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

Podcasts

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Podcasts

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

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

Podcasts

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

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

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

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

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

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

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

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

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

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

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

Julie is our guest.

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

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

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

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

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

Alton Brown

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

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

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

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

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

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

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

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

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

Think Sangiovese and Florence…

 

 

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

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

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

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

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

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

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

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

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

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

Podcasts

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

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

Podcasts

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Chefs Roxana and Daniel join us.

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

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

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

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

We’ll meet Chef Jean-Christian.

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

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

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

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

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

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

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

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

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

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

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

Podcasts

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

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

Podcasts

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Portola Coffee Roasters locations:

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

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

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

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

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

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

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

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

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

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

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

Proprietor Russ Bendel is our guest.

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

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

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

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

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

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

Podcasts

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

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

Podcasts

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

We’ll meet Chef Amy.

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

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

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Podcasts

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

June 10: Live from the 9th Annual Pechanga Microbrew Festival & Chili Cookoff

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Three: Commander Robert Durant (retired) & Bill Sutton, Inland Wharf Brewing, Murrieta
Segment Four: Ericka Luna, Director of Catering, Pechanga Resort & Casino
Segment Five: Chef Damian Stanley, Assistant Executive Chef, Pechanga Resort & Casino
Segment Six: Sciabica’s California Olive Oil, Modesto
Segment Seven: Tammy Marine, Executive Director, Habitat for Humanity Inland Valley
Segment Eight: Chef Ronnel Capacia, Journey’s End at Pechanga

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

Pechanga Microbrew FestivalCraft beer enthusiasts rejoice ! We’re live this morning from the 9th Annual Pechanga Microbrew Festival and Chili Cook-off in beautiful Temecula Valley wine country. VIP entry into The Grand Ballroom is at 12 Noon and General Admission is from 1 to 5:00 p.m.

Chef Marlene Moore of the Temptations Food Walk at Pechanga is the 2-time, defending Chili Champ among the highly-talented chefs at Pechanga. For Saturday’s competition she is showcasing two chili creations. Bragging rights for the next year are on-the-line. We’ll talk about crowd pleasing, award-winning chili (and more) with Chef Marlene.

One of the newest craft breweries in the Inland Empire, Inland Wharf Brewing Co., is part of today’s Microbrew Festival for the very first time. Their specialty is cask conditioned ales. Owners Commander (Retired) Robert Durant and Bill Sutton are our guests.

Ericka Luna is Pechanga’s veteran Director of Catering. She joins us for a status report on the in-progress, ambitious, $285 million expansion project. The new Hotel Tower is on track to welcome guests in December. Just in time for the Holidays.

Chef Damian Stanley is the busy Assistant Executive Chef at Pechanga. The highlight of his achievements to date is the revamping of the restaurant space that has evolved into the highly successful Umi Sushi & Oyster Bar. He’s also a two-time Pechanga Chili Champ but has gracefully retired from competition to let the restaurant chefs shine.

Sciabica’s California Olive Oil has been cold pressed in Modesto, California since 1936. The olive oil is used in the kitchens at Pechanga and Sciabica’s, now in its 4th generation of Family ownership, is part of the Microbrew Festival. Jim Livesay is our guest representing Sciabica’s California Olive Oil.

Regular listeners of the “SoCal Restaurant Show” know Chef Ronnel Capacia as the master of the grill, smoker and pizza oven at Kelsey’s – Great Food & Drinks. He’s just been promoted to Chef at Journey’s End at Pechanga, the stylish restaurant with incredible views located in the handsome clubhouse of the Journey golf course. We’ll get Chef Ronnel off the links for a chat.

Habitat for Humanity Inland Valley is the long-time charitable beneficiary of the Pechanga Microbrew Festival and Chili Cook-off. The mission of Habitat for Humanity Inland Valley, in partnership with God, is to facilitate the dream of homeownership, as well as improve living conditions for those in the community. We’ll meet long-time Executive Director, Tammy Marine.

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

Marlene Moore at the Pechanga Wine FestivalChef Marlene Moore of the Temptations Food Walk at Pechanga is the 2-time, defending Chili Champ among the highly-talented chefs at Pechanga. For Saturday’s competition she is showcasing two chili creations. Bragging rights are on-the-line.

All of the menu items at Temptations ranging from authentic Chinese stir-fry to Pechanga fried chicken are conveniently available to-go, too.

