December 4: Rose Park Roasters, Amar Santana & Ahmed Labatte, Long Beach International Tamales Festival, dataTV

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Melissa Ortiz, Rose Park Roasters, Pine Ave., Long Beach Part One
Segment Three: Chef Melissa Ortiz, Rose Park Roasters, Pine Ave., Long Beach Part Two
Segment Four: Chef and Partner Amar Santana, Broadway by Amar Santana, Vaca and the Hall Global Eatery
Segment Five: Ahmed Labbate, Partner and Director of Operations, Broadway by Amar Santana, Vaca and The Hall Global Eatery
Segment Six: Executive Chef Haley Nguyen, Culinary Arts Dept., Long Beach City College
Segment Seven: Adam Bell, Founder, dataTV with a Travel Commentary Part One
Segment Eight: Adam Bell, Founder, dataTV with a Travel Commentary Part Two

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

The most unusual, and personal, restaurant at the moment in Long Beach is arguably the Dinner and Brunch pop-up that Chef Melissa Ortiz is orchestrating at the Pine Avenue location of Long Beach’s popular Rose Park Roasters. At present it’s an intriguing seafood and vegetable focused menu available (without reservations) on Thursday, Friday and Saturday evenings with Brunch on Saturdays and Sundays. A monthly guest chef dinner series will start later in December. Chef Melissa is a well-traveled military veteran who served a couple of tours on active duty and then a period thereafter in the reserves. She attended culinary school locally at The Art Institute of California Orange County (which has since closed.) Chef Melissa loves to travel to distant and exotic locations exploring food and most recently was the chef at the United States Embassy in Kabul. Fortunately she returned stateside earlier in the year. Chef Melissa takes a break from Brunch service and joins us.

Orange County’s resident celebrity chef is Amar Santana of Broadway by Amar Santana in Laguna Beach, Vaca in Costa Mesa, and The Hall Global Eatery at South Coast Plaza. Chef Amar is probably best known nationally as the runner-up in a very close competition in Bravo’s “Top Chef” Season 13 and then returning as an elite judge for Season 18 in Portland. In Orange County he was the opening executive chef of the highly praised Charlie Palmer’s at Bloomingdale’s at South Coast Plaza working with GM (and now partner) Ahmed Labbate. His first solo restaurant with business partner and restaurateur Ahmed Labbate was Broadway by Amar Santana in Laguna Beach. Just in time for the Holidays Broadway has undergone a refurbishment and kitchen redo. “Inspired by the theaters in New York City, award-winning Chef Amar Santana alongside restauranteur Ahmed Labbate create an atmosphere at Broadway where the food becomes the main show. The restaurant’s menu is inspired by the creativity of Chef Amar Santana and his version of Modern Cuisine of The Americas. It features top quality ingredients, with a focus on local farms who can provide the menu’s seasonal requirements.” Chef Amar Santana joins us.

“Ahmed Labbate, Partner and Director of Operations for Broadway by Amar Santana, Vaca, and The Hall Global Eatery at South Coast Plaza, has a passion for fine food and hospitality, with a degree in hotel and restaurant management, he worked at some of Morocco’s most well- known hospitality corporations — Hyatt Regency, Sheraton, Safir and Sofitel — covering all the bases: concierge, front desk, dining room manager. “Labbate later joined the Charlie Palmer Group as a captain at Aureole, NY and Aureole, Las Vegas, then as General Manager at Charlie Palmer Steak at the Four Seasons Hotel in Las Vegas. Prior to joining Broadway, Ahmed was the General Manager at the well-received Charlie Palmer at Bloomingdale’s in South Coast Plaza with Chef Amar Santana. He dreamt of eventually opening his own restaurant and is excited to now be collaborating with Chef Amar on Broadway by Amar Santana, Vaca and The Hall Global Eatery.”

Ahmed is our guest to provide an overview of Holiday celebration options at Broadway, Vaca and The Hall Global Eatery and the just completed refreshing of Broadway by Amar Santana.

Long Beach Living’s inaugural Long Beach International Tamales Festival 2021, is upon us. This all-day holiday inspired fair features a diverse selection of Latin American cuisine, from regional tamales, Latin inspired dishes, drinks, tequila tastings, a best homemade tamales contest, and a full line-up of entertainment, activities, and vendors of all kinds! The event takes place at the Scottish Rite Events Centre on Sunday, December 5th, 2021 from 12:00 p.m.– 8:00 p.m. The Homemade Tamale Contest will be judged by Long Beach City College’s Culinary Arts program’s Executive Chef Haley Nguyen and Hotel Maya’s and Fuego’s executive chef, Victor Juarez. LBCC Culinary Arts Department students will also be selling their special tamale creations including a Peruvian tamale and a Kosher vegetarian tamale (made with oil versus lard) prepared by a Jewish culinary arts student born in Mexico City. Chef Haley takes a break from supervising the tamale making and is our guest.

Adam Bell, the founder of dataTV established in 1996, is the “SoCal Restaurant Show’s” accomplished, long -time web designer, webmaster and all-around social media guru. He relocated to Los Angeles from New Orleans in the aftermath of Hurricane Katrina. NOLA icon, Café du Monde, remains a client. Adam was just on a cross-country business trip to Miami via airplane. This was a first for him since the start of the pandemic. We’ll get his informed insider’s perspective on the status of air travel, ethnic dining in Miami and staying at a landmark luxury hotel property which, unfortunately, delivered substandard service and accommodations.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. The Holidays are upon us. Chef Andrew has some practical tips for stress-free Holiday cooking. Also, the details of how attentive listeners’ can enter a contest to be awarded an incredible package of prime steaks from West Coast Prime Meats by submitting a question for “Ask the Chef” that is used on-air. Be listening…

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

Melissa Ortiz of Rose Park Roasters

The most unusual restaurant at the moment in Long Beach is arguably the Dinner and Brunch pop-up that Chef Melissa Ortiz is orchestrating at the Pine Avenue location of Long Beach’s popular Rose Park Roasters. At present it’s an intriguing seafood and vegetable focused menu available (without reservations) on Thursday, Friday and Saturday evenings with Brunch on Saturdays and Sundays.

Melissa is a well-traveled military veteran who served a couple of tours on active duty and then a period thereafter in the reserves. She attended culinary school locally at The Art Institute of California Orange County (which has since closed.) Melissa loves to travel to distant and exotic locations exploring food and most recently was the chef at the United States Embassy in Kabul. Fortunately she returned earlier in the year.

Thanks to Anne Marie Panoringan, the inquisitive Food Columnist for Voice of OC, for tipping us off about Chef Melissa Ortiz after experiencing a memorable Brunch there.

The menu is constantly evolving but some standout items for Dinner include House Sea-Cuterie with seasonal fish nduja, shellfish terrine, marinated clams, spicy pickle relish, yuzu cream fraiche and Gusto flatbread (Long Beach –based boutique bakery,) and Shrimp Meatballs with wild shrimp, San Marzano tomatoes, pecorino toscano and Gusto dorado. Accompanying the creative food menu is a hand-selected variety of organic, biodynamic and natural wines available by the glass or bottle.

On Monday evening, Dec. 20th Chef Melissa is launching the monthly Rose Park Family Meal guest chef dinner series. These collaborative dinners with local chefs are designed to highlight Long Beach’s creativity, innovation and hospitality. “Dinners are chef curated, three courses and with no modifications. Per Chef Melissa’s ethos, there are no land proteins on the menu, solely seafood and vegetables.” The first guest chef is Alex Ruperto of Sakura Chocolates.

Chef Melissa takes a break from Brunch service to join us.

Amar Santana

Orange County’s resident celebrity chef is Amar Santana of Broadway by Amar Santana in Laguna Beach, Vaca in Costa Mesa, and The Hall Global Eatery at South Coast Plaza. Chef Amar is best known nationally as the runner-up in a very close competition in Bravo’s “Top Chef” Season 13 and then returning as an elite judge for Season 18 in Portland. In Orange County he was the opening executive chef of the highly praised Charlie Palmer’s at Bloomingdale’s at South Coast Plaza working with GM (and now partner) Ahmed Labbate.

His first solo restaurant with business partner and restaurateur Ahmed Labbate was Broadway by Amar Santana in Laguna Beach. Just in time for the Holidays Broadway has undergone a refurbishment and kitchen redo. “Inspired by the theaters in New York City, award-winning Chef Amar Santana alongside restauranteur Ahmed Labbate create an atmosphere at Broadway where the food becomes the main show. The restaurant’s menu is inspired by the creativity of Chef Amar Santana and his version of Modern Cuisine of The Americas. It features top quality ingredients, with a focus on local farms who can provide the menu’s seasonal requirements.”

Chef Amar joins us to provide all the details and what’s in store for the Holidays at his restaurants.

Ahmed Labatte of thev Vaca Group

“Ahmed Labbate, Partner and Director of Operations for Broadway by Amar Santana, Vaca, and The Hall Global Eatery at South Coast Plaza, has a passion for fine food and hospitality, with a degree in hotel and restaurant management, he worked at some of Morocco’s most well- known hospitality corporations — Hyatt Regency, Sheraton, Safir and Sofitel — covering all the bases: concierge, front desk, dining room manager. A bit later America (and the mouse) came knocking, and Labbate seized the opportunity to utilize his background and European-style skills in an entirely unexpected way. He journeyed to Orlando, Florida, where he underwent intensive, elaborate training in “Morocco” — or at least in the Moroccan restaurant at Walt Disney World’s Epcot Center.”

“Labbate later joined the Charlie Palmer Group as a captain at Aureole, NY and Aureole, Las Vegas, then as General Manager at Charlie Palmer Steak at the Four Seasons Hotel in Las Vegas. Prior to joining Broadway, Ahmed was the General Manager at Charlie Palmer at Bloomingdale’s in South Coast Plaza with Chef Amar Santana. He dreamt of eventually opening his own restaurant and is excited to now be collaborating with Chef Amar on Broadway by Amar Santana, Vaca and The Hall Global Eatery.”

