Show 281, July 14, 2018: Show Preview with Co-Host Andy Harris

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

The OC Promenade Building at the OC Fair is the Home of all the entertaining OC Fair Culinary Arts programming including the OC Promenade Main Stage. It’s the year of “Feed Your Inner Farmer!” celebrating people who play a key role in California agriculture. We’ll meet Pamela Wnuck, the Fair’s long-time Culinary Arts Supervisor for a preview.

Once upon a time Jennifer Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that combines her chef skills with delicious, fresh, and accessible ingredients for family-friendly meals. Today, Jenn cooks dinner for hers every night and in her first, long-in-the-works cookbook, Once Upon a Chef – The Cookbook: 100 Tested, Perfected and Family-Approved Recipes, she shares 100 recipes that will up your kitchen game and surprise you with their ease and bold flavors.

Near the foodie mecca that is Portland, OR is SakeOne located in Forest Grove, “America’s Premium Sake Company.” Why a Sake brewery in Tualatin Valley, OR ? Foremost it’s the pristine, naturally soft water quality. We’ll hear about the Sake brewing process, and a lot more, from SakeOne’s Jack Lien.

The 6th Edition of Puerto Vallarta’s celebrated Ceviche and Aguachile Festival is set for Sunday, July 29th in Old Town Puerto Vallarta from Noon to 7:00 p.m. It’s 40 chef creations of ceviches and aguachiles for the sampling plus local craft beers, specialty Raicilla cocktails and live music. Producer & Founder Edgar Cisneros reels in all the spicy details for us live from Puerto Vallarta.

Friends & Family, a new Thai Town staple and beloved dining destination, launched dinner service this last week. The well-received hybrid dining/takeaway concept created by Chefs Daniel Mattern and Roxana Jullapat transforms into full dinner service in the evenings (Wednesday through Sunday), offering a variety of shared plates and mains that incorporate sustainably-raised, hearth-roasted meats, seasonal vegetables, farmers’ market salads and their favorite heritage grains. We pull the busy Chef Daniel off the line for a chat.

We’re celebrating National Ice Cream Day (July 15th) with Zach Brooks, the Market Manager for DTLA’s Sunday Smorgasburg LA. July 15th marks the return of the ever-popular Ice Cream Alley at Smorgasaburg LA. It runs every Sunday through Labor Day weekend.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Octopus (grilled) and squid / calamari are seen on a lot of restaurant menus. Why are they sustainable and what is the best way of preparing them ? We’ll find out from Chef Andrew.

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

Play

Show 281, July 14, 2018: Chef Andrew Gruel

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us from the road )the opening in Rockville, Maryland) with another installment of “Ask the Chef.”

Octopus (grilled) and squid / calamari are seen on a lot of restaurant menus. Why are they sustainable and what is the best way of preparing them? No rubbery & extra chewy octopus, please.

One of the keys with octopus is properly tenderizing it before cooking. Every culture seems to have their own technique. Also, a slow simmer in a flavorful cooking liquid.

We’ll find out more from Chef Andrew.

Play

July 14: OC Fair, Jennifer Segal, SakeOne, Ceviche and Aguachile Festival, Daniel Mattern, Smorgasburg LA

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: OC Fair Culinary Arts Programming – OC Promenade Building
Segment Three: “Once Upon a Chef’s” Jennifer Segal
Segment Four: Jack Lien, SakeOne, Forest Grove, Oregon
Segment Five: Edgar Cisneros, Producer, Puerto Vallarta’s 6th Annual Ceviche & Aguachile Festival
Segment Six: Executive Chef / Proprietor Daniel Mattern, Friends & Family, Thai Town Los Angeles
Segment Seven: Zach Brooks, Market Manager, Smorgasburg LA
Segment Eight: Chef Andrew Gruel

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

The OC Promenade Building at the OC Fair is the Home of all the entertaining OC Fair Culinary Arts programming including the OC Promenade Main Stage. It’s the year of “Feed Your Inner Farmer!” celebrating people who play a key role in California agriculture. We’ll meet Pamela Wnuck, the Fair’s long-time Culinary Arts Supervisor for a preview.

Once upon a time Jennifer Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that combines her chef skills with delicious, fresh, and accessible ingredients for family-friendly meals. Today, Jenn cooks dinner for hers every night and in her first, long-in-the-works cookbook, Once Upon a Chef – The Cookbook: 100 Tested, Perfected and Family-Approved Recipes, she shares 100 recipes that will up your kitchen game and surprise you with their ease and bold flavors.

