Show 227, June 10, 2017: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel

Andy Harris, Andrew Gruel and Ronnel Capacia at the 2017 Pechanga Microbrew Festival and Chili CookoffNow an intriguing preview of Saturday’s properly effervescent 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…

Craft beer enthusiasts rejoice ! We’re live this morning from the 9th Annual Pechanga Microbrew Festival and Chili Cook-off in beautiful Temecula Valley wine country. VIP entry into The Grand Ballroom is at 12 Noon and General Admission is from 1 to 5:00 p.m.

Chef Marlene Moore of the Temptations Food Walk at Pechanga is the 2-time, defending Chili Champ among the highly-talented chefs at Pechanga. For Saturday’s competition she is showcasing two chili creations including a vegetarian option made with tofu. Bragging rights for the next year are on-the-line. We’ll talk about crowd pleasing, award-winning chili (and more) with the always engaging Chef Marlene.

One of the newest craft breweries in the Inland Empire, Inland Wharf Brewing Co., is part of today’s Microbrew Festival for the very first time. Their specialty is cask conditioned ales dispensed from a beer engine. Owners Commander Robert Durant (retired) and Bill Sutton are our guests.

Ericka Luna is Pechanga’s veteran Director of Catering. She joins us for a status report on the in-progress, ambitious, $285 million expansion project. The new Hotel Tower is on track to welcome guests in December. Just in time for the Holidays.

Chef Damian Stanley is the busy Assistant Executive Chef at Pechanga. The highlight of his achievements to date is the revamping of the restaurant space that has evolved into the highly successful Umi Sushi & Oyster Bar. He’s also a two-time Pechanga Chili Champ but has gracefully retired from competition to let the restaurant chefs shine.

Sciabica’s California Olive Oil has been cold pressed in Modesto, California since 1936. The olive oil is used in the kitchens at Pechanga and Sciabica’s, now in its 4th generation of Family ownership, is part of the Microbrew Festival. Jim Livesay is our guest representing Sciabica’s California Olive Oil.

Habitat for Humanity Inland Valley  is the long-time charitable beneficiary of the Pechanga Microbrew Festival and Chili Cook-off. The mission of Habitat for Humanity Inland Valley, in partnership with God, is to facilitate the dream of homeownership, as well as improve living conditions for those in the community. We’ll meet long-time Executive Director, Tammy Marine.

Regular listeners of the “SoCal Restaurant Show” know Chef Ronnel Capacia as the master of the grill, smoker and pizza oven at Kelsey’s – Great Food & Drinks. He’s just been promoted to Chef at Journey’s End at Pechanga, the stylish restaurant with incredible views located in the handsome clubhouse of the Journey golf course. We’ll get Chef Ronnel off the links for a chat.

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

Play

Show 227, June 10, 2017: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino

Marlene Moore at the Pechanga Wine FestivalChef Marlene Moore of the Temptations Food Walk at Pechanga is the 2-time, defending Chili Champ among the highly-talented chefs at Pechanga. For Saturday’s competition she is showcasing two chili creations. One creation is vegetarian made with tofu. Bragging rights are on-the-line.

All of the menu items at Temptations ranging from authentic Chinese stir-fry to Pechanga fried chicken are conveniently available to-go, too.

The offerings include Caffee Cocoa – Fine Coffees & Chocolates, Pronto Italiano, Agave Mexican Delights, American Classics, Little Wok Asian Specialties, Pechanga Fried Chicken and a Banh mi (Vietnamese sandwiches) cart.

We talk about crowd pleasing, award-winning chili (and more) with the always engaging Chef Marlene.

