Show 196, November 5, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosExecutive 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 an appetizing preview of Saturday’s fully-loaded 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…

Puerto Vallarta is a welcoming visitor destination in the State of Jalisco in Mexico. This November 11th to 20th, 2016 marks the 22nd anniversary of the Festival Gourmet International in Puerto Vallarta. Festival Co-founder, Chef Thierry Blouet of Café des Artistes, joins us from Mexico with the needed 411.

Simran Sethi is a journalist, author and educator focused on food, sustainability and social change. Her new book, Bread, Wine Chocolate tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love. Simran Sethi is our guest.

The Loews Coronado Bay Resort is situated on a private 15-acre peninsula surrounded by the Pacific Ocean and Coronado Bay. Executive Chef Chris Aguirre joined the property earlier this year. He oversees all of the resort’s restaurants and day-to-day culinary operations. We’ll meet him.

For James Beard Foundation Award semifinalist Javier Plascencia, the U.S. – Mexico Border is not a barrier between two countries, but rather the inspiration for his signature Baja Peninsula cuisine. On September 30th Chef Javier presented his Bracero Cocina de Raiz dinner at the James Beard Foundation in Manhattan. Tuesday night, Nov. 1st Chef Javier recreated that special menu at Bracero in San Diego as a benefit for the San Diego Chapter of the American Institute of Wine & Food. Bracero’s GM J.M. Woody Van Horn shares that incredible evening with us.

The Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamoind Award Marine Room Restaurant. Chef Bernard is our guest.

It’s been almost 10-years in the planning but dirt is being moved at Europa Village winery in Temecula to prepare for the construction of three wine themed European resorts on prime vineyard land that was previously home to Callaway. Europa Village’s Agent Du Vin Gregg English provides the preview of what’s to come.

Our Co-Host, Chef Andrew Gruel of Slapfish Restaurant Group, is in the know. He now shares a new list of personally researched and hand-selected “Finds” with us. Previously suggested were primo breakfast spots that are a bit hidden, fast food breakfast items that are real standouts, child friendly restaurants in the OC that are chef-driven, better burger spots and more…Today fresh seafood is on his mind.

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

Play

Show 196, November 5, 2016: Gregg English, Agent Du Vin, Europa Village Winery, Temecula, CA

Europa Village WineryIt’s been almost 10-years in the planning but dirt is finally now being moved at Europa Village in Temecula to prepare for the construction of three wine themed European resorts on prime vineyard land that was previously home to Callaway.

What is planned is a European village consisting of three distinct and separate wineries – including a 60-room Italian villa style hotel with a European Spa.  The three wineries will be a French (C’est le Vie Wine Chateau), Spanish (Bolero Cellars), and Italian (Vienza) winery. When completed this complex will be one of the most spectacular winery/resort operations in the United States and, perhaps, beyond.

Europa Village’s designs are on display on site for those of you that would like to see what they have planned.

Europa Village’s Agent Du Vin Gregg English provides the preview of what’s to come.

 

Play

November 5: Thierry Blouet, Simran Sethi, Loews Coronado Bay, Bracero Cocina de Raiz, Bernard Guillas, Europa Village

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Thierry Blouet, Executive Chef / Proprietor, Café des Artistes, Puerto Vallarta, Mexico
Segment Three: Food Journalist & Author Simran Sethi, Bread, Wine, Chocolate – The Slow Loss of Foods We Love
Segment Four: Executive Chef Chris Aguirre, Loews Coronado Bay Resort, Coronado
Segment Five: J.M. Woody Van Horn, General Manager, Javier Plascencia’s Bracero Cocina de Raiz, San Diego
Segment Six: Bernard Guillas, Executive Chef, Director of Food and Beverage, La Jolla Beach & Tennis Club, The Marine Room, La Jolla
Segment Seven: Gregg English, Agent Du Vin, Europa Village Winery, Temecula, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Please join us at the special time of 2:00 p.m. to 4:00 p.m. PDT only for this Saturday, November 5th. We’re back to our usual broadcast time of 10:00 a.m. to 12 Noon on November 12th. Thanks for sticking with us…

Andrew Gruel at the AM830 KLAA StudiosExecutive 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.

Puerto Vallarta is a welcoming visitor destination in the State of Jalisco in Mexico. This November 11th to 20th, 2016 marks the 22nd anniversary of the Festival Gourmet International in Puerto Vallarta. Festival Co-founder, Chef Thierry Blouet of Café des Artistes, joins us from Mexico with the needed 411.

Simran Sethi is a journalist, author and educator focused on food, sustainability and social change. Her new book, Bread, Wine Chocolate tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love. Simran Sethi is our guest.

The Loews Coronado Bay Resort is situated on a private 15-acre peninsula surrounded by the Pacific Ocean and Coronado Bay. Executive Chef Chris Aguirre joined the property earlier this year. He oversees all of the resort’s restaurants and day-to-day culinary operations. We’ll meet him.

For James Beard Foundation Award semifinalist Javier Plascencia, the U.S. – Mexico Border is not a barrier between two countries, but rather the inspiration for his signature Baja Peninsula cuisine. On September 30th Chef Javier presented his Bracero Cocina de Raiz dinner at the James Beard Foundation in Manhattan. Last Tuesday night, Nov. 1st Chef Javier recreated that special menu at Bracero in San Diego as a benefit for the San Diego Chapter of the American Institute of Wine & Food. Bracero’s GM J.M. Woody Van Horn shares that incredible evening with us.

The Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamoind Award Marine Room restaurant. Chef Bernard is our guest.

It’s been almost 10-years in the planning but dirt is being moved at Europa Village in Temecula to prepare for the construction of three wine themed European resorts on prime vineyard land that was previously home to Callaway. Europa Village’s Agent Du Vin Gregg English provides the preview of what’s to come.

Our Co-Host, Chef Andrew Gruel of Slapfish Restaurant Group, is in the know. He now shares a new list of personally researched and hand-selected “Finds” with us. Previously suggested were primo breakfast spots that are a bit hidden, fast food breakfast items that are real standouts, child friendly restaurants in the OC that are chef-driven, better burger spots and more…

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

Thierry BlouetPuerto Vallarta is a welcoming visitor destination in the State of Jalisco in Mexico. This November 11th to 20th, 2016 marks the 22nd anniversary of the Festival Gourmet International in Puerto Vallarta. Festival Co-founder, Chef Thierry Blouet of Café des Artistes joins from Mexico us with the needed 411.

“Exclusivity, elegance and comfort of its many gourmet-chic environments distinguish the Café des Artistes, which for 25 years has earned the crown as the icon restaurant in Puerto Vallarta and Banderas Bay, Jalisco. It’s synonymous with tradition, art and distinction for local, national and foreign guests.”

The Gourmet Festival turns 22! In 1995 Thierry Blouet and Heinz Reize originated the idea of promoting and upgrading the culinary standards to competitive international levels by interacting with new methods and the creativity of highly qualified chefs.

The first Gourmet Festival took place in 1995 with the participation of six hotels and six independent restaurants. The original format remains unchanged; each one of the participant restaurants invites a celebrity in the culinary scene.

In 2000, Chef Roland Menetrey joined the team and since then the festival has been organized by the three musketeers.

In twenty-two years changes are seen in the growth and expansion of the Festival to the Riviera Nayarit and Tepic. Twenty-five, first – class hotels and restaurants will be participating this year.

To date, The Festival Gourmet International has hosted and pampered almost half a million gourmet fans, and five hundred chef-celebrities have visited. The Festival strives to improve every year.

Simran SethiSimran Sethi is a journalist, author and educator focused on food, sustainability and social change.

Her new book, Bread, Wine, Chocolate: The Slow Loss of Foods We Love part memoir of a journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate – tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love.

Join award-winning journalist Simran Sethi as she travels from wild coffee forests in Ethiopia to cocoa plantations of Ecuador, from the brewery to the bakery and the temple, to meet scientists, farmers, chefs, wine makers, beer brewers, coffee roasters and chocolate connoisseurs to discuss the reasons for this loss and learn what it means to experience food in a whole new way, tasting foods more deeply through each one of our senses in order to savor – and save – the foods we love.

Chris AguirreThe Loews Coronado Bay Resort is situated on a private 15-acre peninsula surrounded by the Pacific Ocean and Coronado Bay. Executive Chef Chris Aguirre joined the property earlier this year in March. Most recently he was at the Four Seasons Hotel San Francisco.

He oversees all of the resort’s restaurants including Mistral Restaurant, the Market Café, Market to Go, the Cays Lounge, the Cantina Restaurant, banquets and room service. We’ll meet him.

Aguirre has deep roots in the restaurant industry. His grandmother ran a steakhouse in Texas during the Great Depression along with a speakeasy – so it could be said he was born for the culinary world. Growing up in Los Angeles with three brothers, he developed a passion for food at a young age. “We were all big eaters and loved to hold cooking competitions to see who could make the best dish in the house,” recalls Aguirre. His dad, a foodie himself, always held the position of official “taste tester.”

Aguirre found himself in professional kitchens at the young age of 15. After high school he soon realized his true passion was in the kitchen. He graduated from the Art Institute of California, Los Angeles, and worked at a variety of Southern California restaurants including the St. Regis Hotel before moving to Texas.

There, he worked closely with Jean Georges Vongerichten at Bank – a formative experience in his culinary career. “Working with Jean Georges greatly influenced my style of cooking. I believe in sourcing the best ingredients you can, and from there, just keeping it simple – allowing the true natural flavors shine through,” said Aguirre.

JM Woody Von HornFor James Beard Foundation Award semifinalist Javier Plascencia, the U.S. – Mexico Border is not a barrier between two countries, but rather the inspiration for his signature Baja Peninsula cuisine.

On September 30th Chef Javier presented his Bracero Cocina de Raiz dinner at the James Beard Foundation in Manhattan. Last Tuesday night, Nov. 1st. Chef Javier recreated that special 5-course menu at Bracero in San Diego as a benefit for the San Diego Chapter of the American Institute of Wine & Food. Each course was paired with a Palloni wine from Baja.

Bracero’s GM J.M. Woody Van Horn (a previous AIWF scholarship recipient) shares that incredible evening with us.

Bernard GxuillasThe Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamond Award Marine Room Restaurant.

