Show 539, August 19, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Ment’or, founded bychefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15th anniversary of achievement this year. Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors. Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon. Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

Within France’s 3rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity. From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020. Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles is our well-informed guide to the wines of Loire Valley.

Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate Americanand Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack. You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”  
“It’s no secret why everyone is obsessed with Hatch Peppers. Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored pepper that’s unrivaled by any other.”

Celebrate a fun Hatch Pepper event in Tustin where the original Winery Restaurant and Wine Bar is presenting their annual Hatch Chile Roasting and Toasting Event orchestrated by their founding Partner and Executive Chef Yvon Goetz. It’s a relaxing, leisurely afternoon of sipping cold beer and Tequila while enjoying Hatch Chile Hors D’oeuvres (think Polynesian Chicken & Hatch Chile Meatballs with Tree Ripe Mango Cous Cous) with fellow discriminating foodies and chile heads. The festivities take place on The Winery’s spacious Vineyard Patio in Tustin on August 26th from 1:30 p.m., until 4:00 p.m. Chef Yvon is our guest with a basket of freshly roasted Hatch Peppers in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. We all typically enjoy fresh salmon as a seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along costal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised and sourced salmon that you can still enjoy on your table and in restaurants.

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

Show 539, August 19, 2023: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part One

Yvette Marquez-Sharpnack of Muy Bueno

Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate American
and Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack.”

“You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”

“With its gorgeous food photography, detailed recipe directions, and wealth of tips to guide you in the kitchen, Muy Bueno FIESTAS turns every day into a celebration.”

“The 100 plus recipes include a broad selection of classic and contemporary Mexican recipes, including substantial soups and salads, hearty mains, cocktails, and decadent desserts.”

“Yvette Marquez-Sharpnack is a mother, wife, author, graphic designer, food blogger, vlogger, and recipe developer based in Denver, Colorado. She was raised in El Paso, Texas and draws culinary inspiration from her grandmother’s old-world northern Mexican recipes and her mother’s comforting south of the border home-style dishes.”

Chef Yvette graciously shares her recipes for Hatch Chile Potato Salad and Spring Fruit Salad with Tajin from Muy Bueno FIESTAS.

Yvette Marquez-Sharpnack joins us with masa at the ready.

Show 539, August 19, 2023: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part Two

Yvette Marquez-Sharpnack of Muy Bueno

Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate American
and Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack.”

“You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”

“With its gorgeous food photography, detailed recipe directions, and wealth of tips to guide you in the kitchen, Muy Bueno FIESTAS turns every day into a celebration.”

“The 100 plus recipes include a broad selection of classic and contemporary Mexican recipes, including substantial soups and salads, hearty mains, cocktails, and decadent desserts.”

“Yvette Marquez-Sharpnack is a mother, wife, author, graphic designer, food blogger, vlogger, and recipe developer based in Denver, Colorado. She was raised in El Paso, Texas and draws culinary inspiration from her grandmother’s old-world northern Mexican recipes and her mother’s comforting south of the border home-style dishes.”

Chef Yvette graciously shares her recipes for Hatch Chile Potato Salad and Spring Fruit Salad with Tajin from Muy Bueno FIESTAS.

Yvette Marquez-Sharpnack continues with us with masa at the ready.

Hatch Chile Potato Salad

Hatch Chile Potato Salad by Yvette Marquez-Sharpnack

Recipe excerpt from:
Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating

by Yvette Marquez-Sharpnack

This potato salad is the perfect culinary marriage of me and my hubby. He is of German descent, and this red potato salad has a tangy mustard and vinegar dressing that is reminiscent of a traditional German potato salad. But it also has creamy mayo and roasted green chile in honor of my Mexican heritage.

