Show 553, November 25, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

The B8kery by Selanne, Laguna Beach’s newest bakery is located just steps from sister restaurant, Selanne Steak Tavern.”

“The bakery beckons both locals and newcomers with its array of offerings that include decadent sweet treats and house-made breads created by Rebekah Eastman, who previously worked as pastry chef at Bourbon Steak, Chef Michael Mina’s restaurant at the Waldorf Astoria Monarch Beach Resort in Dana Point.” Rebekah also is the newly appointed Executive Pastry Chef for Selanne Steak Tavern which is celebrating their 10th Anniversary this year. Rebekah Eastman is our guest with rolling pin at the ready and joined by the Executive Chef of Selanne Steak Tavern, Vincent Terusa.

Switchback Ridge winery produces handcrafted estate grown Cabernet Sauvignon, Merlot and Petite Sirah sourced exclusively from the Peterson Family Vineyard in Calistoga, Napa Valley. The inspiration to embark upon a family wine project first came to current proprietress Kelly Peterson in 1995 with the death of her great aunt, Carrie. Auntie, as she was affectionately called, emphatically insisted that her old vine block of Petite Sirah, or “Pets” as she called them, “not be touched” when the property was replanted in 1990. At the time there was little respect or interest in Petite Sirah and total acreage in California was down to an all-time low of only 1,700 acres. After her death, there was a renewed interest in the variety and Kelly vowed to make a Petite Sirah varietal wine in her honor. That dream became a reality in 1999, with the help of family friend and winemaker Bob Foley, when Switchback Ridge produced its first vintage. Switchback Ridge is named for the winding trails in the hills above the vineyard that John Peterson (Kelly’s father) explored as a child. Today Kelly Peterson continues the legacy of the estate that began with her great-grandfather, Mads, over a hundred years ago.”

Italy Cocktails: An Elegant Collection of Over 100 Recipes Inspired By Italia by food and travel journalist Paul Feinstein is a treasure trove of drink recipes, vivid photography, and cocktail histories from Italian hotspots and around the world. Paul Feinstein is our guest to share his deep love and knowledge of Italian culture and the cocktails born and inspired from its rich history assembled for this book. These signature drink recipes from Italy hotspots pay homage to this vibrant country. With over 100 recipes and dozens of bartender profiles, you can drink like a local whether you’re just visiting or entertaining at home. From ritzy rooftop bars with views of the Colosseum to stylish Japanese-inspired haunts, locals and tourists alike will discover new watering holes that are sure to satisfy all tastes. With signature creations by prominent mixologists in the region, this book offers a detailed rundown of the best locations Italy has to offer.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. The Holidays are here and stress-free Holiday cooking is always the objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. The Thanksgiving Turkey has been carved and the remaining turkey and the bountiful side dishes are tucked in the refrigerator. Chef Andrew provides some tasty thoughts for creativity with leftovers. Think the ultimate turkey sandwich on sourdough laden with the sweet & savory Thanksgiving sides.

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

Show 553, November 25, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

The Holidays are arriving soon and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and Family. Chef Andrew joins us with his continuing series of genuinely useful, stress-free holiday cooking tips. The Thanksgiving Turkey has been carved and the remaining turkey and the bountiful side dishes are tucked in the refrigerator. Chef Andrew provides some tasty thoughts for creativity with leftovers.

November 25: The B8kery by Selanne, Switchback Ridge, Paul Feinstein

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The B8kery by Selanne and 10th Anniversary of Selanne Steak Tavern, Laguna Beach Part One
Segment Three: The B8kery by Selanne and 10th Anniversary of Selanne Steak Tavern, Laguna Beach Part Two
Segment Four: Switchback Ridge Winery, Calistoga, with Sommelier Pierson Ryan Part One
Segment Five: Switchback Ridge Winery, Calistoga, with Sommelier Pierson Ryan Part Two
Segment Six: Italy Cocktails with Food & Travel Journalist Paul Feinstein Part One
Segment Seven: Italy Cocktails with Food & Travel Journalist Paul Feinstein Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

The B8kery by Selanne, Laguna Beach’s newest bakery is located just steps from sister restaurant, Selanne Steak Tavern.

