January 12: Farley Elliott, The Intuitive Forager, Newport Beach and San Diego Restaurant Weeks, Al Mancini

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Journalist Farley Elliott, Senior Editor, Eater L.A. Part One
Segment Three: Journalist Farley Elliott, Senior Editor, Eater L.A. Part Two
Segment Four: Kerry Clasby, the Intuitive Forager, Malibu
Segment Five: William Lewis, Founding Partner, The Winery Restaurant & Wine Bar, Newport Beach
Segment Six: Food & Entertainment Journalist Al Mancini, Las Vegas Review Journal
Segment Seven: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week Part One
Segment Eight: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week Part Two

Now an enticing preview of this Saturday’s flavorful 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Food journalist Farley Elliott is the Senior Editor for Eater L.A. He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. We’ll get the latest news on the greater L.A. dining scene with Farley including what’s on the top of his list for significant restaurant openings in the new year.

A chef’s secret weapon in sourcing exotic produce items is Kerry Clasby known as the Intuitive Forager. Kerry is particularly beloved in the Los Angeles and Las Vegas hospitality communities. She has her own farm in Malibu as well as procuring from farmers markets all over California. We’ll find out what is sprouting with Kerry as she bounces back from the devastation of the Woolsey Fire.

The upcoming Newport Beach Restaurant Week is a 14-day dining event that takes place January 14 -27, 2019. The event showcases Newport Beach as one of Orange County’s premier dining destinations offering diners a wide variety of culinary experiences. Participating restaurants offer special prix-fixe menus with lunches available for just $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50. Partner William Lewis of The Winery Restaurant and Wine Bar (a participating restaurant) joins us with a preview.

One of our most reliable sources of key restaurant news in Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene since 2003. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guide series. The huge restaurant news of the moment is L.A.’s own Chef Roy Choi (Kogi BBQ) opening his first venture outside of California, Best Friend restaurant at the new Park MGM. Al shares a preview of what is on the menu there with us.

San Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches. 3rd generation restaurateur Andy Baumann of Tom Ham’s Lighthouse previews the event.

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

Farley ElliottFood journalist Farley Elliott is the Senior Editor for Eater L.A. He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter.

He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Bill Esparza. Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder.

We’ll get the latest news on the greater L.A. dining scene with Farley including what’s on the top of his list for significant restaurant openings in the new year.

Among Farley’s eagerly anticipated opening for 2019 is the massive Tartine Manufactory (from San Francisco) which is multiple food concepts under one roof including an artisan bakery and gourmet coffee roaster.

Kerry ClasbyA chef’s secret weapon in sourcing exotic produce items is Kerry Clasby known as the Intuitive Forager. Kerry is beloved in the Los Angeles and Las Vegas hospitality communities. She has her own farm in Malibu as well as procuring from farmers markets all over California.

“Aggregator, educator, public speaker, published writer, and acclaimed forager, Kerry Clasby is the founder of Intuitive Forager, a professional foraging, farmers market, and retail company. Kerry is one of the original pioneers of culinary foraging and for over 2 decades has been sourcing top quality-rarefied produce for celebrity chefs with world-renowned restaurants in Las Vegas, Los Angeles, San Francisco, and New York. Her awarding winning Farmers Markets are an extension of Kerry’s commitment to bring the same farm-to-table produce to ‘community.’”

“Always an active proponent of great food along with sustainability and a healthy lifestyle, Kerry continues to forage on with lots of projects in the works – including new and exciting things at the Intuitive Foragers Farmers Markets (Downtown 3rd Farmers Market on Friday) in Las Vegas, and The Farm at Malibu – which now includes a Farmstand!”

We’ll find out what is sprouting with Kerry as she bounces back from the devastation of the Woolsey Fire.

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe upcoming Newport Beach Restaurant Week is a 14-day dining event that takes place January 14 -27, 2019. The event showcases Newport Beach as one of Orange County’s premier dining destinations offering diners a wide variety of culinary experiences. Participating restaurants offer special prix-fixe menus with lunches available for just $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50.

Founding Partner William Lewis (also the wine guru) of The Winery Restaurant and Wine Bar (a participating restaurant in Newport Beach Restaurant Week) joins us with a preview.

Al ManciniOne of our most reliable sources of quality restaurant news in Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants, Downtown Las Vegas and other aspects of entertainment. Al has been working the Vegas food scene since 2003. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guide series.

The huge restaurant news of the moment is L.A.’s own Chef Roy Choi (Kogi BBQ) opening his first venture outside of California, Best Friend restaurant at the new Park MGM.

Al shares a preview of what is on the menu there with us plus the other enticing food options at Park MGM.

Andy BaumannSan Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches.

3rd generation restaurateur Andy Baumann of Tom Ham’s Lighthouse previews the event. He is the Restaurant Chair for San Diego Restaurant Week as part of the San Diego Chapter of the California Restaurant Association.

“Tom Ham’s Lighthouse, a classic seafood restaurant, opened for business in 1971. An actual functioning lighthouse, known as Beacon #9 on any USCG Nautical Map, was incorporated into the design. The result is one of San Diego’s best- known architectural landmarks.”

“Besides the Lighthouse, Tom Ham’s is also famous for its eye-catching vistas of the San Diego Bay, Coronado Bridge and San Diego skyline. Today, the restaurant is operated by a second and third generation of Hams who continue the tradition of fine dining and exceptional service that represents a culmination of the interests and visions of the Californian whose name it bears.”

“Grab your family, friends and co-workers and experience incredible cuisine at over 200 local restaurants across San Diego. Just browse the list of restaurants and menus, make your reservations and enjoy! There are no tickets or passes required.” 

“Food lovers may simply dine out at as many participating restaurants as they like during San Diego Restaurant Week, explore new dining opportunities or enjoy old favorites. Advance reservations are strongly recommended and can be made by calling restaurants directly or visiting their profile online.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Journalist Farley Elliott, Senior Editor, Eater L.A. Part One
Segment Three: Journalist Farley Elliott, Senior Editor, Eater L.A. Part Two
Segment Four: Kerry Clasby, the Intuitive Forager, Malibu
Segment Five: William Lewis, Founding Partner, The Winery Restaurant & Wine Bar, Newport Beach
Segment Six: Food & Entertainment Journalist Al Mancini, Las Vegas Review Journal
Segment Seven: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week Part One
Segment Eight: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week Part Two

January 5: Georgia’s Restaurant, Hamacher Wines, Bocuse d’Or Preview, Adam Bell, Huntington Meats & Sausages

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Gretchen Shoemaker – Georgia’s Restaurant, Anaheim Packing House
Segment Three: Winemaker Eric Hamacher, Hamacher Wines, Beaverton, Oregon
Segment Four: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part One
Segment Five: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part Two
Segment Six: Adam Bell, “SoCal Restaurant Show’s” Social Media and Website Guru on “New York Eats”
Segment Seven: Jon Escobedo, Head Butcher, Huntington Meats & Sausages, Original Farmers Market, Los Angeles
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef”

Now a tantalizing preview of this Saturday’s 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

We love to share inspiring Family entrepreneurial success stories along with fulfilling second careers. Georgia’s Restaurant in the Anaheim Packing House is a Southern restaurant that celebrates authentic Soul Food through family recipes that deliver a home-cooked experience. At the heart of Georgia’s is Gretchen Shoemaker, who is our guest.

Eric Hamacher set forth as a winemaking gypsy after earning his viticulture and enology degree from UC Davis in 1988. Eric has since created stunning wines for more than 35 vintages at multiple wineries around the world. After leaving Napa in 1995, Eric headed North to the “Promise Land” of Pinot Noir and founded his eponymous winery in the Willamette Valley of Oregon. Eric is with us to pull the cork on Hamacher Wines.

Time to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month in January 29 & 30) Lyon, France. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen. Chef Robert joins us with an update on the long road to Lyon.

Adam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition.

Established in 1986, Huntington Meats & Sausages located at the Original Farmers Market is a true old fashion butcher shop offering traditional roasts, steaks, chops, a variety of house- made sausages and much more. On Saturday, January 12th Huntington Meats is joining forces with Trojan Grill Barbeque Catering to host an over-the-top BBQ lunch event for 300 men, women and children residing at the Union Rescue Mission in Downtown Los Angeles. Huntington Meats’ head butcher, John Escobedo, is our guest.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. It’s a new year so it’s great to have a real working chef in our corner always providing handy and practical advice! Takeout and delivery are growing in importance for all levels of restaurants from quick service to fine dining. We’ll talk about the changes this is engendering.

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

Gretchen ShoemakerWe love to share inspiring Family entrepreneurial success stories along with fulfilling second careers. Georgia’s Restaurant in the Anaheim Packing House is a Southern restaurant that celebrates authentic Soul Food through family recipes that deliver a home-cooked experience. At the heart of Georgia’s is Gretchen Shoemaker, who is our guest.

Gretchen tells the story of her life through the comfort foods she learned to make with her grandma, that she raised her daughters on, that served in her successful catering business, and that she has shared with family and friends throughout the years. When Gretchen’s daughter, Nika, and son-in-law, Marlon, opened Georgia’s at the Anaheim Packing House in 2014, they were intent on spreading her story of survival, community, and tradition through her food.

Today, you can find Gretchen at the restaurant, greeting guests with her warm welcome and keeping a watchful eye on the kitchen, which serves her specialties, including Chicken & Waffles, Blackened Chicken Pasta, Jambalaya, and Louisiana Tilapia & Shrimp. Georgia’s popular Plates include her signature Herb-Seasoned, Cornmeal-Crusted Buttermilk Fried Chicken; Hand-Tossed, Pan-Fried Smothered Pork Chops; Farm-Raised, Creole Seasoned, Cornmeal-Crusted Fried Catfish; Half Rack of Slow-Roasted St. Louis BBQ Ribs; and grilled-to-order 1855 Black Angus Choice Tri-Tip.

Eric HamacherEric Hamacher set forth as a winemaking gypsy after earning his viticulture and enology degree from UC Davis in 1988. Eric has since created stunning wines for more than 35 vintages at multiple wineries around the world. After leaving Napa in 1995, Eric headed North to the “Promise Land” of Pinot Noir and founded his eponymous winery in the Willamette Valley of Oregon.

After pushing for several years and finally succeeding to change Oregon state law to enable multiple winery licensing in one facility, Eric with his wife, Luisa Ponzi (Ponzi Vineyards) and partners Ned and Kristen Lumpkin, co-founded The Carlton Winemakers Studio in 2002. The Studio was the first of its kind and operated as a multi-winery facility designed to enable small, high-end wineries and boutique, artisanal producers to share space and expertise.

With the bountiful 2014 harvest and the seams stretching at the studio, Eric moved himself out. With the “Reopening” of Hamacher Wines at the original Ponzi Historical Estate, Eric was able to launch his first tasting room dedicated to showcasing his wines directly to appreciative wine lovers.

