Show 151, December 19, 2015: Chef Andrew Gruel and Producer Andy Harris on Las Vegas Dining

Deviled Eggs at db Brasserie in Las vegasChef Andrew always enjoys Chef Jose Andres’ first restaurant in Las Vegas at the Cosmopolitan, Jaleo. As he says it never disappoints. His go-to dish is the chicken croquettes artfully served in a shoe.

db Brasserie (Daniel Boulud) at The Venetian just celebrated their first anniversary in May so Producer Andy wanted to revisit them. The food is always consistently good but what really impressed him was the level of attentive service and welcoming environment when the restaurant was not terribly busy. (It’s a slow Weekend in Las Vegas with Christmas coming up.) That’s the sign of a well-managed establishment. The executive chef, Vincent Pouessel was out in the dining room touching tables. His pastry chef was doing the same thing.

Play

Show 102, December 20 2014: Show Preview with Executive Chef Andrew Gruel (Guest Host) and Producer Andy Harris

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire is today’s special Guest Host.

Chef Gruel, a notable seafood authority, will first comment on his identified trends in seafood looking ahead to 2015. He’ll also update us on his experience as a judge on Food Network’s Food Truck Face Off for Season One and talk about a new food TV series he’s part of, currently in production.

CUCINA Enoteca, a California-inspired Italian kitchen and wine shop, opened earlier in the year in 8,300 square feet in Fashion Island. It’s a venture of Tracy Borkum’s San Diego-based Urban Kitchen Group. The very popular predecessor sister restaurant is located in the Irvine Spectrum. Leading the day-to-day kitchen operations in Newport Beach as Chef de Cuisine is Orange County native Brent Omeste, a rising culinary talent. Chef Brent is our guest.

Lorenzi Estate Vineyards and Winery in Temecula is one of the newest wineries in the area and already attracting positive-word-of-mouth among wine connoisseurs. It’s the passion project of magazine publisher Don Lorenzi (Inland Empire Magazine) a self-taught winemaker who resides part-time on the estate. His family has a long history in growing wine grapes. They are best known for bold reds and case production is a boutique 2,000 per year. Darnel Damon-Dias, the dynamic Tasting Room Manager, joins us for a verbal tour.

Houweling’s Tomatoes (Mastery Under Glass,) is a family-owned, world-renowned greenhouse tomato grower with facilities in Camarillo, and Delta, BC. A new facility in Mona, Utah is just coming into production. Founded by Cornelius Houweling as a grower of fresh flowers, it’s now led by his son, Casey. Houweling’s is now dedicated to delivering a full complement of scrumptious tomatoes year-round, while constantly innovating to reduce its environmental footprint. They are also pioneers in branding their premium tomatoes and cucumbers. David Bell, the Chief Marketing Officer for Houwelings, joins us with the fascinating story.

Are you in overdrive contemplating just the right wines to match with that festive holiday food celebration ? Fear not…Our new resident wine expert, Kyle Meyer, President and Director of Purchasing for Best Wines in Santa Ana, gives us some inspired suggestions that should provide the proper inspiration.

Cathy Thomas is the award-winning Food Writer for The Orange County Register. Cathy shares with us her favorite dishes of 2014 and looks ahead to some food trends for 2015. Is cauliflower perhaps the new kale for chefs ?

Cathy was just in New York at The James Beard Foundation as the invited guest presenter at a session of the acclaimed Beard on Books author series. The conversation was Melissa’s 50 Best Plants on the Planet. Cathy will share that special experience at the James Beard House as well as talk about some of the restaurants she visited.

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

Play

December 20: Andrew Gruel, CUCINA Enoteca, Lorenzi Estate Vineyards and Winery, Houweling’s Tomatoes, Best Wines, Cathy Thomas

Podcasts

Segment One: Show Preview with Executive Chef Andrew Gruel (Guest Host) and Producer Andy Harris
Segment Two: Executive Chef Andrew Gruel of Slapfish
Segment Three: Chef Brent Omeste, CUCINA Enoteca, Newport Beach
Segment Four: Lorenzi Estate Vineyards and Winery
Segment Five: Houweling’s Tomatoes
Segment Six: Kyle Meyer, Best Wines
Segment Seven: Cathy Thomas, Food Writer, Orange County Register
Segment Eight: Cathy Thomas, CathyThomasCooks.com

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire is today’s special Guest Host.

Chef Gruel, a notable seafood authority, will first comment on his identified trends in seafood looking ahead to 2015. He’ll also update us on his experience as a judge on Food Network’s Food Truck Face Off for Season One and talk about a new food TV series he’s part of, currently in production.

CUCINA Enoteca, a California-inspired Italian kitchen and wine shop, opened earlier in the year in 8,300 square feet in Fashion Island. It’s a venture of Tracy Borkum’s San Diego-based Urban Kitchen Group. The very popular predecessor sister restaurant is located in the Irvine Spectrum. Leading the day-to-day kitchen operations in Newport Beach as Chef de Cuisine is Orange County native Brent Omeste, a rising culinary talent. Chef Brent is our guest.

Lorenzi Estate Vineyards and Winery in Temecula is one of the newest wineries in the area and already attracting positive-word-of-mouth among wine connoisseurs. It’s the passion project of magazine publisher Don Lorenzi (Inland Empire Magazine) a self-taught winemaker who resides part-time on the estate. His family has a long history in growing wine grapes. They are best known for bold reds and case production is a boutique 2,000 per year. Darnel Damon-Dias, the dynamic Tasting Room Manager, joins us for a verbal tour.

Houweling’s Tomatoes (Mastery Under Glass,) is a family-owned, world-renowned greenhouse tomato grower with facilities in Camarillo, and Delta, BC. A new facility in Mona, Utah is just coming into production. Founded by Cornelius Houweling as a grower of fresh flowers, it’s now led by his son, Casey. Houweling’s is now dedicated to delivering a full complement of scrumptious tomatoes year-round, while constantly innovating to reduce its environmental footprint. They are also pioneers in branding their premium tomatoes and cucumbers. David Bell, the Chief Marketing Officer for Houwelings, joins us with the fascinating story.

Are you in overdrive contemplating just the right wines to match with that festive holiday food celebration ? Fear not…Our new resident wine expert, Kyle Meyer, President and Director of Purchasing for Best Wines in Santa Ana, gives us some inspired suggestions that should provide the proper inspiration.

Cathy Thomas is the award-winning Food Writer for The Orange County Register. Cathy shares with us her favorite dishes of 2014 and looks ahead to some food trends for 2015. Is cauliflower perhaps the new kale for chefs ?

Cathy was just in New York at The James Beard Foundation as the invited guest presenter at a session of the acclaimed Beard on Books author series. The conversation was Melissa’s 50 Best Plants on the Planet. Cathy will share that special experience at the James Beard House as well as talk about some of the restaurants she visited.

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

Andrew GruelToday’s Guest Host is Executive Chef Andrew Gruel of the growing Slapfish empire. He also owns a seafood distributing company to ensure quality for his own restaurants.

Chef Andrew Gruel, a notable seafood authority, will first comment on his identified trends in seafood looking ahead to 2015. He’ll also update us on his experience as a judge on Food Network’s “Food Truck Face Off” for Season One and talk about a new food TV series he’s part of currently in production.

