June 3: OC Beer Week, Salt & Straw Upcycled Food Series, Napua Restaurant, Steve Dolinsky

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

The OC Brewers Guild is hosting OC Beer Week from Saturday, June 17th to Saturday June 24th. OC Beer Week is a collection of events county-wide showcasing the best of what OC has to offer. For example, at Riip Beer Co they are crafting 3 special beers for the week. A pair are collaborations, one with There Does Not Exist (San Luis Obispo) and the other with North Park Brewing Company (San Diego). All participating Orange County craft breweries are also brewing a fundraiser beer for the OC Brewers Guild called Guilded Together.

OC Brewers Guild Board Member and Director of Brewing & Operations for Rip Beer Co, Ian McCall, joins us in-studio along with other members of the OCBG to tap the keg on all that is OC Beer Week.

“To kick off the summer season, Salt & Straw ice cream is launching one of their most renowned and innovative monthly menus of the year to highlight creative and delicious solutions to help rescue wasted food: The Upcycled Food Series. With 229 million tons of food going unsold or uneaten each year, Salt & Straw was able to rescue over 38,000 pounds to use in the creation of these special flavors. To help craft this menu, they have partnered with five thoughtful brands that are dedicated to reducing food waste in the USA. Each ice cream flavor uses groundbreaking recipe development tactics and tells a unique story about different ways brands and people alike can rescue wasted food. Salt & Straw is proud to announce this menu and each flavor is officially Upcycled Certified®, awarded by the Upcycled Food Association (UFA).” Salt & Straw’s Co-Founder, Tyler Malek, and Urban Gleaners’ Nico Nordin (Executive Director) are our guests.

“Hidden away inches from the sand, overlooking the gorgeous Makaiwa Bay and historic Kalahuipuaʻa fishponds you will find Napua Restaurant (open daily for Lunch and Dinner) at the Mauna Lani Beach Club. Owners Brandon and Chef Keoni (Brothers-in Law) strive to bring back the nostalgia of old Hawaii with new techniques and a fresh twist on the classics. With an honest farm-to-table concept the restaurant offers dishes sourced directly from Kaunamano Farms (owned and operated by Brandon and Chef Keoni) and other small local farmers in order to perpetuate a more sustainable Hawaii.” Think farm-raised pork from pampered Berkshire pigs. Come see their Hawaii which is a memorable contrast to dining at the exclusive, high-end restaurants at the nearby Kohala Coast destination resorts. Joining us from Napua is Johnny Holley the General Manager and Sommelier.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. How do you feel about accessing a menu at a better restaurant by scanning a QR code? Is that really user friendly to the guest? There are also other uses for a QR code at a restaurant. We’ll “Ask the Chef.”

Food journalist Steve Dolinsky, NBC 5 TV Chicago’s “The Food Guy”, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The James Beard Foundation Awards Gala for Restaurant and Chef Awards is in Chicago at the Lyric Opera of Chicago on Monday evening, June 5th. Steve will preview the 2023 James Beard Foundation Awards Gala and what it means to Chicago to again host such a prestigious event. “The James Beard Media Awards honoring broadcast media, cookbook, and journalism nominees from around the country is Saturday evening, June 3rd at Columbia College Chicago.”

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

Ian McCall of Riip Beer Company

The OC Brewers Guild is hosting OC Beer Week from Saturday, June 17th to Saturday June 24th.

OC Beer Week is a collection of events county-wide showcasing the best of what OC has to offer. For example, at Riip Beer Co they are crafting 3 special beers for the week. A pair are collaborations, one with There Does Not Exist (San Luis Obispo) and the other with North Park Brewing Company (San Diego). All participating Orange County craft breweries are also brewing a fundraiser beer for the OC Brewers Guild called Guilded Together.

OC Brewers Guild Board Member and Director of Brewing & Operations for Rip Beer Co, Ian McCall, joins us in-studio along with other members of the OCBG to tap the keg on all that is OC Beer Week.

“The Orange County Brewers Guild founded in 2015 is an organization dedicated to educating the public about the great American tradition of craft beer and its rich brewing culture in Orange County. With over 40 established craft breweries within the county’s borders, the OC Brewers Guild strives to bring to the public visibility and knowledge of the rich and constantly growing brewing culture present in Orange County.”

Tyler Malek of Salt and Straw

“To kick off the summer season, Salt & Straw ice cream is launching one of their most renowned and innovative monthly menus of the year to highlight creative and delicious solutions to help rescue wasted food: The Upcycled Food Series. With 229 million tons of food going unsold or uneaten each year, Salt & Straw was able to rescue over 38,000 pounds to use in the creation of these special flavors. To help craft this menu, they have partnered with five thoughtful brands that are dedicated to reducing food waste in the USA. Each ice cream flavor uses groundbreaking recipe development tactics and tells a unique story about different ways brands and people alike can rescue wasted food. Salt & Straw is proud to announce this menu and each flavor is officially Upcycled Certified®, awarded by the Upcycled Food Association (UFA).”

“Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment. The food Salt & Straw uses to Upcycle is what we would have considered to be “wasted food”. It’s the perfectly delicious bread or donuts that were baked this morning, but the grocery store can’t market as tomorrow’s “fresh” batch. Or the pulp left over from nut, oat, or soy milk that tends to be overlooked. Wasted food is happening on an individual and a brand level, and Salt & Straw is here to prove there is something that can be done about it.  As a side note it can be incredibly delicious.”

Nico Nordin of Urban Gleaners

One of Salt & Straw’s partners in the Upcycled Food Series is Portland’s Urban Gleaners. Their featured flavor creation is : Day-Old Bread Pudding & Chocolate Ganache. In 2006, Urban Gleaners founder Tracy Oseran began a local movement that has grown into a vibrant volunteer-powered organization feeding thousands of families every week by rescuing fresh, unsold food—made up of the region’s best ingredients, from hand-roasted coffee and organic produce to fried chicken, gourmet deli sandwiches, and gluten-free cookies. Urban Gleaners now feeds over 8,000 people every week through school pantries, summer free farmers markets, and Mobile Markets at low-income housing communities.

Salt & Straw’s Co-Founder, Tyler Malek, and Urban Gleaners’ Nico Nordin (Executive Director) are our guests.

Hidden away inches from the sand, overlooking the gorgeous Makaiwa Bay and historic Kalahuipuaʻa fishponds you will find Napua Restaurant (open daily for Lunch and Dinner) at the Mauna Lani Beach Club. “Owners Brandon and Chef Keoni (Brothers-in Law) strive to bring back the nostalgia of old Hawaii with new techniques and a fresh twists on the classics. With a true farm- to-table concept the restaurant offers dishes sourced directly from Kaunamano Farms (owned and operated by Brandon and Chef Keoni) and other small local farmers in order to perpetuate a more sustainable Hawaii.” Think farm-raised pork from pampered Berkshire pigs. Come see their Hawaii which is a memorable contrast to dining at the exclusive, high-end restaurants at the nearby Kophala Coast destination resorts.

“At one time, Napua was a private club for homeowners within the Mauna Lani Resort, and exclusive access was provided as a benefit to them. Now, the resort security gate is open to the public at 5 p.m. when the restaurant is open, and beach and restaurant parking is limited to homeowners during the day.”

“For Lunch, daily from 11 a.m. to 4 p.m. parking is at the Kalahuipuaa Historic Park on Pauoa Rd. across from the Mauna Lani Spa & Fitness Center. The restaurant is a short walk away along the beachfront and historic fishponds of Kalahuipuaa, and it’s the perfect way to whet your appetite as this area was once used to cultivate fish for the alii, or the rulers of the land. Sunset cocktails and dinner are served from 5 p.m. to 8:30 p.m. and is accessible by car from the end of South Kaniku Drive with complimentary parking and a breathtaking ocean view.”

Joining us from Napua is Johnny Holley the General Manager and Sommelier.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

How do you feel about accessing a menu at a better restaurant by scanning a QR code? There are other potential uses for QR codes at the table. Is that really inviting and user friendly to the guest? We’ll “Ask the Chef.”

Steve Dolinsky and Andreew Gruel

Food journalist Steve Dolinsky, NBC 5 TV Chicago’s “The Food Guy”, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The James Beard Foundation Awards Gala for Restaurant and Chef Awards is in Chicago at the Lyric Opera of Chicago on Monday evening, June 5th. Steve will preview the 2023 James Beard Foundation Awards Gala and what it means to Chicago to again host such a prestigious event.

“The James Beard Media Awards honoring broadcast media, cookbook, and journalism nominees from around the country is Saturday evening, June 3rd at Columbia College Chicago.”

“For more than 30 years, the James Beard Awards, among the nation’s most prestigious honors, have recognized leaders in the culinary and food media industries. This month, nominees and Award winners will be honored through a weekend of events sure to be the industry’s and food lovers’ highlight of the year, gathering nearly 1,500 of the country’s top chefs, restaurateurs, food media, and culinary enthusiasts in Chicago with millions more tuning in live and on TV. More than 70 Awards will recognize excellence in the categories of restaurants and chefs, books, broadcast media, journalism, leadership, and lifetime achievements.”

Steve Dolinsky is our well-informed, on-the-scene guide to all the Beard Awards festivities this Weekend in Chicago.

May 27: Trani’s Dockside Station, Midway Gourmet, Zov’s 35th Anniversary

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Dustin Trani’s, Trani’s Dockside Station, San Pedro Part One
Segment Three: Chef Dustin Trani’s, Trani’s Dockside Station, San Pedro Part Two
Segment Four: The Midway Gourmet – Chef Dominic Palmieri, RCS Carnival Midway Foods Part One
Segment Five: The Midway Gourmet – Chef Dominic Palmieri, RCS Carnival Midway Foods Part Two
Segment Six: Zov’s Restaurants 35th Anniversary with Armen Karamardian Part One
Segment Seven: Zov’s Restaurants 35th Anniversary with Armen Karamardian Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Happy Memorial Day Weekend.

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

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. His latest venture (in the works since 2019) is the ambitious, soon to officially open Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign. The restaurant will eventually be open for Breakfast, Lunch and Dinner. Chef Dustin Trani joins us with all the details of long-in-the-works Trani’s Dockside Station.

Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for the closing weekend of the Los Angeles County Fair and beyond. Then it’s on to the San Diego County Fair in Del Mar and the OC Fair launching on Friday, July 14th. We’re taking Fair Food at its tastiest best with The Midway Gourmet.

“Zov’s Bistro and Bakery, the renowned restaurant (started in Tustin) that has been delighting diners for 35 years with its unique Mediterranean-inspired cuisine, is celebrating multiple milestones this year – its 35th anniversary and expansion into San Clemente. What began as a catering company in 1987 has become one of Orange County’s most iconic multi-unit mainstays, continuing to make waves as it expands throughout Southern California. Founded in 1987 by Chef Zov Karamardian, Zov’s has been a staple in Orange County’s dining scene, earning numerous awards and accolades for its flavorful dishes, warm hospitality, and elegant ambiance. The Armenian immigrant credits family support as the foundation and inspiration throughout her culinary career. Her son, Armen, now leads the brand’s expansion as Zov’s CEO, and her daughter, Taleene, envisions its creative direction.”

