April 7: Pic’s Peanut Butter Recipe Contest Winners, Nancy Luna, Angels Baseball Food, Farley Elliott

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: The Great USA Bake-Off with Pic’s Peanut Butter & C-CAP
Segment Three: Nancy Luna, Senior Editor, Nation’s Restaurant News
Segment Four: Executive Chef Robert Biebrich, Angel Stadium Part One
Segment Five: Executive Chef Robert Biebrich, Angel Stadium Part Two
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Co-host, Andy Harris, “Your Questions & Our Answers”

Now an irresistible preview of this Saturday’s flavor-packed show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a brand new show.

Pic’s Really Good Peanut Butter from New Zealand recently orchestrated a fun Dessert Recipe Contest with area C-CAP (Careers through Culinary Arts) high school students. The winning recipe was created by Savannah Wilkinson and Katherine Gonzales who are Juniors at Rio Mesa High School in Oxnard. Savannah and Katherine are our guests along with C-CAP L.A’s Director, Lisa Fontanesi.

Orange County food fans know Nancy Luna as the Orange County Register’s long-time restaurant beat writer since 2005. Earlier in the year she moved on to the respected trade publication, Nation’s Restaurant News in the position of Senior Editor. Her new national beat is the restaurant industry’s largest and most talked about fast-food brands. We’ll meet her.

There are exciting, and tasty, culinary additions to the menu at Angel Stadium for the 2018 season. You can be sure a few new Japanese specialty items will be available at The Big A saluting player sensation Shohei Ohtani. Also The Angels are part of the inaugural MLB FoodFest in New York City the Weekend of April 21st and 22nd. Executive Chef Robert Biebrich briefly escapes his busy kitchens to bring us up-to-date.

For 3 plus years Farley Elliott has been the Senior Editor at the highly influential Eater LA, part of the 27 City Eater network. He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Bill Esparza. Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder. Farley joins us in-studio.

We’re encouraged to receive many thoughtful questions via Social Media and e-mail. Executive Producer Andy Harris will answer a few recent inquiries of the most general interest.

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

Savannah Wilkinson and Katherine Gonzales with their winning Panna Cotta recipe from Pic's Peanut ButterPic’s Really Good Peanut Butter from New Zealand recently orchestrated a fun Dessert Recipe Contest (The Great USA Bake-Off with Pic’s Peanut Butter & C-CAP) with area C-CAP (Careers through Culinary Arts) high school students. The rule simply was to create some delicious baked goods using Pic’s Peanut Butter. The recipe could be properly decadent or delightfully healthy.

The winning recipe for Panna Cotta with Meringue Crowns & Strawberry Coulis was created by Savannah Wilkinson and Katherine Gonzales who are Juniors at Rio Mesa High School in Oxnard. They also developed a 2nd recipe for the competition for Sweetheart Cookies.

C-CAP’s programs in the greater Los Angeles area provide underserved high school students with education and career opportunities through the culinary arts.

The winning team of Savannah and Katherine are our guests along with C-CAP L.A’s Director, Lisa Fontanesi.

Nancy LunaOrange County food fans know Nancy Luna as the Orange County Register’s long-time restaurant beat writer since 2005. Earlier in the year she moved on to the respected trade publication, Nation’s Restaurant News in the position of Senior Editor. Her new national beat is the restaurant industry’s largest and most talked about fast-food brands including McDonald’s, Starbucks, Chipotle Mexican Grill, Taco Bell, Pizza Hut, KFC and Subway.

Luna is a graduate of Cal State Fullerton. When she’s not digging for news on her beat, you can find Nancy regaling her fans about her latest dining adventures on her Fast Food Maven social media channels. Follow her on Twitter @fastfoodmaven.

We’ll meet her.

Robert BiebrichThere are exciting, and tasty, culinary additions to the menu at Angel Stadium for the 2018 season. You can be sure a few new Japanese specialty items will be available at The Big A saluting rookie player sensation Shohei Ohtani. Think Japanese Pork Katsu.

Also, the Angels are part of the inaugural MLB FoodFest in New York City the Weekend of April 21st and 22nd.

New Flavors at Angels Concession Stands

Change Up Kitchen

  • Feeding off the success of last season, the Change-Up Kitchen is inspired by Angels players and will offer unique rotational menus that change every month. The first menu for Opening Week is inspired by Shohei Ohtani:
  • Japanese Pork Katsu – Deep-fried pork cutlet breaded with panko breadcrumbs and served with steamed rice, Japanese brown curry, and pickled cucumber.
  • Location: Terrace Level Section 226

La Rotisserie

  • Santa Maria-Style Steak Sandwich– A brand new prime beef seasoned steak sandwich in a Santa Maria style rub and slow roasted on our rotisserie. Served on a baguette and topped with garlic herb butter and salsa roja.
  • Location: Field Level Section 113

New Corner Markets

  • Grocery store style locations to purchase salads, snacks, drinks, and more.
  • Location: Club Level Sections 305 and 342

Big Cheese

  • Meatball Grilled Cheese– Beef and pork meatballs simmered in a house made marinara sauce and topped with provolone and mozzarella cheeses, served on toasted thick sliced French loaf.
  • Cubano Grilled Cheese– Slow roasted pork and shaved artisan ham topped with sliced pickles, swiss cheese, creamy mustard, served on toasted thick sliced French loaf.
  • Location: Terrace Level Section 211

Smoke Ring Spud

  • Baked potato, chopped house smoked pulled pork, shredded cheddar cheese, sour cream, green onion, and fried onions.
  • Location: Smoke Ring BBQ Gate 1 on Field Level

Shrimp Aguachile

  • Spicy lime marinated shrimp, cucumber, onion, and tortilla chips.
  • Location: Section 259 Casa Modelo

Hugo’s Empanadas

  • House made empanadas with spiced ground beef and potato, flaky pastry crust alongside salsa chilena.
  • Location: Terrace Level Section 260 Casa Modelo

“The Mound”

  • A mound of freshly baked chocolate chip cookies served in a souvenir Angels helmet.
  • Location: Coffee Bean Kiosk near Home Plate Gate on Field Level

“Taste of The Stadium”

  • Unique concept pins are available at each specialty concessions location. With the purchase of each, fans will receive $5 off a $25 purchase at Angel Stadium Team Store location. After collecting all nine, fans will receive a special lanyard and team store pin.
  • Location: Throughout Angel Stadium.

Premium Services

  • The re-brand of the In-Seat Service experience is called RBI – “Restaurant Brought In-Seat”.
  • The focus will be on delivering restaurant quality fare to the seats, refining the classics, and featuring new items that include:
  • Fried Chicken Sandwich– buttermilk marinated chicken breast, mayo, bread and butter pickles, served on a toasted bun.
  • Pastrami Fries– house steamed pastrami, crispy fries, secret sauce, pickles, and cheddar sauce.
  • Grilled Bratwurst– caramelized onion, spicy mustard, served on a pretzel bun.

Saint Archer Brewing Co.

  • Sample Saint Archer’s wide portfolio of beers with a flight. Be the first to taste one of our rotating R&D taps and see what the Master Brewer is testing to release.
  • Saint Archer’s Tusk & Grain program hand selects the most sought-after barrels, and uses only the highest quality goods in the design and execution of their vision for these beers.
  • Best beer pairings deliver with amazing finger foods including:
  • Crispy Jidori Chicken Wings– Aleppo, chermoula, pomegranate molasses (dairy free, gluten free)
  • Steak Frites– flat-iron, crispy potatoes, red chimichurri and greens (dairy free)
  • Thai Shrimp Salad– mango puree, coconut milk, cucumber, Asian herbs, crispy shallot (dairy free, gluten free)

Diamond Club

  • Re-designed interior with a wine wall to showcase the vast selection of wines, and a TV wall to showcase all of the action at Angel Stadium and elsewhere.
  • Buffet with a new a la carte setup, serving select entrées all season.

Executive Chef Robert Biebrich escapes his busy kitchens to bring us up-to-date on all the good eats.

Farley ElliottFor 3 plus years food journalist Farley Elliott has been the Senior Editor at the highly influential Eater LA, part of the 27 City Eater network.

He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Senor Bill Esparza.

Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder.

Farley joins us in-studio.

Farley Elliott is the Senior Editor of Eater Los Angeles, a widely-followed digital publication that covers all things restaurant-related in Southern California and aims to break restaurant news. Since he joined Eater over 3-years ago the site has more than doubled in size.

He is also the author of the well-received book, Los Angeles Street Food: A History From Tamaleros to Taco Trucks, and has spent years chronicling the often fast-moving, make-or-break food scene in the city. He regularly appears on television, radio, and in print as one of the California’s foremost dining authorities.

Farley has written extensively for LA Weekly, Westways, KCET and SeriousEats.

For Eater LA Farley typically pens five articles a day, five days a week. He does not do “reviews.” He covers topics like breaking news (openings/closings), trend reports on the industry, significant issues including sexual assault, wage slavery and immigration. Farley also contributes features on the history and importance of restaurants in greater Southern California, from San Bernardino to San Luis Obispo to Orange County and beyond.

Andy Harris at the KLAA StudiosWe’re encouraged to receive many thoughtful questions via Social Media and e-mail. Executive Producer Andy Harris will answer a few recent inquiries of the most general interest.

We’re often asked why we’re so upbeat on the show. Fortunately that’s easily explained…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: The Great USA Bake-Off with Pic’s Peanut Butter & C-CAP
Segment Three: Nancy Luna, Senior Editor, Nation’s Restaurant News
Segment Four: Executive Chef Robert Biebrich, Angel Stadium Part One
Segment Five: Executive Chef Robert Biebrich, Angel Stadium Part Two
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Co-host, Andy Harris, “Your Questions & Our Answers”

March 31: Love The Wild, Kevin Meehan, Revier Cattle Company, Lodi Wine, Coast Fish Company

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Jacqueline Claudia, Co-Founder, Love The Wild, Boulder, CO
Segment Three: Owner / Chef Kevin Meehan, Kali, Los Angeles
Segment Four: Revier Cattle Co’s Tom Revier and Paul Hillen Part One
Segment Five: Revier Cattle Co’s Tom Revier and Paul Hillen Part Two
Segment Six: Winemaker Stuart Spencer, Program Manager, Lodi Winegrape Commission
Segment Seven: Brendon Salisbury, 4th Generation Restaurateur, Coast Fish Co., Irvine
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now a tantalizing preview of this Saturday’s enticing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Easter and Passover greetings to all our loyal listeners. Keep in mind we’re here with you live every Saturday morning with a fresh show.

Love The Wild is an innovative sustainable seafood company that produces an appealing line of tasty fish entrees for the home table. They were a discovery at this year’s Natural Products West Expo. “People are hungry for better solutions. Something that satisfies both hearts and taste buds. That’s why we’re spearheading a better way to raise our food. Partnering with compassionate farmers. Blazing a trail for frozen fish. Because as we’ve found out, the best practices make the best dishes. This isn’t just the most delicious fish you’ve ever tasted. It’s the lowest impact way to produce animal protein on the planet. And we’re here to stay. In fact, that’s the whole point.” We’re reeling in Founder, Jacqueline Claudia.

The Kali Kollaboration is Kali’s owner/chef Kevin Meehan’s monthly dinner series where he invites 3 to 4 prominent L.A. chefs to have a night of fun with him preparing a special menu for guests at Kali. Next up is April 10th with “SoCal Restaurant Show” chef friends Antonio Lofaso and Ted Hopson along with Phillip Lee & Margarita Kallas-Lee. Chefs Kevin & Ted join us to explain what’s on the menu.

Revier Cattle Company (RCC) raises Prime/Choice-graded Black Angus cattle in Olivia, MN. All RCC’s purebred Black Angus operations seed stock is developed with no expense spared to achieve the highest quality beef. With decades of cattle raising experience dating back to 1867, RCC is a true expert when it comes to choosing and nurturing Premium Cattle. As a result of this commitment, consumers can be assured of safe, high quality, sustainable beef as part of a balanced, highly nutritious, and delicious diet at home and in the finest dining establishments. 5th generation cattle rancher Tom Revier is our guest.

Nestled between the San Francisco Bay and the Sierra Nevada Mountains lies Lodi Wine Country, a region fast becoming one of California’s true wine stars. Lodi Wine Country offers a rural atmosphere and relaxed pace for you to enjoy its beautiful vineyards and premium wines. Winemaker Stuart Spencer of Lodi’s St. Amant Winery and also the Program Manager for the Lodi Winegrape Commission pulls the cork for us.

Coast Fish Company is the relatively new brand and concept from the same family of restaurants (family owned and operated for 94 years) as El Cholo and The Cannery in Newport Beach. The fast-casual Coast located in the Los Olivos Marketplace in the Irvine Spectrum brings the best premium seafood from both the Pacific and Atlantic coasts to Orange County. 4th Generation restaurateur Brendon Salisbury is our guest.

