Show 210, February 11, 2017: Show Preview with Andy Harris

9th annual Pechanga Chocolate Decadence and Wine FestivalWe’re live on Saturday from the 9th Annual Pechanga Wine Festival and Chocolate Decadence. It’s a benefit for Habitat for Humanity Inland Valley. A few hundred of the finest vintages from Napa Valley, Sonoma County, Temecula, France, Italy, Spain, Argentina, Chile, Australia, New Zealand and beyond are available for the tasting. Also on the menu are a variety of impressive tastes from the award-winning chefs of Pechanga Resort & Casino.

Now an enticing preview of this Saturday’s totally decadent show with Co-Host Andy Harris. 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 actually a pretty good thing…

Friday, February 10th is Chocolate Decadence at Pechanga. An incredible array of sinful chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet. Chef Jean-Jacques puts down his whisk briefly to join us.

Wilson Creek Winery is a family-owned winery in the heart of Temecula Valley Southern California Wine Country known for its quality wines and warm hospitality. The winery features a welcoming tasting room, full-service restaurant with vineyard view dining and expansive patio, creek side picnic area, indoor and outdoor conference and event spaces, romantic wedding venue and exclusive retreat accommodations. We’ll uncork it all with Winemaker Gus Vizgirda.

The Great Oak Steakhouse at Pechanga is one of the most highly regarded fine dining restaurants in the Inland Empire. It’s premium seafood, 100 per cent Prime Angus beef, and an exceptional wine cellar to match. The Great Oaks’ Manager, Alex Pena (who started at Pechanga 13 years ago as a server), is our guest.

Pechanga is well along with an ambitious $285 million expansion of the Hotel and all other guest amenities on the property with the exception of the Casino facilities. A new 2,400 space parking garage has just opened as the first part of the enhancements. Pechanga’s Digital Marketing Manager, Sean Macready fills us in.

Chef Marlene Moore is Pechanga’s two-time defending chili champ. She oversees all the food in the always busy Temptations Food Walk, Bingo Hall and the Poker Room. We’ll chat with Chef Marlene about what’s new on her menus.

We love inspirational entrepreneurial food success stories. For Melba Artea (and her husband Steve) of Crown City Toffee it all started with a family recipe for toffee (with chocolate & nuts) and a pressing need to provide more financial resources for her Family. Crown City Toffee is part of the Pechanga Wine Festival. We’ll get the full story on her popular toffee line that started in her home kitchen.

Temecula Valley has become a popular destination for both day visitors and longer stays, too. Temecula-based food, wine & travel journalists, Susan & Todd Montgomery, provide the local perspective. Sue is on the Board of Directors (also the Treasurer) of the International Food Wine & Travel Writers Association.

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

Play

Show 210, February 11, 2017: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino

Jean Jacques GranetFriday, February 10th is the always incredible Chocolate Decadence at Pechanga. An eye-popping array of truly decadent chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet.

New this year to the dazzling lineup of treats was edible chocolate lipstick presented in a tube!

Jean-Jacques Granet, an acclaimed pastry chef who has worked on three continents, is the Executive Pastry Chef at Pechanga Resort & Casino. After spending nearly 15 years as pastry chef at two of the most prestigious luxury resorts in Las Vegas, Granet is now happy to call Southern California home.

Chef Jean-Jacques arrived at Pechanga in March 2015 and has implemented positive changes to the 22-person in-house bakery and pastry shop. He has changed the lineup of desserts offered at Journey’s End golf course restaurant, The Great Oak Steakhouse, Paisano’s Italian restaurant and Umi Sushi & Oyster Bar.

He’s always working on improvements to the desserts and pastries offered at Blends Coffee & Wine Bar. Ongoing is efforts with each of the 11 dining outlets and banquets departments to fulfill and exceed  guests’ expectations in the sweets’ department. Two new restaurants (including a poolside bar & grill establishment) are on the way which will debut with the major hotel expansion by year’s end.

Chef Jean-Jacques puts down his whisk briefly to join us.