Makes 4 Servings

  • Kosher salt and ground black pepper
  • 1 lb (450 g) small red potatoes (about 10 potatoes), quartered
  • ¼ small red onion, thinly sliced
  • 2 fresh Hatch or Anaheim chiles, roasted, peeled, seeded, and chopped (page 15)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoons sesame seeds
  • 3 green onions, white and tender green parts, chopped
  • 2 tablespoons chopped fresh cilantro (optional)

Bring a pot of salted water to a rolling boil over medium-high heat. Add the potatoes and cook until fork-tender but not falling apart, 15–18 minutes.

While the potatoes are cooking, in a bowl large enough to hold the finished salad, combine the red onion, chiles, mustard, oil, vinegar, mayonnaise, and sesame seeds and mix well to make a dressing.

Season with ½ teaspoon each salt and pepper.
 
When the potatoes are ready, drain well and toss with the dressing, coating evenly. Add the green onions and cilantro (if using), season with salt and pepper, and toss to mix evenly.
Let cool to room temperature and serve right away, or cover and refrigerate until ready to serve.
 
Cook’s Note: For a milder version, use 1–2 poblano chiles for the Hatch or Anaheim chiles.

Spring Fruit Salad with Tajin

Spring Fruit Salad with Tajin by Yvette Marquez-Sharpnack

Recipe excerpt from:
Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating

by Yvette Marquez-Sharpnack

I grew up in the 1980s and always remember a fluffy and sweet ambrosia-style fruit salad made with canned fruit, Cool Whip, and shredded coconut. Don’t get me wrong, I loved that salad. But nowadays I would rather serve a bowl filled with colorful fresh fruits, a scattering of crunchy jicama, a drizzle of lime juice, and a sprinkling of spicy Tajín. For a festive touch, serve this salad in a hollowed-out pineapple or use a bunny-shaped cookie cutter to cut some of the fruit pieces. You can also thread the fruit and jicama pieces onto bamboo skewers for a great utensil-free potluck contribution.

If you are not a fan of papaya, replace it with cantaloupe.

Makes 6-8 Servings

  • 1 small yellow mango, such as Ataulfo, peeled, pitted, and cubed
  • 1 red-green mango, such as a Haden, peeled, pitted, and cubed
  • 1 small jicama, peeled and chopped
  • 1 cup (170 g) chopped pineapple
  • 1 cup (140 g) chopped papaya
  • 1 cup (155 g) watermelon, in balls or cubes
  • 1 teaspoon Tajín seasoning (see Cook’s Note)
  • Salt
  • 3 tablespoons fresh lime juice

In a bowl, combine the mangos, jicama, pineapple, papaya, and watermelon and toss gently to mix. Sprinkle with the Tajín, season with salt, and drizzle with the lime juice, then toss well to coat evenly.

Cover and refrigerate for at least 1 hour or for up to 1 day before serving.

Cook’s Note: Tajín is a popular chile-salt-lime seasoning mix made in Mexico and widely available in well-stocked supermarkets and Latin stores in the United States. Clásico, the most popular blend, is made with mild red chiles, while the habanero blend delivers a lot more fire. A low-sodium version is also available.

August 19: Thomas Keller, Rick Airline, Yvette Marquez-Sharpnack, Yvon Goetz

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Thomas Keller, The French Laundry – 15th Anniversary of Ment’or Foundation
Segment Three: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part One
Segment Four: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part Two
Segment Five: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part One
Segment Six: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part Two
Segment Seven: Partner & Executive Chef Yvon Goetz, The Winery Restaurant – Hatch Chile Roasting and Toasting Afternoon
Segment Eight: Chef and Co-Host Andrew Gruel with “Ask the Chef”

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

Ment’or, founded by chefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15th anniversary of achievement this year. Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors. Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon.Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

Within France’s 3rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity. From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020. Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles is our well-informed guide to the wines of Loire Valley.

“Muy Bueno Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate American
and Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack. You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”

“It’s no secret why everyone is obsessed with Hatch Peppers. Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored pepper that’s unrivaled by any other.”