 

Play

June 10: Live from the 9th Annual Pechanga Microbrew Festival & Chili Cookoff

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Three: Commander Robert Durant (retired) & Bill Sutton, Inland Wharf Brewing, Murrieta
Segment Four: Ericka Luna, Director of Catering, Pechanga Resort & Casino
Segment Five: Chef Damian Stanley, Assistant Executive Chef, Pechanga Resort & Casino
Segment Six: Sciabica’s California Olive Oil, Modesto
Segment Seven: Tammy Marine, Executive Director, Habitat for Humanity Inland Valley
Segment Eight: Chef Ronnel Capacia, Journey’s End at Pechanga

Now an intriguing preview of this Saturday’s properly effervescent 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…

Pechanga Microbrew FestivalCraft beer enthusiasts rejoice ! We’re live this morning from the 9th Annual Pechanga Microbrew Festival and Chili Cook-off in beautiful Temecula Valley wine country. VIP entry into The Grand Ballroom is at 12 Noon and General Admission is from 1 to 5:00 p.m.

Chef Marlene Moore of the Temptations Food Walk at Pechanga is the 2-time, defending Chili Champ among the highly-talented chefs at Pechanga. For Saturday’s competition she is showcasing two chili creations. Bragging rights for the next year are on-the-line. We’ll talk about crowd pleasing, award-winning chili (and more) with Chef Marlene.

One of the newest craft breweries in the Inland Empire, Inland Wharf Brewing Co., is part of today’s Microbrew Festival for the very first time. Their specialty is cask conditioned ales. Owners Commander (Retired) Robert Durant and Bill Sutton are our guests.

Ericka Luna is Pechanga’s veteran Director of Catering. She joins us for a status report on the in-progress, ambitious, $285 million expansion project. The new Hotel Tower is on track to welcome guests in December. Just in time for the Holidays.

Chef Damian Stanley is the busy Assistant Executive Chef at Pechanga. The highlight of his achievements to date is the revamping of the restaurant space that has evolved into the highly successful Umi Sushi & Oyster Bar. He’s also a two-time Pechanga Chili Champ but has gracefully retired from competition to let the restaurant chefs shine.

Sciabica’s California Olive Oil has been cold pressed in Modesto, California since 1936. The olive oil is used in the kitchens at Pechanga and Sciabica’s, now in its 4th generation of Family ownership, is part of the Microbrew Festival. Jim Livesay is our guest representing Sciabica’s California Olive Oil.

Regular listeners of the “SoCal Restaurant Show” know Chef Ronnel Capacia as the master of the grill, smoker and pizza oven at Kelsey’s – Great Food & Drinks. He’s just been promoted to Chef at Journey’s End at Pechanga, the stylish restaurant with incredible views located in the handsome clubhouse of the Journey golf course. We’ll get Chef Ronnel off the links for a chat.

Habitat for Humanity Inland Valley is the long-time charitable beneficiary of the Pechanga Microbrew Festival and Chili Cook-off. The mission of Habitat for Humanity Inland Valley, in partnership with God, is to facilitate the dream of homeownership, as well as improve living conditions for those in the community. We’ll meet long-time Executive Director, Tammy Marine.

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

Marlene Moore at the Pechanga Wine FestivalChef Marlene Moore of the Temptations Food Walk at Pechanga is the 2-time, defending Chili Champ among the highly-talented chefs at Pechanga. For Saturday’s competition she is showcasing two chili creations. Bragging rights are on-the-line.

All of the menu items at Temptations ranging from authentic Chinese stir-fry to Pechanga fried chicken are conveniently available to-go, too.

We’ll talk about crowd pleasing, award-winning chili (and more) with Chef Marlene.

Commander Robert Durant of Inland Wharf BrewingOne of the newest craft breweries in the Inland Empire, Murrieta’s Inland Wharf Brewing Co., is part of today’s Microbrew Festival for the very first time. Their specialty is cask conditioned ales.

“The calling card for Inland Wharf Brewing Co. is the unique and labor intensive, Cask Conditioned Ales served via Beer Engines.  In addition, Inland Wharf serves other beers on regular carbon dioxide and nitrogen regulated draft beer taps. Even though our Cask Conditioned Ales and Draft Beers use the same ingredients and recipes, their processing techniques vary widely.”
“The time-honored brewing and serving methods followed by Inland Wharf Brewing Co. ensures the development of exceptional appearance, aroma, and flavors in both its Cask Conditioned Ales and it’s Draft Beers.”