Ahmed is our guest to provide an overview of Holiday celebration options at Broadway, Vaca and The Hall Global Eatery and the just completed refreshing of Broadway by Amar Santana.

Haley Nguyen Instructor at Long Beach City College

Long Beach Living’s inaugural Long Beach International Tamales Festival 2021, is upon us. This all-day holiday inspired fair features a diverse selection of Latin American cuisine, from regional tamales, Latin inspired dishes, drinks, tequila tastings, a best homemade tamales contest, and a full line-up of entertainment, activities, and vendors of all kinds! The event will take place at the Scottish Rite Events Centre on Sunday, December 5th, 2021 from 12:00 p.m.– 8:00 p.m. Join in celebrating this new holiday tradition. Buy tickets for the Tamale Festival here.

The Homemade Tamale Contest will be judged by Long Beach City College’s Culinary Arts program’s Executive Chef Haley Nguyen and Hotel Maya’s and Fuego’s executive chef, Victor Juarez. LBCC Culinary Arts Department students will also be selling their special tamale creations including a Peruvian tamale and a Kosher vegetarian tamale (made with oil versus lard) prepared by a Jewish culinary arts student born in Mexico City.

Chef Haley Nguyen takes a break from supervising the tamale making and is our guest.

Adam Bell of dataTV

Adam Bell, the founder of dataTV established in 1996, is the “SoCal Restaurant Show’s” accomplished, long -time web designer, webmaster and all-around social media guru. He relocated to Los Angeles from New Orleans in the aftermath of Hurricane Katrina. NOLA icon, Café du Monde, remains a client.

Adam was just on a cross-country business trip to Miami via airplane. This was a first for him since the start of the pandemic. We’ll garner his informed insider’s perspective on the status of air travel, dining in Miami and staying at a landmark luxury hotel property which, unfortunately, delivered substandard service and accommodations.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

The Holidays are upon us. Chef Andrew has some practical tips for stress-free Holiday cooking. Also the details of how attentive listeners’ can enter a contest to be awarded an incredible package of prime steaks from West Coast Prime Meats by submitting a question for “Ask the Chef” that is used on-air. Be listening…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Melissa Ortiz, Rose Park Roasters, Pine Ave., Long Beach Part One
Segment Three: Chef Melissa Ortiz, Rose Park Roasters, Pine Ave., Long Beach Part Two
Segment Four: Chef and Partner Amar Santana, Broadway by Amar Santana, Vaca and the Hall Global Eatery
Segment Five: Ahmed Labbate, Partner and Director of Operations, Broadway by Amar Santana, Vaca and The Hall Global Eatery
Segment Six: Executive Chef Haley Nguyen, Culinary Arts Dept., Long Beach City College
Segment Seven: Adam Bell, Founder, dataTV with a Travel Commentary Part One
Segment Eight: Adam Bell, Founder, dataTV with a Travel Commentary Part Two

November 27: Roxy’z Eat & Drink by Zov’s, Farley Elliott, Al Mancini

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Roxy’z Eat & Drink by Zov’s, Anaheim, with Armen Karamardian Part One
Segment Three: Roxy’z Eat & Drink by Zov’s, Anaheim, with Armen Karamardian Part Two
Segment Four: Farley Elliott, Senior Editor, Eater LA Part One
Segment Five: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Six: Al Mancini, Las Vegas-based Food & Entertainment Journalist and creator of the “Food and Loathing” podcast Part One
Segment Seven: Al Mancini, Las Vegas-based Food & Entertainment Journalist and creator of the “Food and Loathing” podcast Part Two
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

No Thanksgiving leftovers here…

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

Roxy’z Eat & Drink by Zov’s is a new concept with a full patio in the space at the corner of E. Katella Ave. and S. State College Blvd. in Anaheim that was originally opened as a Zov’s. The establishment just debuted at the start of the month. It’s a bit more casual than Zov’s. Perfect for a business lunch, a group gathering or a quick bite with a craft beer before heading off to Angel Stadium or Honda Center. Everything is scratch-made including the bar mixers. Roxy was Zov’s astute Mother and the restaurant is a loving tribute to her. Ample free parking is on-site. Second generation restaurateur Armen Karamardian is our guest with a Buttermilk Fried Chicken Sandwich at the ready.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles and, more recently, in Orange County. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how restaurants are regrouping as the COVID -19 crisis mitigates and restaurants reopen with new challenges. Eater LA has also made a conscious decision to increase their coverage of the vibrant Orange County dining scene. Where is the SoCal restaurant business headed? We’ll ask Farley.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is the former staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. After four and one-half years with the Review- Journal Al earlier this year embarked on more personal entrepreneurial ventures covering (without filters) the dynamic Vegas dining and beverage scene. He launched the weekly podcast, “Food and Loathing” focusing on a fresh approach conversing with Vegas food personalities and other local characters of note. Al Mancini is in the house.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Earlier in the month Chef Andrew was invited to Washington, DC to participate in a Congressional Small Business Roundtable with seven Members of Congress and a handful of select small business owners from around the USA. The Roundtable focused on small business taxes, regulations and reduced workforces. Chef Andrew details the unusual experience. (Rescheduled from two weeks ago.)

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

Armen Karamardian of Zovs

Roxy’z Eat & Drink by Zov’s is a new concept with a full patio in the space at the corner of E. Katella Ave. and S. State College Blvd. in Anaheim that was originally a Zov’s. The establishment just debuted at the start of the month. It’s a bit more casual than Zov’s. Perfect for a business lunch, a group gathering or a quick bite with a craft beer before heading off to Angel Stadium or Honda Center. Everything is scratch-made including the bar mixers. Roxy was Zov’s astute Mother and the restaurant is a loving tribute to her. Ample free parking is on-site.

On tap there is a serious bar program at Roxy’z. There are a rotating selection of Signature Cocktails and ten craft beers on tap plus a hand-selected assortment of distinctive bottled brews. Signature Cocktails include the Cucumber Greenie which is Tito’s Vodka, fresh-pressed cucumber and lime juice with pineapple/habanero shrub and house-made ginger beer. A complimentary selection of wines by the glass and bottle, too.

Naturally there are a variety of hand-crafted pizzas on the menu. A standout is the Spicy Lamb Sausage with house-made lamb sausage, caramelized onions, pickled fresno chile, harissa, feta and organic tomato sauce. A signature is the Buttermilk Fried Chicken Sandwich with crispy buttermilk fried chicken, kale and napa cabbage slaw, a fresh pickle spear, chipotle and served on a toasted brioche bun. An appealing starter is the Pork Belly Hummus with slow-braised Duroc pork belly, house hummus, sumac, harissa and served with warm pita. An eye-catching dessert is the Apple Pie Pizza which is perfect for sharing.

Happy Hour is from 3 to 6:00 p.m. Monday through Friday. $9.95 cocktails including Roxy’z House Margarita and Tito’s Moscow Mule with snacks like Eggplant Fries ($7.95) and Two Shrimp Tostados ($9.95.)

Roxy’z is part of the growing Zov’s restaurant collection. “Founded in 1987 by Chef Zov Karamardian, legendary Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution and a locals favorite. The restaurants feature her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale chic environment.”

Second generation restaurateur Armen Karamardian is our guest with a Buttermilk Fried Chicken Sandwich at the ready.

Farley Elliott at the KLAA Studios

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles and, more recently, in Orange County. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video.

Farley joins us to discuss how restaurants are regrouping as the COVID -19 crisis mitigates and restaurants reopen with new challenges. Eater LA has also made a conscious decision to increase their coverage of the vibrant Orange County dining scene. Where is the evolving SoCal restaurant business headed? We’ll ask Farley.

Al Mancini of the Las Vegas Review Journal

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is the former staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. After four and one-half years with the Review-Journal Al earlier this year embarked on more personal entrepreneurial ventures covering (without filters) the dynamic Vegas dining and beverage scene. He launched the weekly podcast, Food and Loathing focusing on a fresh approach conversing with Vegas food personalities and other local characters of note.

We’ll hear about the standout restaurants in the massive, newly opened Resorts World on The Strip and Virgin Hotel Las Vegas. Also, the best in memorable sandwiches in the area and how the Vegas dining scene is bouncing back from the pandemic.

Al has been working the Vegas food scene for 20 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his insider’s Las Vegas update.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Earlier in the month Chef Andrew was invited to Washington, DC to participate in a Congressional Small Business Roundtable with seven Members of Congress and a handful of select small business owners from around the USA. The Roundtable focused on small business taxes, regulations and reduced workforces. Chef Andrew details the unusual experience. (Rescheduled from two weeks ago.)

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Roxy’z Eat & Drink by Zov’s, Anaheim, with Armen Karamardian Part One
Segment Three: Roxy’z Eat & Drink by Zov’s, Anaheim, with Armen Karamardian Part Two
Segment Four: Farley Elliott, Senior Editor, Eater LA Part One
Segment Five: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Six: Al Mancini, Las Vegas-based Food & Entertainment Journalist and creator of the “Food and Loathing” podcast Part One
Segment Seven: Al Mancini, Las Vegas-based Food & Entertainment Journalist and creator of the “Food and Loathing” podcast Part Two
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

November 20: Khan Saab Desi Craft Kitchen, Polly’s Pies, The Milky Way, LOLA Wines

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Imram Ali Mookhi, Khan Saab Desi Craft Kitchen, Fullerton
Segment Three: Polly’s Pies with Jacklyn Mitosinka, Director of Brand
Segment Four: The Milky Way, Los Angeles with Nancy Spielberg and Chef Phil Kastel Part One
Segment Five: The Milky Way, Los Angeles with Nancy Spielberg and Chef Phil Kastel Part Two
Segment Six: Winemaker & Proprietor Seth Cripe of LOLA Wines, Calistoga Part One
Segment Seven: Winemaker & Proprietor Seth Cripe of LOLA Wines, Calistoga Part Two

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

“Khan Saab Desi Craft Kitchen in Fullerton is a 100% Halal restaurant featuring high-end Desi cuisine paired alongside a menu of alcohol-free crafted mocktails from the award-winning Chef Imran Ali Mookhi. Built on the mission to highlight global cuisine in an elevated and elegant way, Khan Saab’s menu offers bold entrees made with fresh, locally sourced ingredients. Since its inception, the concept has been recognized by several regional publications and in 2021 was awarded the Plate and Bib Gourmand awards, respectively, by the prestigious Michelin Guide.” “Chef Mookhi and his partners opened Khan Saab in the lively Downtown Fullerton, CA neighborhood in early 2020. A culmination of cuisines from Pakistan, India, and Afghanistan are elevated at this eclectic, 100% halal eatery with an elegant vibe.”

