Show 227, June 10, 2017: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel

Andy Harris, Andrew Gruel and Ronnel Capacia at the 2017 Pechanga Microbrew Festival and Chili CookoffNow an intriguing preview of Saturday’s properly effervescent 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 that’s probably a pretty good thing…

Craft beer enthusiasts rejoice ! We’re live this morning from the 9th Annual Pechanga Microbrew Festival and Chili Cook-off in beautiful Temecula Valley wine country. VIP entry into The Grand Ballroom is at 12 Noon and General Admission is from 1 to 5:00 p.m.

Chef Marlene Moore of the Temptations Food Walk at Pechanga is the 2-time, defending Chili Champ among the highly-talented chefs at Pechanga. For Saturday’s competition she is showcasing two chili creations including a vegetarian option made with tofu. Bragging rights for the next year are on-the-line. We’ll talk about crowd pleasing, award-winning chili (and more) with the always engaging Chef Marlene.

One of the newest craft breweries in the Inland Empire, Inland Wharf Brewing Co., is part of today’s Microbrew Festival for the very first time. Their specialty is cask conditioned ales dispensed from a beer engine. Owners Commander Robert Durant (retired) and Bill Sutton are our guests.

Ericka Luna is Pechanga’s veteran Director of Catering. She joins us for a status report on the in-progress, ambitious, $285 million expansion project. The new Hotel Tower is on track to welcome guests in December. Just in time for the Holidays.

Chef Damian Stanley is the busy Assistant Executive Chef at Pechanga. The highlight of his achievements to date is the revamping of the restaurant space that has evolved into the highly successful Umi Sushi & Oyster Bar. He’s also a two-time Pechanga Chili Champ but has gracefully retired from competition to let the restaurant chefs shine.

Sciabica’s California Olive Oil has been cold pressed in Modesto, California since 1936. The olive oil is used in the kitchens at Pechanga and Sciabica’s, now in its 4th generation of Family ownership, is part of the Microbrew Festival. Jim Livesay is our guest representing Sciabica’s California Olive Oil.

Habitat for Humanity Inland Valley  is the long-time charitable beneficiary of the Pechanga Microbrew Festival and Chili Cook-off. The mission of Habitat for Humanity Inland Valley, in partnership with God, is to facilitate the dream of homeownership, as well as improve living conditions for those in the community. We’ll meet long-time Executive Director, Tammy Marine.

Regular listeners of the “SoCal Restaurant Show” know Chef Ronnel Capacia as the master of the grill, smoker and pizza oven at Kelsey’s – Great Food & Drinks. He’s just been promoted to Chef at Journey’s End at Pechanga, the stylish restaurant with incredible views located in the handsome clubhouse of the Journey golf course. We’ll get Chef Ronnel off the links for a chat.

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

Play

Show 227, June 10, 2017: Chef Ronnel Capacia, Journey’s End at Pechanga

Ronnel Capacia at the Chili CookoffRegular listeners of the “SoCal Restaurant Show” know Chef Ronnel Capacia as the master of the grill, smoker and pizza oven at Kelsey’s – Great Food & Drinks.

He’s just been promoted to Chef at Journey’s End at Pechanga, the stylish restaurant with incredible views located in the handsome clubhouse of the Journey golf course.

Special Father’s Day Brunch there on June 18th at $39 for Adults and $21 for Children. Everything from a Live Egg & Omelet Station to a Seafood Bar and Carved Roasted Prime Rib station. Also. a Louisiana-Style Seafood Boil.

Chef Ronnel is always a serious competitor (and one to watch) in the annual Pechanga Chili Cook-off.

We’ll get Chef Ronnel off the links for a chat.

Save

Save

Play

June 10: Live from the 9th Annual Pechanga Microbrew Festival & Chili Cookoff

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Three: Commander Robert Durant (retired) & Bill Sutton, Inland Wharf Brewing, Murrieta
Segment Four: Ericka Luna, Director of Catering, Pechanga Resort & Casino
Segment Five: Chef Damian Stanley, Assistant Executive Chef, Pechanga Resort & Casino
Segment Six: Sciabica’s California Olive Oil, Modesto
Segment Seven: Tammy Marine, Executive Director, Habitat for Humanity Inland Valley
Segment Eight: Chef Ronnel Capacia, Journey’s End at Pechanga

Now an intriguing preview of this Saturday’s properly effervescent 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 that’s probably a pretty good thing…

Pechanga Microbrew FestivalCraft beer enthusiasts rejoice ! We’re live this morning from the 9th Annual Pechanga Microbrew Festival and Chili Cook-off in beautiful Temecula Valley wine country. VIP entry into The Grand Ballroom is at 12 Noon and General Admission is from 1 to 5:00 p.m.

Chef Marlene Moore of the Temptations Food Walk at Pechanga is the 2-time, defending Chili Champ among the highly-talented chefs at Pechanga. For Saturday’s competition she is showcasing two chili creations. Bragging rights for the next year are on-the-line. We’ll talk about crowd pleasing, award-winning chili (and more) with Chef Marlene.