Our always informed Co-Host, Chef Andrew Gruel, continues with his “Ask the Chef” series. It’s lobster madness in today’s “Ask the Chef” segment. To begin with why is lobster so expensive? What drives the price? Why does Maine Lobster carry such cache? How does Pacific Spiny Lobster compare to its cousin from Maine? Does size really matter for taste & flavor? What’s the best preparation method? Chef Andrew puts the bib on and has the tasty specifics for us.

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

Jacqueline ClaudiaLove The Wild is an innovative sustainable seafood company that produces an appealing line of tasty fish entrees for the home table. They were a discovery at this year’s Natural Products Expo West.

“We are passionate about, and have put our efforts toward protecting and providing fantastic fish. More specifically, we want to change the way people eat one of the most efficient, healthy proteins in the world.”

“The seriousness of overfishing, pollution, and acidification of our oceans is well documented and incredibly frightening. So the question then is: How do we save our oceans and fish, while at the same time make sure people still continue to eat fish? Our answer: help preserve our wild fish stocks by not depleting (overfishing) them all. We are doing that by supporting our awesome friends who are doing amazing things with aquaculture, and utilizing their fantastic farmed fish to create the most mind-blowing fish dishes you’ll find in stores.”

“These dishes can’t suck though. Frozen fish is generally thought of as gross, and cooking fish is perceived as difficult. And we’re changing those perceptions. With a culinary taste-first approach we have created the perfect equation. World-class aquacultured fish + mouth-watering delicious sauce + your dinner table = pure culinary bliss.”

“We believe the world “wild” means many things, from protecting and respecting our wild fish populations, to creating wildly delicious sauces, to pursuing a wildly adventurous lifestyle. Most people equate the words “wild fish” to “sustainable” or “higher quality”. Without question, wild fish can be sustainable in limited quantities, in ideal conditions. Without question, farmed fish can be higher quality and even more sustainable. Our passion is to prove that to the world. That is why we built this company.”

We’re reeling in Founder, Jacqueline Claudia.

Kevin MeehanThe Kali Kollaboration is Kali’s owner/chef Kevin Meehan’s monthly dinner series where he invites 3 to 4 prominent L.A. chefs to have a night of fun with him preparing a special menu for guests at Kali. Next up is April 10th with “SoCal Restaurant Show” chef friends Antonio Lofaso and Ted Hopson along with Phillip Franklind Lee & Margarita Kallas-Lee.

“We created the Kali Kollaboration Dinner Series to celebrate our talented culinary community by bringing chefs together for a fun night of great food, drinks, and camaraderie and to share this with our guests. On Tuesday evening, April 10th a special five course menu will be offered for $95 or $125 with wine pairing.”

“With the opening of Kali Restaurant, Chef Kevin Meehan’s broad 23-year culinary career reaches its apex. At Kali, Meehan, whose deft hand was cultivated in Los Angeles’ most prestigious kitchens, joins forces with long-time friend and professional colleague, Drew Langley, previously the wine director at the iconic, Michelin-starred Providence.”

“For the 40-year-old Meehan, Kali represents the evolution of not just Kali Dining, his roving private dinner pop-up, but the rigorous years he spent refining his craft. The contemporary California restaurant blends the precision and hospitality of the white tablecloth kitchens where Meehan developed his culinary acumen, with the accessibility and ease of a local’s favorite neighborhood haunt.”

Chefs Kevin Meehan and Ted Hopson join us to explain what is on the menu.

Tom RevierRevier Cattle Company (RCC) raises Prime/Choice-graded Black Angus cattle in Olivia, MN. All RCC’s purebred Black Angus operations seed stock is developed with no expense spared to achieve the highest quality beef. With decades of cattle raising experience, RCC is a true expert when it comes to choosing and nurturing Premium Cattle.

As a result of this commitment, consumers can be assured of safe, high quality, sustainable beef as part of a balanced, highly nutritious, and delicious diet at home and in the finest dining establishments.

“Revier Cattle Company (RCC) effectively and efficiently manages livestock production while protecting the environment. Livestock manure is full of natural soil nutrients. Utilizing manure as fertilizer reduces the need for mined and manufactured sources. The fence lines and pastures necessary for livestock production add diversity to the environment by protecting soil and providing a habitat for wildlife.”

“RCC facilities incorporate tertiary anaerobic digester technology to capture and treat animal waste. The solids and liquids are separated to provide flexibility in application of this natural soil enhancer. In the future, plans are to capture additional energy from animal waste and convert it in to compressed natural gas (CNG) fuel for company trucks and equipment.”

“In 1867, the Revier family homesteaded in Renville County, an area abundant with rich soil and quality water. Through hard work and dedication, generations of Reviers have made their livelihood by farming and raising beef cattle on the fertile prairie land.”

“From the very beginning, the Revier family of farmers continuously found ways to raise better beef, preserve, and protect the land and water. Today, the Reviers continue this tradition with Revier Cattle Company (RCC) and Revier Farms. Brothers Tom and Dave, graduates of Concordia College in Moorhead Minnesota, work together to balance and support the complex operations and economics of a successful farm.”

“With a solid foundation of education and a lifetime of hands-on experience, they continue building a sustainable future in agriculture for themselves, their family and the world.”

5th generation cattle rancher Tom Revier is our guest.

Stuart SpencerNestled between the San Francisco Bay and the Sierra Nevada Mountains lies Lodi Wine Country, a region fast becoming one of California’s true wine stars. Lodi Wine Country offers a rural atmosphere and relaxed pace for you to enjoy its beautiful vineyards and premium wines.

Lodi is predominately a red winegrowing region, with approximately two-thirds of the acreage dedicated to red varieties.  Lodi is home to all of California’s leading varieties, and has long been the leading producer and California’s best kept secret for Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc and Zinfandel.  However, with over 100 varieties now in production, Lodi offers a vast portfolio of diverse and interesting wines.

“The most obvious distinction that sets Lodi apart is our treasure trove of own-rooted old vineyards. There are literally hundreds of these old blocks throughout the region that, in many cases, have yet to be discovered or had the opportunity to truly express their real character.” –Stuart Spencer

Lodi is the self-proclaimed Zinfandel Capital of the World producing over 40 percent of California’s premium Zinfandel.  Journalists and wine enthusiasts alike have long recognized Lodi as the home of highly acclaimed Old Vine Zinfandels, with some plantings dating back to 1888. These vines, many of which are still planted on their own roots, are naturally low-yielding due to their age and consistently produce high quality fruit. Although expensive to maintain, Lodi winegrowers are committed to continuing this California heritage.

Winemaker Stuart Spencer of Lodi’s St. Amant Winery and also the Program Manager for the Lodi Winegrape Commission pulls the cork for us.

Brendon SalisburyCoast Fish Company is the relatively new brand and concept from the same family of restaurants (family owned and operated for 94 years) as El Cholo and The Cannery in Newport Beach. The fast-casual Coast located in the Los Olivos Marketplace in the Irvine Spectrum brings the best premium seafood from both the Pacific and Atlantic coasts to Orange County.

What’s a bit unusual is that the taco or entrée choices comes with the guest’s selection of fish. Seasonal options include Ahi Tuna, Barramundi, Catfish, Halibut, Mahi Mahi, Salmon, Swordfish, and Tilapia.

Sides include the expected chips & salsa and avocado but also feature mushroom risotto.

Happy Hour is new on the menu with $1.50 beers and half-price appetizers.

4th Generation restaurateur Brendon Salisbury is our guest.

William, Andrew and Lauren GruelOur always informed Co-Host, Chef Andrew Gruel, continues with his Ask the Chef series.

It’s lobster madness in today’s “Ask the Chef” segment. To begin with why is lobster so expensive? What drives the price? Why does Maine Lobster carry such cache? How does Pacific Spiny Lobster compare to its cousin from Maine? Does size really matter for taste & flavor? What’s the best preparation method?

Chef Andrew puts the bib on and has the tasty specifics for us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Jacqueline Claudia, Co-Founder, Love The Wild, Boulder, CO
Segment Three: Owner / Chef Kevin Meehan, Kali, Los Angeles
Segment Four: Revier Cattle Co’s Tom Revier and Paul Hillen Part One
Segment Five: Revier Cattle Co’s Tom Revier and Paul Hillen Part Two
Segment Six: Winemaker Stuart Spencer, Program Manager, Lodi Winegrape Commission
Segment Seven: Brendon Salisbury, 4th Generation Restaurateur, Coast Fish Co., Irvine
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

March 24: Steve Samson, King’s Fish House, Hatch Culinary Lab at OC Fair & Event Center, Jaffa, Tal Ronnen

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor, Steve Samson, Rossoblu
Segment Three: Heath Bumgardner, Vice President of Operations, King’s Seafood Co. (King’s Fish House)
Segment Four: Kathy Kramer, CEO, OC Fair & Event Center
Segment Five: Chef Instructor Ryan Wagner, Tustin’s CulinaryLab & Hatch Culinary Lab
Segment Six: Nancy Vrankovic, General Manager & Managing Partner, Jaffa – Modern Israeli Cuisine
Segment Seven: Chef Tal Ronnen, Crossroads Kitchen and Co-Founder, Kite Hill
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now a provocative preview of this Saturday’s tempting show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Downtown Los Angeles’ Rossoblu tells the story of two places Executive Chef & Proprietor Steve Samson considers home : Los Angeles and Bologna. The restaurant is a homage to Samson’s heritage, inspired by childhood memories of summers spent in Bologna and its surrounding region, Emilia Romagna. Newly added is Saturday and Sunday Brunch. Think Nutella Stuffed French Toast. We’ll check-in with Chef Steve Samson for an update.

The 20-year-old King’s Fish House (part of King’s Seafood Co.,) located at the Laguna Hills Mall, underwent a 7-week, $2 million dollar modernization of the entire space and reopened in early December of last year. The new design is inspired by the look and feel of a contemporary seafood warehouse with nautical touchpoints throughout and custom art. King’s Heath Bumgardner, Vice President of Operations, joins us.

A new cutting-edge cooking academy has launched at OC Fair & Event Center to empower underserved youth through free culinary education and mentorship. A commercial kitchen on the fairgrounds was transformed into Hatch Culinary Lab. The new education program is a partnership between OC Fair & Event Center (OCFEC), CulinaryLab Cooking School, Anaheim’s Innovative Mentorship Experience program (AIME) and Spectra, the Fair’s master concessionaire. The OC Fair’s CEO Kathy Kramer and Chef Ryan Wagner the founder of CulinaryLab are our guests.

Jaffa is the ancient neighborhood in the city of Tel Aviv, Israel. Now this old city vibe and flavors are being imported to Los Angeles’ eclectic 3rd Street neighborhood. Here, Chef Partner Anne Conness’ (Sausal) modern take on Israeli cuisine integrates spices with a deep focus on diverse, locally grown, freshest of fresh seasonal ingredients, as well as meat well-raised, and sustainable selections from the sea. We spirit General Manager & Managing Partner Nancy Vrankovic off the floor at Jaffa for a chat.

We know Chef Tal Ronen locally as the Executive Chef at the plant-based Crossroads Kitchen in West Hollywood. He is also the co-founder of Kite Hill. “Kite Hill makes the very best tasting alternative dairy products with the simplest ingredients using traditional methods.”

“We began with a vision for a plant-based food that would have all the qualities we relish in the best artisan dairy cheeses.” “We are the first and only company to create plant-based food using time honored techniques. We’ve figured out how to make buttery fresh ricotta, aged nut milk delicacies, creamy almond milk yogurt, fantastic entrées and more — all out of fresh nut milk.” Chef Tal pops out of his busy kitchen to join us.

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

Steve Samson of Sotto and RossobluDowntown Los Angeles’ Rossoblu tells the story of two places Executive Chef & Proprietor Steve Samson considers home: Los Angeles and Bologna. The restaurant is a homage to Samson’s heritage, inspired by childhood memories of summers spent in Bologna and its surrounding region, Emilia Romagna.

The menu features handmade pastas, market fresh produce, and an in-house butchery and salumi program. The wine list focuses on unique Italian and California varietals, with a sharp focus on Emilia Romagna’s famed Lambrusco. A true family owned and operated restaurant, Rossoblu is managed by Steve’s wife, Dina, and their management team whom they have worked with for the last ten plus years.

Located in Downtown’s City Market South, the site of Los Angeles’ original wholesale produce market, Rossoblu’s open kitchen, marbled serpentine bar, and starry-lit vaulted dining room create a convivial dining environment.

Newly added is Saturday and Sunday Brunch. Think Nutella Stuffed French Toast and Frittata Bolognese.

We’ll check-in with Chef Steve Samson for an update.

Heath BumgardnerThe 20-year-old King’s Fish House (part of King’s Seafood Co.,) located at the Laguna Hills Mall, underwent a 7-week, $2 million dollar modernization of the entire space and reopened in early December of last year. The new design is inspired by the look and feel of a contemporary seafood warehouse with nautical touchpoints throughout and custom art.

