Show 270, April 21, 2018: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoNow a sinful 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… Keep in mind we’re here with you live every Saturday morning with a fresh show.

Over the past two years we’ve been reporting on the progress of the ambitious, on-going expansion plans for the Pechanga Resort & Casino in beautiful Temecula Wine Country. $300 million dollars later all phases are now complete (including the luxe 568 room Resort Tower addition) and welcoming the curious guests.

The Waterslide at the Cove at Pechanga Resort and CasinoThis morning we’re live from Cabana 14 at The Cove, Pechanga’s just-debuted 4.5 acre pool tropical oasis experience.

Two new restaurants are part of the substantial expansion. Pechanga’s Executive Chef Duane Owen joins us to highlight the tasty new menus. We’ll also get a progress report on Pechanga’s all you can enjoy Thursday evening Lobster & Seafood Extravaganza launched back in January. It’s one-and-one-quarter pound whole Maine lobster!

The most ambitious of the new restaurants is the Lobby Bar & Grill located in the striking Atrium between the Casino Hotel Tower and the Resort Hotel Tower. Overseeing this stylish new California bistro and bar serving breakfast, lunch, Sunday Brunch and dinner is Chef Jose Mendoza. We’ll meet him.

The water’s just fine at Pechanga’s just-opened, 4.5- acre tropical oasis, The Cove, that promises comfort, cool and the ultimate tropical chill to guests. There is even a swim-up bar. Managing all of this hospitable craziness is Jane Kim. We spirit her off the busy pool deck for a chat.

Chef Ronnel Capacia is no stranger to the “SoCal Restaurant Show.” We first met him when he assumed the culinary reins of Kelsey’s. When we last chatted with him he had just been promoted to oversee Journey’s End at Pechanga. Now he’s also taken on the added responsibilities as menu-maker for the Coveside Grill at The Cove. That includes a table service restaurant as well as a fast -casual spot. Think Potato Chip Nachos.

All of the lavish desserts and breakfast pastries are produced in-house at Pechanga. They also create magnificent custom and wedding cakes. The bake shop also crafts artisan chocolates. Pechanga’s assistant pastry chef Nicole Burgess has an artful hand in all of this. She joins us.

One of the newest craft breweries in the Inland Empire is Inland Wharf Brewing Co. in Murrieta. Their specialty is cask conditioned ales. We introduced them to our audience last year at Pechanga’s 9th Annual Microbrew Fest & Chili Cookoff. It’s been a year of great progress. Now their craft beer is on the beverage menu at The Cove. They are also back at Pechanga’s upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday afternoon, June 9th. Owner Commander (Retired) Robert Durant is our guest.

The effervescent Chef Marlene Moore of Temptations Food Walk at Pechanga probably needs no introduction. At Temptations she even fries fresh donuts right there throughout the day & night. When it comes to Pechanga’s Annual Microbrew Fest & Chili Cookoff Chef Marlene (and her high energy team) are always in it to win it. Last year in a bit of an upset Chef Marlene (Pechanga’s 2-time Chili Champ) was unseated by Chef Ikeda of Umi Sushi & Oyster Ba whose sake-glazed Kobe beef chili reigned supreme.

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

Play

April 21: Live from Cabana 14 at the Cove at Pechanga Resort & Casino

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Three: Chef Jose Mendoza, Lobby Bar & Grill, Pechanga Resort & Casino
Segment Four: Jane Kim, Pool Manager, The Cove at Pechanga
Segment Five: Chef Ronnel Capacia, The Coveside Grill at The Cove & Journey’s End at Pechanga
Segment Six: Nicole Burgess, Assistant Pastry Chef, Pechanga Resort & Casino
Segment Seven: Robert Durant, Owner & Brewer, Inland Wharf Brewing Co.
Segment Eight: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino

Now a sinful 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… Keep in mind we’re here with you live every Saturday morning with a fresh show.

Over the past two years we’ve been reporting on the progress of the ambitious, on-going expansion plans for the Pechanga Resort & Casino in beautiful Temecula Wine Country. $300 million dollars later all phases are now complete and welcoming the curious guests.