Near the foodie mecca that is Portland, OR is SakeOne located in Forest Grove, “America’s Premium Sake Company.” Why a Sake brewery in Tualatin Valley, OR ? Foremost it’s the pristine, naturally soft water quality. We’ll hear about the Sake brewing process, and a lot more, from SakeOne’s Jack Lien.

The 6th Edition of Puerto Vallarta’s celebrated Ceviche and Aguachile Festival is set for Sunday, July 29th in Old Town Puerto Vallarta from Noon to 7:00 p.m. Producer & Founder Edgar Cisneros reels in all the spicy details for us live from Puerto Vallarta.

Friends & Family, a new Thai Town staple and beloved dining destination, launched dinner service this last week. The well-received hybrid dining/takeaway concept created by Chefs Daniel Mattern and Roxana Jullapat transforms into full dinner service in the evenings (Wednesday through Sunday), offering a variety of shared plates and mains that incorporate sustainably-raised, hearth-roasted meats, seasonal vegetables, farmers’ market salads and their favorite heritage grains. We pull the busy Chef Daniel off the line for a chat.

We’re celebrating National Ice Cream Day (July 15th) with Zach Brooks, the Market Manager for DTLA’s Sunday Smorgasburg LA. July 15th marks the return of Ice Cream Alley at Smorgasaburg LA. It runs every Sunday through Labor Day weekend.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Octopus (grilled) and squid / calamari are seen on a lot of restaurant menus. Why are they sustainable and what is the best way of preparing them ? We’ll find out from Chef Andrew.

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

Pamela WnuckThe OC Promenade Building at the OC Fair is the Home of all the entertaining OC Fair Culinary Arts programming including the OC Promenade Main Stage. It’s the year of “Feed Your Inner Farmer!” celebrating people who play a key role in California agriculture.

If you love to cook or love to eat, this is the place to meet at The OC Fair!

Culinary Arts is taking center stage at the 2018 OC Fair. The Main Stage is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more.

Learn from the best during demos and tasting sessions stocked with kitchen secrets, war stories and more – straight from the experts. The 30-minute culinary demonstrations are always new and exciting, educational and FREE. For the inside scoop on everything culinary, stop by the information desk. The stage schedule changes daily and is subject to change without notice.

We’ll meet Pamela Wnuck, the Fair’s long-time Culinary Arts Supervisor for a tempting preview.

Jennifer SegalOnce upon a time Jennifer Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that combines her chef skills with delicious, fresh, and accessible ingredients for family-friendly meals.

Today, Jenn cooks dinner for hers every night and in her first, long-in-the-works cookbook, Once Upon a Chef – The Cookbook: 100 Tested, Perfected and Family-Approved Recipes, she shares 100 recipes that will up your kitchen game and surprise you with their ease and bold flavors.

There is something for every meal of the day starting with breakfast favorites like Maple, Coconut & Blueberry Granola and Savory Ham & Cheese Waffles. Simple soups, salads, and sandwiches make ideal lunches (try the Fiery Roasted Tomato Soup paired with Smoked Gouda & Pesto Grilled Cheese Sandwiches), plus entrées the whole family will love like Buttermilk Fried Chicken Tenders. And for those casual get-togethers it’s easy to whip up some Buttery Cajun Popcorn and bowls of Sweet, Salty & Spicy Pecans. You’ll also fall in love with go-to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover’s Birthday Cake.

“With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches you to improve your cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers.”

Jack LienNear the foodie mecca that is Portland, OR is SakeOne, located in Forest Grove, “America’s Premium Sake Company.” Why a Sake brewery in Tualatin Valley, OR? Foremost it’s the pristine, naturally soft water quality.

SakeOne brews three lines of premium Sake in Oregon including Momokawa, Moonstone and G Sake. At their Forest Grove brewery you can enjoy Premium Sake Flights in their Tasting Room and also partake of their educational Brewery Tour (at no charge.)

Sake is an ancient beverage dating back nearly 3,000 years, but began its refinement about 1,000 years ago. Today’s premium styles of sake (Junmai, Ginjo, Daiginjo, and others) are only about forty-five years old and still not a significant percentage of all sake produced. But, in the US, premium sake is more than half the market and growing.