The update of the 7,500 square-foot restaurant includes rustic wood flooring, leather banquets, floor-to-ceiling garage doors allowing for an indoor-outdoor dining experience, and a warm color palette of dark browns, creams and deep blues. A wraparound, 30-seat rectangular bar anchors the space, while an additional lounge area was added to the patio, both ideal for enjoying afternoon happy hour and the extensive raw bar offerings.

In addition to the reimagined space, this location of King’s Fish House now offers a more elevated selection of seafood, by way of the company’s own distribution operation based in Santa Ana, such as a whole fish preparation and the Southern California delicacy, local spiny lobster.  The cocktail program also received an overhaul, now boasting 16 tap beers, more than 60 wines, and a selection of inspired specialty cocktails.

King’s Heath Bumgardner, Vice President of Operations, joins us.

Kathy KramerA new cutting-edge cooking academy has launched at OC Fair & Event Center to empower underserved youth through free culinary education and mentorship. A commercial kitchen on the fairgrounds was transformed into Hatch Culinary Lab. The new education program is a partnership between OC Fair & Event Center (OCFEC), CulinaryLab Cooking School, Anaheim’s Innovative Mentorship Experience program (AIME) and Spectra, the Fair’s master concessionaire.

“We have an opportunity to change the lives of students through Hatch Culinary Lab and it is important for us to step in to help,” said OCFEC CEO Kathy Kramer. “Here at the OC Fair we love food, so this program is close to our hearts and ties in perfectly with our community give-back mission. I look forward to growing this program to include training for both kitchen staff and front-of-the-house positions.”

The OC Fair’s CEO Kathy Kramer is our guest.

Ryan Wagner of CulinaryLabOCFEC invested an initial $54,000 in equivalent value in this community program that this year will provide up to 50 students with training in everything from knife skills, cookery basics and making healthy meals to safety and sanitation. The spring session started Feb. 28 with the first 20 students from Kennedy, Savanna and Western high schools working for eight weeks. A summer internship program and fall certification series will follow, culminating in an event to feed the local homeless community.

The team from CulinaryLab in Tustin is donating staff and time to the program and has created new curriculum tailored to provide students with the basics on how food works, healthy cooking skills and simple recipes they can practice at home with minimal cost and prep time. The goal is to excite students about cooking and food service and empower them to be confident individuals ready to secure employment.

“At CulinaryLab, we do everything we can to immerse students in the world of cooking with experimentation, tons of repetitive hands-on practice, and by involving local chef partners in the teaching process,” said Chef Ryan Wagner. “The goal of the Hatch program is to bring that same high-level culinary education to high school students who might otherwise not have access to it.”

Chef Ryan Wagner the founder of Tustin’s CulinaryLab now continues the story of Hatch Culinary Lab at OC Fair & Event Center with us.

Nancy VrankovicJaffa is the ancient neighborhood in the city of Tel Aviv, Israel. Now this old city vibe and flavors are being imported to Los Angeles’ eclectic 3rd Street neighborhood.

Jaffa, Chef Partner Anne Conness’ (Sausal) modern take on Israeli cuisine integrates spices with a deep focus on diverse, locally grown, freshest of fresh seasonal ingredients, as well as meat well-raised, and sustainable selections from the sea.

“The social atmosphere in Jaffa, Israel is eclectic and fun; groups of friends toasting “l’chaim” with a clink of their Arak shot glasses, girlfriends catching up over coffee, the hipster tech guy on his computer, his dog lying next to him, families sharing a huge spread and couples having a bite together.”

Chef Anne Conness, Executive Chef Santos Navarro, Pastry Chef Natasha MacAller, and Lead Bartender Aly Iwamoto, along with restaurant partners Nancy Vrankovic and Brad Conroy, all share a deep commitment to creating flavorful, healthful dishes for the many Angelenos who are shifting to a more plant-based diet. Each of them speaks with great excitement describing the delicious farm-to-table dishes Jaffa is creating by blending New with the Old World flavors.

We spirit General Manager & Managing Partner Nancy Vrankovic off the floor at Jaffa for a chat.

Tal Ronnen of Crossroads KitchenWe know Chef Tal Ronnen locally as the Executive Chef at the plant-based Crossroads Kitchen in West Hollywood. He is also the co-founder of Kite Hill.

“Kite Hill makes the very best tasting alternative dairy products with the simplest ingredients using traditional methods.” “We began with a vision for a plant-based food that would have all the qualities we relish in the best artisan dairy cheeses.”

“We are the first and only company to create plant-based food using time honored techniques. We’ve figured out how to make buttery fresh ricotta, aged nut milk delicacies, creamy almond milk yogurt, cream cheese-style spreads, fantastic entrées and more — all out of fresh nut milk.”

“We think carefully about everything we put in our products. Each of our products comes from artisan almond milk cultured using traditional cheese making methods. We source non-GMO almonds from the San Joaquin Valley and do not use any artificial flavors, preservatives or sweeteners in our products.”

Chef Tal pops out of his busy kitchen to join us.

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, continues with his Ask the Chef series. We all appreciate Salmon and wild caught Chinook Salmon from California is available locally during the commercial fishing season. The season is going to be reduced this year due to a disappointing fall run. There are unfortunate economic consequences for commercial fisherman.

The shortfalls even extend to Alaska, too. Last year the Pink Salmon runs there were disastrously off.

Chef Andrew reels the specifics in for us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor, Steve Samson, Rossoblu
Segment Three: Heath Bumgardner, Vice President of Operations, King’s Seafood Co. (King’s Fish House)
Segment Four: Kathy Kramer, CEO, OC Fair & Event Center
Segment Five: Chef Instructor Ryan Wagner, Tustin’s CulinaryLab & Hatch Culinary Lab
Segment Six: Nancy Vrankovic, General Manager & Managing Partner, Jaffa – Modern Israeli Cuisine
Segment Seven: Chef Tal Ronnen, Crossroads Kitchen and Co-Founder, Kite Hill
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

March 17: FIrkFest, Zov Karamardian, Kausar Ahmed, Hitching Post Wines, Figueroa Philly

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Greg Nagel, Founder & Producer, Firkfest Castaway Tiki Cask Beer Festival
Segment Three: Chef Zov Karmardian, Zov’s & Anne Grey, Executive Director, Alzheimer’s Association
Segment Four: Chef Kausar Ahmed, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan
Segment Five: Gray Hartley, Founder & Co-Winemaker, Hitching Post Wines, Buellton Part One
Segment Six: Gray Hartley, Founder & Co-Winemaker, Hitching Post Wines, Buellton Part Two
Segment Seven: National Philly Cheese Steak Day with Figueroa Philly
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now a tantalizing preview of this Saturday’s decadent show. No blarney or four-leaf clovers here…but plenty of fresh Irish Soda Bread. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

The 5th Annual Firkfest Cask Beer Festival is back on March 24th at the Anaheim Packing District Farmers Park. This year, again, it’s a Tiki theme. All the cask beers served are made specifically for the event. They may never be brewed again. Founder, organizer, and local beer writer Greg Nagel taps the cask for us.

Chef Zov Karamardian, founder of Zov’s Restaurants, will receive the Epicenter Award honoring her passion and commitment for creating a strong and healthy community from the Alzheimer’s Association at their Women #ENDALZ Luncheon at the Fashion Island Hotel in Newport Beach on April 13th. Chef Zov and Anne Grey, Executive Director for the Alzheimer’s Association join us.

From the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. Acclaimed Pakistani chef, culinary educator, humanitarian, and food stylist, Kausar Ahmed, has curated and created mouth-watering recipes in her first cookbook, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan. Chef Kausar is unusually in Santa Monica on Sunday, March 25th presenting a multi-course Pakistan feast from The Karachi Kitchen to benefit the Careers through Culinary Arts Program (C-CAP.) Chef Kausar is our guest.

Hartley-Ostini Hitching Post Wines are made by Buellton Hitching Post owner/chef Frank Ostini (made famous in in the Oscar-winning feature “Sideways”) and his good friend, former fisherman Gray Hartley. Frank and Gray first made wine at home in 1979. They found their first Pinot Noir in 1981. The project moved to a winery in 1984 to make wines exclusively for the Hitching Post Restaurant. Their passioned focus has been to work with the California Central Coast’s best vineyards producing many Pinot Noirs, a couple Syrahs and a red blend of Merlot.

Figueroa Philly, arguably Los Angeles’ number one destination for the most authentic Cheese Steaks and Hoagies, is celebrating its favorite holiday, National Philly Cheese Steak Day, on Saturday, March 24, with a delicious giveaway. The first 100 fans on line next Saturday morning will receive a signature Famous Figueroa Philly Cheese Steak Sandwich absolutely free of charge ($9.85 value). Rocky would be proud. Proprietor Danny Hizami slathers on the processed Cheez Whiz.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Tilapia is one of those better-for-you fish that just doesn’t get enough deserved respect or visibility. It’s slowly changing. Tilapia can be successfully farm-raised in a healthy, pristine environment. It’s mild tasting and versatile for use in a lot of recipes. The fish is also hugely affordable. Chef Andrew reels the specifics in for us.

All of this and heaping helpings of extra deliciousness on this week’s show!

Greg NagelThe 5th Annual Firkfest Cask Beer Festival is back on March 24th at the Anaheim Packing District Farmers Park. This year, again, it’s a Tiki theme. All the cask beers served are made specifically for the event. They may never be brewed again.

“Of the hundreds of different flavors of beer, a large portion can be described as “tropical”. Whether it be IPAs bursting with mango, pineapple, or passion fruit hoppy notes; stouts with Pina Colada and Mai Tai vibes, or even Belgian-style beers with Zombie cocktail overtones…don’t be surprised to see this year’s Firkfest beers to include “aged in rum barrel” or have actual barbecued pineapple making up the event’s beers.”

New this year is the well-respected OC Bartenders Cabinet will be shaking up actual Tiki cocktails for demonstration and sampling. Several bartenders are teaming up with breweries to also collaborate on tropical/tiki-style cask beers.

“Looking at the previous Firkfest events, I saw a common denominator: tropical-style beers seemed to stand out. As a huge cocktail nerd that loves Tiki culture, it’s time for the area’s craft brewers to come together, throw on some grass skirts, and make something truly unique,” says founder, organizer, and local beer writer Greg Nagel, @OCBeerBlog.

Tickets are $50 including fees, all profits supporting the historic Anaheim Fall Festival and Halloween Parade, an event that celebrates a 95-year history. Event tickets are by-design, limited, as the producer keeps things intimate. “It’s a park-like atmosphere, where people chill on beach blankets and chairs,” says fest-man Nagel.

Founder, organizer, and local beer writer Greg Nagel taps the cask for us.

Zov Karamardian or Zov's in TustinChef Zov Karamardian, founder of the long-running and popular Zov’s Restaurants, will receive the Epicenter Award honoring her passion and commitment for creating a strong and healthy community from the Alzheimer’s Association at their Women #ENDALZ Luncheon (from 12 Noon to 2:00 p.m.) at the Fashion Island Hotel in Newport Beach on April 13th.

“WOMEN #ENDALZ celebrates the power and influence of women. By using our collective voices, we can create awareness of the impact Alzheimer’s on our health, our families and our nation. Women are disproportionally affected by Alzheimer’s disease. Almost two-thirds of Americans with the disease are women and 65 percent of caregivers of people with Alzheimer’s are women. THE RISK IS REAL FOR WOMEN A woman’s estimated lifetime risk of developing Alzheimer’s at age 65 is 1 in 6.”

“A woman’s estimated lifetime risk of developing Alzheimer’s at age 65 is 1 in 6. As real a concern as breast cancer is to women’s health, women in their 60s are about twice as likely to develop Alzheimer’s as they are to develop breast cancer. Not only are women more likely to have Alzheimer’s, they are also more likely to be caregivers of those with Alzheimer’s and other dementias.”

$200 per ticket includes valet parking, champagne reception and lunch with wine.

Kausar AhmedFrom the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. Acclaimed Pakistani chef, culinary educator, humanitarian, and food stylist, Kausar Ahmed, has curated and created mouth-watering recipes in her first cookbook, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan.

Chef Kausar is unusually in Santa Monica on Sunday, March 25th presenting a multi-course Pakistan feast from The Karachi Kitchen to benefit the Careers through Culinary Arts Program (C-CAP.) Think Champagne Reception with passed appetizers (Mini Shaami Kababs & Green Coconut Chutney) and dual entrees of Murgh Hara Masala (Green Chicken) Lentil and Rice Pilaf (meatless) paired with premium wines and local craft beers.

Each guest also receives a personally signed copy of Chef Kausar’s The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan.

100 per cent of the $175 ticket price goes to C-CAP to support their programming with local, at-risk high school students. Limited to 18 guests.

Chef Kausar is our guest.