This morning we’re live from Cabana 14 at The Cove, Pechanga’s just-debuted 4.5 acre pool tropical oasis experience.

Two new restaurants are part of the substantial expansion. Pechanga’s Executive Chef Duane Owen joins us to highlight the tasty new menus. We’ll also get a progress report on Pechanga’s all you can enjoy Thursday evening Lobster & Seafood Extravaganza launched back in January. It’s one-and-one-quarter pound whole Maine lobster!

The most ambitious of the new restaurants is the Lobby Bar & Grill located in the striking Atrium between the Casino Hotel Tower and the Resort Hotel Tower. Overseeing this stylish new California bistro and bar serving breakfast, lunch, Sunday Brunch and dinner is Chef Jose Mendoza. We’ll meet him.

The water’s just fine at Pechanga’s just-opened, 4.5- acre tropical oasis, The Cove, that promises comfort, cool and the ultimate tropical chill to guests. There is even a swim-up bar. Managing all of this hospitable craziness is Jane Kim. We spirit her off the busy pool deck for a chat.

Chef Ronnel Capacia is no stranger to the “SoCal Restaurant Show.” We first met him when he assumed the culinary reins of Kelsey’s. When we last chatted with him he had just been promoted to oversee Journey’s End at Pechanga. Now he’s also taken on the added responsibilities as menu-maker for the Coveside Grill at The Cove. That includes a table service restaurant as well as a fast -casual spot. Think Potato Chip Nachos.

All of the lavish desserts and breakfast pastries are produced in-house at Pechanga. They also create magnificent custom and wedding cakes. The bake shop also crafts artisan chocolates. Pechanga’s assistant pastry chef Nicole Burgess has an artful hand in all of this. She joins us.

One of the newest craft breweries in the Inland Empire is Inland Wharf Brewing Co. in Murrieta. Their specialty is cask conditioned ales. We introduced them to our audience last year at Pechanga’s 9th Annual Microbrew Fest & Chili Cookoff. It’s been a year of great progress. Now their craft beer is on the beverage menu at The Cove. They are also back at Pechanga’s upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday afternoon, June 9th. Owner Commander (Retired) Robert Durant is our guest.

The effervescent Chef Marlene Moore of Temptations Food Walk at Pechanga probably needs no introduction. At Temptations she even fries fresh donuts right there throughout the day & night. When it comes to Pechanga’s Annual Microbrew Fest & Chili Cookoff Chef Marlene (and her high energy team) are always in it to win it. Last year in a bit of an upset Chef Marlene (Pechanga’s 2-time Chili Champ) was unseated by Chef Ikeda of Umi Sushi & Oyster Bar whose sake-glazed Kobe beef chili reigned supreme.

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

Duane Owen of Pechanga Casino and ResortOver the past two years we’ve been reporting on the progress of the ambitious, on-going expansion plans for the Pechanga Resort & Casino in beautiful Temecula wine Country. $300 million dollars later all phases are now complete and welcoming the curious guests.

Two new restaurants, Lobby Bar & Grill and Coveside Grill, are part of the enhancements. Pechanga’s long-time Executive Chef Duane Owen joins us to highlight the tasty new menus.

We’ll also get a progress report on Pechanga’s all you can enjoy Thursday evening Lobster & Seafood Extravaganza launched back in January. The star is one-and-one-quarter pound whole Maine lobster!

The lobster is done in an East Coast lobster bake style with roasted potatoes and corn on the cob. From 4 p.m. to close at 10 p.m. on Thursday, diners receive a piping hot lobster bake bag containing the just-cooked lobster (flown in from Maine the night before) and fixings. Guests can also pile high the enhanced buffet seafood selections from the upgraded sushi station, a whole-salmon carving station, fresh and baked oyster station, snow crab, fish tacos, ceviche, calamari, Dungeness crab, clam chowder, steamed shrimp and much more.

Jose MendozaThe most ambitious of the recently debuted restaurants is the Lobby Bar & Grill located in the striking Atrium between the Casino Hotel Tower and the Resort Hotel Tower.