2nd generation restaurateur Armen Karamardian is our guide to all things Zov’s.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. It’s Memorial Day Weekend. First Chef Andrew reminds us that there is more significance to this holiday besides the treat of Summer grilling. Since Memorial Day Weekend is the unofficial start of the Summer grilling season Chef Andrew shares a few genuinely useful tips.

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

Dustin Trani

Chef Dustin Trani represents the 4th generation of the Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro.

His latest venture (in the works since 2019) is the ambitious soon to officially open Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been carefully restored and preserved along with the addition of a striking, art deco neon vertical sign. The restaurant will eventually be open for Breakfast, Lunch and Dinner.

The handsome and spacious Trani’s Dockside (with inside and outside patio seating) features coastal cuisine with a prominent exhibition raw bar and wood-fired cooking. The bustling wholesale fish market is located directly across the street from Trani’s. When it comes to premium seafood It doesn’t get any fresher than that.

The distinctive curved stone and mahogany wood bar top (circa 1947) was repurposed from a departed area drinking establishment of note. An antique,1,600- pound cast bronze teller’s table from the original Bank of Italy (now Bank of America) serves as the unusual community table.

Chef Dustin Trani is our guest with a platter of freshly shucked oysters at the ready.

Dominic Palmieri of Midway Gourmet

The 2023 Los Angeles County Fair concludes its season in Pomona on Monday, May 29th.

Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for the closing weekend of the Los Angeles County Fair and beyond. Then it’s on to the San Diego County Fair in Del Mar and the OC Fair launching on Friday, July 14th.

Chef Dominic’s Enzo Pizza is always a Fair standout. New on Enzo’s menu for the 2023 season is an outrageous Hot Cheeto Cheese Pickle Pizza. Chef Dominic assures that “this will change how anyone thinks about pizza.” Remember its his Italian heritage that’s on the line here…

We’re taking Fair Food at its tastiest best with The Midway Gourmet. A giant Turkey Leg has appeared.

Armen Karamardian of Zovs

“Zov’s Bistro and Bakery, the renowned restaurant (started in Tustin) that has been delighting diners for 35 years with its unique Mediterranean-inspired cuisine, is celebrating multiple milestones this year – its 35th anniversary and expansion into San Clemente. What began as a catering company in 1987 has become one of Orange County’s most iconic multi-unit mainstays, continuing to make waves as it expands throughout Southern California.”

“Founded in 1987 by Chef Zov Karamardian, Zov’s has been a staple in Orange County’s dining scene, earning numerous awards and accolades for its flavorful dishes, warm hospitality, and elegant ambiance. The Armenian immigrant credits family support as the foundation and inspiration throughout her culinary career. Her son, Armen, now leads the brand’s expansion as Zov’s CEO, and her daughter, Taleene, envisions its creative direction.”

“As Zov’s marks its 35th anniversary, Karamardian and her family look back on the restaurant’s journey with pride and gratitude for the loyal guests and dedicated staff who have supported its growth.”

“It’s been an incredible journey. My dream was fueled by my passion for cooking and a desire to bring Mediterranean-inspired cuisine to Orange County,” reflects Zov Karamardian. “Our loyal customers have been the driving force behind our success, and we’re excited to continue to serve them and new diners in the years to come.”

“In celebration of their 35th anniversary, Zov’s restaurant is proud to partner with the UCI Susan Samueli Integrative Health Institute. A collaboration between Chef Zov Karamardian and UCI Samueli Institute’s Executive Chef Jessica VanRoo, the menu is a celebration of a shared commitment to the transformative power of the culinary arts to our health. Started in early May, Zov’s now offers a special 3-course menu for $35 complete with Roasted Beet Dip with tahini swirl and toasted pita, Pan Roasted Sea Bass, with seared zucchini cake and toasted feta in a lemon caper sauce, and for dessert, Chia Seed Yogurt with turmeric and fresh mango.”

“As a family-owned business, we are thrilled to be celebrating our 35th anniversary in Orange County,” said Armen Karamardian, CEO of Zov’s. “As we expand into San Clemente, our team provides a memorable dining experience with fresh, healthy ingredients and exceptional service. We can’t wait to share our passion for food and hospitality with the South Orange County community.”

“Zov’s currently has three locations in Orange County, including Tustin, Irvine, and Newport Beach, and a sister concept, Roxy’z, in Anaheim.”

2nd generation restaurateur Armen Karamardian is our guide to all things Zov’s.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

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

It’s Memorial Day Weekend. First Chef Andrew reminds us that there is more significance to this holiday besides the treat of Summer grilling. Since Memorial Day Weekend is the unofficial start of the Summer grilling season Chef Andrew shares a few genuinely useful tips.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Dustin Trani’s, Trani’s Dockside Station, San Pedro Part One
Segment Three: Chef Dustin Trani’s, Trani’s Dockside Station, San Pedro Part Two
Segment Four: The Midway Gourmet – Chef Dominic Palmieri, RCS Carnival Midway Foods Part One
Segment Five: The Midway Gourmet – Chef Dominic Palmieri, RCS Carnival Midway Foods Part Two
Segment Six: Zov’s Restaurants 35th Anniversary with Armen Karamardian Part One
Segment Seven: Zov’s Restaurants 35th Anniversary with Armen Karamardian Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

May 20: Greater Palm Springs Restaurant Week at SO.PA, JonnyPops, Notre Vue Estate Winery & Vineyards, Hollywood Bowl Food + Wine

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Greater Palm Springs Restaurant Week Preview, June 2 to 11
Segment Three: Jonny Pops Frozen Treats with Co-Founder Connor Wray
Segment Four: Notre Vue Estate Winery and Vineyards with Estate General Manager, Geoffrey Thompson Part One
Segment Five: Notre Vue Estate Winery and Vineyards with Estate General Manager, Geoffrey Thompson Part Two
Segment Six: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part One
Segment Seven: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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

“Restaurant Week returns to Greater Palm Springs June 2-11, 2023. This annual gastronomic event, now in its 15th year, offers residents and visitors 10 days of dining experiences at local restaurants. Greater Palm Springs Restaurant Week is the perfect time to take a culinary tour to sample the ever-increasing stature of food culture of the nine-city destination. Greater Palm Springs gained the attention of the Michelin guide in 2022 with their first-ever inclusion of area restaurants in the guide’s recommended places to eat. Visit Greater Palm Springs serves as the producing partner of Restaurant Week in collaboration with presenting sponsor Agua Caliente Casinos.” SO.PA at L’Horizon in Palm Springs under the culinary direction of Executive Chef Michael Hung is one of the new participating restaurants. We’ll meet him as well as Davis Meyer, Senior Director of Community Engagement at Visit Greater Palm Springs. 

“From humble beginnings making frozen treats in the basement of their college dorm room, cofounders of JonnyPops, Erik Brust and Connor Wray perfected an amazing and wonderful formula. Real fruit. Heavy cream. Cane sugar. Purified water. And a pinch of salt. Just simple, wholesome ingredients with no fillers and absolutely nothing artificial. JonnyPops has worked hard to achieve the right balance of real ingredients, flavor and creaminess. The simpler the ingredients, the more delicious the pop. It’s why they use a few wholesome ingredients – like fresh Midwest dairy – and blend small batches with care.” At the recent Natural Products Expo West in Anaheim, Jonny Pops was awarded the prestigious NEXTY for “Best New Sweet Snack” for their (dairy-free and water based) Organic Rainbow Fruit Stacks bar. Co-Founder Connor Way joins us from Elk River, Minnesota with an Organic Rainbow Fruit Stack bar in hand.

“Notre Vue Estate Winery & Vineyards is a breathtaking property spanning 710 acres located just minutes south of Healdsburg, and directly in the town of Windsor’s backyard. The vast views from the summit are a patchwork of vineyards and open space seamlessly woven together, hence the French name “Notre Vue” which means Our View. The property features 350 acres of “Forever Wild” protected open space and 250 acres of beautiful rolling vineyards. Their wines are made in the European style, focusing on finesse and purity, and made with low intervention, clean winemaking styles. Notre Vue Estate takes pride as a certified Sustainable Vineyard and Winery producing ultra-premium wines from their estate vineyards that straddle two of California’s most famous viticultural appellations: Russian River Valley and Chalk Hill, located in Sonoma County. What makes them special is the diversity of terroir that sweeps across the rich tapestry of their land, allowing Notre Vue to grow a selection of 16 grape varieties, including some European varieties rarely found in Sonoma County. The wines produced at their estate vineyards are recognized for their uniqueness and richness.” The Estate General Manager, Geoffrey Thompson, joins us to uncork all that is Notre Vue Estate Winery and Vineyards.

“Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue during the 2023 season for the LA Phil. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary firstrestaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces.Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.” Restaurateur Caroline Style and Chef Suzanne Goinjoin us with what’s on the tantalizing menu for the LA Phil’s Summer Season at the iconic Hollywood Bowl.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Inspired by a recent column by Steve Lopez in the Sunday Los Angeles Times we’ll take a look at “Early Bird Dining” where meals are priced at a discount. Once very popular it now seems on the verge of disappearing.

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

Chef Michael Hung

“Restaurant Week returns to Greater Palm Springs June 2-11, 2023. This annual gastronomic event, now in its 15th year, offers residents and visitors 10 days of dining experiences at local restaurants. Greater Palm Springs Restaurant Week is the perfect time to take a culinary tour to sample the ever-increasing stature of food culture of the nine-city destination. Greater Palm Springs gained the attention of the Michelin guide in 2022 with their first-ever inclusion of area restaurants in the guide’s recommended places to eat. Visit Greater Palm Springs serves as the producing partner of Restaurant Week in collaboration with presenting sponsor Agua Caliente Casinos.”

“More than 80 restaurants will offer custom menus for lunch, dinner or both. Lunch offers will include 2 or more courses/items priced at $15, $25 or $35. Dinner menus include 3 or more courses/items or small plates and cost $39, $49, $59 or $99. New for 2023 is a category for breakfast and brunch as well as a category for special offers. The flexible “special offers” allow restaurants to present specialties, wine pairings and/or supplemental dishes for an additional charge.”

Davis Meyer of the Greater Palm Springs Convention and Visitors Bureau

SO.PA at L’Horizon in Palm Springs under the culinary direction of Executive Chef Michael Hung is one of the new participating restaurants. We’ll meet him as well as Davis Meyer, Senior Director of Community Engagement at Visit Greater Palm Springs providing all the salivating details.

