angeles by offering its all-time bestselling dish, a Number 1 combination plate (cheese enchilada, rolled beef taco, Spanish rice and refried beans), for 95 cents all day on Tuesday, October 23rd at its six restaurant locations, including three locations in Orange County:  Corona del Mar, Anaheim Hills and La Habra. 3rd generation Family Patriarch, Senor Ron Salisbury, is our guest with all the celebratory details.

Seasoned Executive Chef Duane Owen oversees all the busy, high-volume kitchens at the Pechanga Resort Casino. He’s coordinating Pechanga’s participation in the “Loaded Fries” competition. Thirteen Pechanga Resort Casino chefs are partnering with third year CTE students at Temecula Valley High School to create their original Loaded Fries recipes. The culinary arts students are the executive chefs while the Pechanga chefs function as their sous chefs. Chef Duane joins us with the hot and crispy specifics.

One of the esteemed judges for “Battle of the Burgers” is food entrepreneur Lawrence Longo. He’s on a mission to eat a burger each and every day in 2018. He’s also the architect of the Off The Menu app. Off The Menu discovers and curates secret menu items from restaurants, bars and cafes across North America. Their mandate is to: “Make Every Meal More Exciting.” We’ll meet burger devotee Lawrence Longo.

Visit Temecula Valley created and organizes “Battle of the Burgers.” On our Oct. 6th show we met their Director of Public Relations, Annette Brown, and previewed the “2nd Annual Battle of the Burgers.” Visit Temecula Valley is the region’s official tourism marketing organization and an online resource for visitors at VisitTemeculaValley.com. Temecula Valley Visitors Center is located in Old Town Temecula (Third Street and Mercedes). Visit Temecula Valley’s Annette Brown encores with more juicy details.

Pechanga’s Chef Krystle Schenk was promoted to Garde Manager Chef a little over a year ago. Chef Krystle has been with Pechanga since 2010, starting off as a line cook in the production kitchen and was quickly promoted to other positions at the Pechanga Buffet, Kelsey’s, and Garde Manger before she became its head chef. We’ll meet Chef Krystle and find out what goes on in Garde Manager.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Mad Meline's Grill Chile Relleno BurgerThe defending champ from the inaugural “Battle of the Burgers” is owner/chef Sid Hamilton of Mad Madeline’s Grill located in Old Town Temecula. They launched back in 1991. It’s a real Family affair.

The outdoor patio is pet friendly.

Their winning Tractor Racer Burger is a half-pound beef patty lathered with homemade BBQ sauce, special seasoning, and topped with a thick, beer-battered onion ring. Sid says the secret to the winning burger is charbroiling.

“Prominently located on Front Street, Old Town Temecula, Mad Madeline’s Grill has a reputation based on the freshness of all their ingredients and friendly, hard-working staff. There are 18 different kinds of burgers, there’s also pastrami, chili, chicken and fish, and their special BBQ ribs every Friday! Come for the award-winning burgers, and save room for a good, old-fashioned root beer float, shake or malt. Mad Madeline’s is the place to be.”

We’ll hear what new creation Chef Sid has in store for 2018’s competition!

Ivan Flowers of Top of the MarketRegular listeners will remember Chef Ivan Flowers as a past show guest when he was overseeing the creative, seafood-centric menu at Top of the Market in San Diego.

Chef Instructor Ivan is now part of the Hospitality, Tourism and Recreation program at Temecula Valley High School. The teaching classroom is a $5.2 million state-of-the-art kitchen facility. All of the proceeds from the $10 admission price for “Battle of the Burgers” goes directly to the purchase of the needed food handler cards for the culinary students.

“Battle of the Burgers” is a benefit for Chef Ivan’s culinary students.

Ron SalisburyEl Cholo Restaurants are celebrating its 95th year in Los Angeles by offering its all-time bestselling dish, a Number 1 combination plate (cheese enchilada, rolled beef taco, Spanish rice and refried beans), for 95 cents all day on Tuesday, October 23rd at its six restaurant locations, including three locations in Orange County:  Corona del Mar, Anaheim Hills and La Habra. The original El Cholo (greatly expanded over the years) is located on S. Western Avenue in Los Angeles.

Since first opening its doors in 1923, El Cholo has operated as a family-owned business and today, the restaurants are run by Ron Salisbury, grandson of the founders, together with fourth, fifth and sixth generation family members. El Cholo’s legacy lies in its steadfast commitment to quality ingredients, long family history, loyal employees and devoted clientele.

Growing up it was always interesting to see the diversity of Angelenos that came into the restaurant. Our food is what set us apart and everyone wanted a bite of it,” said owner Ron Salisbury. “By staying true to our original recipes, we have not only made it to 95 years, but we have also grown from one restaurant to six.”

3rd generation Family Patriarch, Senor Ron Salisbury, is our guest with all the celebratory details.

Duane Owen of Pechanga Casino and ResortSeasoned Executive Chef Duane Owen oversees all the busy, high-volume kitchens at the Pechanga Resort Casino. He’s coordinating Pechanga’s participation in the “Loaded Fries” competition. Thirteen Pechanga Resort Casino chefs are partnering with third year Career Technical Education (CTE) students at Temecula Valley High School to create their Loaded Fries recipes. The culinary arts students are the executive chefs for the afternoon while the Pechanga chefs function as their sous chefs.

Duane comes from a restaurant family, and was introduced to cooking at a young age through his three uncles, who were all professional chefs at a variety of East Coast restaurants. Duane began his culinary career while working summers in Cape Cod at the famous Chatham Bars Inn. From there, he moved on to some of the top resorts in the country, including the Belleview Biltmore Hotel in Clearwater, FL and The Inn at Mystic in Mystic, CT.

Chef Duane joins us with the hot and crispy specifics.

Lawrence LongoOne of the esteemed members of the judging panel for “Battle of the Burgers” is food entrepreneur Lawrence Longo. He’s on the enviable mission to eat a burger each and every day in 2018.

He’s also the architect of the Off The Menu app. Off The Menu discovers and curates secret menu items from restaurants, bars and cafes across North America. Their worthy mandate is to: “Make Every Meal More Exciting.”

We’ll meet burger devotee and “Battle of the Burgers” judge Lawrence Longo.

Annette BrownVisit Temecula Valley originally created and organizes “Battle of the Burgers.” The first year was so successful that they outgrew the original Old Town location and needed to move to the bigger space at Pechanga’s Summit. (More parking, too…)

On our Oct. 6th show we met their Director of Public Relations, Annette Brown, and previewed the “2nd Annual Battle of the Burgers.” Visit Temecula Valley is the region’s official tourism marketing organization and an online resource for visitors at VisitTemeculaValley.com. Temecula Valley Visitors Center is located in Old Town Temecula (Third Street and Mercedes).

Visit Temecula Valley’s Annette Brown encores with more juicy details.

Krystle SchenkPechanga’s Chef Krystle Schenk was promoted to Garde Manager Chef a year ago. Chef Krystle has been with Pechanga since 2010, starting off as a line cook in the production kitchen and was quickly promoted to other positions at the Pechanga Buffet, Kelsey’s, and Garde Manger before she became its head chef.

Prior to Pechanga, Krystle worked in the kitchen at a popular international hotel chain for five years and really honed in her best cooking techniques. She jumped straight into culinary school at The Art Institute of California at Orange County immediately after graduating high school, as she has thoroughly enjoyed the art of cooking since she was a child.

We’ll meet Chef Krystle and find out what goes on in Garde Manager. It’s both an important position, and place, in a restaurant kitchen.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Owner / Chef Sid Hamilton, Mad Madeline’s Grill, Temecula
Segment Three: Chef Instructor Ivan Flowers, Hospitality, Tourism and Recreation, Temecula Valley High School
Segment Four: Restaurateur Ron Salisbury, El Cholo Restaurants, Celebrating 95 Years
Segment Five: Executive Chef Duane Owen, Pechanga Resort Casino, Temecula
Segment Six: Food Entrepreneur Lawrence Longo, Judge for “Battle of the Burgers”
Segment Seven: Annette Brown, Director of Public Relations, Visit Temecula Valley
Segment Eight: Chef Krystle Schenk, Garde Manger, Pechanga Resort & Casino

October 6: Ponzi Vineyards, French Cheese Board, Chargers and Rams Football Food, Taste of Italy, Piero Selvaggio, Battle of the Burgers

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Maria Ponzi, President & Director of Sales and Marketing, Ponzi Vineyards, Tualatin Valley, Oregon
Segment Three: Charles Duque, Managing Director, French Dairy Board and French Cheese Board, New York
Segment Four: Executive Chef Ross Luciano for Levy Restaurants, StubHub Center, Carson
Segment Five: Marianna Gatto, Executive Director, Italian American Museum of Los Angeles, Taste of Italy Benefit
Segment Six: Executive Chef John Brenning, Legends Hospitality for LA Memorial Coliseum
Segment Seven: Restaurateur Piero Selvaggio of Santa Monica’s Valentino, Planeta wines of Sicily
Segment Eight: 2nd Annual “Battle of the Burgers,” Annette Brown, Director of Public Relations, Visit Temecula Valley

Now a tantalizing 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, upon careful reflection, that’s probably a pretty good thing…

The Tualatin Valley, Oregon’s esteemed Ponzi Vineyards is one of Oregon’s premier wineries. Established in 1970 as one of the pioneering wineries in Willamette Valley, Ponzi is now being run by the family’s 2nd generation of two sisters. Luisa Ponzi (trained in Burgundy) is Winemaker and Anna Maria Ponzi is President & Director of Sales and Marketing. Maria Ponzi artfully pulls the cork for us.

It’s all about butter with Charles Duque, the Managing Director for The French Dairy Board and the French Cheese Board. Indispensable to new culinary trends, butter is a source of inspiration that never grows old. Butter is an emblem of French cuisine. We’ll find out why with Charles.

The StubHub Center in Carson is the interim home of LA Chargers Football and LA Galaxy Soccer. Executive Chef Ross Luciano of Levy Restaurants oversees the menu there. It’s the expected hot dogs, peanuts and nachos plus more upscale fare favorites including Chicken Caesar Salad and a Seared Tuna Poke Bowl. Vegetarian and gluten-free options on the menu, too.

On Saturday, Oct. 13th from 5 to 10:00 p.m. in Downtown Los Angeles the Italian American Museum of Los Angeles is presenting the 10th Annual Taste of Italy showcasing fine restaurants, world-class wines, live entertainment and celebrated chefs. Proceeds from Taste of Italy support educational programming and other initiatives related to the Italian American Museum of Los Angeles’ mission. Executive Director of IAMLA, Marianna Gatto, joins us with all the tempting details. Mangia, mangia…

The historic LA Memorial Coliseum (host of 2 previous Olympic Games) is home to USC Trojan Football and LA Rams Football. Executive Chef John Brenning of Legends Hospitality oversees the menu there. New for this season is Chef John’s LA Hot Chicken Sandwich with both “Hot” and “Extra Hot” versions!

Piero Selvaggio of Valentino, Santa Monica fame is one of the pioneers of Italian fine-dining in Los Angeles. He also has been one of the visionaries introducing premium wines of Sicily to the United States. Piero joins us to talk about the noble Nero d’Avola grape grown in Sicily and Sicily’s Planeta wines.

