Show 261, February 17, 2018: Laura Kath, Solvang Conference & Visitors Bureau

Laura Kath of Mariah MarketingNew 2018 Take Amtrak to Solvang” offer nets savings and specials at Hotels, Restaurants, Wine-Tasting, Museums and activities. Known as California’s Denmark, Solvang is 125 miles north of Los Angeles and 300 miles south of San Francisco and served via Amtrak Thruway Bus service connecting to trains from Los Angeles and Santa Barbara as well as San Luis Obispo six times daily (3 northbound, 3 southbound).

The Amtrak bus stop is located in the heart of the village at Solvang Park, 1630 Mission Drive—within easy strolling distance to 16 hotels, 35 restaurants, 22 wine-tasting rooms, 150 boutique shops, 5 authentic Danish bakeries, 6 museums and many more activities.

Solvang’s long-time Media Relations Director Laura Kath is our guest.

Play

Show 261, February 17, 2018: Laura Kath, Solvang Conference & Visitors Bureau Continues…

Laura Kath of Mariah MarketingNew 2018 Take Amtrak to Solvang” offer nets savings and specials at Hotels, Restaurants, Wine Tasting, Museums and activities. Known as California’s Denmark, Solvang is 125 miles north of Los Angeles and 300 miles south of San Francisco and served via Amtrak Thruway Bus service connecting to trains from Los Angeles and Santa Barbara as well as San Luis Obispo six times daily (3 northbound, 3 southbound).

Solvang’s long-time Media Relations Director Laura Kath continues…

Solvang Conference & Visitors Bureau Executive Director Tracy Farhad reveals, “Just show your current Amtrak train/bus ticket to Solvang at participating businesses and you’ll enjoy rewards for taking a vacation from your car. It’s so easy to be car free in Solvang year-round and enjoy our warm, Scandinavian hospitality with no passport required!”

Here are the current participating Solvang businesses in the 2018 “Take Amtrak to Solvang & Show Your Ticket for Specials” offer, valid now through December 31, 2018.

First, be sure to visit the Solvang Visitor Center, 1639 Copenhagen Drive, open 9:00 a.m. to 5:00 p.m. daily (behind the Solvang Park bus stop) for FREE 2018 Destination Guide, maps, savings coupons and gift of audio ear buds—perfect for enjoying by downloading the new Solvang Heritage Walking Tour App.

Be sure to check back often since more are being added frequently to this list: Atterdag Inn; Grapeline Wine Tours; Hamlet Inn; Holiday Inn Express; Home Connection; Ingeborg’s Danish Chocolates; King Frederik Inn; Segway Tours of Solvang; Solvang Antiques; Solvang Restaurant; The Good Life Cellar; Wandering Dog Wine Bar; Wheel Fun Rentals and Wildling Museum of Art & Nature.

Play

Show 184, August 13, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel and his son WilliamExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Co-Host. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a (hopefully) tantalizing preview of Saturday’s overloaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Rachel Klemek’s Blackmarket Bakery is a home-grown institution in The Camp in Costa Mesa and now in Santa Ana, too, in the Santora Building. Rachel also has a pop-up at The OC Fair in the OC Promenade. It’s time for our annual visit with baker, Rachel Klemek.

The Bellwether is the debut restaurant (launched in early August of 2015) and bar from Executive Chef/Owner Ted Hopson and Beverage Director/Owner Ann-Marie Verdi. The market-inspired menu aims to capitalize on the abundance of California produce in order to showcase one-of-a-kind food and drink menus that feature family style shareable dishes, unique infusion based cocktails, and a hand-selected list of beer and wine. Chef Ted and Ann-Marie are our guests.

Newly launched in Santa Barbara’s Funk Zone is Acme Hospitality’s Helena Avenue Bakery. It’s primarily a small-production, wholesale bakery operation but the proudly, from-scratch operation features a small retail counter open to the public daily from 11:00 a.m. to 6:00 p.m.

Acme Hospitality’s Sherry Villanueva joins us.

Ascension Cellars is a premium, boutique winery specializing in barrel-select, handcrafted Rhône and Bordeaux-style wines from the central coast of California. Ascension Cellars began when friends were enjoying a glass of wine together one summer day.  “You know, this is good,” they said, “but there is something missing.”  And so, the quest for something better began.  Winemaker & Proprietor Erick Allen is our guest.

