Show 219, April 15, 2017: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Easter and Passover good wishes to all of our listeners.

Now an appealing preview of this Saturday’s over-stuffed Holiday Weekend show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

What’s Easter & Passover without some special Holiday sweets? Pastry Chef extraordinaire, Heather Roseborough, is the co-proprietress of the aptly named Crave Dessert Company in Marina del Rey. A selection of incredibly rich brownies are among her specialties. We’ll meet her and hear about her collection of properly decadent treats.

Eat well…be well” is the motto of the unusual, 3-meal-a-day Moxie Café located well off the beaten path is a light industrial area of Santa Maria. Creator Jay Hardy, the founder of Hardy Diagnostics, has realized his dream of having healthy food that was also delicious. Moxie’s Catering & Events Manager, Caleb Granski, joins us to explain all.

Veggie Fries (really tasty) are frozen French fries made from a blend of all-natural, farm grown vegetables, legumes, and potatoes, chopped and blended together with herbs, spices, and just a pinch of sea salt. Veggie Fries are vegan, non-GMO certified and free of the top 8 allergens including gluten, soy, dairy, and wheat. We’ll pull Founder & CEO Dave Peters out of the veggie patch for a chat.

Foodbeast is launching, Meat Street, what they ambitiously bill as the ultimate meat festival of Southern California. All of the meat-centric grub you can imagine is coming to the Main Place Mall on April 22, 2017. Presented by Foodbeast and The Makers of The SPAM Brand, this one-day meat fest will feature a wide variety of delicious and crazy exclusive culinary creations, as well as drinks and other fun activities. Producer Bobby Navarro of 100eats joins us with participating Chef Cody Storts of Salt and Ash with the meaty specifics.

What’s the Easter Holiday without access to a real chef’s fun tips and practical advice for that sumptuous Holiday Table? Don’t stress…Chef Andrew Gruel to the rescue.

Ca’ Del Grevino is located in the Santa Maria Valley appellation of Santa Barbara County. The vineyard is located just 10 miles from the Pacific Coast and benefits greatly from cool, maritime influences. The vineyard is planted methodically and meticulously, with special attention paid to varietals best suited to the estate’s terroir. Taking into account the soils, the meso- and micro-climates, the coastal influences and the orientation of the sun upon the hillsides, you can find here Pinot Noir, Chardonnay, Grenache, Dolcetto, Riesling and Syrah. Jon Karlo Macias, Café & Tasting Room Mannager, walks us through the lush vineyard estate.

The 4th Annual “The Big Cheese” Grilled Cheese Festival & Competition appropriately conducted on National Grilled Cheese Day (April 12th) is now history. We’ll report on the winners and their melty and gooey creations.

All of this and heaping helpings of extra deliciousness on this week’s show!

Play

Show 219, April 15, 2017: FOODBEAST’s Meat Street Festival

Cody StortsFoodbeast is launching, Meat Street, what they ambitiously bill as the ultimate meat festival of Southern California. All of the meat-centric grub you can imagine is coming to the Main Place Mall on April 22, 2017. Meat Street, Presented by Foodbeast and The Makers of The SPAM Brand, this one-day meat fest will feature a wide variety of delicious and crazy exclusive culinary creations, as well as drinks and other fun activities.

“MEAT STREET will showcase the best meat dishes that Southern California has to offer. Grilled, fried, on a stick… however you like your carne you can bet it’ll be there. You can expect exclusive items from eateries such as Slater’s 50/50, Bruxie, Mess Hall Canteen, Elbows Mac n Cheese, and more. With a large number of participating vendors bringing the best of their offerings, and incorporating the Foodbeast elements we all know and love (we’re talking epic eats you won’t find anywhere else), guests are guaranteed to leave full and maybe even considering vegetarianism.”

There is a Marketplace for General Admission guests and two sessions of VIP.

Producer Bobby Navarro of 100eats joins us along with participating Chef Cody Storts of Salt and Ash with the meaty specifics.