Brent OmesteCUCINA Enoteca, a California-inspired Italian kitchen and wine shop, opened earlier in the year in 8,300 square feet in Fashion Island. It’s a venture of Tracy Borkum’s San Diego-based Urban Kitchen Group. The very popular sister restaurant is located in the Irvine Spectrum.

Leading the day-to-day kitchen operations in Newport Beach as Chef de Cuisine is Orange County native Brent Omeste, a rising culinary talent. The menu is a California spin on rustic Italian fare.

On the menu are variations of luxurious pastas, antipasti, creative pizzas and plates small and large, along with fresh crudos and Chef’s whim seasonal specials. The diverse wine program features more than 250 familiar names, and rare, small-batch varietals for guests to purchase at a retail price, either to enjoy with their meal for a minimal corkage fee or to take home.

Chef Brent Omeste is our guest.

Darnel Damon DiasLorenzi Estate Vineyards and Winery in Temecula is one of the newest wineries in the area. It’s the passion project of magazine publisher Don Lorenzi (Inland Empire Magazine) a self-taught winemaker. He resides on the estate part-time. His family has a long history in growing wine grapes.

They are best known for bold reds and case production is a boutique 2,000 per year. Even though Lorenzi has been making wines from Temecula grapes since 2002, Lorenzi Estates Wines only recently opened Temecula’s newest tasting room.

In 1968, local winemaking legend Philo Biane planted the first of his 400 acres in Temecula. Because Biane lived next door to a family member of winemaker and winery owner Don Lorenzi, it is no small irony that decades later, Lorenzi Estate Vineyards would be part of the original site Biane planted in the 60’s.

Darnel Damon-Dias, the dynamic Tasting Room Manager, joins us for a verbal tasting tour.

David BellHouweling’s Tomatoes (Mastery Under Glass,) is a family-owned, world-renowned greenhouse tomato grower with facilities in Camarillo, and Delta, BC. A new facility in Mona, Utah is on the threshold of production. Founded by Cornelius Houweling as a grower of fresh flowers, it’s now led by his son, Casey.

Houweling’s is dedicated to delivering a full complement of scrumptious tomatoes year-round, while constantly innovating to reduce its environmental footprint. They are also pioneers in branding their premium tomatoes and cucumbers.

Unlike many greenhouse growers who contract product under their name from other growers in Mexico, Canada and the USA, the Houweling’s brand appears only on products they grow. Houweling’s tomatoes are grown from 3rd party verified 100 per cent Non-GMO seeds.

David Bell, the Chief Marketing Officer for Houwelings, joins us with the fascinating story.

Kyle Meyer of Best WiinesAre you in overdrive contemplating just the right wines to match with that festive holiday food celebration?

You’re on the spot…What’s a compliment-worthy match with potato pancakes, brisket, goose or spiral glazed ham ? You also need to be a hero with the perfect bubbly for New Year’s Eve that’s also affordable ?

Fear not…Our new resident wine expert, Kyle Meyer, President and Director of Purchasing for Best Wines in Santa Ana, gives us some inspired suggestions that should provide the proper inspiration.

Cathy ThomasCathy Thomas is the award-winning Food Writer for The Orange County Register. Cathy shares with us her favorite dishes of 2014 and looks ahead to some intriguing food trends for 2015. Is cauliflower perhaps the new kale for discriminating chefs?

Cathy was just in New York at The James Beard Foundation as the invited guest presenter at a session of the acclaimed Beard on Books author series. The conversation was Melissa’s 50 Best Plants on the Planet.

Cathy will share that special experience at the James Beard House as well as talk about some of the restaurants she visited. One of her dining destinations was Gramercy Tavern with Michael Anthony as the current executive chef.

Podcasts

Segment One: Show Preview with Executive Chef Andrew Gruel (Guest Host) and Producer Andy Harris
Segment Two: Executive Chef Andrew Gruel of Slapfish
Segment Three: Chef Brent Omeste, CUCINA Enoteca, Newport Beach
Segment Four: Lorenzi Estate Vineyards and Winery
Segment Five: Houweling’s Tomatoes
Segment Six: Kyle Meyer, Best Wines
Segment Seven: Cathy Thomas, Food Writer, Orange County Register
Segment Eight: Cathy Thomas, CathyThomasCooks.com

Show 101, December 13, 2014: Show Preview with Producer Andy Harris

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s abundant show…

Urban Seoul is one of the 20 plus distinctive dining destinations in the Diamond Jamboree in Irvine. It’s an energetic restaurant that celebrates passion for food and its remarkable ability to adapt. The food is mostly a creative mash-up of Korean and Mexican flavors. The highly successful concept was created by Orange County restaurateur Bronnie Lee and Chef Kacy Jun. Chef Jun is our guest.

P Moss is a tiki historian and acclaimed fiction author who also owns the legendary Double Down Saloons in Las Vegas and New York City as well as the popular Frankie’s Tiki Room in Las Vegas. Frankie’s Tiki Room is the world’s only 24/7 tiki bar, known for its blend of Polynesian tradition with a hint of Las Vegas kitsch, welcoming ambience and one-of-a-kind tropical drinks that draw tiki aficionados from all over the world. These magical libations have now been poured into a book format. 77 previously secret recipes, stunning photography and illustrations are included in the newly released, Liquid Vacation.

P Moss pulls out the little cocktail umbrellas for us.

Celebrity Chef Curtis Stone’s Maude in Beverly Hills was the Best New Restaurant of the Year for both LA Weekly and Eater L.A.

Every month there is a new theme ingredient around which a 9-course tasting menu is created. It’s only 7 tables and 25 seats with an open kitchen. General Manager and Wine Director Ben Aviram joins us to take us through the extraordinary dining experience at Maude.

Chef Vic Vegas last joined us to discuss his new restaurant in Henderson, NV, Café V. He’s now hosting (along with Laila Ali) “Late Nite Chef Fight” on FYI on Saturdays at 10:00 p.m. Based on the real after hours’ chef competition (originally created by local culinary personality Jolenne Mannina) that takes place in Las Vegas, each episode of “Late Nite Chef Fight” has two leading, Vegas-based chefs competing against each other in a food truck they have never stepped foot inside before.

ChaCha’s Latin Kitchen in Brea is kicking off its Third Annual Toy Drive to benefit local families in need. Guests are encouraged to drop off a new unwrapped toy at Cha Cha’s in exchange for a $15 certificate good toward the Flamenco Sunday Brunch to be redeemed in The New Year. Co-owner (and veteran restaurateur) Don Myers has all the details.

A festive new taco has arrived at Mercadito at Red Rock Resort in Las Vegas as part of Mercadito Hospitality’s national Tacos for Strength Campaign. This December, Mercadito will feature a winter-inspired taco created by James Beard Award finalist and Michelin Star award-winning chef Paul Virant of Vie and Perennial Virant in Chicago.A portion of the proceeds will go to Share Our Strength. Mercadito at Red Rock Resort opened mid-summer. Executive Chef & Owner Patricio Sandoval is our guest.

