Show 524, May 6, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

In April 2018, Huntington Beach’s award-winning riip Beer Co hired Ian McCall as their newest head brewer and to run day to day operations. That year at the Great American Beer Festival, riip was awarded its second medal, silver for black the riipper black IPA. Before the end of the year riip expanded again by dropping two more fermenters and hiring Danny Priddy as an assistant brewer.  The riip team was quickly growing and the accolades were just starting to roll in.

riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach.

2022 was also a great year for Riip beers. At the Bistro IPA Festival in Hayward Riip was awarded a Bronze medal for their 1020 West Coast IPA which was a collaboration style with Cannonball Creek of Golden, CO. At the San Diego International Beer Competition Black the Ripper (signature Black IPA) was awarded a Silver. Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a mug of Dankster Squad in hand.

When we last spoke with Dr. Shica Little of Dr. Shica’s Bakery she was operating a mini retail bakery full of deliciousness out of a kiosk at Westfield Culver City. Her decadent “Almost Famous Brownies” were a signature. She was just introducing a companion line of tasty vegan desserts. Dr. Shica’s Bakery just exhibited her expanded gourmet line of plant-based vegan desserts at the Natural Products Expo West in Anaheim. The expanded line includes indulgent cookies, brownies, cheesecake and lots more. New is a vegan crunchy cookie in lemon, double chocolate chip and birthday cake plus a vegan oatmeal raisin cookie sweetened with fruit. Dr. Shica joins us with an Almost Famous Brownie plate at the ready.

A bit over two years ago Vegas Test Kitchen located in Downtown Las Vegas debuted under the direction of Vegas food entrepreneur Jolene Mannina. “It’s purpose during the pandemic was to provide a creative space for chefs to test out restaurant concepts, host popup dinners and stage events. Over 50 chefs have participated in Vegas Test Kitchen.”

Their lease is not being renewed and VTK will have a Closing Night Food Fest and Farewell Party on Saturday, June 3rd from 6 to 9:00 p.m.

VTK success stories include everything from ethereal bagels to gourmet pizza made with a sourdough starter base. Pastry Chef Andrea McLean is one of the earliest chefs with a residency at VTK with her incredibly popular PopNpies bakery. Specialties include Blueberry Crumble and Peanut Butter Chocolate pies. We’ll meet Chef Andrea as well as highlight the successes of VTK with Jolene Mannina.

PBS’s celebrity vegan chef, Laura Theodore, is back with us to celebrate the 10th Anniversary Edition of Jazzy Vegetarian – Lively Vegan Cuisine That’s Easy and Delicious. “This 10th Anniversary Edition of the cookbook features over 120 dazzling vegan recipes, including 25 new recipes from Season Ten of Laura’s popular PBS television series. With more full-color photos, modernized cooling tips, and gluten-free options, this spectacular cookbook highlights vegan recipes that are easy, nutritious, and most of all, delicious.”

Mike and Rhonda Pollard’s Honoka’a Chocolate Co. is located on the Hamakua coast of the Big Island of Hawai’i at Kahi Ola Mau Farm. Their farm has a rich history in the Hamakua district town of Honoka’a. Located mauka (towards Mauna Kea) from Honoka’a in an area known as Ahualoa, the 5 acres the Pollards call home was first purchased by the sugar plantation doctor sometime in the 1920s. They are the fourth resident and keeper of this beautiful property and have transformed it into a working farm. Two and one-half acres are planted in cacao. Starting in January 2018, Honoka’a Chocolate Co. began offering farm tours and tastings of their artisan chocolates that are made right there on the farm. In February of this year most of the production shifted to their new state of the art production facility and retail store on Mamane Street in the heart of historic Honokaa Town. Honoka’a Chocolate Co has received a total of 29 international awards for their premium chocolates over the last two years. Mike Pollard is our guest with a ripe cacao pod in hand.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chefs still prefer to cook with natural gas given the state (and high cost) of the current induction range technology. Berkeley’s ban on gas lines going into new construction has been overturned in a recent Federal court ruling. Chef Andrew explains the significance and provides added background.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 524, May 6, 2023: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part One

Food Entrepreneur Jolene Mannina

A bit over two years ago Vegas Test Kitchen located in Downtown Las Vegas debuted under the direction of Vegas food entrepreneur Jolene Mannina. “It’s purpose during the pandemic was to provide a creative space for chefs to test out restaurant concepts, host popup dinners and stage events. Over 50 chefs have participated in Vegas Test Kitchen.”

Their lease is not being renewed and VTK will have a Closing Night Food Fest and Farewell Party on Saturday, June 3rd from 6 to 9:00 p.m.