Play

April 15: Crave Desserts, Moxie Cafe, Veggie Fries, Meat Street, Ca’ Del Grevino, Big Cheese ‘Wrap’

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Pastry Chef Heather Roseborough, Crave Dessert Company, Marina del Rey / Culver City
Segment Three: Caleb Granski, Catering & Events Manager, Moxie Café, Santa Maria, CA
Segment Four: Dave Peters, Founder & CEO, Veggie Fries (Farmwise)
Segment Five: FOODBEAST’s Meat Street Festival
Segment Six: Easter Cooking Tips with Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Jon Karlo Macias, Café & Tasting Room Manager, Ca’ Del Grevino Estate, Santa Maria, CA
Segment Eight: 4th Annual The Big Cheese Festival & Competition: “People’s Choice” Winner

Easter and Passover good wishes to all of our listeners.

Now an appealing preview of this Saturday’s over-stuffed Holiday Weekend show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

What’s Easter & Passover without some special Holiday sweets? Pastry Chef extraordinaire, Heather Roseborough, is the co-proprietress of the aptly named Crave Dessert Company in Marina del Rey. A selection of incredibly rich brownies are among her specialties. We’ll meet her and hear about her collection of properly decadent treats.

Eat well…be well” is the motto of the unusual, 3-meal-a-day Moxie Café located well off the beaten path is a light industrial area of Santa Maria. Creator Jay Hardy, the founder of Hardy Diagnostics, has realized his dream of having healthy food that was also delicious. Moxie’s Catering & Events Manager, Caleb Granski, joins us to explain all.

Veggie Fries (really tasty) are frozen French fries made from a blend of all-natural, farm grown vegetables, legumes, and potatoes, chopped and blended together with herbs, spices, and just a pinch of sea salt. Veggie Fries are vegan, Non-GMO certified and free of the top 8 allergens including gluten, soy, dairy, and wheat. We’ll pull Founder & CEO Dave Peters out of the veggie patch for a chat.

Foodbeast is launching what they bill as the ultimate meat festival of Southern California. All of the meat-centric grub you can imagine is coming to the Main Place Mall on April 22, 2017. Presented by Foodbeast and The Makers of The SPAM Brand, this one-day meat fest will feature a wide variety of delicious and crazy exclusive culinary creations, as well as drinks and other fun activities. Producer Bobby Navarro of 100eats joins us with participating Chef Cody Storts of Salt and Ash with the meaty specifics.

What’s the Easter Holiday without access to a real chef’s fun tips and practical advice for that sumptuous Holiday Table? Chef Andrew Gruel to the rescue.

Ca’ Del Grevino is located in the Santa Maria Valley appellation of Santa Barbara County. The vineyard is located just 10 miles from the Pacific Coast and benefits greatly from cool, maritime influences. The vineyard is planted methodically and meticulously, with special attention paid to varietals best suited to the estate’s terroir. Taking into account the soils, the meso- and micro-climates, the coastal influences and the orientation of the sun upon the hillsides, you can find here Pinot Noir, Chardonnay, Grenache, Dolcetto, Riesling and Syrah. Jon Karlo Macias, Café & Tasting Room Mannager, walks us through the lush vineyard estate.

The 4th Annual “The Big Cheese” Grilled Cheese Festival & Competition appropriately conducted on National Grilled Cheese Day (April 12th) is now history. We’ll report on the winners and their melty and gooey creations.

All of this and heaping helpings of extra deliciousness on this week’s show!

Heather RoseboroughWhat’s Easter & Passover without some special Holiday sweets? Pastry Chef extraordinaire, Heather Roseborough, is the co-proprietress of the aptly named Crave Dessert Company in Marina del Rey. A selection of incredibly rich brownies are among her specialties.

Chef Heather was the pastry chef at the original Ford’s Filling Station in Culver City. She also worked in the pastry department at Chef Tom Colicchio’s Craft, Century City

“We offer a wide range of desserts with unique flavors, customizable for a variety of private events and catering.”

