Show 202, December 17, 2016: Show Preview with Andy Harris, Co-Host & Executive Producer

Happy Holidays & Seasoned Greetings to all. Thanks for making us part of your Saturday. We’re here for you live each Saturday morning through Christmas, Hanukkah, and New Year’s.

Now a provocatively tantalizing preview of Saturday’s fully-loaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club,, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamoind Award Marine Room Restaurant. His new cookbook is Two Chefs, One Catch – A Culinary Exploration of Seafood. Chef Bernard is our guest.

Coronado is “a bridge apart” from San Diego and is actually an incorporated City with a rich heritage and small town charm that is a great getaway. Longtime resident Claudia Ludlow is the General Manager of the historic Glorietta Bay Inn located across the street from the iconic Hotel Del Coronado. We’ll meet her.

The skills of butchery meet the world of fresh produce in The Vegetable Butcher – How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini. This well-researched, essential, inspiring guide demystifies the world of vegetables. Author and Chef Cara Mangini encores with us from Columbus, Ohio.

It’s Holiday time and what’s a festive celebration without sparkling wine and Champagne? It’s always better with bubbles and sparkling wine and Champagne typically pairs well with food, too. Our resident wine expert, Kyle Meyer of Wine Exchange, has some inspired guidance for us.

All Korean restaurants are not created equal and this is a cuisine you want to appreciate in Southern California. A new discovery of ours in Long Beach is the welcoming and value-priced, Sura Korean Tofu House & Pub. We’ll get the spicy story from proprietor Brandon Sugano.

The Marriott Coronado Island Resort & Spa has been extensively revamped and repositioned as a destination resort with an emphasis on health. The new Executive Chef, Michael Poompan, has added excitement to the menus in Current and Tides Restaurant and Lounge. There is a new emphasis on using fresh, local ingredients. Chef Michael jumps out of the kitchen to chat with us.

Chef Andrew Gruel of the Slapfish Restaurant Group is continuing his ongoing series of personal recommendations. Today it’s the very best in quality sandwiches. Also, what are the hallmarks of true greatness in sandwiches ?

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

Play

Show 202, December 17, 2016: Chef Bernard Guillas, Executive Chef. Director of Food & Beverage, La Jolla Beach & Tennis Club

Bernard GxuillasThe Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamoind Award Marine Room Restaurant. His new book (with The Marine Room’s Chef de Cuisine Ron Oliver) is Two Chefs, One Catch – A Culinary Exploration of Seafood. Chef Bernard is our guest.

Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Bernard and Ron Oliver are back at it again with this stunning cookbook. This useful compendium of more than 120 delectable fish, shellfish, and crustacean recipes is organized by species and accompanied by expert tips on selection and preparation. Engaging anecdotes and stories convey the chefs’ culinary expertise and insatiable culinary curiosity.

With this impressive cookbook Chef Bernard promises seafood cookery in your home kitchen will be both easy and rewarding. The recipes are high in nutrition, low in fat, and astounding in flavor. “You can now sail the seven seas without needing a passport.”

Play

December 17: Bernard Guillas, Glorietta Bay Inn, Cara Mangini, Wine Exchange, Sura Korean Tofu House & Pub, Marriott Coronado Island

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Chef Bernard Guillas, Executive Chef. Director of Food & Beverage, La Jolla Beach & Tennis Club
Segment Three: Claudia Ludlow, General Manager, Glorietta Bay Inn, Coronado
Segment Four: Cara Mangini, The Vegetable Butcher, Little Eater, Little Eater Produce & Provisions, Columbus, Ohio
Segment Five: Kyle Meyer, Proprietor, The Wine Exchange, Santa Ana
Segment Six: Brandon Sugano, Proprietor, Sura Korean Tofu House & Pub, Long Beach
Segment Seven: Executive Chef Michael Poompan, Marriott Coronado Island Resort & Spa
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Happy Holidays & Seasoned Greetings to all. Thanks for making us part of your Saturday. We’re here for you live through Christmas, Hanukkah, and New Year’s.

Now a provocatively tantalizing preview of Saturday’s fully-loaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamoind Award Marine Room Restaurant. His new cookbook is Two Chefs, One Catch – A Culinary Exploration of Seafood. Chef Bernard is our guest.