It’s that most wonderful time of the year – Hatch Chile season! Grown only in the Mesilla Valley of New Mexico they are only available fresh for a few shorts weeks annually, now through mid-September. Joining us for an informative update with all the provocative Hatch Chile 411, including where to find sure-to-please recipes, is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. Let the roasting begin.

Tilapia is particularly appreciated in the Asian and Hispanic communities but needs more love in the United States. It’s flavorful, easy-to-prepare and value priced. It’s been called the “aqua-chicken.” Our resident seafood authority and Co-Host, Chef Andrew Gruel, provides the informed perspective with no fish tales.

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

Play

Show 184, August 13, 2016: Sherry Villanueva, Acme Hospitality, Helena Avenue Bakery, Santa Barbara

Sherry VillanuevaNewly launched in Santa Barbara’s Funk Zone is Acme Hospitality’s (The Lark, Lucky Penny, Les Marchands and Santa Barbara Wine Collective) Helena Avenue Bakery. It’s primarily a small-production, wholesale bakery operation but the proudly, from-scratch operation features a small retail counter open to the public daily from 11:00 a.m. to 6:00 p.m.

“It’s exciting to see the growth in high quality businesses opening up in the Funk Zone. The need for a wholesome bakery that appeals to people of all ages became quite clear to us as the neighborhood continues to unfold,” states Sherry Villanueva. “Having a bakery was a logical progression for us. The key ingredient was putting together the right talent, and we have a passionate and talented team. We’ve been serving the donuts, bagels, scones, muffins and cookies at Lucky Penny for several months now and they’ve been a huge hit.”

The bakery allows visitors to observe the chefs at work as they hand-shape baguettes, breads and pastries behind over-sized glass walls. The bakers’ ovens and state-of-the art equipment are exposed to the public, integrating modern machinery into the original architecture of the notable warehouse.

The entrance to the bakery is accessed through a shared door of the Santa Barbara Wine Collective. As guests enter, they are greeted by the inviting Picnic Counter which serves as the local shop for artfully displayed breads, pastries, sandwiches and salads prepared fresh daily.

Acme Hospitality’s Sherry Villanueva joins us.

Play

August 13: Blackmarket Bakery, The Bellwether, Helena Avenue Bakery, Ascension Cellars, Melissa’s Hatch Chile Season

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Rachel Klemek, Blackmarket Bakery, Costa Mesa and Santa Ana
Segment Three: Chef Ted Hopson & Beverage Director Ann-Marie Verdi, The Bellwether, Studio City
Segment Four: Sherry Villanueva, Acme Hospitality, Helena Avenue Bakery, Santa Barbara
Segment Five: Erick Allen, Winemaker and Proprietor, Ascension Cellars, Paso Robles
Segment Six: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season Part One
Segment Seven: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season Part Two
Segment Eight: Chef Andrew Gruel, Slapfish – In Defense of Tilapia

Andrew Gruel and his son WilliamExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Co-Host. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a (hopefully) tantalizing preview of Saturday’s overloaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Rachel Klemek’s Blackmarket Bakery is a home-grown institution in The Camp in Costa Mesa and now in Santa Ana, too, in the Santora Building. Rachel also has a pop-up at The OC Fair in the OC Promenade. It’s time for our annual visit with baker, Rachel Klemek.

The Bellwether is the debut restaurant (launched in early August of 2015) and bar from Executive Chef/Owner Ted Hopson and Beverage Director/Owner Ann-Marie Verdi. The market-inspired menu aims to capitalize on the abundance of California produce in order to showcase one-of-a-kind food and drink menus that feature family style shareable dishes, unique infusion based cocktails, and a hand-selected list of beer and wine. Chef Ted and Ann-Marie are our guests.

Newly launched in Santa Barbara’s Funk Zone is Acme Hospitality’s Helena Avenue Bakery. It’s primarily a small-production, wholesale bakery operation but the proudly, from-scratch operation features a small retail counter open to the public daily from 11:00 a.m. to 6:00 p.m.

Acme Hospitality’s Sherry Villanueva joins us.

Ascension Cellars is a premium, boutique winery specializing in barrel-select, handcrafted Rhône and Bordeaux-style wines from the central coast of California. Ascension Cellars began when friends were enjoying a glass of wine together one summer day.  “You know, this is good,” they said, “but there is something missing.”  And so, the quest for something better began.  Winemaker & Proprietor Erick Allen is our guest.

