Show 528, June 3, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

The OC Brewers Guild is hosting OC Beer Week from Saturday, June 17th to Saturday June 24th. OC Beer Week is a collection of events county-wide showcasing the best of what OC has to offer. For example, at Riip Beer Co they are crafting 3 special beers for the week.  A pair are collaborations, one with There Does Not Exist (San Luis Obispo) and the other with North Park Brewing Company (San Diego). All participating Orange County craft breweries are also brewing a fundraiser beer for the OC Brewers Guild called Guilded Together

OC Brewers Guild President and Board Member, and Director of Brewing & Operations for Riip Beer Co, Ian McCall, joins us in-studio along with other members of the OCBG to tap the keg on all that is OC Beer Week.

“To kick off the summer season, Salt & Straw ice cream has launched one of their most renowned and innovative monthly menus of the year to highlight creative and delicious solutions to help rescue wasted food: The Upcycled Food Series. With 229 million tons of food going unsold or uneaten each year, Salt & Straw was able to rescue over 38,000 pounds to use in the creation of these special flavors. To help craft this menu, they have partnered with five thoughtful brands that are dedicated to reducing food waste in the USA. Each ice cream flavor uses groundbreaking recipe development tactics and tells a unique story about different ways brands and people alike can rescue wasted food. Salt & Straw is proud to announce this menu and each flavor is officially Upcycled Certified®, awarded by the Upcycled Food Association (UFA).” Salt & Straw’s Co-Founder, Tyler Malek, and Urban GleanersNico Nordin (Executive Director) are our guests.
 
“Hidden away inches from the sand, overlooking the gorgeous Makaiwa Bay and historic Kalahuipuaʻa fishponds you will find Napua Restaurant (open daily for Lunch and Dinner) at the Mauna Lani Beach Club in Waikoloa Village on The Big Island of Hawaii. Owners Brandon and Chef Keoni (Brothers-in Law) strive to bring back the nostalgia of old Hawaii with new techniques and a fresh twist on the classics. With an honest farm-to-table concept the restaurant offers dishes sourced directly from Kaunamano Farms (owned and operated by Brandon and Chef Keoni) and other small local farmers in order to perpetuate a more sustainable Hawaii.” Think farm-raised pork from pampered Berkshire pigs. Come see their Hawaii which is a memorable contrast to dining at the exclusive, high-end restaurants at the nearby Kohala Coast destination resorts. Joining us from Napua is Brandon Lee, the Co-Proprietor.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. How do you feel about accessing a menu at a better restaurant by scanning a QR code? Is that really user friendly to the guest? There are also other practical uses for a QR code at a restaurant. We’ll “Ask the Chef.”

Food journalist Steve Dolinsky, NBC 5 TV Chicago’s The Food Guy, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The James Beard Foundation Awards Gala for Restaurant and Chef Awards is in Chicago at the Lyric Opera of Chicago on Monday evening, June 5th. Steve will preview the 2023 James Beard Foundation Awards Gala and what it means to Chicago to again host such a prestigious event. “The James Beard Media Awards honoring broadcast media, cookbook, and journalism nominees from around the country is Saturday evening, June 3rd at Columbia College Chicago.” Steve Dolinsky is our well-informed, on-the-scene guide to all the Beard Awards festivities this Weekend in Chicago.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 528, June 3, 2023: Salt & Straw’s “The Upcycled Food Series” for June Part One

Tyler Malek of Salt and Straw

“To kick off the summer season, Salt & Straw ice cream is launching one of their most renowned and innovative monthly menus of the year to highlight creative and delicious solutions to help rescue wasted food: The Upcycled Food Series. With 229 million tons of food going unsold or uneaten each year, Salt & Straw was able to rescue over 38,000 pounds to use in the creation of these special flavors. To help craft this menu, they have partnered with five thoughtful brands that are dedicated to reducing food waste in the USA. Each ice cream flavor uses groundbreaking recipe development tactics and tells a unique story about different ways brands and people alike can rescue wasted food. Salt & Straw is proud to announce this menu and each flavor is officially Upcycled Certified®, awarded by the Upcycled Food Association (UFA).”

“Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment. The food Salt & Straw uses to Upcycle is what we would have considered to be “wasted food”. It’s the perfectly delicious bread or donuts that were baked this morning, but the grocery store can’t market as tomorrow’s “fresh” batch. Or the pulp left over from nut, oat, or soy milk that tends to be overlooked. Wasted food is happening on an individual and a brand level, and Salt & Straw is here to prove there is something that can be done about it. As a side note it can be incredibly delicious.”

Nico Nordin of Urban Gleaners

One of Salt & Straw’s partners in the Upcycled Food Series is Portland’s Urban Gleaners. Their featured flavor creation is: Day-Old Bread Pudding & Chocolate Ganache. In 2006, Urban Gleaners founder Tracy Oseran began a local movement that has grown into a vibrant volunteer-powered organization feeding thousands of families every week by rescuing fresh, unsold food—made up of the region’s best ingredients, from hand-roasted coffee and organic produce to fried chicken, gourmet deli sandwiches, and gluten-free cookies. Urban Gleaners now feeds over 8,000 people every week through school pantries, summer free farmers markets, and Mobile Markets at low-income housing communities.

All of portfolio of five incredible “The Upcycled Food Series” ice cream flavors are available at your local Salt & Straw Scoop Shop by the scoop or in pints for the Month of June

Salt & Straw’s Co-Founder, Tyler Malek, and Urban Gleaners’ Nico Nordin (Executive Director) are our guests.