Guillas has been invited as guest chef to the prestigious James Beard House in New York on many occasions. Selected as San Diego’s “Best Chef” numerous times, including the Gold Medallion Awards (California Restaurant Association, San Diego Chapter), Chef Magazine, San Diego Home/Garden Lifestyles Magazine Readers Poll and San Diego Magazine People’s and Critic’s Choice, Guillas continues to infuse the local culinary scene with his unique talent and engaging personality.

Chef Guillas is also participating in 3 events as part of the upcoming San Diego Bay Wine + Food Festival running November 14th to 20th.

Chef Bernard is our guest.

Europa Village WineryIt’s been almost 10-years in the planning but dirt is finally now being moved at Europa Village in Temecula to prepare for the construction of three wine themed European resorts on prime vineyard land that was previously home to Callaway.

What is planned is a European village consisting of three distinct and separate wineries – including a 60-room Italian villa style hotel with a European Spa.  The three wineries will be a French, Spanish, and Italian winery. When completed this complex will be one of the most spectacular winery operations in the world.

Europa Village’s designs are on display on site for those of you that would like to see what they have planned.

Europa Village’s Agent Du Vin Gregg English provides the preview of what’s to come.

Andrew and William GruelOur Co-Host, Chef Andrew Gruel of Slapfish Restaurant Group, is in the know. He now shares a new list of personally researched and hand-selected “Finds” with us.

Previously suggested were primo breakfast spots that are a bit hidden, fast food breakfast items that are real standouts, child friendly restaurants in the OC that are chef-driven, better burger spots and more…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Thierry Blouet, Executive Chef / Proprietor, Café des Artistes, Puerto Vallarta, Mexico
Segment Three: Food Journalist & Author Simran Sethi, Bread, Wine, Chocolate – The Slow Loss of Foods We Love
Segment Four: Executive Chef Chris Aguirre, Loews Coronado Bay Resort, Coronado
Segment Five: J.M. Woody Van Horn, General Manager, Javier Plascencia’s Bracero Cocina de Raiz, San Diego
Segment Six: Bernard Guillas, Executive Chef, Director of Food and Beverage, La Jolla Beach & Tennis Club, The Marine Room, La Jolla
Segment Seven: Gregg English, Agent Du Vin, Europa Village Winery, Temecula, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Show 161, February 27, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group

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

Pechanga Wine Festival 2016We’ve live on Saturday from the 8th Annual Pechanga Wine Festival at the Pechanga Resort & Casino in beautiful Wine Country Temecula.

Next a tempting preview of Saturday’s delightfully decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s absolutely a good thing…

Proceeds from the 8th Annual Pechanga Wine Festival benefit Habitat for Humanity Inland Valley’s “Brush with Kindness” program that provides much needed home repairs to senior citizens and those no longer able to do such work themselves. Representing Habitat is our guest, Craig Evans, a Board Member of Habitat for Humanity Inland Valley.

Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAATemecula’s historic Callaway Vineyards & Winery has come a long way since it returned to local ownership in 2005. Craig Larson has been the distinguished Winemaker there for the last eight years. We’ll meet him.

Bruno Amato is the new head chef of Paisano’s Italian Restaurant at Pechanga Resort & Casino. A native of the Calabria region of Italy, Chef Amato injects his innate knowledge of traditional Italian fare and flavors to make Paisano’s dishes approachable, contemporary, and authentic to his home country. Chef Bruno joins us.

Kita Wines, a premium brand launched by the Santa Ynez Band of Chumash Indians, has earned numerous distinctions for excellence in the handful of years since it became part of the Santa Ynez Valley wine scene. Kita’s winemaker and general manager, Tara Gomez, is our guest.

Executive Chef Jason Rivas is newly arrived at South Coast Winery Resort & Spa and the adjacent Carter Estate Winery and Resort. He’s also a Certified Sommelier. We’ll meet him.

Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAANestled on more than 45 acres of rolling hills and vintage terroir in the Temecula Wine Country, Europa Village is a unique destination for connoisseurs of fine wine and a relaxing atmosphere. The big personality of the Tasting Room at Europa Village is Dr. Doug Garman. He’s been there since the beginning and is our guest.

enFuso and Beautiful Olive are locally owned and operated Olive Oil and Balsamic vinegar businesses. enFuso does the R & D, manufacturing and packaging of the line of artisan products. Beautiful Olive sells the product line at 10 weekly farmers markets in Southern California and are proud to represent the wonderful handmade products. enFuso is showcasing their products at the Pechanga Wine Festival. Co-owner Jon Yee (enFuso) and Beautiful Olive’s Nicole Stinson join us.

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

Play

Show 161, February 27, 2016: Dr. Doug Garman, Sommelier and Wine Educator, Europa Village, Temecula

Dr Doug GarmanNestled on more than 45 acres of rolling hills and vintage terroir in the Temecula Wine Country, Europa Village is a unique destination for connoisseurs of fine wine and a relaxing atmosphere. The estate was originally part of the Callaway Vineyards, the first winery in Temecula.

“After savoring the elegant wines and picturesque terrain of wine regions in France, Spain, and Italy, our founders were determined to recreate their experiences in Southern California for others to enjoy. They envisioned a village of wineries offering exquisite wines created in the European styles they loved so much.”

“And so our story began. It took a decade of imagining, planning and research, but several years ago, Europa Village became a reality on more than 30 acres of lush vineyards in the rich “terroir” of Temecula Valley, where the soil, elevation, and weather work together to nurture wonderful grapes. Our first premium wines were produced from these grapes and offered to our guests in 2011 in our enchanting C’est La Vie wine tasting room.”

There are two new releases in The Tasting Room. They are the Private Reserve Syrah 2012 and Primitivo 2013. Both are estate wines.

Guests can also stay at the Inn at Europa Village, which overlooks the tasting room and beautiful rolling hills of vineyards. Featuring Old World warmth and charm, the Inn is a magical getaway with ten recently redecorated, tasteful rooms. A major feature of your stay at the Inn will be the delicious breakfast “experience” served and prepared each morning by Chef Dean Thomas, an accomplished executive chef whose delicious, creative dishes feature local, seasonal ingredients.

“But the story is just beginning. Soon ground will be broken to carry out the original vision for Europa Village Resort — three wineries featuring wines made in the styles of France, Italy and Spain. Europa Village is delightful to visit right now and it will be fascinating to watch our vision for the future evolve right before your eyes. So come sample our superb wines, stroll around our beautiful gardens, and immerse yourself in our enthralling Old World experience.”

The big personality of the Tasting Room at Europa Village is Dr. Doug Garman. He’s been there since the beginning and is our guest.

Play

February 27: Live from the Pechanga Wine Festival

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Craig Evans, Board Member, Habitat for Humanity Inland Valley
Segment Three: Craig Larson, Winemaker, Callaway Vineyard & Winery
Segment Four: Chef Bruno Amato, Paisano’s Italian Restaurant, Pechanga Resort & Casino
Segment Five: Tara Gomez, Winemaker, Kita Wines, Lompoc, CA
Segment Six: Executive Chef Jason Rivas, South Coast Winery Resort & Carter Estate Winery, Temecula
Segment Seven: Dr. Doug Garman, Sommelier and Wine Educator, Europa Village, Temecula
Segment Eight: Jon Yee, enFuso, and Nicole Stimson, Beautiful Olive

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

Pechanga Wine Festival 2016We’ve live on Saturday from the 8th Annual Pechanga Wine Festival at the Pechanga Resort & Casino in beautiful Wine Country Temecula.

Next a tempting preview of Saturday’s delightfully decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s absolutely a good thing…

Proceeds from the 8th Annual Pechanga Wine Festival benefit Habitat for Humanity Inland Valley’s “Brush with Kindness” program that provides much needed home repairs to senior citizens and those no longer able to do such work themselves. Representing Habitat is our guest, Craig Evans, a Board Member of Habitat for Humanity Inland Valley.

Temecula’s historic Callaway Vineyards & Winery has come a long way since it returned to local ownership in 2005. Craig Larson has been the distinguished Winemaker there for the last eight years. We’ll meet him.

Bruno Amato is the new head chef of Paisano’s Italian restaurant at Pechanga Resort & Casino. A native of the Calabria region of Italy, Chef Amato injects his innate knowledge of traditional Italian fare and flavors to make Paisano’s dishes approachable, contemporary, and authentic to his home country. Chef Bruno joins us.

Kita Wines, a premium brand launched by the Santa Ynez Band of Chumash Indians, has earned numerous distinctions for excellence in the handful of years since it became part of the Santa Ynez Valley wine scene. Kita’s winemaker and general manager, Tara Gomez, is our guest.

Executive Chef Jason Rivas is newly arrived at South Coast Winery Resort & Spa and the adjacent Carter Estate Winery and Resort. He’s also a Certified Sommelier. We’ll meet him.

Nestled on more than 45 acres of rolling hills and vintage terroir in the Temecula Wine Country, Europa Village is a unique destination for connoisseurs of fine wine and a relaxing atmosphere. The big personality of the Tasting Room at Europa Village is Dr. Doug Garman. He’s been there since the beginning and is our guest.

enFuso and Beautiful Olive are locally owned and operated Olive Oil and Balsamic vinegar businesses. enFuso does the R & D and manufacturing of the line of artisan products. Beautiful Olive sells the product line at 10 weekly farmers markets in Southern California and are proud to represent the wonderful handmade products. enFuso is showcasing their products at The Pechanga Wine Festival. Co-owner Jon Yee (enFuso) and Beautiful Olive’s Kellie Albano join us.

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

habitat-humanity-inland-valleyProceeds from the 8th Annual Pechanga Wine Festival benefit Habitat for Humanity Inland Valley’s “Brush with Kindness” program that provides much needed home repairs to senior citizens and those no longer able to do such work themselves.

Through the work of Habitat for Humanity, thousands of low-income families have found new hope in the form of affordable housing. Churches, community groups and others have joined together to successfully tackle a significant social problem ― decent housing for all. Today, Habitat for Humanity has built more than 500,000 houses, sheltering more than 2 million people worldwide.

More information may be found here,.

Representing Habitat is our guest, Craig Evans, a Board Member of Habitat for Humanity Inland Valley.

Craig LarsonTemecula’s historic Callaway Vineyards & Winery has come a long way since it returned to local ownership in 2005. Case production on the 70-acre vineyard estate is now a more modest 13,000 cases a year. It’s all sold from the renovated winery tasting room, online, and via their loyal wine club.

