Show 237, August 19, 2017: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of this Saturday’s bubbling over 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…

Travel journalists and chefs Phyllis Hinz and Lamont Mackay have taken on a new life chapter as the well-traveled, “The Cooking Ladies.”

The pair of RV-travel companions have decades of culinary wisdom behind them and thousands of miles of blacktop in the rear-view mirror. Their entertaining new cookbook and travel journal is On The Road With The Cooking Ladies – Let’s Get Grilling. We’ll meet them.

Time to pull the cork on another installment of accessible wine wisdom from our resident (and down-to-earth) wine authority Kyle Meyer, the Managing Partner of Wine Exchange. What wines pair best with SoCal’s engagingly eclectic varieties of cuisine including Thai, Vietnamese, Chinese and Mexican? Think lightly fruity wines. Also, the new Spanish and Italian whites matched with seafood. A myriad of appealing possibilities…

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

Santa Ana’s The Blinking Owl Distillery is the very first craft distillery in Orange County. The Blinking Owl is one of the first distilleries in the state of California to hold the Type 74 Craft Distillers License allowing them to operate their own tasting room and sell a few bottles there. The Distillery makes Vodka, Gin, several types of Whiskey, and the Scandinavian spirit, Aquavit.

Our always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah. We’ll reel him in from the kitchen for a visit.

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

Play

Show 237, August 19, 2017: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part One

Phyllis Hinz and Lamont Mackay are the Cooking LadiesAccomplished travel journalists and chefs, Phyllis Hinz and Lamont Mackay. have taken on a new life chapter as the well-traveled “The Cooking Ladies.”

The pair of RV-travel companions have decades of culinary wisdom behind them and thousands of miles of blacktop in the rear-view mirror. Their entertaining new cookbook and travel journal (their 10th) is On The Road With The Cooking Ladies – Let’s Get Grilling. We’ll meet them.

In Let’s Get Grilling, The Cooking Ladies set their GPS coordinates to North America’s greatest grilling destinations, with over a hundred ready-to-grill recipes inspired by their travels. The Cooking Ladies highlight North American grilling cuisine at its finest. It’s a testament to the people and places that make this food all that it can be.

Interspersed with freewheeling tales of life on the road, Let’s Get Grilling maps out easy-to-follow directions for preparing the best smoked meats, grilled veggies, cookout staples, and much more.

 

Play

Show 237, August 19, 2017: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part Two

Phyllis Hinz and Lamont Mackay are the Cooking LadiesAccomplished travel journalists, cookbook authors and chefs, Phyllis Hinz and Lamont Mackay. have taken on a new life chapter as the well-traveled “The Cooking Ladies.” We continue our conversation with them.

The pair of RV-travel companions have decades of culinary wisdom behind them and thousands of miles of blacktop in the rear-view mirror. Their entertaining new cookbook and travel journal is On The Road With The Cooking Ladies – Let’s Get Grilling.

The book chronicles their latest adventure, collecting tales of culinary and cultural encounters from roadhouses to back country smoke pits, with recipes that pay tribute to the do-it-yourself spirit of the classic North American cookout.

Having surveyed a whole continent of grilling ideas, The Cooking Ladies encourage readers to expand their own horizons with regional specialties like Hot Brown and Brined Turkey Breast or Loco Moco, alongside dozens of unbeatable recipes for ribs, roasts, chicken wings, pork loin, grilled veggies, and much, much more.

We discuss some of their nine years of travel adventures in Bar Harbor, Maine, The Big Island of Hawaii, Temecula, CA and Northern Alabama and other destinations which inspired recipes in the book.

 

Play

August 19: The Cooking Ladies, Wine Exchange, Melissa’s Hatch Chiles, Blinking Owl Distillery

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part One
Segment Three: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part Two
Segment Four: Kyle Meyer, Wine Exchange, Wine Pairing Wisdom
Segment Five: Melissa’s Corporate Chef, Ida Rodriguez. Melissa’s Hatch Chile Cookbook
Segment Six: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana Part One
Segment Seven: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana Part Two
Segment Eight: Chef Andrew Gruel, Founder & CEO, Slapfish Restaurant Group

Now a tantalizing preview of this Saturday’s bubbling over 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…

Travel journalists and chefs Phyllis Hinz and Lamont Mackay have taken on a new life chapter as the well-traveled, “The Cooking Ladies.”

