Show 286, August 18, 2018: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Newly arrived in DTLA is South City Fried Chicken, where not one, but eight great Southern cities are uniquely represented via the most delicious mother cluckin’ Fried Chicken Sandwiches this side of the Rio Grande! Guests have the opportunity to get lost in their nuanced mouth-watering, finger-lickin’ Fried Chicken Sandwiches prepared with the highest-quality ingredients and packed with the finest flavors the South has to offer. Owner Joshua Kopel and Partner & Executive Chef Sammy Monsour join us to crow about the opening.

The 2018 Western Foodservice & Hospitality Expo will be held Sunday, August 19 – Tuesday, August 21, 2018 at the Los Angeles Convention Center. The tradeshow and conference will provide 9,000+ industry professionals with access to the hottest menu trends, state of the art design and decor, a renowned education program, special events, and 450+ of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community. This year it’s co-located with Coffee Fest and Healthy Food Expo West. Representing the Expo is Tom Loughran, Vice President for the Show.

Steven Raichlen is synonymous with barbecue. The James Beard Award-winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer and international PBS star has shaped America’s obsession with live-fire cooking for decades. Following the success of Project Smoke, Raichlen returns to the subject that earned him his reputation as a pioneer of the grill with PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’mores. We’re firing up the grill with Steven Raichlen.

It’s the return of our thirst quenching “Ask the Brewers” segment. Joining us is Golden Road Brewing’s acclaimed Brewmaster, Victor Novak, and Anaheim Head Brewer, Steven Torres. Barrel-aged beer is a popular trend on the craft beer scene. We’ll find out what it’s all about. Our Brewers will graciously tap into this for us.

Sally Camacho-Mueller (ex-Jonathan Club and Hotel Bel-Air) is Executive Pastry Chef / Partner of Tesse on the Sunset Strip at La Cienega Blvd. It is modern French cooking using California ingredients under the direction of Executive Chef Raphael Francois. We’ll meet her.

We’re uncorking it again with our distinguished wine expert Kyle Meyer of Santa Ana’s Wine Exchange. Is there a relationship between quality and price when it comes to California’s cult wines? What is the pricing model? Where is the value to be found?

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.” Did you know China is the biggest exporter of seafood to the United States? Most surprising is that a major portion of this seafood is fish harvested from American waters and then processed in China. Tariffs are on the horizon, too…

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

Play

Show 286, August 18, 2018: Kyle Meyer, Wine Exchange, Santa Ana

Kyle Meyer of Wine ExchangeWe’re uncorking it again with our distinguished wine expert, Kyle Meyer of Santa Ana’s Wine Exchange.

Is there a relationship between quality and price when it comes to California’s cult wines? What is the pricing model? Where is the value to be found if it can perhaps be found at all?

Most of the cult wines of California are coming from the elite Napa Valley. Cabernet Sauvignon is King! In the rarified growing areas of Napa there is very little room to expand vineyards.

Play

August 18: South City Fried Chicken, Western Foodservice Expo, Steven Raichlen, Golden Road Brewing, Sally Camacho-Mueller, Wine Exchange

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Josh Kopel and Executive Chef Sammy Monsour, South City Fried Chicken, Los Angeles
Segment Three: Western Foodservice & Hospitality Expo, Los Angeles
Segment Four: Barbecue Hall of Fame’s Steven Raichlen, PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes
Segment Five: Golden Road Brewing’s Victor Novak and Steven Torres
Segment Six: Sally Camacho-Mueller, Executive Pastry Chef / Partner, Tesse, West Hollywood
Segment Seven: Kyle Meyer, Wine Exchange, Santa Ana
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Now an enticing preview of this Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Newly arrived in DTLA is South City Fried Chicken, where not one, but eight great Southern cities are uniquely represented via the most delicious mother cluckin’ Fried Chicken Sandwiches this side of the Rio Grande! Guests have the opportunity to get lost in their nuanced mouth-watering, finger-lickin’ Fried Chicken Sandwiches prepared with the highest-quality ingredients and packed with the finest flavors the South has to offer. Owner Joshua Kopel and Partner & Executive Chef Sammy Monsour join us to crow about the opening.

Steven Raichlen is synonymous with barbecue. The James Beard Award-winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer and international PBS star has shaped America’s obsession with live-fire cooking for decades. Following the success of Project Smoke, Raichlen returns to the subject that earned him his reputation as a pioneer of the grill with PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’mores . We’re firing up the grill with Steven Raichlen.

It’s the return of our thirst quenching “Ask the Brewers” segment. Joining us is Golden Road Brewing’s acclaimed Brewmaster, Victor Novak, and Anaheim Head Brewer, Steven Torres. Barrel-aged beer is a popular trend on the craft beer scene. We’ll find out what it’s all about. Also Baja-style lagers are appearing in local craft breweries. Our Brewers will discuss this.

Sally Camacho-Mueller (ex-Jonathan Club and Hotel Bel-Air) is Executive Pastry Chef / Partner of Tesse on the Sunset Strip at La Cienega Blvd. It is modern French cooking using California ingredients under the direction of Executive Chef Raphael Francois. We’ll meet her.

We’re uncorking it again with our distinguished wine expert Kyle Meyer of Santa Ana’s Wine Exchange. Is there a relationship between quality and price when it comes to California’s cult wines? What is the pricing model? Where is the value to be found?