We’ll talk about crowd pleasing, award-winning chili (and more) with Chef Marlene.

Commander Robert Durant of Inland Wharf BrewingOne of the newest craft breweries in the Inland Empire, Murrieta’s Inland Wharf Brewing Co., is part of today’s Microbrew Festival for the very first time. Their specialty is cask conditioned ales.

“The calling card for Inland Wharf Brewing Co. is the unique and labor intensive, Cask Conditioned Ales served via Beer Engines.  In addition, Inland Wharf serves other beers on regular carbon dioxide and nitrogen regulated draft beer taps. Even though our Cask Conditioned Ales and Draft Beers use the same ingredients and recipes, their processing techniques vary widely.”
“The time-honored brewing and serving methods followed by Inland Wharf Brewing Co. ensures the development of exceptional appearance, aroma, and flavors in both its Cask Conditioned Ales and it’s Draft Beers.”

Owners Commander (Retired) Robert Durant and Bill Sutton are our guests.

Ericka LunaEricka Luna is Pechanga’s veteran Director of Catering. She first joined Pechanga in 2004 as Manager of Catering and was promoted to her current post in 2010. Erika joins us for a status report on the in-progress, ambitious, $285 million expansion project.

The ambitious project involves adding a new, AAA Four Diamond, 568-room and suite hotel wing; a stand-alone luxury two-story spa and salon with 17 treatment rooms, a fitness center and hydrotherapy pool terrace; a resort-style pool complex with eight pool areas; two new restaurants; and an additional 67,000 square feet of event space.

The new Hotel Tower is on track to welcome guests in December. Just in time for the Holidays. The fabulous Las Vegas-style pool deck with cabanas and all the requisite luxury VIP amenities will debut in the Spring.

Danian StanleyChef Damian Stanley is the Assistant Executive Chef at Pechanga. The highlight of his numerous achievements to date is the revamping of the restaurant space that has evolved into the highly successful Umi Sushi & Oyster Bar.

Umi means “sea” in Japanese. On the extensive menu are sushi, sashimi, nigiri, rolls, oysters on the half shell, seafood platters, specialty cocktails and so much more.

He’s also a two-time Pechanga Chili Champ (2014 & 2015) but has gracefully retired from competition to let the individual restaurant chefs have a clear field.

Sciabica's California Olive OilSciabica’s California Olive Oil has been cold pressed in California since 1936. The olive oil is used in the kitchens at Pechanga and Sciabica’s, now in its 4th generation of Family ownership, is part of the Microbrew Festival.

“The Sciabica family’s long tradition of olive oil production began in Sicily, in the olive oil mills of Castelvetrano in the province of Trapani – a region famous for olives and olive oil. In 1887 Nicola (Nick) Sciabica was born in Marsala, Sicily and as a young man, he learned the ancient art of producing olive oil in Trapani.”

“In 1911 Nicola immigrated to the United States, settled and started a family in Waterbury Connecticut, but longed for the warm Mediterranean climate. After many years of searching, he eventually found Modesto, California. He fell in love with Modesto. Nicola said, “This is like home.” and in 1925, with his wife and their 3 sons, he purchased a small ranch in Modesto.”

“11 years later, in 1936, with the knowledge that Nicola brought from olive oil making in Sicily, the Sciabicas began cold-pressing Marsala® Brand Olive Oil (named after his birthplace). Marsala is now the undisputed oldest continuously produced California Olive Oil. Today, the Sciabicas still reside, farm and cold-press olive oil on the same property.”

“In the late 80’s the family pioneered “single varietal” olive oils, keeping individual olive types separate (just like wine). For over 30 years we have been offering our single varietal olive oils under the Sciabica’s® label, ranging from Buttery-Sweet to Peppery & Robust, depending on the olive varietal and season of pressing. In the 90’s the family again blazed a new path with ‘Fresh Flavored’ olive oil, uniquely made fresh in the press by sending fresh fruit, herbs or peppers (such as Lemons, Basil and Jalapeños) with the olives through the presses. 2 ingredients, no artificials or heat infusion, resulting in a remarkable fresh flavor and health experience.”

Jim Livesay is our guest representing Sciabica’s California Olive Oil.

habitat-humanity-inland-valleyHabitat for Humanity Inland Valley is the long-time charitable beneficiary of the Pechanga Microbrew Festival and Chili Cook-off. The mission of Habitat for Humanity Inland Valley, in partnership with God, is to facilitate the dream of homeownership, as well as improve living conditions for those in the community.