Gray HartleyHartley-Ostini Hitching Post Wines are made by Buellton Hitching Post owner / chef Frank Ostini (made famous in in the Oscar-winning feature “Sideways”) and his good friend, former fisherman Gray HartleyFrank and Gray first made wine at home in 1979. They found their first Pinot Noir in 1981. The project moved to a winery in 1984 to make wines exclusively for the Hitching Post Restaurant.

Their passioned focus has been to work with the California Central Coast’s best vineyards producing many Pinot Noirs, a couple Syrahs and a red blend of Merlot named Gen Red. They also produce a dry barrel fermented rose named Pinks.

Hitching Post Wines strives to create handcrafted, flavorful wines that possess poise and balance so that they may complement the food at Frank Ostini’s wildly popular Hitching Post Restaurant.

Co-Winemaker & Partner, Gray Hartley pulls the cork for us.

Frank Ostini and Gray Hartley of Hitching Post Wines believe that great wines are made in the vineyard. Their winemaking philosophy is that they are caretakers who guide the wine into the bottle. As the wine matures it is simply left to gently age in the barrel. This minimalist approach allows Hartley-Ostini Hitching Post Wines to reflect the character of the vineyard and the vintage, preserving the essence of the grape for you to enjoy when you open the bottle.

Hitching Post Wines are admired by those who appreciate Santa Barbara wines for their fresh fruit, spice, earthy complexities, and refreshing acidity. Their goal is to put a “slice of Santa Barbara County in each bottle and a piece of their soul in every glass of Hitching Post Wine.”

“Highliner is the “Best fisherman in the fleet” and our flagship Santa Barbara Pinot Noir. Each vintage is crafted from our best vineyards and best barrels.”

Highliner was featured in the 2014 Oscar-winning film, “Sideways” that brought international attention to the Hitching Post brand.

“We shaped this cuvee to include mostly Bien Nacido, Sanford & Benedict, and Fiddlestix Vineyards grapes. Delicious today with flavors of red cherry, plum, mint, white pepper sand blood orange, this Highliner (2014) is destined to give pleasure for many years.”

Danny HizamiFigueroa Philly, arguably Los Angeles’ number one destination for the most authentic Cheese Steaks and Hoagies, on Saturday, March 24, with a delicious giveaway. The first 100 fans on line next Saturday morning will receive a signature Famous Figueroa Philly Cheese Steak Sandwich absolutely free of charge ($8.95 value). Rocky would be proud.

Proprietor Danny Hizami slathers on the processed Cheez Whiz.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. Tilapia is one of those better-for-you fish that just doesn’t get enough deserved respect or visibility. It’s slowly changing. Tilapia can be successfully farm-raised in a healthy, pristine environment.

Tilapia is mild tasting and versatile for use in a lot of satisfying recipes. The fish is also hugely affordable. Chef Andrew reels the specifics in for us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Greg Nagel, Founder & Producer, Firkfest Castaway Tiki Cask Beer Festival
Segment Three: Chef Zov Karmardian, Zov’s & Anne Grey, Executive Director, Alzheimer’s Association
Segment Four: Chef Kausar Ahmed, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan
Segment Five: Gray Hartley, Founder & Co-Winemaker, Hitching Post Wines, Buellton Part One
Segment Six: Gray Hartley, Founder & Co-Winemaker, Hitching Post Wines, Buellton Part Two
Segment Seven: National Philly Cheese Steak Day with Figueroa Philly
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

March 10: Pic’s Peanut Butter, Susan Feniger, Portugal Wines, Brick Restaurant, The Winery Restaurant & Wine Bar

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pic Picot, Pic’s Really Good Peanut Butter, Nelson, New Zealand Part One
Segment Three: Pic Picot, Pic’s Really Good Peanut Butter, Nelson, New Zealand Part Two
Segment Four: Border Grill’s Susan Feniger, Simply DiVine
Segment Five: Evan Goldstein, MS, The Wines of Alentejo, Portugal
Segment Six: Executive Chef / Proprietor David Pratt, Brick Restaurant, San Clemente
Segment Seven: JC Clow, Founding Managing Partner, The Winery Restaurant and Wine Bar
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now a captivating preview of this Saturday’s scrumptious show. No blarney here…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Ever consider the delights of top quality peanut butter? The style (with no sugar) that is dense with spreadable crunch and oozing with the rich taste and aroma of freshly roasted peanuts? Kiwi Pic Picot certainly has. Since founding Pic’s Really Good Peanut Butter Co. in his garage in Nelson, NZ back in 2008 he is now the best-selling (and best loved) peanut butter in New Zealand. Pic’s is now conquering California. The inspirational NZ peanut butter baron, Pic Picot, is our in-studio guest with his unlikely story.

The Los Angeles LGBT Center’s 13th annual Simply diVine, the premier food and wine event for LGBT people and their allies, will take place on Saturday, March 24, from 6–9 p.m. Held for the first time at Hollywood Forever—one of the world’s most fascinating landmarks best known as the final resting place to more of Hollywood’s founders and stars than anywhere else on Earth—guests will sample extraordinary food and drinks from L.A.’s most popular restaurants, food trucks, wineries, distilleries, breweries, and more. All proceeds support the Center’s life-changing and life-saving programs and services. Event Co-Chair Chef Susan Feniger joins us with all the absolutely fabulous details.

For North Europeans in search of a summer trifecta of sun, sea and sand, Portugal’s southern coastline exerts an irresistible allure. Savvy International wine lovers are now following suit, on a separate voyage of discovery into the country’s hot, dry interior and the vineyards of southern Portugal’s Alentejo (ah-len-TAY-zhoo) region. As with many areas of Southern Europe, wine has been made in the Alentejo for time immemorial, most of it spent in quiet obscurity. But with a winemaking revival well underway, supported by the investment of EU funds, that is fast starting to change. Evan Goldstein, MS, an authority on the wines of Portugal, is our guide to one of the most promising wine regions in southern Europe today.

Executive Chef/Proprietor David Pratt of Brick Restaurant in San Clemente likes to challenge himself. He’s been very successful since opening 6 years ago with his gourmet pizzas from the wood-burning oven with a subspecialty in multi-meat meatballs cooked in the wood-burning oven. Chef David has newly installed an eye-popping Santa Maria-style grill and the appealing farm menu has broadened to include grilled lobster, rib-eye and hangar steaks, lamb chops and whole young kitchen. We divert Chef David from working the Santa Maria grill for a chat.

The Winery Restaurant & Wine Bar has opened its third Southern California location at San Diego’s Westfield UTC in La Jolla. The Winery Restaurant La Jolla provides guests with the same rich experience as its Orange County locations at The District in Tustin and overlooking the marina in Newport Beach. In the coming weeks, The Winery will also open a separate 1,300-square-foot wine bar within Westfield UTC, called The Wine Bar by The Winery, meant to provide a rich experience at a casual pace, perfect for enjoying a glass of wine or tasting flight and small bite. Managing Partner JC Clow is our guide.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. The big Illumination Foundation Benefit, OC Chef’s Table, is set for Sunday, March 18th at Disney’s Grand Californian. Chef Andrew is again a participant in this high profile and worthy charity event. Each celebrity chef cooks with great fanfare for an exclusive table of ten. We’ll hear about it.

All of this and heaping helpings of extra deliciousness on this week’s show!

Pic PicotEver consider the delights of top quality peanut butter? The style (with no sugar) that is dense with spreadable crunch and oozing with the rich taste and aroma of freshly roasted peanuts? Kiwi Pic Picot certainly has. Since founding Pic’s Really Good Peanut Butter Co. in his garage in Nelson, NZ back in 2008 he is now the best-selling (and best loved) peanut butter in New Zealand. Pic’s is now conquering California with availability in Pavilions, Gelson’s and Bristol Farms.

“In 2008 I sold 48 jars to our local supermarket and took to the road. Within a year you could buy Pic’s in 50 outlets around the country. Then we were picked up by both of NZ’s supermarket chains and suddenly Pic’s was available pretty much anywhere in New Zealand.” – Pic Picot

Today, in two bursting-at-the-seams peanut butter works in Nelson, Pic’s produces some 20,000 jars a day. A new 25,000 square foot production facility is under construction designed to accommodate comprehensive factory tours.

The inspirational NZ peanut butter baron, Pic Picot, is our in-studio guest with his in unlikely story.

“My Mum and Auntie had made a bit of peanut butter when I was little. They’d both bought a new Vitamix and peanut butter was one of the cool things you could make with them. Anyway, I bought a few kilos of peanuts, roasted them in the oven and squished them up with a bit of salt, blowing up my cheap modern blender in the process.”

“But the peanut butter was beautiful. A million times nicer than the stuff I’d got used to. I filled a few jars for friends, and one of my twelve year old son’s mates liked it so much he bought a jar with his pocket money.”

“I was fifty- five, going a bit blind (macular degeneration runs in the family) and had just had to close a little Laundromat that had been earning me a couple of hundred dollars a week. I figured if I could make 30 jars of peanut butter on Friday morning I could sell it at our farmers market on Friday afternoon and get my $200 back.”

“So that’s what I did. I made a roaster out of a concrete mixer and bought a bench top grinder and a tonne of peanuts from Australia and got to work.” –Pic Picot

Susan Feniger of Mud Hen TavernThe Los Angeles LGBT Center’s 13th annual Simply diVine, the premier food and wine event for LGBT people and their allies, will take place on Saturday, March 24, from 6–9 p.m. Held for the first time at Hollywood Forever—one of the world’s most fascinating landmarks best known as the final resting place to more of Hollywood’s founders and stars than anywhere else on Earth—guests will sample extraordinary food and drinks from L.A.’s most popular restaurants, food trucks, wineries, distilleries, breweries, and more. All proceeds support the Center’s life-changing and life-saving programs and services.

“This year, with our new home at the iconic Hollywood Forever, Simply diVine is giving you more than ever before—more of L.A.’s premier food, wine, and spirits, more space, more fun,” said event co-chair Susan Feniger. “There’s never been a better time to show up and support the LGBT community. We need everyone in this fight as we keep working to build a world where all of us can thrive.”

Those looking for a more intimate experience can get a one-hour exclusive early entry to the main event at 5 p.m. with a CLUB VIP Lounge ticket offering private bartenders from The Chapel at the Abbey; tastings of rare wines and Tito’s Handmade Vodka; entertainment by Rachel Sorsa Band; magic by Bill Bailey (from Magic Castle); celebrity chef experiences with Susan Feniger (Border Grill) and Mary Sue Milliken (Border Grill Restaurants & Truck); and more. Complimentary VIP parking included.

Event Co-Chair Chef Susan Feniger joins us with all the absolutely fabulous details.

Evan GoldsteinFor North Europeans in search of a summer trifecta of sun, sea and sand, Portugal’s southern coastline exerts an irresistible allure. Savvy International wine lovers are now following suit, on a separate voyage of discovery into the country’s hot, dry interior and the vineyards of southern Portugal’s Alentejo (ah-len-TAY-zhoo) region.

As with many areas of Southern Europe, wine has been made in the Alentejo for time immemorial, most of it spent in quiet obscurity. But with a winemaking revival well underway, supported by the investment of EU funds, that is fast starting to change.

Alentejo is blessed with an astonishing array of native grapes. With over 250 indigenous grape varieties, Portugal, has the highest density of native grapes per square mile of any country in the world, including Italy. Proud local producers concentrate on those native grapes, which are often blended.

Evan Goldstein, MS, an authority on the wines of Portugal, is our guide to one of the most promising wine regions in southern Europe today.

David PrattExecutive Chef/Proprietor David Pratt of Brick Restaurant in San Clemente likes to challenge himself. He’s been very successful since opening 6 years ago with his distinctive gourmet pizzas from the wood-burning oven with a subspecialty in massive, multi-meat (beef, pork and veal) meatballs cooked in the wood-burning oven.

Chef David has newly installed an eye-popping Santa Maria-style grill and the appealing farm menu has broadened to include grilled lobster, rib-eye and hangar steals, lamb chops and whole young chicken.

“David Pratt, a visionary and true foodie at heart, is passionate about fresh, sustainable and flavorful food. He cares deeply about the food he creates, but he cares even more that people are happy with it. “I try to talk to each table that comes in,” David says. “I want to make sure everyone has a good experience.” “

“His hands are in each aspect of the business, from making pasta and shopping at farmers markets to overseeing the wine list and meeting guests.  One bite into a wood-fired Margherita pizza or the house roasted Porchetta and it all comes full circle.”

We divert Chef David from working the Santa Maria grill for a chat.

Andy Harris, Andrew Gruel and JC Clow of the Winery Restaurant and Wine Bar at the SoCal Restaurant Show 5th AnniversaryThe Winery Restaurant & Wine Bar has opened its third Southern California location at San Diego’s Westfield UTC in La Jolla. The Winery Restaurant La Jolla provides guests with the same rich experience as its Orange County locations at The District in Tustin and overlooking the marina in Newport Beach.

