January 30: Vegas Test Kitchen, L’Ecole No. 41, Farmhouse at Roger’s Gardens, Love & Salt

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jolene Mannina, Founder, Vegas Test Kitchen, Las Vegas Part One
Segment Three: Jolene Mannina, Founder, Vegas Test Kitchen, Las Vegas Part Two
Segment Four: L’Ecole No. 41 with General Manager Constance Savage and Winemaker Marcus Rafenelli Part One
Segment Five: L’Ecole No. 41 with General Manager Constance Savage and Winemaker Marcus Rafenelli Part Two
Segment Six: Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens, Corona del Mar
Segment Seven: Restaurateur Sylvie Gabriele, Love & Salt, Manhattan Beach
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 restaurant world is changing faster than ever before and some of the best chefs are all looking for ways to test out new concepts without a huge financial investment.”  Food entrepreneur Jolene Mannina, President of  SecretBurger.com, has brought Las Vegas its first Test Kitchen (Vegas Test Kitchen.) It’s a brick & mortar location in downtown Las Vegas on E. Fremont St. offering a variety of cuisines five days a week (Wednesday through Sunday) from celebrated chefs testing new concepts. “This is a win-win for these amazing chefs and the food loving community we all know Vegas has.” Jolene Mannina is our enterprising guest.

“Washington State is one of today’s most exciting viticulture regions and L’Ecole No. 41 is one of its leading benchmark wineries. More than three decades of winemaking experience, ongoing investments in their Walla Walla Estate Ferguson and Seven Hills Vineyards, and partnerships with some of Washington’s oldest vineyard sites are central to L’Ecole’s well-known reputation for excellence across their portfolio of wines.” We’ll meet General Manager Constance Savage and Winemaker Marcus Rafanelli to uncork all that is L’Ecole.

Rich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens in Corona del Mar is once again offering guests patio seating in a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal. Also available is a robust menu of takeout offerings in place including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes.  Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team. We divert Rich Mead from an area farmers market for a chat.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her,  features 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicked off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through Saturday, January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival take place virtually and remotely. “Restaurateur Sylvie Gabriele (a 2nd generation Restaurateur) of Manhattan Beach’s Love & Salt is one of the organizers of the Festival as well as serves on the active RE:Her board. Sylvie takes a break from her restaurant to recap the variety of “10 Days RE:Her” events that she and her team were part of. 

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. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. This week restaurants in Southern California were finally allowed to reopen for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. It’s a welcome start back. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Food Entrepreneur Jolene Mannina

“The restaurant world is changing faster than ever before and some of the best chefs are all looking for ways to test out new concepts without a huge investment.”  Food entrepreneur Jolene Mannina, President of  SecretBurger.com  has brought Las Vegas its first Test Kitchen (Vegas Test Kitchen.) “It’s a brick & mortar location in downtown Las Vegas on E. Fremont St. offering a variety of cuisines five days a week (Wednesday through Saturday) from celebrated chefs testing new concepts.” 

“This is a win-win for these amazing chefs and the food loving community we all know Vegas has.” Jolene is our enterprising guest.

Slurp Society is a Ramen concept by Chef Lanny Chin. Chef Lanny is the Vegas Test Kitchen’s first Resident concept. Pop-Up establishments include Nina Manchev’s Banichka Downtown LV serving Baniza, a traditional Bulgarian street food; Pastry Chef Andrea Mclean with PopNPies offering a variety of pies by the slice; Chef Sonia El-Nawal of Rooster Boy Cafe with Bodega Bagel and Yukon Pizza with Sourdough wood-fired pizza made with 120-year old family heirloom starter from Chef Alex White.

 Jolene’s other creation, “SECRETBURGER, is a collection of off-the-menu dishes created by some of the best chefs across the U.S. The mission is to allow chefs to be creative day-by-day and for the city to experience new food that can assist advancing the culinary scene forward.”

