Show 219, April 15, 2017: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Easter and Passover good wishes to all of our listeners.

Now an appealing preview of this Saturday’s over-stuffed Holiday Weekend 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…

What’s Easter & Passover without some special Holiday sweets? Pastry Chef extraordinaire, Heather Roseborough, is the co-proprietress of the aptly named Crave Dessert Company in Marina del Rey. A selection of incredibly rich brownies are among her specialties. We’ll meet her and hear about her collection of properly decadent treats.

Eat well…be well” is the motto of the unusual, 3-meal-a-day Moxie Café located well off the beaten path is a light industrial area of Santa Maria. Creator Jay Hardy, the founder of Hardy Diagnostics, has realized his dream of having healthy food that was also delicious. Moxie’s Catering & Events Manager, Caleb Granski, joins us to explain all.

Veggie Fries (really tasty) are frozen French fries made from a blend of all-natural, farm grown vegetables, legumes, and potatoes, chopped and blended together with herbs, spices, and just a pinch of sea salt. Veggie Fries are vegan, non-GMO certified and free of the top 8 allergens including gluten, soy, dairy, and wheat. We’ll pull Founder & CEO Dave Peters out of the veggie patch for a chat.

Foodbeast is launching, Meat Street, what they ambitiously bill as the ultimate meat festival of Southern California. All of the meat-centric grub you can imagine is coming to the Main Place Mall on April 22, 2017. Presented by Foodbeast and The Makers of The SPAM Brand, this one-day meat fest will feature a wide variety of delicious and crazy exclusive culinary creations, as well as drinks and other fun activities. Producer Bobby Navarro of 100eats joins us with participating Chef Cody Storts of Salt and Ash with the meaty specifics.

What’s the Easter Holiday without access to a real chef’s fun tips and practical advice for that sumptuous Holiday Table? Don’t stress…Chef Andrew Gruel to the rescue.

Ca’ Del Grevino is located in the Santa Maria Valley appellation of Santa Barbara County. The vineyard is located just 10 miles from the Pacific Coast and benefits greatly from cool, maritime influences. The vineyard is planted methodically and meticulously, with special attention paid to varietals best suited to the estate’s terroir. Taking into account the soils, the meso- and micro-climates, the coastal influences and the orientation of the sun upon the hillsides, you can find here Pinot Noir, Chardonnay, Grenache, Dolcetto, Riesling and Syrah. Jon Karlo Macias, Café & Tasting Room Mannager, walks us through the lush vineyard estate.

The 4th Annual “The Big Cheese” Grilled Cheese Festival & Competition appropriately conducted on National Grilled Cheese Day (April 12th) is now history. We’ll report on the winners and their melty and gooey creations.

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

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Show 219, April 15, 2017: FOODBEAST’s Meat Street Festival

Cody StortsFoodbeast is launching, Meat Street, what they ambitiously bill as the ultimate meat festival of Southern California. All of the meat-centric grub you can imagine is coming to the Main Place Mall on April 22, 2017. Meat Street, Presented by Foodbeast and The Makers of The SPAM Brand, this one-day meat fest will feature a wide variety of delicious and crazy exclusive culinary creations, as well as drinks and other fun activities.

“MEAT STREET will showcase the best meat dishes that Southern California has to offer. Grilled, fried, on a stick… however you like your carne you can bet it’ll be there. You can expect exclusive items from eateries such as Slater’s 50/50, Bruxie, Mess Hall Canteen, Elbows Mac n Cheese, and more. With a large number of participating vendors bringing the best of their offerings, and incorporating the Foodbeast elements we all know and love (we’re talking epic eats you won’t find anywhere else), guests are guaranteed to leave full and maybe even considering vegetarianism.”

There is a Marketplace for General Admission guests and two sessions of VIP.

Producer Bobby Navarro of 100eats joins us along with participating Chef Cody Storts of Salt and Ash with the meaty specifics.