Visit Temecula Valley will hold its 2nd Annual Battle of the Burgers on Saturday, October 20, 2018 in conjunction with Pechanga Resort and Casino and Temecula Valley Unified School District. Some 20 restaurants are expected to compete for the championship title at Pechanga Resort Casino. New to the event, is a “Loaded Fries” competition that will include thirteen Pechanga Resort Casino executive chefs partnering with third year Career Technical Education (CTE) students at Temecula Valley High School. The students will team up with the chefs to create their Loaded Fries recipes and will be the executive chefs for the day, while Pechanga chefs will be their sous chefs. Visit Temecula Valley’s Annette Brown serves up all the details.

Program Note for October 13th:
We’re graciously stepping aside for Notre Dame Football on Saturday morning, October 13 and will return to the airwaves at 10:00 a.m. on Saturday, Oct. 20th. We’re live from Pechanga Resort Casino for the 2nd Annual Battle of the Burgers competition to benefit the culinary arts students at Temecula Valley High School.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Anna Maria PonziThe Tualatin Valley, Oregon’s esteemed Ponzi Vineyards is one of Oregon’s premier wineries. Established in 1970 as one of the pioneering wineries in Willamette Valley, Ponzi is now being run by the family’s 2nd generation of two sisters. Luisa Ponzi (trained in Burgundy) is Winemaker and Anna Maria Ponzi is President & Director of Sales and Marketing.

Founders Dick and Nancy Ponzi moved their young family to the Willamette Valley in the late 1960s with a spirit of adventure and a passion for making world class Pinot Noir. After many research trips to Burgundy and an extensive search for the ideal location, they purchased 20 acres on a small farm just southwest of Portland, Oregon. It was a daring risk — at the time, the Pacific Northwest was not thought to be a place to grow Pinot noir, but Dick and Nancy realized the Northern Willamette Valley’s climate was ideal for cool climate varieties. Pinot noir cuttings were planted, and in 1970 Ponzi Vineyards was founded.

The methods, philosophies and winemaking passion established nearly 50 years ago are still practiced today under the family’s second generation.

Ponzi Vineyards continues to set the standard for Oregon’s viticultural innovation while maintaining an unwavering commitment to a tradition of winemaking excellence. For the last 25 years, this philosophy has been carried on by the Ponzi family’s second generation.

All 130 acres of family-owned vineyards are LIVE Certified Sustainable, the world’s highest standard for sustainable viticulture and enology. Driven by the concept that the varietal must match the terroir and climate, Ponzi Vineyards continues to set the bar for Oregon and remains at the forefront of the nation’s top wine producers.

Maria Ponzi pulls the cork for us.

Charles DuqueIt’s all about butter with Charles Duque, the Managing Director for The French Dairy Board and the French Cheese Board. Indispensable to new culinary trends, butter is a source of inspiration that never grows old. Butter is an emblem of French cuisine.

Butter is an entirely natural product in its pure state. To make 35 oz. of butter, you need 23 quarts of milk.

Butter has survived for thousands of years. It has not aged in the slightest and is still smooth, soft and melting. Even through the ages, it has remained a natural and traditional product.

Butter production methods have remained virtually unchanged for 5,000 years. The churning system has been perfected over the centuries and health precautions have improved, especially with pasteurization, but, incredibly, the process has remained essentially the same.

We’ll find out why with Charles.

Ross LucianoThe StubHub Center in Carson is the interim home of LA Chargers Football and LA Galaxy Soccer. The menu changes a bit between Soccer and Football. The LA Galaxy plays a lot more home games and their season is currently winding down.

Executive Chef Ross Luciano of Levy Restaurants oversees the menu there. It’s the expected hot dogs, peanuts and nachos plus more upscale fare favorites including Chicken Caesar Salad and a Seared Tuna Poke Bowl (for the Chargers.) In the Galaxy’s Healthy Kitchen are rotating chef-created healthy options including Jamaican Jerk Chicken with Mary’s organic chicken. Vegetarian and gluten-free options on the menu, too.

We’ll meet Chef Luciano.

Marianna GattoOn Saturday, Oct. 13th from 5 to 10:00 p.m. in Downtown Los Angeles the Italian American Museum of Los Angeles is presenting the 10th Annual Taste of Italy showcasing fine restaurants, world-class wines, live entertainment and celebrated chefs. Proceeds from Taste of Italy support educational programming and other initiatives related to the Italian American Museum of Los Angeles’ mission.

General Admission ($60) and Premiere tickets ($125) are still available but the event does sell out before October 13th. Capacity is thoughtfully limited to ensure the comfort of all guests.

Executive Director of IAMLA, Marianna Gatto, joins us with all the tempting details. Mangia, mangia…

John BrenningThe historic LA Memorial Coliseum (host of 2 previous Olympic Games) is home to USC Trojan Football and LA Rams Football. Executive Chef John Brenning of Legends Hospitality oversees the menu there. New for this season is Chef John’s LA Hot Chicken Sandwich with both “Hot” and “Extra Hot” versions!

Chef Brenning began his career in the culinary arts more than 20 years ago. Before joining Legends and spending the past three years in the sports and entertainment side of the business at The Coliseum, Chef John held positions at the Ritz-Carlton and Four Seasons Hotels across California.

“It’s all about the food and service. The food and service will only be as good as the passion and heart put into it.” – Chef John Brenning

Piero Salvaggio of Valentino Santa MonicaPiero Selvaggio of Valentino, Santa Monica fame is one of the pioneers of Italian fine-dining in Los Angeles. He also has been one of the visionaries introducing the premium wines of Sicily to the United States. Piero joins us to talk about the noble Nero d’Avola grape grown in Sicily and Sicily’s Planeta wines.

“We travelled through Sicily as on a great wine continent, establishing our estates in five different areas from west to east, seeking our interpretation of them through research into indigenous varieties, including those by now forgotten, and into the suitability of the different terroirs to welcome international varieties as well. We planned to eventually build around each territory a comprehensive system of experience composed of hospitality, cooking, nature and culture. On these elements the history of our company has always been based. This instinct for the future, together with our curiosity to see the world and compare ourselves with it, has guided our choices.”

Battle of the BurgersVisit Temecula Valley will hold its 2nd Annual Battle of the Burgers on Saturday, October 20, 2018 in conjunction with Pechanga Resort Casino and Temecula Valley Unified School District. Some 20 restaurants are expected to compete for the championship title at Pechanga Resort Casino. New to the event, is a “Loaded Fries” competition that will include thirteen Pechanga Resort Casino executive chefs partnering with third year Career Technical Education (CTE) students at Temecula Valley High School. The students will team up with the chefs to create their Loaded Fries recipes and will be the executive chefs for the day, while Pechanga chefs will be their sous chefs.

Temecula Valley Unified School District CTE students will volunteer for the event, with the third-year students competing in the event. The school is selling tickets to the event for $10 each as a fundraiser. All the proceeds will go directly to purchase food handler cards for their culinary students.

Attendees will be able to try several burgers from participating restaurants, as well as loaded fries from 12:00 p.m. to 3:00 p.m. The winners will be announced after 3:00 p.m. at the event, and posted online right here.

Visit Temecula Valley’s Director of Public Relations, Annette Brown, serves up all the juicy details.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Maria Ponzi, President & Director of Sales and Marketing, Ponzi Vineyards, Tualatin Valley, Oregon
Segment Three: Charles Duque, Managing Director, French Dairy Board and French Cheese Board, New York
Segment Four: Executive Chef Ross Luciano for Levy Restaurants, StubHub Center, Carson
Segment Five: Marianna Gatto, Executive Director, Italian American Museum of Los Angeles, Taste of Italy Benefit
Segment Six: Executive Chef John Brenning, Legends Hospitality for LA Memorial Coliseum
Segment Seven: Restaurateur Piero Selvaggio of Santa Monica’s Valentino, Planeta wines of Sicily
Segment Eight: 2nd Annual “Battle of the Burgers,” Annette Brown, Director of Public Relations, Visit Temecula Valley

September 29: Chefs to the Rescue, Philippe the Original, C-CAP 4 Chefs 4 Kids, ADYA, Nathan Turner, Solvang Stomp

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Food Finders’ “Chefs to the Rescue Benefit” featuring “Edible Extras,” Long Beach
Segment Three: Philippe the Original’s 110th Anniversary Celebration
Segment Four: C-CAP’s “4 Chefs 4 Kids Benefit” at Jonathan Club Preview with Executive Chef Jason McClain
Segment Five: Chef / Proprietor Shachi Mehra, ADYA, Anaheim – “Discover Diwali” Culinary Class
Segment Six: Celebrity Designer Nathan Turner – Nathan Turner’s I Love California: Live, Eat, And Entertain The West Coast Way
Segment Seven: The Inaugural Solvang Stop with Laura Kath, Media Relations Director, Solvang Conference &&Visitors Bureau Part One
Segment Eight: The Inaugural Solvang Stop with Laura Kath, Media Relations Director, Solvang Conference && Visitors Bureau Part Two

Now an enticing preview of this Saturday’s appetizing 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…

Food Finders, an established food recovery nonprofit, is hosting the 3rd annual “Chefs to the Rescue”, a fundraising event on Tuesday, October 9th from 6 – 9pm in Long Beach. For this unique event, Food Finders is challenging prominent local chefs to create “Edible Extras”; tasting samples and small plates made from perfectly tasty and safe rescued, recovered or repurposed food that otherwise would end up being tossed away. Participating Chef Philip Pretty of Long Beach’s Restauration and Food Finders’ Patti Larson (Executive Director) join us.

2018 marks a major milestone for both Philippe the Original in Downtown Los Angeles and its famous French Dip Sandwich.

The classic French Dip will celebrate its centennial and the restaurant will celebrate 110 years in business. There’s an epic Monday, October 1st celebration planned, including $1.10 French Dips, live entertainment, the USC Trojan Marching Band and a whole lot more.

General Manager and 3rd generation Family proprietor, Richard Binder is at our service with what’s on the celebration menu.

The Careers through Culinary Arts Program (C-CAP LA) is hosting their 4 Chefs 4 Kids Harvest Dinner Benefit at Jonathan Club on Thursday evening, October 18th. Jonathan Club’s Executive Chef Jason McClain is the Host Chef along with courses prepared by talented culinarians including Tony Esnault (Church & State,) Sally Camacho Mueller (Tesse,) and Suzanne Tracht (Jar.) Chef Jason McClain takes a break from his busy kitchens and rooftop vegetable garden to provide the Benefit’s enticing details.

ADYA (Anaheim) hosts interactive Indian culinary demos every 3rd Saturday of the month from 11a.m. to 1 p.m. priced at $35 per guest (unless otherwise noted) and include easy-to-follow recipes to take home with you, culinary secrets from Chef Shachi Mehra and of course, lunch served with wine/beer or chai. “Discover Diwali” is set for Saturday, Oct. 20th. Reservations (due to limited class size) are a must. Chef Shachi steps away from the tandoor oven to join us.

Designer Nathan Turner’s style is synonymous with the easy glam of California living. His book, Nathan Turner’s I Love California : Live, Eat, And Entertain The West Coast Way (Abrams; 2018) is a journey up and down Highway 1 that takes readers from the redwoods of northern San Francisco to the mountains of the Sierra Nevada to the beaches of Southern California.   Simple recipes and tips for entertaining are featured alongside never-before-seen interiors. Lavish photographs capture the homes, people, and food of each unique location in glorious, sun-drenched detail. Nathan Turner is our stylish guest.