“Decadent, refined, and intimate, SO•PA offers a unique alfresco dining experience. Visit the restaurant for dinner in an intimate outdoor setting under the stars as Michelin Star awarded Chef Michael Hung presents the seasonally enticing menu. The elegant, yet relaxed evening includes world class cocktails and a sophisticated yet approachable wine cellar curated by their in-house Wine Spectator awarded Sommelier.”

Connor Wray of Jonny Pops

“From humble beginnings making frozen treats in the basement of their college dorm room at St. Olaf College, cofounders of JonnyPops, Erik Brust and Connor Wray perfected an amazing and wonderful formula.”

“Real fruit. Heavy cream. Cane sugar. Purified water. And a pinch of salt. Just simple, wholesome ingredients with no fillers and absolutely nothing artificial.”

“JonnyPops has worked hard to achieve the right balance of real ingredients, flavor and creaminess. The simpler the ingredients, the more delicious the pop. It’s why they use a few wholesome ingredients – like fresh Midwest dairy – and blend small batches with care.”

“JonnyPops are also completely peanut-, tree nut-, and gluten-free, as well as kosher-certified.” At the recent Natural Products Expo West in Anaheim, Jonny Pops was awarded the prestigious NEXTY for “Best New Sweet Snack” for their (dairy-free and water based) Organic Rainbow Fruit Stacks bar.

“Their frozen treats are called “JonnyPops” after Erik’s cousin and original co-conspirator, Jonathan. His passing, the result of a tragic drug overdose, filled the family with grief – but also fueled a desire to spark change.”

“In honor of their namesake, each JonnyPops stick is printed with a good deed because they believe sharing kindness, through actions big and small, helps them achieve their sincere mission of making the world a better place, one pop at a time”

Co-Founder Connor Wray joins us from Elk River, Minnesota with an Organic Rainbow Fruit Stack bar in hand.

Geoffrey Thompson of Notre Vue Estate Winery and Vineyards

“Notre Vue Estate Winery & Vineyards is a breathtaking property spanning 710 acres located just minutes south of Healdsburg, and directly in the town of Windsor’s backyard. The vast views from the summit are a patchwork of vineyards and open space seamlessly woven together, hence the French name “Notre Vue” which means Our View. The property features 350 acres of “Forever Wild” protected open space and 250 acres of beautiful rolling vineyards. Their wines are made in the European style, focusing on finesse and purity, and made with low intervention, clean winemaking styles.”

“Notre Vue Estate takes pride as a certified Sustainable Vineyard and Winery producing ultra-premium wines from their estate vineyards that straddle two of California’s most famous viticultural appellations: Russian River Valley and Chalk Hill, located in Sonoma County. What makes them special is the diversity of terroir that sweeps across the rich tapestry of their land, allowing Notre Vue to grow a selection of 16 grape varieties, including some European varieties rarely found in Sonoma County. The 710-acre estate boasts many diverse microclimates, including rare soil and slope combinations. The wines  produced at their estate vineyards are recognized for their uniqueness and richness.”

“Grapes have been grown on the property since 1869 and commercially for wines since 1907. Notre Vue Estate & Winery produces wines under the Notre Vue label which are sold primarily at their tasting salons and in select restaurants. Notre Vue also produces wines under the Balverne label which is a brand that was historically famous in the 1980’s being poured at the White House multiple times as well as the famous Hollywood Brown Derby, the original Spago in West Hollywood and Sparks Steakhouse in New York.”

“Balverne wines were produced on the estate in the 1980’s and the brand was carefully resurrected by the Notre Vue Estate owners in 2012 to honor Balverne’s history. In 2022, Notre Vue Estate celebrated its 30 year anniversary under the current ownership. Notre Vue Estate is now helmed by co-founder Renée Brown-Stein. In addition to producing multiple wines under our two labels they also sell their grapes to many premium wineries in Sonoma County and Napa Valley. Notre Vue grapes are found in some of the most well-known wines from Sonoma and Napa.”

The Estate General Manager, Geoffrey Thompson, joins us to uncork all that is Notre Vue Estate Winery and Vineyards.

Suzanne Goin of the LLucques Group

“Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue during the 2023 season for the LA Phil. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.”

Caroline Styne of Lucques Restaurant Group

“This year Caroline Styne has expanded the retail wine selections in the three marketplaces, broadening the varieties and options for wine lovers visiting the Bowl. In addition to increasing the selection of her popular canned wine offerings, she has also added a number of vegan and organic bottles, as well as a collection of natural wines from producers including Broc Cellars, Johan Vineyards, Lo-fi Wines, Angeleno Wine Company and more. And, returning for the 2023 season are the fan favorites Winemaker Wednesdays and Sunday Market Tastings – a 14-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers and sommeliers hand-selected by Caroline to give the venue’s visitors an immersive and personal experience with her favorite people in the wine world.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Restaurateur Caroline Style and Chef Suzanne Goin join us with what’s on the salivating menu for the LA Phil’s Summer Season at the iconic Hollywood Bowl.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

Inspired by a recent column by Steve Lopez in the Sunday Los Angeles Times we’ll take a look at “Early Bird Dining” where meals are priced at a discount. Once very popular it now seems on the verge of perhaps disappearing. Has “Happy Hour” really replaced it? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Greater Palm Springs Restaurant Week Preview, June 2 to 11
Segment Three: Jonny Pops Frozen Treats with Co-Founder Connor Wray
Segment Four: Notre Vue Estate Winery and Vineyards with Estate General Manager, Geoffrey Thompson Part One
Segment Five: Notre Vue Estate Winery and Vineyards with Estate General Manager, Geoffrey Thompson Part Two
Segment Six: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part One
Segment Seven: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

May 13: Maka Wheatgrass Superfood Beverage, Bar Moruno, Tercero Wines, Danielle Uditi

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Maka Wheatgrass Superfood Beverage with Founder Brian Hill
Segment Three: Executive Chef and Partner Chris Feldmeier, Bar Moruno, Silver Lake
Segment Four: Larry Schaffer, Winemaker and Proprietor, tercero wines, Los Olivos, CA Part One
Segment Five: Larry Schaffer, Winemaker and Proprietor, tercero wines, Los Olivos, CA Part Two
Segment Six: Executive Chef and Pizzaiolo Daniele Uditi, Pizzana Part One
Segment Seven: Executive Chef and Pizzaiolo Daniele Uditi, Pizzana Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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

At the recent Natural Products Expo West in Anaheim first time Exhibitor Maka Wheatgrass Superfood Beverage was awarded the NEXTY for “Best New Beverage Product” for their Hibiscus Passion Fruit style. They have recently been authorized for shelf placement in all the Sprouts Farmers Market stores nationwide. Founder Brian Hill joins us to tell their atypical story.

Owner Executive Chef Chris Feldmeier at Bar Moruno in Silver Lake has recently introduced a Saturday Brunch and a Sunday Roast menu. We get all the tempting specifics from Chef Chris.

“Larry Schaffer, the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines. Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner.” He’s also a serious and accomplished home bread baker. Visit his tasting room in Los Olivos or follow him on social media to see for yourself. Winemaker Larry Schaffer joins us to gently pull the cork on all that is tercero wines.

Daniele Uditi is the master pizzaiolo and executive chef responsible for creating the growing network of Pizzana restaurants. Chef Uditi joins us with pizza peel securely in hand. “Since opening the Neo-Neapolitan pizzeria with Candace & Charles Nelson (Sprinkles Cupcakes) and partners in 2017 in Brentwood, Daniele has established himself as one of the country’s most revered pizzaiolos. LA Times’ restaurant critic Bill Addison recently noted that Pizzana “arguably ushered in L.A.’s current golden age of pizza.” Daniele has been praised for establishing new trends in the pizza landscape, including his signature cacio e pepe pie, and also lent his expertise as the head judge in Hulu’s “Best in Dough” competition series.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. California and New York are evaluating a ban on five common food additives that, for the most part, are already prohibited in food products in Europe. The additives are most commonly found in baked goods, candy and soft drinks. Chef Andrew explains the significance and provides added background.

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

Brian Hill of Maka Superfoods

At the recent Natural Products Expo West in Anaheim first time Exhibitor Maka Wheatgrass Superfood Beverage was awarded the NEXTY for “Best New Beverage Product” for their Hibiscus Passion Fruit style. They have recently been authorized for shelf placement in all the Sprouts Farmers Market stores nationwide.

Founder Brian Hill joins us to tell their atypical story.

“Wheatgrass is an amazing, yet underutilized, superfood that is considered nutritionally complete, is loaded with phytonutrients, chlorophyll, and anti-oxidants. Consuming wheatgrass at home is messy and expensive. To achieve the most benefit, avid wheatgrass consumers will consume multiple pressed shots daily. A typical 1-ounce shot in a juice bar averages $4 – consuming 8 shots daily would cost $32 daily!”

“For many, wheatgrass can have off-putting sensory tastes.

For some its the fresh cut grass smell, others the earthy yet sweet taste, and for a few the dark green visuals. Which is why Brian Hill created the super convenient, absolutely delicious, fruit-forward, lightly carbonated, organic certified, ready-to-drink wheatgrass beverage, Maka.”

“Each 12 FL drink is equivalent to 8-shots of wheatgrass energized with yerba mate & quayusa teas (90mg caffeine) and sweetened with fruit juice, essence, and blue agave. Available in Hibiscus Passionfruit, Mango, Lemon and Coconut Pineapple flavors.

Chris Feldmeier of Bar Moruno

Owner Executive Chef Chris Feldmeier at Bar Moruno in Silver Lake has recently introduced a Saturday Brunch and a Sunday Roast menu. We get the tempting specifics directly from Chef Chris.

“The Sunday Roast is a set menu of a main protein and two sides (sometimes three) for $75 that very generously feeds two and can definitely satisfy two adults and a child. Sunday May 14th is Rotisserie Pastrami Short Rib with Rye Flatbread, Sauerkraut, Pickles and Macaroni Salad.”

Chef Chris’ Saturday Brunch menu (available from 11:00 a.m. to 2:30 p.m.) is inspired by menu items from Bar Moruno’s signature woodfired oven. Consider a wood-oven baked Hoe Cake which is presented in its own little cast iron skillet and Shakshouka made with organic eggs, roasted tomato, onion and piquillo peppers.

Included on the new Brunch menu are colorful libations. How about Chef Chris’ Bull Shot with vodka, sherry and beef bone broth? Also there is a “Nitro Negroni which fulfills one of the eight cups of coffee a serious caffeine person might have on a typical Saturday.”

Larry Schaffer of Tercero Wines

“Larry Schaffer the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines.”

“Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner. He’s also a serious and accomplished home bread baker. Visit his tasting room in Los Olivos or follow him on social media to see for yourself.”

“tercero wines concentrates on small lot, hand crafted wines using grapes exclusively from leading Santa Barbara County vineyards and works with grapes from nearly every AVA within the county. Though his main concentration is working with Rhone varieties, Larry remains curious and therefore also works with Pinot Noir, Gewurztraminer, Cabernet Franc, and a few other fun and interesting grapes. And therein lies the beauty (and diversity) of Santa Barbara County.”