Play

April 15: Crave Desserts, Moxie Cafe, Veggie Fries, Meat Street, Ca’ Del Grevino, Big Cheese ‘Wrap’

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Pastry Chef Heather Roseborough, Crave Dessert Company, Marina del Rey / Culver City
Segment Three: Caleb Granski, Catering & Events Manager, Moxie Café, Santa Maria, CA
Segment Four: Dave Peters, Founder & CEO, Veggie Fries (Farmwise)
Segment Five: FOODBEAST’s Meat Street Festival
Segment Six: Easter Cooking Tips with Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Jon Karlo Macias, Café & Tasting Room Manager, Ca’ Del Grevino Estate, Santa Maria, CA
Segment Eight: 4th Annual The Big Cheese Festival & Competition: “People’s Choice” Winner

Easter and Passover good wishes to all of our listeners.

Now an appealing preview of this Saturday’s over-stuffed Holiday Weekend 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…

What’s Easter & Passover without some special Holiday sweets? Pastry Chef extraordinaire, Heather Roseborough, is the co-proprietress of the aptly named Crave Dessert Company in Marina del Rey. A selection of incredibly rich brownies are among her specialties. We’ll meet her and hear about her collection of properly decadent treats.

Eat well…be well” is the motto of the unusual, 3-meal-a-day Moxie Café located well off the beaten path is a light industrial area of Santa Maria. Creator Jay Hardy, the founder of Hardy Diagnostics, has realized his dream of having healthy food that was also delicious. Moxie’s Catering & Events Manager, Caleb Granski, joins us to explain all.

Veggie Fries (really tasty) are frozen French fries made from a blend of all-natural, farm grown vegetables, legumes, and potatoes, chopped and blended together with herbs, spices, and just a pinch of sea salt. Veggie Fries are vegan, Non-GMO certified and free of the top 8 allergens including gluten, soy, dairy, and wheat. We’ll pull Founder & CEO Dave Peters out of the veggie patch for a chat.

Foodbeast is launching what they bill as the ultimate meat festival of Southern California. All of the meat-centric grub you can imagine is coming to the Main Place Mall on April 22, 2017. Presented by Foodbeast and The Makers of The SPAM Brand, this one-day meat fest will feature a wide variety of delicious and crazy exclusive culinary creations, as well as drinks and other fun activities. Producer Bobby Navarro of 100eats joins us with participating Chef Cody Storts of Salt and Ash with the meaty specifics.

What’s the Easter Holiday without access to a real chef’s fun tips and practical advice for that sumptuous Holiday Table? Chef Andrew Gruel to the rescue.

Ca’ Del Grevino is located in the Santa Maria Valley appellation of Santa Barbara County. The vineyard is located just 10 miles from the Pacific Coast and benefits greatly from cool, maritime influences. The vineyard is planted methodically and meticulously, with special attention paid to varietals best suited to the estate’s terroir. Taking into account the soils, the meso- and micro-climates, the coastal influences and the orientation of the sun upon the hillsides, you can find here Pinot Noir, Chardonnay, Grenache, Dolcetto, Riesling and Syrah. Jon Karlo Macias, Café & Tasting Room Mannager, walks us through the lush vineyard estate.

The 4th Annual “The Big Cheese” Grilled Cheese Festival & Competition appropriately conducted on National Grilled Cheese Day (April 12th) is now history. We’ll report on the winners and their melty and gooey creations.

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

Heather RoseboroughWhat’s Easter & Passover without some special Holiday sweets? Pastry Chef extraordinaire, Heather Roseborough, is the co-proprietress of the aptly named Crave Dessert Company in Marina del Rey. A selection of incredibly rich brownies are among her specialties.

Chef Heather was the pastry chef at the original Ford’s Filling Station in Culver City. She also worked in the pastry department at Chef Tom Colicchio’s Craft, Century City

“We offer a wide range of desserts with unique flavors, customizable for a variety of private events and catering.”