It’s that most wonderful time of the year – Hatch Chile season! Grown only in the Mesilla Valley of New Mexico they are only available fresh for a few shorts weeks annually, now through mid-September. Joining us for an informative update with all the Hatch Chile 411, including where to find sure-to-please recipes, is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. Let the roasting begin.

Tilapia is particularly appreciated in the Asian and Hispanic communities but needs more love in the United States. It’s flavorful, easy-to-prepare and value priced. It’s been called the “aqua-chicken.” Our resident seafood authority and Co-Host, Chef Andrew Gruel, provides the informed perspective with no fish tales.

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

Rachel Klemek of Blackmarket Bakery and the CampRachel Klemek’s Blackmarket Bakery is a home-grown institution in The Camp in Costa Mesa and now in Santa Ana, too, in the Santora Building. Rachel also has a pop-up at The OC Fair in the OC Promenade through August 14th. It’s time for our annual visit with baker, Rachel Klemek.

Chef Rachel, grew up in the South, influenced by her two sugar-loving Grandmas. Baking and eating cookies, Bojangles (biscuits), breads and other delicacies were forms of communication, a way of showing — and sharing — family love.  After experimentation and hands on experience in the industry, she attended the Culinary Institute of America, Napa Valley, in Baking & Pastry, graduating at the top of her class.

In 2004, she struck out on her own, founding Blackmarket Bakery in an inauspicious industrial space in Irvine, CA. Since then, her product line, legend and lore have grown. Her incredible cakes, cookies, brownies made from wine flour and fresh breads are just a few items that showcase Chef Rachel’s culinary playfulness.

Furthering her goal of empowering the community with quality, Blackmarket Bakery offers a selection of fresh, whole-food based items that are pleasing to the body and the mind. By using fundamentals – butter, flour, sugar, eggs (all black market goods during WWII) – Chef Rachel focuses on delivering what the community is missing.

Ann Marie Verdi and Ted Hopson of the BellwetherThe Bellwether is the debut restaurant (launched in early August of 2015) and bar from Executive Chef/Owner Ted Hopson and Beverage Director/Owner Ann-Marie Verdi. The market-inspired menu aims to capitalize on the abundance of California produce in order to showcase one-of-a-kind food and drink menus that feature family style shareable dishes, unique infusion based cocktails, and a hand-selected list of beer and wine.

Equal attention is warranted for the thoughtful beverage program created by Ann-Marie Verdi (also formerly of Father’s Office) who has worked closely with Chef Hopson to create complementary cocktails infused with much of the same seasonal produce found in the menu.

“Our years of combined industry experience have impacted every decision we have made throughout this process and seeing our ideas turn into reality has been incredibly rewarding,” says Hopson. “We focused on creating the type of experience we would want as guests, and we couldn’t be more excited to be able to share that with everyone !”

Chef Ted and Ann-Marie are our guests.

Sherry VillanuevaNewly launched in Santa Barbara’s Funk Zone is Acme Hospitality’s Helena Avenue Bakery. It’s primarily a small-production, wholesale bakery operation but the proudly, from-scratch operation features a small retail counter open to the public daily from 11:00 a.m. to 6:00 p.m.

“It’s exciting to see the growth in high quality businesses opening up in the Funk Zone.  The need for a wholesome bakery that appeals to people of all ages became quite clear to us as the neighborhood continues to unfold,” states Sherry Villanueva. “Having a bakery was a logical

progression for us. The key ingredient was putting together the right talent, and we have a passionate and talented team. We’ve been serving the donuts, bagels, scones, muffins and cookies at Lucky Penny for several months now and they’ve been a huge hit.”

The bakery allows visitors to observe the chefs at work as they hand-shape baguettes, breads and pastries behind over-sized glass walls. The bakers’ ovens and state-of-the art equipment are exposed to the public, integrating modern machinery into the original architecture of the notable warehouse.

The entrance to the bakery is accessed through a shared door of the Santa Barbara Wine Collective. As guests enter, they are greeted by the inviting Picnic Counter which serves as the local shop for artfully displayed breads, pastries, sandwiches and salads prepared fresh daily.

Acme Hospitality’s Sherry Villanueva joins us.

Erick AllenAscension Cellars is a premium, boutique winery specializing in barrel-select, handcrafted Rhône and Bordeaux-style wines from the central coast of California.

Ascension Cellars began when friends were enjoying a glass of wine together one summer day.  “You know, this is good,” they said, “but there is something missing.”  And so, the quest for something better began.  They wanted wines with elegance, body, and grace that stimulated the senses.  They wanted wines that they would be proud to offer to their family and friends.

