Show 241, September 16, 2017: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel

Now a mouthwatering preview of this Saturday’s delectable 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…

Program Note: We’re unusually preempted by a just rescheduled Angel game in Houston on Saturday morning, September 23rd. Go Halos…We’ll see you thereafter on Saturday morning, September 30th at 10:00 a.m. as usual!

Andrew Gruel at the AM830 KLAA StudiosCongrats to our own, Chef Andrew Gruel. Regular contributor to the OC Weekly, Anne Marie Panoringan, published a piece on Sept. 13th entitled Sexy Mothercluckers: Here’s the Best Fried Chicken at OC Food Halls.” Among her top five praiseworthy clucks is Chef Andrew’s Mac & Cheese Fried Chicken Burrito at Two Birds at Trade in Irvine. It’s an off-menu item. Just ask for it…

Chris Bianco is the chef-owner of the award-winning Pizzeria Bianco, as well as Pane Bianco and Tratto, all located in Phoenix, Arizona. He also produces a lineup of organic tomatoes, Bianco DiNapoli, and early next year will open an eagerly anticipated restaurant (Tartine Manufactory) in Downtown Los Angeles in ROW DTLA, a collaboration with his friend and founder of San Francisco’s Tartine Bakery, Chad Robertson. His impressive new cookbook is Bianco : Pizza, Pasta and Other Food I Like. We’ll meet him.

Pier del Sol on Sunday, Oct. 8th from 10:00 a.m. to 2:00 p.m. is an exciting and unique day of fun on the historic Santa Monica Pier and Pacific Park. At the only culinary festival fused with a backyard private Amusement Park experience, attendees can enjoy an exclusive VIP brunch featuring mouthwatering tastings from over 35 of L.A.’s top Chefs and restaurants, entertainment, music, arts & crafts, games, and unlimited rides at Pacific Park. All proceeds from this annual event benefit the athletes of Special Olympic Southern California. Special Olympics Southern California’s Maureen Barclift and supporting restaurateur Peter Garland of Beverly Hills’ Porta Via are our guests.

Forty years ago, Catalina Offshore Products owner Dave Rudie spent most of his days diving for sea urchins and seaweed in the kelp beds of Catalina Island, selling his harvest right off his boat. Eventually he opened a small processing facility in San Diego, making local deliveries throughout the region and later exporting to Japan. Catalina Offshore Products has since grown steadily into one of the region’s premier seafood purveyors and one of the largest seafood buyers in San Diego. Tirelessly passionate about seafood, Catalina Offshore Products fishmonger, Tommy Gomes, is our guest.

One of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities will provide a much-needed source of food for Food Finders to help eliminate hunger in the Long Beach community. The fourth annual CANstruction® Long Beach competition benefiting Food Finders will be held in the Landmark Square Building lobby on September 21st starting at 8am. CANstruction® participants will design and build unique structures made entirely out of canned goods. This year’s theme is “Rock-CAN-Roll”, and participating teams may depict music in any way they want. Chandra Johnston representing participant Kamus + Keller Interiors / Architecture provides the 411.

The Corkage Fee in restaurants is always a subject of spirited conversation. What is really reasonable? There is a real cost to the restaurant (and lost revenue) when a guest brings in their own wine. Hospitality comes into play, too. Should a guest even be allowed to bring in a wine already on the restaurant’s wine list? One of our resident wine experts, Kyle Meyer of Wine Exchange, beings his practical thoughts to the subject.

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

Play

September 16: Chris Bianco, Pier del Sol, Catalina Offshore Products, CANstruction Long Beach, Wine Exchange

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef Chris Bianco, Pizzeria Bianco, Bianco: Pizza, Pasta, and Other Food I Like.
Segment Three: Special Olympics Southern California’s Pier del Sol Benefit
Segment Four: Catalina Offshore Products 40th Anniversary
Segment Five: 4th Annual CANstruction Long Beach, Landmark Square Building Lobby
Segment Six: Corkage in Restaurants, Kyle Meyer, Wine Exchange

Now a mouthwatering preview of this Saturday’s delectable 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…

Program Note: We’re unusually preempted by a just rescheduled Angel game in Houston on Saturday morning, September 23rd. Go Halos…We’ll see you thereafter on Saturday morning, September 30th at 10:00 a.m. as usual!

Chris Bianco is the chef-owner of the award-winning Pizzeria Bianco, as well as Pane Bianco and Tratto, all located in Phoenix, Arizona. He also produces a lineup of organic tomatoes, Bianco DiNapoli, and early next year will open an eagerly anticipated restaurant (Tartine Manufactory) in Downtown Los Angeles in ROW DTLA, a collaboration with his friend and founder of San Francisco’s Tartine Bakery, Chad Robertson. His impressive new cookbook is Bianco : Pizza, Pasta and Other Food I Like. We’ll meet him.

Pier del Sol on Sunday, Oct. 8th from 10:00 a.m. to 2:00 p.m. is an exciting and unique day of fun on the historic Santa Monica Pier and Pacific Park. At the only culinary festival fused with a backyard private Amusement Park experience, attendees can enjoy an exclusive VIP brunch featuring mouthwatering tastings from over 35 of L.A.’s top Chefs and restaurants, entertainment, music, arts & crafts, games, and unlimited rides at Pacific Park. All proceeds from this annual event benefit the athletes of Special Olympic Southern California. Special Olympics Southern California’s Maureen Barclift and restaurateur Peter Garland of Beverly Hills’ Porta Via are our guests.

Forty years ago, Catalina Offshore Products owner Dave Rudie spent most of his days diving for sea urchins and seaweed in the kelp beds of Catalina Island, selling his harvest right off his boat. Eventually he opened a small processing facility in San Diego, making local deliveries throughout the region and later exporting to Japan. Catalina Offshore Products has since grown steadily into one of the region’s premier seafood purveyors and one of the largest seafood buyers in San Diego. Tirelessly passionate about seafood, Catalina Offshore Products fishmonger, Tommy Gomes, is our guest.