The bakery beckons both locals and newcomers with its array of offerings that include decadent sweet treats and house-made breads created by Rebekah Eastman, who previously worked as pastry chef at Bourbon Steak, Chef Michael Mina’s restaurant at the Waldorf Astoria Monarch Beach Resort in Dana Point.” Rebekah also is the newly appointed Executive Pastry Chef for Selanne Steak Tavern which is celebrating their 10th Anniversary this year. Rebekah Eastman is our guest with rolling pin at the ready and joined by the Executive Chef of Selanne Steak Tavern, Vincent Terusa.

“Switchback Ridge winery produces handcrafted estate grown Cabernet Sauvignon, Merlot and Petite Sirah sourced exclusively from the Peterson Family Vineyard in Calistoga, Napa Valley. The inspiration to embark upon a family wine project first came to current proprietress Kelly Peterson in 1995 with the death of her great aunt, Carrie. Auntie, as she was affectionately called, emphatically insisted that her old vine block of Petite Sirah, or “Pets” as she called them, “not be touched” when the property was replanted in 1990. At the time there was little respect or interest in Petite Sirah and total acreage in California was down to an all-time low of only 1,700 acres. After her death, there was a renewed interest in the variety and Kelly vowed to make a Petite Sirah varietal wine in her honor. That dream became a reality in 1999, with the help of family friend and winemaker Bob Foley, when Switchback Ridge produced its first vintage. Switchback Ridge is named for the winding trails in the hills above the vineyard that John Peterson (Kelly’s father) explored as a child. Today Kelly Peterson continues the legacy of the estate that began with her great-grandfather, Mads, over a hundred years ago.”

“Italy Cocktails: An Elegant Collection of Over 100 Recipes Inspired By Italia by food and travel Journalist Paul Feinstein is a treasure trove of drink recipes, vivid photography, and cocktail histories from Italian hotspots and around the world. Paul Feinstein is our guest to share his deep love and knowledge of Italian culture and the cocktails born and inspired from its rich history assembled for this book. These signature drink recipes from Italy hotspots pay homage to this vibrant country. With over 100 recipes and dozens of bartender profiles, you can drink like a local whether you’re just visiting or entertaining at home. From ritzy rooftop bars with views of the Colosseum to stylish Japanese-inspired haunts, locals and tourists alike will discover new watering holes that are sure to satisfy all tastes. With signature creations by prominent mixologists in the region, this book offers a detailed rundown of the best locations Italy has to offer.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. The Holidays are arriving soon and stress-free Holiday cooking is always the objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. The Thanksgiving Turkey has been carved and the remaining turkey and the bountiful side dishes are tucked in the refrigerator. Chef Andrew provides some tasty thoughts for creativity with leftovers. 

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

Rebekah Eastman of the B8kery by Selanne

The B8kery by SelanneLaguna Beach’s newest bakery is located just steps from sister restaurant Selanne Steak Tavern.

“The bakery beckons both locals and newcomers with its array of offerings that include decadent sweet treats and house-made breads created by Rebekah Eastman, who previously worked as pastry chef at Bourbon Steak, Chef Michael Mina’s restaurant at the Waldorf Astoria Monarch Beach Resort in Dana Point.” Rebekah also is the newly appointed Executive Pastry Chef for Selanne Steak Tavern. Rebekah Eastman is our guest with rolling pin at the ready and joined by Selanne Steak Tavern’s Executive Chef, Vincent Terusa. (Selanne Steak Tavern is celebrating 10 years of welcoming discriminating guests this year.)

“This airy, inviting neighborhood shop with its cheerful white and pink interior, floor to ceiling windows, Sips & Sweets neon wall sign and charming decorative touches features a scrumptious array of pastries and breads. The B8kery by Selanne has a large glass case tempting visitors with Glazed Strawberry Bang Pies; Blueberry Streusel Muffins; Gluten Free Donut Muffins; Banana Nut Muffins; Berries and Cream and Almond Croissants; Chocolate and Peanut Butter Brownies; cookies, cupcakes and more delectable confections. In addition, The B8kery features hot and cold coffees made with artisanal Caffe Luxxe of Southern California-famed coffee beans.”

Vince Terusa of Selanne Steak Tavern

Selanne Steak Tavern, located at 1464 South Coast Highway in Laguna Beach, opened in November 2013 (celebrating its 10th Anniversary) and is owned by Hockey Hall of Famer Teemu Selanne and local Orange County businessman Kevin Pratt. Housed in a reimagined 1934 historic home along the Pacific Coast, it is an upscale contemporary steak house with an upstairs dining room, downstairs tavern and bar area, a wine room for more intimate dining and two patios for alfresco dining. The restaurant supports local farms and fisheries that practice sustainability and humane practices. Menus feature the finest of steaks and seafood served with a variety of accompaniments enhanced by herbs from the restaurant’s herb garden. Along with its carefully selected California-focused wine list, craft signature cocktails are created from quality farmers’ market produce, homemade mixers and top-notch shelf spirits.”