Play

Show 210, February 11, 2017: Alex Pena, Manager, Great Oak Steakhouse, Pechanga Resort & Casino, Temecula

Alex Pena at the Pechanga Wine FestivalThe Great Oak Steakhouse at Pechanga is one of the most highly regarded fine dining restaurants in the Inland Empire. It’s premium seafood, 100 per cent Prime Angus beef, and an exceptional wine cellar to match. It’s a consistent AAA Four-Diamond Award establishment.

“With an outstanding menu created by award-winning head chef Martin Venegas, a visit to Great Oak promises to be memorable on every level. Martin’s philosophy is no secret: find the best product, use the right ingredients, and execute every creation in a way that brings forward the very best of the flavor profile. Taste the art of deep culinary passion at this signature dining destination.”

The Great Oaks’ accomplished Manager, Alex Pena (who started at Pechanga 13 years ago as a server), is our guest. Previously he has had management positions at Pechanga’s Kelsey’s – Great Food & Drinks and Umi Sushi & Oyster Bar.

 

Play

February 11: Live from the Pechanga Chocolate Decadence and Wine Festival

Podcasts

Segment One: Show Preview with Andy Harris
Segment Two: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino
Segment Three: Gus Vizgirda, Winemaker, Wilson Creek Winery
Segment Four: Alex Pena, Manager, Great Oak Steakhouse, Pechanga Resort & Casino, Temecula
Segment Five: Sean Macready, Social Media / Digital Manager, Pechanga Resort & Casino
Segment Six: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Seven: Melba and Steve Artea, Crown City Toffee
Segment Eight: Food, Wine & Travel Journalists, Susan & Todd Montgomerys

9th annual Pechanga Chocolate Decadence and Wine FestivalWe’re live on Saturday from the 9th Annual Pechanga Wine Festival and Chocolate Decadence. It’s a benefit for Habitat for Humanity Inland Valley. A few hundred of the finest vintages from Napa Valley, Sonoma County, Temecula, France, Italy, Spain, Argentina, Chile, Australia, New Zealand and beyond are available for the tasting. Also on the menu are a variety of impressive tastes from the award-winning chefs of Pechanga Resort & Casino.

Now an enticing preview of this Saturday’s totally decadent show with Co-Host Andy Harris. 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 actually a pretty good thing…

Friday, February 10th is Chocolate Decadence at Pechanga. An incredible array of sinful chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet. Chef Jean-Jacques puts down his whisk briefly to join us.

Wilson Creek Winery is a family-owned winery in the heart of Temecula Valley Southern California Wine Country known for its quality wines and warm hospitality. The winery features a welcoming tasting room, full-service restaurant with vineyard view dining and expansive patio, creek side picnic area, indoor and outdoor conference and event spaces, romantic wedding venue and exclusive retreat accommodations. We’ll uncork it all with Winemaker Gus Vizgirda.

The Great Oak Steakhouse at Pechanga is one of the most highly regarded fine dining restaurants in the Inland Empire. It’s premium seafood, 100 per cent Prime Angus beef, and an exceptional wine cellar to match. The Great Oaks’ Manager, Alex Pena (who started at Pechanga 13 years ago as a server), is our guest.

Pechanga is well along with an ambitious $285 million expansion of the Hotel and all other guest amenities on the property with the exception of the Casino facilities. A new 2,400 space parking garage has just opened as the first part of the enhancements. Pechanga’s Digital Marketing Manager, Sean Macready fills us in.

Chef Marlene Moore is Pechanga’s two-time defending chili champ. She oversees all the food in the always busy Temptations Food Walk, Bingo Hall and the Poker Room. We’ll chat with Chef Marlene about what’s new on her menus.

We love inspirational entrepreneurial food success stories. For Melba Artea of Crown City Toffee it all started with a family recipe for toffee (with chocolate & nuts) and a pressing need to provide more financial resources for her Family. Crown City Toffee is part of the Pechanga Wine Festival. We’ll get the full story on her popular toffee line that started in her home kitchen.