Coronado is “a bridge apart” from San Diego and is actually an incorporated City with a rich heritage and small town charm that is a great getaway. Longtime resident Claudia Ludlow is the General Manager of the historic Glorietta Bay Inn located across the street from the iconic Hotel Del Coronado. We’ll meet her.

The skills of butchery meet the world of fresh produce in The Vegetable Butcher – How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini. This well-researched, essential, inspiring guide demystifies the world of vegetables. Author and Chef Cara Mangini encores with us from Columbus, Ohio.

It’s Holiday time and what’s a festive celebration without sparkling wine and Champagne? It’s always better with bubbles and sparkling wine and Champagne typically pairs well with food, too. Our resident wine expert, Kyle Meyer of Wine Exchange, has some inspired guidance for us.

All Korean restaurants are not created equal and this is a cuisine you want to appreciate. A new discovery of ours in Long Beach is the welcoming and value-priced, Sura Korean Tofu House & Pub. We’ll get the story from proprietor Brandon Sugano.

The Marriott Coronado Island Resort & Spa has been revamped and repositioned as a destination resort with an emphasis on health. The new Executive Chef, Michael Poompan, has added excitement to the menus in Current and Tides Restaurant and Lounge. There is a new emphasis on using fresh, local ingredients. Chef Michael jumps out of the kitchen to chat with us.

Chef Andrew Gruel of the Slapfish Restaurant Group is continuing his ongoing series of personal recommendations. Today it’s the very best in quality sandwiches.

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

Bernard GxuillasThe Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamoind Award Marine Room Restaurant. His new book (with The Marine Room’s Chef de Cuisine Ron Oliver) is Two Chefs, One Catch – A Culinary Exploration of Seafood. Chef Bernard is our guest.

Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Bernard and Ron Oliver are back at it again with this stunning cookbook. This useful compendium of more than 120 delectable fish, shellfish, and crustacean recipes is organized by species and accompanied by expert tips on selection and preparation. Engaging anecdotes and stories convey the chefs’ culinary expertise and insatiable culinary curiosity.

With this impressive cookbook Chef Bernard promises seafood cookery in your home kitchen will be both easy and rewarding. The recipes are high in nutrition, low in fat, and astounding in flavor. “You can now sail the seven seas without needing a passport.”

Claudia LudlowCoronado is “a bridge apart” from San Diego and is an incorporated City with a rich heritage and small town charm that is a great getaway. Longtime resident Claudia Ludlow is the General Manager of the historic Glorietta Bay Inn located across the street from the iconic Hotel Del Coronado. We’ll meet her.

“Overlooking the bay, Glorietta Bay Inn is located in the heart of Coronado one block from the Beach, shops, restaurants and world famous Hotel Del. With 11 Mansion Rooms and 89 Contemporary Rooms and Suites, Glorietta Bay Inn takes you back to a world of historic beauty with all the modern amenities. All rooms include complimentary continental breakfast. Prices starting at $179.”

“An island vacation awaits you at Glorietta Bay Inn. This boutique hotel is a historic landmark in Coronado and famous for its grandeur architecture, built in 1908 as the home of sugar baron John D. Spreckels (an early owner of the landmark Hotel Del Coronado).

Glorietta Bay Inn sits across the street from the famous white-sandy Coronado Beach, steps away from boutique shopping and restaurants, minutes from America’s Finest City’s best attractions, and just 8-miles from the San Diego International Airport.”

Cara Mangini, the Vegetable ButcherThe skills of butchery meet the world of fresh produce in The Vegetable Butcher – How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini authored by Chef Cara Mangini. This well-researched, essential, inspiring guide demystifies the world of vegetables. Along the way Mangini shares over 150 mouthwatering recipes that put vegetables front and center.

Cara Mangini comes from a long line of butchers. Her Italian grandfather and great-grandfather gracefully cut tenderloins and butterflied chickens for a living. Mangini also wields a knife, but hers is used against the curves of butternut squash and stalks of freshly picked Brussels sprouts at Little Eater, her vegetable-inspired restaurant, produce stand, and artisanal foods boutique in Columbus, Ohio.

