April 14: Richard Carrico, Five Crowns, Masters of Taste, Taps Fish House & Brewery, Wine Exchange, Susan Feniger

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Professor Richard Carrico, Of Wine On The Lees Well Refined – A History Of Wines & Wineries In San Diego County
Segment Three: Alejandra Padilla, Executive Chef, Five Crowns and SideDoor, Corona del Mar
Segment Four: 3rd Annual Masters of Taste, The Rose Bowl
Segment Five: Joe Manzella, TAPS Fish House & Brewery, Brea
Segment Six: Kyle Meyer, Co-Founder, Wine Exchange, Santa Ana
Segment Seven: Vegas Uncork’d Preview with Susan Feniger
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now a tantalizing preview of this Saturday’s decadent 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… Keep in mind we’re here with you live every Saturday morning with a brand-new show.

The long and rich history of winemaking in California began in San Diego County more than two hundred years ago. Professor Richard Carrico is a Lecturer at San Diego State University and the author of Of Wine on The Lees Well Refined – A History of Wines & Wineries in San Diego County. Professor Carrico will be presenting a talk, “The Surprising History of Wine in San Diego County” for the Culinary Historians of San Diego on Saturday, April 21st @ 10:30 a.m. at the San Diego Central Library.

Lawry’s Restaurants Inc. announced the appointment of Alejandra Padilla as Executive Chef of the historic Five Crowns and SideDoor in Corona del Mar back in January. Chef Padilla recently introduced her new Spring Menu. She joins us with the highlights.

Come celebrate and be part of the 3rd Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, May 6th, 2018 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bowl! Masters of Taste 2018 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival. Founder Rob Levy and participating chef, Vanda Asapahu of Ayara Luk provide all the tempting details.

Almost 20 years ago restaurateur Joe Manzella (and his Family) debuted TAPS Fish House & Brewery in Downtown Brea. The popular establishment recently reopened after a $1.5- million remodeling. The comprehensive refresh comes as TAPS, one of the region’s most decorated breweries and a standout for its high-quality seafood, fine steaks, oyster bar and famous Las Vegas-style Sunday brunch, readies for its 20th anniversary next year. Joe is with us in-studio.

When it comes to wine jargon you sometimes hear the term “field blend.” What is it exactly? Our resident, and always intelligible, wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, explains all.

Also uncorked is Alsace’s Marcel Deiss winery, an example of a star producer exemplifying the spirit of a field blend., blend.https://www.youtube.com/watch?v=k4E6WGeza04&t=645s

The 12th Vegas Uncorked is in the horizon for the fabled Las Vegas Strip the Weekend of May 10th thru Sunday, May 13. It’s a foodies paradise as most celebrity chefs represented on The Strip will be hosting an incredible assortment of high profile, one-of-a-kind food & libation events. Joining us to preview her pair of Vegas Uncorked celebrations is Susan Feniger of Border Grill fame. We’ll be there in the heart of the action, too, broadcasting from Lagasse’s Stadium at The Palazzo Resort on Saturday May 12th from 10:00 a.m. to 12 Noon.

Our always informed Co-Host, Chef Andrew Gruel, is back in-studio and continues with his “Ask the Chef” series. Today it’s Butter 411. These days butter is a bit of a maligned cooking fat. Olive oil seemingly remains supreme. It really can be better with butter as Julia Child gracefully told us over the years. Butter adds taste and flavor to recipes and a modest amount can go a long way. We’ll reflect on this as Chef Andrew puts the butter churn aside and has the flavorful specifics for us.

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

Richard CarricoThe long and rich history of winemaking in California began in San Diego County more than two hundred years ago. Professor Richard Carrico is a Lecturer at San Diego State University and the author of Of Wine on The Lees Well Refined – A History of Wines & Wineries in San Diego County. Professor Carrico will be presenting a talk, “The Surprising History of Wine in San Diego County” for the Culinary Historians of San Diego on Saturday, April 21st @ 10:30 a.m. at the Neil Morgan Auditorium at San Diego Central Library.

Carrico will guide the audience on a visual trip through wine’s long San Diego County history as he weaves an enlightening tale of vineyards, grape stomping, murders, Prohibition, and the near death and recovery of the County’s wine industry.

Professor Carrico earned Bachelor degrees in History and Anthropology from San Diego State, and has a Master’s degree in History from the University of San Diego. Carrico has studied wine-making at UC Davis.

The event is free and open to the public. A tasting and book-signing will follow the presentation.

Professor Carrico departs the lush San Diego County vineyards to join us.

Alejandra PadillaLawry’s Restaurants Inc. announced the appointment of Alejandra Padilla as Executive Chef of Five Crowns and SideDoor in Corona del Mar back in January. Chef Padilla recently introduced her new Spring menu. She joins us.

Featuring the season’s freshest flavors to compliment the restaurant’s classic dishes, the colorful Spring menu welcomes several new small plates such as the Smoked Octopus with meyer lemon yogurt, spring peas and pickled red onions, main dishes like the Coffee Rubbed Short Rib with broccolini, tomato petals, grilled leeks, horseradish gremolata and bordelaise and desserts including the Cheesecake with carrot cake crumbles, walnut ice cream and carrot chips.

Chef Padilla comes to Five Crowns and SideDoor from Hillstone Restaurant Group, where she served as Culinary Manager since 2015. Prior to joining Hillstone, Padilla moved up the ranks at Patina Restaurant Group where she started in 2010 as Sous Chef at La Fonda Del Sol in New York before moving to Los Angeles to take a position as Sous Chef at Nick & Stef’s Steakhouse. She was quickly promoted to Executive Chef, a position she served at two different Market Café locations in Los Angeles.

Chef Alejandra appeared on Cooking Channel’s Unique Eats in 2010 and was also the winner of the Season 6 premier episode of Food Network’s, Chopped in 2011.

Vanda AsapahuCome celebrate and be part of the 3rd Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, May 6th, 2018 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bowl! Masters of Taste 2018 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival.

Founder Rob Levy and participating chef, Vanda Asapahu of Ayara Luk, provide all the tempting details.

The 3rd Masters of Taste will include the finest fare from over 40 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from 25 spirit brands and bars, a premier 50 yard-line cocktail bar featuring top Mixologists from four of L.A.’s most distinguished drinking destinations, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.

100% of the proceeds from Masters of Taste 2018 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in Los Angeles County that are leading the way to end homelessness in our community and offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last two years Masters of Taste has raised nearly $1 Million in support of Union Station’s life-saving programs.

Ticket Information: Masters of Taste 2018 will take place on Sunday, May 6th, 2018. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Tickets to this event are only available for guests 21+ and over.  For more information on Masters of Taste 2018 or to book your tickets directly, just go right here to order them.