Show 528, June 3, 2023: Salt & Straw’s “The Upcycled Food Series” for June Part Two

Tyler Malek of Salt and Straw

“To kick off the summer season, Salt & Straw ice cream is launching one of their most renowned and innovative monthly menus of the year to highlight creative and delicious solutions to help rescue wasted food: The Upcycled Food Series. With 229 million tons of food going unsold or uneaten each year, Salt & Straw was able to rescue over 38,000 pounds to use in the creation of these special flavors. To help craft this menu, they have partnered with five thoughtful brands that are dedicated to reducing food waste in the USA. Each ice cream flavor uses groundbreaking recipe development tactics and tells a unique story about different ways brands and people alike can rescue wasted food. Salt & Straw is proud to announce this menu and each flavor is officially Upcycled Certified®, awarded by the Upcycled Food Association (UFA).”

“Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment. The food Salt & Straw uses to Upcycle is what we would have considered to be “wasted food”. It’s the perfectly delicious bread or donuts that were baked this morning, but the grocery store can’t market as tomorrow’s “fresh” batch. Or the pulp left over from nut, oat, or soy milk that tends to be overlooked. Wasted food is happening on an individual and a brand level, and Salt & Straw is here to prove there is something that can be done about it. As a side note it can be incredibly delicious.”

Nico Nordin of Urban Gleaners

One of Salt & Straw’s partners in the Upcycled Food Series is Portland’s Urban Gleaners. Their featured flavor creation is: Day-Old Bread Pudding & Chocolate Ganache. In 2006, Urban Gleaners founder Tracy Oseran began a local movement that has grown into a vibrant volunteer-powered organization feeding thousands of families every week by rescuing fresh, unsold food—made up of the region’s best ingredients, from hand-roasted coffee and organic produce to fried chicken, gourmet deli sandwiches, and gluten-free cookies. Urban Gleaners now feeds over 8,000 people every week through school pantries, summer free farmers markets, and Mobile Markets at low-income housing communities.

All of portfolio of five incredible “The Upcycled Food Series” ice cream flavors are available at your local Salt & Straw Scoop Shop by the scoop or in pints for the month of June.

Salt & Straw’s Co-Founder, Tyler Malek, and Urban Gleaners’ Nico Nordin (Executive Director) continue the conversation on the Upcycled Food Series.

June 3: OC Beer Week, Salt & Straw Upcycled Food Series, Napua Restaurant, Steve Dolinsky

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: OC Brewers Guild’s Preview of OC Beer Week with riip Beer Co., Everywhere Beer Co. and Green Cheek Brewing Co. Part One
Segment Three: OC Brewers Guild’s Preview of OC Beer Week with riip Beer Co., Everywhere Beer Co. and Green Cheek Brewing Co. Part Two
Segment Four: Salt & Straw’s “The Upcycled Food Series” for June Part One
Segment Five: Salt & Straw’s “The Upcycled Food Series” for June Part Two
Segment Six: Napua Restaurant at Mauna Lani Beach Club, Waikoloa Village, The Big Island of Hawaii
Segment Seven: Chef & Co-Host Andrew Gruel with “Ask the Chef”
Segment Eight: Steve Dolinsky, Food Journalist & NBC5 Chicago’s “The Food Guy”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

The OC Brewers Guild is hosting OC Beer Week from Saturday, June 17th to Saturday June 24th. OC Beer Week is a collection of events county-wide showcasing the best of what OC has to offer. For example, at Riip Beer Co they are crafting 3 special beers for the week. A pair are collaborations, one with There Does Not Exist (San Luis Obispo) and the other with North Park Brewing Company (San Diego). All participating Orange County craft breweries are also brewing a fundraiser beer for the OC Brewers Guild called Guilded Together.

OC Brewers Guild Board Member and Director of Brewing & Operations for Rip Beer Co, Ian McCall, joins us in-studio along with other members of the OCBG to tap the keg on all that is OC Beer Week.

“To kick off the summer season, Salt & Straw ice cream is launching one of their most renowned and innovative monthly menus of the year to highlight creative and delicious solutions to help rescue wasted food: The Upcycled Food Series. With 229 million tons of food going unsold or uneaten each year, Salt & Straw was able to rescue over 38,000 pounds to use in the creation of these special flavors. To help craft this menu, they have partnered with five thoughtful brands that are dedicated to reducing food waste in the USA. Each ice cream flavor uses groundbreaking recipe development tactics and tells a unique story about different ways brands and people alike can rescue wasted food. Salt & Straw is proud to announce this menu and each flavor is officially Upcycled Certified®, awarded by the Upcycled Food Association (UFA).” Salt & Straw’s Co-Founder, Tyler Malek, and Urban Gleaners’ Nico Nordin (Executive Director) are our guests.

“Hidden away inches from the sand, overlooking the gorgeous Makaiwa Bay and historic Kalahuipuaʻa fishponds you will find Napua Restaurant (open daily for Lunch and Dinner) at the Mauna Lani Beach Club. Owners Brandon and Chef Keoni (Brothers-in Law) strive to bring back the nostalgia of old Hawaii with new techniques and a fresh twist on the classics. With an honest farm-to-table concept the restaurant offers dishes sourced directly from Kaunamano Farms (owned and operated by Brandon and Chef Keoni) and other small local farmers in order to perpetuate a more sustainable Hawaii.” Think farm-raised pork from pampered Berkshire pigs. Come see their Hawaii which is a memorable contrast to dining at the exclusive, high-end restaurants at the nearby Kohala Coast destination resorts. Joining us from Napua is Johnny Holley the General Manager and Sommelier.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. How do you feel about accessing a menu at a better restaurant by scanning a QR code? Is that really user friendly to the guest? There are also other uses for a QR code at a restaurant. We’ll “Ask the Chef.”

Food journalist Steve Dolinsky, NBC 5 TV Chicago’s “The Food Guy”, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The James Beard Foundation Awards Gala for Restaurant and Chef Awards is in Chicago at the Lyric Opera of Chicago on Monday evening, June 5th. Steve will preview the 2023 James Beard Foundation Awards Gala and what it means to Chicago to again host such a prestigious event. “The James Beard Media Awards honoring broadcast media, cookbook, and journalism nominees from around the country is Saturday evening, June 3rd at Columbia College Chicago.”