In the coming weeks, The Winery will also open a separate 1,300-square-foot wine bar within Westfield UTC, called The Wine Bar by The Winery, meant to provide a rich experience at a casual pace, perfect for enjoying a glass of wine or tasting flight and small bite.

“At The Winery Restaurant & Wine Bar, we pride ourselves on really focusing on our guest experience. Our third location now open in La Jolla provides the same level of service, with highly skilled Chefs orchestrating a warm and passionate menu created by our award-winning Chef Yvon Goetz, and a team of Certified Sommeliers to oversee an incredible wine program,” explained JC Clow, Founding Partner of The Winery Restaurant & Wine Bar. “It’s exciting to join a group of retailers that are among the best in their respective fields. We anticipate endless possibilities, with something to suit every palate.”

Managing Partner JC Clow is our hospitable guide.

Andrew Gruel at the AM830 KLAA StudiosOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. The significant Illumination Foundation Benefit, OC Chef’s Table, is set for Sunday, March 18th at Disney’s Grand Californian. Chef Andrew is again a participant in this high profile and worthy charity event. Each celebrity chef cooks with great fanfare for an exclusive (highly decorated & visually stunning) table of ten. We’ll hear about it.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pic Picot, Pic’s Really Good Peanut Butter, Nelson, New Zealand Part One
Segment Three: Pic Picot, Pic’s Really Good Peanut Butter, Nelson, New Zealand Part Two
Segment Four: Border Grill’s Susan Feniger, Simply DiVine
Segment Five: Evan Goldstein, MS, The Wines of Alentejo, Portugal
Segment Six: Executive Chef / Proprietor David Pratt, Brick Restaurant, San Clemente
Segment Seven: JC Clow, Founding Managing Partner, The Winery Restaurant and Wine Bar
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

March 3: Wine Exchange, The Sky Room, Pascal Olhats, Kausar Ahmed, Taste of Solvang, Karen Kaplan

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Kyle Meyer, Managing Partner, Wine Exchange, The Wines of Santorini, Greece
Segment Three: The Sky Room’s Coquelicot Wines Benefit for Food Finders
Segment Four: Pascal Olhats, Pascal San Juan Capistrano & Café Jardin
Segment Five: Chef Kausar Ahmed, The Karachi Kitchen, Karachi Pakistan
Segment Six: 26th Annual Taste of Solvang
Segment Seven: Karen Kaplan, Food Journalist, Open Faced – Single-Slice Sandwiches from Around the World
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now an intriguing preview of this Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

By all accounts Greek wines, in general, are improving but are still a bit of a mystery to the casual wine connoisseur. Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, to the rescue. He’ll provide us with an understandable overview of the wines of the Greek island of Santorini. The famous, high quality white wine grape there is Assyrtiko.

The Sky Room, an iconic restaurant in downtown Long Beach, will be hosting an afternoon wine tasting fundraising event featuring their signature Coquelicot wines, on Saturday, March 10th from 1-3pm. Organized by Dine LBC, funds raised will benefit Food Finders food rescue program. “The team at The Sky Room has always been supportive of the important work that Food Finders does in working to eliminate food security in Long Beach and beyond,” said Jonathan Rosenson, proprietor and sommelier of The Sky Room. Jonathan joins us with all the 411.

Chef Pascal Olhsats, the Dean of French chefs in Orange County, turns 30 this month. That’s 30 years of having a namesake restaurant (as the proprietor) in Orange County. It’s a month of festivities at Pascal San Juan Capistrano and the ultimate 5-course celebration dinner (with a Champagne toast) on March 21st at his Café Jardin in Corona Del Mar’s Sherman Gardens and Library. We entice Chef Pascal out of the kitchen with a glass of French Chablis to preview the celebrations.

From the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. Acclaimed Pakistani chef, culinary educator, and food and prop stylist, Kausar Ahmed, has curated and created mouth-watering recipes in her first cookbook, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan. Chef Kausar is our guest.

The 26th Annual Taste of Solvang returns from Wednesday through Sunday on March 14th to 18th, 2018. It’s a unique experiential culinary weekend featuring Solvang farmers, chefs, bakers, winemakers, brewers, distillers, and artisans showcasing the bounty of Santa Barbara wine country set amidst California’s quaint Danish town. Laura Kath the Media Relations Director for the Solvang Conference & Visitors Bureau has the scrumptious preview.

Food journalist and author Karen Kaplan has just launched her first solo cookbook, Open Faced: Single-Slice Sandwiches from Around the World, published by Gibbs Smith. In this concise yet comprehensive volume she shares her passion for open-faced sandwiches in authoritative text filled with history, lore, anecdotes and tips, and 65 no-fail international recipes, each with its own wine or spirit pairing suggestion. Each recipe reflects the taste and spirit of its place of origin, yet is perfectly translated for the way we cook and eat in America today. Karen Kaplan joins us.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. The Monterey Bay Aquarium has their closely observed Seafood Watch program to help consumers, restaurateurs and seafood retailers choose seafood that’s fished or farmed in ways that support a healthy ocean. Chef Andrew further explains the effort.

All of this and heaping helpings of extra deliciousness on this week’s show!

Kyle Meyer of Wine ExchangeBy all accounts Greek wines, in general, are improving but are still a bit of a mystery to the casual wine connoisseur. Our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange to the rescue.

He’ll provide us with an understandable overview of the wines of the Greek island of Santorini. The famous, high quality white wine grape there is Assyrtiko. We’ll also hear the success story of Santorini’s Domaine Sigalas S.A.

Jonathan RosensonThe Sky Room, an iconic restaurant in downtown Long Beach, will be hosting an afternoon wine tasting fundraising event featuring their signature Coquelicot wines, on Saturday, March 10th from 1-3pm. Organized by Dine LBC, funds raised will benefit Food Finders food rescue program.

For this unique social event, guests will be invited to sample up to twenty Coquelicot wines while enjoying light appetizers provided by The Sky Room. The Sky Room is located at 40 S.Locust Avenue in downtown Long Beach.

Tickets are $35 per guest and are available for purchase right here. All proceeds from ticket sales will be donated to Food Finders to support their ongoing food rescue program.

“The team at The Sky Room has always been supportive of the important work that Food Finders does in working to eliminate food insecurity in Long Beach and beyond,” said Jonathan Rosenson, proprietor and sommelier of The Sky Room, “We’re excited to have this chance to invite guests to spend a fun afternoon tasting our Coquelicot wines and support Food Finders at the same time.”

Wines by the bottle will also be available for sale for guests to take home during the event, with all proceeds also going to Food Finders.

Jonathan uncorks the needed 411 for us.

Pascal OlhatsChef Pascal Olhats, the Dean of French chefs in Orange County, turns 30 this month. That’s 30 years of having a namesake restaurant (as the proprietor) in Orange County. It’s a month of festivities at Pascal San Juan Capistrano and the ultimate 5-course celebration dinner (with a Champagne toast) including a Chef Pascal cooking demonstration on March 21st at his Café Jardin in Corona Del Mar’s Sherman Gardens and Library.

“It will be 30 years in March that I signed my first restaurant lease for Pascal Restaurant in Newport Beach. I am not sure if I will still own a restaurant for another decade so it’s time to celebrate” – Chef Pascal Olhats.

At Pascal San Juan Capistrano in March for every Thursday, Friday and Saturday dinner service they are offering a special “Pascal’s Patrons’ Favorite” menu for a 30 per cent discount. It’s 3 courses for $50 including a Champagne cocktail toast. The celebration menu features Salade Lyonaise, choice of Thyme crusted seabass or Duck a l’orange and a lemon tart.

We entice Chef Pascal out of the kitchen with a glass of proper French Chablis to preview the celebrations.

Kausar AhmedFrom the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. Acclaimed Pakistani chef, culinary educator, and food and prop stylist, Kausar Ahmed, has curated and created mouth-watering recipes in her first cookbook, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan.

Chef Kausar is best known Internationally for her work through “Kitchen Craft by Kausar,” an organization she founded in 2009 that offers free nutrition and cooking workshops to women and youth in high-risk communities around Karachi. The goal is to promote healthy eating and hygiene in the most impoverished families. Hands-on workshops teach students about cooking, nutrition, kitchen safety, personal hygiene, gardening and more.

Chef Kausar is our guest.

Laura Kath of Mariah MarketingThe 26th Annual Taste of Solvang returns from Wednesday through Sunday on March 14th to 18th, 2018. It’s a unique experiential culinary weekend featuring Solvang farmers, chefs, bakers, winemakers, brewers, distillers, and artisans showcasing the bounty of Santa Barbara wine country set amidst California’s quaint Danish town.

The popular Taste of Solvang favorites of Friday evening’s Sip +Savor (March 16 from 7:00-9:00 p.m., $45); Saturday’s Tasting Trail (March 17 from 11:00 a.m-4:00 p.m., $30) and Saturday & Sunday’s Wine & Beer Walk (March 17 & 18; $45) are joined by two, new 2018 Taste of Solvang exclusive events in 2018.

NEW on Wednesday, March 14, 2018

4:00-7:00 p.m. Taste of Solvang: Farmers Market Dinner

Experience this new, family friendly farm-to-table event during the weekly Solvang Farmers Market featuring truly fresh-from-the-market ingredients prepared by Chef David Cecchini of Cecco Ristorante and Mathew Raab of Fresco Valley Café. Savor hearty seasonal stew, small bites, and dine al fresco at communal tables in Solvang Park (Mission Drive & First Street) while enjoying the sounds of the Bryan Titus Trio (bring your own beer / wine). Net proceeds benefit Santa Ynez Valley Veggie Rescue. ($15 adults, $5 children under age 12) Space is limited; reservations are required online.

NEW on Sunday, March 18, 2018

11:00 a.m-2:00 p.m.  Taste of Solvang: Danish Sunday Brunch with Bottomless Mimosa OR Bloody Mary Bar OR Bottomless Coffee

Created by Executive Chef Brooke Stockwell at K’Syrah Catering Events Center (478 Fourth Place) this fresh menu includes pork belly bites with real maple syrup, mini yogurt parfaits with sweet balsamic reduction, ‘Aeeggkage’ Danish style mini-egg frittatas with caramelized onions and gruyere; local Danishes and breads with whipped cream cheese & house made jams, organic field greens salad with Solvang Olive Co. citrus vinaigrette, home-style breakfast potatoes with farmers market vegetables, house made Danish sausages, scrambled eggs with sautéed squash, house cured and smoked lox with goat cheese mousse, pickled red onion, fried capers and micro greens on Solvang-everything bagels. Choose from EITHER bottomless Farmers Market mimosas OR bottomless “Build-Your-Own Bloody Mary Bar” featuring American Star Vodka from Ascendant Spirits OR bottomless coffee. ($65 with alcohol—be 21 years of age +; or $50 with coffee). Space is limited; reservations are required online right here.

Laura Kath the Media Relations Director for the Solvang Conference & Visitors Bureau has the scrumptious preview.

Karen KaplanFood journalist and author Karen Kaplan has just launched her first solo cookbook, Open Faced: Single-Slice Sandwiches from Around the World, published by Gibbs Smith. In this concise yet comprehensive volume she shares her passion for open-faced sandwiches in authoritative text filled with history, lore, anecdotes and tips, and 65 no-fail international recipes, each with its own wine or spirit pairing suggestion.

There are tartines of France, bruschette and crostini of Italy, montaditos and tomato toasts of Spain, smorrebrod of Scandinavia, butterbrote of Germany, butterbrodi of Russia,molletes of Mexico as well as sandwiches and toasts of Britain and the U.S.  There are traditional recipes, reinterpretations of classics, and original creations based on the flavors, ingredients and/or specialties associated with the country at hand.

Each recipe reflects the taste and spirit of its place of origin, yet is perfectly translated for the way we cook and eat in America today.

This is an indispensable little cookbook for those who love single-slice sandwiches as much as Karen does, and for those who would like to learn more about this unique food trend-one that has a storied global gastronomic past, and an increasingly popular place in today’s culinary vernacular. Some of the recipes are rustic and some refined, some simple and some sophisticated, but all are easy to make and ideal for weekday cooking or weekend entertaining.

Karen Kaplan is a freelance writer, editor, translator and recipe developer. She was on staff at Bon Appétit Magazine for twenty years and concurrently was the restaurant critic for the LAWeekly for seven years and the host and producer of The Audible Feast on KCRW radio station for seven years. She was also a consultant for culinary websites and food-based reality television shows, a contributor to food and travel magazines and newspaper sections, and was a writer, editor, translator and recipe editor for many cookbooks. She holds Le Grand Diplômed’EtudesCulinaires from La VarenneEcole de Cuisine, has a B.A. in Comparative Literature and taught at USC and UCLA. She lives in Studio City, California.

Author Karen Kaplan joins us.