Ryan Pierson of Switchback Ridge

Switchback Ridge winery produces handcrafted estate grown Cabernet Sauvignon, Merlot and Petite Sirah sourced exclusively from the Peterson Family Vineyard in Calistoga, Napa Valley.”

“In 1914, Eliza and Mads Peterson purchased a 100-acre property located on the floor of the Napa Valley at the mouth of Dutch Henry Canyon. Both Eliza and Mads had immigrated to the United States in the late 1800s–Eliza from Ireland and Mads from Denmark–and headed westward as so many did at that time, seeking a place to call home.”

“The property, located just off the Silverado Trail between St. Helena and Calistoga, hosted a small Zinfandel vineyard. With the onset of Prohibition in 1920, prunes quickly became the cash crop in Napa Valley, and the Petersons planted a plum orchard to help provide for their large family. Caring for the orchard, as well as a large vegetable garden and numerous farm animals, was a full-time job for the whole family, including the six boys and three girls.”

“When the time came to pass the property on, the daughters, and not the sons, took the responsibility. Vera, Carrie, and Mae worked to preserve the family legacy, maintaining the buildings, plum orchard, vegetable garden and livestock. Vera worked the land, Carrie managed the books and Mae returned each summer to help the harvest. Vera’s son, John Peterson, grew up working the farm and, in turn, taught his children, Trish, Kelly and Johnny, the reward of hard work. The inspiration sparked by Mads’s dream, set a true legacy in motion.”

“Slowly the plum orchards transitioned to vineyards, and by the 1990s grape vines were thriving on the property that once hosted plums. The soils with plenty of drainage and a warm, sunny climate made the area perfect for growing Cabernet Sauvignon, Merlot and Petite Sirah. There are currently 21 acres under vine, which includes a sixty-plus year-old block of dry farmed Petite Sirah that John Peterson helped plant as a young child.”

“The inspiration to embark upon a family wine project first came to Kelly (representing the 4th generation of Peterson Family ownership) in 1995 with the death of her great aunt, Carrie. Auntie, as she was affectionately called, emphatically insisted that her old vine block of Petite Sirah, or “Pets” as she called them, “not be touched” when the property was replanted in 1990. At the time there was little respect or interest in Petite Sirah and total acreage in California was down to an all-time low of only 1,700 acres. After her death, there was a renewed interest in the variety and Kelly vowed to make a Petite Sirah varietal wine in her honor. That dream became a reality in 1999, with the help of family friend and winemaker Bob Foley, when Switchback Ridge produced its first vintage.”

“Switchback Ridge is named for the winding trails in the hills above the vineyard that John explored as a child. Today Kelly Peterson continues the legacy that began with her great-grandfather, Mads, over a hundred years ago.”

Certified Sommelier Pierson Ryan who is the National Sales Director for Switchback Ridge joins us to pull the cork on all that is Switchback Ridge.

Writer and Editor Paul Feinstein

Italy Cocktails: An Elegant Collection of Over 100 Recipes Inspired By Italia by food and travel Journalist Paul Feinstein is a treasure trove of drink recipes, vivid photography, and cocktail histories from Italian hotspots and around the world.” Paul Feinstein is our guest to share his deep love and knowledge of Italian culture and the cocktails born and inspired from its rich history assembled for this book.

“These signature drink recipes from Italy hotspots pay homage to this vibrant country. With over 100 recipes and dozens of bartender profiles, you can drink like a local whether you’re just visiting or entertaining at home. From ritzy rooftop bars with views of the Colosseum to stylish Japanese-inspired haunts, locals and tourists alike will discover new watering holes that are sure to satisfy all tastes. With signature creations by prominent mixologists in the region, this book offers a detailed rundown of the best locations Italy has to offer.”

Within the gorgeous, die-cut covers, you’ll find:

  • More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestions
  • Interviews with the country’s trendsetting bartenders and mixologists
  • Bartending tips and techniques from the experts
  • Food and drink hotspots across the country

“Rome, Florence, Venice, Milan, Naples, Bologna, Verona, Siena, Sicily—explore these beautiful cities and their craft cocktail scenes without ever leaving your zip code with Italy Cocktails.”