“Founded in 1968 by brothers Eddie & Donald Sheldrake, Polly’s Pies has been family-owned and operated for more than 53 years. The restaurants offers breakfast, lunch and dinner as well as an assortment of fresh bakery items throughout 14 Southern California locations in Orange, Riverside, and Los Angeles Counties.”“For 72 non-stop hours, beginning Monday, November 21 through Wednesday, November 24, the ovens at each Polly’s Pies locations will be going non-stop with bakers working round-the-clock to fulfill more than 53,000 pie orders just in time for Thanksgiving. In addition, the culinary team at each restaurant will also be fulfilling some 20,000 total take-home orders.”

Jacklyn Mitosinka (Polly’s Director of Brand) takes a break from all the busy Thanksgiving preparations and is our guest with a signature Banberry pie in hand.

The Milky Way is a kosher dairy restaurant serving New American Kosher food in the heart of the Pico-Robertson neighborhood of Los Angeles, which reopened in February 2019 after the passing of its matriarch, Leah Adler. The menu features many of the restaurant’s original family recipes updated with a fresh twist as well as new dishes that have a global appeal, both for the international Jewish community and the general dining public alike.” All are welcome. When Leah passed the four Spielberg siblings (including Steven) made the decision to revamp and refresh The Milky Way as an ongoing, living tribute to their late Mother. Nancy Spielberg became the point person for the Family for the ambitious effort. Well respected chef, Phil Kastel, was engaged as Executive Chef to tweak the recipes and enhance the menu. Nancy Spielberg and Chef Phil Kastel join us to share the story of The Milky Way.

“LOLA Wines in Calistoga was established in 2008, by winemaker and owner Seth Cripe. Seth’s dream of making wine and growing grapes started randomly as a 14 -year old dishwasher/busboy at a restaurant in his native Anna Maria Island in Florida. At the age of 17, Seth left home to pursue his dream, driving across the US in his trusty ‘88 Suburu with $1,200 and arriving in Napa Valley the summer of 1997 where he started work as a harvest intern at Swanson Vineyards, under the mentorship of Marco Cappelli. After 4 harvests at Swanson, 8 harvests at Caymus along with a few others at some of the worlds’ most renowned wineries, in 2008, Seth started making his own wines calling them LOLA. Seth’s dream was to create a winery that stands for people with a passion for wine that represents world class quality, wines of purity and soul at approachable prices. These are the very same ethos that LOLA represents with each wine that they produce today!” Proprietor and Winemaker Seth Cripe joins us to uncork all that is LOLA wines.

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

Imran Ali Mookhi of Khan Saab Desi Craft Kitchen

Khan Saab Desi Craft Kitchen in Fullerton is a 100% Halal restaurant featuring high-end Desi cuisine paired alongside a menu of alcohol-free crafted mocktails from the award-winning Chef Imran Ali Mookhi. Built on the mission to highlight global cuisine in an elevated and elegant way, Khan Saab’s menu offers bold entrees made with fresh, locally sourced ingredients. Since its inception, the concept has been recognized by several regional publications and in 2021 was awarded the Plate and Bib Gourmand awards, respectively, by the prestigious Michelin Guide.”

“Chef Mookhi and his partners opened Khan Saab in the lively Downtown Fullerton, CA neighborhood in early 2020. A culmination of cuisines from Pakistan, India, and Afghanistan are elevated at this eclectic 100% halal eatery with an elegant vibe. In his tenure as a chef, Mookhi has trained under numerous Michelin-starred chefs in world-class kitchens. His take on traditional Indian flavors have since earned him national recognition at high caliber concepts including Tantra on Sunset, Tamarind of London in Newport Coast, Dosa, and most recently Tumbi, in Santa Monica. Now, Chef Ali and Khan Saab restaurant hold its very own Michelin recognition resulting from years of hard work and a dedication to the team’s vision of bringing high-end Desi cuisine to the West.”

“The menu at Khan Saab consists of carefully crafted dishes using high quality ingredients sourced from local vendors, including a 100% halal Australian Wagyu Bone-In Tomahawk Steak, a cut that is so rare and priced at $150 that guests must call ahead to order and ensure availability. Other favorites include Chicken Tikka and Pomegranate Bhel Puri – authentic street food served on crackers with rice puff peanuts, vermicelli mint, tamarind chili, and garlic chutney. Guests can also opt for a selection of top-quality skewerless Tandoori Jhinga and Smoked Salmon Kabobs, the latter of which is presented in a smoke-filled dome, continuing the smoking process at the table for guests to marvel.”

“The cuisine is complemented by a craft bar program, featuring Desi-inspired alcohol-free mocktails, which at the concept’s inception was the first of its kind in Southern California and fourth in the nation. The innovative mocktail menu features non-alcoholic, handcrafted cocktails including the Smoked Negroni with rose syrup and Palo Santo bitters, the Mango Mojito, and Peshwari Mule, as well as traditional Mango Lassi and lychee “mimosas.””

Chef Ali Mookhi takes a break from the tandoor oven and joins us.

Jacklyn Mitosinka of Polly's Pies

“Founded in 1968 by brothers Eddie & Donald Sheldrake, Polly’s Pies has been family-owned and operated for more than 53 years. The restaurants offers breakfast, lunch and dinner as well as an assortment of fresh bakery items throughout 14 Southern California locations in Orange, Riverside, and Los Angeles Counties.”

“For 72 non-stop hours, beginning Monday, November 21 through Wednesday, November 24, the ovens at each Polly’s Pies locations will be going non-stop with bakers working round-the-clock to fulfill more than 53,000 pie orders just in time for Thanksgiving. In addition, the culinary team at each restaurant will also be fulfilling some 20,000 total take-home orders.”

“As much work as it is, the Thanksgiving frenzy we experience really puts you in the holiday mood,” observes Jacklyn Mitosinka, director of brand for Polly’s Pies (representing the 3rd generation of Family-ownership.) “Without a doubt pumpkin is one of our top selling pies during this time of year followed by apple and our own signature Banberry. We also make gallons and gallons of fresh whipped cream as well as cinnamon whipped cream to accompany our pie orders.”

Jacklyn Mitosinka takes a break from all the busy Thanksgiving preparations and is our guest with a signature Banberry pie in hand.

Nancy Spielberg of the Milky Way

The Milky Way is a kosher dairy restaurant serving New American Kosher food in the heart of the Pico-Robertson neighborhood of Los Angeles, which reopened in February 2019 after the passing of its matriarch, Leah Adler. The menu features many of the restaurant’s original family recipes updated with a fresh twist as well as new dishes that have a global appeal, both for the international Jewish community and the general dining public alike.” All are welcome.

“Bernie and Leah (Spielberg) Adler opened the doors to Milky Way restaurant (A Kosher Dairy restaurant) in 1977. Their vision was to offer fine kosher food to the Jewish community at a time when such a thing didn’t exist in Los Angeles. Leah wanted to introduce interesting fare to many who had never tasted dishes like Cajun, Mexican, or Thai. Shortly after opening, it was very apparent that the main attraction wasn’t just the food, but was Leah herself! With her unique and exuberant charm; independent and confident style, Leah had the ability to make every guest in the restaurant feel as if they were the most important. People came for the food, but they kept coming back for Leah!”

“Leah disdained being identified as a “kosher deli”! Yes, she served traditional Jewish dishes like blintzes and potato pancakes, but that was where the similarities ended. When Leah would greet each table, she would describe the daily specials with such animation that she would easily convince the table to try them. She was known for her love of classical music, art, denim and Cabernet Sauvignon wine.”

When Leah passed the four Spielberg siblings (including Steven) made the decision to revamp and refresh The Milky Way as a living tribute to their late Mother. Nancy Spielberg became the point person for the Family for the ambitious effort. Well respected chef, Phil Kastel, was engaged as Executive Chef to tweak the recipes and enhance the menu.

For Hanukkah (and beyond) a custom latke kit To-Go (containing 12 latkes) with house-made apple compote and sour cream is now available. Among other menu items The Milky Way is known for are Leah’s cheese blintzes with strawberry preserves and their Halibut, beer-battered fish & chips. Also, trout amandine and other seafood specialties are on the menu. Dessert specialties include a classic cheesecake with blackberry compote and a rich carrot cake with cream cheese icing with toasted coconut.”

The Milky Way is open for Lunch and Dinner Monday through Thursday. Brunch and Dinner on Sundays. Closed for The Sabbath on Friday and Saturday.

Nancy Spielberg (Leah’s youngest daughter) and Chef Phil Kastel are our guests to chronicle the inspiring revival of The Milky Way.

