July 30: Vegetable Butcher, Jim Palmer Vineyards, Melissa’s Produce, Clarissa Nagy, Mad Hungry Woman, Stu and the Kids

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Chef Cara Mangini, Little Eater, The Vegetable Butcher
Segment Three: LA International Wine Competition
Segment Four: Robert Schueller, Prince of Produce, Melissa’s / World Variety Produce Part One
Segment Five: Robert Schueller, Prince of Produce, Melissa’s / World Variety Produce Part Two
Segment Six: Clarissa Nagy, Winemaker – Riverbench Vineyard & Winery, Santa Maria & Proprietress/Winemaker of c nagy
Segment Seven: Anita Lau, Diary of a Mad Hungry Woman blogger
Segment Eight: Chef Stuart Skversky, “Stu and The Kids”

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. In May in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish during the National Restaurant Association’s annual gathering.

Now a (hopefully) tantalizing preview of Saturday’s overloaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The skills of butchery meet the world of fresh produce in The Vegetable Butcher – How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini. This well-researched, essential, inspiring guide demystifies the world of vegetables. Author and Chef Cara Mangini joins us from Columbus, Ohio.

For 77 years, the Los Angeles International Wine Competition has showcased the finest domestic and international vintages through a wine-tasting event that is widely considered to be one of the most prestigious in the United States. The winning wines are available for tasting at the upcoming L.A. County Fair. Malibu winemaker Jim Palmer Vineyards scored an impressive 98 point rating from the judges for his 2014 Pinot Noir earning a Gold Medal. He’s our guest along with Master Sommelier Michael Jordan, the Competition Chairman.

What’s new, fresh and exciting in the world of Summer fruits and vegetables? Glad you asked. Joining us for an informative update is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. For starters it’s everything grapes. Think Red Muscato, Green Muscato, Black Muscato, Jelly Drop, Candy Sweet grapes, Cotton Candy and Champagne grapes. They are all now best of the season. Also Jackfruit, the hefty cousin of breadfruit and figs.

Since 2012 Clarissa Nagy has been the Winemaker at Santa Maria’s Riverbench Vineyard & Winery. Riverbench Vineyard was established in 1973 when its first Chardonnay and Pinot Noir grapes were planted on the property. Clarissa also has her own label, c nagy, with a rustic tasting room in Orcutt. Her first release was in 2005. Clarissa uncorks it for us.

Our Mad Hungry Woman blogger, Anita Lau, has just returned from a visit to Melbourne and Victoria state in Australia. Among her finds is Bass & Flinders, a boutique gin distillery in Mornington Peninsula, Victoria. Anita joins us with her spirited report.

In 2009, Stuart Skversky, a Los Angeles rising star chef, gave up his life in Los Angeles and moved to Chiang Mai, Thailand to become a full time volunteer at the Wat Dan Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these high risk Hill Tribe kids following their graduation, he founded Stu and the Kids to better prepare them for adulthood, helping them get into a university or technical college and giving them the tools for an independent future. Stu and the Kids’ 2016 Los Angeles Fundraiser is at Vibiana on July 31st. Chef Stuart Skversky is our guest.

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

Cara Mangini, the Vegetable ButcherThe skills of butchery meet the world of fresh produce in The Vegetable Butcher – How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini authored by Chef Cara Mangini. This well-researched, essential, inspiring guide demystifies the world of vegetables. Along the way Mangini shares over 150 mouthwatering recipes that put vegetables front and center.

Author and Chef Cara Mangini joins us from Columbus, Ohio.

Cara Mangini comes from a long line of butchers. Her Italian grandfather and great-grandfather gracefully cut tenderloins and butterflied chickens for a living. Mangini also wields a knife, but hers is used against the curves of butternut squash and stalks of freshly picked Brussels sprouts at Little Eater, her vegetable-inspired restaurant, produce stand, and artisanal foods boutique in Columbus, Ohio.

Mangini’s basic recipes provide foundational methods that every cook should know – how to steam or saute spinach, the art of making crispy fingerling potatoes, how to perfectly pan-roast Brussels sprouts, and much more. From there she serves up an array of creative recipes that celebrate the soul-satisfying flavor of each vegetable – Orange-Shallot Fiddlehead Ferns and Ricotta Crostini, Cardoon and Fontina Bread Pudding, Parsnip-Ginger Layer Cake with Browned Buttercream Frosting, and many other sure-to-be new favorites.