“Larry’s winemaking philosophy is still evolving, and the more vintages under his belt, the more he understands the variables at play. He also understands that a pragmatic approach is necessary to work with the unique dynamics of each and every vintage.”

“When you become a member of the tercero wines wine club, you ‘join the journey’ that Larry has been undertaking for nearly two decades. He continues to be more curious than ever, and the variety of wines produced and offered is greater than ever as well! Larry values his wine club members and treats them as his ‘best’ customers – because they are!”

Winemaker Larry Schaffer joins us to gently pull the cork on all that is tercero wines.

Daniele Uditi of Pizzana

Daniele Uditi is the master pizzaiolo and executive chef responsible for creating the network of Pizzana restaurants. Chef Uditi joins us with pizza peel in hand. “Since opening the Neo-Neapolitan pizzeria with Candace & Charles Nelson (Sprinkles Cupcakes) and partners in 2017 in Brentwood, Daniele has established himself as one of the country’s most revered pizzaiolos. LA Times’ restaurant critic Bill Addison recently noted that Pizzana “arguably ushered in L.A.’s current golden age of pizza.” Daniele has been praised for establishing new trends in the pizza landscape, including his signature cacio e pepe pie, and also lent his expertise as the head judge in Hulu‘s “Best in Dough” competition series.”

“An artisan who learned his craft growing up in Naples, Italy, Daniele incorporates his training from some of the best pizzerias in Campania with his Family Bakery’s traditional bread recipes. Since his arrival in Los Angeles in Los Angeles in 2010, his signature “slow dough” neo-neapolitan pizzas have garnered a passionate international following of pizza lovers and celebrities.”

Chef Daniele and team have expanded Pizzana from Brentwood with locations now in West Hollywood, Sherman Oaks, Dallas and the most recent opening in Silver Lake.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

California and New York are evaluating a ban on five common food additives that, for the most part, are already prohibited in food products in Europe. The additives are most commonly found in baked goods, candy and soft drinks. Of the additives Red Dye No. 3 is probably best known stateside. Chef Andrew explains the significance and provides added background.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Maka Wheatgrass Superfood Beverage with Founder Brian Hill
Segment Three: Executive Chef and Partner Chris Feldmeier, Bar Moruno, Silver Lake
Segment Four: Larry Schaffer, Winemaker and Proprietor, tercero wines, Los Olivos, CA Part One
Segment Five: Larry Schaffer, Winemaker and Proprietor, tercero wines, Los Olivos, CA Part Two
Segment Six: Executive Chef and Pizzaiolo Daniele Uditi, Pizzana Part One
Segment Seven: Executive Chef and Pizzaiolo Daniele Uditi, Pizzana Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Lentil Veggie Curry Soup

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Lentil Veggie Curry Soup by the Jazzy Vegetarian Laura Theodore

Recipe excerpt from:
Jazzy Vegetarian: Lively Vegan Cuisine That’s Easy and Delicious, 10th Anniversary Edition 
by Laura Theodore
Jazzy Vegetarian

Makes 4 servings

When you need curry in a hurry, this snazzy soup will truly satisfy. Creamy red lentils combined with butternut squash, carrots, baby potatoes, fire roasted tomatoes, cabbage, and curry powder makes a flavorful potage. Serve this delicious dish for an easy and nutritious weeknight meal.

  • 3 cups thinly sliced green cabbage
  • 2½ cups cubed baby red potatoes and/or baby white potatoes (leave peels on)
  • 2⅓ cups sliced carrots (peeling is optional)
  • 2 cups peeled, seeded, and cubed butternut squash or sweet potatoes
  • 1⅓ cups chopped celery, with leaves
  • 1 cup red lentils, sorted and rinsed (see note)
  • 1 can (28 ounces) fire roasted diced tomatoes, with juice
  • 2 teaspoons curry powder
  • ½ teaspoon garlic powder
  • 1 large vegan bouillon cube, crumbled
  • 9 cups water

Put all of the ingredients in a soup pot and bring to a boil over medium-high heat. Once boiling, decrease the heat to medium-low, cover and simmer for 50 minutes to 1 hour, stirring occasionally, until the vegetables are tender and the lentils are soft. Serve hot.

NOTE: To sort the lentils, spread them out in a single layer on a large baking sheet. Remove any stones, dirt, broken lentils, or other debris. The lentils are now ready to be rinsed and used in your recipe. You may also sort split peas or dried beans in this manner.

May 6: riip Beer Co. Dr. Shica’s Bakery, Vegas Test Kitchen, Laura Theodore, Honoka’a Chocolate Co.

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ian McCall, Director of Brewing and Operations, Riip Beer Co.
Segment Three: Dr. Shica Little, Dr. Shica’s Bakery
Segment Four: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part One
Segment Five: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part Two
Segment Six: Laura Theodore, PBS’s Celebrity Vegan Chef and TV Personality. Jazzy Vegetarian Cookbook – 10th Anniversary Edition
Segment Seven: Honoka’a Chocolate Co., Hawaii, with Founder Mike Pollard
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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

In April 2018, Huntington Beach’s award-winning riip Beer Co. hired Ian McCall as their newest head brewer and to run day to day operations. That year at the Great American Beer Festival, riip was awarded its second medal, silver for black the riipper black IPA. Before the end of the year riip expanded again by dropping two more fermenters and hiring Danny Priddy as an assistant brewer. The riip team was quickly growing and the accolades were just starting to roll in.

riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach.

2022 was also a great year for Riip beers. At the Bistro IPA Festival in Hayward Riip was awarded a Bronze medal for their 1020 West Coast IPA which was a collaboration style with Cannonball Creek of Golden, CO. At the San Diego International Beer Competition Black the Ripper (signature Black IPA) was awarded a Silver. Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a mug of Dankster Squad in hand.

When we last spoke with Dr. Shica Little of Dr. Shica’s Bakery she was operating a mini retail bakery full of deliciousness out of a kiosk at Westfield Culver City. Her decadent “Almost Famous Brownies” were a signature. She was just introducing a companion line of tasty vegan desserts. Dr. Shica’s Bakery just exhibited her expanded gourmet line of plant-based vegan desserts at Natural Products Expo West in Anaheim. The expanded line includes indulgent cookies, brownies, cheesecake and lots more. New is a vegan crunchy cookie in lemon, double chocolate chip and birthday cake plus a vegan oatmeal raisin cookie sweetened with fruit. Dr. Shica joins us with an Almost Famous Brownie plate at the ready.

A bit over two years ago Vegas Test Kitchen located in Downtown Las Vegas debuted under the direction of Vegas food entrepreneur Jolene Mannina. It’s purpose during the pandemic was to provide a creative space for chefs to test out restaurant concepts, host popup dinners and stage events. Over 50 chefs have participated in Vegas Test Kitchen.

Their lease is not being renewed and VTK will have a Closing Night Food Fest and Farewell Party on Saturday, June 3rd from 6 to 9:00 p.m.

VTK success stories include everything from ethereal bagels to gourmet pizza made with a sourdough starter base. Pastry Chef Andrea McLean is one of the earliest chefs with a residency at VTK with her incredibly popular PopNpies bakery. Specialties include Blueberry Crumble and Peanut Butter Chocolate pies. We’ll meet Chef Andrea as well as highlight the successes of VTK with Jolene Mannina.

PBS’s celebrity vegan chef, Laura Theodore, is back with us to celebrate the 10th Anniversary Edition of Jazzy Vegetarian – Lively Vegan Cuisine That’s Easy and Delicious. “This 10th Anniversary Edition of the cookbook features over 120 dazzling vegan recipes, including 25 new recipes from Season Ten of Laura’s popular PBS television series. With more full-color photos, modernized cooling tips, and gluten-free options, this spectacular cookbook highlights vegan recipes that are easy, nutritious, and most of all, delicious.”

Mike and Rhonda Pollard’s Honoka’a Chocolate Co. is located on the Hamakua coast of the Big Island of Hawai’i at Kahi Ola Mau Farm. Their farm has a rich history in Hamakua district town of Honoka’a. Located mauka (towards Mauna Kea) from Honoka’a in an area known as Ahualoa, the 5 acres the Pollards call home was first purchased by the sugar plantation doctor sometime in the 1920s. They are the fourth resident and keeper of this beautiful property and have transformed it into a working farm. Two and one-half acres are planted in cacao. Starting in January 2018, Honoka’a Chocolate Co. began offering farm tours and tastings of their artisan chocolates that are made right there on the farm. In February of this year most of the production shifted to their new state of the art production facility and retail store on Mamane Street in the heart of Historic Honokaa Town. Honoka’a Chocolate Co has received a total of 29 international awards for their premium chocolates over the last two years. Mike Pollard is our guest with a ripe cacao pod in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chefs still prefer to cook with natural gas. Berkeley’s ban on gas lines going into new construction has been overturned in a recent Federal court ruling. Chef Andrew explains the significance and provides added background.

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

Ian McCall of Riip Beer Company

In April 2018, Huntington Beach’s award-winning riip Beer Co. hired Ian McCall as their newest head brewer and to run day to day operations. That year at the Great American Beer Festival, riip was awarded its second medal, silver for black the riipper black IPA. Before the end of the year riip expanded again by dropping two more fermenters and hiring Danny Priddy as an assistant brewer. The riip team was quickly growing and the accolades were just starting to roll in.

riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach.

2022 was an exceptional year for Riip beers. At the Bistro IPA Festival in Hayward Riip was awarded a Bronze medal for their 1020 West Coast IPA which was a collaboration style with Cannonball Creek of Golden, CO. At the San Diego International Beer Competition Black the Ripper (signature Black IPA) was awarded a Silver.

Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a mug of Dankster Squad in hand.

When we last spoke with Dr. Shica Little of Dr. Shica’s Bakery she was operating a mini retail bakery full of deliciousness out of a kiosk at Westfield Culver City. Her decadent “Almost Famous Brownies” were a signature. She was just introducing a companion line of tasty vegan desserts.

Dr. Shica’s Bakery recently exhibited her expanded gourmet line of plant-based vegan desserts at Natural Products Expo West in Anaheim. The expanded line includes indulgent cookies, brownies, cheesecake and lots more. New is a vegan crunchy cookie in lemon, double chocolate chip and birthday cake plus a vegan oatmeal raisin cookie sweetened with fruit.

Dr. Shica’s Bakery is also the Official Cookie Provider of Kevin Hart’s expanding vegan restaurant chain, Hart House.

Dr. Shica joins us with an Almost Famous Brownie plate at the ready.

Food Entrepreneur Jolene Mannina

A bit over two years ago Vegas Test Kitchen located in Downtown Las Vegas debuted under the direction of Vegas food entrepreneur Jolene Mannina. “It’s purpose during the pandemic was to provide a creative space for chefs to test out restaurant concepts, host popup dinners and stage events. Over 50 chefs have participated in Vegas Test Kitchen.”