“At SakéOne we tap into the idyllic waters of Oregon’s Willamette Valley to brew pure, premium saké in a variety of styles. Check out our bold and crisp G Saké, fruit-infused Moonstone and versatile Momokawa brands.”

We’ll hear about the Sake brewing process, and a lot more, from SakeOne’s expert, Jack Lien.

Edgar CisnerosThe 6th Edition of Puerto Vallarta’s celebrated Ceviche and Aguachile Festival is set for Sunday, July 29th in Old Town Puerto Vallarta from Noon to 7:00 p.m.

The Festival celebrates the local seafood delicacy with participating restaurants, local microbreweries, and raicilla producers. 30, plus, varieties will be available to sample including vegetarian options.

“Aguachile is a Mexican dish made of shrimp, submerged in liquid seasoned with chili peppers, lime juice, salt, cilantro, and slices of onion. Fresh vegetables such as cucumber are usually added.” It can be thought of as a kicked-up version of ceviche.

Producer & Founder Edgar Cisneros reels in all the spicy details for us live from Puerto Vallarta.

Daniel MatternFriends & Family, a new Thai Town staple and beloved dining destination, launched dinner service this last week. The well-received hybrid dining/takeaway concept created by Chefs Daniel Mattern and Roxana Jullapat transforms into full dinner service in the evenings (Wednesday through Sunday), offering a variety of shared plates and mains that incorporate sustainably-raised, hearth-roasted meats, seasonal vegetables, farmers’ market salads and their favorite heritage grains.

“We’re ready to add a great neighborhood dinner option to Thai Town,” said Mattern. “With a comfortable vibe and market-driven food, it’ll be a unique spot in the neighborhood, and the perfect place for an impromptu dinner or casual meet-up meal with friends before catching a show at the Greek.”

“To start, the seasonally-rotating menu will feature savory items paired with bright summer produce such as Chicken Liver Toast with Apricot and Nigella and Spiced Half Chicken with New Potatoes and Purslane Salad as well as hearty mains including Wild Salmon Grilled in Grape Leaves over Almond Wood and Hanger Steak with Kimchi Mayo and Crispy GreensGuests will also enjoy dishes that focus on the use of heritage grains including the Spelt Pretzel with Mustard Dipping Sauce or the Smoked Fish & Beer Rarebit with Housemade Rye Sourdough, both perfect for sharing over a pint (or two).”

Complementing the market-driven fare will be a selection of natural wines hand-picked by Mattern and Jullapat to pair with the menu’s robust flavors, as well as craft beer on tap from some of their favorite local breweries including Eagle Rock BreweryCraftsman Brewing and Beachwood Brewing. To finish, diners will be able to indulge in seasonal housemade desserts like Jullapat’s fan-favorite, Huckleberry Meringue with Blueberry Compote and Buttermilk-Blueberry Ice Cream or Sorghum Sticky Pudding, Dates and Roasted Apricots.

We pull the busy Chef Daniel off the line for a chat.

Zach BrooksWe’re celebrating National Ice Cream Day (July 15th) with Zach Brooks, the Market Manager for DTLA’s Sunday Smorgasburg LA. July 15th marks the return of Ice Cream Alley at Smorgasaburg LA. It runs every Sunday through Labor Day weekend.

“Prepare that sweet tooth! National Ice Cream Day happens once a year, and at Smorgasburg LA, we celebrate all summer long with the launch of Ice Cream Alley featuring over 10 popups from the best ice cream vendors that LA has to offer. Ice cream alley runs July 15 through Labor Day weekend, so don’t miss out on your chance to indulge in scoops, ice cream sandwiches, pops and more.”

Smorgasburg LA is open every Sunday on the five-acre site of the weekday Alameda Produce Market in Downtown Los Angeles, which is part of a larger, new development called ROW DTLA.

Each Sunday, find dozens of exciting food vendors at Smorgasburg LA, plus sophisticated shopping from the realms of design, craft, style, vintage, wellness, and more. Cultural events, pop-ups, and other surprises transform the vast site into a new node in Downtown LA’s burgeoning scene, and a unique destination for the region.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us from the road with another installment of “Ask the Chef.”