Owners Commander (Retired) Robert Durant and Bill Sutton are our guests.

Ericka LunaEricka Luna is Pechanga’s veteran Director of Catering. She first joined Pechanga in 2004 as Manager of Catering and was promoted to her current post in 2010. Erika joins us for a status report on the in-progress, ambitious, $285 million expansion project.

The ambitious project involves adding a new, AAA Four Diamond, 568-room and suite hotel wing; a stand-alone luxury two-story spa and salon with 17 treatment rooms, a fitness center and hydrotherapy pool terrace; a resort-style pool complex with eight pool areas; two new restaurants; and an additional 67,000 square feet of event space.

The new Hotel Tower is on track to welcome guests in December. Just in time for the Holidays. The fabulous Las Vegas-style pool deck with cabanas and all the requisite luxury VIP amenities will debut in the Spring.

Danian StanleyChef Damian Stanley is the Assistant Executive Chef at Pechanga. The highlight of his numerous achievements to date is the revamping of the restaurant space that has evolved into the highly successful Umi Sushi & Oyster Bar.

Umi means “sea” in Japanese. On the extensive menu are sushi, sashimi, nigiri, rolls, oysters on the half shell, seafood platters, specialty cocktails and so much more.

He’s also a two-time Pechanga Chili Champ (2014 & 2015) but has gracefully retired from competition to let the individual restaurant chefs have a clear field.

Sciabica's California Olive OilSciabica’s California Olive Oil has been cold pressed in California since 1936. The olive oil is used in the kitchens at Pechanga and Sciabica’s, now in its 4th generation of Family ownership, is part of the Microbrew Festival.

“The Sciabica family’s long tradition of olive oil production began in Sicily, in the olive oil mills of Castelvetrano in the province of Trapani – a region famous for olives and olive oil. In 1887 Nicola (Nick) Sciabica was born in Marsala, Sicily and as a young man, he learned the ancient art of producing olive oil in Trapani.”

“In 1911 Nicola immigrated to the United States, settled and started a family in Waterbury Connecticut, but longed for the warm Mediterranean climate. After many years of searching, he eventually found Modesto, California. He fell in love with Modesto. Nicola said, “This is like home.” and in 1925, with his wife and their 3 sons, he purchased a small ranch in Modesto.”

“11 years later, in 1936, with the knowledge that Nicola brought from olive oil making in Sicily, the Sciabicas began cold-pressing Marsala® Brand Olive Oil (named after his birthplace). Marsala is now the undisputed oldest continuously produced California Olive Oil. Today, the Sciabicas still reside, farm and cold-press olive oil on the same property.”

“In the late 80’s the family pioneered “single varietal” olive oils, keeping individual olive types separate (just like wine). For over 30 years we have been offering our single varietal olive oils under the Sciabica’s® label, ranging from Buttery-Sweet to Peppery & Robust, depending on the olive varietal and season of pressing. In the 90’s the family again blazed a new path with ‘Fresh Flavored’ olive oil, uniquely made fresh in the press by sending fresh fruit, herbs or peppers (such as Lemons, Basil and Jalapeños) with the olives through the presses. 2 ingredients, no artificials or heat infusion, resulting in a remarkable fresh flavor and health experience.”

Jim Livesay is our guest representing Sciabica’s California Olive Oil.

habitat-humanity-inland-valleyHabitat for Humanity Inland Valley is the long-time charitable beneficiary of the Pechanga Microbrew Festival and Chili Cook-off. The mission of Habitat for Humanity Inland Valley, in partnership with God, is to facilitate the dream of homeownership, as well as improve living conditions for those in the community.