“The pandemic persuaded Jolene to launch the Vegas Test Kitchen, and now she fully appreciates its value to small businesses. VTK helped so many people kickstart their dreams. Culinary incubators are needed in all cities to help chefs take their first step in business. Within only three months of being at the Test Kitchen chefs have the ability to dive into their proposed menu, make adjustments, start recipe development, and build their brand with little out-of-pocket expenses.”

VTK success stories include everything from ethereal bagels to gourmet pizza made with a sourdough starter base.

Pastry Chef Andrea McLean is one of the earliest chefs with a residency at VTK with her incredibly popular PopNpies bakery. Specialties include Blueberry Crumble and Peanut Butter Chocolate pies. Definitely a VTK success story.

We’ll meet Chef Andrea as well as highlight the successes of VTK with Jolene Mannina.

Show 524, May 6, 2023: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part Two

Andrea McLean of Pop N Pies

A bit over two years ago Vegas Test Kitchen located in Downtown Las Vegas debuted under the direction of Vegas food entrepreneur Jolene Mannina. “It’s purpose during the pandemic was to provide a creative space for chefs to test out restaurant concepts, host popup dinners and stage events. Over 50 chefs have participated in Vegas Test Kitchen.”

Their lease is not being renewed and VTK will have a Closing Night Food Fest and Farewell Party on Saturday, June 3rd from 6 to 9:00 p.m.

“The pandemic persuaded Jolene to launch the Vegas Test Kitchen, and now she fully appreciates its value to small businesses. VTK helped so many people kickstart their dreams. Culinary incubators are needed in all cities to help chefs take their first step in business. Within only three months of being at the Test Kitchen chefs have the ability to dive into their proposed menu, make adjustments, start recipe development, and build their brand with little out-of-pocket expenses.”

VTK success stories include everything from ethereal bagels to gourmet pizza made with a sourdough starter base.

Pastry Chef Andrea McLean is one of the earliest chefs with a residency at VTK with her incredibly popular PopNpies bakery. Specialties include Blueberry Crumble and Peanut Butter Chocolate pies. Definitely one of the many VTK success stories.

Pastry Chef Andrea McLean and VTK Founder Jolene Mannina continue with us.

May 6: riip Beer Co. Dr. Shica’s Bakery, Vegas Test Kitchen, Laura Theodore, Honoka’a Chocolate Co.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ian McCall, Director of Brewing and Operations, Riip Beer Co.
Segment Three: Dr. Shica Little, Dr. Shica’s Bakery
Segment Four: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part One
Segment Five: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part Two
Segment Six: Laura Theodore, PBS’s Celebrity Vegan Chef and TV Personality. Jazzy Vegetarian Cookbook – 10th Anniversary Edition
Segment Seven: Honoka’a Chocolate Co., Hawaii, with Founder Mike Pollard
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

In April 2018, Huntington Beach’s award-winning riip Beer Co. hired Ian McCall as their newest head brewer and to run day to day operations. That year at the Great American Beer Festival, riip was awarded its second medal, silver for black the riipper black IPA. Before the end of the year riip expanded again by dropping two more fermenters and hiring Danny Priddy as an assistant brewer. The riip team was quickly growing and the accolades were just starting to roll in.

riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach.

2022 was also a great year for Riip beers. At the Bistro IPA Festival in Hayward Riip was awarded a Bronze medal for their 1020 West Coast IPA which was a collaboration style with Cannonball Creek of Golden, CO. At the San Diego International Beer Competition Black the Ripper (signature Black IPA) was awarded a Silver. Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a mug of Dankster Squad in hand.

When we last spoke with Dr. Shica Little of Dr. Shica’s Bakery she was operating a mini retail bakery full of deliciousness out of a kiosk at Westfield Culver City. Her decadent “Almost Famous Brownies” were a signature. She was just introducing a companion line of tasty vegan desserts. Dr. Shica’s Bakery just exhibited her expanded gourmet line of plant-based vegan desserts at Natural Products Expo West in Anaheim. The expanded line includes indulgent cookies, brownies, cheesecake and lots more. New is a vegan crunchy cookie in lemon, double chocolate chip and birthday cake plus a vegan oatmeal raisin cookie sweetened with fruit. Dr. Shica joins us with an Almost Famous Brownie plate at the ready.

A bit over two years ago Vegas Test Kitchen located in Downtown Las Vegas debuted under the direction of Vegas food entrepreneur Jolene Mannina. It’s purpose during the pandemic was to provide a creative space for chefs to test out restaurant concepts, host popup dinners and stage events. Over 50 chefs have participated in Vegas Test Kitchen.

Their lease is not being renewed and VTK will have a Closing Night Food Fest and Farewell Party on Saturday, June 3rd from 6 to 9:00 p.m.