Seth Cripe of Lola Wines

LOLA Wines in Calistoga was established in 2008, by winemaker and owner Seth Cripe. Seth’s dream of making wine and growing grapes started randomly as a 14 -year old dishwasher/busboy at a restaurant in his native Anna Maria Island in Florida. At the age of 17, Seth left home to pursue his dream, driving across the US in his trusty ‘88 Subaru with $1,200 and arriving in Napa Valley the summer of 1997 where he started work as a harvest intern at Swanson Vineyards, under the mentorship of Marco Cappelli. After 4 harvests at Swanson, 8 harvests at Caymus along with a few others at some of the worlds’ most renowned wineries, in 2008, Seth started making his own wines calling them LOLA. Seth’s dream was to create a winery that stands for people with a passion for wine that represents world class quality, wines of purity and soul at approachable prices. These are the very same ethos that LOLA represents with each wine that they produce today!”

“LOLA is a Napa Valley based boutique winery focused on creating high quality, approachable and affordable wines. Their winemaking approach pays tribute to the old-world tradition with carefully selected vineyards and handcrafted wines made in small batches. For LOLA, growing grapes and making wine is about connecting with nature, working alongside the ever-changing elements, year to year, to make wines that represent their true sense of place.”

“LOLA’s portfolio of wines consists of their estate Russian River Valley Pinot Noir, California Pinot Noir, Sonoma Coast Chardonnay and Pinot Noir Rose – all part of their classic collection, mostly sourced from Sonoma county. As well they produce the LOLA Artisanal Series of wines which are a collection of wines focused on purity and uncompromised integrity from Distinct vineyards mostly located in Napa Valley.”

“Today, LOLA produces about 20,000 cases of wines that are distributed in 36 US states and also exported to various Asian countries and Northern Europe. They also have their tasting room, The Lola House, in downtown Calistoga, Napa Valley where they host visitors from all over the world who visit this beautiful wine region each year!”

Proprietor and Winemaker Seth Cripe joins us to uncork all that is LOLA wines.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Imram Ali Mookhi, Khan Saab Desi Craft Kitchen, Fullerton
Segment Three: Polly’s Pies with Jacklyn Mitosinka, Director of Brand
Segment Four: The Milky Way, Los Angeles with Nancy Spielberg and Chef Phil Kastel Part One
Segment Five: The Milky Way, Los Angeles with Nancy Spielberg and Chef Phil Kastel Part Two
Segment Six: Winemaker & Proprietor Seth Cripe of LOLA Wines, Calistoga Part One
Segment Seven: Winemaker & Proprietor Seth Cripe of LOLA Wines, Calistoga Part Two

November 13: CANstruction Long Beach, Descanso Restaurant, Horses, Alma Sol

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: CANstruction Long Beach 2021 with Producer Terri Henry
Segment Three: Descanso – A Modern Taqueria’s 3rd Anniversary
Segment Four: Chef Liz Johnson, Managing Partner, Horses Restaurant, West Hollywood Part One
Segment Five: Chef Liz Johnson, Managing Partner, Horses Restaurant, West Hollywood Part Two
Segment Six: John Shaw and Lisa Cuevas Shaw, Alma Sol Winery, Paso Robles Part One
Segment Seven: John Shaw and Lisa Cuevas Shaw, Alma Sol Winery, Paso Robles Part Two

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

“One of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities has returned for year seven through November 14, 2021. The annual CANstruction Long Beach event provides a much-needed source of non-perishable food for Food Finders to help eliminate hunger in the Long Beach community. The 7th annual CANstruction Long Beach competition benefiting Food Finders is being held at Trademark Brewing ( at 233 E. Anaheim St.) with the completed installations available for viewing through Sunday, November 14, 2021. November 4th was “build day” starting at 8 a.m. CANstruction participants had twelve hours to design and build unique structures made entirely out of canned goods. The structures may be built up to 10’ x 10’ x 10’ and are comprised of 3,000-4,000 cans each. This year’s theme is “Don’t Let Hunger DRAG-ON!”, and participating teams depicted mythical creatures in any way they chose.” Organizer Terri Henry of Terri Henry Marketing, LLC joins us with all the event details.

“Descanso Restaurant, a modern taqueria located in Costa Mesa, will celebrate its third anniversary on Thursday, November 18 with a day of specials and live music from 11:30 a.m. to 9:00 p.m. To commemorate the anniversary, Executive Chef Fonzy de Zuniga has cooked up new menu items influenced by Central Mexican street-inspired cuisine that combines a love for flavor with quality ingredients. Descanso Restaurant is known for the Plancha and Taco Bars, where friends and family can gather to watch the food be prepared in front of them. The restaurant also hosts weekly happenings including Sunday Brunch with bottomless mimosas, weekday Happy Hour, a midweek Lunch Special, and Wine Wednesdays featuring live music on the patio.” Owner Rob Arellano and Executive Chef Fonzy de Zuniga take a break from the anniversary festivities preparations and are our guests.

“Horses is a recently launched California restaurant and drinkery with a nod to the European bistro. The inspiration for Horses comes from the original Ye Coach & Horses, a long-time bar and hideout for celebrities. Famous for being the perfect no-maintenance hang, people were devastated when its doors shuttered. Keeping true to the space, Horses pays homage to the Hollywood of yesterday. Upon entrance, you pass through the original 1934 moldings, tiled cafe flooring, and the eponymous horse in the famed bar room. You will walk past the original red booths and tables where Quentin Tarentino and Tim Roth first met. In its new incarnation, the spirit and magic is still alive. Horses is your classic bistro with a menu that is timeless and inspired by the bounty and seasonality of California. Small bites, classic libations, and a jovial spirit, Managing Partners and Chefs Will Aghajanian and Liz Johnson cook for the pleasure of the guest and the classic fare that inspired them as young cooks.”

Alma Sol is a family-owned and operated, micro-boutique winery, sourcing premium fruit from both Estate and other top vineyard sites in the beautiful Paso Robles appellation. From the very beginning, the mission of Proprietors John and Lisa Shaw has been to craft exceptional Bordeaux wines, both single varietals and special blends – though they will occasionally be inspired to produce limited releases of non-Bordeaux varietals as well. Alma Sol hand-picks their grapes in small lots, respects the fruit, guide its natural potential, and simply focus on hands-on, artisan winemaking.” Proprietors John and Lisa Shaw are our guests to uncork all that is Alma Sol Winery.

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

Terri Henry of Dine LBC and Terri Henry Marketing

“One of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities returned for year through November 14, 2021. The annual CANstruction Long Beach event provides a much-needed source of unperishable food for Food Finders to help eliminate hunger in the Long Beach community.”

“The 7th annual CANstruction Long Beach competition benefiting Food Finders is being held at Trademark Brewing ( at 233 E. Anaheim St.) with the completed installations available for viewing through Sunday, November 14, 2021.”

“November 4th was “build day” starting at 8 a.m., CANstruction participants had twelve hours to design and build unique structures made entirely out of canned goods. The structures may be built up to 10’ x 10’ x 10’ and are comprised of 3,000-4,000 cans each. This year’s theme is “Don’t Let Hunger DRAG-ON!”, and participating teams depicted mythical creatures in any way they chose.”

“Three skilled teams made up from local architectural and engineering firms transformed thousands of cans of food into larger-than-life artistic masterpieces. The 2021 participants are WSP Engineering, Tuchscher Engineering Group and Precision Property Measurements.”

“Food Finders is excited to again be the beneficiary of the 7th annual Long Beach CANstruction”, said Diana Lara, Executive Director of Food Finders. “Postponed in 2020 due to COVID, the 2019 event generated a 10,000 pound plus donation of canned goods, and this unique event will continue to heighten awareness of food insecurity in our community and will play an important role in helping to feed those in need in our own backyard.”

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

Terri Henry of Terri Henry Marketing, LLC joins us with all the event details.

Fonzy de Zuniga of Descanso Restaurant

Descanso Restaurant, a modern taqueria located in Costa Mesa, will celebrate its third anniversary on Thursday, November 18 with a day of specials and live music from 11:30 a.m. to 9 p.m. To commemorate the anniversary, Executive Chef Fonzy de Zuniga has cooked up new menu items influenced by Central Mexican street-inspired cuisine that combines a love for flavor with quality ingredients.”

“We continue to receive so much support from our community and are very excited to celebrate three years of business,” said Descanso Owner Rob Arellano. “We aim to create flavorful dishes for our guests, inspired by our passion for authentic Mexican recipes and look forward to continuing to share the memorable Descanso experience in the years to come.”

“Descanso Restaurant is known for the Plancha and Taco Bars, where friends and family can gather to watch the food be prepared in front of them. The restaurant also hosts weekly happenings including Sunday Brunch with bottomless mimosas, weekday Happy Hour, a midweek Lunch Special, and Wine Wednesdays featuring live music on the patio.”

“The new dinner and brunch dishes created by Descanso’s Executive Chef, Fonzy de Zuniga, are available now and put a spin on traditional recipes by incorporating fresh seafood, like shrimp, red snapper and salmon. The new brunch entrée, Eggs Benito, is Zuniga’s take on a “Mexican-style” eggs benedict with achiote marinated chicken, two poached eggs, agave morita glaze, hollandaise, avocado, bell peppers, grilled corn and onions on two tostadas. Along with new menu items, Descanso has crafted new cocktails, such as the Desperado and Mango Margarita that incorporate tropical flavors to pair with the new savory and spicy entrées.”

Owner Rob Arellano and Executive Chef Fonzy de Zuniga take a break from the anniversary festivities preparations and are our guests.

Liz Johnson of Horses Restaurant

Horses is a recently launched California restaurant and drinkery with a nod to the European bistro. The inspiration for Horses comes from the original Ye Coach & Horses, a long-time bar and hideout for celebrities. Famous for being the perfect no-maintenance hang, people were devastated when its doors shuttered.”

“Keeping true to the space, Horses pays homage to the Hollywood of yesterday. Upon entrance, you pass through the original 1934 moldings, tiled cafe flooring, and the eponymous horse in the famed bar room. You will walk past the original red booths and tables where Quentin Tarentino and Tim Roth first met. In its new incarnation, the spirit and magic is still alive.”