Habitat for Humanity Inland Valley was founded on Christian principles in 1991, as an affiliate of Habitat for Humanity International, to provide low income housing for families in the Inland Valley.

“We serve the cities of Temecula, Murrieta, Wildomar, Lake Elsinore, Canyon Lake, Sun City, Menifee, and Perris. Habitat for Humanity Inland Valley is dedicated to eliminating substandard housing locally, as well as globally, through constructing, rehabilitating and preserving homes; by advocating for fair and just housing policies; and by providing training and access to resources to help families improve their housing conditions.”

“Habitat for Humanity was founded on the conviction that every man, woman and child should have a simple, decent place to live and that it should be a matter of conscience and action for all.”

We’ll meet long-time Executive Director, Tammy Marine.

Ronnell Capacia at the Pechanga Microbrew Festival and Chili CookoffRegular listeners of the “SoCal Restaurant Show” know Chef Ronnel Capacia as the master of the grill, smoker and pizza oven at Kelsey’s – Great Food & Drinks.

He’s just been promoted to Chef at Journey’s End at Pechanga, the stylish restaurant with incredible views located in the handsome clubhouse of the Journey golf course.

Chef Ronnel is always a serious competitor (and one to watch) in the annual Pechanga Chili Cook-off.

We’ll get Chef Ronnel off the links for a chat.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Three: Commander Robert Durant (retired) & Bill Sutton, Inland Wharf Brewing, Murrieta
Segment Four: Ericka Luna, Director of Catering, Pechanga Resort & Casino
Segment Five: Chef Damian Stanley, Assistant Executive Chef, Pechanga Resort & Casino
Segment Six: Sciabica’s California Olive Oil, Modesto
Segment Seven: Tammy Marine, Executive Director, Habitat for Humanity Inland Valley
Segment Eight: Chef Ronnel Capacia, Journey’s End at Pechanga

Show 210, February 11, 2017: Show Preview with Andy Harris

9th annual Pechanga Chocolate Decadence and Wine FestivalWe’re live on Saturday from the 9th Annual Pechanga Wine Festival and Chocolate Decadence. It’s a benefit for Habitat for Humanity Inland Valley. A few hundred of the finest vintages from Napa Valley, Sonoma County, Temecula, France, Italy, Spain, Argentina, Chile, Australia, New Zealand and beyond are available for the tasting. Also on the menu are a variety of impressive tastes from the award-winning chefs of Pechanga Resort & Casino.

Now an enticing preview of this Saturday’s totally decadent show with Co-Host Andy Harris. 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 actually a pretty good thing…

Friday, February 10th is Chocolate Decadence at Pechanga. An incredible array of sinful chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet. Chef Jean-Jacques puts down his whisk briefly to join us.

Wilson Creek Winery is a family-owned winery in the heart of Temecula Valley Southern California Wine Country known for its quality wines and warm hospitality. The winery features a welcoming tasting room, full-service restaurant with vineyard view dining and expansive patio, creek side picnic area, indoor and outdoor conference and event spaces, romantic wedding venue and exclusive retreat accommodations. We’ll uncork it all with Winemaker Gus Vizgirda.

The Great Oak Steakhouse at Pechanga is one of the most highly regarded fine dining restaurants in the Inland Empire. It’s premium seafood, 100 per cent Prime Angus beef, and an exceptional wine cellar to match. The Great Oaks’ Manager, Alex Pena (who started at Pechanga 13 years ago as a server), is our guest.

Pechanga is well along with an ambitious $285 million expansion of the Hotel and all other guest amenities on the property with the exception of the Casino facilities. A new 2,400 space parking garage has just opened as the first part of the enhancements. Pechanga’s Digital Marketing Manager, Sean Macready fills us in.

Chef Marlene Moore is Pechanga’s two-time defending chili champ. She oversees all the food in the always busy Temptations Food Walk, Bingo Hall and the Poker Room. We’ll chat with Chef Marlene about what’s new on her menus.