Temecula Valley has become a popular destination for both day visitors and longer stays, too. Temecula-based food, wine & travel journalists, Susan & Todd Montgomery, provide the local perspective. Sue is on the Board of Directors (also the Treasurer) of the International Food Wine & Travel Writers Association.

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

Jean Jacques GranetFriday, February 10th is the always incredible Chocolate Decadence at Pechanga. An eye-popping array of truly decadent chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet.

Jean-Jacques Granet, an acclaimed pastry chef who has worked on three continents, is the Executive Pastry Chef at Pechanga Resort & Casino. After spending nearly 15 years as pastry chef at two of the most prestigious luxury resorts in Las Vegas, Granet is now happy to call Southern California home.

Chef Jean-Jacques arrived at Pechanga in March 2015 and has implemented positive changes to the 20-person in-house bakery and pastry shop. He has changed the lineup of desserts offered at Journey’s End golf course restaurant, The Great Oak Steakhouse, Paisano’s Italian restaurant and Umi Sushi & Oyster Bar.

He’s always working on improvements to the desserts and pastries offered at Blends Coffee & Wine Bar. Ongoing is efforts with each of the 11 dining outlets and banquets departments to fulfill and exceed guests’ expectations in the sweets’ department.

Chef Jean-Jacques puts down his whisk briefly to join us.

Gus VizgirdaWilson Creek Winery is a family-owned winery in the heart of Temecula Valley Southern California Wine Country known for its quality wines and warm hospitality. The winery features a welcoming tasting room, full-service restaurant with vineyard view dining and expansive patio, creek side picnic area, indoor and outdoor conference and event spaces, romantic wedding venue and exclusive retreat accommodations.

“Delightfully referred to as our “extended family,” the Wilson family is proud to have built a community around the sharing of wine, the celebration of family and the passion to enhance the lives of everyone our brand touches.”

Today, Wilson Creek’s 90 acres of old growth vines grace the Temecula Valley hills and produce over 40,000 cases yearly and include several award-winning varietals.  The two large Tuscan-inspired buildings house a unique tasting room, a grand ballroom and elegant restaurant.

Just as founders Gerry and Rosie Wilson wanted a place where family could come together, the winery grounds feature several spaces designed to bring people together including gazebos, a concert stage, outdoor patio dining and, of course, the peaceful sounds of Wilson Creek.

“The dream and vision of Wilson Creek continues to thrive with three generations of Wilsons involved in day-to-day operations, from wine tasting and tours to weddings and corporate events.”

They are known for their celebratory Almond Sparking Wine (which initially put them on the map) and Gus’ White Cabernet Sauvignon.

We’ll uncork it with Winemaker Gus Vizgirda.

Alex PenaThe Great Oak Steakhouse at Pechanga is one of the most highly regarded fine dining restaurants in the Inland Empire. It’s premium seafood, 100 per cent Prime Angus beef, and an exceptional wine cellar to match. It’s a consistent AAA Four-Diamond Award establishment.

“With an outstanding menu created by award-winning head chef Martin Venegas, a visit to Great Oak promises to be memorable on every level. Martin’s philosophy is no secret: find the best product, use the right ingredients, and execute every creation in a way that brings forward the very best of the flavor profile. Taste the art of deep culinary passion at this signature dining destination.”

The Great Oaks’ accomplished Manager, Alex Pena (who started at Pechanga 13 years ago as a server), is our guest.

Sean MacReadyPechanga is well along with an ambitious $285 million expansion of the Hotel and all other guest amenities on the property with the exception of the Casino facilities. A new 2,400 space parking garage has just opened as the first part of the enhancements.

The project involves adding a new, AAA Four Diamond, 568-room and suite hotel wing; a stand-alone luxury two-story spa and salon with 17 treatment rooms, a fitness center and hydrotherapy pool terrace; a resort-style pool complex with eight pool areas; two new restaurants; and an additional 67,000 square feet of event space.

“We estimate the expansion will result in an economic output of over $550 million, generating roughly 2,944 jobs up front as a result of construction-related activities,” said Dr. Christopher Thornberg, Founding Partner of Beacon Economics. “We estimate the local economy will benefit from an additional 560 jobs per year going forward as a result of expanded operations at Pechanga Resort & Casino.”