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Did you know China is the biggest exporter of seafood to the United States? Most surprising is that a major portion of this seafood is fish harvested from American waters and then processed in China. Tariffs are on the horizon, too…

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

Sammy MonsourNewly arrived in DTLA is South City Fried Chicken, where not one, but eight great Southern cities are uniquely represented via the most delicious mother cluckin’ Fried Chicken Sandwiches this side of the Rio Grande! Guests have the opportunity to get lost in their nuanced mouth-watering, finger-lickin’ Fried Chicken Sandwiches prepared with the highest-quality ingredients and packed with the finest flavors the South has to offer.

“After a year on the road getting in touch with their roots and cultivating the essence of Southern cuisine, South City Fried Chicken Co-Owners Joshua Kopel and Chef Sammy Monsour returned to Los Angeles with the innovation and grit to tackle their second venture together. “South City Fried Chicken is the canvas on which to experience a story that is important to Josh and I,” says Monsour. “Our food honors Southern culture, the people we come from, and connects us with our guests.””

“Setting out with the intent to not only create the most delectable Fried Chicken Sandwiches in the West, but as an homage to the people of the South, Chef Sammy set his standards high from the get-go with an adamant motto: No heat lamps, no freezers, no excuses. Everything on the South City Fried Chicken menu is made-to-order, maintaining farm-to-table concepts by utilizing the same local vendors as fine dining big sister restaurant Preux & Proper. No detail is too small, from the homemade pepper mixes and sauces, to the employment of Jidori chicken, an artisan-take on poultry farming by utilizing hand-pulled methods over machines, and brioche buns from La Brea Bakery.”

Each Fried Chicken Sandwich begins with succulent Jidori chicken in marinade and buttermilk brine, marinating together for a minimum of 24 hours. When it is finally ready to go, the last step is dredging the chicken in the “stay crispy batter” before getting fried to perfection and seasoned according to each sandwiches destination. Described by Chef Sammy as “A love letter to the South written in flavor,” the South City Fried Chicken Sandwich Menu highlights nine crispy on the outside, succulent on the inside offerings, eight of which feature namesake cities that are major players in Southern cuisine.

Owner Joshua Kopel and Partner & Executive Chef Sammy Monsour join us to crow about the opening.

Western Foodservice ExpoThe 2018 Western Foodservice & Hospitality Expo will be held Sunday, August 19 – Tuesday, August 21, 2018 at the Los Angeles Convention Center. The tradeshow and conference will provide 9,000+ industry professionals with access to the hottest menu trends, state of the art design and decor, a renowned education program, special events, and 450+ of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community.

The tradeshow and conference, started in 1936 is managed by Clarion UX and sponsored by the California Restaurant Association.

The 2018 event will be co-located with Coffee Fest and Healthy Food Expo West, and attendees will have access to all three events.

“Our attendees have become accustomed to seeing the most influential names in the restaurant industry on Center Stage and our 2018 event will not disappoint the thousands of restaurant and foodservice professionals attending the upcoming Western Foodservice Expo,” said Tom Loughran, Vice President for the Clarion UX Food & Beverage Portfolio, “We are thrilled to be welcoming a terrific line-up of celebrity chefs who are involved with some of the leading restaurants in the country to Center Stage as well as present the Beacon and Torch Awards, and watch two exciting competitions.”

Representing the Expo is Tom Loughran, Vice President for the Show.

Steven RaichlenSteven Raichlen is synonymous with barbecue. The James Beard Award-winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer and international PBS star has shaped America’s obsession with live-fire cooking for decades. Following the success of Project Smoke, Raichlen returns to the subject that earned him his reputation as a pioneer of the grill with PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’mores.

After thirty books, seven TV series – including a new one out this May, Project Fire on PBS – two decades of Barbecue University classes, 60 countries and 6 continents traveled, one might wonder what else Raichlen could possibly say about grilling. Turns out, it’s a lot. Never before have American home cooks used a wider range of grilling techniques, nor had access to a more diverse array of flavors and ingredients. Delivering both a complete step-by-step handbook to mastering the latest techniques and equipment alongside a collection of over 100 innovative recipes for grilling every kind of food, Project Fire is the modern grilling treatise. A stunning collection of recipes and techniques, Project Fire provides a wealth of information for how we want to grill today.

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Project FireBarbecue Sauces, Rubs, and MarinadesProject SmokeThe Barbecue Bible, and How to Grill. Winner of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. In 2016, he was inducted into the Barbecue Hall of Fame.

We’re firing up the grill with Steven Raichlen.

Victor Novak and Steven TorresIt’s the return of our thirst quenching “Ask the Brewers” segment. Joining us is Golden Road Brewing’s Brewmaster, Victor Novak, and Anaheim Head Brewer, Steven Torres.

Barrel-aged beer is a popular trend on the craft beer scene. We’ll find out what it’s all about from our experts. Also, adaptations of Baja-style lagers are appearing in local craft breweries. Our Brewers will discuss this.

Sally Camacho MuellerSally Camacho-Mueller (ex-Jonathan Club and Hotel Bel-Air) is Executive Pastry Chef / Partner of Tesse on the Sunset Strip at La Cienega Blvd. It is modern French cooking using California ingredients under the direction of Executive Chef Raphael Francois.

“Sally Camacho Mueller graduated with honors from both the Culinary and Baking & Pastry Programs at the California Culinary Academy in San Francisco. She returned to her home in Los Angeles, to work with Donald Wressell at The Four Seasons Beverly Hills and from there went on to work at numerous award-winning resorts and fine dining restaurants including The Wynn Las Vegas, Bradley Ogden at Caesars Palace, the Fairmont Turnberry Isle Resort in FL, Wolfgang Puck‘s WP24, the Hotel Bel-Air, and the Jonathan Club. In 2015 she joined as the Culinary Institute of America Greystone in Napa Valley as pastry chef and baker instructor.”