One of the newest craft breweries in the Inland Empire, Inland Wharf Brewing Co., is part of today’s Microbrew Festival for the very first time. Their specialty is cask conditioned ales. Owners Commander (Retired) Robert Durant and Bill Sutton are our guests.

Ericka Luna is Pechanga’s veteran Director of Catering. She joins us for a status report on the in-progress, ambitious, $285 million expansion project. The new Hotel Tower is on track to welcome guests in December. Just in time for the Holidays.

Chef Damian Stanley is the busy Assistant Executive Chef at Pechanga. The highlight of his achievements to date is the revamping of the restaurant space that has evolved into the highly successful Umi Sushi & Oyster Bar. He’s also a two-time Pechanga Chili Champ but has gracefully retired from competition to let the restaurant chefs shine.

Sciabica’s California Olive Oil has been cold pressed in Modesto, California since 1936. The olive oil is used in the kitchens at Pechanga and Sciabica’s, now in its 4th generation of Family ownership, is part of the Microbrew Festival. Jim Livesay is our guest representing Sciabica’s California Olive Oil.

Regular listeners of the “SoCal Restaurant Show” know Chef Ronnel Capacia as the master of the grill, smoker and pizza oven at Kelsey’s – Great Food & Drinks. He’s just been promoted to Chef at Journey’s End at Pechanga, the stylish restaurant with incredible views located in the handsome clubhouse of the Journey golf course. We’ll get Chef Ronnel off the links for a chat.

Habitat for Humanity Inland Valley is the long-time charitable beneficiary of the Pechanga Microbrew Festival and Chili Cook-off. The mission of Habitat for Humanity Inland Valley, in partnership with God, is to facilitate the dream of homeownership, as well as improve living conditions for those in the community. We’ll meet long-time Executive Director, Tammy Marine.

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

Marlene Moore at the Pechanga Wine FestivalChef Marlene Moore of the Temptations Food Walk at Pechanga is the 2-time, defending Chili Champ among the highly-talented chefs at Pechanga. For Saturday’s competition she is showcasing two chili creations. Bragging rights are on-the-line.

All of the menu items at Temptations ranging from authentic Chinese stir-fry to Pechanga fried chicken are conveniently available to-go, too.

We’ll talk about crowd pleasing, award-winning chili (and more) with Chef Marlene.

Commander Robert Durant of Inland Wharf BrewingOne of the newest craft breweries in the Inland Empire, Murrieta’s Inland Wharf Brewing Co., is part of today’s Microbrew Festival for the very first time. Their specialty is cask conditioned ales.

“The calling card for Inland Wharf Brewing Co. is the unique and labor intensive, Cask Conditioned Ales served via Beer Engines.  In addition, Inland Wharf serves other beers on regular carbon dioxide and nitrogen regulated draft beer taps. Even though our Cask Conditioned Ales and Draft Beers use the same ingredients and recipes, their processing techniques vary widely.”
“The time-honored brewing and serving methods followed by Inland Wharf Brewing Co. ensures the development of exceptional appearance, aroma, and flavors in both its Cask Conditioned Ales and it’s Draft Beers.”

Owners Commander (Retired) Robert Durant and Bill Sutton are our guests.

Ericka LunaEricka Luna is Pechanga’s veteran Director of Catering. She first joined Pechanga in 2004 as Manager of Catering and was promoted to her current post in 2010. Erika joins us for a status report on the in-progress, ambitious, $285 million expansion project.

The ambitious project involves adding a new, AAA Four Diamond, 568-room and suite hotel wing; a stand-alone luxury two-story spa and salon with 17 treatment rooms, a fitness center and hydrotherapy pool terrace; a resort-style pool complex with eight pool areas; two new restaurants; and an additional 67,000 square feet of event space.

The new Hotel Tower is on track to welcome guests in December. Just in time for the Holidays. The fabulous Las Vegas-style pool deck with cabanas and all the requisite luxury VIP amenities will debut in the Spring.

Danian StanleyChef Damian Stanley is the Assistant Executive Chef at Pechanga. The highlight of his numerous achievements to date is the revamping of the restaurant space that has evolved into the highly successful Umi Sushi & Oyster Bar.

Umi means “sea” in Japanese. On the extensive menu are sushi, sashimi, nigiri, rolls, oysters on the half shell, seafood platters, specialty cocktails and so much more.

He’s also a two-time Pechanga Chili Champ (2014 & 2015) but has gracefully retired from competition to let the individual restaurant chefs have a clear field.

Sciabica's California Olive OilSciabica’s California Olive Oil has been cold pressed in California since 1936. The olive oil is used in the kitchens at Pechanga and Sciabica’s, now in its 4th generation of Family ownership, is part of the Microbrew Festival.

“The Sciabica family’s long tradition of olive oil production began in Sicily, in the olive oil mills of Castelvetrano in the province of Trapani – a region famous for olives and olive oil. In 1887 Nicola (Nick) Sciabica was born in Marsala, Sicily and as a young man, he learned the ancient art of producing olive oil in Trapani.”

“In 1911 Nicola immigrated to the United States, settled and started a family in Waterbury Connecticut, but longed for the warm Mediterranean climate. After many years of searching, he eventually found Modesto, California. He fell in love with Modesto. Nicola said, “This is like home.” and in 1925, with his wife and their 3 sons, he purchased a small ranch in Modesto.”

