Show 561, January 20, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

“Long Beach residents and visitors alike are in for a treat as over two dozen Black-owned local restaurants and food businesses will offer special menu items and special pricing when the 3rd annual Long Beach Black Restaurant Week returns January 21-28, 2024. Organized by Axiom Kitchen and fiscally sponsored by 501(c)3 non-profit NoahS’s Arc, owner Qiana Mafnas felt that in addition to encouraging local “foodies” to enjoy what the expanding Long Beach Black culinary community has to offer, events like these support the local economy and put “butts in seats” of our valued restaurants and food retailers and home-based businesses.” Executive Chef Qiana Mafnas of Axiom Kitchen joins us with all the scrumptious details of the upcoming Long Beach Black Restaurant Week.

For the 3rd consecutive year Georgia’s Restaurant at Long Beach Exchange (where Southern hospitality meets culinary creativity) will again be part of Long Beach Black Restaurant Week. Think Gretchen’s Jambalaya and Grilled Creole Shrimp for openers. Proprietor Nika Shoemaker-Machado previews what will be on her comfort food menu.

Casaléna (Woodland Hills) is the premier new restaurant and events space in the West Valley. The menu boasts coastal Mediterranean flavors and emphasizes the use of seasonal, top-quality ingredients. At Casaléna, guests can be transported to their favorite European destinations, whether they choose to enjoy an intimate dinner in the outdoor sunken patio, or unwind with a late-night cocktail.” Casalena is attentively overseen by siblings Chloe, Brandon and Tyler Makhani. “Coastal Mediterranean is the menu direction at Casalena and suggests coastal cuisines ranging from Spain, Italy, France and Greece and those dishes immediately represented the brand and overall vision that the Makhani’s wanted to bring to life in the space. The ambiance exudes resort and carefree lifestyle and their intent is to transport guests to an atmosphere that provides an escape from ordinary life or the mundane day to day.” For starters think Squash Blossoms and Sweet Corn Agnolotti. Joining us to provide the intriguing story of the ambitious Casalena are Chloe, Brandon and Tyler Makhani.

Lil’ Luna’s So Easy & So Yummy – The Ultimate Resource for Feeding Your Friends and Family by Kristyn Merkley invites the reader to cook with joy and feed the ones you love with 200 plus recipes for all occasions from the creator of the wildly popular Lil’ Luna cooking blog. Need a hand in the kitchen? Lil’ Luna has you covered. From hearty breakfasts to festive apps to mouthwatering main courses, Lil’ Luna’s So Easy & So Yummy helps you navigate everything from meal prep and party planning to last-minute dinner solutions for your family. With more than 200 go-to, no-fail recipes—many ready in thirty minutes or less!—this innovative and approachable cookbook will revolutionize your mealtime routine.” Author Kristyn Merkley is our guest with a whisk at the ready. 

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. California meets Maine with a special Lobster Roll garnished with Avocado slices. Chef Andrew weighs in. Chef Andrew will also explore what’s of primary concern to area restaurateurs in 2024.

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

Show 561, January 20, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

California meets Maine with a hybrid Lobster Roll garnished with Avocado slices. Chef Andrew weighs in on the creation. What will tradition-bound Mainers say? Chef Andrew also explores what’s of primary concern to area restaurateurs in 2024 including recurring supply chain issues and a bevy of new California regulations.

January 20: Long Beach Black Restaurant Week with Axiom Kitchen and Georgia’s, Casalena, Kristyn Merkley

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Long Beach Black Restaurant Week with Organizer Chef Qiana Mafnas of Axiom Kitchen
Segment Three: Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach Exchange
Segment Four: Casalena Restaurant, Woodland Hills with The Makhani Siblings Part One
Segment Five: Casalena Restaurant, Woodland Hills with The Makhani Siblings Part Two
Segment Six: Lil’ Luna’s So Easy & So Yummy – The Ultimate Resource for Feeding Your Friends and Family with Author Kristyn Merkley Part One
Segment Seven: Lil’ Luna’s So Easy & So Yummy – The Ultimate Resource for Feeding Your Friends and Family with Author Kristyn Merkley Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