The inaugural Solvang Stomp, a “Footie” Wine Harvest Street Festival featuring the sensational chance to stomp grapes and taste vintages from 25 world-class wineries debuts Saturday, October 13, 2018, from 2:00-5:00 p.m. in downtown Solvang. Solvang Stompers can also drink pink in the “I Love Rosé Lounge”; purchase food inside the festival area from Cecco Ristorante’s gourmet pizza oven and popular food trucks California Tacos and First & Oak; participate in the “Lucy & Ricky Ricardo Look-a-Like Contest” plus enjoy live music from bluegrass/Americana folk band Bryan Titus Trio and country/western rockers The Rawhides. All guests will receive a logo wine glass and foot towel plus a ticket to win festive wine-related prizes. Solvang Conference & Visitors Bureau’s Media Relations Director, Laura Kath, uncorks it all for us.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Philip PrettyFood Finders, an established food recovery nonprofit, is hosting the 3rd annual Chefs to the Rescue”, a fundraising event on Tuesday, October 9th from 6 – 9pm in Long Beach.

For this unique event, Food Finders is challenging prominent local chefs to create “Edible Extras”; tasting samples and small plates made from perfectly tasty and safe rescued, recovered or repurposed food that otherwise would end up being tossed away.

“We are making inroads on reducing hunger and food waste, but we have a ways to go, so this event is designed to remind people that food and water are precious commodities,” said Patti Larson, executive director of Food Finders. “We’re continuing this theme not only because it remains timely, but aligns perfectly with our mission—and everyone loves the food created but these popular local chefs!”

Participating Chef Philip Pretty of Long Beach’s Restauration and Food Finders’ Patti Larson (Executive Director) join us.

Richard Binder2018 marks a major milestone for both Philippe the Original in Downtown Los Angeles and its famous French Dip Sandwich.

The classic French Dip will celebrate its centennial and the restaurant will celebrate 110 years in business. There’s an epic Monday, October 1st celebration planned, including $1.10 French Dips, live entertainment, the USC Trojan Marching Band and a whole lot more.

Today, Philippe’s boasts over 75 employees, serves about 20,000 sandwiches per week, more when the Dodgers are in town, and prepares about 100 gallons of its famous Hot Mustard every week.

The company has some employees who have been with the restaurant for over 30 years.

The Binder / Martin family has strived to keep the restaurant as original as possible throughout the years; sawdust floors, décor, payphone booths and some of the cheapest coffee in town at 45 cents a cup. It wasn’t until 2014 that the restaurant took down the cash only sign and began accepting credit cards.

General Manager and proud 3rd generation Family proprietor, Richard Binder is at our service with what’s on the menu.

Jason McClain of the Jonathan ClubThe Careers through Culinary Arts Program (C-CAP) is hosting their 4 Chefs 4 Kids Harvest Dinner Benefit at Jonathan Club on Thursday evening, October 18th. Jonathan Club’s Executive Chef Jason McClain is the Host Chef along with courses prepared by talented culinarians including Tony Esnault (Church & State,) Sally Camacho Mueller (Tesse,) and Suzanne Tracht (Jar.)

C-CAP LA Alum, Mixologist Anthony Greco, will be preparing a exclusive specialty cocktail for the pre-Dinner Cocktail Reception featuring passed hors d’oeuvres from Jonathan Club’s Chef Jason McClain. It’s then a mouthwatering, four-course dinner paired with premium wines selected by Jonathan Club’s Sommelier.

Celebrity Chef Susan Feniger of Border Grill fame is the Special Guest Auctioneer.

Chef Jason McClain takes a break from his busy kitchens and rooftop vegetable garden to provide the Benefit’s enticing details.

Shachi MehraADYA (Anaheim) hosts interactive Indian culinary demos every 3rd Saturday of the month from 11a.m. to 1p.m. priced at $35 per guest (unless otherwise noted) and include easy-to-follow recipes to take home with you, culinary secrets from Chef Shachi Mehra and of course, lunch served with wine/beer or chai. Discover Diwali” is set for Saturday, Oct. 20th. Reservations (due to limited class size) are a must.

“At ADYA, we showcase the flavorful street food of India. Our inspiration comes from the multitude of bright flavors and textures representing the diversity of India itself. Working with our local farmers, growers and purveyors, we strive to use local, organic, biodynamic ingredients whenever possible. Combining these with modern creative and classic Indian styles of cooking, we present food that balances the bounty of California with the bold flavors and spices of India. The carefully curated wine list and rotating craft beer list complement our vibrant flavors and casual style.”

Chef Shachi steps away from the tandoor oven to join us.

Nathan TurnerCelebrity Designer Nathan Turner’s style is synonymous with the easy glam of California living. His new book (a love letter to his home state,) Nathan Turner’s I Love California: Live, Eat, And Entertain The West Coast Way (Abrams; 2018) is a journey up and down Highway 1 that takes readers from the redwoods of northern San Francisco to the mountains of the Sierra Nevada to the beaches of Southern California.

Simple recipes and tips for entertaining are featured alongside never-before-seen interiors. Lavish photographs capture the homes, people, and food of each unique location in glorious, sun-drenched detail. This book even includes Turner’s signature recipes for California comfort food, like his family’s Cioppino, Marinated Tri-tip Steak, Mexican Chocolate Cake, and more.

“The recipes and decor here are inspired by my home state, but really it’s a state of mind. Whether you are entertaining friends and dining with family, or just wishing to visit the sun-dappled coast, now you can create this dreamy California lifestyle anywhere.”

Nathan Turner is also the author of Nathan Turner’s American Style (Abrams 2012). Turner is a regular entertaining expert on The Today Show, and his designs, parties, and products have been featured in major publications including Architectural Digest, ELLE Decor, Vogue, Domino, Town & Country, House Beautiful, Food & Wine, and more. He lives in Los Angeles and Ojai, California.

Nathan Turner joins us.

Laura Kath of Mariah MarketingThe inaugural Solvang Stomp, a “Footie” Wine Harvest Street Festival featuring the sensational chance to stomp grapes and taste vintages from 25 world-class wineries debuts Saturday, October 13, 2018, from 2:00-5:00 p.m. in downtown Solvang. Solvang Stompers can also drink pink in the “I Love Rosé Lounge”; purchase food inside the festival area from Cecco Ristorante’s gourmet pizza oven and popular food trucks California Tacos and First & Oak; participate in the “Lucy & Ricky Ricardo Look-a-Like Contest” plus enjoy live music from bluegrass / Americana folk band Bryan Titus Trio and country / western rockers The Rawhides.

All guests will receive a logo wine glass and foot towel plus a ticket to win festive wine-related prizes.

A new event has just been added to the festivities on Saturday, October 13th at 8:00 p.m.—the first public screening and Santa Barbara County premiere of the wine movie SOMM 3 will be held outdoors under the stars in the historic Solvang Festival Theater, 420 Second Street, Solvang. SOMM 3 is the highly anticipated follow-up to the influential wine films SOMM and its sequel SOMM: Into the Bottle.

Solvang Conference & Visitors Bureau’s Media Relations Director, Laura Kath, uncorks it all for us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Food Finders’ “Chefs to the Rescue Benefit” featuring “Edible Extras,” Long Beach
Segment Three: Philippe the Original’s 110th Anniversary Celebration
Segment Four: C-CAP’s “4 Chefs 4 Kids Benefit” at Jonathan Club Preview with Executive Chef Jason McClain
Segment Five: Chef / Proprietor Shachi Mehra, ADYA, Anaheim – “Discover Diwali” Culinary Class
Segment Six: Celebrity Designer Nathan Turner – Nathan Turner’s I Love California: Live, Eat, And Entertain The West Coast Way
Segment Seven: The Inaugural Solvang Stop with Laura Kath, Media Relations Director, Solvang Conference &&Visitors Bureau Part One
Segment Eight: The Inaugural Solvang Stop with Laura Kath, Media Relations Director, Solvang Conference && Visitors Bureau Part Two

September 22: Mad Hungry Woman, Suzanne Tracht, Antonia Lofaso, Golden Road Brewing, Break of Dawn, LA Kitchen

Podcasts

Segment One: Anita Lau, Diary of a Mad Hungry Woman
Segment Two: Proprietress / Executive Chef Suzanne Tracht, Jar, Los Angeles
Segment Three: Executive Chef Antonia Lofaso, DAMA, City Market South, Downtown Los Angeles
Segment Four: Brewmaster Victor Novak, Golden Road Brewing, Los Angeles & Anaheim
Segment Five: Chef/Proprietor Dee Nguyen, Break of Dawn, Laguna Hills
Segment Six: Robert Egger, L.A. Kitchen, Founder & CEO Part One
Segment Seven: Robert Egger, L.A. Kitchen, Founder & CEO Part Two

Program Note:
Please join us at the special time this Saturday afternoon from 1 to 3:00 p.m. following Fighting Irish Football. It’s not the same without you.

Now an inspiring preview of this Saturday afternoon’s mouthwatering show. Let us temp you…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…

Our favorite Mad Hungry Woman blogger, Anita Lau, has been traveling in Northern Baja. She was recently an esteemed judge at the 5th Annual Sabor de Baja, an annual food and wine pairing event staged on the lawn of the iconic Rosarita Beach Hotel overlooking the beach and blue Pacific. Sabor de Baja is a friendly culinary competition among 25 of Baja’s top chefs, each paired with the finest Mexican wines and artisanal beer producers. It’s an all-white affair.

Jar, a modern chophouse in the heart of Los Angeles, dazzles Angelenos with the allure of Chef Suzanne Tracht’s familiar retro dishes from the American culinary repertoire, including her signature Pot Roast, Kansas City Steak, wild and sustainable Fish, Lemon Grass Chicken, Black Mussels with Lobster Bearnaise and Fennel Salt, award -winning French Fries, market-fresh sides and perfect martinis. It’s been an L.A. staple since 2001. Chef Suzanne Tracht is our guest.

DAMA is a Latin-inspired restaurant just launched in Fashion District of Downtown Los Angeles in City Market South featuring culinary dishes from Executive Chef Antonia Lofaso (Venice’s Scopa Italian Roots) and standout cocktails from Pablo Moix and Steve Livigni. Chef Antonia takes a break from her busy kitchens to join us.

It’s time to again “Ask the Brewers.” Joining us in-studio is the dynamic duo of Golden Road Brewing’s distinguished Brewmaster, Victor Novak, and Anaheim Head Brewer Steven Torres. On tap is a discussion of the trend of craft brewers to now create their take on Baja-style lagers brewed with premium ingredients and what craft beer styles match with pickles and other fermented veggies. Thirst-quenching conversation for sure…

Back in 2006 rising-star, fine-dining chef Dee Nguyen (Ritz-Carlton, Laguna Niguel) was looking to simplify his life and spend more time with his growing Family. He bravely branched out on his own to launch the modest Break of Dawn in Laguna Hills. Fortunately he quickly developed a loyal following of inspired guests. It’s a very personal statement for Chef Dee who serves breakfast, lunch and brunch Wednesday through Sunday only. It’s creative, fine-dining comfort foods with a Vietnamese twist. Chef Dee puts down the spatula and joins us.

