July 30: The Gas Company Energy Resource Center, Adam Bell in Maui, Mes Amis with Lincoln Carson, Long Beach Burger Week with the Kroft and ReMix Kitchen Bar

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The Gas Co’s Energy Resource Center in Downey Reopens
Segment Three: Maui Culinary & Beverage Highlights with “SoCal Restaurant Show’s” Adam Bell
Segment Four: Executive Chef Lincoln Carson, Mes Amis, Hollywood, CA Part One
Segment Five: Executive Chef Lincoln Carson, Mes Amis, Hollywood, CA Part Two
Segment Six: Restaurateur Stephen Le, The Kroft, Long Beach. Preview of Long Beach Burger Week
Segment Seven: Chef & Restaurateur Ross Pangilinan, ReMix Kitchen Bar, Long Beach. Preview of Long Beach Burger Week
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

The Gas Co’s Energy Resource Center in Downey had reopened. Chef and restaurateurs are welcome to view and try a myriad of state-of-the-art and energy efficient restaurant kitchen equipment on display there. Rebates are available for qualified energy efficient natural gas equipment. There are also a host of informative, in-person seminars on the schedule. The Gas Co’s Gina Christian and Carmen Oliver are our guests providing all the key details.

Our bargain-loving, Social Media and Website authority, Adam Bell, was fortunate enough to spend a few glorious days in Maui in late April and early May. Maui is an ever-popular destination for Californians. Adam was based in Kihei which is near Wailea. Adam previously shared some informative trip highlights including the roundtrip experience on Hawaiian Airlines, the condo option to a hotel and a standout Dinner and Breakfast. For Adam’s concluding installment it’s the

best in Hawaiian coffee and local craft beer (actually brewed in Hawaii.) Also, an overview of food truck parks featuring delicious Island bites prepared with a side of heart.

“Mes Amis, a new generation French-inspired brasserie from celebrated chef Lincoln Carson (Coast Range and Vaquero Bar, Solvang) and Ten Five Hospitality is now open at Thompson Hotel – A Hyatt Hotel in Hollywood’s Vinyl District, an emerging culinary destination. The restaurant draws inspiration from the golden era of Hollywood and is evocative of the neighborhood spirit of bustling cafes, bistros, and brasseries from Paris to Lyon. Decidedly approachable in its ethos, Carson and Ten Five created Mes Amis out of a desire to offer guests an effortlessly chic yet relaxed neighborhood atmosphere, where close friends and family can gather to enjoy great cooking, cocktails, and wine for any occasion or no occasion at all.” Executive Chef Lincoln Carson is our guest.

“Long Beach residents and visitors alike are in for a treat once again as dozens of local restaurants and burger-centric businesses will offer unique over-the-top Burgers and value-priced Burger Offers when the 2nd annual Long Beach Burger Week returns August 7-14, 2022.

Featured Burgers are value-priced at $5, $10, $15 and $20, plus Burger/Cocktail combos at $25. There are no tickets or passes required. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups food truck to visit. Participating restaurants, food businesses and offers can be found at the Burger Week site.” The Kroft’s Stephen Le and Remix Kitchen Bar’s Chef Ross Pangilinan join us with all the juicy details on their respective Long Beach Burger Week specials.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We all know salmon is healthy and should be part of our regular diet. It also can be kind of boring. As our resident seafood authority we have Chef Andrew to the rescue. Chef Andrew shares his thoughts on adding some excitement to that traditional salmon dish. Also some advice for jazzing up Salmon Burgers.

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

Carmen Oliver of the Gas Company

The Gas Co’s Energy Resource Center in Downey had reopened. Chef and restaurateurs are welcome to view and try a myriad of state-of-the-art and energy efficient restaurant kitchen equipment on display there. Rebates are available for qualified energy efficient natural gas equipment. There are also a host of informative, in-person seminars on the schedule.

The Gas Co’s Gina Christian and Carmen Oliver are our guests providing all the details.

