Show 292, September 29, 2018: Show Preview with Co-Host Andy Harris

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

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

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

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

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

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

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

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

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

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

Play

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

Podcasts

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Nathan Turner joins us.

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

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

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

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

Podcasts

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

Show 289, September 8, 2018: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

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

We’re thinking totally wacky food news…You’ll be surprised. Have you heard about Hellmann’s Mayonnaise Ice Cream created by an artisanal scoop shop in Scotland? Would you be willing to even try it ?

Play

Show 288, September 1, 2018: Show Preview with Co-Host Andy Harris

Happy Labor Day Weekend to all.

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

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

Once a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. Zapien’s will host a daytime Hatch Chile Roast on September 8th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 8th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. We’ll entice Chef Marco away from the chile roaster for a chat.

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

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

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

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

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

Play

Show 288, September 1, 2018: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

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

When it comes to shellfish, clams are probably more of a staple on the East Coast. There are some 150 edible species. They are sustainable.

Clams are high in protein and versatile in the kitchen. Simply steaming them with garlic and butter couldn’t be easier. Since their ocean home is in the sand and mud the only caution is to properly clean them. Live clams should always have a closed shell.

What do you use clam juice for, anyway? Also does a clam really belong on a pizza? Chef Andrew will provide the tasty basics.

Play

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

Podcasts

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

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

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

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

Once a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. Zapien’s will host a daytime Hatch Chile Roast on September 8th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 8th from 8:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. We’ll entice Chef Marco away from the chile roaster for a chat.

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

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

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

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

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

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

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

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

Marco Zapien of Zapiens Salsa Grill and TaqueriaOnce a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. Zapien’s will orchestrate a daytime Hatch Chile Roast on September 8th where supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. A good tip is to reserve your case in advance.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Podcasts

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

Show 287, August 25, 2018: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

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

Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard.

Fresh sardines (when available) grilled, fried or broiled are a treat. The great aspect to note is that with sardines you don’t have to worry about the bones and the fish is both healthy to enjoy and sustainable. Sardines grow fast. When fresh are not available the packaged, flash frozen version work well, too.

When you’re buying the flat tins of sardines Chef Andrew prefers them packed in tomato sauce.

Play

Show 286, August 18, 2018: Show Preview with Co-Host Andy Harris

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

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

The 2018 Western Foodservice & Hospitality Expo will be held Sunday, August 19 – Tuesday, August 21, 2018 at the Los Angeles Convention Center. The tradeshow and conference will provide 9,000+ industry professionals with access to the hottest menu trends, state of the art design and decor, a renowned education program, special events, and 450+ of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community. This year it’s co-located with Coffee Fest and Healthy Food Expo West. Representing the Expo is Tom Loughran, Vice President for the Show.

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

It’s the return of our thirst quenching “Ask the Brewers” segment. Joining us is Golden Road Brewing’s acclaimed Brewmaster, Victor Novak, and Anaheim Head Brewer, Steven Torres. Barrel-aged beer is a popular trend on the craft beer scene. We’ll find out what it’s all about. Our Brewers will graciously tap into this for us.

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

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

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

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

Play

Show 286, August 18, 2018: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

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

Did you know China is the biggest exporter of seafood to the United States? Most surprising is that a major portion of this seafood ($900 million annually according to a recent piece in The Wall Street Journal) is fish harvested from American waters and then processed in China. Tariffs are on the horizon, too…

Play

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

Podcasts

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

We’re firing up the grill with Steven Raichlen.

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

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

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

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

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

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

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

 

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

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

Podcasts

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