Octopus (grilled) and squid / calamari are seen on a lot of restaurant menus. Why are they sustainable and what is the best way of preparing them ? No rubbery & extra chewy octopus, please. We’ll find out from Chef Andrew.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: OC Fair Culinary Arts Programming – OC Promenade Building
Segment Three: “Once Upon a Chef’s” Jennifer Segal
Segment Four: Jack Lien, SakeOne, Forest Grove, Oregon
Segment Five: Edgar Cisneros, Producer, Puerto Vallarta’s 6th Annual Ceviche & Aguachile Festival
Segment Six: Executive Chef / Proprietor Daniel Mattern, Friends & Family, Thai Town Los Angeles
Segment Seven: Zach Brooks, Market Manager, Smorgasburg LA
Segment Eight: Chef Andrew Gruel

Show 279, June 30, 2018: Chef Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Abalone, a tasty delicacy once abundant in California waters, is making a well-deserved comeback. It still can’t be harvested from our coastal waters but farm-raised abalone is coming into its own. Abalone feast on sea kelp which is constantly renewed in the ocean. It’s just a really slow growing process.

Abalone is delicious pounded and then sautéed. Chef Andrew describes the flavor as a cross between a sea scallop and squid. Chef Andrew provides the informative overview.

Play

Show 278, June 23, 2018: Chef Andrew Gruel, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

There is still a lot of unfortunate confusion out there regarding the desirability and safety of farm-raised seafood. The myth persists that wild-caught is always best.

As Chef Andrew explains most of the seafood we enjoy domestically is actually farm-raised. Think shrimp…

It’s all a matter of best practices for the farm-raised seafood and uniform standards. That’s the wrinkle. It’s not a question of one over the other. Both wild caught and farm raised are part of the seafood we enjoy on the table.

Chef Andrew provides more needed insight.

 

Play

Show 277, June 16, 2018: Show Preview with Co-Host Andy Harris

Andrew and William GruelHappy Father’s Day to all our Dads out there (including our Co-Host Chef Andrew Gruel who is expecting another Family member to arrive later in the year.)

Now an attention-grabbing 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…

The iconic Test Kitchen located at the historic Los Angeles Times building in Downtown Los Angeles is truly a wonder. It was built, state-of-the-art, in 2000 when that floor was extensively remodeled after the paper’s printing presses were moved to a new production facility on Olympic Blvd. It’s an expansive space steeped in local history. With the consolidation in the media over the years very few newspapers or magazines maintain Test Kitchens. They are costly to operate. Fortunately, the Times’ Test Kitchen endures. The Test Kitchen Director, Noelle Carter, is our enthusiastic guide.

Shrub cocktails (both with alcohol and virgin) are now on the menu at better bars everywhere. Enter Solvang’s CT and Jody Williams who have long been in the beverage industry, both working in the wine industry for the last 15 years and owning their own wine bar (Wandering Dog Wine Bar) for the last eleven of those. After enjoying some shrub cocktails at a local restaurant they started thinking about how fun it would be to start making their own for home consumption. It grew dramatically from there and Broken Clock Vinegar Works Founder CT Williams has all the quaffable 411 for us.

At NZ Wine Navigator (virtual store,) you’ll find the finest selection of artisanal New Zealand wines available in the US delivered right to your door.  Personally selected by Master Sommelier Cameron Douglas (the first MS in New Zealand and the official global ambassador of New Zealand wines), these wines prove that New Zealand is much more than Sauvignon Blanc. Westwood’s Napa Valley Grille is hosting a special NZ Wine Navigator Dinner there on Thursday evening, June 28th. Napa Valley Grille’s General Manager, Brian Cousins, and Executive Chef Kenny Spost pull the cork for us with the tempting specifics.

Nicolas-Jay is a pinot noir venture located in the heart of Oregon’s Willamette Valley. Celebrated Burgundian winemaker, Jean-Nicolas Meo of Domaine Meo-Camuzet, and music and media entrepreneur, Jay Boberg, lend their individual talents and shared dedication to the winery, where traditional French winemaking meets quintessential Oregon terroir. Jay Boberg is our guest.

Los Olivos’ The Bear and Star under the culinary direction of Executive Chef John Cox, serves “Refined Ranch Cuisine” with flair inspired by the Parker family at the eponymous Fess Parker Wine Country Inn. The restaurant utilizes proteins and vegetables sourced from the nearby Parker Ranch, an incredible resource. The Bear and Star serves Breakfast, Lunch and Dinner and is both a destination and a favorite of the locals. Chef John (The Cowboy Chef) is our guest.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Swordfish is on a lot of restaurant menus. It’s a big one…When harvested it typically weighs some 200 to 600 pounds but can grow much larger. It’s mild flavor and firm texture makes it a very popular fish. Chef Andrew provides more insight.

