July 8: Château De Lavernette, Hangry Belly, The Hitching Post, Aquaculture Stewardship Council, Populaire Modern Bistro

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chateau De Lavernette, Beaujolais, France with Winemaker Kerrie de Boissieu
Segment Three: Long Beach Burger Week Preview with Chef Kat Vacharabul of Hangry Belly
Segment Four: The Hitching Post, Casmalia with General Manager Terri Strickland Part One
Segment Five: The Hitching Post, Casmalia with General Manager Terri Strickland Part Two
Segment Six: Aquaculture Stewardship Council with Athena Davis, Marketing Director, North America
Segment Seven: Chef Nick Weber of Populaire at South Coast Plaza. Tribute Menu for “TINA -The Tina Turner Musical.”
Segment Eight: Chef & Co-Host Andrew Gruel with “Ask the Chef”

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

“The area of Leynes, in Beaujolais, France and its historic four-story Château De Lavernette are right at the crossroads of Beaujolais and the Mâconnais. Down across the road from the château, to the east, grows a Chardonnay vineyard in limestone soil for its crémant and Beaujolais Blanc. Up on the broad slope just southwest of the château grows Gamay in granite soil for its two red Beaujolais, plus two small parcels of Chardonnay in more limey soils that are reserved for its Bourgogne Blanc. Across a tiny creek to the north of the château is the southern boundary of the Pouilly-Fuissé appellation. A hill goes steeply up from that creek to the village of Chaintré, and on this flank the château farms four small parcels in limestone to make two Pouilly-Fuissé cuvées. The château has been passed down through the Lavernette family since 1596, when Philibert Bernard de Lavernette bought the property from the monks of Tournus. We’re discussing Chateau De Lavernette’s Beaujolais Blanc 2020 “Les Vignes de la Roche” and Beaujolais Leynes “Le Clos” 2021 with Winemaker Kerrie de Boissieu who joins us from Beaujolais, France.”

Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-20, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger? One of the participating restaurants in the 3^rd Annual Long Beach Burger Week is Chef Kat’s fast-casual, Hangry Belly (established in 2020) located in SteelCraft in Bixby Knolls. It’s locally owned. “When you’re feeling hangry, Hangry Belly has got you covered.” Proprietress / Chef Kat Vacharabul joins us with spatula in hand.

“Casmalia, California, former cow-town of the Old West, is where California-style barbecuing was brought to perfection by the pioneers. The Hitching Post (having celebrated their 70^th Anniversary of Ostini Family ownership last year) has brought this live-oak California-style barbecuing to perfection bringing choice, aged beef to the ultimate of gourmet flavor and tenderness while keeping alive the traditions of the old romantic West. All Dinners at The Hitching Post include fresh vegetable tray, bay shrimp cocktail, dinner salad, choice of home cut French fries, baked potato or grilled vegetables, garlic bread, coffee or tea, ice cream or sherbet. All entrees are prepared on their famous (and Instagramable) indoor barbecue pit, using local red oak wood.” Founder Frank Ostini Sr.’s daughter, Terri Strickland, joins us with a shrimp cocktail in hand. Terri is The Hitching Post’s General Manager.

“Aquaculture, the practice of raising fish, shellfish and seaweed, shares many qualities with modern agriculture. Although if offers a lower carbon footprint than other farmed proteins and great potential to deliver high quality, nutritious seafood to our growing population, it must be done responsibly. That’s where the Aquaculture Stewardship Council (ASC) comes in. Since 2010 ASC’s sea green certification label means your seafood was raised according to the world’s strictest standards for responsible aquaculture, including care for people, fish and the environment.”Athena Davis, ASC’s Marketing Director for North America, joins us with the 411 on ASC certification.

“Chef Nick Weber of Populaire at South Coast Plaza has created a three-course, prix-fixe gastronomic tribute to the life and music of iconic performer, Tina Turner, available nightly during the July 11-23, two-week run of the Tony Award-winning musical, TINA – The Tina Turner Musical, at Segerstrom Center for the Arts. Weber, a music fan, has crafted a culinary journey naming dishes for Turner’s hit songs such as Be Tender with Me Baby (heirloom tomato, ricotta maison, jambon de Bayonne crumble), Nutbush City Limits (select either Duroc pork belly or swordfish, Nardello peppers, hazelnuts, charred soubise, black garlic) and Proud Mary Reprise (Paris Brest – white chocolate crémeux, peaches, pistachio). The menu is served starting at 4 p.m. and is $55 with optional wine pairings $25, exclusive of tax and gratuity.” Reservations advised.” Chef Nick Weber is our guest with all the delectable details.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is a fan of pizza. Pizza is ever popular when dining out and also at home. Chef Andrew provides his insider’s insight on the state of pizza in the USA. How has the market changed since the pandemic? Is more pizza being prepared at home? Have home deliveries cooled a bit?

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

Kerrie de Boissieu of Chateau de Lavernette

“The château has been passed down through the Lavernette family since 1596, when Philibert Bernard de Lavernette bought the property from the monks of Tournus. Early in the twentieth century, René de Boissieu married Gabriëlle Bernard de Lavernette, the heiress of Lavernette, and the property passed to the de Boissieu family. The twin shields on the Lavernette labels represent the families’ coats of arms.”

“René was the grandfather of Bertrand de Boissieu who, with his Dutch wife Anke, had been the director of Lavernette. Bertrand and Anke were the first in the Beaujolais region to farm according to the ecological principles of lutte raisonnée, or reasoned fight, a pragmatic approach to organic farming that was, in their younger days, a radical thing in France. Beginning in 2006, their son Xavier, with his American wife Kerrie, took this one step further by converting the château’s 28 acres of vineyards to biodynamic farming. Certification came in 2010.”

We’re discussing Chateau De Lavernette’s Beaujolais Blanc 2020 “Les Vignes de la Roche” and Beaujolais Leynes “Le Clos” 2021 with Winemaker Kerrie de Boissieu who joins us from Beaujolais, France.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-20, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger?”

One of the participating restaurants in the 3^rd Annual Long Beach Burger Week is Chef Kat’s fast-casual, Hangry Belly (established in 2020) located in SteelCraft in Bixby Knolls. It’s locally owned. “When you’re feeling hangry, Hangry Belly has got you covered.”

Offering a chef-inspired menu of over-the-top gourmet, creative burgers and generous portions of premium sides made with passion, there’s an option to satisfy everyone’s taste buds. From their sweet and savory We Be Jammin Burger (1/2 pound Beef Patty, Swiss, Onion Jam, Prosciutto, Arugula, Tomato, Garlic Aioli and served on a Potato Bun) to their spicy Fire Belly Burger. Breakfast specialties centered around house-made biscuits are available Thursday through Sunday. (Their slogan is “No one leaves hangry…”) Hangry Belly will keep your bellies filled and wanting more!

Chef Kat Vacharabul joins us with spatula in hand.

“The weatherworn walls of The Hitching Post’s 120 year-old building are crammed with memories that induce an atmosphere of Western nostalgia to the romantically inclined people who can relax and trade the pressures of the fast, modern world for an evening of Old West hospitality.”

“All Dinners at The Hitching Post (a full meal) include fresh vegetable tray, bay shrimp cocktail, dinner salad, choice of home cut French fries, baked potato or grilled vegetables, garlic bread, coffee or tea, ice cream or sherbet. All entrees are prepared on their famous (and Instagramable) indoor barbecue pit, using local red oak wood.”

“Santa Maria Barbecue focuses on slow cooking with indirect heat but over an open wood fire rather than in a closed smoker, and typically features the large tri-tip beef roast. The Hitching Posts build on this local tradition with far more than tri-tip, marrying cowboy customs with excellent cuts of steak and seafood. This is open fire barbecue at its very highest level.”

Founder Frank Ostini Sr.’s daughter, Terri Strickland, joins us with a shrimp cocktail in hand. Terri is The Hitching Post’s General Manager.

Athena Davis of the Aquaculture Stewardship Council

“That’s where the Aquaculture Stewardship Council (ASC) comes in. Since 2010 ASC’s sea green certification label means your seafood was raised according to the world’s strictest standards for responsible aquaculture, including care for people, fish and the environment.”

“Today, more than half of all seafood consumed in the U.S. is raised via aquaculture, also known as seafood farming. The industry has made incredible strides over the last few decades, but not all seafood farms are equal and neither are the certifications. ASC is the only certification that can verify your farmed seafood is what it claims to be, where it came from, how it was responsibly raised and how it got to you.”

Athena Davis, ASC’s Marketing Director for North America, joins us with the 411 on ASC certification.

“Chef Nick Weber of Populaire at South Coast Plaza has created a three-course prix-fixe gastronomic tribute to the life and music of iconic performer, Tina Turner, available nightly during the July 11-23, two-week run of the Tony Award-winning musical, TINA – The Tina Turner Musical, at Segerstrom Center for the Arts.”

“Weber, a music fan, has crafted a culinary journey naming dishes for Turner’s hit songs such as Be Tender with Me Baby (heirloom tomato, ricotta maison, jambon de Bayonne crumble), Nutbush City Limits (select either Duroc pork belly or swordfish, Nardello peppers, hazelnuts, charred soubise, black garlic) and Proud Mary Reprise (Paris Brest – white chocolate crémeux, peaches, pistachio). The menu is served starting at 4 p.m. and is $55 with optional wine pairings $25, exclusive of tax and gratuity. Reservations encouraged.”

Chef Nick Weber is our guest.

Chef Andrew Gruel savoring a New Jersey style Pizza

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

Chef Andrew is a fan of all styles of pizza. Pizza is ever popular when dining out and also at home. Chef Andrew provides his insider’s insight on the state of pizza in the USA. How has the market changed since the pandemic? Is more pizza being prepared at home? Why is frozen pizza from the supermarket just not the same? Have home deliveries from pizzerias cooled a bit?