L.A. Kitchen, a pioneering non-profit, is again rallying Angelenos to take a stand and participate in a city-wide party (October 5 to 7) to raise awareness and fight food waste, hunger and unemployment. Shared Plates is L.A Kitchen’s anti-gala, a weekend of dinner parties for good that invites thousands of Angelenos to sit around the table in their backyards, restaurants, businesses and schools across Los Angeles. Robert Egger, L.A. Kitchen Founder & CEO sets the table for us.

100% of the ticket sales help in feeding LA’s homeless and senior population, offering culinary job training to the formerly incarcerated or formerly homeless and towards diverting thousands of pounds of food that would have otherwise gone to waste.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Anita Lau of Mad Hungry WomanOur favorite Mad Hungry Woman blogger, Anita Lau, has been traveling in Northern Baja. She was recently an esteemed judge at the 5th Annual Sabor de Baja, an annual food and wine pairing event staged on the lawn of the iconic Rosarita Beach Hotel overlooking the beach and blue Pacific.

Sabor de Baja is a friendly culinary competition among 27 of Baja’s top chefs, each paired with the finest Mexican wines and artisanal beer producers. It’s an all-white affair.

“The intent of the Sabor de Baja is to promote gastronomy and tourism between the U.S. and Baja. Each attendee enjoys a pairing of all the chefs creations together with the wine or beer producers. There are two main awards given that night: The first is decided by a panel of distinguished judges and the second is called the “People’s Choice” which is decided by popular voting from every attendee who submits a ballot.”

Suzanne TrachtJar, a modern chophouse in the heart of Los Angeles, dazzles Angelenos with the allure of Chef Suzanne Tracht’s familiar retro dishes from the American culinary repertoire, including her signature Pot Roast, Kansas City Steak, wild and sustainable Fish, Lemon Grass Chicken, Black Mussels with Lobster Bearnaise and Fennel Salt, award -winning French Fries, market-fresh sides and perfect martinis. It’s been an L.A. staple since 2001.

“Suzanne Tracht, chef and owner of the critically-acclaimed Jar Restaurant, was born and raised in Phoenix, Arizona. She began cooking professionally at the age of 19, when she left college for an apprenticeship under Siegbert Wendler, legendary chef at the four-star Arizona Biltmore Resort and Spa. After three years she moved to Southern California to work in the kitchen of the prestigious Hotel Bel-Air and later served as sous-chef at Noa Noa. In 1992, she became chef de cuisine at Nancy Silverton and Mark Peel’s Campanile. Four years later, she embarked on her first solo venture at executive chef at the Cal-Asian restaurant, Jozu. In its debut year, Jozu ranked number two for “L.A.’s Best New Restaurants” in Los Angeles magazine’s restaurant issue.”

“In 2001, she opened her modern chophouse, Jar, with her longtime chef de cuisine Preech Narkthong. Quickly, Tracht and Narkthong built a reputation for cooking cozily familiar American retro food – pot roast, steaks, pork chops, braised lamb shanks — with a modern twist.”

Chef / Proprietress Suzanne Tracht is our guest.

Antonio Lofaso of Black Market Liquor Bar and Scopa Italian RootsDAMA is a Latin-inspired restaurant just launched in the Fashion District of Downtown Los Angeles in City Market South featuring culinary dishes from Executive Chef Antonia Lofaso (Venice’s Scopa Italian Roots) and standout cocktails from Pablo Moix and Steve Livigni.

“Chef Antonia Lofaso’s menu draws from her time spent in Mexico City, Spain, Colombia and the Caribbean. The cocktail menu, from Pablo Moix, features long-forgotten classics and spectacular blended drinks like pina coladas and daiquiris. A sprawling, multi-level outdoor patio establishes Dama as a go-to spot for taking in LA’s flawless weather.”

Think Whole Soft Shell Crab Taco with hot pickled onions, radish, Persian cucumbers and cilantro. On the cocktail side look for Sandia y Mezcal with mezcal, watermelon, citrus and salt and pepper.

Chef Antonia takes a break from her busy kitchens to join us.

Victor Novak and Steven TorresIt’s time to once again Ask the Brewers. Joining us in-studio is the dynamic duo of Golden Road Brewing’s distinguished Brewmaster, Victor Novak, and Anaheim Head Brewer Steven Torres.

On tap is a discussion of the current trend of craft brewers to now create their own take on the popular Baja-style lagers brewed with premium ingredients. Also, what craft beer styles match with pickles and other fermented veggies. Thirst-quenching conversation for sure…

Dee NguyenBack in 2006 rising-star, fine-dining chef Dee Nguyen (ex-Ritz-Carlton, Laguna Niguel) was looking to simplify his life and spend more time with his growing family. He bravely branched out on his own to launch the modest, 50-seat Break of Dawn in Laguna Hills.

Fortunately he quickly developed a loyal following of inspired guests. It’s a very personal statement for Chef Dee who serves breakfast, lunch and brunch Wednesday through Sunday only. It’s creative, fine-dining comfort foods with a Vietnamese twist.

“Guests can select from a variety of dishes, including bison sausage, French toast crème brulee, flax seed and quinoa oatmeal and mac and cheese. All foods are prepared with fresh ingredients and are designed to meld flavors and textures together. A children’s menu and beverage list with cocktails is also available.”

Think the unexpected including Goat Chili with morita, goat cheese, Mexican chocolate and chickpeas.

Chef Dee puts down the spatula and joins us.

Robert EggarL.A. Kitchen, a pioneering non-profit, is again rallying Angelenos to take a stand and participate in a city-wide party (October 5 to 7) to raise awareness and fight food waste, hunger and unemployment. Shared Plates is L.A Kitchen’s anti-gala, a weekend of dinner parties for good that invites thousands of Angelenos to sit around the table in their backyards, restaurants, businesses and schools across Los Angeles.

100% of the ticket sales help in feeding LA’s homeless and senior population, offering culinary job training to the formerly incarcerated or formerly homeless and towards diverting thousands of pounds of food that would have otherwise gone to waste.

Robert Egger, L.A. Kitchen Founder & CEO sets the table for us.

Now in its third year, the 2017 Shared Plates campaign provided over 100 dinners arranged by participating restaurants and private individuals, engaging 1,000 Angelenos for the cause and contributing over $120,000 to the non-profit for its services to those in need.

“This is our 3rd year of Shared Plates. We love that more and more people from across the region are hosting simple dinners in their homes to support L.A. Kitchen. We love that there’s no age, income or geographic barriers to our event….anybody can be a host, anyone can participate, and everyone can benefit. This is food democracy.”

Robert Egger, L.A. Kitchen Founder & CEO

Podcasts

Segment One: Anita Lau, Diary of a Mad Hungry Woman
Segment Two: Proprietress / Executive Chef Suzanne Tracht, Jar, Los Angeles
Segment Three: Executive Chef Antonia Lofaso, DAMA, City Market South, Downtown Los Angeles
Segment Four: Brewmaster Victor Novak, Golden Road Brewing, Los Angeles & Anaheim
Segment Five: Chef/Proprietor Dee Nguyen, Break of Dawn, Laguna Hills
Segment Six: Robert Egger, L.A. Kitchen, Founder & CEO Part One
Segment Seven: Robert Egger, L.A. Kitchen, Founder & CEO Part Two

September 15: Ivan Calderon of Taco Rosa and Journalist Rich Manning

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Ivan Calderon, Taco Rosa, 6th Annual Battle of the Tequileros
Segment Three: Food, Travel, Drink and Lifestyle Journalist Rich Manning Part One
Segment Four: Food, Travel, Drink and Lifestyle Journalist Rich Manning Part Two

Program Note for next Saturday, September 22nd:
We’re stepping aside for Fighting Irish Football in our regular a.m. time slot. Please catch us instead a bit later in the day from 1:00 p.m. to 3:00 p.m. Don’t miss us…

Now a decadent preview of this Saturday afternoon’s engaging show at the special time of 4 to 5:00 p.m. Yes, we’re going to stuff 2-hours of mouthwatering content into a single hour. 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…

Taco Rosa, Chef Ivan Calderon’s upscale Mexican restaurant in Newport Beach, will host its 6th Annual “Battle of the Tequileros” on Sunday, September 23rd from 4-8 p.m. Bringing together 26+ different tequila and mezcal brands, the celebratory event will benefit Operation of Hope Worldwide, a local non-profit providing free, life-changing surgeries and health care for children and adults in under-served areas of the world. Chef Ivan pulls the cork on all the details for us.

Journalist Rich Manning has been writing about the art and business of food, drink, travel and lifestyle pursuits since 2004. While his profession has enabled him to humbly enjoy some remarkably exquisite epicurean adventures, he will always find great joy in the simple pleasures that a perfectly cooked hamburger and a dark, creamy stout routinely bring. He is well represented in the new Fall issue of Saute’ magazine as well as on their blog. We’ll chat about what’s new on the food & libation menu with Rich.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Ivan CalderonTaco Rosa, Chef Ivan Calderon’s upscale Mexican restaurant in Newport Beach, will host its 6th Annual “Battle of the Tequileros” on Sunday, September 23rd from 4-8 p.m. Bringing together 26+ different tequila and mezcal brands, the celebratory event will benefit Operation of Hope Worldwide, a local non-profit providing free, life-changing surgeries and health care for children and adults in under-served areas of the world, while creating a self-sustaining program of hope through education.

As the most diverse tequila tasting in Southern California, the event gives guests an unparalleled opportunity to experience the unique nuances between a variety of tequilas and mezcals. Guests can also enjoy tray-passed tapas-style bites from the Taco Rosa kitchen, exciting giveaways, and a silent auction. A panel of esteemed judges will determine winners in three categories: Best Añejo and Best Reposado; while guests will have the opportunity to cast votes for Best Margarita and Best Booth Presentation.

“Over the past six years, we have seen tremendous growth with Battle of the Tequileros and this year, we are proud to partner with Operation of Hope Worldwide an organization whose global reach has impacted, and even saved the lives of thousands of people throughout the developing world,” comments Chef Ivan Calderon of Taco Rosa.

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

Chef Ivan pulls the cork on all the details for us.

Rich ManningJournalist Rich Manning has been writing about the art and business of food, drink, travel and lifestyle pursuits since 2004. While his profession has enabled him to humbly enjoy some remarkably exquisite epicurean adventures, he will always find great joy in the simple pleasures that a perfectly cooked hamburger and a dark, creamy stout routinely bring. He is well represented in the new Fall issue of Saute’ magazine as well as on their blog. Rich is also the Orange County Editor for Gayot – The Guide to the Good Life.

In the new Fall issue of Saute’ Rich Manning is represented with the celebrity chef interview (Gadgets), “101 Asian Dishes You Need to Cook Before You Die With Jet Tila – Celebrity Chef Jet Tila continues to go at full-speed.”

Rich joins us in-studio to chat about what’s new on his food & libation menu.

Wine country of note in Texas? You bet…For Saute’s blog Rich contributed an in-depth piece on his recent wine wanderings in Texas Hill Country, Texas Hill Country Features Texas-Sized Vintner Delights.