Joe Manzella of Taps Fish House and Brewery and the CatchAlmost 20 years ago restaurateur Joe Manzella (and his Family) debuted TAPS Fish House & Brewery in Downtown Brea. It was an expensive undertaking and a major risk at the time.

The popular locals’ favorite establishment recently reopened after a $1.5 -million remodeling. The comprehensive refresh comes as TAPS, one of the region’s most decorated breweries and a standout for its high-quality seafood, fine steaks, oyster bar and famous Las Vegas-style Sunday brunch, readies for its 20th anniversary next year.

“It’s a big-picture renovation that simply says that after close to 20 years of high-volume business, we’re ready for a major refresh,” said Manzella, who opened the original TAPS with his sister, Michele, and their late father, Fred.

“The basic bones of the building remain,” said Manzella, referring to the iconic building’s 85,000 bricks, bow-string trusses and cherry wood. “It’s a classic architectural beauty and will always be a welcome decor aesthetic.”

“This business is about intriguing the guests, be it with innovative food, spirits or ambiance,” Manzella said. “You can’t stand still. Our loyal following and new guests deserve the best, and our job is to be constantly reviewing everything and doing it better.”

The newest enterprise for the Manzella Restaurant GroupTAPS Brewery & Barrel Room, will open in Tustin by the Legacy development in late spring 2018.

Joe is with us in-studio.

Kyle Meyer of Wine ExchangeWhen it comes to wine jargon you sometimes hear the term “field blend.” What is it exactly? Our resident, and always intelligible, wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, explains all.

Also Alsace’s Marcel Deiss winery (Father & Son duo) is an example of a star producer exemplifying the spirit of a field blend. It’s about the terroir.

Susan Feniger of Mud Hen TavernThe 12th Vegas Uncork’d is in the horizon for the fabled Las Vegas Strip the Weekend of May 10th thru Sunday, May 13. It’s a foodies paradise as most celebrity chefs represented on The Strip will be hosting an incredible assortment of high profile, one-of-a-kind food & libation events. Joining us to preview her pair of Vegas Uncork’d celebrations is Susan Feniger of Border Grill fame.

We’ll be there in the heart of the action, too, broadcasting from Lagasse’s Stadium at The Palazzo Resort on Saturday May 12th from 10:00 a.m. to 12 Noon.

Susan’s first event is Tequila & Salsa With Susan Feniger” on Thursday, May 10th from 6:30 p.m. to 9:00 p.m. at Border Grill at the Forum Shops at Caesars Palace.

“The perfect event for tequila and taco lovers alike, or anyone who loves a good time. Join Too Hot Tamale and celebrity chef Susan Feniger for an exhilarating evening at Border Grill.  Enjoy unlimited signature tacos, ceviches, seafood cocktails, top-shelf tequila cocktails, and a salsa dance lesson to get everyone moving on the dance floor!”

Susan’s 2nd Uncorked event is Master Series – Women’s Power Lunch & Conversation” on Saturday, May 12th from 11:00 a.m. until 2:00 p.m. at Border Grill, Forum Shops at Caesars Palace.

“This lunch is unlike anything you’ve experienced before! Get up close and personal with chefs Susan Feniger, Christina Tosi, Elizabeth Blau, Saipin Chutima, Nicole Brisson, and others at Border Grill in The Forum Shops for a panel discussion and lunch celebrating all things female! Guests will indulge in a delicious meal prepared by a team of all-women chefs, sip on curated wines from female winemakers, and indulge in tastings of top-shelf tequila from a women-operated distillery in this first-ever event at Vegas Uncork’d.”

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, is back in-studio and continues with his Ask the Chef series.

Today it’s Butter 411. These days butter is a bit of a maligned cooking fat. Olive oil seemingly reigns supreme. It really can be better with butter as Julia Child told us over the years. Butter adds taste and flavor to recipes and a modest amount can go a long way.

We’ll reflect on this as Chef Andrew puts the butter churn aside and has the flavorful specifics for us.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Professor Richard Carrico, Of Wine On The Lees Well Refined – A History Of Wines & Wineries In San Diego County
Segment Three: Alejandra Padilla, Executive Chef, Five Crowns and SideDoor, Corona del Mar
Segment Four: 3rd Annual Masters of Taste, The Rose Bowl
Segment Five: Joe Manzella, TAPS Fish House & Brewery, Brea
Segment Six: Kyle Meyer, Co-Founder, Wine Exchange, Santa Ana
Segment Seven: Vegas Uncork’d Preview with Susan Feniger
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Show 256, January 13, 2018: Show Preview with Co-Host Andy Harris & Chef Andrew Gruel

Now an enticing preview of this Saturday’s abundant 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… Keep in mind we’re always here with you live every Saturday morning throughout the new year.

Surprisingly craft beer is still a bit of a novelty in Mexico due to some odd distribution regulations. Fortunately (due to very hard work among dedicated & patient beer aficionados) these archaic regulations have been relaxed in the last few years and craft beers can now reach thirsty restaurants and bars. In Sunny Puerto Vallarta the first craft brewery to gain traction is the growing Los Muertos Brewery. We’ll enjoy a cold one with founder, Conner Watts.

January 27th marks the return of Orange County’s all-noodle-everything food festival, NOODS NOODS NOODS, presented by Foodbeast. This wild and unrestrained food festival will feature some of the craziest, most delicious, and inspired noodle creations. Foodbeast Founder Elie Ayrouth joins us with the slurp-worthy details.

Chef Neal Fraser of Redbird in Downtown Los Angeles is the Host Chef for the upcoming C-CAP Los Angeles Full Circle Winter Dinner Benefit on February 9th. Chef Neal has assembled an impressive group of celebrity chefs to join him for the stellar evening. We’ll pull Chef Neal out of the busy Redbird and Vibiana kitchens to provide a tempting preview.

All sports fans anticipate putting their brackets together for the college basketball championships. Why not a craft beer bracket competition with great prizes and samples of unique craft beers from 14 small producers along the way? For the 3rd year the ever-creative Jon Sanchez, the proprietor of the popular Native Son Alehouse in Downtown Santa Ana, has done just that. Every Thursday night, with the finals on March 29th, craft brewers are competing head-to-head in pairs. Jon taps the keg on the spirited competition just for us.

On the horizon is the culmination of SideDoor’s current cheese series. On January 17th it’s the Ultimate Cheese & Charcuterie Backyard Party at Corona del Mar’s SideDoor. Their own resident certified expert cheese monger, Tracy Nelsen is our guest.

