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.

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Show 224, May 20, 2017: Russ Weis, President & General Manager, Silverado Vineyards

Russ WeisIn 1981, Ron and Diane Miller established Silverado Vineyards to make wine from the six historic vineyards of their estate. Napa pioneers first planted these ranches to vines between 1865 and 1895.

Each vineyard played an important role in establishing the reputation of their growing area: Carneros, Coombsville, Yountville, Soda Creek Canyon and Stags Leap District. The beautiful fruit from these six vineyards is the exclusive source of Silverado Vineyards’ Estate and Single Vineyard wines – the Miller family’s highest expression of the Napa Valley they love and admire.

“The beginning of vine planting is like the beginning of mining for precious metals: the winegrower also ‘prospects’.”

– Robert Louis Stevenson,
The Silverado Squatters, 1880

A century later, the Miller family began the journey Stevenson described, establishing Silverado Vineyards in 1981. “It was beautiful land, and it was land that was working,” observed the late Diane Miller of their first vineyards, purchased in the 1970s. Diane and Ron sold their grapes to some of Napa’s best vintners, who made award winning wines from them year after year. Encouraged, they struck out on their own with the goal of making the best wines the estate could produce at a fair price. This has remained the guiding philosophy over the years.

The winery’s name, Silverado, comes from the abandoned mining town at the top of the Napa Valley, where Stevenson stayed so many years ago. It is an appropriate symbol: three generations of the Miller family are still “prospecting” for wine, staying true to the idea of coaxing something precious from the soils we are privileged to care for.

Silverado Vineyards long-time President and General Manager, Russ Weis, is our guest.

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Show 220, April 22, 2017: Wine Stemware Made Easy, Kyle Meyer, Co-Proprietor, Wine Exchange

Kyle Meyer of Wine ExchangeIf premium wine wasn’t expensive enough as it is there is also the perplexing matter of what stemware to properly serve the wine in. Lot of hype out there…Some of the fine, imported wine glasses are plenty pricey.

Time to separate the practical from the impressive salesmanship. Our resident wine expert, Kyle Meyer of Wine Exchange, joins us with sound advice on what you really should buy when it comes to wine glasses that won’t break the bank.

Thankfully Kyle keeps this simple for us. He suggests even a hard-core wine connoisseurs only needs a Champagne Flute, a White Wine glass, a Bordeaux / Cabernet glass and a wider bowl Burgundy / Pinot Noir glass. Respectable stemware can be had for $10 to $12 per glass. Kyle also suggests a cut glass rim versus a rolled rim.

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Show 219, April 15, 2017: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Easter and Passover good wishes to all of our listeners.

Now an appealing preview of this Saturday’s over-stuffed Holiday 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…

What’s Easter & Passover without some special Holiday sweets? Pastry Chef extraordinaire, Heather Roseborough, is the co-proprietress of the aptly named Crave Dessert Company in Marina del Rey. A selection of incredibly rich brownies are among her specialties. We’ll meet her and hear about her collection of properly decadent treats.

Eat well…be well” is the motto of the unusual, 3-meal-a-day Moxie Café located well off the beaten path is a light industrial area of Santa Maria. Creator Jay Hardy, the founder of Hardy Diagnostics, has realized his dream of having healthy food that was also delicious. Moxie’s Catering & Events Manager, Caleb Granski, joins us to explain all.

Veggie Fries (really tasty) are frozen French fries made from a blend of all-natural, farm grown vegetables, legumes, and potatoes, chopped and blended together with herbs, spices, and just a pinch of sea salt. Veggie Fries are vegan, non-GMO certified and free of the top 8 allergens including gluten, soy, dairy, and wheat. We’ll pull Founder & CEO Dave Peters out of the veggie patch for a chat.

Foodbeast is launching, Meat Street, what they ambitiously bill as the ultimate meat festival of Southern California. All of the meat-centric grub you can imagine is coming to the Main Place Mall on April 22, 2017. Presented by Foodbeast and The Makers of The SPAM Brand, this one-day meat fest will feature a wide variety of delicious and crazy exclusive culinary creations, as well as drinks and other fun activities. Producer Bobby Navarro of 100eats joins us with participating Chef Cody Storts of Salt and Ash with the meaty specifics.

