Show 235, August 5, 2017: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season is on!

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioFor some seven short weeks the incredible Hatch Chiles from New Mexico are available fresh. Unusually they can be purchased in a range of heats from mild to hot.

It’s no secret why everyone is obsessed with Hatch Chiles. Named after the original growing area in Hatch, New Mexico, authentic Hatch Chiles are truly a Southwestern favorite. No other chile is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy chile plants for most of the summer. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile that’s unrivaled by any other.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of Melissa’s Hatch Chile Cookbook with over 150 unique, home-kitchen tested and classic Hatch Chile recipes.

Hatch chiles are so popular savvy folks load up each summer and freeze (in portioned freezer bags) enough roasted chiles to enjoy year-round.

Our resident produce guru, Robert Schuller of Melissa’s, steps away from the roaster to give us the piquant specifics.

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Show 213, March 4, 2017: Greg Nagel, Founder, FirkFest Caskaway

Greg NagelThe 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. It’s beers, food and all-Tiki-themed décor.

“Looking at the previous three Firkfest events, I saw a common denominator: tropical-style beers seemed to stand out. As a huge cocktail nerd that loves Tiki culture, it’s time for the area’s craft brewers to come together, throw on some grass skirts, and make something truly unique,” says founder, organizer, and local beer writer Greg Nagel, @OCBeerBlog.

Food vendors include Tiki-style slider restaurant Hatch and the Iron Press bringing pulled-pork fries and sliders, Adya: Fresh Indian Flavors is bringing tropical Kebab and nacho-like pineapple chaat, and Salt & Ash from P-town is coming up with a pork Musubi-like dish (tbd).

FirkFert is offering a generous $10 off the regular admission price of $55.00 to “SoCal Restaurant Show” listeners. The Discount Code to enter on the Ticket Buying Page is : SoCalRestaurantShow. Cheers…

Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

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

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

Next a mouthwatering preview of Saturday’s fully overloaded show. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

What’s new in ice cream ? (Sorry we just missed National Ice Cream Month…) Consider Manila Sky Ice Cream. This line of gourmet, sweet indulgences is a fusion of authentic Filipino inspired tropical ingredients combined with creamery fresh California milk. The flavors are bold. What started as a hobby for founder Anthony Reyes and his wife has grown (since 2012) into a viable business. What’s not to love about creamy ice cream? We’ll chill with Co-founder Anthony Reyes.

The raw oyster bar seems to be popping up as an attraction at a lot of restaurants these days including ones that offer very little seafood. It’s a trend…Satarist Jonathan Swift once wrote, “He was a bold man that first ate an oyster.” There are three primary species of oysters that are commercially harvested domestically. Our own resident seafood expert, Chef Andrew Gruel, will provide some needed 411 on what every listener should know about these plump bivalves that now are seemingly on restaurant menus everywhere.

Hatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles.Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great, easy-to-prepare recipes using them. Their Corporate Chef, Ida Rodriguez, joins us to discuss the joys of Hatch Chile season.

At the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where is was classically trained in French technique. By 17, the talented Nottingham native had his first job at London’s La Gavroche, a Michelin two-star restaurant. Today Collins is the Executive Chef and Proprietor of both Birch in Hollywood as well as the Executive Chef of The Corner Door in Culver City.

Sadly the 125 Anniversary run of the Orange County Fair (“One Big Party” concludes on Sunday, August 16th. The Concessionaire’s Cup Awards for OC Fair’s Finest Foods have been presented. We’ll talk with one of the Trophy Winners, Lori Southerland of Grant’s Tasti Burgers and Tasti Chips.

Our spirited friends at The Museum of The American Cocktail (MOTAC) are at it again. Their next Los Angeles presentation isSin and the Silver Screen: The Birth of Spirited Hollywood.” The date is Monday evening, August 17th from 6:30 p.m. to 8:30 p.m. at Hollywood’s preeminent English pub, The Pikey Café & Bar. Lesley Jacobs Solmonson & David Solmonson, the authors of The 12 Bottle Bar and publishers of 12bottlebar.com are the always entertaining presenters.