Situated inside Herzog Wine Cellars in Oxnard, Tierra Sur Restaurant contin­ues to receive national recognition as one of the finest restaurants in Southern California. Head Chef Gabriel Garcia and his team bring bold and exciting ideas to life – while using only seasonal ingredients, sourced fresh from local farm­ers. Year over year, Tierra Sur has deservedly received the highest ZAGAT ratings in Ventura County. Chef Gabe uncorks the unusual experience for us.

Our always dynamic Co-Host, Chef Andrew Gruel, is back in-studio from his recent adventures in Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Is delivery a growing trend for better restaurants? Is ticketing (and paying in advance) for fine dining a viable business model? Is a cashless restaurant good hospitality? This is another chapter of his conversation continued from the previous weeks.

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

Show 256, January 13, 2018: Tracy Nelsen, Cheese Monger, SideDoor, Corona del Mar

Tracy NelsenIt’s the culmination of SideDoor’s current cheese series. On January 17th it’s the Ultimate Cheese & Charcuterie Backyard Party at Corona del Mar’s SideDoor.

SideDoor is known for its award-winning cheese and charcuterie offerings, and in 2017 began presenting a new series dedicating one evening a month to boutique creameries and specialty cheeses. A different creamery is featured at each event, and twice a year the series culminates in the ultimate celebration of fromage with the Cheese & Charcuterie Backyard Party – the next taking place on Wednesday, January 17, 2018.

The evening will showcase the previous four creameries of the series including Jasper Hill (September 2017), Rogue (October 2017), French Theme (November 2017), and Andante (December 2017), and offer cheese, charcuterie, passed appetizers and beverage pairings. SideDoor’s own certified expert and cheese monger, Tracy Nelsen, will be on hand to educate guests on the various cheeses presented and to recommend the perfect pairings.

SideDoor is Corona del Mar’s first and only English gastropub. A red key hangs over the entryway on Poppy Street as an unspoken invitation to indulge in world-class spirits, craft beer and wine flights.

SideDoor’s resident certified expert cheese monger, Tracy Nelsen is our guest.

January 13: Los Muertos Brewery, Noods Noods Noods, Neal Fraser, Native Son Alehouse, Sidedoor, Tierra Sur

Podcasts

Segment One: Show Preview with Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Conner Watts, Founder, Los Muertos Brewery, Puerto Vallarta, Mexico
Segment Three: Elie Ayrouth, Founder of Foodbeast, Noods Noods Noods
Segment Four: Executive Chef Neal Fraser, Redbird & Vibiana, Downtown L.A.
Segment Five: Jon Sanchez, Proprietor, Native Son Alehouse, Santa Ana
Segment Six: Tracy Nelsen, Cheese Monger, SideDoor, Corona del Mar
Segment Seven: Chef Gabriel Garcia, Tierra Sur Restaurant at Herzog Wine Cellars, Oxnard
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Now an enticing preview of this Saturday’s abundant 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… Keep in mind we’re always here with you live every Saturday morning throughout the new year.

Surprisingly craft beer is still a bit of a novelty in Mexico due to some odd distribution regulations. Fortunately (due to very hard work among dedicated & patient beer aficionados) these archaic regulations have been relaxed in the last few years and craft beers can now reach thirsty restaurants and bars. In Sunny Puerto Vallarta the first craft brewery to gain traction is the growing Los Muertos Brewery. We’ll enjoy a cold one with founder, Conner Watts.

January 27th marks the return of Orange County’s all-noodle-everything food festival, NOODS NOODS NOODS, presented by Foodbeast. This wild and unrestrained food festival will feature some of the craziest, most delicious, and inspired noodle creations. Foodbeast Founder Elie Ayrouth joins us with the slurp-worthy details.

Chef Neal Fraser of Redbird in Downtown Los Angeles is the Host Chef for the upcoming C-CAP Los Angeles Full Circle Winter Dinner Benefit on February 9th. Chef Neal has assembled an impressive group of celebrity chefs to join him for the stellar evening. We’ll pull Chef Neal out of the busy Redbird and Vibiana kitchens to provide a tempting preview.

All sports fans anticipate putting their brackets together for the college basketball championships. Why not a craft beer bracket competition with great prizes and samples of unique craft beers from 14 small producers along the way? For the 3rd year the ever-creative Jon Sanchez, the proprietor of the popular Native Son Alehouse in Downtown Santa Ana, has done just that. Every Thursday night, with the finals on March 29th, craft brewers are competing head-to-head in pairs. Jon taps the keg on the spirited competition just for us.

On the horizon is the culmination of SideDoor’s current cheese series. On January 17th it’s the Ultimate Cheese & Charcuterie Backyard Party at Corona del Mar’s SideDoor. Their own resident certified expert cheese monger, Tracy Nelsen is our guest.

Situated inside Herzog Wine Cellars in Oxnard, Tierra Sur Restaurant contin­ues to receive national recognition as one of the finest restaurants in Southern California. Head Chef Gabriel Garcia and his team bring bold and exciting ideas to life – while using only seasonal ingredients, sourced fresh from local farm­ers. Year over year, Tierra Sur has deservedly received the highest ZAGAT ratings in Ventura County. Chef Gabe uncorks the unusual experience for us.

Our always dynamic Co-Host, Chef Andrew Gruel, is back in-studio from his recent adventures in Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Is delivery a growing trend for better restaurants? Is ticketing (and paying in advance) for fine dining a viable business model? Is a cashless restaurant good hospitality? This is another chapter of his conversation continued from the previous weeks.

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

Conner WattsSurprisingly craft beer is still a bit of a novelty in Mexico due to some odd distribution regulations. Fortunately (due to very hard work among dedicated & patient beer aficionados) these archaic regulations have been relaxed in the last few years and local craft beers can now reach restaurants and bars. In Sunny Puerto Vallarta the first craft brewery and brewpub to gain traction is the growing Los Muertos Brewery.

“For years during the proliferation of tourism in Mexican beach destinations like Puerto Vallarta the beer scene was completely dominated by smooth drinking Mexican lagers. As demonstrated by every Corona commercial ever this is great for sitting on a beach. To this day many tourists think of a “local” Mexican beers as Corona, Pacifico, or Dos Equis XX. But as a growing number of beer drinkers are pushing craft tastes into the mainstream these standard macro beers definitely leave many connoisseurs wanting more. Upon relocating full time to Puerto Vallarta, the founders of Los Muertos could not have agreed more. Driven by the thirst for flavorful varieties of beer, bringing Vallarta its first craft brewery became their dream.”

We’ll enjoy a cold one with founder & restaurateur Conner Watts.