One of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities will provide a much-needed source of food for Food Finders to help eliminate hunger in the Long Beach community. The fourth annual CANstruction® Long Beach competition benefiting Food Finders will be held in the Landmark Square Building lobby on September 21st starting at 8am. CANstruction® participants will design and build unique structures made entirely out of canned goods. This year’s theme is “Rock-CAN-Roll”, and participating teams may depict music in any way they want. Chandra Johnston representing participant Kamus + Keller Interiors / Architecture provides the 411.

The Corkage Fee in restaurants is always a subject of spirited conversation. What is really reasonable? There is a cost to the restaurant (and lost revenue) when a guest brings in their own wine. Should a guest even be allowed to bring in a wine already on the restaurant’s wine list? One of our resident wine experts, Kyle Meyer of Wine Exchange, beings his practical thoughts to the subject.

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

Chris BiancoChris Bianco is the chef-owner of the award-winning Pizzeria Bianco, as well as Pane Bianco and Tratto, all located in Phoenix, Arizona. He also produces a lineup of organic tomatoes, Bianco DiNapoli, and early next year will open an eagerly anticipated restaurant (Tartine Manufactory) project with many components in Downtown Los Angeles in ROW DTLA, a collaboration with his friend and founder of San Francisco’s Tartine Bakery, Chad Robertson.

Bianco won the James Beard Award for Best Chef Southwest in 2003 and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs.

His new cookbook is Bianco: Pizza, Pasta and Other Food I Like. “The book features recipes for his signature pizzas as well as strategies and techniques for translating chef’s methods to the home kitchen. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for salads, antipasti, and dessert options, as well as family meals that are cooked behind-the-scenes. Also, a new array of big plates showcased at Chef Chris’ highly regarded restaurants.”

We’ll meet him.

Peter GarlandPier del Sol on Sunday, Oct. 8th from 10:00 a.m. to 2:00 p.m. is an exciting and unique day of fun on the historic Santa Monica Pier and Pacific Park. At the only culinary festival fused with a backyard private Amusement Park experience, attendees can enjoy an exclusive VIP brunch featuring mouthwatering tastings from over 35 of L.A.’s top Chefs and restaurants, entertainment, music, arts & crafts, games, and unlimited rides at Pacific Park. All proceeds from this annual event benefit the athletes of Special Olympic Southern California.

This year’s theme is “Oktoberfest,” where a beach top VIP Beer & Wine Garden will enhance your culinary palette!

Love the food at Pier del Sol? To celebrate 20 years of food, fun, and sun on the pier, SOSC published Cuisine del Sol in 2016, a souvenir cookbook featuring 28 chefs with recipes and stories who have supported the event. Think Michael Cimarusti, Neal Fraser and David LeFevre for starters…This is your chance to create the recipes of these culinary masterminds!

Special Olympics Southern California’s Maureen Barclift and restaurateur Peter Garland of Beverly Hills’ Porta Via are our guests.

Tommy GomesForty years ago, Catalina Offshore Products owner Dave Rudie spent most of his days diving for sea urchins and seaweed in the kelp beds of Catalina Island, selling his harvest right off his boat. Eventually he opened a small processing facility in San Diego, making local deliveries throughout the region and later exporting to Japan. Catalina Offshore Products has since grown steadily into one of the region’s premier seafood purveyors and one of the largest seafood buyers in San Diego.

Catalina’s Choice Solid Pack Tuna in Olive Oil (new product) features U.S. hook-and-line bigeye and yellowfin, both also referred to as “ahi”.

This premium, responsibly harvested tuna is wild caught in the Eastern Pacific by U.S. fishing vessels, landed in San Diego and processed and packed in the USA. Hand-cut and cooked once, it is all natural, with no additives or preservatives.

Though Catalina Offshore Products fresh, local, sustainably sourced tuna has always been a big seller, canning any unsold product enables them to ensure the precious resource is even more well-managed. Additionally, it celebrates San Diego’s beloved history. The city was once known as the “Tuna Capital of the World”!

Tirelessly passionate about seafood, Catalina Offshore Products resident fishmonger, Tommy Gomes, is our guest.

Canstruction Long BeachOne of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities will provide a much-needed source of food for Food Finders to help eliminate hunger in the Long Beach community. The fourth annual CANstruction® Long Beach competition benefiting Food Finders will be held in the Landmark Square Building lobby on September 21st starting at 8am. CANstruction® participants will design and build unique structures made entirely out of canned goods. This year’s theme is “Rock-CAN-Roll”, and participating teams may depict music in any way they want.

The completed structures will be on display to the public from September 21st through October 1st. Visitors are encouraged to bring canned goods to the Landmark Square Building lobby to be used as “votes” for their favorite structure by placing the cans in Food Finders supplied bins next to each structure resulting in a “People’s Choice” award. Additional awards including “Structural Ingenuity”, “Best Use of Labels”, “Most Cans”, “Best Meal” and “Juror’s Favorite”, will be chosen by a panel of local judges following the exhibition.

“Food Finders is excited to be the beneficiary of the fourth annual Long Beach CANstruction”, said Patti Larson, Executive Director of Food Finders. “Last year’s event generated a 28,000 pound donation of canned goods, and this unique event will continue to heighten awareness of food insecurity in our community and will play an important role in helping to feed those in need in our own backyard.”

“Our five talented teams have spent months designing their entries and are allowed only 12 hours to meticulously stack and color-coordinate their cans into ingenious feats of design”, added Terri Henry of terri henry marketing LLC, who organizes the event. “The ultimate donation of thousands of cans of food to feed the hungry in our community makes it all worthwhile to the teams.”

Chandra Johnston, representing 2nd time Long Beach CANstruction® participant Kamus + Keller Interiors / Architecture, provides the 411.

Kyle Meyer of Wine ExchangeThe Corkage Fee charged in restaurants is always a subject of spirited conversation. What is really reasonable that’s equitable to both the guest and restaurant? There is a real cost to the restaurant (and lost revenue) when a guest brings in their own wine. Should a guest even be allowed to bring in a wine already on the restaurant’s wine list regardless of the corkage fee? What’s proper etiquette ?