Mangini’s basic recipes provide foundational methods that every cook should know – how to steam or saute spinach, the art of making crispy fingerling potatoes, how to perfectly pan-roast Brussels sprouts, and much more. From there she serves up an array of creative recipes that celebrate the soul-satisfying flavor of each vegetable – Orange-Shallot Fiddlehead Ferns and Ricotta Crostini, Cardoon and Fontina Bread Pudding, Parsnip-Ginger Layer Cake with Browned Buttercream Frosting, and many other sure-to-be new favorites.

Author and Chef Cara Mangini (by popular demand) encores with us from Columbus, Ohio.

Kyle Meyer of Wine ExchangeIt’s Holiday time and what’s a festive celebration without sparkling wine and Champagne? It’s always better with bubbles and sparkling wine and Champagne typically pairs well with food, too.

We’ll look at values in Sparkling Wine from France, Spain and California as well as a value-priced Champagne.

Our resident wine expert, Kyle Meyer of Wine Exchange, has some inspired guidance for us.

Brandon SuganoAll Korean restaurants are not created equal and this is a cuisine you want to appreciate. A new discovery of ours in Long Beach is the welcoming and value-priced Sura Korean Tofu House & Pub.

“Sura Korean BBQ Tofu House Restaurant & Pub is Long Beach’s home for authentic Korean cuisine. We serve Chef Kyle Isago’s delicious Korean & fusion favorites like Galbi Beef (beef ribs) , Bulgogui, Soon Doo Boo (soft tofu soup), Bibimbap, Korean BBQ tacos, and more Mexican fusion favorites. We are vegetarian and vegan friendly. Now serving Korean Soju Wine and hand-selected craft beers.”

We’ll get the story from proprietor Brandon Sugano.

Michael PoompanThe Marriott Coronado Island Resort & Spa has been revamped and repositioned as a destination resort with an emphasis on healthy living. The new Executive Chef, Michael Poompan, has added excitement to the menus in Current and Tides Restaurant and Lounge.

There is a heightened emphasis on using fresh, local ingredients. Chef strives for his cuisine to strike a connection with the local community and to establish creativity in all his dishes. There are also, refreshingly, some Northern Baja wines (the low profile neighbor to the South) on their menu.

First joining the Marriott team as a culinary intern at The Ritz-Carlton in Laguna Niguel, Chef Poompan learned the ins and outs of the industry, quickly moving up the ranks at different hotels as his love for working with fresh foods from California’s local farmers, ranchers and food artisans grew.

Chef Poompan has been recognized as Renaissance Hotels Chef of the Year for the Americas and received Marriott’s Award of Culinary Excellence in 2011.

Chef Michael jumps out of the kitchen to chat with us.

Andrew and William GruelChef Andrew Gruel of the Slapfish Restaurant Group is continuing his ongoing series of personal recommendations. Today it’s the very best in sandwiches.

Next to fresh seafood, a properly prepared sandwich is one of Chef Andrew’s best friends. It’s a pleasing meal to-go artfully packaged between two slices of quality bread!

Great possibilities…

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Chef Bernard Guillas, Executive Chef. Director of Food & Beverage, La Jolla Beach & Tennis Club
Segment Three: Claudia Ludlow, General Manager, Glorietta Bay Inn, Coronado
Segment Four: Cara Mangini, The Vegetable Butcher, Little Eater, Little Eater Produce & Provisions, Columbus, Ohio
Segment Five: Kyle Meyer, Proprietor, The Wine Exchange, Santa Ana
Segment Six: Brandon Sugano, Proprietor, Sura Korean Tofu House & Pub, Long Beach
Segment Seven: Executive Chef Michael Poompan, Marriott Coronado Island Resort & Spa
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Show 196, November 5, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now an appetizing preview of Saturday’s fully-loaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Puerto Vallarta is a welcoming visitor destination in the State of Jalisco in Mexico. This November 11th to 20th, 2016 marks the 22nd anniversary of the Festival Gourmet International in Puerto Vallarta. Festival Co-founder, Chef Thierry Blouet of Café des Artistes, joins us from Mexico with the needed 411.

Simran Sethi is a journalist, author and educator focused on food, sustainability and social change. Her new book, Bread, Wine Chocolate tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love. Simran Sethi is our guest.

