Now a tempting preview of this Saturday’s fully-loaded show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…
The faculty members at The University of Southern California’s Annenberg School for Communications & Journalism and Keck School of Medicine strive to be of service to the community. They have created Quick Help for Meals, an Android app that helps combat the national epidemic of obesity and improve the quality of family meals. The app grew out of a 25-year, award-winning project that has dramatically expanded the amount of fresh fruits and vegetables reaching low-income people through the nation’s 33,000 community food pantries. Co-creators Peter Clarke, PhD. and Susan Evans, Ph.D. are our guests.
DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices. New to DINE LBC is Rance’s Chicago Pizza in Belmont Shore. They are already well-known for Pan, Stuffed and Tavern styles of pizza. We’ll meet the proprietors of the dough, Chef Rance Ruiz and Aaron Tofani.
Can’t get enough of those fresh fruits & veggies…Joining us with what’s new for the peak of the season hits is our resident produce expert Robert Schueller of Melissa’s. Think sweet, juicy and refreshing Muscato Grapes (Black, Red & Green) and Champagne Grapes, and more, for openers.
The annual Stu and the Kids Fundraiser returns to Vibiana on Sunday afternoon, July 30th. Stuart Skversky is the Executive Director/Founder of Stu and the Kids and the Host Chefs at Vibiana are Neal and Amy Fraser the principals of Redbird. Proceeds will fund scholarships for at-risk Hill Tribe kids in Chaing Mai. Thailand. Last year’s Benefit raised an impressive $110,000! Chef Stu hops off his trusty elephant to give us the details.
Froze’ is the rage this Summer on better bar menus all over town. SOL Mexican Cocina (Newport Beach & Playa Vista) was one of the area pioneers of popularizing this now oh-so-trendy libation. Their version uses a frozen Margarita as a base which is then infused with frozen sparkling rose and a dash of guava nectar for color. For SOL it all started as a creation to support Pink Drink Month benefiting City of Hope last year. The Froze’ creation proved so popular that it found its way on to the permanent bar menu. We’ll get the full story from SOL Mexican Cocina’s Director of Beverage, Colin Pflugradt.
All of this and heaping helpings of extra deliciousness on this week’s show!