“11 years later, in 1936, with the knowledge that Nicola brought from olive oil making in Sicily, the Sciabicas began cold-pressing Marsala® Brand Olive Oil (named after his birthplace). Marsala is now the undisputed oldest continuously produced California Olive Oil. Today, the Sciabicas still reside, farm and cold-press olive oil on the same property.”

“In the late 80’s the family pioneered “single varietal” olive oils, keeping individual olive types separate (just like wine). For over 30 years we have been offering our single varietal olive oils under the Sciabica’s® label, ranging from Buttery-Sweet to Peppery & Robust, depending on the olive varietal and season of pressing. In the 90’s the family again blazed a new path with ‘Fresh Flavored’ olive oil, uniquely made fresh in the press by sending fresh fruit, herbs or peppers (such as Lemons, Basil and Jalapeños) with the olives through the presses. 2 ingredients, no artificials or heat infusion, resulting in a remarkable fresh flavor and health experience.”

Jim Livesay is our guest representing Sciabica’s California Olive Oil.

habitat-humanity-inland-valleyHabitat for Humanity Inland Valley is the long-time charitable beneficiary of the Pechanga Microbrew Festival and Chili Cook-off. The mission of Habitat for Humanity Inland Valley, in partnership with God, is to facilitate the dream of homeownership, as well as improve living conditions for those in the community.

Habitat for Humanity Inland Valley was founded on Christian principles in 1991, as an affiliate of Habitat for Humanity International, to provide low income housing for families in the Inland Valley.

“We serve the cities of Temecula, Murrieta, Wildomar, Lake Elsinore, Canyon Lake, Sun City, Menifee, and Perris. Habitat for Humanity Inland Valley is dedicated to eliminating substandard housing locally, as well as globally, through constructing, rehabilitating and preserving homes; by advocating for fair and just housing policies; and by providing training and access to resources to help families improve their housing conditions.”

“Habitat for Humanity was founded on the conviction that every man, woman and child should have a simple, decent place to live and that it should be a matter of conscience and action for all.”

We’ll meet long-time Executive Director, Tammy Marine.

Ronnell Capacia at the Pechanga Microbrew Festival and Chili CookoffRegular listeners of the “SoCal Restaurant Show” know Chef Ronnel Capacia as the master of the grill, smoker and pizza oven at Kelsey’s – Great Food & Drinks.

He’s just been promoted to Chef at Journey’s End at Pechanga, the stylish restaurant with incredible views located in the handsome clubhouse of the Journey golf course.

Chef Ronnel is always a serious competitor (and one to watch) in the annual Pechanga Chili Cook-off.

We’ll get Chef Ronnel off the links for a chat.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Three: Commander Robert Durant (retired) & Bill Sutton, Inland Wharf Brewing, Murrieta
Segment Four: Ericka Luna, Director of Catering, Pechanga Resort & Casino
Segment Five: Chef Damian Stanley, Assistant Executive Chef, Pechanga Resort & Casino
Segment Six: Sciabica’s California Olive Oil, Modesto
Segment Seven: Tammy Marine, Executive Director, Habitat for Humanity Inland Valley
Segment Eight: Chef Ronnel Capacia, Journey’s End at Pechanga

Show 175, June 11, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAAIt’s full immersion with craft beer and outrageous, chef-driven chili as the “SoCal Restaurant Show” is live at the Pechanga Resort & Casino for the 8th Annual Pechanga Microbrew Festival and Chili Cook-off benefiting Habitat For Humanity Inland Valley. Cheers…

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. He’s recently back from Chicago where he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish. Next week is Manhattan…

Now a lip-smacking preview of Saturday’s thirst-quenching and tantalizing show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

As part of the Pechanga Microbrew Festival nine of the talented Pechanga chefs are creating a signature chili recipe to be enjoyed (and ultimately judged) by the guests. Chef Marlene Moore of Temptations Food Court is the defending chili champ. She is here to stir the slow-simmering pot.

Upland’s Last Name Brewing (formerly known as Dale Bros Brewing) is one of the fine craft breweries participating in the Pechanga Microbrew Festival. Co-owners Andy Dale and Karen McMillen join us to tap the keg.

Chef Damien Stanley is the Executive Sous Chef at the Pechanga Resort & Casino. Chef Stanley held the Pechanga chili throne for two years in 2015 and 2014. He’s not competing this year but will provide an expert’s overview of the nine chef-created chilies in competition for 2016.

One of the smallest craft breweries participating in the Pechanga Microbrew Festival is Mason Jar Brewing in Menifee. It’s the creation of the determined husband and wife team of Robert Carter and Grace Santiago. They transitioned into becoming a production brewery from their hobby as passionate home-brewers.

Ronnel Capacia is the chef at Kelsey’s at Pechanga Resort and Casino. Last year his chili creation was the runner-up. For 2016 he’s back with a new, enhanced recipe. All we know for sure is that the revised creation uses Golden Road Brewing’s Get Up Offa That Brown, a toasty brown ale, in the recipe. We’ll learn a bit more in our chat with Chef Capacia.