What’s the Easter Holiday without access to a real chef’s fun tips and practical advice for that sumptuous Holiday Table? Don’t stress…Chef Andrew Gruel to the rescue.

Ca’ Del Grevino is located in the Santa Maria Valley appellation of Santa Barbara County. The vineyard is located just 10 miles from the Pacific Coast and benefits greatly from cool, maritime influences. The vineyard is planted methodically and meticulously, with special attention paid to varietals best suited to the estate’s terroir. Taking into account the soils, the meso- and micro-climates, the coastal influences and the orientation of the sun upon the hillsides, you can find here Pinot Noir, Chardonnay, Grenache, Dolcetto, Riesling and Syrah. Jon Karlo Macias, Café & Tasting Room Mannager, walks us through the lush vineyard estate.

The 4th Annual “The Big Cheese” Grilled Cheese Festival & Competition appropriately conducted on National Grilled Cheese Day (April 12th) is now history. We’ll report on the winners and their melty and gooey creations.

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

Play

Show 219, April 15, 2017: Jon Karlo Macias, Café & Tasting Room Manager, Ca’ Del Grevino Estate, Santa Maria, CA

Jon Karlo MaciasCa’ Del Grevino is located in the Santa Maria Valley appellation of Santa Barbara County. The vineyard is located just 10 miles from the Pacific Coast and benefits greatly from cool, maritime influences. The vineyard is planted methodically and meticulously, with special attention paid to varietals best suited to the estate’s terroir. Taking into account the soils, the meso- and micro-climates, the coastal influences and the orientation of the sun upon the hillsides, you can find here Pinot Noir, Chardonnay, Grenache, Dolcetto, Riesling and Syrah.

“Our vineyard produces some of the finest wines in California. The region’s cool climate, geology and topography provide the opportunity to create uncompromised, premium wines. Ca’ Del Grevino, meaning “House of Grewal Family Wines”, produces fine wines steeped in Italian tradition with a distinctive California style.”

Ca’ Del Grevino is the signature wine brand of our estate representing regality, tradition and opulence. Nestled in California’s prestigious Central Coast is the lovely Santa Maria Valley. The unique micro-climate of the valley produces cool mornings and long warm afternoons. Together with us the best quality fruit produced and attention to detail produces our award -winning Pinot Noir, Chardonnay, White Riesling and Syrah wines.”

Ca’ Del Grevino wines are available to their Wine Club members and at their distinctive area Tasting Rooms. Each Tasting Room has a bit of a different character. The Orcutt Tasting Room is also a Café. The Los Olivos Tasting Room skillfully pairs their wines with cheese, charcuterie or chocolate plates. The Tasting Room in Santa Barbara is in the vibrant “Funk Zone” at the Santa Barbara Wine Collective. An attraction there is Helena’s Bakery with a menu of custom-baked sweet and savory goods.

 

Jon Karlo Macias, Café & Tasting Room Manager, walks us through the lush vineyard estate.

Play

April 15: Crave Desserts, Moxie Cafe, Veggie Fries, Meat Street, Ca’ Del Grevino, Big Cheese ‘Wrap’

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Pastry Chef Heather Roseborough, Crave Dessert Company, Marina del Rey / Culver City
Segment Three: Caleb Granski, Catering & Events Manager, Moxie Café, Santa Maria, CA
Segment Four: Dave Peters, Founder & CEO, Veggie Fries (Farmwise)
Segment Five: FOODBEAST’s Meat Street Festival
Segment Six: Easter Cooking Tips with Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Jon Karlo Macias, Café & Tasting Room Manager, Ca’ Del Grevino Estate, Santa Maria, CA
Segment Eight: 4th Annual The Big Cheese Festival & Competition: “People’s Choice” Winner

Easter and Passover good wishes to all of our listeners.

Now an appealing preview of this Saturday’s over-stuffed Holiday 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…

What’s Easter & Passover without some special Holiday sweets? Pastry Chef extraordinaire, Heather Roseborough, is the co-proprietress of the aptly named Crave Dessert Company in Marina del Rey. A selection of incredibly rich brownies are among her specialties. We’ll meet her and hear about her collection of properly decadent treats.