“Long Beach residents and visitors alike are in for a treat as over two dozen Black-owned local restaurants and food businesses will offer special menu items and special pricing when the 3rd annual Long Beach Black Restaurant Week returns January 21-28, 2024. Organized by Axiom Kitchen and fiscally sponsored by 501(c) non-profit NoahS’s Arc, owner Qiana Mafnas felt that in addition to encouraging local “foodies” to enjoy what the expanding Long Beach Black culinary community has to offer, events like these support the local economy and put “butts in seats” of our valued restaurants and food retailers and home-based businesses.” Executive Chef Qiana Mafnas of Axion Kitchen joins us with all the details of the upcoming Long Beach Black Restaurant Week.

For the 3rd consecutive year Georgia’s Restaurant at Long Beach Exchange (where Southern hospitality meets culinary creativity) will again be part of Long Beach Black Restaurant Week. Think Gretchen’s Jambalaya and Grilled Creole Shrimp for openers. Proprietor Nika Shoemaker-Machado previews what will be on her comfort food menu.

Casaléna (Woodland Hills) is the premier new restaurant and events space in the West Valley. The menu boasts coastal Mediterranean flavors and emphasizes the use of seasonal, top-quality ingredients. At Casaléna, guests can be transported to their favorite European destinations, whether they choose to enjoy an intimate dinner in the outdoor sunken patio, or unwind with a late-night cocktail.” Casalena is attentively overseen by siblings Chloe, Brandon and Tyler Makhani.

“Coastal Mediterranean is the menu direction at Casalena and suggests coastal cuisines ranging from Spain, Italy, France and Greece and those dishes immediately represented the brand and overall vision that the Makhani’s wanted to bring to life in the space. The ambiance exudes resort and carefree lifestyle and their intent is to transport guests to an atmosphere that provides an escape from ordinary life or the mundane day to day.” For starters think Squash Blossoms and Sweet Corn Agnolotti. Joining us to provide the intriguing story of the ambitious Casalena are Chloe, Brandon and Tyler Makhani.

“Lil’ Luna’s So Easy & So Yummy – The Ultimate Resource for Feeding Your Friends and Family by Kristyn Merkley invites the reader to cook with joy and feed the ones you love with 200 plus recipes for all occasions from the creator of the wildly popular Lil’ Luna cooking blog. Need a hand in the kitchen? Lil’ Luna has you covered. From hearty breakfasts to festive apps to mouthwatering main courses, Lil’ Luna’s So Easy & So Yummy helps you navigate everything from meal prep and party planning to last-minute dinner solutions for your family. With more than 200 go-to, no-fail recipes—many ready in thirty minutes or less!—this innovative and approachable cookbook will revolutionize your mealtime routine.” Author Kristyn Merkley is our guest with a whisk at the ready.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. California meets Maine with a Lobster Roll garnished with Avocado slices. Chef Andrew weighs in. Chef Andrew will also explore what’s of primary concern to area restaurateurs in 2024.

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

Qiana Mafras of Axiom Kitchen Smoked Meats & BBQ

“Long Beach residents and visitors alike are in for a treat as over two dozen Black-owned local restaurants and food businesses will offer special menu items and special pricing when the 3rd annual Long Beach Black Restaurant Week returns January 21-28, 2024.”

“Organized by Axiom Kitchen and fiscally sponsored by 501(c)3 non-profit NoahS’s Arc, owner Qiana Mafnas felt that in addition to encouraging local “foodies” to enjoy what the expanding Long Beach Black culinary community has to offer, events like these support the local economy and put “butts in seats” of our valued restaurants and food retailers and home-based businesses.”

Executive Chef Qiana Mafnas of Axiom Kitchen joins us with all the tasty details of the upcoming Long Beach Black Restaurant Week.

“There are no tickets or passes to purchase. Food lovers are invited to dine-in, take-out or have featured items delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants, food businesses and offers can be found on the website.”

“Owners Ian and Qiana Mafnas of Axiom Kitchen are a husband and wife pitmaster / executive chef team, that have over 20 years of restaurant experience between the two of them. Ian has been developing his love for smoking meats over a period of eight years, and Qiana has worked in some of the finest restaurants in California. They share their experience as well as their love for smoking meats and cooking with their community.”

Nika Shoemaker-Machado of Georgias Restaurants

For the 3rd consecutive year Georgia’s Restaurant (Long Beach Exchange) where Southern hospitality meets culinary creativity will again be part of Long Beach Black Restaurant Week. Proprietor Nika Shoemaker-Machado previews what will be on her appealing comfort food menu.

“We’re excited to participate in LBBRW for the third year,” notes Nika Shoemaker-Machado, proprietor of Georgia’s Restaurant located in the Long Beach Exchange. “Having participated in several restaurant weeks over the years, our business has never experienced the kind of guest and sales increases that the event did for us over the past two years.”

The Makhani Family of Casalena

Casaléna (Woodland Hills) is the premier new restaurant and events space in the West Valley. The menu boasts coastal Mediterranean flavors and emphasizes the use of seasonal, top-quality ingredients. At Casaléna, guests can be transported to their favorite European destinations, whether they choose to enjoy an intimate dinner in the outdoor sunken patio, or unwind with a late-night cocktail.” Casalena is attentively overseen by siblings Chloe, Brandon and Tyler Makhani.

“Coastal Mediterranean is the menu direction and suggests coastal cuisines ranging from Spain, Italy, France and Greece and those dishes immediately represented the brand and overall vision that the Makhani’s wanted to bring to life in the space. The ambiance exudes resort and carefree lifestyle and their intent is to transport guests to an atmosphere that provides an escape from ordinary life or the mundane day to day.”

For starters think Squash Blossoms and Sweet Corn Agnolotti.

“The Makhani’s were very specific in what they wanted to see on the menu and working with Chef Lobo Leon was fantastic because he was able to elevate and also eliminate what Casalena didn’t need. Chef Lobo also has an intuitive sense of what sells well. There are so many things that go into menu creation because of the high-volume Casalena turns out but at the same time they need to be able to have enough variety for each type of guest.”

Lunch is served Monday through Friday. Dinner is available nightly with Breakfast and Brunch on Weekends.

Joining us to provide the story of the ambitious Casalena are Chloe, Brandon and Tyler Makhani.

Kristyn Merkley of Lil Luna's

Lil’ Luna’s So Easy & So Yummy – The Ultimate Resource for Feeding Your Friends and Family by Kristyn Merkley invites the reader to cook with joy and feed the ones you love with 200 plus recipes for all occasions from the creator of the wildly popular Lil’ Luna cooking blog.”

“Need a hand in the kitchen? Lil’ Luna has you covered. From hearty breakfasts to festive apps to mouthwatering main courses, Lil’ Luna’s So Easy & So Yummy helps you navigate everything from meal prep and party planning to last-minute dinner solutions for your family. With more than 200 go-to, no-fail recipes—many ready in thirty minutes or less!—this innovative and approachable cookbook will revolutionize your mealtime routine.”

“With Lil’ Luna, you can whip up showstopping breakfast treats, bring the best game-day snacks with out of this world dips and bites, get cozy with warming soups and stews, fix tempting veggie sides and bright, flavorful salads, celebrate summer with barbecue and picnic classics and feel festive with irresistible holiday treats.”

“Creating this cookbook has been a labor of love,” said Merkley. “I wanted to share my passion for cooking and my belief in the power of food to bring people together. With ‘Lil’ Luna’s So Easy & So Yummy,’ I hope to inspire others to cook with joy and connect with their loved ones over delicious meals.”

“Featuring tips, tricks, bonus recipes, and even links to online video instructions, most of the recipes within are designed with a big family or a bunch of friends in mind. Cooking for a smaller crew? Hello leftovers! You’ll also find inspiration and support throughout with handy charts, checklists, and meal-planning guides. Whether you’re feeding your family or a whole crowd, this crave-worthy cookbook is the ultimate resource for nourishing, tried-and-true recipes that are, above all, so easy and so yummy.”