Adam Bell of dataTV

Our bargain-loving, Social Media and Website authority, Adam Bell, was fortunate enough to spend a few glorious days in Maui in late April and early May. Maui is an ever-popular destination for Californians. Adam was based in Kihei which is near Wailea. Adam previously shared some informative trip highlights including the roundtrip experience on Hawaiian Airlines, the condo option to a hotel and a standout Dinner and Breakfast. For Adam’s concluding installment it’s the best in Hawaiian coffee and local craft beer (actually brewed in Hawaii.) Also, an overview of food truck parks featuring delicious Island bites prepared with a side of Aloha.

Lincoln Carson of Mes Amis

Mes Amis, a new generation French-inspired brasserie from celebrated chef Lincoln Carson (Coast Range and Vaquero Bar, Solvang) and Ten Five Hospitality is now open at Thompson Hotel – A Hyatt Hotel in Hollywood’s Vinyl District, an emerging culinary destination. The restaurant draws inspiration from the golden era of Hollywood and is evocative of the neighborhood spirit of bustling cafes, bistros, and brasseries from Paris to Lyon. Decidedly approachable in its ethos, Carson and Ten Five created Mes Amis out of a desire to offer guests an effortlessly chic yet relaxed neighborhood atmosphere, where close friends and family can gather to enjoy great cooking, cocktails, and wine for any occasion or no occasion at all.” Executive Chef Lincoln Carson takes a break from the kitchen and is our guest.

“Rooted in French style and technique and brought to life through local ingredients and purveyors from around the world, Carson’s broad menu is an invitation for any occasion. Carson’s contemporary take on classic brasserie fare encourages guests to convene for a casual weeknight bite, while large format entrees inspire group gatherings. Pristine offerings from an expansive raw bar include East and West Coast Oysters and Maine Scallop Crudo, with plates such as Chicory Salad with fourme d’ambert, citrus, walnut, and Steak Tartare with “everything lavash” showcasing California interpretations of traditional French dishes.”

“Entrees include Steak Frites, French Onion Burger with raclette and caramelized onions, Smoked Liberty Duck, and Niman Ranch Country Pork Chop with crispy brussels sprouts. Large format presentations such as 45-Day Dry Aged Prime Ribeye with potato-onion rolls and Whole Roasted Pasture Chicken further nod to everyday French favorites. Carson’s pastry expertise is revealed in whimsical renditions of classic French desserts including Chocolate Soufflé with chartreuse verte; Pavlova with rose geranium and Harry’s Berries strawberries; and Gateaux St. Honoré with pecan mousseline, puff pastry and caramel.”

“Designed to complement Carson’s menu, the beverage program features a comprehensive wine list of predominantly French and Californian producers, along with thoughtfully selected wines by the glass. Cocktail offerings named in honor of Mes Amis’ photography collection of Old Hollywood scenes and icons include the Safari Party with London dry gin, Lillet Blanc, Gran Classico Bitter, bubbles, lemon and thyme, as well as Happy Birthday No. 35 with rye whiskey, Dubonnet Rouge, herbs de Provence and bitters. An extensive range of classic and eclectic champagne offerings lends further levity to the Mes Amis experience with nightly selections presented tableside on a roving champagne cart.”

“Mes Amis is open for dinner service with plans to debut brunch in the months ahead. The restaurant is open Tuesdays through Saturdays from 6:00 p.m. to 10:00 p.m. with reservations available 7 days in advance on Resy.”

Stephen Le

“Long Beach residents and visitors alike are in for a treat once again as dozens of local restaurants and burger-centric businesses will offer unique over-the-top Burgers and value-priced Burger Offers when the 2nd annual Long Beach Burger Week returns August 7-14, 2022. Featured Burgers are value-priced at $5, $10, $15 and $20, plus Burger/Cocktail combos at $25.”

“Long Beach Burger Week is even taking “dog friendly” one step further by encouraging restaurants with patios to offer a special Burger Week Menu just for dogs for $5 each.”