You’ll be pleasantly surprised at the quality of the wines he sampled. Are Texas Roses perhaps better than California’s ? We’ll let Rich explain…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Ivan Calderon, Taco Rosa, 6th Annual Battle of the Tequileros
Segment Three: Food, Travel, Drink and Lifestyle Journalist Rich Manning Part One
Segment Four: Food, Travel, Drink and Lifestyle Journalist Rich Manning Part Two

September 8: AIWF San Diego, Panxa Cocina, R6 Distillery, Al Mancini, Napa Valley Grille, Turtle Rock Vineyards

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Lisa Lipton, Esq., The American Institute of Wine & Food, San Diego Scholarship Chair
Segment Three: Chef/Co-Owner Art Gonzalez, Panxa Cocina, Long Beach
Segment Four: Rob Rubens, Proprietor & Head Distiller, R6 Distillery & Smoky Hollow Tasting &amp Taproom, El Segundo
Segment Five: Journalist Al Mancini, Las Vegas Review-Journal, Las Vegas
Segment Six: General Manager Brian Cousins, Executive Chef Kenny Spost, Napa Valley Grille, Westwood
Segment Seven: Claudia Burns, Owner, Turtle Rock Vineyards, Paso Robles
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Now a captivating preview of this Saturday’s mouthwatering 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…

San Diego area food fans who are pursuing careers in the culinary arts, enology/viticulture and beverage studies attention, please. The San Diego Chapter of The American Institute of Wine & Food is now accepting applications for Scholarships in full or part-time accredited continuing education programs. The scholarships typically range from $500 to $2,000, and the funds do not need to be repaid. Lisa Lipton, Esq., AIWF San Diego Scholarship Chair joins us with the details.

Chef/Co-Owner Art Gonzalez’s Panxa Cocina, Long Beach’s only dedicated modern Southwestern restaurant, has launched its first-ever month-long Hatch chile celebration throughout the entire month of September, with a portion of the proceeds going to New Mexico State University’s Chile Pepper Institute. The Hatch chile menu is served lunch and dinner, seven-days. Chef Art has the flavor-packed details.

El Segundo’s R6 Distillery & Smoky Hollow Tasting & Taproom was established in 2014 by Head Distiller Rob Rubens. Rob fell in love with the mystery and art of distillation after his first (and unplanned) trip to Old New Orleans Rum Distillery.  He realized it was time for a change.  After scraping together savings, visiting plenty of distilleries and breweries, it was time to perhaps start another great wave. Coupling his experience with the desire to bring quality spirits to greater Los Angeles, Rob decided to open this speakeasy inspired distillery for everyone to enjoy.

Journalist and Las Vegas insider Al Mancini is a graduate of Seton Hall University and Brooklyn Law School, who began his career in journalism as a music reporter for ABC News Radio in 1996. He moved to Las Vegas to cover Southern Nevada for the network in 2001, and has covered the local dining scene for numerous publications since 2003. Al joined the Las Vegas Review-Journal as a Staff Writer in 2016. Al got to know the celebrated Robin Leach over all those years. Al joins us to share a side of Robin that you probably don’t know from just seeing him on television.

It’s California Wine Month and we’re celebrating in style with the General Manager, Brian Cousins, and Kenny Spost, Executive Chef of Westwood’s Napa Valley Grille. Combining local, seasonal ingredients, artisan products and an expansive selection of regional wine, Napa Valley Grille recreates the charm, bounty and palates distinctive of West Coast wine country in a sophisticated setting within Westwood Village.

Turtle Rock Vineyards is a small, family-owned winery located in Paso Robles founded by Don & Claudia Burns. “Our winemaking philosophy is simple, you can’t make great wine without great fruit. We source our fruit from some of the finest vineyards in the Templeton Gap area of Paso Robles. Through sustainable farming practices, low yields, and harvesting at optimal ripeness, we are able to make wines with both intensity and balance. We hope these wines reflect the beauty of the wonderful places these grapes are grown as well as the people who nurture them.” Claudia Burns uncorks it for us.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” We’re thinking totally wacky food news…

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Lisa LiptonSan Diego area food fans who are pursuing careers in the culinary arts, enology / viticulture and beverage studies attention, please. The San Diego Chapter of The American Institute of Wine & Food is now accepting applications for Scholarships in full or part-time accredited continuing education programs. The scholarships typically range from $500 to $2,000, and the funds do not need to be repaid.

The American Institute of Wine & Food (AIWF) is a national non-profit educational organization established in 1981 by Robert Mondavi, Julia Child, Richard Graff, and others to promote a forum for the study and enjoyment of gastronomy. The AIWF is dedicated to advancing the understanding, appreciation, and quality of wine and food through fun educational experiences in support of its Days of Taste® and Scholarship programs.

The AIWF, San Diego Chapter awards scholarships for the pursuit of culinary arts, enology/viticulture, and beverage studies in full or part-time accredited continuing education programs. All schools must be accredited and offer continuous relevant hands-on, in-person experience (not online). Since the money for the scholarships is raised by the San Diego Chapter, scholarships are only awarded to people who are connected to San Diego by school, work, or recent involvement in food or wine/beverage in the area. The scholarship money may be used for study within or outside of San Diego County.

Applications will be accepted until October, 1 2018. Select applicants will be notified of an interview sometime in October.

Lisa Lipton, Esq., AIWF San Diego Scholarship Chair joins us with the details.

Arthur GonzalezChef/Co-Owner Art Gonzalezs Panxa Cocina, Long Beach’s only dedicated modern Southwestern restaurant, has launched its first-ever month-long Hatch Chile celebration throughout the entire month of September, with a portion of the proceeds going to New Mexico State University’s Chile Pepper Institute. The Hatch Chile menu is served lunch and dinner, seven-days.

The month-long culinary event, led and inspired by Panxa Cocina’s Executive Chef/Co-Owner Arthur Gonzalez in collaboration with the Chile Pepper Institute’s Co-Founder, Director, and world renowned chile pepper breeder Dr. Paul Bosland, will include diverse programming surrounding the distinctly New Mexican Hatch green chile. Dr. Paul Bosland will be consulting with Chef Gonzalez on the tasting menu to provide guests with the most flavorful chiles available within September’s peak harvest season.

Panxa Cocina’s Hatch Chile Month tasting menu will be available for lunch and dinner featuring authentic Southwestern favorites with highlights including Heirloom Blue Corn Quesadilla with roasted Hatch chile jam, squash blossom, and house queso fresco; and Wagyu Country Fried Steak with Hatch chile gravy.

On Saturday, September 15 and Sunday, September 16 from 12-5 p.m., Panxa Cocina will transform a dedicated outdoor space steps from the restaurant to serve as the ultimate “chile roast-out” so guests can have the opportunity to see the roasting firsthand and take home the beloved Southwestern ingredient to enjoy in their own homes. The roasted Hatch chiles freeze well.

Chef Art has the flavor-packed details.

Rob RubensEl Segundo’s R6 Distillery & Smoky Hollow Tasting & Taproom was established in 2014 by Head Distiller Rob Rubens. Rob fell in love with the mystery and art of distillation after his first (and unplanned) trip to Old New Orleans Rum Distillery.  He realized it was time for a change.

After scraping together savings, visiting plenty of distilleries and breweries, it was time to perhaps start another great wave. Coupling his experience with the desire to bring quality spirits to greater Los Angeles, Rob decided to open this speakeasy inspired distillery for everyone to enjoy.

Product highlights include R6 Vodka, R6 Blue Corn Bourbon, R6 Bourbon, R6 Rye, R6 Single Malt Whiskey, R6 Wheat Whiskey and R6 Rum.

Al ManciniJournalist and Las Vegas insider Al Mancini is a graduate of Seton Hall University and Brooklyn Law School, who began his career in journalism as a music reporter for ABC News Radio in 1996. He moved to Las Vegas to cover Southern Nevada for the network in 2001, and has covered the local dining scene for numerous publications since 2003. Al joined the Las Vegas Review-Journal as a Staff Writer in 2016.

Al got to know the celebrated Robin Leach (“Lifestyles of the Rich & Famous”) over all those years. First it was crossing paths with Robin frequently at the numerous, high-profile Vegas red carpet events they both covered. Robin was already a contributor to the Las-Vegas Review-Journal when Al joined the paper in 2016.

Al joins us to share a side of Robin that you probably don’t know from just seeing him on television. Robin Leach was an unrivaled champion of promoting Las Vegas as a world class destination. Also, very charitable.

Brian CousinsIt’s California Wine Month and we’re popping the cork in style with the General Manager, Brian Cousins, and Kenny Spost, Executive Chef of Westwood’s Napa Valley Grille. Their contribution to California Wine Month is the special menu pairing of “Three Cabs & a Burger.” It’s their Glendon Burger (with Blue Cheese, Rosemary Maple Cured Bacon & Sweet Onion Relish) with 2015 Ramey Cabernet Sauvignon Napa Valley, 2014 Foley Johnson Cabernet Rutherford and 2013 Vine Cliff Cabernet Oakville.

Combining local, seasonal ingredients, artisan products and an expansive selection of regional wine, Napa Valley Grille recreates the charm, bounty and palates distinctive of West Coast wine country in a sophisticated setting within Westwood Village.

Claudia BurnsTurtle Rock Vineyards is a small, proudly family -owned winery located in Paso Robles founded by Don & Claudia Burns. “Our winemaking philosophy is simple, you can’t make great wine without great fruit. We source our fruit from some of the finest vineyards in the Templeton Gap area of Paso Robles. Through sustainable farming practices, low yields, and harvesting at optimal ripeness, we are able to make wines with both intensity and balance. We hope these wines reflect the beauty of the wonderful places these grapes are grown as well as the people who nurture them.”

“Turtle Rock Vineyards began because of Don’s love for the area where he grew up. He moved to a small property on Willow Creek Road when he was 12. The property was nestled in the Templeton Gap at 1150 feet of elevation and owned by his uncle, Tom Westberg. Realizing the potential of the property Tom planted almost 4 acres of vines, mostly Zinfandel, in the mid-eighties. Don graduated from Mission High School then moved on to Ag Business at Cal Poly. Needing a change, Don knew he wanted leave the small town of Templeton and see what else was out there.”

“In 1999 he began a two -year sailboat trip through Central America that ended in Palm Beach, FL. There, Don began working at Ruth’s Chris Steakhouse where his love of wine was sparked again. With access to wine from all over the world, his fondness for the Rhone Valley began to emerge. Don would come back many harvests and work alongside of his longtime friend, Justin Smith of Saxum. He knew it was only a matter of time before he would return home.”

“It took him a little longer than he thought because he met the love of his life Claudia. Soon there was a beautiful beach wedding and the birth of their pride and joy Willow. In June 2008 it was finally time to return home. After a two- week cross country adventure with their six- month old baby girl and 15-year old dog, they arrived in Paso Robles. It was then that Tom and his wife Peggy gave Don an amazing opportunity. He was able to bring the small family vineyard back to life and reintroduce the family label, Westberg Cellars. With guidance from Tom, they opened a tasting room in a small barn on the Westberg property and poured primarily Zinfandel, Sangiovese and Chardonnay.”

“When Don was not working on the Westberg property he was next door interning with Justin Smith. That time solidified his decision on the kind of wine he wanted to make. Because the Rhone varietals were so different from the Westberg label he knew they had to come up with a new brand. Don and Claudia thought about it a lot. One day at the tasting room there was an “Aha” moment when Willow was playing with one of the farm dogs sitting on a “turtle rock”. It was a big calcareous limestone rock pulled from the Westberg vineyard years ago. Over time the rocks wear down and look like the back of a turtle shell. That was it, Turtle Rock was born…”

Claudia Burns uncorks it all for us.