Eat well…be well” is the motto of the unusual, 3-meal-a-day Moxie Café located well off the beaten path is a light industrial area of Santa Maria. Creator Jay Hardy, the founder of Hardy Diagnostics, has realized his dream of having healthy food that was also delicious. Moxie’s Catering & Events Manager, Caleb Granski, joins us to explain all.

Veggie Fries (really tasty) are frozen French fries made from a blend of all-natural, farm grown vegetables, legumes, and potatoes, chopped and blended together with herbs, spices, and just a pinch of sea salt. Veggie Fries are vegan, Non-GMO certified and free of the top 8 allergens including gluten, soy, dairy, and wheat. We’ll pull Founder & CEO Dave Peters out of the veggie patch for a chat.

Foodbeast is launching what they bill as the ultimate meat festival of Southern California. All of the meat-centric grub you can imagine is coming to the Main Place Mall on April 22, 2017. Presented by Foodbeast and The Makers of The SPAM Brand, this one-day meat fest will feature a wide variety of delicious and crazy exclusive culinary creations, as well as drinks and other fun activities. Producer Bobby Navarro of 100eats joins us with participating Chef Cody Storts of Salt and Ash with the meaty specifics.

What’s the Easter Holiday without access to a real chef’s fun tips and practical advice for that sumptuous Holiday Table? Chef Andrew Gruel to the rescue.

Ca’ Del Grevino is located in the Santa Maria Valley appellation of Santa Barbara County. The vineyard is located just 10 miles from the Pacific Coast and benefits greatly from cool, maritime influences. The vineyard is planted methodically and meticulously, with special attention paid to varietals best suited to the estate’s terroir. Taking into account the soils, the meso- and micro-climates, the coastal influences and the orientation of the sun upon the hillsides, you can find here Pinot Noir, Chardonnay, Grenache, Dolcetto, Riesling and Syrah. Jon Karlo Macias, Café & Tasting Room Mannager, walks us through the lush vineyard estate.

The 4th Annual “The Big Cheese” Grilled Cheese Festival & Competition appropriately conducted on National Grilled Cheese Day (April 12th) is now history. We’ll report on the winners and their melty and gooey creations.

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

Heather RoseboroughWhat’s Easter & Passover without some special Holiday sweets? Pastry Chef extraordinaire, Heather Roseborough, is the co-proprietress of the aptly named Crave Dessert Company in Marina del Rey. A selection of incredibly rich brownies are among her specialties.

Chef Heather was the pastry chef at the original Ford’s Filling Station in Culver City. She also worked in the pastry department at Chef Tom Colicchio’s Craft, Century City

“We offer a wide range of desserts with unique flavors, customizable for a variety of private events and catering.”

“We specialize in small batch baking and offer a variety of house-made delicious desserts. We also love to tailor desserts for whatever your needs are. Stop by and see us, or call / e-mail to inquire about our custom desserts. We offer a large selection of gluten free desserts, too, which taste amazing!”

We’ll meet Pastry Chef Heather and hear about her collection of properly decadent treats.

Moxie CafeEat well…be well” is the motto of the unusual, 3-meal-a-day Moxie Café located well off the beaten path is a light industrial area of Santa Maria. Creator Jay Hardy, the founder of Hardy Diagnostics, has realized his dream of having healthy food that was also delicious.

“Since you care about your health, at the Moxie Cafe you can depend on us to offer a selection of tasty, fresh, and healthy choices. We pledge to never tempt you with excessive fat or sugar laden meals. In fact, you will not find a fryer or a soda fountain at the Moxie! We believe that healthy food should taste good. Come in and let us prove it to you!”

“Our goal was to create a selection of fresh, wholesome foods you could eat day-after-day, feel satisfied afterward (not bloated and sluggish), and not gain weight. We wanted to source our food locally and go organic whenever possible. We wanted to completely ban trans-fats, fried foods, and MSG from the premises. We wanted to create a place where our guests would not be tempted to eat things that are not good for them and their children.” Jay Hardy, Founder, Moxie Cafe

Moxie’s Catering & Events Manager, Caleb Granski, joins us to explain all.