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

Play

Show 277, June 16, 2018: Chef Andrew Gruel, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Swordfish is on a lot of restaurant menus. It’s a big one…When harvested it typically weighs some 200 to 600 pounds but can grow much larger. It’s mild flavor and firm texture makes it a very popular fish. Chef Andrew provides more insight into the possibilities with swordfish.

Play

June 16: Noelle Carter, Broken Clock Vinegar Works, Napa Valley Grille, Nicolas-Jay, The Bear and Star

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Noelle Carter, Test Kitchen Director, Los Angeles Times Part One
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times Part Two
Segment Four: Charles T. Williams, Master Shrubber, Broken Clock Vinegar Works, Solvang, CA
Segment Five: NZ Wine Navigator Dinner at Napa Valley Grille, Westwood
Segment Six: Jay Boberg, Co-Founder, Nicolas-Jay, Dundee, Oregon
Segment Seven: Executive Chef John Cox, The Bear and Star, Los Olivos, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Oops…Sorry to have missed you last Saturday afternoon following the Angels game. The Angels were unusually in rain delay in Minnesota for four hours from 11:00 a.m. on. At 2:20 p.m. MLB finally determined that the game would start at 3:10 p.m. As we were previously set to go from 3 to 5:00 p.m. (if the Game started @ 11:00 a.m. as planned) that meant we were then preempted. The good news is that all those guests will be on the show in the coming weeks.

Now an attention-grabbing 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…

The iconic Test Kitchen located at the Los Angeles Times building in Downtown Los Angeles is truly a wonder. It was built, state-of-the-art, in 2000 when that floor was extensively remodeled after the paper’s printing presses were moved to a new production facility on Olympic Blvd. It’s an expansive space steeped in local history. With the consolidation in the media over the years very few newspapers or magazines maintain Test Kitchens. They are costly to operate. Fortunately, the Times’ Test Kitchen endures. The Test Kitchen Director, Noelle Carter, is our enthusiastic guide.

Shrub cocktails (both with alcohol and virgin) are now on the menu at better bars everywhere. Enter Solvang’s CT and Jody Williams who have long been in the beverage industry, both working in the wine industry for the last 15 years and owning their own wine bar for the last eleven of those. After enjoying some shrub cocktails at a local restaurant they started thinking about how fun it would be to start making their own for home consumption. It grew dramatically from there and Broken Clock Vinegar Works (Shrubs and Culinary Vinegars) was born. Founder CT Williams has all the quaffable 411 for us.

At NZ Wine Navigator (virtual store,) you’ll find the finest selection of artisanal New Zealand wines available in the US delivered right to your door.  Personally selected by Master Sommelier Cameron Douglas (the first MS in New Zealand and the official global ambassador of New Zealand wines), these wines prove that New Zealand is much more than Sauvignon Blanc. Westwood’s Napa Valley Grille is hosting a special NZ Wine Navigator Dinner there on Thursday evening, June 28th. Napa Valley Grille’s General Manager, Brian Cousins, and Executive Chef Kenny Spost pull the cork for us with the specifics.

Nicolas-Jay is a pinot noir venture located in the heart of Oregon’s Willamette Valley. Celebrated Burgundian winemaker, Jean-Nicolas Meo of Domaine Meo-Camuzet, and music and media entrepreneur, Jay Boberg, lend their individual talents and shared dedication to the winery, where traditional French winemaking meets quintessential Oregon terroir. Jay Boberg is our guest.

Los Olivos’ The Bear and Star under the culinary direction of Executive Chef John Cox, serves “Refined Ranch Cuisine” with flair inspired by the Parker family at the eponymous Fess Parker Wine Country Inn. The restaurant utilizes proteins and vegetables sourced from the nearby Parker Ranch, an incredible resource. The Bear and Star serves Breakfast, Lunch and Dinner and is both a destination and a favorite of the locals. Chef John (The Cowboy Chef) is our guest.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Swordfish is on a lot of restaurant menus. It’s a big one…When harvested it typically weighs some 200 to 600 pounds but can grow much larger. It’s mild flavor and firm texture makes it a very popular fish. Chef Andrew provides more insight.