Andrew Gruel and his son WilliamChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.” We’re thinking totally wacky food news…You’ll be surprised.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Lisa Lipton, Esq., The American Institute of Wine & Food, San Diego Scholarship Chair
Segment Three: Chef/Co-Owner Art Gonzalez, Panxa Cocina, Long Beach
Segment Four: Rob Rubens, Proprietor & Head Distiller, R6 Distillery & Smoky Hollow Tasting &amp Taproom, El Segundo
Segment Five: Journalist Al Mancini, Las Vegas Review-Journal, Las Vegas
Segment Six: General Manager Brian Cousins, Executive Chef Kenny Spost, Napa Valley Grille, Westwood
Segment Seven: Claudia Burns, Owner, Turtle Rock Vineyards, Paso Robles
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

September 1: Linda Gassenheimer, Zapien’s Salsa Grill, Dodger Stadium Food, Hitching Post 2, Michael Rossi

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Linda Gassenheimer, The 12-Week Diabetes Cookbook
Segment Three: Chef Marco Zapien, Zapien’s Salsa Grill and Taqueria
Segment Four: Executive Chef Ryan Evans, Levy Restaurants at Dodger Stadium
Segment Five: Chef Frank Ostini, Hitching Post 2 and Hitching Post Wines, Buellton Part One
Segment Six: Chef Frank Ostini, Hitching Post 2 and Hitching Post Wines, Buellton Part Two
Segment Seven: Executive Chef Michael Rossi, THE RANCH Restaurant, Anaheim
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Happy Labor Day Weekend to all. Please join us on Saturday morning. It’s an energetic, fresh show with a guest lineup to truly savor!

Now an enticing preview of this Saturday’s appetizing 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…

TV and radio personality, syndicated journalist, best-selling author, and food consultant Linda Gassenheimer is always looking to save time and still create flavor-packed, family-friendly meals. Her latest work has been for the American Diabetes Association.  Solving the global epidemic of diabetes is a vital subject for our nation’s health. What should we be eating?  Linda Gassenheimer, author of 7 cookbooks published by the American Diabetes Association, has some flavorful answers for you and your loved ones in The 12-Week Diabetes Cookbook – Your Super Simple Plan for Organizing, Budgeting, and Cooking Amazing Dinners. We’ll meet her.

Once a year Chef Marco Zapien of 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. Zapien’s will host a daytime Hatch Chile Roast on September 8th 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. Also on Saturday, September 8th from 8:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. We’ll entice Chef Marco away from the chile roaster for a chat.

It may be “Time for Dodger Baseball” but a big attraction at Dodger Stadium for home games is always the tempting variety of food and beverage items. Executive Chef Ryan Evans of Levy Restaurants is in his 2nd season with The Dodgers. Chef Ryan’s theme for 2018 is “flavors of the city.” As baseball season is drawing to a close we’ll find out what the big hits have been on the Chavez Ravine menu this year.

Chef Frank Ostini’s Hitching Post 2 restaurant in Buellton is a beloved local institution. Chef Frank and Gray Hartley are the creators and winemakers of Hitching Post Wines made famous around the world in the Academy Award-winning feature motion picture, Sideways, released in 2004. Surprisingly there has never been a Hitching Post Wines Tasting Room until just recently. Chef Frank Ostini takes us on a tour of the just uncorked Hitching Post Wines Tasting Room conveniently located next door to the Restaurant on E. Highway 246 in Buellton.

THE RANCH Restaurant, hidden in plain sight in Anaheim, is located next door to THE RANCH Saloon and features true American regional cuisine. The high-profile culinary team at THE RANCH cooks from scratch with the finest ingredients possible to capture the rustic style of wine country and the freshest flavors of The Farm. The Golden Foodie Awards are the People’s Choice Food Awards for Orange County. THE RANCH has been nominated for an impressive 5 Golden Foodies this year. Opening Executive Chef Michael Rossi joins us with a tasty update.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” When it comes to shellfish, clams are probably more of a staple on the East Coast. Clams are high in protein and versatile in the kitchen. Chef Andrew will provide the tasty basics. What do you use clam juice for, anyway? Also does a clam really belong on a pizza?

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Linda GassenheimerTV and radio personality, syndicated journalist, best-selling author, and food consultant Linda Gassenheimer is always looking to save time and still create flavor-packed, family-friendly meals. Her latest work has been for the American Diabetes Association. Solving the global epidemic of diabetes is a vital subject for our nation’s health. What should we be eating?

Linda Gassenheimer, author of 7 cookbooks published by the American Diabetes Association, has some flavorful answers for you and your loved ones in The 12-Week Diabetes Cookbook – Your Super Simple Plan for Organizing, Budgeting, and Cooking Amazing Dinners. We’ll meet her.

“Looking to save time and money and still create flavor-packed family-friendly meals? I created this book for all of us who want to serve great meals without breaking our time or budget bank.  You can shop for the entire week one day and buy all of the ingredients to make dinners for the week. The book is a no-brainer blueprint, including weekly shopping lists, for serving your family delicious, diabetes-friendly dinners.”

Marco Zapien of Zapiens Salsa Grill and TaqueriaOnce a year Chef Marco Zapien of 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. Zapien’s will orchestrate a daytime Hatch Chile Roast on September 8th where 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. A good tip is to reserve your case in advance.

Also on Saturday, September 8th from 8:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. Enjoy all-you-can-eat, and hand-made Tortillas, Champagne and Mimosas.

We’ll entice Chef Marco away from the rotating chile roaster for a chat.

Ryan EvansIt may be “Time for Dodger Baseball” but a big attraction at Dodger Stadium for home games is always the tempting variety of food and beverage items. Executive Chef Ryan Evans of Levy Restaurants is in his 2nd season with The Dodgers.

Chef Ryan’s theme for 2018 is “flavors of the city.” As baseball season is drawing to a close we’ll find out from Chef Ryan what the big hits have been on the Chavez Ravine menu this year.

During the season Chef Ryan periodically posts attention-grabbing, limited time specials on Instagram @dodgerstadiumfood.

Probably the most Instagramable new food item is the Cheeto-Lote. It’s roasted sweet corn rubbed with chipotle lime mayo and dusted with Flamin’ Hot Cheetos and cotija cheese.

In the Lexus Dugout Club there is more of an emphasis on appealing vegetarian options. Look for a great selection of grilled veggies on the daily changing menu. Also lots of exotic fruit options including Melissa’s Watermelon Lollipops.

Frank OstiniChef Frank Ostini’s Hitching Post 2 restaurant in Buellton is a beloved local institution known for incredible Santa Maria – style BBQ. Chef Frank and Gray Hartley are the creators and winemakers of Hitching Post Wines made famous around the world in the Academy Award-winning feature motion picture, Sideways, released in 2004.

Surprisingly there has never been a Hitching Post Wines Tasting Room until just recently. Chef Frank Ostini takes us on a tour of the Hitching Post Wines Tasting Room conveniently located next door to the Restaurant on E. Highway 246 in Buellton.

“Leading the Hitching Post Wines team are the creators and two long-time friends, Gray Hartley and Frank Ostini, who have been making wines in Santa Barbara County, California since 1979. Long before Hollywood discovered the winemaking landmark and its excellent wines, Gray Hartley, a former Alaskan salmon fisherman and Frank Ostini, chef and owner of the famed Hitching Post 2 Restaurant in Buellton, were brought together by their love of wine and winemaking. Over the years their backyard hobby has turned into a highly acclaimed winemaking enterprise.”

“Hartley and Ostini strive to create flavorful handcrafted wines that possess poise and balance, putting a slice of Santa Barbara in each glass, and a piece of their soul in every bottle of Hitching Post. The Traditional Tasting at Hitching Post Wines offers a flight of five Hitching Post Wines consisting of Pinks 2017; Hometown Pinot Noir 2016; Cork Dancer Pinot Noir 2015; Santa Maria Valley Pinot Noir 2015; and Gen Red 2016 priced at $15 per guest. A Reserve Tasting, priced at $20, includes five wines – Highliner Pinot Noir 2015; Perfect Set Pinot Noir 2015; Bien Nacido Pinot Noir 2015; Sanford & Benedict Pinot Noir 2015; and Four Top 2012. The caveat of the Reserve Tasting will be its ever-changing menu featuring rare single-vineyard bottling and special older vintages of Hitching Post. For those seeking the ultimate experience, Hitching Post Wines offers customized Private Winemaker Tastings with Gray Hartley and Frank Ostini for $60 per guest and by appointment only.”

Michael Rossi of the Ranch Restaurant and SaloonTHE RANCH Restaurant, hidden in plain sight in Anaheim, is located next door to THE RANCH Saloon and features true American regional cuisine. The high-profile culinary team at THE RANCH cooks from scratch with the finest ingredients possible to capture the rustic style of wine country and the freshest flavors of The Farm.

“Executive Chef, Michael Rossi and our talented culinary team craft our seasonally driven menu with hand selected produce harvested from our own farm. Our chefs have the unique ability to pick produce at the perfect time just before the peak of maturity to capture maximum flavor and within hours served at your table with old fashioned genuine hospitality and gracious service. To complete your dining experience, sample one of our many desserts created in house by Pastry Chef, David Rossi.”

“THE RANCH Cellar features a value oriented diverse selection of world class international wines served in a friendly and unintimidating style. The cellar holds 11,000 bottles of wine representing the world’s wine growing regions with an emphasis on California and West Coast wines. Our wine list offers a diverse Wines by the Glass program featuring over 35 wines representing domestic and international regions, complementing the restaurant’s seasonally driven menu.”

The Golden Foodie Awards are the People’s Choice Food Awards for Orange County. THE RANCH has been nominated for an impressive 5 Golden Foodies this year. Previously THE RANCH has been awarded 9 Golden Foodies. This is a record for any establishment in Orange County!

Opening Executive Chef Michael Rossi joins us with a tasty update.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

When it comes to shellfish, clams are probably more of a staple on the East Coast. Clams are high in protein and versatile in the kitchen. What do you use clam juice for, anyway? Also does a clam really belong on a pizza? Chef Andrew will provide the tasty basics.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Linda Gassenheimer, The 12-Week Diabetes Cookbook
Segment Three: Chef Marco Zapien, Zapien’s Salsa Grill and Taqueria
Segment Four: Executive Chef Ryan Evans, Levy Restaurants at Dodger Stadium
Segment Five: Chef Frank Ostini, Hitching Post 2 and Hitching Post Wines, Buellton Part One
Segment Six: Chef Frank Ostini, Hitching Post 2 and Hitching Post Wines, Buellton Part Two
Segment Seven: Executive Chef Michael Rossi, THE RANCH Restaurant, Anaheim
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

August 25: Romeo Chocolates, The Taste, Tuxton China, C-CAP Los Angeles, Tastemakers of OC, FoodBeast’s Spam Restaurant Month

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chocolatier Romeo Garcia, Romeo Chocolates, Long Beach
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times, The Taste
Segment Four: Jennifer Rolander, Tuxton China Inc.
Segment Five: “Tastemakers of Orange County” Benefiting OCAPICA
Segment Six: FOODBEAST’s SPAM Restaurant Month Part One
Segment Seven: FOODBEAST’s SPAM Restaurant Month Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Our congratulations to Chef Andrew & Lauren Gruel on the arrival of (Baby) Jack Stone Gruel. Lauren, Andrew & Jack are all are doing well…

Now a tempting 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, upon careful reflection, that’s probably a pretty good thing…

Chef Romeo Garcia of Romeo Chocolates in Downtown Long Beach is a Master Chocolatier with a global reach. In addition to decadent chocolates (artisan bars & truffles) his chocolate boutique serves a variety of appealing chocolate beverages. Think Frozen Hot Chocolate, an ice-blended beverage. He also offers creative chocolate pairings with wine and beer. Chef Romeo is our guest.