“Fresh. Sustainable. Locally sourced ingredients. All blended together into a flavorful fusion of American, Mexican and Asian-inspired fare that pleases the palate and stimulates the senses.”

“Chef Jose Mendoza takes the California bistro concept to another level, using items grown in the rich Temecula Valley to create a menu that is both inspiring and inviting. This extends not only to the numerous vegetarian dishes available, but to the hand-crafted cocktails infused with local fruits and herbs. The Lobby Bar’s atrium location and versatile menu that includes dessert specialties from Pechanga’s in-house bakery make for a satisfying dining experience.”

“There are few more satisfying culinary indulgences than the perfect Sunday brunch, and at its newest dining establishment – the Lobby Bar & Grill — Pechanga Resort Casino has fused the Sunday brunch with the California bistro and live musical accompaniment to create the perfect mid-morning/early afternoon dining experience for every palate and taste. Plus, perhaps the perfect complement to Sunday brunch – a bottomless Bloody Mary bar and bottomless Mimosa bar.”

Overseeing this stylish new California bistro and bar serving breakfast, lunch, Sunday Brunch and dinner is Chef Jose Mendoza. We’ll meet him.

Jane KimThe water’s perfectly fine at Pechanga’s just-opened, 4.5- acre tropical oasis, The Cove, that promises comfort, cool and the ultimate tropical chill to guests. There is even a nifty swim-up bar.

“The Cove features three pools, including a zero-edge Main Pool that features a swim-up bar, a Family Pool with two waterslides and a splash pad and five spas. The Cove also features an emerald-green grassy area perfect for gatherings, parties or small weddings under the Southern California sun.”

What about the food? There is table-service dining, fast-casual dining, and a 4-sided, pool-side bar oasis. Included in the extensive libation offerings are representative Temecula craft beers and wines.

Managing all of this hospitable craziness is Jane Kim. We spirit her off the busy pool deck for a chat.

Ronnel Capacia at the Chili CookoffChef Ronnel Capacia is no stranger to the “SoCal Restaurant Show.” We first met him when he assumed the culinary reins of Kelsey’s. When we last chatted with him he had just been promoted to oversee Journey’s End at Pechanga.

Now he’s also taken on the added responsibilities as menu-maker for the Coveside Grill at The Cove. That includes a table service restaurant with a golf course or Cove view as well as a fast-casual spot.

Think Potato Chip Nachos. Also Kalua Pulled Pork Sliders with pineapple mango slaw, fried onions, BBQ sauce and served with house potato chips.

Plus creative Coveside Cocktails including The Coveside (Blended.) It’s Tito’s Vodka, Blue Chair Bay Coconut Rum, Island Oasis Watermelon and Ice Cream Blend. Also, Temecula craft beers on tap and local wines by the glass and bottle.

Nicole BurgessAll of the lavish desserts and breakfast pastries are prepared in-house at Pechanga. They also create magnificent custom and wedding cakes. The bake shop also crafts artisan chocolates.

The sweets repertoire ranges from the popular Vanilla Ice Cream Cookie Sandwich with Raspberry Drizzle served at the Coveside Grill to the Crunchy & Buttery Walnut Cake with Oreo Cookie Ice Cream drizzled with caramel sauce and served with Amaretto Sabayon on the dessert menu at the Lobby Bar & Grill.

Pechanga’s assistant pastry chef Nicole Burgess has an artful hand in all of this. She joins us.

Commander Robert Durant of Inland Wharf BrewingOne of the newest craft breweries in the Inland Empire is Inland Wharf Brewing Co. in Murrieta. Their specialty is cask conditioned ales. We introduced them to our audience last year at Pechanga’s 9th Annual Microbrew Fest & Chili Cookoff. It’s been a year of great progress. Now their craft beer is on the beverage menu at The Cove.

They are also encoring at Pechanga’s upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday afternoon, June 9th.

“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.”

Owner & Brewer Commander (Retired) Robert Durant is our guest.