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Ian McCall of Riip Beer Company

The OC Brewers Guild is hosting OC Beer Week from Saturday, June 17th to Saturday June 24th.

OC Beer Week is a collection of events county-wide showcasing the best of what OC has to offer. For example, at Riip Beer Co they are crafting 3 special beers for the week. A pair are collaborations, one with There Does Not Exist (San Luis Obispo) and the other with North Park Brewing Company (San Diego). All participating Orange County craft breweries are also brewing a fundraiser beer for the OC Brewers Guild called Guilded Together.

OC Brewers Guild Board Member and Director of Brewing & Operations for Rip Beer Co, Ian McCall, joins us in-studio along with other members of the OCBG to tap the keg on all that is OC Beer Week.

“The Orange County Brewers Guild founded in 2015 is an organization dedicated to educating the public about the great American tradition of craft beer and its rich brewing culture in Orange County. With over 40 established craft breweries within the county’s borders, the OC Brewers Guild strives to bring to the public visibility and knowledge of the rich and constantly growing brewing culture present in Orange County.”

Tyler Malek of Salt and Straw

“To kick off the summer season, Salt & Straw ice cream is launching one of their most renowned and innovative monthly menus of the year to highlight creative and delicious solutions to help rescue wasted food: The Upcycled Food Series. With 229 million tons of food going unsold or uneaten each year, Salt & Straw was able to rescue over 38,000 pounds to use in the creation of these special flavors. To help craft this menu, they have partnered with five thoughtful brands that are dedicated to reducing food waste in the USA. Each ice cream flavor uses groundbreaking recipe development tactics and tells a unique story about different ways brands and people alike can rescue wasted food. Salt & Straw is proud to announce this menu and each flavor is officially Upcycled Certified®, awarded by the Upcycled Food Association (UFA).”

“Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment. The food Salt & Straw uses to Upcycle is what we would have considered to be “wasted food”. It’s the perfectly delicious bread or donuts that were baked this morning, but the grocery store can’t market as tomorrow’s “fresh” batch. Or the pulp left over from nut, oat, or soy milk that tends to be overlooked. Wasted food is happening on an individual and a brand level, and Salt & Straw is here to prove there is something that can be done about it. As a side note it can be incredibly delicious.”

Nico Nordin of Urban Gleaners

One of Salt & Straw’s partners in the Upcycled Food Series is Portland’s Urban Gleaners. Their featured flavor creation is: Day-Old Bread Pudding & Chocolate Ganache. In 2006, Urban Gleaners founder Tracy Oseran began a local movement that has grown into a vibrant volunteer-powered organization feeding thousands of families every week by rescuing fresh, unsold food—made up of the region’s best ingredients, from hand-roasted coffee and organic produce to fried chicken, gourmet deli sandwiches, and gluten-free cookies. Urban Gleaners now feeds over 8,000 people every week through school pantries, summer free farmers markets, and Mobile Markets at low-income housing communities.

Salt & Straw’s Co-Founder, Tyler Malek, and Urban Gleaners’ Nico Nordin (Executive Director) are our guests.

Brandon Lee of Napua Restaurant

Hidden away inches from the sand, overlooking the gorgeous Makaiwa Bay and historic Kalahuipuaʻa fishponds you will find Napua Restaurant (open daily for Lunch and Dinner) at the Mauna Lani Beach Club. “Owners Brandon and Chef Keoni (Brothers-in Law) strive to bring back the nostalgia of old Hawaii with new techniques and a fresh twists on the classics. With a true farm- to-table concept the restaurant offers dishes sourced directly from Kaunamano Farms (owned and operated by Brandon and Chef Keoni) and other small local farmers in order to perpetuate a more sustainable Hawaii.” Think farm-raised pork from pampered Berkshire pigs. Come see their Hawaii which is a memorable contrast to dining at the exclusive, high-end restaurants at the nearby Kophala Coast destination resorts.

“At one time, Napua was a private club for homeowners within the Mauna Lani Resort, and exclusive access was provided as a benefit to them. Now, the resort security gate is open to the public at 5 p.m. when the restaurant is open, and beach and restaurant parking is limited to homeowners during the day.”

“For Lunch, daily from 11 a.m. to 4 p.m. parking is at the Kalahuipuaa Historic Park on Pauoa Rd. across from the Mauna Lani Spa & Fitness Center. The restaurant is a short walk away along the beachfront and historic fishponds of Kalahuipuaa, and it’s the perfect way to whet your appetite as this area was once used to cultivate fish for the alii, or the rulers of the land. Sunset cocktails and dinner are served from 5 p.m. to 8:30 p.m. and is accessible by car from the end of South Kaniku Drive with complimentary parking and a breathtaking ocean view.”

Joining us from Napua is Co-owner (and Farmer) Brandon Lee.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

How do you feel about accessing a menu at a better restaurant by scanning a QR code? There are other potential uses for QR codes at the table. Is that really inviting and user friendly to the guest? We’ll “Ask the Chef.”

Steve Dolinsky and Andrew Gruel

Food journalist Steve Dolinsky, NBC 5 TV Chicago’s The Food Guy, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The James Beard Foundation Awards Gala for Restaurant and Chef Awards is in Chicago at the Lyric Opera of Chicago on Monday evening, June 5th. Steve will preview the 2023 James Beard Foundation Awards Gala and what it means to Chicago to again host such a prestigious event.

“The James Beard Media Awards honoring broadcast media, cookbook, and journalism nominees from around the country is Saturday evening, June 3rd at Columbia College Chicago.”

“For more than 30 years, the James Beard Awards, among the nation’s most prestigious honors, have recognized leaders in the culinary and food media industries. This month, nominees and Award winners will be honored through a weekend of events sure to be the industry’s and food lovers’ highlight of the year, gathering nearly 1,500 of the country’s top chefs, restaurateurs, food media, and culinary enthusiasts in Chicago with millions more tuning in live and on TV. More than 70 Awards will recognize excellence in the categories of restaurants and chefs, books, broadcast media, journalism, leadership, and lifetime achievements.”