We love inspirational entrepreneurial food success stories. For Melba Artea (and her husband Steve) of Crown City Toffee it all started with a family recipe for toffee (with chocolate & nuts) and a pressing need to provide more financial resources for her Family. Crown City Toffee is part of the Pechanga Wine Festival. We’ll get the full story on her popular toffee line that started in her home kitchen.

Temecula Valley has become a popular destination for both day visitors and longer stays, too. Temecula-based food, wine & travel journalists, Susan & Todd Montgomery, provide the local perspective. Sue is on the Board of Directors (also the Treasurer) of the International Food Wine & Travel Writers Association.

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

Play

February 11: Live from the Pechanga Chocolate Decadence and Wine Festival

Podcasts

Segment One: Show Preview with Andy Harris
Segment Two: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino
Segment Three: Gus Vizgirda, Winemaker, Wilson Creek Winery
Segment Four: Alex Pena, Manager, Great Oak Steakhouse, Pechanga Resort & Casino, Temecula
Segment Five: Sean Macready, Social Media / Digital Manager, Pechanga Resort & Casino
Segment Six: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Seven: Melba and Steve Artea, Crown City Toffee
Segment Eight: Food, Wine & Travel Journalists, Susan & Todd Montgomerys

9th annual Pechanga Chocolate Decadence and Wine FestivalWe’re live on Saturday from the 9th Annual Pechanga Wine Festival and Chocolate Decadence. It’s a benefit for Habitat for Humanity Inland Valley. A few hundred of the finest vintages from Napa Valley, Sonoma County, Temecula, France, Italy, Spain, Argentina, Chile, Australia, New Zealand and beyond are available for the tasting. Also on the menu are a variety of impressive tastes from the award-winning chefs of Pechanga Resort & Casino.

Now an enticing preview of this Saturday’s totally decadent show with Co-Host Andy Harris. 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 actually a pretty good thing…

Friday, February 10th is Chocolate Decadence at Pechanga. An incredible array of sinful chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet. Chef Jean-Jacques puts down his whisk briefly to join us.

Wilson Creek Winery is a family-owned winery in the heart of Temecula Valley Southern California Wine Country known for its quality wines and warm hospitality. The winery features a welcoming tasting room, full-service restaurant with vineyard view dining and expansive patio, creek side picnic area, indoor and outdoor conference and event spaces, romantic wedding venue and exclusive retreat accommodations. We’ll uncork it all with Winemaker Gus Vizgirda.

The Great Oak Steakhouse at Pechanga is one of the most highly regarded fine dining restaurants in the Inland Empire. It’s premium seafood, 100 per cent Prime Angus beef, and an exceptional wine cellar to match. The Great Oaks’ Manager, Alex Pena (who started at Pechanga 13 years ago as a server), is our guest.

Pechanga is well along with an ambitious $285 million expansion of the Hotel and all other guest amenities on the property with the exception of the Casino facilities. A new 2,400 space parking garage has just opened as the first part of the enhancements. Pechanga’s Digital Marketing Manager, Sean Macready fills us in.

Chef Marlene Moore is Pechanga’s two-time defending chili champ. She oversees all the food in the always busy Temptations Food Walk, Bingo Hall and the Poker Room. We’ll chat with Chef Marlene about what’s new on her menus.

We love inspirational entrepreneurial food success stories. For Melba Artea of Crown City Toffee it all started with a family recipe for toffee (with chocolate & nuts) and a pressing need to provide more financial resources for her Family. Crown City Toffee is part of the Pechanga Wine Festival. We’ll get the full story on her popular toffee line that started in her home kitchen.

Temecula Valley has become a popular destination for both day visitors and longer stays, too. Temecula-based food, wine & travel journalists, Susan & Todd Montgomery, provide the local perspective. Sue is on the Board of Directors (also the Treasurer) of the International Food Wine & Travel Writers Association.

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

Jean Jacques GranetFriday, February 10th is the always incredible Chocolate Decadence at Pechanga. An eye-popping array of truly decadent chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet.