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

Noelle CarterThe iconic Test Kitchen located at the historic Los Angeles Times building in Downtown Los Angeles is truly a wonder. It was built, state-of-the-art, in 2000 when that floor was extensively remodeled after the paper’s printing presses were moved to a new production facility on Olympic Blvd. It’s a space steeped in local history.

With the consolidation in the media over the years very few newspapers or magazines maintain Test Kitchens. They are costly to operate. Fortunately the Times’ Test Kitchen endures.

The Test Kitchen Director, Noelle Carter, is our enthusiastic guide.

Every recipe appearing in The Los Angeles Times is thoroughly tested on home equipment in the Test Kitchen. Famous chefs ranging from Thomas Keller to Nancy Silverton have spent time in there. You’ve also seen the Test Kitchen on the KTLA 5 Morning News during the time Russ Parsons (the previous, long-serving Food Editor) did weekly segments from the facility.

Charles CT WilliamsShrub cocktails (both with alcohol and virgin) are now on the menu at better bars everywhere. Enter Solvang’s CT and Jody Williams who have long been in the beverage industry, both working in the wine industry for the last 15 years and owning their own wine bar for the last eleven of those. In that time, a love of organic gardening has quite literally taken over their backyard and with that a fascination for all things that can be produced from the plethora of fruits, veggies and roots coming out of their soil.

After enjoying some shrub cocktails at a local restaurant they started thinking how fun it would be to start making their own for home consumption. Naturally, that led to the idea to be able to share these fun flavors with other farm-minded people who love the science of infusing and fermentation.

From there Broken Clock Vinegar Works was born, as these drinking vinegars can be enjoyed anytime of day, either with a dash of your favorite spirit or with a glass of sparkling water. The Williams’ daughter, Audrey, enjoys sipping Shrub sodas when she’s feeling fancy! She’s also very helpful at the winery doing punch downs and taste testing new flavors.

The Broken Clock Vinegar Works will debut their Tasting Room on June 23rd. It’s the only certified Winery in Solvang.

Founder CT Williams (and Master Shrubber) has all the quaffable 411 for us.

Brian CousinsAt NZ Wine Navigator (virtual store,) you’ll discover the finest selection of artisanal New Zealand wines available in the US delivered right to your door.  Personally selected by Master Sommelier Cameron Douglas (the first MS in New Zealand and the official global ambassador of New Zealand wines), these wines prove that New Zealand is much more than Sauvignon Blanc.

Westwood’s Napa Valley Grille is hosting a special NZ Wine Navigator Dinner there on Thursday evening, June 28th. Master Sommelier Cameron Douglas (direct from New Zealand) will be attending to present the wines and interact with the guests.

Napa Valley Grille’s General Manager, Brian Cousins, and Executive Chef Kenny Spost pull the cork for us on the specifics.

Jay BobergNicolas-Jay is a pinot noir venture located in the heart of Oregon’s Willamette Valley. Celebrated Burgundian winemaker, Jean-Nicolas Meo of Domaine Meo-Camuzet, and music and media entrepreneur, Jay Boberg, lend their individual talents and shared dedication to the winery, where traditional French winemaking meets quintessential Oregon terroir.

Fruit for the Willamette Valley Pinot Noir is sourced from almost every AVA in the Willamette Valley, ensuring optimal blending potential and representation of the diversity of pinot noir in the appellation. Unique sites include vineyards located in the high-elevation Eola-Amity Hills, the foothills of the cool coastal range in the McMinnville AVA, the warm red-soiled vineyards of the Dundee Hills and our expressive Bishop Creek Vineyard in the Yamhill-Carlton AVA. This wine is sourced almost exclusively from biodynamic, organic and LIVE certified vineyards.

“Pinot Noir is my desert island wine,” says Jay Boberg, “and I love the Pinots from Oregon. I’ve been drinking wines from Willamette Valley since 1983. People used to talk about their potential, but now you can taste what that potential has become—earth and elegance.”

In 2012, as Jay was winding down his fulltime role in the music industry, he approached his friend, Jean-Nicolas, with the idea of starting a winery together in Willamette Valley. “Jean-Nicolas and I have been friends since 1988. We share very similar philosophies about life, business, wine and friendship. Nicolas-Jay is about making the very best Pinot Noir we can possibly make.

It is also about building something together that one day we hope our kids will be a part of. When you look at the great domaines of the world, these two ideas go hand in hand.