Chef Marlene Moore outside Cabana 14 at the CoveThe effervescent Chef Marlene Moore of Temptations Food Walk at Pechanga probably needs no introduction. At Temptations she even fries fresh donuts right there throughout the day & night.

Chef Marlene’s 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.

When it comes to Pechanga’s Annual Microbrew Fest & Chili Cookoff Chef Marlene (and her high energy team) are always in it to win it. Last year in a bit of an upset Chef Marlene (Pechanga’s 2-time Chili Champ) was unseated by Chef Ikeda of Umi Sushi & Oyster Bar whose sake-glazed Kobe beef chili reigned supreme.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Three: Chef Jose Mendoza, Lobby Bar & Grill, Pechanga Resort & Casino
Segment Four: Jane Kim, Pool Manager, The Cove at Pechanga
Segment Five: Chef Ronnel Capacia, The Coveside Grill at The Cove & Journey’s End at Pechanga
Segment Six: Nicole Burgess, Assistant Pastry Chef, Pechanga Resort & Casino
Segment Seven: Robert Durant, Owner & Brewer, Inland Wharf Brewing Co.
Segment Eight: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino

Show 228, June 17, 2017: Pechanga’s Assistant Executive Chef, Damian Stanley

The Team from Umi Shushi and Oyster Bar winning the 2017 Peachanga Resort and Casino Chili CookoffLast Saturday was the 9th Annual Pechanga Microbrew Festival & Chili Cook-Off in Temecula wine country. Chef Marlene Moore’s (Temptations Food Walk) back-to-back wins (2015 & 2016) as Pechanga’s resident Chili Champ was again on the line…

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

Only 10 votes separated the top 2 chili creations!

Save

Play

Show 227, June 10, 2017: Chef Damian Stanley, Assistant Executive Chef, Pechanga Resort & Casino

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.

The two new restaurants at Pechanga as part of the ambitious expansion will include an outdoor poolside bar & grill and a Lobby restaurant.

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Show 210, February 11, 2017: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino

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.

New this year to the dazzling lineup of treats was edible chocolate lipstick presented in a tube!

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 22-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. Two new restaurants (including a poolside bar & grill establishment) are on the way which will debut with the major hotel expansion by year’s end.

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

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Show 210, February 11, 2017: Alex Pena, Manager, Great Oak Steakhouse, Pechanga Resort & Casino, Temecula

Alex Pena at the Pechanga Wine FestivalThe 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. Previously he has had management positions at Pechanga’s Kelsey’s – Great Food & Drinks and Umi Sushi & Oyster Bar.

 

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Show 175, June 11, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAAIt’s full immersion with craft beer and outrageous, chef-driven chili as the “SoCal Restaurant Show” is live at the Pechanga Resort & Casino for the 8th Annual Pechanga Microbrew Festival and Chili Cook-off benefiting Habitat For Humanity Inland Valley. Cheers…

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. He’s recently back from Chicago where he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish. Next week is Manhattan…

Now a lip-smacking preview of Saturday’s thirst-quenching and tantalizing show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

As part of the Pechanga Microbrew Festival nine of the talented Pechanga chefs are creating a signature chili recipe to be enjoyed (and ultimately judged) by the guests. Chef Marlene Moore of Temptations Food Court is the defending chili champ. She is here to stir the slow-simmering pot.

Upland’s Last Name Brewing (formerly known as Dale Bros Brewing) is one of the fine craft breweries participating in the Pechanga Microbrew Festival. Co-owners Andy Dale and Karen McMillen join us to tap the keg.

Chef Damien Stanley is the Executive Sous Chef at the Pechanga Resort & Casino. Chef Stanley held the Pechanga chili throne for two years in 2015 and 2014. He’s not competing this year but will provide an expert’s overview of the nine chef-created chilies in competition for 2016.

One of the smallest craft breweries participating in the Pechanga Microbrew Festival is Mason Jar Brewing in Menifee. It’s the creation of the determined husband and wife team of Robert Carter and Grace Santiago. They transitioned into becoming a production brewery from their hobby as passionate home-brewers.