Pechanga’s Digital Marketing Manager, Sean MacReady fills us in.

Marlene Moore at the Pechanga Microbrew Festival and Chili CookoffChef Marlene Moore is Pechanga’s two-time chili champ. She oversees the always busy Temptations Food Walk.

Her realm includes Caffee Cocoa – Fine Coffees and Coffee (24 hours), Pronto Italian, Agave Mexican Delights, American Classics (24 hours), Little Wok Asian Specialties, Pechanga Fried Chicken and Banh Mi (made to order) and hot dog carts.

In addition to Temptations Food Walk, Chef Marlene oversees all the food in the long-running Bingo Parlor and bustling Poker Room.

We’ll chat with Chef Marlene about what’s new on her menus.

Melba ArteaWe love inspirational entrepreneurial food success stories. For Melba Artea of Crown City Toffee it all started with a family recipe for toffee (with chocolate & nuts) and a pressing need to provide more financial resources for her Family.

“Our English toffee is made with the freshest ingredients available. It is crispy with a wonderful buttery crunch and topped with a coat of creamy chocolate (milk or dark) with fresh-roasted almonds sprinkled on top.”

“Our Peanut Butter Drizzle is a huge favorite of many of our customers. It’s roasted peanuts topped over melted Peanut Butter Morsels and drizzled with milk chocolate.”

Crown City Toffee is part of the Pechanga Wine Festival. We’ll get the full story from Melba on her popular toffee line that started in her home kitchen. Based on demand they have graduated to producing in a commercial kitchen.

Susan and Todd MontgomeryTemecula Valley has become a popular destination for both day visitors and longer stays, too. In addition to the Pechanga Resort & Casino there are championship golf courses, the magnificent Temecula wine country and the attractions of Old Town Temecula.

Temecula-based food, wine & travel journalists, Susan & Todd Montgomery, join us to provide the local perspective. Sue is on the Board of Directors (also the Treasurer) of the International Food Wine & Travel Writers Association. Todd is the duo’s official photographer.

Podcasts

Segment One: Show Preview with Andy Harris
Segment Two: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino
Segment Three: Gus Vizgirda, Winemaker, Wilson Creek Winery
Segment Four: Alex Pena, Manager, Great Oak Steakhouse, Pechanga Resort & Casino, Temecula
Segment Five: Sean Macready, Social Media / Digital Manager, Pechanga Resort & Casino
Segment Six: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Seven: Melba and Steve Artea, Crown City Toffee
Segment Eight: Food, Wine & Travel Journalists, Susan & Todd Montgomerys

Show 159, February 13, 2016: Executive Chef, Duane Owen, Pechanga Resort & Casino, Temecula

Duane Owen of Pechanga Casino and ResortHundreds of premium wine varieties, sweet and savory chocolate confections, gourmet food samples from acclaimed Pechanga Resort & Casino restaurants, live music, a silent auction and helping out a good cause are all on the agenda for February 26 and 27 at Pechanga Resort & Casino. Tickets for the 8th annual Chocolate Decadence and Pechanga Wine Festival are on sale now. Proceeds from both events benefit Habitat for Humanity Inland Valley.

Wine enthusiasts can sip and explore new selections at the 8th annual Pechanga Wine Festival from 1:00 p.m. to 5:00 p.m. on Saturday, February 27. Tickets for this unforgettable event are $65 and include a souvenir wine glass, unlimited two ounce samples of wine and spirits, gourmet food and dessert samples from Pechanga’s acclaimed chefs, as well as others in the Temecula Valley, live music and silent auction.

VIP tickets are $85 and include early entry at 12:00 p.m., upgraded souvenir wine glass, as well as all inclusions of the general admission tickets.

Most of the Pechanga restaurants will be offering a duo of signature tastes from their respective outlets at The Pechanga Wine Festival. For instance, The Great Oak Steakhouse is serving Filet Mignon with mushroom and shallot confit and roasted bone marrow. Their 2nd item is a mini lump crab cake with Chipotle Aioli.