The pair of RV-travel companions have decades of culinary wisdom behind them and thousands of miles of blacktop in the rear-view mirror. Their entertaining new cookbook and travel journal is On The Road With The Cooking Ladies – Let’s Get Grilling. We’ll meet them.

Time to pull the cork on another installment of accessible wine wisdom from our resident (and down-to-earth) wine authority Kyle Meyer, the Managing Partner of Wine Exchange. What wines pair best with SoCal’s engagingly eclectic varieties of cuisine including Thai, Vietnamese, Chinese and Mexican? Think lightly fruity wines. Also, the new Spanish and Italian whites matched with seafood. A myriad of appealing possibilities…

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

Santa Ana’s The Blinking Owl Distillery is the very first craft distillery in Orange County. The Blinking Owl is one of the first distilleries in the state of California to hold the Type 74 Craft Distillers License allowing them to operate their own tasting room and sell a few bottles there. The Distillery makes Vodka, Gin, several types of Whiskey, and the Scandinavian spirit, Aquavit.

Our always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah. We’ll reel him in from the kitchen for a visit.

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

Phyllis Hinz and Lamont Mackay are the Cooking LadiesAccomplished travel journalists and chefs, Phyllis Hinz and Lamont Mackay. have taken on a new life chapter as the well-traveled “The Cooking Ladies.”

The pair of RV-travel companions have decades of culinary wisdom behind them and thousands of miles of blacktop in the rear-view mirror. Their entertaining new cookbook and travel journal is On The Road With The Cooking Ladies – Let’s Get Grilling. We’ll meet them.

In Let’s Get Grilling, The Cooking Ladies set their GPS coordinates to North America’s greatest grilling destinations, with over a hundred ready-to-grill recipes inspired by their travels. The Cooking Ladies highlight North American grilling cuisine at its finest. It’s a testament to the people and places that make this food all that it can be.

Interspersed with freewheeling tales of life on the road, Let’s Get Grilling maps out easy-to-follow directions for preparing the best smoked meats, grilled veggies, cookout staples, and much more.

The book chronicles their latest adventure, collecting tales of culinary and cultural encounters from roadhouses to back country smoke pits, with recipes that pay tribute to the do-it-yourself spirit of the classic North American cookout.

Having surveyed a whole continent of grilling ideas, The Cooking Ladies encourage readers to expand their own horizons with regional specialties like Hot Brown and Brined Turkey Breast or Loco Moco, alongside dozens of unbeatable recipes for ribs, roasts, chicken wings, pork loin, grilled veggies, and much, much more.

Kyle Meyer of Wine ExchangeTime to pull the cork on another installment of accessible wine wisdom from our resident (and down-to-earth) wine authority Kyle Meyer, the Managing Partner of Wine Exchange. What wines pair best with SoCal’s engagingly eclectic varieties of cuisine including Thai, Vietnamese, Chinese and Mexican? Think lightly fruity wines.

Also, the new Spanish and Italian whites matched with seafood. A myriad of appealing possibilities…

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

Once roasted, Hatch Chiles are easy to peel and seed. Roasting heightens the robust earthy flavor of the chiles and the texture of the thick walls of the chile pod becomes lusciously rich. These unique qualities, and the pepper’s variable heat (unlike other chile peppers, Hatch Chiles come in varieties that cover the full spectrum of heat levels) have earned Hatch Chiles great popularity far beyond the local community of Hatch, New Mexico.

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

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

Brian and Robin ChristensonSanta Ana’s The Blinking Owl Distillery is the very first craft distillery in Orange County. The Blinking Owl is one of the first distilleries in the state of California to hold the Type 74 Craft Distillers License allowing them to operate their own tasting room and sell a few bottles there. The Distillery makes Vodka, Gin, several types of Whiskey, and the Scandinavian spirit, Aquavit.

“We are locavores, grain nerds, and control freaks so we decided to actually make our booze the long way: from grain rather than pre-made spirit. We mill it, mash it, ferment it, distill it, and, in the case of whiskey, barrel age it (which means we will not have a 9-year old Bourbon to sell until 9 years from now).”