Today, Eric’s production of artisan Pinot Noir and Chardonnay at Hamacher Wines is just shy of 2,000 cases annually, possibly Oregon’s slowest growing winery.

Eric is with us to pull the cork on Hamacher Wines.

Robert SulatyckyTime to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month (January 29 & 30) in Lyon, France. Team USA is defending “The Gold” from the 2017 competition. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen.

Chef Robert Sulatycky has a long history with the Bocuse d’Or. Representing Canada in 1999, he placed fourth and was awarded the “Prix Viande,” or best meat prize. He has since mentored both Canadian and American chef candidates and was honored to be a member of the international jury for the 2007 and 2013 editions of the competition. He also served as Assistant Coach for Bocuse d’Or Team USA 2017, who won the first-ever gold medal for the United States.

Chef Sulatycky has helmed the kitchens of the Four Seasons hotels in Toronto and Chicago. He also simultaneously led the culinary teams at the Beverly Hills Hotel and Hotel Bel-Air, where he had the pleasure of cooking for notable Hollywood celebrities.

He is once again working with the Four Seasons group, developing a restaurant and dining concept for the new Four Seasons Private Residents in Los Angeles adjacent to The Four Seasons Los Angeles at Beverly Hills.

Chef Sulatycky is the President and Co-Founder if iQKitchen Inc., a technology company that has developed simple and intuitive app-based solutions to many of the basic challenges that chefs face in the kitchen.

Chef Robert rejoins us continuing his update on the long road to Lyon.

Adam BellAdam Bell is one of the talented people at-work behind- the-scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably handling the Social Media.

He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition.

John EscobedoEstablished in 1986, Huntington Meats & Sausages located at the Original Farmers Market is a true old fashion butcher shop offering traditional roasts, steaks, chops, a variety of house made sausages and much more.

On Saturday, January 12th Huntington Meats is joining forces with Trojan Grill Barbeque Catering to host an over-the-top BBQ lunch event for 300 men, women and children residing at the Union Rescue Mission in Downtown Los Angeles.

The lunch will feature a custom built Tomahawk Crown Roast weighing over 80 lbs. and a 70 lbs. Steamship Round Roast both created by Huntington Meats head butcher John Escobedo. Due to the size of the roasts, smoking and grilling will begin the day prior with the Tomahawk Roast going on the grill on the roof at 4:00 a.m. the morning of the event.

Owned and operated by Jim Cascone since 2000, Huntington Meats proudly offers the finest quality product at reasonable prices presented with friendly service.

Huntington Meats head butcher, Jon Escobedo, is our guest.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. It’s a new year so it’s great to have a real working chef in our corner always providing handy and practical advice! Takeout and delivery are growing in importance for all levels of restaurants from quick service to fine dining. We’ll talk about the changes this is engendering.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Gretchen Shoemaker – Georgia’s Restaurant, Anaheim Packing House
Segment Three: Winemaker Eric Hamacher, Hamacher Wines, Beaverton, Oregon
Segment Four: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part One
Segment Five: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part Two
Segment Six: Adam Bell, “SoCal Restaurant Show’s” Social Media and Website Guru on “New York Eats”
Segment Seven: Jon Escobedo, Head Butcher, Huntington Meats & Sausages, Original Farmers Market, Los Angeles
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef”

December 29: Tricia Langer, Fill, Wines of South Africa, Great Society Cider & Mead

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Trisha Langer, Daughter’s Deli – A Family Tradition, West Hollywood
Segment Three: James Mullins, Proprietor, Fill Bakehouse & Creamery, Costa Mesa
Segment Four: Sommelier Jim Clarke, Marketing Manager, Wines of South Africa USA
Segment Five: Proprietor Otto Radke, Great Society Cider & Mead, Long Beach Part One
Segment Six: Proprietor Otto Radke, Great Society Cider & Mead, Long Beach Part Two
Segment Seven: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef” – Part One
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef” – Part Two

Now an enticing preview of this Saturday’s delectable show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… Happy New Year and thanks for being a part of our loyal listening audience. We promise more worthy treats coming for the new year.

Langer’s Deli’s pastrami is legendary in Jewish deli appreciators’ circles. Trisha Langer is the granddaughter of Al Langer, the founder of Langer’s Deli located across the street from MacArthur Park in Los Angeles. After many years learning the deli trade at Langer’s she has branched off on her own (with her husband) to found Daughter’s Deli – A Family Tradition in the heart of The Sunset Strip in West Hollywood. We pull her away from hand-slicing the ethereal pastrami for a visit.

How sweet it is with an authentic “Taste of Hawaii” now located next door to Toast Kitchen + Bakery in Costa Mesa.  Fill, a bakehouse and creamery serving made-to-order malasadas and small-batch ice cream, launched in late July. With Fill, founder & Hawaii-native James Mullis, serves up a sweet side of the Islands with true “aloha spirit.”  James joins us from Hawaii.

Fortunately the wines of South Africa have come a long way on the world stage since the demise of apartheid. They are now known for world-class Chenin Blanc and Pinotage but are also generating acclaim for their Bordeaux-style varieties. Sommelier Jim Clarke, Marketing Manager for Wines of South Africa, uncorks the 411 on these wines for us.

We recently revisited Great Society Cider & Mead, Southern California’s first all-cider pub located on Broadway at the edge of Downtown Long Beach. They are part of the new Beach City Food Tours’ East Village Cocktail Tour. Great Society serves an unusual selection of rotating draft ciders and meads in addition to the expected craft beers. We’ll meet the proprietor, Otto Radke.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays in progress it’s great to have a real working chef in our corner always providing handy and practical advice!

Adam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition.

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

Tricia LangerLanger’s Deli’s pastrami is legendary in Jewish deli appreciators’ circles. Trisha Langer is the granddaughter of Al Langer, the founder of Langer’s Deli located across the street from MacArthur Park in Los Angeles.

After many years learning the deli trade at Langer’s she has branched off on her own (with her husband) to found Daughter’s Deli – A Family Tradition in the heart of The Sunset Strip in West Hollywood.

It’s a more modest establishment in size than Langer’s but the pastrami is still outstanding and hand carved. You order at the counter and your food is delivered to your table. There is also comfortable covered patio seating with a view of the action on the Sunset Strip. It’s breakfast and lunch, 7-days.

“Growing up with a family in the Deli business exposed me to a world of tastes, smells, stories, and experiences I wouldn’t have had otherwise. My first job as a little girl was rolling swiss cheese under the supervision of my Nana because I wasn’t old or tall enough to make my own catering tray for the holidays. Years later after graduating college and realizing the restaurant business was in my blood, I went to work with my family as they taught me some of the tricks and trades of the business.  I spent fourteen years being mentored by my father bonding over Family traditions and recipes created by my Nana, Papa, and himself over the years.”

“In 2015, I married a family man who had passion for the restaurant business. He insists the moment he fell in love with me is when he asked how my day was, and I told him I had to pull my hair back and hand cut pastrami that day with my dad because we were busy. Three years later after having two sons, I decided to begin a new venture with him to create something like my family had created for me. Daughter’s Deli is a place we hope will emulate the feeling of A Family Tradition while serving quality food.” – Trisha Langer

We pull Trisha away from skillfully hand-slicing the ethereal pastrami for a visit.

How sweet it is with an authentic “Taste of Hawaii” now located next door to Toast Kitchen + Bakery in Costa Mesa.  Fill, a bakehouse and creamery serving made-to-order malasadas and small-batch ice cream, launched in late July. With Fill, founder & Hawaii-native James Mullis, serves up a sweet side of the Islands with true “aloha spirit.”

“Malasadas were popularized in Hawaii during the 19th century when Portuguese immigrants arrived in Hawaii to support the islands’ growing sugar cane business. Today, these delicate, sugar-dusted confections are an island icon; and to Mullis, they’re reminiscent of the welcoming, diverse culture of Hawaii.”

“After years of research, Mullis put together a duo of illustrious chefs to bring his vision to life: Lincoln Carson and John Park. Today, Mullis proudly presents Fill, his ode to Hawaii and the embracing culture that shaped his childhood.”

“The islands are melting pot of culture, pulling culinary influence from the Philippines, Japan, and Portugal,” comments Mullis, who grew up in the small town of Kaneohe, Hawaii. “We represent the best of Hawaii’s embracing culinary culture at Fill with made-to-order malasadas, artisan fillings, and house-made, small-batch ice cream.”

Organic and GMO-free, Fill’s malasadas are a delicate-yet-doughy Portuguese pastry with a crisp, sugar-dusted exterior (choose from cane, cinnamon, or coconut sugar) which can be served with a variety of fillings including haupia (coconut custard), strawberry jam, Mandarin orange pastry cream, or malted chocolate.

In addition to Fill’s fresh-baked malasadas is a selection of small-batch ice creams with unique flavors that evoke a taste of the islands including a vegan Brown Butter Roasted Pineapple, Royal Kona Coffee, Roasted Black Sesame, and POG (passion fruit, orange, guava).

James joins us from Hawaii where he is celebrating the Holidays.

Jim ClarkeFortunately the wines of South Africa have come a long way on the world stage since the demise of apartheid. They are now known for world-class Chenin Blanc and Pinotage but are also generating acclaim for their Bordeaux-style varieties.

Wines of South Africa is an industry owned, not-for-profit organization. Its mission is to contribute to the global success of the South African wine industry by building Brand South Africa.

Sommelier Jim Clarke, Marketing Manager for Wines of South Africa, uncorks the 411 on these wines for us.

Ottto RadtkeWe recently revisited Great Society Cider & Mead, Southern California’s first all-cider pub located on Broadway at the edge of Downtown Long Beach. They are an integral part of the new Beach City Food ToursEast Village Cocktail Tour. Great Society serves an unusual selection of rotating draft ciders and meads in addition to the expected craft beers.

“A social house where fine food, craft cider and mead set the stage for conversations between old and new friends alike, Great Society has the largest selection of craft cider and meads in all of Southern California. Featuring 28 draughts and more in bottles, our extensive cider and mead list showcases craft producers from nearly every corner of the world. You’ll find flavors and profiles ranging from sweet to sour, still to sparkling, barrel-aged to hopped, rare to near-impossible to find.”

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

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

We’ll revisit the proprietor, Otto Radke.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays in progress it’s great to have a real working chef in our corner always providing handy and practical advice!