Jean-Jacques Granet, an acclaimed pastry chef who has worked on three continents, is the Executive Pastry Chef at Pechanga Resort & Casino. After spending nearly 15 years as pastry chef at two of the most prestigious luxury resorts in Las Vegas, Granet is now happy to call Southern California home.

Chef Jean-Jacques arrived at Pechanga in March 2015 and has implemented positive changes to the 20-person in-house bakery and pastry shop. He has changed the lineup of desserts offered at Journey’s End golf course restaurant, The Great Oak Steakhouse, Paisano’s Italian restaurant and Umi Sushi & Oyster Bar.

He’s always working on improvements to the desserts and pastries offered at Blends Coffee & Wine Bar. Ongoing is efforts with each of the 11 dining outlets and banquets departments to fulfill and exceed guests’ expectations in the sweets’ department.

Chef Jean-Jacques puts down his whisk briefly to join us.

Gus VizgirdaWilson Creek Winery is a family-owned winery in the heart of Temecula Valley Southern California Wine Country known for its quality wines and warm hospitality. The winery features a welcoming tasting room, full-service restaurant with vineyard view dining and expansive patio, creek side picnic area, indoor and outdoor conference and event spaces, romantic wedding venue and exclusive retreat accommodations.

“Delightfully referred to as our “extended family,” the Wilson family is proud to have built a community around the sharing of wine, the celebration of family and the passion to enhance the lives of everyone our brand touches.”

Today, Wilson Creek’s 90 acres of old growth vines grace the Temecula Valley hills and produce over 40,000 cases yearly and include several award-winning varietals.  The two large Tuscan-inspired buildings house a unique tasting room, a grand ballroom and elegant restaurant.

Just as founders Gerry and Rosie Wilson wanted a place where family could come together, the winery grounds feature several spaces designed to bring people together including gazebos, a concert stage, outdoor patio dining and, of course, the peaceful sounds of Wilson Creek.

“The dream and vision of Wilson Creek continues to thrive with three generations of Wilsons involved in day-to-day operations, from wine tasting and tours to weddings and corporate events.”

They are known for their celebratory Almond Sparking Wine (which initially put them on the map) and Gus’ White Cabernet Sauvignon.

We’ll uncork it with Winemaker Gus Vizgirda.

Alex PenaThe Great Oak Steakhouse at Pechanga is one of the most highly regarded fine dining restaurants in the Inland Empire. It’s premium seafood, 100 per cent Prime Angus beef, and an exceptional wine cellar to match. It’s a consistent AAA Four-Diamond Award establishment.

“With an outstanding menu created by award-winning head chef Martin Venegas, a visit to Great Oak promises to be memorable on every level. Martin’s philosophy is no secret: find the best product, use the right ingredients, and execute every creation in a way that brings forward the very best of the flavor profile. Taste the art of deep culinary passion at this signature dining destination.”

The Great Oaks’ accomplished Manager, Alex Pena (who started at Pechanga 13 years ago as a server), is our guest.

Sean MacReadyPechanga is well along with an ambitious $285 million expansion of the Hotel and all other guest amenities on the property with the exception of the Casino facilities. A new 2,400 space parking garage has just opened as the first part of the enhancements.

The project involves adding a new, AAA Four Diamond, 568-room and suite hotel wing; a stand-alone luxury two-story spa and salon with 17 treatment rooms, a fitness center and hydrotherapy pool terrace; a resort-style pool complex with eight pool areas; two new restaurants; and an additional 67,000 square feet of event space.

“We estimate the expansion will result in an economic output of over $550 million, generating roughly 2,944 jobs up front as a result of construction-related activities,” said Dr. Christopher Thornberg, Founding Partner of Beacon Economics. “We estimate the local economy will benefit from an additional 560 jobs per year going forward as a result of expanded operations at Pechanga Resort & Casino.”