Eric Klein is the Executive Chef and Partner at Wolfgang Puck’s Spago Las Vegaslocated in the Forum Shops, his first fine-dining restaurant in Las Vegas. It led the way for other prominent fine-dining chefs to establish destination restaurants in Las Vegas. Chef Eric has been the highly visible face of Spago Las Vegas since 2007. Spago is now celebrating their 22nd anniversary with a throwback menu (think Smoked Salmon Pizza) and retro prices from December 15th through 19th.

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

 

Play

December 13: Urban Seoul, P Moss, Maude, Vic Vegas, Patricio Sandoval, Eric Klein

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: Urban Seoul Borderless Kitchen
Segment Three: Frankie’s Tiki Room
Segment Four: Chef Curtis Stone’s Maude
Segment Five: Chef Vic Vegas and “Late Night Chef Fight”
Segment Six: ChaCha’s Latin Kitchen’s Toy Drive
Segment Seven: Mercadito Red Rock Resort, Las Vegas
Segment Eight: Spago Las Vegas

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s feast…

Urban Seoul is one of the 20 plus distinctive dining destinations in the Diamond Jamboree in Irvine. It’s an energetic restaurant that celebrates passion for food and its remarkable ability to adapt. The food is mostly a creative mash-up of Korean and Mexican flavors. The highly successful concept was created by Orange County restaurateur Bronnie Lee and Chef Kacy Jun. Chef Jun is our guest.

P Moss is a tiki historian and acclaimed fiction author who also owns the legendary Double Down Saloons in Las Vegas and New York City as well as the popular Frankie’s Tiki Room in Las Vegas. Frankie’s Tiki Room is the world’s only 24/7 tiki bar, known for its blend of Polynesian tradition with a hint of Las Vegas kitsch, welcoming ambience and one-of-a-kind tropical drinks that draw tiki aficionados from all over the world. These magical libations have now been poured into a book format. 77 previously secret recipes, stunning photography and illustrations are included in the newly released, Liquid Vacation.

P Moss pulls out the little cocktail umbrellas for us.

Celebrity Chef Curtis Stone’s Maude in Beverly Hills was the Best New Restaurant of the Year for both Los Angeles Weekly and Eater L.A.

Every month there is a new theme ingredient around which an elaborate 9-course tasting menu is created. It’s only 7 tables and 25 seats with an open kitchen. General Manager and Wine Director Ben Aviram joins us to take us through the extraordinary dining experience at Maude.

Chef Vic Vegas last was with us to discuss his new restaurant in Henderson, NV, Café V. He’s now hosting (along with Laila Ali) “Late Nite Chef Fight” on FYI on Saturdays at 10:00 p.m. Based on the real after hours’ chef competition (originally created by local culinary personality Jolenne Mannina) that takes place in Las Vegas, each episode of “Late Nite Chef Fight” has two leading, Vegas-based chefs competing against each other in a food truck they have never stepped foot inside before.

ChaCha’s Latin Kitchen in Brea is kicking off its Third Annual Toy Drive to benefit local families in need. Guests are encouraged to drop off a new unwrapped toy at Cha Cha’s in exchange for a $15 certificate toward the Flamenco Sunday Brunch to be redeemed in The New Year. Co-owner (and veteran restaurateur) Don Myers has all the details.

A festive new taco is coming to Mercadito at Red Rock Resort in Las Vegas as part of Mercadito Hospitality’s national Tacos for Strength Campaign. This December, Mercadito will feature a winter-inspired taco created by James Beard Award finalist and Michelin Star award-winning chef Paul Virant of Vie and Perennial Virant in Chicago. A portion of the proceeds will go to Share Our Strength. Mercadito at Red Rock Resort opened mid-summer. Executive Chef & Owner Patricio Sandoval is our guest.

Eric Klein is the Executive Chef and Partner at Wolfgang Puck’s Spago Las Vegas located in the Forum Shops, his first fine-dining restaurant in Las Vegas. It led the way for other prominent fine-dining chefs to establish destination restaurants in Las Vegas. Chef Eric has been the highly visible face of Spago Las Vegas since 2007. Spago is now celebrating their 22nd anniversary with a throwback menu (think Smoked Salmon Pizza) and retro prices from December 15th through 19th.

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

Kacy Jun of Urban SeoulUrban Seoul is one of the 20 plus distinctive dining destinations in the Diamond Jamboree in Irvine. It’s an energetic restaurant that celebrates passion for food and its remarkable ability to adapt. The food is mostly a creative mash-up of Korean and Mexican flavors. The highly successful concept was created by Orange County restaurateur Bronnie Lee and Chef Kacy Jun.

Chef Jun is our guest.

Brad A. Johnson, the fare-reaching restaurant critic for The Orange County Register, is a big fan of their Chorizo Kimchi Fried Rice. It’s chorizo, pork belly, pickled red onions, kimchi, garlic, rice and a sunny side up egg.

P MossP Moss is a tiki historian and acclaimed fiction author who also owns the legendary Double Down Saloons in Las Vegas and New York City as well as the popular Frankie’s Tiki Room in Las Vegas. Frankie’s Tiki Room is the world’s only 24/7 tiki bar, known for its blend of Polynesian tradition with a hint of Las Vegas kitsch, welcoming ambience and one-of-a-kind tropical drinks that draw tiki aficionados from all over the world.

These magical libations have now been “poured” into a book format. 77 previously secret recipes, stunning photography and illustrations are included in the newly released, Liquid Vacation – 77 Refreshing Tropical Drinks from Frankie’s Tiki Room in Las Vegas.

“All of us need a break now and then, whether it’s from the stress of everyday life or the boredom that comes from routine. You’ll find Liquid Vacation, a colorful, sometimes wild walk through the tiki culture in Las Vegas, from the early days of the Stardust Hotel to the present as it’s embodied by Frankie’s Tiki Room, located just minutes from the famous Strip.”

Author P Moss is here to walk us through the swaying palms, whispering bamboo and rustling grass skirts of the tiki world.

Ben Aviram of Maude RestaurantCelebrity Chef Curtis Stone’s (Bravo’s “Top Chef Masters” and Food Network’s “Kitchen Inferno”) Maude in Beverly Hills was the Best New Restaurant of the Year for both LA Weekly and Eater L.A.

Every month there is a new theme ingredient around which a totally original, 9-course tasting menu is created. December is “Winter Squash.” The monthly ingredient themes for 2015 are already posted on Maude’s Website. Because it’s so small you politely advised to make your reservation well in advance. It’s only 7 tables and 25 seats with an open kitchen. There is a carefully considered wine pairing option available, too.

General Manager and Wine Director Ben Aviram joins us to take us through the extraordinary dining experience at Maude.

Vic VegasChef Vic Vegas last joined us to discuss his new restaurant in Henderson, NV, Café V.

He’s now hosting (along with Laila Ali) “Late Nite Chef Fight” on FYI on Saturdays at 10:00 p.m. Based on the real after hours’ chef competition (originally created by local culinary personality Jolenne Mannina) that takes place in Las Vegas, each episode of “Late Nite Chef Fight” has two leading, Vegas-based chefs competing against each other in a food truck they have never stepped foot inside before.

Using a diverse and exotic range of unfamiliar ingredients left behind in the food trucks, the chefs create three unique dishes in three fast-paced rounds.

Vic Vegas, a self-taught restaurant chef, worked his way up the culinary ladder from dishwasher to Executive Chef at several Las Vegas hotels including Rumor, Hard Rock Hotel and The Sahara House of Lords to mention just a few.