We’re looking ahead, and back, on important restaurant trends. Delivery is certainly becoming more important. We’ll also chat about the rise in popularity of sea vegetables.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Trisha Langer, Daughter’s Deli – A Family Tradition, West Hollywood
Segment Three: James Mullins, Proprietor, Fill Bakehouse & Creamery, Costa Mesa
Segment Four: Sommelier Jim Clarke, Marketing Manager, Wines of South Africa USA
Segment Five: Proprietor Otto Radke, Great Society Cider & Mead, Long Beach Part One
Segment Six: Proprietor Otto Radke, Great Society Cider & Mead, Long Beach Part Two
Segment Seven: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef” – Part One
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef” – Part Two

December 22: Wing Lam, Melissa’s World Variety Produce, Wine Exchange, Lawry’s Beef Bowl

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Wing Lam, Co-founder, Wahoo’s Fish Taco, 30th Anniversary
Segment Three: Wing Lam, Co-founder, Wahoo’s Fish Taco, Presenting a Dinner at The James Beard House
Segment Four: Robert Schueller, Melissa’s World Variety Produce, Produce Trends
Segment Five: Kyle Meyer, Wine Exchange, The 411 on screw caps on wine bottles
Segment Six: Kyle Meyer, Wine Exchange, Introduction to the premium wines of South Africa
Segment Seven: 63rd Lawry’s Beef Bowl
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host

Now a mouthwatering preview of this Saturday’s tasty show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… Happy Holidays.

Founded by Chinese-Brazilian brothers Wing Lam, Ed Lee and Mingo Lee, Wahoo’s Fish Taco, a community mainstay and something of a global pop culture phenomenon, has been serving up its eclectic Mexican-Brazilian-Asian menu since 1988. It’s their 30th Anniversary this year. In early October Wahoo’s presented a celebratory dinner (paired with premium Sonoma wines) at the revered James Beard House in Greenwich Village, a singular honor. Riding the wave and joining us is Co-founder, Wing Lam.

What are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? We now continue Robert Schueller’s informative report from two weeks ago. More will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s. We respectfully refer to him as The Prince of Produce. You can call him the Produce Guru for short.

Our esteemed wine expert, Kyle Meyer of Santa Ana’s Wine Exchange joins us for two commentaries. You’ve been seeing them on the wines from Australia and New Zealand for awhile and now screw caps on premium wine are becoming more common on domestic wines for very sound reasons. A cork is perhaps more romantic but it has proven not to be the best closure for wine. Kyle was an early adapter to the joys of Wines from South Africa. There is more to the premium wines of South Africa than Chenin Blanc. We’ll uncork the facts.

It’s the 63rd edition of the proud Rose Bowl Game (“The Granddaddy of All Bowl Games”) tradition that is the Lawry’s Beef Bowl staged over two nights (December 27th and 28th) at the original Lawry’s The Prime Rib on Restaurant Row in Beverly Hills. It’s fanfare and grand pageantry at its best. Beef Bowl historian Todd Erickson plates the spectacle up for us.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner always providing handy and practical advice!

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

Wing Lam of Wahoo's Fish TacosFounded by Chinese-Brazilian brothers Wing Lam, Ed Lee and Mingo Lee, Wahoo’s Fish Taco, a community mainstay and global pop culture phenomenon, has been serving up its eclectic Mexican-Brazilian-Asian menu since 1988. It’s their 30th Anniversary this year.

“It was 1988 when we, the Lee brothers, came together to open the first Wahoo’s Tacos in Costa Mesa, California, where the surf and skate industry had gathered.”

“We wanted to create a menu that was a reflection of our unique heritage. From China to Brazil, to Baja with hints of Greece, our bold, fresh flavors come from our memories of growing up in Brazil, surfing in Baja and working in our family’s Chinese restaurant.”

“Our food is true to this experience, worldly and uncommonly delicious. We’ll always offer you the best of where we’ve been to fuel your adventures.”

“At Wahoo’s, we encourage you to nourish yourself with food and experiences that make you feel more alive. So, ride those waves, care for your community, love what you eat every day, and be authentically you. Our family is here to feed yours.”

Ed, Mingo, and Wing

In early October Wahoo’s Fish Taco presented a celebratory dinner (paired with premium Sonoma wines) at the revered James Beard House in Greenwich Village, a singular honor.

“When I first started Wahoo’s 30 years ago, all I wanted to do was create a fun and casual place for fellow surfers to hang out and eat great food. Fast forward to today, it’s an honor and a privilege to present on behalf of Wahoo’s at The James Beard House,” said Wing Lam, co-founder of Wahoo’s Fish Taco. “To be chosen and invited to New York with my brothers is beyond what we could’ve ever imagined.”

“Chefs must be invited in order to host a dinner at The James Beard House,” adds Lam. “We spent our entire careers catering some of the world’s biggest sporting and music events. Hosting dinner at The James Beard House is a testament to our hard work, and we can’t wait to show a brand-new audience what Wahoo’s Fish Taco is all about.

Riding the cresting wave and joining us in-studio is Co-founder, Wing Lam.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? We now continue Robert Schueller’s (Melissa’s World Variety Produce) informative report from two weeks ago.

More will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s. We respectfully refer to him as The Prince of Produce. You can call him the Produce Guru for short.

We’ve covered Jackfruit and Red Papaya. Number Eight on the Specialty Produce Hit Parade is Chayote Squash which is where we’ll pick the conversation up. It’s actually a fruit and a staple of the Creole kitchen.

Kyle Meyer of Wine ExchangeOur esteemed wine expert, Kyle Meyer of Santa Ana’s Wine Exchange joins us for two commentaries. You’ve been seeing them on the wines from Australia and New Zealand for awhile and now screw caps on premium wine are becoming more common on domestic wines for very sound reasons.

Wines sealed with screw caps can actually age with grace. A cork is perhaps more romantic but it proven not to be the best closure for wine.

There is also a shortage of premium natural cork worldwide.

Kyle was an early adapter to the joys of wines from South Africa. While known for their whites there is more depth to the premium wines of South Africa than the familiar Chenin Blanc.

We’ll uncork the facts.

Road to the Rose Bowl 50 Years of Lawry's Beef BowlIt’s the 63rd edition of the proud Rose Bowl Game (“The Granddaddy of All Bowl Games”) tradition that is the Lawry’s Beef Bowl staged over two nights (December 27th and 28th) at the original Lawry’s The Prime Rib on Restaurant Row in Beverly Hills. It’s fanfare and grand pageantry at its best.

For the 63rd festivities it’s PAC 12 Champ Washington Huskies battling (with knives & forks) the Big 10’s Ohio State Buckeyes.

Beef Bowl historian Todd Erickson plates the spectacle up for us with a side of creamed spinach.

Andrew Gruel at the AM830 KLAA StudiosOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!

It’s time to chew on a few significant food and restaurant trends from 2018 and what might be ahead for 2019.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Wing Lam, Co-founder, Wahoo’s Fish Taco, 30th Anniversary
Segment Three: Wing Lam, Co-founder, Wahoo’s Fish Taco, Presenting a Dinner at The James Beard House
Segment Four: Robert Schueller, Melissa’s World Variety Produce, Produce Trends
Segment Five: Kyle Meyer, Wine Exchange, The 411 on screw caps on wine bottles
Segment Six: Kyle Meyer, Wine Exchange, Introduction to the premium wines of South Africa
Segment Seven: 63rd Lawry’s Beef Bowl
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host

December 15: Anne Marie Panoringan, ment’or BKB, Toast Kitchen + Bakery, Valentino’s Farewell, Eric Gladstone, Steve Samson

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Freelance, Food, Libation & Travel Journalist
Segment Three: Chef Ian P. Cairns, Winner of ment’or BKB’s Young Chef Competition
Segment Four: Restaurateur Ed Lee and Chef / Partner John Park, Toast Kitchen + Bakery, Costa Mesa
Segment Five: Valentino Ristorante, Santa Monica
Segment Six: Eric C. Gladstone, The Feast of Friends, Las Vegas
Segment Seven: Chef / Restaurateur Steve Samson, Rossoblu
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-host

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

Freelance food, libation and travel writer, Anne Marie Panoringan, is on the go, again, and with us in-studio. This time she is reporting for Coast Magazine (Orange County Register) and her travel destination is Healdsburg in picturesque Sonoma County wine country. Anne Marie will graciously share some worthy restaurant, winery, and lodging tips.

We’ve been in Las Vegas this week covering ment’or BKB Foundations’ Fifth Annual Young Chef and Third Annual Commis Competition held on the Campus of the University of Nevada, Las Vegas. The winners are awarded the extraordinary opportunity to travel to Lyon, France and support Team USA at the 2019 Bocuse d’Or International Culinary Competition Finale in January. Team USA will be defending their Gold Medal win from 2017 (an extraordinary achievement.) We’ll introduce the talented winner of the Young Chef Competition!

The new Toast Kitchen + Bakery in Costa Mesa (on the site of the revered Golden Truffle) is the creation of Chef/Partner John Park and restaurateur Ed Lee (Wahoo’s Fish Taco.) There is some incredible food, baked goods & desserts coming out of this kitchen. Think Hot Chicken and Hawaiian Malasadas for Brunch. We’ll meet the creative team from Toast.

After an incredible 46-year run Piero Selvaggio’s Valentino Ristorante will serve its last dinner on New Year’s Eve. Valentino was one of the pioneers of modern Italian food in Los Angeles. Valentino also is credited with introducing premium Italian wines as part of a deep cellar along with polished, unfussy wine service. Our own West Coast Prime Meats Meathead, Terry Hanks, along with Restaurateur Piero Selvaggio share some engaging memories.

Las Vegas Insider Eric Gladstone is the principal of The Feast of Friends. In Las Vegas Eric produces food festivals and provides creative marketing services to restaurants. His specialty is independent, chef-driven projects. Eric is the organizer of the inaugural Vegas UnStripped food festival which will return in 2019. We’ll meet him.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown mid-last year in the Fashion District. On Sept. 13th during service a small kitchen fire temporarily closed the establishment. The better news is that Rossoblu just reopened last week. Congrats, also, to Chef Steve and Dina Samson for having both Rossoblu and Sotto (his other restaurant) included in the closely watched Los Angeles Times’101 Restaurants We Love” list. Chef Steve is our guest.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice! Tuna in a can, a staple of everyone’s home pantry, is, incredibly, losing popularity with Millennials. We’ll open the can on this one and explain…

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

Anne Marie PanoringanFreelance food, libation and travel writer, Anne Marie Panoringan, is on the go, again, and with us in-studio. This time she is reporting for Coast Magazine (Orange County Register) and her travel destination is Healdsburg in picturesque Sonoma County wine country. Anne Marie will graciously share some worthy restaurant, winery, and lodging tips.

A highlight was her stay at River Belle Inn located at the Russian River.

Ian Cairns and Bryn Rene are the winners of the 2018 Young Chef and Commis CompetitionWe’ve been in Las Vegas this week covering ment’or BKB Foundations’ Fifth Annual Young Chef and Third Annual Commis Competition held in the new Hospitality Hall on the campus of the University of Nevada, Las Vegas.

The seven Candidates developed a unique recipe based on the selected protein for the competition which was one, whole Bone-In Lamb Saddle provided by Pure Bred. Each Young Chef candidate had a hand-picked assistant helping them during the competition. They had 2 hours and 35 minutes to cook and plate 10 tasting-size portions of the dish for the chef judges.