Elie AyrouthJanuary 27th marks the return of Orange County’s all-noodle-everything food festival, NOODS NOODS NOODS, presented by Foodbeast. This wild and unrestrained food festival will feature some of the craziest, most delicious, and inspired noodle creations.

Event Date: January 27th, 2018
Event Location: Downtown Santa Ana, outside of Esports Arena at 120 W 5th st, Santa Ana CA 92701

Standard Ticket Price: $10 Marketplace | $60 VIP

Tickets for NOODS NOODS NOODS can be purchased right here.

Foodbeast Founder Elie Ayrouth joins us with the slurp-worthy details.

Neal FraserChef Neal Fraser of Redbird in Downtown Los Angeles is the Host Chef for the upcoming C-CAP Los Angeles Full Circle Winter Dinner Benefit on February 9th. Chef Neal has assembled an impressive group of celebrity chefs to join him for the stellar evening.

It’s 6:30 p.m. for the Cocktail Reception featuring a specialty libation created by mixologist Devon Espinosa of Sunset & Vinyl and also a C-CAP alum. The grand, five-course premium wine & craft beer-paired Dinner (and the Live Auction) is set for 7:30 p.m.

The A-List chef brigade stars Host Chef Neal Fraser, Josiah Citrin (Melisse), Ben Ford (Ford’s Filling Station), Ray Garcia & Ivan Marquez (Broken Spanish), David LeFevre (Manhattan Beach Post), Jason Neroni (Rose Cafe), Amar Santana (Vaca & Broadway by Amar Santana), Michael Voltaggio (ink.well) and Sherry Yard (iPic Entertainment).

We also caught on national TV Chef Neal in colorful chef’s attire riding on the front of the Kaiser Permanente 2018 Rose Parade float. The float was named “Inspiring Healthy Communities.” We’ll ask Chef Neal about this unusual New Year’s Day honor.

We’ll pull Chef Neal out of the busy Redbird and Vibiana kitchens to provide a tempting preview.

Jon SanchezAll sports fans eagerly anticipate putting their brackets together for the college basketball championships. Why not a craft beer bracket competition with great prizes and samples of unique craft beers from 14 small producers?

For the 3rd year the ever- creative Jon Sanchez, the proprietor of the popular Native Son Alehouse in Downtown Santa Ana, has done just that. Every Thursday night, with the finals on March 29th, craft brewers are competing head-to-head in pairs. All participants were invited by the staff at Native Son Alehouse.

Already decided are the matchups between Artifex and Cellador Ales, and Mikkeller and Homage Brewing.

At any given time Native Son rotates a carefully hand-picked selection of 27 craft beer styles for their discriminating guests to enjoy. A new addition is the Ember BBQ kitchen serving Kansas City-style barbecue.

Jon taps the keg on the spirited competition just for us.

Tracy NelsenIt’s the culmination of SideDoor’s current cheese series. On January 17th it’s the Ultimate Cheese & Charcuterie Backyard Party at Corona del Mar’s SideDoor.

SideDoor is known for its award-winning cheese and charcuterie offerings, and in 2017 began presenting a new series dedicating one evening a month to boutique creameries and specialty cheeses. A different creamery is featured at each event, and twice a year the series culminates in the ultimate celebration of fromage with the Cheese & Charcuterie Backyard Party – the next taking place on Wednesday, January 17, 2018.

The evening will showcase the previous four creameries of the series including Jasper Hill (September 2017), Rogue (October 2017), French Theme (November 2017), and Andante (December 2017), and offer cheese, charcuterie, passed appetizers and beverage pairings. SideDoor’s own certified expert and cheese monger, Tracy Nelsen, will be on hand to educate guests on the various cheeses presented and to recommend the perfect pairings.

SideDoor is Corona del Mar’s first and only English gastropub. A red key hangs over the entryway on Poppy Street as an unspoken invitation to indulge in world-class spirits, craft beer and wine flights.

SideDoor’s resident certified expert cheese monger, Tracy Nelsen is our guest.

Gabriel GarciaSituated inside Herzog Wine Cellars in Oxnard, Tierra Sur Restaurant contin­ues to receive national recognition as one of the finest restaurants in Southern California. Head Chef Gabriel Garcia and his team bring bold and exciting ideas to life – while using only seasonal ingredients, sourced fresh from local farm­ers. Year over year, Tierra Sur has deservedly received the highest ZAGAT ratings in Ventura County.

Modern and inspired New American fare, and the ambiance of dining inside of the area’s largest winery delight guests of this truly one of a kind, farm-to-table concept. It’s unusually a kosher restaurant but you don’t have to be Jewish (or keep kosher) to fully appreciate the fine food or refined atmosphere.

Being located in the center of the region’s largest winery has its benefits; guests may order from a special ‘Wine Tasters Menu’ and enjoy a three -course prix fixe selection, each paired with Herzog Special Reserve award-winning wines. Whether stopping on the way to Santa Barbara, or traveling to Ventura County – Tierra Sur offers exceptional dining and a charming stop along the way.

Chef Gabe gently pulls the cork on the unusual experience for us.

Andrew Gruel at the AM830 KLAA StudiosOur always dynamic Co-Host, Chef Andrew Gruel, is back in-studio from his recent adventures in Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018.

Is delivery a growing trend for better restaurants? Is ticketing (and paying in advance) for fine dining a viable business model? Is a cashless restaurant good hospitality? This is another chapter of his conversation continued from the previous weeks.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Conner Watts, Founder, Los Muertos Brewery, Puerto Vallarta, Mexico
Segment Three: Elie Ayrouth, Founder of Foodbeast, Noods Noods Noods
Segment Four: Executive Chef Neal Fraser, Redbird & Vibiana, Downtown L.A.
Segment Five: Jon Sanchez, Proprietor, Native Son Alehouse, Santa Ana
Segment Six: Tracy Nelsen, Cheese Monger, SideDoor, Corona del Mar
Segment Seven: Chef Gabriel Garcia, Tierra Sur Restaurant at Herzog Wine Cellars, Oxnard
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Show 242, September 30, 2017: Show Preview with Co-Host Andy Harris

Now an appetizing preview of Saturday, September 30th’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, upon careful reflection, that’s probably a pretty good thing…

Porto’s Bakery on the Westside? For the very first time Porto’s is temporarily making a limited engagement appearance (on now through March 4, 2018) at the Annenberg Space for Photography (Century City) in the Dona Dulce Café in connection with the Cuba Is photography exhibit. Betty Porto joins us with the sweet details.

Upon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and even drew from her grandfather’s Ayurvedic wisdoms. After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is documented in Deepa’s Secrets – Slow Carb New Indian Cuisine. We’ll meet her.

