Show 536, July 29, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

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

We’re packing a lot into Saturday’s hour show as we graciously stepped aside for the Angel Pre-Game Show at 11:00 a.m. so please do join us. The Halos are on the road in Toronto for a matinee game with the Blue Jays.

“After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, returns on Saturday, September 23, 2023, from 12:30 – 3:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more.” Co-Founder of L.A. Loves Alex’s Lemonade Culinary Cookout, Caroline Styne, joins us with all the craveable details.

“At Red Car Brewery and Restaurant in Old Town Torrance, the first craft brewery in Torrance, Brewmaster and owner Bob Brandt personally oversees the brewing of every barrel of Red Car ale enjoyed by their loyal patrons since 2000. From classics to their seasonal offerings, their fun variety of beers are imbued with personality and crafted with care. Red Car beers are quintessentially English. They use English barley, wheat, yeast strains, and hops. In some of their beer styles, they incorporate domestic hops as well. Red Car Brewery’s small brewing system produces 14 kegs per batch — about 220 gallons.” Brewmaster Bob Brandt is our guest to tap the keg on all that is Red Car Brewery.

Melissa’s, the renowned provider of specialty fruits and vegetables, is participating in a captivating collaboration dinner with THE RANCH Restaurant & Saloon’s Event Center in Anaheim featuring the beloved Hatch peppers. This exclusive event promises to be a culinary experience like no other, as two industry leaders join forces to showcase the exceptional flavors of these highly coveted seasonal peppers.

The Hatch Pepper Collaboration Dinner, set to take place on Saturday, August 12, will be an evening filled with culinary enchantment. The accomplished chefs from THE RANCH Culinary Team will artfully prepare a multi-course feast, highlighting the versatility and complexity of the Hatch peppers. From the featured welcome cocktail to dessert, each dish will showcase these exceptional peppers’ remarkable flavors and culinary potential. It’s a true celebration of fresh produce and the art of culinary excellence.” Melissa’s Robert Schueller (a.k.a. The Prince of Produce) and Jake Williams, the Marketing Manager for THE RANCH, join us to share all the tantalizing Dinner details.

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

Show 536, July 29, 2023: Restaurateur Caroline Styne, The Lucques Group. L.A. Loves Alex’s Lemonade Culinary Cookout

Caroline Styne of Lucques Restaurant Group

“After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz (ex-The Hungry Cat,) returns on Saturday, September 23, 2023, from 12:30 – 3:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer.”

“Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more.”

“The 2023 event (the 11th in L.A.) is guaranteed to surpass the aspirations of previous years with returning chefs Michael Cimarusti, Chris Bianco, Adam Perry Lang, Donald Link, Nancy Oakes, Nancy Silverton, Suzanne Tracht, Jon Shook, Vinny Dotolo, Rocco Whalen and Marc Vetri coming together to cook for childhood cancer cures.”

“I’m unbelievably happy that we are finally bringing L.A. Loves Alex’s Lemonade back. Suzanne, David and I have missed being able to support this amazing Foundation and bring all of our food and wine friends together again,” said co-founder Caroline Styne. “I always say this, but this is literally my favorite day of the year.”

The early advance ticket pricing is currently $225 per guest but will increase to $255 on August 1st. Please make your plans now because Alex’s reaches their limited guest capacity way before the day of the event.

Co-Founder of L.A. Loves Alex’s Lemonade Culinary Cookout Caroline Styne, joins us with all the craveable details.

July 29: LA Loves Alex’s, Red Car Brewery and Restaurant, Hatch Pepper Collaboration Dinner at the RANCH Restaurant & Saloon’s Event Center

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Caroline Styne, The Lucques Group. L.A. Loves Alex’s Lemonade Culinary Cookout
Segment Three: Brewmaster Bob Brandt – Red Car Brewery and Restaurant, Old Town Torrance
Segment Four: THE RANCH’s Hatch Pepper Dinner with Melissa’s Robert Schueller and THE RANCH’s Jake Williams

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

We’re packing a lot into Saturday’s hour show as we graciously step aside for the Angel Pre-Game Show at 11:00 a.m. so please do join us. The Halos are on the road in Toronto for a matinee game with the Blue Jays.

“After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, returns on Saturday, September 23, 2023, from 12:30 – 4:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more.” Co-Founder of L.A. Loves Alex’s Lemonade Culinary CookoutCaroline Styne, joins us with all the craveable details.