Callaway Vineyard & Winery currently grows seven different varietals. The winery property now has 20 acres of Estate vineyards planted with Viognier, Syrah, Dolcetto, Zinfandel, Sangiovese, Grenache, Roussanne, Petite Sirah and Cabernet Sauvignon grapes. The Lin family owns an additional 200 acres of property at the corner of De Portola Road and Monte de Oro, of which approximately 50 acres are currently planted with Chardonnay, Cinsault, Mourvedre, Muscat Canelli and Cabernet Sauvignon grapes.

Craig Larson has been the distinguished Winemaker there for the last eight years. We’ll meet him.

Bruno AmatoBruno Amato is the new head chef of the popular Paisano’s Italian Restaurant at Pechanga Resort & Casino. A native of the Calabria region of Italy, Chef Amato injects his innate knowledge of traditional Italian fare and flavors to make Paisano’s dishes approachable, contemporary, and authentic to his home country.

Bruno Amato grew up in the 7,000-person town of Nicotera in Calabria, Italy. A popular fishing village, Bruno enjoyed casting ropes and hooks from rocks into the ocean to catch seafood. During his childhood, his mother worked in a neighborhood restaurant kitchen. After school and on weekends, Bruno went to the restaurant to help her. This would be his first taste of culinary life, and he would later develop an affinity for cooking fish. From the dishwashing station, he watched the chefs work frenetically creating their specialties. He continued to assist his mom and when he was 14, decided culinary was the direction he would take his career.

After high school, he enrolled in culinary school, free for all interested students in Italy. Following graduation, he moved to Guestalla, Italy to become a line cook. His subsequent gastronomic tour of Italy lasted 20 years and took him to Ostia, Milan, Rome and other well-known locales, working at some of the top restaurants and resorts in the country.

“I love cooking for people because it gives me the chance to improve myself every day,” said Amato. “When the food goes to each table, I watch the customers’ faces. To see their reactions makes me happy.”

Chef Bruno joins us.

Tara GomezKita Wines, a premium brand launched by the Santa Ynez Band of Chumash Indians, has earned numerous distinctions in the handful of years since it became part of the Santa Ynez Valley wine scene. Kita means “our valley oak” in the native language of the Chumash people.

It starts with where the grapes primarily come from – a vineyard situated at the gateway to Santa Barbara County’s renowned Happy Canyon wine region. It’s here that the soil and climate combine to produce some of the valley’s most sought-after grapes.

Owning both a vineyard and winery has meant the Santa Ynez Chumash are also making history. In fact, the California Legislature has recognized Chumash as the first tribe to have a vineyard and winemaking operation in the country run by tribal people.

At the 2015 San Francisco Chronicle Wine Competition Kita was awarded two Double Golds. One was for the 2012 Pinot Noir Santa Rita Hills Hilliard Bruce and the other for the 2012 Cabernet Sauvignon Santa Ynez Valley Camp 4 Vineyard.

Kita’s winemaker and general manager, Tara Gomez, is our guest. Her winemaking degree is from Fresno State. Tara interned at Fess Parker Winery and worked grape harvests in Europe before starting the Kita Wines venture in 2010.

Jason RivasExecutive Chef Jason Rivas is newly arrived at South Coast Winery Resort & Spa and the adjacent Carter Estate Winery and Resort. He’s also a Certified Sommelier. We’ll meet him.

“Today, South Coast Winery Resort & Spa and Carter Estates is the “Diamond of the Temecula Valley.” Touting over 600 distinguished awards for the wines they’ve produced in just four years, South Coast surprised the Wine Industry further in July of 2008 when it took the coveted “Golden Bear” award from its Northern California counterparts, naming it “California Winery of the Year” from the California State Fair Wine Competition”

“It’s an honor to have South Coast Winery recognized as an outstanding wine producer among its peers of California Wineries. I’m on top of the world right now, but I didn’t do it alone. I simply set the goal to create the finest wines in all of California; then provided our incredibly talented winemakers with the tools they needed to accomplish our joint mission. The three of us – Jon McPherson, Javier Flores, and myself — did it really. By combining their skills, with my quality vineyards, adding in some hard work, and a lot of heart, we have created the best wines in the Golden State of California.” says a smiling Jim Carter, owner/vintner. “This marks the beginning for our winery.”

South Coast Winery produces a broad portfolio of premium wines that are 10 per cent grown and produced with care under his tutelage in Southern California’s up and coming Temecula Valley Wine Country. In fact, it’s targeting to produce over 65,000 cases of award-winning wine next year under four very distinct labels: Elevation; South Coast Winery; Wild Horse Peak Mountain Vineyard; and Carter Estates.

Dr Doug GarmanNestled on more than 45 acres of rolling hills and vintage terroir in the Temecula Wine Country, Europa Village is a unique destination for connoisseurs of fine wine and a relaxing atmosphere. The estate was originally part of the Callaway Vineyards, the first winery in Temecula.

“After savoring the elegant wines and picturesque terrain of wine regions in France, Spain, and Italy, our founders were determined to recreate their experiences in Southern California for others to enjoy. They envisioned a village of wineries offering exquisite wines created in the European styles they loved so much.”

“And so our story began. It took a decade of imagining, planning and research, but several years ago, Europa Village became a reality on more than 30 acres of lush vineyards in the rich “terroir” of Temecula Valley, where the soil, elevation, and weather work together to nurture wonderful grapes. Our first premium wines were produced from these grapes and offered to our guests in 2011 in our enchanting C’est La Vie wine tasting room.”