Don MyersChaCha’s Latin Kitchen in Brea is kicking off its Third Annual Toy Drive to benefit local families in need. Guests are encouraged to drop off a new unwrapped toy at Cha Cha’s in exchange for a $15 certificate toward the Flamenco Sunday Brunch to be redeemed in The New Year.

Once all the toys are collected and wrapped, Cha Cha’s hosts a special evening for those grateful recipient families that includes a meal featuring signature dishes. Each year, over fifty guests get to enjoy a very touching evening that concludes with a visit from a very loyal guest of Cha Cha’s (Santa Claus) who spends time passing out gifts to the appreciative children.

Cha Cha’s Latin Kitchen features a California – Latin inspired menu that adapts the culinary heritage of Mexico and Latin America to a fresh modern style. The highlight of the open kitchen is the wood-fired oven.

Co-owner (and veteran restaurateur) Don Myers has all the details.

Patricio SandovalA festive new taco is coming to Mercadito at Red Rock Resort in Las Vegas as part of Mercadito Hospitality’s national Tacos for Strength Campaign. This December, Mercadito will feature a winter-inspired taco created by James Beard Award finalist and Michelin Star award-winning chef Paul Virant of Vie and Perennial Virant in Chicago. A portion of the proceeds will go to Share Our Strength.

Mercadito at Red Rock Resort opened with great anticipation among savvy locals mid-summer. Drawing from culinary experiences in Mexican Markets, Mercadito features a wide variety of creative tacos made with handmade corn masa tortillas, guacamoles, refreshing ceviche and classic dishes like enchiladas and chile rellenos.

Executive Chef & Owner Patricio Sandoval is our guest.

Eric KleinEric Klein is the Executive Chef and Partner at Wolfgang Puck’s celebrated Spago Las Vegas located in the Forum Shops, his first fine-dining restaurant in Las Vegas. It led the way for other prominent fine-dining chefs to establish destination restaurants in Las Vegas. Celebrity Chef restaurants in Las Vegas (typically located on The Strip) are now the norm.

Chef Eric has been the highly visible face of Spago Las Vegas since 2007. The adjacent more casual Café, has a people-watching view of the throngs of shoppers navigating the Forum Shops. He supervised the successful remodeling and refreshing of the classic restaurant.

Spago is now celebrating their 22nd anniversary with a throwback menu (think Smoked Salmon Pizza) and retro prices from December 15th through 19th.

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: Urban Seoul Borderless Kitchen
Segment Three: Frankie’s Tiki Room
Segment Four: Chef Curtis Stone’s Maude
Segment Five: Chef Vic Vegas and “Late Night Chef Fight”
Segment Six: ChaCha’s Latin Kitchen’s Toy Drive
Segment Seven: Mercadito Red Rock Resort, Las Vegas
Segment Eight: Spago Las Vegas

Show 100, December 6, 2014: Show Preview with Producer Andy Harris

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s ample show as we swing into The Holidays…

The historic Grand Central Market (GCM) has been an icon in Downtown Los Angeles since 1917. It celebrates the cuisines and cultures of all Angelenos. In the last two years, under the watchful eye of The Market’s proprietress, Adele Yellin, an impressive transformation has begun. The best of the ethnic heritage food merchants have been retained while exciting new food concepts (appealing to a younger generation of sophisticated foodies) have opened. Foot traffic at The Grand Central Market has increased…This year Bon Appetit Magazine, incredibly, named the GCM as one of the “Ten Best New Restaurants of The Year.”

Hidden in plain sight in The Grove adjacent to the Original Farmer’s Market in Los Angeles is the comfortably elegant, The Whisper Restaurant and Lounge. Right now it’s a great respite from the craziness of The Grove during the Holidays. The Whisper celebrated its 10th birthday this year and, for the last seven years, has been under the culinary direction of Executive Chef Anthony Jacquet. It’s classic American cuisine with contemporary surprises. It’s surprisingly reasonable for the quality of the food and the refined atmosphere.

With her groundbreaking bestseller, Around My French Table, renowned cookbook author and baker Dorie Greenspan changed the way Americans view French Food. Now in BAKING CHEZ MOI: Recipes from My Paris Home to Your Home Anywhere, she explores the captivating world of French desserts, bringing together a charmingly uncomplicated combination of contemporary recipes that emphasize the French knack for elegant simplicity.” Dorie Greenspan joins us from Manhattan.

The unusual Diamond Jamboree retail center at the corner of Alton Parkway and Jamboree Road in Irvine is a veritable culinary tour of the edible delights of Asia (primarily) without the long plane flight and needing a current passport with the required visas. You hear more Chinese, Japanese, and Korean spoken there than English but all are welcome. The best known anchor (there are over 20 possible dining destinations) is the West Coast Flagship of 85 Degrees, a hugely popular Taiwanese bakery café (230 plus cafes in Taiwan) that is always busy. We’ll be provided with an informed overview of this foodie’s paradise by Marketing Manager, Suzie Won.

The Museum of the American Cocktai in association with Craft in America Center presents : Crafting the Cocktail : Handmade Objects and Implements for Classic and Modern Libations.” It’s a landmark exhibition of one-of-a-kind, handmade barware that showcases innovative designs inspired by the ways in which we enjoy distilled spirits, both neat and well-mixed. The exhibit will be hosted at the Craft in America Center in Los Angeles from December 6, 2014 to February 21, 2015.

“The Museum of the American Cocktail (MOTAC) presents A Complete History of Drinking (Abridged),” the next edition of Touring the Cocktail: MOTAC Los Angeles. The seminar will take place Monday, December 8 at 6:30 p.m. at the Ace Hotel’s Upstairs Rooftop Lounge. Celebrate Repeal Day Weekend in Los Angeles with Museum of the American Cocktail.

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

Play

December 6: Grand Central Market, Anthony Jacquet, Dorie Greenspan, Diamond Jamboree, Museum of the American Cocktail

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: The Grand Central Market
Segment Three: Chef Anthony Jacquet, The Whisper Restaurant & Lounge
Segment Four: Dorie Greenspan Part One
Segment Five: Dorie Greenspan Part Two
Segment Six: Diamond Jamboree Center
Segment Seven: “Crafting the Cocktail: Handmade Objects and Implememnts for Classic and Modern Libations”
Segment Eight: Ace Hotel Beverage Manager Dan Sabo

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s ample show…

The historic Grand Central Market (GCM) has been an icon in Downtown Los Angeles since 1917. It celebrates the cuisines and cultures of all Angelenos. In the last two years, under the watchful eye of The Market’s proprietress, Adele Yellin, an impressive transformation has begun. The best of the ethnic heritage food merchants have been retained while exciting new food concepts (appealing to a younger generation of sophisticated foodies) have opened. Foot traffic at The Grand Central Market has increased…This year Bon Appetit Magazine, incredibly, named the GCM as one of the “Ten Best New Restaurants of The Year.”

Hidden in plain sight in The Grove adjacent to the Original Farmer’s Market in Los Angeles is the comfortably elegant, The Whisper Restaurant and Lounge. Right now it’s a great respite from the craziness of The Grove during the Holidays. The Whisper celebrated its 10th birthday this year and, for the last seven years, has been under the culinary direction of Executive Chef Anthony Jacquet. It’s classic American cuisine with contemporary surprises. It’s surprisingly reasonable for the quality of the food and the refined atmosphere.