As the L.A. Times Test Kitchen director, Noelle Carter oversees the testing of all recipes that appear in The Times. She is also part of The Taste held on the Paramount Pictures Studios backlot over three nights during Labor Day Weekend. Noelle puts down her spatula for a preview.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more. Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

On the heels of its 20th anniversary, the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) will host the 3rd Annual “Tastemakers of Orange County” culinary event on Wednesday, September 5th in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage by giving guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County. Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families throughout Orange County. Participants Tarit and Sora Tanjasiri of The Crema Café and Crema Artisan Bakers provide all the tempting details.

For the entire month of August, FOODBEAST is bringing you SPAM® Restaurant Month! This month-long event showcases the versatility of SPAM® and its place on the restaurant scene nationwide, from fast-casual to fine dining concepts. Think $100 Gold SPAM® Musubis in San Francisco to SPAM® Tamales in Orlando. FOODBEAST’s Geoff Kutnick opens the tin for us on these wild creations.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard. Fresh sardines (when available) grilled, fried or broiled are a treat.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Romeo GarciaChef Romeo Garcia of Romeo Chocolates in Downtown Long Beach is a Master Chocolatier with a global reach. He is so highly regarded in Long Beach that the buildout of the retail shop was partially underwritten by a successful Kickstarter Campaign.

In addition to decadent chocolates (artisan bars & truffles) his chocolate boutique serves a variety of appealing chocolate beverages and plated desserts. Think Frozen Hot Chocolate, an incredibly rich ice-blended beverage.

Romeo Chocolates also offers creative chocolate pairings with wine and beer.

“It’s easy to fall in love with chocolate.  Romeo became enamored with the artistry of design, flavors, and the richness of the story of chocolate-making from around the world.  An avid learner and traveler, Romeo graduated from Ecole Professional School of Chocolate Arts, completed the Master Chocolatier Program in Belgium, and traveled across Europe, South Pacific, and other regions to carefully source chocolates and ingredients.  Proudly made in Long Beach, California.  Enjoy our artisanal, micro-batch chocolate bars and confections!”

Chef Romeo Garcia is our guest.

Noelle CarterAs the L.A. Times Test Kitchen director, Noelle Carter oversees the testing of all recipes that appear in The Times. She is also part of The Taste held on the Paramount Pictures Studios backlot over three nights during Labor Day Weekend.

On Sunday night of The Taste, Noelle is performing a Southern Cooking Demonstration with Chef Sean Lowenthal of Little Beast.

“This Labor Day weekend, join the Los Angeles Times for 3 evenings of amazing food, wine, spirits and chef experiences, plus unique culinary pop-ups and collaborations. Dozens of hand-picked local restaurants each evening will showcase our city’s rich and diverse culinary scene by serving you their best. Sip, savor, and celebrate Southern California’s most inspired food and drink. 21 and over only.”

In addition to her Test Kitchen duties, Noelle writes features, pens the “Culinary SOS column, and contributes daily kitchen tips, recipes and videos to Food’s Daily Dish blog, and is also a regular contributor to “The Splendid Table” radio program. A native Southern Californian, she also holds a degree in film from the University of Southern California and, when she’s not cooking, loves watching old movies.

Noelle puts down her trusty spatula for an enticing preview.

Jennifer RolanderTuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the Nation with scholarships, training, internships and much more.

“At Tuxton, giving back is an important part of our company’s core values, and our continuing partnership with the Careers through Culinary Arts Program gives us the opportunity to help disadvantaged high school students become part of our industry, says Vice President of Business Development Jennifer Rolander. Our continued support of this organization as one of our “Tuxton Cares” partners is a priority for us, and we are looking forward to providing funds for scholarships and their competition plates for years to come!

Tuxton’s Vice President of Business Development, Jennifer Rolander, along with C-CAP Los Angeles Director Lisa Fontanesi, joins us with the details.

Tarit Tanjasiri of Crema CafeOn the heels of its 20th anniversary, the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) will host the 3rd Annual “Tastemakers of Orange County” culinary event on Wednesday, September 5th in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage by giving guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County.

Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families throughout Orange County.

The celebration at Argyros Plaza will include food tastings, fun entertainment, and silent and live auctions for guests to enjoy. Tickets are available to the public for $125 for VIP, which allows early entry at 6 p.m., and $85 for General Admission, from 7 p.m. to 9 p.m. More information and tickets can be found here.

Participants Tarit and Sora Park Tanjasiri of The Crema Café and Crema Artisan Bakers provide all the tempting details. (Sora is a Board Member of OCAPICA)

Geoff KutnickFor the entire month of August, FOODBEAST is bringing you SPAM® Restaurant Month! This month-long event showcases the versatility of SPAM® and its place on the restaurant scene nationwide, from fast-casual to fine dining concepts. Think $100 Gold SPAM® Musubis in San Francisco to SPAM® Tamales in Orlando.

FOODBEAST has curated an impressive lineup of concepts across the United States to share their SPAM® creations. Each item is what FOODBEAST likes to call ‘FOODBEAST Approved’ for taste, creativity and newsworthiness, pushing restaurants to unprecedented lengths of SPAM® innovation.

FOODBEAST’s Geoff Kutnick opens the tin for us on these wild creations.

Locally in Santa Ana (4th Street Market) look for Dos Chinos’ Al Pastor SPAM Papas Fritas. It’s SPAM® marinated in Al Pastor sauce topped with onions, cilantro, sour cream and pineapple served on top of fries.

Andrew and William GruelChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard. Fresh sardines (when available) grilled, fried or broiled are a treat.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chocolatier Romeo Garcia, Romeo Chocolates, Long Beach
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times, The Taste
Segment Four: Jennifer Rolander, Tuxton China Inc.
Segment Five: “Tastemakers of Orange County” Benefiting OCAPICA
Segment Six: FOODBEAST’s SPAM Restaurant Month Part One
Segment Seven: FOODBEAST’s SPAM Restaurant Month Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

August 18: South City Fried Chicken, Western Foodservice Expo, Steven Raichlen, Golden Road Brewing, Sally Camacho-Mueller, Wine Exchange

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Josh Kopel and Executive Chef Sammy Monsour, South City Fried Chicken, Los Angeles
Segment Three: Western Foodservice & Hospitality Expo, Los Angeles
Segment Four: Barbecue Hall of Fame’s Steven Raichlen, PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes
Segment Five: Golden Road Brewing’s Victor Novak and Steven Torres
Segment Six: Sally Camacho-Mueller, Executive Pastry Chef / Partner, Tesse, West Hollywood
Segment Seven: Kyle Meyer, Wine Exchange, Santa Ana
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

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…

Newly arrived in DTLA is South City Fried Chicken, where not one, but eight great Southern cities are uniquely represented via the most delicious mother cluckin’ Fried Chicken Sandwiches this side of the Rio Grande! Guests have the opportunity to get lost in their nuanced mouth-watering, finger-lickin’ Fried Chicken Sandwiches prepared with the highest-quality ingredients and packed with the finest flavors the South has to offer. Owner Joshua Kopel and Partner & Executive Chef Sammy Monsour join us to crow about the opening.

Steven Raichlen is synonymous with barbecue. The James Beard Award-winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer and international PBS star has shaped America’s obsession with live-fire cooking for decades. Following the success of Project Smoke, Raichlen returns to the subject that earned him his reputation as a pioneer of the grill with PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’mores . We’re firing up the grill with Steven Raichlen.

It’s the return of our thirst quenching “Ask the Brewers” segment. Joining us is Golden Road Brewing’s acclaimed Brewmaster, Victor Novak, and Anaheim Head Brewer, Steven Torres. Barrel-aged beer is a popular trend on the craft beer scene. We’ll find out what it’s all about. Also Baja-style lagers are appearing in local craft breweries. Our Brewers will discuss this.

Sally Camacho-Mueller (ex-Jonathan Club and Hotel Bel-Air) is Executive Pastry Chef / Partner of Tesse on the Sunset Strip at La Cienega Blvd. It is modern French cooking using California ingredients under the direction of Executive Chef Raphael Francois. We’ll meet her.

We’re uncorking it again with our distinguished wine expert Kyle Meyer of Santa Ana’s Wine Exchange. Is there a relationship between quality and price when it comes to California’s cult wines? What is the pricing model? Where is the value to be found?

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Did you know China is the biggest exporter of seafood to the United States? Most surprising is that a major portion of this seafood is fish harvested from American waters and then processed in China. Tariffs are on the horizon, too…

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Sammy MonsourNewly arrived in DTLA is South City Fried Chicken, where not one, but eight great Southern cities are uniquely represented via the most delicious mother cluckin’ Fried Chicken Sandwiches this side of the Rio Grande! Guests have the opportunity to get lost in their nuanced mouth-watering, finger-lickin’ Fried Chicken Sandwiches prepared with the highest-quality ingredients and packed with the finest flavors the South has to offer.

“After a year on the road getting in touch with their roots and cultivating the essence of Southern cuisine, South City Fried Chicken Co-Owners Joshua Kopel and Chef Sammy Monsour returned to Los Angeles with the innovation and grit to tackle their second venture together. “South City Fried Chicken is the canvas on which to experience a story that is important to Josh and I,” says Monsour. “Our food honors Southern culture, the people we come from, and connects us with our guests.””

“Setting out with the intent to not only create the most delectable Fried Chicken Sandwiches in the West, but as an homage to the people of the South, Chef Sammy set his standards high from the get-go with an adamant motto: No heat lamps, no freezers, no excuses. Everything on the South City Fried Chicken menu is made-to-order, maintaining farm-to-table concepts by utilizing the same local vendors as fine dining big sister restaurant Preux & Proper. No detail is too small, from the homemade pepper mixes and sauces, to the employment of Jidori chicken, an artisan-take on poultry farming by utilizing hand-pulled methods over machines, and brioche buns from La Brea Bakery.”

Each Fried Chicken Sandwich begins with succulent Jidori chicken in marinade and buttermilk brine, marinating together for a minimum of 24 hours. When it is finally ready to go, the last step is dredging the chicken in the “stay crispy batter” before getting fried to perfection and seasoned according to each sandwiches destination. Described by Chef Sammy as “A love letter to the South written in flavor,” the South City Fried Chicken Sandwich Menu highlights nine crispy on the outside, succulent on the inside offerings, eight of which feature namesake cities that are major players in Southern cuisine.

Owner Joshua Kopel and Partner & Executive Chef Sammy Monsour join us to crow about the opening.

Western Foodservice ExpoThe 2018 Western Foodservice & Hospitality Expo will be held Sunday, August 19 – Tuesday, August 21, 2018 at the Los Angeles Convention Center. The tradeshow and conference will provide 9,000+ industry professionals with access to the hottest menu trends, state of the art design and decor, a renowned education program, special events, and 450+ of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community.