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. Oysters, oysters everywhere… Non-seafood restaurants are now starting to feature raw oysters on their appetizer menus as well as visible Oysters Bars are popping up in dinner houses. What should you know before you order? Are there differences in flavor profiles? What condiments really enhance the flavor? Chef Andrew has the answers and will explain the oyster basics. Leave the shucking to the restaurant & happy slurping!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Kyle Meyer, Managing Partner, Wine Exchange, The Wines of Santorini, Greece
Segment Three: The Sky Room’s Coquelicot Wines Benefit for Food Finders
Segment Four: Pascal Olhats, Pascal San Juan Capistrano & Café Jardin
Segment Five: Chef Kausar Ahmed, The Karachi Kitchen, Karachi Pakistan
Segment Six: 26th Annual Taste of Solvang
Segment Seven: Karen Kaplan, Food Journalist, Open Faced – Single-Slice Sandwiches from Around the World
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

February 24: The Oscars and Governors Ball, Panxa Cocina, Smog City Brewing, Cochon555, Berlin Bistro

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Three: Art Gonzalez, Chef / Proprietor, Panxa Cocina, Long Beach
Segment Four: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part One
Segment Five: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part Two
Segment Six: Brady Lowe, Founder, Cochon555
Segment Seven: Kerstin Kansteiner, Proprietress, Berlin Bistro, Long Beach
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now an enticing preview of this Saturday’s crave-worthy show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday with a fresh show.

For the 24th consecutive year the celebrity chef to the stars, Wolfgang Puck, will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas. We’ll have an exclusive kitchen chat with Chef Eric.

Recognized as a warm and welcoming neighborhood eatery for creative modern New Mexican cuisine, lively happy hours, and communal gatherings, Long Beach’s Panxa Cocina solidifies its standing as a go-to staple for food and fun with the launch of “Mimosas & Mutts,” which started on February 17, 2018. Chef Proprietor Art Gonzalez puts on the just dog for us. (He has two canine charges in his own household.)

“In October 2011, Smog City Brewing Co. began brewing beer at the Tustin Brewing Co. (TBC) brewpub. By utilizing TBC’s excess fermentation capacity, Smog City was able to brew well-crafted beers, and personally distribute to restaurants and bars throughout Los Angeles County. We worked to create a presence in the craft brewing community and brewed and distributed 240 barrels in the first year.” In May of 2013 Smog City debuted their own brewery taproom in Torrance. Since then the Taproom has become an amazing home for locals and visitors alike.

Co-founder Laurie Porter taps the keg for us. She is also the President of the Los Angeles County Brewers Guild.

Cochon555, one of the nation’s most talked about premium food, wine and spirit celebration and live-event series, is back on the road in 2018, returning to the Los Angeles area on Sunday, March 11, 2018. Viceroy Santa Monica will play host to a hundred-plus prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working in concert to create luxurious moments at this stand-up, all-inclusive bacchanal celebration of tasty heritage breed pork. Founder Brady Lowe is our “hog wild” guest.

Ever think much about the seemingly innocuous plastic straw ? Ultimately plastic doesn’t belong in the ocean yet that’s where millions of straws end up poisoning the ocean with a non-biodegradable item and actually harming sea creatures. Long Beach’s Berlin Bistro’s proprietress, Kerstin Kansteiner, is now taking the lead on making plastic straws “request only’ in a concerted effort to reduce straw pollution and “auto strawing.” Kerstin joins us.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Ceviche and Poke are on a lot of restaurant menus these days. There is also a flood of Poke shops opening all over. How do they maintain consistent quality? The fish used needs to be super fresh. It’s the 411 on both Poke and Ceviche. Chef Andrew weighs in.

All of this and heaping helpings of extra deliciousness on this week’s show!

Eric Klein of Wolfgang Puck CateringFor the 24th consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. It’s for 1,500 VIP guests including Oscar winners and Nominees in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. It starts immediately following the Oscar telecast on ABC.

Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.)

The culinary team creates more than 50 imaginative dishes from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening.

Some 32,000 plates of food will be enjoyed by the guests served by a team of 10 maitre d’ staff, 850 service and support staff and 300 culinary staff.

On the order list for the Governors Ball is 350 pounds of Atlantic Bigeye tuna, 15 kilos of American, farm-raised caviar, 250 Maine lobsters, 300 pounds of Miyazaki Wagyu beef, and 800 stone crab claws.

The guests will toast with 1,400 bottles of Piper-Heidsieck (more than 12,000 glasses) and 2,400 bottles of fine wine from Francis Ford Coppola Winery’s Director’s Cut wine collection.

We’ll have an exclusive kitchen chat with Chef Eric.

Arthur GonzalezRecognized as a warm and welcoming neighborhood eatery for creative modern New Mexican cuisine, lively happy hours, and communal gatherings, Long Beach’s Panxa Cocina solidifies its standing as a go-to staple for food and fun with the launch of “Mimosas & Mutts,” which started on February 17, 2018.

This monthly brunch gathering features a special invite to our four-legged friends as Executive Chef and Owner Arthur Gonzalez welcomes brunch-goers to bring their canine companions to the sunny patio at Panxa Cocina located in the buzzing Belmont Heights neighborhood on the third Saturday of every month from 10 a.m. to 3 p.m.

The convivial brunch event launched on the first weekend of the Year of the Dog in the Chinese Lunar calendar, with much fanfare and Instagram-worthy local dogs. The monthly gathering provides a dog-friendly menu of Southwestern staples like rice and beans for the slobbery set, as well as a free juice flight to accompany bottles of champagne for thirsty dog moms and dads.

“Panxa Cocina encourages all dog-owners to enjoy favorites from the New Mexican-inspired brunch menu, including Blue Corn Piñon Pancakes, Chilaquilas Roja, Smothered Breakfast Burrito, and Stacked Enchiladas, as well as classic and new-fangled brunch libations from accomplished Bar Manager Greg Goins. Guests are also encouraged to use the hashtag: #pupsatpanxa to share their experiences on social media.”

Chef Proprietor Art Gonzalez puts on the just dog for us. (He has two canine charges in his own household.)

Laurie Porter“In October 2011, Smog City Brewing Co. began brewing beer at the Tustin Brewing Co. (TBC) brewpub. By utilizing TBC’s excess fermentation capacity, Smog City was able to brew well-crafted beers, and personally distribute to restaurants and bars throughout Los Angeles County. We worked to create a presence in the craft brewing community and brewed and distributed 240 barrels in the first year.”

“By 2012, we’d grown faster than ever expected. After the purchase of our own full-scale brewing equipment, we formalized plans for our new brewery and taproom in Torrance, CA. In 2013, we received final building and license approvals and began brewing and opened our brewery taproom in May of 2013. Our Taproom in Torrance has become an amazing home for locals and visitors alike.”

“In January of 2017, we had an opportunity to join a unique and progressive project called SteelCraft in Long Beach. SteelCraft is a re-purposed outdoor food hall made entirely out of recycled shipping containers. This gorgeous outdoor beer garden has plenty of flavorful food options to choose from while you drink a delicious Smog City Beer.”

“Stop in and see us for a taste of our proven and experimental beers in Long Beach or a tour of our brewery & taproom in Torrance.”

Co-founder Laurie Porter taps the keg for us. She is also the President of the Los Angeles County Brewers Guild.

Laurie Porter is also The President of the L.A. County Brewers Guild with over 50-member breweries in Los Angeles County.

The mission of the Los Angeles County Brewers Guild is to promote and protect local independently-owned craft breweries and advocate for the strengthening of the craft beer industry. The LABG strives to encourage the growth of world-class beer culture within L.A. county through various educational efforts and aims to stimulate growth through community engagement. Formally founded in 2013, the LABG is a federally recognized 501(c)6 non-profit organization.

Brady Lowe of Cochon 555Cochon555, one of the nation’s most talked about premium food, wine and spirit celebration and live-event series, is back on the road in 2018, returning to the Los Angeles area on Sunday, March 11, 2018. Viceroy Santa Monica will play host to a hundred-plus prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working in concert to create luxurious moments at this stand-up, all-inclusive bacchanal celebration of tasty heritage breed pork.

Cochon555’s 2018 group of cutting-edge chefs from across the city has each participant cooking one whole heritage breed pig raised by a family farm. The competing chefs include Sammy Monsour of Preux & Proper, Brian Redzikowski of Kettner Exchange, Thomas Bille of Otium, Lord Maynard Llera of Mason and Hugo Bolanos of Wolfgang Puck at Hotel Bel-Air.

One week before the event, each chef receives a 200-pound heritage breed pig sustainably sourced from Cook Pigs Ranch, Rancho Llano Seco, Winfield Farm, Sowbelly Sustainable Farm, and Peads & Barnetts to create a maximum of 6 dishes for competition. With dozens of bites from iconic local chefs, boutique distillers, and artisan winemakers, the event is akin to an epic tasting menu of heritage breed pork with endless beverage pairings taken standing up.

To win the friendly competition for a cause, a chef’s menu must woo twenty celebrity judges with their “Judge’s Plate” scored on utilization; technique; and overall flavor and be voted “best bite of the day” by guests. The winning “Prince or Princess of Pork” in Los Angeles will advance to the national finale, Grand Cochon, a head-to-tail, winner-takes-all showdown for the crown in Chicago on September 30th.

Founder Brady Lowe is our “hog wild” guest.

Kerstin KansteinerEver think much about the seemingly innocuous plastic straw? Ultimately plastic doesn’t belong in the ocean yet that’s where millions of straws end up poisoning the ocean with a non-biodegradable item and harmful to sea creatures.

Long Beach’s Berlin Bistro’s community-minded proprietress, Kerstin Kansteiner, is now taking the lead on making plastic straws “request only’ in a concerted effort to reduce straw pollution and “auto strawing.”

  • Americans go through 500 million plastic straws a day!
  • The USA can fill up 127 school buses with the straws we use every single day in this country

Kerstin joins us.

Andrew Gruel and his son WilliamOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. Ceviche and Poke are on a lot of restaurant menus these days. There is also a flood of Poke shops opening all over. How do they maintain consistent quality? The fish used needs to be super fresh. It’s the 411 on both Poke and Ceviche.

Chef Andrew weighs in.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Three: Art Gonzalez, Chef / Proprietor, Panxa Cocina, Long Beach
Segment Four: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part One
Segment Five: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part Two
Segment Six: Brady Lowe, Founder, Cochon555
Segment Seven: Kerstin Kansteiner, Proprietress, Berlin Bistro, Long Beach
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

February 17: Marcy Carriker Smothers, John Cox, Neal Fraser, Take Amtrak to Solvang

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Marcy Carriker Smothers, Eat Like Walt: The Wonderful World of Disney Food Part One
Segment Three: Marcy Carriker Smothers, Eat Like Walt: The Wonderful World of Disney Food Part Two
Segment Four: Executive Chef John Cox, The Bear and Star, Los Olivos
Segment Five: Chef / Proprietor Neal Fraser, Redbird & Vibiana, Downtown Los Angeles
Segment Six: Chef Andrew Gruel with “Ask the Chef”
Segment Seven: Laura Kath, Solvang Conference & Visitors Bureau Part One
Segment Eight: Laura Kath, Solvang Conference & Visitors Bureau Part Two

Program Note : For Saturday, February 17th (only) we unusually follow Ducks Hockey at the special time of 3 to 5:00 p.m. Don’t miss us !

Now an appetizing preview of this Saturday’s sinfully tempting show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday with a fresh show.

Eat Like Walt: The Wonderful World of Disney Food is a culinary tour of the original Disneyland park’s six lands packaged in an impressive coffee table-volume. Every attraction has a story, and so do many of the menu items. Disneyland’s food transports us as much as it satiates us, or as Walt declared, “The food is as fabulous as the fun, too.” We’ll meet author Marcy Carriker Smothers.

Los Olivos’ The Bear and Star, serving “Refined Ranch Cuisine” inspired by the Parker family at the eponymous Fess Parker Inn, continues their collaborative Chef’s Table Dinners with Chef Neal Fraser of Los Angeles’ Redbird on Sunday, February 25, 2018. The five-course tasting dinner championing Southern California restaurant talent, staged in the state-of-the-art Chef’s Room, blends products raised on the Parker ranch with inspiration from Los Angeles County. The Bear and Star’s Chef/Partner John Cox joins us with the enticing preview.

Chef/Proprietor Neal Fraser of Redbird then joins us to discuss the intimate Chef’s Table Dinner at Los Olivos’ The Bear and Star on Sunday, February 25th. Chef/Owner Neal Fraser and Owner/Operator Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. The New York Times had a thought-provoking piece by food journalist Karen Stabiner on the front page of their dedicated Food Section this week on February 14th. The issue contained in “What to do When Laptops & Silence Take Over Your Café” is how does a café that wants to maintain a lively atmosphere handle customers who hang out there all day on their laptops (while buying little food & beverages) and use the establishment as their office. Chef Andrew weighs in on the debate.

