Show 184, August 13, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel and his son WilliamExecutive 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 Co-Host. 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 (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…

Rachel Klemek’s Blackmarket Bakery is a home-grown institution in The Camp in Costa Mesa and now in Santa Ana, too, in the Santora Building. Rachel also has a pop-up at The OC Fair in the OC Promenade. It’s time for our annual visit with baker, Rachel Klemek.

The Bellwether is the debut restaurant (launched in early August of 2015) and bar from Executive Chef/Owner Ted Hopson and Beverage Director/Owner Ann-Marie Verdi. The market-inspired menu aims to capitalize on the abundance of California produce in order to showcase one-of-a-kind food and drink menus that feature family style shareable dishes, unique infusion based cocktails, and a hand-selected list of beer and wine. Chef Ted and Ann-Marie are our guests.

Newly launched in Santa Barbara’s Funk Zone is Acme Hospitality’s Helena Avenue Bakery. It’s primarily a small-production, wholesale bakery operation but the proudly, from-scratch operation features a small retail counter open to the public daily from 11:00 a.m. to 6:00 p.m.

Acme Hospitality’s Sherry Villanueva joins us.

Ascension Cellars is a premium, boutique winery specializing in barrel-select, handcrafted Rhône and Bordeaux-style wines from the central coast of California. Ascension Cellars began when friends were enjoying a glass of wine together one summer day.  “You know, this is good,” they said, “but there is something missing.”  And so, the quest for something better began.  Winemaker & Proprietor Erick Allen is our guest.

It’s that most wonderful time of the year – Hatch Chile season! Grown only in the Mesilla Valley of New Mexico they are only available fresh for a few shorts weeks annually, now through mid-September. Joining us for an informative update with all the provocative Hatch Chile 411, including where to find sure-to-please recipes, is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. Let the roasting begin.

Tilapia is particularly appreciated in the Asian and Hispanic communities but needs more love in the United States. It’s flavorful, easy-to-prepare and value priced. It’s been called the “aqua-chicken.” Our resident seafood authority and Co-Host, Chef Andrew Gruel, provides the informed perspective with no fish tales.

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

Play

Show 184, August 13, 2016: Sherry Villanueva, Acme Hospitality, Helena Avenue Bakery, Santa Barbara

Sherry VillanuevaNewly launched in Santa Barbara’s Funk Zone is Acme Hospitality’s (The Lark, Lucky Penny, Les Marchands and Santa Barbara Wine Collective) Helena Avenue Bakery. It’s primarily a small-production, wholesale bakery operation but the proudly, from-scratch operation features a small retail counter open to the public daily from 11:00 a.m. to 6:00 p.m.

“It’s exciting to see the growth in high quality businesses opening up in the Funk Zone. The need for a wholesome bakery that appeals to people of all ages became quite clear to us as the neighborhood continues to unfold,” states Sherry Villanueva. “Having a bakery was a logical progression for us. The key ingredient was putting together the right talent, and we have a passionate and talented team. We’ve been serving the donuts, bagels, scones, muffins and cookies at Lucky Penny for several months now and they’ve been a huge hit.”

The bakery allows visitors to observe the chefs at work as they hand-shape baguettes, breads and pastries behind over-sized glass walls. The bakers’ ovens and state-of-the art equipment are exposed to the public, integrating modern machinery into the original architecture of the notable warehouse.

The entrance to the bakery is accessed through a shared door of the Santa Barbara Wine Collective. As guests enter, they are greeted by the inviting Picnic Counter which serves as the local shop for artfully displayed breads, pastries, sandwiches and salads prepared fresh daily.

Acme Hospitality’s Sherry Villanueva joins us.