Dave Peters of Veggie Fries“Our story is probably your story; a family searching for healthy and delicious food for our three daughters. We achieved the best of both worlds in some of America’s most iconic foods. Our whole family loves French fries and tater tots, so we made them healthier; blending in our favorite vegetables to make a tasty nutritious treat. We experimented with over 300 recipes to create perfect fries and tots –extra crispy on the outside, fluffy and tender on the inside using a delicious blend of vegetables, legumes, and potatoes. We hope your family loves them as much as we do.”

Veggie Fries are really tasty frozen French fries made from a blend of all-natural, farm grown vegetables, legumes, and potatoes, chopped and blended together with herbs, spices, and just a pinch of sea salt. Veggie Fries are vegan, Non-GMO certified and free of the top 8 allergens including gluten, soy, dairy, and wheat.

Each batch of Veggie Fries provides a crispy texture on the outside, fluffy and tender on the inside. Every variety has at least 27% of non-potato vegetables and legumes, containing 9 vegetable servings and a substantial amount of vegetable nutrition in every14 oz. bag.

We’ll pull Founder & CEO Dave Peters out of the veggie patch for a chat.

Cody StortsFoodbeast is launching what they bill as the ultimate meat festival of Southern California. All of the meat-centric grub you can imagine is coming to the Main Place Mall on April 22, 2017. Meat Street, Presented by Foodbeast and The Makers of The SPAM Brand, this one-day meat fest will feature a wide variety of delicious and crazy exclusive culinary creations, as well as drinks and other fun activities.

“MEAT STREET will showcase the best meat dishes that Southern California has to offer. Grilled, fried, on a stick… however you like your carne you can bet it’ll be there. You can expect exclusive items from eateries such as Slater’s 50/50, Bruxie, Mess Hall Canteen, Elbows Mac n Cheese, and more. With a large number of participating vendors bringing the best of their offerings, and incorporating the Foodbeast elements we all know and love (we’re talking epic eats you won’t find anywhere else), guests are guaranteed to leave full and maybe even considering vegetarianism.”

There is a Marketplace for General Admission guests and two sessions of VIP.

Producer Bobby Navarro of 100eats joins us along with participating Chef Cody Storts of Salt and Ash with the meaty specifics.

Andrew and William GruelWhat’s the family-focused Easter Holiday without access to a real chef’s helpful tips and genuinely useful advice for that sumptuous Holiday Table? Chef Andrew Gruel to the rescue.

Ca’ Del Grevino is located in the Santa Maria Valley appellation of Santa Barbara County. The vineyard is located just 10 miles from the Pacific Coast and benefits greatly from cool, maritime influences. The vineyard is planted methodically and meticulously, with special attention paid to varietals best suited to the estate’s terroir. Taking into account the soils, the meso- and micro-climates, the coastal influences and the orientation of the sun upon the hillsides, you can find here Pinot Noir, Chardonnay, Grenache, Dolcetto, Riesling and Syrah.

“Our vineyard produces some of the finest wines in California. The region’s cool climate, geology and topography provide the opportunity to create uncompromised, premium wines. Ca’ Del Grevino, meaning “House of Grewal Family Wines”, produces fine wines steeped in Italian tradition with a distinctive California style.”

Jon Karlo MaciasCa’ Del Grevino is the signature wine brand of our estate representing regality, tradition and opulence. Nestled in California’s prestigious Central Coast is the lovely Santa Maria Valley. The unique micro-climate of the valley produces cool mornings and long warm afternoons. Together with us the best quality fruit produced and attention to detail produces our award -winning Pinot Noir, Chardonnay, White Riesling and Syrah wines.”

Ca’ Del Grevino wines are available to their Wine Club members and at their distinctive area Tasting Rooms. Each Tasting Room has a bit of a different character. The Orcutt Tasting Room is also a Café. The Los Olivos Tasting Room skillfully pairs their wines with cheese, charcuterie or chocolate plates. The Tasting Room in Santa Barbara is in the vibrant “Funk Zone” at the Santa Barbara Wine Collective. An attraction there is Helena’s Bakery with a menu of custom-baked sweet and savory goods.