With her groundbreaking bestseller, Around My French Table, renowned cookbook author and baker Dorie Greenspan changed the way Americans view French Food. Now in BAKING CHEZ MOI: Recipes from My Paris Home to Your Home Anywhere, she explores the captivating world of French desserts, bringing together a charmingly uncomplicated combination of contemporary recipes that emphasize the French knack for elegant simplicity.” Dorie Greenspan joins us from Manhattan.

The unusual Diamond Jamboree retail center at the corner of Alton Parkway and Jamboree Road in Irvine is a veritable culinary tour of the edible delights of Asia (primarily) without the long plane flight and needing a current passport with the required visas. You hear more Chinese, Japanese, and Korean spoken there than English but all are welcome. The best known anchor (there are over 20 possible dining destinations) is the West Coast Flagship of 85 Degrees, a hugely popular Taiwanese bakery café (230 plus cafes in Taiwan) that is always busy. We’ll be provided with an informed overview of this foodie’s paradise by Marketing Manager, Suzie Won.

The Museum of the American Cocktail in association with Craft in America Center presents : Crafting the Cocktail : Handmade Objects and Implements for Classic and Modern Libations.” It’s a landmark exhibition of one-of-a-kind, handmade barware that showcases innovative designs inspired by the ways in which we enjoy distilled spirits, both neat and well-mixed. The exhibit will be hosted at the Craft in America Center in Los Angeles from December 6, 2014 to February 21, 2015.

“The Museum of the American Cocktail (MOTAC) presents “A Complete History of Drinking (Abridged),” the next edition of Touring the Cocktail:MOTAC Los Angeles. The seminar will take place Monday, December 8 at 6:30 p.m. at the Ace Hotel’s Upstairs Rooftop Lounge. Celebrate Repeal Day Weekend in Los Angeles with Museum of the American Cocktail.

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

Adele YellinThe historic Grand Central Market (GCM) has been an icon in Downtown Los Angeles since 1917. It celebrates the cuisines and cultures of all Angelenos. In the last two years, under the watchful eye of The Market’s proprietress, Adele Yellin, an impressive transformation has begun.

The best of the ethnic heritage food merchants (Tacos Tumbras A Tomas & Sarita’s Pupuseria) have been retained while exciting new food concepts (appealing to a younger generation of sophisticated foodies) have opened. The first wave of these spots was G&B Coffee and Sticky Rice. Mark Peel (ex-Campanile) has a seafood concept on the horizon.

The Market is now open later hours for dinner on Thursday, Friday and Saturday. Foot traffic at The Grand Central Market has increased…This year Bon Appetit Magazine named the GCM as one of the “Ten Best New Restaurants of The Year.”

Anthony JacquetHidden in plain sight in The Grove adjacent to the Original Farmer’s Market in Los Angeles is the comfortably elegant, The Whisper Restaurant and Lounge. Right now it’s a great respite from the craziness of The Grove during the Holidays.

The Whisper celebrated its 10th birthday this year and, for the last seven years, has been under the culinary direction of Executive Chef Anthony Jacquet. It’s classic American cuisine with contemporary surprises. It’s surprisingly reasonable for the quality of the food and the refined atmosphere.

Chef Jacquet recently returned from an eight-day culinary adventure in Taiwan as part of the 2014 Taste Taiwan Culinary Tour. Of 25 chef nominations in the United States and Canada three chefs were selected to participate on the trip including Anthony Jacquet. He created a signature dish inspired by his time in Taiwan. Chef Anthony joins us to share the highlights of this experience.

Dorie GreenspanWith her groundbreaking bestseller, Around My French Table, renowned cookbook author and baker Dorie Greenspan changed the way Americans view French Food. Now in BAKING CHEZ MOI: Recipes from My Paris Home to Your Home Anywhere, she explores the captivating world of French desserts, bringing together a charmingly uncomplicated combination of contemporary recipes that emphasize the French knack for elegant simplicity.”

“A little over five years ago, Dorie set out to observe and write about some of the best French pastry chefs behind the world’s most accomplished desserts – those towering architectural confections that are as much art as food. She went in search of what she called her “Ph.D. in pastry.” However, it didn’t take her long to recognize that she was continually drawn to the simplest sweets – those of daily life – the home-baked cakes, tarts, pastries, and cookies we all crave every day. BAKING CHEZ MOI is the culmination of all of Dorie’s discoveries, an irresistible collection of radically simple desserts inspired by years of travel through France. Incorporating the country’s traditions, specialties, and seasonal ingredients as well as the recipes shared by talented home bakers and pastry chefs.

Dorie Greenspan joins us from Manhattan.

Dorie observes about BAKING CHEZ MOI, “Over the years, as the recipes and stories accumulated, as I made the cakes and cookies, tarts, pastries, and desserts in France, remade them in America, and shared them with friends on both sides of the ocean, I realized that though I hadn’t written the book I’d originally set out to, I’d written one that taught me just as much.”

“In 2006 Dorie’s Baking From My Home to yours was published. Shortly after the book was available an online baking club, Tuesdays with Dorie, was formed so that members could bake their way through the book and learn from it and each other. The group finished the book’s 300 plus recipes and is now deep into Baking with Julia.”

“Around My French Table is filled with stories of French life and more than 300 recipes for the elbows-on-the-table food that my friends and I are making in France today. Another online group, French Fridays with Dorie, was formed and the members – they come from all over the world – are cooking like mad. Soon they will be baking their way through BAKING CHEZ MOI”

Diamond JamboreeThe unusual Diamond Jamboree retail center at the corner of Alton Parkway and Jamboree Road in Irvine is a veritable culinary tour of the edible delights of Asia (primarily) without the long plane flight and needing a current passport with the required visas. You hear more Chinese, Japanese, and Korean spoken there than English but all are welcome.

The best known anchor (there are over 20 possible dining destinations) is the West Coast Flagship of 85 Degrees, a hugely popular Taiwanese bakery café (230 plus cafes in Taiwan) that is always busy. We’ll also learn about Chef Hung Taiwanese Beef Noodle, Urban Seoul borderless kitchen, and Capital Seafood.

We’ll be provided with an informed overview of this foodie’s paradise by Marketing Manager, Suzie Won.

Philip DobardThe Museum of the American Cocktail in association with Craft in America Center presents: Crafting the Cocktail: Handmade Objects and Implements for Classic and Modern Libations.” It’s a landmark exhibition of one-of-a-kind, handmade barware that showcases innovative designs inspired by the ways in which we enjoy distilled spirits, both neat and well-mixed.

Cocktails are inherently craft–centered : making a fine beverage requires an arsenal of tools, materials, and know-how. The process is a fundamental as the product. This exhibition will encompass the myriad items in the bartender’s toolkit, ranging from the miniscule to the sizeable, from the swizzle stick to the punchbowl, from the barstool to the liquor cabinet.

The exhibit will be hosted at the Craft in America Center in Los Angeles from December 6, 2014 to February 21, 2015.