What followed was good fortune by the barrel. Vast support and inspiration came not only from knowledgeable mentors in Lake Arrowhead, who have been making wine together for decades, but also from Paso Robles winemakers who gave so generously of their time and expertise.

“We source our grapes and make our wine at Cass Vineyard. We are inspired by their focus on low yield, premium quality fruit as well as the impeccable care of their vineyards. Together, we share a love of the environment and promote sustainability of nature’s resources.”

“Our love of French Rhône and Bordeaux wines influence every wine we craft. We believe in a limited, light-handed approach to winemaking, allowing the true typicity of each varietal and the terroir of the vineyard to shine through as the star of each vintage, preserving the wine’s link to its place of origin. This allows us to create wines that are distinctive and hypnotic with personality, charm, balance and grace.”

“We embrace the use of stainless steel, cold core fermentation for our white wines, showcasing the floral tropical notes, fruit flavors, bright minerality and acidity of each varietal. Once our white wines are blended, we preserve these qualities by aging the wines in neutral, French oak barrels with limited contact to oxygen prior to bottling.”

“We barrel age our red wines for two years in French and American Appalachian Oak barrels where the use of new oak is done sparingly. We blend our Rhône and Bordeaux varietals to produce wines that are more complex, better balanced, and richer than single, varietal wines.”

Winemaker & Proprietor Erick Allen is our guest.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioIt’s that most wonderful time of the year – Hatch Chile season! Grown only in the Mesilla Valley of New Mexico they are only available fresh for a few shorts weeks annually, now through mid-September.

Joining us for an informative update with all the Hatch Chile 411, including where to find sure-to-please recipes, is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. Let the roasting begin.

Harvested from fertile soil along the Rio Grande, Hatch Chiles thrive in the river valley’s combination of nutrient-rich soil, intense sunlight, and cool desert nights. The peppers develop thick walls and meaty, flavorful flesh unlike any other chile.

Because their growing season is short, Hatch Chiles are typically bought in bulk, roasted immediately, and frozen for use throughout the year. Nutritionally speaking, a single fresh medium-size green chile has as much Vitamin C as six oranges. Hot chile peppers are believed to burn calories by triggering a thermodynamic response in the body that speeds metabolism.

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

Connoisseurs and chefs from all over the globe have adopted Hatch Chiles as a condiment of choice. Many a home cook and celebrity chef have gone further, incorporating Hatch Chiles into all kinds of superb dishes from burgers, pizzas, quiches, pancakes, milkshakes, pastries and even spiced ice cubes.

Mouth-watering Hatch Chile recipes are available on the Melissa’s Website. Perfected recipes for Hatch Chile Guacamole, Hatch Chile Chili and Hatch Chile Salsa are all right there at the ready.

Andrew Gruel at the AM830 KLAA StudiosTilapia is particularly appreciated in the Asian and Hispanic communities but needs more love in the United States. It’s flavorful, easy-to-prepare and value priced. It’s been called the “aqua-chicken.”

Our resident seafood authority and Co-Host, Chef Andrew Gruel, provides the informed perspective with no fish tales.

According to Seafood Health Facts:

“Tilapia has progressively grown in popularity since 2002 when it first entered the top ten list of the most frequently consumed seafood products in the United States. It’s the third most popular aquaculture or farm raised seafood product behind shrimp and salmon. Since 2006, Americans have consumed over 1 pound of tilapia per person each year. Predictions suggest it will remain a popular selection due to its mild flavor and taste, versatility in preparation, and competitive prices.”

“Tilapia is a sustainable farm-raised product. Because tilapia are herbivorous fish that feed on algae, there is no need for feeds produced from wild caught fish. Raising tilapia in some ponds or other small water bodies can actually help improve the quality of waters compromised by excessive algae blooms. Some farming operations are using a technique called aquaponics to cultivate fish and vegetables or herbs together to produce two or more products in the same water based system.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Rachel Klemek, Blackmarket Bakery, Costa Mesa and Santa Ana
Segment Three: Chef Ted Hopson & Beverage Director Ann-Marie Verdi, The Bellwether, Studio City
Segment Four: Sherry Villanueva, Acme Hospitality, Helena Avenue Bakery, Santa Barbara
Segment Five: Erick Allen, Winemaker and Proprietor, Ascension Cellars, Paso Robles
Segment Six: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season Part One
Segment Seven: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season Part Two
Segment Eight: Chef Andrew Gruel, Slapfish – In Defense of Tilapia

Show 173, May 28, 2016: The Lark, Santa Barbara, California

Treg FinneyThe Funk Zone in Santa Barbara is the new night life spot in America’s Riviera. Among the other attractions there are wine tasting rooms (part of Santa Barbara’s Urban Wine Trail) and a variety of destination restaurants for both locals and visitors alike. One of the biggest success stories in this vibrant district is The Lark owned by the fast-growing Acme Hospitality group. Director of Operations Treg Finney joins us with all the needed 411.