New 2018 “Take Amtrak to Solvang” offer nets savings and specials at Hotels, Restaurants, Wine-Tasting, Museums and activities. Known as California’s Denmark, Solvang is 125 miles north of Los Angeles and 300 miles south of San Francisco and served via Amtrak Thruway Bus service connecting to trains from Los Angeles and Santa Barbara as well as San Luis Obispo six times daily (3 northbound, 3 southbound). The Amtrak bus stop is located in the heart of the village at Solvang Park, 1630 Mission Drive—within easy strolling distance to 16 hotels, 35 restaurants, 22 wine-tasting rooms, 150 boutique shops, 5 authentic Danish bakeries, 6 museums and many more activities. Solvang’s Media Relations Director Laura Kath is our guest.

All of this and heaping helpings of extra deliciousness on this week’s show!

Marcy Carriker SmothersEat Like Walt: The Wonderful World of Disney Food is a culinary tour of the original Disneyland park’s six lands packaged in an impressive coffee table-volume. Every attraction has a story, and so do many of the menu items. Disneyland’s food transports us as much as it satiates us, or as Walt declared, “The food is as fabulous as the fun, too.”

Two decades before the California food revolution, Walt Disney was planning a revolution of his own. Walt knew that food could be more than nourishment – it could be entertaining, too. The concept of families eating and playing at the same time was an innovation in mid-century America. Food in Disneyland wasn’t gray or humdrum. It was full of fantasy and color!

We’ll meet author Marcy Carriker Smothers.

““Eat Like Walt: The Wonderful World of Disney Food gives you a great sense of Walt Disney’s creative journey in designing Disneyland as an immersive experience, in thinking about food as an important part of creating something enjoyable and memorable. It’s a fascinating story, connecting the personal, professional and public sides of Walt Disney’s life: from his simple tastes and down-to-earth home life, to his attention to detail and good quality in everything he touched, to his incredible understanding of storytelling and entertainment as a complete experience.”

“Marcy paints an in-depth picture of the food at the Disney Studios and Disneyland during Walt’s lifetime. Reading it you can imagine what these places were like when they first opened – what it must have been like to see Walt standing in line at the commissary for lunch, or seated at the back table at the Carnation Café. Any Disney fan knows how exciting it is to get to hear a new part of the Disney story. This one is a special treat.” – John Lasseter, Chief Creative Officer, Walt Disney and Pixar Animation Studios & Principal Creative Advisor, Walt Disney Imagineering.

John CoxLos Olivos’ The Bear and Star, serving “Refined Ranch Cuisine” inspired by the Parker family at the eponymous Fess Parker Inn, continues their collaborative Chef’s Table Dinners with Chef Neal Fraser of Los Angeles’ Redbird on Sunday, February 25, 2018. The five-course tasting dinner championing Southern California restaurant talent, staged in the state-of-the-art Chef’s Room, blends products raised on the Parker ranch with inspiration from Los Angeles County.

“The Bear and Star takes its name from the two states our founder called home – Texas and California – celebrating refined ranch cuisine paired with California’s bounty. The restaurant is intrinsically intertwined with the 714 -acre Fess Parker Home Ranch seven miles away where the Wagyu cattle herd are raised and finished with the spent grains and pomace from the family brewery and winery. Also raised on the ranch are chickens, quail, rabbits, pigs and bees along with a number of heirloom fruits and organic vegetables for use at the restaurant.”

The Bear and Star’s Chef/Partner John Cox joins us with the enticing preview.

Neal and Amy Knoll FraserLos Olivos’ The Bear and Star, serving “Refined Ranch Cuisine” inspired by the Parker family at the eponymous Fess Parker Inn, continues their collaborative Chef’s Table Dinners with Chef Neal Fraser of Los Angeles’ Redbird on Sunday, February 25, 2018. The five-course tasting dinner championing Southern California restaurant talent, staged in the state-of-the-art Chef’s Room, blends products raised on the Parker ranch with inspiration from Los Angeles County.

Dinner begins with a First Course of Sautéed Abalone with Wild Watercress, Preserved Lemon and Sea Beans; followed by Second Course of Beets from Our Farm with Smoked Garlic and Chanterelle Mushrooms. For the Third Course, guests enjoy Sweet Shrimp and Sea Urchin Risotto with Kuri Squash. Served for the Main Course will be Grilled “Parker Ranch” Wagyu Beef with Kale, Crouton, Snails, Cheese and Red Wine Sauce. The evening is complete with the final Dessert Course – Blackberry, Hazelnuts and Goat Cheese. Wine pairings are available for the dinner by The Bear and Star’s General Manager Robert Williams.

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. The New York Times had a thought-provoking piece by food journalist Karen Stabiner on the Front Page of their Food Section this week on February 14th.

The provocative issue discussed in What to do When Laptops & Silence Take Over Your Café” is how does a café that wants to maintain a lively atmosphere handle customers who hang out there all day on their laptops (while buying little food & beverages) and use the establishment as their office. Chef Andrew weighs in on the hospitality debate.

Interestingly enough L.A. restaurants, including Venice’s Rose Café, are featured in the piece.

Laura Kath of Mariah MarketingNew 2018 Take Amtrak to Solvang” offer nets savings and specials at Hotels, Restaurants, Wine-Tasting, Museums and activities. Known as California’s Denmark, Solvang is 125 miles north of Los Angeles and 300 miles south of San Francisco and served via Amtrak Thruway Bus service connecting to trains from Los Angeles and Santa Barbara as well as San Luis Obispo six times daily (3 northbound, 3 southbound).

The Amtrak bus stop is located in the heart of the village at Solvang Park, 1630 Mission Drive—within easy strolling distance to 16 hotels, 35 restaurants, 22 wine-tasting rooms, 150 boutique shops, 5 authentic Danish bakeries, 6 museums and many more activities.

Solvang’s long-time Media Relations Director Laura Kath is our guest.

Solvang Conference & Visitors Bureau Executive Director Tracy Farhad reveals, “Just show your current Amtrak train/bus ticket to Solvang at participating businesses and you’ll enjoy rewards for taking a vacation from your car. It’s so easy to be car free in Solvang year-round and enjoy our warm, Scandinavian hospitality with no passport required!”

 Here are the current participating Solvang businesses in the 2018 “Take Amtrak to Solvang & Show Your Ticket for Specials” offer, valid now through December 31, 2018.

First, be sure to visit the Solvang Visitor Center, 1639 Copenhagen Drive, open 9:00 a.m. to 5:00 p.m. daily (behind the Solvang Park bus stop) for FREE 2018 Destination Guide, maps, savings coupons and gift of audio ear buds—perfect for enjoying by downloading the new Solvang Heritage Walking Tour App.

Be sure to check back often since more are being added frequently to this list: Atterdag Inn; Grapeline Wine Tours; Hamlet Inn; Holiday Inn Express; Home Connection; Ingeborg’s Danish Chocolates; King Frederik Inn; Segway Tours of Solvang; Solvang Antiques; Solvang Restaurant; The Good Life Cellar; Wandering Dog Wine Bar; Wheel Fun Rentals and Wildling Museum of Art & Nature.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Marcy Carriker Smothers, Eat Like Walt: The Wonderful World of Disney Food Part One
Segment Three: Marcy Carriker Smothers, Eat Like Walt: The Wonderful World of Disney Food Part Two
Segment Four: Executive Chef John Cox, The Bear and Star, Los Olivos
Segment Five: Chef / Proprietor Neal Fraser, Redbird & Vibiana, Downtown Los Angeles
Segment Six: Chef Andrew Gruel with “Ask the Chef”
Segment Seven: Laura Kath, Solvang Conference & Visitors Bureau Part One
Segment Eight: Laura Kath, Solvang Conference & Visitors Bureau Part Two

February 10: ment’or BKB Foundation, Crema Café, Bernard Guillas, Sima Cohen, Michael McCarty

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Young Yun, Executive Director, ment’or BKB Foundation
Segment Three: Restaurateur & Baker Tarit Tanjasiri, Crema Café, Seal Beach
Segment Four: Executive Chef Bernard Guillas, The Marine Room & The La Jolla Breach & Tennis Club, La Jolla
Segment Five: Celebrity Trainer Simi Cohen, Sima’s Healthy Indulgences Part One
Segment Six: Celebrity Trainer Simi Cohen, Sima’s Healthy Indulgences Part Two
Segment Seven: Restaurateur Michael McCarty, Michael’s Santa Monica & NYC
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Show Co-Host

Now an enticing preview of this Saturday’s crave-worthy show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday with a fresh show.

The ment’or BKB Foundation oversees, and funds, the USA’s participation in the biannual Bocuse d’Or International Culinary Competition. Inspired by Team USA’s unprecedented Gold Statue at the Bocuse last year ment’or is now funding, and building, a dedicated training kitchen for Bocuse d’Or Team USA located at the Culinary Institute of America at Copia’s campus in Napa. Executive Director Young Yun provides the details.

Baker and restaurateur Tarit Tanjasari closed his popular Crema Café in Seal Beach late last year for a total remodel. It originally launched on Main St. in 2006. It feels more open now as the wall between the Bakery & Café was removed. We’re on the rise with Tarit.

The globetrotting Chef Bernard Guillas is the long-time, beloved Executive Chef of the La Jolla Beach & Tennis Club and The Marine Room (oceanfront) in La Jolla. He’s also San Diego’s energetic culinary ambassador to the World. He just back from the 10th Annual Cayman Cookout with Le Bernardin’s Eric Ripert. We’re long overdue for a chat with Chef Bernard.

Sima Cohen is a celebrity trainer, nutritionist, wellness expert, and life coach with more than twenty years’ experience. Her new book is Sima’s Healthy Indulgence – 100 Revamped, Guilt-Free Recipes to Transform Your Life. This book is perhaps the ultimate guide to guiltless freedom that you can celebrate every day, without any depriving, compromising, counting calories, or measuring body fat! We’ll meet Sima.

Restaurateur Michael McCarty of Michael’s Santa Monica fame has been a larger-than-life fixture on the local dining scene (Manhattan, too) since 1979. He is a legendary discoverer of youthful culinary talent. In the summer of 2016 Michael reinvented Michael’s Santa Monica once again with the arrival of a hot young chef, Miles Thompson. We’ll chat with Michael about the diminishing influence of high-profile restaurant critics over the years as well as Chef Miles’ new Winter Happy Hour menu.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. What’s the future of home-delivery meal kits like Blue Apron? Even the supermarkets are offering their own labels of these fresh, and ready-to-cook at home meal kits. Are they a good deal ? Chef Andrew weighs in.

All of this and heaping helpings of extra deliciousness on this week’s show!

Young YunThe ment’or BKB Foundation oversees, and funds, the USA’s participation in the biannual Bocuse d’Or International Culinary Competition. Inspired by Team USA’s unprecedented Gold Statue at the Bocuse last year ment’or is now funding, and building, a dedicated training kitchen for Bocuse d’Or Team USA located at the Culinary Institute of America at Copia’s campus in Napa.

Scheduled to open in Spring 2018 ment’or’s hope is that this kitchen will become a permanent home for the Team.

The targeted fundraising goal is to raise $250,000.

The new space will replicate the kitchen at the Bocuse d’Or, so that Team USA can practice to compete as they would on the actual competition day. Most importantly, the kitchen will be outfitted with the necessary equipment to ensure that Team USA can continue to succeed on this international culinary stage. In addition, guests will be able to visit the training space to see the physical platters, tools. Photos, and memorabilia encompassing Team USA’s storied history and growing legacy.

Ment’or BKB’s Executive Director Young Yun provides the details.

Tarit Tanjasiri of Crema CafeBaker and restaurateur Tarit Tanjasari closed his popular Crema Café in Seal Beach late last year for a total remodel. It originally launched on Main St. in 2006. It feels more open now as the wall between the Bakery & Café was removed.

“The Crema Cafe is a European-inspired restaurant and bakery in beautiful downtown Seal Beach, California. We serve breakfast and lunch 7 days a week. Our menu offers classic favorites and delicious new alternatives. From our famous sweet and savory crepes to our tempting pastries, hearty sandwiches and fresh salads, we offer a variety of great breakfast and lunch choices.”

“Our artisan bakery offers a full range of fresh-baked goods. We use the finest ingredients like real butter and wholesome grains. Our assortment of handcrafted breads includes our signature 7-grain Crema Multigrain bread, sourdough and raisin pecan. See our schedule for a complete list of available daily breads. You can also indulge your sweet tooth with our enticing array of cookies, muffins, scones, sweet croissants and macarons, baked to perfection.”

“We invite you to dine al fresco on our airy patio or in our cozy interior. Our patio is pet-friendly, so feel free to bring man’s best friend along, too (please make sure Fido is on a leash).”

We’re on the rise with Tarit.

Bernard GxuillasThe globetrotting Chef Bernard Guillas is the long-time, beloved Executive Chef of the La Jolla Beach & Tennis Club and The Marine Room (oceanfront) in La Jolla. He’s also San Diego’s energetic culinary ambassador to the World. He just back from the 10th Annual Cayman Cookout with Le Bernardin’s Eric Ripert.

Since 1941, one symbol has stood for the most exquisite dining experience in San Diego. The Seahorse symbol of The Marine Room.

“During this time, The Marine Room has earned countless accolades. Renown critics have described its privileged setting on La Jolla’s finest beach and the thrill of being “eye-level” with the crashing surf at high tide. The culinary artistry of Executive Chef Bernard Guillas and Chef de Cuisine Ron Oliver has been called “world-class” for its devotion to fresh seafood, seasonal variety, hand-selected local ingredients and award-winning desserts. Others have defined the experience as “sophistication with a sense of delight.” But our greatest satisfaction comes simply from serving our guests – who come to celebrate the joy of life with good company, a perfectly-prepared meal, and a golden Pacific sunset to call their own.”

We’re long overdue for a chat with Chef Bernard.

Sima CohenSima Cohen is a celebrity trainer, nutritionist, wellness expert, and life coach with more than twenty years’ experience. In her life journey she learned the important elements that govern and influence health and happiness. Her new book is Sima’s Healthy Indulgence – 100 Revampred, Guilt-Free Recipes to Transform Your Life.

Sima’s definition of transformation is not about obsessing over the numbers on a scale—it is all about something that blossoms from within you, out from your very pores, that ends with a lustrous glow that shows all over your transformed self. It’s not just about eating good food and feeding your hungry belly, it’s about discovering who you are, and transforming your body and life from the inside out.

After two decades, countless hours, thousands of clients, and customized food and detox plans, it was a no-brainer to understand that everybody—no matter their age or social status—wants their cake, and to eat it too. This book will transform how you think, what you eat, and the way you live. Losing weight is just the cherry on top of the sugar-free sundae.

We’re hanging out in the kitchen with Sima.

When clients said they had a sweet tooth, or they were hungry for their latest diet’s “no-no food” and wanted to eat without the guilt that came with it, something immediately clicked in Sima’s mind, and she knew that she had to create a perfect, life-changing meal plan for them. This book is the ultimate guide to guiltless freedom that you can celebrate every day, without any depriving, compromising, counting calories, or measuring body fat!

She perfected her method to help people from all walks of life discover these elements that pave the way for achieving sustainable health and happiness in life: selfsweat, and substance. Her expertise in nutrition (substance) and fitness (sweat) has helped thousands of overweight individuals achieve ideal weight—the culinary part of that work resulted in the creation of this book.

Sima resides in Los Angeles, California, with her daughter Kayla.

Michael McCartyRestaurateur Michael McCarty of Michael’s Santa Monica fame has been a larger-than-life fixture on the local dining scene (Manhattan, too) since 1979. He is a legendary discoverer of youthful culinary talent. In the summer of 2016 Michael reinvented Michael’s Santa Monica once again with the arrival of a hot young chef, Miles Thompson.

When Chef & Restaurateur Michael McCarty opened the landmark Michael’s in Santa Monica back in 1979 I’m not sure he even suspected that he would become one of the pioneers of what is known as California cuisine along with Alice Waters and Wolfgang Puck. He pioneered having museum quality art on the restaurant’s wall with not a hint of pretention. A Michael’s in New York came on the scene about a decade later serving breakfast, lunch & dinner to the media elite.

Michael is also known for mentoring rising, young culinary talent. This distinguished alumni club includes Jonathan Waxman, Nancy Silverton, Mark Peel, Ken Frank, and Sang Yoon.

McCarty still can be seen at The Santa Monica Farmers Market on Wednesday mornings with his culinary team. When he’s home in Santa Monica he’s at the restaurant nightly still touching tables and welcoming guests.

We’ll chat with Michael about the diminishing influence of high-profile restaurant critics over the years as well as Chef Miles’ new Winter Happy Hour menu. How valuable is restaurant criticism to an established restaurant?

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. What’s the future of home-delivery meal kits like Blue Apron? Even the supermarkets are offering their own labels of these fresh, and ready-to-cook at home meal kits. Are they even a good deal for the money?

Chef Andrew weighs in.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Young Yun, Executive Director, ment’or BKB Foundation
Segment Three: Restaurateur & Baker Tarit Tanjasiri, Crema Café, Seal Beach
Segment Four: Executive Chef Bernard Guillas, The Marine Room & The La Jolla Breach & Tennis Club, La Jolla
Segment Five: Celebrity Trainer Simi Cohen, Sima’s Healthy Indulgences Part One
Segment Six: Celebrity Trainer Simi Cohen, Sima’s Healthy Indulgences Part Two
Segment Seven: Restaurateur Michael McCarty, Michael’s Santa Monica & NYC
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Show Co-Host

February 3: Karen Page, Melissa’s World Variety Produce, J. Trani’s, Denise Vivaldo

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: James Beard Award-winning Authors Karen Page & Andrew Dornenburg (Photographer), Kitchen Creativity
Segment Three: Robert Schueller, Melissa’s World Variety Produce, Inc.
Segment Four: Executive Chef Dustin Trani, J. Trani’s, San Pedro Part One
Segment Five: Executive Chef Dustin Trani, J. Trani’s, San Pedro Part Two
Segment Six: Food Stylist Denise Vivaldo, The Food Stylist’s Handbook Part One
Segment Seven: Food Stylist Denise Vivaldo, The Food Stylist’s Handbook Part Two
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Program Note: On this Saturday, February 3rd we follow Ducks Hockey at the special time of 2 to 4:00 p.m. Don’t keep it a secret…

Now a captivating preview of this Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday with a fresh show.

Eclipsing painters and musicians, chefs have emerged as the world’s leading creative professionals—so there’s no better place to turn for insight into the “Big Game Sunday” creative process than the pages of the new book by two-time James Beard Award winners author Karen Page and photographer Andrew Dornenburg, creators of the beloved 400,000-copy bestseller The Flavor Biblenamed one of the ten best cookbooks of the past century by Forbes. Karen is our encore guest.

Our resident produce guru, Robert Schueller of Melissa’s World Variety Produce, is back with us to complete his 2018 “Trends in Produce” insights. This time his observant eye is on specialty vegetables. He’ll be profiling everything from organic ginger to watermelon radishes.

Executive Chef Dustin Trani of the iconic J. Trani’s restaurant in San Pedro represents the 4th generation of Italian cuisine in the Trani Family. He’s a big fan of pristine seafood from Alaska. Chef Justin is featured in a new video from the Alaska Seafood Marketing Institute educating C-CAP students (Careers through Culinary Arts Program) on how to prepare flash frozen, fresh, sustainable Alaska seafood. We’re chilling with Chef Dustin.

Chefs and food stylists Denise Vivaldo and Cindie Flannigan have recently published the 2nd edition of their ground-breaking book The Food Stylist’s Handbook, originally published in 2010. There have been great changes in the industry since the first edition, including the explosion in popularity of food blogging and social media, food videos, and recipe creators working as their own photographers. We’re styling with Chef Denise.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Don’t be scared about the possibilities of cooking a whole fish. It’s all about the flavor. Chef Andrew shares the secrets of creating the magic.

All of this and heaping helpings of extra deliciousness on this week’s show!

Karen PageEclipsing painters and musicians, chefs have emerged as the world’s leading creative professionals—so there’s no better place to turn for insight into the “Big Game Sunday” creative process than the pages of the new book by two-time James Beard Award winners author Karen Page and photographer Andrew Dornenburg, creators of the beloved 400,000-copy bestseller The Flavor Biblenamed one of the ten best cookbooks of the past century by Forbes.

KITCHEN CREATIVITY: Unlocking Culinary Genius—with Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs (Little, Brown; Oct 2017) is filled with secrets and strategies from more than 100 leading culinary minds—including José Andrés, Dan Barber, Rick Bayless, Daniel Boulud, Amanda Cohen, Kyle Connaughton, Curtis Duffy, Emily Luchetti, Eric Ripert, Marcus Samuelssonand Joshua Skenes. Beyond a cookbook, KITCHEN CREATIVITY is a guide to a more inventive and intuitive approach to cooking (without recipes!)—one that will inspire readers to think, improvise, and cook like the world’s best chefs.

KITCHEN CREATIVITY includes a “Big Game Sunday” section where famous chefs have their ideas listed to include:

  • Nancy Longo, Pierpont Restaurant (Baltimore) – Corn Fried Soft Shell Crab with Smoked Gouda Grits and Cherry Relish

Karen is our encore guest.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur resident produce guru, Robert Schueller of Melissa’s World Variety Produce, is back with us to complete his 2018 “Trends in Produce” insights. This time his observant eye is on specialty vegetables. His Top 10 in Specialty Vegetables ranges from organic ginger to watermelon radishes.

A tuber that develops in the stem just above ground level, Kohlrabi from Melissa’s is a cruciferous vegetable, along with cabbage, kale, cauliflower and broccoli. About the size of an orange, Kohlrabi is pale green or purple-tinged (purple kohlrabi), and rounded. Firm stems with large leaves branch out evenly at all angles. The leaves, which taste like kale, collards or cabbage, can be steamed, boiled or added to soups.

Kohlrabi from Melissa’s is hand-selected for excellent quality. Choose smooth, unblemished tubers. The smaller bulbs are more flavorful. If the leaves are still attached, they should be firm and fresh. Cut the leaves from the tubers and refrigerate separately in plastic bags. The Kohlrabi will keep up to a week or more and the leaves for several days.

Dustin TraniExecutive Chef Dustin Trani of the iconic J. Trani’s restaurant in San Pedro represents the 4th generation of Italian cuisine in the Trani Family. He’s a big fan of pristine seafood from Alaska. Chef Justin is featured in a new video from the Alaska Seafood Marketing Institute (ASMI) educating C-CAP students (Careers through Culinary Arts Program) on how to prepare blast flash frozen, fresh, sustainable Alaska seafood. Chef Dustin is a loyal C-CAP alum himself.

In this video the C-CAP students had the opportunity to learn about two species of Alaskan seafood, how to best care and prepare frozen fresh seafood, along with tips about dish development, plating, and dish presentation.

We’re chilling with Chef Dustin.

Dustin J Trani has been a fixture at J Trani’s since age 6, where he now serves as executive chef. Dustin’s love for cooking was fostered by his grandfather J Trani, Sr. and his father Jim Trani, Jr.

After learning the family secrets, Dustin set out around the world; studying pasta in the Italian truffle region, serving as chef at the People’s Café in Zagreb, Croatia and exploring Asian food while training at the Oriental Hotel in Bangkok, Thailand before returning to San Pedro.

Denise VivaldoChefs and food stylists Denise Vivaldo and Cindie Flannigan have recently published of the 2nd edition of their ground-breaking book The Food Stylist’s Handbook, originally published in 2010. There have been great changes in the industry since the first edition, including the explosion in popularity of food blogging and social media, food videos, and recipe creators working as their own photographers.

Denise and Cindie share tips and secrets of the trade with cooks and foodies alike who want to become master stylists. Whether for food blogs, television, books, magazines, movies, menus, or advertising, food stylists and photographers learn to slice, plate, tweak, and arrange for the camera. You’ll find out how to get started, what equipment you’ll need, how to find clients, tips to staying successful, and – most importantly – how to craft and style food so it all looks beautiful.

We’re styling with Chef Denise.

To address these changes, Denise & Cindie have updated the book with 60 pages of essential new information and over 100 new photos. New sections include:

  • Using social media like Facebook and blogs to increase your business.
  • How to use photos, videos and recipes to sell yourself.
  • How to plan & execute your own on-air demo, whether on Facebook Live or live TV.
  • Identifying what makes great food photos.
  • A beginner’s guide to using your SLR camera for food photography.
  • How to write user-friendly recipes that will get you good reviews.

Denise Vivaldo is the author of 9 cookbooks and business books including How to Start a Home-Based Catering Business. Denise and Cindie teach food styling classes across the US and at many venues around the world.

Andrew Gruel at the AM830 KLAA StudiosOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. Don’t be scared about the possibilities of cooking a whole fish. It’s all about the flavor. Chef Andrew shares the secrets of creating the magic.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: James Beard Award-winning Authors Karen Page & Andrew Dornenburg (Photographer), Kitchen Creativity
Segment Three: Robert Schueller, Melissa’s World Variety Produce, Inc.
Segment Four: Executive Chef Dustin Trani, J. Trani’s, San Pedro Part One
Segment Five: Executive Chef Dustin Trani, J. Trani’s, San Pedro Part Two
Segment Six: Food Stylist Denise Vivaldo, The Food Stylist’s Handbook Part One
Segment Seven: Food Stylist Denise Vivaldo, The Food Stylist’s Handbook Part Two
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group