VTK success stories include everything from ethereal bagels to gourmet pizza made with a sourdough starter base. Pastry Chef Andrea McLean is one of the earliest chefs with a residency at VTK with her incredibly popular PopNpies bakery. Specialties include Blueberry Crumble and Peanut Butter Chocolate pies. We’ll meet Chef Andrea as well as highlight the successes of VTK with Jolene Mannina.

PBS’s celebrity vegan chef, Laura Theodore, is back with us to celebrate the 10th Anniversary Edition of Jazzy Vegetarian – Lively Vegan Cuisine That’s Easy and Delicious. “This 10th Anniversary Edition of the cookbook features over 120 dazzling vegan recipes, including 25 new recipes from Season Ten of Laura’s popular PBS television series. With more full-color photos, modernized cooling tips, and gluten-free options, this spectacular cookbook highlights vegan recipes that are easy, nutritious, and most of all, delicious.”

Mike and Rhonda Pollard’s Honoka’a Chocolate Co. is located on the Hamakua coast of the Big Island of Hawai’i at Kahi Ola Mau Farm. Their farm has a rich history in Hamakua district town of Honoka’a. Located mauka (towards Mauna Kea) from Honoka’a in an area known as Ahualoa, the 5 acres the Pollards call home was first purchased by the sugar plantation doctor sometime in the 1920s. They are the fourth resident and keeper of this beautiful property and have transformed it into a working farm. Two and one-half acres are planted in cacao. Starting in January 2018, Honoka’a Chocolate Co. began offering farm tours and tastings of their artisan chocolates that are made right there on the farm. In February of this year most of the production shifted to their new state of the art production facility and retail store on Mamane Street in the heart of Historic Honokaa Town. Honoka’a Chocolate Co has received a total of 29 international awards for their premium chocolates over the last two years. Mike Pollard is our guest with a ripe cacao pod in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chefs still prefer to cook with natural gas. Berkeley’s ban on gas lines going into new construction has been overturned in a recent Federal court ruling. Chef Andrew explains the significance and provides added background.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Ian McCall of Riip Beer Company

In April 2018, Huntington Beach’s award-winning riip Beer Co. hired Ian McCall as their newest head brewer and to run day to day operations. That year at the Great American Beer Festival, riip was awarded its second medal, silver for black the riipper black IPA. Before the end of the year riip expanded again by dropping two more fermenters and hiring Danny Priddy as an assistant brewer. The riip team was quickly growing and the accolades were just starting to roll in.

riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach.

2022 was an exceptional year for Riip beers. At the Bistro IPA Festival in Hayward Riip was awarded a Bronze medal for their 1020 West Coast IPA which was a collaboration style with Cannonball Creek of Golden, CO. At the San Diego International Beer Competition Black the Ripper (signature Black IPA) was awarded a Silver.

Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a mug of Dankster Squad in hand.

When we last spoke with Dr. Shica Little of Dr. Shica’s Bakery she was operating a mini retail bakery full of deliciousness out of a kiosk at Westfield Culver City. Her decadent “Almost Famous Brownies” were a signature. She was just introducing a companion line of tasty vegan desserts.

Dr. Shica’s Bakery recently exhibited her expanded gourmet line of plant-based vegan desserts at Natural Products Expo West in Anaheim. The expanded line includes indulgent cookies, brownies, cheesecake and lots more. New is a vegan crunchy cookie in lemon, double chocolate chip and birthday cake plus a vegan oatmeal raisin cookie sweetened with fruit.

Dr. Shica’s Bakery is also the Official Cookie Provider of Kevin Hart’s expanding vegan restaurant chain, Hart House.

Dr. Shica joins us with an Almost Famous Brownie plate at the ready.

Food Entrepreneur Jolene Mannina

A bit over two years ago Vegas Test Kitchen located in Downtown Las Vegas debuted under the direction of Vegas food entrepreneur Jolene Mannina. “It’s purpose during the pandemic was to provide a creative space for chefs to test out restaurant concepts, host popup dinners and stage events. Over 50 chefs have participated in Vegas Test Kitchen.”

Their lease is not being renewed and VTK will have a Closing Night Food Fest and Farewell Party on Saturday, June 3rd from 6 to 9:00 p.m.

“The pandemic persuaded Jolene to launch the Vegas Test Kitchen, and now she fully appreciates its value to small businesses. VTK helped so many people kickstart their dreams. Culinary incubators are needed in all cities to help chefs take their first step in business. Within only three months of being at the Test Kitchen chefs have the ability to dive into their proposed menu, make adjustments, start recipe development, and build their brand with little out-of-pocket expenses.”