Kenyon Paar is the seasoned General Manager of the historic Five Crowns in Corona del Mar as well as the adjacent SideDoor. Both are still refreshingly Family-owned. Upcoming is Porktoberfest and the much-anticipated, festive Holiday season activities at both establishment. Congrats to Kenyon, our guest, on her year anniversary at Five Crowns and SideDoor.

Jonathan Melendez, a C-CAP graduate, is a food photographer, blogger, cook, baker, recipe developer and the author of The Slider Effect – You Can’t Eat Just One. “Break out of that burger rut, and switch things up with sliders for breakfast, lunch or dinner.” Chef Jonathan joins us sharing all the proven tricks to true slider nirvana.

Los Angeles’ itinerary for The James Beard Foundation’s 5th Annual Taste America Los Angeles will kick off on Friday, October 6 at Vibiana with A Night of Culinary Stars, an exclusive dining event benefiting the James Beard Foundation. The evening will begin with a reception filled with cocktails and hors d’oeuvres from local chefs and restaurateurs, including Evan Funke (Felix, Venice), Justin Hilbert (Maude, Beverly Hills), Sara Kramer (Kismet, Los Angeles), Amanda Chapman and Johnny Ray Zone (Howlin’ Ray’s, Los Angeles) and David Schlosser (Shibumi, Los Angeles) as well as host chef Neal Fraser (Shibumi, Los Angeles). Afterwards, guests will be seated for an extraordinary one-night-only dinner prepared by Taste America All-Star & James Beard Award-Winner Barbara Lynch (Barbara Lynch Gruppo, Boston) along with Local Star Michael Cimarusti (Providence and Connie and Ted’s, Los Angeles) and pastry chef Shannon Swindle (Craft Los Angeles, Los Angeles). Host Chef Neal Fraser joins us with the details.

Laura Donadoni is our resident expert wine ambassador when it comes to selections from her native Italy. This time we’re talking about the wines of Lugana D.O.C. from the Lombardy region of Italy. The grape is turbiana.

What’s the recipe for a really successful wine dinner? On Oct. 12th Café del Rey in Marina del Rey is hosting a very special Wines of Italy Dinner presented by Italian wine authority Laura Donadoni. General Manager Brian Cousins and Executive Chef David Vilchez join in the conversation. We’ll learn how the menu is created and how the Italian wine pairings are conceived

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

Show 242, September 30, 2017: Kenyon Paar, General Manager – Five Crowns & SideDoor, Corona del Mar

Kenyon PaarKenyon Paar is the seasoned General Manager of the historic Five Crowns in Corona del Mar as well as the adjacent SideDoor. Both are still refreshingly Family-owned. Upcoming is Porktoberfest and the festive Holiday season activities at both establishments. A great seasonal tradition…

The ever-popular SideDoor Cheese Takeovers continue the third Wednesday of each month through January.

On October 18th the 6th annual Porktoberfest returns to the Five Crowns Greenhouse and Garden. A 6-course meal from Executive Chef Anthony Endy will be paired with Firestone Walker beers and hosted by Co-Founder David Walker, himself.

Congrats to Kenyon, our guest, on her year anniversary at Five Crowns and SideDoor.

September 30: Porto’s Bakery, Deepa Thomas, Five Crowns, Jonathan Melendez, Neal Fraser, Laura Donadoni, Cafe del Rey

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Betty Porto, Porto’s Bakery
Segment Three: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine
Segment Four: Kenyon Paar, General Manager – Five Crowns & SideDoor, Corona del Mar
Segment Five: Chef & Food Photographer Jonathan Melendez, The Slider Effect
Segment Six: Chef Neal Fraser, Redbird, JBF’s Taste America Los Angeles Benefit
Segment Seven: Laura Donadoni, Certified Sommelier, Lugana D.O.C.
Segment Eight: Café del Rey’s GM Brian Cousins & Executive Chef David Vilchez

Now an appetizing 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, upon careful reflection, that’s probably a pretty good thing…

Porto’s Bakery on the Westside? For the very first time Porto’s is temporarily making a limited engagement appearance (through early March of 2018) at the Annenberg Space for Photography (Century City) in the Dona Dulce Café in connection with the “Cuba Is” photography exhibit. Betty Porto joins us with the sweet details.

Upon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and even drew from her grandfather’s Ayurvedic wisdoms. After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is documented in Deepa’s Secrets – Slow Carb New Indian Cuisine. We’ll meet her.

Kenyon Paar is the seasoned General Manager of the historic Five Crowns in Corona del Mar as well as the adjacent SideDoor. Both are still refreshingly Family-owned. Upcoming is Porktoberfest and the festive Holiday season activities at both establishment. Congrats to Kenyon, our guest, on her year anniversary at Five Crowns and SideDoor.

Jonathan Melendez, a C-CAP graduate, is a food photographer, blogger, cook, baker, recipe developer and the author of The Slider Effect – You Can’t Eat Just One. “Break out of that burger rut, and switch things up with sliders for breakfast, lunch or dinner.” Chef Jonathan joins us sharing all the proven tricks to true slider nirvana.

Los Angeles’ itinerary for The James Beard Foundation’s 5th Annual Taste America Los Angeles will kick off on Friday, October 6 at Vibiana with A Night of Culinary Stars, an exclusive dining event benefiting the James Beard Foundation. The evening will begin with a reception filled with cocktails and hors d’oeuvres from local chefs and restaurateurs, including Evan Funke (Felix, Venice), Justin Hilbert (Maude, Beverly Hills), Sara Kramer (Kismet, Los Angeles), Amanda Chapman and Johnny Ray Zone (Howlin’ Ray’s, Los Angeles) and David Schlosser (Shibumi, Los Angeles) as well as host chef Neal Fraser (Redbird, Los Angeles). Afterwards, guests will be seated for an extraordinary one-night-only dinner prepared by Taste America All-Star & James Beard Award-Winner Barbara Lynch (Barbara Lynch Gruppo, Boston) along with Local Star Michael Cimarusti (Providence and Connie and Ted’s, Los Angeles) and pastry chef Shannon Swindle (Craft Los Angeles, Los Angeles). Host Chef Neal Fraser joins us with the details.

Laura Donadoni is our resident expert wine ambassador when it comes to selections from her native Italy. This time we’re talking about the wines of Lugana D.O.C. from the Lombardy region of Italy. The grape is turbiana.

What’s the recipe for a really successful wine dinner? On Oct. 12th Café del Rey in Marina del Rey is hosting a very special Wines of Italy Dinner presented by Italian wine authority Laura Donadoni. General Manager Brian Cousins and Executive Chef David Vilchez join in the conversation. We’ll learn how the menu is created and how the Italian wine pairings are conceived

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

Betty Porto in front of the Porto's Bakery Bread RackPorto’s Bakery on the Westside? For the very first time Porto’s is temporarily making a limited engagement appearance (through early March of 2018) at the Annenberg Space for Photography (Century City) in the Dona Dulce Café in connection with the Cuba Is photography exhibit. The coffee is from F. Gavina & Sons.