Play

August 13: Blackmarket Bakery, The Bellwether, Helena Avenue Bakery, Ascension Cellars, Melissa’s Hatch Chile Season

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Rachel Klemek, Blackmarket Bakery, Costa Mesa and Santa Ana
Segment Three: Chef Ted Hopson & Beverage Director Ann-Marie Verdi, The Bellwether, Studio City
Segment Four: Sherry Villanueva, Acme Hospitality, Helena Avenue Bakery, Santa Barbara
Segment Five: Erick Allen, Winemaker and Proprietor, Ascension Cellars, Paso Robles
Segment Six: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season Part One
Segment Seven: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season Part Two
Segment Eight: Chef Andrew Gruel, Slapfish – In Defense of Tilapia

Andrew Gruel and his son WilliamExecutive 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 Co-Host. 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 (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…

Rachel Klemek’s Blackmarket Bakery is a home-grown institution in The Camp in Costa Mesa and now in Santa Ana, too, in the Santora Building. Rachel also has a pop-up at The OC Fair in the OC Promenade. It’s time for our annual visit with baker, Rachel Klemek.

The Bellwether is the debut restaurant (launched in early August of 2015) and bar from Executive Chef/Owner Ted Hopson and Beverage Director/Owner Ann-Marie Verdi. The market-inspired menu aims to capitalize on the abundance of California produce in order to showcase one-of-a-kind food and drink menus that feature family style shareable dishes, unique infusion based cocktails, and a hand-selected list of beer and wine. Chef Ted and Ann-Marie are our guests.

Newly launched in Santa Barbara’s Funk Zone is Acme Hospitality’s Helena Avenue Bakery. It’s primarily a small-production, wholesale bakery operation but the proudly, from-scratch operation features a small retail counter open to the public daily from 11:00 a.m. to 6:00 p.m.

Acme Hospitality’s Sherry Villanueva joins us.

Ascension Cellars is a premium, boutique winery specializing in barrel-select, handcrafted Rhône and Bordeaux-style wines from the central coast of California. Ascension Cellars began when friends were enjoying a glass of wine together one summer day.  “You know, this is good,” they said, “but there is something missing.”  And so, the quest for something better began.  Winemaker & Proprietor Erick Allen is our guest.

It’s that most wonderful time of the year – Hatch Chile season! Grown only in the Mesilla Valley of New Mexico they are only available fresh for a few shorts weeks annually, now through mid-September. Joining us for an informative update with all the Hatch Chile 411, including where to find sure-to-please recipes, is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. Let the roasting begin.

Tilapia is particularly appreciated in the Asian and Hispanic communities but needs more love in the United States. It’s flavorful, easy-to-prepare and value priced. It’s been called the “aqua-chicken.” Our resident seafood authority and Co-Host, Chef Andrew Gruel, provides the informed perspective with no fish tales.

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

Rachel Klemek of Blackmarket Bakery and the CampRachel Klemek’s Blackmarket Bakery is a home-grown institution in The Camp in Costa Mesa and now in Santa Ana, too, in the Santora Building. Rachel also has a pop-up at The OC Fair in the OC Promenade through August 14th. It’s time for our annual visit with baker, Rachel Klemek.

Chef Rachel, grew up in the South, influenced by her two sugar-loving Grandmas. Baking and eating cookies, Bojangles (biscuits), breads and other delicacies were forms of communication, a way of showing — and sharing — family love.  After experimentation and hands on experience in the industry, she attended the Culinary Institute of America, Napa Valley, in Baking & Pastry, graduating at the top of her class.

In 2004, she struck out on her own, founding Blackmarket Bakery in an inauspicious industrial space in Irvine, CA. Since then, her product line, legend and lore have grown. Her incredible cakes, cookies, brownies made from wine flour and fresh breads are just a few items that showcase Chef Rachel’s culinary playfulness.

Furthering her goal of empowering the community with quality, Blackmarket Bakery offers a selection of fresh, whole-food based items that are pleasing to the body and the mind. By using fundamentals – butter, flour, sugar, eggs (all black market goods during WWII) – Chef Rachel focuses on delivering what the community is missing.

Ann Marie Verdi and Ted Hopson of the BellwetherThe Bellwether is the debut restaurant (launched in early August of 2015) and bar from Executive Chef/Owner Ted Hopson and Beverage Director/Owner Ann-Marie Verdi. The market-inspired menu aims to capitalize on the abundance of California produce in order to showcase one-of-a-kind food and drink menus that feature family style shareable dishes, unique infusion based cocktails, and a hand-selected list of beer and wine.