One of our worldly resident wine experts, Kyle Meyer of Wine Exchange, beings his practical thoughts to the weighty subject.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef Chris Bianco, Pizzeria Bianco, Bianco: Pizza, Pasta, and Other Food I Like.
Segment Three: Special Olympics Southern California’s Pier del Sol Benefit
Segment Four: Catalina Offshore Products 40th Anniversary
Segment Five: 4th Annual CANstruction Long Beach, Landmark Square Building Lobby
Segment Six: Corkage in Restaurants, Kyle Meyer, Wine Exchange

Show 237, August 19, 2017: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of this Saturday’s bubbling over 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…

Travel journalists and chefs Phyllis Hinz and Lamont Mackay have taken on a new life chapter as the well-traveled, “The Cooking Ladies.”

The pair of RV-travel companions have decades of culinary wisdom behind them and thousands of miles of blacktop in the rear-view mirror. Their entertaining new cookbook and travel journal is On The Road With The Cooking Ladies – Let’s Get Grilling. We’ll meet them.

Time to pull the cork on another installment of accessible wine wisdom from our resident (and down-to-earth) wine authority Kyle Meyer, the Managing Partner of Wine Exchange. What wines pair best with SoCal’s engagingly eclectic varieties of cuisine including Thai, Vietnamese, Chinese and Mexican? Think lightly fruity wines. Also, the new Spanish and Italian whites matched with seafood. A myriad of appealing possibilities…

Hatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles. Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great recipes using them. Their Corporate Chef, Ida Rodriguez, joins us to discuss the joys of Hatch Chile season. Chef Ida grew up with Hatch Chiles.

Santa Ana’s The Blinking Owl Distillery is the very first craft distillery in Orange County. The Blinking Owl is one of the first distilleries in the state of California to hold the Type 74 Craft Distillers License allowing them to operate their own tasting room and sell a few bottles there. The Distillery makes Vodka, Gin, several types of Whiskey, and the Scandinavian spirit, Aquavit.

Our always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah. We’ll reel him in from the kitchen for a visit.

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

Play

Show 237, August 19, 2017: Kyle Meyer, Wine Exchange, Wine Pairing Wisdom

Kyle Meyer of Wine ExchangeTime to pull the cork on another installment of accessible and genuinely useful wine wisdom from our resident (and down-to-earth) wine authority Kyle Meyer, the Managing Partner of Wine Exchange.

What wines pair best with SoCal’s engagingly eclectic varieties of cuisine including Thai, Vietnamese, Chinese and Mexican? Think lightly fruity wines. Perhaps a bone-dry Riesling.

Also, the new Spanish and Italian whites from, perhaps, unfamiliar grape varieties matched with seafood. Think Chenin Blanc, Albarino and Vermentino…A myriad of appealing possibilities…

 

Play

August 19: The Cooking Ladies, Wine Exchange, Melissa’s Hatch Chiles, Blinking Owl Distillery

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part One
Segment Three: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part Two
Segment Four: Kyle Meyer, Wine Exchange, Wine Pairing Wisdom
Segment Five: Melissa’s Corporate Chef, Ida Rodriguez. Melissa’s Hatch Chile Cookbook
Segment Six: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana Part One
Segment Seven: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana Part Two
Segment Eight: Chef Andrew Gruel, Founder & CEO, Slapfish Restaurant Group

Now a tantalizing preview of this Saturday’s bubbling over 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…

Travel journalists and chefs Phyllis Hinz and Lamont Mackay have taken on a new life chapter as the well-traveled, “The Cooking Ladies.”

The pair of RV-travel companions have decades of culinary wisdom behind them and thousands of miles of blacktop in the rear-view mirror. Their entertaining new cookbook and travel journal is On The Road With The Cooking Ladies – Let’s Get Grilling. We’ll meet them.

Time to pull the cork on another installment of accessible wine wisdom from our resident (and down-to-earth) wine authority Kyle Meyer, the Managing Partner of Wine Exchange. What wines pair best with SoCal’s engagingly eclectic varieties of cuisine including Thai, Vietnamese, Chinese and Mexican? Think lightly fruity wines. Also, the new Spanish and Italian whites matched with seafood. A myriad of appealing possibilities…

Hatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles. Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great recipes using them. Their Corporate Chef, Ida Rodriguez, joins us to discuss the joys of Hatch Chile season. Chef Ida grew up with Hatch Chiles.

Santa Ana’s The Blinking Owl Distillery is the very first craft distillery in Orange County. The Blinking Owl is one of the first distilleries in the state of California to hold the Type 74 Craft Distillers License allowing them to operate their own tasting room and sell a few bottles there. The Distillery makes Vodka, Gin, several types of Whiskey, and the Scandinavian spirit, Aquavit.

Our always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah. We’ll reel him in from the kitchen for a visit.

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

Phyllis Hinz and Lamont Mackay are the Cooking LadiesAccomplished travel journalists and chefs, Phyllis Hinz and Lamont Mackay. have taken on a new life chapter as the well-traveled “The Cooking Ladies.”

The pair of RV-travel companions have decades of culinary wisdom behind them and thousands of miles of blacktop in the rear-view mirror. Their entertaining new cookbook and travel journal is On The Road With The Cooking Ladies – Let’s Get Grilling. We’ll meet them.

In Let’s Get Grilling, The Cooking Ladies set their GPS coordinates to North America’s greatest grilling destinations, with over a hundred ready-to-grill recipes inspired by their travels. The Cooking Ladies highlight North American grilling cuisine at its finest. It’s a testament to the people and places that make this food all that it can be.

Interspersed with freewheeling tales of life on the road, Let’s Get Grilling maps out easy-to-follow directions for preparing the best smoked meats, grilled veggies, cookout staples, and much more.

The book chronicles their latest adventure, collecting tales of culinary and cultural encounters from roadhouses to back country smoke pits, with recipes that pay tribute to the do-it-yourself spirit of the classic North American cookout.

Having surveyed a whole continent of grilling ideas, The Cooking Ladies encourage readers to expand their own horizons with regional specialties like Hot Brown and Brined Turkey Breast or Loco Moco, alongside dozens of unbeatable recipes for ribs, roasts, chicken wings, pork loin, grilled veggies, and much, much more.

Kyle Meyer of Wine ExchangeTime to pull the cork on another installment of accessible wine wisdom from our resident (and down-to-earth) wine authority Kyle Meyer, the Managing Partner of Wine Exchange. What wines pair best with SoCal’s engagingly eclectic varieties of cuisine including Thai, Vietnamese, Chinese and Mexican? Think lightly fruity wines.