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

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August 8: Andrew Gruel, Manila Sky, Melissa’s Produce, Brendan Collins, Grant’s Tasti Burgers, 12 Bottle Bar

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Anthony Reyes, Co-Founder, Manila Sky Ice Cream
Segment Three: Executive Chef Andrew Gruel of Slapfish
Segment Four: Corporate Chef Ida Rodriguez, Melissa’s, Hatch Chile Season
Segment Five: Executive Chef Brendan Collins, Birch and The Corner Door Part One
Segment Six: Executive Chef Brendan Collins, Birch and The Corner Door
Segment Seven: Grant’s Tasti Burgers and Tasti Chips, 2015 OC Fair
Segment Eight: The Museum of the American Cocktail (MOTAC)

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

Next a mouthwatering preview of Saturday’s overloaded show. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

What’s new in ice cream ? (Sorry we just missed National Ice Cream Month…) Consider Manila Sky Ice Cream. This line of gourmet, sweet indulgences is a fusion of authentic Filipino inspired tropical ingredients combined with creamery fresh California milk. The flavors are bold. What started as a hobby for founder Anthony Reyes and his wife has grown (since 2012) into a prosperous business. What’s not to love about creamy ice cream? We’ll chill with Co-founder Anthony Reyes.

The raw oyster bar seems to be popping up as an attraction at a lot of better restaurants these days including ones that offer very little seafood. It’s a trend…Satarist Jonathan Swift once wrote, “He was a bold man that first ate an oyster.” There are three primary species of oysters that are commercially harvested domestically. Our own resident seafood expert, Chef Andrew Gruel, will provide some needed 411 on what every listener should know about enjoying these plump bivalves that now are seemingly on restaurant menus everywhere.

Hatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles. Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many inspired recipes using them. Melissa’s Corporate Chef, Ida Rodriguez, joins us to highlight the joys of Hatch Chile season.

At the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where is was classically trained in French technique. By 17, the talented Nottingham native had his first job at London’s La Gavroche, a Michelin two-star restaurant. Today Collins is the Executive Chef and Proprietor of both Birch in Hollywood as well as the Executive Chef of The Corner Door in Culver City.

Sadly the 125th Anniversary run of the Orange County Fair (“One Big Party”) concludes on Sunday, August 16th. The Concessionaire’s Cup Awards for OC Fair’s Finest Foods have been presented. We’ll talk with one of the Trophy Winners, Lori Southerland of Grant’s Tasti Burgers and Tasti Chips.

Our spirited friends at The Museum of The American Cocktail (MOTAC) are at it again. Their next Los Angeles presentation is “Sin and the Silver Screen : The Birth of Spirited Hollywood.” The date is Monday evening, August 17th from 6:30 p.m. to 8:30 p.m. at Hollywood’s preeminent English pub, The Pikey Café & Bar. Lesley Jacobs Solmonson & David Solmonson, the authors of The 12 Bottle Bar and publishers of 12bottlebar.com are the always entertaining presenters.

Thanks to all our special in-studio guests last week from the International Food Wine and Travel Writers Association (IFWTWA.) We really appreciate the visit.

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

Manila Sky Nutty Jack ice CreamWhat’s new in ice cream ? (Sorry we just missed National Ice Cream Month…) Consider Manila Sky Ice Cream. This line of gourmet, sweet indulgences is a fusion of authentic Filipino inspired tropical ingredients combined with creamery fresh California milk. The flavors are bold.

What started as a hobby for founder Anthony Reyes and his wife has grown (since 2012) into a prosperous business. What’s not to love about creamy ice cream?

The captivating flavors are Coco Rico, Mango Dream, Mango Verde, Nutty Jack, Purple Yumm and Viva Avocado.

Nutty Jack Ice Cream is a distinct, tropical jackfruit ice cream with roasted cashews and a hint of sea salt. The star of this flavor is the Filipino jackfruit : a tropical fruit with notes of mango, pineapple and banana. Pairing jackfruit with cashews is a quintessential Filipino flavor combination that marries the depth of roasted cashews with the tropical sweetness of the jackfruit.”

We’ll chill with Co-founder Anthony Reyes.

Andrew GruelThe raw oyster bar seems to be popping up as an attraction at a lot of restaurants these days including ones that offer very little seafood. It’s a legitimate trend…

Satarist Jonathan Swift once wrote, “He was a bold man that first ate an oyster.”