Ronnel Capacia is the chef at Kelsey’s at Pechanga Resort and Casino. Last year his chili creation was the runner-up. For 2016 he’s back with a new, enhanced recipe. All we know for sure is that the revised creation uses Golden Road Brewing’s Get Up Offa That Brown, a toasty brown ale, in the recipe. We’ll learn a bit more in our chat with Chef Capacia.

Temecula Valley has evolved into a diverse visitors’ destination. In addition to the attractions of the Pechanga Resort & Casino, there is historic Old Town and dozens of praise-worthy wineries. Visit Temecula Valley is the umbrella organization for promoting Temecula Valley as a destination. Marketing & PR Manager Annette Brown and 1st Vice Chairman of the Board of Directors Ken Westmyer (GM of Temecula’s Quality Inn) join us.

Pechanga Resort & Casino has been one of the most successful Indian gaming properties in the West. A new hotel wing is under construction which will add two restaurants, a spa, and a Las Vegas-style resort pool deck with all the upscale amenities including cabanas. Ciara Green, Pechanga’s Public Relations Manager, takes off her hard hat to discuss the ambitious expansion efforts with us.

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

Play

Show 175, June 11, 2016: Damien Stanley, Executive Sous Chef, Pechanga Resort & Casino

Danian StanleyChef Damien Stanley is the Executive Sous Chef at the Pechanga Resort & Casino. He’s responsible for creating the initial menu for the newest, full-service restaurant at Pechanga, the well-received Umi Sushi & Oyster Bar.

With his promotion Chef Stanley turned the sushi mat and chopsticks at Umi over to Kiyokuni Ikeda (ex-Morimoto.)

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.

Chef Stanley held the Pechanga chili crown for two years in 2015 and 2014. He’s not competing this year but will provide an expert’s overview for us of the nine chef-created chilies in competition for 2016.

Chef Stanley will also give us a hint about the two new full-service restaurants which will be part of the current, in-the-works expansion. One will be a poolside bar and grill adjacent to the new Las Vegas-style resort pool deck.

 

Play

June 11: Live from the Pechanga Microbrew & Craft Beer Festival and Chili Cook-Off

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Chef Marlene Moore, Tempations Food Court, Pechanga Resort & Casino
Segment Three: Last Name Brewing, Upland (previously known as Dale Bros. Brewing)
Segment Four: Damien Stanley, Executive Sous Chef, Pechanga Resort & Casino
Segment Five: Mason Jar Brewing Company, Menifee
Segment Six: Chef Ronnel Capacia, Kelsey’s, Pechanga Resort & Casino
Segment Seven: Visit Temecula Valley
Segment Eight: Pechanga Resort’s $285 Million Expansion

Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAAIt’s full immersion with craft beer and outrageous, chef-driven chili as the “SoCal Restaurant Show” is live at The Pechanga Resort & Casino for the 8th Annual Pechanga Microbrew Festival and Chili Cook-off benefiting Habitat For Humanity Inland Valley. Cheers…

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. He’s recently back from Chicago where he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish. Next week is Manhattan…

Now a lip-smacking preview of Saturday’s thirst-quenching and tantalizing show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

As part of the Pechanga Microbrew Festival nine of the talented Pechanga chefs are creating a signature chili recipe to be enjoyed (and ultimately judged) by the guests. Chef Marlene Moore of Temptations Food Court is the defending chili champ. She is here to stir the slow-simmering pot.

Upland’s Last Name Brewing (formerly known as Dale Bros Brewing) is one of the fine craft breweries participating in the Pechanga Microbrew Festival. Co-owners Andy Dale and Karen McMillen join us to tap the keg.

Chef Damien Stanley is the Executive Sous Chef at the Pechanga Resort & Casino. Chef Stanley held the Pechanga chili throne for two years in 2015 and 2014. He’s not competing this year but will provide an expert’s overview of the nine chef-created chilies in competition for 2016.

One of the smallest craft breweries participating in the Pechanga Microbrew Festival is Mason Jar Brewing in Menifee. It’s the creation of the determined husband and wife team of Robert Carter and Grace Santiago. They transitioned into becoming a production brewery from their hobby as passionate home-brewers.