Temecula Valley has evolved into a diverse visitors’ destination. In addition to the attractions of the Pechanga Resort & Casino, there is historic Old Town and dozens of praise-worthy wineries. Visit Temecula Valley is the umbrella organization for promoting Temecula Valley as a destination. Marketing & PR Manager Annette Brown and 1st Vice Chairman of the Board of Directors Ken Westmyer (GM of Temecula’s Quality Inn) join us.

Pechanga Resort & Casino has been one of the most successful Indian gaming properties in the West. A new hotel wing is under construction which will add two restaurants, a spa, and a Las Vegas-style resort pool deck with all the upscale amenities including cabanas. Ciara Green, Pechanga’s Public Relations Manager, takes off her hard hat to discuss the ambitious expansion efforts with us.

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

Play

Show 175, June 11, 2016: Chef Ronnel Capacia, Kelsey’s, Pechanga Resort & Casino

Ronnell Capacia at the Pechanga Microbrew Festival and Chili CookoffRonnell Capacia is the chef at Kelsey’s – Great Food & Drinks at Pechanga Resort and Casino. Last year his chili creation was the runner-up.

For 2016 he’s back with a new recipe. All we know for sure is that the revised creation uses Golden Road Brewing’s Get Up Offa That Brown, a toasty brown ale, in the recipe. We’re sure there will be a side of house-prepared corn bread, too. We’ll learn a bit more in our chat with Chef Capacia.

The revamped Kelsey’s is an all-American pub with a fine flair for hand-cut, barbequed meats and an outstanding, rotating selection of premium craft beers.

Kelsey’s restaurant is named after C.E. Kelsey, a progressive U.S. Bureau of Indian Affairs agent assigned to work with and address concerns of California tribes in the early 1900’s. In 1907, the U.S, government purchased 235 acres (with a sustainable water source) to be added to the Pechanga Tribe’s land. This came to be known as the Kelsey tract on which nearly 100 years later, Pechanga Resort & Casino would be built.

Save

Play

June 11: Live from the Pechanga Microbrew & Craft Beer Festival and Chili Cook-Off

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Chef Marlene Moore, Tempations Food Court, Pechanga Resort & Casino
Segment Three: Last Name Brewing, Upland (previously known as Dale Bros. Brewing)
Segment Four: Damien Stanley, Executive Sous Chef, Pechanga Resort & Casino
Segment Five: Mason Jar Brewing Company, Menifee
Segment Six: Chef Ronnel Capacia, Kelsey’s, Pechanga Resort & Casino
Segment Seven: Visit Temecula Valley
Segment Eight: Pechanga Resort’s $285 Million Expansion

Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAAIt’s full immersion with craft beer and outrageous, chef-driven chili as the “SoCal Restaurant Show” is live at The Pechanga Resort & Casino for the 8th Annual Pechanga Microbrew Festival and Chili Cook-off benefiting Habitat For Humanity Inland Valley. Cheers…

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. He’s recently back from Chicago where he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish. Next week is Manhattan…

Now a lip-smacking preview of Saturday’s thirst-quenching and tantalizing show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

As part of the Pechanga Microbrew Festival nine of the talented Pechanga chefs are creating a signature chili recipe to be enjoyed (and ultimately judged) by the guests. Chef Marlene Moore of Temptations Food Court is the defending chili champ. She is here to stir the slow-simmering pot.

Upland’s Last Name Brewing (formerly known as Dale Bros Brewing) is one of the fine craft breweries participating in the Pechanga Microbrew Festival. Co-owners Andy Dale and Karen McMillen join us to tap the keg.

Chef Damien Stanley is the Executive Sous Chef at the Pechanga Resort & Casino. Chef Stanley held the Pechanga chili throne for two years in 2015 and 2014. He’s not competing this year but will provide an expert’s overview of the nine chef-created chilies in competition for 2016.

One of the smallest craft breweries participating in the Pechanga Microbrew Festival is Mason Jar Brewing in Menifee. It’s the creation of the determined husband and wife team of Robert Carter and Grace Santiago. They transitioned into becoming a production brewery from their hobby as passionate home-brewers.

Ronnell Capacia is the chef at Kelsey’s at Pechanga Resort and Casino. Last year his chili creation was the runner-up. For 2016 he’s back with a new, enhanced recipe. All we know for sure is that the revised creation uses Golden Road Brewing’s Get Up Offa That Brown, a toasty brown ale, in the recipe. Perhaps we’ll learn more in our chat with Chef Capacia.

Temecula Valley has evolved into a diverse visitors’ destination. In addition to the attractions of the Pechanga Resort & Casino, there is historic Old Town and dozens of praise-worthy wineries. Visit Temecula Valley is the umbrella organization for promoting Temecula Valley as a destination. Marketing & PR Manager Annette Brown and 1st Vice Chairman of the Board of Directors Ken Westmyer (GM of Temecula’s Quality Inn) join us.

Pechanga Resort & Casino has been one of the most successful Indian gaming properties in the West. A new hotel wing is under construction which will add two restaurants, a spa, and a Las Vegas-style resort pool deck with all the upscale amenities including cabanas. Ciara Green, Pechanga’s Public Relations Manager, takes off her hard hat to discuss the ambitious expansion efforts with us.