Habitat for Humanity Inland Valley was founded on Christian principles in 1991, as an affiliate of Habitat for Humanity International, to provide low income housing for families in the Inland Valley.

“We serve the cities of Temecula, Murrieta, Wildomar, Lake Elsinore, Canyon Lake, Sun City, Menifee, and Perris. Habitat for Humanity Inland Valley is dedicated to eliminating substandard housing locally, as well as globally, through constructing, rehabilitating and preserving homes; by advocating for fair and just housing policies; and by providing training and access to resources to help families improve their housing conditions.”

“Habitat for Humanity was founded on the conviction that every man, woman and child should have a simple, decent place to live and that it should be a matter of conscience and action for all.”

We’ll meet long-time Executive Director, Tammy Marine.

Ronnell Capacia at the Pechanga Microbrew Festival and Chili CookoffRegular listeners of the “SoCal Restaurant Show” know Chef Ronnel Capacia as the master of the grill, smoker and pizza oven at Kelsey’s – Great Food & Drinks.

He’s just been promoted to Chef at Journey’s End at Pechanga, the stylish restaurant with incredible views located in the handsome clubhouse of the Journey golf course.

Chef Ronnel is always a serious competitor (and one to watch) in the annual Pechanga Chili Cook-off.

We’ll get Chef Ronnel off the links for a chat.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Three: Commander Robert Durant (retired) & Bill Sutton, Inland Wharf Brewing, Murrieta
Segment Four: Ericka Luna, Director of Catering, Pechanga Resort & Casino
Segment Five: Chef Damian Stanley, Assistant Executive Chef, Pechanga Resort & Casino
Segment Six: Sciabica’s California Olive Oil, Modesto
Segment Seven: Tammy Marine, Executive Director, Habitat for Humanity Inland Valley
Segment Eight: Chef Ronnel Capacia, Journey’s End at Pechanga

June 3: Tacolandia, Breakwater Brewing, OC Foodie Fest Pub & Grub, Greg Daniels, Chinois on Main

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: 5th Annual Tacolandia Preview with “Tacorazza” Bill Esparza (The Street Gourmet)
Segment Three: Shannon Sager, CEO & General Manager, Breakwater Brewing Co., Oceanside
Segment Four: James Foxall, Pub & Grub’s Curator & Chef Jake McPeck, The Mess Hall Canteen Food Truck
Segment Five: Executive Chef Greg Daniels, Haven Gastropub, The James Beard Foundation’s Blended Burger Project
Segment Six: Bella Lantsman, General Manager & Partner, Chinois on Main, Santa Monica Part One
Segment Seven: Bella Lantsman, General Manager & Partner, Chinois on Main, Santa Monica Part Two

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

The madness that is LA Weekly’s 5th Annual Tacolandia presented by Tabasco returns on Saturday, June 17th at El Pueblo de Los Angeles with over 120 taco vendors. The best-of-the-best tacos represented are personally selected by Street Gourmet’s Bill Esparza, known as the Tacorazza. We’ll talk taco with Senor Bill.

The 9th Annual Pechanga Microbrew Festival and Chili Cook-Off taps the craft beer keg in Temecula on Saturday afternoon, June 10th. One of the new participating craft breweries at the Microbrew Festival is Breakwater Brewing Co. in Oceanside. Founder Shannon Sager (CEO & GM) is our guest.

You’ve been hearing us talk about OC Foodie Fest’s Pub & Grub – A Culinary Crawl happening in Downtown Santa Ana on Saturday, June 10th. It’s time to get the specifics. Joining us is James Foxall, the curator of Pub & Grub and Chef Jake McPeck of the crowd-pleasing Mess Hall Canteen Food Truck.

The national challenge of The James Beard Foundation’s annual Blended Burger Project is on! Answering the call in the OC is Chef Greg Daniels of Haven Gastropub in Orange with his creation of the Haven Breakfast Burger. We’ll hear all about blended burger deliciousness with Chef Greg and how you can vote in support of Chef Greg’s creation!

Executive Chef Nick Liberato of Venice Restaurant Group and The Venice Whaler is no stranger to the “SoCal Restaurant Show.” Just in time for Summer The Venice Whaler has a new Dinner Menu, Brunch Menu and Cocktail Program. Chef Nick will fill us in with what’s new at the beach.