There are three primary species of oysters that are commercially harvested domestically. They are the Pacific, Eastern and the Olympia. They can be sold under different names depending on where they are harvested. Live oysters are best enjoyed as fresh as possible.

Oysters are high in calcium and iron. They provide a good source of protein.

Our own resident seafood expert, Chef Andrew Gruel, will provide some needed 411 on what every listener should know about enjoying these plump bivalves that now are seemingly on restaurant menus everywhere.

Chef Ida Rodriquez of Melissas World Variety ProduceHatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles.

Once roasted, Hatch Chiles are easy to peel and seed. Roasting heightens the robust earthy flavor of the chiles and the texture of the thick walls of the chile pod becomes lusciously rich. These unique qualities, and the pepper’s 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.

Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great recipes using them. From now through mid-September Melissa’s will be sponsoring weekend Hatch Chile Roasting parties at area supermarkets including at select Bristol Farms and Gelson’s. Check the Melissa’s website for locations, dates and times.

Melissa’s Corporate Chef, Ida Rodriguez, joins us to highlight the joys of Hatch Chile season.

Brendan CollinsAt the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where is was classically trained in French technique. By 17, the talented Nottingham native had his first job at London’s La Gavroche, a Michelin two-star restaurant. Today Collins is the Executive Chef and Proprietor of both Birch in Hollywood as well as the Executive Chef of The Corner Door in Culver City.

Drawing on his training in butchery and belief in using the whole animal, Collins is dedicated to using only the best ingredients and cooking food that he likes to eat. He combines impeccable French technique, seasonal California ingredients, and his inimitable “British lad” attitude to create a cuisine that is at once comforting and exciting, while maintaining a relaxed, English pub atmosphere

For the past three years, The Corner Door has been known as one of the best spots for cocktails in all of Southern California, filling both the bar and dining room with guests imbibing on their always seasonal and innovative beverage program. And now, with Executive Chef Brendan Collins at the helm of the kitchen, The Corner Door has introduced a completely new Dinner Menu with eats to match.

Collins, formerly the chef at such notable spots as Melisse, Anisette and Palihouse, opened his own acclaimed restaurant Waterloo & City just next to The Corner Door until he decided to close (and sell) it late last year. Though he was also working on his newly opened Hollywood restaurant, Birch, at the same time, Collins was deeply invested in Culver City. “It is a close-knit community, and all the restaurants are friends with each other,” he says. “I lived and worked in Culver City for seven years, and wanted to keep a connection with the neighborhood.“

As Executive Chef, Collins will be cooking at The Corner Door at least one day a week, but his longtime lieutenant and Chef de Cuisine Ali Haji has taken charge of day-to-day operations. Haji has worked with Collins continually for the last eight years, beginning at Mesa, in Costa Mesa. “I am closer to Ali than anyone, maybe even my own wife,” Collins says. “He knows what I like and the standards I like to keep; he is ready to step up and run his own kitchen.”

Orange County Fair 2015Sadly the 125 Anniversary run of the Orange County Fair (“One Big Party”) concludes on Sunday, August 16th.

The annual Concessionaire’s Cup Awards for OC Fair’s Finest Foods have been presented. We’ll talk with one of the Trophy Winners, Lori Southerland of Grant’s Tasti Burgers and Tasti Chips.

Last year their winning item was the Chile Relleno Pretzel Cheeseburger. It’s a spicy chorizo patty, jalapeno jam, avocado, tomato, cheese and a whole chile relleno in a soft pretzel bun. It’s back on the menu for 2015

For 2015 their new signature item is the Cuban Fusion Burger. It’s a pork sausage burger patty with smoked ham, tomato, sliced pickles, spicy mayo, mustard and Swiss cheese on a ciabatta roll.

David and Lesley Jacobs SolmonsonOur spirited friends at The Museum of The American Cocktail (MOTAC) are at it again. Their next Los Angeles presentation is Sin and the Silver Screen: The Birth of Spirited Hollywood.”

The program tells the story of Hollywood’s transformation from a dry, well-churched town to the epicenter of nightclub culture. The presentation features the rise and Golden Age of the Hollywood nightclub, tales from its most popular establishments, and “house drinks” from several famous clubs, including the Cocoanut Grove, Embassy Club, and Café Montmarte. Admission ($40.00 General Admission) includes farm-to-table food pairings of Chef Ralph Johnson.