Pechanga’s Digital Marketing Manager, Sean MacReady fills us in.

Marlene Moore at the Pechanga Microbrew Festival and Chili CookoffChef Marlene Moore is Pechanga’s two-time chili champ. She oversees the always busy Temptations Food Walk.

Her realm includes Caffee Cocoa – Fine Coffees and Coffee (24 hours), Pronto Italian, Agave Mexican Delights, American Classics (24 hours), Little Wok Asian Specialties, Pechanga Fried Chicken and Banh Mi (made to order) and hot dog carts.

In addition to Temptations Food Walk, Chef Marlene oversees all the food in the long-running Bingo Parlor and bustling Poker Room.

We’ll chat with Chef Marlene about what’s new on her menus.

Melba ArteaWe love inspirational entrepreneurial food success stories. For Melba Artea of Crown City Toffee it all started with a family recipe for toffee (with chocolate & nuts) and a pressing need to provide more financial resources for her Family.

“Our English toffee is made with the freshest ingredients available. It is crispy with a wonderful buttery crunch and topped with a coat of creamy chocolate (milk or dark) with fresh-roasted almonds sprinkled on top.”

“Our Peanut Butter Drizzle is a huge favorite of many of our customers. It’s roasted peanuts topped over melted Peanut Butter Morsels and drizzled with milk chocolate.”

Crown City Toffee is part of the Pechanga Wine Festival. We’ll get the full story from Melba on her popular toffee line that started in her home kitchen. Based on demand they have graduated to producing in a commercial kitchen.

Susan and Todd MontgomeryTemecula Valley has become a popular destination for both day visitors and longer stays, too. In addition to the Pechanga Resort & Casino there are championship golf courses, the magnificent Temecula wine country and the attractions of Old Town Temecula.

Temecula-based food, wine & travel journalists, Susan & Todd Montgomery, join us to provide the local perspective. Sue is on the Board of Directors (also the Treasurer) of the International Food Wine & Travel Writers Association. Todd is the duo’s official photographer.

Podcasts

Segment One: Show Preview with Andy Harris
Segment Two: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino
Segment Three: Gus Vizgirda, Winemaker, Wilson Creek Winery
Segment Four: Alex Pena, Manager, Great Oak Steakhouse, Pechanga Resort & Casino, Temecula
Segment Five: Sean Macready, Social Media / Digital Manager, Pechanga Resort & Casino
Segment Six: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Seven: Melba and Steve Artea, Crown City Toffee
Segment Eight: Food, Wine & Travel Journalists, Susan & Todd Montgomerys

Show 200, December 3, 2016: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino, Temecula

Jean Jacques GranetThe Pechanga Resort & Casino in Temecula has a long Holiday tradition of baking and decorating eye-catching gingerbread houses for sale at a very reasonable price until Christmas to their appreciative guests.

“This holiday season, housing starts inside of one southern California casino/resort will more than double after last year’s sales numbers topped expectations. Pechanga Resort & Casino’s in-house bakery team is preparing, constructing and decorating hand-crafted gingerbread houses and offering them to prospective buyers at a nominal cost for home ownership. These units, which may be purchased individually or several at a time to create neighborhood continuity, come fully loaded and turnkey for gift giving, or for hanging onto for one’s own sweet tooth satisfying gratification.”

“Those looking for a brand new gingerbread home can find them in easily accessed locations at the 24-hour Caffe Cocoa inside the popular Temptations Food Walk at Pechanga or at Blends Coffee & Wine Bar just inside the Pechanga Hotel Lobby. Each home features distinct décor and amenities such as hand-drawn insulation (icing) and real curb appeal with colorful holiday sweet treats lining the outside. If buyers are careful transporting the homes, no insurance is required, property tax is waived and goodwill equity can be earned by giving one of the Pechanga gingerbread homes to someone else. These handmade gingerbread houses come in 10-inch by six-inch floor plan for $35. They will be on the market until Christmas, or until all units have been snapped up by buyers.”