The tradeshow and conference, started in 1936 is managed by Clarion UX and sponsored by the California Restaurant Association.

The 2018 event will be co-located with Coffee Fest and Healthy Food Expo West, and attendees will have access to all three events.

“Our attendees have become accustomed to seeing the most influential names in the restaurant industry on Center Stage and our 2018 event will not disappoint the thousands of restaurant and foodservice professionals attending the upcoming Western Foodservice Expo,” said Tom Loughran, Vice President for the Clarion UX Food & Beverage Portfolio, “We are thrilled to be welcoming a terrific line-up of celebrity chefs who are involved with some of the leading restaurants in the country to Center Stage as well as present the Beacon and Torch Awards, and watch two exciting competitions.”

Representing the Expo is Tom Loughran, Vice President for the Show.

Steven RaichlenSteven Raichlen is synonymous with barbecue. The James Beard Award-winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer and international PBS star has shaped America’s obsession with live-fire cooking for decades. Following the success of Project Smoke, Raichlen returns to the subject that earned him his reputation as a pioneer of the grill with PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’mores.

After thirty books, seven TV series – including a new one out this May, Project Fire on PBS – two decades of Barbecue University classes, 60 countries and 6 continents traveled, one might wonder what else Raichlen could possibly say about grilling. Turns out, it’s a lot. Never before have American home cooks used a wider range of grilling techniques, nor had access to a more diverse array of flavors and ingredients. Delivering both a complete step-by-step handbook to mastering the latest techniques and equipment alongside a collection of over 100 innovative recipes for grilling every kind of food, Project Fire is the modern grilling treatise. A stunning collection of recipes and techniques, Project Fire provides a wealth of information for how we want to grill today.

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Project FireBarbecue Sauces, Rubs, and MarinadesProject SmokeThe Barbecue Bible, and How to Grill. Winner of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. In 2016, he was inducted into the Barbecue Hall of Fame.

We’re firing up the grill with Steven Raichlen.

Victor Novak and Steven TorresIt’s the return of our thirst quenching “Ask the Brewers” segment. Joining us is Golden Road Brewing’s Brewmaster, Victor Novak, and Anaheim Head Brewer, Steven Torres.

Barrel-aged beer is a popular trend on the craft beer scene. We’ll find out what it’s all about from our experts. Also, adaptations of Baja-style lagers are appearing in local craft breweries. Our Brewers will discuss this.

Sally Camacho MuellerSally Camacho-Mueller (ex-Jonathan Club and Hotel Bel-Air) is Executive Pastry Chef / Partner of Tesse on the Sunset Strip at La Cienega Blvd. It is modern French cooking using California ingredients under the direction of Executive Chef Raphael Francois.

“Sally Camacho Mueller graduated with honors from both the Culinary and Baking & Pastry Programs at the California Culinary Academy in San Francisco. She returned to her home in Los Angeles, to work with Donald Wressell at The Four Seasons Beverly Hills and from there went on to work at numerous award-winning resorts and fine dining restaurants including The Wynn Las Vegas, Bradley Ogden at Caesars Palace, the Fairmont Turnberry Isle Resort in FL, Wolfgang Puck‘s WP24, the Hotel Bel-Air, and the Jonathan Club. In 2015 she joined as the Culinary Institute of America Greystone in Napa Valley as pastry chef and baker instructor.”

Her work has been featured in numerous publications and in 2011 she was a cheftestant on Bravo‘s Top Chef: Just Desserts where she came away as a finalist and runner-up.

Kyle Meyer of Wine ExchangeWe’re uncorking it again with our distinguished wine expert, Kyle Meyer of Santa Ana’s Wine Exchange.

Is there a relationship between quality and price when it comes to California’s cult wines? What is the pricing model? Where is the value to be found?

 

Andrew and William GruelChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Did you know China is the biggest exporter of seafood to the United States? Most surprising is that a major portion of this seafood is fish harvested from American waters and then processed in China. Tariffs are on the horizon, too…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Josh Kopel and Executive Chef Sammy Monsour, South City Fried Chicken, Los Angeles
Segment Three: Western Foodservice & Hospitality Expo, Los Angeles
Segment Four: Barbecue Hall of Fame’s Steven Raichlen, PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes
Segment Five: Golden Road Brewing’s Victor Novak and Steven Torres
Segment Six: Sally Camacho-Mueller, Executive Pastry Chef / Partner, Tesse, West Hollywood
Segment Seven: Kyle Meyer, Wine Exchange, Santa Ana
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

August 11: Bavel, The Federal Bar, Brennan’s Pub, Melissa’s Hatch Chiles, Farley Elliott of Eater LA

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Owner / Chefs Ori Menashe and Genevieve Gergis, Bavel, DTLA’s Arts District
Segment Three: Chef Tia Baker, The Federal Bar, Long Beach
Segment Four: Tony Yanow, Brennan’s in Marina del Rey, Artisanal Brewers Collective
Segment Five: Robert Schueller, Mellissa’s “Prince of Produce”, Hatch Chile Season
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Now a tempting 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, upon careful reflection, that’s probably a pretty good thing…

When we last spoke with Owner/Chefs Ori Menashe and Genevieve Gergis they had recently opened Bestia (2012) in DTLA’s emerging Arts District. Flash forward to the recent opening of their Bavel, also in the Arts District. It’s Middle Eastern flavors with influences from Israel, Morocco, Turkey and Egypt. We pull then both from the active Bavel kitchen for a chat.

Eat your heart out Long Beach ! DINE LBC – Long Beach Restaurant Week is on through August 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The Federal Bar on Pine Avenue in Downtown Long Beach is one of the participating restaurants in DINE LBC. We’ll meet new Chef Tia Baker (ex-Sol Cocina) and talk about the elevated fare at The Federal Bar. New Happy Hour menu, too.

Brennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey. The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Proprietor Tony Yanow (ex-Golden Road Brewing) is our guest.

Hatch Chiles, grown only in the Hatch Valley and along the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the Chile capital of the US but also of the World The ultimate chile, these chiles are only available from New Mexico in a short, six-week window every year (between August and September.) Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Food journalist Farley Elliott is the Senior Editor for Eater L.A. He contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He’s part of a panel, “PR Bootcamp for Restaurants: In Memory of Fifi Chao” that will be part of the upcoming Western Foodservice & Hospitality Expo on August 19th at the L.A. Convention Center. We’ll chat about the panel and the latest news on the L.A. dining scene with Farley.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this ? We’ll find out from Chef Andrew with the promise of no added filler.

Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis of BestiaWhen we last spoke with Owner/Chefs Ori Menashe and Genevieve Gergis they had recently opened Bestia (2012) in DTLA’s emerging Arts District. Flash forward to the recent opening of their long-in-the-works Bavel (buh-vel), also in the Arts District. It’s Middle Eastern flavors with influences from Israel, Morocco, Turkey and Egypt.

“Bavel, in Downtown Los Angeles’ Arts District, is a Middle Eastern restaurant from Chefs Ori Menashe and Genevieve Gergis. With family roots in Israel, Morocco, Turkey, and Egypt, Ori and Genevieve have always wanted to open a restaurant that showcases the cuisines of their family lineages, bringing together the flavors and dishes they grew up with.”

With a background in the field of interior design, Genevieve played a key role in the design of both Bestia and Bavel.

“Bavel – Stems from the story of Babel, from the original Old Testament. The Hebrew letters ‘b’ – bet, and ‘v’ – vet, both look the same, except that bet has a dot in the center of it. It is theorized that when the Old Testament was translated, it was not transcribed properly and Bavel turned into Babel.”

“The name is pronounced how it was originally written – Bavel (buh-vel). The story of Bavel is from a time when the Middle East was one. The people of Babylon came together to build a tower to heaven but God did not want them to succeed. In turn, he gave the people different languages so they could no longer communicate and work together.”

“When we read this story, we liked the word Bavel, because it was written during a time when everything was one – Bavel is not specific to any one region.”

We pull then both from the bustling Bavel kitchen for a chat.

Tia BakerEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week is on through August 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The Federal Bar on Pine Avenue in Downtown Long Beach is one of the participating restaurants in DINE LBC. We’ll meet new Chef Tia Baker (ex-Sol Cocina) and talk about the elevated fare at The Federal Bar. New Happy Hour menu, too.

“Passing through the double doors into the main hall of this 1920’s Beaux-arts style building is just the beginning of the Federal experience. Your gaze will draw up into our three-story restaurant that doubles as an event space that can accommodate up 600 patrons, featuring two full-service bars, hand-painted beamed ceilings, towering columns, high windows that provide grand natural lighting, and an attached outside patio.”

The DINE LBC menu for $35 per person is three courses with choices for each course. Selections for the Mains include Pine Street Bouillabaisse, Meatloaf Sundae, Investors Pasta and Chefs Fish of the Day.

Tony YanowBrennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is particularly known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey.

The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Happily the turtle racing is back twice a month on the traditional Thursday evenings.

“Combining the traditions of the past with a few new ideas, Brennan’s strives to be the premier beach city restaurant for entertaining visitors, grabbing a drink with friends for the game or dining with your loved ones. We promote the improvement of our community and the people in it. We pride ourselves on presenting a menu and environment for locals, visitors and everything in between. Best of all, we do it with the perfect pint, one turtle race at a time!”

Proprietor Tony Yanow (ex-Golden Road Brewing) is our guest.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioHatch Chiles, grown only in the Hatch Valley and near the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the chile capital of the US but also of the World. Hatch Chiles have been growing in this region for over 135 years, developed by New Mexico State University.

The ultimate chile, these chiles are only available from New Mexico in a short, six- week window every year (between August and September.) Unusually Hatch Chiles are available in mild, medium, hot and extra hot varieties.

Aficionados generally buy the chiles in bulk by the case (typical case is 25 lbs.) and store the chiles in their freezers, assuring use of these chiles year-round. The chiles can be frozen, roasted up to 2 years. Freeze with or without roasted skin and seeds. The chiles tend to get warmer in heat when you freeze with veins and seeds before storage.

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 the genuinely useful Melissa’s Hatch Chile Cookbook

Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Farley ElliottFood journalist Farley Elliott is the Senior Editor for Eater LA He contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He also graciously responds to readers’ feedback.

Farley is part of an upcoming panel, PR Bootcamp for Restaurants : In Memory of Fifi Chao” that will a program at the upcoming Western Foodservice & Hospitality Expo on August 19th at the L.A. Convention Center. We’ll chat about the panel and the latest news of the L.A. dining scene with Farley.

We’ll be talking about the closing (at year’s end) of Santa Monica’s trend-setting, Italian fine-dining restaurant, Valentino, and some eagerly anticipated restaurant openings on the horizon for the balance of the year.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this? We’ll find out from Chef Andrew with the promise of no added filler.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Owner / Chefs Ori Menashe and Genevieve Gergis, Bavel, DTLA’s Arts District
Segment Three: Chef Tia Baker, The Federal Bar, Long Beach
Segment Four: Tony Yanow, Brennan’s in Marina del Rey, Artisanal Brewers Collective
Segment Five: Robert Schueller, Mellissa’s “Prince of Produce”, Hatch Chile Season
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group