“Organized by local 501(c)3 non-profit Long Beach Food & Beverage, executive director Terri Henry, who has been organizing culinary events Long Beach for almost a decade, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “We may be past the pandemic stage of COVID, but restaurants are still struggling and the 2nd annual city-wide Long Beach Burger Week will help increase guest counts and sales in August,” stated Henry. “And hey, it’s summertime and who doesn’t love a good burger?”.”

“There are no tickets or passes required. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups food truck to visit. Participating restaurants, food businesses and offers can be found at the Long Beach Burger Week site.

The Kroft in The Hangar LBX is a participating restaurant in Long Beach Burger Week. Their special is an ample Chili Cheeseburger for $15. It’s a double Chili Cheeseburger with grilled onions and secret sauce on a brioche bun with fries and a soft drink. Co-Founder Stephen Le joins us with all the juicy details.

Ross Pangilinan of Mix Mix Kitchen Bar

Then Remix Kitchen Bar at LBX is also a participating restaurant in Long Beach Burger Week. Their special is the Remix Burger for $20. It layered on a house-made Brioche Bun with Thyme Garlic Aioli, American Cheese, Arugula, Tomato, Shallot Jam, Bacon and served with Fries. Founder & Executive Chef Ross Pangilinan (Terrace by Mix Mix at South Coast Plaza) joins us with spatula in hand.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

We all know salmon is healthy and, ideally, should be part of our regular diet. It also can be kind of boring. As our resident seafood authority we have Chef Andrew to the culinary rescue. Chef Andrew shares his thoughts on easily adding some excitement to that traditional salmon dish. Also some advice for jazzing up Salmon Burgers.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The Gas Co’s Energy Resource Center in Downey Reopens
Segment Three: Maui Culinary & Beverage Highlights with “SoCal Restaurant Show’s” Adam Bell
Segment Four: Executive Chef Lincoln Carson, Mes Amis, Hollywood, CA Part One
Segment Five: Executive Chef Lincoln Carson, Mes Amis, Hollywood, CA Part Two
Segment Six: Restaurateur Stephen Le, The Kroft, Long Beach. Preview of Long Beach Burger Week
Segment Seven: Chef & Restaurateur Ross Pangilinan, ReMix Kitchen Bar, Long Beach. Preview of Long Beach Burger Week
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

July 23: Melissa’s Hatch Pepper Season, Deer Hill Vineyards, Ori Menashe and Genevieve Gergis on the opening of Saffy’s

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Hatch Pepper Season with Melissa’s Robert Schueller Part One
Segment Three: Hatch Pepper Season with Melissa’s Robert Schueller Part Two
Segment Four: Owner / Winemaker Bill Scanlin of Deer Hill Vineyards, Layfayette, CA Part One
Segment Five: Owner / Winemaker Bill Scanlin of Deer Hill Vineyards, Layfayette, CA Part Two
Segment Six: Chefs Ori Menashe and Genevieve Gergis, Saffy’s on Fountain & Saffy’s Coffee & Tea Shop, East Hollywood Part One
Segment Seven: Chefs Ori Menashe and Genevieve Gergis, Saffy’s on Fountain & Saffy’s Coffee & Tea Shop, East Hollywood Part Two
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Authentic Hatch peppers (now in the short 6-week availability season) are a Southwestern favorite, named after the original growing area in Hatch, New Mexico. Melissa’s Hatch peppers are grown in the Mesilla Valley, just north of Las Cruces, New Mexico. They are well known, especially in the states of New Mexico, Texas, and Arizona. Researchers say the intense sunlight and cool nights in the valley result in a uniquely flavored chile. An older cousin of the fresh green Anaheim, Hatch peppers have a meaty flesh and can be very mild or have a medium to very hot bite. Hatch peppers are becoming increasingly popular every year, with local supermarkets hosting “Hatch Roasts,” where you can buy your fresh Hatch peppers and have them roasted right in front of you! Once you have your roasted peppers, add them to your favorite recipe or freeze them so you have them anytime you need until next year’s harvest.” Melissa’s resident Product Guru, Robert Schueller (also known as the Prince of Produce), is our guest with all things Hatch Peppers.