“A shared dining experience featuring artisanal and seasonal ingredients celebrating the bounty of the Central Coast.”

The Lark, named for the sleek overnight Pullman train of the Southern Pacific Railroad that serviced Santa Barbara from 1910 -1968, is a 130 seat full-service restaurant located in the historic Santa Barbara Fish Market building. Situated in the heart of the Funk Zone, a vibrant arts district and home to local surf shops, galleries and the popular Urban Wine Trail, The Lark brings the entire Santa Barbara community together to celebrate their unique place.

Menus for The Lark, under the direction of Executive Chef Jason Paluska, are locally sourced and responsibly grown, using seasonal ingredients based on the abundant bounty available on the Central Coast. Food is served family style intended for sharing. The Lark’s full bar features classic as well as craft cocktails using the finest in artisan spirits, mixers and seasonal fruits and vegetables. Their comprehensive wine list highlights small Santa Barbara County producers and artisan winemakers from afar.

“Our vision was to create an environment that captivates a wide audience and brings them together in an exceptional space. Doug Washington, owner of the acclaimed Town Hall and Salt House restaurants in San Francisco, was able to do just that by designing the interior and exterior space with an urban style that integrates vintage and repurposed materials for a sophisticated yet casual sensibility. Original lighting, handmade furniture and a 24-seat live-edge communal table stacked on vintage radiators create a space that is warm yet exciting. Doug collaborated with Dan Bush Design/Build of Portland, OR along with AB Design Studio and Young Construction of Santa Barbara, CA.”

Play

Show 171, May 14, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

Program Note…On May 21st we’re broadcasting live from the studios of Chicago’s ESPN 1000 – WMVP-AM. We’re there to join in the celebration of Chef Andrew Gruel’s Trendsetter MenuMaster Award presented by Nation’s Restaurant News. The vibrant Chicago dining scene will be well represented in the show! You don’t want to miss this show.

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.

Now a stimulating peak at Saturday’s 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…

At the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where he was classically trained in French technique. Today Collins is the Executive Chef and Proprietor of Birch in Hollywood, Larry’s in Venice as well as the Executive Chef of The Corner Door in Culver City. On Sunday, May 15th he’s part of the celebration of the 25th Anniversary of the Hollywood Farmers Market.

Congratulations to native Angeleno, Chef Dahlia Narvaez, the Executive Pastry Chef of both Osteria Mozza and Pizzeria Mozza in Hollywood. Chef Dahlia was presented with the 2016 James Beard Foundation Award for Outstanding Pastry Chef in Chicago at Lyric Opera on May 2nd. She is our special guest.

From the founder of AmazingRibs.com (Meathead Goldwyn), the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking, comes MEATHEAD: The Science of Great Barbecue and Grilling. Meathead is known as the barbecue whisperer and joins us.

There is a novel way to experience America’s Riviera, Santa Barbara. The Santa Barbara Car Free Project invites visitors to show their Amtrak train tickets and enjoy car free fun (with special discounts) in Santa Barbara. Laura Kath with Santa Barbara Car Free provides us with all the needed 411.

Shrimp is one of the most popular varieties of seafood enjoyed in America. What should you know about sourcing, cooking and enjoying this delicious crustacean? Does size matter? Fresh or frozen? Wild caught or farm raised? Should you pay attention to where the shrimp comes from? Our own resident seafood authority, Chef Andrew Gruel, joins us with all the specifics. It’s a peel-and-eat feast.

The Better Burger Battle is heating up again with the arrival of Fullerton’s favorite, The Burger Parlor, in Old Towne Orange. You have a serious fine dining chef creating premium burgers and loving it. They even make their own ice cream for the milk shakes. Burger-meister and Chef Joseph Mahon is with us with all the juicy details.

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

Play

Show 171, May 14, 2016: Santa Barbara Car Free with Laura Kath

Laura Kath of Mariah MarketingThere is a new, au courant way to experience America’s Riviera, Santa Barbara. The Santa Barbara Car Free Project invites visitors to show their Amtrak train tickets and enjoy car free fun (with special discounts) in Santa Barbara. Laura Kath with Santa Barbara Car Free joins us with all the needed 411.

“Start your vacation when you get on the train! Relax on your trip to Santa Barbara, then show your Amtrak ticket to our partners for some amazing experiences.”

Through December 31, 2016, travelers to Santa Barbara can show their Amtrak tickets (paper, e-ticket, or mobile device) to the following attractions and activities for specials and experiences: Adventure Company of Santa Barbara (kayaking & surf lessons), Captain Jack’s Tours & Events (wine tasting or horseback riding), Celebration Cruises (Lil Toot & Azure Seas sailing), CONDOR Express (whale watching), I Bike Santa Barbara (cycling wine tours), Pali Wine Company, Santa Barbara Maritime Museum, Santa Barbara Trolley Company, Santa Barbara Zoo, Segway of Santa Barbara, Sunset Kidd Sailing Cruises and Wheel Fun Rentals (bikes).

Santa Barbara Car Free is an award-winning project founded and led by the Santa Barbara County Air Pollution Control District with more than 100 community partners who are dedicated to making car free vacations care-free.

Play

May 14: Brendan Collins, Dahlia Narvaez, Meathead Goldwyn, Santa Barbara Car Free, Burger Parlor

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Owner / Executive Chef Brendan Collins of Birch, Larry’s and The Corner Door
Segment Three: Executive Pastry Chef Dahlia Narvaez, Osteria Mozza & Pizzeria Mozza
Segment Four: Meathead Goldwyn of AmazingRibs.com
Segment Five: Santa Barbara Car Free with Laura Kath
Segment Six: Chef Andrew Gruel with Shrimp 411
Segment Seven: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange Part One
Segment Eight: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange Part Two

Andrew Gruel at the AM830 KLAA StudiosExecutive 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.

Now a stimulating peak at Saturday’s 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…

At the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where he was classically trained in French technique. Today Collins is the Executive Chef and Proprietor of both Birch in Hollywood as well as the Executive Chef of The Corner Door in Culver City. On Sunday, May 15th he’s part of the celebration of the 25th Anniversary of the Hollywood Farmers Market.

Congratulations to native Angeleno, Chef Dahlia Narvaez, the Executive Pastry Chef of both Osteria Mozza and Pizzeria Mozza in Hollywood. Chef Dahlia was presented with the 2016 James Beard Foundation Award for Outstanding Pastry Chef in Chicago at Lyric Opera on May 2nd. She is our special guest.

From the founder of AmazingRibs.com (Meathead Goldwyn), the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking, comes MEATHEAD : The Science of Great Barbecue and Grilling. Meathead is known as the barbecue whisperer and joins us.

There is a new way to experience America’s Riviera, Santa Barbara. The Santa Barbara Car Free Project invites visitors to show their Amtrak train tickets and enjoy car free fun (with special discounts) in Santa Barbara. Laura Kath with Santa Barbara Car Free provides us with all the needed 411.

Shrimp is one of the most popular varieties of seafood enjoyed in America. What should you know about sourcing, cooking and enjoying this delicious crustacean ? Does size matter ? Fresh or frozen ? Wild caught or farm raised? Should you pay attention to where the shrimp comes from ? Our own resident seafood authority, Chef Andrew Gruel, joins us with all the specifics. It’s a peel-and-eat feast.

The Better Burger Battle is heating up again with the arrival of Fullerton’s favorite, The Burger Parlor, in Old Towne Orange. You have a serious fine dining chef creating premium burgers and loving it. They even make their own ice cream for the milk shakes. Burger-meister and Chef Joseph Mahon is with us with all the juicy details.

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

Brendan CollinsAt the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where he was classically trained in French technique. By 17, the talented Nottingham native had his first job at London’s La Gavroche, a Michelin two-star restaurant.

Today Collins is the Executive Chef and Proprietor of both Birch in Hollywood as well as the Executive Chef of The Corner Door in Culver City. On Sunday, May 15th he’s part of the celebration of the 25th Anniversary of the Hollywood Farmers Market.

Chef Collins is performing a cooking demonstration on the Cooking Stage at 12 Noon with a recipe from his new book, Cooking Blokes & Artichokes with a prior book-signing at 10:30 a.m.

The Hollywood Farmers Market and the parent non-profit, SEE-LA, are celebrating 25 successful years of providing the Los Angeles community with sustainable and fresh produce with special market events each Sunday in May. The Sunday event series for the balance of May features cookbook signings and demonstrations by a few of Los Angeles’ most celebrated chefs and cookbook authors

Dahlia Narvaez at the James Beard AwardsCongratulations to native Angeleno, Chef Dahlia Narvaez, the Executive Pastry Chef of both Osteria Mozza and Pizzeria Mozza in Hollywood. Chef Dahlia was presented with the 2016 James Beard Foundation Award for Outstanding Pastry Chef in Chicago at Lyric Opera on May 2nd. She is our special guest.

Dahlia Narvaez developed a love for food when cooking for her family after school in Highland Park. Trading the classroom for the kitchen, Narvaez left school for a job at the Conga Room at the age of 22.

Looking to take the next step in her career, Dahlia confidently strode through the doors of La Brea Bakery and asked for a counter job. But she never worked a minute behind the counter, vaulting immediately to the kitchen at Nancy Silverton’s Campanile where, in 2003, she was name Executive Pastry Chef.

Dahlia left Campanile in 2006 to assume the role of Executive Pastry Chef for what was to soon become Osteria Mozza and Pizzeria Mozza. Dahlia developed the menus and pastry departments for all of Mozza’s LA restaurants and oversees the department in Newport Beach and Singapore.

As a side project Chef Dahlia also created the distinctive dessert menu at Chef Chris Feldmeier’s Moruno located in the Original Farmers Market at Third & Fairfax. It’s really all in the Family as Chef Dahlia and Chef Chris are married.

Meathead GoldwynFrom the founder of AmazingRibs.com (Meathead Goldwyn), the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking, comes MEATHEAD: The Science of Great Barbecue and Grilling. Meathead is known as the barbecue whisperer and joins us.

Goldwyn first began his food and drink career as a soda jerk in his parents’ Sarasota restaurant where is father affectionately nicknamed him Meathead. In MEATHEAD, he reveals in full but accessible detail, the science behind the interaction of fire and food, with foolproof techniques, researched results on hardware, and 118 mouthwateringly, satisfying, and thoroughly tested recipes.

After consulting with scientists, Meathead shatters many of the myths that hang around barbecue lore, oftentimes standing in the way of perfection.

“Remember, almost anything you can cook indoors can be cooked outdoors, only better,” Meathead writes. “All it takes is the four P’s: practice, patience, persistence, and a knowledge of key cooking principles.”

Laura Kath of Mariah MarketingThere is a new, au courant way to experience America’s Riviera, Santa Barbara. The Santa Barbara Car Free Project invites visitors to show their Amtrak train tickets and enjoy car free fun (with special discounts) in Santa Barbara. Laura Kath with Santa Barbara Car Free joins us with all the needed 411.

“Start your vacation when you get on the train! Relax on your trip to Santa Barbara, then show your Amtrak ticket to our partners for some amazing experiences.”

Through December 31, 2016, travelers to Santa Barbara can show their Amtrak tickets (paper, e-ticket, or mobile device) to the following attractions and activities for specials and experiences: Adventure Company of Santa Barbara (kayaking & surf lessons), Captain Jack’s Tours & Events (wine tasting or horseback riding), Celebration Cruises (Lil Toot & Azure Seas sailing), CONDOR Express (whale watching), I Bike Santa Barbara (cycling wine tours), Pali Wine Company, Santa Barbara Maritime Museum, Santa Barbara Trolley Company, Santa Barbara Zoo, Segway of Santa Barbara, Sunset Kidd Sailing Cruises and Wheel Fun Rentals (bikes).

Santa Barbara Car Free is an award-winning project founded and led by the Santa Barbara County Air Pollution Control District with more than 100 community partners who are dedicated to making car free vacations care-free.

Andrew Gruel and his son WilliamShrimp is one of the most popular varieties of seafood enjoyed in America. What should you know about sourcing, cooking and enjoying this delicious crustacean? Does size matter? Fresh or frozen? Wild caught or farm raised? Should you pay close attention to where the shrimp comes from? Are there any food safety concerns to be aware of about consuming shrimp?

Our own resident seafood authority, Chef Andrew Gruel, joins us with all the specifics. It’s a veritable peel-and-eat feast.

Joseph MahonThe Better Burger Battle is heating up again with the arrival of Fullerton’s favorite, The Burger Parlor in Old Towne Orange. You have a serious fine dining chef creating premium burgers and loving it. They even make their own homemade ketchup and ice cream for the milk shakes. Burger-meister and Chef Joseph Mahon is with us with all the juicy details.

“Often times, when customers order a hamburger in a fine-dining establishment, they wind up disappointed. Either the patty blend isn’t right or the burger lacks a sauce or the whole dish is too precious.”

“Not so with Joseph Mahon. When the fine-dining veteran introduced his hamburger at the posh Bastide in West Hollywood, the reception was so overwhelmingly positive, Mahon started penciling out his own burger business.”

The result is The Burger Parlor in Fullerton and now, Old Towne Orange.

“Initially, Chef Mahon plied his sandwiches through food trucks and then a pop-up venue. “The first six months was a laboratory, improving consistency and getting guest feedback,” he reminisces. But changes in his personal life required a permanent address. “My daughter was on the way,” Mahon reveals, adding, “I stopped seeking out the next trend – I could chase that for 25 years.” He began to ask himself, “What’s more stable?”

“The answer was Burger Parlor, a location just around the corner from the pop-up site in Fullerton.”

“No matter what the burger combination, Mahon insists, “let the meat shine. Everything else is second, third or fourth.”

Chef Mahon generously shares his recipe for the Kali Burger on Pages 148 – 149 in West Coast Prime Meats Cooks – Professional Recipes For The Home Kitchen.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Owner / Executive Chef Brendan Collins of Birch, Larry’s and The Corner Door
Segment Three: Executive Pastry Chef Dahlia Narvaez, Osteria Mozza & Pizzeria Mozza
Segment Four: Meathead Goldwyn of AmazingRibs.com
Segment Five: Santa Barbara Car Free with Laura Kath
Segment Six: Chef Andrew Gruel with Shrimp 411
Segment Seven: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange Part One
Segment Eight: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange Part Two

Show 170, May 7, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosExecutive 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.

Congrats to all the Southern California winners at The James Beard Foundation Awards presented in Chicago on May 2nd. A tip of the toque to Suzanne Goin, Jon Shook and Vinny Dotolo, Dahlia Narvaez and food journalists Bill Esparza and Lesley Bargar Suter.

Now a sneak peak of Saturday’s appetizing 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…

LA Weekly presents Tacolandia 2016 on Saturday afternoon, June 11th from 3 to 7:00 p.m. at El Pueblo de Los Angeles in DTLA. The fourth annual gourmet taco festival will feature more than 100 top taco vendors curated by the World’s First Tacorazzo, Bill Esparza, our guest.

The Hungry Cat in Downtown Santa Barbara is the newest restaurant in Chef David Lentz’s Hungry Cat empire which started in 2005 in a somewhat hidden location in Hollywood and eventually expanded to a highly visible, across the street from the beach location in Santa Monica. Santa Barbara’s General Manager, Bob Van Der Veer, joins us. He started in Hollywood as a relief bartender.

Panxa Cocina in Long Beach recently celebrated its year anniversary. It’s located in the former Christy’s space on E. Broadway. Chef Arthur Gonzalez ( the revived ROE Restaurant) is the Executive Chef and Co-Owner. It’s Santa Fe, New Mexico-style cuisine with rich, bold flavors and a lot of imagination. Chef Art is with us for the distinctive menu highlights.

Executive Chef Marc Johnson at Oak Grill at The Island Hotel in Newport Beach just launched Slow Smoked Sundaze. It’s a relaxed, family-style, smoked BBQ Sunday. Chef Marc is here with all the succulent details.

The 5th Annual Big Island Chocolate Festival gala is May 14th at the Hapuna Beach Prince Hotel on the Kohala Coast. Indulge in both savory and sweet temptations prepared by top chefs and chocolatiers while watching award-winning Chef Donald Wressell of Guittard Chocolate Company, sculpt one of the largest volcanoes ever created in fine chocolate. Chef Donald is our guest.

The Hollywood Farmers Market and the parent non-profit, SEE-LA, is celebrating 25 successful years of providing the Los Angeles community with sustainable and fresh produce with special market events each Sunday in May. The Sunday event series features cookbook signings and demonstrations by a few of Los Angeles’ most celebrated chefs and cookbook authors. Executive Director James Haydu has all the celebratory 411.

Sushi has become mainstream in California. It’s even sold in neighborhood convenience stores. Our own resident seafood expect, Chef Andrew Gruel, has everything you need to know about practical sushi basics. He’ll have tips for ordering as well as proper sushi etiquette.

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

Play