The winners are awarded the extraordinary opportunity to travel to Lyon, France and support Team USA at the 2019 Bocuse d’Or International Culinary Competition Finale in January. Team USA will be defending their Gold Medal win from 2017 (an extraordinary achievement.) We’ll introduce the talented winner of the Young Chef Competition.

John ParkThe new Toast Kitchen + Bakery in Costa Mesa (on the site of the revered Golden Truffle) is the creation of Chef/Partner John Park and restaurateur Ed Lee (Wahoo’s Fish Taco.) There is some incredible food, baked goods & desserts coming out of this kitchen. Closed on Monday and Sunday is Brunch service only.

Think Hot Chicken and Hawaiian Malasadas for Brunch.

We’ll meet the creative team from Toast.

Valentino Santa MonicaAfter an incredible 46-year run Piero Selvaggio’s Valentino Ristorante will serve its last dinner on New Year’s Eve.

Valentino is one of the pioneers of modern Italian food in Los Angeles. Valentino also is credited with introducing premium Italian wines as part of a deep cellar along with polished, unfussy wine service.

Many talented chefs with successful restaurants of their own now, polished their skills in the Valentino Kitchen. Piero launches a new restaurant on the Bay in Newport Beach (Louie’s) early in the New Year.

Our own West Coast Prime Meats Meathead, Terry Hanks, along with Restaurateur Piero Selvaggio share some engaging memories.

Eric GladstoneLas Vegas Insider Eric Gladstone is the principal of The Feast of Friends. In Las Vegas Eric produces food festivals and provides creative marketing services to restaurants. His specialty is independent, chef-driven projects.

Eric is the organizer of the inaugural Vegas UnStripped food festival which will return in 2019. Eric is also helping to organize a two-night benefit series for the Intuitive Forager, Kerry Clasby.

Steve Samson of Sotto and RossobluChef Steve Samson’s Rossoblu has been a big success since its opening Downtown mid-last year in the Fashion District. On Sept. 13th during service a small kitchen fire temporarily closed the establishment. The better news is that Rossoblu just reopened last week.

Congrats, also, to Chef Steve and Dina Samson for having both Rossoblu and Sotto (his other restaurant) included in the closely watched Los Angeles Times’101 Restaurants We Love” list. Chef Steve is our guest.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!

Tuna in a can, a staple of everyone’s home pantry, is, incredibly, losing popularity with Millennials.

We’ll open the can on this one and explain…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Freelance, Food, Libation & Travel Journalist
Segment Three: Chef Ian P. Cairns, Winner of ment’or BKB’s Young Chef Competition
Segment Four: Restaurateur Ed Lee and Chef / Partner John Park, Toast Kitchen + Bakery, Costa Mesa
Segment Five: Valentino Ristorante, Santa Monica
Segment Six: Eric C. Gladstone, The Feast of Friends, Las Vegas
Segment Seven: Chef / Restaurateur Steve Samson, Rossoblu
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-host

December 8: Melissa’s World Variety Produce, Brian Huskey, Bob’s Well Bread, Golden Road Brewing, Beach City Food Tours, Lawry’s Restaurants

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s World Variety Produce’s “Prince of Produce”
Segment Three: Chef Brian Huskey, Tackle Box, SoCo, Costa Mesa
Segment Four: Bob Oswaks, Proprietor / Boulanger, Bob’s Well Bread Bakery, Los Alamos
Segment Five: Golden Road Brewing’s Brewmaster Victor Novak and Steven Torres (Anaheim Head Brewer)
Segment Six: Layla Ali-Ahmad, Beach City Food Tours’ East Village Cocktail Tour
Segment Seven: Ryan Wilson, Lawry’s Restaurants, Inc. Part One
Segment Eight: Ryan Wilson, Lawry’s Restaurants, Inc. Part Two

Now an irresistible preview of this Saturday’s sinfully delicious show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing…

What are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? All will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s.We respectfully refer to him as The Prince of Produce.

Chef Brian Huskey’smodest Tackle Box (Local Grub Shack,) located on the beach in Corona del Mar, is known for serving fine-dining cuisine out of a beach shack. Chef Brian has recently gone up-market with a more ambitious Tackle Box located at SoCo in Costa Mesa. We’ll reel Chef Brian in for an update.

You would not expect to find an incredible artisan bakery which also serves ardent word-of-mouth breakfast and lunch (extraordinary sandwiches) in the small town of Los Alamos in Santa Barbara County just off the 101 Freeway. Bob’s Well Bread Bakery and Café delightfully defies expectations. We’re on the rise with Proprietor/ Boulanger Bob Oswaks.

Yes, The Holidays and Craft Beer do pair together well. At Holiday time there are a number of seasonal Holiday pours available for the quaffing. For the best in holiday cheer we’re joined by our brewing authorities from Golden Road Brewing –Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres.

A great way to be introduced to the foods of a new area is to partake of the highest rated food walking tour of that neighborhood. Beach City Food Tours has been doing that very successfully in Long Beach for the last couple of years. They have just added the irresistible East Village Craft Cocktail Tour. Proprietress Layla Ali-Ahmad joins us with all the details of what’s on the menu.

Ryan Wilson, an accomplished chef, is part of the fourth generation of proud Frank / Van de Kamp family ownership of Lawry’s Restaurants, Inc. Most recently he served as Vice President and Corporate Executive Chef but recently transitioned to an expanded position with Lawry’s Restaurants. We’ll talk to Ryan about the 80th Anniversary of Lawry’s The Prime Rib in Beverly Hills this year as well as his new, expanded responsibilities.

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

Melissa's Robert Schueller at the SoCal Restaurant Show 5th Anniversary

What are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? We’ll tease that Jackfruit was the tenth most popular specialty produce item for 2018 based on sales.

All will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s.We respectfully refer to him as The Prince of Produce.

Brian Huskey

Chef Brian Huskey’s modest Tackle Box (Local Grub Shack,) located on the beach in Corona del Mar, is known for serving fine-dining cuisine out of a beach shack. Chef Brian has recently gone up-market with a more ambitious Tackle Box located at SoCo in Costa Mesa. It’s Breakfast, Lunch, Dinner and Weekend Brunch.

“Tackle Box is the epicenter of fresh honest food. As a local grub shack, we provide our community with quick, simple, and unique flavors that appeal to the masses. We are inspired by local and sustainable purveyors in delivering the best quality product. Tackle Box is an interpretation of community through food, and we are here to share our everyday catch with you.”

“Huskey is a native of Pasadena, California. After attending and studying Economics at UCLA, where he had his first job as a short order cook at The Grove, Brian moved to San Francisco to get his formal culinary education at California Culinary Academy (CCA).”

“After CCA, Brian went on a culinary journey, traveling to places as far as the Caribbean – but eventually landing back in Los Angeles.” 

“Brian has been able to travel and cultivate his culinary voice by learning how to incorporate Asian, French, Peruvian and Californian influences into his food.”

Brian previously competed on BRAVO’s nationally acclaimed and Emmy-winning TV show, Top Chef Season 11: New Orleans, where he had a national audience of foodies each week to showcase his culinary talent. He cooked his way through the difficult Season to finish as the Number 5 Cheftestant.

We’ll reel Chef Brian in for an update.

Bob Oswaks

You would not expect to find an incredible artisan bakery which also serves popular word-of-mouth breakfast and lunch (extraordinary sandwiches) in the small town of Los Alamos in the heart of Santa Ynez wine country located just off the 101 Freeway. Bob’s Well Bread Bakery and Café delightfully defies expectations.

Unusually there are two cottages (“The Cottages”) available for guests on the Bob’s Well Bread property.

“Bob’s Well Bread was started by an entertainment executive-turned-baker who was looking for some balance in his life, and found a passion and a new calling that was both delightful and unexpected.  “When you make something naturally, and with your hands, there’s a magic to it.  If you’re eating a loaf of our bread, or drinking a bottle of our local wine, and you know that someone put in the time to make it by hand, there is just this personal connection.  It may not change the way it tastes, but it changes your experience, and that is what everyone wants—the experience.”

Bob and Jane Oswaks designed Bob’s Well Bread out of an old 1920’s gas station historic Los Alamos, opening their doors on August 1,2014.  They pride themselves on the finest ingredients, sourced locally and seasonally, in all of their products, including Jane’s house made jams, marmalades, marshmallows and gluten-free specialties.”  

“Using natural fermentation for yeast and allowing the dough to rise slowly, Bob’s Well Bread makes artisan breads by hand in small batches, in a custom-built stone deck oven.”

We’re on the rise with Proprietor/ Boulanger Bob Oswaks.

Victor Novak and Steven Torres

Yes, The Holidays and Craft Beer do pair together well. At Holiday time there are a number of seasonal Holiday pours available for the quaffing.

Would you believe there is a trending new style of craft beer that tastes like Sparkling Wine? This festive pour is a Brut IPA. We’ll get the effervescent details.

For the best in holiday cheer we’re joined by our brewing authorities from Golden Road Brewing– Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres.

Layla Ali Ahmad

A great way to be introduced to the foods of a new area is to partake of the highest rated food walking tour of that neighborhood. Beach City Food Tours has been doing that very successfully in Long Beach for the last couple of years.

They have just added the irresistible East Village Craft Cocktail Tour highlighting five thirst-quenching stops over the three-hour guided expedition.

It’s a carefully selected mélange of farm-to-table libations, Whiskey-centric craft cocktails, cider & mead and tequila and mezcal creations. There are also tasty small bar bites on the menu to be enjoyed along the way.

“Sip your way through Downtown Long Beach’s favorite watering holes, while learning about the City’s growing craft cocktail movement.”

Proprietress Layla Ali-Ahmad joins us with all the details of what’s on the menu.

Ryan Wilson

Ryan Wilson, an accomplished chef, is part of the fourth generation of proud Frank / Van de Kamp family ownership of Lawry’s Restaurants, Inc. Most recently he served a s Vice President and Corporate Executive Chef but recently transitioned to an expanded position with Lawry’s Restaurants. We’ll talk to Ryan about the 80th Anniversary of Lawry’s The Prime Rib in Beverly Hills this year as well as his new, expanded responsibilities.

With a new Stanford Graduate School of Business Master of Sciencein Management for Experienced Leaders degree Ryan has transitioned into the new post as Chief Marketing and Strategy Officer.