At Red Car Brewery and Restaurant in Old Town Torrance, the first craft brewery in Torrance, Brewmaster and owner Bob Brandt personally oversees the brewing of every barrel of Red Car ale enjoyed by their loyal patrons since 2000. From classics to their seasonal offerings, their fun variety of beers are imbued with personality and crafted with care. Red Car beers are quintessentially English. They use English barley, wheat, yeast strains, and hops. In some of their beer styles, they incorporate domestic hops as well. Red Car Brewery’s small brewing system produces 14 kegs per batch — about 220 gallons.” Brewmaster Bob Brandt is our guest to tap the keg on all that is Red Car Brewery.

“Melissa’s, the renowned provider of specialty fruits and vegetables, is participating in a captivating collaboration dinner with THE RANCH Restaurant & Saloon’s Event Center in Anaheim featuring the beloved Hatch peppers. This exclusive event promises to be a culinary experience like no other, as two industry leaders join forces to showcase the exceptional flavors of these highly coveted seasonal peppers.

The Hatch Pepper Collaboration Dinner, set to take place on Saturday, August 12, will be an evening filled with culinary enchantment. The renowned chefs from THE RANCH Culinary Team will artfully prepare a multi-course feast, highlighting the versatility and complexity of the Hatch peppers. From the featured welcome cocktail to dessert, each dish will showcase these exceptional peppers’ remarkable flavors and culinary potential. It’s a true celebration of fresh produce and the art of culinary excellence.” Melissa’s Robert Schueller (a.k.a. The Prince of Produce) and Chef Raul Garcia of THE RANCH join us to share all the tantalizing Dinner details.

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

Caroline Styne of Lucques Restaurant Group

“After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, returns on Saturday, September 23, 2023, from 12:30 – 4:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer.”

“Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more.”

“The 2023 event is guaranteed to surpass the aspirations of previous years with returning chefs Michael Cimarusti, Chris Bianco, Adam Perry Lang, Donald Link, Nancy Oakes, Nancy Silverton, Suzanne Tracht, Jon Shook, Vinny Dotolo, Rocco Whalen and Marc Vetri coming together to cook for childhood cancer cures.”

“I’m unbelievably happy that we are finally bringing L.A. Loves Alex’s Lemonade back. Suzanne, David and I have missed being able to support this amazing Foundation and bring all of our food and wine friends together again,” said co-founder Caroline Styne. “I always say this, but this is literally my favorite day of the year.”

Co-Founder of L.A. Loves Alex’s Lemonade Culinary Cookout Caroline Styne, joins us with all the craveable details.

Bob Brandt of Red Car Brewery and Restaurant

“At Red Car Brewery and Restaurant in Old Town Torrance, the first craft brewery in Torrance, Brewmaster and owner Bob Brandt oversees the brewing of every barrel of Red Car ale enjoyed by their loyal patrons since 2000. From classics to their seasonal offerings, their fun variety of beers are imbued with personality and crafted with care.”

“Red Car beers are quintessentially English. They use English barley, wheat, yeast strains, and hops. In some of their beer styles, they incorporate domestic hops as well. Red Car Brewery’s small brewing system produces 14 kegs per batch — about 220 gallons.”

Motorman Reserve™ is one of Red Car Brewery’s classic ales. It shows complex flavor in a beer that is deceptively light. Pale Ale, Maris Otter, crystal and chocolate malts all contribute to an ale of modest strength. This ale is a satisfying tribute to the men who drove the thundering Big Red Cars.”

Brewmaster Bob Brandt is our guest to tap the keg on all that is Red Car Brewery.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

Melissa’s, the renowned provider of specialty fruits and vegetables, is participating in a captivating collaboration dinner with THE RANCH Restaurant & Saloon’s Event Center in Anaheim featuring the beloved Hatch peppers. This exclusive event promises to be a culinary experience like no other, as two industry leaders join forces to showcase the exceptional flavors of these highly coveted seasonal peppers.”

“The Hatch pepper, famously grown in the fertile fields of Hatch Valley, New Mexico, holds a special place in the hearts of food enthusiasts nationwide. Known for its distinctive roasting qualities, the Hatch pepper adds a unique touch to any dish it graces. In celebration of this extraordinary ingredient, Melissa’s and THE RANCH Culinary Team have crafted an exquisite menu that will tantalize guests’ taste buds.”