Equal attention is warranted for the thoughtful beverage program created by Ann-Marie Verdi (also formerly of Father’s Office) who has worked closely with Chef Hopson to create complementary cocktails infused with much of the same seasonal produce found in the menu.

“Our years of combined industry experience have impacted every decision we have made throughout this process and seeing our ideas turn into reality has been incredibly rewarding,” says Hopson. “We focused on creating the type of experience we would want as guests, and we couldn’t be more excited to be able to share that with everyone !”

Chef Ted and Ann-Marie are our guests.

Sherry VillanuevaNewly launched in Santa Barbara’s Funk Zone is Acme Hospitality’s Helena Avenue Bakery. It’s primarily a small-production, wholesale bakery operation but the proudly, from-scratch operation features a small retail counter open to the public daily from 11:00 a.m. to 6:00 p.m.

“It’s exciting to see the growth in high quality businesses opening up in the Funk Zone.  The need for a wholesome bakery that appeals to people of all ages became quite clear to us as the neighborhood continues to unfold,” states Sherry Villanueva. “Having a bakery was a logical

progression for us. The key ingredient was putting together the right talent, and we have a passionate and talented team. We’ve been serving the donuts, bagels, scones, muffins and cookies at Lucky Penny for several months now and they’ve been a huge hit.”

The bakery allows visitors to observe the chefs at work as they hand-shape baguettes, breads and pastries behind over-sized glass walls. The bakers’ ovens and state-of-the art equipment are exposed to the public, integrating modern machinery into the original architecture of the notable warehouse.

The entrance to the bakery is accessed through a shared door of the Santa Barbara Wine Collective. As guests enter, they are greeted by the inviting Picnic Counter which serves as the local shop for artfully displayed breads, pastries, sandwiches and salads prepared fresh daily.

Acme Hospitality’s Sherry Villanueva joins us.

Erick AllenAscension Cellars is a premium, boutique winery specializing in barrel-select, handcrafted Rhône and Bordeaux-style wines from the central coast of California.

Ascension Cellars began when friends were enjoying a glass of wine together one summer day.  “You know, this is good,” they said, “but there is something missing.”  And so, the quest for something better began.  They wanted wines with elegance, body, and grace that stimulated the senses.  They wanted wines that they would be proud to offer to their family and friends.

What followed was good fortune by the barrel. Vast support and inspiration came not only from knowledgeable mentors in Lake Arrowhead, who have been making wine together for decades, but also from Paso Robles winemakers who gave so generously of their time and expertise.

“We source our grapes and make our wine at Cass Vineyard. We are inspired by their focus on low yield, premium quality fruit as well as the impeccable care of their vineyards. Together, we share a love of the environment and promote sustainability of nature’s resources.”

“Our love of French Rhône and Bordeaux wines influence every wine we craft. We believe in a limited, light-handed approach to winemaking, allowing the true typicity of each varietal and the terroir of the vineyard to shine through as the star of each vintage, preserving the wine’s link to its place of origin. This allows us to create wines that are distinctive and hypnotic with personality, charm, balance and grace.”

“We embrace the use of stainless steel, cold core fermentation for our white wines, showcasing the floral tropical notes, fruit flavors, bright minerality and acidity of each varietal. Once our white wines are blended, we preserve these qualities by aging the wines in neutral, French oak barrels with limited contact to oxygen prior to bottling.”

“We barrel age our red wines for two years in French and American Appalachian Oak barrels where the use of new oak is done sparingly. We blend our Rhône and Bordeaux varietals to produce wines that are more complex, better balanced, and richer than single, varietal wines.”

Winemaker & Proprietor Erick Allen is our guest.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioIt’s that most wonderful time of the year – Hatch Chile season! Grown only in the Mesilla Valley of New Mexico they are only available fresh for a few shorts weeks annually, now through mid-September.

Joining us for an informative update with all the Hatch Chile 411, including where to find sure-to-please recipes, is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. Let the roasting begin.

Harvested from fertile soil along the Rio Grande, Hatch Chiles thrive in the river valley’s combination of nutrient-rich soil, intense sunlight, and cool desert nights. The peppers develop thick walls and meaty, flavorful flesh unlike any other chile.