Her work has been featured in numerous publications and in 2011 she was a cheftestant on Bravo‘s Top Chef: Just Desserts where she came away as a finalist and runner-up.

Kyle Meyer of Wine ExchangeWe’re uncorking it again with our distinguished wine expert, Kyle Meyer of Santa Ana’s Wine Exchange.

Is there a relationship between quality and price when it comes to California’s cult wines? What is the pricing model? Where is the value to be found?

 

Andrew and William GruelChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Did you know China is the biggest exporter of seafood to the United States? Most surprising is that a major portion of this seafood is fish harvested from American waters and then processed in China. Tariffs are on the horizon, too…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Josh Kopel and Executive Chef Sammy Monsour, South City Fried Chicken, Los Angeles
Segment Three: Western Foodservice & Hospitality Expo, Los Angeles
Segment Four: Barbecue Hall of Fame’s Steven Raichlen, PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes
Segment Five: Golden Road Brewing’s Victor Novak and Steven Torres
Segment Six: Sally Camacho-Mueller, Executive Pastry Chef / Partner, Tesse, West Hollywood
Segment Seven: Kyle Meyer, Wine Exchange, Santa Ana
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Show 269, April 14, 2018: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Now a tantalizing preview of Saturday’s decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a brand-new show.

The long and rich history of winemaking in California began in San Diego County more than two hundred years ago. Professor Richard Carrico</strong> is a Lecturer at San Diego State University and the author of Of Wine on The Lees Well Refined – A History of Wines & Wineries in San Diego County. Professor Carrico will be presenting a talk, “The Surprising History of Wine in San Diego County” for the Culinary Historians of San Diego on Saturday, April 21st @ 10:30 a.m. at the San Diego Central Library.

Lawry’s Restaurants Inc. announced the appointment of Alejandra Padilla as Executive Chef of the historic Five Crowns and SideDoor in Corona del Mar back in January. Chef Padilla recently introduced her new Spring Menu. Don’t forget Five Crowns as an excellent choice for Mom on Mother’s Day. Chef Padilla joins us with the highlights.

Come celebrate and be part of the 3rd Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, May 6th, 2018 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bow! Masters of Taste 2018 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival. Founder & restaurateur Rob Levy and participating chef, Vanda Asapahu of Ayara Luk provide all the tempting details.

Almost 20 years ago restaurateur Joe Manzella (and his Family) debuted TAPS Fish House & Brewery in Downtown Brea. The popular establishment recently reopened after a $1.5- million remodeling. The comprehensive refresh comes as TAPS, one of the region’s most decorated breweries and a standout for its high-quality seafood, fine steaks, oyster bar and famous Las Vegas-style Sunday brunch, readies for its 20th anniversary next year. Joe is with us in-studio.

When it comes to wine jargon you sometimes hear the term “field blend.” What is it exactly? Our resident, and always intelligible, wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, explains all.

Also uncorked is Alsace’s Marcel Deiss winery, an example of a star producer exemplifying the spirit of a field blend.

The 12th Vegas Uncork’d is in the horizon for the fabled Las Vegas Strip the Weekend of May 10th thru Sunday, May 13. It’s a foodies paradise as most celebrity chefs represented on The Strip will be hosting an incredible assortment of high profile, one-of-a-kind food & libation events. Joining us to preview her three Vegas Uncorked celebrations is Susan Feniger of Border Grill fame. We’ll be there in the heart of the action, too, broadcasting from Lagasse’s Stadium at The Palazzo Resort on Saturday May 12th from 10:00 a.m. to 12 Noon.

Our always informed Co-Host, Chef Andrew Gruel, is back in-studio and continues with his “Ask the Chef” series. Today it’s Butter 411. These days butter is a bit of a maligned cooking fat. Olive oil seemingly remains supreme. It really can be better with butter as Julia Child gracefully told us over the years. Butter adds taste and flavor to recipes and a modest amount can go a long way. We’ll reflect on this as Chef Andrew puts the butter churn aside and has the flavorful specifics for us.

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

Play

Show 269, April 14, 2018: Kyle Meyer, Co-Founder, Wine Exchange, Santa Ana

Kyle Meyer of Wine ExchangeWhen it comes to wine jargon you sometimes hear the term “field blend.” What is it exactly? Our resident, and always intelligible, wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, explains all.

Also Alsace’s Marcel Deiss winery (Father & Son duo) is an example of a star producer exemplifying the spirit of a field blend. It’s about the terroir.

Play

April 14: Richard Carrico, Five Crowns, Masters of Taste, Taps Fish House & Brewery, Wine Exchange, Susan Feniger

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Professor Richard Carrico, Of Wine On The Lees Well Refined – A History Of Wines & Wineries In San Diego County
Segment Three: Alejandra Padilla, Executive Chef, Five Crowns and SideDoor, Corona del Mar
Segment Four: 3rd Annual Masters of Taste, The Rose Bowl
Segment Five: Joe Manzella, TAPS Fish House & Brewery, Brea
Segment Six: Kyle Meyer, Co-Founder, Wine Exchange, Santa Ana
Segment Seven: Vegas Uncork’d Preview with Susan Feniger
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now a tantalizing preview of this Saturday’s decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a brand-new show.

The long and rich history of winemaking in California began in San Diego County more than two hundred years ago. Professor Richard Carrico is a Lecturer at San Diego State University and the author of Of Wine on The Lees Well Refined – A History of Wines & Wineries in San Diego County. Professor Carrico will be presenting a talk, “The Surprising History of Wine in San Diego County” for the Culinary Historians of San Diego on Saturday, April 21st @ 10:30 a.m. at the San Diego Central Library.

