June 27, Joan Borsten, Lounge 425, I Love Poke, Laurent Brazier, Melissa’s Produce

Podcasts

Segment One: Show Preview with Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Author Joan Borsten – Malibu Beach Recovery Diet Cookbook Part One
Segment Three: Author Joan Borsten – Malibu Beach Recovery Diet Cookbook Part Two
Segment Four: Claremont Restaurant Week Preview with Jason Cerswell, Lounge 425 at Hotel Casa 425
Segment Five: Nino “Neens” Camilo, Producer, I Love Poke Festival, Orange County
Segment Six: Chef Laurent Brazier, Bistro Papillote, SOCO
Segment Seven: Robert Schueller, Melissa’s World Variety Produce Part One
Segment Eight: Robert Schueller, Melissa’s World Variety Produce Part Two

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is back as today’s special Guest Host.

Now a tempting preview of Saturday’s bubbling-over show. With any luck we will always leave you hungry and thirsty. In our case, that’s a good thing…

The war on drugs in America may not be won on its streets – but in its kitchens. The weapon? A groundbreaking new cookbook that uses food to naturally heal brain chemistry in addicts and alcoholics. It’s called Malibu Beach Recovery Diet Cookbook and was authored by Joan Borsten. “Neuroscience has identified a link between the inability to stop using and low levels of dopamine (the feel good brain chemical that addicts crave),” says Dr. Kenneth Blum, well-known addiction scientist and father of the reward gene. “This cookbook reflects an understanding of the power of food and its potential role in enhancing neurotransmitter function.”

Restaurants in tree-lined Claremont, CA are preparing for the third annual “Claremont Restaurant Week” set for July 10 – 19, 2015. The annual Midsummer Night’s Dine will run for 10 days, including two weekends, to encourage Southern California foodies to stay overnight at one of Claremont’s five distinctive hotel properties. Jason Cerswell, the General Manager of Lounge 425 (small plates restaurant and cocktail lounge) at Hotel Casa 425 in Claremont, will provide us with the second installment of our tempting overview.

The 4th Annual I Love Poke Festival tasting event and competition returns to Orange County on Sunday June 28th at The Hilton Waterfront Beach Resort in Huntington Beach. The foodie festival and chef competition invites poke connoisseurs and newcomers to celebrate the Hawaiian delicacy, lifestyle and culture as chefs compete for the title of “Best Poke.” Producer Nino “Neens” Camilo joins us with all the 411.

The newly launched Bistro Papillote at The OC Mix at SOCO is the first authentic French restaurant concept from Chef Laurent Brazier, Executive Chef Instructor of La Cuisine Culinary Arts located inside Macy’s Home Store in South Coast Plaza. On the menu at SOCO is simple French Bistro cuisine. Chef Laurent is our guest.

The bounty of the very best in California summer produce is now available. Who better to give us all the juicy details than the incomparable Robert Schueller, the Prince of Produce at Melissa’s World Variety Produce. Just try and stump him on a fruit or vegetable question! Not easy…

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

Joan BorstenThe war on drugs in America may not be won on its streets – but in its kitchens. The weapon? A groundbreaking new cookbook that uses food to naturally heal brain chemistry in addicts and alcoholics. It’s the Malibu Beach Recovery Diet Cookbook and was authored by Joan Borsten.

“Neuroscience has identified a link between the inability to stop using and low levels of dopamine (the feel good brain chemical that addicts crave),” says Dr. Kenneth Blum, well-known addiction scientist and father of the reward gene. “This cookbook reflects an understanding of the power of food and its potential role in enhancing neurotransmitter function.”

Joan Borsten, who co-founded the renowned Malibu Beach Recovery Center (which she has since sold), worked with Dr. Blum and his colleague Dr. Mark Gold to develop a diet rich in dopamine producing foods.

“All drugs of abuse become objects of desire because of their unique ability to make those with low dopamine levels feel good,” notes Dr. Gold, who co-authored a clinical paper with Dr. Blum on the dopamine diet published in the spring 2015 issue of Molecular Neurobiology Journal, a peer reviewed medical journal. Malibu Beach Recovery Diet Cookbook works to fight the impulse of addiction by restoring depleted dopamine levels and healing dopamine receptors. It’s an important statement that diet is a central part of well-being, treatment and recovery.”

Borsten asked four executive chefs, trained in her addiction-busting diet as well as in Michelin-Star traditions and restaurants (the gold standard among foodies), to create the brain-healing recipes. They include such delicacies as Jamaican Mango Shrimp over Coconut Rice; Asparagus, Peas and Basil Salad; and Chocolate Mousse.

“It’s hard to tell that the recipes in Malibu Beach Recovery Diet Cookbook are designed to promote recovery,” notes Dr. Gold who observes they also work on depression and anxiety. “They’re absolutely delicious.”

The cookbook was created to help those who can’t afford treatment, which accounts for about 90 percent of all addicts and alcoholics. But the book will be equally important to the thousands of rehabilitation clinics around the country that have yet to recognize the link between food and addiction.

“Currently, most drug and alcohol treatment centers unknowingly serve the very foods that sabotage recovery and can lead to relapse,” Borsten says. “Even those with five-star chefs.”

Jason CerswellRestaurants in tree-lined Claremont, CA are preparing for the third annual Claremont Restaurant Week set for July 10 – 19, 2015. The annual Midsummer Night’s Dine will run for 10 days, including two weekends, to encourage Southern California foodies to stay overnight at one of Claremont’s five distinctive hotel properties.

You have to fully appreciate the character of Claremont. The first thing you notice is no parking meters and lots of City-owned parking lots. Their theme is “Take the Time to Exhale.”

Many of the featured restaurants are located within the 12 city blocks of Claremont Village. There is also a convenient Metrolink station adjacent to The Village.

Claremont Restaurant Week, presented by the Claremont Chamber of Commerce in partnership with Discover Claremont, is expected to feature more than two dozen participating restaurants offering prix fixe lunch and dinner menus that will showcase favorite local dishes and inspired summer seasonal specials. Last year, Claremont chefs highlighted locally grown vegetables, farm-raised beef and fresh fish selections in menu specials priced from $10 for lunch and $20 – $40 for dinner.

Jason Cerswell, Lounge 425 Manager at Hotel Casa 425 in Claremont, will provide us with the second installment of our tempting overview. Lounge 425 is a repeat participant in Claremont Restaurant Week. Casa is located in Claremont Village adjacent to Claremont’s Village Square, Public Plaza Village Square.

Nino Neems CamiloThe 4th Annual I Love Poke Festival tasting event and competition returns to Orange County on Sunday June 28th at The Hilton Waterfront Beach Resort in Huntington Beach. The foodie festival and chef competition invites poke connoisseurs and newcomers to celebrate the Hawaiian delicacy, lifestyle and culture as chefs compete for the title of “Best Poke.”

“It’s going to be another delicious Orange County event,” says Nino “Neens” Camilo, producer of I Love Poke and founder of ONO YUM. “Most of the chefs competing this year are first place winners from past festivals, so they’re accustomed to winning. This will be the most competitive festival so far.”

The I Love Poke Festival will feature 10-12 Orange County chefs competing for the title with their unique versions of the popular fish dish. Notable participants include James Harris of 370 Common, Shawn Gole of North Shore Poke Co., Ben LeFleche of Shades Restaurant & Bar, and Julio Hawkins of Fly-n-Fish Oyster Bar. “Poh-kay” means to cut or slice and is traditionally prepared as a raw salad of fish, sea salt and any number of preferential ingredients. Festival-goers will get to sample the poke as a panel of judges evaluate each dish based on presentation, quality of ingredients and flavor, to crown the winner.

Producer Nino “Neens” Camilo joins us with all the 411.

Laurent BrazierThe newly launched Bistro Papillote at The OC Mix at SOCO is the first authentic French restaurant concept from Chef Laurent Brazier, Executive Chef Instructor of La Cuisine Culinary Arts located inside Macy’s Home Store in South Coast Plaza. On the menu at SOCO is simple French Bistro cuisine.

Bistro Papillote provides full service breakfast and lunch, including Chef Laurent’s interpretation of quiches, crepes, Croque-Monsieur, and grab-and-go sandwiches and salads. At the open-air crepe bar, guests are able to watch as delicious, fresh crepes are prepared right in front of them.

Bistro Papillote by La Cuisine is available for private events catered by Chef Laurent’s catering company, La Cuisine. The French wines served there are hand-selected by Chef Laurent who holds his Advanced Certificate of Wine & Spirit from the London WSET, as well as the Level One Sommelier from the Court of Master Sommeliers.

Chef Laurent is our guest.

Robert Schueller of Melissa's World Variety ProduceThe bounty of the very best in California summer produce is now available. Who better to give us all the juicy details than the incomparable Robert Schueller, the Prince of Produce at Melissa’s World Variety Produce. Just try and stump him on a fruit or vegetable question! Not easy…

For openers we’ll be chatting about the incredible Masumoto Peaches and Nectarines, Harry’s Berry’s Strawberries, Organic Plum Bites and Back Apricots.

Grape season is upon us. Think Muscato, Cotton Candy, Champagne and, something new, Jelly Drops Grapes.

Cotton Candy Grapes™ are an unusual new hybrid variety developed over eight years by breeding wild grape species in California. As its name implies this grape has a distinctive flavor that does, remarkably, taste very much like the spun sugar confection. This is not a genetically engineered product; but rather a tedious hand-pollination process was employed that resulted over many seasons.

The fruit has an initial burst of Cotton Candy flavor that recedes into a mild, juicy sweetness. Actually, these green to light yellow seedless grapes are low in acid and pleasantly sweet without being overly sugary. A great new healthy snack food for kids or the child in all of us!

For openers we’ll be chatting about Masumoto Peaches and Nectarines, Harry’s Berry’s Strawberries, Organic Plum Bites and Back Apricots.

Melissa’s Black Velvet™ Apricots have a deep purple (almost black) skin which is covered with a thin layer of light-colored fuzz. The interior of this fruit is a bright golden color with a super sweet, highly concentrated flavor. The warm late Spring and early Summer weather in California produces an intense flavor in these fruits that is reminiscent of apricot preserves.

Fresh grape season is upon us. Think Muscato, Cotton Candy, Champagne and, something new, Jelly Drops Grapes.

How do you select a ripe melon in your favorite produce aisle? Produce’s Brainiac, Robert, has the wisdom…Hint….It’s absolutely not about thumping the melon.

Podcasts

Segment One: Show Preview with Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Author Joan Borsten – Malibu Beach Recovery Diet Cookbook Part One
Segment Three: Author Joan Borsten – Malibu Beach Recovery Diet Cookbook Part Two
Segment Four: Claremont Restaurant Week Preview with Jason Cerswell, Lounge 425 at Hotel Casa 425
Segment Five: Nino “Neens” Camilo, Producer, I Love Poke Festival, Orange County
Segment Six: Chef Laurent Brazier, Bistro Papillote, SOCO
Segment Seven: Robert Schueller, Melissa’s World Variety Produce Part One
Segment Eight: Robert Schueller, Melissa’s World Variety Produce Part Two

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