Steve Dolinsky is our well-informed, on-the-scene guide to all the Beard Awards festivities this Weekend in Chicago.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: OC Brewers Guild’s Preview of OC Beer Week with riip Beer Co., Everywhere Beer Co. and Green Cheek Brewing Co. Part One
Segment Three: OC Brewers Guild’s Preview of OC Beer Week with riip Beer Co., Everywhere Beer Co. and Green Cheek Brewing Co. Part Two
Segment Four: Salt & Straw’s “The Upcycled Food Series” for June Part One
Segment Five: Salt & Straw’s “The Upcycled Food Series” for June Part Two
Segment Six: Napua Restaurant at Mauna Lani Beach Club, Waikoloa Village, The Big Island of Hawaii
Segment Seven: Chef & Co-Host Andrew Gruel with “Ask the Chef”
Segment Eight: Steve Dolinsky, Food Journalist & NBC5 Chicago’s “The Food Guy”

Show 512, February 11, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

“Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath (We Ate Well) celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein?” Vasudha Viswanath joins us with as slice of her signature Zucchini Bread at the ready.

Hatchet Hall in Culver City (on the border with Los Angeles) is your lively neighborhood restaurant and bar (with a Michelin Star) focusing on the simplicity of quality ingredients, relationships to their farmers, and a relaxed good time. Hatchet Hall specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California and Chef Wes Whitsell’s creativity, purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection”. Chef Wes takes a break from his busy kitchen to be with us.

Sagar Ghosh’s Delhi Belly Modern Indian Bistro (Alhambra) “menu turns historic northern and southern formal classics, along with eastern Indian street food favorites into gourmet fare. It is a dream realized for both chefs to be only one of a handful of places in the country to offer this carefully curated assortment. Dishes are prepared from scratch in an airy, brand new open kitchen complete with a tandoor. Chef-proprietor, Sagar Ghosh, Executive Chef Partner Sourav Biswas, and commercial partner Sridhar Sambangi are behind the new venture.” Chef Sagar Ghosh takes a break from his tandoor to join us.

“Co-founded by cousins Kim and Tyler Malek, Salt & Straw crafts award-winning ice cream that tells the story of artisans, farmers and meaningful food moments. Head Ice Cream Innovator Tyler Malek, whose recipes have been published in numerous national food magazines, creates a menu of 12 classic flavors, alongside monthly rotating menus that reflect culinary trends, seasonality of ingredients and relevant cultural moments. To celebrate the month of chocolate and love (February,) Salt & Straw’s new limited-time Chocolatiers Series features flavors that are made in partnership with local chocolatiers from each of the five markets (including L.A.’s Compartés Chocolate) where Salt & Straw shops are located.” Salt & Straw’s Ice Cream Innovator Tyler Malek joins us

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Plant based-foods at the center of the plate are here to stay but there are genuine concerns about highly processed meat substitutes. Detractors refer to these menu items as fake meat. Can a chef create a plant-based dish that both tastes great but is also composed of ingredients that are not highly processed? Chef Andrew has experience perfecting this to please both discriminating vegetarians and omnivores with Butterleaf in Irvine. We’ll ask the chef.

All of this and heaping helpings of extra deliciousness for the new year on this week’s not-to-miss show!

Show 512, February 11, 2023: Tyler Malek, Head Ice Cream Innovator, Salt & Straw, Portland

Tyler Malek of Salt and Straw

“Co-founded by cousins Kim and Tyler Malek, Salt & Straw crafts award-winning ice cream that tells the story of artisans, farmers and meaningful food moments. Head Ice Cream Innovator Tyler Malek, whose recipes have been published in numerous national food magazines, creates a menu of 12 classic flavors, alongside monthly rotating menus that reflect culinary trends, seasonality of ingredients and relevant cultural moments. From their humble beginnings as a single ice cream cart, Salt & Straw now has 30 shops in Oregon, Washington, California and Florida, and ships their ice cream nationwide, while still maintaining their commitment to craft and artisanship, with all flavors being made in their kitchen headquarters in Portland, Oregon.”

“To celebrate the month of chocolate and love, Salt & Straw’s new limited-time Chocolatiers Series features flavors that are made in partnership with local chocolatiers from each of the five markets where Salt & Straw shops are located.”

The new flavors, which are available during February in Salt & Straw scoop shops and via national shipping include Compartés Coffee & Love Nuts A smooth, caramel-y medium roast coffee from Colombia is brewed and blended into the ice cream which is then studded with immaculate Love Nuts (pecans that are caramelized in tahitian vanilla, sprinkled with sea salt, and then coated in 14 layers of LA’s Compartés Chocolate).

At Salt & Straw 20 per cent of their menu features vegan flavors including Peanut Butter Brittle Caramel Fudge.

February 11: The Vegetarian Reset, Hatchet Hall, Delhi Belly, Salt & Straw

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part One
Segment Three: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part Two
Segment Four: Executive Chef Wes Whitsell, Hatchet Hall, Culver City Part One
Segment Five: Executive Chef Wes Whitsell, Hatchet Hall, Culver City Part Two
Segment Six: Delhi Belly in Alhambra with Chef / Co-Owner Sagar Ghosh
Segment Seven: Tyler Malek, Head Ice Cream Innovator, Salt & Straw, Portland
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein?” Vasudha Viswanath joins us with as slice of her signature Zucchini Bread at the ready.

“Hatchet Hall in Culver City (on the border with Los Angeles) is your lively neighborhood restaurant and bar (with a Michelin Star) focusing on the simplicity of quality ingredients, relationships to their farmers, and a relaxed good time. Hatchet Hall specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California and Chef Wes Whitsell’s creativity, purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection”. Chef Wes takes a break from his busy kitchen to be with us.