VTK success stories include everything from ethereal bagels to gourmet pizza made with a sourdough starter base.

Pastry Chef Andrea McLean is one of the earliest chefs with a residency at VTK with her incredibly popular PopNpies bakery. Specialties include Blueberry Crumble and Peanut Butter Chocolate pies. We’ll meet Chef Andrea as well as highlight the successes of VTK with Jolene Mannina.

Cookbook Author Laura Theodore

PBS’s celebrity vegan chef, Laura Theodore, is back with us to celebrate the 10th Anniversary Edition of Jazzy Vegetarian – Lively Vegan Cuisine That’s Easy and Delicious.

“This 10th Anniversary Edition of the cookbook features over 120 dazzling vegan recipes, including 25 new recipes from Season Ten of Laura’s popular PBS television series. With more full-color photos, modernized cooling tips, and gluten-free options, this spectacular cookbook highlights vegan recipes that are easy, nutritious, and most of all, delicious.”

“Jazzy Vegetarian: Lively Vegan Cuisine That’s Easy and Delicious (10th Anniversary Edition!) delivers show-stopping guidance and recipes that make it easy to embrace healthful yet sumptuous vegan dining at home!”

Mike Pollard of the Honokoa Chocolate Company

Mike and Rhonda Pollard’s Honoka’a Chocolate Co. is located on the Hamakua coast of the Big Island of Hawai’i at Kahi Ola Mau Farm. Their farm has a rich history in Hamakua district town of Honoka’a. Located mauka (towards Mauna Kea) from Honoka’a in an area known as Ahualoa, the 5 acres the Pollards call home was first purchased by the sugar plantation doctor sometime in the 1920s. They are the fourth resident and keeper of this beautiful property and have transformed it into a working farm.” Two and one-half acres are planted in cacao.

“Starting in January 2018, Honoka’a Chocolate Co. began offering farm tours and tastings of their artisan chocolates that are made right there on the farm. In February of this year most of the production shifted to their new state of the art production facility and retail store on Mamane Street in the heart of Historic Honokaa Town. Honoka’a Chocolate Co has received a total of 29 international awards for their premium chocolates over the last two years.”

“Their current tastings on the farm include five of their signature products, including chocolates from Hawaii as well as other regions from around the world. Guests will experience how a particular region’s climate, soils and terrain affect the taste of the chocolate, “the terroir” as winemakers have so famously coined the term. The state of Hawai’i is the only place in the US where cacao grows fruitfully, some calling it the “North Pole” of the cacao growing region.”

Mike Pollard is our guide to some of the best chocolate in the World.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Professional Chefs, in general, still overwhelmingly prefer to cook with natural gas. Berkeley’s ban on gas lines going into new residential and commercial construction has been overturned in a recent Federal court ruling by a three-judge Ninth Circuit panel. Chef Andrew explains the significance and provides the needed added background.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ian McCall, Director of Brewing and Operations, Riip Beer Co.
Segment Three: Dr. Shica Little, Dr. Shica’s Bakery
Segment Four: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part One
Segment Five: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part Two
Segment Six: Laura Theodore, PBS’s Celebrity Vegan Chef and TV Personality. Jazzy Vegetarian Cookbook – 10th Anniversary Edition
Segment Seven: Honoka’a Chocolate Co., Hawaii, with Founder Mike Pollard
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 481, July 2, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Happy (and safe) 4th of July Weekend!

Alma Rosa Winery & Vineyards is hosting its second annual fundraiser to support mental health: Peace of Mind: 10,000 Steps in the Right Direction on Saturday, July 23, 2022.  To support community services as well as mental health research, the 2022 Peace of Mind event will be a walk of approximately 10,000 steps or 4.5 miles across the Alma Rosa estate in Buellton benefiting two organizations: the Mental Wellness Center and One Mind.” Alma Rosa’s Winemaker, Samra Morris, joins us with all the details.

“Since 2008 it has been a key mission for the Ment’or BKB Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States at the Bocuse d’Or in Lyon.  The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.” Team USA 2023 includes Head Chef Jeffrey Hayashi and Commis Franco Fugel. The Head Coach is Bocuse d’Or veteran, Chef Robert Sulatycky. The next stop for Team USA on the long road to Lyon in January is the Bocuse d’Or Americas competition in Santiago, Chile on July 14th, representing all the countries of the American continent. Eight teams will be vying for the five places to advance to the Grand Finale in Lyon. Taking a short break to join us from the intensive practice sessions at the Ment’or Training Kitchen at the Copia Campus in Napa of the Culinary Institute of America are Team USA’s Head Coach Robert Sulatycky and Head Chef Jeffrey Hayashi.

Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.