Also, the new Spanish and Italian whites matched with seafood. A myriad of appealing possibilities…

Chef Ida Rodriquez of Melissas World Variety ProduceHatch Chile season is upon us! Fresh Hatch Chiles, grown only in the Mesilla Valley of New Mexico, are available for just a few short weeks each year in August and September. Many connoisseurs consider them the world’s tastiest chiles.

Once roasted, Hatch Chiles are easy to peel and seed. Roasting heightens the robust earthy flavor of the chiles and the texture of the thick walls of the chile pod becomes lusciously rich. These unique qualities, and the pepper’s variable heat (unlike other chile peppers, Hatch Chiles come in varieties that cover the full spectrum of heat levels) have earned Hatch Chiles great popularity far beyond the local community of Hatch, New Mexico.

Melissa’s World Variety Produce has led the charge in popularizing the coveted Hatch Chiles and developing many great recipes using them. From now through mid-September Melissa’s will be sponsoring weekend Hatch Chile Roasting parties at area supermarkets including at select Gelson’s and Bristol Farms. Check the Melissa’s website for locations, dates and times.

Melissa’s Corporate Chef, Ida Rodriguez, joins us to discuss the joys of Hatch Chile season.

Brian and Robin ChristensonSanta Ana’s The Blinking Owl Distillery is the very first craft distillery in Orange County. The Blinking Owl is one of the first distilleries in the state of California to hold the Type 74 Craft Distillers License allowing them to operate their own tasting room and sell a few bottles there. The Distillery makes Vodka, Gin, several types of Whiskey, and the Scandinavian spirit, Aquavit.

“We are locavores, grain nerds, and control freaks so we decided to actually make our booze the long way: from grain rather than pre-made spirit. We mill it, mash it, ferment it, distill it, and, in the case of whiskey, barrel age it (which means we will not have a 9-year old Bourbon to sell until 9 years from now).”

“The Founder, Brian Christenson, had a bootlegging great-grandfather, Fred P. Armbrust. Fred had a still on his dairy farm hidden in the basement behind secret passageways. He would covertly provide his local farmers with his “good spirits”. Brian’s dream is to carry on Fred’s passion by providing “good spirits” to our very own neighborhood, legally, of course!”

Brian and Robin Christenson, longtime Santa Ana residents, had heard stories of the midcentury “Blinking Owl Bar” on the corner of Birch and Third Streets, known for an iconic owl sign that would “blink”. Inspired by the craft cocktail movement, the farm-to-table food movement, and current thriving craft distilleries, the husband and wife team saw an opportunity to bring a local distillery to the neighborhood, paying homage to the history of Santa Ana.”

Brian & Robin step out from behind the long bar in their Tasting Room to join us.

BLINKING OWL VODKA
42.5% ABV (85 PROOF)
“Blinking Owl Vodka has stunning earthiness, subtle flavor and rich, full-bodied mouth feel. Distilled in house from organic wheat grown in California, and our unique twist from the organic malted barley that was added to the mash bill adding hints of sweet vanilla and caramel. Distilled in our Carl still from Germany (that includes 34 rectification plates alongside a pot still), Blinking Owl Vodka transfers the essence from the grain it was made from to the glass.”

BLINKING OWL
OC ORANGE
Flavored Vodka
42.5% ABV (85 PROOF)
“Beginning with our beautiful Vodka, we add 130 pounds of whole Valencia oranges that come from Heritage Museum of Orange County. We hand-cut the oranges and let the entire orange soak (including flesh, pith, juice and peel) in the Vodka overnight. The vodka is then re-distilled with oranges added to our vapor basket in the still. The combination of natural orange macerations and vapor distillation to an already rich, sweet vodka base creates a true orange essence to this flavored vodka that is full-bodied and delicious. Heritage Museum of Orange County.”

BLINKING OWL AQUAVIT
42.5% ABV (85 PROOF)
“We set out to make an aquavit reminiscent of the great Aquavits of Scandinavia but with a California twist. After crafting our base spirit with organic wheat and malted barley, we macerate 10 gorgeous organic botanicals (with a final steep in Caraway, leaving a natural golden hue). The primary flavors of our Aquavit are caraway, fresh dill, and hibiscus (the flower of Santa Ana), with undertones of fennel and cardamom. The result is a complex aquavit that can served chilled as a digestif or can add incredible flavors to a variety of cocktails.”

OLD TOM Barrel Vacationed GIN
48% ABV (96 PROOF)
“Our super special limited release of Old Tom Barrel Vacationed Gin is coming out soon!

We get a limited number of late harvest semillon wine barrels from a prestigious Napa producer each year. These particular barrels not only allow the Gin to age, but they also impart a hint of sweetness from the late harvest semillon they were previously holding.

This BARREL VACATIONED OLD TOM GIN basically took a vacation in the barrels for approximately 3 months, got a nice tan, and picked up a lucious hint of sweetness (thus we categorized it as an Old Tom). No sugar, flavoring, or coloring was added. The end result is pure, delicious liquid gold!”

Many have been waiting and asking to get on the presale list. The Gin is ready, it will be bottled soon at 48% ABV and released mid August. Each bottle will be numbered for this annual release and will only be sold from our tasting room.

This is owner, Robin Christenson’s, personal favorite and she having a very tough time not buying all of this gin herself. BUT she has decided to find it in her heart to share (at least some of it).”

Andrew and William GruelOur always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah.

We’ll reel him in from the Slapfish kitchen in Sandy, Utah for a visit. (This is actually the 2nd Slapfish in Utah.)

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part One
Segment Three: Phyllis Hinz & Lamont Mackay, The Cooking Ladies Part Two
Segment Four: Kyle Meyer, Wine Exchange, Wine Pairing Wisdom
Segment Five: Melissa’s Corporate Chef, Ida Rodriguez. Melissa’s Hatch Chile Cookbook
Segment Six: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana Part One
Segment Seven: Robin & Brian Christenson, Founders, Blinking Owl Distillery, Santa Ana Part Two
Segment Eight: Chef Andrew Gruel, Founder & CEO, Slapfish Restaurant Group

Show 231, July 8, 2017: Show Preview with Co-Host Andy Harris

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

Since she was a young girl, Julie Ann Sageer, lovingly called “Julie Taboulie” by her close-knit family, has been passionate about preparing and cooking the traditional food of her Lebanese heritage. And now she shares that passion and knowledge with you in her first cookbook, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking, the perfect companion to her Emmy-nominated PBS shows. Julie is our guest.