Lawry’s Restaurants Inc. announced the appointment of Alejandra Padilla as Executive Chef of the historic Five Crowns and SideDoor in Corona del Mar back in January. Chef Padilla recently introduced her new Spring Menu. She joins us with the highlights.

Come celebrate and be part of the 3rd Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, May 6th, 2018 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bowl! Masters of Taste 2018 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival. Founder Rob Levy and participating chef, Vanda Asapahu of Ayara Luk provide all the tempting details.

Almost 20 years ago restaurateur Joe Manzella (and his Family) debuted TAPS Fish House & Brewery in Downtown Brea. The popular establishment recently reopened after a $1.5- million remodeling. The comprehensive refresh comes as TAPS, one of the region’s most decorated breweries and a standout for its high-quality seafood, fine steaks, oyster bar and famous Las Vegas-style Sunday brunch, readies for its 20th anniversary next year. Joe is with us in-studio.

When it comes to wine jargon you sometimes hear the term “field blend.” What is it exactly? Our resident, and always intelligible, wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, explains all.

Also uncorked is Alsace’s Marcel Deiss winery, an example of a star producer exemplifying the spirit of a field blend., blend.https://www.youtube.com/watch?v=k4E6WGeza04&t=645s

The 12th Vegas Uncorked is in the horizon for the fabled Las Vegas Strip the Weekend of May 10th thru Sunday, May 13. It’s a foodies paradise as most celebrity chefs represented on The Strip will be hosting an incredible assortment of high profile, one-of-a-kind food & libation events. Joining us to preview her pair of Vegas Uncorked celebrations is Susan Feniger of Border Grill fame. We’ll be there in the heart of the action, too, broadcasting from Lagasse’s Stadium at The Palazzo Resort on Saturday May 12th from 10:00 a.m. to 12 Noon.

Our always informed Co-Host, Chef Andrew Gruel, is back in-studio and continues with his “Ask the Chef” series. Today it’s Butter 411. These days butter is a bit of a maligned cooking fat. Olive oil seemingly remains supreme. It really can be better with butter as Julia Child gracefully told us over the years. Butter adds taste and flavor to recipes and a modest amount can go a long way. We’ll reflect on this as Chef Andrew puts the butter churn aside and has the flavorful specifics for us.

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

Richard CarricoThe long and rich history of winemaking in California began in San Diego County more than two hundred years ago. Professor Richard Carrico is a Lecturer at San Diego State University and the author of Of Wine on The Lees Well Refined – A History of Wines & Wineries in San Diego County. Professor Carrico will be presenting a talk, “The Surprising History of Wine in San Diego County” for the Culinary Historians of San Diego on Saturday, April 21st @ 10:30 a.m. at the Neil Morgan Auditorium at San Diego Central Library.

Carrico will guide the audience on a visual trip through wine’s long San Diego County history as he weaves an enlightening tale of vineyards, grape stomping, murders, Prohibition, and the near death and recovery of the County’s wine industry.

Professor Carrico earned Bachelor degrees in History and Anthropology from San Diego State, and has a Master’s degree in History from the University of San Diego. Carrico has studied wine-making at UC Davis.

The event is free and open to the public. A tasting and book-signing will follow the presentation.

Professor Carrico departs the lush San Diego County vineyards to join us.

Alejandra PadillaLawry’s Restaurants Inc. announced the appointment of Alejandra Padilla as Executive Chef of Five Crowns and SideDoor in Corona del Mar back in January. Chef Padilla recently introduced her new Spring menu. She joins us.

Featuring the season’s freshest flavors to compliment the restaurant’s classic dishes, the colorful Spring menu welcomes several new small plates such as the Smoked Octopus with meyer lemon yogurt, spring peas and pickled red onions, main dishes like the Coffee Rubbed Short Rib with broccolini, tomato petals, grilled leeks, horseradish gremolata and bordelaise and desserts including the Cheesecake with carrot cake crumbles, walnut ice cream and carrot chips.

Chef Padilla comes to Five Crowns and SideDoor from Hillstone Restaurant Group, where she served as Culinary Manager since 2015. Prior to joining Hillstone, Padilla moved up the ranks at Patina Restaurant Group where she started in 2010 as Sous Chef at La Fonda Del Sol in New York before moving to Los Angeles to take a position as Sous Chef at Nick & Stef’s Steakhouse. She was quickly promoted to Executive Chef, a position she served at two different Market Café locations in Los Angeles.

Chef Alejandra appeared on Cooking Channel’s Unique Eats in 2010 and was also the winner of the Season 6 premier episode of Food Network’s, Chopped in 2011.

Vanda AsapahuCome celebrate and be part of the 3rd Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, May 6th, 2018 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bowl! Masters of Taste 2018 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival.

Founder Rob Levy and participating chef, Vanda Asapahu of Ayara Luk, provide all the tempting details.

The 3rd Masters of Taste will include the finest fare from over 40 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from 25 spirit brands and bars, a premier 50 yard-line cocktail bar featuring top Mixologists from four of L.A.’s most distinguished drinking destinations, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.

100% of the proceeds from Masters of Taste 2018 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in Los Angeles County that are leading the way to end homelessness in our community and offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last two years Masters of Taste has raised nearly $1 Million in support of Union Station’s life-saving programs.

Ticket Information: Masters of Taste 2018 will take place on Sunday, May 6th, 2018. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Tickets to this event are only available for guests 21+ and over.  For more information on Masters of Taste 2018 or to book your tickets directly, just go right here to order them.

Joe Manzella of Taps Fish House and Brewery and the CatchAlmost 20 years ago restaurateur Joe Manzella (and his Family) debuted TAPS Fish House & Brewery in Downtown Brea. It was an expensive undertaking and a major risk at the time.