Celebrate a fun Hatch Pepper event in Tustin where the original Winery Restaurant and Wine Bar is presenting their annual Hatch Chile Roasting and Toasting Event orchestrated by their founding Partner and Executive Chef Yvon Goetz. It’s a relaxing, leisurely afternoon of sipping cold beer and Tequila while enjoying Hatch Chile Hors D’oeuvres (think Polynesian Chicken & Hatch Chile Meatballs with Tree Ripe Mango Cous Cous) with fellow discriminating foodies and chile heads. The festivities take place on The Winery’s spacious Vineyard Patio in Tustin on August 26th from 1:30 p.m., until 4:00 p.m. Chef Yvon is our guest with a basket of freshly roasted Hatch Peppers in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. We all typically enjoy fresh salmon as a seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along costal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised salmon that you can still enjoy on your table and in restaurants.

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

Thomas Keller and Young Yun of the Ment'or BKB Foundation

Ment’or, founded by chefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15th anniversary of achievement this year.

“Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors.”

“Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA proudly returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.”

“Team USA is chosen through a national selection process that mimics the format and atmosphere of the competition that is held in Lyon biennially. Chefs from around the country apply to compete in the Team USA National Selection Event.”

“After the selection, the team trains full time in Napa, California during the course of a year, guided by a head coach, assistant coaches, advisors, and a designer. Throughout their training, the team receives feedback from their advisors and the Board via various tastings and coaching sessions.”

Team USA 2025 will be selected at the National Selection on Sunday, September 3, 2023 at The Culinary Institute of America at Copia campus in Napa, California.”

Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

Rick Arline of the City Club Los Angeles

“Within France’s 3rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity.”

“From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020.”

Cabernet Franc, the Loire region’s leading red varietal, is generally made into single-varietal wines. “They are crystal-clear and luminous in color, ranging from candy pink to raspberry, with aromatic finesse that is perceptible on the nose. On the palate, they express marked notes of ripe red berries (strawberries, raspberries and red currants) and tropical fruits. Their mellow smoothness mixes with their luscious indulgent character.”

Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles is our well-informed guide to the wines of Loire Valley.

Yvette Marquez-Sharpnack of Muy Bueno

Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate American
and Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack.”

“You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”

“With its gorgeous food photography, detailed recipe directions, and wealth of tips to guide you in the kitchen, Muy Bueno FIESTAS turns every day into a celebration.”

“The 100 plus recipes include a broad selection of classic and contemporary Mexican recipes, including substantial soups and salads, hearty mains, cocktails, and decadent desserts.”

“Yvette Marquez-Sharpnack is a mother, wife, author, graphic designer, food blogger, vlogger, and recipe developer based in Denver, Colorado. She was raised in El Paso, Texas and draws culinary inspiration from her grandmother’s old-world northern Mexican recipes and her mother’s comforting south of the border home-style dishes.”

Yvette Marquez-Sharpnack joins us with masa at the ready.

Yvon Goetz of the Winery Restaurant and Bar

“It’s no secret why everyone is obsessed with Hatch Peppers. Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored pepper that’s unrivaled by any other.”

Celebrate a fun Hatch Pepper event in Tustin where the original Winery Restaurant and Wine Bar is presenting their annual Hatch Chile Roasting and Toasting Event orchestrated by their founding Partner and Executive Chef Yvon Goetz. It’s a relaxing and leisurely afternoon of sipping cold beer and Tequila while enjoying Hatch Chile Hors d’oeuvres (think Hatch Chile & Duck Confit Banh Mi with Green Keitt Mango) with fellow discriminating foodies and chile heads. The festivities take place on The Winery’s spacious Vineyard Patio in Tustin on August 26th from 1:30 p.m., until 4:00 p.m.

