Happy Holidays & Seasoned Greetings to all. Thanks for making us part of your Saturday. We’re here for you live each Saturday morning through Christmas, Hanukkah, and New Year’s.
Now a provocatively tantalizing preview of Saturday’s fully-loaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…
The Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club,, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamoind Award Marine Room Restaurant. His new cookbook is Two Chefs, One Catch – A Culinary Exploration of Seafood. Chef Bernard is our guest.
Coronado is “a bridge apart” from San Diego and is actually an incorporated City with a rich heritage and small town charm that is a great getaway. Longtime resident Claudia Ludlow is the General Manager of the historic Glorietta Bay Inn located across the street from the iconic Hotel Del Coronado. We’ll meet her.
The skills of butchery meet the world of fresh produce in The Vegetable Butcher – How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini. This well-researched, essential, inspiring guide demystifies the world of vegetables. Author and Chef Cara Mangini encores with us from Columbus, Ohio.
It’s Holiday time and what’s a festive celebration without sparkling wine and Champagne? It’s always better with bubbles and sparkling wine and Champagne typically pairs well with food, too. Our resident wine expert, Kyle Meyer of Wine Exchange, has some inspired guidance for us.
All Korean restaurants are not created equal and this is a cuisine you want to appreciate in Southern California. A new discovery of ours in Long Beach is the welcoming and value-priced, Sura Korean Tofu House & Pub. We’ll get the spicy story from proprietor Brandon Sugano.
The Marriott Coronado Island Resort & Spa has been extensively revamped and repositioned as a destination resort with an emphasis on health. The new Executive Chef, Michael Poompan, has added excitement to the menus in Current and Tides Restaurant and Lounge. There is a new emphasis on using fresh, local ingredients. Chef Michael jumps out of the kitchen to chat with us.
Chef Andrew Gruel of the Slapfish Restaurant Group is continuing his ongoing series of personal recommendations. Today it’s the very best in quality sandwiches. Also, what are the hallmarks of true greatness in sandwiches ?
All of this and lots more absolutely incredible deliciousness on Saturday’s show!