Pechanga Resort & Casino’s Executive Chef, Duane Owen, joins us with all the sweet and savory details. A 500-room expansion is now underway which will include The Pool Grill and another new restaurant.

Play

Show 112, February 28, 2015: Show Preview with Producer & Co-Host Andy Harris

Pechanga Wine FestivalProducer and Co-Host Andy Harris is going solo in the host chair this morning from Temecula. We’re live from the 7th Annual Pechanga Wine Festival at the Pechanga Resort & Casino. The Festival opens at 1:00 p.m. and runs until 5:00 p.m. Our guests are a sampling of the talented chefs, local experts on Wine Country Temecula, and a few of the participating winemakers. Now a preview of today’s full show…

Chef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was recently announced that later this year construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants. Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse.

Inland Valley Habitat for Humanity is the charitable beneficiary of The Pechanga Wine Festival. Their mission is to facilitate the dream of home ownership, as well as improve living conditions for those in the community. Their commendable vision is “A world where everyone has a decent place to live.” Board Member Craig Evans is with us talk about the mission

For the last seven years Chef Marlene Moore has been overseeing the busy Temptations Food Court, the Poker Room, and Bingo Parlor at Pechanga Resort & Casino. The Food Court features American, Italian, Mexican, Fried Chicken, Espresso, Pastries, Bahn Mi, Hot Dogs and Lemonade.

The historic San Antonio Winery was founded in Downtown Los Angeles in 1917. In 1910, Santo Cambianica left his home of Berzo San Fermo, located in the northern Italian province of Lombardia. After registering at Ellis Island, he arrived in New York and then traveled across the country to Downtown Los Angeles. He quickly became well known as an honest, hard-working, and deeply devout Catholic, the very same qualities he was known for back home. It took a few years of saving money, building his relationships, and planting his feet in the Italian-American community to start his own company and live the American Dream. Santo founded the San Antonio Winery in 1917 on Lamar Street, dedicating it to his Patron Saint Anthony. It’s still there to this day. Raymond Shorter from the San Antonio Winery is our guest and brings us up to date.

Journey at Pechanga is their world-class golf course. Located in the elegant Clubhouse is the reasonably-priced Journey’s End restaurant which is open to the public. It offers breakfast and lunch (with brunch on the Weekends) seven days. Journey’s End features indoor and outdoor dining, as well as an inviting bar, with beautiful vistas of the course that make the guest experience a memorable “journey” of sensory delights. Journey’s End’s chef, Jerome O’Reggio, joins us.

Kita 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’s winemaker and general manager, Tara Gomez, is our guest.

Roadrunner Ridge is a young California Winery located in North San Diego County. It is nestled on a hillside 10 minutes South of Temecula and 10 minutes East of Fallbrook. The vineyard lies on a rocky, clay hillside at 1,500 feet. Warm days with afternoon breezes ripen the grapes and the coastal influence provides cool evenings for quality grapes. Roadrunner Ridge is owned and operated by Jim & Judi Brady, who have made wine for over 30 years. They planted their own vineyard in 2008.

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

Play

Show 112, February 28, 2015: Executive Chef Duane Owen, Pechanga Resort & Casino

Duane Owen of Pechanga Casino and ResortChef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was recently announced that later this year construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants.

Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse.

Chef Duane also talks about the incredible sweet items served the night before at Chocolate Decadence and then previews what will be presented by the parade of Pechanga restaurants at the afternoon’s Pechanga Wine Festival. All imported Valrhona chocolate was used at the chocolate fondue station on Friday night. On Saturday afternoon Umi, for example, will be serving tastes of seared miso anticuchos Chilean sea bass.