The Hatch Pepper Collaboration Dinner, set to take place on Saturday, August 12, will be an evening filled with culinary enchantment. The renowned chefs from THE RANCH Culinary Team will artfully prepare a multi-course feast, highlighting the versatility and complexity of the Hatch peppers. From the featured welcome cocktail to dessert, each dish will showcase these exceptional peppers’ remarkable flavors and culinary potential. It’s a true celebration of fresh produce and the art of culinary excellence.”

“Guests can anticipate a sensory journey as they indulge in meticulously crafted dishes like the Hatch Pepper & Yellowtail Aguachile Ceviche, a refreshing blend of cool summer flavors with a hint of smoky heat. The main course will feature the Hatch Pepper & Blue Cheese Crusted Cape Grim Grass-Fed Filet, skillfully prepared to perfection, accentuating the natural richness of the beef with a delightful peppery touch. To conclude this remarkable evening, guests will be treated to a delectable Hatch Pepper-infused dessert that will leave a lasting impression.”

Melissa’s Robert Schueller (a.k.a. The Prince of Produce) and Chef Raul Garcia of THE RANCH join us to share all the tantalizing Dinner details.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Caroline Styne, The Lucques Group. L.A. Loves Alex’s Lemonade Culinary Cookout
Segment Three: Brewmaster Bob Brandt – Red Car Brewery and Restaurant, Old Town Torrance
Segment Four: THE RANCH’s Hatch Pepper Dinner with Melissa’s Robert Schueller and THE RANCH’s Jake Williams

Show 526, May 20, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Restaurant Week returns to Greater Palm Springs June 2-11, 2023. This annual gastronomic event, now in its 15th year, offers residents and visitors 10 days of dining experiences at local restaurants. Greater Palm Springs Restaurant Week is the perfect time to take a culinary tour to sample the ever-increasing stature of food culture of the nine-city destination. Greater Palm Springs gained the attention of the Michelin guide in 2022 with their first-ever inclusion of area restaurants in the guide’s recommended places to eat. Visit Greater Palm Springs serves as the producing partner of Restaurant Week in collaboration with presenting sponsor Agua Caliente Casinos.” SO.PA at L’Horizon in Palm Springs under the culinary direction of Executive Chef Michael Hung is one of the new participating restaurants. We’ll meet him as well as Davis Meyer, Senior Director of Community Engagement at Visit Greater Palm Springs.

“From humble beginnings making frozen treats in the basement of their college dorm room, cofounders of JonnyPops, Erik Brust and Connor Wray perfected an amazing and wonderful formula. Real fruit. Heavy cream. Cane sugar. Purified water. And a pinch of salt. Just simple, wholesome ingredients with no fillers and absolutely nothing artificial. JonnyPops has worked hard over the last 12 years to achieve the right balance of real ingredients, flavor and creaminess. The simpler the ingredients, the more delicious the pop. It’s why they use a few wholesome ingredients – like fresh Midwest dairy – and blend small batches with care.” At the recent Natural Products Expo West in Anaheim, Jonny Pops was awarded the prestigious NEXTY for “Best New Sweet Snack” for their (dairy-free and water based) Organic Rainbow Fruit Stacksk bar. Co-Founder Connor Wray joins us from Elk River, Minnesota with an Organic Rainbow Fruit Stack bar in hand.

Notre Vue Estate Winery & Vineyards is a breathtaking property spanning 710 acres located just minutes south of Healdsburg, and directly in the town of Windsor’s backyard. The vast views from the summit are a patchwork of vineyards and open space seamlessly woven together, hence the French name “Notre Vue” which means Our View. The property features 350 acres of “Forever Wild” protected open space and 250 acres of beautiful rolling vineyards. Their wines are made in the European style, focusing on finesse and purity, and made with low intervention, clean winemaking styles. Notre Vue Estate takes pride as a certified Sustainable Vineyard and Winery producing ultra-premium wines from their estate vineyards that straddle two of California’s most famous viticultural appellations: Russian River Valley and Chalk Hill, located in Sonoma County. What makes them special is the diversity of terroir that sweeps across the rich tapestry of their land, allowing Notre Vue to grow a selection of 16 grape varieties, including some European varieties rarely found in Sonoma County. The wines produced at their estate vineyards are recognized for their uniqueness and richness.” The Estate General Manager, Geoffrey Thompson, joins us to uncork all that is Notre Vue Estate Winery and Vineyards.

“Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue during the 2023 season for the LA Phil. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.” Restaurateur Caroline Style and Chef Suzanne Goin join us with what’s on the tantalizing menu for the LA Phil’s Summer Season at the iconic Hollywood Bowl.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Inspired by a recent column by Steve Lopez in the Sunday Los Angeles Times (May 6th.) we’ll take a look at “Early Bird Dining” where meals are priced at a discount. Once very popular it now seems on the verge of disappearing.

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

Show 526, May 20, 2023: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part One

Suzanne Goin of the LLucques Group

“Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue during the 2023 season for the LA Phil. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.”

“This year Caroline Styne has expanded the retail wine selections in the three marketplaces, broadening the varieties and options for wine lovers visiting the Bowl. In addition to increasing the selection of her popular canned wine offerings, she has also added a number of vegan and organic bottles, as well as a collection of natural wines from producers including Broc Cellars, Johan Vineyards, Lo-fi Wines, Angeleno Wine Company and more. And, returning for the 2023 season are the fan favorites Winemaker Wednesdays and Sunday Market Tastings – a 14-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers and sommeliers hand-selected by Caroline to give the venue’s visitors an immersive and personal experience with her favorite people in the wine world.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Restaurateur Caroline Style and Chef Suzanne Goin join us with what’s on the salivating menu for the LA Phil’s Summer Season at the iconic Hollywood Bowl.

Show 526, May 20, 2023: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part Two

Caroline Styne of Lucques Restaurant Group

“Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue during the 2023 season for the LA Phil. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.”

“This year Caroline Styne has expanded the retail wine selections in the three marketplaces, broadening the varieties and options for wine lovers visiting the Bowl. In addition to increasing the selection of her popular canned wine offerings, she has also added a number of vegan and organic bottles, as well as a collection of natural wines from producers including Broc Cellars, Johan Vineyards, Lo-fi Wines, Angeleno Wine Company and more. And, returning for the 2023 season are the fan favorites Winemaker Wednesdays and Sunday Market Tastings – a 14-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers and sommeliers hand-selected by Caroline to give the venue’s visitors an immersive and personal experience with her favorite people in the wine world.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Restaurateur Caroline Style and Chef Suzanne Goin continue with us with what’s on the expansive menu for the LA Phil’s Summer Season at the iconic Hollywood Bowl.

May 20: Greater Palm Springs Restaurant Week at SO.PA, JonnyPops, Notre Vue Estate Winery & Vineyards, Hollywood Bowl Food + Wine

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Greater Palm Springs Restaurant Week Preview, June 2 to 11
Segment Three: Jonny Pops Frozen Treats with Co-Founder Connor Wray
Segment Four: Notre Vue Estate Winery and Vineyards with Estate General Manager, Geoffrey Thompson Part One
Segment Five: Notre Vue Estate Winery and Vineyards with Estate General Manager, Geoffrey Thompson Part Two
Segment Six: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part One
Segment Seven: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Restaurant Week returns to Greater Palm Springs June 2-11, 2023. This annual gastronomic event, now in its 15th year, offers residents and visitors 10 days of dining experiences at local restaurants. Greater Palm Springs Restaurant Week is the perfect time to take a culinary tour to sample the ever-increasing stature of food culture of the nine-city destination. Greater Palm Springs gained the attention of the Michelin guide in 2022 with their first-ever inclusion of area restaurants in the guide’s recommended places to eat. Visit Greater Palm Springs serves as the producing partner of Restaurant Week in collaboration with presenting sponsor Agua Caliente Casinos.” SO.PA at L’Horizon in Palm Springs under the culinary direction of Executive Chef Michael Hung is one of the new participating restaurants. We’ll meet him as well as Davis Meyer, Senior Director of Community Engagement at Visit Greater Palm Springs. 

“From humble beginnings making frozen treats in the basement of their college dorm room, cofounders of JonnyPops, Erik Brust and Connor Wray perfected an amazing and wonderful formula. Real fruit. Heavy cream. Cane sugar. Purified water. And a pinch of salt. Just simple, wholesome ingredients with no fillers and absolutely nothing artificial. JonnyPops has worked hard to achieve the right balance of real ingredients, flavor and creaminess. The simpler the ingredients, the more delicious the pop. It’s why they use a few wholesome ingredients – like fresh Midwest dairy – and blend small batches with care.” At the recent Natural Products Expo West in Anaheim, Jonny Pops was awarded the prestigious NEXTY for “Best New Sweet Snack” for their (dairy-free and water based) Organic Rainbow Fruit Stacks bar. Co-Founder Connor Way joins us from Elk River, Minnesota with an Organic Rainbow Fruit Stack bar in hand.