Chef Yvon joins us with a basket of freshly roasted Hatch Chiles at the ready.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

We all typically enjoy fresh salmon as a standard seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along costal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised salmon that you can still enjoy without reservation on your home table and in restaurants.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Thomas Keller, The French Laundry – 15th Anniversary of Ment’or Foundation
Segment Three: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part One
Segment Four: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part Two
Segment Five: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part One
Segment Six: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part Two
Segment Seven: Partner & Executive Chef Yvon Goetz, The Winery Restaurant – Hatch Chile Roasting and Toasting Afternoon
Segment Eight: Chef and Co-Host Andrew Gruel with “Ask the Chef”

Show 144, October 31, 2015: Show Preview with Executive Producer & Co-Host Andy Harris and Guest Co-Host Chef Andrew Gruel of Slapfish

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tantalizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. In the Halloween spirit only treats this morning! If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

SOCIAL Costa Mesa just celebrated their Year Anniversary and a lot of credit for their success can be attributed to personable Executive Chef Jeffrey Boullt. He’s out there cooking memorable tastes at a lot of high profile special events. We’ll meet him and perhaps pick up a few tips for success.

Food, wine and travel writer Susan Montgomery (also a Director and the Treasurer of IFWTWA) was just in the Valle de Guadalupe in Northern Baja on a VIP food and wine tour led and orchestrated by San Diego’s Wine Vault & Bistro. Sue joins us to profile her hugely recommendable 3-day adventure.

Venice, CA. – based Chef Nyesha Arrington is no stranger to the show. We’ve charted with her in the past when she was at The Wilshire and, more recently, about her pop-ups. She is now creating the menu at the new LEONA restaurant in Venice. Chef Nyesha is with us to provide all the tasty morsels.

How about easy to prepare cocktails that are sure to impress for your Halloween celebrations? Dennis Green, Director of Beverage at Pechanga Resort & Casino in Temecula scares up a few creations for us.

It’s National Sandwich Day on Tuesday, November 3rd. We’re honoring the beloved “portable meal” created by the 18th century English noble, John Montagu. The Kroft, with locations at the Anaheim Packing House and Tustin Union Market, has created The Leftover Sandwich to mark the occasion. It’s more than a mouthful…We’ll hear all about it.

Wine pricing in restaurants whether it be by the glass or bottle can be a bit of a mystery. Our delightfully opinionated wine authority, Kyle Meyer of Wine Exchange, has some definite thoughts on the matter. We’ll pull the cork on this with Kyle.…

Our regular Guest Host, Chef Andrew Gruel of Slapfish, has some musings for us. He’s our resident seafood authority. We’re going to be talking about encouraging the revival of the California White Seabass and what’s being done locally to assist nature. It’s a popular sports fish for local anglers.

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

Show 143, October 24, 2015: Show Preview with Executive Producer & Co-Host Andy Harris and Guest Co-Host Chef Andrew Gruel of Slapfish

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next an appetizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The Ranch Restaurant’s (Anaheim) incredible pastry Chef is David Rossi. He was the recipient in 2014 of the Golden Foodie Award for Outstanding Pastry Chef. This is “Peer Selected” award which gives the honor even more weight. David just returned from an intensive cacao (chocolate) tour and research trip in Ecuador. We’ll get all the sweetly decadent details…

Irish Whiskey connoisseurs listen up ! Jack Teeling, founder of Teeling Whiskey (Dublin, Ireland), is coming to VOM FASS in Claremont, CA the night of Oct. 27th. It’s an unusual opportunity for the public to taste the Teeling Whiskeys and meet Jack Teeling. Jack Teeling is our special guest.

Chicago-based Celebrity Chef Graham Elliot, co-host of the popular FOX TV series, “MasterChef” and “Master Chef Junior,” and the host of the new Food Network show, “Craziest Restaurants in America,” wants everyone to cook. He’s now written his first cookbook, Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary. Chef Elliot joins us with a preview of the new book.

Culinary Historian Richard Foss is also the California Curator for both The Southern Food & Beverage Museum and Pacific Food & Beverage. His new book is Food in Air and Space: The Surprising History of Food and Drink in The Skies. There was a time when dining in the sky was a true gourmet experience. The always colorful Richard Foss is our guest.