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

The Holidays are arriving soon and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and Family. Chef Andrew joins us with his continuing series of genuinely useful, stress-free holiday cooking tips. The Thanksgiving Turkey has been carved and the remaining turkey and the bountiful side dishes are tucked in the refrigerator. Chef Andrew provides some tasty thoughts for creativity with leftovers.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The B8kery by Selanne and 10th Anniversary of Selanne Steak Tavern, Laguna Beach Part One
Segment Three: The B8kery by Selanne and 10th Anniversary of Selanne Steak Tavern, Laguna Beach Part Two
Segment Four: Switchback Ridge Winery, Calistoga, with Sommelier Pierson Ryan Part One
Segment Five: Switchback Ridge Winery, Calistoga, with Sommelier Pierson Ryan Part Two
Segment Six: Italy Cocktails with Food & Travel Journalist Paul Feinstein Part One
Segment Seven: Italy Cocktails with Food & Travel Journalist Paul Feinstein Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 552, November 18, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

The Holidays are arriving soon and stress-free Holiday cooking is always the objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and Family. Chef Andrew joins us with his continuing series of genuinely useful “Turkey Talk” cooking tips. Chef Andrew shares a simple recipe for cranberry sauce that easily outshines the version in the can. Also hints on preparing crave-worthy gravy that add excitement to the Holiday Table.

Check out his handy and practical cooking tips on Substack at “American Gravy.” There is a free level as well as a premium option with a modest cost.

Show 551, November 11, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

The Holidays are arriving soon and stress-free Holiday cooking is always the objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and Family. Chef Andrew is continuing his helpful series of genuinely useful Holiday cooking tips. Have a properly sharpened chef’s knife at the ready.

The Holidays are arriving soon and stress-free Holiday cooking is always the objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and Family. Chef Andrew is continuing his helpful series of genuinely useful Holiday cooking tips. For Thanksgiving he suggests spatchcocking (splitting the bird down the backbone) the turkey before roasting and using a dry rub with an overnight stay in the refrigerator. Have a properly sharpened chef’s knife at the ready.

Check out his handy and practical cooking tips on Substack at “American Gravy.” There is a free level as well as a premium option with a modest cost.

Show 550, November 4, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

The Holidays are arriving soon and stress-free Holiday cooking is always the objective. As a working chef Andrew has plenty of hands-on experience with cooking wisely for the Holidays for both demanding guests and extended Family. Chef Andrew now shares his first, in a continuing series, of genuinely useful Holiday cooking tips. Get out the roasting pan…

Looking for an underutilized cut of beef that good for the Family? Chef Andrew has the 411 on Round Eye Roast.

Check out his handy and practical cooking tips on Substack at “American Gravy.” There is a free level as well as a premium option with a modest cost.

Show 501, November 26, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

“Elegant man-about-town Paul Feig, the director of “Bridesmaids”, “Spy”, and “A Simple Favor” serves up a beautifully designed cocktail and lifestyle guide, Cocktail Time! – The Ultimate Guide to Grown-Up Fun, with hilarious stories from his life.” Paul is also the co-creator of Artingstall’s Brilliant London Dry Gin, a truly versatile gin fit for a starring role behind any bar and the ideal gin for Paul’s beloved Martini.

Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It’s guaranteed to make you want to up your party-giving game—or at least your home bar situation. And it’s an immensely charming and readable window into one man’s friendly obsession.”

Paul joins us with a proper gin Martini in hand (stirred and not shaken.)

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted their collaboration, Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa. “OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available. Chefs Ross and Nick take a break from their busy Holiday kitchens to join us along with Alyssa McDiarmid, Managing Partner for Catering by Mix Mix at OCMA.
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Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.” Sarah Simms takes a break from assembling a colorful cheese board to join us.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. What’s the 411 on this 4 per cent surcharge you now see on the checks of many fine-dining restaurants for a “contribution to staff health care” costs? Should you tip on this, too? We’ll ask the chef…Now that the Thanksgiving feast 2022 is behind us the mission is what creatively can be done with the typically abundant leftovers. Chefs don’t waste food. Chef Andrew provides his own culinary inspiration.