“Bill Scanlin’s Deer Hill Vineyards is a small, family-owned vineyard using sustainable processes and 20 plus years of experience to produce truly unique craft wines that are award-winning. The Deer Hill vineyard and tasting room is located in the East Bay area of Northern California, in the beautiful suburb of Lafayette, CA. The elegant tasting room itself is quite impressive. The Deer Hill Vineyards estate grown Cabernet Sauvignon is their specialty but they also produce several other varietals, from Sangiovese, to Chardonnay, or Pinot, Deer Hill offers different wines for any mood or occasion. Deer Hill Vineyards wines have even won awards in the San Francisco Chronicle wine competition in 2020 and 2021.” Owner / Winemaker Bill Scanlin joins with us to uncork all that is Deer Hill Vineyards with a glass of award-winning 2017 Cabernet Sauvignon Lamorinda from Deer Hill Vineyards in hand.

Saffy’s on Fountain in East Hollywood is the new creation of Chefs Ori Menashe and Genevieve Gergis, the founders of Bestia and Bavel in The Arts District of Downtown Los Angeles. Ori and Genevieve join us with all the details on Saffy’s on Fountain and the adjacent Saffy’s Coffee & Tea Shop. “Named after Saffron, Ori and Genevieve’s daughter, Saffy’s embodies her whimsical spirit. Next door at the just launched Saffy’s Coffee & Tea Shop you’ll find coffee, tea, house-baked breads, and pastries. Dinner service centers around small plates, various house-made breads, seasonal vegetables, and meats that hit the table straight off of the fire.”

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Clams in the West truly don’t get the respect they deserve. They can be prepared in a number of tasty ways and certainly merit equal status as oysters. Clams on pizza is a special treat. Chef Andrew shares his tips…

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

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

“Authentic Hatch peppers (now in the short 6-week season of availability) are a Southwestern favorite, named after the original growing area in Hatch, New Mexico. Melissa’s Hatch peppers are grown in the Mesilla Valley, just north of Las Cruces, New Mexico. They are well known, especially in the states of New Mexico, Texas, and Arizona. Researchers say the intense sunlight and cool nights in the valley result in a uniquely flavored chile. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of green, leafy Hatch plants for most of the summer.”

“An older cousin of the fresh green Anaheim, Hatch peppers have a meaty flesh and can be very mild or have a medium to very hot bite. Hatch peppers are becoming increasingly popular every year, with local supermarkets hosting Hatch Roasts,” where you can buy your fresh Hatch peppers and have them roasted right in front of you! Once you have your roasted peppers, add them to your favorite recipe or freeze them so you have them anytime you need until next year’s harvest.”

“Melissa’s Hatch Peppers are the perfect addition to recipes to add mild to hot heat, as well as a flavor distinct to the pepper. During Hatch season, the spicy scent of peppers fills the air with food memories that tease our taste buds of what’s to come. Hatch Peppers are versatile and can be used in place of any peppers in your recipes. The Melissa’s chefs suggest using them in smoothies, desserts, casseroles, soups, salads and lots more.”

New Melissa’s products made with genuine Hatch peppers are on the market and selling like crazy! Melissa’s has introduced several new Hatch-enhanced items: Hatch popcorn, Hatch BBQ Sauce, Hatch Dijon Mustard, Hatchup (Hatch ketchup), and Hatch Clean Snax®… you won’t want to miss these. Don’t forget about Melissa’s shaker with red or green Hatch pepper powder so you can have your Hatch fix all year-round!”

Melissa’s resident Product Guru, Robert Schueller (also known as the Prince of Produce), is our guest with all things Hatch Peppers.

Bill Scanlin of Deer Hill Vineyards

“Bill Scanlin’s Deer Hill Vineyards is a small, family-owned vineyard using sustainable processes and 20 plus years of experience to produce truly unique craft wines that are award-winning.”