The event date is Monday evening, August 17th from 6:30 p.m. to 8:30 p.m. at Hollywood’s preeminent English pub, The Pikey Café & Bar. Lesley Jacobs Solmonson & David Solmonson, the authors of The 12 Bottle Bar and publishers of 12bottlebar.com are the always entertaining presenters.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Anthony Reyes, Co-Founder, Manila Sky Ice Cream
Segment Three: Executive Chef Andrew Gruel of Slapfish
Segment Four: Corporate Chef Ida Rodriguez, Melissa’s, Hatch Chile Season
Segment Five: Executive Chef Brendan Collins, Birch and The Corner Door Part One
Segment Six: Executive Chef Brendan Collins, Birch and The Corner Door
Segment Seven: Grant’s Tasti Burgers and Tasti Chips, 2015 OC Fair
Segment Eight: The Museum of the American Cocktail (MOTAC)

September 6: Andrew Gruel, Carolyne Styne, McConnell’s Ice Cream, Michelle Winner, Melissa’s Produce, Geeta Bansal, 12 Bottle Bar

Podcasts

Segment One: Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris preview the show
Segment Two: LA Loves Alex’s Lemonade
Segment Three: McConnell’s Fine Ice Cream
Segment Four: Travel Writer Michelle Winner, President, IFWTWA
Segment Five: Corporate Chef Ida Rodriguez, Melissa’s Produce
Segment Six: Executive Chef Andrew Gruel
Segment Seven: Chef Geeta Bansal of Clay Oven
Segment Eight: The 12 Bottle Bar

Guest Host Executive Chef Andrew Gruel, CEO of Slapfish Restaurant Group and Producer Andy Harris preview the show.

The 5th Annual L.A. Loves Alex’s Lemonade culinary cookout returns this year on Saturday, September 20th. When it comes to having the most impressive roster of nationally-known celebrity chefs cooking locally for charity this Benefit is the clear standout. It’s hosted by Chef Suzanne Goin, her business partner Caroline Styne (Lucques, A.O.C., Tavern) along with Chef David Lentz (The Hungry Cat.)

McConnell’s Fine Ice Cream is a 70-year old iconic brand of super premium ice cream which is still based where it was founded in Santa Barbara. Michael Palmer (winemaker) and his wife Eva Ein (chef) purchased this heritage brand in 2012. A McConnell’s scoop shop recently opened in the Grand Central Market in Downtown Los Angeles.

Food, wine & travel writer Michelle Winner is the President of the International Food, Wine & Travel Writers Association (IFWTWA.). She will be talking to us from Hawaii. Over Labor Day Weekend she was part of the Kaanapali Fresh – A Culinary Experience on Maui and right now she is in the middle of the 4th Annual Hawaii Food & Wine Festival on Oahu.

Ida Rodriguez is the long-time Corporate Chef for Melissa’s / World Variety Produce. Until the end of the month it’s Hatch Chile season. Over Labor Day Weekend Chef Ida was in Hatch, New Mexico for the annual Hatch Chile Festival. It gets crazy there. Chef Ida is with us to give us the flavorful report.

Executive Chef Andrew Gruel is CEO of Slapfish Restaurant Group with locations in Huntington Beach, Laguna, Dubai, and soon – Newport Beach. Chef Andrew is a guest judge on Food Network’s upcoming “Food Truck Face-Off” series, was a participant on Sept. 5th at OC Weekly’s 11th Annual Decadence 2014 Tasting Event, and has a new video our explaining the secrets of preparing Slapfish’s Clobster Roll to the Orange County Register’s distinguished food writer, Cathy Thomas.