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

November 26: Paul Feig, Ross Pangilinan & Nick Weber, Lady & Larder

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part One
Segment Three: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part Two
Segment Four: Verdant at the Orange County Museum of Art Part One
Segment Five: Verdant at the Orange County Museum of Art Part Two
Segment Six: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part One
Segment Seven: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“Elegant man-about-town Paul Feig, the director of “Bridesmaids”, “Spy”, and “A Simple Favor”  serves up a beautifully designed cocktail and lifestyle guide, Cocktail Time! – The Ultimate Guide to Grown-Up Fun, with hilarious stories from his life.” Paul is also the co-creator of Artingstall’s Brilliant London Dry Gin, a truly versatile gin fit for a starring role behind any bar and the ideal gin for Paul’s beloved Martini.

“Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It’s guaranteed to make you want to up your party-giving game—or at least your home bar situation. And it’s an immensely charming and readable window into one man’s friendly obsession.”

Paul joins us with a proper gin Martini in hand (stirred and not shaken.)

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted their collaboration, Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa. “OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available. Chefs Ross and Nick take a break from their busy Holiday kitchens to join us.

“Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.” Sarah Simms takes a break from assembling a colorful cheese board to join us.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Now that the Thanksgiving feast 2023 is behind us the mission is what creatively can be done with the typically abundant leftovers. Chefs don’t waste food. Chef Andrew provides his own culinary inspiration.

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

Paul Feig shot by Frank Micelotta

“Elegant man-about-town Paul Feig, the director of “Bridesmaids”, “Spy”, and “A Simple Favor”  serves up a beautifully designed cocktail and lifestyle guide, Cocktail Time! – The Ultimate Guide to Grown-Up Fun, with hilarious stories from his life.” Paul is also the co-creator of Artingstall’s Brilliant London Dry Gin, a truly versatile gin fit for a starring role behind any bar and the ideal gin for Paul’s beloved martini.

“Famed TV and film writer, director, and producer Paul Feig is obsessed with cocktails and cocktail culture. It’s about having great conversations with friends. It’s about putting on your best clothes and throwing a smart gathering or heading to your favorite bar and having an interesting chat with the bartender. And it’s about staying home, mixing a drink and sipping it in a beautiful glass as you watch a great old movie by yourself.”

“Paul has made an art and a science out of creating these elegant and festive environments and living his best life, whether at home in LA or New York or London or on location around the world, and it’s all here in Cocktail Time! — how to make the drinks, how to throw the parties, what music to play, what glassware you need and more, along with 125 cocktail recipes, each served along with funny insider stories about Paul’s Hollywood life and famous friends.”

Cocktail Time! covers everything, from classics (and variations on them) like martinis, negronis, and hot toddies to original concoctions such as “The Feigtini” and holiday cocktails, as well as recipes from film and TV industry friends, such as the Charlize Theron Gibson, the Very Cherry Kerry (Washington), the (Angela) Kinsey Gin Fizz, Henry (Golding)’s Honey Plum G&T, and The Five (Michelle) Yeoh-Larm Fire.

“Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It’s guaranteed to make you want to up your party-giving game—or at least your home bar situation. And it’s an immensely charming and readable window into one man’s friendly obsession.”

Paul joins us with a proper gin Martini in hand (stirred and not shaken.)

Ross Pangilinan of Mix Mix Kitchen Bar

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa.

“OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available.

“In addition to its menu of California cuisine replete with locally sourced, organic ingredients, Verdant offers gourmet coffees and teas, including ceremonial-grade matcha, and features a full bar with a carefully curated wine list and craft cocktails. The café space is located on the museum’s Upper Plaza and provides visitors with a chic and joyful dining experience in a bright and creative setting.” Closed on Monday.

Chefs Ross and Nick take a break from their busy Holiday kitchens to join us.

Sarah Simms of Lady and Larder

Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.”

“Lady & Larder’s goal is simple: offer the very best stuff they can get their hands on. They have found that the finest ingredients come from small batch, local producers and Sarah and Boo, like you, know there are no substitutes for quality. These American farmers, craftsmen, butchers, wine makers, beer brewers and master cheesemakers are truly the best of the best. Lady & Larder is so proud to support their unwavering commitment and dedication to their craft.”