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

As part of the Pechanga Microbrew Festival nine of the talented Pechanga chefs are creating a signature chili recipe to be enjoyed (and judged) by the guests.

Marlene MooreChef Marlene Moore of Temptations Food Court is the defending chili champ for her Temptation” Hearty Southern Style Chili. At Temptations she is especially known for her “wait-in-line” worthy fried chicken. Chef Marlene is here to stir the slow-simmering pot.

With 219 votes out of a total of 914 votes from 2015 Microbrew Festival attendees, Chef Moore, originally from Trinidad and Tobago, unseated Chef Damian Stanley (Pechanga’s Executive Sous Chef) who had held the coveted chili crown for the previous two years.

Andy Dale and Karen McMillen of Last Name Brewing at Innovate PasadenaLast Name Brewing (formerly known as Dale Bros Brewing in Upland) is one of the fine craft breweries participating in the Pechanga Microbrew Festival. Co-owners Andy Dale and Karen McMillen join us to tap the keg.

“[LAST NAME] Brewing is a craft brewery and tap room in Upland, CA. We brew the kind of beer we like to drink. Beer that’s smooth, balanced and that pairs up well with food. Turns out other people like to drink it, too. Sometimes, they even like it enough to give it a gold medal (or two.) We’re not brewing beer to put trophies on our mantels, but it’s nice to be appreciated.”

“From the first foamy sip to the last, our goal has always been to create beer that tastes great. Our base ingredients are deceptively simple: San Francisco Lager Yeast. Two-Row Malt. Yet the fullness and depth of flavor come from knowing how to make those ingredients (and a few select others) shine.”

Danian StanleyChef Damien Stanley is the Executive Sous Chef at the Pechanga Resort & Casino. He’s responsible for creating the menu for the newest, full-service restaurant at Pechanga, the well-received Umi Sushi & Oyster Bar.

Umi means “sea” in Japanese. On the extensive menu are sushi, sashimi, nigiri, rolls, oysters on the half shell, seafood platters, specialty cocktails and so much more.

Chef Stanley held the Pechanga chili crown for two years in 2015 and 2014. He’s not competing this year but will provide an expert’s overview for us of the nine chef-created chilies in competition for 2016.

Mason Jar Brewing CompanyOne of the smallest craft breweries participating in the Pechanga Microbrew Festival is Mason Jar Brewing in Menifee founded in 2014. It’s the creation of the determined husband and wife team of Robert Carter and Grace Santiago. They transitioned into becoming a production brewery from their hobby as passionate and award-winning home-brewers.

Husband and wife team, Robert Carter and Grace Santiago, are active and participating residents of Menifee, California. Robert, a home inspector/youth football coach and Grace a local Real Estate agent, have both found their true creative calling in brewing beer.

Now, they have launched their next dream… Menifee’s first Craft Brewery! Locally known for their homebrew, Robert and Grace have won 22 medals out of 24 competitions entered over their last two years as home brewers for their delicious traditional and dessert inspired beers.

The most recent medal won as home brewers (2014) was in the fruit beer category at the National Homebrew Competition (NHC).  At NHC, they took home a GOLD medal for their dark chocolate, raspberry, coconut stout besting hundreds of competitors.

Currently on tap is their signature IPA. It’s characterized by nice citrus notes, a slightly dry finish and is incredibly tasty! 7.2% ABV and 58 IBU.

Ronnel Capacia photo byy Todd MontgomeryRonnell Capacia is the chef at Kelsey’s at Pechanga Resort and Casino. Last year his chili creation was the runner-up.

For 2016 he’s back with a new recipe. All we know for sure is that the revised creation uses Golden Road Brewing’s Get Up Offa That Brown, a toasty brown ale, in the recipe. Perhaps we’ll learn more in our chat with Chef Capacia.

The revamped Kelsey’s is an all-American pub with a fine flair for hand-cut, barbequed meats and an outstanding, rotating selection of premium craft beers.

Kelsey’s restaurant is named after C.E. Kelsey, a progressive U.S. Bureau of Indian Affairs agent assigned to work with and address concerns of California tribes in the early 1900’s. In 1907, the U.S, government purchased 235 acres (with a sustainable water source) to be added to the Pechanga Tribe’s land. This came to be known as the Kelsey tract on which nearly 100 years later, Pechanga Resort & Casino would be built.

Visit Temecula Valley Wine CountryTemecula Valley has evolved into a diverse and appealing visitors’ destination. In addition to the attractions of the Pechanga Resort & Casino, there is historic Old Town and dozens of praise-worthy wineries. Visit Temecula Valley is the umbrella organization for promoting Temecula Valley as a destination. Marketing & PR Manager Annette Brown and 1st Vice Chairman of the Board of Directors Ken Westmyer (GM of Temecula’s Quality Inn) join us.