Ronnell Capacia is the chef at Kelsey’s at Pechanga Resort and Casino. Last year his chili creation was the runner-up. For 2016 he’s back with a new, enhanced recipe. All we know for sure is that the revised creation uses Golden Road Brewing’s Get Up Offa That Brown, a toasty brown ale, in the recipe. Perhaps we’ll learn more in our chat with Chef Capacia.

Temecula Valley has evolved into a diverse visitors’ destination. In addition to the attractions of the Pechanga Resort & Casino, there is historic Old Town and dozens of praise-worthy wineries. Visit Temecula Valley is the umbrella organization for promoting Temecula Valley as a destination. Marketing & PR Manager Annette Brown and 1st Vice Chairman of the Board of Directors Ken Westmyer (GM of Temecula’s Quality Inn) join us.

Pechanga Resort & Casino has been one of the most successful Indian gaming properties in the West. A new hotel wing is under construction which will add two restaurants, a spa, and a Las Vegas-style resort pool deck with all the upscale amenities including cabanas. Ciara Green, Pechanga’s Public Relations Manager, takes off her hard hat to discuss the ambitious expansion efforts with us.

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

As part of the Pechanga Microbrew Festival nine of the talented Pechanga chefs are creating a signature chili recipe to be enjoyed (and judged) by the guests.

Marlene MooreChef Marlene Moore of Temptations Food Court is the defending chili champ for her Temptation” Hearty Southern Style Chili. At Temptations she is especially known for her “wait-in-line” worthy fried chicken. Chef Marlene is here to stir the slow-simmering pot.

With 219 votes out of a total of 914 votes from 2015 Microbrew Festival attendees, Chef Moore, originally from Trinidad and Tobago, unseated Chef Damian Stanley (Pechanga’s Executive Sous Chef) who had held the coveted chili crown for the previous two years.

Andy Dale and Karen McMillen of Last Name Brewing at Innovate PasadenaLast Name Brewing (formerly known as Dale Bros Brewing in Upland) is one of the fine craft breweries participating in the Pechanga Microbrew Festival. Co-owners Andy Dale and Karen McMillen join us to tap the keg.

“[LAST NAME] Brewing is a craft brewery and tap room in Upland, CA. We brew the kind of beer we like to drink. Beer that’s smooth, balanced and that pairs up well with food. Turns out other people like to drink it, too. Sometimes, they even like it enough to give it a gold medal (or two.) We’re not brewing beer to put trophies on our mantels, but it’s nice to be appreciated.”

“From the first foamy sip to the last, our goal has always been to create beer that tastes great. Our base ingredients are deceptively simple: San Francisco Lager Yeast. Two-Row Malt. Yet the fullness and depth of flavor come from knowing how to make those ingredients (and a few select others) shine.”

Danian StanleyChef Damien Stanley is the Executive Sous Chef at the Pechanga Resort & Casino. He’s responsible for creating the menu for the newest, full-service restaurant at Pechanga, the well-received 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.

Chef Stanley held the Pechanga chili crown for two years in 2015 and 2014. He’s not competing this year but will provide an expert’s overview for us of the nine chef-created chilies in competition for 2016.

Mason Jar Brewing CompanyOne of the smallest craft breweries participating in the Pechanga Microbrew Festival is Mason Jar Brewing in Menifee founded in 2014. It’s the creation of the determined husband and wife team of Robert Carter and Grace Santiago. They transitioned into becoming a production brewery from their hobby as passionate and award-winning home-brewers.

Husband and wife team, Robert Carter and Grace Santiago, are active and participating residents of Menifee, California. Robert, a home inspector/youth football coach and Grace a local Real Estate agent, have both found their true creative calling in brewing beer.

Now, they have launched their next dream… Menifee’s first Craft Brewery! Locally known for their homebrew, Robert and Grace have won 22 medals out of 24 competitions entered over their last two years as home brewers for their delicious traditional and dessert inspired beers.