“Kristyn Merkley is married to her best friend Lo. They have six kids ages 6-16 who keep them busy, but they wouldn’t have it any other way. Coming from a long line of cooks and bakers, it was inevitable that Kristyn would fall in love with the same hobbies. The Lil’ Luna website was born right after her second child in early 2010. She started sharing all of her favorite Mexican recipes she got from her mom, aunts, and grandma as well as some of the traditional American recipes that came from her dad’s family.”

“It began to grow and grow until it became what it is today. Now Lil’ Luna has thousands of recipes on the website, and through Google, email and various social media platforms, millions of people visit and make recipes every month from the Lil’ Luna website. With a team of almost a dozen people working behind the scenes, they continue to create the easiest and yummiest recipes for all to try. Her readers and followers have given her the greatest gift ever—She gets to do what she loves, and make a living doing it! She could not have done it without them!”

Author Kristyn Merkley is our guest with a whisk at the ready.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

California meets Maine culinarily with a classic Lobster Roll garnished with Avocado slices. Chef Andrew weighs in on the merits. He will also explore what’s of primary concern to area restaurateurs in 2024.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Long Beach Black Restaurant Week with Organizer Chef Qiana Mafnas of Axiom Kitchen
Segment Three: Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach Exchange
Segment Four: Casalena Restaurant, Woodland Hills with The Makhani Siblings Part One
Segment Five: Casalena Restaurant, Woodland Hills with The Makhani Siblings Part Two
Segment Six: Lil’ Luna’s So Easy & So Yummy – The Ultimate Resource for Feeding Your Friends and Family with Author Kristyn Merkley Part One
Segment Seven: Lil’ Luna’s So Easy & So Yummy – The Ultimate Resource for Feeding Your Friends and Family with Author Kristyn Merkley Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Show 358, February 2, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Now an enticing preview of this Saturday’s tempting show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Lots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Mellissa’s, joins us to chat about captivating tends in fruits and veggies for the new decade. Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole.

Why is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world ? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

For the 26th year Wolfgang Puck Catering will design and prepare the exquisite cuisine for The Oscars Governors Ball at Hollywood & Highland which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary, Wolfgang Puck Catering. Chef Eric takes a break from his busy kitchens to join us.

One of the best ways to come to know a city is through its food. When we go to a new city we’ve found our best insiders introduction is by partaking of a highly regarded, local food walking tour. One of the premier food walking tour operators locally is the long-established Melting Pot Food Tours. The principals are Lisa and Diane Scalia (sisters.) The Scalias hospitably lead their tour overview for us.

The Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, is organizing an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. Eric Spivey, Chair of the Julia Child Foundation for Gastronomy and the Culinary Arts is our guest with the enticing preview.

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

Show 358, February 2, 2020: Robert Schueller of Melissa’s – 2020 Produce Trends

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioLots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Mellissa’s, joins us to chat about captivating trends in produce for the new decade.

Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole. Also on the menu are Sapurana Mangoes, Jackfruit Pods, Organic EZ Open Young Coconuts (available year-round,) Charentais Melons and lots more…

“Melissa’s Tropical Avocados are a large green-skinned, water-based variety that is available year-round out of the Dominican Republic. The pale green flesh of the fruit features that classic creamy avocado flavor you know and love but has a slightly firmer texture when compared to Hass.”

“The firm flesh of Melissa’s Tropical Avocados makes them great for slicing and adding to sandwiches or salads, or dice and mix into your favorite ceviche recipes. The large size makes this an excellent variety for families – you can spend less time prepping multiple avocados when you can use one Tropical Avocado. You’ll appreciate the slow oxidation. Use part of the avocado, and then store the rest without it turning brown too quickly.”