Sagar Ghosh’s Delhi Belly Modern Indian Bistro (Alhambra) menu turns historic northern and southern formal classics, along with eastern Indian street food favorites into gourmet fare. It is a dream realized for both chefs to be only one of a handful of places in the country to offer this carefully curated assortment. Dishes are prepared from scratch in an airy, brand new open kitchen complete with a tandoor. Chef-proprietor, Sagar Ghosh, Executive Chef Partner Sourav Biswas, and commercial partner Sridhar Sambangi are behind the new venture. Chef Sagar Ghosh takes a break from his tandoor to join us.

“Co-founded by cousins Kim and Tyler Malek, Salt & Straw crafts award-winning ice cream that tells the story of artisans, farmers and meaningful food moments. Head Ice Cream Innovator Tyler Malek, whose recipes have been published in numerous national food magazines, creates a menu of 12 classic flavors, alongside monthly rotating menus that reflect culinary trends, seasonality of ingredients and relevant cultural moments. To celebrate the month of chocolate and love (February,) Salt & Straw’s new limited-time Chocolatiers Series features flavors that are made in partnership with local chocolatiers from each of the five markets (including L.A.’s Compartes Chocolate) where Salt & Straw shops are located.” Salt & Straw’s Ice Cream Innovator Tyler Maleck joins us

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Plant based-foods at the center of the plate are here to stay but there are genuine concerns about highly processed meat substitutes. Detractors refer to these menu items as fake meat. Can a chef create a plant-based dish that tastes great but is also composed of ingredients that are not highly processed? Chef Andrew has experience perfecting this to please both discriminating vegetarians and omnivores with Butterleaf in Irvine. We’ll ask the chef.

All of this and heaping helpings of extra deliciousness for the new year on this week’s not-to-miss show!

Vasudha Viswanath of the Vegetarian Reset

“Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein? The Vegetarian Reset has 75 low-carb and high-protein recipes that are rooted in whole foods like vegetables, legumes, spices, and healthy fats.”

Vasudha Viswanath joins us with as slice of her signature Zucchini Bread at the ready.

“In her debut cookbook, Vasudha takes her readers on a little trip around the world, to draw inspiration from an array of traditional cuisines from east to west. Her recipes put vegetables front and center – for example, using riced cauliflower or spiralized vegetables in lieu of white rice or noodles, and creating breads out of less-processed alternatives like chickpea and almond flour. Smoothies are refreshingly savory, and desserts are lightly sweetened with whole fruit. Due to their focus on vegetables, the recipes in this book tend to be moderately low-carb and are predominantly gluten-free. Nutritional facts are provided for each recipe. Moderate amounts of full-fat dairy and eggs are called for in some recipes, but vegan alternatives are often suggested as well.”

“Vasudha Viswanath is the founder of We Ate Well, a community for foodies that focuses on eating mindfully and sustainably on a vegetarian diet. She has been a lifelong vegetarian and passionate home cook. Her journey into eating healthy started with a doctor’s note about her elevated blood sugar after a routine physical. She transformed the way she cooks to cut out excessive starch and sugar and has never felt better. After spending over a decade on Wall Street where she specialized in technology and business strategy, Vasudha left her career in finance to write a cookbook and create We Ate Well. She grew up in Bangalore, India and now lives in New York City with her husband and daughter.”

Wes Whitsell of Hatchet Hall

Hatchet Hall in Culver City (on the border with Los Angeles) is your lively neighborhood restaurant and bar (with a Michelin Star) focusing on the simplicity of quality ingredients, relationships to their farmers, and a relaxed good time.”

“Hatchet Hall specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California and Chef Wes Whitsell’s creativity, purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection.”

“The wine list is regularly updated with limited runs on by the glass options, focusing on the culture and history of the wine as well as the natural wine movement of all organic, biodynamic, and sustainable wines. The spirits list is vast, specializing in American Whiskey with expressions and nuances that you’re only able to get from being able to purchase a full single barrel.”

“Raised in a small Texas town, by an avid outdoorsman and farmer, Chef Wes grew up eating what was hunted and gathered in the traditional sense. Before it was a trend, it was Wes’s way of life.”

“Hatchet Hall is a restaurant that aligns deeply with his values. Wes has a strong belief in the integrity of the food he cooks, while never forgetting those early lessons he learned from his own roots: that small Texas town. At Hatchet Hall, he taps into his Southern roots, the live fire component that makes the restaurant so special, while drawing inspiration from his past culinary experiences, his relationships to farmers, and the amazing produce California has to offer.”

Chef Wes Whitsell takes a break from his busy kitchen to be with us.

Chef Sagar Ghosh

Sagar Ghosh’s Delhi Belly Modern Indian Bistro (Alhambra) menu turns historic northern and southern formal classics, along with eastern Indian street food favorites into gourmet fare. It is a dream realized for both chefs to be only one of a handful of places in the country to offer this carefully curated assortment. Dishes are prepared from scratch in an airy, brand new open kitchen complete with a tandoor. Chef-proprietor, Sagar Ghosh, Executive Chef Partner Sourav Biswas, and commercial partner Sridhar Sambangi are behind the new venture.”

“Culinary School graduates with years of training and professional experience working together serve the two chefs well: either can handle front or back of the house in the inviting bistro, which is both the “new kid on the block” and one of only two Indian restaurants in the solidly Far Eastern residential community.”

“Dishes range from formal, at times Mogul-opulent northern classic dishes, such as the biryanis, to the casual street food that Bengalis evolved into an art form. More street-food-inspired plates are Amritsari Fish Fry and Shrimp Fritters. Novel plays on ancient classics include Chicken Tikka Tacos, Chicken Tortilla Soup, Paneer Tikka Tacos and the popular chutney fries.”

Chef Sagar Ghosh takes a break from his tandoor to join us.

Open daily for Lunch and Dinner.