For 77 years, the Los Angeles International Wine Competition has showcased the finest domestic and international vintages through a wine-tasting event that is widely considered to be one of the most prestigious in the United States. The winning wines are available for tasting at the upcoming L.A. County Fair.

Jim PalmerMalibu winemaker Jim Palmer Vineyards scored an impressive 98 point rating from the judges for his 2014 Pinot Noir earning a Gold Medal. Palmer’s wine bested 3000 plus entries from around the Globe. He’s our guest along with Master Sommelier Michael Jordan, the Competition Chairman.

Judged in May using a point system, the wine competition saw 3,010 international wines tasted. Many varietals and price ranges were represented, with the point system acknowledging each varietal’s special attributes and providing a level of precision in the competition’s wine ranking systems, a benefit for the competition and wine enthusiasts. Wines were tasted by an international panel comprised of judges ranging from Master Sommeliers to chefs to wine writers. There were a total of 168 Best of Class Awards, 572 Gold Medal Awards, 1,271 Silver Medal Awards and 736 Bronze Medal Awards.

“The wonderful thing about our competition is that you’ll find something for everyone among the winners,” said competition chairman Michael Jordan, Master Sommelier, Certified Wine Educator and director of global key accounts with Jackson Family Fine Wines. “From the complex with a higher-price point for the experienced palate to wonderful lower-price point wines for the novice, our winners represent a variety of wines.”

Melissa's Produce GrapesWhat’s new, fresh and exciting in the world of Summer fruits and vegetables? Glad you asked. Joining us for an update is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. For starters it’s everything grapes. Think Red Muscato, Green Muscato, Black Muscato, Jelly Drop, Candy Sweet Grapes, Cotton Candy and Champagne grapes. They are all now best of the season.

Jelly Drops Grapes are a hybrid of the popular Thompson Seedless grape and the rich, meaty Concord grape. The result is a plump, juicy, dark purple seedless table grape with a thin skin. Their aromatic, earthy flavor is similar to that of a Concord, but mellowed by the mild sweetness of the Thompson. This variety is a perfect out of hand summer snack fruit or delicious when used as a sweet sauce ingredient for almost any kind of meat or poultry dish.

A late-season variety (green) with an extremely high sugar content, the Candy Sweets® name describes its great flavor! Though petite in size, this amber-green seedless grape has a big taste that makes it an excellent kids snack or lunchbox favorite. Serve a bunch or two on a party platter; this grape’s firm, crunchy texture and sweetness plays well against any extra sharp cheese.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioMelissa’s Jackfruit is the world’s largest tree fruit, averaging between 15 and 33 pounds per fruit. This large fruit grows directly out of the trunk or branches. The exterior of the Jackfruit is covered with spiny, knobby bumps and is green in color.

As the fruit ripens the skin turns to a yellow color and is very fragrant. The pink or yellow flesh is best when eaten fresh with hints of mango and melon.

Jackfruit can also be enjoyed unripe, cooked in various recipes. The flesh of the Jackfruit can be used in desserts, as well. This soft, flaky, sweet fruit can be a delight for any meal. The many seeds in the Jackfruit are sensational when roasted, similar to a chestnut in flavor. Refrigerate Melissa’s Jackfruit. Choose Jackfruit with a strong fragrance and a deep yellow color.

Coconut Hearts are harvested before the meat is fully developed. At this stage, the water inside is at its prime, delicious, refreshing flavor. After you enjoy the coconut water you can cut the tender meat to make a perfect tropical snack. Coconuts are rich in fiber, vitamins and minerals. Coconut nourishes the skin as well as boosts metabolism. Coconut water is rich in electrolytes and potassium, making it a much healthier alternative to sports drinks that contain artificial sugars or color.

Clarissa NagySince 2012 Clarissa Nagy has been the Winemaker at Santa Maria’s Riverbench Vineyard & Winery. Riverbench Vineyard was established in 1973 when its first Chardonnay and Pinot Noir grapes were planted on the property.