“Notre Vue Estate Winery & Vineyards is a breathtaking property spanning 710 acres located just minutes south of Healdsburg, and directly in the town of Windsor’s backyard. The vast views from the summit are a patchwork of vineyards and open space seamlessly woven together, hence the French name “Notre Vue” which means Our View. The property features 350 acres of “Forever Wild” protected open space and 250 acres of beautiful rolling vineyards. Their wines are made in the European style, focusing on finesse and purity, and made with low intervention, clean winemaking styles. Notre Vue Estate takes pride as a certified Sustainable Vineyard and Winery producing ultra-premium wines from their estate vineyards that straddle two of California’s most famous viticultural appellations: Russian River Valley and Chalk Hill, located in Sonoma County. What makes them special is the diversity of terroir that sweeps across the rich tapestry of their land, allowing Notre Vue to grow a selection of 16 grape varieties, including some European varieties rarely found in Sonoma County. The wines produced at their estate vineyards are recognized for their uniqueness and richness.” The Estate General Manager, Geoffrey Thompson, joins us to uncork all that is Notre Vue Estate Winery and Vineyards.

“Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline StyneHollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue during the 2023 season for the LA Phil. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary firstrestaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces.Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.” Restaurateur Caroline Style and Chef Suzanne Goinjoin us with what’s on the tantalizing menu for the LA Phil’s Summer Season at the iconic Hollywood Bowl.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Inspired by a recent column by Steve Lopez in the Sunday Los Angeles Times we’ll take a look at “Early Bird Dining” where meals are priced at a discount. Once very popular it now seems on the verge of disappearing.

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

Chef Michael Hung

Restaurant Week returns to Greater Palm Springs June 2-11, 2023. This annual gastronomic event, now in its 15th year, offers residents and visitors 10 days of dining experiences at local restaurants. Greater Palm Springs Restaurant Week is the perfect time to take a culinary tour to sample the ever-increasing stature of food culture of the nine-city destination. Greater Palm Springs gained the attention of the Michelin guide in 2022 with their first-ever inclusion of area restaurants in the guide’s recommended places to eat. Visit Greater Palm Springs serves as the producing partner of Restaurant Week in collaboration with presenting sponsor Agua Caliente Casinos.”

“More than 80 restaurants will offer custom menus for lunch, dinner or both. Lunch offers will include 2 or more courses/items priced at $15, $25 or $35. Dinner menus include 3 or more courses/items or small plates and cost $39, $49, $59 or $99. New for 2023 is a category for breakfast and brunch as well as a category for special offers. The flexible “special offers” allow restaurants to present specialties, wine pairings and/or supplemental dishes for an additional charge.”

Davis Meyer of the Greater Palm Springs Convention and Visitors Bureau

SO.PA at L’Horizon in Palm Springs under the culinary direction of Executive Chef Michael Hung is one of the new participating restaurants. We’ll meet him as well as Davis Meyer, Senior Director of Community Engagement at Visit Greater Palm Springs providing all the salivating details.

“Decadent, refined, and intimate, SO•PA offers a unique alfresco dining experience. Visit the restaurant for dinner in an intimate outdoor setting under the stars as Michelin Star awarded Chef Michael Hung presents the seasonally enticing menu. The elegant, yet relaxed evening includes world class cocktails and a sophisticated yet approachable wine cellar curated by their in-house Wine Spectator awarded Sommelier.”

Connor Wray of Jonny Pops

“From humble beginnings making frozen treats in the basement of their college dorm room at St. Olaf College, cofounders of JonnyPops, Erik Brust and Connor Wray perfected an amazing and wonderful formula.”

“Real fruit. Heavy cream. Cane sugar. Purified water. And a pinch of salt. Just simple, wholesome ingredients with no fillers and absolutely nothing artificial.”

“JonnyPops has worked hard to achieve the right balance of real ingredients, flavor and creaminess. The simpler the ingredients, the more delicious the pop. It’s why they use a few wholesome ingredients – like fresh Midwest dairy – and blend small batches with care.”