It’s a singular honor as a chef & restaurateur to be invited to prepare and present a meal at The James Beard Foundation in New York. Chef Geeta Bansal of Clay Oven has that distinct honor on September 27th. On Monday, Sept. 15th Clay Oven will be previewing that same grand five-course, wine-paired menu for a small group of lucky locals. Not one to miss…

David Solmonson and Lesley Jacobs Solmonson have penned a new kind of cocktail book, The 12 Bottle Bar. Just twelve bottles create over 200 distinct and seasonal cocktails, including beer and wine cocktails. When we first interviewed the Solmonsons we ran out of time before we could discuss the clever “Acknowledgements” section of their book. We’ll resume the conversation…

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

Caroline StyneThe 5th Annual L.A. Loves Alex’s Lemonade culinary cookout returns this year on Saturday, September 20th. When it comes to having the most impressive roster of nationally-known celebrity chefs cooking locally for charity this Benefit is the clear standout. It’s hosted by Chef Suzanne Goin, her business partner Caroline Styne (Lucques, A.O.C., Tavern) along with Chef David Lentz (The Hungry Cat.)

The new location is Wilson Plaza at UCLA in Westwood.

The 5th Annual Benefit invites food and wine lovers from all corners of the globe for an afternoon of fantastic fare, cocktails for a cause, children’s activities, silent and live auctions, and a whole lot more. The incredible chef brigade includes big name cooks ranging from Giada De Laurentiis to Tom Colicchio.

Michael PalmerMcConnell’s Fine Ice Cream is a 70-year old iconic brand of super premium ice cream which is still based where it was founded in Santa Barbara. Michael Palmer (winemaker) and his wife Eva Ein (chef) purchased this heritage brand in 2012. A McConnell’s scoop shop recently opened in the Grand Central Market in Downtown Los Angeles.

The late Jim McCoy owned McConnell’s from 1963 until he needed to sell the business due to ill health in 2012. It was very important to him that this be maintained as a family business based in Santa Barbara.That was his legacy.

75 per cent of McConnell’s ingredients come from within 60 miles of Santa Barbara.

Food, wine & travel writer Michelle Winner is the President of the International Food, Wine & Travel Writers Association (IFWTWA.). She will be talking to us from Hawaii.

Over Labor Day Weekend Michelle was part of the Kaanapali Fresh – A Culinary Experience on Maui and right now she is in the middle of the 4th Annual Hawaii Food & Wine Festival on Oahu.

The Hawaii Food & Wine Festival event Michelle attended Thursday evening was the sold out “A Lucky Modern Buddha Belly” at The Modern Honolulu. The event put a spotlight on Hawaii’s unique location as a culinary hub of the Pacific where East Meets West. 14 esteemed chefs (including Iron Chef Masaharu Morimoto) showcased dishes inspired by the Lucky Buddha who is known for happiness, plenitude, and wisdom of contentment.

Chef Ida Rodriquez of Melissas World Variety ProduceIda Rodriguez is the long-time Corporate Chef for Melissa’s / World Variety Produce. Until the end of the month it’s still Hatch Chile season.

Over Labor Day Weekend Chef Ida was in Hatch, New Mexico as a participant for the annual Hatch Chile Festival. It gets really crazy there. Chef Ida joins us to give us the flavorful chile report.

Weekend Hatch chile roasting continue through this month at select supermarkets. Check the Melissa’s website for the schedule, times, and locations.

Andrew GruelExecutive Chef Andrew Gruel is CEO of Slapfish Restaurant Group with locations in Huntington Beach, Laguna, Dubai, and soon – Newport Beach.

Chef Andrew is a guest judge on Food Network’s upcoming “Food Truck Face-Off” series, was a participant on Sept. 5th at OC Weekly’s 11th Annual Decadence 2014 Tasting Event, and has a new video out explaining the secrets of preparing Slapfish’s Clobster Roll to the Orange County Register’s distinguished food writer, Cathy Thomas.

Geeta Bansal of Clay Oven in IrvineIt’s a singular honor as a chef & restaurateur to be invited to prepare and present a meal at The James Beard Foundation in New York. Wolfgang Puck was the very first chef to do so.

Chef Geeta Bansal of Clay Oven has that distinct honor on Saturday evening, September 27th. On Monday, Sept. 15th Clay Oven will be previewing that same grand five-course, wine-paired menu for a small group of lucky locals. Not one to miss…

At Clay Oven, chef/owner Geeta Bansal updates traditional Indian recipes with modern culinary techniques and vibrant California bounty. Incorporating the changing colors, flavors, and aromas of each season into her rotating menus, she honors Ayurvedic principles while bringing haute Indian cuisine to the forefront of Southern California’s dining landscape.