Jon Karlo Macias, Café & Tasting Room Manager, walks us through the lush vineyard estate.

The Big Cheese Grilled Cheese CompetitionThe “SoCal Restaurant Show” was honored to be part of the Judges’ Panel for the 4th Annual “The Big Cheese” Grilled Cheese Festival & Competition on National Grilled Cheese Day at Orange’s Provisions Market.

We’ll chat with the winner of the People’s Choice recognition and recap the winning sandwich from the Judges’ Panel.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Pastry Chef Heather Roseborough, Crave Dessert Company, Marina del Rey / Culver City
Segment Three: Caleb Granski, Catering & Events Manager, Moxie Café, Santa Maria, CA
Segment Four: Dave Peters, Founder & CEO, Veggie Fries (Farmwise)
Segment Five: FOODBEAST’s Meat Street Festival
Segment Six: Easter Cooking Tips with Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Jon Karlo Macias, Café & Tasting Room Manager, Ca’ Del Grevino Estate, Santa Maria, CA
Segment Eight: 4th Annual The Big Cheese Festival & Competition: “People’s Choice” Winner

Show 217, April 1, 2017: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Now an appetizing 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 that’s probably a pretty good thing…

Franciacorta is considered by connoisseurs as the luxury Italian sparkling wine. The name identifies both the production method as well as its growing area in Italy. Brand Ambassador Laura Donadoni pops the cork for us.

Oceanside’s Beach House Winery is an award-winning winery with all wines produced onsite. The Winery offers unrivaled ocean and panoramic views of San Diego County. Proprietress Kimberly Murray is our guide through the vineyard.

One of our discoveries at the recently concluded Natural Products Expo West in Anaheim was Abby’s Better Nut Butter. Nut butters are a fast-growing category within natural foods. It’s a great product (only 5 ingredients and no peanuts) but, more unusually, it was started by a 15-year old entrepreneur out of Mooresville, NC. We’ll meet founder Abby Kircher.

Powerhouse blogger and online phenomenon Tess Masters (AKA The Blender Girl) offers up more incredible tasty vegan and gluten-free recipes that help you lead a vibrant healthy life in The Perfect Blend – 100 Blender Recipes to Energize and Revitalize. Tess is our guest to explain all that is delicious & healthy.

In 1988, four enterprising partners (including winemaker Aurelio Montes Sr.), sharing a common dream, embarked on a project to make high quality Chilean wines at a time when, strange as it may sound, such an idea was considered a high-risk venture. Starting from the ground up with modest resources Vina Montes led what became a new wave of producers making sustainable, premium-quality wines, and adhering to solid management principals. Aurelio Montes Sr., President of Montes Winery, is our guest.

King Solomon’s Table – A Culinary Exploration of Jewish Cooking from Around the World is just out from Joan Nathan, the James Beard Award-winning, much-loved cookbook author and authority. It’s a fresh, around-the-world collection of recipes from the global Jewish diaspora—an essential book of cooking and culture. Joan Nathan joins us and has upcoming book tour appearances next week in Los Angeles that are open to the public.

Time to catch-up with our always on the run Co-Host Chef Andrew Gruel of Slapfish. He’s been in “Silicon Flats”, Utah opening the first Slapfish located outside of California. Do the locals appreciate fresh seafood in Lehi, Utah? Stay tuned…Also, a spirited discussion of a controversial topic…the basic Tuna Melt. Seems to be no middle ground in the appreciation (or lack thereof) of this staple item…

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

Play

Show 217, April 1, 2017: Kim Murray, Proprietress, Beach House Winery, Oceanside

Kimberly MurrayOceanside’s Beach House Winery is an award-winning winery with all wines produced onsite. Two and one-half acres of the four-acre site are planted in vineyards.

The Winery offers unrivaled ocean and panoramic views of San Diego County, and is the first vineyard “Vigna al Mare” (Vineyard at the Sea) and winery established in this beautiful seaside community. The comfortable Tasting Room is open on Weekends and by appointment.

Beach House Winery’s pursuits are providing fine wines with time-honored processes to be enjoyed with family and friends.