“Horses is your classic bistro with a menu that is timeless and inspired by the bounty and seasonality of California. Small bites, classic libations, and a jovial spirit, Managing Partners and Chefs Will Aghajanian and Liz Johnson cook for the pleasure of the guest and the classic fare that inspired them as young cooks.”

“Horses is the first solo venture, and the most important work to date, for Chefs Will Aghajanian and Liz Johnson. As the visionaries behind the project, the duo is responsible for concept creation, interior design, menu development, as well as the day-to-day operations of the restaurant.”

“Running the kitchen, Aghajanian and Johnson have tapped Brittany Ha and Lee Pallerino as Co-Executive Chefs of Horses. Ha began her culinary career at Roberta’s in New York City. During those three years at an ambitious, creative and wild restaurant, she serendipitously met Lee Pallerino, who was the sous chef at the Michelin star Brooklyn eatery. Their journey continued together through restaurant openings, busy services, cross country moves, and now as co-chefs.”

Chef and Managing Partner Liz Johnson takes a break from her busy kitchen and joins us.

John Shaw of Alma Sol Winery

Alma Sol is a family-owned and operated, micro-boutique winery, sourcing premium fruit from both Estate and other top vineyard sites in the beautiful Paso Robles appellation. From the very beginning, the mission has been to craft exceptional Bordeaux wines, both single varietals and special blends – though they will occasionally be inspired to produce limited releases of non-Bordeaux varietals as well. Alma Sol hand-picks their grapes in small lots, respects the fruit, guide its natural potential, and simply focus on hands-on, artisan winemaking.”

“It all began in 2002, during weekend trips to the family’s vineyard in Paso Robles and spending more time with the family business. In Paso Robles, they found the winemakers and winery owners highly accessible and approachable – so much so, that they came to know the area and the industry extremely well in little time. It started with learning about vineyard practices, the kinds of varietals that grow well in the area, and then gradually extended into learning about the entire winemaking operation.”

“John and Lisa became officially licensed in 2009 under the name of Alma Sol, which brings together two critical elements needed to craft exceptional wines – “soul” and “sun”. While Paso is well-known for its Zinfandel – and more recently, award-winning Rhone varietals and blends – John and Lisa decided that they wanted to make the best Cabernet Sauvignon they could by using Paso Robles fruit, to prove that a great Bordeaux could be realized in the Central Coast. Their first commercial vintage was in 2009. The inaugural releases received numerous accolades, including 90 Pts from Wine Enthusiast.”

“John and Lisa run the entire operation on their own. On the operations side, this includes overseeing the Alma Sol estate vineyard, scouting and selecting fruit sources beyond the estate vineyard, harvesting and processing the fruit, selecting and managing the barrel program to draw out distinctive flavor profiles, designing and creating the wine label and packaging, bottling, warehousing, and marketing and selling. All of this is done with a primary goal of sharing and distributing these hand-crafted wines among local communities in Southern California and beyond.”

Proprietors John and Lisa Shaw are our guests to uncork all that is Alma Sol Winery.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: CANstruction Long Beach 2021 with Producer Terri Henry
Segment Three: Descanso – A Modern Taqueria’s 3rd Anniversary
Segment Four: Chef Liz Johnson, Managing Partner, Horses Restaurant, West Hollywood Part One
Segment Five: Chef Liz Johnson, Managing Partner, Horses Restaurant, West Hollywood Part Two
Segment Six: John Shaw and Lisa Cuevas Shaw, Alma Sol Winery, Paso Robles Part One
Segment Seven: John Shaw and Lisa Cuevas Shaw, Alma Sol Winery, Paso Robles Part Two

Thai-Inspired Lettuce Wraps

Thai Inspired Lettuce Wraps by MJ Hong

Recipe excerpt from:
The One-Pan College Cookbook: 80 Easy Recipes for Quick, Good Food
by MJ Hong

Fresh and tangy flavors paired with crunchy vegetables make for a satisfying bite in these refreshing lettuce wraps. Use your favorite ground meat or omit it altogether and double up on the vegetables. You can also make this into a bowl and serve it over chopped fresh lettuce or cooked rice.

Serves 2
Prep TIme: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes

  • 1 tablespoon olive oil
  • 1/2 pound ground chicken, turkey, pork, or beef
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh ginger
  • 1 carrot, diced or grated
  • 1 red bell pepper, thinly sliced
  • 2 tablespoons hoisin sauce
  • 1 tablespoon peanut butter or any nut butter
  • 1 scallion, thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • Romaine or iceberg lettuce leaves
  1. In a pan, heat the oil over medium heat. Add the meat and cook, using a wooden spoon to break it up, for about 3 minutes, or until no longer pink.
  2. Add the garlic, ginger, carrot, bell pepper, hoisin sauce, and peanut butter and cook, stirring often, for 3 minutes.
  3. Turn off the heat and stir in the scallion, cilantro, and lime juice.
  4. To serve, separate the lettuce leaves and place on a plate. Add a couple of spoonfuls of the filling into the center of each leaf and eat taco-style.

REMIX TIP: For a Korean-inspired flavor, omit the hoisin sauce and peanut butter and instead add 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of brown sugar. For spice, add 1 tablespoon of gochujang (Korean red chili paste).

November 6: MJ Hong, The Grateful Table, Stephanie Izard, Mah Jong’s by Chef Mike

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: MJ Hong, Culinary Instructor & Recipe Developer – The One-Pan College Cookbook
Segment Three: California Restaurant Foundation’s “The Grateful Table® Dine Out“
Segment Four: Chef Stephanie Izard, Girl & The Goat Los Angeles Part One
Segment Five: Chef Stephanie Izard, Girl & The Goat Los Angeles Part Two
Segment Six: Chef Michael Doctulero – Mah Jong’s by Chef Mike Part One
Segment Seven: Chef Michael Doctulero – Mah Jong’s by Chef Mike Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

The One-Pan College Cookbook: 80 Easy Recipes for Quick, Good Food is from Orange County-based recipe developer and culinary instructor MJ Hong. “Graduate from instant ramen and make delicious one-pan meals. Cooking can be a great way to explore new foods, develop new kitchen skills, and save yourself time and money. With The One-Pan College Cookbook, any college student or beginner cook can make nutritious, easy one-pan recipes―no prerequisite required. These dorm-friendly dishes also provide the cooking skills and tips every student will use well beyond undergrad. In addition to easy recipes all made in one pan, you’ll find meal planning tips and creative ideas to make the most out of ingredients and leftovers to save time and money.” MJ Hong joins us with a skillet securely in hand.

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its second annual ‘The Grateful Table® Dine Out event, happening all November long! Back in its ‘dine out’ format by popular demand, The Grateful Table® Dine Out encourages Californians to “Dine Out to Help Out” at any restaurant throughout the state as a show of support for local restaurant owners and employees who worked tirelessly to keep doors open over the last year and a half.”

California Restaurant Foundation’s Executive Director, Alycia Harshfield, is our guest with all the details.

Back in July nationally acclaimed and James Beard award-winning Chef Stephanie Izard and James Beard award-winning Restaurateurs Rob Katz and Kevin Boehm of BoKa Restaurant Group, debuted the long-awaited West Coast version of the popular Chicago restaurant, Girl & the Goat, to Downtown Los Angeles. Since the restaurant’s expansion announcement in 2018, Angelenos and Izard fans have been anticipating the Arts District opening and with the recent resurgence and lifted restrictions within the city, Girl & the Goat has now enthusiastically joined the Los Angeles restaurant community. True to the restaurant’s midwestern roots and Izard’s signature, globally-inspired culinary style, Girl & the Goat’s West Coast menu is a combination of both signature dishes from the Chicago location and new, seasonal dishes that heavily rely on California’s bountiful produce and local ingredients. We spirit Chef Stephanie out from her busy kitchens for a chat.

Chef Michael Doctulero is the Chef/Proprietor of Mah Jong’s by Chef Mike located on the lower level of Collage at Bloomingdale’s at South Coast Plaza. Chef Mike is best known locally for his years of seafood creativity at the landmark (and long-running) Scott’s Seafood adjacent to South Coast Plaza and (now the site of a huge Water Grill restaurant.) We reel Chef Mike in for a chat about his dream restaurant inspired by growing up in San Francisco and the game of Mah Jong.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Veterans Day is Thursday, November 11th. Chef Andrew is a big supporter of the non-profit, Save The Brave assisting Veterans in need. Bastards American Canteen with locations in Downey and Temecula (newly opened) is Veteran owned & operated, and raises funds for Save The Brave. Chef Andrew will provide an inspirational overview.

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

Cookbook Author MJ Hong

The One-Pan College Cookbook: 80 Easy Recipes for Quick, Good Food is from recipe developer and culinary instructor MJ Hong. “Graduate from instant ramen and make delicious one-pan meals. Cooking can be a great way to explore new foods, develop new kitchen skills, and save yourself time and money.”

“With The One-Pan College Cookbook, any college student or beginner cook can make nutritious, easy one-pan recipes―no prerequisite required. These dorm-friendly dishes also provide the cooking skills and tips every student will use well beyond undergrad. In addition to easy recipes all made in one pan, you’ll find meal planning tips and creative ideas to make the most out of ingredients and leftovers to save time and money.”

“Save money and shop smart with guidance for stretching your dollar and navigating the grocery store like a pro. Each chapter includes a few recipes that serve one, but most of the recipes produce two servings, either for two people or to have leftovers. And occasionally a recipe makes enough for four people, making it perfect for sharing with friends (not to mention making great leftovers).”

The recipes are a mix of lighter dishes as well as some more filling comfort foods including: Breakfast; Snacks and Small Bites; Burgers, Sandwiches and Other Handhelds; Meatless Mains; Seafood and Poultry; Pork and Beef and Desserts.