The Loews Coronado Bay Resort is situated on a private 15-acre peninsula surrounded by the Pacific Ocean and Coronado Bay. Executive Chef Chris Aguirre joined the property earlier this year. He oversees all of the resort’s restaurants and day-to-day culinary operations. We’ll meet him.

For James Beard Foundation Award semifinalist Javier Plascencia, the U.S. – Mexico Border is not a barrier between two countries, but rather the inspiration for his signature Baja Peninsula cuisine. On September 30th Chef Javier presented his Bracero Cocina de Raiz dinner at the James Beard Foundation in Manhattan. Tuesday night, Nov. 1st Chef Javier recreated that special menu at Bracero in San Diego as a benefit for the San Diego Chapter of the American Institute of Wine & Food. Bracero’s GM J.M. Woody Van Horn shares that incredible evening with us.

The Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamoind Award Marine Room Restaurant. Chef Bernard is our guest.

It’s been almost 10-years in the planning but dirt is being moved at Europa Village winery in Temecula to prepare for the construction of three wine themed European resorts on prime vineyard land that was previously home to Callaway. Europa Village’s Agent Du Vin Gregg English provides the preview of what’s to come.

Our Co-Host, Chef Andrew Gruel of Slapfish Restaurant Group, is in the know. He now shares a new list of personally researched and hand-selected “Finds” with us. Previously suggested were primo breakfast spots that are a bit hidden, fast food breakfast items that are real standouts, child friendly restaurants in the OC that are chef-driven, better burger spots and more…Today fresh seafood is on his mind.

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

Play

Show 196, November 5, 2016: Bernard Guillas, Executive Chef, Director of Food and Beverage, La Jolla Beach & Tennis Club, The Marine Room, La Jolla

Bernard GxuillasThe Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamond Award Marine Room Restaurant.

Guillas has been invited as guest chef to the prestigious James Beard House in New York on many occasions. Selected as San Diego’s “Best Chef” numerous times, including the Gold Medallion Awards (California Restaurant Association, San Diego Chapter), Chef Magazine, San Diego Home/Garden Lifestyles Magazine Readers Poll and San Diego Magazine People’s and Critic’s Choice, Guillas continues to infuse the local culinary scene with his unique talent and engaging personality.

His 2nd well-received cookbook is Two Chefs, One CatchA Culinary Exploration of Seafood. It’s a great holiday gift with delectable seafood recipes inspired by indigenous cuisine from around the globe ! Incredibly, Chef Bernard has traveled to 50 plus countries thus far!

Chef Guillas is also participating in 3 events (including the Ocean-To-Table Luncheon at The Marine Room & Dinner with Culinary Icons) as part of the upcoming San Diego Bay Wine + Food Festival running November 14th to 20th.

Chef Bernard is our guest.

Play

November 5: Thierry Blouet, Simran Sethi, Loews Coronado Bay, Bracero Cocina de Raiz, Bernard Guillas, Europa Village

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Thierry Blouet, Executive Chef / Proprietor, Café des Artistes, Puerto Vallarta, Mexico
Segment Three: Food Journalist & Author Simran Sethi, Bread, Wine, Chocolate – The Slow Loss of Foods We Love
Segment Four: Executive Chef Chris Aguirre, Loews Coronado Bay Resort, Coronado
Segment Five: J.M. Woody Van Horn, General Manager, Javier Plascencia’s Bracero Cocina de Raiz, San Diego
Segment Six: Bernard Guillas, Executive Chef, Director of Food and Beverage, La Jolla Beach & Tennis Club, The Marine Room, La Jolla
Segment Seven: Gregg English, Agent Du Vin, Europa Village Winery, Temecula, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Please join us at the special time of 2:00 p.m. to 4:00 p.m. PDT only for this Saturday, November 5th. We’re back to our usual broadcast time of 10:00 a.m. to 12 Noon on November 12th. Thanks for sticking with us…

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Puerto Vallarta is a welcoming visitor destination in the State of Jalisco in Mexico. This November 11th to 20th, 2016 marks the 22nd anniversary of the Festival Gourmet International in Puerto Vallarta. Festival Co-founder, Chef Thierry Blouet of Café des Artistes, joins us from Mexico with the needed 411.

Simran Sethi is a journalist, author and educator focused on food, sustainability and social change. Her new book, Bread, Wine Chocolate tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love. Simran Sethi is our guest.