The popular locals’ favorite establishment recently reopened after a $1.5 -million remodeling. The comprehensive refresh comes as TAPS, one of the region’s most decorated breweries and a standout for its high-quality seafood, fine steaks, oyster bar and famous Las Vegas-style Sunday brunch, readies for its 20th anniversary next year.

“It’s a big-picture renovation that simply says that after close to 20 years of high-volume business, we’re ready for a major refresh,” said Manzella, who opened the original TAPS with his sister, Michele, and their late father, Fred.

“The basic bones of the building remain,” said Manzella, referring to the iconic building’s 85,000 bricks, bow-string trusses and cherry wood. “It’s a classic architectural beauty and will always be a welcome decor aesthetic.”

“This business is about intriguing the guests, be it with innovative food, spirits or ambiance,” Manzella said. “You can’t stand still. Our loyal following and new guests deserve the best, and our job is to be constantly reviewing everything and doing it better.”

The newest enterprise for the Manzella Restaurant GroupTAPS Brewery & Barrel Room, will open in Tustin by the Legacy development in late spring 2018.

Joe is with us in-studio.

Kyle Meyer of Wine ExchangeWhen it comes to wine jargon you sometimes hear the term “field blend.” What is it exactly? Our resident, and always intelligible, wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, explains all.

Also Alsace’s Marcel Deiss winery (Father & Son duo) is an example of a star producer exemplifying the spirit of a field blend. It’s about the terroir.

Susan Feniger of Mud Hen TavernThe 12th Vegas Uncork’d is in the horizon for the fabled Las Vegas Strip the Weekend of May 10th thru Sunday, May 13. It’s a foodies paradise as most celebrity chefs represented on The Strip will be hosting an incredible assortment of high profile, one-of-a-kind food & libation events. Joining us to preview her pair of Vegas Uncork’d celebrations is Susan Feniger of Border Grill fame.

We’ll be there in the heart of the action, too, broadcasting from Lagasse’s Stadium at The Palazzo Resort on Saturday May 12th from 10:00 a.m. to 12 Noon.

Susan’s first event is Tequila & Salsa With Susan Feniger” on Thursday, May 10th from 6:30 p.m. to 9:00 p.m. at Border Grill at the Forum Shops at Caesars Palace.

“The perfect event for tequila and taco lovers alike, or anyone who loves a good time. Join Too Hot Tamale and celebrity chef Susan Feniger for an exhilarating evening at Border Grill.  Enjoy unlimited signature tacos, ceviches, seafood cocktails, top-shelf tequila cocktails, and a salsa dance lesson to get everyone moving on the dance floor!”

Susan’s 2nd Uncorked event is Master Series – Women’s Power Lunch & Conversation” on Saturday, May 12th from 11:00 a.m. until 2:00 p.m. at Border Grill, Forum Shops at Caesars Palace.

“This lunch is unlike anything you’ve experienced before! Get up close and personal with chefs Susan Feniger, Christina Tosi, Elizabeth Blau, Saipin Chutima, Nicole Brisson, and others at Border Grill in The Forum Shops for a panel discussion and lunch celebrating all things female! Guests will indulge in a delicious meal prepared by a team of all-women chefs, sip on curated wines from female winemakers, and indulge in tastings of top-shelf tequila from a women-operated distillery in this first-ever event at Vegas Uncork’d.”

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, is back in-studio and continues with his Ask the Chef series.

Today it’s Butter 411. These days butter is a bit of a maligned cooking fat. Olive oil seemingly reigns supreme. It really can be better with butter as Julia Child told us over the years. Butter adds taste and flavor to recipes and a modest amount can go a long way.

We’ll reflect on this as Chef Andrew puts the butter churn aside and has the flavorful specifics for us.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Professor Richard Carrico, Of Wine On The Lees Well Refined – A History Of Wines & Wineries In San Diego County
Segment Three: Alejandra Padilla, Executive Chef, Five Crowns and SideDoor, Corona del Mar
Segment Four: 3rd Annual Masters of Taste, The Rose Bowl
Segment Five: Joe Manzella, TAPS Fish House & Brewery, Brea
Segment Six: Kyle Meyer, Co-Founder, Wine Exchange, Santa Ana
Segment Seven: Vegas Uncork’d Preview with Susan Feniger
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Show 263, March 3, 2018: Show Preview with Co-Host Andy Harris

Now an intriguing preview of this Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

By all accounts Greek wines, in general, are improving but are still a bit of a mystery to the casual wine connoisseur. Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, to the rescue. He’ll provide us with an understandable overview of the wines of the Greek island of Santorini. The famous, high quality white wine grape there is Assyrtiko.

The Sky Room, an iconic restaurant in downtown Long Beach, will be hosting an afternoon wine tasting fundraising event featuring their signature Coquelicot wines, on Saturday, March 10th from 1-3pm. Organized by Dine LBC, funds raised will benefit Food Finders food rescue program. “The team at The Sky Room has always been supportive of the important work that Food Finders does in working to eliminate food security in Long Beach and beyond,” said Jonathan Rosenson, proprietor and sommelier of The Sky Room. Jonathan joins us with all the 411.

Chef Pascal Olhsats, the Dean of French chefs in Orange County, turns 30 this month. That’s 30 years of having a namesake restaurant (as the proprietor) in Orange County. It’s a month of festivities at Pascal San Juan Capistrano and the ultimate 5-course celebration dinner (with a Champagne toast) on March 21st at his Café Jardin in Corona Del Mar’s Sherman Gardens and Library. We entice Chef Pascal out of the kitchen with a glass of French Chablis to preview the celebrations.