Their lease is not being renewed and VTK will have a Closing Night Food Fest and Farewell Party on Saturday, June 3rd from 6 to 9:00 p.m.

“The pandemic persuaded Jolene to launch the Vegas Test Kitchen, and now she fully appreciates its value to small businesses. VTK helped so many people kickstart their dreams. Culinary incubators are needed in all cities to help chefs take their first step in business. Within only three months of being at the Test Kitchen chefs have the ability to dive into their proposed menu, make adjustments, start recipe development, and build their brand with little out-of-pocket expenses.”

VTK success stories include everything from ethereal bagels to gourmet pizza made with a sourdough starter base.

Pastry Chef Andrea McLean is one of the earliest chefs with a residency at VTK with her incredibly popular PopNpies bakery. Specialties include Blueberry Crumble and Peanut Butter Chocolate pies. We’ll meet Chef Andrea as well as highlight the successes of VTK with Jolene Mannina.

Cookbook Author Laura Theodore

PBS’s celebrity vegan chef, Laura Theodore, is back with us to celebrate the 10th Anniversary Edition of Jazzy Vegetarian – Lively Vegan Cuisine That’s Easy and Delicious.

“This 10th Anniversary Edition of the cookbook features over 120 dazzling vegan recipes, including 25 new recipes from Season Ten of Laura’s popular PBS television series. With more full-color photos, modernized cooling tips, and gluten-free options, this spectacular cookbook highlights vegan recipes that are easy, nutritious, and most of all, delicious.”

“Jazzy Vegetarian: Lively Vegan Cuisine That’s Easy and Delicious (10th Anniversary Edition!) delivers show-stopping guidance and recipes that make it easy to embrace healthful yet sumptuous vegan dining at home!”

Mike Pollard of the Honokoa Chocolate Company

“Mike and Rhonda Pollard’s Honoka’a Chocolate Co. is located on the Hamakua coast of the Big Island of Hawai’i at Kahi Ola Mau Farm. Their farm has a rich history in Hamakua district town of Honoka’a. Located mauka (towards Mauna Kea) from Honoka’a in an area known as Ahualoa, the 5 acres the Pollards call home was first purchased by the sugar plantation doctor sometime in the 1920s. They are the fourth resident and keeper of this beautiful property and have transformed it into a working farm.” Two and one-half acres are planted in cacao.

“Starting in January 2018, Honoka’a Chocolate Co. began offering farm tours and tastings of their artisan chocolates that are made right there on the farm. In February of this year most of the production shifted to their new state of the art production facility and retail store on Mamane Street in the heart of Historic Honokaa Town. Honoka’a Chocolate Co has received a total of 29 international awards for their premium chocolates over the last two years.”

“Their current tastings on the farm include five of their signature products, including chocolates from Hawaii as well as other regions from around the world. Guests will experience how a particular region’s climate, soils and terrain affect the taste of the chocolate, “the terroir” as winemakers have so famously coined the term. The state of Hawai’i is the only place in the US where cacao grows fruitfully, some calling it the “North Pole” of the cacao growing region.”

Mike Pollard is our guide to some of the best chocolate in the World.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

Professional Chefs, in general, still overwhelmingly prefer to cook with natural gas. Berkeley’s ban on gas lines going into new residential and commercial construction has been overturned in a recent Federal court ruling by a three-judge Ninth Circuit panel. Chef Andrew explains the significance and provides the needed added background.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ian McCall, Director of Brewing and Operations, Riip Beer Co.
Segment Three: Dr. Shica Little, Dr. Shica’s Bakery
Segment Four: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part One
Segment Five: Vegas Test Kitchen with Founder Jolene Mannina and Pastry Chef Andrea McLean of Pop N Pies Part Two
Segment Six: Laura Theodore, PBS’s Celebrity Vegan Chef and TV Personality. Jazzy Vegetarian Cookbook – 10th Anniversary Edition
Segment Seven: Honoka’a Chocolate Co., Hawaii, with Founder Mike Pollard
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

April 29: Live from the return of the Big Island Chocolate Festival

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Steve Dolinsky, Founder, Pizza City Fest L.A.
Segment Three: Ocean and Jaydene Kanekoa, Contestants, “Top Chef Family Style” on Peacock
Segment Four: Farsheed Bonakdar, Founder, Kona Cacao Association – Producer of the Big Island Chocolate Festival
Segment Five: Pastry Chef and Chocolatier Stephane Treand, The Pastry School, Tustin, CA
Segment Six: Fairmont Orchid with Executive Sous Chef Daniel Sampson
Segment Seven: Executive Chef Jayson Kanekoa, Waikoloa Beach Marriott Resort
Segment Eight: John Dominguez, Director of Sales & Marketing, Waikoloa Beach Marriott Resort

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

BIg Island Chocolate Festival

Aloha from the 10th Big Island Chocolate Festival at the Waikoloa Beach Marriott Resort on the Big Island of Hawaii. After a four-year hiatus we’re delighted to be back at this educational and entertaining celebration of all things chocolate and cacao!

“The inaugural, first of its kind Pizza City Fest Los Angeles takes place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he has brought that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” VIP for both days is already sold out. Limited tickets are available for Saturday with better availability for Sunday.

The celebrated Kanekoa Family (“The Cooking Kanekoas”) on The Big Island of Hawaii have been cooking professionally for 3 generations. Jason Kanekoa is the long-time Executive Chef at the Waikoloa Beach Marriott Resort. His son, Ocean Kanekoa, is a past poke champion of the Hawaii Island Aloha Festival. During the pandemic Ocean created baskets of local farmers fruits and vegetables that he sold in an online store to benefit the struggling farmers who had lost their customers due to the closure of all restaurants and hotels. Ocean and his older sister, Jaydene,(Senior Marketing Manager for Waikoloa Beach Marriott Resort) were part of the group of promising young chefs selected to compete on the first season of Peacock’s “Top Chef Family Style.” Chef Ocean’s goal is to open his own restaurant by Age 18. We’ll meet the already accomplished Ocean and “big sister,” Jaydene Kanekoa.

Kona Cacao Association is the creator of The Big Island Chocolate Festival. The mission and goal of KCA is to promote the cacao industry on the Island of Hawaii by presenting the Big Island Chocolate Festival as an educational and outreach opportunity for local cacao farmers, the hospitality industry and cacao enthusiasts. The Founder of the Kona Cacao Association, Farsheed Bonakdar, is our guest.

Master Pastry Chef and Chocolatier Stephane Treand is again participating in The Big Island Chocolate Festival on Saturday with the creation of a magnificent all chocolate showpiece designed to dazzle party guests and serve as a stunning buffet centerpiece. Tréand’s prestigious Pastry School in Tustin, California instructs students of all abilities in the pastry and baking arts. The finished creation will be a key feature on display at the Saturday Gala from 6-10 p.m.

The talented Culinary Team at the Fairmont Orchid is one of the participating restaurants in the Saturday Night Gala at The Big Island Chocolate Festival. “The vistas alone are worth a leisurely evening at Brown’s Beach House, The Fairmont Orchid’s AAA Four Diamond signature restaurant. Perched above Pauoa Bay, the celebrated fine dining venue takes in one of the island’s most spectacular sunset panoramas.” Representing the Fairmont Orchid is their Executive Sous Chef Daniel Sampson who is also an acclaimed pastry chef. Chef Daniel holds the honor of being Pastry Chef of The Year 2019 by ACF Kona Kohaha Chefs Association.

Executive Chef Jayson Kanekoa heads the Waikoloa Beach Marriott Resort’s progressive culinary program overseeing all food and beverage outlets, including the signature Hawaii Calls restaurant. His expertise permeates all the resort’s restaurant and catering menus. Chef Jayson is the Host Chef for the Big Island Chocolate Festival. 95 per cent of the Waikoloa Beach Marriott Resort’s food and beverage offerings are proudly locally sourced. Chef Jason started at the property as a cook’s helper way back in 1986 and in 2014 was promoted to Executive Chef.

Chef Jason Kanekoa joins us with a freshly brewed cup of Kona Coffee in hand.

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

Steve Dolinsky and Andreew Gruel

“The inaugural, first of its kind Pizza City Fest Los Angeles takes place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he has brought that same carefully curated experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.”

VIP for both days is already sold out. Limited tickets are available for Saturday with better availability for Sunday.

“I’ve seen the L.A. pizza scene explode recently, having visited about 60 places while researching over the past year,” said Dolinsky. “But with so much great pizza spread out from Santa Barbara to San Diego, there needed to be a way to highlight these artisans all in one place. Not only will we do that, but we’ll also bring together some of the most talented local pizza pros to share their knowledge and expertise with home cooks.”

Ocean and Jaydene Kanekoa of Top Chef Family Style

The celebrated Kanekoa Family (“The Cooking Kanekoas”) on The Big Island of Hawaii have been cooking professionally for 3 generations. Jason Kanekoa is the long-time Executive Chef at the Waikoloa Beach Marriott Resort. His son, Ocean Kanekoa, is a past poke champion of the Hawaii Island Aloha Festival. During the pandemic Ocean created baskets of local farmers fruits and vegetables that he sold in an online store to benefit the struggling farmers who had lost their customers due to the closure of all restaurants and hotels.

Ocean and his older sister, Jaydene, (Senior Marketing Manager of Waikoloa Beach Marriott Resort) were part of the group of promising young chefs selected to compete on the first season of Peacock’s “Top Chef Family Style.”

Chef Ocean’s goal is to open his own restaurant by Age 18.

We’ll meet Ocean and Jaydene Kanekoa.

Farsheed Bonakdar of Cocoa Outlet and Andy Harris

Kona Cacao Association is the creator of The Big Island Chocolate Festival. The mission and goal of KCA is to promote the cacao industry on the Island of Hawai‘i by presenting the Big Island Chocolate Festival as an educational and outreach opportunity for local cacao farmers, the hospitality industry and cacao enthusiasts.

“This year’s beneficiaries of The Big Island Chocolate Festival include Hawaii college culinary programs, Hawaii Institute of Pacific Agriculture, Kona Dance & Performing Arts and Keahole Center for Sustainability.”

“In-person activities at The Chocolate Festival include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths serving sweet and savory chocolate creations, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.”

The Founder of the Kona Cacao Association, Farsheed Bonakdar, is our guest.

Stephane Treand of the Pastry School and Andy Harris

Master Pastry Chef and Chocolatier Stephane Treand is again participating in The Big Island Chocolate Festival on Saturday with the creation of a magnificent all chocolate showpiece designed to stun party guests and serve as a stunning buffet centerpiece at the Saturday Night Gala. Tréand’s prestigious Pastry School in Tustin, California instructs students of all abilities in the pastry and baking arts. The finished creation will be a key feature at the Saturday Gala from 6-10 pm.