“The Deer Hill vineyard and tasting room is located in the East Bay area of Northern California, in the beautiful suburb of Lafayette, CA. From San Francisco it is a 40-minute drive. Schedule a tasting to try some of the Deer Hill Vineyards wine and experience the ambiance their property has to offer. The elegant tasting room itself is quite spectacular.”

“The Deer Hill Vineyards estate grown Cabernet Sauvignon is their specialty but they also produce several other varietals, from Sangiovese, to Chardonnay, or Pinot. Deer Hill strives to offer different wines for any mood or occasion. Deer Hill Vineyards wines have even won awards in the San Francisco Chronicle wine competition in 2020 and 2021.”

Owner / Winemaker Bill Scanlin joins us with a glass of award-winning 2017 Sangiovese Lamorinda in hand to pull the cork on all that is Deer Hill Vineyards.

Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis of Bestia, Beval and Saffy's

Saffy’s on Fountain in East Hollywood is the new creation of Chefs Ori Menashe and Genevieve Gergis the founders of Bestia and Bavel in The Arts District of Downtown Los Angeles. Ori and Genevieve join us with all the details on Saffy’s on Fountain and the adjacent Saffy’s Coffee & Tea Shop.

“Named after Saffron, Ori and Genevieve’s daughter, Saffy’s embodies her whimsical spirit.”

“Saffy’s transports the guest to another time and place, while still feeling familiar. It’s a Middle Eastern restaurant rooted in traditional flavors and executed using modern techniques. In this intimate space, you’ll be greeted by warm and energetic hospitality, flavors and dishes reminiscent of Middle-Eastern home-style cooking, and unexpected takes on classic desserts.”

“Saffy’s is your neighborhood haunt, the perfect place to walk in for a seat at the bar, grab a coffee or pastry next door, or to celebrate your next big occasion. Next door at the just launched Saffy’s Coffee & Tea Shop you’ll find coffee, tea, house-baked breads, and pastries. Dinner service centers around small plates, various house-made breads, seasonal vegetables, and meats that hit the table straight off of the fire.”

“The heart of Saffy’s lives in the open kitchen. Saffy’s wood fired shawarma rotisserie, wood burning oven, and hearth for grilling add their own unique character to both the food and the space. Framing the kitchen is a sixteen- seat bar, offering vibrant and refreshing cocktails to compliment the food. The wine list features coastal Mediterranean and island wines, focusing on small grower producers committed to healthy agriculture.”

Initial hours for Saffy’s are Dinner on Wednesday through Sunday from 5 p.m. to 11 p.m. For Saffy’s Coffee & Tea it’s Wednesday through Sunday from 8 a.m. to 3 p.m.

“This is Saffy’s place – where you can eat with your hands, drink with your friends, and get into some mischief.”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel the Founder of Big Parm, Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Clams truly don’t get the respect they deserve. They can be prepared in a number of tasty ways and certainly merit equal status as oysters. Clams on pizza is a special treat. Chef Andrew shares his tips…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Hatch Pepper Season with Melissa’s Robert Schueller Part One
Segment Three: Hatch Pepper Season with Melissa’s Robert Schueller Part Two
Segment Four: Owner / Winemaker Bill Scanlin of Deer Hill Vineyards, Layfayette, CA Part One
Segment Five: Owner / Winemaker Bill Scanlin of Deer Hill Vineyards, Layfayette, CA Part Two
Segment Six: Chefs Ori Menashe and Genevieve Gergis, Saffy’s on Fountain & Saffy’s Coffee & Tea Shop, East Hollywood Part One
Segment Seven: Chefs Ori Menashe and Genevieve Gergis, Saffy’s on Fountain & Saffy’s Coffee & Tea Shop, East Hollywood Part Two
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

July 16: Coleman Family Farms, Garagiste Wine Festival, OC Fair with the Midway Gourmet and Evy Young