Because their growing season is short, Hatch Chiles are typically bought in bulk, roasted immediately, and frozen for use throughout the year. Nutritionally speaking, a single fresh medium-size green chile has as much Vitamin C as six oranges. Hot chile peppers are believed to burn calories by triggering a thermodynamic response in the body that speeds metabolism.

Melissa's Hatch ChilesOnce roasted, Hatch Chiles are easy to peel and seed. Roasting heightens the robust earthy flavor of chiles and the texture of thick walls of the chile pod becomes lusciously rich. These unique qualities, and the peppers’ variable heat (unlike other chile peppers. Hatch Chiles come in varieties that cover the full spectrum of heat levels) have earned Hatch Chiles great popularity far beyond the local community of Hatch New Mexico.

Connoisseurs and chefs from all over the globe have adopted Hatch Chiles as a condiment of choice. Many a home cook and celebrity chef have gone further, incorporating Hatch Chiles into all kinds of superb dishes from burgers, pizzas, quiches, pancakes, milkshakes, pastries and even spiced ice cubes.

Mouth-watering Hatch Chile recipes are available on the Melissa’s Website. Perfected recipes for Hatch Chile Guacamole, Hatch Chile Chili and Hatch Chile Salsa are all right there at the ready.

Andrew Gruel at the AM830 KLAA StudiosTilapia is particularly appreciated in the Asian and Hispanic communities but needs more love in the United States. It’s flavorful, easy-to-prepare and value priced. It’s been called the “aqua-chicken.”

Our resident seafood authority and Co-Host, Chef Andrew Gruel, provides the informed perspective with no fish tales.

According to Seafood Health Facts:

“Tilapia has progressively grown in popularity since 2002 when it first entered the top ten list of the most frequently consumed seafood products in the United States. It’s the third most popular aquaculture or farm raised seafood product behind shrimp and salmon. Since 2006, Americans have consumed over 1 pound of tilapia per person each year. Predictions suggest it will remain a popular selection due to its mild flavor and taste, versatility in preparation, and competitive prices.”

“Tilapia is a sustainable farm-raised product. Because tilapia are herbivorous fish that feed on algae, there is no need for feeds produced from wild caught fish. Raising tilapia in some ponds or other small water bodies can actually help improve the quality of waters compromised by excessive algae blooms. Some farming operations are using a technique called aquaponics to cultivate fish and vegetables or herbs together to produce two or more products in the same water based system.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Rachel Klemek, Blackmarket Bakery, Costa Mesa and Santa Ana
Segment Three: Chef Ted Hopson & Beverage Director Ann-Marie Verdi, The Bellwether, Studio City
Segment Four: Sherry Villanueva, Acme Hospitality, Helena Avenue Bakery, Santa Barbara
Segment Five: Erick Allen, Winemaker and Proprietor, Ascension Cellars, Paso Robles
Segment Six: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season Part One
Segment Seven: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season Part Two
Segment Eight: Chef Andrew Gruel, Slapfish – In Defense of Tilapia

Show 173, May 28, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

Happy Memorial Day Weekend to all. Enjoy, remember, and be safe.

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. He’s just back from Chicago where he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now an enticing preview of Saturday’s calorie-laden and spirited show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Paul Hobbs is a distinguished figure in California winemaking and beyond. We’ll find out why Forbes has described him as “the Steve Jobs of wine.” Joining us is Paul Hobbs Wines’ National Sales Director, Charlie Plummer, who is also a Certified Sommelier.

Bill Sysak, or as he’s more often referred to as, “Dr. Bill,” is the Craft Beer Ambassador for California’s Stone Brewing Co.. Dr. Bill is a Certified Cicerone, and has a demonstrated expertise in selecting, acquiring, and serving craft beers. He’s our guest.

The Funk Zone in Santa Barbara is the new night life spot in America’s Riviera. Among the other attractions there are premium wine tasting rooms (Urban Wine Trail) and a variety of destination restaurants for both locals and visitors alike. One of the biggest success stories in this vibrant district is The Lark owned by the growing Acme Hospitality group. Director of Operations Treg Finney joins us with all the needed 411.