Longevity for a restaurant in the highly competitive Los Angeles restaurant arena isn’t an easy thing. Wolfgang Puck’s 2nd fine-dining restaurant in the Los Angeles area after Spago was Chinois on Main in Santa Monica. It launched in 1983 and is still a landmark dining destination in Santa Monica that consistently delivers. GM & Partner Bella Lantsman has, extraordinarily, been there since almost the beginning. We’ll meet her.

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

Bill EsparzaThe madness that is LA Weekly’s 5th Annual Tacolandia presented by Tabasco returns on Saturday, June 17th at El Pueblo de Los Angeles with over 120 taco vendors from California, Mexico and beyond. The best-of-the-best tacos represented are personally selected by Street Gourmet’s Bill Esparza, known as the Tacorazza.

Visitors get to enjoy unlimited tastes of these signature tacos. Some are from prized family recipes that have been around for generations. The taco fiesta is paired with some thirst-quenching, ice-cold beer and margaritas.

Our own Chef Andrew Gruel will be there with Slapfish. Thinking a lobster taco.

It’s Los Angeles’ largest ticketed taco festival and it continues to grow each year.

VIP is, unfortunately, already sold-out!

We’ll talk taco with Senor Bill.

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

One of the new participating craft breweries at the Microbrew Festival is Breakwater Brewing Co. in Oceanside. The restaurant started brewing on-site in early 2009. Their 6.8 per cent Rye Dawn (a Brown Ale brewed with rye, oats, wheat and barley) won a Gold Medal at the 2016 World Beer Cup.

Founder Shannon Sager (CEO & GM) is our guest.

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

Jake McPeckYou’ve been hearing us talk about the upcoming OC Foodie Fest’s Pub & Grub – A Culinary Crawl happening in Downtown Santa Ana on Saturday, June 10th. Attendees are invited to “crawl” through Downtown Santa Ana deliciously eating and drinking every step of the way.

It’s Orange County’s most mouth-watering edibles including smothered tots, addictive tacos, and piping hot churros. Multiple bars with craft beer, wine, and outrageous cocktails. Our own Chef Andrew Gruel will be represented there with Two Birds’ drool-worthy, Hot Fried Chicken Sandwiches.

The June 10th event will take place in two parts. The Artisan Bazaar, buy-as-you go area for a modest $10, will run from 12 Noon to 11:00 p.m. Tickets for the 2-sessions of the All-Access Area, all you can eat and drink section are $60. Tickets available now right here.

Joining us with all the details are James Foxall the curator of Pub & Grub and Chef Jake McPeck of the crowd-pleasing Mess Hall Canteen Food Truck. Mess Hall is famous at Festivals for their signature Drunken Sailor Tots. Just look for the long, line line…

Greg Daniels of Haven GastropubThe national challenge of The James Beard Foundation’s annual Blended Burger Project is on! Answering the call in the OC is Chef Greg Daniels of Haven Gastropub in Orange with his creation of the Haven Breakfast Burger.

“The James Beard Foundations’ Blended Burger Project invites past and new Blended Burger Project™ participants to join a movement that strives to make burgers better by blending ground meat with chopped mushrooms, creating an incredibly delicious patty that’s healthier for your guests and more sustainable for the planet.”

The Haven Breakfast Burger contains more than 25% mushroom chorizo, combined with Haven’s custom grind, Tillamook sharp cheddar, maple coffee braised bacon, fried egg, arugula, and Haven ketchup, on an OC Baking Company double egg-washed brioche bun.

“My culinary team and I had a lot of fun creating a blended burger for the James Beard Foundation. Blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins,” explained Chef Daniels, whose original Haven Burger has received national acclaim. “A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s a healthier and more sustainable preparation.”

Haven Gastropub is asking guests to post photos with the hashtags #havenbreakfastburger and #blendedburgerproject. All guests who vote for their favorite blended burger online will also be entered to win an all-expense paid trip for two to the 2018 Blended Burger event at the James Beard House. More information and a list of all participating restaurants can be found online here.

We’ll hear all about blended burger deliciousness with Chef Greg.

Belle LantsmanLongevity for a restaurant in the highly competitive Los Angeles restaurant arena isn’t an easy thing. Celebrity Chef Wolfgang Pucks 2nd fine-dining restaurant in the Los Angeles area after Spago was Chinois on Main in Santa Monica. It launched in 1983 and is still a landmark dining destination in Santa Monica that consistently delivers with memorable food and polished service. Many of the professional servers have, unusually, been there for years.