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Romeo Coleman, Coleman Family Farm, Carpinteria, CA Part One
Segment Three: Romeo Coleman, Coleman Family Farm, Carpinteria, CA Part Two
Segment Four: Doug Minnick, Co-Founder, Garagiste Wine Festival – Urban Exposure
Segment Five: Chef Dominic Palmieri, Midway Gourmet, previewing the cuisine of the OC Fair Part One
Segment Six: Chef Dominic Palmieri, Midway Gourmet, previewing the cuisine of the OC Fair Part Two
Segment Seven: OC Fair Preview with Evy Young, Agricultural Education and Culinary Arts Supervisor Part One
Segment Eight: OC Fair Preview with Evy Young, Agricultural Education and Culinary Arts Supervisor (Part Two) and Team USA’s Finish at Bocuse d’Or Americas Selection

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Coleman Family Farms in Carpinteria is under the management of 2nd generation family farmer Romeo Coleman. Their produce is available locally at both the Wednesday and Saturday mornings Farmers Markets in Santa Monica. Many of the finer restaurants in the area utilize their seasonal produce and flowers including Chef Rich Mead of Farmhouse in Corona del Mar. Right now they have cherry tomatoes and an assortment of basil. Well known for exceptional heirloom tomatoes in season. Romeo joins us with a full report on the season’s best.

“The 7th Annual Garagiste Wine Festival – Urban Exposure celebrating the artisan winemaker returns to the historic Glendale Civic Auditorium with a full schedule of events on July 22nd and 23rd.

Discover and taste amazing, cutting edge wines from over 40 high-quality, micro-production, commercial winemakers from all over California – Paso Robles, Sonoma, Napa, Livermore, Mendocino, Los Angeles, Santa Barbara County, and more. As with all Garagiste events, only the winemakers and/or owners (often the same person) will be pouring the wines. Come meet these artists who are making some of the most exciting and innovative wines in the world. And no snobs allowed!” Garagiste Co-Founder Doug Minnick joins us to uncork all the details.

The 2022 OC Fair opened the gates on Friday, July 15th. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now through August 14th with Chef Dominic himself.

The beloved OC Fair is back in Costa Mesa from July 15th through August 14th. If you love to cook or love to eat, this is the place to meet! “Culinary Arts is again taking center stage at the 2022 OC Fair in the OC Promenade.The Main Stage there is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (Every evening there’s a great band to provide music.)” The OC Fair’s long-time Agriculture Education and Culinary Arts Supervisor, Evy Young, is our guide to all the delights including the happenings in Centennial Farm.

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

Romeo Coleman of Coleman Family Farm

Coleman Family Farms in Carpinteria is under the management of 2nd generation family farmer Romeo Coleman. Their produce is available at both the Wednesday and Saturday mornings Farmers Markets in Santa Monica.

Many of the finer restaurants in the area utilize their seasonal produce and flowers including acclaimed Chef Rich Mead of Farmhouse in Corona del Mar. Right now they have cherry tomatoes and an assortment of basil. Well known for exceptional heirloom tomatoes in season.

Romeo joins us with a full report on the season’s best.

Doug Minnick

The 7th Annual Garagiste Wine Festival – Urban Exposure celebrating the artisan winemaker returns to the historic Glendale Civic Auditorium with a full schedule of events on July 22nd and 23rd.

“Discover and taste amazing, cutting- edge wines from over 40 high-quality, micro-production, commercial winemakers from all over California – Paso Robles, Sonoma, Napa, Livermore, Mendocino, Los Angeles, Santa Barbara County, and more.”

“The majority of the Garagiste Festival wineries do not have tasting rooms, cannot be found on “wine country” maps, and their wines can be very hard to find on store shelves. Garagiste make it easy for you to find a world of new wine discoveries all under one roof.”

“Unlike Garagiste Wine Festival’s regional events, Urban Exposure will be showcasing wineries from pretty much every California AVA all in one day, in one place! This is a cornucopia of grapes and styles not to be repeated or available at any other wine event.”

“As with all Garagiste events, only the winemakers and/or owners (often the same person) will be pouring the wines. Come meet these artists who are making some of the most exciting and innovative wines in the world. And no snobs allowed!”