“Come play with us in Temecula Valley, Southern California Wine Country. Nestled quietly among rolling hills and vineyards, under clear azure skies, Temecula Valley Wine Country is an outdoor enthusiast’s playground. “

“Have a glass of wine during lunch at one of our many award-winning wineries. Gaze upon our lush vineyards, beautiful estates and awe-inspiring scenery from high above in a hot-air balloon. Stroll upon our verdant golf courses as you putt your worries away. Test lady luck and play the night away at Pechanga Resort and Casino. Explore Old Town with the kids where the Wild West still lives.”

Ciara Green of PechangaPechanga Resort & Casino has been one of the most successful Indian gaming properties in the West. A new luxury hotel wing is under construction which will add two restaurants, a 2-level spa, and a Las Vegas-style resort pool deck with all the upscale amenities including cabanas. Ciara Green, Pechanga’s Public Relations Manager, takes off her hard hat to discuss the ambitious expansion efforts with us.

It’s all tentative at this point but the hope is that the new parking garage will be available in late November and the 568-room and suite, AAA Four Diamond hotel addition/expansion will debut in the Fall of 2017.

“We estimate the expansion will result in an economic output of over $550 million, generating roughly 2,944 jobs up front as a result of construction-related activities,” said Dr. Christopher Thornberg, Founding Partner of Beacon Economics. “We estimate the local economy will benefit from an additional 560 jobs per year going forward as a result of expanded operations at Pechanga Resort & Casino.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Chef Marlene Moore, Tempations Food Court, Pechanga Resort & Casino
Segment Three: Last Name Brewing, Upland (previously known as Dale Bros. Brewing)
Segment Four: Damien Stanley, Executive Sous Chef, Pechanga Resort & Casino
Segment Five: Mason Jar Brewing Company, Menifee
Segment Six: Chef Ronnel Capacia, Kelsey’s, Pechanga Resort & Casino
Segment Seven: Visit Temecula Valley
Segment Eight: Pechanga Resort’s $285 Million Expansion

Show 174, June 4, 2016: Executive Chef Duane Owen, Pechanga Resort and Casino

Duane Owen of Pechanga Casino and ResortThe 8th Annual Pechanga Microbrew & Craft Beer Festival and Chili Cook-off returns to the Pechanga Grand Ballroom on Saturday, June 11th. The “SoCal Restaurant Show” will be there broadcasting live from 10:00 a.m. to 12 Noon when the taps officially open. Pechanga’s Executive Chef, Duane Owen, is our guest. He’ll be chatting about the chili cook-off, a fiery annual competition among the talented Pechanga chefs.

In addition to sampling over 100 styles of craft beer guests have the opportunity to taste and savor nine varieties of house-prepared chili, fired up by the award-winning chefs at Pechanga Resort & Casino. It’s a yearly highlight.

A new chili champion was crowned by the guests last year at the annual Pechanga Microbrew Festival and Chili Cookoff. Temptations Food Court chef, Marlene Moore, tantalized the sold-out crowd with her “Temptation” Hearty Southern Style Chili. She edged out seven other Pechanga chefs’ chili varieties which included Texas-style chili with trio of meat, steak chili mac, and black bean chili con carne, with poblano rajas, crispy pork and shishito peppers.

In a spirited competition Chef Marlene will be defending her title on June 11th. Nine chef-created chilies are in the crowded field for consideration. The popular vote of the attendees determines the winner.

With 219 votes out of a total of 914 from 2015 Microbrew Festival attendees, Chef Moore, originally from Trinidad and Tobago, unseated Chef Damian Stanley (the Executive Sous Chef of Pechanga) who had held the chili throne for two years. Stanley received third place with 153 votes. Kelsey’s chef, Ronnel Capacia, came in a close second with 155 votes.

One secret ingredient is out…We know that Chef Ronnel’s chili creation for 2016 will use Golden Road Brewing’s Get Up Offa That Brown, a toasty brown ale, in the recipe.

Play

Show 153, January 2, 2016: Chef Ronnel Capacia, Kelsey’s, Pechanga Resort & Casino, Temecula

Ronnel Capacia photo byy Todd MontgomeryKelsey’s is the long-running sports bar at The Pechanga Resort & Casino in Temecula. After a $2.5 million and nearly four-month renovation, Kelsey’s has transitioned into an upscale American pub with an emphasis on hand-cut, barbecued meats and craft beers. It now seats 303 guests but doesn’t feel cavernous.

Guests will immediately notice the industrial brick, concrete, exposed and reclaimed wood, juxtaposed with delicate glass and velvet textures as a major departure from the cherry-stained wood furnishings and closed-in booths that defined the restaurant’s prior look.

In developing the new menu, Kelsey’s culinary team initially conducted several guest polls. People were asked what kind of food and new concepts they would like to see in a new restaurant. The barbecue and craft beer theme surfaced repeatedly in the results.

“From there, we went to work developing recipes and methods for smoking and barbecuing meats, crafting sauces, and adding a few other items like gourmet burgers and pizzas we know guests in this restaurant appreciate,” said Kelsey’s Head Chef, Ronnel Capacia.

Smoked Meats at Kelsey's at PechangaWith 10 “From the Smoker” items and 14 southern specialty sides gracing the menu, Capacia and his team are confident diners will enjoy the new dishes. Other selections include several hearty salads and wraps, steak and seafood, and the beloved wood-fired, handmade pizzas held over from Kelsey’s pre-facelift menu.