“We specialize in small batch baking and offer a variety of house-made delicious desserts. We also love to tailor desserts for whatever your needs are. Stop by and see us, or call / e-mail to inquire about our custom desserts. We offer a large selection of gluten free desserts, too, which taste amazing!”

We’ll meet Pastry Chef Heather and hear about her collection of properly decadent treats.

Moxie CafeEat well…be well” is the motto of the unusual, 3-meal-a-day Moxie Café located well off the beaten path is a light industrial area of Santa Maria. Creator Jay Hardy, the founder of Hardy Diagnostics, has realized his dream of having healthy food that was also delicious.

“Since you care about your health, at the Moxie Cafe you can depend on us to offer a selection of tasty, fresh, and healthy choices. We pledge to never tempt you with excessive fat or sugar laden meals. In fact, you will not find a fryer or a soda fountain at the Moxie! We believe that healthy food should taste good. Come in and let us prove it to you!”

“Our goal was to create a selection of fresh, wholesome foods you could eat day-after-day, feel satisfied afterward (not bloated and sluggish), and not gain weight. We wanted to source our food locally and go organic whenever possible. We wanted to completely ban trans-fats, fried foods, and MSG from the premises. We wanted to create a place where our guests would not be tempted to eat things that are not good for them and their children.” Jay Hardy, Founder, Moxie Cafe

Moxie’s Catering & Events Manager, Caleb Granski, joins us to explain all.

Dave Peters of Veggie Fries“Our story is probably your story; a family searching for healthy and delicious food for our three daughters. We achieved the best of both worlds in some of America’s most iconic foods. Our whole family loves French fries and tater tots, so we made them healthier; blending in our favorite vegetables to make a tasty nutritious treat. We experimented with over 300 recipes to create perfect fries and tots –extra crispy on the outside, fluffy and tender on the inside using a delicious blend of vegetables, legumes, and potatoes. We hope your family loves them as much as we do.”

Veggie Fries are really tasty frozen French fries made from a blend of all-natural, farm grown vegetables, legumes, and potatoes, chopped and blended together with herbs, spices, and just a pinch of sea salt. Veggie Fries are vegan, Non-GMO certified and free of the top 8 allergens including gluten, soy, dairy, and wheat.

Each batch of Veggie Fries provides a crispy texture on the outside, fluffy and tender on the inside. Every variety has at least 27% of non-potato vegetables and legumes, containing 9 vegetable servings and a substantial amount of vegetable nutrition in every14 oz. bag.

We’ll pull Founder & CEO Dave Peters out of the veggie patch for a chat.

Cody StortsFoodbeast is launching what they bill as the ultimate meat festival of Southern California. All of the meat-centric grub you can imagine is coming to the Main Place Mall on April 22, 2017. Meat Street, Presented by Foodbeast and The Makers of The SPAM Brand, this one-day meat fest will feature a wide variety of delicious and crazy exclusive culinary creations, as well as drinks and other fun activities.

“MEAT STREET will showcase the best meat dishes that Southern California has to offer. Grilled, fried, on a stick… however you like your carne you can bet it’ll be there. You can expect exclusive items from eateries such as Slater’s 50/50, Bruxie, Mess Hall Canteen, Elbows Mac n Cheese, and more. With a large number of participating vendors bringing the best of their offerings, and incorporating the Foodbeast elements we all know and love (we’re talking epic eats you won’t find anywhere else), guests are guaranteed to leave full and maybe even considering vegetarianism.”

There is a Marketplace for General Admission guests and two sessions of VIP.

Producer Bobby Navarro of 100eats joins us along with participating Chef Cody Storts of Salt and Ash with the meaty specifics.

Andrew and William GruelWhat’s the family-focused Easter Holiday without access to a real chef’s helpful tips and genuinely useful advice for that sumptuous Holiday Table? Chef Andrew Gruel to the rescue.

Ca’ Del Grevino is located in the Santa Maria Valley appellation of Santa Barbara County. The vineyard is located just 10 miles from the Pacific Coast and benefits greatly from cool, maritime influences. The vineyard is planted methodically and meticulously, with special attention paid to varietals best suited to the estate’s terroir. Taking into account the soils, the meso- and micro-climates, the coastal influences and the orientation of the sun upon the hillsides, you can find here Pinot Noir, Chardonnay, Grenache, Dolcetto, Riesling and Syrah.