Next on this year’s class schedule is Market Driven Desserts with Della Gossett (Executive Pastry Chef for Wolfgang Puck’s Spago) and Roxana Jullapat (Co-Proprietor and Pastry Chef for Friends & Family in Hollywood.) It’s a 2-day course on July 13 & 14th from 9 a.m. to 4:30 p.m. Chefs Donald Wressell, Della Gossett and Roxana Jullapat join us rolling pin firmly in hand.

“Exciting culinary events are now underway at the Palms Casino Resort in the wake of the Las Vegas property’s recent grand reopening. Palms and Vegas Test Kitchen have unleashed an unparalleled pop-up, Greene Street Test Kitchen, to the Las Vegas valley. Guests are now enjoying a taste test of a wide variety of cuisine from three local chefs every Friday and Saturday night, continuing through July 30. From Polynesian Chinese inspired dining to American Italian cuisine, chefs Josh Bianchi, Crystina Nguyen, Bryan Tejada and Gary FX LaMorte will be trying out new concepts at the Greene Street Test Kitchen. Two rotating concepts remain on the debut schedule.” Producer Jolene Mannina joins us from Vegas Test Kitchen.

Chef Andrew Gruel has some exciting personal business news in his “Ask the Chef” segment. Chef Andrew and his wife, Lauren, have amicably sold their interest in Slapfish (founded ten years ago) to their former Houston-based partners. Next up is the creation of a new restaurant management enterprise. First is a launch of a fresh seafood restaurant and full bar with table service in the former Fish Camp location on Pacific Coast Highway in Huntington Beach. Look for a September opening. Also, the Big Parm NJ-style, fast-casual pizza concept will be expanding and Chef Andrew’s popular Two Birds chicken restaurant will reopen in a new location.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 481, July 2, 2022: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part One

Food Entrepreneur Jolene Mannina

“Exciting culinary events are now underway at the Palms Casino Resort in the wake of the Las Vegas property’s recent grand reopening. Palms and Vegas Test Kitchen have unleashed an unparalleled pop-up, Greene Street Test Kitchen to the Las Vegas valley.”

“Guests are now enjoying a taste test of a wide variety of cuisine from three local chefs every Friday and Saturday night, continuing through July 30. From Polynesian Chinese inspired dining to American Italian cuisine, chefs Josh Bianchi, Crystina Nguyen, Bryan Tejada and Gary FX LaMorte will be trying out new concepts at the Greene Street Test Kitchen. Two rotating concepts remain on the debut schedule:”

  • July 1-2: Makatas by Chefs Bryan Tejada and Gary FX LaMorte – Healthy, Social and Succulent Pinoy inspired dining
  • July 8-9, 15-16, 22-23, 29-30: Mamasan by Crystina Nguyen – Fresh and Saucy American Polynesian Chinese Cuisine

“Vegas Test Kitchen owner Jolene Mannina says, “In addition to the stellar line-up of chefs and the variety of cuisine, the pop-up experience will feature a high-energy setting with live music and nightly entertainment. With its edgy design, artwork and vibrancy, the Greene Street Kitchen is the perfect setting to showcase these culinary talents. We are looking forward to seeing the Vegas community through July 30th and to present three wonderful chefs that each bring a unique flair to their style of cooking.”

“Pre-fixe dinners with welcome cocktail are $59 per person and reservations are currently available.

“Vegas Test Kitchen (VTK) was designed by Vegas food insider and culinary event planner Jolene Mannina during the pandemic to build a home and be a creative outlet for the talented chefs in Las Vegas community.”

“VTK is a brick & mortar location in downtown Las Vegas, located next to Fergusons Downtown. The establishment offer a variety of cuisines weekly from celebrated chefs testing new concepts. The Vegas Test Kitchen is a casual dining experience with a full bar. Don’t be surprised if a chef is serving you food, this is the way.”

Jolene Mannina joins us from Vegas Test Kitchen.

Show 481, July 2, 2022: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part Two

Food Entrepreneur Jolene Mannina

“Exciting culinary events are now underway at the Palms Casino Resort in the wake of the Las Vegas property’s recent grand reopening. Palms and Vegas Test Kitchen have unleashed an unparalleled pop-up, Greene Street Test Kitchen to the Las Vegas valley.”