The 8th Annual Pechanga Microbrew & Craft Beer Festival and Chili Cook-off returns to the Pechanga Grand Ballroom on Saturday, June 11th. One of the participating breweries is Los Angeles’ and Orange County’s Golden Road Brewing. Brewmaster Victor Novak taps the keg with a thirst-quenching preview.

France’s Alsace region produces 18 per cent of the total French production of still white AOC wines. Our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange is here to give us an overview of the prominent region. Kyle will also chat with us about how wine professionals navigate their way through large trade tastings.

For over 52 years Stan Berman has baked some of the world’s best donuts at Stan’s Corner Donut Shop in Westwood located across from UCLA. Now it had grown to the Midwest with the addition of 6 busy Stan’s Donuts & Coffee cafes in Chicago and nearby suburbs. Chicago restaurateur and baker Rich Labriola is the proud architect of the expansion. We’ll meet him and talk crullers.

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

Play

Show 173, May 28, 2016: The Lark, Santa Barbara, California

Treg FinneyThe Funk Zone in Santa Barbara is the new night life spot in America’s Riviera. Among the other attractions there are wine tasting rooms (part of Santa Barbara’s Urban Wine Trail) and a variety of destination restaurants for both locals and visitors alike. One of the biggest success stories in this vibrant district is The Lark owned by the fast-growing Acme Hospitality group. Director of Operations Treg Finney joins us with all the needed 411.

“A shared dining experience featuring artisanal and seasonal ingredients celebrating the bounty of the Central Coast.”

The Lark, named for the sleek overnight Pullman train of the Southern Pacific Railroad that serviced Santa Barbara from 1910 -1968, is a 130 seat full-service restaurant located in the historic Santa Barbara Fish Market building. Situated in the heart of the Funk Zone, a vibrant arts district and home to local surf shops, galleries and the popular Urban Wine Trail, The Lark brings the entire Santa Barbara community together to celebrate their unique place.

Menus for The Lark, under the direction of Executive Chef Jason Paluska, are locally sourced and responsibly grown, using seasonal ingredients based on the abundant bounty available on the Central Coast. Food is served family style intended for sharing. The Lark’s full bar features classic as well as craft cocktails using the finest in artisan spirits, mixers and seasonal fruits and vegetables. Their comprehensive wine list highlights small Santa Barbara County producers and artisan winemakers from afar.

“Our vision was to create an environment that captivates a wide audience and brings them together in an exceptional space. Doug Washington, owner of the acclaimed Town Hall and Salt House restaurants in San Francisco, was able to do just that by designing the interior and exterior space with an urban style that integrates vintage and repurposed materials for a sophisticated yet casual sensibility. Original lighting, handmade furniture and a 24-seat live-edge communal table stacked on vintage radiators create a space that is warm yet exciting. Doug collaborated with Dan Bush Design/Build of Portland, OR along with AB Design Studio and Young Construction of Santa Barbara, CA.”

Play

May 28: Paul Hobbs Wines, Stone and Golden Road Brewing, Funk Zone, Wine Exchange, Stan’s Donuts

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Charlie Plummer, Paul Hobbs Wines & Paul Hobbs Selections
Segment Three: “Dr.” Bill Sysak, Craft Beer Ambassador, Stone Brewing Co., San Diego
Segment Four: The Lark, Santa Barbara, California
Segment Five: Golden Road Brewing & the Pechanga Microbrew Festival
Segment Six: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Seven: Stan’s Donuts & Coffee Part One
Segment Eight: Stan’s Donuts & Coffee Part Two

Happy Memorial Day Weekend to all. Enjoy, and be safe.

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. He’s just back from Chicago where he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now an enticing preview of Saturday’s calorie-laden show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Paul Hobbs is a distinguished figure in California winemaking and beyond. We’ll find out why Forbes has described him as “the Steve Jobs of wine.” Joining us is Paul Hobbs Wines’ National Sales Director, Charlie Plummer, who is also a Certified Sommelier.

Bill Sysak, or as he’s more often referred to as, “Dr. Bill,” is the Craft Beer Ambassador for California’s Stone Brewing Co. Dr. Bill is a Certified Cicerone, and has a demonstrated expertise in selecting, acquiring, and serving craft beers. He’s our guest.