Chef Jet Tila really needs no introduction to the audience of the “SoCal Restaurant Show.” He was the engaging Co-host of the show for its first two years and you know him from his many appearances all over Food Network. Now celebrity chef and Asian cooking expert Jet Tila brings his years of experience and hard-earned knowledge together in his breakthrough first cookbook, 101 Asian Dishes You Need to Cook Before You Die. We’ll chat with Chef Jet about his signature Drunken Noodles and mastering the building-blocks of Asian cuisine for the home kitchen. Your chance to meet & mingle with Chef Jet…On Tuesday evening, July 18th James Beard Award-winning chef & restaurateur Sherry Yard is hosting a “Cocktail Party & Book-Signing” with Chef Jet Tila at Westwood’s Tuck Room Tavern to benefit Careers through Culinary Arts Program (C-CAP.)

Our favorite wandering global wine merchant, Kyle Meyer of Wine Exchange, is just back from Italy. He joins us to profile the 2015 vintage in Tuscany (central Italy.) Think Sangiovese and now Bordeaux varietals, too…Kyle is impressed with the vintage!

We’re fans of Richmond, British Columbia and have visited there twice in the last year. It’s the home of absolutely incredible regional Chinese food. New from Tourism Richmond is the Richmond Hop On Hop Off Attraction Tour which allows visitors and locals to make their way through the City’s most popular areas at an affordable price. Tourism Richmond’s Director of Communications, Colin Wong, joins us with all the specifics.

The 4th Annual Garagiste Festival: Urban Exposure returns to a new location in Santa Monica on Saturday, July 15th. It’s known for shining a light on hard-to-find, high quality, micro-production commercial winemakers. Garagiste co-founder, Doug Minnick, is with us to pull the cork on this year’s festivities.

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

Play

July 8: Julie Ann Sageer, Jet Tila, Sherry Yard, Wine Exchange, Richmond Hop On Hop Off Attraction Tour, Garagiste Festival

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Julie Ann Sageer, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Cooking Part One
Segment Three: Julie Ann Sageer, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Cooking Part Two
Segment Four: Chef Jet Tila, 101 Asian Dishes You Need To Cook Before You Die
Segment Five: Kyle Meyer, Wine Exchange, Travels in Tuscany
Segment Six: Richmond, British Columbia’s Hop On Hop Off Attraction Tour
Segment Seven: The 4th Annual Garagiste Festival: Urban Exposure, Santa Monica

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

Since she was a young girl, Julie Ann Sageer, lovingly called “Julie Taboulie” by her close-knit family, has been passionate about preparing and cooking the traditional food of her Lebanese heritage. And now she shares that passion and knowledge with you in her first cookbook, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking, the perfect companion to her Emmy-nominated PBS shows. Julie is our guest.

Chef Jet Tila really needs no introduction to the audience of the “SoCal Restaurant Show.” He was the engaging Co-host of the show for its first two years and you know him from his many appearances all over Food Network. Now celebrity chef and Asian cooking expert Jet Tila brings his years of experience and hard-earned knowledge together in his breakthrough first cookbook, 101 Asian Dishes You Need to Cook Before You Die. We’ll chat with Chef Jet about his signature Drunken Noodles and mastering the building-blocks of Asian cuisine for the home kitchen.

On Tuesday evening, July 18th James Beard Award-winning chef & restaurateur Sherry Yard is hosting a “Cocktail Party & Book-Signing” with Chef Jet Tila at Westwood’s Tuck Room Tavern to benefit Careers through Culinary Arts Program (C-CAP.) Chef Jet is still with us and Sherry Yard (Chief Operating Officer of Tuck Hospitality Group, Restaurant Division for iPic Entertainment) now joins us, too.

Our favorite wandering global wine merchant, Kyle Meyer of Wine Exchange, is just back from Italy. He joins us to profile the 2015 vintage in Tuscany (central Italy.) Think Sangiovese…

We’re fans of Richmond, British Columbia and have visited there twice in the last year. It’s the home of absolutely incredible regional Chinese food. New from Tourism Richmond is the Richmond Hop On Hop Off Attraction Tour which allows visitors and locals to make their way through the City’s most popular areas at an affordable price. Tourism Richmond’s Director of Communications, Colin Wong, joins us with all the specifics.

The 4th Annual Garagiste Festival: Urban Exposure returns to a new location in Santa Monica on Saturday, July 15th. It’s known for shining a light on hard-to-find, high quality, micro-production commercial winemakers. Garagiste co-founder, Doug Minnick, is with us to pull the cork on this year’s festivities.

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

Julie Ann SageerSince she was a young girl, Julie Ann Sageer, lovingly called “Julie Taboulie” by her close-knit family, has been passionate about preparing and cooking the traditional food of her Lebanese heritage. And now she shares that passion and knowledge with you in her first cookbook, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking, the perfect companion to her Emmy-nominated PBS shows.

This sure-to-impress cookbook offers 125 recipes for traditional favorites from Mezze, street-food skewers and sandwiches, and staples like Labneh and Ajin (Lebanese yogurt and bread) to fresh seasonal salads, pickles and vegetables, delicious main dishes and sweets, and rich desserts laced with Atar (rose water and orange blossom water syrup).

Julie is our guest.

Julie established her mark in the culinary world by making television history in 2012 with producing and premiering her Emmy-nominated and multiple award-winning national Public Television cooking show series Cooking with Julie Taboulie. The series become the first, and only, Lebanese cooking series to air in the United States and Canada.

Julie Ann Sageer continues to be the most pivotal pioneer, public figure and personality to motivate the movement of making Lebanese cuisine mainstream across America, with her brand-new Public Television series Julie Taboulie’s Lebanese Kitchen airing on PBS stations nationwide. This special series brings to life her love of her Lebanese culinary and cultural heritage in a celebration of all things Lebanese cuisine.