Chef Stéphane Tréand debuted, The Pastry School in 2012, in San Clemente. In 2015, he moved his school to Costa Mesa along with his new pâtisserie (pastry) shop,ST Pâtisserie Chocolat, to the Soco Collection! Chef Tréand wanted to bring something unique and different to Southern California. He wanted people to come and buy pastries, chocolates, viennoiserie (baked goods such as croissants), and gelato / sorbet at his shop. But he also wanted to show others, “you can learn and create beautiful items such as these, right-next-door as me (Chef Stéphane Tréand) as your teacher!” Having an M.O.F. chef teaching hands on, one-on-one experience, in a small intimate environment is truly a treasure. There are only 4 M.O.F. chefs currently residing in the United States. Tustin is now the home of “The Pastry School”.

Daniel Sampson of the Fairmont Orchid

The talented Culinary Team at the Fairmont Orchid is one of the returning participating restaurants in the Saturday Night Gala at The Big Island Chocolate Festival. The vistas alone are worth a leisurely evening at Brown’s Beach House, The Fairmont Orchid’s AAA Four Diamond signature restaurant. Perched above Pauoa Bay, the celebrated fine dining venue takes in one of the island’s most spectacular sunset panoramas.

Representing the Fairmont Orchid is their Executive Sous Chef Daniel Sampson who is also an acclaimed pastry chef. Chef Daniel holds the honor of being Pastry Chef of The Year 2019 by ACF Kona Kohaha Chefs Association.

Jason Kanekoa of the Waikoloa Beach Marriott Resort

Executive Chef Jayson Kanekoa heads the Waikoloa Beach Marriott Resort’s progressive culinary program overseeing all food and beverage outlets, including the signature Hawaii Calls restaurant. His expertise permeates all the resort’s restaurant and catering menus. Chef Jayson is the Host Chef for the Big Island Chocolate Festival. “Unusually 95 per cent of the Waikoloa Beach Marriott Resort’s food and beverage offerings are locally sourced.”

“Chef Jason attributes his passion for fresh, locally influenced cuisine to his upbringing in Kukuihaele on the Big Island of Hawaii. He attended the culinary program at Kapiolani Community College on Oahu before honing his culinary talents at the 297-room Waikoloa Beach Marriott Resort & Spa. Kanekoa climbed the ranks to his position today from his entry as a cook’s helper in 1986, to becoming a supervisor, to being named Executive Sous Chef in 2000.” He was promoted to Executive Chef in 2014. 

Chef Jason Kanekoa joins us with a freshly brewed cup of hand-selected Kona Coffee in hand.

John Dominguez of the Waikoloa Beach Marriott Resort

“Located on the Kohala Coast, and just a short drive from the Kona airport, the Waikoloa Beach Marriott Resort & Spa (the host Hotel for The Big Island Chocolate Festival) provides guests a complete Hawaii Island experience not to be found anywhere else.”

“At the Waikoloa Beach Marriott Resort & Spa, this Big Island resort offers the best of Hawaii Island, however you want to enjoy it. For relaxing, soak in the sun and island vibes around one of their three swimming pools or on the soft, white sands of Anaeho’omalu Bay. For golf, the resort has three 9-hole golf courses, surrounded by lush, meticulously maintained grounds. For dining, Waikoloa Beach unusually sources most of their offerings locally, to give guests a true taste of the islands. For shopping, the property is steps away from two luxury outdoor shopping centers, the Queens’ Marketplace and the Kings’ Shops.”

“For self-care, their Mandara Spa has a range of treatments designed to reinvigorate you. For Hawaiian cultural enrichment, walking trails and historical markers around the property let you discover the history of the site’s fishponds and the surrounding area. For watersports, the property has everything you need right here to snorkel, surf, or SUP on Anaeho’omalu Bay. For adventures on land, choose from zip lining, hiking, helicopter tours, & more.”

The Waikoloa Beach Marriott Resorts Director of Sales and Marketing, John Dominguez, joins us.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Steve Dolinsky, Founder, Pizza City Fest L.A.
Segment Three: Ocean and Jaydene Kanekoa, Contestants, “Top Chef Family Style” on Peacock
Segment Four: Farsheed Bonakdar, Founder, Kona Cacao Association – Producer of the Big Island Chocolate Festival
Segment Five: Pastry Chef and Chocolatier Stephane Treand, The Pastry School, Tustin, CA
Segment Six: Fairmont Orchid with Executive Sous Chef Daniel Sampson
Segment Seven: Executive Chef Jayson Kanekoa, Waikoloa Beach Marriott Resort
Segment Eight: John Dominguez, Director of Sales & Marketing, Waikoloa Beach Marriott Resort

April 22: Angels Baseball Food, Luchador Brewing Co., All Phenoms Sparking Functional Beverages, SoCal Gas Foodservice Equipment Expo

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Dennis Radcliffe, Legends Hospitality at Angel Stadium Part One
Segment Three: Executive Chef Dennis Radcliffe, Legends Hospitality at Angel Stadium Part Two
Segment Four: Luchador Brewing Co., Chino Hills and Cathedral City with Co-Founder Brent Miller Part One
Segment Five: Luchador Brewing Co., Chino Hills and Cathedral City with Co-Founder Brent Miller Part Two
Segment Six: All Phenoms Sparkling Functional Beverages with Founders Cristina Kown and Christian Gerloff
Segment Seven: 10th Annual SoCalGas Foodservice Equipment Expo and Restaurants Care Resilience Fund Grants
Segment Eight: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”

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

What’s a new season of Angels Baseball without a home run of new food items to contemplate and savor. Joining us to make us incredibly hungry is new Executive Chef Dennis Radcliffe and Pastry Chef Christy Petro of Legends Hospitality at Angel Stadium. We’ll be chatting about what’s new in the concession stands, at Brewery X, and the Premium Suites. Angel Stadium also has an in-house pastry chef. Think fresh-baked brownie bites and oversized caramel (Granny Smith) apples! It’s everything from the Out-of-the-Park Dog to the juicy BX Burger at Brewery X.

When we last visited Luchador Brewing Co. they were just operating their original craft brewery and restaurant in Chino Hills. A new location in Cathedral City has joined the collection last year.

Co-owner Brent Miller was inspired by the nostalgia of the Luchador wrestling he watched as a child and co-owner Jaime Benson had strong connections to both Chino Hills and the Coachella Valley, and thus, Luchador Brewing Co was born. The flagship location in Chino Hills opened its doors in March 2020 & their second location, Cathedral City in the Coachella Valley, opened in August 2022. Coming soon: LBC Distribution Center in Banning, CA.” Restaurateur Brent Miller joins us in-studio to tap the keg on Luchador Brewing Co.

“As a former professional athlete and a self- proclaimed health junkie Cristina Kown and Christian Gerloff were always trying to keep up with the latest health trends and best new wellness products. But when they started looking closely at labels and saw the amount of artificial ingredients, sugar, coloring and junk that was going into drinks that were made “healthy and natural” they just knew that they could create something better. Christina and Christian set out to make drinks that tasted great and could actually be helpful in supporting wellness. They had to be as clean as possible and contain real and organic ingredients. Their drinks had to contain meaningful levels of nutrition- not just buzz words on a label. And so, the idea for all Phenoms was born.” All Phenoms’ Cristina Kown and Christian Gerloff join us to pull the tab on all Phenoms sparkling functional beverages for us.

SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25thand Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and William Morris (Senior Foodservice Program Advisor) are our guests providing all the details.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. If servers (middle-income earners at best) at full-service restaurants didn’t have it rough already coming back after the Pandemic there is a new force of concern out there to contend with. The IRS has a new campaign out there to aggressively audit servers looking at their gratuities. Hardly going after the possible big ticket tax cheats as promised. Chef Andrew explains.

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

Dennis Radcliffe of Legends Hospitality

What’s a new season of Angels Baseball without a home run of new food items to contemplate and savor. Joining us to make us incredibly hungry is new Executive Chef Dennis Radcliffe and Pastry Chef Christy Petro of Legends Hospitality at Angel Stadium.

We’ll be chatting about what’s new in the concession stands, at Brewery X, and the Premium Suites. Angel Stadium also has an in-house pastry chef. Think fresh-baked brownie bites and oversized caramel (Granny Smith) apples!

It’s everything from the Out-of-the-Park Dog to the BX Burger at Brewery X. 

Also the Barbacoa Burrito and the California Steak Board in the Suites. A whole lot lot of deliciousness at the ready.

Brent Miller of Luuchador Brewing

When we last visited Luchador Brewing Co. they were just operating their original craft brewery and restaurant in Chino Hills. A new location in Cathedral City has joined the collection last year.

“Co-owner Brent Miller was inspired by the nostalgia of the Luchador wrestling he watched as a child and co-owner Jaime Benson had strong connections to both Chino Hills and the Coachella Valley, and thus, Luchador Brewing Co was born. The flagship location in Chino Hills opened its doors in March 2020 & their second location, Cathedral City in the Coachella Valley, opened in August 2022. Coming soon: LBC Distribution Center in Banning, CA.”

“Brewer Paul Marquez and his team head up Luchador’s custom brew system, made up of eight five-barrel brew tanks in Chino Hills and four ten-barrel tanks in Cathedral City. LBC has 15 rotating taps featuring a wide selection of beers & seltzers, all made in-house, as well as a solid selection of wine by the glass and bottle.

Luchador’s in-house food truck El Camión turns the brewery food truck tradition on its head and serves up delicious Mexican street food small plates, Tijuana-style. Specialties include Aguachile, Gorditas, Tortas, Tacos, Birria Ramen, Luchador Dog and a Mexi-Cali Cheesesteak. Growlers, crowlers, and their full menu are available for take-out. Check LBC’s beer and food links for our current selection.

Brent Miller joins us in-studio to tap the keg on Luchador Brewing Co. and also preview their upcoming Cinco de Mayo festivities.

Christian Gerloff and Christina Kown of All Phenoms

“As a former professional athlete and a self-proclaimed health junkie Cristina Kown and Christian Gerloff were always trying to keep up with the latest health trends and best new wellness products. But when they started looking closely at labels and saw the amount of artificial ingredients, sugar, coloring and junk that was going into drinks that were made “healthy and natural” they just knew that they could create something better.”

“Christina and Christian set out to make drinks that tasted great and could actually be helpful in supporting wellness. They had to be as clean as possible and contain real and organic ingredients. Their drinks had to contain meaningful levels of nutrition- not just buzz words on a label. And so, the idea for all Phenoms was born.”

“Christina and Christian crafted three delicious organic fruit infused sparkling waters to enjoy anytime of day. And each of all Phenoms drinks contain a unique blend of vitamins, minerals, probiotics, botanicals, adaptogens and nootropics crafted to make getting the best in wellness a little bit easier.”

“Try Daily (sparling Mango Pineapple) for simple nutrition and daily wellness. Superboost (sparking Strawberry Mint) supports immune health and hydration and Motivate (sparking Citrus Ginger) is crafted for better energy and focus.”