MJ Hong joins us with a skillet securely in hand.

Alycia Harshfield of the California Restaaurant Association

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its second annual ‘The Grateful Table® Dine Out event, happening all November long! Back in its ‘dine out’ format by popular demand, The Grateful Table® Dine Out encourages Californians to “Dine Out to Help Out” at any restaurant throughout the state as a show of support for local restaurant owners and employees who worked tirelessly to keep doors open over the last year and a half.”

“Those wanting to go the extra mile and financially support California’s restaurant workforce can visit select featured restaurants and donate to CRF’s Restaurants Care®, a nonprofit program that provides restaurant workers facing hardships with relief grants for basic living needs like groceries, utilities, diapers, clothing, gas and rent.”

“For 18 months, California’s restaurant workforce has shown remarkable resilience, arriving to work daily – ready to serve guests through the ups and downs of dine-in, to-go and delivery. Sometimes, these dedicated individuals have been the only humans we interact with outside our homes,” said Alycia Harshfield, Executive Director of CRF. “Our Dine Out event is intended to show appreciation and gratitude for California’s resilient restaurant workforce simply by showing up, dining out and, if you’re able, offering financial support to the chefs, bussers, servers and more who need our help.”

“As an added incentive, Restaurants Care is hosting social media giveaways on Instagram and Twitter to encourage Californians to dine out. Each week in November, diners can enter to win a $200 gift card to the restaurant of their choice by following Restaurants Care on Instagram and Twitter and tagging a restaurant in the comments along with a friend with whom they want to dine!”

Stephanie Izard of the Boka Restaurant Group

“Back in July nationally acclaimed and James Beard award-winning Chef Stephanie Izard and James Beard award-winning Restaurateurs Rob Katz and Kevin Boehm of BoKa Restaurant Group, debuted the long-awaited West Coast version of the popular Chicago restaurant, Girl & the Goat, to Downtown Los Angeles. Since the restaurant’s expansion announcement in 2018, Angelenos and Izard fans have been anticipating the Arts District opening and with the recent resurgence and lifted restrictions within the city, Girl & the Goat has now enthusiastically joined the Los Angeles restaurant community. True to the restaurant’s midwestern roots and Izard’s signature, globally-inspired culinary style, Girl & the Goat’s West Coast menu is a combination of both signature dishes from the Chicago location and new, seasonal dishes that heavily rely on California’s bountiful produce and local ingredients.”

“Located within the new Mateo complex in the Arts District, Girl & the Goat is the first restaurant outside of Chicago for both Izard and BoKa Restaurant Group. As Executive Chef and Owner, Izard leads the restaurant’s menu development and creation, while overseeing front and back of house operations. For this expansion, the opening team includes a mix of both veteran BoKa team members and local hospitality professionals. Jason Beliveau, a longstanding BoKa team member, serves as Chef de Cuisine. Behind the bar, Mike Zell, who worked at a handful of Izard’s concepts in Chicago, is charged with creating and executing the seasonal cocktails, while Wine Director Ken Fredrickson leads the wine list development.”

“Served family-style, Girl & the Goat’s Los Angeles menu is a combination of dishes that have become staples at the Chicago restaurant as well as new, undeniably-California dishes. Fans of Izard will recognize signature Girl & the Goat dishes, such as Wood Grilled Broccoli, Sautéed Green Beans, Goat Empanadas, and Chickpea Fritters. Along with the classics, new dishes exclusive to the West Coast include Pork Belly Salad, Roasted Beet Salad, Goat Curry, and Pan Seared Opah. For dessert, Izard’s playful and nostalgic dishes include Choco Choco Choco Taco, “Garretts” Popcorn, and Tres Leches. For weekend brunch, standout dishes include Potato “Banh Xeo,” Everything Crumpets, Parathas, and PB & J Pancakes.”

“Izard plans to regularly update the menu and showcase the abundance of seasonal produce through new relationships with local vendors and purveyors. The focus on seasonality extends to the cocktail list, where fresh interpretations of popular cocktails, such as a bee’s knees and spicy margarita, make an appearance. With a focus on sustainable and organically made wines, the 80-label list includes a mix of wines from around the world including selections from California, Oregon, and France. An approachable 24-label by-the-glass list encourages guests to have fun and experiment with different, and perhaps new to them, selections on the wine list.”

We spirit Chef Stephanie out from her busy kitchens for a chat.

Michael Doctulero of Mah Jong’s by Chef Mike

Chef Michael Doctulero is the Chef/Proprietor of Mah Jong’s by Chef Mike located on the lower level of Collage at Bloomingdale’s at South Coast Plaza.

“Why Mah Jong’s? By definition Mah Jong’s is a Chinese social game often accompanied with the theme of gambling. Over many years it has been played in the “benevolent society / clubs” in the depths of Chinatowns across the globe, as well as in homes and public parks everywhere.”

“Chef Mike grew up in the Cow Hallow district of San Francisco in a two-story Victorian house where he lived with his grandparents, mom, and two older sisters. They were one of the five minority families living in the predominately Italian – Irish Catholic neighborhood. His family was definitely on the lower end on economic income growing up, so his grandparents decided to boost family income by renting the extra bedrooms to merchant marines and U.S. Navy sailors who were on leave but traveled to various parts of Asia while on duty.”

“So, ingeniously, Grandma would host Mah Jong games in the kitchen on Wednesday nights, and Pinocle card games on Thursday nights. Chef Mike’s grandfather would come home after work, as the personal chef for the Presidio Army Base Commander, and cook food into the late night for the gamblers. Chef Mike, at nine years old, would make whiskey highballs for his new “uncles”, and they would tip him twenty-five cents a drink. The Chinese laundry at the end of the block would have “numbers gambling” on Fridays, also. Thus, the origins of Mah Jong’s restaurant dream.”

“Executive Chef Mike Doctulero first fell in love with the kitchen when he began cooking with his grandfather at a very early age. His fondest childhood memories are those of he and his grandfather spreading newspaper on the kitchen table and devouring fresh-caught Dungeness crab they caught off the San Francisco Marina pier. Chef Mike began his culinary journey as a line cook at Rosellini’s Other Place in Seattle where he further discovered his passion for seafood. After ten years of honing his craft in Seattle, he returned to his hometown of San Francisco to open Monsoon restaurant under the teaching of Bruce Cost, fortifying his knowledge in Pacific Rim cuisine.”

“Fast forward to Orange County, where he has worked for over the past thirty years, primarily at Scott’s Seafood (now the site of Water Grill adjacent to South Coast Plaza.) Chef Mike has been creating sustainable dishes before they were industry catchwords. His cooking style reflects a philosophy that is timeless and approachable, yet also inventive and progressive. He is also known for his “Omakase style” (Trust the Chef), weaving instantaneous six to seven courses to delight his guests. He is the only Orange County Chef to receive the Golden Foodie Award for Best Seafood two years consecutively.”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Veteran’s Day is Thursday, November 11th. Chef Andrew is a big supporter of the non-profit Save The Brave assisting Veterans in need. Bastards American Canteen with locations in Downey and Temecula (newly opened) is Veteran owned & operated, and raises funds for Save The Brave. Chef Andrew will provide an inspirational overview.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: MJ Hong, Culinary Instructor & Recipe Developer – The One-Pan College Cookbook
Segment Three: California Restaurant Foundation’s “The Grateful Table® Dine Out“
Segment Four: Chef Stephanie Izard, Girl & The Goat Los Angeles Part One
Segment Five: Chef Stephanie Izard, Girl & The Goat Los Angeles Part Two
Segment Six: Chef Michael Doctulero – Mah Jong’s by Chef Mike Part One
Segment Seven: Chef Michael Doctulero – Mah Jong’s by Chef Mike Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Sheet Pan Chickpea and Broccoli Dinner

Sheet Pan Chickpea and Broccoli Dinner by Michelle Duidash

Recipe excerpt from:
Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook
by Michelle Dudash

”You should make this for people,” my husband announced after eating my rendition of this dish. It’s easy to swap out different vegetables for whatever you have on hand, too. I have made this recipe with a variety of vegetable swaps depending on what I have on hand. My version here offers a Mediterranean flavor profile. We love them all.

  • 1 can (15-ounce) chickpeas, rinsed and drained
  • 1 small broccoli crown, chopped to the size of the chickpeas
  • 1 package (8-ounce) mushrooms, chopped
  • 1 red bell pepper, diced
  • 1⁄2 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons liquid aminos or soy sauce
  • 1⁄2 teaspoon smoked or sweet paprika
  • 1⁄2 teaspoon ground coriander
  • 1/8 teaspoon crushed red pepper flakes (or more if you like it spicy)
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1⁄2 lemon (about 1 tablespoon)
  • 1⁄4 cup parsley leaves, coarsely chopped
  • Diced avocado

Preheat the oven to 425 degrees F convection.

Place the chickpeas, broccoli, mushrooms, red pepper, onion, garlic, liquid aminos, paprika, coriander, red pepper flakes, black pepper, and oil in a large bowl. Toss to coat everything evenly. Spread on a large baking sheet. Bake for 20 minutes. Toss with two spatulas. Bake until the broccoli begins to brown, about 10 more minutes. Drizzle with the lemon juice and sprinkle with the parsley. Toss again.

Spoon into shallow bowls and top with the diced avocado.

Variations • If you don’t have a bell pepper on hand, I’ve swapped that with a large diced carrot—delish.

Total Prep and Cook Time: 1 Hour • Yield: 4 Servings

Per Serving: 183 Calories, 22 G Carbohydrate (6 G Fiber, 0 G Added Sugars, 16 G Net Carbs), 8 G Protein, 9 G Fat, 730 MG Sodium.