The 5th Annual Garagiste Wine Festival returns to Paso Robles from November 5th to 8th. The Garagiste Wine Festivals are the first and only wine festivals dedicated to the undiscovered and under-recognized American artisan “garagiste” producers who are making some of the best, most exciting, handcrafted small-lot production wines in the world. Co-Founder Douglass Minnick joins us with the preview.

The award-winning food bloggers from MuyBuenoCookbook.com (Yvette Marquez-Sharpnack) and SweetLifeBake.com (Vianney Rodriguez) have teamed up to create Latin Twist – Traditional & Modern Cocktails, an all-new collection of Latin-American cocktails.

Yvette and Vianney are known for Mexican and Latin–fusion recipes made with easy-to-find ingredients. Yvette and Vianney are our guests.

Our regular Guest Host, Chef Andrew Gruel of Slapfish, has been on the road. We’ll hear about his Pop-Up Dinner in Williamsburg, Brooklyn and other news of note .

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

Show 143, October 24, 2015: Latin Twist – Traditional and Modern Cocktails

Yvette Marquez-Sharpnack and Vianney RodriguezThe award-winning food bloggers from MuyBuenoCookbook.com (Yvette Marquez-Sharpnack) and SweetLifeBake.com (Vianney Rodriguez) have teamed up to create Latin Twist – Traditional & Modern Cocktails, an all-new collection of Latin-American cocktails.

Yvette and Vianney are known for Mexican and Latin–fusion recipes made with easy-to-find ingredients. Their cocktails – featuring fresh-squeezed juices and homemade mixers – have been so popular that the authors decided to devote a whole book to them.

Latin Twist! is the first book to celebrate the signature cocktails of 18 Latin American countries and Spain in one volume. It delves into the history of each country’s special ingredients, wines and liquors, and includes traditional drinks as well as the authors’ original recipes.

There are also helpful chapters on “Setting the Bar” and using and creating the Mixers.

Whether you are hosting a backyard fiesta or just entertaining a few friends, there is a drink in this book for every occasion. Try a luscious Passion Fruit Caipirinha from Brazil, Chile’s fruity Borgona, or Argentina’s national drink, the deceptively simple Fernet con Cola.

There is a creative section on Mexico. Vianney and Yvette explain many other hidden creations using Tequila other than in a Margarita. Have you considered Serrano-Infused Tequila?

Yvette and Vianney are our guests.

 

October 24: Andrew Gruel, The Ranch Restaurant, Teeling Whiskey, Graham Elliot, Richard Foss, Garagiste Wine Festival, Yvette Marquez-Sharpnack, Vianney Rodriguez

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Guest Co-Host Chef Andrew Gruel of Slapfish
Segment Two: Executive Pastry Chef David Rossi, The Ranch Restaurant, Anaheim, CA
Segment Three: Jack Teeling, Proprietor & Brand Ambassador, Teeling Whiskey Distillery, Dublin, Ireland
Segment Four: Celebrity Chef Graham Elliott
Segment Five: Food Historian Richard Foss
Segment Six: 5th Annual Garagiste Wine Festival, Paso Robles, CA
Segment Seven: Latin Twist – Traditional and Modern Cocktails
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next an appetizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The Ranch Restaurant’s (Anaheim) incredible pastry Chef is David Rossi. He was the recipient in 2014 of the Golden Foodie Award for Outstanding Pastry Chef. This is “Peer Selected” award which gives the honor even more weight. David just returned from an intensive cacao (chocolate) tour and research trip in Ecuador. We’ll get all the sweetly decadent details…

Irish Whiskey connoisseurs listen up ! Jack Teeling, founder of Teeling Whiskey (Dublin, Ireland), is coming to VOM FASS in Claremont, CA the night of Oct. 26th. It’s an unusual opportunity for the public to taste the Teeling Whiskeys and meet Jack Teeling. Jack Teeling is our special guest.