From the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. Acclaimed Pakistani chef, culinary educator, and food and prop stylist, Kausar Ahmed, has curated and created mouth-watering recipes in her first cookbook, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan. Chef Kausar is preparing a 4-course Karachi feast from her cookbook at a private home in Santa Monica on Sunday, March 25th with 100 per cent of the ticket price going to the Careers through Culinary Arts Program. Chef Kausar is our guest.

The 26th Annual Taste of Solvang returns from Wednesday through Sunday on March 14th to 18th, 2018. It’s a unique experiential culinary weekend featuring Solvang farmers, chefs, bakers, winemakers, brewers, distillers, and artisans showcasing the bounty of Santa Barbara wine country set amidst California’s quaint Danish town. Laura Kath the Media Relations Director for the Solvang Conference & Visitors Bureau has the scrumptious preview.

Food journalist and author Karen Kaplan has just launched her first solo cookbook, Open Faced: Single-Slice Sandwiches from Around the World, published by Gibbs Smith. In this concise yet comprehensive volume she shares her passion for open-faced sandwiches in authoritative text filled with history, lore, anecdotes and tips, and 65 no-fail international recipes, each with its own wine or spirit pairing suggestion. Each recipe reflects the taste and spirit of its place of origin, yet is perfectly translated for the way we cook and eat in America today. Karen Kaplan joins us.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Oysters, oysters everywhere… Non-seafood restaurants are now starting to feature raw oysters on their appetizer menus as well as visible Oyster Bars are popping up in dinner houses. What should you know before you order? Are there differences in flavor profiles? What condiments really enhance the flavor? Chef Andrew has the answers and will explain the oyster basics. Leave the shucking to the restaurant & happy slurping!

All of this and heaping helpings of extra deliciousness on this week’s show!

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Show 263, March 3, 2018: Kyle Meyer, Managing Partner, Wine Exchange, The Wines of Santorini, Greece

Kyle Meyer of Wine ExchangeBy all accounts Greek wines, in general, are improving but are still a bit of a mystery to the casual wine connoisseur. Our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange to the rescue.

He’ll provide us with an understandable overview of the wines of the Greek island of Santorini. The famous, high quality white wine grape there is Assyrtiko. One of the keys is the volcanic soil. We’ll also hear the success story of Santorini’s Domaine Sigalas S.A., a personal favorite of Kyle’s.

 

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March 3: Wine Exchange, The Sky Room, Pascal Olhats, Kausar Ahmed, Taste of Solvang, Karen Kaplan

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Kyle Meyer, Managing Partner, Wine Exchange, The Wines of Santorini, Greece
Segment Three: The Sky Room’s Coquelicot Wines Benefit for Food Finders
Segment Four: Pascal Olhats, Pascal San Juan Capistrano & Café Jardin
Segment Five: Chef Kausar Ahmed, The Karachi Kitchen, Karachi Pakistan
Segment Six: 26th Annual Taste of Solvang
Segment Seven: Karen Kaplan, Food Journalist, Open Faced – Single-Slice Sandwiches from Around the World
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now an intriguing preview of this Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

By all accounts Greek wines, in general, are improving but are still a bit of a mystery to the casual wine connoisseur. Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, to the rescue. He’ll provide us with an understandable overview of the wines of the Greek island of Santorini. The famous, high quality white wine grape there is Assyrtiko.

The Sky Room, an iconic restaurant in downtown Long Beach, will be hosting an afternoon wine tasting fundraising event featuring their signature Coquelicot wines, on Saturday, March 10th from 1-3pm. Organized by Dine LBC, funds raised will benefit Food Finders food rescue program. “The team at The Sky Room has always been supportive of the important work that Food Finders does in working to eliminate food security in Long Beach and beyond,” said Jonathan Rosenson, proprietor and sommelier of The Sky Room. Jonathan joins us with all the 411.

Chef Pascal Olhsats, the Dean of French chefs in Orange County, turns 30 this month. That’s 30 years of having a namesake restaurant (as the proprietor) in Orange County. It’s a month of festivities at Pascal San Juan Capistrano and the ultimate 5-course celebration dinner (with a Champagne toast) on March 21st at his Café Jardin in Corona Del Mar’s Sherman Gardens and Library. We entice Chef Pascal out of the kitchen with a glass of French Chablis to preview the celebrations.

From the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. Acclaimed Pakistani chef, culinary educator, and food and prop stylist, Kausar Ahmed, has curated and created mouth-watering recipes in her first cookbook, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan. Chef Kausar is our guest.

The 26th Annual Taste of Solvang returns from Wednesday through Sunday on March 14th to 18th, 2018. It’s a unique experiential culinary weekend featuring Solvang farmers, chefs, bakers, winemakers, brewers, distillers, and artisans showcasing the bounty of Santa Barbara wine country set amidst California’s quaint Danish town. Laura Kath the Media Relations Director for the Solvang Conference & Visitors Bureau has the scrumptious preview.

Food journalist and author Karen Kaplan has just launched her first solo cookbook, Open Faced: Single-Slice Sandwiches from Around the World, published by Gibbs Smith. In this concise yet comprehensive volume she shares her passion for open-faced sandwiches in authoritative text filled with history, lore, anecdotes and tips, and 65 no-fail international recipes, each with its own wine or spirit pairing suggestion. Each recipe reflects the taste and spirit of its place of origin, yet is perfectly translated for the way we cook and eat in America today. Karen Kaplan joins us.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. The Monterey Bay Aquarium has their closely observed Seafood Watch program to help consumers, restaurateurs and seafood retailers choose seafood that’s fished or farmed in ways that support a healthy ocean. Chef Andrew further explains the effort.