Open 11am-5pm, Wednesday through Sunday, Doña Dulce immerses guests in a Havana-inspired space that temporarily transports visitors to the Caribbean island nation with a taste of authentic Cuban delights.

Sweets
Milk ‘n Berries
Cappuccino Mousse
Mango Mousse
Taste of Cuba (1 guava cheese roll, 2 cheese rolls)
Havana Kiss (1 chocolate besito, 1 hazelnut besito, 1 raspberry besito and coconut glaze)

Beverages
Café Cubano
Cortadito
Café con Leche
Brewed Coffee – House Blend

Betty Porto joins us with the sweet details.

Deepa ThomasUpon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and drew from her grandfather’s Ayurvedic wisdoms (“When diet is right, medicine is of no need; and when diet is wrong, medicine is of no use.”).

After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is fully documented in Deepa’s Secrets – Slow Carb New Indian Cuisine.

Part Indian cookbook, diet guide, kitchen companion, and memoir, Deepa’s Secrets introduces breakthrough slow carb and gut-healing recipes that are simple and healthy without sacrificing their rich South Asian flavors. To demystify an “exotic” cuisine, Thomas provides step-by-step instructions with ingredient substitutions (all ghee-free!), shortcuts, and secret techniques that will make New Indian easy, everyday fare. Beautifully photographed with menu plans, kitchen wisdom, and scientific commentary, Deepa’s Secrets includes East-to-West recipes.

A journey from old traditions to modern Indian cooking with deliciously simple and gut-healing recipes that leave you feeling fulfilled—rather than full.

A graduate of Delhi University with degrees in journalism and political science, Deepa Thomas moved to the US and, in 1985, founded Deepa Textiles. After 21 years and 23 design awards, the company has been credited with transforming the $10 billion a year contract furniture industry.

We’ll meet Deepa.

Kenyon PaarKenyon Paar is the seasoned General Manager of the historic Five Crowns in Corona del Mar as well as the adjacent SideDoor. Both are still refreshingly Family-owned. Upcoming is Porktoberfest and the festive Holiday season activities at both establishments. A great seasonal tradition…

The ever-popular SideDoor Cheese Takeovers continue the third Wednesday of each month through January.

On October 18th the 6th annual Porktoberfest returns to the Five Crowns Greenhouse and Garden. A 6-course meal from Executive Chef Anthony Endy will be paired with Firestone Walker beers and hosted by Co-Founder David Walker, himself.

Congrats to Kenyon, our guest, on her year anniversary at Five Crowns and SideDoor.

Jonathan Melendez Jonathan Melendez, a C-CAP graduate, is a food photographer, blogger, cook, baker, recipe developer and the author of The Slider Effect – You Can’t Eat Just One. “Break out of that burger rut, and switch things up with sliders for breakfast, lunch or dinner.”

“Way better than a cupcake, sliders are delicious and fun—you can’t eat just one. They are the perfect bite that can be served as an appetizer, tapa, entrée, side, or midnight snackIndulge in the awesome world of sliders and mini sandwiches through 75 omnivorous and vegetarian recipes, complete with homemade breads, buns, and sauces. These are that are more than just your usual mini burgers.”

“The ingredient and flavor combinations that can fit between two buns are limitless. The Slider Effect focuses on these amazing small bites, featuring the best recipes and 60 delicious photographs designed to turn you into a slider pro. The four main chapters focus on meat, poultry, seafood, and vegetarian sliders, and there is something for everyone.”

“In the Meat chapter you’ll find recipes for Grilled Steak and Potato Sliders as well as Mediterranean Lamb Sliders. The Poultry chapter will introduce you to Buttermilk Fried Chicken and Waffle Sliders, Turkey-Bacon BLT Avocado Sliders, and Chicken Curry Sliders. The Seafood chapter ranges from Fish and Chips Sliders to Shrimp Fajita Sliders. And in the Vegetarian chapter you’ll find tiny buns filled with ingredients like roasted beets, eggplant, polenta, and black beans. If you feel like making your own rolls, there are recipes ranging from biscuits to challah and from waffle to pretzel buns. And what slider would not be complete without a dab of Cilantro, Lime, and Green Chile Aioli or Arugula Pumpkin Seed Pesto on top? There is no end to what you can make work in a slider.”

Chef Jonathan joins us to share all his proven tricks to true slider nirvana.

Neal FraserLos Angeles’ itinerary for The James Beard Foundation’s 5th Annual Taste America Los Angeles will kick off on Friday, October 6 at Vibiana with A Night of Culinary Stars, an exclusive dining event benefiting the James Beard Foundation. The evening will begin with a reception filled with cocktails and hors d’oeuvres from local chefs and restaurateurs, including Evan Funke (Felix, Venice), Justin Hilbert (Maude, Beverly Hills), Sara Kramer (Kismet, Los Angeles), Amanda Chapman and Johnny Ray Zone (Howlin’ Ray’s, Los Angeles) and David Schlosser (Shibumi, Los Angeles) as well as host chef Neal Fraser (Redbird, Los Angeles).

Afterwards, guests will be seated for an extraordinary one-night-only dinner prepared by Taste America All-Star & James Beard Award-Winner Barbara Lynch (Barbara Lynch Gruppo, Boston) along with Local Star Michael Cimarusti (Providence and Connie and Ted’s, Los Angeles) and pastry chef Shannon Swindle (Craft Los Angeles, Los Angeles).

Host Chef Neal Fraser joins us with the delectable details.

Laura DonadoniLaura Donadoni is our expert wine ambassador when it comes to selections from her native Italy. This time we’re talking about the wines of Lugana D.O.C. from the Lombardy region of Italy.

“Lugana is the name of the magical land nestled within the ancient Quadrilateral defense system of the Lake Garda region. The Lugana wine region encompasses two provinces (Brescia and Verona) and two regions (Lombardy and Veneto) in the morainic plain south of Lake Garda. Its unique qualities originate from the beneficial microclimate of the lake, the local clay soil, and a particular variety of grapes named “turbiana” that make it full-bodied, age worthy, and grant it a floral and citrus bouquet.”

Brian CousinsWhat’s the recipe for a really successful wine dinner? On Oct. 12th Café del Rey in Marina del Rey is hosting a very special Wines of Italy Dinner presented by Italian wine authority Laura Donadoni.