All Phenoms also has partnered with 1% For The Planet, because we believe that all businesses need to do their part in supporting responsible environmental practices.

All Phenoms’ Cristina Kown and Christian Gerloff join us to pull the tab on all Phenoms sparkling beverages for us.

Gina Christian of SoCal Gas

SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25thand Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and William Morris (Senior Foodservice Program Advisor) are our guests providing all the details.

“Grant applications for the California Restaurant Foundation‘s (CRF) Restaurants Care Resilience Fund are open now to May 7, making $5,000 grants available to 177 restaurants in SoCalGas’ service area, with a total of 360 grants available statewide for qualifying independent restaurants. The grants will go towards technology adoption, equipment upgrades, employee onboarding and retention, or unforeseen hardships. This latest round of grants follows SoCalGas’ $1 million donation earlier this year to the foundation’s Restaurants Care Resilience Fund to support independently owned restaurants. Together, this brings this year’s fund total to $2.1 million, making it the largest Restaurants Care® Resilience Fund to date since the program started in 2021.”

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 of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

If hard-working servers (middle-income earners at best) at full-service restaurants didn’t have it rough already coming back after the Pandemic there is a new force of concern out there to contend with. The IRS has a fresh campaign out there to aggressively audit servers looking at their gratuities. Hardly going after the possible big ticket tax cheats as promised. This impacts the restaurants, too. Chef Andrew explains.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Dennis Radcliffe, Legends Hospitality at Angel Stadium Part One
Segment Three: Executive Chef Dennis Radcliffe, Legends Hospitality at Angel Stadium Part Two
Segment Four: Luchador Brewing Co., Chino Hills and Cathedral City with Co-Founder Brent Miller Part One
Segment Five: Luchador Brewing Co., Chino Hills and Cathedral City with Co-Founder Brent Miller Part Two
Segment Six: All Phenoms Sparkling Functional Beverages with Founders Cristina Kown and Christian Gerloff
Segment Seven: 10th Annual SoCalGas Foodservice Equipment Expo and Restaurants Care Resilience Fund Grants
Segment Eight: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”

April 15: Anne Marie Panoringan, The Ecology Center, K + M Chocolate, Juliet

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Evan Marks, Founder, The Ecology Center, San Juan Capistrano Part One
Segment Five: Evan Marks, Founder, The Ecology Center, San Juan Capistrano Part Two
Segment Six: K + M Chocolate, Napa, with General Manager Hallot Parson
Segment Seven: “An Evening with Wolfgang Puck and Friends” Gala Dinner Benefit for C-CAP LA with Jonathan Club’s Matthew Allnatt and Executive Chef Andreas Roller
Segment Eight: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Saturday. Anne Marie also contributes regularly to Eater Los Angeles and other well-respected publications. Anne Marie joins us in-studio for her regular bi-monthly visit to discuss specialty food products that caught her attention at the recent Natural Products Expo West at the Anaheim Convention Center. Also Anne Marie shares a gem of a Greek restaurant hidden in plain sight in Costa Mesa and a newly launched Tiki Brunch spot at an unexpected location in South Coast Plaza.

The Ecology Center’s (San Juan Capistrano) ever popular Community Table Dinner series is back on Friday evenings. “Guests enjoy a multicourse dinner prepared by accomplished guest chefs under the stars surrounded by the 28-acre Regenerative Organic Certified™ farm and education center. This intimate, family-style feast brings a rotating list of renowned guest chefs to the farm to design a thoughtful meal utilizing freshly harvested, regenerative organic ingredients sourced from just 250 feet away on the farm.” The Ecology Center’s Founder, Evan Marks, joins us with all the mouthwatering details.

K + M Chocolate and K + M Extra Virgin Chocolate (Napa-based) is the result of an unusual collaboration between Chef Thomas Keller and Armando Manni. As the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, Thomas Keller has established a reputation for excellence unparalleled in American cuisine. In Tuscany, Armando Manni has forged a similar reputation for quality by producing super-antioxidant, extra-virgin olive oil. Together, they have spent the past seven years on a unique mission: crafting a chocolate from the bean unlike any we have seen before. They have collaborated with the University of Florence to develop a new methodology to preserve the naturally occurring antioxidants in the cocoa beans. This proprietary process produces delicious, complex chocolate that draws the full potential out of every bean.” The General Manager of K + M Chocolate, Hallot Parson, is our guest.

“Juliet, the new seafood-forward, Parisian-inspired restaurant and patio in Culver City, is now serving breakfast, lunch and dinner. From the team behind the popular restaurants Margot and Norah, Juliet is an ode to the way Parisians are dining now. The bright French-inspired menu highlights seasonal ingredients and seafood from Southern California, and is complemented by a curated wine list of French producers, classic cocktails, and an interactive bar side cart with exclusive offerings dedicated to Champagne and Martinis. Envisioned by AD 100 Designer Jeremiah Brent, Juliet is a timeless, 120-seat restaurant featuring a striking walk-up bar and communal wooden table, and floor-to-ceiling iron doors leading to a 1,500 square-foot shaded terrace.” General Manager Charlie Phillips joins us with a plate of brown butter madeleines in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. As a result of the Pandemic the use of cash at businesses is way on the decline. The credit card companies are heavily promoting the use of credit cards exclusively over cash. Meanwhile credit card processing fees (controlled by a quasi- monopoly of firms) continues to skyrocket. Yet another added burden for restaurants trying to recover. Chef Andrew explains…

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

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Saturday. Anne Marie also contributes regularly to Eater Los Angeles and other well-respected publications.

Anne Marie joins us in-studio for her regular bi-monthly visit to discuss specialty food products that caught her attention at the recent Natural Products Expo West at the Anaheim Convention Center. Also Anne Marie shares a gem of a Greek restaurant hidden in plain sight in Costa Mesa.

We move on to highlighting a limited-time Afternoon Tea at The Ritz-Carlton Laguna Niguel and Chef Michael Doctulero’s new Tiki Brunch at Mah Jong’s by Chef Mike at South Coast Plaza.

Evan Marks of the Ecology Center

The Ecology Center’s (San Juan Capistrano) ever popular Community Table Dinner series is back on Friday evenings. “Guests enjoy a multicourse dinner prepared by accomplished guest chefs under the stars surrounded by the 28-acre Regenerative Organic Certified™ farm and education center.”

“This intimate, family-style feast brings a rotating list of renowned guest chefs to the farm to design a thoughtful meal utilizing freshly harvested, regenerative organic ingredients sourced from just 250 feet away on the farm.”

“Ingredients harvested are based upon the farm’s four seasonal rotations (market garden, milpa, fruit forest, cover crops). By bringing these culinary artists back to the source, chefs receive an opportunity to connect with new ingredients, find fresh inspiration in our bioregion’s historic foodways, and discover the rewards of relationship with the land.”

The Ecology Center’s Founder, Evan Marks, joins us with all the mouthwatering details.

“The Ecology Center is a non-profit 28-acre Regenerative Organic Certified™ farm and education center located in San Juan Capistrano, California that serves as a hub for southern California’s ecological movement. Founded by Evan Marks in 2008, the internationally-renowned organization attracts culinary and creative collaborators from around the world, partnerships with some of the most innovative and sustainable brands, and over 100,000 visitors annually.”

“With a holistic approach that integrates the incubation of the next generation of agricultural, culinary, and educational leaders with the creation of a vibrant community resource and gathering place to inspire all, they are actively building a more abundant future, one that the next generations will be proud to inherit.”

Hallot Parson of K + M Chocolate

“K + M Chocolate and K + M Extra Virgin Chocolate (Napa-based) is the result of an unusual collaboration between Chef Thomas Keller and Armando Manni. As the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, Thomas Keller has established a reputation for excellence unparalleled in American cuisine. In Tuscany, Armando Manni has forged a similar reputation for quality by producing super-antioxidant, extra-virgin olive oil.”

“Together, they have spent the past seven years on a unique mission: crafting a chocolate from the bean unlike any we have seen before. They have collaborated with the University of Florence to develop a new methodology to preserve the naturally occurring antioxidants in the cocoa beans. This proprietary process produces delicious, complex chocolate that draws the full potential out of every bean.”

“True to Chef Thomas Keller’s reputation for unparalleled excellence in American cuisine, K + M Chocolate’s new bean-to-bar K + M Chocolate collection reflects the Chef’s exacting quality standards and meticulous attention to detail. These single-origin chocolate bars emphasize nuanced tasting notes while custom ground beans and unique ingredients collide for whimsical flavor expressions. From Truffle Fries to 68% Dark Carenero, there’s a little something sweet for everyone. Each bar of K + M Chocolate is roasted, ground and molded by hand in small batches in Napa Valley, California. Packaged in recycled paper and compostable foil.”

“K + M Extra Virgin Chocolate (the original product) employs a unique production methodology and the addition of a small amount of heart-healthy MANNI organic extra-virgin olive oil which infuses their bean-to-bar chocolate with its signature texture while boosting its antioxidant properties. The cocoa bean is naturally high in antioxidants that not only provide much of the aroma and flavor of chocolate but also offer a wide range of health benefits. Standard methods used today for turning cocoa beans into chocolate may result in the loss of 60 percent or more of those antioxidants.”

The General Manager of K + M Chocolate, Hallot Parson, is our guest.

Charles Phillips of Juliet

“Juliet, the new seafood-forward, Parisian-inspired restaurant and patio in Culver City, Los Angeles, is now serving breakfast, lunch and dinner. From the team behind the popular restaurants Margot and Norah, Juliet is an ode to the way Parisians are dining now. The bright French-inspired menu highlights seasonal ingredients and seafood from Southern California, and is complemented by a curated wine list of French producers, classic cocktails, and an interactive bar side cart with exclusive offerings dedicated to Champagne and Martinis. Envisioned by AD 100 Designer Jeremiah Brent, Juliet is a timeless, 120-seat restaurant featuring a striking walk-up bar and communal wooden table, and floor-to-ceiling iron doors leading to a 1,500 square-foot shaded terrace.”

“Dinner includes dishes like Huitres, oysters with cucumber and trout roe; Moules Persillade, chilled mussels and sauce verte; Poisson Cru, sliced amberjack, meyer lemon ponzu and chili oil; Tarama, salt cod dip with breakfast radish; Salade D’endives, with endives, walnuts, grapes and roquefort; Cigares de Confit de Canard, duck confit “cigars” with sauce valois; La Morue, black cod, dashi butter, sea beans, radish, with sauce poured tableside; and Cotes d’Agneau, grilled lamb chops, olives and fennel pollen. Desserts include Assiette de Fromage, a selection of cheese; Chocolat Chaud, Parisian hot chocolate; Gâteau au Fromage, creme fraiche cheesecake with passion fruit gelee; and Madeleines au Beurre Noisette, brown butter madeleines and salted honey chantilly.”