“JonnyPops are also completely peanut-, tree nut-, and gluten-free, as well as kosher-certified.” At the recent Natural Products Expo West in Anaheim, Jonny Pops was awarded the prestigious NEXTY for “Best New Sweet Snack” for their (dairy-free and water based) Organic Rainbow Fruit Stacks bar.

“Their frozen treats are called “JonnyPops” after Erik’s cousin and original co-conspirator, Jonathan. His passing, the result of a tragic drug overdose, filled the family with grief – but also fueled a desire to spark change.”

“In honor of their namesake, each JonnyPops stick is printed with a good deed because they believe sharing kindness, through actions big and small, helps them achieve their sincere mission of making the world a better place, one pop at a time”

Co-Founder Connor Wray joins us from Elk River, Minnesota with an Organic Rainbow Fruit Stack bar in hand.

Geoffrey Thompson of Notre Vue Estate Winery and Vineyards

Notre Vue Estate Winery & Vineyards is a breathtaking property spanning 710 acres located just minutes south of Healdsburg, and directly in the town of Windsor’s backyard. The vast views from the summit are a patchwork of vineyards and open space seamlessly woven together, hence the French name “Notre Vue” which means Our View. The property features 350 acres of “Forever Wild” protected open space and 250 acres of beautiful rolling vineyards. Their wines are made in the European style, focusing on finesse and purity, and made with low intervention, clean winemaking styles.”

“Notre Vue Estate takes pride as a certified Sustainable Vineyard and Winery producing ultra-premium wines from their estate vineyards that straddle two of California’s most famous viticultural appellations: Russian River Valley and Chalk Hill, located in Sonoma County. What makes them special is the diversity of terroir that sweeps across the rich tapestry of their land, allowing Notre Vue to grow a selection of 16 grape varieties, including some European varieties rarely found in Sonoma County. The 710-acre estate boasts many diverse microclimates, including rare soil and slope combinations. The wines  produced at their estate vineyards are recognized for their uniqueness and richness.”

“Grapes have been grown on the property since 1869 and commercially for wines since 1907. Notre Vue Estate & Winery produces wines under the Notre Vue label which are sold primarily at their tasting salons and in select restaurants. Notre Vue also produces wines under the Balverne label which is a brand that was historically famous in the 1980’s being poured at the White House multiple times as well as the famous Hollywood Brown Derby, the original Spago in West Hollywood and Sparks Steakhouse in New York.”

“Balverne wines were produced on the estate in the 1980’s and the brand was carefully resurrected by the Notre Vue Estate owners in 2012 to honor Balverne’s history. In 2022, Notre Vue Estate celebrated its 30 year anniversary under the current ownership. Notre Vue Estate is now helmed by co-founder Renée Brown-Stein. In addition to producing multiple wines under our two labels they also sell their grapes to many premium wineries in Sonoma County and Napa Valley. Notre Vue grapes are found in some of the most well-known wines from Sonoma and Napa.”

The Estate General Manager, Geoffrey Thompson, joins us to uncork all that is Notre Vue Estate Winery and Vineyards.

Suzanne Goin of the LLucques Group

“Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline StyneHollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue during the 2023 season for the LA Phil. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.”

Caroline Styne of Lucques Restaurant Group

“This year Caroline Styne has expanded the retail wine selections in the three marketplaces, broadening the varieties and options for wine lovers visiting the Bowl. In addition to increasing the selection of her popular canned wine offerings, she has also added a number of vegan and organic bottles, as well as a collection of natural wines from producers including Broc Cellars, Johan Vineyards, Lo-fi Wines, Angeleno Wine Company and more. And, returning for the 2023 season are the fan favorites Winemaker Wednesdays and Sunday Market Tastings – a 14-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers and sommeliers hand-selected by Caroline to give the venue’s visitors an immersive and personal experience with her favorite people in the wine world.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Restaurateur Caroline Style and Chef Suzanne Goin join us with what’s on the salivating menu for the LA Phil’s Summer Season at the iconic Hollywood Bowl.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