Jet Tila at Cochon 555Chef Jet Tila really needs no introduction to the audience of the “SoCal Restaurant Show.” He was the engaging Co-host of the show for its first two years and you know him from his many appearances all over Food Network including being one of only three permanent judges on Food Network’s “Cutthroat Kitchen with Alton Brown” now airing its 15th season.

Now celebrity chef and Asian cooking expert Jet Tila brings his years of experience and hard-earned knowledge together in his breakthrough first cookbook, 101 Asian Dishes You Need to Cook Before You Die. We’ll chat with Chef Jet about his signature Drunken Noodles and mastering the building-blocks of Asian cuisine for the home kitchen.

“This is the most practical guide to getting Asian flavors on the plate that I’ve ever seen.”

Alton Brown

Jet has not only compiled the classic 101 Asian recipes that every home cook needs to try, he has also demystified Asian cooking and made it approachable—with simplified techniques, weeknight-friendly cook times and ingredients commonly found in most grocery stores today. Starting with the philosophy of “yum” in Asian kitchens, Jet expertly teaches everything from stocking the pantry and mastering the wok to perfecting the building-blocks of Asian cuisine.

With his guiding hand and pro tips, readers can easily recreate authentic and delicious dishes like The Last Pad Thai Recipe You’ll Ever Need, Quicker Beef Pho, crispy Vegetable and Shrimp Tempura and the life-changing Bomb-Ass Homemade Sriracha.

Sherry YardOn Tuesday evening, July 18th James Beard Award-winning chef & restaurateur Sherry Yard is hosting a “Cocktail Party & Book-Signing” with Chef Jet Tila at Westwood’s Tuck Room Tavern to benefit Careers through Culinary Arts Program (C-CAP.) It’s a celebration of the publication of Jet’s first cookbook, 101 Asian Dishes You Need to Cook Before You Die.

Chef Jet remains with us and Sherry Yard (Chief Operating Officer of Tuck Hospitality Group, Restaurant Division for iPic Entertainment) now joins us, too.

Guests on July 18th are invited to savor Chef and Cutthroat Kitchen Judge Jet Tila’s delectable dishes, while sipping Champagne, Chang Beer or enjoying a signature cocktail created by Chef Sherry Yard all throughout the evening. Each guest will also go home with a signed copy of Chef Jet Tila’s inspiring new cookbook, 101 Asian Dishes You Need to Cook Before You Die, signed by the author himself.

The Tuck Room Tavern is a neighborhood place where you can eat and drink with enthusiasm and pleasure. A concept by acclaimed Chef Sherry Yard, Chief Operating Officer of Tuck Hospitality Group, Restaurant Division for iPic Entertainment, The Tuck Room Tavern is a lively and whimsical dining and drinking den offering craveable American cuisine meant to be enjoyed with friends and family in a jovial environment. 

Master Barman and Advanced Sommelier, Adam Seger, curates a ‘Love Letter to Los Angeles’ – finding inspiration from the diverse culture and unique history of LA – focusing on ingredients from the Santa Monica Farmers Market and inspired by the classics with exciting modern twists.

Ticket Information: COCKTAIL PARTY + BOOK SIGNING to celebrate Chef Jet Tila and benefit C-CAP will take place on Tuesday, July 18th, 2017 at The Tuck Room Tavern from 6:00 pm to 10:00 pm. Tickets are $95.00 per person and $75.00 from each ticket sold will directly benefit Careers through Culinary Arts Program (C-CAP) Los Angeles and is tax deductible. For more information or to purchase tickets directly, please visit COCKTAIL PARTY + BOOK SIGNING to celebrate Chef Jet Tila.

Kyle Meyer of Wine ExchangeOur favorite wandering global wine merchant, Kyle Meyer of Wine Exchange, is just back from Italy. He joins us to profile the 2015 vintage in Tuscany (central Italy.)

Think Sangiovese and Florence…

 

 

Richmond Hop On Hop Off Attraction TourWe’re big fans of Richmond, British Columbia and have visited there twice in the last year. It’s the home of absolutely incredible regional Chinese food. Think every possible variation of dumplings…

New from Tourism Richmond is the Richmond Hop On Hop Off Attraction Tour which allows visitors and locals to make their way through the City’s most popular areas at an affordable price.

“We’re fulfilling a pressing need in our destination for quick and direct routes to our attractions,” said Bruce Okabe, CEO of Tourism Richmond. “This service will provide a richer visitor experience for overnight and day trippers to Richmond, as well as an opportunity to expose more local businesses to tourists, and grow the overall visitor economy.”

The Richmond Hop On Hop Off Attraction Tour stops at various exciting venues such as the River Rock Casino Resort, McArthurGlen Designer Outlet Vancouver Airport, the Richmond Olympic Oval, as well as the jewel of Richmond, the historic fishing village of Steveston. Explore everything from national historic sites to authentic Asian cuisine and the most interactive Olympic Museum in North America on this tour that connects the northern edge of the city to Steveston.

For the full schedule, including ticket prices and where to purchase them, please check out the Visit Richmond BC site. Ticket prices start at $20 for children aged 6-12, with family packages for two adults and two kids available for $85.

Tourism Richmond’s Director of Communications, Colin Wong, joins us with all the specifics.

Garagiste FestivalThe 4th Annual Garagiste Festival: Urban Exposure returns to a new location in Santa Monica on Saturday, July 15th. The venue is a couple of doors up from a big City of Santa Monica parking structure and a short walk from the Expo Line. Festival is known for shining a light on hard-to-find, high quality, micro-production commercial winemakers.

Celebrating its fourth anniversary in Los Angeles, the festival features 50 micro-production, craft wineries from across California – including Santa Barbara, Santa Ynez and SLO counties; Napa, Sonoma, Mendocino, Livermore, and Paso Robles, of course – and is the only wine event on the Los Angeles calendar to exclusively feature high quality, hand-crafted wines from commercial California ‘garagiste’ winemakers.