The Loews Coronado Bay Resort is situated on a private 15-acre peninsula surrounded by the Pacific Ocean and Coronado Bay. Executive Chef Chris Aguirre joined the property earlier this year. He oversees all of the resort’s restaurants and day-to-day culinary operations. We’ll meet him.

For James Beard Foundation Award semifinalist Javier Plascencia, the U.S. – Mexico Border is not a barrier between two countries, but rather the inspiration for his signature Baja Peninsula cuisine. On September 30th Chef Javier presented his Bracero Cocina de Raiz dinner at the James Beard Foundation in Manhattan. Last Tuesday night, Nov. 1st Chef Javier recreated that special menu at Bracero in San Diego as a benefit for the San Diego Chapter of the American Institute of Wine & Food. Bracero’s GM J.M. Woody Van Horn shares that incredible evening with us.

The Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamoind Award Marine Room restaurant. Chef Bernard is our guest.

It’s been almost 10-years in the planning but dirt is being moved at Europa Village in Temecula to prepare for the construction of three wine themed European resorts on prime vineyard land that was previously home to Callaway. Europa Village’s Agent Du Vin Gregg English provides the preview of what’s to come.

Our Co-Host, Chef Andrew Gruel of Slapfish Restaurant Group, is in the know. He now shares a new list of personally researched and hand-selected “Finds” with us. Previously suggested were primo breakfast spots that are a bit hidden, fast food breakfast items that are real standouts, child friendly restaurants in the OC that are chef-driven, better burger spots and more…

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

Thierry BlouetPuerto Vallarta is a welcoming visitor destination in the State of Jalisco in Mexico. This November 11th to 20th, 2016 marks the 22nd anniversary of the Festival Gourmet International in Puerto Vallarta. Festival Co-founder, Chef Thierry Blouet of Café des Artistes joins from Mexico us with the needed 411.

“Exclusivity, elegance and comfort of its many gourmet-chic environments distinguish the Café des Artistes, which for 25 years has earned the crown as the icon restaurant in Puerto Vallarta and Banderas Bay, Jalisco. It’s synonymous with tradition, art and distinction for local, national and foreign guests.”

The Gourmet Festival turns 22! In 1995 Thierry Blouet and Heinz Reize originated the idea of promoting and upgrading the culinary standards to competitive international levels by interacting with new methods and the creativity of highly qualified chefs.

The first Gourmet Festival took place in 1995 with the participation of six hotels and six independent restaurants. The original format remains unchanged; each one of the participant restaurants invites a celebrity in the culinary scene.

In 2000, Chef Roland Menetrey joined the team and since then the festival has been organized by the three musketeers.

In twenty-two years changes are seen in the growth and expansion of the Festival to the Riviera Nayarit and Tepic. Twenty-five, first – class hotels and restaurants will be participating this year.

To date, The Festival Gourmet International has hosted and pampered almost half a million gourmet fans, and five hundred chef-celebrities have visited. The Festival strives to improve every year.

Simran SethiSimran Sethi is a journalist, author and educator focused on food, sustainability and social change.

Her new book, Bread, Wine, Chocolate: The Slow Loss of Foods We Love part memoir of a journey to six continents in pursuit of delicious and endangered tastes, part investigation of the loss of biodiversity from soil to plate – tells the story of what we are losing, how we are losing it, and the inspiring people and places that are bringing back the foods we love.

Join award-winning journalist Simran Sethi as she travels from wild coffee forests in Ethiopia to cocoa plantations of Ecuador, from the brewery to the bakery and the temple, to meet scientists, farmers, chefs, wine makers, beer brewers, coffee roasters and chocolate connoisseurs to discuss the reasons for this loss and learn what it means to experience food in a whole new way, tasting foods more deeply through each one of our senses in order to savor – and save – the foods we love.

Chris AguirreThe Loews Coronado Bay Resort is situated on a private 15-acre peninsula surrounded by the Pacific Ocean and Coronado Bay. Executive Chef Chris Aguirre joined the property earlier this year in March. Most recently he was at the Four Seasons Hotel San Francisco.

He oversees all of the resort’s restaurants including Mistral Restaurant, the Market Café, Market to Go, the Cays Lounge, the Cantina Restaurant, banquets and room service. We’ll meet him.

Aguirre has deep roots in the restaurant industry. His grandmother ran a steakhouse in Texas during the Great Depression along with a speakeasy – so it could be said he was born for the culinary world. Growing up in Los Angeles with three brothers, he developed a passion for food at a young age. “We were all big eaters and loved to hold cooking competitions to see who could make the best dish in the house,” recalls Aguirre. His dad, a foodie himself, always held the position of official “taste tester.”

Aguirre found himself in professional kitchens at the young age of 15. After high school he soon realized his true passion was in the kitchen. He graduated from the Art Institute of California, Los Angeles, and worked at a variety of Southern California restaurants including the St. Regis Hotel before moving to Texas.

There, he worked closely with Jean Georges Vongerichten at Bank – a formative experience in his culinary career. “Working with Jean Georges greatly influenced my style of cooking. I believe in sourcing the best ingredients you can, and from there, just keeping it simple – allowing the true natural flavors shine through,” said Aguirre.

JM Woody Von HornFor James Beard Foundation Award semifinalist Javier Plascencia, the U.S. – Mexico Border is not a barrier between two countries, but rather the inspiration for his signature Baja Peninsula cuisine.

On September 30th Chef Javier presented his Bracero Cocina de Raiz dinner at the James Beard Foundation in Manhattan. Last Tuesday night, Nov. 1st. Chef Javier recreated that special 5-course menu at Bracero in San Diego as a benefit for the San Diego Chapter of the American Institute of Wine & Food. Each course was paired with a Palloni wine from Baja.

Bracero’s GM J.M. Woody Van Horn (a previous AIWF scholarship recipient) shares that incredible evening with us.

Bernard GxuillasThe Dean of French Chefs in San Diego is Maitre Cuisiner de France Bernard Guillas the executive chef of the La Jolla Beach and Tennis Club, the Shores Restaurant at the La Jolla Shores Hotel, and the landmark AAA, 4-Diamond Award Marine Room Restaurant.

Guillas has been invited as guest chef to the prestigious James Beard House in New York on many occasions. Selected as San Diego’s “Best Chef” numerous times, including the Gold Medallion Awards (California Restaurant Association, San Diego Chapter), Chef Magazine, San Diego Home/Garden Lifestyles Magazine Readers Poll and San Diego Magazine People’s and Critic’s Choice, Guillas continues to infuse the local culinary scene with his unique talent and engaging personality.

Chef Guillas is also participating in 3 events as part of the upcoming San Diego Bay Wine + Food Festival running November 14th to 20th.

Chef Bernard is our guest.

Europa Village WineryIt’s been almost 10-years in the planning but dirt is finally now being moved at Europa Village in Temecula to prepare for the construction of three wine themed European resorts on prime vineyard land that was previously home to Callaway.

What is planned is a European village consisting of three distinct and separate wineries – including a 60-room Italian villa style hotel with a European Spa.  The three wineries will be a French, Spanish, and Italian winery. When completed this complex will be one of the most spectacular winery operations in the world.

Europa Village’s designs are on display on site for those of you that would like to see what they have planned.

Europa Village’s Agent Du Vin Gregg English provides the preview of what’s to come.

Andrew and William GruelOur Co-Host, Chef Andrew Gruel of Slapfish Restaurant Group, is in the know. He now shares a new list of personally researched and hand-selected “Finds” with us.

Previously suggested were primo breakfast spots that are a bit hidden, fast food breakfast items that are real standouts, child friendly restaurants in the OC that are chef-driven, better burger spots and more…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Thierry Blouet, Executive Chef / Proprietor, Café des Artistes, Puerto Vallarta, Mexico
Segment Three: Food Journalist & Author Simran Sethi, Bread, Wine, Chocolate – The Slow Loss of Foods We Love
Segment Four: Executive Chef Chris Aguirre, Loews Coronado Bay Resort, Coronado
Segment Five: J.M. Woody Van Horn, General Manager, Javier Plascencia’s Bracero Cocina de Raiz, San Diego
Segment Six: Bernard Guillas, Executive Chef, Director of Food and Beverage, La Jolla Beach & Tennis Club, The Marine Room, La Jolla
Segment Seven: Gregg English, Agent Du Vin, Europa Village Winery, Temecula, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group