August 29: Andrew Gruel, Michael Fiorelli, Sameer Suri, Kita Wines, Pepper Project, Russ Parsons, Zapien’s Salsa Grill

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Michael Fiorelli, Love & Salt
Segment Three: Sameer Suri, Los Angeles Correspondent, InsideHook
Segment Four: Tara Gomez, GM & Winemaker, Kita Wines
Segment Five: Tom Gordon, The Pepper Project
Segment Six: Russ Parsons, Los Angeles Times, The Taste
Segment Seven: Owner / Chef Marco Zapien, Zapien’s Salsa Grill
Segment Eight: Chef Andrew Gruel, Slapfish

Andrew Gruel and Anthony Dispensa of Slapfish Restaurants and FYI Say It To My FaceExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s ample show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The Los Angeles Times’The Taste” food festival returns to Paramount Pictures Studios in Hollywood on Labor Day Weekend running from September 4th through 6th. Executive Chef Michael Fiorelli of Love & Salt in Manhattan Beach is co-hosting the Saturday night program, “Dinner with a Twist.” He joins us to preview the festivities.

The well-traveled Sameer Suri is emblematic of the new breed of young writers covering lifestyle. He’s one of the Los Angeles correspondents for InsideHook, a daily, editorial e-mail newsletter to “inspire driven men.” It covers culture, food & drink and travel. As a student in the USC Annenberg School for Communication & Journalism, Sameer had the unusual opportunity to spend a semester in London. We’ll chat about the newly vibrant London food scene.

Tara Gomez, the Winemaker and General Manager of Kita Wines in Santa Barbara County, is no stranger to the show. Kita is unusually owned by the Santa Ynez Band of Chumash Indians. It’s one of the few Indian-owned wineries that is actually managed by the Tribe. Tara is a Chumash Tribe member trained in enology. At the recent Los Angeles International Wine Competition, Kita Wines were awarded 2 Gold Medals, 3 Silver Medals, and 2 Bronze medals. Pretty impressive for a tiny boutique winery with an annual case production of 2,000.

Tom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. Its great pepper that was used in the finest French restaurants during the colonial era. They have partnered with Expedia to organize and host The Pepper Project’s Insider’s Tour of Cambodia in late February of 2016. We’ll get the inside information from Tom Gordon.

Russ Parsons is a veteran food writer and columnist for The Los Angeles Times as well as an award-winning cookbook author. He was previously the Food Section Editor for a number of years. As part of the upcoming Los Angeles Times’ The Taste, Russ is co-hosting the Saturday morning, September 5th program, “Field to Fork.” Russ Parsons is our guest to provide the details.

It’s New Mexico Hatch Chile roasting season. No independent restaurant in California celebrates this with the depth of Chef Marco Zapien of Zapien’s Salsa Grill and Tacqueria in Pico Rivera. He hosts a Hatch Chile cooking demo with a full menu, a Saturday chile roasting and even a special Hatch Chile Brunch on September 12th. Chef Marco joins us with all the flavorful 411.

Fresh crab is a delicacy but it takes a bit of work and knowledge to extract the meat from the crab’s shell and claws. There are over 4,000 varieties. We’ll talk all things crab (including Dungeness, Blue and Stone crabs) with our knowledgeable Co-host, Chef Andrew Gruel.

Chef Andrew’s new FYI network restaurant makeover series, Say It To My Face,” returns to the airwaves this afternoon (Saturday, Aug. 29th ) for the continuation of Season 1. Check your local listings for the time.

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

Michael FiorelliThe Los Angeles Times’The Taste” food festival returns to Paramount Pictures Studios in Hollywood on Labor Day Weekend running from September 4th through 6th. Executive Chef Michael Fiorelli of Love & Salt in Manhattan Beach is co-hosting the Saturday night program, “Dinner with a Twist.”

Chef Fiorelli is on the L.A. Times Culinary Stage that night from 9 to 9:30 p.m. “Cooking and mixology demonstration presented by Michael Fiorelli and Vincenzo Marianella (Copa d’Oro / The Independence / Love & Salt.)”

“Discover plates and pours from L.A.’s dining scene. – What’s more L.A. than a swanky cocktail party on a Hollywood backlot ? That’s exactly what this Saturday evening event is. You’ll enjoy drinks that have brought Southern California’s cutting –edge cocktail culture into a golden age and unique dishes from the city’s hottest chefs.”

Chef Michael joins us to preview the festivities.

Sameer SuriThe well-traveled Sameer Suri, raised in Los Angeles, is emblematic of the new breed of young writers covering lifestyle. He’s one of the Los Angeles correspondents for InsideHook, a daily, editorial e-mail newsletter to “inspire driven men.” It covers culture, food & drink and travel.

In true Hollywood style Sameer is also a stand-up comedian. He’s performed at a variety of clubs around town, including the Laugh Factory and Flappers Burbank.

As a student in the USC Annenberg School for Communication & Journalism, Sameer had the unusual opportunity to spend a semester in London.

We’ll chat about the newly vibrant London food scene.

Tara GomezTara Gomez, the Winemaker and General Manager of Kita Wines in Santa Barbara County, is no stranger to the show. Kita, a small premium winery located in the heart of the Santa Ynez Valley within the Santa Barbara County AVA, is unusually owned by the Santa Ynez Band of Chumash Indians. It’s one of the few Indian-owned wineries that is actually managed by the owning Tribe. Tara is a Chumash Tribe member trained in enology at Cal State Fresno.

In 2010, The Santa Ynez Band of Chumash Indians purchased Camp 4 Vineyard and Tara’s dream of giving back to her tribe became true when she was hired as Winemaker. Tara’s understanding of the site, soils and grapes allow her to shepherd the grapes with minimal input into elegant, balanced wines with lower alcohol content.

The word “Kita” means “Our Valley Oak” in the Santa Ynez Chumash native language of Samala.

At the recent Los Angeles International Wine Competition, Kita Wines were awarded 2 Gold Medals, 3 Silver Medals, and 2 Bronze medals. Pretty impressive for a tiny boutique winery with an annual case production of 2,500.

The Pepper ProjectTom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. It’s a great pepper that was used in the finest French restaurants during the colonial era.

They have partnered with Expedia to organize and host The Pepper Project’s Insider’s Tour of Cambodia in late February of 2016. It is 13 days of high adventure from insiders who really know the relatively unexplored territory.

Highlights include a chef’s dinner at Charcoal restaurant in Siem Reap where the cocktails are mixed tableside as well as many of the specialty dishes prepared & served at the table. Also included is a carefully curated tasting tour of the best of local street food transported in tuk tucks.

We’ll get the inside information from Tom Gordon.

Russ Parsons of the Los Angeles TimesRuss Parsons is a veteran food writer and columnist for The Los Angeles Times as well as an award-winning cookbook author. He was previously the Food Section Editor for a number of years. As part of the upcoming Los Angeles Times The Taste, Russ is co-hosting the Saturday morning, September 5th program, “Field to Fork.”

“California’s bounty of fresh produce inspires this homage to seasonal cooking, punctuated with engaging demos from Jessica Koslow (Sqirl), James Beard Outstanding Pastry Chef Sherry Yard (Helms Bakery), and Niki Nakayama (n/naka). In addition to offering a glimpse into these locally-inspired perspectives, the event will feature a roundtable moderated by Parsons that examines the rise of the “root-to-stem” philosophy with Gary Menes (Le Comptoir), Bruce Kalman (Union), and Ari Taylor (Alma).”

Russ Parsons is our guest to provide the details.

Marco Zapien of Zapiens Salsa Grill and TaqueriaIt’s New Mexico Hatch Chile roasting season. No independent restaurant in California celebrates this with the depth and flair of Chef Marco Zapien of Zapien’s Salsa Grill and Tacqueria in Pico Rivera. He hosts a Hatch Chile cooking demo with a full menu, a chile roasting and even a special Hatch Chile Brunch on September 12th.

Join Chef Marco Zapien at Zapien’s Salsa Grill and Tacqueria in Pico Rivera for a summer celebration of the arrival of New Mexico Hatch Chiles. It’s Wednesday, September 9th from 6 to 8:00 p.m. The interactive demonstration and class will include a full menu from Soup to Dessert and all of the Hatch Chile-inspired recipes. It’s Hatch Chile Pozole Verde, Hatch Chile Cilantro Caesar Salad, Hatch Chile Braised Short Ribs, Hatch Meatloaf, Hatch Chile Green Rice, Hatch Chile Buttermilk Biscuits and Hatch Chile Tres Leches Bread Pudding with raspberry whipped cream.

Saturday, September 12th from 8:00 a.m. to 2:00 p.m. is the New Mexico Hatch Chile Roasting at Zapien’s plus the special Hatch Chile Brunch with action stations.

Chef Marco joins us with all the flavorful 411.

Andrew GruelFresh crab is a delicacy for seafood aficionados but it takes a bit of work and knowledge to extract the sweet, succulent meat from the crab’s shell and claws. There are over 4,000 varieties. Always 10 legs and pinchers in front.

We’ll talk all things crab (including Dungeness, Blue and Stone crabs for starters) with our especially knowledgeable Co-host, Chef Andrew Gruel.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Michael Fiorelli, Love & Salt
Segment Three: Sameer Suri, Los Angeles Correspondent, InsideHook
Segment Four: Tara Gomez, GM & Winemaker, Kita Wines
Segment Five: Tom Gordon, The Pepper Project
Segment Six: Russ Parsons, Los Angeles Times, The Taste
Segment Seven: Owner / Chef Marco Zapien, Zapien’s Salsa Grill
Segment Eight: Chef Andrew Gruel, Slapfish

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