Guests can also stay at the Inn at Europa Village, which overlooks the tasting room and beautiful rolling hills of vineyards. Featuring Old World warmth and charm, the Inn is a magical getaway with ten recently redecorated, tasteful rooms. A major feature of your stay at the Inn will be the delicious breakfast “experience” served and prepared each morning by Chef Dean Thomas, an accomplished executive chef whose delicious, creative dishes feature local, seasonal ingredients.

“But the story is just beginning. Soon ground will be broken to carry out the original vision for Europa Village Resort — three wineries featuring wines made in the styles of France, Italy and Spain. Europa Village is delightful to visit right now and it will be fascinating to watch our vision for the future evolve right before your eyes. So come sample our superb wines, stroll around our beautiful gardens, and immerse yourself in our enthralling Old World experience.”

The big personality of the Tasting Room at Europa Village is Dr. Doug Garman. He’s been there since the beginning and is our guest.

Enfuso Olive OilenFuso and Beautiful Olive are locally owned and operated Olive Oil and Balsamic Vinegar production and distribution businesses. enFuso does the R & D and manufacturing of the line of high quality artisan products. Beautiful Olive sells the product line at10 weekly farmers markets in Southern California and are proud to represent the wonderful handmade products. enFuso is showcasing their products at The Pechanga Wine Festival.

enFuso is a 100% family-owned business based in Los Alamitos, California that produces high-quality, hand crafted artisanal California olive oil and Italian balsamic vinegar products. Their team guarantees every product is handled with the utmost craft and care.

enFuso is one of the few specialty food companies that handles their products in the following ways:

  • They hand craft their own recipes.
  • enFuso uses the highest quality base for all of their products.

enFuso uses real ingredients that come from nature – NOT artificially created in a lab.

Co-owner Jon Yee (enFuso) and Beauiful Olive’s Kellie Albano join us.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Craig Evans, Board Member, Habitat for Humanity Inland Valley
Segment Three: Craig Larson, Winemaker, Callaway Vineyard & Winery
Segment Four: Chef Bruno Amato, Paisano’s Italian Restaurant, Pechanga Resort & Casino
Segment Five: Tara Gomez, Winemaker, Kita Wines, Lompoc, CA
Segment Six: Executive Chef Jason Rivas, South Coast Winery Resort & Carter Estate Winery, Temecula
Segment Seven: Dr. Doug Garman, Sommelier and Wine Educator, Europa Village, Temecula
Segment Eight: Jon Yee, enFuso, and Nicole Stimson, Beautiful Olive

Show 147, November 21, 2015: Show Preview with Executive Producer & Co-Host Andy Harris

It’s probably our biggest show of 2015 with two celebrity culinary icons bookending the show. You don’t want to miss it…

Now, in the best Holiday spirit, a tantalizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel’s (our official Guest Host) helpful Thanksgiving tips from November 14th are available by Podcast.

Also our distinguished Host Emeritus of “The SoCal Restaurant Show,” Chef Jet Tila, has his Thanksgiving Recipe Folder available for the asking via his Chef Jet Tila Facebook Page. It’s proven recipes for the turkey, sides and lots more!

Wine selections for the Thanksgiving turkey can always be a source of great anxiety. To the rescue is our resident wine expert, Kyle Meyer, Co-Founder of Wine Exchange. As you’ll hear he makes Thanksgiving wine pairings a snap! Also his suggestions are pleasingly affordable.

Renowned Chef Jacques Pepin has written more than two dozen cookbooks and hosted more than 13 popular public television cooking series. Chef Pepin recently completed production of his 14th cooking series for PBS, Jacques Pepin Heart & Soul for KQED in San Francisco. There is also a newly published companion cookbook of the same name. Chef Pepin has announced that this will be his last cooking series so it’s bittersweet. Chef Pepin is our very special guest.

The very best of Fall produce is now available at your favorite food store. We’re going to take a deeper look at seasonal items including Korean Pears, Christmas Crunch Grapes and Cinnamon Persimmons with our esteemed resident produce expert, Robert Schueller of Melissa’s World Variety Produce. Robert will encore on Saturday morning, December 26th with a continuation of his report.

Chef Dean Thomas is the Executive Chef at Europa Village Winery in Temecula as well as the Innkeeper at the adjacent Inn at Europa Village. Chef Dean has just returned from a 7-night cruise through Provence starting in Barcelona and ending in Paris. We’ll share in the culinary highlights with Chef Dean himself.

An amazing weekend of Celebrity Chefs, great food and fantastic wines is coming to the La Quinta Resort and Club in La Quinta, CA on December 4th and 5th. It’s a James Beard Foundation Celebrity Chef Tour event. The host chefs are James Beard Award-winner Jimmy Schmidt and Chef Brian Recor of Morgan’s in the Desert. John Healy, the General Manager of Morgan’s in the Desert (and a long-time associate of Chef Schmidt,) joins us with all the tantalizing details.

Lidia Bastianich is one of the best-loved chefs on television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Her newest cookbook is Lidia’s Mastering The Art of Italian Cuisine written with her daughter, Tanya.