Dan Sabo“The Museum of the American Cocktail (MOTAC) presents A Complete History of Drinking (Abridged),” the next edition of Touring the Cocktail:MOTAC Los Angeles. The seminar will take place Monday, December 8 at 6:30 p.m. at the Ace Hotel’s Upstairs Rooftop Lounge. Celebrate Repeal Day Weekend in Los Angeles with Museum of the American Cocktail.

SoFAB Institute President and MOTAC Managing Director Liz Williams, author of the forthcoming Lift Your Spirits, a history of drinking in New Orleans, will present a concise and colorful history of drinking, from the ancient roots of alcoholic beverages to the modern craft cocktail revolution. Acclaimed bartender and Ace Hotel Beverage Manager Dan Sabo will deliver a menu of classic libations surveying the history of mixed drinks, and guests will enjoy gourmet appetizers courtesy of Executive Chef Ken Addington of L.A. Chapter at Ace Hotel.

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: The Grand Central Market
Segment Three: Chef Anthony Jacquet, The Whisper Restaurant & Lounge
Segment Four: Dorie Greenspan Part One
Segment Five: Dorie Greenspan Part Two
Segment Six: Diamond Jamboree Center
Segment Seven: “Crafting the Cocktail: Handmade Objects and Implememnts for Classic and Modern Libations”
Segment Eight: Ace Hotel Beverage Manager Dan Sabo

Show 99, November 29, 2014: Show Preview with Producer Andy Harris

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s full show…

Solvang has five traditional Danish bakeries turning out their cravable specialties. As it turns out each also has a standout creation which is their signature. For the Solvang Bakery (now a Family affair) it’s gingerbread. Their ornate and personalized gingerbread houses are shipped all across the country for the Holidays. Founder and 30-year master baker Susan Halmes shares her sweet story. Her recipe for success starts with “(2) heaping tablespoons Passion for delicious things to eat.

Melissa’s Produce adds another useful and informative cookbook to the company’s growing series, each devoted to one fresh ingredient. Newly published is DYPs – The Perfect Everyday Potato Cookbook. The Dutch Yellow Potato (DYP) is the perfect cooking potato with its creamy texture, buttery flavor and year-round availability. Co-author and Melissa’s Corporate Chef, Ida Rodriguez, joins us.

In Hans Rockenwagner’s (Rockenwagner Bakery) L.A. kitchen, German cooking takes on a whole new meaning. He starts with comforting, homey flavors of his childhood in Germany, looks to the bounty of the California farmers’ markets for ingredients and inspiration, and adds his creativity and droll wit. The resulting dishes have captivated Angelenos for many years. Now his most beloved and accessible recipes are gathered in Das Cook Book – German Cooking…California Style, thoroughly adapted and tested for the home kitchen.

Robert Schueller, the prince of produce at Melissa’s, joins us for a look at what’s fresh in the marketplace for the Holidays. We’ll talk Sweet Limes and other citrus, Christmas Crunch Grapes, Korean Pears, and Cinnamon Persimmon.

Chef Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement in the early 80s in New York. He was mentored by the late James Beard who frequented his restaurant.

So when the Culinary Institute of America (The CIA) was developing its American Food Studies: Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and Culinary Director. Today he guides students through their farm-to-table studies and their hands-on experience at The Conservatory at Greystone, a student led restaurant open to the public.

Chef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was just announced that in 2015 construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants. Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse.

You can’t go to his restaurant (it doesn’t exist) but one of the most exciting chefs cooking in Wine Country Temecula is Chef Dean Thomas the Innkeeper and Executive Chef at The Inn at Europa Village. If you’re a guest at The Inn you be treated to his acclaimed “Breakfast Experience.” It’s a one-of-a-kind two-course breakfast served with a 180 degree panoramic view of the Valley. Chef Dean is also the unofficial concierge of Wine Country Temecula. When it comes to honest insights on what wineries are worth your time as well as the best in edibles Chef Dean is the go-to guy!

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

Play

November 29: Solvang Bakery, Melissa’s Produce, Hans Rockenwagner, Larry Forgione, Pechanga Casino, Inn at Europa Village

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: The Solvang Bakery
Segment Three: Corporate Chef Ida Rodriguez, Melissa’s Produce
Segment Four: Chef & Baker Hans Rockenwagner
Segment Five: Produce Guru Robert Schueller, Melissa’s / World Variety Produce
Segment Six: Chef Larry Forgione
Segment Seven: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Eight: Executive Chef & Innkeeper Dean Thomas

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s full show…

Solvang has five traditional Danish bakeries turning out their cravable specialties. As it turns out each also has a standout creation which is their signature. For the Solvang Bakery (now a Family affair) it’s gingerbread. Their ornate and personalized gingerbread houses are shipped all across the country for the Holidays. Founder and 30-year master baker Susan Halmes shares her sweet story. Her recipe for success starts with “(2) heaping tablespoons Passion for delicious things to eat.

Melissa’s Produce adds another useful and informative cookbook to the company’s growing series, each devoted to one fresh ingredient. Newly published is DYPs – The Perfect Everyday Potato Cookbook. The Dutch Yellow Potato (DYP) is the perfect cooking potato with its creamy texture, buttery flavor and year-round availability. Co-author and Melissa’s Corporate Chef, Ida Rodriguez, joins us.

In Hans Rockenwagner’s (Rockenwagner Bakery) L.A. kitchen, German cooking takes on a whole new meaning. He starts with comforting, homey flavors of his childhood in Germany, looks to the bounty of the California farmers’ markets for ingredients and inspiration, and adds his creativity and droll wit. The resulting dishes have captivated Angelenos for many years. Now his most beloved and accessible recipes are gathered in Das Cook Book – German Cooking…California Style, thoroughly adapted and tested for the home kitchen.

Robert Schueller, the prince of produce at Melissa’s, joins us for a look at what’s fresh in the marketplace for the Holidays. We’ll talk Sweet Limes and other citrus, Christmas Crunch Grapes, Korean Pears, and Cinnamon Persimmon.

Chef Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement in the early 80s in New York. He was mentored by the late James Beard who frequented his restaurant.

So when the Culinary Institute of America (The CIA) was developing its American Food Studies : Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and Culinary Director. Today he guides students through their farm-to-table studies and their hands-on experience at The Conservatory at Greystone, a student led restaurant open to the public.

Chef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was just announced that in 2015 construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants. Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse.

You can’t go to his restaurant (it doesn’t exist) but one of the most exciting chefs cooking in Wine Country Temecula is Chef Dean Thomas the Innkeeper and Executive Chef at The Inn at Europa Village. If you’re a guest at The Inn you be treated to his acclaimed “Breakfast Experience.” It’s a one-of-a-kind two-course breakfast served with a 180 degree panoramic view of the Valley. Chef Dean is also the unofficial concierge of Wine Country Temecula. When it comes to honest insights on what wineries are worth your time as well as the best in edibles Chef Dean is the go-to guy!

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

Solvang has five traditional Danish bakeries turning out their cravable specialties including the famous butter cookies sold by the tub. As it turns out each also has a standout creation which is their signature.

Susan Halmes of Solvang BakeryFor the Solvang Bakery (now a Family affair with the 2nd generation involved) it’s gingerbread and jalapeno chile cheese bread. Their ornate and personalized gingerbread houses are shipped all across the country for the Holidays.