The most recent medal won as home brewers (2014) was in the fruit beer category at the National Homebrew Competition (NHC).  At NHC, they took home a GOLD medal for their dark chocolate, raspberry, coconut stout besting hundreds of competitors.

Currently on tap is their signature IPA. It’s characterized by nice citrus notes, a slightly dry finish and is incredibly tasty! 7.2% ABV and 58 IBU.

Ronnel Capacia photo byy Todd MontgomeryRonnell Capacia is the chef at Kelsey’s at Pechanga Resort and Casino. Last year his chili creation was the runner-up.

For 2016 he’s back with a new recipe. All we know for sure is that the revised creation uses Golden Road Brewing’s Get Up Offa That Brown, a toasty brown ale, in the recipe. Perhaps we’ll learn more in our chat with Chef Capacia.

The revamped Kelsey’s is an all-American pub with a fine flair for hand-cut, barbequed meats and an outstanding, rotating selection of premium craft beers.

Kelsey’s restaurant is named after C.E. Kelsey, a progressive U.S. Bureau of Indian Affairs agent assigned to work with and address concerns of California tribes in the early 1900’s. In 1907, the U.S, government purchased 235 acres (with a sustainable water source) to be added to the Pechanga Tribe’s land. This came to be known as the Kelsey tract on which nearly 100 years later, Pechanga Resort & Casino would be built.

Visit Temecula Valley Wine CountryTemecula Valley has evolved into a diverse and appealing visitors’ destination. In addition to the attractions of the Pechanga Resort & Casino, there is historic Old Town and dozens of praise-worthy wineries. Visit Temecula Valley is the umbrella organization for promoting Temecula Valley as a destination. Marketing & PR Manager Annette Brown and 1st Vice Chairman of the Board of Directors Ken Westmyer (GM of Temecula’s Quality Inn) join us.

“Come play with us in Temecula Valley, Southern California Wine Country. Nestled quietly among rolling hills and vineyards, under clear azure skies, Temecula Valley Wine Country is an outdoor enthusiast’s playground. “

“Have a glass of wine during lunch at one of our many award-winning wineries. Gaze upon our lush vineyards, beautiful estates and awe-inspiring scenery from high above in a hot-air balloon. Stroll upon our verdant golf courses as you putt your worries away. Test lady luck and play the night away at Pechanga Resort and Casino. Explore Old Town with the kids where the Wild West still lives.”

Ciara Green of PechangaPechanga Resort & Casino has been one of the most successful Indian gaming properties in the West. A new luxury hotel wing is under construction which will add two restaurants, a 2-level spa, and a Las Vegas-style resort pool deck with all the upscale amenities including cabanas. Ciara Green, Pechanga’s Public Relations Manager, takes off her hard hat to discuss the ambitious expansion efforts with us.

It’s all tentative at this point but the hope is that the new parking garage will be available in late November and the 568-room and suite, AAA Four Diamond hotel addition/expansion will debut in the Fall of 2017.

“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.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Chef Marlene Moore, Tempations Food Court, Pechanga Resort & Casino
Segment Three: Last Name Brewing, Upland (previously known as Dale Bros. Brewing)
Segment Four: Damien Stanley, Executive Sous Chef, Pechanga Resort & Casino
Segment Five: Mason Jar Brewing Company, Menifee
Segment Six: Chef Ronnel Capacia, Kelsey’s, Pechanga Resort & Casino
Segment Seven: Visit Temecula Valley
Segment Eight: Pechanga Resort’s $285 Million Expansion

Show 112, February 28, 2015: Executive Chef Duane Owen, Pechanga Resort & Casino

Duane Owen of Pechanga Casino and ResortChef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was recently announced that later this year construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants.

Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse.

Chef Duane also talks about the incredible sweet items served the night before at Chocolate Decadence and then previews what will be presented by the parade of Pechanga restaurants at the afternoon’s Pechanga Wine Festival. All imported Valrhona chocolate was used at the chocolate fondue station on Friday night. On Saturday afternoon Umi, for example, will be serving tastes of seared miso anticuchos Chilean sea bass.

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