Clarissa also has her own label, c nagy, with a rustic tasting room in Orcutt. Her first release was in 2005. Clarissa uncorks it for us.

Situated on the southeastern edge of the Santa Maria Valley, the northernmost AVA in Santa Barbara County, the Riverbench vineyard currently consists of 107 acres of Pinot Noir and 77 acres of Chardonnay. In 2008, Riverbench committed themselves to a premium sparkling wine program.

Riverbench continues to work hard making wines that are inspired by Champagne in France. In 2015, they added the third great grape varietal famous in that area, Pinot Meunier, to the Riverbench vineyard. They anticipate incorporating these grapes into their sparkling wine blends beginning in 2017.

Clarissa fell in love with the aromas of Pinot Noir when she started working with wine in 1995. She received a Bachelor of Science in Food Science from California Polytechnic State University, and began her career as a Lab Technician at Edna Valley Vineyards. From there she moved through the roles of Research Assistant Winemaker at Byron Winery, Assistant Winemaker and Vineyard Supervisor at Longoria Winery, and winemaker for Bonaccorsi Wine Company since 2006.

Clarissa is known for her elegant and sophisticated winemaking style, and for her appreciation for fruit that comes from the Santa Maria Valley. She continues to refine Riverbench wines each vintage, and adds her own unique twists to their portfolio.

Anita Lau of Mad Hungry WomanOur Diary of a Mad Hungry Woman blogger, Anita Lau, has just returned from a visit to Melbourne and Victoria state in Australia. Among her finds is Bass & Flinders, a boutique gin distillery in Mornington Peninsula, Victoria.

Anita joins us with her spirited report.

“Founded in 2009 by Wayne Klintworth and Bob Laing, Bass & Flinders is an artisanal distillery, producing grape spirit using a traditional Alembic Pot Still to create a range of world‐class distillations including award winning gins, Australia’s first grape based Vodka, Limoncello, Grappa and an outstanding five-year aged spirit, Ochre.”

Stuart SkverskyIn 2009, Stuart Skversky, a Los Angeles rising star chef, gave up his life in Los Angeles and moved to Chiang Mai, Thailand to become a full time volunteer at the Wat Dan Chan (a local Buddhist temple), teaching local children English, cooking and baking.

Recognizing a need to help prepare these high risk Hill Tribe kids following their graduation, he founded Stu and the Kids to better prepare them for adulthood, helping them get into a university or technical college and giving them the tools for an independent future.

Stu and the Kids’ 2016 Los Angeles Fundraiser is at Vibiana on July 31st. Chef Stuart Skversky is our guest.

Proceeds from this event go directly to the children’s education, school uniforms, supplies, housing, food and tuition for higher education. Now in their eighth year of fundraising throughout the world, Stu and the Kids has raised over $165,000 for the charity, including last year’s record of $52,000 accumulated from the LA festival, fundraising on the east coast and online donations during 2015.

Participants for this year’s event include Hosts Neal and Amy Fraser, RedbirdAndy Ricker andThomas Boyce, Pok Pok LAEric Greenspan, MareBrooke Williamson and Nick Roberts, Playa ProvisionsAkasha Richmond, SambarDaniel Elkins and Erez Levy, Savore CateringRamon Reyes, The Ensaymada ProjectGilberto Cetina, Chicken ItzaWalter Manzke, RepubliqueWarren Schwartz and Rosa Schwartz, Magpie’s; Ted Hopson, The BellwetherGregg Wiele, Patina Restaurant GroupJames Tree and Carlos Enrique, Superba Food & BreadGary Menes, Le Comptoir; and Jason Neroni, Rose Café.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Chef Cara Mangini, Little Eater, The Vegetable Butcher
Segment Three: LA International Wine Competition
Segment Four: Robert Schueller, Prince of Produce, Melissa’s / World Variety Produce Part One
Segment Five: Robert Schueller, Prince of Produce, Melissa’s / World Variety Produce Part Two
Segment Six: Clarissa Nagy, Winemaker – Riverbench Vineyard & Winery, Santa Maria & Proprietress/Winemaker of c nagy
Segment Seven: Anita Lau, Diary of a Mad Hungry Woman blogger
Segment Eight: Chef Stuart Skversky, “Stu and The Kids”

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