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s World Variety Produce’s “Prince of Produce”
Segment Three: Chef Brian Huskey, Tackle Box, SoCo, Costa Mesa
Segment Four: Bob Oswaks, Proprietor / Boulanger, Bob’s Well Bread Bakery, Los Alamos
Segment Five: Golden Road Brewing’s Brewmaster Victor Novak and Steven Torres (Anaheim Head Brewer)
Segment Six: Layla Ali-Ahmad, Beach City Food Tours’ East Village Cocktail Tour
Segment Seven: Ryan Wilson, Lawry’s Restaurants, Inc. Part One
Segment Eight: Ryan Wilson, Lawry’s Restaurants, Inc. Part Two

December 1: Solvang’s Julefest, Lindsay-Jean Hard, Presqu’ile, Matthew Peters, Fleming’s Prime Steakhouse & Wine Bar, Sherry Yard

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Solvang Julefest, Laura Kath, Solvang Conference & Visitors Bureau
Segment Three: Food Journalist Lindsay-Jean Hard, Cooking With Scraps – Turn Your Peels, Cores, Rinds, And Stems Into Delicious Meals
Segment Four: Founding Winemaker Dieter Cronje, Presqu’ile Winery, Santa Maria
Segment Five: Chef Matthew Peters, Gold Medalist, Team USA, Bocuse d’Or 2017
Segment Six: Flemings Prime Steakhouse & Wine Bar, 20th Anniversary, Stephen Blevins, Director of Wines
Segment Seven: Restaurateur & Chef Sherry Yard, COO of iPic Entertainment
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, “Ask the Chef”

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

Solvang, named by MSN.com as one of the “50 Best Christmas Towns in All 50 States” and “America’s 50 Most Charming Small Towns for the Holidays” as well as Time Magazine’s “Most Christmassy Towns in America” will sparkle again during the 2018 annual Solvang Julefest (pronounced Yule-Fest) from December 1, 2018 through January 4, 2019. This year will feature the return of the popular Free Nisse Adventure Hunt, the Free Candlelight Tours and the addition of new VIP Candlelight Tours. Laura Kath, SCVB’s Media Relations Director lights the tree for us.

The statistics are grim: Americans currently produce 133 pounds of food waste every year, and 40 percent of food in this country goes uneaten. For the first time ever, the USDA has set a nationwide goal to reduce food waste by 50 percent by the year 2030. Lindsay-Jean Hard’s Cooking with Scraps (Workman Publishing, $19.95, October 30, 2018) provides 85 creative, delicious, and inspired recipes to help home cooks meet this important goal. We’ll meet her.

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. Made using grapes from their own sustainably certified Presqu’ile Vineyard, and from a handful of the finest winegrowing sites in the valley, Presqu’ile wines capture the essence of their vineyards and vintage, and have earned acclaim for their elegance and balance. Founding Winemaker Dieter Cronje pulls the cork for us.

We last spoke with Chef Mathew Peters early last year after he won the first ever Gold Medal for Team USA at the Bocuse d’Or International Culinary Competition, a never-before achieved highlight for the American culinary arts! Chef Peters is part of the Culinary Council of the ment’or BKB Foundation which supports Team USA. On Wednesday, December 12th in Las Vegas ment’or BKB is staging their Young Chef and Commis Competition. The food-loving public can support the non-profit ment’or BKB Foundation (and the culinary arts in the USA) and attend. Chef Matt, who will be a competition judge, joins us with all the mouthwatering details.

Twenty years ago Fleming’s Prime Steakhouse & Wine Bar launched at Fashion Island in Newport Beach. It’s been a huge success. As they have branched over the years a signature for them has become their carefully curated wine program. Each Fleming’s has a part of their wine list with the hand-picked selections of that location’s Operating Partner. Our guest with the corkscrew is Stephen Blevins, Fleming’s Director of Wines who was previously the Operating Partner at the Flagship Newport Beach Fleming’s.

Frequent show guest Sherry Yard (Restaurateur & Chef and three-time James Beard Award-recipient for culinary excellence) is the Chief Operating Officer of iPic Entertainment where she oversees all theater and culinary operations for iPic. Sherry is back on Food TV as the new judge for Season 4 of ABC’s “The Great American Baking Show: Holiday Edition” popping out of the oven on Saturday evening, December 8th. We’re talking baking with Sherry.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!

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

Laura Kath of Mariah MarketingSolvang, named by MSN.com as one of the “50 Best Christmas Towns in All 50 States” and “America’s 50 Most Charming Small Towns for the Holidays” as well as Time Magazine’s “Most Christmassy Towns in America” will sparkle again during the 2018 annual Solvang Julefest (pronounced Yule-Fest) from December 1, 2018 through January 4, 2019. This year will feature the return of the popular Free Nisse Adventure Hunt, the Free Candlelight Tours and the addition of new VIP Candlelight Tours.

More 2018 Solvang Julefest highlights include the Free Visits with Santa “Julemanden” in Solvang Parkfree Nisse Adventure; Shop, Mingle & Jingle Weekends; Holiday Wine & Beer Walk “Skål Stroll!”; Community Tree-lighting CeremonyJulefest Parade and free Nativity Pageant. Especially with free parking throughout the village, the incredible variety of more than 150 one-of-a-kind boutiques and specialty shops makes Solvang a perfect destination to shop for gifts and create holiday memories.

Plus, there will be additional open houses at local retailers, special concerts and more taking place throughout the season—with activities continually being updated at Solvang USA’s website.

Laura Kath, SCVB’s Media Relations Director lights the tree for us.

Lindsay-Jean HurdThe statistics are grim: Americans currently produce 133 pounds of food waste every year, and 40 percent of food in this country goes uneaten. For the first time ever, the USDA has set a nationwide goal to reduce food waste by 50 percent by the year 2030. Lindsay-Jean Hard’s Cooking with Scraps – Turn Your Peels, Cores, Rinds, Stems and other Odds and Ends into Delicious Meals (Workman Publishing, $19.95, October 30, 2018) provides 85 creative, delicious, and inspired recipes to help home cooks meet this important goal.

By learning the basics behind transforming food waste into treasure, readers can take advantage of ingredients such as outdated produce, cheese rinds, stale bread, and other oft-discarded foods to create budget-conscious, sustainable, and highly satisfying meals.

Lindsay-Jean explains the rationale behind her choices in the recipes: “What lies unused in one’s fridge or pantry is not a purposeless object destined for the waste bin! For the most part, you’ll find recipes for the often unused parts—I’m assuming that if you buy carrots you already know how to use the carrot’s root, but you might not know how to make use of the greens—but every now and then I’ll touch on how to incorporate the whole item. For an ingredient to make it into the book, it had to be “worth it” to me as a scrap. For example, when buying broccoli, generally enough of the stem is sold along with it that it makes sense to put it to use, but you won’t find a recipe focused around ginger peels, because not only does it not really need to be peeled, but even if you do peel it, you won’t generate enough of it at one time to turn into something else.”

“Lindsay-Jean Hard received her Master’s in Urban Planning from the University of Michigan. Her education and passion for sustainability went on to inform and inspire her work in the garden, home, and community. The seeds of this book were planted in her Food52 column of the same name. Today she works to share her passion for great food and great communities as a marketer at Zingerman’s Bakehouse. She lives, writes, loves, and creates in Ann Arbor, Michigan.”

We’ll meet Lindsay-Jean.

Dieter CronjeLocated 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. Made using grapes from their own sustainably certified Presqu’ile Vineyard, and from a handful of the finest winegrowing sites in the valley, Presqu’ile wines capture the essence of their vineyards and vintage, and have earned acclaim for their elegance and balance.

Situated high atop a hill, with stunning ocean and vineyard views, Presqu’ile offers one of California’s most memorable wine tasting experiences. Join the Murphy Family, and enjoy a taste of southern hospitality on California’s beautiful Central Coast.

“A cool-climate Pinot Noir specialist, and one of the Central Coast’s rising star winemakers, Dieter Cronje brings a unique perspective, gained in two hemispheres, to Presqu’ile. As the winery’s founding winemaker, Dieter had the rare opportunity to contribute his insights to the original planting of Presqu’ile’s 73-acre estate vineyard, an experience that gave him an intimate knowledge of the vineyard’s rich diversity.”

“He also collaborated with Presqu’ile’s founders, the Murphy family, during the design of Presqu’ile’s purpose-built winery. In this gravity-flow winery, Dieter preserves the vineyard’s diversity by working in small lots, and applying a gentle, minimalist approach that accentuates the character of the vineyards. The resulting wines offer the purity, elegance and signature spice that have made Santa Maria Valley famous among connoisseurs of great cool-climate Pinot Noir.”

Founding Winemaker Dieter Cronje pulls the cork for us.

Mathew PetersWe last spoke with Chef Mathew Peters early last year after he won the first ever Gold Medal for Team USA at the Bocuse d’Or International Culinary Competition, a never-before achieved highlight for the American culinary arts! He’s now Austin, Texas based and is in the process of launching his own destination restaurant there.

Chef Peters is part of the Culinary Council of the ment’or BKB Foundation which supports and funds Team USA. On Wednesday, December 12th in Las Vegas ment’or BKB is staging their Young Chef and Commis Competition. The food-loving public can support the non-profit ment’or BKB Foundation (and the culinary arts in the USA) and attend.

“All competitors in the Young Chef and Commis Competitions are paired with mentors from the Foundation’s Culinary Council or previous Bocuse d’Or Team USA representatives, in tandem with the foundation’s goal of inspiring culinary excellence and fostering a supportive community for the next generation of great chefs in America.”

“This year’s 2018 Young Chef & Commis candidates will congregate in Las Vegas from all across the country, with competitors hailing from Washington, D.C, Chicago, IL and Boston, MA all the way to Honolulu, HI.”

Following the competition, ment’or will host a 10th anniversary celebration dinner. Chefs Paul Bartolotta, Justin Cogley, Timothy Hollingsworth, Michelle Karr-Ueoka, Mathew Peters, Rich Rosendale and Philip Tessier will come together to prepare a special menu honoring the late Chef Paul Bocuse, for whom the Bocuse d’Or, the world’s most prestigious culinary competition, is named. The festivities will begin at Bouchon Las Vegas at The Venetian Resort with a 45-minute cocktail reception at 7:15pm with passed canapés, followed by a four-course menu.

Tickets for the competition and celebration dinner are available for purchase here.

Chef Matt, who will also be a competition judge, joins us with all the mouthwatering details.

Steven BlevinsTwenty years ago Fleming’s Prime Steakhouse & Wine Bar launched at Fashion Island in Newport Beach. It’s been a huge success. As they have branched over the years to include 70 domestic restaurants a signature for them has become their carefully curated wine program. Each Fleming’s has a part of their wine list with the hand-picked selections of that location’s Operating Partner.

Two highly experienced restaurateurs had a vision of designing a steakhouse that would deliver a stylish and contemporary dining experience. Fleming’s was created from this vision by Paul Fleming, founder of P.F. Chang’s China Bistro, and Bill Allen III, a leading restaurant and hospitality executive.

Our guest with the well-traveled corkscrew is Stephen Blevins, Fleming’s Director of Wines who was previously the Operating Partner at the Flagship Newport Beach Fleming’s.

Stephen’s passion project has been securing for Fleming’s celebrated winemaker Dave Phinney’s new release, 8 Years in the Desert by Orin Swift. It’s a California Red Bland. Of course there is a story…

Chef Sherry Yard and her Silken Pumpkin Pie with 3 layersFrequent show guest Sherry Yard (Restaurateur & Chef and three-time James Beard Award-recipient for culinary excellence) is the Chief Operating Officer of iPic Entertainment where she oversees all theater and culinary operations for iPic.