“Our vineyard produces some of the finest wines in California. The region’s cool climate, geology and topography provide the opportunity to create uncompromised, premium wines. Ca’ Del Grevino, meaning “House of Grewal Family Wines”, produces fine wines steeped in Italian tradition with a distinctive California style.”

Jon Karlo MaciasCa’ Del Grevino is the signature wine brand of our estate representing regality, tradition and opulence. Nestled in California’s prestigious Central Coast is the lovely Santa Maria Valley. The unique micro-climate of the valley produces cool mornings and long warm afternoons. Together with us the best quality fruit produced and attention to detail produces our award -winning Pinot Noir, Chardonnay, White Riesling and Syrah wines.”

Ca’ Del Grevino wines are available to their Wine Club members and at their distinctive area Tasting Rooms. Each Tasting Room has a bit of a different character. The Orcutt Tasting Room is also a Café. The Los Olivos Tasting Room skillfully pairs their wines with cheese, charcuterie or chocolate plates. The Tasting Room in Santa Barbara is in the vibrant “Funk Zone” at the Santa Barbara Wine Collective. An attraction there is Helena’s Bakery with a menu of custom-baked sweet and savory goods.

Jon Karlo Macias, Café & Tasting Room Manager, walks us through the lush vineyard estate.

The Big Cheese Grilled Cheese CompetitionThe “SoCal Restaurant Show” was honored to be part of the Judges’ Panel for the 4th Annual “The Big Cheese” Grilled Cheese Festival & Competition on National Grilled Cheese Day at Orange’s Provisions Market.

We’ll chat with the winner of the People’s Choice recognition and recap the winning sandwich from the Judges’ Panel.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Pastry Chef Heather Roseborough, Crave Dessert Company, Marina del Rey / Culver City
Segment Three: Caleb Granski, Catering & Events Manager, Moxie Café, Santa Maria, CA
Segment Four: Dave Peters, Founder & CEO, Veggie Fries (Farmwise)
Segment Five: FOODBEAST’s Meat Street Festival
Segment Six: Easter Cooking Tips with Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Jon Karlo Macias, Café & Tasting Room Manager, Ca’ Del Grevino Estate, Santa Maria, CA
Segment Eight: 4th Annual The Big Cheese Festival & Competition: “People’s Choice” Winner

Show 134, August 8, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s ample show and definitely not for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Golden Foodie AwardsIt’s the last week of voting for the 2015 Golden Foodie Awards. The categories up for the people’s choices are Best Beer Selection, Best Wine, Best Pizza, Best Steak, Best Burger, Best California Cuisine and Best Seafood. Take a minute and vote your choice. A favorite restaurant will absolutely appreciate it!

If you feel so inclined we politely encourage you to consider voting for our Co-Host, Chef Andrew Gruel’s, Slapfish, for Best Seafood. www.goldenfoodieawards.com. Click on “Vote” and write in “Slapfish” for “Best Seafood.” Thanks so much for your appreciated support!

When it comes to Breakfast and Brunch in Fullerton, new and buzzworthy is Grits. “Grits is the new Fullerton home of Chef Cody Storts. The concept is classic Southern comfort food done with California creativity. The Kitchen is wide open and built to scratch-make everything that comes out of it. The food is real. Fresh, local, simple and clean. Nothing processed. Nothing corporate. Nothing boring.”

Finca la Carrodilla is one of the newer standout wineries in the Guadalupe Valley in Northern Baja attracting a lot of deserved attention. The winery is certified organic. It’s a 20-acre passion project of the Castro Family with the youthful Fernando Perez Castro overseeing the effort. He’s also the self-taught winemaker. The artfully landscaped and colorful grounds are designed to conserve water. The distinctive winery building is architecturally significant with a roof deck garden as part of the entry.