Proprietress Kimberly Murray is our guide through the vineyard.

Play

Show 217, April 1, 2017: Aurelio Montes Sr., Montes Wines, Chile

Aurelio Montes SrIn 1988, four enterprising partners (including winemaker Aurelio Montes Sr.), sharing a common dream, embarked on a project to make high quality Chilean wines at a time when, strange as it may sound, such an idea was considered a high-risk venture.

Starting from the ground up with modest resources Vina Montes led what became a new wave of producers making sustainable, premium-quality wines, and adhering to solid management principals.

“Considered one of the most able practitioners in the cellar, Winemaker Aurelio Montes has always maintained that 80 per cent of good wine comes from the vineyards and only 20 per cent from the cellar. So vineyard care is paramount, enabling us to produce world-class wines. From the vineyard rows to the cellar, we meticulously study every variable in the winemaking process. Our commitment to method and process is almost obsessive. Nothing is left to chance.”

Aurelio Montes Sr., President of Montes Winery, is our guest.

Play

April 1: Laura Donadoni, Beach House Winery, Abby’s Better Nut Butter, The Blender Girl, Montes Winery, Joan Nathan

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Laura Donadoni, Brand Ambassador, Franciacorta
Segment Three: Kim Murray, Proprietress, Beach House Winery, Oceanside
Segment Four: Abby Kircher, Founder, Abby’s Better Nut Butter
Segment Five: Tess Masters, The Blender Girl
Segment Six: Aurelio Montes Sr., Montes Wines, Chile
Segment Seven: Joan Nathan, King Solomon’s Table: A Culinary Exploration of Jewish Cooking
Segment Eight: Executive Chef Andrew Gruel

Now an appetizing 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 that’s probably a pretty good thing…

Franciacorta is considered by connoisseurs as the luxury Italian sparkling wine. The name identifies both the production method as well as its growing area in Italy. Brand Ambassador Laura Donadoni pops the cork for us.

Oceanside’s Beach House Winery is an award-winning winery with all wines produced onsite. The Winery offers unrivaled ocean and panoramic views of San Diego County. Proprietress Kimberly Murray is our guide through the vineyard.

One of our discoveries at the recently concluded Natural Products Expo West in Anaheim was Abby’s Better Nut Butter. Nut butters are a fast-growing category within natural foods. It’s a great product (only 5 ingredients and no peanuts) but, more unusually, it was started by a 15-year old entrepreneur out of Mooresville, NC. We’ll meet founder Abby Kircher.

Powerhouse blogger and online phenomenon Tess Masters (AKA The Blender Girl) offers up more incredible tasty vegan and gluten-free recipes that help you lead a vibrant healthy life in The Perfect Blend – 100 Blender Recipes to Energize and Revitalize. Tess is our guest to explain all that is delicious & healthy.

In 1988, four enterprising partners (including winemaker Aurelio Montes Sr.), sharing a common dream, embarked on a project to make high quality Chilean wines at a time when, strange as it may sound, such an idea was considered a high-risk venture. Starting from the ground up with modest resources Vina Montes led what became a new wave of producers making sustainable, premium-quality wines, and adhering to solid management principals. Aurelio Montes Sr., President of Montes winery, is our guest.

King Solomon’s Table – A Culinary Exploration of Jewish Cooking from Around the World is just out from Joan Nathan, the James Beard Award-winning, much-loved cookbook author and authority. It’s a fresh, around-the-world collection of recipes from the global Jewish diaspora—an essential book of cooking and culture. Joan Nathan joins us and has upcoming book tour appearances next week in Los Angeles.

Time to catch-up with our always on the run Co-Host Chef Andrew Gruel of Slapfish. He’s been in “Silicon Flats”, Utah opening the first Slapfish located outside of California. Do the locals appreciate fresh seafood in Lehi, Utah ? Stay tuned…

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

Laura DonadoniFranciacorta is considered by connoisseurs as the luxury Italian sparkling wine. It’s a good value for the quality. The name identifies both the production method as well as its growing area in Italy. It’s also the Consorzio Del Franciacorta.