Shop Offerings: Full-Service Cut-to-Order Cheese and Charcueterie Counter, Blooms by the Bunch, Fresh Baguettes and Loaves, Larder Staples such as Olive Oil, Flake Salt and Cultured Butter, Caviar, Farmers Market Produce, Rotating Craft Beer Case, Natural Wines, Hand-Dipped Candles and our Apertif Wall featuring Small Batch Vermouth, Tinned Fish and Linen Cocktail Napkins. They offer their Secret Lunch Menu daily from 12-3PM featuring Sandwiches, Salad and Picnic Boxes. With 24 hours notice, they offer their Lady and Larder Cheese and Charcuterie Boards or Crudites Boards and custom Cheese Cakes.”

Sarah Simms takes a break from assembling a colorful cheese board to join us.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Now that the Thanksgiving feast 2022 is behind us the mission is what creatively can be done with the typically abundant, and varied, leftovers. Chefs don’t waste food. Chef Andrew provides his own culinary inspiration for the Thanksgiving trimmings.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part One
Segment Three: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part Two
Segment Four: Verdant at the Orange County Museum of Art Part One
Segment Five: Verdant at the Orange County Museum of Art Part Two
Segment Six: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part One
Segment Seven: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 500, November 19, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

“The mission of California’s Sterling Caviar is to produce the finest sustainable, California farmed white sturgeon and caviar roe in an environmentally responsible manner that respects the species, the environment, their communities, staff, and customers. They want their chefs to have a product that supports the current culture of transparency that consumers demand. Sterling contributes to research to grow the wild population of California’s sturgeon- they are one of only two populations globally, listed as “of least concern”. California-based Sterling Caviar currently offers five grades of white sturgeon caviar. Their caviar is graded by egg size and texture, and – in the case of their Imperial grade only – by color.” Jeff Sedacca, Sterling Caviar’s Chief Executive Officer, takes a break from packing the golden colored Imperial Caviar and joins us.

Tara “Teaspoon” Bench’s newest cookbook (and just in time for the Holidays) is Delicious Gatherings – Recipes to Celebrate Together. “Here is your invitation to step into the kitchen and create a meal worth remembering! Tara Teaspoon helps you impress guests and gather friends around your table with recipes for elevated everyday meals and special holidays, plus helpful tips and how-tos. This cookbook aims to bring joy, flair, and amazing taste to all your get-togethers. Tara brings her comforting-but-elevated approach to recipes that cover “Main Events,” “Serious Sides,” “Breakfast and Brunch,” and “Baking and Sweets.” The book opens with “Gather-Around Dinners,” which takes the stress out of meal planning with full-course menus for memorable gatherings.” Tara “Teaspoon” Bench is our guest with whisk securely in hand.

Hedonistas de la Fe mezcal of Oaxaca, Mexico is made in small batches according to a 500-year-old tradition. The agave is hand harvested and toasted in earthen mounds, mashed with a stone wheel, and fermented in traditional open-air wooden vats. In every step quality and tradition guide Hedonista. Their Maestro Mezcalero, Gerardo “Kim” Santiago Hernandez, brings three generations of experience and love into the making of Hedonistas mezcals. Steeped in tradition he works his magic to bring the consumer the best mezcal in every batch. All four of the Hedonista varietals embody unique flavors reflecting the terroir and craftsmanship of proprietary family recipes from their Master Mezcalero, Gerardo “Kaín” Santiago Hernandez.” Co-founder Bhalin Singh (also a chef) is our guest to uncork all that is Hedonista de la Fe mezcal.

Our own Chef Andrew Gruel, the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. The final countdown to Thanksgiving on Thursday, November 24th continues. As an experienced restaurant chef with serious fine-dining experience Chef Andrew wants all home cooks to have a stress-free and uneventful Thanksgiving. Chef Andrew now shares his concluding morsels of genuinely useful Thanksgiving cooking tips. Creative side dishes truly make the Thanksgiving table and Chef Andrew, of course, has some added tasty thoughts. Is there perhaps a better alternative to the traditional jellied cranberry than what comes out of the can? You bet. We’ll ask the chef…

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

Show 500, November 19, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

The final countdown to Thanksgiving on Thursday, November 24th continues. As an experienced restaurant chef with serious fine-dining experience Chef Andrew wants all home cooks to have a stress-free and uneventful Thanksgiving where the home cook can enjoy the evening. Chef Andrew now shares his concluding morsels of genuinely useful Thanksgiving cooking tips. Creative side dishes truly make the Thanksgiving table and Chef Andrew, of course, has some added tasty thoughts. Is there a better (and easy to prepare) alternative to the traditional jellied cranberry than what comes out of the can? You bet. We’ll ask the chef…

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats.