Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur and Chef Mark Vetri, Vetri Cucina, Philadelphia and Las Vegas
Segment Three: Hana Dreiling, Co-Founder, Holey Grail Donuts, Santa Monica & Larchmont Village
Segment Four: Presqu’ile Winery, Santa Maria with Tim Wanner, Director of Hospitality and Sales Part One
Segment Five: Presqu’ile Winery, Santa Maria with Tim Wanner, Director of Hospitality and Sales Part Two
Segment Six: Vegetarian Salad for Dinner with Author Jeanne Kelley Part One
Segment Seven: Vegetarian Salad for Dinner with Author Jeanne Kelley Part Two
Segment Eight: Chef & Co-Host Andrew Gruel with “Ask the Chef”
Andy Harris, Executive Producer and Co-host previews the show.
“After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, returns on Saturday, September 23, 2023, from 12:30 – 4:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again (for the 11th time) enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. Philadelphia’s acclaimed Chef Marc Vetri (Vetri Cucina,) a long-time supporter of Alex’s Lemonade Stand Foundation, will again be cooking at Alex’s L.A. He joins us with all the craveable details. Chef Vetri’s The Great Chefs Event, Philadelphia, supporting the Alex’s Lemonade Stand Foundation, was the inspiration behind Caroline, Suzanne and David bringing the Benefit to Los Angeles.
Holey Grail Donuts is the Hawaiian-born, LA-rooted donut shop with area locations in Santa Monica and Larchmont Village that specializes in fried to order taro donuts with a weekly revolving menu highlighting local Hawaiian and Californian ingredients, which are sustainably and ethically sourced from locally owned farmers, who Holey Grail has cultivated deep relationships with over the years. Available until August 23rd is a collaboration donut as part of their Breaking Bread program, the Cosmic Churro Donut, with Chef Ludo Lefebvre. Ludo recently started a new venture, Shaman Ramen, the world’s first adaptogenic superfood ramen, where he is a partner and flavor creator for the brand.
The collaborative flavor, Cosmic Churro Donut,includes Holey Grail Donut’s signature taro donut fried to order in coconut oil, adaptogenic cinnamon & sugar (sourced from Shaman Ramen) and brulee banana.
Holey Grail Donuts Hawaii-based Co-Founder, Hana Dreiling, is our guest with a warm Cosmic Churro Donut in hand.
This year the Murphy family is celebrating the 10-year anniversary of the handsome Presqu’ile Tasting Room in Santa Maria Valley where for a decade they’ve been sharing their estate Pinot Noir, Chardonnay, Syrah, Sauvignon Blanc, Aligoté, Gamay, Nebbiolo and méthode champenoise sparkling wines. “The winery began in 2007, but the opening of the architecturally-distinctive modern-meets-rustic hospitality center marked a new chapter in the Murphy’s unwavering dedication to growing, producing and sharing premium cool-climate estate wines in the heart of the Santa Maria Valley.” Tim Wanner, Presqu’ile’s Director of Hospitality and Sales, joins us to gently pull the cork on all that is Presqu’ile.
Vegetarian Salad for Dinner – Inventive Plant-Forward Meals is the vegetarian sequel to culinary educator and edible garden expert Jeanne Kelley’s highly successful cookbook Salad for Dinner(2012). This inspiring single-subject cookbook with 80 recipes reimagines the traditional idea of a salad as a main course meal. The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads. Jeanne Kelley is our guest with salad tongs at the ready along with a bunch of fresh heirloom carrots.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. We all typically enjoy fresh salmon as a seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along coastal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised salmon that you can still enjoy on your table and in restaurants.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz returns on Saturday, September 23, 2023, from 12:30 – 3:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again (for the 11th time) enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer.”
Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more.”
Philadelphia’s acclaimed Chef Marc Vetri (Vetri Cucina,) a long-time supporter of Alex’s Lemonade Stand Foundation will again be cooking at L.A. Loves Alex’s. He joins us with all the craveable details. Chef Vetri’s The Great Chefs Event, Philadelphia supporting the Alex’s Lemonade Stand Foundation was the inspiration behind Caroline, Suzanne and David undertaking the considerable effort to bring the Benefit to Los Angeles.
“Holey Grail Donuts is the Hawaiian-born, LA-rooted donut shop with locations in Santa Monica and Larchmont Village that specializes in fried to order taro donuts with a weekly revolving menu highlighting local Hawaiian and Californian ingredients, which are sustainably and ethically sourced from locally owned farmers, who Holey Grail has cultivated deep relationships with over the years.”
Available until August 23rd is a collaboration donut as part of their Breaking Bread program, the Cosmic Churro Donut, with Chef Ludo Lefebvre. Ludo recently started a new venture, Shaman Ramen, the world’s first adaptogenic superfood ramen, where he is a partner and flavor creator for the brand.
“The collaborative flavor, Cosmic Churro Donut, includes Holey Grail Donut’s signature taro donut fried to order in coconut oil, adaptogenic cinnamon & sugar (sourced from Shaman Ramen) and brulee banana. An ode to nostalgic flavors, Holey Grail and Chef Ludo created this donut to showcase their deep passion for elevated ingredients that expand the mind and palate.”
Holey Grail Donuts Hawaii-based Co-Founder, Hana Dreiling, is our guest with a warm Cosmic Churro Donut in hand.
This year the Murphy family is celebrating the 10-year anniversary of the handsome Presqu’ile Tasting Room in Santa Maria Valley “where for a decade they’ve been sharing their estate Pinot Noir, Chardonnay Syrah, Sauvignon Blanc, Aligoté, Gamay, Nebbiolo and méthode champenoise sparkling wines.”
“The winery began in 2007, but the opening of the architecturally significant modern-meets-rustic hospitality center marked a new chapter in the Murphy’s unwavering dedication to growing, producing and sharing premium cool-climate estate wines in the heart of the Santa Maria Valley.”
“Located less than two miles from Highway 101 in Northern Santa Barbara County, the hilltop Tasting Room and encompassing ranch are designed to complement the sweeping views of the Pacific Ocean and Presqu’ile’s organic vineyards, while delivering a respite for guests and wine club members. From the arrival down the private mile-long drive, to the fireside alfresco lounge spaces, every detail is designed to create lasting memories for guests.”“Wine should be inspiring, joyous and relaxed, so we share our wines with enthusiasm but without pretense,” says Matt Murphy, Presqu’ile’s president. “We like to think of it as an elevated wine experience steeped in our family’s tradition of laidback Southern hospitality.”Since opening, the estate’s guest experiences have evolved and expanded. Presqu’ile now offers five different guest experiences open to the public. The Wine & Food Experience, for example, features a curated tasting flight paired with Chef Julie Simon’s Mezze Picnic. Chef Julie’s menus are crafted from the winery’s organic one-acre vegetable and herb garden and feature the seasonal bounties of the Santa Maria Valley’s top purveyors.
Another standout experience is the Wine & Food Tour which includes a private walking tour through Presqu’ile’s wine caves, the winery and up to their estate hilltop pond. Guests then settle into a private, 5th floor lookout terrace for a sumptuous food and wine pairing while taking in the unobstructed views of the vineyard, the San Rafael Mountains, Solomon Hills, and Pacific Ocean.
Tim Wanner, Presqu’ile’s Director of Hospitality and Sales, joins us to gently pull the cork on all that is Presqu’ile.
Vegetarian Salad for Dinner – Inventive Plant-Forward Meals is the vegetarian sequel to culinary educator and edible garden expert Jeanne Kelley’s highly successful cookbook Salad for Dinner (2012). “This inspiring single-subject cookbook with 80 recipes reimagines the traditional idea of a salad as a main course meal.”
“People love a good salad! This hunger for salad is matched by a genuine desire for good vegetarian dinner ideas and better plant-based recipes. Jeanne Kelley shares a new collection of creative, easy-to-follow, and foolproof salad recipes for lifelong vegetarians looking for inspiration, omnivores looking to up their meatless Monday game, and general salad enthusiasts. With bold flavors influenced by the fresh produce and the vibrant dining scene of the author’s hometown Los Angeles, the recipes are innovative yet approachable, satisfying experienced and novice cooks alike.”
“The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads.”
“The recipes vary from suitable for busy weeknight—like Warm Brussel Sprout Caesar with Poached Egg, Tostada Salad with Creamy Lime-Avocado Dressing, and Chinese No Chicken Salad—to weekend showstoppers such as Herby Fattoush, Whole Roasted Cauliflower with Mung Beans and Black Tahini, Vietnamese-Style Salad Rolls, and North African–Style Chickpea Pancake with Salad Turnips, Greens, and Harissa.”
Jeanne Kelley is our guest with salad tongs at the ready along with a bunch of fresh heirloom carrots.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
We all typically enjoy fresh salmon as a seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along coastal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised salmon that you can still enjoy without reservation on your home table and in restaurants.
Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur and Chef Mark Vetri, Vetri Cucina, Philadelphia and Las Vegas
Segment Three: Hana Dreiling, Co-Founder, Holey Grail Donuts, Santa Monica & Larchmont Village
Segment Four: Presqu’ile Winery, Santa Maria with Tim Wanner, Director of Hospitality and Sales Part One
Segment Five: Presqu’ile Winery, Santa Maria with Tim Wanner, Director of Hospitality and Sales Part Two
Segment Six: Vegetarian Salad for Dinner with Author Jeanne Kelley Part One
Segment Seven: Vegetarian Salad for Dinner with Author Jeanne Kelley Part Two
Segment Eight: Chef & Co-Host Andrew Gruel with “Ask the Chef”