Play

February 28: Live from Pechanga Wine Festival

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Three: Inland Valley Habitat for Humanity
Segment Four: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort
Segment Five: San Antonio Winery, Los Angeles
Segment Six: Journey at Pechanga, Pechanga Resort & Casino
Segment Seven: Tara Gomez, Winemaker & General Manager, Kita Wines
Segment Eight: Jim & Judi Brady, Roadrunner Ridge winery

Pechanga Wine FestivalProducer and Co-Host Andy Harris is going solo in the host chair this morning from Temecula. We’re live from the 7th Annual Pechanga Wine Festival at the Pechanga Resort & Casino. The Festival opens at 1:00 p.m. and runs until 5:00 p.m. Our guests are a sampling of the talented chefs, local experts on Wine Country Temecula, and a few of the participating winemakers. Now a preview of today’s full show…

Chef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was recently announced that later this year construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants. Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse.

Inland Valley Habitat for Humanity is the charitable beneficiary of The Pechanga Wine Festival. Their mission is to facilitate the dream of home ownership, as well as improve living conditions for those in the community. Their  commendable vision is “A world where everyone has a decent place to live.” Board Member Craig Evans, a retired Fire Captain from the Los Angeles City Fire Department, is with us talk about the mission.

For the last seven years Chef Marlene Moore has been overseeing the busy Temptations Food Court, the Poker Room, and Bingo Parlor at Pechanga Resort & Casino. The Food Court features American, Italian, Mexican, Fried Chicken, Espresso and Pastries, Bahn Mi, Hot Dogs and Lemonade.

The historic San Antonio Winery was founded in Downtown Los Angeles in 1917. In 1910, Santo Cambianica left his home of Berzo San Fermo, located in the northern Italian province of Lombardia. After registering at Ellis Island, he arrived in New York and then traveled across the country to Downtown Los Angeles. He quickly became well known as an honest, hard-working, and deeply devout Catholic, the very same qualities he was known for back home. It took a few years of saving money, building his relationships, and planting his feet in the Italian-American community to start his own company and live the American Dream. Santo founded the San Antonio Winery in 1917 on Lamar Street, dedicating it to his Patron Saint Anthony. It’s still there to this day. Raymond Shorter from the San Antonio Winery is our guest and brings us up to date.

Journey at Pechanga is their world-class golf course. Located in the elegant Clubhouse is the reasonably-priced Journey’s End restaurant which is open to the public. It offers breakfast and lunch (with brunch on the Weekends) seven days. Journey’s End features indoor and outdoor dining, as well as an inviting bar, with beautiful vistas of the course that make the guest experience a memorable “journey” of sensory delights. Journey’s End’s chef, Jerome O’Reggio, joins us.

Kita 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’s winemaker and general manager, Tara Gomez, is our guest.

Roadrunner Ridge is a young California Winery located in North San Diego County. It is nestled on a hillside 10 minutes South of Temecula and 10 minutes East of Fallbrook. The vineyard lies on a rocky, clay hillside at 1,500 feet. Warm days with afternoon breezes ripen the grapes and the coastal influence provides cool evenings for quality grapes. Roadrunner Ridge is owned and operated by Jim & Judi Brady, who have made wine for over 30 years. They planted their own vineyard in 2008.

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

Duane Owen of Pechanga Casino and ResortChef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was recently announced that later this year construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants.

Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse.

habitat-humanity-inland-valleyInland Valley Habitat for Humanity is the charitable beneficiary of The Pechanga Wine Festival. Their mission is to facilitate the dream of home ownership, as well as improve living conditions for those in the community.

Their  commendable vision is “A world where everyone has a decent place to live.”

Habitat for Humanity Inland Valley was founded in 1991, as an affiliate of Habitat for Humanity International, to provide low income housing for families in the Inland Valley. They are dedicated to eliminating substandard housing locally, as well as globally, through constructing, rehabilitating and preserving homes; by advocating for fair and just housing policies; and by providing training and access to resources to help families improve their housing conditions.

Board Member Craig Evans, a retired Fire Captain from the Los Angeles City Fire Department, is with us talk about the mission.

Marlene MooreFor the last seven years Chef Marlene Moore has been overseeing the busy Temptations Food Court, the Poker Room, and Bingo Parlor at Pechanga Resort & Casino. The Food Court features American, Italian, Mexican, Fried Chicken, Espresso and Pastries, Bahn Mi, Hot Dogs and Lemonade.