Chinois on Main boldly combines Chinese tradition and fresh California ingredients with contemporary French techniques. The restaurant pioneered Asian fusion cuisine in the United States. Today, Chinois remains a culinary icon with its timeless interior design by Barbara Lazaroff, an open kitchen, full-service bar, and extensive (and expertly crafted) wine list.

The Executive Chef is Rene Mata. He started at Chinois on Main as a line cook in 1987.

GM & Partner Bella Lantsman has, extraordinarily, been there since almost the beginning. We’ll meet her.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: 5th Annual Tacolandia Preview with “Tacorazza” Bill Esparza (The Street Gourmet)
Segment Three: Shannon Sager, CEO & General Manager, Breakwater Brewing Co., Oceanside
Segment Four: James Foxall, Pub & Grub’s Curator & Chef Jake McPeck, The Mess Hall Canteen Food Truck
Segment Five: Executive Chef Greg Daniels, Haven Gastropub, The James Beard Foundation’s Blended Burger Project
Segment Six: Bella Lantsman, General Manager & Partner, Chinois on Main, Santa Monica Part One
Segment Seven: Bella Lantsman, General Manager & Partner, Chinois on Main, Santa Monica Part Two

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

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef & Restaurateur, Geraldine Gilliland, Santa Monica
Segment Three: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula
Segment Four: Restaurateur & Artisan Baker Tarit Tanjasiri, Crema Café and Crema Artisan Bakery, Seal Beach and Irvine
Segment Five: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Six: Matt Moore, “The Quintessential Southern Cook” and author of The South’s Best Butts – Pitmaster Secrets
Segment Seven: Chef Andrew Gruel’s Tutorial on Pickled Vegetables
Segment Eight: Chef Andrew Gruel on the National Restaurant Association’s Trade Show in Chicago

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Matt joins us.

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

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

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

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef & Restaurateur, Geraldine Gilliland, Santa Monica
Segment Three: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula
Segment Four: Restaurateur & Artisan Baker Tarit Tanjasiri, Crema Café and Crema Artisan Bakery, Seal Beach and Irvine
Segment Five: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Six: Matt Moore, “The Quintessential Southern Cook” and author of The South’s Best Butts – Pitmaster Secrets
Segment Seven: Chef Andrew Gruel’s Tutorial on Pickled Vegetables
Segment Eight: Chef Andrew Gruel on the National Restaurant Association’s Trade Show in Chicago

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

Podcasts

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

– Robert Louis Stevenson,
The Silverado Squatters, 1880

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

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

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

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

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

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

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

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

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

Chefs Samaniego and Salgado join us for an enticing preview.

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

Podcasts

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

May 13: Piero Salvaggio, Sam Fox, Original Hawaiian Chocolate Factory, Caroline Styne, Terry Smith

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Piero Selvaggio, Valentino Santa Monica Part One
Segment Three: Restaurateur Piero Selvaggio, Valentino Santa Monica Part Two
Segment Four: Sam Fox, Fox Restaurant Concepts, Phoenix
Segment Five: Pam Cooper, Co-Founder, Original Hawaiian Chocolate Factory, Hawaii
Segment Six: Caroline Styne, Lucques Group, Hollywood Bowl Food + Wine
Segment Seven: Terry Smith, the radio voice of Angel Baseball
Segment Eight: Remembering Harry & Marilyn Lewis’ The Hamburger Hamlet

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

Andrew and William GruelOur busy Co-Host, Chef Andrew Gruel, is on the road this morning at Trade Food Hall in Irvine near John Wayne Orange County Airport. It’s the official Grand Opening. The first 100 fortunate guests in line at the 11:00 a.m. opening get a passport good for generous free tastes at all 9 establishments including Center Hub. We’ll catch-up with him by phone.

Valentino, the renowned Santa Monica restaurant by noted Restaurateur Piero Selvaggio that has defined Italian fine dining since its opening in 1972, is hosting a Wine Spectacular Series in May with four dinners (2 remaining on May 19th and 26th) curated by Selvaggio and James Beard Foundation award-winning chef Luciano Pellegrini, who recently returned as the restaurant’s Executive Consulting Chef. The dinners, in partnership with the LA Times Food Bowl, celebrated citywide for the month, feature choice and rare selections from Valentino’s legendary wine cellar.