The very hands-on Sal Maniaci has presided over Sapori Ristorante in Newport Beach for over 25 years. He had a good pizza on the menu but wasn’t quite satisfied with it. Using his Italian roots for inspiration he researched wood-fired Neapolitan pizza and the result is Pizzeria Sapori adjacent to Sapori Ristorante. It features, of course, traditional Italian Neapolitan-style pizza baked in a wood-fired oven imported from Naples. You’ll hear from Sal himself what an incredible process making the dough is!

It’s time to talk wine again with our resident authority Kyle Meyer of The Wine Exchange in Santa Ana. There are a lot of obscure “green” terms being used in marketing wine these days. You have organic, sustainable and biodynamic being used. Also, what is skin contact and dry farmed when it comes to wine ? Kyle, a pleasantly regular fellow, will enthusiastically share with us what we really need to know in understandable English.

It’s safe to say Chef Amar Santana of Broadway by Amar Santana in Laguna Beach has created quite a following for himself in Orange County. He was recently recognized by the Orange County Register as one of the five top toques. Not bad for a 33-year old who immigrated to the United States when he was 13. We’ll meet Chef Amar and talk about his eagerly anticipated (and soon to open) Spanish concept, Vaca in Costa Mesa.

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

 

Play

Show 134, August 8, 2015: Chef Cody Storts, Grits, Fullerton

Cody StortsWhen it comes to Breakfast and Brunch in Fullerton, new and buzzworthy is Grits. They take Brunch seriously. One of their catch-phrases is : “Because BRUNCH in Fullerton needs a kick in the ass.”

“Grits is the new Fullerton home of Chef Cody Storts. The concept is classic Southern comfort food done with California creativity. The Kitchen is wide open and built to scratch-make everything that comes out of it. The food is real. Fresh, local, simple and clean. Nothing processed. Nothing corporate. Nothing boring.”

Chef Cody also has an affinity for creative creations with grits. After all he is from Texas. How about Jalapeno Cheddar Grits with white grits, roasted red fresno chiles and a sunny egg?

All the appealing baked goods and desserts are prepared right there. Look for Skillet Cornbread with bacon and maple & brown sugar butter and Biscuits & Bone Marrow with sweet butter, fresh fruit and seasonal jam.

There is even Scrapple on the menu, a favorite of Chef Andrew’s.

New additions to the menu are Pork Cheek Benedict and Chicken Skin.

Breakfast and Bruch are now a destination in Fullerton.

 

 

Play

August 15: Cody Storts, Finca la Carrodilla, Sapori Ristorante, Wine Exchange, Amar Santana

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Chef Cody Storts, Grits, Fullerton
Segment Three: Finca la Carrodilla Winery and Proprietor Fernando Perez Castro
Segment Four: Sal Maniaci, Proprietor, Pizzeria Sapori, Newport Beach Part One
Segment Five: Sal Maniaci, Proprietor, Pizzeria Sapori, Newport Beach Part Two
Segment Six: Kyle Meyer, Co-Proprietor, The Wine Exchange
Segment Seven: Chef Amar Santana, Broadway by Amar Santana, Laguna Beach Part One
Segment Eight: Chef Amar Santana, Broadway by Amar Santana, Laguna Beach Part Two

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s ample show and definitely not for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Golden Foodie AwardsIt’s the last week of voting for the 2015 Golden Foodie Awards. The categories up for the people’s choices are Best Beer Selection, Best Wine, Best Pizza, Best Steak, Best Burger, Best California Cuisine and Best Seafood. Take a minute and vote your choice. A favorite restaurant will absolutely appreciate it!

When it comes to Breakfast and Brunch in Fullerton, new and buzzworthy is Grits. “Grits is the new Fullerton home of Chef Cody Storts. The concept is classic Southern comfort food done with California creativity. The Kitchen is wide open and built to scratch-make everything that comes out of it. The food is real. Fresh, local, simple and clean. Nothing processed. Nothing corporate. Nothing boring.”