The evening starts festively with flat bread with smoked sundried tomato, buffalo mozzarella and basil paired with Franciacorta, Ca’del Bosco, Brut, Cuvee Prestige. Just desserts is honey oregano goat cheese ice cream with a pistachio cranberry biscotti martched with Vernaccia di Serrapetrona, Spumante, Dolce.

General Manager Brian Cousins and Executive Chef David Vilchez join in the conversation. We’ll learn how the menu is created and how the Italian wine pairings are conceived.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Betty Porto, Porto’s Bakery
Segment Three: Deepa Thomas, Deepa’s Secrets – Slow Carb / New Indian Cuisine
Segment Four: Kenyon Paar, General Manager – Five Crowns & SideDoor, Corona del Mar
Segment Five: Chef & Food Photographer Jonathan Melendez, The Slider Effect
Segment Six: Chef Neal Fraser, Redbird, JBF’s Taste America Los Angeles Benefit
Segment Seven: Laura Donadoni, Certified Sommelier, Lugana D.O.C.
Segment Eight: Café del Rey’s GM Brian Cousins & Executive Chef David Vilchez

Show 228, June 17, 2017: Show Preview with Co-Host Andy Harris

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

Farmer Luke Girling is an unusual organic urban farmer in Oceanside, CA. He has two acres of farm land tucked into a quiet residential neighborhood with an ocean view. In addition to his popular Saturday Farm Stand he also supplies fruits, vegetables (by the season) and flowers to savvy young chefs at local restaurants. We’ll get him out of the strawberry patch for a chat.

Located in the heart of Santa Barbara County’s Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to crafting exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc. Certified Sommelier Matt Sobczak, Presqu’ile’s Assistant Tasting Room Manager, joins us with the story.

Bone Marrow is increasing in prominence on restaurant menus. You’ll frequently see it as an appetizer or as an accompaniment as part of an entrée. Our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, will provide us with the rich 411.

SideDoor in Corona del Mar is known for its award-winning cheese and charcuterie offerings, and now dedicates one evening a month to boutique creameries and specialty cheeses. Monthly SideDoor will embrace a full “cheese takeover” showcasing a select portfolio of artisanal cheeses and Wednesday, June 21 welcomes Cypress Grove Creamery. SideDoor’s own certified expert and cheese monger, Tracy Nelsen, is our guest.

Brandon Hernandez is a savvy local beer, food & wine journalist based in San Diego. He contributes to a bevy of publications including elebrator Beer News, USA Today, San Diego Union Tribune and San Diego Magazine. Brandon joins us with an expert’s overview of the dynamic and evolving San Diego craft beer scene.

The Tavern’s (Brentwood) Annual Low Country Boil is cooking on Sunday, June 25th. The night (and menu) is inspired by Chef de Cuisine Amy Deaderick’s childhood in South Carolina. We’ll meet her.

Last Saturday was the  9th Annual Pechanga Microbrew Festival & Chili Cook-Off. Chef Marlene Moore’s (Temptations Food Walk) back-to-back wins (2015 & 2016) as Pechanga’s resident Chili Champ was on the line…Joining us with the outcome of this hearted battle for “Best Chili” (and a year of bragging rights) is Pechanga’s Assistant Executive Chef Damian Stanley (a two-time Chili Champ himself in 2013 & 2014.)

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

Show 228, June 17, 2017: Cheese Monger Tracy Nelsen, SideDoor, Corona del Mar

Tracy NelsenSideDoor in Corona del Mar is known for its award-winning cheese and charcuterie offerings, and now dedicates one evening a month to boutique creameries and specialty cheeses. Monthly SideDoor will embrace a full “cheese takeover” showcasing a select portfolio of artisanal cheeses. On Wednesday, June 21 SideDoor welcomes Cypress Grove Creamery.

SideDoor’s own certified expert and cheese monger, Tracy Nelsen, will be on hand at each takeover to educate diners on the various cheeses presented and recommend the perfect pairings. The featured cheeses will also find their way into select SideDoor menu items for that evening only. A different creamery will be featured monthly culminating with the ultimate complete cheese takeover celebration showcasing the four creameries of the series in August.

SideDoor’s own resident certified expert and cheese monger, Tracy Nelsen, is our guest. She has just returned from a cheese & wine research trip to France.

 

June 17: Cyclops Farms, Presqu’ile, West Coast Prime Meats, SideDoor, Brandon Hernandez, Tavern, Pechanga Chili Cookoff

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Farmer Luke Girling, Cyclops Farms, Oceanside
Segment Three: Matt Sobczak, Certified Sommelier, Presqu’ile, Santa Maria
Segment Four: The Meatheads from West Coast Prime Meats (Terry & Jay)
Segment Five: Cheese Monger Tracy Nelsen, SideDoor, Corona del Mar
Segment Six: Brandon Hernandez, Food, Wine & Craft Beer Journalist, San Diego
Segment Seven: Chef de Cuisine Amy Deaderick, Tavern, Brentwood
Segment Eight: Pechanga’s Assistant Executive Chef, Damian Stanley

Happy Father’s Day to all our Dads out there….You’re appreciated.

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

Farmer Luke Girling is an unusual organic urban farmer in Oceanside, CA. He has two acres of farm land tucked into a quiet residential neighborhood with an ocean view. In addition to his popular Saturday Farm Stand he also supplies fruits, vegetables (by the season) and flowers to savvy young chefs at local restaurants. We’ll get him out of the strawberry patch for a chat.

Located in the heart of Santa Barbara County’s Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to crafting exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc. Certified Sommelier Matt Sobczak, Presqu’ile’s Assistant Tasting Room Manager, joins us with the story.

Bone Marrow is increasing in prominence on restaurant menus. You’ll frequently see it as an appetizer or as an accompaniment as part of an entrée. Our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, will provide us with the rich 411.

SideDoor in Corona del Mar is known for its award-winning cheese and charcuterie offerings, and now dedicates one evening a month to boutique creameries and specialty cheeses. Monthly SideDoor will embrace a full “cheese takeover” showcasing a select portfolio of artisanal cheeses and Wednesday, June 21 welcomes Cypress Grove Creamery. SideDoor’s own certified expert and cheese monger, Tracy Nelsen, is our guest.

Brandon Hernandez is a savvy local beer, food & wine journalist based in San Diego. He contributes to a bevy of publications including Celebrator Beer News, USA Today, San Diego Union Tribune and San Diego Magazine. Brandon joins us with an expert’s overview of the dynamic and evolving San Diego craft beer scene.

The Tavern’s (Brentwood) Annual Low Country Boil is cooking on Sunday, June 25th. The night (and menu) is inspired by Chef de Cuisine Amy Deaderick’s childhood in South Carolina. We’ll meet her.

Last Saturday was the 9th Annual Pechanga Microbrew Festival & Chili Cook-Off. Chef Marlene Moore’s (Temptations Food Walk) back-to-back wins (2015 & 2016) as Pechanga’s resident Chili Champ was on the line…Joining us with the outcome of this heated battle for “Best Chili” (and a year of bragging rights) is Pechanga’s Assistant Executive Chef Damian Stanley (a two-time Chili Champ himself in 2013 & 2014.)

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

Luke GirlingFarmer Luke Girling is an unusual organic urban farmer in Oceanside, CA. He has two acres of farm land tucked into a quiet residential neighborhood with an ocean view.

In addition to his popular Saturday Farm Stand he also supplies fruits, vegetables (by the season) and flowers to savvy young chefs at local restaurants.

An incredible experience at Cyclops Farms is Farmer Luke’s Sunday (once-a-month) Water Bill Dinners hosted on the farm. Young, enthusiastic guest chefs from the area collaborate in preparing a real multi-course farm dinner. Even the heartiest eaters leave fully satiated!

The meal’s backbone is what’s fresh from the farm. Area craft beer and wines paired with each course are curated by Native Wines. The premium bread is from Prager Brothers Artisan Bread in Carlsbad.

We’ll get Farmer Luke out of the strawberry patch for a chat.

Matt SobczakLocated in the heart of Santa Barbara County’s Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to crafting exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc.

Designed and planted to create a diverse tapestry of vineyard blocks, the sustainably certified, 73-acre Presqu’ile Vineyard features an array of clones, exposures and elevations. Made using this estate fruit and grapes from a handful of the finest vineyards in the valley, Presqu’ile’s wines capture the essence of their vineyards and vintages, and have earned acclaim for their elegance and balance.

Presqu’ile is a multigenerational collaboration between Madison and Suzanne Murphy, their three adult children, Matt, Anna and Jonathan, and their daughters-in-law, Amanda and Lindsey. No strangers to agriculture, four generations of the Murphy family have been farming land in Louisiana going back almost a century.

The Murphys are also a family of wine lovers, with a deep appreciation for the world’s great Pinot Noirs. This love of the land, combined with their shared reverence for great wine, and a deep desire to create something meaningful and enduring together, led the Murphys to pool their talents and establish Presqu’ile Winery.

Certified Sommelier Matt Sobczak, Presqu’ile’s Assistant Tasting Room Manager, joins us with the story.

Bone Marrow Mac and Cheese at the Recess RoomBone Marrow is increasing in prominence on restaurant menus. You’ll frequently see it as an appetizer or as an accompaniment as part of an entrée.

Locally the new Recess Room in Fountain Valley has Bone Marrow Mac & Cheese and the Bone Marrow Burger on their menu.

Our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, will provide us with the rich 411.

Tracy NelsenSideDoor in Corona del Mar is known for its award-winning cheese and charcuterie offerings, and now dedicates one evening a month to boutique creameries and specialty cheeses. Monthly SideDoor will embrace a full “cheese takeover” showcasing a select portfolio of artisanal cheeses. On Wednesday, June 21 SideDoor welcomes Cypress Grove Creamery.

SideDoor’s own certified expert and cheese monger, Tracy Nelsen, will be on hand at each takeover to educate diners on the various cheeses presented and recommend the perfect pairings. The featured cheeses will also find their way into select SideDoor menu items for that evening only. A different creamery will be featured monthly culminating with the ultimate complete cheese takeover celebration showcasing the four creameries of the series in August.

SideDoor’s own resident certified expert and cheese monger, Tracy Nelsen, is our guest.

Brandon HernandezBrandon Hernandez is a savvy local beer, food & wine journalist based in San Diego. He contributes to a bevy of publications including Celebrator Beer News, USA Today, San Diego Union Tribune and San Diego Magazine. Brandon joins us with an expert’s overview of the dynamic and evolving San Diego craft beer scene.

We’ll tap the keg on the new Urge Common House in San Marcos, San Diego’s first organic brewery, the best beers to pair with chili and lots more.

Amy DeaderickThe Tavern’s (Brentwood) Annual Low Country Boil is cooking on Sunday, June 25th. The night (and menu) is inspired by Chef de Cuisine Amy Deaderick’s childhood in South Carolina.

On that Sunday at TAVERNSuzanne Goin, Caroline Styne and Chef de Cuisine Amy Deaderick reprise their Low Country Boil – a wonderful regional tradition from the Coastal areas of the Carolinas. Developed from the Gullah Islands off the coast of Charleston, South Carolina, the meal was created from food that was easily accessible and a treasured way for families and neighbors to bond.

This this one-pot celebration of seafood bounty and local food culture features crawfish, Andouille sausage, potatoes and sweet corn, all served on newspaper at the center of the table, as is the local tradition.

Deaderick’s father regularly went out ‘shrimpin,’ bringing home pounds of shrimp to go with the piles of blue crabs the rest of the family dug out from the coastal marshlands. “My dad prepared the crab boil base and was painstakingly particular about the order of things. He was the only one allowed to touch the stock pot and to season the crab boil,” recalls Deaderick. “As the sky darkened, the back porch light would light up, the universal signal for all children to high tail it home. When we arrived home, we found newspapers carefully laid out on a plywood table top with sawhorse legs, and we waited, impatiently, for the boil to be done.”

“Once it was ready, the boil was poured onto the newspapers and we devoured our daily catch. It was the most satisfying feast our hungry bellies could imagine.”

We’ll meet Chef Amy.

Danian StanleyLast Saturday was the 9th Annual Pechanga Microbrew Festival & Chili Cook-Off in Temecula wine country. Chef Marlene Moore’s (Temptations Food Walk) back-to-back wins (2015 & 2016) as Pechanga’s resident Chili Champ was again on the line…

Joining us with the outcome of this heated battle for “Best Chili” (and a full-year of bragging rights) is Pechanga’s Assistant Executive Chef Damian Stanley (a two-time Chili Champ himself in 2013 & 2014.)

Save

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Farmer Luke Girling, Cyclops Farms, Oceanside
Segment Three: Matt Sobczak, Certified Sommelier, Presqu’ile, Santa Maria
Segment Four: The Meatheads from West Coast Prime Meats (Terry & Jay)
Segment Five: Cheese Monger Tracy Nelsen, SideDoor, Corona del Mar
Segment Six: Brandon Hernandez, Food, Wine & Craft Beer Journalist, San Diego
Segment Seven: Chef de Cuisine Amy Deaderick, Tavern, Brentwood
Segment Eight: Pechanga’s Assistant Executive Chef, Damian Stanley