There are now 48 beers on tap at Kelsey’s. All except three are craft or microbrews, and most are from Southern California-brewed breweries. Temecula is known for wines but there are now a handful of serious craft brewers there, too. Temecula’s Refuge Brewery is represented at Kelsey’s with their acclaimed Blood Orange Wit. A happy accident for them which has now become a huge hit in the area and way beyond.

A newer concept for casino restaurant table seating, Kelsey’s offers an indoor patio adjacent to the casino floor allowing guests to be next to the energy and excitement of slot machines and table games. Kelsey’s is open every day.

Ronnel Capacia, Kelsey’s Chef, joins us with the overview with Todd Montgomery providing the photgraphy.

Play

January 2: Andrew Gruel, Ronnel Capacia, Jo-Jo Doyle, Formaglini Vineyards, Lesley Jacobs Solmonson, Elika Sadeghi

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Ronnel Capacia, Kelsey’s, Pechanga Resort & Casino, Temecula
Segment Three: Chef Andrew Gruel, Co-host & Founder, Slapfish Restaurant Group
Segment Four: Executive Chef Joseph “Jo-Jo” Doyle, Honda Center, Anaheim”
Segment Five: Winegrower David de Lancellotti, Formaglini Vineyards, Williamette Valley, Oregon Part One
Segment Six: Winegrower David de Lancellotti, Formaglini Vineyards, Williamette Valley, Oregon Part Two
Segment Seven: MOTAC’s Lesley Jacobs Solmonson
Segment Eight: Elika Sadeghi, ESPNU’s “College Football Daily” – Post Game on Lawry’s Beef Bowl

The Happiest of Happy Holidays and all the brightest wishes for a New Year full of promise to all of our loyal listeners. We wouldn’t be here without you.

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, newly opened in Brea, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s festive New Year’s celebration show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Kelsey’s is the long-running sports bar at The Pechanga Resort & Casino in Temecula. After a $2.5 million and nearly four-month renovation, Kelsey’s has transitioned into an upscale American pub with an emphasis on hand-cut, barbecued meats and craft beers. It now seats 303 guests but doesn’t feel cavernous. Ronnel Capacia, Kelsey’s Chef, joins us with the overview.

It’s the New Year so Executive Producer Andy and Chef Andrew would be remiss in not taking a brief look back at 2015 and then looking ahead to 2016 in the active hospitality sphere. There are some big issues hanging over this universe.

Chef Joseph “Jo-Jo” Doyle is the Executive Chef of our neighbor, Honda Center. We’ll catch up with Chef Jo-Jo and continue with the report on a taste of what’s new at Honda Center. We’ll peak inside the Suites as well as tour the Jack Daniel’s Old No. 7 Club. The new dessert cart (with every tempting treat freshly-prepared and baked in-house) is not to be missed.

Making great wine requires a basic passion for farming. We’ll meet winegrower David de Lancellotti of Formaglini Vineyards. He produces a very limited supply of hand-farmed Oregon Pinot Noir. David is deeply passionate and faithful to his Italian roots and integrates these Old World learnings and practices throughout his Formaglini Vineyard wine experience.

Our thirsty friends at The Museum of the American Cocktail (MOTAC) are ringing in the New Year with an evening program at Greenbar Craft Distillery in Downtown Los Angeles, “American Spirits New & Old : From Applejack to Prickly Pear on Tuesday, January 12th from 6:30 to 8:30 p.m. Leading the evening is Lesley Jacobs Solmonson, Senior Editor at CHILLED Magazine and co-author of The 12 Bottle Bar.

The 60th Lawry’s Beef Bowl is in the record books. The 2 collegiate gridiron competitors this year were The University of Iowa and Stanford University. ESPNU personality, Elika Sadeghi (College Football Daily), joins us with her opinionated take on Lawry’s Beef Bowl. She was there on the sidelines for this celebrated pre-Rose Bowl game tradition.

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

Ronnel Capacia photo byy Todd MontgomeryKelsey’s is the long-running sports bar at The Pechanga Resort & Casino in Temecula. After a $2.5 million and nearly four-month renovation, Kelsey’s has transitioned into an upscale American pub with an emphasis on hand-cut, barbecued meats and craft beers. It now seats 303 guests but doesn’t feel cavernous.

Guests will immediately notice the industrial brick, concrete, exposed and reclaimed wood, juxtaposed with delicate glass and velvet textures as a major departure from the cherry-stained wood furnishings and closed-in booths that defined the restaurant’s prior look.

In developing the new menu, Kelsey’s culinary team initially conducted several guest polls. People were asked what kind of food and new concepts they would like to see in a new restaurant. The barbecue and craft beer theme surfaced repeatedly in the results.

“From there, we went to work developing recipes and methods for smoking and barbecuing meats, crafting sauces, and adding a few other items like gourmet burgers and pizzas we know guests in this restaurant appreciate,” said Kelsey’s Head Chef, Ronnel Capacia.