Sherry is back on Food TV as the new judge for Season 4 of ABC’s The Great American Baking Show: Holiday Edition” popping out of the oven on Saturday evening, December 8th.

“Based on the hit U.K. series “The Great British Bake Off,” “The Great American Baking Show: Holiday Edition” features bakers from across the country battling through 18 total challenges with six challenges throughout each two-hour themed episode, all in the hopes of being crowned “America’s Best Amateur Baker.” Emma Bunton and Anthony “Spice” Adams host. Best-selling cookbook author and baker Paul Hollywood and James Beard Award-winning pastry chef Sherry Yard are judges.”

We’re talking baking with Sherry.

Andrew and William GruelOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner with helpful advice!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Solvang Julefest, Laura Kath, Solvang Conference & Visitors Bureau
Segment Three: Food Journalist Lindsay-Jean Hard, Cooking With Scraps – Turn Your Peels, Cores, Rinds, And Stems Into Delicious Meals
Segment Four: Founding Winemaker Dieter Cronje, Presqu’ile Winery, Santa Maria
Segment Five: Chef Matthew Peters, Gold Medalist, Team USA, Bocuse d’Or 2017
Segment Six: Flemings Prime Steakhouse & Wine Bar, 20th Anniversary, Stephen Blevins, Director of Wines
Segment Seven: Restaurateur & Chef Sherry Yard, COO of iPic Entertainment
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, “Ask the Chef”

November 24: Ori Menashe, Genevieve Gergis, Tim Hollingsworth, Carla Hall, Josiah Citrin, Farmhouse LA, Bracken’s Kitchen, Geraldine Gilliland

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateurs Chef Ori Menashe and Pastry Chef Genevieve Gergis, Bestia – Italian Recipes Created in the Heart of L.A.
Segment Three: Chef / Proprietor Tim Hollingsworth, Free Play Restaurant, Bar & Arcade
Segment Four: Chef Carla Hall – Carla Hall’s Soul Food – Everyday and Celebration
Segment Five: Restaurateur & Chef Josiah Citrin
Segment Six: Restaurateur & Executive Farmer, Nathan Peitso, FARMHOUSE Los Angeles
Segment Seven: Chef Andrew Gruel, Bracken’s Kitchen’s Deck the Halls Holiday Open House Benefit
Segment Eight: Chef & Restaurateur Geraldine Gilliland, Lula Cocina Mexicana, Finn McCool’s Irish Pub, Chiquita’s Friends Animal Rescue

Now an enticing and decadent preview of this Saturday’s absolutely scrumptious 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, and upon careful reflection, that’s probably a pretty good thing…

The Proprietors of the phenomenally popular Bestia and the newly opened Bavel, Chef Ori Menashe and Pastry Chef Genevieve Gergis, are no strangers to the show. Just in time for the Holidays their debut cookbook, Bestia – Italian Recipes Created in the Heart of L.A., is now available. Ori and Genevieve join us.

“Eat, Drink & Game” at Chef Tim Hollingsworth’s (Otium) new Restaurant, Bar & Arcade, Free Play, located on the 2nd level of The Fields LA Food Hall in Exposition Park adjacent to Banc of California Stadium. (“Come for the Food – Stay for the Game.”) It’s a nostalgic menu representing the different comfort foods of L.A., presented with a touch of whimsey. The buzzy central bar serves craft beer and specialty cocktails.

We’re big fans of beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef,) Carla Hall. In her 3rd cookbook, Carla Hall’s Soul Food – Everyday and Celebration, she takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine. We’re in the Southern kitchen with Carla.

Two-star Michelin Chef and native Angeleno, Josiah Citrin (Melisse,) has launched Openaire, a poolside oasis of green at the center of Koreatown in a glass-curtained greenhouse located on the roof of The Line Hotel on Wilshire Blvd. The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Simply, Openaire is a celebration of indoor/outdoor living at the center of the melting-pot that is LA.

Nathan Peitso, a second-generation farmer of Kenter Canyon Farms, is at the helm of FARMHOUSE together with Executive Chef Craig Hopson. Located on the ground floor of the refreshed Beverly Center, FARMHOUSE redefines the traditional restaurant model by placing a farmer at the forefront of the business and thus creating a new culinary movement focused on collaboration with the region’s top farmers to grow and harvest ingredients dictating the dining destination’s dishes.

Chef Bill Bracken and high profile chef friends (Bracken’s Kitchen, “Driven to combat food insecurity one tasty meal at a time”) – are gathering together for a Holiday Open House benefit on Thursday, Nov. 29 from 6 to 9 p.m. at Bracken’s new kitchen in Garden Grove to help raise awareness and funds for Bracken’s Kitchen’s mission to feed those in need. Bill Bracken is grateful to be in a new 9,000 sq. ft. kitchen, yet with the growth comes more need to do more that requires additional resources and funding. Our own Chef Andrew Gruel’s Slapfish, Two Birds and Butterleaf will be part of the festivities. Chef Andrew provides the details of what’s on the Deck The Halls (And The Kitchen!) menu.

When we spoke with celebrated Santa Monica restaurateur & philanthropist Geraldine Gilliland (Lula Cocina Mexicana and Finn McCool’s Irish Pub) last week her respected animal rescue (Chiquita’s Friends) was still displaced from her ranch in Malibu and her new rescue sanctuary, Cornell Sanctuary in Agoura. Gerri was currently encamped with 26 rescue dogs at a generous benefactor’s ranch in Lompoc. We’ll get updated on Gerri’s plight and how you can help.

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

Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis of BestiaThe Proprietors of the phenomenally popular Bestia and the newly opened Bavel, Chef Ori Menashe and Pastry Chef Genevieve Gergis, are no strangers to the show. Just in time for the Holidays their debut cookbook, Bestia – Italian Recipes Created in the Heart of L.A., is now available.

This debut cookbook from L.A.’s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.

Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display.

Irresistible desserts such as apple cider donuts and a chocolate budino tart, from Co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note.

Bestia – Italian Recipes Created in the Heart of L.A. delivers a distinctively innovative approach to Italian-inspired cooking.

Proprietors Ori and Genevieve join us.

Timothy Hollingsworth“Eat, Drink & Game” at Chef Tim Hollingsworth’s (Otium) new Restaurant, Bar & Arcade, Free Play, located on the 2nd level of The Fields LA Food Hall in Exposition Park adjacent to Banc of California Stadium. (“Come for the Food – Stay for the Game.”)

It’s a nostalgic menu representing the different comfort foods of L.A., presented with a touch of whimsey. Think Frito Pie with chili, cheese, pickled Fresnos and sour cream. The buzzy central bar serves craft beer and specialty cocktails like the Melon Dollar Baby (gin, sake, watermelon, hibiscus and lime.).

The playable restored, vintage pinball and video games are really “Free Play” during the daily Happy Hour of 5 to 7:00 p.m. (Wednesday through Sunday.)

Chef Tim is also a Cheftestant on Netflix’s ambitious “The Final Table” international chef competition series. Chef Tim will provide an overview.

Carla HallWe’re big fans of beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef,) Carla Hall. In her 3rd cookbook, Carla Hall’s Soul Food – Everyday and Celebration, she takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine.

In Carla Hall’s Soul Food, the big-hearted chef and television celebrity traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken.

From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall’s Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes—the mouthwatering soul food everyone will want a taste of.

“Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall’s Soul Food is a wonderful blend of the modern and the traditional—honoring soul food’s heritage and personalizing it with Carla’s signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.”

We’re in the Southern kitchen with Carla.

Josiah CitrinTwo-star Michelin Chef and native Angeleno, Josiah Citrin (Melisse & Charcoal,) has launched Openaire, a poolside oasis of green at the center of the Koreatown in a glass-curtained greenhouse located on the roof of The Line Hotel on Wilshire Blvd.

The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Highlights at dinner include Tagliatelle Duck Ragout with Pistachio, and Pecorino and Suckling Pig with Ginger Rice & XO sauce. The lunch menu offers a fun section of “Hotel Classics” and an unusual Tuna Katsu Sandwich with Napa Cabbage Slaw and Black Garlic Katsu Sauce. A dessert highlight is an impressive Dark Chocolate Cake with Salted Coffee Ice Cream and Dulce De Leche sauce.

Simply, Openaire is a celebration of indoor/outdoor living at the center of the melting-pot that is LA. Josiah’s Executive Chef at Openaire is Richard Archuleta (ex-The Waldorf Astoria Beverly Hills.)

Chef Josiah joins us.

Nathan PietsoNathan Peitso, a second-generation farmer of Kenter Canyon Farms is at the helm of FARMHOUSE together with Executive Chef Craig Hopson. Located on the ground floor of the refreshed Beverly Center, FARMHOUSE redefines the traditional restaurant model by placing a farmer at the forefront of the business and thus creating a new culinary movement focused on collaboration with the region’s top farmers to grow and harvest ingredients dictating the dining destination’s dishes.

Introducing a fresh role in the restaurant industry at Beverly Center’s FARMHOUSE restaurant, Executive Farmer Nathan Peitso calls on his extensive California farming experience cultivated since youth to fill the post organically—both literally and figuratively. Peitso brings an unprecedented level of authenticity and expertise to the industry’s heightened dedication to farm-traceable culinary programs.

“The FARMHOUSE concept hinges on getting the best produce, and preparing superior food with superior ingredients,” Peitso says. Reimagining the menu design process, Peitso plans months in advance through thoughtful collaboration with farmers on anticipated produce being planted. Once farming partnerships are in place, Peitso curates the rotating seed to plate menu highlighting peak Southern California ingredients, exclusively harvested for FARMHOUSE.

Last month FARMHOUSE debuted its inaugural Autumn Harvest Chef’s Tasting Dinner Menu from Executive Chef Craig Hopson. For $52 per person (not inclusive of tax and gratuity) guests will have their choice of three-courses inspired by six selective and locally-sourced seasonal ingredients at their peak—such as honeynut squash, Cotton Candy, Concord, and Red Flame grapes, Bermuda onions, mushrooms, pears, and Japanese sweet potato—prepared by Chef Hopson and sourced by Executive Farmer Nathan Peitso (“The Farmer & The Chef” duo).

Bill BrackenChef Bill Bracken and high- profile chef friends (Bracken’s Kitchen, “Driven to combat food insecurity one tasty meal at a time”) – are gathering together for a Holiday Open House benefit on Thursday, Nov. 29 from 6 to 9 p.m. at Bracken’s new kitchen in Garden Grove to help raise awareness and funds for Bracken’s Kitchen’s mission to feed those in need. Bill Bracken is grateful to be in a new 9,000 sq. ft. kitchen, yet with the growth comes more need to do more that requires additional resources and funding.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoAttendees will be invited to tour the various kitchens to sample signature dishes made from top chefs such as Chef Hugo Bolanos from Wolfgang Puck at the Hotel Bel Air, Avalon Grille & The Catalina Company’s Chef Roberto Hernandez, Chef Andrew Gruel from Slapfish and Two Birds and Butterleaf and Chef John Park of Toast Kitchen + Bakery, not to mention Bracken’s Kitchen’s Executive Chef Jerry and Founder & Culinary Director, Chef Bill Bracken. Master Baker Dean Kim of OC Baking Company, Pastry Chef Michael Owens of the new Left Coast Bakery, and from The Dirty Cookie, Shahira Marel will round out our pastries and dessert tasting.