Mini Bell Peppers stuffed with Turkey and Pistachios

Mini Bell Peppers stuffed with Turkey and Pistachios by Michelle Dudash

Recipe excerpt from:
Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook
by Michelle Dudash

I love those raw sweet mini bell peppers for snacking. Just wash and eat! They also look adorable stuffed with ground turkey and roasted as little appetizers. You can prep these a day in advance and pop them into the oven right before party time.

  • 1 (1-pound) bag mini bell peppers (about 16)
  • 3/4 pound ground turkey (93% lean)
  • 1⁄3 cup shelled pistachios, finely chopped
  • 2 teaspoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground coriander (see Recipe Note)
  • 1/4 teaspoon ground cinnamon
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil

Preheat the oven to 400º F. Line a baking sheet with parchment paper.

Cut off the tops of the peppers right between the straight sides and the rounded shoulders. Pull out the seeds and membranes using your fingers or dislodge with a paring knife. Poke a hole into the pointy tips of the peppers, making an air gap to allow for easier stuffing.

In a medium bowl, combine the turkey, pistachios (reserving 2 tablespoons for later), vinegar, cumin, 1/4 teaspoon salt, coriander, cinnamon, and pepper. Using a small spoon or butter knife, stuff the peppers with the turkey, leaving a nice rounded top protruding out a bit at the top of the peppers. Gently roll the meat ends of the peppers into the reserved pistachios. Place the peppers on the prepared baking sheet. Drizzle with the oil and sprinkle with the remaining 1/4 teaspoon salt.

Bake until the largest peppers are blistered and tender, 15 to 20 minutes.

Suggestions and Variations
For a pepper-free version, you can shape the turkey into small patties and sauté in a bit of olive oil over medium heat.

Recipe Note
My preferred way to buy coriander is as whole seeds and then grinding only the amount I need in a mortar and pestle. It adds texture to the dish, where a fine powder can’t. And the aroma is dreamy. It’s one of my favorite spices, and I use it in Asian-style stir-fries, chili, and meat rubs.

Total prep and cook time: 30 minutes • Yield: 16 Servings, 1 Pepper Each

Per Serving: 57 Calories, 2 G Carbohydrate (1 G Fiber, 0 G Added Sugars, 1 G Net Carbs), 5 G Protein, 4 G Fat, 85 MG Sodium.

October 30: Anne Marie Panoringan, Michelle Dudash, Bungalow Kitchen

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Food Columnist, Voice of OC Part One
Segment Three: Anne Marie Panoringan, Food Columnist, Voice of OC Part Two
Segment Four: Clean Eating Kitchen’s Michelle Dudash, Registered Dietarian Nutritionist – The Low-Carb Mediterranean Cookbook Part One
Segment Five: Clean Eating Kitchen’s Michelle Dudash, Registered Dietarian Nutritionist – The Low-Carb Mediterranean Cookbook Part Two
Segment Six: Ryan Kraemer, Sommelier, The Bungalow Kitchen, Long Beach Part One
Segment Seven: Ryan Kraemer, Sommelier, The Bungalow Kitchen, Long Beach Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group 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. Anne Marie joins us in-studio talking about her just concluded cruise of the Western Caribbean on Royal Caribbean’s Symphony of the Seas with a focus on the expansive variety of food & beverage offerings. She also talks about the disappearing Food Trucks in the OC and the impact of the recent oil pipeline leak on sourcing local seafood. We’ll lastly get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, November 4th. Anne Marie profiles local, veteran-owned restaurants in anticipation of Veterans Day.

“From the creator of Clean Eating Kitchen, Registered Dietarian Nutritionist Michelle Dudash presents The Low-Carb Mediterranean Cookbook with simple, plant-focused recipes for lifelong health.”

“The Mediterranean diet holds the top rank for being easy to follow and delivering proven results for improved heart health and blood sugar management, decreased risk of cancer, and increased longevity. This cookbook combines the best aspects of the Mediterranean diet with more than 100 nutritious recipes that help the whole family eat clean including 60 meals that can be prepared in 30-minutes or less.” Michelle Dudash is our guest with tongs at the ready.

To the best of our knowledge Ryan Kraemer at The Bungalow Kitchen in Long Beach at 2nd & PCH is the only Certified Sommelier in Long Beach actually on the floor interacting with guests. He is a Certified Sommelier with over 15 years of experience in hospitality. Ryan’s specialty is creating (in concert with The Bungalow’s culinary team) extraordinary custom food and wine-pairing experiences for his guests at all levels of wine knowledge. Ryan has just returned from St. Louis where he took the intensive, 3-day exam for the Advanced Sommelier designation from the Court of Master Sommeliers. Ryan joins us to uncork that experience and talk about the elevated beverage program at The Bungalow Kitchen.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Lobster prices have gone sky high. Chef Andrew provides his informed perspective on this as well as insight on the increases in fresh seafood pricing in general.

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.

Anne Marie joins us in-studio talking about her just concluded cruise of the Western Caribbean on Royal Caribbean’s Symphony of the Seas with a focus on the expansive variety of food & beverage offerings. She also talks about the disappearing Food Trucks in the OC and the impact of the recent oil pipeline leak on sourcing local seafood.

We’ll lastly get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, November 4th. Anne Marie profiles local, veteran-owned restaurants in anticipation of Veterans Day.

Michelle Dudash RDN

“From the creator of Clean Eating Kitchen, Registered Dietarian Nutritionist Michelle Dudash presents The Low-Carb Mediterranean Cookbook with simple, plant-focused recipes for lifelong health.”

“The Mediterranean diet holds the top rank for being easy to follow and delivering proven results for improved heart health and blood sugar management, decreased risk of cancer, and increased longevity. This cookbook combines the best aspects of the Mediterranean diet with more than 100 nutritious recipes that help the whole family eat clean including 60 meals that can be prepared in 30-minutes or less.”

“Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook delivers the benefits of the Mediterranean diet with fewer carbs, satisfying a mostly plant- and seafood-based regimen that is higher in protein and good fats. This book includes the healthiest, most crave-worthy ingredients and flavors of the Mediterranean diet that are sure to induce wanderlust. Included are satisfying dishes ranging from Creamy Spinach Pie with Almond Flour Crust to Sheet Pan Chickpea and Broccoli Dinner.”

“With low-carb and low-sugar recipes packed with protein, you and your family can stay healthy by following one of the best eating lifestyles in the world. Enjoy simple, wholesome meals that leave everyone around the table happy and satisfied with the Clean Eating Kitchen: The Low-Carb Mediterranean Diet Cookbook.”

Michelle Dudash joins us with us with tongs at the ready.

Ryan Kraemer of the Bungalow Kitchen

To the best of our knowledge Ryan Kraemer at The Bungalow Kitchen in Long Beach at 2nd & PCH is the only Certified Sommelier in Long Beach actually on the floor interacting with guests. He is a Certified Sommelier with over 15 years of experience in hospitality. Ryan’s specialty is creating (in concert with The Bungalow’s culinary team) extraordinary custom food and wine-pairing experiences for his guests.

Ryan has just returned from St. Louis where he took the intensive 3-day exam for the Advanced Sommelier designation from the Court of Master Sommeliers. Ryan joins us to uncork that experience and talk about the serious beverage program at The Bungalow Kitchen.

“The Bungalow Kitchen brings a chic and bohemian atmosphere, California Cuisine heavily inspired by local, seasonal ingredients, a classic cocktail program, and an expansive wine list to an unbeatable marina waterfront destination. Menu highlights include pristine shellfish served either ice-cold or hot charcoal-grilled; garden “punch” bowl, featuring crunchy, ice-cold garden vegetables served with Gazpacho shooters and three dipping sauces: Green Goddess, romesco and lemon-poppyseed; a comforting Short Rib ‘Pop-Tart’ topped with crispy shallots and drizzled with sauce bordelaise; signature house-made pizzas such as the Carbonara Pizza white pie with Crispy Guanciale, Yukon Gold potatoes, Pecorino Romano and drizzled with a poached farm egg; and Chef Michael Mina’s signature decadent Lobster Pot Pie featuring a whole Maine lobster, truffle-lobster bisque and root vegetables served tableside.”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. 

Lobster prices have gone sky high. Chef Andrew provides his informed perspective on this unfortunate development as well as insight on the increases in fresh seafood pricing in general.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Food Columnist, Voice of OC Part One
Segment Three: Anne Marie Panoringan, Food Columnist, Voice of OC Part Two
Segment Four: Clean Eating Kitchen’s Michelle Dudash, Registered Dietarian Nutritionist – The Low-Carb Mediterranean Cookbook Part One
Segment Five: Clean Eating Kitchen’s Michelle Dudash, Registered Dietarian Nutritionist – The Low-Carb Mediterranean Cookbook Part Two
Segment Six: Ryan Kraemer, Sommelier, The Bungalow Kitchen, Long Beach Part One
Segment Seven: Ryan Kraemer, Sommelier, The Bungalow Kitchen, Long Beach Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

October 23: Mike Minor, Caprio Cellars, Jonathan Bardzik

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part One
Segment Three: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part Two
Segment Four: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part One
Segment Five: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part Two
Segment Six: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part One
Segment Seven: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Chef Mike Minor is probably already familiar to listeners of the show because he’s been a regular guest over the years in his previous position as the long-time Executive Chef of Mary Sue Milliken’s and Susan Feniger’s Border Grill Las Vegas at the Mandalay Bay Resort. Last year Chef Mike relocated to San Diego and now is at the culinary helm of the landmark La Jolla Beach & Tennis Club overseeing The Marine Room, The Shores Restaurant (at the adjacent La Jolla Shores Hotel) and all banquets at both properties. He succeeds now retired (and revered) Chef Bernard Guillas who was the well-traveled and the very prominent Executive Chef (graciously representing the San Diego culinary community globally) there for an incredible 27 years! We’ve hooked Chef Mike for a return visit.