A happy and joyous Thanksgiving celebration to all whether you’re cooking, dining out or a guest with Family.

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

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Show 147, November 21, 2015: Chef Dean Thomas, Europa Village & Inn at Europa Village, Temecula, CA

Dean ThomasChef Dean Thomas is the Executive Chef at Europa Village Winery in Temecula as well as the Innkeeper at the adjacent Inn at Europa Village. His from-scratch, 2-course breakfasts with International themes for the Inn’s guests are the talk of Temecula Valley.

Chef Dean has just returned from a Europa Village organized, 7-night AmaWaterways river cruise through Provence starting in Barcelona and ending in Paris. He was in Paris during the recent tragic events. Chef Dean suggests to travel to Europe without fear.

We’ll share in the culinary highlights with Chef Dean himself including a meal at Chef Paul Bocuse’s l’Auberge du Pont de Collonges in Lyon.

Chef Dean was also charmed by Barcelona. This was his first visit there and it’s thumbs way up on tapas dining. He was inspired…

At Europa Village on Friday, November 27th is Vivi Bene.” It’s their festive antidote to “Black Friday” starting at 10:00 a.m. From 5 to 8:00 p.m. there will be Strolling Carolers and Chef Dean’s Delights including bread pudding, mulled wine, cider, butternut squash bisque and house-made preserves.

Play

November 21: Jacques Pepin, Lidia Bastianich, Wine Exchange, Robert Schueller, Europa Village, La Quinta Resort and Club

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Three: Chef Jacques Pepin
Segment Four: Robert Schueller, Melissa’s Produce
Segment Five: Chef Dean Thomas, Europa Village & Inn at Europa Village, Temecula, CA
Segment Six: John Healy, Morgan’s in the Desert, La Quinta Resort
Segment Seven: Lidia Bastianich, Chef, Restaurateur & TV Personality Part One
Segment Eight: Lidia Bastianich, Chef, Restaurateur & TV Personality Part Two

It’s our biggest show of 2015 with two celebrity culinary icons bookending the show. You really don’t want to miss it…

Now, in the best Holiday spirit, a tantalizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Wine selections for the Thanksgiving turkey can always be a source of great anxiety. To the rescue is our resident wine expert, Kyle Meyer, Co-Proprietor of Wine Exchange. As you’ll hear he makes Thanksgiving wine pairings a simple pop of the cork! Also his suggestions are affordable.

Renowned Chef Jacques Pepin has written more than two dozen cookbooks and hosted more than 13 popular public television cooking series. Chef Pepin recently complerted production of his 14th cooking series for PBS, “Jacques Pepin Heart & Soul” for KQED in San Francisco. There is also a newly published companion cookbook of the same name. Chef Pepin (80 years-young next month) is our very special guest.

The very best of Fall produce is now available at your favorite food store. We’re going to take a deeper look at seasonal items including Korean Pears, Christmas Crunch Grapes and Cinnamon Persimmons with our esteemed resident produce expert, Robert Schueller of Melissa’s World Variety Produce. Robert will encore on Saturday morning, December 5th with a continuation of his sprouting report.

Chef Dean Thomas is the Executive Chef at Europa Village Winery in Temecula as well as the Innkeeper at the adjacent Inn at Europa Village. Chef Dean has just returned from a 7-night river cruise through Provence starting in Barcelona and ending in Paris. We’ll share in the culinary highlights with Chef Dean himself.

An amazing weekend of Celebrity Chefs, great food and fantastic wines is coming to the La Quinta Resort and Club in La Quinta, CA. on December 4th and 5th. It’s a James Beard Foundation Celebrity Chef Tour event. The host chefs are James Beard Award-winner Jimmy Schmidt and Chef Brian Recor of Morgan’s in the Desert. John Healy, the General Manager of Morgan’s in the Desert (and a long-time associate of Chef Schmidt) joins us with all the tantalizing details.

Lidia Bastianich is one of the most-loved chefs on television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Her newest cookbook is Lidia’s Mastering The Art of Italian Cuisine written with her daughter, Tanya. We’re in the kitchen with Lidia.

A happy and joyous Thanksgiving celebration to all whether you’re cooking, dining out or a guest with Family.

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

Kyle Meyer of Wine ExchangeWine selections for the Thanksgiving turkey can always be a source of great anxiety. To the rescue is our resident wine expert, Kyle Meyer, Co-Proprietor of Wine Exchange in Santa Ana. As you’ll hear he makes Thanksgiving wine pairings a simple pull of the cork! Also his suggestions are happily affordable.

“We would shy away from big, powerful, tannic wines that would overwhelm the turkey meat and not be versatile enough to play with the variety of other things that can appear on the holiday table.  Things like big Cabs, Zins, and Syrahs are great with red meats.  Such wines would bludgeon the delicate bird and be further complicated in the wake of stuffing, yams, and other such themed delicacies.  They might play alright if you are doing more exotic preparations like smoking or deep frying your bird, but even that’s a little bit of a stretch.”

Jacques PepinRenowned Chef Jacques Pepin has written more than two dozen cookbooks and hosted more than 13 popular public television cooking series. Chef Pepin recently completed production of his 14th cooking series for PBS, Jacques Pepin Heart & Soul for KQED in San Francisco. There is also a newly published companion cookbook of the same name, Jacques Pepin Heart & Soul in the Kitchen.

Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce.

Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more.  For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.

“For this book, mindful that as I approach eighty years old I have a limited number of cookbooks in my future, I decided to gather a collection of recipes that I cook at home today.” Jacques Pepin.

Chef Pepin is our very special guest.

Robert Schueller of Melissa's World Variety ProduceThe very best and freshest of Fall produce is now available on the produce aisle at your favorite food store. We’re going to take a deeper look at seasonal items including Korean Pears, Christmas Crunch Grapes and Cinnamon Persimmons with our esteemed resident produce expert, Robert Schueller of Melissa’s World Variety Produce.

Melissa’s Korean Pears, for instance, are crunchy, juicy and sweet. Extreme care is taken while growing these pears; the outcome is a clean, blemish-free fruit. Unlike Western pears, Korean Pears are round and large in size. The skin of the pear has a light, brownish-yellow tint while the inner flesh is white. This variety is cultivated to have an extremely thin skin, which is sweet not bitter.

Melissa’s Korean Pears have a variety of uses in cooking, sliced, diced or shredded over salads, baked, or stuffed for desserts.

Robert will encore on Saturday morning, December 5th with a continuation of his report.

Dean ThomasChef Dean Thomas is the Executive Chef at Europa Village Winery in Temecula as well as the Innkeeper at the adjacent Inn at Europa Village. His from-scratch, 2-course breakfasts with International themes for the Inn’s guests are the talk of Temecula Valley.

Chef Dean has just returned from a 7-night AmaWaterways river cruise through Provence starting in Barcelona and ending in Paris.

We’ll share in the culinary highlights with Chef Dean himself including a meal at Chef Paul Bocuse’s l’Auberge du Pont de Collonges in Lyon.

At Europa Village on Friday, November 27th is Vivi Bene.” It’s their festive antidote to “Black Friday” starting at 10:00 a.m. From 5 to 8:00 p.m. there will be Strolling Carolers and Chef Dean’s Delights including bread pudding, mulled wine, cider, butternut squash bisque and house-made preserves.

James Beard Foundation Epicurian WeekendAn amazing weekend of Celebrity Chefs, great food and fantastic wines is coming to the La Quinta Resort and Club in La Quinta, CA. on December 4th and 5th. It’s a James Beard Foundation Celebrity Chef Tour event. The host chefs are James Beard Award-winner Jimmy Schmidt and Chef Brian Recor of Morgan’s in the Desert.

Participating chefs include Richard Blais of Juniper & Ivy in San Diego, Pete Eshelman of Joseph Decuis in Roanoke, IN, James Beard Foundation Award-Winner Larry Forgione of The Culinary Institute of America at Greystone in St. Helena, CA, James Beard Award Winner Mary Sue Milliken of Border Grill in Los Angeles, Santa Monica and Las Vegas and Suzanne Tracht of Jar in Los Angeles. Also winemakers Mike Grgich of Grgich Hill Estate Winery and Barbara and Bruce Neyers of Neyers Winery in St. Helena.

Friday December 4th is the Rustic Dinner Under the Stars and Saturday, December 5th is the Celebrity Chef Tour Gala.

John Healy, the General Manager of Morgan’s in the Desert (and a long-time associate of Chef Schmidt,) joins us with all the tantalizing details.

Lidia BastianichLidia Bastianich is one of the best-loved chefs on television, a best-selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Her newest cookbook is Lidia’s Mastering The Art of Italian Cuisine written with her daughter, Tanya.

From the Emmy-winning host of “Lidia’s Kitchen”, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class : a beautifully produced definitive guide to Italian cooking. The volume covers everything from ingredients to techniques to tools, plus more than 400 delectable recipes.

Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and her deep, comprehensive understanding of what it takes to create delicious Italian meals. The 400 recipes run the full gamut from classics like Risotto alla Milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Best Ravioli in Poppy Sauce.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Three: Chef Jacques Pepin
Segment Four: Robert Schueller, Melissa’s Produce
Segment Five: Chef Dean Thomas, Europa Village & Inn at Europa Village, Temecula, CA
Segment Six: John Healy, Morgan’s in the Desert, La Quinta Resort
Segment Seven: Lidia Bastianich, Chef, Restaurateur & TV Personality Part One
Segment Eight: Lidia Bastianich, Chef, Restaurateur & TV Personality Part Two

Show 111, February 21, 2015: George Bursick, Winemaker, Europa Village, Temecula

George BursickWe’re continuing our preview of Chocolate Decadence and the Pechanga Wine Festival set for Friday evening, February 27th and Saturday afternoon, February 28th at the Pechanga Resort and Casino in Temecula.

Europa Village winery in Temecula is part of both events. Their new winemaker, George Bursick (ex-Ferrari-Carano,) joins us to provide an overview of what they are doing at Europa Village and the ambitious plans for the future. They currently produce about 5,000 cases a year.

“Our story is simple. It began with a vision of combining Old World European wine country charm with the modern amenities and technological advancements of California wine craft.”

“Today, more than 30 acres of prime Temecula Wine Country property has been planted with popular European-style varietal grapes. We are now crafting premium wines in the classic traditions of France, Spain and Italy. You can savor these vintages offerings and experience a taste of what’s to come at our interim Europa Village Tasting Room and event facilities.”

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