Sam Fox (Fox Restaurant Group) has been an industry leader since founding his company in 1998 in Phoenix. His uber successful restaurant group boasts nearly 60 locations and 16 unique concepts in nine states. We know him best locally for North Italia, True Food Kitchen and Las Vegas’ Culinary Dropout. Sam is our guest.

The Big Island of Hawaii’s first tree-to-bar chocolate producer is The Original Hawaiian Chocolate Factory. In Kailua-Kona they grow cacao on their own plantation, ferment it, dry and process the beans and then create premium, single origin chocolate of the highest quality. Founder Pam Cooper joins us.

The Los Angeles Philharmonic Association has announced details of enhancements and menus from Hollywood Bowl Food + Wine for the 2017 season at the Hollywood Bowl. Building on the success of last summer’s inaugural season with James Beard Award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining options for visitors to the iconic venue. Caroline Styne comes backstage with us to share all the appealing updates.

Since 2002 Terry Smith has been the official play-by-play radio voice of the Angels on AM 830 KLAA, the flagship radio home of Angels Baseball. Terry is a foodie and during the season has the special opportunity to be on the road in some of the best dining cities in America. We’ll break bread with Terry Smith and, unusually, talk food and life on the road for six months of the year!

“The Better Burger” is all the buzz right now on restaurant menus but it’s not actually a new innovation. It started in Los Angeles in 1950 on The Sunset Strip with the founding of Harry & Marilyn Lewis’s Hamburger Hamlet. Marilyn passed away recently and we’ll chat about the pioneering legacy of Hamburger Hamlet – “Known for Simply Marvelous Food & Drink.”

The AM 830 KLAA Promotions Department has done it again. At 11:45 a.m. on Saturday our Question goes out on the airwaves. If you listen to the first half-hour of the show you’ll know the answer! If you are then the first caller to 1-714-2-830-830 with the correct answer then a Family 4 Pack of Halo tickets is yours. It’s for 7:07 p.m. on Wednesday evening May 17th. The Halos are playing the Chicago White Sox. Good luck!

All of this plus a cargo ship full of more deliciousness on today’s show!

Piero Salvaggio of Valentino Santa MonicaValentino, the renowned Santa Monica restaurant by noted Restaurateur Piero Selvaggio that has defined Italian fine dining since its opening in 1972, is hosting a Wine Spectacular Series in May with four dinners (2 remaining on May 19th and 26th) curated by Selvaggio and James Beard Foundation award-winning chef Luciano Pellegrini, who recently returned as the restaurant’s Executive Consulting Chef.

The dinners, in partnership with the LA Times Food Bowl, celebrated citywide for the month, feature choice and rare selections from Valentino’s legendary wine cellar. Valentino presents the finest and most elegant in wine pairing dinners, showcasing Sicily on May 19 and culminating with the Cal-Italian Spectacular on May 26, 2017.

Selvaggio will speak to guests about his personal memories, deep connections to the territory, and of his many discoveries and experiences during 40 years of visits to his homeland. Each menu will be seven courses of authentic regional specialties prepared with a contemporary take on traditional recipes.

The upcoming wine dinner for Sicily is priced at $99 per guest, $55 for wine pairings. The Cal-Italian finale can be reserved with a ten-guest minimum and is priced at $499 per guest, all-inclusive of menus, wines, taxes and gratuity.

Reservations are required and can be made by calling Valentino at 310.849.4313 or email Giuseppe Mollica at giuseppe@valentinosantamonica.com.

Complete menus can be viewed here –>

Sam FoxSam Fox (Fox Restaurant Group) has been an industry leader since founding his company in 1998 in Phoenix. His uber successful restaurant group boasts nearly 60 locations and 16 unique concepts in nine states. Sam is a nine-time James Beard Foundation Award nominee for Restaurateur of the Year.

We know him best locally for North Italia, True Food Kitchen and Las Vegas’ Culinary Dropout at the Hard Rock Hotel.

“The things that drive Sam are delicious food, amazing design and thoughtful hospitality. A master of details, you’re likely to find Sam snacking on the turkey pastrami sandwich from Culinary Dropout while personally developing the design plan for one of the several new restaurant concepts he’s launching this year. From selecting the perfect furniture fabric on one of his restaurant’s signature patios to determining the exact ratio of spirits in a new craft cocktail, Sam’s powerful attention to detail guides the business. Today, Fox Restaurant Concepts employs more than 6,000 people with plans for significant and strategic growth in years to come.”