Tickets for the event start at $95 and will be going directly toward Bracken’s Kitchen food recovery efforts and feeding programs.

“We are excited to be able to make a bigger impact in the communities we serve with the additional space in our new kitchen,” says Chef Bill Bracken. “Thanks to our community donors and food business partners, we are able to host events like Deck The Halls and continue to restore food and lives.”

Our own Chef Andrew Gruel’s Slapfish, Two Birds and Butterleaf will be part of the festivities. Chef Andrew provides the details of what’s on the Deck The Halls (And The Kitchen!) menu.

Geraldine GillilandWhen we spoke with celebrated Santa Monica chef, restaurateur & philanthropist Geraldine Gilliland (Lula Cocina Mexicana and Finn McCool’s Irish Pub) last week her respected animal rescue (Chiquita’s Friends) was still displaced from her ranch in Malibu and her new rescue sanctuary, Cornell Sanctuary in Agoura.

Gerri was currently encamped with 26 rescue dogs at a generous benefactor’s ranch in Lompoc. Many of these rescue canines are special needs due to being seniors or are on prescription medications.

The newly restored guest cottage at Cornell Sanctuary was tragically lost in the Woolsey fire along with all of the caretaker’s personal belongings. Miraculously all the animals (including goats and rabbits) were saved.

We’ll get updated on Gerri’s plight and how you can help. In this time of great need a contribution of any size would be greatly appreciated.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateurs Chef Ori Menashe and Pastry Chef Genevieve Gergis, Bestia – Italian Recipes Created in the Heart of L.A.
Segment Three: Chef / Proprietor Tim Hollingsworth, Free Play Restaurant, Bar & Arcade
Segment Four: Chef Carla Hall – Carla Hall’s Soul Food – Everyday and Celebration
Segment Five: Restaurateur & Chef Josiah Citrin
Segment Six: Restaurateur & Executive Farmer, Nathan Peitso, FARMHOUSE Los Angeles
Segment Seven: Chef Andrew Gruel, Bracken’s Kitchen’s Deck the Halls Holiday Open House Benefit
Segment Eight: Chef & Restaurateur Geraldine Gilliland, Lula Cocina Mexicana, Finn McCool’s Irish Pub, Chiquita’s Friends Animal Rescue

November 17: Europa Village, The Fields LA, Dorie Greenspan, Ross Pangilinan, Wine Exchange, Geraldine Gilliland

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef / Innkeeper Dean Thomas, Inn at Europa Village, Europa Village Winery, Temecula
Segment Three: The Fields LA
Segment Four: Cookbook Author Extraordinaire Dorie Greenspan, Everyday Dorie – The Way I Cook
Segment Five: Chef / Proprietor Ross Pangilinan, TERRACE by Mix Mix (South Coast Plaza) and Mix Mix Kitchen Bar
Segment Six: Kyle Meyer, Proprietor, Wine Exchange, Part 2 – Best Holiday Wine Picks for Value
Segment Seven: Chef & Restaurateur Geraldine Gilliland, Lula Cocina Mexicana, Finn McCool’s Irish Pub, Chiquita’s Friends Animal Rescue

Please don’t miss us at our special time this Saturday of 4 to 6:00 p.m. following Fighting Irish Football. We’re expecting you…

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

Chef Dean Thomas is the well-traveled and personable Innkeeper (along with his wife, Nicole) of the Inn at Europa Village located on a hill adjacent to Temecula’s Europa Village Winery. The long-in-the-works Groundbreaking for Europa Village’s Spanish winery, restaurant and casitas (Bolero) took place earlier in the month. Chef Dean will provide all the scrumptious details of what the future holds.

The Fields LA, a stylized urban culinary destination featuring award-winning chefs and restaurants, is located adjacent to LAFC’s Banc of California Stadium in Exposition Park next to the L.A. Memorial Coliseum. A three-floor space, the dining complex houses separate concepts to provide distinct dining experiences. The Fields LA (ground level) consists of nine different food vendors serving a variety of regional American and international cuisines along with an outdoor patio for craft beer and cocktails. The Fields LA’s Executive Chef, Michael Teich, and Connie Cossio of Coni’ Seafood (L.A.’s First Family of Mexican Seafood) are our guests.

Award-winning author Dorie Greenspan is the recipient of five prestigious James Beard Foundation Awards for her writing. Her newest title (her baker’s dozen effort) is Everyday Dorie – The Way I Cook.

We’re in the home kitchen with Dorie.

Chef / Proprietor Ross Pangilinan (Mix Mix Kitchen Bar) launched Terrace by Mix Mix in South Coast Plaza in late September. Located on Level 3 of the Crate and Barrel/Macy’s Home Store Wing, TERRACE by Mix Mix concentrates on well-priced, market-driven small plates. The cuisine showcases Pangilinan’s eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. Chef Ross pops out of the kitchen for a chat.

It’s the best in premium wines priced at a value for your Holiday Table and gifting with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange. This is Part 2 of his special Holiday report.

Geraldine Gilliland is a well-known and long-time restaurateur in Santa Monica. Her proprieties on Main Street are Lula Cocina Mexicana and Finn McCool’s Irish Pub. She is also a long-time resident of Malibu and dedicated to animal rescue with Chiquita’s Friends. The tragic Woolsey fire necessitated her hurried evacuation from Malibu with 26 of her rescue dogs. Gerri will bring us up-to-date on a very difficult week and how we can help.

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

Dean ThomasChef Dean Thomas is the well-traveled and personable Innkeeper (along with his wife, Nicole) of the Inn at Europa Village located on a hill adjacent to Temecula’s Europa Village Winery. He has even cooked Spanish paella with Celebrity Chef Jose Andres at a charity benefit.

The long-in-the-works Groundbreaking for Europa Village’s Spanish winery, restaurant and casitas (Bolero) took place earlier in the month. Chef Dean artfully prepared an abundant table of Spanish cheeses and proper accompaniments as well as two giant pans (from Spain) of paella for the hungry VIPs.

Chef Dean will provide all the scrumptious details of what the future holds.

Michael TeichThe Fields LA, a stylized urban culinary destination featuring award-winning chefs and restaurants, is located adjacent to LAFC’s Banc of California Stadium in Exposition Park adjacent to the L.A. Memorial Coliseum. A three-floor space, the dining complex houses separate concepts to provide distinct dining experiences.

The Fields LA (ground level) consists of nine different food vendors serving a variety of regional American and international cuisines along with an outdoor patio for craft beer and cocktails. On The Fields LA menu are C.J Boyd’s Fried Chicken (Tim Hollingsworth,) Akko Port (Middle Eastern,) Ms. Chi (Chinese from Shirley Chung,) Barbara Jean (Soul Food,) Coni’ Seafood (Nayarit-style), Burritos La Palma, Al Pastor (Street Style Tacos,) Piccolio Antico Pizzeria Focacceria (Chad Colby) and Sweet & Savory.

The Fields LA’s Executive Chef, Michael Teich, and Connie Cossio of Coni’ Seafood (L.A.’s First Family of Mexican Seafood) are our guests.

Dorie Greenspan and her cookbook Dories CookiesAward-winning author Dorie Greenspan is the recipient of five prestigious James Beard Foundation Awards for her writing. Her newest title (her baker’s dozen effort) is Everyday Dorie – The Way I Cook.

In her latest cookbook Dorie’s legion of loyal fans can find the irresistible food she turns to for weekday and weekend meals. These are the meals she makes for friends in Paris, where she has lived for part of the year for more than twenty years, and the ones she prepares in her small New York City kitchen and her rural Connecticut home.

“The recipes, most of which are simple, none of which needs skills beyond basic, turn out food that’s comforting, satisfying and inviting,” she says.

“Whenever I’m cooking, I like to sneak in a little surprise. I love it when there’s something unexpected in a dish, especially when it’s in one we know well.”—From the Introduction

“Greenspan prides herself on being a practical cook. She prefers to use common ingredients found in supermarkets, farmers’ markets, and her pantry and fridge. Often her fresh touches come from the way she appropriates what she has on hand to create a new dish, like Pasta with Cabbage, Winter Squash, and Walnuts, which gets a pert burst from dried cranberries and a splash of cider vinegar.”

We’re in the home kitchen with Dorie.

Ross PangilinanChef / Proprietor Ross Pangilinan (Mix Mix Kitchen Bar) launched Terrace by Mix Mix in South Coast Plaza in late September. Located on level 3 of the Crate and Barrel / Macy’s Home Store Wing, TERRACE by Mix Mix concentrates on well-priced, market-driven small plates.

The cuisine showcases Pangilinan’s eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. An approachable wine list offers varietals by the glass and bottle as well as rotating craft beers.

True to its name, the restaurant features full-service evening dining (and Weekend Brunch) in a beautifully designed covered terrace off the west end of Bridge of Gardens. A small wine bar, additional seating, an open kitchen and a counter offering a weekday lunch quick-service menu is inside.

Pangilinan opened his first restaurant, Mix Mix Kitchen Bar, in downtown Santa Ana in 2016. The name “Mix Mix” is inspired by the English translation of the Filipino dessert Halo-Halo and is also a play on Pangilinan’s culinary style and Filipino-American identity. The restaurant has been an unqualified success since opening, garnering accolades as best new restaurant from Orange Coast Magazine and earning the chef critical praise.

Pangilinan’s culinary journey began upon graduating from Le Cordon Bleu in Pasadena. He traveled to France to work in the Michelin-starred Les Trois Marches in Versailles. Back in the U.S., he was hired as sous chef to open the critically acclaimed, fine dining Sinatra restaurant at Wynn Las Vegas. Returning to Southern California, Pangilinan worked as sous chef at the Patina flagship and became a protégé of founder chef Joachim Splichal. The Patina Group recognized his talent and named him executive chef at Leatherby’s Cafe Rouge, which is part of South Coast Plaza’s fine dining collection.

Chef Ross pops out of the kitchen for a chat.

Kyle Meyer of Wine ExchangeIt’s the best in premium wines priced at a value for your Holiday Table and gifting with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange. This is Part 2 of his special Holiday 2018 report.

There is more depth to Italian Lambrusco than you probably are aware of.

 

Geraldine GillilandGeraldine Gilliland is a well-known and long-time restaurateur and philanthropist in Santa Monica. Her proprieties on Main Street are Lula Cocina Mexicana and Finn McCool’s Irish Pub.