Caprio Cellars is a small producer of Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc located in the heart of Walla Walla Valley, WA., one of the premier wine-growing regions in the world. Winemaker/Owner Dennis Murphy purchased the land where Caprio Cellars stands in 2003. Previously wheat fields, Dennis set out to make it the site of his first vineyard. This dream came to fruition in 2005 when the first plantings went in. Dennis named this vineyard “Eleanor” in homage to his late grandmother Eleanor Caprio. The first harvest took place in 2008, and once the first wines were bottled, the operation was given the name Caprio Cellars. Inspired by Dennis’ Italian ancestors’ connection to wine as an essential part of daily life, Caprio Cellars aims to carry on the tradition of establishing a culture of wine like that of Dennis’ Italian heritage while also contributing to the emerging tradition of Walla Walla winemaking.” Dennis Murphy joins us to uncork all that is Caprio Cellars.

“Now a celebrated chef, tv host, and storyteller, Jonathan Bardzik left a comfortable corporate position a decade ago to embark upon his culinary calling – to share food, stories, and joy with audiences everywhere. In July, Jonathan celebrated his career on the tenth anniversary of his first live cooking demonstration at Washington, DC’s historic Eastern Market with the release of his new book, Simple Summer: a recipe for joy and connection (Second Edition.) This new cookbook is an expanded and improved second edition of the wildly popular Simple Summer: a recipe for cooking and entertaining with ease. Each chapter highlights how to pair gorgeous food, delicious drinks, and the right music to make the most of summer.”

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Last week Chef Andrew started explaining his perspective on the ongoing labor shortage in the restaurant business. It’s not unique to the restaurant business. He’ll pick up the conversation. Additionally Chef Andrew will provide some informed insight on the craziness of lobster pricing.

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

Mike Minor of the Marine Room

Chef Mike Minor is probably already familiar to listeners of the show because he’s been a regular guest over the years in his previous position as the long-time Executive Chef of Mary Sue Milliken’s and Susan Feniger’s Border Grill Las Vegas at the Mandalay Bay Resort. Chef Mike was also principally responsible for creating the original menu at sister establishment, BBQ Mexicana, a popular fast-casual operation located across the corridor from Border Grill Las Vegas.

Last year Chef Mike relocated to San Diego and now is at the culinary helm of the landmark La Jolla Beach & Tennis Club overseeing The Marine Room, The Shores Restaurant (at the adjacent La Jolla Shores Hotel) and all banquets at both properties. He succeeds now retired (and revered) Chef Bernard Guillas who was the well-traveled and very prominent Executive Chef (graciously representing the San Diego culinary community globally) there for an incredible 27 years!

“For generations of San Diegans, the “Seahorse” symbol of The Marine Room has long stood for its dramatic on-the-surf location and award-winning cuisine. Considering this rare blend of culinary excellence, uncompromising service and beachfront setting, it’s no wonder The Marine Room has become a true San Diego landmark. Simply stated, this is fine dining at its finest.”

“Opened in 1941, The Marine Room quickly became famous as pounding surf created dramatic displays against the restaurant’s windows. For 80 years, celebrities, world figures, residents, and visitors have made it a habit to enjoy the spectacular panoramic views of the Pacific and exceptional and innovative cuisine. When dining at The Marine Room you’re not reserving a table – you’re joining an 80-year tradition.”

“The Shores Restaurant at The La Jolla Shores Hotel is “where beachside beauty meets the perfect bite.” Step straight from the sands to The Shores. Bring family and friends to experience an airy and beachy vibe for lunch, dinner or a refreshing cocktail, on their oceanfront patio. The Shores welcomes you to sample fresh seafood and a sustainable, California coastal-inspired menu.” “

“Dine among the waves and savor views of La Jolla Cove and the Pacific blue, along with delicious dishes made from farm-fresh ingredients, courtesy of the best local providers in San Diego and beyond. Pair your meal with properly-mixed cocktails, craft beers, or local wines.”

“Chef Mike Minor wows guests with local favorites like his Ahi Tuna Wontons, Black Mussel Steamers, Baja Fish Tacos, Poke Bowls and Craft Burgers. The Shores Restaurant’s seasonal menus offer something special for every palate.”

Chef Mike Minor joins us with oyster shucking knife in hand.

Dennis Murphy of Caprio Cellars

Caprio Cellars is a small producer of Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc located in the heart of Walla Walla Valley, WA., one of the premier wine-growing regions in the world.”

“Winemaker/Owner Dennis Murphy purchased the land where Caprio Cellars stands in 2003. Previously wheat fields, Dennis set out to make it the site of his first vineyard. This dream came to fruition in 2005 when the first plantings went in. Dennis named this vineyard “Eleanor” in homage to his late grandmother Eleanor Caprio. The first harvest took place in 2008, and once the first wines were bottled, the operation was given the name Caprio Cellars. Inspired by Dennis’ Italian ancestors’ connection to wine as an essential part of daily life, Caprio Cellars aims to carry on the tradition of establishing a culture of wine like that of Dennis’ Italian heritage while also contributing to the emerging tradition of Walla Walla winemaking.”

“The team at Caprio Cellars believes in the transformative power of hospitality and a shared spirit of generosity. Their aim is to cultivate a wine culture that brings together fellowship, the senses, and discernment – creating a space for the social experience of sharing wine and learning how to appreciate it over time while always serving great food and wines in the European tradition.”

“Few Walla Walla wineries own estate vineyards. Caprio Cellars is one of them. The Caprio Estate is comprised of three sites: Eleanor’s, Octave and Sanitella. These sites are in the heart of the Walla Walla Valley and enjoy ideal sun exposure and vine-loving soil, yielding grapes of the highest quality and complexity for their estate wines. The Eleanor site consists of two acres of Cabernet Sauvignon and one of Merlot. Octave’s 22-acre hillside vineyard was planted in 2007 and consists of 16 acres of Cabernet Sauvignon, two acres of Merlot, two acres of Cabernet Franc, and one acre of Malbec. The newest, high elevation vineyard, Sanitella, in the SeVein, has Cabernet Sauvignon, Cab Franc and Sauvignon Blanc.”

“Caprio Cellars is known in the Walla Walla Valley for their state-of-the-art tasting room and unparalleled hospitality. The entire Caprio team has a background in hospitality, and their ongoing commitment to the relational aspect of their business only adds to the experience of Caprio Cellars wines.”

“In addition to an always complimentary tasting fee, the Caprio Cellars Kitchen offers seasonally inspired plates to accompany every wine tasting. Executive Chef and Walla Walla local Ian Williams strives to source local, organic, and sustainable ingredients for every delicious plate. The Caprio Cellars Tasting Room is open Wednesday through Sunday from 11 a.m. to 5 p.m. by reservation only. Caprio Cellars also hosts special events and regular winemaker dinners.”

Proprietor Dennis Murphy joins us to uncork all that is Caprio Cellars.

Jonathan Bardzik

“Now a celebrated chef, tv host, and storyteller, Jonathan Bardzik left a comfortable corporate position a decade ago to embark upon his culinary calling – to share food, stories, and joy with audiences everywhere. In July Jonathan celebrated his career on the tenth anniversary of his first live cooking demonstration at Washington, DC’s historic Eastern Market with the release of his new book, Simple Summer: a recipe for joy and connection (Second Edition.)”

“This new cookbook is an expanded and improved second edition of the wildly popular Simple Summer: a recipe for cooking and entertaining with ease. Each chapter highlights how to pair gorgeous food, delicious drinks, and the right music to make the most of summer. More than a collection of recipes, Simple Summer: a recipe for joy and connection allows you to indulge in rich lessons of joy and connection from Jonathan’s TedX Talk and keynote speeches while learning how to work with seasonal produce and increase your culinary skills. It is the perfect “recipe” for any great gathering — from boozy brunches and afternoons poolside, to shared plates at summer celebrations.”

“Simple Summer: a recipe for joy and connection offers 40 versatile and easy to recreate recipes along with the inspiring stories and abundant joy that Jonathan is known for. Each one is accompanied with whimsical and refreshing beverage pairings and curated music playlists. With this book as your guide, you’ll be able to prepare mouthwatering meals just like those featured on the “Jonathan’s Kitchen: Seasons to Taste” TV Series, all season long.”

Delightfully unexpected yet comforting and satisfying, the recipes themselves are as inspiring as the book’s heartwarming stories. Health-conscious food enthusiasts, home gardeners, and farm market fans alike will find inspiration and exciting new ways to make the most of summer’s bounty. These are the recipes you’ll want to appear on your table all summer long. From easy dinners at home to vacations in the mountains, at the beach or in your backyard. Simple Summer: a recipe for joy and connection brings both the starting cook and the experienced gourmet fresh, accessible and innovative ideas and techniques for making your simple summer all you want it to be.”

“The host of “Jonathan’s Kitchen: Seasons to Taste,” Jonathan Bardzik is a cook, author, and storyteller based in Washington, DC. Self-trained with more than 20 years of experience, Jonathan is inspired by the seasonal, local ingredients he grew up with and finds today at local farmers’ markets. Jonathan’s professional culinary career began in 2011 with weekly cooking demonstrations at DC’s historic Eastern Market. Since then, Jonathan has made more than 900 live appearances at venues across the country, including the U.S. Department of Agriculture and the National Geographic Museum, as well as countless virtual events for both corporate clients and private parties alike. He is a popular keynote speaker and has appeared on the TedX stage.”

Jonathan Bardzik is our guest with a whisk at the ready.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Last week Chef Andrew started explaining his insider’s perspective on the ongoing labor shortage in the restaurant business. It’s not unique to the restaurant business. He’ll pick up the conversation. Additionally Chef Andrew will provide some informed insight on the craziness of lobster pricing.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part One
Segment Three: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part Two
Segment Four: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part One
Segment Five: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part Two
Segment Six: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part One
Segment Seven: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”