Sam Fox is our guest.

Pam CooperThe Big Island of Hawaii’s first tree-to-bar chocolate producer is The Original Hawaiian Chocolate Factory established in 1999. In Kailua-Kona they grow cacao on their own plantation, ferment it, dry and process the beans and then create premium, single origin chocolate of the highest quality in a multi-step process.

“Welcome to Kona on the Island of Hawaii, home of Original Hawaiian Chocolate – the only chocolate of its kind in the world!”

“Beginning in 1997 we have dedicated ourselves to creating the most delicious and unique of chocolates – 100% Hawaiian made and grown. There is something about our volcanic soil, Island showers and tropical Hawaiian sun that blesses the cacao trees with a unique flavor that is world renowned.”

“We are the first producers to grow and process 100% Hawaiian cacao chocolate anywhere on earth. We process only Big Island grown cocoa beans. Our processing factory is completely self-contained, assuring total quality control from the fields to the final chocolate bars.”

“We invite you to experience our exceptionally unique chocolate, grown, harvested, processed and packaged in Hawaii – America’s own. And remember, Chocolate is Aloha!

Founder Pam Cooper joins us.

Caroline StyneThe Los Angeles Philharmonic Association has announced details of enhancements and menus from Hollywood Bowl Food + Wine for the 2017 season at the Hollywood Bowl. Building on the success of last summer’s inaugural season with James Beard Award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining options for visitors to the iconic venue.

This year premieres the newly-built Plaza Marketplace – located in the completely renovated Box Office Plaza – which offers pre-entry shopping for picnics on the grounds. Suzanne Goin’s “grab-and-go” prepared foods will be available along with fresh breads, cheeses, and snacks, complemented by a collection of Caroline Styne’s favorite wines. This location will also be the new pick-up spot for pre-ordered picnic boxes.

Another pre-entry dining option is a new snack bar located on Peppertree Lane, featuring classic concession food including nachos, hot dogs, popcorn, and soft pretzels, as well as chips, beer, and sodas. Inside the venue, a second stand offering a choice of hand-crafted pizzas has been added alongside a new BBQ kiosk.

Hollywood Bowl Food + Wine’s many dining options range from two full-service restaurants, food kiosks, and custom picnic boxes for pre-order, to Supper in Your Seats. For private events, Hollywood Bowl Food + Wine will also provide catering at several locations for groups both large and small.

One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922, and plays host to the finest artists from all genres of music. It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz offerings.

Caroline Styne comes backstage with us to share all the appealing updates.

Terry SmithSince 2002 Terry Smith has been the official play-by-play radio voice of the Angels on AM 830 KLAA, the flagship radio home of Angels Baseball. Terry is a foodie and during the season has the special opportunity to be on the road in some of the best dining cities in America.

Smith joined the Angels in 2002 after serving as the radio voice of the New York Yankees Triple-A affiliate Columbus Clippers for 19 seasons. From 1983-1997, Smith also served as Sports Director on WBNS AM in Columbus, Ohio and was simply known as “The Voice” serving as play-by-play announcer for the Ohio State University Football and Basketball Radio Network from 1986-1997. Smith was recognized three times by the Ohio Associated Press for his sportscasts and WBNS AM was named the Outstanding Sports Operation in Ohio six times by the Associated Press.

We’ll break bread with Terry Smith and, unusually, talk food and life on the road for six months of the year!

Vintagfe Sunset Strip Hamburger Hamlet“The Better Burger” is all the buzz right now on restaurant menus but it’s not actually a new innovation. It started in Los Angeles in 1950 on The Sunset Strip with the founding of Harry & Marilyn Lewis’s Hamburger Hamlet.

Marilyn passed away on May 3rd and we’ll reminisce about the pioneering legacy of Hamburger Hamlet – “Known for Simply Marvelous Food & Drink.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Piero Selvaggio, Valentino Santa Monica Part One
Segment Three: Restaurateur Piero Selvaggio, Valentino Santa Monica Part Two
Segment Four: Sam Fox, Fox Restaurant Concepts, Phoenix
Segment Five: Pam Cooper, Co-Founder, Original Hawaiian Chocolate Factory, Hawaii
Segment Six: Caroline Styne, Lucques Group, Hollywood Bowl Food + Wine
Segment Seven: Terry Smith, the radio voice of Angel Baseball
Segment Eight: Remembering Harry & Marilyn Lewis’ The Hamburger Hamlet