The Consortium was founded on March 5, 1990 in Corte Franca to guarantee and monitor compliance with the rules for producing Franciacorta wine. The name of the geographic region where its Chardonnay, Pinot Noir and Pinot Blanc vines are grown is used to identify this wine, which is produced exclusively by the method of secondary fermentation in the bottle. In one word, Franciacorta describes an area, a production method and a wine. 

Having moved to its present site at Erbusco in 1993, the Consorzio Franciacorta has about 200 members including wine growers, wine producers, bottlers and others involved in the production chain for the designations Franciacorta DOCG, Curtefranca DOC and Sebino IGT.

Its distinctive logo with a castellated letter F distinguishes its wines and refers back to the ancient mediaeval towers that characterize 19 municipalities in the heart of Lombardy, by the shores of Lake Iseo: Adro, Brescia (part), Capriolo, Cazzago San Martino, Cellatica, Coccaglio, Cologne, Corte Franca, Erbusco, Gussago, Iseo, Monticelli Brusati, Ome, Paderno Franciacorta, Paratico, Passirano, Provaglio, Rodengo Saiano and Rovato,

The cultivation of vines has ancient origins on the hills of Franciacorta, as evidenced by the findings of prehistoric grape seed and the writings of classical authors such as Pliny, Columella and Virgil. Rich archaeological material dating from prehistoric times, such as the remains of stilt house foundations found in the bogs of Sebino, reveal how primitive populations settled here and gradually took over from the Cenomani Gauls, the Romans and the Lombards.

Vine cultivation has been a constant in Franciacorta, where grapes were grown from Roman times to late antiquity and the Middle Ages, thanks to its favorable climatic and soil conditions. Though good and bad periods alike, viticulture in these lands never stopped.

Brand Ambassador Laura Donadoni graciously pops the cork on the Italian bubbly for us.

Kimberly MurrayOceanside’s Beach House Winery is an award-winning winery with all wines produced onsite. The Winery offers unrivaled ocean and panoramic views of San Diego County, and is the first vineyard “Vigna al Mare” (Vineyard at the Sea) and winery established in this beautiful seaside community.

Beach House Winery’s pursuits are providing fine wines with time-honored processes to be enjoyed with family and friends.

Proprietress Kimberly Murray is our guide through the vineyard.

Abby KircherOne of our discoveries at the recently concluded Natural Products Expo West in Anaheim was Abby’s Better Nut Butter. Nut butters are a fast-growing category within natural products. It’s a great product (only 5 ingredients and no peanuts) but, more unusually, it was started by a 15-year old entrepreneur out of Mooresville, NC.

At the young age of 15, Abby Kircher created a product unlike anything else on the market. Hungry for a healthier alternative to peanut butter but unwilling to forgo flavor and variety, she decided to fill an unmet need on her own. After experimenting with different ingredients, including a variety of nuts, like cashews and pecans, to sweet add-ins, like dates, strawberries and coconuts, she landed on a product that didn’t only taste good—it was good for her, too. This was the beginning of Abby’s Better Nut Butters, and today, two years since its official launch, her product has successfully hit the shelves—and the pantries—of the in-demand health food market.

“My goal from the very beginning was to just make the best product I could find. I wanted to create something that was natural and pure but tasted amazing. When I realized my nut butters were something special, I had my family try it—I was surprised to hear that they actually preferred it over regular peanut butter. At that moment, I knew I had a real chance to share these flavors with even more people,” Abby said.

Abby’s Better Nut Butter boasts six unique blends: Coconut Cashew; Honey Almond; Date Pecan; Bourbon Maple Walnut; Coffee Almond; and Strawberry Cashew. Abby first began selling her product at local farmer’s markets in her hometown of Charlotte, North Carolina in 2015. By late spring in 2016, her nut butters expanded into the retail space, including all Lowes Foods location in the Charlotte area and beyond. Now, the clean eating brand is entering 2017 with an agreement with another major retailer—Whole Foods.

We’ll meet founder Abby Kircher.

Tess MastersPowerhouse blogger and online phenomenon Tess Masters (AKA The Blender Girl) offers up more incredible vegan and gluten-free recipes that help you lead a vibrant healthy life in The Perfect Blend – 100 Blender Recipes to Energize and Revitalize.