She is also a long-time resident of Malibu and dedicated to animal rescue with Chiquita’s Friends. All of the proceeds from the Lula Cocina Cookbook benefit Chiquita’s Friends. The tragic Woolsey fire necessitated her hurried evacuation from Malibu with 26 of her rescue dogs.

Gerri will bring us up-to-date on a very difficult week and how we can help.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef / Innkeeper Dean Thomas, Inn at Europa Village, Europa Village Winery, Temecula
Segment Three: The Fields LA
Segment Four: Cookbook Author Extraordinaire Dorie Greenspan, Everyday Dorie – The Way I Cook
Segment Five: Chef / Proprietor Ross Pangilinan, TERRACE by Mix Mix (South Coast Plaza) and Mix Mix Kitchen Bar
Segment Six: Kyle Meyer, Proprietor, Wine Exchange, Part 2 – Best Holiday Wine Picks for Value
Segment Seven: Chef & Restaurateur Geraldine Gilliland, Lula Cocina Mexicana, Finn McCool’s Irish Pub, Chiquita’s Friends Animal Rescue

November 10: Blinking Owl Distillery, Jim Kempton, Ocean at Main, Anthony King, West Coast Prime Meats, Salt & Straw, Ruby Princess

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robin & Brian Christenson, Proprietors, Blinking Owl Distillery, Santa Ana
Segment Three: Surfing Authority, Chef & World Traveler Jim Kempton, First We Surf Then We Eat
Segment Four:Chef / Proprietor Craig Strong, Ocean at Main, Laguna Beach
Segment Five: Winemaker Anthony King, General Manager, The Carlton Winemakers Studio, Willamette Valley
Segment Six: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson
Segment Seven: Kim Malek, Co-Founder, Salt & Straw Ice Cream
Segment Eight: Giorgio Pisano, Maitre d’Hotel, Princess Cruises’ Ruby Princess

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

It’s time for an encore visit with the husband-and-wife proprietors of Blinking Owl Distillery in Santa Ana, Orange County’s first craft distillery. Blinking Owl Cocktails are now available at LA Rams home games at the L.A. Memorial Coliseum.

San Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel. We’ll ride the wave with Jim.

In early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot establishment with a spectacular shaded patio, is open daily for lunch and dinner. Chef Craig escapes his busy kitchen for a chat.

Located in the heart of the Willamette Valley, the Carlton Winemakers Studio is a cooperative winery where numerous winemakers (currently 15) craft premium Oregon wines in one shared space. Guests can visit their state-of-the-art tasting room where you can taste (and buy) a representative sampling of the Carlton Winemakers Studio wines and learn about the unique and charming stories behind each label. Winemaker Anthony King (Ratio:Wines) is also the General Manager for Carlton. He pulls the cork for us.

The Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are

Both serious home cooks so they really know the territory.

Last month Portland-based boutique ice cream maker Salt & Straw opened their first location in Downtown Disney in Anaheim. In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego. Co-Founder Kim Malek is our guest.

Aboard a luxury cruise ship dining is a paramount guest experience. The person responsible for overseeing the guest dining experience in the front-of-the house is the Maitre d’Hotel. On Princess Cruises’ Ruby Princess that is the charming Giorgio Pisano, a 42-year veteran of Princess. It’s a tough assignment with 3,000 guests to pamper in all the dining areas for every voyage. There are many very special occasions to oversee. Giorgio takes a break from turnaround on the Ruby Princess at the Port of Los Angeles to join us.

Program Note:
For next Saturday only, November 17th, were graciously moving aside in our usual morning slot for Notre Dame Football. No cause for alarm…We’re still with you that Saturday afternoon with a full show at the special time of 4 to 6:00 p.m. Please join us!

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

It’s time for an encore visit with the husband-and-wife proprietors of Blinking Owl Distillery in Santa Ana, Orange County’s first craft distillery. Blinking Owl Craft Cocktails are now available at LA Rams home games served at a dedicated bar at the L.A. Memorial Coliseum.

Selections include OC Orange Mule, Tailgate Tonics, The Cocktail Kicker and Tropical Touchdown (Blinking Owl Vodka, Lime Juice, Passion Fruit Liqueur and Soda.)

Brian’s Single Barrel, First Batch Birthday Bourbon has just been released in a 150 bottle batch. We’ll find out about it. It’s been aging in barrel for 2 years!

A straight Rye Whiskey is also currently aging. It could be released anytime between now and the end of 2019. We’ll get a progress report.

Also a kitchen is soon on the menu at Blinking Owl. Art long last – food and libations. We’ll get the tempting food report from Robin.

Jim KemptonSan Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel.

Now Jim is sharing his vibrantly colorful, flavorful, and healthful collection of recipes, along with stories of the best waves, markets, restaurants, adventures, and misadventures that he’s experienced – from Tahiti to Hawaii, the Basque Country to Indonesia, California to Mexico, Peru to Morocco, and beyond.

Jim Kempton is a lifelong surfer, cook, and writer. He has been the editor and publisher of Surfer magazine; the director of Quiksilver’s Crossing Project, a boat that searched the world for the best surf breaks; the director of media for Billabong; and the owner of the former Margarita’s Village, an award-winning regional Mexican restaurant in San Clemente, California. The San Clemente resident is currently president of the California Surf Museum, as well as a surf-industry consultant.

We’ll ride the wave with Jim.

Craig StrongIn early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location in a classic 40s Spanish revival building is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot eatery with a spectacular shaded patio, is open daily for lunch and dinner.

After nearly 25 years of working at luxury hotels and resorts around the globe, Strong has come full circle to his native Southern California roots with the opening of Ocean at Main. From growing up in San Diego and cooking with produce from the family garden, this chef/owner is now sharing his Coastal California cuisine with the Laguna Beach community he has embraced for the last 10 years.

“Everything from its name, Ocean at Main, to the last drop of a favorite California wine is designed to provide guests with the quintessential Southern California dining experience. Here, Chef Craig Strong continues his devotion to sourcing the finest products available from local purveyors and suppliers as he creates approachable contemporary Coastal California cuisine and a convivial ambiance to please the nearby community and beyond.”

“I want to cook for our guests the way I cook for my family and friends at home. At Ocean at Main, I will celebrate the diversity, freshness and healthy lifestyle of Southern California. We will procure our ingredients from the local farmers and meat, seafood and specialty vendors whom I have been working and collaborating with for years. Coaxing the true flavors from exceptional products is always my goal.” Chef Craig Strong

Chef Craig escapes his busy kitchen for a chat.

Anthony KingLocated in the heart of the Willamette Valley in the charming wine-village of Carlton, the Carlton Winemakers Studio is a cooperative winery where numerous winemakers (currently 15) craft premium Oregon wines in one shared space. Guests can visit their state-of-the-art tasting room where you can taste (and buy) a representative sampling of the Carlton Winemakers Studio wines and learn about the unique and charming stories behind each label.

GM Anthony King came to the Carlton Winemakers Studio in 2015, after eight years as winemaker at Lemelson Vineyards, with the express intent to continue to learn his craft. “The Studio offers a rare opportunity to continue to challenge your own assumptions, see fruit from across the Valley and beyond, and work alongside some of the best winemakers in the world.” he explains.

“Ratio is not intended for growth. It is small and will continue to remain so. It is a conduit for King’s ongoing attempt to understand and hone his ability to express the place and make wines that are both individual and worthy of praise within the context of wines from anywhere in the world.”

Winemaker Anthony King (Ratio:Wines) is also the General Manager for Carlton. He pulls the cork for us.

Diestel Turkey Ranch from West Coast Prime MeatsThe Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are both serious home cooks so they really know the territory.

Terry Hanks and Jay Henderson (The Meatheads) join us.

Kim MalekLast month Portland-based boutique ice cream maker Salt & Straw opened their first location in Downtown Disney in Anaheim. In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego.

“Our story is part luck, part strategy and part love (for ice cream, family, local foods, and other stuff we can’t mention here). I (Kim) have been wanting to open an ice cream scoop shop since 1996. I thought it would be nice to have a local spot where you could run into your neighbors, celebrate with your family, reward yourself…whatever! And I love exploring fun, interesting new flavors. After toiling away in safe mode working for several amazing Fortune 500 businesses, I moved back to Portland for love and found the window of opportunity and support that I’d been lacking to jump start my idea.”

“In the meantime, my cousin Tyler had been studying in China and traveling in Asia. He completed his business degree and had just announced to the family that he was going to enroll in Culinary School. I actually saw a posting on Facebook that he was considering moving to Portland and phoned him up…not even knowing about his plans! We traded stories and updated each other – coming to realize we are on similar paths by coincidence. Next thing I knew, I was getting reports from Tyler regarding ice cream tests he was running with his friends and family as tasters. He had a million ideas and wanted to join me in this crazy idea. How could I resist? He literally dropped what he was doing, loaded up his car and drove to Portland from Seattle to start work as our head ice cream maker the very next day. I would probably be somewhere rocking back and forth in a corner without him. He’s amazingly talented, super smart, hard-working, and quite possibly the nicest person ever.”

“We’re hoping to create the kind of company that’s fun to support, work for, and partner with. We’re about building strong local community – both in the neighborhoods where we do business and by purchasing as many local products as possible (to keep our money in Oregon and help create stronger local economies).”

Co-Founder Kim Malek is our guest.

Giorgio PisanoAboard a luxury cruise ship dining is a paramount part of the guest experience. The person responsible for overseeing the guest dining experience in all the dining rooms aboard ship is the Maitre d’Hotel.

On Princess CruisesRuby Princess that individual is the charming Giorgio Pisano, a 42-year veteran of Princess. It’s a tough assignment with 3,000 guests to pamper in all the dining areas for every voyage.

Giorgio was born in a beautiful, small village in the South of Italy, Pizzo Calabro. His first posting with Princess was on the Island Princess (original) in 1976 as a Buffet Steward. He spent his vacations working in hotels in and around Italy. His eagerness for learning and achievement helped him move very quickly through the ranks until he was appointed to the position of Maitre d’Hotel in 1992.

Giorgio was elected to launch the largest ship in the world in 1995, the Sun Princess, making him the youngest Maitre d’Hotel on the biggest ship in the world at the time.

Giorgio takes a break from turnaround on the Ruby Princess at the Port of Los Angeles to join us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robin & Brian Christenson, Proprietors, Blinking Owl Distillery, Santa Ana
Segment Three: Surfing Authority, Chef & World Traveler Jim Kempton, First We Surf Then We Eat
Segment Four:Chef / Proprietor Craig Strong, Ocean at Main, Laguna Beach
Segment Five: Winemaker Anthony King, General Manager, The Carlton Winemakers Studio, Willamette Valley
Segment Six: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson
Segment Seven: Kim Malek, Co-Founder, Salt & Straw Ice Cream
Segment Eight: Giorgio Pisano, Maitre d’Hotel, Princess Cruises’ Ruby Princess