All of this and heaping helpings of extra deliciousness on this week’s show!

Kyle Meyer of Wine ExchangeBy all accounts Greek wines, in general, are improving but are still a bit of a mystery to the casual wine connoisseur. Our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange to the rescue.

He’ll provide us with an understandable overview of the wines of the Greek island of Santorini. The famous, high quality white wine grape there is Assyrtiko. We’ll also hear the success story of Santorini’s Domaine Sigalas S.A.

Jonathan RosensonThe Sky Room, an iconic restaurant in downtown Long Beach, will be hosting an afternoon wine tasting fundraising event featuring their signature Coquelicot wines, on Saturday, March 10th from 1-3pm. Organized by Dine LBC, funds raised will benefit Food Finders food rescue program.

For this unique social event, guests will be invited to sample up to twenty Coquelicot wines while enjoying light appetizers provided by The Sky Room. The Sky Room is located at 40 S.Locust Avenue in downtown Long Beach.

Tickets are $35 per guest and are available for purchase right here. All proceeds from ticket sales will be donated to Food Finders to support their ongoing food rescue program.

“The team at The Sky Room has always been supportive of the important work that Food Finders does in working to eliminate food insecurity in Long Beach and beyond,” said Jonathan Rosenson, proprietor and sommelier of The Sky Room, “We’re excited to have this chance to invite guests to spend a fun afternoon tasting our Coquelicot wines and support Food Finders at the same time.”

Wines by the bottle will also be available for sale for guests to take home during the event, with all proceeds also going to Food Finders.

Jonathan uncorks the needed 411 for us.

Pascal OlhatsChef Pascal Olhats, the Dean of French chefs in Orange County, turns 30 this month. That’s 30 years of having a namesake restaurant (as the proprietor) in Orange County. It’s a month of festivities at Pascal San Juan Capistrano and the ultimate 5-course celebration dinner (with a Champagne toast) including a Chef Pascal cooking demonstration on March 21st at his Café Jardin in Corona Del Mar’s Sherman Gardens and Library.

“It will be 30 years in March that I signed my first restaurant lease for Pascal Restaurant in Newport Beach. I am not sure if I will still own a restaurant for another decade so it’s time to celebrate” – Chef Pascal Olhats.

At Pascal San Juan Capistrano in March for every Thursday, Friday and Saturday dinner service they are offering a special “Pascal’s Patrons’ Favorite” menu for a 30 per cent discount. It’s 3 courses for $50 including a Champagne cocktail toast. The celebration menu features Salade Lyonaise, choice of Thyme crusted seabass or Duck a l’orange and a lemon tart.

We entice Chef Pascal out of the kitchen with a glass of proper French Chablis to preview the celebrations.

Kausar AhmedFrom the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. Acclaimed Pakistani chef, culinary educator, and food and prop stylist, Kausar Ahmed, has curated and created mouth-watering recipes in her first cookbook, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan.

Chef Kausar is best known Internationally for her work through “Kitchen Craft by Kausar,” an organization she founded in 2009 that offers free nutrition and cooking workshops to women and youth in high-risk communities around Karachi. The goal is to promote healthy eating and hygiene in the most impoverished families. Hands-on workshops teach students about cooking, nutrition, kitchen safety, personal hygiene, gardening and more.

Chef Kausar is our guest.

Laura Kath of Mariah MarketingThe 26th Annual Taste of Solvang returns from Wednesday through Sunday on March 14th to 18th, 2018. It’s a unique experiential culinary weekend featuring Solvang farmers, chefs, bakers, winemakers, brewers, distillers, and artisans showcasing the bounty of Santa Barbara wine country set amidst California’s quaint Danish town.

The popular Taste of Solvang favorites of Friday evening’s Sip +Savor (March 16 from 7:00-9:00 p.m., $45); Saturday’s Tasting Trail (March 17 from 11:00 a.m-4:00 p.m., $30) and Saturday & Sunday’s Wine & Beer Walk (March 17 & 18; $45) are joined by two, new 2018 Taste of Solvang exclusive events in 2018.

NEW on Wednesday, March 14, 2018

4:00-7:00 p.m. Taste of Solvang: Farmers Market Dinner

Experience this new, family friendly farm-to-table event during the weekly Solvang Farmers Market featuring truly fresh-from-the-market ingredients prepared by Chef David Cecchini of Cecco Ristorante and Mathew Raab of Fresco Valley Café. Savor hearty seasonal stew, small bites, and dine al fresco at communal tables in Solvang Park (Mission Drive & First Street) while enjoying the sounds of the Bryan Titus Trio (bring your own beer / wine). Net proceeds benefit Santa Ynez Valley Veggie Rescue. ($15 adults, $5 children under age 12) Space is limited; reservations are required online.

NEW on Sunday, March 18, 2018

11:00 a.m-2:00 p.m.  Taste of Solvang: Danish Sunday Brunch with Bottomless Mimosa OR Bloody Mary Bar OR Bottomless Coffee

Created by Executive Chef Brooke Stockwell at K’Syrah Catering Events Center (478 Fourth Place) this fresh menu includes pork belly bites with real maple syrup, mini yogurt parfaits with sweet balsamic reduction, ‘Aeeggkage’ Danish style mini-egg frittatas with caramelized onions and gruyere; local Danishes and breads with whipped cream cheese & house made jams, organic field greens salad with Solvang Olive Co. citrus vinaigrette, home-style breakfast potatoes with farmers market vegetables, house made Danish sausages, scrambled eggs with sautéed squash, house cured and smoked lox with goat cheese mousse, pickled red onion, fried capers and micro greens on Solvang-everything bagels. Choose from EITHER bottomless Farmers Market mimosas OR bottomless “Build-Your-Own Bloody Mary Bar” featuring American Star Vodka from Ascendant Spirits OR bottomless coffee. ($65 with alcohol—be 21 years of age +; or $50 with coffee). Space is limited; reservations are required online right here.

Laura Kath the Media Relations Director for the Solvang Conference & Visitors Bureau has the scrumptious preview.

Karen KaplanFood journalist and author Karen Kaplan has just launched her first solo cookbook, Open Faced: Single-Slice Sandwiches from Around the World, published by Gibbs Smith. In this concise yet comprehensive volume she shares her passion for open-faced sandwiches in authoritative text filled with history, lore, anecdotes and tips, and 65 no-fail international recipes, each with its own wine or spirit pairing suggestion.

There are tartines of France, bruschette and crostini of Italy, montaditos and tomato toasts of Spain, smorrebrod of Scandinavia, butterbrote of Germany, butterbrodi of Russia,molletes of Mexico as well as sandwiches and toasts of Britain and the U.S.  There are traditional recipes, reinterpretations of classics, and original creations based on the flavors, ingredients and/or specialties associated with the country at hand.

Each recipe reflects the taste and spirit of its place of origin, yet is perfectly translated for the way we cook and eat in America today.

This is an indispensable little cookbook for those who love single-slice sandwiches as much as Karen does, and for those who would like to learn more about this unique food trend-one that has a storied global gastronomic past, and an increasingly popular place in today’s culinary vernacular. Some of the recipes are rustic and some refined, some simple and some sophisticated, but all are easy to make and ideal for weekday cooking or weekend entertaining.

Karen Kaplan is a freelance writer, editor, translator and recipe developer. She was on staff at Bon Appétit Magazine for twenty years and concurrently was the restaurant critic for the LAWeekly for seven years and the host and producer of The Audible Feast on KCRW radio station for seven years. She was also a consultant for culinary websites and food-based reality television shows, a contributor to food and travel magazines and newspaper sections, and was a writer, editor, translator and recipe editor for many cookbooks. She holds Le Grand Diplômed’EtudesCulinaires from La VarenneEcole de Cuisine, has a B.A. in Comparative Literature and taught at USC and UCLA. She lives in Studio City, California.

Author Karen Kaplan joins us.

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. Oysters, oysters everywhere… Non-seafood restaurants are now starting to feature raw oysters on their appetizer menus as well as visible Oysters Bars are popping up in dinner houses. What should you know before you order? Are there differences in flavor profiles? What condiments really enhance the flavor? Chef Andrew has the answers and will explain the oyster basics. Leave the shucking to the restaurant & happy slurping!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Kyle Meyer, Managing Partner, Wine Exchange, The Wines of Santorini, Greece
Segment Three: The Sky Room’s Coquelicot Wines Benefit for Food Finders
Segment Four: Pascal Olhats, Pascal San Juan Capistrano & Café Jardin
Segment Five: Chef Kausar Ahmed, The Karachi Kitchen, Karachi Pakistan
Segment Six: 26th Annual Taste of Solvang
Segment Seven: Karen Kaplan, Food Journalist, Open Faced – Single-Slice Sandwiches from Around the World
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Show 258, January 27, 2018: Show Preview with Co-Host Andy Harris

Now an intriguing preview of this Saturday’s appetizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Barbara Fairchild, a distinguished member of The James Beard Foundation’s Who’s Who of American Food & Beverage and the former, long-time Editor-in-Chief of Bon Appetit Magazine, has a new volunteer assignment to add to her very full schedule. Barbara is Chairperson of the C-CAP L.A.’s Council. We’ll meet her and chat about C-CAP’s upcoming Full Circle Dinner Benefit on Friday evening, February 9th in the private dining rooms at Chef Neal Fraser’s Redbird in Downtown Los Angeles.

Real-deal Kansas City-style barbecue has arrived in Orange County with the launch of Ember BBQ in Santa Ana under the watchful direction of Chefs Derrick Foster and Kylie Gordon. Chef Derrick was born and raised in Kansas City. Ember BBQ is located within Native Son Alehouse. We’re getting fired up with Chef Derrick.

Our favorite, and always opinionated, “Diary of a Mad Hungry Woman” blogger, Anita Lau, has been dining in the Bay Area. One of her recent finds is Brown Sugar Kitchen. Think Buttermilk Fried Chicken & Cornmeal Waffle. The owner/chef Tanya Holland is a Cheftestant on the current season of Bravo’s “Top Chef.” Anita has the bite-by-bite report for us.

If you’re in the gourmet specialty food business Las Vegas is the land of opportunity. There are multiple high-end, fine-dining restaurants located on The Strip as well as in the affluent suburbs of Summerlin and Henderson. A great local success story is Chef Michael Stamm of MGP Specialty Food. “Specialty Products for the Gourmand.” He brings out the imported cheese and foie gras just for us.

The current thinking is that a lot of fine wines are released for sale way too early. What wines have aging potential and for how long? What are the suggested storing conditions? Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, provides the need insight.

Our always in-the-know Co-Host, Chef Andrew Gruel, returns with his “Ask the Chef” series. Chilean Sea Bass (actually Antarctic toothfish or Patagonian toothfish) is back on restaurant menus. Only a few years ago diners were asked to not order it due to illegal overfishing. Is this desirable fish a good choice now?

Program Note: On Saturday, February 3rd we follow Ducks Hockey at the special time of 2 to 4:00 p.m.

All of this and heaping helpings of extra deliciousness on this week’s show!

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