“Guests are now enjoying a taste test of a wide variety of cuisine from three local chefs every Friday and Saturday night, continuing through July 30. From Polynesian Chinese inspired dining to American Italian cuisine, chefs Josh Bianchi, Crystina Nguyen, Bryan Tejada and Gary FX LaMorte will be trying out new concepts at the Greene Street Test Kitchen. Two rotating concepts remain on the debut schedule:”

  • July 1-2: Makatas by Chefs Bryan Tejada and Gary FX LaMorte – Healthy, Social and Succulent Pinoy inspired dining
  • July 8-9, 15-16, 22-23, 29-30: Mamasan by Crystina Nguyen – Fresh and Saucy American Polynesian Chinese Cuisine

“Vegas Test Kitchen owner Jolene Mannina says, “In addition to the stellar line-up of chefs and the variety of cuisine, the pop-up experience will feature a high-energy setting with live music and nightly entertainment. With its edgy design, artwork and vibrancy, the Greene Street Kitchen is the perfect setting to showcase these culinary talents. We are looking forward to seeing the Vegas community through July 30th and to present three wonderful chefs that each bring a unique flair to their style of cooking.”

“Pre-fixe dinners with welcome cocktail are $59 per person and reservations are currently available.

“Vegas Test Kitchen (VTK) was designed by Vegas food insider and culinary event planner Jolene Mannina during the pandemic to build a home and be a creative outlet for the talented chefs in Las Vegas community.”

Jolene Mannina continues with us from Vegas Test Kitchen.

July 2: Alma Rosa Winery & Vineyards, Bocuse d’Or Team USA, Guittard Chocolate Company, Vegas Test Kitchen

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Alma Rosa Winery & Vineyards’ Winemaker Samra Morris – Preview of “Peace of Mind: 10,000 Steps in the Right Direction”
Segment Three: Team USA 2023 with Head Coach Chef Robert Sulatycky and Head Chef Jeffrey Hayashi
Segment Four: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part One
Segment Five: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part Two
Segment Six: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part One
Segment Seven: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part Two
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Happy 4th of July Weekend!

Alma Rosa Winery & Vineyards is hosting its second annual fundraiser to support mental health: Peace of Mind: 10,000 Steps in the Right Direction on Saturday, July 23, 2022. To support community services as well as mental health research, the 2022 Peace of Mind event will be a walk of approximately 10,000 steps or 4.5 miles across the Alma Rosa estate in Buellton benefiting two organizations: the Mental Wellness Center and One Mind. Alma Rosa’s Winemaker, Samra Morris, joins us with all the details.

“Since 2008 it has been a key mission for the Ment’or BKB Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.” Team USA 2023 includes Head Chef Jeffrey Hayashi and Commis Franco Fugel. The Head Coach is Bocuse d’Or veteran, Chef Robert Sulatycky. The next stop for Team USA on the long road to Lyon in January is the Bocuse d’Or Americas competition in Santiago, Chile on July 14th, representing all the countries of the American continent. Eight teams will be vying for the five places to advance to the Grand Finale in Lyon. Taking a short break to join us from the intensive practice sessions at the Team USA Kitchen at the Copia Campus in Napa of the Culinary Institute of America are Team USA’s Head Coach Robert Sulatycky and Head Chef Jeffrey Hayashi.

Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.

Next on this year’s class schedule is Market Driven Desserts with Della Gossett (Executive Pastry Chef for Wolfgang Puck’s Spago) and Roxana Jullapat (Co-Proprietor and Pastry Chef for Friends & Family in Hollywood.) It’s a 2-day course on July 13 & 14th from 9 a.m. to 4:30 p.m. Chefs Donald Wressell, Della Gossett and Roxana Jullapat join us rolling pin firmly in hand.

“Exciting culinary events are now underway at the Palms Casino Resort in the wake of the Las Vegas property’s recent grand reopening. Palms and Vegas Test Kitchen have unleashed an unparalleled pop-up, Greene Street Test Kitchen, to the Las Vegas valley. Guests are now enjoying a taste test of a wide variety of cuisine from three local chefs every Friday and Saturday night, continuing through July 30. From Polynesian Chinese inspired dining to American Italian cuisine, chefs Josh Bianchi, Crystina Nguyen, Bryan Tejada and Gary FX LaMorte will be trying out new concepts at the Greene Street Test Kitchen. Two rotating concepts remain on the debut schedule.” Producer Jolene Mannina joins us from Vegas Test Kitchen.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. There is a new program happening in the Gulf Coast of Florida (and elsewhere) restoring high-density clam sites and sea grass beds while creating avenues for the commercial fishing community to become more involved with environment restoration. Chef Andrew explains the importance and significant benefits.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Samra Morris of Alma Rosa Winery

Alma Rosa Winery & Vineyards is hosting its second annual fundraiser to support mental health: Peace of Mind: 10,000 Steps in the Right Direction on Saturday, July 23, 2022. To support community services as well as mental health research, the 2022 Peace of Mind event will be a walk of approximately 10,000 steps or 4.5 miles across the Alma Rosa estate in Buellton benefiting two organizations: the Mental Wellness Center and One Mind.”

“100 per cent of the $55 registration fee will support the two benefiting organizations: One Mind, which funds research into the causes, treatments and cures of mental illness, and Mental Wellness Center, which provides servicers and housing for individuals with a mental health diagnosis in Santa Barbara County.”

Alma Rosa proprietors Bob & Barb Zorich are doubling all donations made through Peace of Mind dollar-for-dollar up to $35,000 for each charity, for a total of $70,000.

Alma Rosa’s Winemaker, Samra Morris, joins us with all the details.

Robert Sulatycky, Head Coach of Team USA

“Since 2008 it has been a key mission for the Ment’or BKB Foundation based in New York to enable the best young talent in America to effectively train for the privilege and honor of representing the United States at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.”

“Team USA is chosen through a national selection process that mimics the format and atmosphere of the competition that is held in Lyon biennially. Chefs from around the country apply to compete in the Team USA National Selection Event.”

Team USA 2023 includes Head Chef Jeffrey Hayashi and Commis Franco Fugel. The Head Coach is Bocuse d’Or veteran, Chef Robert Sulatycky.

Jeffrey Hayashi is the head chef for the 2021 Bocuse D'Or

The next stop for Team USA on the long road to Lyon in January is the Bocuse d’Or Americas competition in Santiago, Chile on July 14th, representing all the countries of the American continent. Eight teams will be vying for the five places to advance to the Grand Finale in Lyon.

If Team USA advances from Santiago (nothing is for-sure) then in January 2023, Team USA travels to Lyon, France to compete in the prestigious Bocuse d’Or competition, fighting for a spot on the podium and the world’s culinary stage.

Taking a short break to join us from the intensive on-going practice sessions at the Team USA Kitchen at the Copia Campus in Napa of the Culinary Institute of America are Team USA’s Head Coach Robert Sulatycky and Head Chef Jeffrey Hayashi.

Donald Wressell of Guittard Chocolate Company

Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the “Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.”

Next on this year’s class schedule is Market Driven Desserts with Della Gossett (Executive Pastry Chef for Wolfgang Puck’s Spago) and Roxana Jullapat (Co-Proprietor and Pastry Chef for Friends & Family in Hollywood.) It’s a 2-day course on July 13 & 14th from 9 a.m. to 4:30 p.m.

Roxanne Jullapat of Friends and Family

“Begin this lesson by joining Della & Roxana to a visit at the Santa Monica Farmer’s Market, meeting the farmers & vendors who bring in the best produce of the season. Shop for a selection to work with and come back to the Chocolate Studio kitchen to create desserts and baked goods using the market produce. Find ways to inspire your current seasonal menu and explore the skill of making preserves using seasonal produce for use in the future.”

Chefs Donald Wressell, Della Gossett and Roxana Jullapat join us rolling pin firmly in hand.

Food Entrepreneur Jolene Mannina

“Exciting culinary events are now underway at the Palms Casino Resort in the wake of the Las Vegas property’s recent grand reopening. Palms and Vegas Test Kitchen have unleashed an unparalleled pop-up, Greene Street Test Kitchen to the Las Vegas valley.”

“Guests are now enjoying a taste test of a wide variety of cuisine from three local chefs every Friday and Saturday night, continuing through July 30. From Polynesian Chinese inspired dining to American Italian cuisine, chefs Josh Bianchi, Crystina Nguyen, Bryan Tejada and Gary FX LaMorte will be trying out new concepts at the Greene Street Test Kitchen. Two rotating concepts remain on the debut schedule:”

  • July 1-2: Makatas by Chefs Bryan Tejada and Gary FX LaMorte – Healthy, Social and Succulent Pinoy inspired dining
  • July 8-9, 15-16, 22-23, 29-30: Mamasan by Crystina Nguyen – Fresh and Saucy American Polynesian Chinese Cuisine

“Vegas Test Kitchen owner Jolene Mannina says, “In addition to the stellar line-up of chefs and the variety of cuisine, the pop-up experience will feature a high-energy setting with live music and nightly entertainment. With its edgy design, artwork and vibrancy, the Greene Street Kitchen is the perfect setting to showcase these culinary talents. We are looking forward to seeing the Vegas community through July 30th and to present three wonderful chefs that each bring a unique flair to their style of cooking.”

“Pre-fixe dinners with welcome cocktail are $59 per person and reservations are currently available.

“Vegas Test Kitchen (VTK) was designed by Vegas food insider and culinary event planner Jolene Mannina during the pandemic to build a home and be a creative outlet for the talented chefs in Las Vegas community.”