Tyler Malek of Salt and Straw

“Co-founded by cousins Kim and Tyler Malek, Salt & Straw crafts award-winning ice cream that tells the story of artisans, farmers and meaningful food moments. Head Ice Cream Innovator Tyler Malek, whose recipes have been published in numerous national food magazines, creates a menu of 12 classic flavors, alongside monthly rotating menus that reflect culinary trends, seasonality of ingredients and relevant cultural moments. From their humble beginnings as a single ice cream cart, Salt & Straw now has 30 shops in Oregon, Washington, California and Florida, and ships their ice cream nationwide, while still maintaining their commitment to craft and artisanship, with all flavors being made in their kitchen headquarters in Portland, Oregon.”

“To celebrate the month of chocolate and love, Salt & Straw’s new limited-time Chocolatiers Series features flavors that are made in partnership with local chocolatiers from each of the five markets where Salt & Straw shops are located.”

The new flavors, which are available during February in Salt & Straw scoop shops and via national shipping include Compartés Coffee & Love Nuts A smooth, caramel-y medium roast coffee from Colombia is brewed and blended into the ice cream which is then studded with immaculate Love Nuts (pecans that are caramelized in tahitian vanilla, sprinkled with sea salt, and then coated in 14 layers of LA’s Compartés Chocolate).

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Plant based-foods at the center of the plate are here to stay but there are genuine concerns about highly processed meat substitutes. Detractors refer to these menu items as fake meat. The two biggest firms in this field are experiencing dips in sales and employee layoffs. Can a chef create a plant-based dish that tastes great but is also composed of ingredients that are not highly processed? Chef Andrew has experience perfecting this to please both discriminating vegetarians and omnivores with the original Butterleaf (now closed) in Irvine. We’ll ask the chef.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part One
Segment Three: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part Two
Segment Four: Executive Chef Wes Whitsell, Hatchet Hall, Culver City Part One
Segment Five: Executive Chef Wes Whitsell, Hatchet Hall, Culver City Part Two
Segment Six: Delhi Belly in Alhambra with Chef / Co-Owner Sagar Ghosh
Segment Seven: Tyler Malek, Head Ice Cream Innovator, Salt & Straw, Portland
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 297, November 10, 2018: Show Preview with Co-Host Andy Harris

Now a decadent preview of this Saturday’s tantalizing 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, and upon careful reflection, that’s probably a pretty good thing…

It’s time for an encore visit with the husband-and-wife proprietors of Blinking Owl Distillery in Santa Ana, Orange County’s first craft distillery. Blinking Owl Cocktails are now available at LA Rams home games at the L.A. Memorial Coliseum.

San Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook some of the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel. We’ll ride the wave with Jim.

In early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot establishment with a spectacular shaded patio, is open daily for lunch and dinner. Chef Craig escapes his busy kitchen for a chat.

Located in the heart of the Willamette Valley, the Carlton Winemakers Studio is a cooperative winery where numerous winemakers (currently 15) craft premium Oregon wines in one shared space. Guests can visit their state-of-the-art tasting room where you can taste (and buy) a representative sampling of the Carlton Winemakers Studio wines and learn about the unique and charming stories behind each label. Winemaker Anthony King (Ratio:Wines) is also the General Manager for Carlton. He pulls the cork for us.

The Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are both serious home cooks so they really know the territory.

Last month Portland-based boutique ice cream maker Salt & Straw opened their first Orange County location in Downtown Disney in Anaheim. In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego. Co-Founder Kim Malek is our guest.

Aboard a luxury cruise ship dining is a paramount guest experience. The person responsible for overseeing the guest dining experience in the front-of-the house is the Maitre d’Hotel. On Princess Cruises’ Ruby Princess that is the charming Giorgio Pisano, a 42-year veteran of Princess. It’s a tough assignment with 3,000 guests to pamper in all the dining areas for every voyage. There are many very special occasions to oversee. Giorgio takes a break from turnaround on the Ruby Princess at the Port of Los Angeles to join us.

Program Note:
For next Saturday only, November 17th, were graciously moving aside in our usual morning slot for Notre Dame Football. No cause for alarm…We’re still with you that Saturday afternoon with a full show at the special time of 4 to 6:00 p.m. Please join us!

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

November 10: Blinking Owl Distillery, Jim Kempton, Ocean at Main, Anthony King, West Coast Prime Meats, Salt & Straw, Ruby Princess

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robin & Brian Christenson, Proprietors, Blinking Owl Distillery, Santa Ana
Segment Three: Surfing Authority, Chef & World Traveler Jim Kempton, First We Surf Then We Eat
Segment Four:Chef / Proprietor Craig Strong, Ocean at Main, Laguna Beach
Segment Five: Winemaker Anthony King, General Manager, The Carlton Winemakers Studio, Willamette Valley
Segment Six: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson
Segment Seven: Kim Malek, Co-Founder, Salt & Straw Ice Cream
Segment Eight: Giorgio Pisano, Maitre d’Hotel, Princess Cruises’ Ruby Princess

Now a decadent preview of this Saturday’s tantalizing 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, and upon careful reflection, that’s probably a pretty good thing…

It’s time for an encore visit with the husband-and-wife proprietors of Blinking Owl Distillery in Santa Ana, Orange County’s first craft distillery. Blinking Owl Cocktails are now available at LA Rams home games at the L.A. Memorial Coliseum.

San Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel. We’ll ride the wave with Jim.

In early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot establishment with a spectacular shaded patio, is open daily for lunch and dinner. Chef Craig escapes his busy kitchen for a chat.

Located in the heart of the Willamette Valley, the Carlton Winemakers Studio is a cooperative winery where numerous winemakers (currently 15) craft premium Oregon wines in one shared space. Guests can visit their state-of-the-art tasting room where you can taste (and buy) a representative sampling of the Carlton Winemakers Studio wines and learn about the unique and charming stories behind each label. Winemaker Anthony King (Ratio:Wines) is also the General Manager for Carlton. He pulls the cork for us.

The Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are

Both serious home cooks so they really know the territory.

Last month Portland-based boutique ice cream maker Salt & Straw opened their first location in Downtown Disney in Anaheim. In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego. Co-Founder Kim Malek is our guest.

Aboard a luxury cruise ship dining is a paramount guest experience. The person responsible for overseeing the guest dining experience in the front-of-the house is the Maitre d’Hotel. On Princess Cruises’ Ruby Princess that is the charming Giorgio Pisano, a 42-year veteran of Princess. It’s a tough assignment with 3,000 guests to pamper in all the dining areas for every voyage. There are many very special occasions to oversee. Giorgio takes a break from turnaround on the Ruby Princess at the Port of Los Angeles to join us.

Program Note:
For next Saturday only, November 17th, were graciously moving aside in our usual morning slot for Notre Dame Football. No cause for alarm…We’re still with you that Saturday afternoon with a full show at the special time of 4 to 6:00 p.m. Please join us!

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

It’s time for an encore visit with the husband-and-wife proprietors of Blinking Owl Distillery in Santa Ana, Orange County’s first craft distillery. Blinking Owl Craft Cocktails are now available at LA Rams home games served at a dedicated bar at the L.A. Memorial Coliseum.

Selections include OC Orange Mule, Tailgate Tonics, The Cocktail Kicker and Tropical Touchdown (Blinking Owl Vodka, Lime Juice, Passion Fruit Liqueur and Soda.)

Brian’s Single Barrel, First Batch Birthday Bourbon has just been released in a 150 bottle batch. We’ll find out about it. It’s been aging in barrel for 2 years!

A straight Rye Whiskey is also currently aging. It could be released anytime between now and the end of 2019. We’ll get a progress report.

Also a kitchen is soon on the menu at Blinking Owl. Art long last – food and libations. We’ll get the tempting food report from Robin.

Jim KemptonSan Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel.

Now Jim is sharing his vibrantly colorful, flavorful, and healthful collection of recipes, along with stories of the best waves, markets, restaurants, adventures, and misadventures that he’s experienced – from Tahiti to Hawaii, the Basque Country to Indonesia, California to Mexico, Peru to Morocco, and beyond.

Jim Kempton is a lifelong surfer, cook, and writer. He has been the editor and publisher of Surfer magazine; the director of Quiksilver’s Crossing Project, a boat that searched the world for the best surf breaks; the director of media for Billabong; and the owner of the former Margarita’s Village, an award-winning regional Mexican restaurant in San Clemente, California. The San Clemente resident is currently president of the California Surf Museum, as well as a surf-industry consultant.

We’ll ride the wave with Jim.

Craig StrongIn early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location in a classic 40s Spanish revival building is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot eatery with a spectacular shaded patio, is open daily for lunch and dinner.

After nearly 25 years of working at luxury hotels and resorts around the globe, Strong has come full circle to his native Southern California roots with the opening of Ocean at Main. From growing up in San Diego and cooking with produce from the family garden, this chef/owner is now sharing his Coastal California cuisine with the Laguna Beach community he has embraced for the last 10 years.

“Everything from its name, Ocean at Main, to the last drop of a favorite California wine is designed to provide guests with the quintessential Southern California dining experience. Here, Chef Craig Strong continues his devotion to sourcing the finest products available from local purveyors and suppliers as he creates approachable contemporary Coastal California cuisine and a convivial ambiance to please the nearby community and beyond.”

“I want to cook for our guests the way I cook for my family and friends at home. At Ocean at Main, I will celebrate the diversity, freshness and healthy lifestyle of Southern California. We will procure our ingredients from the local farmers and meat, seafood and specialty vendors whom I have been working and collaborating with for years. Coaxing the true flavors from exceptional products is always my goal.” Chef Craig Strong

Chef Craig escapes his busy kitchen for a chat.

Anthony KingLocated in the heart of the Willamette Valley in the charming wine-village of Carlton, the Carlton Winemakers Studio is a cooperative winery where numerous winemakers (currently 15) craft premium Oregon wines in one shared space. Guests can visit their state-of-the-art tasting room where you can taste (and buy) a representative sampling of the Carlton Winemakers Studio wines and learn about the unique and charming stories behind each label.

GM Anthony King came to the Carlton Winemakers Studio in 2015, after eight years as winemaker at Lemelson Vineyards, with the express intent to continue to learn his craft. “The Studio offers a rare opportunity to continue to challenge your own assumptions, see fruit from across the Valley and beyond, and work alongside some of the best winemakers in the world.” he explains.

“Ratio is not intended for growth. It is small and will continue to remain so. It is a conduit for King’s ongoing attempt to understand and hone his ability to express the place and make wines that are both individual and worthy of praise within the context of wines from anywhere in the world.”

Winemaker Anthony King (Ratio:Wines) is also the General Manager for Carlton. He pulls the cork for us.

Diestel Turkey Ranch from West Coast Prime MeatsThe Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are both serious home cooks so they really know the territory.

Terry Hanks and Jay Henderson (The Meatheads) join us.

Kim MalekLast month Portland-based boutique ice cream maker Salt & Straw opened their first location in Downtown Disney in Anaheim. In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego.

“Our story is part luck, part strategy and part love (for ice cream, family, local foods, and other stuff we can’t mention here). I (Kim) have been wanting to open an ice cream scoop shop since 1996. I thought it would be nice to have a local spot where you could run into your neighbors, celebrate with your family, reward yourself…whatever! And I love exploring fun, interesting new flavors. After toiling away in safe mode working for several amazing Fortune 500 businesses, I moved back to Portland for love and found the window of opportunity and support that I’d been lacking to jump start my idea.”