February 1: Melissa’s World Variety Produce, Wine Exchange, Wolfgang Puck Catering, Melting Pot Food Tours, Santa Barbara Culinary Experience

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Schueller of Melissa’s – 2020 Produce Trends
Segment Three: Kyle Meyer, Wine Exchange, Santa Ana – Bordeaux, Tasting the 2017 Vintage
Segment Four: Executive Chef Eric Klein, Senior Vice President, Culinary, Wolfgang Puck Catering – Previewing the Oscars Governors Ball
Segment Five: Melting Pot Food Tours Part One
Segment Six: Melting Pot Food Tours Part Two
Segment Seven: Preview of Santa Barbara Culinary Experience Part One
Segment Eight: Preview of Santa Barbara Culinary Experience Part Two

Now an enticing preview of this Saturday’s tempting show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Lots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Melissa’s, joins us to chat about captivating tends in fruits and veggies for the new decade. Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole.

Why is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world ? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

For the 26th year Wolfgang Puck Catering will design and prepare the exquisite cuisine for The Oscars Governors Ball at Hollywood & Highland which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary, Wolfgang Puck Catering. Chef Eric takes a break from his busy kitchens to join us.

One of the best ways to come to know a city is through its food. When we go to a new city we’ve found our best insiders introduction is by partaking of a highly regarded, local food walking tour. One of the premier food walking tour operators locally is the long-established Melting Pot Food Tours. The principals are Lisa and Diane Scalia (sisters.) The Scalias hospitably lead their tour overview for us.

The Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, is organizing an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. Eric Spivey, Chair of the Julia Child Foundation for Gastronomy and the Culinary Arts is our guest with the enticing preview.

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

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioLots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Mellissa’s, joins us to chat about captivating trends in produce for the new decade.

Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole. Also on the menu are Sapurana Mangoes, Jackfruit Pods, Organic EZ Open Young Coconuts (available year-round,) Charentais Melons and lots more…

“Melissa’s Tropical Avocados are a large green-skinned, water-based variety that is available year-round out of the Dominican Republic. The pale green flesh of the fruit features that classic creamy avocado flavor you know and love but has a slightly firmer texture when compared to Hass. The firm flesh of Melissa’s Tropical Avocados makes them great for slicing and adding to sandwiches or salads, or dice and mix into your favorite ceviche recipes. The large size makes this an excellent variety for families – you can spend less time prepping multiple avocados when you can use one Tropical Avocado. You’ll appreciate the slow oxidation. Use part of the avocado, and then store the rest without it turning brown too quickly.”

Kyle Meyer of Wine ExchangeWhy is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the eagerly anticipated annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

The Union is an affiliation of the best Bordeaux producers from all of the major Bordeaux winegrowing regions including Margaux, St Julien, Pauillac, St Estèphe, Listrac, Moulis, Haut-Médoc, Graves, Pessac-Léognan, Saint-Emilion, Pomerol, Sauternes and Barsac! More than 60 châteaux attended and winemakers and owners poured over 100 wines from the exciting, soon-to-be-released 2017 vintage.

Eric Klein of Wolfgang Puck CateringFor the 26th year Wolfgang Puck Catering will create the exquisite cuisine for the 92nd Oscars Governors Ball at Hollywood & Highland which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The standout menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary & Partner, Wolfgang Puck Catering.

The incredible menu includes Amuse Bouche, Tray-Passed Hors d’Oeuvre, Passed Small Plates (Hot & Cold,) Chef Action Station, Sweets, Boozy Milkshakes, Housemade Valrhona Chocolate Bars, and a Dessert Chef Action Station featuring scooped to order Sorbets on Chinese Donuts.

Since 2013, the Governors Ball has been dedicated to sustainable farming, with more than 50 per cent plant-based and vegetarian dishes offered. The extensive menus have taken into account a number of food allergies and lifestyle eating choices.

Chef Eric Klein takes a brief break from his incredibly busy kitchens to join us.