Inspired by a recent column by Steve Lopez in the Sunday Los Angeles Times we’ll take a look at “Early Bird Dining” where meals are priced at a discount. Once very popular it now seems on the verge of perhaps disappearing. Has “Happy Hour” really replaced it? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Greater Palm Springs Restaurant Week Preview, June 2 to 11
Segment Three: Jonny Pops Frozen Treats with Co-Founder Connor Wray
Segment Four: Notre Vue Estate Winery and Vineyards with Estate General Manager, Geoffrey Thompson Part One
Segment Five: Notre Vue Estate Winery and Vineyards with Estate General Manager, Geoffrey Thompson Part Two
Segment Six: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part One
Segment Seven: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 478, June 11, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Beef it Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More is full of show-stopping recipes that are quick and budget friendly. Author Jessica Formicola is the creator of Savory Experiments, a food and lifestyle blog famous for its restaurant quality, family friendly recipes. Her debut cookbook shows home chefs how and what to cook with the most popular cuts of beef. Inexpensive ground beef isn’t only for cheeseburgers, but Spicy Hand Pies, Stuffed Peppers, and Shepherd’s Pie Mac & Cheese. You can feed a dinner party of six by rolling up a Gouda Stuffed Flank Steak, impressing guests without breaking the bank. And a Mushroom Crusted Ribeye makes for a delightful bark right in the kitchen, no need to fire up the grill.” Jessica Formicola is our guest with steak knife in hand.

“The 2022 Season at the Hollywood Bowl is a celebration of the Bowl’s 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline StyneHollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award.” Caroline Styne joins us with corkscrew securely in hand.

“Gather for Good.” founded by the low-key Stephanie Chen and Sherry Mandell (both volunteers,) is a grass roots, community group of business owners, parents and caring residents who were feeling helpless and overwhelmed by the current news climate and wanted to make a difference. This all started because they love to connect with their neighbors, friends and family over good pastries and coffee. And through the action of gathering people together, doing good and giving back—the group slowly found their voice again in this challenging time. The 3rd Annual Pies for Justice on Juneteenth (June 19th) is one of Gather for Good’s signature fundraising events. It’s a giant bake sale! Pies for Justice showcases all your favorite pastry chefs, bakers, restaurant owners, farmers and foodies. All the participants are there to make a stand, feed guests delicious pies and support important organizations fighting for equity and justice in the Black community.” Gather for Good’s Stephanie Chen and Sherry Mandell join us.

Gather for Good’s Co-founder, Sherry Mandell is also a partner in the Tehachapi Heritage Grain Project. She is affectionally referred to as the “Fairy Grain Mother.” Her mission is “spreading glutenous joy far and wide.” Her Gather for Good Co-founder, artisan baker and pastry chef Stephanie Chen, operates Sugarbear Bakes. Pastry Chef Steph uses Tehachapi Grain Flour in her incredibly delicious hand pies and cakes. The Tehachapi Heritage Grain Project’s aim is to preserve and grow heritage organic grains which are naturally drought tolerant and low in gluten. Sherry Mandell and Pastry Chef Stephanie Chen continue with us now providing an overview of the Tehachapi Heritage Grain Project.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’re all looking to stretch our dollars on our food purchases. Chef Andrew picks up the conversation from last week sharing his experience with lesser -known varieties of fish that represent good value and are also delicious. An initial suggestion is Barramundi in both fresh and frozen packages. With inflation on the rise Chef Andrew shares some inspired buying tips to help mitigate the rising cost of food.

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

Show 478, June 11, 2022: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part One

Caroline Styne of Lucques Restaurant Group

“The 2022 Season at the Hollywood Bowl is a celebration of the Bowl’s 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.”

“At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.”

“Returning for the 2022 season are the fan-favorites Winemaker Wednesdays and Sunday Market Tastings – an eight-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers, sommeliers, and breweries hand-selected by Caroline Styne. Caroline also introduces a broad selection of vegan and organic wines this year that can be discovered in the marketplaces with other new natural wines on the restaurants’ lists, including Scribe, Broc Cellars and Perichor.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Restaurateur Caroline Styne (representing Hollywood Bowl Food + Wine) joins us with corkscrew in hand.

Show 478, June 11, 2022: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part Two

Caroline Styne of Lucques Restaurant Group

“The 2022 Season at the Hollywood Bowl is a celebration of the Bowl’s 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.”

“At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.”

“Returning for the 2022 season are the fan-favorites Winemaker Wednesdays and Sunday Market Tastings – an eight-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers, sommeliers, and breweries hand-selected by Caroline Styne. Caroline also introduces a broad selection of vegan and organic wines this year that can be discovered in the marketplaces with other new natural wines on the restaurants’ lists, including Scribe, Broc Cellars and Perichor.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Restaurateur Caroline Styne (representing Hollywood Bowl Food + Wine) continues with us with a bottle of California Pinot Noir at the ready.