“In the meantime, my cousin Tyler had been studying in China and traveling in Asia. He completed his business degree and had just announced to the family that he was going to enroll in Culinary School. I actually saw a posting on Facebook that he was considering moving to Portland and phoned him up…not even knowing about his plans! We traded stories and updated each other – coming to realize we are on similar paths by coincidence. Next thing I knew, I was getting reports from Tyler regarding ice cream tests he was running with his friends and family as tasters. He had a million ideas and wanted to join me in this crazy idea. How could I resist? He literally dropped what he was doing, loaded up his car and drove to Portland from Seattle to start work as our head ice cream maker the very next day. I would probably be somewhere rocking back and forth in a corner without him. He’s amazingly talented, super smart, hard-working, and quite possibly the nicest person ever.”

“We’re hoping to create the kind of company that’s fun to support, work for, and partner with. We’re about building strong local community – both in the neighborhoods where we do business and by purchasing as many local products as possible (to keep our money in Oregon and help create stronger local economies).”

Co-Founder Kim Malek is our guest.

Giorgio PisanoAboard a luxury cruise ship dining is a paramount part of the guest experience. The person responsible for overseeing the guest dining experience in all the dining rooms aboard ship is the Maitre d’Hotel.

On Princess CruisesRuby Princess that individual is the charming Giorgio Pisano, a 42-year veteran of Princess. It’s a tough assignment with 3,000 guests to pamper in all the dining areas for every voyage.

Giorgio was born in a beautiful, small village in the South of Italy, Pizzo Calabro. His first posting with Princess was on the Island Princess (original) in 1976 as a Buffet Steward. He spent his vacations working in hotels in and around Italy. His eagerness for learning and achievement helped him move very quickly through the ranks until he was appointed to the position of Maitre d’Hotel in 1992.

Giorgio was elected to launch the largest ship in the world in 1995, the Sun Princess, making him the youngest Maitre d’Hotel on the biggest ship in the world at the time.

Giorgio takes a break from turnaround on the Ruby Princess at the Port of Los Angeles to join us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robin & Brian Christenson, Proprietors, Blinking Owl Distillery, Santa Ana
Segment Three: Surfing Authority, Chef & World Traveler Jim Kempton, First We Surf Then We Eat
Segment Four:Chef / Proprietor Craig Strong, Ocean at Main, Laguna Beach
Segment Five: Winemaker Anthony King, General Manager, The Carlton Winemakers Studio, Willamette Valley
Segment Six: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson
Segment Seven: Kim Malek, Co-Founder, Salt & Straw Ice Cream
Segment Eight: Giorgio Pisano, Maitre d’Hotel, Princess Cruises’ Ruby Princess

Show 246, November 4, 2017: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Earlier in the year we introduced you to the pride of southern BBQ, the Heirloom Market BBQ in Atlanta. The youthful owner/ chefs are Cody Taylor and Jiyeon Lee. They are featured in the “Smokehouse Stories and Recipes” section of Matt Moore’s The South’s Best Butts – Pitmaster Secrets for Southern Barbecue Perfection.

Executive Producer Andy Harris recently made the pilgrimage to Heirloom. It was as good as Matt promised and an experience. Chefs Cody and Jiyeon are our guests.

Executive Producer Andy Harris was in Roswell, GA (an incorporated City of 95,000 in the greater Atlanta area with a lot of living Civil War history) in early October with fellow members of the International Food Wine and Travel Writers Association (IFWTWA.) In this show we continue our coverage of the best of Roswell with a chat with Chris Nelson, the new Executive Director of the 120,000 member Chattahoochee Nature Center.

The much-honored Ranch Restaurant in Anaheim was the recipient this year of The Golden Foodie Award for the Best Entrée in Orange County. That is Executive Chef Michael Rossi’s signature Cowboy Ribeye. That’s a 58oz. bone-in rib chop with Grafton Farms white cheddar scalloped potatoes and Sauce Bordelaise. Oh yea…We’ll get Chef Michael out of the kitchen to chat about the extraordinary project that is The Ranch Restaurant.

Salt & Straw Ice Cream is a family-run, chef-driven ice cream company with kitchens and scoop shops in Portland, San Francisco and Los Angeles that partners with local artisans, producers and farmers to serve unusually creative and absolutely delicious ice cream. Co-Founder and Head Ice Cream Maker Tyler Malek is our guest.

2017 marks twenty-three years of the Festival Gourmet International in Puerto Vallarta. In 1995 Chefs Thierry Blouet and Heinz Reize came up with the idea of ​​promoting and elevating the culinary level of this region to competitive international standards, interacting with new methods and the creativity of highly qualified Chefs from around the globe. The goal of this 10-day, great party was to strengthen the gastronomy of Puerto Vallarta as an exemplary showcase and to promote the destination through the excellence of the good table. Chef Thierry Blouet joins us from his sister Café des Artistes in Los Cabos.

Raise a Glass For Wine Country Benefit

Long Beach’s Chianina Steakhouse and Michael’s On Naples Ristorante are joining together the evening of Wednesday, November 15th to raise money to support the Sonoma County Resilience Fund and The Napa Valley Community Disaster Relief Fund. The only expense deduction from the $175 ticket price is for the servers’ gratuity. All other monies are being donated so you know your dollars are really going to support the relief effort! For Tickets to this event, you can order here or also from here.

Bocuse d’Or Team USA Update

Team USA wins Hold at the 2017 Bocuse D'orEarlier in the year in Lyon, France Team USA led by Chef Mathew Peters earned the Gold statue in the prestigious, biannual Bocuse d’Or International Culinary Competition. It was a proud first for USA in the long history of the Bocuse d’Or.

In Las Vegas on Thursday, November 9th at The Palazzo Ballroom at the Palazzo & Venetian Resorts in Las Vegas 3 chefs will compete for the right to represent Team USA 2019 in Lyon. It’s an all-day event and spectator tickets are available. The day before in Las Vegas is the 2017 Ment’or Young Chef & Commis Competitions. Also a fun spectator event.

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