“VTK is a brick & mortar location in downtown Las Vegas, located next to Fergusons Downtown. The establishment offer a variety of cuisines weekly from celebrated chefs testing new concepts. The Vegas Test Kitchen is a casual dining experience with a full bar. Don’t be surprised if a chef is serving you food, this is the way.”

Jolene Mannina joins us from Vegas Test Kitchen.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

There is an important new program happening in the Gulf Coast of Florida (and elsewhere) restoring high-density clam sites and sea grass beds while creating avenues for the commercial fishing community to become more involved with environment restoration. Restoring clam populations (filter feeders) and seagrass meadows will result in improved water quality and healthier habitats for commercial and recreational fisheries – and people, too! Chef Andrew explains the importance and benefits.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Alma Rosa Winery & Vineyards’ Winemaker Samra Morris – Preview of “Peace of Mind: 10,000 Steps in the Right Direction”
Segment Three: Team USA 2023 with Head Coach Chef Robert Sulatycky and Head Chef Jeffrey Hayashi
Segment Four: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part One
Segment Five: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part Two
Segment Six: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part One
Segment Seven: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part Two
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

Show 410, January 30, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris. It’s been an especially eventful week as restaurants in Southern California can again serve guests with full-service outdoor or patio dining with various requirements defined by each County. LA County remains the most restrictive.

“The restaurant world is changing faster than ever before and some of the best chefs are all looking for ways to test out new concepts without a huge financial investment.”  Food entrepreneur Jolene Mannina, President of  SecretBurger.com, has brought Las Vegas its first Test Kitchen (Vegas Test Kitchen.) It’s a brick & mortar location in downtown Las Vegas on E. Fremont St. offering a variety of cuisines five days a week (Wednesday through Sunday) from celebrated chefs testing new concepts. “This is a win-win for these amazing chefs and the food loving community we all know Vegas has.” Jolene Mannina is our enterprising guest.

“Washington State is one of today’s most exciting viticulture regions and L’Ecole No 41 is one of its leading benchmark wineries. More than three decades of winemaking experience, ongoing investments in their Walla Walla Estate Ferguson and Seven Hills Vineyards, and partnerships with some of Washington’s oldest vineyard sites are central to L’Ecole’s well-deserved reputation for excellence across their portfolio of wines.” We’ll meet General Manager Constance Savage and Winemaker (and wine educator) Marcus Rafanelli to uncork all that is L’Ecole.

Rich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens in Corona del Mar is once again offering guests patio seating in a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal. Also available is a robust menu of takeout offerings in place including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes. Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team. We divert Rich Mead from the Saturday morning Santa Monica Farmers Market for a chat.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her,  featured 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicked off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and ran through Saturday, January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival took place virtually and remotely. “Restaurateur Sylvie Gabriele (a 2nd generation Restaurateur) of Manhattan Beach’s Love & Salt is one of the organizers of the Festival as well as serves on the active RE:Her board. Sylvie takes a break from her restaurant to recap the variety of “10 Days RE:Her” events that she and her team were part of.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. This week restaurants in Southern California were finally allowed to reopen for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. Los Angeles County has the most restrictions on what is allowable. It’s a welcome start back. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Show 410, January 30, 2021: Jolene Mannina, Founder, Vegas Test Kitchen, Las Vegas Part One

Food Entrepreneur Jolene Mannina

“The restaurant world is changing faster than ever before and some of the best chefs are all looking for ways to test out new concepts without a huge investment.”  Food entrepreneur Jolene Mannina, President of  SecretBurger.com  has brought Las Vegas its first Test Kitchen (Vegas Test Kitchen.) “It’s a brick & mortar location in downtown Las Vegas on E. Fremont St. offering a variety of cuisines five days a week (Wednesday through Saturday) from celebrated chefs testing new concepts.” 

“This is a win-win for these amazing chefs and the food loving community we all know Vegas has.” Jolene is our enterprising guest.

Slurp Society is a Ramen concept by Chef Lanny Chin. Chef Lanny is the Vegas Test Kitchen’s first Resident concept. Pop-Up establishments include Nina Manchev’s Banichka Downtown LV serving Baniza, a traditional Bulgarian street food; Pastry Chef Andrea Mclean with PopNPies offering a variety of pies by the slice; Chef Sonia El-Nawal of Rooster Boy Cafe with Bodega Bagel and Yukon Pizza with Sourdough wood-fired pizza made with 120-year old family heirloom starter from Chef Alex White.

 Jolene’s other creation, “SECRETBURGER, is a collection of off-the-menu dishes created by some of the best chefs across the U.S. The mission is to allow chefs to be creative day-by-day and for the city to experience new food that can assist advancing the culinary scene forward.” SecretBurger.com is also the conduit for interactive cooking demonstrations with accomplished chefs.