Scalia Sisters of Melting Pot Food ToursOne of the best ways to come to know a city is through its food. When we go to a new city we’ve found our best insiders introduction is by partaking of a highly regarded, local food walking tour. One of the premier food walking tour operators locally is the long-established Melting Pot Food Tours. The principals are Lisa and Diane Scalia (sisters.) The Scalias hospitably lead the background tour for us.

“Melting Pot Food Tours offers delicious food tasting tours throughout the LA area that will indulge your taste buds and delight your senses! Whether you’re looking to explore the Original Farmers Market and the eclectic Third Street area of mid-city Los Angeles, discover the vibrant past of Old Pasadena, or enjoy a fabulous guided tour through the flavors of East Los Angeles, Melting Pot Food Tours will be your guide.”

One of Melting Pot’s proprietary tours is the La Espanola Meats VIP Tour and Paella Lunch. This tour, dining and shopping experience is produced by Melting Pot Food Tours in cooperation with the Dona Juana family of La Espanola Meats in Harbor City, CA. “Our two-generation family of hosts are the premier purveyors of fine, authentic Spanish charcuterie, cheeses, wines, and a myriad of imported specialties.”

“The experience begins with an exclusive tour of La Espanola’s manufacturing facilities, where premium sausages and cured meats are crafted with recipes procured from Spain’s finest master artisans. Following the tour, a specially-prepared patio lunch of tapas and paella is served with wine, plus homemade churros with dark chocolate dipping sauce.”

Eric Spivey of the Julia Child Foundation for Gastronomy and the Culinary ArtsThe Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts,  is organizing an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents.

The late cookbook author, chef and TV personality Julia Child was passionate about teaching others about the culinary arts—and was an aficionado of Santa Barbara, as a longtime resident herself. The Santa Barbara Culinary Experience aims to gather the community and visitors to celebrate the bounty of Santa Barbara’s abundant resources found in its local farms, ranches, vineyards and ocean, inspired by the spirit of Julia and her legacy of culinary education.

The Santa Barbara Culinary Experience (SBCE) is a world-class three-day event celebrated throughout greater Santa Barbara from March 13-15, 2020. Immersed in the American Riviera and showcasing a taste of Santa Barbara by bringing together local and national talent in the spirit of Julia Child, the public will enjoy Santa Barbara—Julia’s final home—with its dynamic food and wine scene.”

“In partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, participating restaurants, bars and hotels across the city and waterfront will offer their inspired spin on classic Julia Child dishes, signature Julia and Paul Child cocktails, educational programming, memorable stays, tours, talks and other creative programming, all to benefit The Julia Child Foundation.”

“The net proceeds of the Santa Barbara Culinary Experience will flow to The Julia Child Foundation for Gastronomy and the Culinary Arts.  The majority of those funds will be used to support a range of nonprofits in Santa Barbara County. Click here for more information on the foundation.”

“The mission of The Julia Child Foundation for Gastronomy and the Culinary Arts is to honor and further Julia’s legacy, which centers on the importance of understanding where food comes from, what makes for good food, and the value of cooking. Headquartered in Santa Barbara, California, the Foundation is a nonprofit organization, which makes grants to support research in culinary history, scholarships for professional culinary training, food writing and media, as well as professional development and food literacy programs.”

“Over the last decade, the Foundation has made more than $2 million in grants to other non-profits. In 2015, the Foundation created the Julia Child Award, presented at an annual Food History Gala hosted by the Smithsonian’s National Museum of American History. This annual award honors an individual who has made a profound and significant difference in the way America cooks, eats and drinks and is accompanied by a $50,000 grant from the Foundation to a food-related non-profit selected by the recipient.” Learn more about the Julia Child Foundation.