David and Lesley Jacobs SolmonsonDavid Solmonson and Lesley Jacobs Solmonson have penned a new kind of cocktail book, The 12 Bottle Bar. Just twelve bottles create over 200 distinct and seasonal cocktails, including beer and wine cocktails. When we first interviewed the Solmonsons we ran out of time before we could discuss the clever “Acknowledgements” section of their book. We’ll resume the conversation…

On Saturday, September 13th at 10:30 a.m. the Solmonsons will present “Sin and the Silver Screen: The Age of the Hollywood Nightclub.” It’s a free program in the Mark Taper Auditorium at the Los Angeles Central Library.

To celebrate the release of The 12 Bottle Bar the Solmonsons will lead two Los Angeles-based barhops in September (Sept. 7th ) and October (Oct.5th.,) each one stopping at three bars over one evening. Each event includes one spirit-focused mini-cocktail at each location, appetizers/small plates, a copy of The 12 Bottle Bar book, and more!

Podcasts

Segment One: Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris preview the show
Segment Two: LA Loves Alex’s Lemonade
Segment Three: McConnell’s Fine Ice Cream
Segment Four: Travel Writer Michelle Winner, President, IFWTWA
Segment Five: Corporate Chef Ida Rodriguez, Melissa’s Produce
Segment Six: Executive Chef Andrew Gruel
Segment Seven: Chef Geeta Bansal of Clay Oven
Segment Eight: The 12 Bottle Bar

Show 39, August 24, 2013: Delilah Snell, home canning and preservation authority

Delilah SnellDelilah Snell is a prominent certified home canner and preserving expert. There are creative ways to preserve Hatch Chiles other than roasting and then freezing them.

Delilah suggested Hatch Chile jelly which she then went through the preparing process of. She also loves to pickle Hatch Chiles.

Delilah was just in Hatch, New Mexico presenting a seminar on preserving Hatch Chiles.

Delilah is one of the producers of the upcoming Patchwork Show – Edible Edition festival coming up the Weekend of October 5th & 6th at SoCo in Costa Mesa. It’s billed as “Southern California’s Creative Food Summit.” Admission is free…

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Show 38, August 10, 2013: Chef Ida Rodriguez, Melissa’s / World Variety Produce Continues…

The Hatch Chile is from the Anaheim chile family but has thicker walls and an entirely different taste profile unlike any other chile. This is attributed to the soil in Hatch as well as the temperature range (hot) during the short growing season.

Hatch Chiles come in a range of heat levels, from the mild end of the spectrum to extremely hot. Curiously when frozen they actually become hotter over time.

Melissas Hatch Chile CookbookJoining forces with the co-founder and co-owner of Melissa’s, Sharon Hernandez, Chef Ida penned the just-released Melissa’s Hatch Chile Cookbook. It’s the definitive guide to enjoying Hatch Chiles year-round.

Every Labor Day Weekend Chef Ida and Sharon journey to Hatch, New Mexico to partake of the annual Hatch Chile Festival. Would you believe Hatch Chile Ice Cream? (The cravable recipe is included in the book…)

The useful book features 150 unique and classic Hatch Chile recipes with plenty of helpful, full color photos. All the recipes are designed for use by home cooks and have been thoroughly tested. The range of dishes is impressive. You can create Breakfast, Appetizers, Sandwiches & Wraps, Salads, Sides, Entrees, Casseroles & Soups, Condiments, Desserts, and Beverages using Hatch Chiles!

The Melissa’s Hatch Chile Cookbook is available at melissas.com, Amazon, and at select Bristol Farms stores and other fine food merchants.

The “SoCal Restaurant Show” will be broadcasting live from 10:00 a.m. to Noon at the new Bristol Farms store at 3105 Wilshire Blvd. in Santa Monica on Saturday, August 24th. Team Melissa’s will be there in force roasting the new crop of Hatch Chiles. Samples of recipes from the book will be available for the tasting. Bristol Farms will be sampling a variety of their proprietary Bristol Kitchens food products using Hatch Chiles. Chef Ida will be present signing copies of the Melissa’s Hatch Chile Cookbook.

Be there…(“It’s Now Or Next Year!”)

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