“The great thing about our Urban Exposure festival is that Angelenos can discover these hard-to-find wineries, taste hundreds of their wines, and meet the winemakers all under one roof — for less than the cost of gas for a trip to wine country,” said Doug Minnick, Co-Founder of The Garagiste Festival. “Besides, the majority of these under-the-radar wineries do not have tasting rooms, are not on “wine country” maps, and are very difficult to find. But we bring them all together for our guests to discover at the Garagiste Festival. There’s nothing else like it.”

Garagiste co-founder, Doug Minnick, is with us to pull the cork on this year’s festivities.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Julie Ann Sageer, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Cooking Part One
Segment Three: Julie Ann Sageer, Julie Taboulie’s Lebanese Kitchen – Authentic Recipes for Fresh and Flavorful Mediterranean Cooking Part Two
Segment Four: Chef Jet Tila, 101 Asian Dishes You Need To Cook Before You Die
Segment Five: Kyle Meyer, Wine Exchange, Travels in Tuscany
Segment Six: Richmond, British Columbia’s Hop On Hop Off Attraction Tour
Segment Seven: The 4th Annual Garagiste Festival: Urban Exposure, Santa Monica

Show 225, May 27, 2017: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel

Thanks for joining us for Memorial Day Weekend.

Now an alluring preview of Saturday’s packed Memorial Day Weekend 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…

Long-time Santa Monica restaurateur Chef Geraldine Gilliland is represented there on Main Street with Lula Cocina and Finn McCool’s. The Lula Cocina Cookbook has just been released in paperback. Proceeds benefit Gerri’s 501 (c) 3 animal rescue agency. We’ll meet her.

The Pechanga Resort & Casino in Temecula wine country is hosting its 9th Annual Microbrew Festival & Chili Cook-Off on Saturday, June 10th from 1 to 5:00 p.m. 100s of different styles of craft beer will be conveniently available for the tasting. Pechanga’s executive chef, Duane Owen, joins us with a thirst-quenching preview.

Tarit Tanjasiri is the founder of the ever-popular Crema Café and Artisan Bakery in Seal Beach. His booming wholesale business has recently expanded into a new production facility in Irvine. Crema Artisan Bakery is now suppling their baked goods to all the Portola Coffee Roasters locations. We’ll break bread (hopefully a Kouign-Amann pastry) with Tarit.

It’s about that time to again uncork it with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange. Is bag-in-a-box wine worthy of purchase? We ask Kyle for his informed opinion. Rose’ has improved in quality and gaining popularity. It’s the perfect Summer picnic wine. We’ll get Kyle’s thoughts.

It’s time for barbecue. The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore (the quintessential Southern cook) will delight home cooks with the long kept secrets behind some of America’s greatest ‘cue. Matt joins us.

Pickled vegetables are finding their way on to better restaurant menus as intriguing side dishes and components of entrees. Our own Chef Andrew offers pickled veggies at his new Butterleaf as well as at Two Birds and Slapfish. We’ll get all the tips and hints from Chef Andrew .

All of this and generous heaping helpings of extra Memorial Day Holiday Weekend deliciousness on this week’s show!

Play

Show 225, May 27, 2017: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana

Kyle Meyer of Wine Exchanget’s about that time to again uncork it with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange. Is bag-in-a-box wine worthy of purchase? Kyle offers his informed opinion.

Rose’ (particularly from France) has improved in quality and is gaining in popularity. It’s the perfect Summer picnic wine. We’ll get Kyle’s thoughts. He also explains how Rose’ is produced.

Play

May 27: Geraldine Gilliland, Pechanga Microbrew Festival, Creme Café, Wine Exchange, Matt Moore

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef & Restaurateur, Geraldine Gilliland, Santa Monica
Segment Three: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula
Segment Four: Restaurateur & Artisan Baker Tarit Tanjasiri, Crema Café and Crema Artisan Bakery, Seal Beach and Irvine
Segment Five: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Six: Matt Moore, “The Quintessential Southern Cook” and author of The South’s Best Butts – Pitmaster Secrets
Segment Seven: Chef Andrew Gruel’s Tutorial on Pickled Vegetables
Segment Eight: Chef Andrew Gruel on the National Restaurant Association’s Trade Show in Chicago

We have a Family 4-Pack of Halo tickets for Sunday June 4th versus the Minnesota Twins to award to one lucky listener. Be alert…

Now an alluring preview of this Saturday’s packed Memorial Day Weekend 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…

Long-time Santa Monica restaurateur Chef Geraldine Gilliland is represented there on Main Street with Lula Cocina and Finn McCool’s. The Lula Cocina Cookbook has just been released in paperback. Proceeds benefit Gerri’s 501 (c) 3 animal rescue agency. We’ll meet her.

The Pechanga Resort & Casino in Temecula wine country is hosting its 9th Annual Microbrew Festival & Chili Cook-Off on Saturday, June 10th from 1 to 5:00 p.m. 100s of different styles of craft beer will be conveniently available for the tasting. Pechanga’s executive chef, Duane Owen, joins us with a thirst-quenching preview.

Tarit Tanjasiri is the founder of the ever-popular Crema Café and Artisan Bakery in Seal Beach. His booming wholesale business has recently expanded into a new production facility in Irvine. Crema Café is now suppling their baked goods to the Portola Coffee Roasters. We’ll break bread (hopefully a Kouign-Amann) with Tarit.

It’s about that time to again uncork it with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange. Is bag-in-a-box wine worthy of purchase? We’ll ask Kyle. Rose has improved in quality and gaining popularity. It’s the perfect Summer picnic wine. We’ll get Kyle’s thoughts.

It’s time for barbecue. The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore (the quintessential Southern cook) will delight home cooks with the long kept secrets behind some of America’s greatest ‘cue. Matt joins us.

Pickled vegetables are finding their way on to better restaurant menus as intriguing side dishes and components of entrees. Our own Chef Andrew offers pickled veggies at his new Butterleaf. We’ll get all the tips and hints from Chef Andrew.

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

Geraldine GilliliandLong-time Santa Monica restaurateur Chef Geraldine Gilliland is represented there on Main Street with Lula Cocina and Finn McCool’s. The Lula Cocina Cookbook has just been released in paperback. Proceeds benefit Gerri’s 501 (c) 3 animal rescue agency. We’ll meet her.