The annual Chocolate Decadence Festival is coming up of Friday evening, February 10, 2016.

Pechanga’s acclaimed Executive Pastry Chef, Jean-Jacques Granet (he has worked on three continents) joins us with all the sweet details.

Play

Show 199, November 26, 2016: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino

Marlene Moore at the Pechanga Microbrew Festival and Chili CookoffChef Marlene Moore is the high-energy chef at the popular Temptations Food Walk at Pechanga Resort & Casino in Temecula. She is famous for the signature Pechanga Fried Chicken.

Earlier this year she successfully defended her title as Pechanga’s Chili Champ by, again, besting eight other talented Pechanga chefs in the 8th Annual Pechanga Microbrew Fest & Chili Cook-off which was a benefit for Habitat for Humanity Inland Valley.

Her winning chili creation is “Temptation” Hearty Southern Style Chili.

Chef Moore, originally from Trinidad and Tobago, retained her title despite stiff competition from Chef Ronnel Capacia of Kelsey’s, who serves southwestern chili in his appetizer selections for lunch and dinner every day. Now in its eighth year, 1,459 people came to enjoy craft and microbrews, chili and music at the 2016 Pechanga Microbrew Festival.

We’ll catch-up with the always on-the-move Chef Marlene.

Keep in mind the “Temptation” Hearty Southern Style Chili is an inspired side dish for Holiday entertaining and the upcoming college football bowl game viewing parties in late December. The recipe is posted on our Website courtesy of Chef Marlene :

Also, by popular demand, Chef Marlene’s championship “Temptation” Hearty Southern Style Chili (with a side of Chef Marlene’s signature corn bread) will be available at American Classics in the Temptations Food Walk at Pechanga for December, January & February.

Pechanga is your Personal Chef for the Holidays. Complete Christmas dinners (Turkey or Bone-in Prime Rib) are available to go with all the trimmings. Convenient pickup on December 25th between 11:00 a.m. and 4:00 p.m. at the Hotel Valet adjacent to Blends Coffee & Wine Bar. Call (951) 770-2307. Please order by December 23rd.

We’ll catch-up with the always on-the-move Chef Marlene.

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Show 173, May 28, 2016: Golden Road Brewing & The Pechanga Microbrew Festival

Victor Novak of Taps Fish House and Brewery in BreaThe 8th Annual Pechanga Microbrew & Craft Beer Festival and Chili Cook-off returns to the Pechanga Grand Ballroom on Saturday, June 11th. It’s a benefit for Habitat for Humanity Inland Valley. One of the participating breweries is Los Angeles’ and Orange County’s Golden Road Brewing. Brewmaster Victor Novak taps the keg with a thirst-quenching preview.

In 2011, beer enthusiasts Meg Gill and Tony Yanow founded Golden Road Brewing to bring fresh beer to the local market in the most sustainable way possible.  Golden Road is committed to engaging and supporting the growing community of socially-minded beer enthusiasts

Golden Road’s year-round offerings include Point the Way IPA, Golden Road Hefeweizen, Get Up Offa That Brown and Wolf Among Weeds IPA. Along with the core beers, Golden Road brewers are constantly experimenting with the freshest ingredients through a collection of rotating, seasonal and limited-edition brews including the Custom IPA Series, a line-up of diverse, hop-forward IPAs.

VIP tickets (with early access) are $65 and General Admission is $50. Designated Driver tickets are also available.

In addition to dozens of highly regarded craft beers to sample the Pechanga chefs are all in competition to wow the guests with their distinctive chili creations. There will be eight varieties of chili to enjoy and the crowd favorite (by popular vote) wins the trophy for “Best Chili at Pechanga.” You can be sure the highly competitive chefs at Pechanga are “in it to win it.” The defending chili champ from last year, Chef Marlene Moore of the Temptations Food Walk food court at Pechanga, encores to defend her coveted title.

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