Founder and 30-year master baker Susan Halmes shares her sweet story. Her recipe for success starts with “(2) heaping tablespoons Passion for delicious things to eat. From there it’s (1) cup (packed) love of family…

Chef Ida Rodriquez of Melissas World Variety ProduceMelissa’s Produce adds another useful and informative cookbook to the company’s growing series, each devoted to one fresh ingredient. Newly published is DYPs – The Perfect Everyday Potato Cookbook. The Dutch Yellow Potato (DYP) is the perfect cooking potato with its creamy texture, buttery flavor and year-round availability.

Since the DYP is available twelve months of the year, the consistency of this year-round supply is what this cookbook celebrates. There are 154 recipes, grouped according to the four seasons of the year, incorporating the fresh harvests of the day to enhance, support and combine with the DYP.

The Dutch Yellow Potato is grown exclusively for Melissa’s by their grower-partner in the Magic Valley region of Southern Idaho. DYPs remain dense and moist when cooked. The variety also cooks a lot quicker than other kinds of potatoes. The naturally small and uniform size of the Dutch Yellow is another characteristic that makes the variety a useful culinary tool.

Co-author and Melissa’s Corporate Chef, Ida Rodriguez, joins us.

Hans RockenwagnerIn Hans Rockenwagner’s (Rockenwagner Bakery) L.A. kitchen, German cooking takes on a whole new meaning. He starts with comforting, homey flavors of his childhood in Germany, looks to the bounty of the California farmers’ markets for ingredients and inspiration, and adds his creativity and droll wit. The resulting dishes have captivated Angelenos for many years.

Now his most beloved and accessible recipes are gathered in Das Cook Book – German Cooking…California Style, thoroughly adapted and tested for the home kitchen.

Rockenwagner was born and raised in Germany, trained as a chef in Germany and Switzerland, and at the mere age of twenty-two moved to the U.S. to run the kitchen at Chicago’s famed Le Perroquet. Three years later, he opened Rockenwagner in Venice, quickly winning national acclaim for his fresh, inventive California take on the German classics of his youth.

Robert Schueller of Melissa's World Variety ProduceRobert Schueller, the prince of produce at Melissa’s, joins us for a look at what’s fresh in the marketplace for the Holidays. We’ll talk Sweet Limes and other citrus, Christmas Crunch Grapes, Korean Pears, and Cinnamon Persimmon.

Sweet Limes are thought to be a cross between Mexican limes and sweet lemons. Melissa’s Sweet Limes are extremely sweet when ripe and without the citric acid. These sweet and delicious limes are very aromatic and juicy.

Larry ForgioneChef Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement in the early 80s in New York. He was mentored by the late James Beard who frequented his restaurant.

So when the Culinary Institute of America (The CIA) was developing its American Food Studies: Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and Culinary Director. Today he guides students through their farm-to-table studies and their hands-on experience at The Conservatory at Greystone, a student led restaurant in the Napa Valley open to the public.

Chef Forgione was one of the guest chefs at last weekend’s Friends of James Beard Weekend at Morgan’s in the desert at The La Quinta Resort hosted by Chef Jimmy Schmidt.

Duane Owen of Pechanga Casino and ResortChef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was just announced that in 2015 construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants.

Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse. He also discusses the success of the new UMI Sushi & Oyster Bar which opened in December of last year as part of the hotel lobby renovation.

Dean ThomasYou can’t go to his restaurant (it doesn’t exist) but one of the most exciting chefs cooking in Wine Country Temecula is Chef Dean Thomas the Innkeeper and Executive Chef at The Inn at Europa Village. If you’re a guest at The Inn (10 comfortable rooms) you be treated to his acclaimed “Breakfast Experience.”

It’s a one-of-a-kind two-course breakfast served with a 180 degree panoramic view of the Valley. Chef Dean is also the unofficial concierge of Wine Country Temecula. When it comes to honest insights on what wineries are worth your time as well as the best in edibles Chef Dean is the go-to guy!

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: The Solvang Bakery
Segment Three: Corporate Chef Ida Rodriguez, Melissa’s Produce
Segment Four: Chef & Baker Hans Rockenwagner
Segment Five: Produce Guru Robert Schueller, Melissa’s / World Variety Produce
Segment Six: Chef Larry Forgione
Segment Seven: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Eight: Executive Chef & Innkeeper Dean Thomas

November 22: Stagecoach Co. Wine Tours, Deborah Schneider, Eric Greenspan, Frank Ostini, Stir Market, Celebrity Cruises

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: Stagecoach Co. Wine Tours / Wine Tours Santa Ynez Valley
Segment Three: Executive Chef Deborah Schneider, solita Tacos & Margaritas
Segment Four: Chef Eric Greenspan Part One
Segment Five: Chef Eric Greenspan Part Two
Segment Six: Frank Ostini, Hitching Post II
Segment Seven: Stir Market
Segment Eight: Executive Chef John Suley, Celebrity Cruises

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s full show…

The primo attraction in California’s charmingly rural Santa Ynez Valley is the diversity of noteworthy wineries. The wine trail there includes Los Alamos, Buellton, Solvang, Ballard, Los Olivos and Santa Ynez. How do you navigate the Valley? The “SoCal Restaurant Show” recently left that in the expert hands of Stagecoach Co. Wine Tours, based right there. We’ll meet the proprietor, Eric John Reynolds.

When it comes to the flavors and preparations of the authentic foods of Baja California our local expert is Chef Deborah Schneider. To keep current she now orchestrates an annual cooking research trip to different interior States in Mexico. Back in 2006 Chef Deb wrote Baja! Cooking on the Edge which is still in print and greatly admired. Her two restaurant concepts are SOL Mexican Cocina (Newport Beach and Scottsdale) and solita Tacos and Margaritas (Huntington Beach and Valencia.) The Valencia solita opened this week for dinner in the Westfield Valencia Town Center. Chef Deb is out guest.

Fine dining chef, Eric Greenspan, is all over Food Television. He impressively just vanquished the competition in Food Network’s “Cutthroat Kitchen : Superstar Sabotage Tournament.” He came out on top against a group of seven other fiercely competitive celebrity chefs. All his winnings went to charity. Chef Eric’s new series, “Eric Greenspan is Hungry” debuts on the National Geographic Channel on Monday, November 24th.

Thanksgiving is on Chef Eric Greenspan’s mind, too. He’s teamed up with Tillamook (think cheese) for a special promotion to honor the season of gratitude. Tillamook has also added ice cream to their product line.

Ten years ago Twentieth Century-Fox released a modestly budgeted film based on a best-selling book with wine appreciation at its center. The movie was Sideways and the Santa Ynez Valley wine country, a central character in the film, was forever changed. Hitching Post II, previously famous with visitors for their tasty Santa Maria-style BBQ earned a double dose of notoriety from the film. A major character in the film, played by Virginia Madsen, is a waitress at The Hitching Post. Hitching Post wines also found their way into the film. Chef, winemaker, and Santa Ynez Valley goodwill ambassador, Frank Ostini of Hitching Post fame joins us to look back.

Stir Market, located in mid-city Los Angeles, has just launched. It’s a boutique California take on the European food hall experience that is both urban market hall and restaurant. Executive Chef Christopher Barnett (ex-The Four Seasons Los Angeles at Beverly Hills) collaborates with Food Network culinary personality Chef Jet Tila on the menu of sandwiches and salads, small plates, and European-style rotisserie items.