The Funk Zone in Santa Barbara is the new night life spot in America’s Riviera. Among the other attractions there are premium wine tasting rooms and a variety of destination restaurants for both locals and visitors alike. One of the biggest success stories in this vibrant district is The Lark owned by the growing Acme Hospitality group. Director of Operations Treg Finney joins us with all the needed 411.

The 8th Annual Pechanga Microbrew & Craft Beer Festival and Chili Cook-off returns to the Pechanga Grand Ballroom on Saturday, June 11th. One of the participating breweries is Los Angeles’ and Orange County’s Golden Road Brewing. Brewmaster Victor Novak taps the keg with a thirst-quenching preview.

France’s Alsace region produces 18 per cent of the total French production of still white AOC wines. Our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange are here to give us an overview of the prominent region. Kyle will also chat with us about how wine professionals navigate their way through trade tastings.

For over 52 years Stan Berman has baked some of the world’s best donuts at Stan’s Corner Donut Shop in Westwood located across from UCLA. Now it had grown to the Midwest with the addition of 6 busy Stan’s Donuts & Coffee cafes in Chicago and nearby suburbs. Chicago restaurateur and baker Rich Labriola is the proud architect of the expansion. We’ll meet him and talk crullers.

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

Charlie PlummerPaul Hobbs is a very prominent figure in California winemaking and beyond. We’ll find out why Forbes has described him as “the Steve Jobs of Wine.” Joining us is Paul Hobbs Wines’ National Sales Director, Charlie Plummer, who is also a Certified Sommelier.

The Golden Chef Series, co-hosted by Charlie Plummer, is in its fifth year showcasing great chefs in Orange County. This year’s Golden Chef Series, presented by Fisher & Paykel and DCS, takes place at the Irvine Spectrum in Big Wheel Court. Chefs will demonstrate how to prepare their signature dishes. This event is free.

The next dates are June 4th and 18th.

Doctor Bill SysakBill Sysak, or as he’s more often referred to as, “Dr. Bill,” is the Craft Beer Ambassador for California’s Stone Brewing Co. Dr. Bill is a Certified Cicerone, and has a demonstrated expertise in selecting, acquiring, and serving craft beers. He’s our always-thirsty guest.

“Take two Stone and call me in the morning.”

He received his nickname through his work as a combat medic in the military Army National Guard, and the moniker has stuck with him throughout his career in the craft beer industry. At Stone, he’s responsible for setting the beverage standard and ensuring the beverage philosophy is followed at all Stone Brewing Co. venues.

Dr. Bill suggests the beer, wine, and food pairings for the restaurants’ menus, and also coordinates and hosts many Stone Brewing World Bistro & Gardens events including: Beer & Cigar Dinners, Master Pairing events, SourFest, Oakuinox, Stone Pour it Black, and Rare Beer Breakfast.

Treg FinneyThe Funk Zone in Santa Barbara is the new night life spot in America’s Riviera. Among the other attractions there are wine tasting rooms and a variety of destination restaurants for both locals and visitors alike. One of the biggest success stories in this vibrant district is The Lark owned by the fast-growing Acme Hospitality group. Director of Operations Treg Finney joins us with all the needed 411.

“A shared dining experience featuring artisanal and seasonal ingredients celebrating the bounty of the Central Coast.”

The Lark, named for the sleek overnight Pullman train of the Southern Pacific Railroad that serviced Santa Barbara from 1910 -1968, is a 130 seat full-service restaurant located in the historic Santa Barbara Fish Market building. Situated in the heart of the Funk Zone, a vibrant arts district and home to local surf shops, galleries and the popular Urban Wine Trail, The Lark brings the entire Santa Barbara community together to celebrate their unique place.

Menus for The Lark, under the direction of Executive Chef Jason Paluska, are locally sourced and responsibly grown, using seasonal ingredients based on the abundant bounty available on the Central Coast. Food is served family style intended for sharing. The Lark’s full bar features classic as well as craft cocktails using the finest in artisan spirits, mixers and seasonal fruits and vegetables. Their comprehensive wine list highlights small Santa Barbara County producers and artisan winemakers from afar.