Chicago-based Celebrity Chef Graham Elliot, co-host of the popular FOX TV series, “MasterChef” and “Master Chef Junior,” and the host of the new Food Network show, “Craziest Restaurants in America,” wants everyone to cook. He’s now written his first cookbook, “Cooking Like a Master Chef : 100 Recipes to Make the Everyday Extraordinary. Chef Elliot joins us with a preview of the new book.

Culinary Historian Richard Foss is also the California Curator for both The Southern Food & Beverage Museum and the Pacific Food & Beverage. His new book is Food in Air and Space : The Surprising History of Food and Drink in The Skies.” There was a time when dining in the sky was a true gourmet experience. The always colorful Richard Foss is our guest.

The 5th Annual Garagiste Wine Festival returns to Paso Robles from November 5th to 8th. The Garagiste Wine Festivals are the first and only wine festivals dedicated to the undiscovered and under-recognized American artisan “garagiste” producers who are making some of the best, most exciting, handcrafted small-lot production wines in the world. Co-Founder Douglass Minnick joins us with the preview.

The award-winning food bloggers from MuyBuenoCookbook.com (Yvette Marquez-Sharpnack) and SweetLifeBake.com (Vianney Rodriguez) have teamed up to create Latin Twist – Traditional & Modern Cocktails, an all-new collection of Latin-American cocktails.

Yvette and Vianney are known for Mexican and Latin–fusion recipes made with easy-to-find ingredients. Yvette and Vianney are our guests.

Our regular Guest Host, Chef Andrew Gruel of Slapfish, has been on the road. We’ll hear about his Pop-Up Dinner in Williamsburg, Brooklyn and other news of note.

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

David RossiThe Ranch Restaurant’s (Anaheim) incredible pastry Chef is David Rossi. He was the recipient in 2014 of the Golden Foodie Award for Outstanding Pastry Chef. This is “Peer Selected” award which gives the honor even more weight.

David just returned from an intensive cacao (chocolate) tour and research trip in Ecuador. He visited the cacao plantation and production facilities of Republica Del Cacao, a single origin producer.

This chocolate is produced bean-to-bar in Ecuador. The milk and sugar used in the chocolate are local products, too.

David is now using this chocolate exclusively at The Ranch. On their Thanksgiving menu look for Republica Del Cacao Chocolate Pots De Crème with espresso chantilly.

We’ll get all the sweetly decadent details from Chef David…

Jack TeelingIrish Whiskey connoisseurs your attention, please! Jack Teeling, founder of Teeling Whiskey (Dublin, Ireland) is coming to VOM FASS in Claremont, CA the night of Oct. 26th. It’s an unusual opportunity for the public to taste the Teeling Whiskeys and meet Jack Teeling. Autographed bottles make great Holiday gifts!

The winner of the first annual IE Battle for the Best Bartender will be announced that night!

Since 1782 The Teeling Family has been crafting Irish whiskey and it all began with Walter Teeling. In 1782 Walter Teeling set up a craft distillery on Marrowbone Lane in the Liberties area of Dublin inaugurating a 230 year tradition of distilling for the Teeling Family. From Walter Teeling to the latest generation of Teelings in Jack and Stephen who are now carrying on the family’s legacy and forging a bright new future for distilling in Dublin and for Irish whiskey.

Jack Teeling is our special guest.

Graham ElliotChicago-based Celebrity Chef Graham Elliot, co-host of the popular FOX TV series, “MasterChef” and “Master Chef Junior,” and the host of the new Food Network show, “Craziest Restaurants in America,” wants everyone to cook.

He’s now written his first cookbook, Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary. It’s an entertaining, accessible guide for the home cook to create delicious, beautiful food for every occasion. Chef Graham teaches great techniques and encourages everyone to have a lot of fun along the way. It’s all in line with his philosophy that there is no right or wrong when it comes to creativity in the kitchen.