Celebrity Cruises and their executive chef, John Suley, are always innovating when it comes to dining on Celebrity’s modern fleet of 11 cruise ships. Now the coveted white truffle, “the diamond of the kitchen,” will be featured on very special menus on select Caribbean sailings in late November and early December. Celebrity acquired two coveted white truffles (weighing 700 grams) at the recent World White Truffle Auction in Grinzane Cavour, Italy. The rare truffles are only available a few months of the year. Chef Suley returns to the show to talk about the mouthwatering dishes he’ll create which will showcase the extraordinary white truffles.

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

Eric John ReynoldsThe primo attraction in California’s charmingly rural Santa Ynez Valley is the diversity of noteworthy wineries. The wine trail there includes Los Alamos, Buellton, Solvang, Ballard, Los Olivos and Santa Ynez. How do you navigate the Valley? The “SoCal Restaurant Show” recently left that in the expert hands of Stagecoach Co. Wine Tours, based right there.

All of their accommodating hosts have sommelier training and are treated as VIPs at the carefully selected wineries included on the tour. As a Stagecoach Co. Wine Tours guest you are guaranteed a warm welcome at each winery stop. A picnic lunch is part of excursion and you get picked up at your hotel.

“Just sit back, relax and enjoy the beauty and wonderful boutique wineries that Santa Barbara wine country has to offer.”

We’ll meet the proprietor and founder, Eric John Reynolds.

Deborah SchneiderWhen it comes to the flavors and preparations of the authentic foods of Baja California our local expert is Chef Deborah Schneider. To keep current she now orchestrates an annual cooking research trip to different interior States in Mexico. Back in 2006 Chef Deb wrote Baja! Cooking on the Edge which is still in print and greatly admired.

Her two successful restaurant concepts are SOL Mexican Cocina (Newport Beach and Scottsdale) and solita Tacos and Margaritas (Huntington Beach and Valencia.) The Valencia solita opened this week for dinner in the Westfield Valencia Town Center.

“Solita is a simple, sophisticated neighborhood Mexican restaurant built around a custom oak-fired Santa Maria-style grill, inspired by Chef Deb’s travels through Baja California and Mexico. Solita’s Mexico is fresh and delicious, simple and light. It’s made from scratch, often carrying a whiff of smoky flavor from the wood grill, full of flavor from fresh salsas, corn tortillas, dry and fresh chiles, crushed herbs, fruit and spices, mole sauces and cheeses…”

Chef Deb is our guest.

Eric GreenspanFine dining chef, Eric Greenspan, is all over Food Television. He impressively just vanquished the competition in Food Network’s “Cutthroat Kitchen : Superstar Sabotage Tournament.” He came out on top against a group of seven other fiercely competitive celebrity chefs. All his winnings went to charity. Chef Eric’s new series, “Eric Greenspan is Hungry” debuts on the National Geographic Channel on Monday, November 24th.

“Famed Los Angeles Chef and Restaurateur Eric Greenspan believes there’s no better place to experience food than at the source. So, he’s hitting the road with his best friend and trusted sidekick, Captain Mauzner, to hunt for the best dishes America has to offer. From the field to the fire, they’re hunting, cooking and learning about authentic American food served up by the people who know it best.”

Thanksgiving is on Chef Eric Greenspan’s mind, too. He’s teamed up with Tillamook (think cheese) for a special promotion to honor the season of gratitude. Tillamook has also added premium ice cream to their product line.

“If you’re like us (Tillamook) you give thanks for cheese on a daily basis, so for the season of gratitude we thought it only fitting to take our appreciation up a notch. We’ve partnered with Grilled Cheese Guru and Master of Melt, Chef Eric Greenspan, to bring you Grilled Cheesegiving, featuring special Tillamook Thanksgiving menu items available at Greenspan’s Grilled Cheese in Los Angeles.”

Frank OstiniTen years ago Twentieth Century-Fox released a modestly budgeted film based on a best-selling book with wine appreciation at its center. The movie was Sideways and the Santa Ynez Valley wine country, a central character in the film, was forever changed.

Hitching Post II, previously famous with visitors for their tasty Santa Maria-style BBQ using red oak earned a double dose of notoriety from the film. A major character in the film, played by Virginia Madsen, is a waitress (Maya) at The Hitching Post. Hitching Post wines also found their way into the film.

Chef, winemaker, and Santa Ynez Valley goodwill ambassador, Frank Ostini of Hitching Post fame joins us to look back.

Christopher Barnett and Jet TilaStir Market, located in mid-city Los Angeles, has just launched. It’s a boutique California take on the European food hall experience that is both urban market hall and restaurant. Executive Chef Christopher Barnett (ex- The Four Seasons Los Angeles at Beverly Hills) collaborates with Food Network culinary personality Chef Jet Tila on the menu of sandwiches and salads, small plates, and European-style rotisserie items.

Stir Market serves all-day (from 8:00 a.m. to 9:00 p.m.) including breakfast, lunch, dinner, and weekend brunch.

The roots of Stir Market pay homage to the major food hall cities of Europe. “We’re inspired by iconic culinary/retail destinations such as Mercado de San Miguel in Madrid and Harrods in London where dining and shopping blend effortlessly,” explains Stir Market President and Co-Founder Mimi Mok, a self-professed Francophile who has spent over a decade living in southern France.” These great markets – that offer diverse eating experiences, shopping, and a sense of discovery – are as memorable as any Michelin starred restaurant. That’s was our inspiration for Stir Market, an environment where neighbors can come together for morning coffee, a meal on-the-go, sit-down dinner, and even shop for a gourmand gift.”

John Suley of Celebrity CruisesCelebrity Cruises and their executive chef, John Suley, are always innovating when it comes to dining on Celebrity’s modern fleet of 11 cruise ships. Now the coveted white truffle, “the diamond of the kitchen,” will be featured on very special menus on select Caribbean sailings in late November and early December.

Celebrity acquired two coveted white truffles (weighing 700 grams) at the recent World White Truffle Auction in Grinzane Cavour, Italy. The rare truffles are only available a few months of the year. Chef Suley returns to the show to talk about the mouthwatering dishes he’ll create which will showcase the extraordinary white truffles.

“Chef Suley and his culinary team will use the highly coveted truffles acquired at the auction to create an exclusive dining experience onboard Celebrity Equinox during a 10-night Caribbean cruise departing on Friday, Nov. 21st from Fort Lauderdale, Fla. Truffle-themed dinners will be available onboard Celebrity ships for select Caribbean sailings in late November and early December. Plus, the winning delicacies will also be featured at the James Beard Foundation’s legendary James Beard House in New York on Monday, Nov. 24th, for a special truffle-and-wine-pairing event.”

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: Stagecoach Co. Wine Tours / Wine Tours Santa Ynez Valley
Segment Three: Executive Chef Deborah Schneider, solita Tacos & Margaritas
Segment Four: Chef Eric Greenspan Part One
Segment Five: Chef Eric Greenspan Part Two
Segment Six: Frank Ostini, Hitching Post II
Segment Seven: Stir Market
Segment Eight: Executive Chef John Suley, Celebrity Cruises