Anchored to a master list of nutrient-dense ingredients, each of the twelve chapters addresses specific health goals, such as gaining energy, optimizing protein intake, boosting immunity, losing weight, and reducing inflammation.

“I list (Tess Masters) the foods that help me stay in optimal health, and share a few top-line takeaways for each of them—practical information on their health benefits, and how to prepare, blend, and cook them for amazing textures and tastes.”

“There are three optional boosters listed for each recipe that enhance flavor and/or nutrition. I’ve chosen them to work separately or together, so you can supplement any base recipe with one, two, or all three.”

“There are mind-blowing dishes and drinks, like Red Basil Balsamic Blast, Sexy Celeriac Slaw, Shiitake & Asparagus Lettuce Cups, Artichoke Ace, Lick-Your-Plate Lasagna, and Blueberry & Lemon Cashew Cream Crepes.

“The food is functional and geared toward flexibility, so you can tailor the recipes to your own taste and requirements to find your perfect blend.”

Tess is our guest to explain all that is delicious & healthy.

Aurelio Montes SrIn 1988, four enterprising partners (including winemaker Aurelio Montes Sr.), sharing a common dream, embarked on a project to make high quality Chilean wines at a time when, strange as it may sound, such an idea was considered a high-risk venture.

Starting from the ground up with modest resources Vina Montes led what became a new wave of producers making sustainable, premium-quality wines, and adhering to solid management principals.

“Considered one of the most able practitioners in the cellar, Winemaker Aurelio Montes has always maintained that 80 per cent of good wine comes from the vineyards and only 20 per cent from the cellar. So vineyard care is paramount, enabling us to produce world-class wines. From the vineyard rows to the cellar, we meticulously study every variable in the winemaking process. Our commitment to method and process is almost obsessive. Nothing is left to chance.”

Aurelio Montes Sr., President of Montes Winery, is our guest.

Joan NathanKing Solomon’s Table – A Culinary Exploration of Jewish Cooking from Around the World is just out from Joan Nathan, the James Beard Award-winning, much-loved cookbook author and authority. It’s a fresh, around-the-world collection of recipes from the global Jewish diaspora—an essential book of cooking and culture.

Driven by a passion for discovery, King Solomon is said to have sent ships to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today.

With King Solomon’s appetites and explorations in mind, here celebrated author Joan Nathan gathers more than 170 recipes that span the millennia: from classics like Yemenite Chicken Soup with Dill, Cilantro, and Parsley; Spinach and Feta Bourekas; Hummus with Preserved Lemon and Cumin; and Hamantaschen with Poppy Seed or Chocolate Filling…to contemporary riffs on traditional dishes such as Smokey Shakshuka with Tomatoes, Peppers, and Eggplant; Homemade Herbed Labneh with Beets and Puy Lentils; Baghdadi Chicken with Rice, Coconut, and Cilantro; and Roman Ricotta Cheese Torte.

We travel with Joan from India to France, from Italy to Mexico, from El Salvador to Israel and, of course, all across North America, in a gorgeously illustrated culinary exploration that is filled with fascinating historical details, personal histories, and fantastic recipes that showcase the diversity of Jewish cuisine

It is the most ambitious and satisfying book of Joan Nathan’s stellar, four decades-long career.

Joan Nathan joins us and has upcoming book tour appearances next week in Los Angeles.

Andrew and William GruelTime to catch-up with our always on the run Co-Host Chef Andrew Gruel of Slapfish.

He’s been in “Silicon Flats”, Utah opening the first Slapfish located outside of California. Do the locals appreciate fresh seafood in Lehi, Utah? Stay tuned…

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Laura Donadoni, Brand Ambassador, Franciacorta
Segment Three: Kim Murray, Proprietress, Beach House Winery, Oceanside
Segment Four: Abby Kircher, Founder, Abby’s Better Nut Butter
Segment Five: Tess Masters, The Blender Girl
Segment Six: Aurelio Montes Sr., Montes Wines, Chile
Segment Seven: Joan Nathan, King Solomon’s Table: A Culinary Exploration of Jewish Cooking
Segment Eight: Executive Chef Andrew Gruel