Smoked Meats at Kelsey's at PechangaWith 10 “From the Smoker” items and 14 southern specialty sides gracing the menu, Capacia and his team are confident diners will enjoy the new dishes. Other selections include several hearty salads and wraps, steak and seafood, and the beloved wood-fired, handmade pizzas held over from Kelsey’s pre-facelift menu.

A newer concept for casino restaurant table seating, Kelsey’s offers an indoor patio adjacent to the casino floor allowing guests to be next to the energy and excitement of slot machines and table games. Kelsey’s is open every day.

Ronnel Capacia, Kelsey’s Chef, joins us with the overview with Todd Montgomery providing the photgraphy.

Andrew Gruel at the AM830 KLAA StudiosIt’s the New Year so Executive Producer Andy Harris and Chef Andrew Gruel would be remiss in not taking a brief look back at 2015 and then looking ahead to 2016 in the active hospitality sphere. It’s been a big year.

There are some major issues hanging over this universe including the possible elimination of tipping and a labor shortage in the back-of-the-house.

Jo Jo DoyleChef Joseph “Jo-Jo” Doyle is the Executive Chef of our neighbor, Honda Center. We’ll catch up with Chef Jo-Jo and continue with the report on a taste of what’s new at Honda Center.

We’ll peak inside the Suites as well as tour the Jack Daniel’s Old No. 7 Club and learn about the Rotating Chefs Tables. The new “soon to be famous” dessert cart (with every tempting treat freshly-prepared and baked in-house) is not to be missed.

Chef Doyle is responsible for managing all food and beverage offerings at Honda Center, including The Shock Top Terrace, Jack Daniels Old No. 7 Club Restaurant & Bar, Standing ‘O’, concessions and catering. Prior to joining Honda Center he served as Executive Chef at the legendary Churchill Downs.

David de LancellottiMaking great wine requires a basic passion for farming. We’ll meet winegrower David de Lancellotti of Formaglini Vineyards.

He produces a very limited supply of hand-farmed Oregon Pinot Noir. David is deeply passionate and faithful to his Italian roots and integrates these Old World learnings and practices throughout his Formaglini Vineyard wine experience.

Following the inaugural and hugely successful 2012 vintage, Formaglini Vineyards of Willamette Valley recently released its 2013 Estate Pinot Noir to great acclaim. Owner and Winegrower, David de Lancellotti, increased production from 100 to 230 cases for 2013 in order to fulfill the growing demand and interest in his Italian influenced wine.

“I am elated at the feedback for our Formaglini wine. While still a young brand, it is so gratifying to know we are creating a respected and sought after wine experience,” shared de Lancellotti.

In honor of his Italian heritage, the Formaglini Vineyards name is derived from de Lancellotti’s paternal grandmother’s maiden name – Formaglini – from La Quercia, Italy, which is a small village just south of Bologna. “My love of tradition and my Italian roots is the true soul behind our Formaglini wine.” explained de Lancellotti.

Lesley Jacobs SolmonsonOur thirsty friends at The Museum of the American Cocktail (MOTAC) are ringing in the New Year with an upcoming evening program at Greenbar Craft Distillery in Downtown Los Angeles, American Spirits New & Old: From Applejack to Prickly Pear on Tuesday, January 12th from 6:30 to 8:30 p.m. Admission includes gourmet appetizers.

The American “can do” attitude has held sway for as long as the country has been settled. This is particularly true of our ability to press indigenous products into service as…booze. From the apples historically employed in applejack to the flourishing rye crops used in making whiskey, enterprising Americans know how to distill. Today, with the craft cocktail renaissance in full swing, we are once again exploring new, and rediscovering defunct, spirits, from modern takes on gin to prickly pear liqueur.

Leading the spirited evening is Lesley Jacobs Solmonson, Senior Editor at CHILLED Magazine and co-author of The 12 Bottle Bar who is our guest.

Elika SadeghiThe 60th Lawry’s Beef Bowl is in the record books. The 2 collegiate gridiron competitors this year were The University of Iowa and Stanford University. It’s staged over two nights at Lawry’s The Prime Rib in Beverly Hills with great red carpet fanfare. “KTLA Morning News” weather guy , Mark Kriski was the MC.

ESPNU personality, Elika Sadeghi (College Football Daily), joins us with her opinionated take on Lawry’s Beef Bowl. She was there on the sidelines for this celebrated pre-Rose Bowl game tradition. It’s not a competition but rumor has it that the University of Iowa edged out Stanford University in the battle of the dining room.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Ronnel Capacia, Kelsey’s, Pechanga Resort & Casino, Temecula
Segment Three: Chef Andrew Gruel, Co-host & Founder, Slapfish Restaurant Group
Segment Four: Executive Chef Joseph “Jo-Jo” Doyle, Honda Center, Anaheim”
Segment Five: Winegrower David de Lancellotti, Formaglini Vineyards, Williamette Valley, Oregon Part One
Segment Six: Winegrower David de Lancellotti, Formaglini Vineyards, Williamette Valley, Oregon Part Two
Segment Seven: MOTAC’s Lesley Jacobs Solmonson
Segment Eight: Elika Sadeghi, ESPNU’s “College Football Daily” – Post Game on Lawry’s Beef Bowl