The outlet names at Temptations are American Classics, Agave Mexican Delights, Pronto Italiano, Caffe Cocoa, Little Wok Asian Specialties, and Pechanga Fried Chicken.

Chef Marlene explains why her fried chicken is worth waiting for!

San Antonio WineryThe historic San Antonio Winery was founded in Downtown Los Angeles in 1917. In 1910, Santo Cambianica left his home of Berzo San Fermo, located in the northern Italian province of Lombardia. After registering at Ellis Island, he arrived in New York and then traveled across the country to Downtown Los Angeles. He quickly became well known as an honest, hard-working, and deeply devout Catholic, the very same qualities he was known for back home. It took a few years of saving money, building his relationships, and planting his feet in the Italian-American community to start his own company and live the American Dream. Santo founded the San Antonio Winery in 1917 on Lamar Street, dedicating it to his Patron Saint Anthony. It’s still there to this day.

By 1933, following the Wall Street Crash and the Great Depression, nearly all of Los Angeles’ 100 wineries were shut down for good. However, despite Prohibition, San Antonio Winery was able to flourish, becoming the number one provider of altar wines for The Archdiocese of Los Angeles.

“We are blessed today to have four generations of family contributing to our success. Our vineyards are now located in Paso Robles, Monterey and Napa Valley. We are proud to be the most awarded winery in Los Angeles. We invite you to become part of our family by visiting the San Antonio Winery.”

Raymond Shorter from the San Antonio Winery is our guest and brings us up to date.

Jerome O' ReggioJourney at Pechanga is their world-class golf course. Located in the elegant and spacious Clubhouse is the reasonably-priced Journey’s End restaurant which is open to the public. It offers breakfast and lunch (with brunch on the Weekends) seven days. Journey’s End features indoor and outdoor dining, as well as an inviting bar, with beautiful vistas of the course that make the guest experience a memorable “journey” of sensory delights.

A lunch standout is the Ensenada Smoked Tuna Panini. It’s smoked tuna on sourdough with pepper jack cheese and a side of lime-cabbage slaw. It comes with house-made waffle fries and salsa roja.

Journey’s End’s chef, Jerome O’Reggio, 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.

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.

Jim and Judy Brady of Roadrunner Ridge WineryRoadrunner Ridge is a young California Winery located in North San Diego County. It is nestled on a hillside 10 minutes South of Temecula and 10 minutes East of Fallbrook. The vineyard lies on a rocky, clay hillside at 1,500 feet. Warm days with afternoon breezes ripen the grapes and the coastal influence provides cool evenings for quality grapes.

Roadrunner Ridge is owned and operated by Jim & Judi Brady, who have made wine for over 30 years. They planted their own vineyard in 2008.

“Our focus is on Rhone and other warm weather varietals which prosper in our Mediterranean climate. We produce small, handmade lots and many unique blends. Roadrunner Ridge is located on the property formally known as Rusty Acres Herb Farm, which grew beautiful Lavendar & Herbs for 8 years.”

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Three: Inland Valley Habitat for Humanity
Segment Four: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort
Segment Five: San Antonio Winery, Los Angeles
Segment Six: Journey at Pechanga, Pechanga Resort & Casino
Segment Seven: Tara Gomez, Winemaker & General Manager, Kita Wines
Segment Eight: Jim & Judi Brady, Roadrunner Ridge winery

Show 99, November 29, 2014: Executive Chef Duane Owen, Pechanga Resort & Casino

Duane Owen of Pechanga Casino and ResortChef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was just announced that in 2015 construction will start on a new 548 room (2nd) hotel tower, a new Vegas-style pool & spa, and two more restaurants.

Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse. The Pechanga Buffet served over 3,400 satisfied diners on Thanksgiving.

He also discusses the success of the new UMI Sushi & Oyster Bar which opened in December of last year as part of the hotel lobby renovation which also included the addition of the casual blends Coffee & Wine Bar.

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