“Our vision was to create an environment that captivates a wide audience and brings them together in an exceptional space. Doug Washington, owner of the acclaimed Town Hall and Salt House restaurants in San Francisco, was able to do just that by designing the interior and exterior space with an urban style that integrates vintage and repurposed materials for a sophisticated yet casual sensibility. Original lighting, handmade furniture and a 24-seat live-edge communal table stacked on vintage radiators create a space that is warm yet exciting. Doug collaborated with Dan Bush Design/Build of Portland, OR along with AB Design Studio and Young Construction of Santa Barbara, CA.”

Victor Novak of Taps Fish House and Brewery in BreaThe 8th Annual Pechanga Microbrew & Craft Beer Festival and Chili Cook-off returns to the Pechanga Grand Ballroom on Saturday, June 11th. One of the participating breweries is Los Angeles’ and Orange County’s Golden Road Brewing. Brewmaster Victor Novak taps the keg with a thirst-quenching preview.

In 2011, beer enthusiasts Meg Gill and Tony Yanow founded Golden Road Brewing to bring fresh beer to the local market in the most sustainable way possible.  Golden Road is committed to engaging and supporting the growing community of socially-minded beer enthusiasts.

Golden Road’s year-round offerings include Point the Way IPA, Golden Road Hefeweizen, Get Up Offa That Brown and Wolf Among Weeds IPA. Along with the core beers, Golden Road brewers are constantly experimenting with the freshest ingredients through a collection of rotating, seasonal and limited-edition brews including the Custom IPA Series, a line-up of diverse, hop-forward IPAs.

Kyle Meyer of Wine ExchangeFrance’s Alsace region produces 18 per cent of the total French production of still white AOC wines. Our resident wine authority Kyle Meyer of Wine Exchange is here to give us an overview of the prominent region. Kyle will also chat with us about how wine professionals navigate their way through trade tastings.

Alsace is located on France’s eastern border and on the west bank of the upper Rhine, adjacent to Germany and Switzerland. In 1962, centuries of winemaking excellence were rewarded when Alsace received AOC status.

Alsace produces 10 per cent of all Riesling consumed worldwide. It is regarded as one of the finest white wines in the world and widely considered to reach its peak form in Alsace.

Stan and Ina Berman and Rich LabriolaFor over 52 years Stan Berman has baked some of the world’s best donuts at Stan’s Corner Donut Shop in Westwood located across from UCLA. Now it had grown to the Midwest with the addition of 6 busy Stan’s Donuts & Coffee cafes in Chicago and nearby suburbs. Two new stores, including a unit on Chicago’s Magnificent Mile, debuted last Saturday, May 21st.

Second generation Chicago restaurateur and baker Rich Labriola is the proud architect of the expansion. We’ll meet him and talk crullers and premium coffee.

Stans Donuts and Coffee in ChicagoRich Labriola, president of the Labriola Baking Company, partnered with Stan Berman, founder of Stan’s Donuts, to bring the more than 52-year-old donut shop to the Midwest. Labriola, a well-known Chicago baking company, supplies high-end bread products including the company’s famed pretzel bread to grocers and restaurants. After seeing Stan on a TV travel show and admiring his passion for his donut business, Rich decided to reach out to Stan. The result of the new friendship was a partnership to bring the classic California-style donuts to Chicago with a Labriola twist.

Started in 1963, Stan’s Donuts has been a mainstay of Westwood Village in Los Angeles, California. The original location has happily served everyone from Hollywood royalty such as Elizabeth Taylor, Steve McQueen, and Ali McGraw to hungry UCLA students looking to fuel all-night study benders.

“Are you up for trying a deep-dish pizza donut? Just kidding, we won’t serve that anytime soon. But, our peanut butter pockets will knock your wool socks off, Chicago!”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Charlie Plummer, Paul Hobbs Wines & Paul Hobbs Selections
Segment Three: “Dr.” Bill Sysak, Craft Beer Ambassador, Stone Brewing Co., San Diego
Segment Four: The Lark, Santa Barbara, California
Segment Five: Golden Road Brewing & the Pechanga Microbrew Festival
Segment Six: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Seven: Stan’s Donuts & Coffee Part One
Segment Eight: Stan’s Donuts & Coffee Part Two