“We specialize in small batch baking and offer a variety of house-made delicious desserts. We also love to tailor desserts for whatever your needs are. Stop by and see us, or call / e-mail to inquire about our custom desserts. We offer a large selection of gluten free desserts, too, which taste amazing!”

We’ll meet Pastry Chef Heather and hear about her collection of properly decadent treats.

Moxie CafeEat well…be well” is the motto of the unusual, 3-meal-a-day Moxie Café located well off the beaten path is a light industrial area of Santa Maria. Creator Jay Hardy, the founder of Hardy Diagnostics, has realized his dream of having healthy food that was also delicious.

“Since you care about your health, at the Moxie Cafe you can depend on us to offer a selection of tasty, fresh, and healthy choices. We pledge to never tempt you with excessive fat or sugar laden meals. In fact, you will not find a fryer or a soda fountain at the Moxie! We believe that healthy food should taste good. Come in and let us prove it to you!”

“Our goal was to create a selection of fresh, wholesome foods you could eat day-after-day, feel satisfied afterward (not bloated and sluggish), and not gain weight. We wanted to source our food locally and go organic whenever possible. We wanted to completely ban trans-fats, fried foods, and MSG from the premises. We wanted to create a place where our guests would not be tempted to eat things that are not good for them and their children.” Jay Hardy, Founder, Moxie Cafe

Moxie’s Catering & Events Manager, Caleb Granski, joins us to explain all.

Dave Peters of Veggie Fries“Our story is probably your story; a family searching for healthy and delicious food for our three daughters. We achieved the best of both worlds in some of America’s most iconic foods. Our whole family loves French fries and tater tots, so we made them healthier; blending in our favorite vegetables to make a tasty nutritious treat. We experimented with over 300 recipes to create perfect fries and tots –extra crispy on the outside, fluffy and tender on the inside using a delicious blend of vegetables, legumes, and potatoes. We hope your family loves them as much as we do.”

Veggie Fries are really tasty frozen French fries made from a blend of all-natural, farm grown vegetables, legumes, and potatoes, chopped and blended together with herbs, spices, and just a pinch of sea salt. Veggie Fries are vegan, Non-GMO certified and free of the top 8 allergens including gluten, soy, dairy, and wheat.

Each batch of Veggie Fries provides a crispy texture on the outside, fluffy and tender on the inside. Every variety has at least 27% of non-potato vegetables and legumes, containing 9 vegetable servings and a substantial amount of vegetable nutrition in every14 oz. bag.

We’ll pull Founder & CEO Dave Peters out of the veggie patch for a chat.

Cody StortsFoodbeast is launching what they bill as the ultimate meat festival of Southern California. All of the meat-centric grub you can imagine is coming to the Main Place Mall on April 22, 2017. Meat Street, Presented by Foodbeast and The Makers of The SPAM Brand, this one-day meat fest will feature a wide variety of delicious and crazy exclusive culinary creations, as well as drinks and other fun activities.

“MEAT STREET will showcase the best meat dishes that Southern California has to offer. Grilled, fried, on a stick… however you like your carne you can bet it’ll be there. You can expect exclusive items from eateries such as Slater’s 50/50, Bruxie, Mess Hall Canteen, Elbows Mac n Cheese, and more. With a large number of participating vendors bringing the best of their offerings, and incorporating the Foodbeast elements we all know and love (we’re talking epic eats you won’t find anywhere else), guests are guaranteed to leave full and maybe even considering vegetarianism.”

There is a Marketplace for General Admission guests and two sessions of VIP.

Producer Bobby Navarro of 100eats joins us along with participating Chef Cody Storts of Salt and Ash with the meaty specifics.

Andrew and William GruelWhat’s the family-focused Easter Holiday without access to a real chef’s helpful tips and genuinely useful advice for that sumptuous Holiday Table? Chef Andrew Gruel to the rescue.