With The Lula Cocina Cookbook – My favorite Recipes, from Mexico to Malibu, chef, author and accomplished restaurateur Geraldine Gilliland takes you on a fun, easy to read tour of her favorite recipes from Mexico, all the way to her hilltop Ranch in Malibu.

Learn not only her best recipes, but how to put your own spin on them to create your own signature dishes…all while helping a great cause.

“All proceeds from this book will go to benefit the non-profit, Chiquita’s Friends,” I founded that is dedicated to helping abused, neglected and abandoned dogs in and around the Southern California area. We have rescued and successfully placed over 1,000 dogs in loving homes with the help of this network of allies in the fight against animal negligence and abuse.” Geraldine Gilliland

Duane Owen of Pechanga Casino and ResortIf you’ve been wanting to try out the burgeoning Southern California craft brew scene, this June in Temecula is your chance. Craft beer makers throughout Southern California and beyond will all come together in Temecula Wine Country for a festival in support of Habitat for Humanity. The 9thAnnual Pechanga Microbrew Festival and Chili Cook-off is Saturday, June 10, from 1 – 5 p.m. inside the Pechanga Resort & Casino Grand Ballroom.

Beer enthusiasts can taste unlimited samples of craft and small production brews from San Diego, Riverside, San Bernardino, Los Angeles and Orange counties, as well as selections from Northern California, the Midwest and even the East Coast. Ticket holders also can enjoy limitless tastes of eight varieties of homemade chili, fired up by the award-winning chefs at Pechanga Resort & Casino. Pechanga chefs go head-to-head each year to determine the AAA Four Diamond property’s best chili maker.

In addition to sampling some of the best craft beers and chili varieties and enjoying live music, the 9th Annual Pechanga Microbrew Festival features a silent auction with prizes including getaway stays, golf outings, sports memorabilia, fine wine and beer gift baskets, and much more. Proceeds from the event support Habitat for Humanity Inland Valley programs including homebuilding, free Healthy Homes and Financial Wellness workshops, neighborhood revitalization, and home improvement on behalf of veterans.

VIP festival tickets are available and are a great choice for guests who seek a more intimate environment to taste and appreciate the more than 100 beers and chili varieties on hand. VIP tickets are $65 and allow pass holders an early entry at 12 p.m. instead of 1 p.m. for general admission.

General admission Pechanga Microbrew Festival tickets are $50. Guests receive a two-ounce souvenir glass to sample unlimited beer tastings. Designated driver tickets are available for $30. Both ticket levels allow guests to indulge in the homemade chili and other gourmet food samples, enjoy live music by San Diego’s Safety Orange and participate in the extensive silent auction.

Guests must be 21 or older to attend. For tickets or for more information, visit Pechanga’s website or call (877) 711-2946.

Pechanga’s executive chef, Duane Owen, joins us with a thirst-quenching preview.

Tarit TanjasiriTarit Tanjasiri is the founder of the ever-popular Crema Café and Artisan Bakery in Seal Beach. His booming wholesale business has recently expanded into a new production facility in Irvine. Crema Café is now supplying their baked goods to the Portola Coffee Roasters.

“The Crema Cafe is a European-inspired restaurant and bakery in beautiful downtown Seal Beach, California. We serve breakfast and lunch 7 days a week. Our menu offers classic favorites and delicious new alternatives. From our famous sweet and savory crepes to our tempting pastries, hearty sandwiches and fresh salads, we offer a variety of breakfast and lunch choices.”

“Our Artisan Bakery offers a full range of fresh-baked goods. We use the finest ingredients like real butter and wholesome grains. Our assortment of handcrafted breads includes our signature 7-grain Crema Multigrain bread, sourdough and raisin pecan. You can also indulge your sweet tooth with our enticing array of cookies, muffins, scones, sweet croissants, and macarons— baked to perfection.”

We’ll break bread (hopefully a Kouign-Amann) with Tarit.

Kyle Meyer of Wine Exchanget’s about that time to again uncork it with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange.

Is bag-in-a-box wine worthy of purchase? We’ll ask Kyle.

Rose has improved in quality and is gaining popularity. It’s the perfect Summer picnic wine. We’ll get Kyle’s thoughts.

Matt MooreIt’s time for barbecue. The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore (the quintessential Southern cook) will delight home cooks with the long kept secrets behind some of America’s greatest ‘cue.

Using the almighty pork butt – long considered to be one of the South’s most revered cuts – as his cornerstone, Matt leaves no pits, ovens, grills, or smokers unturned, as he interviews the famous and not-so-famous pitmasters of America’s Southern barbecue region for the techniques and recipes that have made their barbecue some of the most sought after from Texas to Tennessee.

While pork butt is the star here (according to Matt, “True Southern BBQ has one and only one common denominator : pig.”) , the book includes almost every rub, sauce, and grilling technique for the sought after cut. The South’s Best Butt’s also features everything from Smoked Turkey Sandwiches to Pork Belly Tonkatsu Ramen to Fried Banana Pudding and all of the starters, sides, and desserts in between within its 150 plus recipes.

The son of a cattleman and a grandson of a butcher, Matt Moore is the quintessential Southern cook.

Matt joins us.

Andrew Gruel and his son WilliamPickled vegetables are finding their way on to better restaurant menus as intriguing side dishes and components of entrees.

Our own Chef Andrew offers pickled veggies at his new Butterleaf in Irvine. We’ll get all the snappy tips and hints from Chef Andrew.

Chef Andrew was just in Chicago around the National Restaurant Association’s annual gathering. He was the recipient of industry honors as well as was a guest speaker on some high-profile industry/trade panels. We’ll hear all about it.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef & Restaurateur, Geraldine Gilliland, Santa Monica
Segment Three: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula
Segment Four: Restaurateur & Artisan Baker Tarit Tanjasiri, Crema Café and Crema Artisan Bakery, Seal Beach and Irvine
Segment Five: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Six: Matt Moore, “The Quintessential Southern Cook” and author of The South’s Best Butts – Pitmaster Secrets
Segment Seven: Chef Andrew Gruel’s Tutorial on Pickled Vegetables
Segment Eight: Chef Andrew Gruel on the National Restaurant Association’s Trade Show in Chicago