Jay Boberg is our guest.

John CoxLos Olivos’ The Bear and Star under the spirited culinary direction of Executive Chef John Cox, serves “Refined Ranch Cuisine” with flair inspired by the Parker family at the eponymous Fess Parker Wine Country Inn. The restaurant utilizes proteins (think Wagyu beef and lamb) and vegetables sourced from the nearby Parker Ranch, an incredible resource. The Bear and Star serves Breakfast, Lunch and Dinner and is both a destination and a favorite of the wine-loving locals. Chef John (The Cowboy Chef) is our guest.

“The Bear and Star takes its name from the two states our founder called home – Texas and California – celebrating refined ranch cuisine paired with California’s bounty. The restaurant is intrinsically intertwined with the 714-acre Fess Parker Home Ranch seven miles away where the Wagyu cattle herd are raised and finished with the spent grains and pomace from the family brewery and winery. Also raised on the ranch are chickens, quail, rabbits, pigs and bees along with a number of heirloom fruits and organic vegetables for use at the restaurant.”

The Bear and Star’s Chef/Partner John Cox joins us with the enticing preview.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Swordfish is on a lot of restaurant menus. It’s a big one…When harvested it typically weighs some 200 to 600 pounds but can grow much larger. It’s mild flavor and firm texture makes it a very popular fish. Chef Andrew provides more insight into the possibilities with swordfish.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Noelle Carter, Test Kitchen Director, Los Angeles Times Part One
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times Part Two
Segment Four: Charles T. Williams, Master Shrubber, Broken Clock Vinegar Works, Solvang, CA
Segment Five: NZ Wine Navigator Dinner at Napa Valley Grille, Westwood
Segment Six: Jay Boberg, Co-Founder, Nicolas-Jay, Dundee, Oregon
Segment Seven: Executive Chef John Cox, The Bear and Star, Los Olivos, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Show 276, June 2, 2018: Show Preview with Co-Hosts Andy Harris & Andrew Gruel

Program Note :
Next Saturday, June 9th only
we unusually follow the early Angel game (playing Minnesota) from 3 to 5:00 p.m. Please don’t miss us! We’re there for you…

Condolences to The Brennan Family in New Orleans on the passing of Family Matriarch Miss Ella Brennan. Among her many important accomplishments was discovering Emeril Lagasse and Paul Prudhomme. The Jazz Sunday Brunch at Commander’s Palace is a local tradition. Ella also originated the signature NOLA dessert, Bananas Foster. We recommend her biography (written with her daughter Ti Adelaide Martin) Miss Ella of Commander’s Palace. (Ti has been a previous guest on the show.)

Now an attention-grabbing 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 here with you live every Saturday morning with an informative and entertaining show.

If you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a real page turner for genuine foodies. Andrew Friedman joins us.

2018 Hollywood Bowl Food + Wine season is upon us. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & LeisureHollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

Caroline Styne is our guest with a delicious preview.

After four centuries in Japan and almost four decades in the United StatesCHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group has now officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya. Owner & President Yuta Tsunoda has all the intriguing details.

The newest craft brewery on the Big Island of Hawaii is the community focused, Ola Brew. Unusually it was partially crowd-funded to launch and also just completed it’s 2nd round of crowd-funding to expand brewing capacity and build an on-site kitchen. Ola Brew’s world class beers and ciders are made from island-sourced ingredients. General Manager Shawn O’Shaughnessy taps the keg for us.

Would you believe a contemporary gastropub located on 5 landscaped acres hidden in the Porter District of Langley, Whidbey Island, WA in a magnificently converted and renovated airplane hanger serving Asian-inspired flavors ? It actually exists in the form of Roaming Radish’s R2 Gastropub owned by Chefs Jess & JP Dowdell. It’s a memorable dining experience that you simply won’t find elsewhere…

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew just returned from the Aquaculture Canada Conference in Quebec City. He was the Keynote Speaker there. Chef Andrew discussed the overview of farm-raised salmon and farm-raised seafood in general. We’ll get the highlights of his informed presentation.

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

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Show 276, June 2, 2018: Chef Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Chef Andrew just returned from the Aquaculture Canada Conference in Quebec City. He was the Keynote Speaker there. Chef Andrew discussed the overview of the state of farm-raised salmon. We’ll get the highlights of his informed presentation.

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