Marcus Rafanelli of L'Ecole No. 41 Winery

L’Ecole No 41 is a third-generation family-owned, artisan winery located in the historic Frenchtown School depicted on their label.  Founded in 1983, L’Ecole is the third winery established in the Walla Walla Valley.  Over the years they have become one of the most prominent and visible Walla Walla Valley wineries with national and international distribution.”

“Their focus is to produce ultra-premium, distinctive wines that reflect the unmistakable typicity of Washington State and the unique terroir of L’Ecole’s Walla Walla Valley vineyards.  They are engaged in growing and making 100% of their wine.  Each bottle is handcrafted with a commitment to quality in the vineyards and the winery.  More than three decades of winemaking experience, ongoing investments in the Walla Walla Estate Ferguson and Seven Hills Vineyards, and long-term relationships with many of the most prominent vineyards in Washington State are central to L’Ecole’s well-known reputation for quality and consistency across their wine portfolio.”

Marty Clubb is the Managing Winemaker and Co-Owner of L’Ecole No 41 with his wife, Megan, and children, Riley and Rebecca. This family-owned winery was founded by Megan’s parents, Jean and Baker Ferguson in 1983 making it the 3rd winery in the Walla Walla Valley. In 1989, Marty and Megan took a leap of faith and moved to Walla Walla from San Francisco, where Marty assumed responsibilities as manager and winemaker of L’Ecole. Since that time, he has led L’Ecole to become one of the most respected wineries in America.”

Among many accomplishments Marty was instrumental in the founding of the Walla Walla Valley Wine Alliance and development of the Walla Walla Community College Center for Enology and Viticulture.

We’ll meet General Manager Constance Savage and Winemaker Marcus Rafanelli to uncork all that is L’Ecole. We suggest the 2019 Chenin Blanc Old Vines, Yakima Valley.

Rich Mead of Farmhouse at Rogers Gardens

Rich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens, offers guests patio seating on a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal.

Also available is a robust menu of takeout offerings including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes.  Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team. 

Please note hours for Dine-in are currently 11:30 a.m. to 5:00 p.m. daily and for Takeout 11:30 a.m. to 7:00 p.m. Phone is 949.640.1415 for Reservations and Takeout.

Chef/Proprietor Rich Mead is our guest.

Sylvie Gabriele of Love and Salt

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, featuring 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicked off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through Saturday, January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.”

Restaurateur Sylvie Gabriele (a 2nd generation Restaurateur) of Manhattan Beach’s Love & Salt is one of the organizers of the Festival as well as serves on the active RE:Her board. Sylvie takes a break from her restaurant to recap the variety of “10 Days RE:Her” events that she and her team were part of. 

A highlight if the ten days for Sylvie was her participation in the virtual conversation, “The Next Generation and Rewriting our Family Legacy.” “The prominent panelists were female restaurateurs who are now running their family restaurants and more. It featured Christy Vega (Casa Vega), Vanda Asapahu (Ayara Thai), Sylvie Gabriele (Love & Salt), Sara Gabriele (Gabi James) and was hosted by Bricia Lopez (Guelaguetza).”

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

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. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. This week restaurants in Southern California were finally allowed to reopen for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. It’s a welcome start back. We’ll “Ask the Chef.”

Chef Andrew updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $300,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need continues…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jolene Mannina, Founder, Vegas Test Kitchen, Las Vegas Part One
Segment Three: Jolene Mannina, Founder, Vegas Test Kitchen, Las Vegas Part Two
Segment Four: L’Ecole No. 41 with General Manager Constance Savage and Winemaker Marcus Rafenelli Part One
Segment Five: L’Ecole No. 41 with General Manager Constance Savage and Winemaker Marcus Rafenelli Part Two
Segment Six: Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens, Corona del Mar
Segment Seven: Restaurateur Sylvie Gabriele, Love & Salt, Manhattan Beach
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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