Finca la Carrodilla is one of the newer standout wineries in the Guadalupe Valley in Northern Baja attracting a lot of deserved attention. It’s certified organic. It’s a 20-acre passion project of the Castro Family with the youthful Fernando Perez Castro overseeing the effort. He’s also the self-taught winemaker. The artfully landscaped and colorful grounds are designed to conserve water. The winery building is architecturally significant with a roof deck garden as part of the entry.

The very hands-on Sal Maniaci has presided over Sapori Ristorante in Newport Beach for over 25 years. He had a good pizza on the menu but wasn’t quite satisfied with it. Using his Italian roots for inspiration he researched wood-fired Neapolitan pizza and the result is Pizzeria Sapori adjacent to Sapori Ristorante. It features, of course, traditional Italian Neapolitan-style pizza baked in a wood-fired oven imported from Naples. You’ll hear from Sal himself what an incredible process making the dough is!

It’s time to talk wine again with our resident authority Kyle Meyer of The Wine Exchange in Santa Ana. There are a lot of obscure “green” terms being used in marketing wine these days. You have organic, sustainable and biodynamic being used. Also, what is skin contact and dry farmed when it comes to wine ? Kyle, a pleasantly regular fellow, will enthusiastically share with us what we really need to know in understandable English.

It’s safe to say Chef Amar Santana of Broadway by Amar Santana in Laguna Beach has created quite a following for himself in Orange County. He was recently recognized by the Orange County Register as one of the five top toques. Not bad for a 33-year old who immigrated to the United States when he was 13. We’ll meet Chef Amar and talk about his eagerly anticipated (and soon to open) Spanish concept, Vaca, in Costa Mesa.

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

Cody StortsWhen it comes to Breakfast and Brunch in Fullerton, new and buzzworthy is Grits. They take Brunch seriously. One of their catch-phrases is : “Because BRUNCH in Fullerton needs a kick in the ass.”

“Grits is the new Fullerton home of Chef Cody Storts. The concept is classic Southern comfort food done with California creativity. The Kitchen is wide open and built to scratch-make everything that comes out of it. The food is real. Fresh, local, simple and clean. Nothing processed. Nothing corporate. Nothing boring.”

Chef Cody also has an affinity for creative creations with grits. After all he is from Texas. How about Jalapeno Cheddar Grits with white grits, roasted red fresno chiles and a sunny egg?

All the appealing baked goods and desserts are prepared right there. Look for Skillet Cornbread with bacon and maple & brown sugar butter and Biscuits & Bone Marrow with sweet butter, fresh fruit and seasonal jam.

Breakfast and Brunch are now a destination in Fullerton.

Fernando Perez Castro-Finca la Carrodilla, opened to visitors in 2014, is one of the newer standout wineries in the Guadalupe Valley in Northern Baja attracting a lot of deserved attention. It’s unusually certified organic. Finca is a 20-acre passion project of the Castro Family with the youthful Fernando Perez Castro overseeing the effort. He’s also the self-taught winemaker. Their sister winery in the Guadalupe Valley is Lomita Vinicola Mexicana.

The artfully landscaped and colorful grounds are designed to conserve water. The winery building is architecturally significant with a roof deck garden as part of the entry.

There is actually an Agronomist on staff to supervise all the planting and organic gardens. Fruits and vegetables are raised there which are purchased by quality- minded wine country restaurants. Eventually farm animals will be part of the project. They already raise honey bees.

Initial varietals use Chenin Blanc, Cabernet Sauvignon , Shiraz and Tempranillo grapes.

All of the Finca La Carrodilla wines are now available in the USA via www.lmawines.com. The San Diego-based distributor is LA Mision Associates.

Proprietor Fernando Perez Castro is our guest.

Sal ManiaciThe very hands-on Sal Maniaci has presided over Sapori Ristorante in Newport Beach for over 25 years. There is a lot to be said for longevity in a very tough market.

He had a good pizza on the menu but wasn’t quite satisfied with it. Using his Italian roots (he’s from Sicily) for inspiration he researched wood-fired Neapolitan pizza and the result is Pizzeria Sapori adjacent to Sapori Ristorante. It features, of course, traditional Italian Neapolitan-style pizza baked in a wood-fired oven imported from Naples.