Grouped by season, Chef Graham’s one hundred recipes are illustrated with gorgeous, full-color photographs and accompanied by simple, straightforward instructions – with some intriguingly tasty twists. Chef Graham believes that whether you are a top-notch chef or a talented home-cook, sometimes you want to be spontaneous and improvise, like a jazz musician.

Chef Elliot joins us with a preview of the book.

Richard FossCulinary Historian Richard Foss is also the California Curator for both The Southern Food & Beverage Museum and the Pacific Food & Beverage. His new book is Food in Air and Space: The Surprising History of Food and Drink in The Skies. There was a time when dining in the sky was actually a true gourmet experience.

The book also discusses the challenges of cooking in space. No environment on Earth is as alien as space, or as challenging when it comes to providing nutritious, appetizing food.

The always colorful Richard Foss is our guest.

Garagiste FestivalThe 5th Annual Garagiste Wine Festival returns to Paso Robles from November 5th to 8th. The Garagiste Wine Festivals are the first and only wine festivals dedicated to the undiscovered and under-recognized American artisan “garagiste” producers who are making some of the best, most exciting, handcrafted small-lot production wines in the world.

“We founded The Garagiste Festivals five years ago to gather and bring attention to, the growing but under-the-radar population of micro-production winemakers who we knew were making some of the most exciting, cutting-edge wines in the world,” said Doug Minnick, Co-founder of The Garagiste Festival. “As our Festivals have grown and expanded, they have helped spur the growth of our participating wineries, as well as of the Garagiste movement itself. It has been a true win-win-win: matching consumers with the hard-to-find artists they enjoy discovering, helping garagiste wineries find a highly targeted and self-selected audience, and all in support of our work with Cal Poly.”

The festivals are produced by Garagiste Events, a non-profit dedicated to furthering the education of future winemakers and those training for employment within the wine industry. Proceeds from the festivals support the Garagiste Festival Scholarship fund of the California Polytechnic State University at San Luis Obispo Wine and Viticulture Department.

Co-Founder Doug Minnick joins us with the preview.

Yvette Marquez-Sharpnack and Vianney RodriguezThe award-winning food bloggers from MuyBuenoCookbook.com (Yvette Marquez-Sharpnack) and SweetLifeBake.com (Vianney Rodriguez) have teamed up to create Latin Twist – Traditional & Modern Cocktails, an all-new collection of Latin-American cocktails.

Yvette and Vianney are known for Mexican and Latin–fusion recipes made with easy-to-find ingredients. Their cocktails – featuring fresh-squeezed juices and homemade mixers – have been so popular that the authors decided to devote a whole book to them.

Latin Twist! is the first book to celebrate the signature cocktails of 18 Latin American countries and Spain in one volume. It delves into the history of each country’s special ingredients, wines and liquors, and includes traditional drinks as well as the authors’ original recipes.

Whether you are hosting a backyard fiesta or just entertaining a few friends, there is a drink in this book for every occasion. Try a luscious Passion Fruit Caipirinha from Brazil, Chile’s fruity Borgona, or Argentina’s national drink, the deceptively simple Fernet con Cola.

Yvette and Vianney are our guests.

Andrew GruelOur regular Guest Host, Chef Andrew Gruel of Slapfish has been on the road. We’ll hear about his Pop-Up Dinner in Williamsburg, Brooklyn and other news of note.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Guest Co-Host Chef Andrew Gruel of Slapfish
Segment Two: Executive Pastry Chef David Rossi, The Ranch Restaurant, Anaheim, CA
Segment Three: Jack Teeling, Proprietor & Brand Ambassador, Teeling Whiskey Distillery, Dublin, Ireland
Segment Four: Celebrity Chef Graham Elliott
Segment Five: Food Historian Richard Foss
Segment Six: 5th Annual Garagiste Wine Festival, Paso Robles, CA
Segment Seven: Latin Twist – Traditional and Modern Cocktails
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish