January 27: Nancy Silverton, Sandra Cordero, Afghan Kitchen, Warson Wine Co.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef and Restaurateur Nancy Silverton with The Cookie That Changed My Life Part One
Segment Three: Chef and Restaurateur Nancy Silverton with The Cookie That Changed My Life Part Two
Segment Four: Restaurateur and Chef Sandra Cordero, Gasolina Café + Mercado, Woodland Hills Part One
Segment Five: Restaurateur and Chef Sandra Cordero, Gasolina Café + Mercado, Woodland Hills Part Two
Segment Six: Afghan Kitchen, Surrey, BC with General Manager Zabi Sarwari
Segment Seven: Winemaker Paul Warson, Warson Wine Co., Santa Barbara County
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

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

“Nancy Silverton, the author of The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours, changed the way America bakes. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before. Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.”

Nancy Silverton joins us with a whisk at the ready.

Chef Sandra Cordero’s Gasolina Café + Mercado in Woodland Hills is a lively Spanish Café, Market and Natural Wine Shop now serving seasonal Breakfast, Brunch and Lunch 7 days a week from 8:00 a.m. to 3:00 p.m. Gasolina features specialty coffee, Spanish Natural Wines, snacks and tinned fish to enjoy in-house or To Go. Paella Nights have returned and are every Third Friday and Saturday of the Month. Friday, February 16th and Saturday, February 17th are available for reservations now. Chef Sandra Cordero joins us with a properly seasoned paella pan at the ready.

“Afghan Kitchen in South Surrey, British Columbia is the manifestation of a young boy’s dream. He roamed the streets of Kabul in his sandals and saw how hard his family worked to sustain themselves. In the times of war, they moved to different neighboring countries until they finally came to Canada. Afghan Kitchen presents the guest with the vision of the young boy’s very own restaurant since he was six years old. Every corner of Afghan Kitchen is thoughtfully curated. Every dish uses mum’s recipe. This is a proudly family-owned and-run business that reflects the best of Afghan roots, traditions, and values. Afghan Kitchen is the taste of home.” Upon entering you are transported into a lavishly decorated and spacious residence in Kabul with original art on the walls. There is an alternate traditional seating area where guest take off their shoes to enter. General Manager Zabi Sarwari joins us to embark on the culinary journey that is Afghan Kitchen.

“Winemaker Paul Warson of Warson Wine Co. grew up in Los Angeles, attended UC Davis where he eventually studied Fermentation Science. Before his final year he worked at a sparkling winery in Carneros when he decided he would spend his career doing what he did for his summer vacation. Upon completion of his degree, he was invited back to see, “the other side of things.” Feeling he needed a change of perspective, Paul traveled to Australia, where he lived and worked for six months. Desiring to seek outside perspectives to winemaking, when Paul returned to California, he worked at Chateau Potelle, back when it was owned by both Jean-Noel and Marketta Fourmeaux and sat atop Mount Veeder. It was here Paul integrated his schooling, his experience from Australia, along with what he learned from the owners: that with each wine that is created, the winemaker has an intimate commitment to both the wine and the consumer, to craft wines that are distinctive and true to their place. Warson Wine Company started as a need Paul felt he had to fulfill. An inner call, to again make wine on his terms, for people to enjoy, but now with the fruit he chooses.” Paul Warson joins us to uncork all that is Warson Wine Co.

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. What’s the best cooking oil to use is various applications? Chef Andrew provides a measure of guidance. We’ve been asked to talk about the specific impact of the increase in minimum wage in California on restaurants and its effect on staffing levels. Chef Andrew weighs in on this.

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

Nancy Silverton of Mozza Restaurant Group

“Nancy Silverton, the author of The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours, changed the way America bakes. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before.”

“Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon.”

“From Lattice-Topped Apple Pie to Carrot Cake with Brown Butter Cream Cheese Frosting (the secret? Carrot puree) to Cornbread (is it too much to ask that it actually taste like corn?), she shares recipes for the platonic ideals of our most beloved baked goods.”

“Alongside the classics—Lemon Bars, Key Lime Pie, Layered Buttermilk Biscuits—Silverton includes a handful of her own inventions: Double-Decker Chocolate Cookies (double the fun!), Iced Raisin Bars (a better fig newton), and Chocolate Brandy Cake (chocolate and brandy!)—all sure to become future classics. With more than a hundred perfected recipes, The Cookie That Changed My Life is a veritable encyclopedia of the very best things to bake.”

“Chef and Restaurateur Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles and Newport Beach, California. She is the founder of the La Brea Bakery and the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation.”

Nancy Silverton joins us with a whisk at the ready.

Sandra Cordero

Chef Sandra Cordero’s Gasolina Café + Mercado in Woodland Hills is a lively Spanish Café, Market and Natural Wine Shop now serving seasonal Breakfast, Brunch and Lunch 7 days a week from 8:00 a.m. to 3:00 p.m. Gasolina features specialty coffee, Spanish Natural Wines, snacks and tinned fish to enjoy in-house or To Go.”

Paella Nights have returned and are every Third Friday and Saturday of the Month. Friday, February 16th and Saturday, February 17th are available for reservations now.

“Opened in 2015, on Ventura Blvd. in Woodland Hills, Chef Sandra Cordero’s Gasolina Café brought Spanish influenced food to the table in an entirely new way. Seasonally driven, sustainably raised and grown and locally sourced, Gasolina Cafe has always taken pride in honoring Chef Sandra’s Spanish heritage.”

Chef Sandra Cordero joins us with a properly seasoned paella pan at the ready.

Zabi Sarwari of Afghan Kitchen

Afghan Kitchen in South Surrey, British Columbia is the manifestation of a young boy’s dream. He roamed the streets of Kabul in his sandals and saw how hard his family worked to sustain themselves. In the times of war, they moved to different neighboring countries until they finally came to Canada.”

“Afghan Kitchen presents the guest with the vision of the young boy’s very own restaurant since he was six years old. Every corner of Afghan Kitchen is thoughtfully curated. Every dish uses mum’s recipe.”

“This is a proudly family-owned and-run business that reflects the best of Afghan roots, traditions, and values. Afghan Kitchen is the taste of home.” Upon entering you are transported into a lavishly decorated and spacious residence in Kabul with original art on the walls. There is also a traditional seating area where guest take off their shoes to enter.

Specialties include the Bolani (appetizer, and Mantu which are steamed, minced beef dumplings topped with split peas, tomato sauce and yogurt. Also specialty cocktails like the Gulrang Rose and Afghan Chutney Caesar created with house-prepared ingredients and fresh Afghani spices.

General Manager Zabi Sarwari joins us to embark on the culinary journey that is Afghan Kitchen.

Paul Warson of Warson Wine Company

“Winemaker Paul Warson of Warson Wine Co. grew up in Los Angeles, attended UC Davis where he eventually studied Fermentation Science. Before his final year he worked at a sparkling winery in Carneros when he decided he would spend his career doing what he did for his summer vacation. Upon completion of his degree, he was invited back to see, “the other side of things.””

“Feeling he needed a change of perspective, Paul traveled to Australia, where he lived and worked for six months. With the change in varietals, climate, and overall attitude to winemaking, Paul discovered a different approach to the craft he studied and trained in for so long. Desiring to seek outside perspectives to winemaking, when Paul returned to California, he worked at Chateau Potelle, back when it was owned by both Jean-Noel and Marketta Fourmeaux and sat atop Mount Veeder. It was here Paul integrated his schooling, his experience from Australia, along with what he learned from the owners: that with each wine that is created, the winemaker has an intimate commitment to both the wine and the consumer, to craft wines that are distinctive and true to their place.”

“After working an additional nine years in Napa Valley, a conversation with Bill Foley brought Paul to Firestone Vineyard, in the Santa Ynez Valley, where he was winemaker and General Manager for nine years. By this time, estate vineyards had become Paul’s specialty, and he was able to elevate all of the tiers for each winery he worked for.”

Warson Wine Company started as a need Paul felt he had to fulfill. An inner call, to again make wine on his terms, for people to enjoy, but now with the fruit he chooses.” At present Paul is primarily sourcing fruit from familiar, esteemed vineyards in Santa Barbara County.

Paul Warson joins us to uncork all that is Warson Wine Co.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

What’s the best cooking oil to use in various applications? Chef Andrew provides a measure of guidance. We’ve been asked to talk about the specific impact of the increase in minimum wage in California on restaurants and its effect on staffing levels. Chef Andrew weighs in on this.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef and Restaurateur Nancy Silverton with The Cookie That Changed My Life Part One
Segment Three: Chef and Restaurateur Nancy Silverton with The Cookie That Changed My Life Part Two
Segment Four: Restaurateur and Chef Sandra Cordero, Gasolina Café + Mercado, Woodland Hills Part One
Segment Five: Restaurateur and Chef Sandra Cordero, Gasolina Café + Mercado, Woodland Hills Part Two
Segment Six: Afghan Kitchen, Surrey, BC with General Manager Zabi Sarwari
Segment Seven: Winemaker Paul Warson, Warson Wine Co., Santa Barbara County
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

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