“The Founder, Brian Christenson, had a bootlegging great-grandfather, Fred P. Armbrust. Fred had a still on his dairy farm hidden in the basement behind secret passageways. He would covertly provide his local farmers with his “good spirits”. Brian’s dream is to carry on Fred’s passion by providing “good spirits” to our very own neighborhood, legally, of course!”

Brian and Robin Christenson, longtime Santa Ana residents, had heard stories of the midcentury “Blinking Owl Bar” on the corner of Birch and Third Streets, known for an iconic owl sign that would “blink”. Inspired by the craft cocktail movement, the farm-to-table food movement, and current thriving craft distilleries, the husband and wife team saw an opportunity to bring a local distillery to the neighborhood, paying homage to the history of Santa Ana.”

Brian & Robin step out from behind the long bar in their Tasting Room to join us.

BLINKING OWL VODKA
42.5% ABV (85 PROOF)
“Blinking Owl Vodka has stunning earthiness, subtle flavor and rich, full-bodied mouth feel. Distilled in house from organic wheat grown in California, and our unique twist from the organic malted barley that was added to the mash bill adding hints of sweet vanilla and caramel. Distilled in our Carl still from Germany (that includes 34 rectification plates alongside a pot still), Blinking Owl Vodka transfers the essence from the grain it was made from to the glass.”

BLINKING OWL
OC ORANGE
Flavored Vodka
42.5% ABV (85 PROOF)
“Beginning with our beautiful Vodka, we add 130 pounds of whole Valencia oranges that come from Heritage Museum of Orange County. We hand-cut the oranges and let the entire orange soak (including flesh, pith, juice and peel) in the Vodka overnight. The vodka is then re-distilled with oranges added to our vapor basket in the still. The combination of natural orange macerations and vapor distillation to an already rich, sweet vodka base creates a true orange essence to this flavored vodka that is full-bodied and delicious. Heritage Museum of Orange County.”

BLINKING OWL AQUAVIT
42.5% ABV (85 PROOF)
“We set out to make an aquavit reminiscent of the great Aquavits of Scandinavia but with a California twist. After crafting our base spirit with organic wheat and malted barley, we macerate 10 gorgeous organic botanicals (with a final steep in Caraway, leaving a natural golden hue). The primary flavors of our Aquavit are caraway, fresh dill, and hibiscus (the flower of Santa Ana), with undertones of fennel and cardamom. The result is a complex aquavit that can served chilled as a digestif or can add incredible flavors to a variety of cocktails.”

OLD TOM Barrel Vacationed GIN
48% ABV (96 PROOF)
“Our super special limited release of Old Tom Barrel Vacationed Gin is coming out soon!

We get a limited number of late harvest semillon wine barrels from a prestigious Napa producer each year. These particular barrels not only allow the Gin to age, but they also impart a hint of sweetness from the late harvest semillon they were previously holding.

This BARREL VACATIONED OLD TOM GIN basically took a vacation in the barrels for approximately 3 months, got a nice tan, and picked up a lucious hint of sweetness (thus we categorized it as an Old Tom). No sugar, flavoring, or coloring was added. The end result is pure, delicious liquid gold!”

Many have been waiting and asking to get on the presale list. The Gin is ready, it will be bottled soon at 48% ABV and released mid August. Each bottle will be numbered for this annual release and will only be sold from our tasting room.

This is owner, Robin Christenson’s, personal favorite and she having a very tough time not buying all of this gin herself. BUT she has decided to find it in her heart to share (at least some of it).”

Andrew and William GruelOur always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah.

We’ll reel him in from the Slapfish kitchen in Sandy, Utah for a visit. (This is actually the 2nd Slapfish in Utah.)

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part One
Segment Three: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part Two
Segment Four: Kyle Meyer, Wine Exchange, Wine Pairing Wisdom
Segment Five: Melissa’s Corporate Chef, Ida Rodriguez. Melissa’s Hatch Chile Cookbook
Segment Six: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana Part One
Segment Seven: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana Part Two
Segment Eight: Chef Andrew Gruel, Founder & CEO, Slapfish Restaurant Group