“The breakfast menu includes Crêpes Suzette with citrus, grand marnier and chantilly cream; Pain au Champignons with mushroom & truffle confiture and poached eggs; and Croque Madame with smoked ham, green chile bechamel and a sunny side egg; while lunch offers dishes like Carpaccio de Thon, tuna carpaccio, olives and tonnato; Aubergine Roti, roasted eggplant, white soy, and sesame; and Omelette Classique, organic pasture raised eggs, comte, and market greens.”

“Juliet is a collaboration between restaurateur Rohan Talwar of IB Hospitality (Norah, Margot), and Joseph Miller and David Fishbein of Runyon Group (Platform). They’re joined by IB Hospitality Chef and Culinary Director Michael Williams, Chef Jason Gonzales, Director of Hospitality Bruce Childress and General Manager Charles Phillips, who pride themselves on providing welcoming hospitality and creating a unique guest experience.”

General Manager Charlie Phillips joins us with a plate of brown butter madeleines in hand.

Chef Andrew Gruel savoring a New Jersey style Pizza

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

As a result of the Pandemic the use of cash at businesses is way on the decline. The credit card companies are heavily promoting the use of credit cards over cash. Meanwhile credit card processing fees (controlled by a quasi-monopoly of firms) continues to skyrocket. Yet another added burden for restaurants trying to recover. Chef Andrew explains…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Evan Marks, Founder, The Ecology Center, San Juan Capistrano Part One
Segment Five: Evan Marks, Founder, The Ecology Center, San Juan Capistrano Part Two
Segment Six: K + M Chocolate, Napa, with General Manager Hallot Parson
Segment Seven: “An Evening with Wolfgang Puck and Friends” Gala Dinner Benefit for C-CAP LA with Jonathan Club’s Matthew Allnatt and Executive Chef Andreas Roller
Segment Eight: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”

April 8: Melissa’s World Variety Produce, MacLeod Ale Brewing Co., C-CAP Los Angeles at the Jonathan Club

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Melissa’s World Variety Produce’s “Prince of Produce,” with the freshest of the Spring Season Part One
Segment Three: Melissa’s World Variety Produce’s “Prince of Produce,” with the freshest of the Spring Season Part Two
Segment Four: Jennifer Febre, Founder, MacLeod Ales Brewing, Van Nuys & Highland Park Part One
Segment Five: Jennifer Febre, Founder, MacLeod Ales Brewing, Van Nuys & Highland Park Part Two
Segment Six: “An Evening with Wolfgang Puck and Friends” Dinner Benefit for C-CAP LA with C-CAP’s Barbara Fairchild and Lisa Fontanesi
Segment Seven: “An Evening with Wolfgang Puck and Friends” Gala Dinner Benefit for C-CAP LA with Jonathan Club’s Matthew Allnatt and Executive Chef Andreas Roller
Segment Eight: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”

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

It’s Spring and time to revisit our “always in the know” resident produce authority, Robert Schueller, of Melissa’s World Variety Produce. When it comes to knowledge of the season’s best there is no better resource than Robert (also known as “The Prince of Produce.”) Robert will brief us on the newest produce items that are sure to be trendy this year. He’ll also discuss trends in fruits and veggies for 2023. From there Robert will recap the most popular Specialty Produce items in 2022.

“MacLeod Ale Brewing Co. is a distinguished Craft Brewery and Pizzeria located in the heart of industrial Van Nuys. They serve a full range of beer styles from British traditional cask ale to the hazy IPAs, nitro beers and lagers. Guest taps, wine, cider and hard kombucha are available as well. They also operate a MacLeod Taproom and Pizzeria in Highland Park. Whatever your preferences are, MacLeod Ale Brewing has a beer that they know you’ll love. From pale ales, brown ales, nitro stouts, and lagers, to extra special bitters, cream ales, and porters – MacLeod’s rotating taps have always got something new to try. At MacLeod’s the mantra is “food has the ability to bring us together and is worth sharing.” MacLeod’s created their kitchen menu to adapt and expand in response to a growing need for hungry customers. Owners Jennifer and Alastair landed on pizza because it’s simple, delicious, and everyone loves a great pie.” Founder Jennifer Febre joins us with a pint of cask ale in hand.

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a grass-roots workforce development nonprofit that provides underserved teens a pathway to success. Annually, C-CAP provides culinary, job and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York City, Newark, Philadelphia and Camden, Chicago, Los Angeles, Washington DC/Maryland/Northern Virginia and Arizona. “The Wolfgang Puck and Culinary Friends” Gala Benefit Dinner is a celebratory evening of food and drink on Friday evening May 12th at Jonathan Club DTLA, to benefit C-CAP Los Angeles’ students and programming! Longtime C-CAP supporter and celebrated Chef Wolfgang Puck is leading a tantalizing multi-course menu featuring the talented chefs from his family of restaurants and ventures. Joining us with all the delectable details are C-CAP Los Angeles Director, Lisa Fontanesi, and Barbara Fairchild, C-CAP Council L.A.’s Chair and C-CAP National Board Member. Also with us are the General Manager and COO of Jonathan Club, Matthew Allnatt, and Jonathan Club’s Executive Chef Andreas Roller. (Jonathan Club has been a long-time generous supporter of the mission of C-CAP.)

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Do you know Red Dye No. 3? It’s contained in a lot of food products including Skittles. California’s Assembly Bill 418 would ban Red Dye No. 3 (titanium dioxide) as well as four other suspect chemical additives found it lots of everyday food products. What’s it all about? Are they really necessary? We’ll “Ask the Chef.”

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

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

It’s Spring and time to revisit our resident produce authority, Robert Schueller, of Melissa’s World Variety Produce. When it comes to knowing the season’s best there is no better resource than Robert (also known as “The Prince of Produce.”) Robert will brief us on the newest produce items that are sure to be trendy this year. He’ll also discuss trends in fruits and veggies for 2023. From there Robert will recap the most popular Specialty Produce items in 2022.

Already tending is Baby Baker Russet Potatoes. “Melissa’s Baby Baker Russet Potatoes are absolutely adorable and perfect for almost any meal. Like regular-size Russets, these babies feature sandy-textured brown skin and bright white flesh that’s crisp and firm. Cooked, their flesh becomes light and oh-so fluffy, featuring a buttery sweet flavor profile with mild, earthy undertones.”

The 2nd Most Popular Specialty Produce item last year was Baby Red Potatoes. “There are several types of variety potatoes available from Melissa’s. The thin-skinned types include Baby Red Potatoes. Melissa’s Baby Red Potatoes are round with distinct red skins. Baby Red Potatoes can be cooked in almost any way imaginable. They have a light, subtle flavor and a creamy texture. To preserve the nutrients, leave the skins on and simply scrub gently in water before using.”

Robert continues with us with a signature Pink Pineapple in hand.

Jennefier Febre of MacLeod Ales

MacLeod Ale Brewing Co. is a distinguished Craft Brewery and Pizzeria located in the heart of industrial Van Nuys. They serve a full range of beer styles from British traditional cask ale to the hazy IPAs, nitro beers and lagers. Guest taps, wine, cider and hard kombucha are available as well! They also have a new MacLeod Taproom and Pizzeria in Highland Park.

“Whatever your preferences are, MacLeod Ale Brewing has a beer that they know you’ll love. From pale ales, brown ales, nitro stouts, and lagers, to extra special bitters, cream ales, and porters – MacLeod’s rotating taps have always got something new to try.”

At MacLeod’s the mantra is “food has the ability to bring us together and is worth sharing.”

“MacLeod’s created their kitchen menu to adapt and expand in response to a growing need for hungry customers. Owners Jennifer and Alastair landed on pizza because it’s simple, delicious, and everyone loves a great pie.”

“With the best raw ingredients, fresh California produce, and proteins sourced locally, their kitchen has got only the best to work with – which means you’re getting a truly superior pizza.”

MacLeod Ale Brewing Co.’s Vegan Classic Pepperoni Pizza was personally selected by Chicago-based Pizza Authority and Food Journalist, Steve Dolinsky, to be one of the featured pizzas at the upcoming Pizza City Fest Los Angeles at LA Live on Saturday, April 29th. (The Vegan Pepperoni itself is the proprietary creation of their Highland Park neighbor, Maciel’s Plant-Based Butcher Shop and Deli.)

Founder Jennifer Febre joins us with a pint of cask ale in hand.

Lisa Fontanesi of C-CAP Los Angeles

The Careers through Culinary Arts Program has been quietly transforming lives since its creation in 1990.

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a grass-roots workforce development nonprofit that provides underserved teens a pathway to success.”

“Annually, C-CAP provides culinary, job and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York City, Newark, Philadelphia and Camden, Chicago, Los Angeles, Washington DC / Maryland / Northern Virginia and Arizona.”

Journalist Barbara Fairchild

“The Wolfgang Puck and Culinary Friends” Gala Benefit Dinner is a celebratory evening of food and drink on Friday evening May 12th at Jonathan Club DTLA, to benefit C-CAP Los Angeles’ students and programming! Longtime C-CAP supporter and celebrated Chef Wolfgang Puck is leading a tantalizing multi-course menu featuring the talented chefs all-star from his family of restaurants and ventures:

In addition, premium wine pairings by Hitching Post Wines (Santa Barbara) and Matthiasson Wines (Napa Valley), and more!

Joining us with all the delectable details are C-CAP Los Angeles Director, Lisa Fontanesi, and Barbara Fairchild, C-CAP Council L.A.’s Chair and C-CAP National Board Member.

Then with more of the salivating details is the General Manager and COO of Jonathan Club, Matthew Allnatt, and Jonathan Club’s Executive Chef Andreas Roller. Jonathan Club has been a generous, long-time supporter of the mission of C-CAP and C-CAP students have successfully interned at Jonathan Club’s facilities in DTLA and Santa Monica and earned their way to become part of the Club’s permanent culinary team.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

Do you know Red Dye No. 3? It’s contained in a lot of food products including Skittles. California’s Assembly Bill 418 would ban Red Dye No. 3 (titanium dioxide) as well as four other suspect chemical additives found it lots of everyday food products. What’s it all about? Are they really necessary? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Melissa’s World Variety Produce’s “Prince of Produce,” with the freshest of the Spring Season Part One
Segment Three: Melissa’s World Variety Produce’s “Prince of Produce,” with the freshest of the Spring Season Part Two
Segment Four: Jennifer Febre, Founder, MacLeod Ales Brewing, Van Nuys & Highland Park Part One
Segment Five: Jennifer Febre, Founder, MacLeod Ales Brewing, Van Nuys & Highland Park Part Two
Segment Six: “An Evening with Wolfgang Puck and Friends” Dinner Benefit for C-CAP LA with C-CAP’s Barbara Fairchild and Lisa Fontanesi
Segment Seven: “An Evening with Wolfgang Puck and Friends” Gala Dinner Benefit for C-CAP LA with Jonathan Club’s Matthew Allnatt and Executive Chef Andreas Roller
Segment Eight: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”