Show 374, May 23, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Happy Memorial Day Weekend. Let the season of inspired & relaxing grilling happily commence…

Chefs and restaurateurs are honestly the most generous people we know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can (as you can afford) to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the enthusiastic encouragement of the foodie community.

When accomplished fine dining chef Ross Pangilinan left the Patina Group’s Leatherby’s Café Rouge (Segerstrom Center for the Arts) to venture out on his own he wanted to create a more personal, chef-driven concept. His vision came to be as Mix Mix Kitchen Bar located in a bit of an unlikely location in Santa Ana. In normal times it’s a globally inspired dining concept presenting dishes which see influence from traditional French and Italian to modern Filipino cuisines. During the ban on dine-in Chef Ross has shifted to preparing Tapas Family Kits (for 2 or 4 guests) for curbside pick-up. Also in Chef Ross’ family of restaurants is Terrace by Mix Mix at South Coast Plaza and the newly (soft) opened ReMix Kitchen Bar in the Long Beach Exchange. Chef Ross joins us with the overview.

One of our most reliable sources of significant restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with a report on the return of dining in the restaurants that have been allowed to reopen in Las Vegas.

James Beard Award-winning Chef & Author Suzanne Goin is the Co-Proprietor (with Caroline Styne) of The Lucques Group. a.o.c and Tavern are back on Thursday through Sunday with take-out for pick up or delivery via TOCK. Lucques’ Sunday Suppers are newly available via Lucques Catering with curbside pick up or delivery via TOCK. Chef Suzanne Goin joins us with all the tantalizing specifics.

Previously we’ve met passionate winemaker Clarissa Nagy who has her own boutique label, c nagy, with a rustic tasting room in historic Orcutt. C nagy wines are “A pure expression of grapes from a vineyard celebrating the experience of Santa Barbara County.” Clarissa has a particular affinity for Pinot Noir but other available current releases include Syrah, Grenache, Gewurztraminer and Pinot Blanc. Winemaker Clarissa Nagy is our encore guest.

Sol Agave, the popular elevated regional Mexican restaurant in South County, operates the original location in San Juan Capistrano and the 2-year old branch in Mission Viejo in Kaleidoscope. San Juan Capistrano is open for to-go orders and Mission Viejo will soon reopen for curbside take out on June 1st. Restaurateur Jesse Galvez shares the secrets of Sol Agave’s Famous Carnitas.

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. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Chef Andrew will conclude his revealing commentary on 3rd Party Delivery Services and explain why he suggests you tip the delivery driver in cash. It’s the start of Summer Grilling Season. Chef Andrew has some meaty tips for the backyard master of the grill.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Show 374, May 23, 2020: Winemaker Clarissa Nagy, c nagy Wines

Clarissa Nagy of c.nagy winesPreviously we’ve met passionate winemaker Clarissa Nagy who has her own boutique label, c nagy, with a rustic tasting room in historic Orcutt. C nagy wines are “A pure expression of grapes from a vineyard celebrating the experience of Santa Barbara County.” Clarissa has a particular affinity for Pinot Noir but other available current releases include Syrah, Grenache, Gewurztraminer and Pinot Blanc.

Curbside pickup of wines by the bottle is currently available at the Tasting Room while the signature tastings are on hold. Clarissa is also hosting a regular series of entertaining and informative virtual tastings.

“People often ask how I started in the wine industry. It was never my plan to make wine. Actually, my original intention was to work with food. Thankfully, food and wine are often paired together. Through that means, wine found me.”

“Pinot Noir and Syrah were my main focus for the next 6 years. I made a Viognier in 2010, but frost would prevent me from doing so in 2011. The loss of Viognier opened the door to work with Pinot Blanc as well, and my journey continued to unfold. The newest chapter of my story is the addition of the tasting room.”

“Winemaking has become my passion. Sharing that joy with others is a priority. I’d love to be able to bring everyone into the vineyard and cellar to experience winemaking firsthand. Since that isn’t realistic, I offer you a taste of my labor. Here is that experience captured in bottle. I hope to share this passion with you in person. Until then, enjoy!”
– Owner/Winemaker Clarissa Nagy

Winemaker Clarissa Nagy is our encore guest.

May 23: Ross Pangilinan, Al Mancini, Suzanne Goin, Clarissa Nagy, Sol Agave

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Ross Pangilinan, Mix Mix Kitchen Bar, Terrace by Mix Mix & ReMix Kitchen Bar
Segment Three: Journalist Al Mancini, Staff Writer, Las Vegas Review-Journal
Segment Four: Chef & Restaurateur Suzanne Goin, The Lucques Group Part One
Segment Five: Chef & Restaurateur Suzanne Goin, The Lucques Group Part Two
Segment Six: Winemaker Clarissa Nagy, c nagy Wines
Segment Seven: Restaurateur Jesse Galvez, Sol Agave, Kaleidoscope Mission Viejo and San Juan Capistrano
Segment Eight: Chef Andrew Gruel of Slapfish with “Ask the Chef”

Happy Memorial Day Weekend. Let the season of inspired & relaxing grilling commence…

Chefs and restaurateurs are honestly the most generous people we know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can (as you can afford) to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the enthusiastic encouragement of the foodie community.

When accomplished fine dining chef Ross Pangilinan left the Patina Group’s Leatherby’s Café Rouge (Segerstrom Center for the Arts) to venture out on his own he wanted to create a more personal, chef-driven concept. His vision came to be as Mix Mix Kitchen Bar located in a bit of an unlikely location in Santa Ana. In normal times it’s a globally inspired dining concept presenting dishes which see influence from traditional French and Italian to modern Filipino cuisines. During the ban on dine-in Chef Ross has shifted to preparing Tapas Family Kits (for 2 or 4 guests) for curbside pick-up. Also in Chef Ross’ family of restaurants is Terrace by Mix Mix at South Coast Plaza and the newly opened ReMix Kitchen Bar in the Long Beach Exchange. Chef Ross joins us with the overview.

One of our most reliable sources of restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with a report on dining in the restaurants that have been allowed to reopen in Las Vegas.

James Beard Award-winning Chef & Author Suzanne Goin is the Co-Proprietor (with Caroline Styne) of The Lucques Group. a.o.c.and Tavern are back on Thursday through Sunday with take-out for pick up or delivery via TOCK. Lucques’ Sunday Suppers are newly available via Lucques Catering with curbside pick up or delivery via TOCK. Chef Suzanne Goin joins us with all the tantalizing specifics.

Previously we’ve met passionate winemaker Clarissa Nagy who has her own boutique label, c nagy, with a rustic tasting room in historic Orcutt. C nagy wines are “A pure expression of grapes from a vineyard celebrating the experience of Santa Barbara County.” Clarissa has a particular affinity for Pinot Noir but other available current releases include Syrah, Grenache, Gewurztraminer and Pinot Blanc. Winemaker Clarissa Nagy is our encore guest.

Sol Agave, the popular elevated regional Mexican restaurant in South County, operates the original location in San Juan Capistrano and the 2-year old branch in Mission Viejo in Kaleidoscope. San Juan Capistrano is open for to-go orders and Mission Viejo will soon reopen for curbside take out on June 1st. Restaurateur Jesse Galvez shares the secrets of Sol Agave’s Famous Carnitas.

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. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Chef Andrew will conclude his revealing commentary on 3rd Party Delivery Services and explain why he suggests you tip the delivery driver in cash. It’s the start of Summer Grilling Season. Chef Andrew has some meaty tips for the backyard master of the grill.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Ross Pangilinan of Mix Mix Kitchen BarWhen accomplished fine dining chef Ross Pangilinan left the Patina Group’s Leatherby’s Café Rouge (Segerstrom Center for the Arts) to venture out on his own he wanted to create a more personal, chef-driven concept. His vision came to be as Mix Mix Kitchen Bar located in a bit of an unlikely location in Santa Ana. In normal times it’s a globally inspired dining concept presenting dishes which see influence from traditional French and Italian to modern Filipino cuisines.

During the ban on dine-in Chef Ross has shifted to preparing Tapas Family Kits (for 2 or 4 guests) for curbside pick-up. Also in Chef Ross’ family of restaurants is Terrace by Mix Mix at South Coast Plaza and the newly opened ReMix Kitchen Bar in the Long Beach Exchange.

For Friday, Saturday and Sunday Terrace by Mix Mix is serving Share Plates (for 1 to 10 guests) for curbside pick-up. For Friday, Saturday and Sunday Remix Kitchen Bar offers a Tasting Menu for 2 or 4 guests for curbside pick-up.

Chef Ross joins us with the cuisine overview.

Al Mancini of the Las Vegas Review JournalOne of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series.

Al joins us with a report on dining in the restaurants that have been allowed to reopen in Las Vegas. Restaurants located off The Strip have permission to reopen for dine-in with precautions. Establishments located in The Strip hotel casinos (and other hotel casinos) can only reopen if they have outside access to the restaurants that doesn’t necessitate walking through a closed casino floor.

Suzanne Goin of the Lucques GroupJames Beard Award-winning Chef & Author Suzanne Goin is the Co-Proprietor of The Lucques Group. a.o.c. is back on Thursday through Sunday with an all- day menu and classic dinner menu for 4 guests through TOCK. Hours are 11:00 a.m. to 7:00 p.m.

Tavern in Brentwood has returned with an all-day menu offered Thursday through Sunday. Also box assortments of bread and pastries from Larder Baking Co.

With the opening of Lucques, their flagship restaurant, in 1998, James Beard award-winning Che f/ Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – a.o.c. and Tavern. Along with these culinary enterprises, the company also operates Lucques Catering, the Larder Baking Company and comprehensive food services for the Hollywood Bowl. They will operate new restaurants at the highly anticipated Proper Hotel opening in downtown Los Angeles in 2020. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

LUCQUES CATERING, the full-service catering arm of The Lucques Group, has started take-out and delivery of Suzanne Goin’s signature dishes and menus for enjoying at home. The menus continue with a weekly changing Lucques Supper Series menu created by Suzanne Goin in addition to a complete brunch kit, pantry items and other selections.

An inspired list of sparkling, white, rosé and red wines, and all favorites of Caroline Styne, are available by the bottle or boxed sets. Bar man, Christiaan Röllich, completes the menu with two of his ready-mixed batched cocktails to-go.

Ordering is exclusively through TOCK for safety-compliant curbside pick-up at The Larder Maple Drive from Thursday through Sunday from 4:00 p.m. – 7:00 p.m. Delivery is also available within a five-mile radius for $15.

“My whole team and I have missed the restaurant and cooking for our guests so terribly for these past weeks, states Suzanne Goin. “We are thrilled to be back with our new version of Sunday Suppers for our guests to enjoy at home—and not just on Sundays! In our new Supper Series, our latest weekly seasonal menus from the market will be available Thursday to Sunday each week.”

Chef Suzanne Goin continues the conversation about the return of Lucques.

Clarissa Nagy of c.nagy winesPreviously we’ve met passionate winemaker Clarissa Nagy who has her own boutique label, c nagy, with a rustic tasting room in historic Orcutt. C nagy wines are “A pure expression of grapes from a vineyard celebrating the experience of Santa Barbara County.” Clarissa has a particular affinity for Pinot Noir but other available current releases include Syrah, Grenache, Gewurztraminer and Pinot Blanc.

Curbside pickup of wines by the bottle is available at the Tasting Room while the signature tastings are on hold.

“People often ask how I started in the wine industry. It was never my plan to make wine. Actually, my original intention was to work with food. Thankfully, food and wine are often paired together. Through that means, wine found me.”

“Pinot Noir and Syrah were my main focus for the next 6 years. I made a Viognier in 2010, but frost would prevent me from doing so in 2011. The loss of Viognier opened the door to work with Pinot Blanc as well, and my journey continued to unfold. The newest chapter of my story is the addition of the tasting room.”

“Winemaking has become my passion. Sharing that joy with others is a priority. I’d love to be able to bring everyone into the vineyard and cellar to experience winemaking firsthand. Since that isn’t realistic, I offer you a taste of my labor. Here is that experience captured in bottle. I hope to share this passion with you in person. Until then, enjoy!”
– Owner/Winemaker Clarissa Nagy

Winemaker Clarissa Nagy is our encore guest.

Jess Galvez of Sol AgaveSol Agave, the popular elevated regional Mexican restaurant in South County, has the original location in San Juan Capistrano and the 2-year old branch in Mission Viejo in Kaleidoscope. San Juan Capistrano is open for to-go orders and Mission Viejo will reopen for curbside take out on June 1st.

Restaurateur Jesse Galvez and his partner Chef Manny Velasco, who was honored as the Golden Foodies 2017 Rising Star Chef of the Year, were at the forefront of the food truck trend when they started Sol Agave as a taco truck in 2015. They attracted such a loyal following for their elevated Mexican cuisine that they decided to open a restaurant in San Juan Capistrano in 2016. The success of that original location lead to moving into a larger space within the same retail center just a year later.

At Sol Agave the focus is on organic ingredients, fresh seafood, USDA Prime steak, and all-natural pork for its carnitas. Signature dishes include Our Famous Carnitas (chef’s famous Mexican braised pork, served with rice, refried beans, sour cream, guacamole, “trocka” sauce, and hand-made corn tortillas), Tacos de Hongo (skirt steak, portabello mushrooms, grilled onions, and cheese served on a hot skillet with salsa morita, rice, refried beans and hand-made tortillas), and Camarones Vallarta (jumbo breaded Mexican prawns, butterflied and stuffed with Dungeness crab, topped in a Creole tomato spicy sauce, and served with cilantro rice.)

Restaurateur Jesse Galvez shares the secrets of Sol Agave’s Famous Carnitas.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

Chef Andrew will conclude his revealing commentary on 3rd Party Delivery Services for restaurants and explain why he suggests you tip the delivery driver in cash. It’s the start of Summer Grilling Season. Chef Andrew has some meaty tips for the backyard master of the grill.

Slapfish is hosting Doctors, Nurses, Medical Personnel, Police, Firefighters & EMT’s to a complimentary meal To-Go. Need to be in uniform or have appropriate ID to qualify. The participating Slapfish locations are Huntington Beach, Brea, Irvine and Laguna Beach.

Kids eat free at Slapfish, too, when their parents order Takeout.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Ross Pangilinan, Mix Mix Kitchen Bar, Terrace by Mix Mix & ReMix Kitchen Bar
Segment Three: Journalist Al Mancini, Staff Writer, Las Vegas Review-Journal
Segment Four: Chef & Restaurateur Suzanne Goin, The Lucques Group Part One
Segment Five: Chef & Restaurateur Suzanne Goin, The Lucques Group Part Two
Segment Six: Winemaker Clarissa Nagy, c nagy Wines
Segment Seven: Restaurateur Jesse Galvez, Sol Agave, Kaleidoscope Mission Viejo and San Juan Capistrano
Segment Eight: Chef Andrew Gruel of Slapfish with “Ask the Chef”

Show 195, October 29, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Program Note:
Next Saturday, November 5th we graciously step aside in our regular morning time period for Fighting Irish Football. For this Saturday only we’re moving downfield to 2 to 4:00 p.m. See you there!

Andrew and William GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s full-measure show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

What does it take to design and execute a well-thought-out bar, restaurant or commercial kitchen? We’ll find out from veteran designer Rick Rose of the Chefs’ Toys Commercial Kitchen Design Group, formerly known as Michael Blackman & Associates. MBA has been operating for over 30 years and is known as one of the top restaurant kitchen designers in Southern California and nationally as well.

The Brennan Family represents the royalty of highly influential restaurateurs in New Orleans. The dynasty is led by the incomparable Miss Ella Brennan. She is a mother, chef mentor, and blunt-talking matriarch of the Brennan Family’s New Orleans empire whose flagship is the pioneering Commander’s Palace. Miss Ella and her daughter, Ti Adelaide Martin, have written her absorbing biography and, as expected, it’s a page-turner. Ti Martin joins us with a preview.

Pechanga Resort & Casino has a well-earned reputation for excellence in all levels of dining. Their signature Italian restaurant is Paisano’s Italian Restaurant. Newly arrived there in the open kitchen is Chef Andre Pinto. We’ll meet him.

Our own Chef Andrew Gruel is no stranger to the intricacies of seafood. Smoked fish is pretty simple, right? Not exactly. Was that lox you just enjoyed prepared by hot or cold smoking? What’s the difference? It can be an elaborate process. What techniques are possibly correct for different types of fish? Chef Andrew explains.

Earlier this year we met the passionate Clarissa Nagy who is the distinguished Winemaker at Riverbench in Santa Maria. Separate from Riverbench, Clarissa has her own label, c nagy, with a rustic tasting room in historic Orcutt. Clarissa Nagy is our encore guest.

Show 195, October 29, 2016: Winemaker Clarissa Nagy, c nagy Wines, Orcutt, CA

Clarissa NagyEarlier this year we met the passionate Clarissa Nagy who is the distinguished Winemaker at Riverbench in Santa Maria. Separate from Riverbench Clarissa has her own label, c nagy, with a rustic tasting room in historic Orcutt. Clarissa Nagy is our encore guest.

New for the 2016 release is a dry Gewurtztraminer and a Grenache.

“People often ask how I started in the wine industry. It was never my plan to make wine. Actually, my original intention was to work with food. Thankfully, food and wine are often paired together. Through that means, wine found me.”

“I met my husband while we were working together in the wine industry. We made a barrel of 2002 Viognier as a wedding favor. It seemed a fitting gift for our family and friends. My quest for another source of Viognier was encouraged by those who had tasted the “wedding wine.” It would be a longer quest than I expected.”

“I purchased one ton of Pinot Noir in 2004. I wanted to continue making Pinot Noir and work with an amazing vineyard. One thing led to another. In 2005, I began working with 3 different vineyards and my brand was born.”

“Pinot Noir and Syrah were my main focus for the next 6 years. I made a Viognier in 2010, but frost would prevent me from doing so in 2011. The loss of Viognier opened the door to work with Pinot Blanc as well, and my journey continued to unfold. The newest chapter of my story is the addition of the tasting room.”

“Winemaking has become my passion. Sharing that joy with others is a priority. I’d love to be able to bring everyone into the vineyard and cellar to experience winemaking firsthand. Since that isn’t realistic, I offer you a taste of my labor. Here is that experience captured in bottle. I hope to share this passion with you in person. Until then, enjoy!”

 

October 29: Chefs’ Toys, Ti Adelaide Martin, Pechanga Resort & Casino, Clarissa Nagy

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Rick Rose, Chefs’ Toys Commercial Design Group (previously Michael Blackman & Associates.)
Segment Three: Ti Martin, Commander’s Palace, New Orleans
Segment Four: Andre Pinto, Restaurant Chef, Paisano’s Italian Restaurant, Pechanga Resort & Casino
Segment Five: Chef Andrew Gruel of Slapfish on Smoked Fish
Segment Six: Winemaker Clarissa Nagy, c nagy Wines, Orcutt, CA

Andrew and William GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s full-measure show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

What does it take to design and execute a well-thought-out bar, restaurant or commercial kitchen ? We’ll find out from veteran designer Rick Rose of the Chefs’ Toys Commercial Kitchen Design Group, formerly known as Michael Blackman & Associates. MBA has been operating for over 30 years and is known as one of the top restaurant kitchen designers in Southern California and nationally as well.

The Brennan Family represents the royalty of highly influential restaurateurs in New Orleans. The dynasty is led by the incomparable Miss Ella Brennan. She is a mother, chef mentor, and blunt-talking matriarch of the Brennan Family’s New Orleans empire whose flagship is the pioneering Commander’s Palace. Miss Ella and her daughter, Ti Adelaide Martin, have written her absorbing biography and, as expected, it’s a page-turner. Ti Martin joins us with a preview.

Pechanga Resort & Casino has a well-earned reputation for excellence in all levels of dining. Their signature Italian restaurant is Paisano’s Italian Restaurant. Newly arrived there in the open kitchen is Chef Andre Pinto. We’ll meet him.

Earlier this year we met the passionate Clarissa Nagy who is the distinguished Winemaker at Riverbench in Santa Maria. Separate from Riverbench, Clarissa has her own label, c nagy, with a rustic tasting room in historic Orcutt. Clarissa Nagy is our encore guest.

Our own Chef Andrew Gruel is no stranger to the intricacies of seafood. Smoked fish is pretty simple, right? Not exactly. Was that lox you just enjoyed prepared by hot or cold smoking? What’s the difference? It can be an elaborate process. What techniques are possibly correct for different types of fish? Chef Andrew explains.

Rick Rose of Chefs ToysWhat does it take to design a well-thought-out bar, restaurant or commercial kitchen? What are the most common mistakes to avoid?

We’ll find out from veteran designer Rick Rose of the Chefs’ Toys Commercial Kitchen Design Group, formerly known as Michael Blackman & Associates. MBA has been operating for over 30 years and is known as one of the top restaurant kitchen designers in Southern California and nationally as well. It was acquired by Chefs’ Toys in late 2015.

“Chefs’ Toys has provided commercial kitchen design services for many years. Michael Blackman & Associates has developed an exceptional reputation in the industry”, says Steve Dickler President of Chefs’ Toys. “With their deep expertise in kitchen and bar design, restaurant interior design, tremendous knowledge and resources for restaurant fixtures, architecture, planning and construction, the MBA team will help take Chefs’ Toys to a whole new level”.

“Chefs’ Toys has developed a fantastic reputation in the restaurant business for restaurant equipment and smallwares, says Rick Rose, of Chefs’ Toys Commercial Kitchen Design Group. “We are excited to be a part of the Chefs’ Toys team and help build on their already solid project teams. This will create a new synergy that will help us both affording our customers that one-stop-shop, from planning, to building, and managing a high performance commercial kitchen design project.”

Ti Adelaide MartinThe Brennan Family represents the royalty of highly influential restaurateurs in New Orleans. The dynasty is led by the incomparable Miss Ella Brennan. She is a mother, chef mentor, and blunt-talking matriarch of the Brennan Family’s New Orleans empire whose flagship is the pioneering Commander’s Palace. Miss Ella and her daughter, Ti Adelaide Martin, have written her absorbing biography and, as expected, it’s a page-turner. Ti Martin joins us with a preview.

Ella Brennan, “Miss Ella,” changed the way America eats. At 18-years old, she went to work at her brother’s bar on Bourbon street. The New Orleans dining scene had no idea what was about to hit it. Turns out it was one of America’s greatest business coaches, whose impact on the restaurant industry and Creole cuisine is evident across the nation today. Miss Ella of Commander’s Palace is the story of The Brennan Family’s beloved restaurant matriarch!

When Miss Ella and her family launched Commander’s Palace, it quickly became the city’s most popular restaurant, where famous chefs such as Paul Prudhomme, Emeril Lagasse, and James Beard Award winner Troy McPhail got their start.

Ti Adelaide Martin is the daughter of Ella Brennan. Raised in New Orleans, she has followed in her mother’s footsteps and is now co-proprietor of Commander’s Palace. She remembers her mother “always hosting these lavish parties at our house,” she recalls. “There were always lots of interesting people there from around the country, many from the culinary world.”

Andre Pinto of Paisanos Italian Restaurant at PechangaPechanga Resort & Casino in Wine Country Temecula just off the 15 Freeway has a well-earned reputation for excellence in all levels of dining. Their signature Italian restaurant is Paisano’s Italian Restaurant. Newly arrived there in the open kitchen is Chef Andre Pinto. We’ll meet him.

Promoted from the position of kitchen supervisor for Kelsey’s restaurant, Chef Pinto, 32, showed Pechanga culinary management he possesses both the technical and creative passion for food required to be a head chef at California’s largest resort/casino. Before spending a year and one-half in the kitchen at the newly renovated Kelsey’s restaurant, Pinto spent 10 years working at two of the east coast’s top restaurants. Earlier in his career he was immersed in preparing Italian cuisine at respected establishments in the Boston area.

Originally from Salvador, Bahia in Brazil, Andre Pinto recalls helping his mother in the kitchen at home often when he was a teenager. “The other kids would be out playing soccer, and I love soccer, but I wanted to help my mom make cold feijoada (Brazilian black bean stew) and see how it came together,” says Pinto. He also tried his hand at making cakes.

“I’m so happy and humbled to have been promoted to the head chef for Paisano’s,” said Pinto. “We have a great team here, and already, it’s exciting to see some of the regulars who have come back for my dishes. My approach to food is Brazilian meets East Coast meets West Coast while still remaining true to authentic Italian flavors, though the most important thing, every ingredient must be the freshest it possibly can.”

Clarissa NagyEarlier this year we met the passionate Clarissa Nagy who is the distinguished Winemaker at Riverbench in Santa Maria. Separate from Riverbench Clarissa has her own label, c nagy, with a rustic tasting room in historic Orcutt. Clarissa Nagy is our encore guest.

“People often ask how I started in the wine industry. It was never my plan to make wine. Actually, my original intention was to work with food. Thankfully, food and wine are often paired together. Through that means, wine found me.”

“I met my husband while we were working together in the wine industry. We made a barrel of 2002 Viognier as a wedding favor. It seemed a fitting gift for our family and friends. My quest for another source of Viognier was encouraged by those who had tasted the “wedding wine.” It would be a longer quest than I expected.”

“I purchased one ton of Pinot Noir in 2004. I wanted to continue making Pinot Noir and work with an amazing vineyard. One thing led to another. In 2005, I began working with 3 different vineyards and my brand was born.”

“Pinot Noir and Syrah were my main focus for the next 6 years. I made a Viognier in 2010, but frost would prevent me from doing so in 2011. The loss of Viognier opened the door to work with Pinot Blanc as well, and my journey continued to unfold. The newest chapter of my story is the addition of the tasting room.”

“Winemaking has become my passion. Sharing that joy with others is a priority. I’d love to be able to bring everyone into the vineyard and cellar to experience winemaking firsthand. Since that isn’t realistic, I offer you a taste of my labor. Here is that experience captured in bottle. I hope to share this passion with you in person. Until then, enjoy!”

Andrew Gruel at the AM830 KLAA StudiosOur own Chef Andrew Gruel is no stranger to the intricacies of seafood. Smoked fish is pretty simple, right? Not exactly. Was that lox you just enjoyed prepared by hot or cold smoking? What’s the difference? It can be an elaborate process. What techniques are possibly correct for different types of fish? Chef Andrew explains with a promise of no smoke.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Rick Rose, Chefs’ Toys Commercial Design Group (previously Michael Blackman & Associates.)
Segment Three: Ti Martin, Commander’s Palace, New Orleans
Segment Four: Andre Pinto, Restaurant Chef, Paisano’s Italian Restaurant, Pechanga Resort & Casino
Segment Five: Chef Andrew Gruel of Slapfish on Smoked Fish
Segment Six: Winemaker Clarissa Nagy, c nagy Wines, Orcutt, CA

Show 182, July 30, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. In May in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish during the National Restaurant Association’s annual gathering.

Now a (hopefully) tantalizing preview of Saturday’s overloaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The skills of butchery meet the world of fresh produce in The Vegetable Butcher – How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini. This well-researched, essential, inspiring guide demystifies the world of vegetables. Author and Chef Cara Mangini joins us from Columbus, Ohio.

For 77 years, the Los Angeles International Wine Competition has showcased the finest domestic and international vintages through a wine-tasting event that is widely considered to be one of the most prestigious in the United States. The winning wines are available for tasting at the upcoming L.A. County Fair. Malibu winemaker Jim Palmer Vineyards scored an impressive 98-point rating from the judges for his 2014 Pinot Noir earning a Gold Medal. He’s our guest along with Master Sommelier Michael Jordan, the Competition Chairman.

What’s new, fresh and exciting in the world of Summer fruits and vegetables? Glad you asked. Joining us for an informative update is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. For starters it’s everything grapes. Think Red Muscato, Green Muscato, Black Muscato, Jelly Drop, Candy Sweet Grapes, Cotton Candy and Champagne grapes. They are all now best of the season. Also Jackfruit, the hefty cousin of breadfruit and figs.

Since 2012 Clarissa Nagy has been the Winemaker at Santa Maria’s Riverbench Vineyard & Winery. Riverbench Vineyard was established in 1973 when its first Chardonnay and Pinot Noir grapes were planted on the property. Clarissa also has her own label, c nagy, with a rustic tasting room in Orcutt. Her first release was in 2005. Clarissa uncorks it for us.

Our Mad Hungry Woman blogger, Anita Lau, has just returned from a visit to Melbourne and Queensland state in Australia. Among her finds is Bass & Flinders, a boutique gin distillery in Mornington Peninsula, Victoria. Anita joins us with her spirited report.

In 2009, Stuart Skversky, a Los Angeles rising star chef, gave up his life in Los Angeles and moved to Chiang Mai, Thailand to become a full time volunteer at the Wat Dan Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these high risk Hill Tribe kids following their graduation, he founded Stu and the Kids to better prepare them for adulthood, helping them get into a university or technical college and giving them the tools for an independent future. Stu and the Kids’ 2016 Los Angeles Fundraiser was at Vibiana on July 31st. Chef Stuart Skversky is our guest.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Show 182, July 30, 2016: Clarissa Nagy, Winemaker – Riverbench Vineyard & Winery, Santa Maria & Proprietress/Winemaker of c nagy

Clarissa NagySince 2012 Clarissa Nagy has been the Winemaker at Santa Maria’s Riverbench Vineyard & Winery. Riverbench Vineyard was established in 1973 when its first Chardonnay and Pinot Noir grapes were planted on the property.

Clarissa also has her own label, c nagy, with a rustic tasting room in Orcutt. Her first release was in 2005. Clarissa uncorks it for us.

Situated on the southeastern edge of the Santa Maria Valley, the northernmost AVA in Santa Barbara County, the Riverbench vineyard currently consists of 107 acres of Pinot Noir and 77 acres of Chardonnay. In 2008, Riverbench committed themselves to a premium sparkling wine program.

Riverbench continues to work hard making wines that are inspired by Champagne in France. In 2015, they added the third great grape varietal famous in that area, Pinot Meunier, to the Riverbench vineyard. They anticipate incorporating these grapes into their sparkling wine blends beginning in 2017.

Clarissa fell in love with the aromas of Pinot Noir when she started working with wine in 1995. She received a Bachelor of Science in Food Science from California Polytechnic State University, and began her career as a Lab Technician at Edna Valley Vineyards. From there she moved through the roles of Research Assistant Winemaker at Byron Winery, Assistant Winemaker and Vineyard Supervisor at Longoria Winery, and winemaker for Bonaccorsi Wine Company since 2006.

Clarissa is known for her elegant and sophisticated winemaking style, and for her appreciation for fruit that comes from the Santa Maria Valley. She continues to refine Riverbench wines each vintage, and adds her own unique twists to their portfolio.

July 30: Vegetable Butcher, Jim Palmer Vineyards, Melissa’s Produce, Clarissa Nagy, Mad Hungry Woman, Stu and the Kids

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Chef Cara Mangini, Little Eater, The Vegetable Butcher
Segment Three: LA International Wine Competition
Segment Four: Robert Schueller, Prince of Produce, Melissa’s / World Variety Produce Part One
Segment Five: Robert Schueller, Prince of Produce, Melissa’s / World Variety Produce Part Two
Segment Six: Clarissa Nagy, Winemaker – Riverbench Vineyard & Winery, Santa Maria & Proprietress/Winemaker of c nagy
Segment Seven: Anita Lau, Diary of a Mad Hungry Woman blogger
Segment Eight: Chef Stuart Skversky, “Stu and The Kids”

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. In May in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish during the National Restaurant Association’s annual gathering.

Now a (hopefully) tantalizing preview of Saturday’s overloaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The skills of butchery meet the world of fresh produce in The Vegetable Butcher – How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini. This well-researched, essential, inspiring guide demystifies the world of vegetables. Author and Chef Cara Mangini joins us from Columbus, Ohio.

For 77 years, the Los Angeles International Wine Competition has showcased the finest domestic and international vintages through a wine-tasting event that is widely considered to be one of the most prestigious in the United States. The winning wines are available for tasting at the upcoming L.A. County Fair. Malibu winemaker Jim Palmer Vineyards scored an impressive 98 point rating from the judges for his 2014 Pinot Noir earning a Gold Medal. He’s our guest along with Master Sommelier Michael Jordan, the Competition Chairman.

What’s new, fresh and exciting in the world of Summer fruits and vegetables? Glad you asked. Joining us for an informative update is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. For starters it’s everything grapes. Think Red Muscato, Green Muscato, Black Muscato, Jelly Drop, Candy Sweet grapes, Cotton Candy and Champagne grapes. They are all now best of the season. Also Jackfruit, the hefty cousin of breadfruit and figs.

Since 2012 Clarissa Nagy has been the Winemaker at Santa Maria’s Riverbench Vineyard & Winery. Riverbench Vineyard was established in 1973 when its first Chardonnay and Pinot Noir grapes were planted on the property. Clarissa also has her own label, c nagy, with a rustic tasting room in Orcutt. Her first release was in 2005. Clarissa uncorks it for us.

Our Mad Hungry Woman blogger, Anita Lau, has just returned from a visit to Melbourne and Victoria state in Australia. Among her finds is Bass & Flinders, a boutique gin distillery in Mornington Peninsula, Victoria. Anita joins us with her spirited report.

In 2009, Stuart Skversky, a Los Angeles rising star chef, gave up his life in Los Angeles and moved to Chiang Mai, Thailand to become a full time volunteer at the Wat Dan Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these high risk Hill Tribe kids following their graduation, he founded Stu and the Kids to better prepare them for adulthood, helping them get into a university or technical college and giving them the tools for an independent future. Stu and the Kids’ 2016 Los Angeles Fundraiser is at Vibiana on July 31st. Chef Stuart Skversky is our guest.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Cara Mangini, the Vegetable ButcherThe skills of butchery meet the world of fresh produce in The Vegetable Butcher – How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini authored by Chef Cara Mangini. This well-researched, essential, inspiring guide demystifies the world of vegetables. Along the way Mangini shares over 150 mouthwatering recipes that put vegetables front and center.

Author and Chef Cara Mangini joins us from Columbus, Ohio.

Cara Mangini comes from a long line of butchers. Her Italian grandfather and great-grandfather gracefully cut tenderloins and butterflied chickens for a living. Mangini also wields a knife, but hers is used against the curves of butternut squash and stalks of freshly picked Brussels sprouts at Little Eater, her vegetable-inspired restaurant, produce stand, and artisanal foods boutique in Columbus, Ohio.

Mangini’s basic recipes provide foundational methods that every cook should know – how to steam or saute spinach, the art of making crispy fingerling potatoes, how to perfectly pan-roast Brussels sprouts, and much more. From there she serves up an array of creative recipes that celebrate the soul-satisfying flavor of each vegetable – Orange-Shallot Fiddlehead Ferns and Ricotta Crostini, Cardoon and Fontina Bread Pudding, Parsnip-Ginger Layer Cake with Browned Buttercream Frosting, and many other sure-to-be new favorites.

For 77 years, the Los Angeles International Wine Competition has showcased the finest domestic and international vintages through a wine-tasting event that is widely considered to be one of the most prestigious in the United States. The winning wines are available for tasting at the upcoming L.A. County Fair.

Jim PalmerMalibu winemaker Jim Palmer Vineyards scored an impressive 98 point rating from the judges for his 2014 Pinot Noir earning a Gold Medal. Palmer’s wine bested 3000 plus entries from around the Globe. He’s our guest along with Master Sommelier Michael Jordan, the Competition Chairman.

Judged in May using a point system, the wine competition saw 3,010 international wines tasted. Many varietals and price ranges were represented, with the point system acknowledging each varietal’s special attributes and providing a level of precision in the competition’s wine ranking systems, a benefit for the competition and wine enthusiasts. Wines were tasted by an international panel comprised of judges ranging from Master Sommeliers to chefs to wine writers. There were a total of 168 Best of Class Awards, 572 Gold Medal Awards, 1,271 Silver Medal Awards and 736 Bronze Medal Awards.

“The wonderful thing about our competition is that you’ll find something for everyone among the winners,” said competition chairman Michael Jordan, Master Sommelier, Certified Wine Educator and director of global key accounts with Jackson Family Fine Wines. “From the complex with a higher-price point for the experienced palate to wonderful lower-price point wines for the novice, our winners represent a variety of wines.”

Melissa's Produce GrapesWhat’s new, fresh and exciting in the world of Summer fruits and vegetables? Glad you asked. Joining us for an update is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. For starters it’s everything grapes. Think Red Muscato, Green Muscato, Black Muscato, Jelly Drop, Candy Sweet Grapes, Cotton Candy and Champagne grapes. They are all now best of the season.

Jelly Drops Grapes are a hybrid of the popular Thompson Seedless grape and the rich, meaty Concord grape. The result is a plump, juicy, dark purple seedless table grape with a thin skin. Their aromatic, earthy flavor is similar to that of a Concord, but mellowed by the mild sweetness of the Thompson. This variety is a perfect out of hand summer snack fruit or delicious when used as a sweet sauce ingredient for almost any kind of meat or poultry dish.

A late-season variety (green) with an extremely high sugar content, the Candy Sweets® name describes its great flavor! Though petite in size, this amber-green seedless grape has a big taste that makes it an excellent kids snack or lunchbox favorite. Serve a bunch or two on a party platter; this grape’s firm, crunchy texture and sweetness plays well against any extra sharp cheese.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioMelissa’s Jackfruit is the world’s largest tree fruit, averaging between 15 and 33 pounds per fruit. This large fruit grows directly out of the trunk or branches. The exterior of the Jackfruit is covered with spiny, knobby bumps and is green in color.

As the fruit ripens the skin turns to a yellow color and is very fragrant. The pink or yellow flesh is best when eaten fresh with hints of mango and melon.

Jackfruit can also be enjoyed unripe, cooked in various recipes. The flesh of the Jackfruit can be used in desserts, as well. This soft, flaky, sweet fruit can be a delight for any meal. The many seeds in the Jackfruit are sensational when roasted, similar to a chestnut in flavor. Refrigerate Melissa’s Jackfruit. Choose Jackfruit with a strong fragrance and a deep yellow color.

Coconut Hearts are harvested before the meat is fully developed. At this stage, the water inside is at its prime, delicious, refreshing flavor. After you enjoy the coconut water you can cut the tender meat to make a perfect tropical snack. Coconuts are rich in fiber, vitamins and minerals. Coconut nourishes the skin as well as boosts metabolism. Coconut water is rich in electrolytes and potassium, making it a much healthier alternative to sports drinks that contain artificial sugars or color.

Clarissa NagySince 2012 Clarissa Nagy has been the Winemaker at Santa Maria’s Riverbench Vineyard & Winery. Riverbench Vineyard was established in 1973 when its first Chardonnay and Pinot Noir grapes were planted on the property.

Clarissa also has her own label, c nagy, with a rustic tasting room in Orcutt. Her first release was in 2005. Clarissa uncorks it for us.

Situated on the southeastern edge of the Santa Maria Valley, the northernmost AVA in Santa Barbara County, the Riverbench vineyard currently consists of 107 acres of Pinot Noir and 77 acres of Chardonnay. In 2008, Riverbench committed themselves to a premium sparkling wine program.

Riverbench continues to work hard making wines that are inspired by Champagne in France. In 2015, they added the third great grape varietal famous in that area, Pinot Meunier, to the Riverbench vineyard. They anticipate incorporating these grapes into their sparkling wine blends beginning in 2017.

Clarissa fell in love with the aromas of Pinot Noir when she started working with wine in 1995. She received a Bachelor of Science in Food Science from California Polytechnic State University, and began her career as a Lab Technician at Edna Valley Vineyards. From there she moved through the roles of Research Assistant Winemaker at Byron Winery, Assistant Winemaker and Vineyard Supervisor at Longoria Winery, and winemaker for Bonaccorsi Wine Company since 2006.

Clarissa is known for her elegant and sophisticated winemaking style, and for her appreciation for fruit that comes from the Santa Maria Valley. She continues to refine Riverbench wines each vintage, and adds her own unique twists to their portfolio.

Anita Lau of Mad Hungry WomanOur Diary of a Mad Hungry Woman blogger, Anita Lau, has just returned from a visit to Melbourne and Victoria state in Australia. Among her finds is Bass & Flinders, a boutique gin distillery in Mornington Peninsula, Victoria.

Anita joins us with her spirited report.

“Founded in 2009 by Wayne Klintworth and Bob Laing, Bass & Flinders is an artisanal distillery, producing grape spirit using a traditional Alembic Pot Still to create a range of world‐class distillations including award winning gins, Australia’s first grape based Vodka, Limoncello, Grappa and an outstanding five-year aged spirit, Ochre.”

Stuart SkverskyIn 2009, Stuart Skversky, a Los Angeles rising star chef, gave up his life in Los Angeles and moved to Chiang Mai, Thailand to become a full time volunteer at the Wat Dan Chan (a local Buddhist temple), teaching local children English, cooking and baking.

Recognizing a need to help prepare these high risk Hill Tribe kids following their graduation, he founded Stu and the Kids to better prepare them for adulthood, helping them get into a university or technical college and giving them the tools for an independent future.

Stu and the Kids’ 2016 Los Angeles Fundraiser is at Vibiana on July 31st. Chef Stuart Skversky is our guest.

Proceeds from this event go directly to the children’s education, school uniforms, supplies, housing, food and tuition for higher education. Now in their eighth year of fundraising throughout the world, Stu and the Kids has raised over $165,000 for the charity, including last year’s record of $52,000 accumulated from the LA festival, fundraising on the east coast and online donations during 2015.

Participants for this year’s event include Hosts Neal and Amy Fraser, RedbirdAndy Ricker andThomas Boyce, Pok Pok LAEric Greenspan, MareBrooke Williamson and Nick Roberts, Playa ProvisionsAkasha Richmond, SambarDaniel Elkins and Erez Levy, Savore CateringRamon Reyes, The Ensaymada ProjectGilberto Cetina, Chicken ItzaWalter Manzke, RepubliqueWarren Schwartz and Rosa Schwartz, Magpie’s; Ted Hopson, The BellwetherGregg Wiele, Patina Restaurant GroupJames Tree and Carlos Enrique, Superba Food & BreadGary Menes, Le Comptoir; and Jason Neroni, Rose Café.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Chef Cara Mangini, Little Eater, The Vegetable Butcher
Segment Three: LA International Wine Competition
Segment Four: Robert Schueller, Prince of Produce, Melissa’s / World Variety Produce Part One
Segment Five: Robert Schueller, Prince of Produce, Melissa’s / World Variety Produce Part Two
Segment Six: Clarissa Nagy, Winemaker – Riverbench Vineyard & Winery, Santa Maria & Proprietress/Winemaker of c nagy
Segment Seven: Anita Lau, Diary of a Mad Hungry Woman blogger
Segment Eight: Chef Stuart Skversky, “Stu and The Kids”