What truly sets Pizzeria Sapori apart from others is the science behind the pizza dough. Sal and his team use a “mother” dough from a strain of yeast that is 80 years old. It is incorporated into each and every batch of dough, which they allow to mature for 72 hours. The result is a far superior crust – one that is soft yet crispy, thin but slightly chewy.

You’ll hear from Sal himself what an incredible process making the dough is!

Sal Maniaci, the owner and chef of Sapori Ristorante has served the flavors of Italy to Newport Beach for over 25 years. Earlier this year he decided to take his Italian roots to wood-fired Neapolitan pizza with the opening of Pizzeria Sapori. Located adjacent to Sapori Ristorante, Pizzeria Sapori features traditional Italian Neapolitan-style pizza baked in a wood-fired oven imported from Naples.

What to Expect? “Simplicity. Authentic Neapolitan pizza uses very few ingredients and light toppings. You won’t see us adding “extra cheese” here. Your pizza is not burned. Charring is normal and this is a key feature of Neapolitan pizza. Your pie will be a bit charred with a high border “cornicione” or “frame” of the pizza. It won’t come sliced. True Neapolitan pizza is served whole to prevent sogginess and to maintain the integrity of the dough we spend a lot of TLC making for you. But if you’d like it sliced, no problem – just ask.”

Kyle Meyer of Wine ExchangeIt’s time to talk wine again with our resident authority Kyle Meyer, the Co-proprietor of The Wine Exchange in Santa Ana. There are a lot of obscure “green” terms being used in marketing wine these days. You have organic, sustainable and biodynamic being mentioned. What’s the difference between an organic and biodynamic wine anyway? Also, what is skin contact and dry farmed when it comes to wine?

Kyle, a pleasantly regular fellow, will enthusiastically share with us what we really need to know “about being green” when it comes to wine in understandable English.

Amar SantanaIt’s safe to say Chef Amar Santana of Broadway by Amar Santana in Laguna Beach has created quite a following for himself in Orange County. He was recently recognized by the Orange County Register as one of the five top toques. Not bad for a 33-year old who immigrated to the United States when he was 13.

Broadway by Amar Santana, located in the heart of beautiful Laguna Beach, opened in 2011. The restaurant evokes the culinary style and ambiance of New York City where Chef Amar received his early culinary training.

Inspired by the legitimate theaters in Manhattan, award-winning Chef Amar along with his partners Ahmed Labbate and Rich Cadarette, create an atmosphere where the food becomes the main show. The restaurant’s menu is inspired by the creativity of Santana and his version of Modern Cuisine of The Americas. It features top quality ingredients, with a focus on local farmers who can provide the menu’s seasonal requirements.

The interior reflects an industrial New York look with an open kitchen that is center stage. There are six coveted seats at the chef’s table overlooking the activity of the kitchen. One of the restaurants’ distinctive features is an intimate speakeasy cocktail bar featuring the faithful creations of master bartenders.

The most talked-about restaurant opening of the year in Orange County is Amar Santana’s Vaca in Costa Mesa. It’s possibly his take on either a Spanish tapas spot or Spanish steakhouse. Details have been securely under wraps. We’re sure Chef Amar has spent a lot of time in Spain studying the cuisine.

We’ll find out a lot more with Chef Amar Santana…

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Chef Cody Storts, Grits, Fullerton
Segment Three: Finca la Carrodilla Winery and Proprietor Fernando Perez Castro
Segment Four: Sal Maniaci, Proprietor, Pizzeria Sapori, Newport Beach Part One
Segment Five: Sal Maniaci, Proprietor, Pizzeria Sapori, Newport Beach Part Two
Segment Six: Kyle Meyer, Co-Proprietor, The Wine Exchange
Segment Seven: Chef Amar Santana, Broadway by Amar Santana, Laguna Beach Part One
Segment Eight: Chef Amar Santana, Broadway by Amar Santana, Laguna Beach Part Two