Eric Spivey, Chair of the Julia Child Foundation for Gastronomy and the Culinary Arts is our guest with the enticing preview.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Schueller of Melissa’s – 2020 Produce Trends
Segment Three: Kyle Meyer, Wine Exchange, Santa Ana – Bordeaux, Tasting the 2017 Vintage
Segment Four: Executive Chef Eric Klein, Senior Vice President, Culinary, Wolfgang Puck Catering – Previewing the Oscars Governors Ball
Segment Five: Melting Pot Food Tours Part One
Segment Six: Melting Pot Food Tours Part Two
Segment Seven: Preview of Santa Barbara Culinary Experience Part One
Segment Eight: Preview of Santa Barbara Culinary Experience Part Two

Show 162, March 5, 2016: Chef Jason Montelibano, EATS Kitchen & Bar, Irvine

Jason MontelibanoChef Jason Montelibano at EATS Kitchen & Bar at Hotel Irvine (a locals’ favorite) in Irvine is at it again. He’s just rolled out an all-new Good EATS Sunday Brunch starting at 10:00 a.m. It runs until 2:00 p.m.

There is an epic $14 build-you-own Bloody Mary bar and Mimosa flights. The Mimosa flight arrives with four, 6 oz. Mimosas. Passion Fruit and Blood Orange was a recent selection along with Strawberry Lemon. Look for the just-debuted, over-the-top menu items including Shrimp and Grits, and Cinnamon Crunch French Toast.

A “SoCal Restaurant Show” favorite is the Chilaquiles con Pollo. With the chicken is a sunny-side up egg, fried tortillas, roasted tomato salsa, lime sour cream, avocado and cotija cheese.

There is comfortable indoor and outdoor seating available. A cozy fire pit, too. With the lush landscaping and thoughtful design you’d never know you’re a long fly ball from the 405 San Diego Freeway.

Chef Jason knew he was destined to be a chef from an early age. From starting culinary school as a teenager, to refining his skills in some of the best kitchens in Southern California, his love for chef-driven, sustainable cuisine has been honed through years of hard work and dedication. His passion for international flavors and market-fresh ingredients are on full display in every single plate that leaves his kitchen.

 

Grilled Salsa Salad

Melissa's Grilled Salsa Saladby Chef Tom Fraker
Melissa’s World Variety Produce

Sweet and savory, this delicious salad is perfect for those summer months when the grill is always fired up.

6 large Roma tomatoes, halved lengthwise and seeded

limes, halved
garlic cloves, peeled
2 large avocados, halved lengthwise and pitted
1 large mango, halved lengthwise and seeded (do not peel)
sweet onion, thickly sliced
Extra-virgin olive oil
1/4 cup chopped fresh cilantro
15 dried tepin chile peppers, ground
Salt
1 head butter lettuce

Melissa's Great Pepper CookbookPreheat grill to medium heat. Brush tomato and next 5 ingredients (through onion) with oil. Place fruits and vegetables on grill rack; grill, rotating halfway through grilling to achieve even grill marks, about 3 to 5 minutes. Set limes aside.

Peel and finely dice remaining grilled fruits and vegetables. In a bowl, combine fruits and vegetables, cilantro , and chile; toss together. Squeeze in lime juice; sprinkle with salt to taste. Serve with butter lettuce leaves.

Recipe from The Great Pepper Cookbook

Chefs’ Favorite Foods

Chef Jet and Travis discuss their favorite cuisines with a few practical tips along the way.

Show 43, October 12, 2013: Ken Love, President of the Hawaii Tropical Fruit Growers

Sharwil AvacadoThe State of Hawaii has some of the most fertile agricultural land in the United States yet, in recent years, this dirt hasn’t been used for agriculture. Sadly they need to import most of their fruits and vegetables from the Mainland. Change is in the tropical Hawaiian breezes…

On the Big Island of Hawaii, for example, over 200 varieties of avocados grow. The pearl of the group is the Sharwil. It’s creamy with a rich buttery flavor, and prized by local chefs.

Surprisingly until very recently the USDA wouldn’t allow the Sharwil to be imported into the continental 48 states. This is a real shame because the seasons of the Sharwil match the seasons of availability for imported avocados from Mexico. Wouldn’t you want to enjoy a made in the USA fruit which also supports our economy?

Ken Love, the President of the Hawaii Tropical Fruit Growers, joined us from The Big Island to explain what has changed…It’s a baby step but marks significant progress.

Fingers crossed…