Ca’ Del Grevino is located in the Santa Maria Valley appellation of Santa Barbara County. The vineyard is located just 10 miles from the Pacific Coast and benefits greatly from cool, maritime influences. The vineyard is planted methodically and meticulously, with special attention paid to varietals best suited to the estate’s terroir. Taking into account the soils, the meso- and micro-climates, the coastal influences and the orientation of the sun upon the hillsides, you can find here Pinot Noir, Chardonnay, Grenache, Dolcetto, Riesling and Syrah.

“Our vineyard produces some of the finest wines in California. The region’s cool climate, geology and topography provide the opportunity to create uncompromised, premium wines. Ca’ Del Grevino, meaning “House of Grewal Family Wines”, produces fine wines steeped in Italian tradition with a distinctive California style.”

Jon Karlo MaciasCa’ Del Grevino is the signature wine brand of our estate representing regality, tradition and opulence. Nestled in California’s prestigious Central Coast is the lovely Santa Maria Valley. The unique micro-climate of the valley produces cool mornings and long warm afternoons. Together with us the best quality fruit produced and attention to detail produces our award -winning Pinot Noir, Chardonnay, White Riesling and Syrah wines.”

Ca’ Del Grevino wines are available to their Wine Club members and at their distinctive area Tasting Rooms. Each Tasting Room has a bit of a different character. The Orcutt Tasting Room is also a Café. The Los Olivos Tasting Room skillfully pairs their wines with cheese, charcuterie or chocolate plates. The Tasting Room in Santa Barbara is in the vibrant “Funk Zone” at the Santa Barbara Wine Collective. An attraction there is Helena’s Bakery with a menu of custom-baked sweet and savory goods.

Jon Karlo Macias, Café & Tasting Room Manager, walks us through the lush vineyard estate.

The Big Cheese Grilled Cheese CompetitionThe “SoCal Restaurant Show” was honored to be part of the Judges’ Panel for the 4th Annual “The Big Cheese” Grilled Cheese Festival & Competition on National Grilled Cheese Day at Orange’s Provisions Market.

We’ll chat with the winner of the People’s Choice recognition and recap the winning sandwich from the Judges’ Panel.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Pastry Chef Heather Roseborough, Crave Dessert Company, Marina del Rey / Culver City
Segment Three: Caleb Granski, Catering & Events Manager, Moxie Café, Santa Maria, CA
Segment Four: Dave Peters, Founder & CEO, Veggie Fries (Farmwise)
Segment Five: FOODBEAST’s Meat Street Festival
Segment Six: Easter Cooking Tips with Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Jon Karlo Macias, Café & Tasting Room Manager, Ca’ Del Grevino Estate, Santa Maria, CA
Segment Eight: 4th Annual The Big Cheese Festival & Competition: “People’s Choice” Winner

Show 213, March 4, 2017: Greg Nagel, Founder, FirkFest Caskaway

Greg NagelThe 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. It’s beers, food and all-Tiki-themed décor.

“Looking at the previous three Firkfest events, I saw a common denominator: tropical-style beers seemed to stand out. As a huge cocktail nerd that loves Tiki culture, it’s time for the area’s craft brewers to come together, throw on some grass skirts, and make something truly unique,” says founder, organizer, and local beer writer Greg Nagel, @OCBeerBlog.

Food vendors include Tiki-style slider restaurant Hatch and the Iron Press bringing pulled-pork fries and sliders, Adya: Fresh Indian Flavors is bringing tropical Kebab and nacho-like pineapple chaat, and Salt & Ash from P-town is coming up with a pork Musubi-like dish (tbd).

FirkFert is offering a generous $10 off the regular admission price of $55.00 to “SoCal Restaurant Show” listeners. The Discount Code to enter on the Ticket Buying Page is : SoCalRestaurantShow. Cheers…

Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

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