Co-Founder Doug Minnick joins us to uncork all the details.

Dominic Palmieri of Midway Gourmet

The 2022 OC Fair opened the gates on Friday, July 15th. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway.

Chef Dominic has noticed a taste trend in addition to the continuing appeal of spicy flavors. The creative minds at The Midway Gourmet have found spicy inspiration and now perfected a line of chicken sandwiches including the Hot Cheeto Chicken Sandwich, Nashville Hot Chicken Sandwich, and Cap’n Crunch Chicken Sandwich (topped with cereal.)

Also a juicy, Flaming Hot Cheeseburger topped with Hot Cheetos with premium Angus beef. It’s a flame-grilled charbroiled burger sandwiched between a toasted buttery bun dipped in melted cheddar cheese then rolled in ground-up hot Cheetos. The burger is then topped with melted cheese and whole crunchy hot Cheetos.

In the new, and over-the-top department is a Hot Cheeto Float which is a lemon-lime float topped with Hot Cheetos.

Think there is nothing new in the proud Fair tradition of funnel cakes? How about a warm Cap’n Crunch Funnel Cake?

We’ll find out what other indulgent deliciousness Chef Dominic is cooking up now through August 14th with Chef Dominic.

Evy Young of the OC Fair

The beloved OC Fair is back in Costa Mesa from July 15th through August 14th. for “Feel the Sunshine.” If you love to cook or love to eat, this is the place to meet! “Culinary Arts is again taking center stage at the 2022 OC Fair in the OC Promenade. The Main Stage there is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (Every evening there’s a great band to provide music.)”

The OC Fair’s long-time Agriculture Education and Culinary Arts Supervisor, Evy Young, is our guide to all the delights including the happenings in Centennial Farm.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Romeo Coleman, Coleman Family Farm, Carpinteria, CA Part One
Segment Three: Romeo Coleman, Coleman Family Farm, Carpinteria, CA Part Two
Segment Four: Doug Minnick, Co-Founder, Garagiste Wine Festival – Urban Exposure
Segment Five: Chef Dominic Palmieri, Midway Gourmet, previewing the cuisine of the OC Fair Part One
Segment Six: Chef Dominic Palmieri, Midway Gourmet, previewing the cuisine of the OC Fair Part Two
Segment Seven: OC Fair Preview with Evy Young, Agricultural Education and Culinary Arts Supervisor Part One
Segment Eight: OC Fair Preview with Evy Young, Agricultural Education and Culinary Arts Supervisor (Part Two) and Team USA’s Finish at Bocuse d’Or Americas Selection

July 9: Domaines Albert Bichot, Heritage Restaurant and Sandwich Shop, dataTV in Maui, Hop Grenade and the Brewery Network

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Matthieu Mangenot, Technical Director, Domaines Albert Bichot, Beaune, France Part One
Segment Three: Matthieu Mangenot, Technical Director, Domaines Albert Bichot, Beaune, France Part Two
Segment Four: Chef Philip Pretty, Heritage Restaurant and Sandwich Shop, Long Beach Part One
Segment Five: Chef Philip Pretty, Heritage Restaurant and Sandwich Shop, Long Beach Part Two
Segment Six: Adam Bell, “SoCal Restaurant Show’s” Social Media & Website Guru with a Report on Visiting Maui
Segment Seven: Justin Crossley, Partner, The Hop Grenade Taproom & Bottle Shop and The Brewery Network
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Matthieu Mangenot is the Technical Director for Domaines Albert Bichot based in Beaune, France. He joined the Albert Bichot team in 2007 as manager of the Domaine Long-Depaquit estate in Chablis. His last stop on his recent mid-May tour of the United States was at the new Restaurant Lulu at The Hammer Museum in Westwood overseeing a lunch and tasting of Albert Bichot wines for a small group of food and wine journalists. Matthieu joins us from France to pull the cork on all that is Domaines Albert Bichot.

Heritage Restaurant and Sandwich Shop in the Rose Park area of Long Beach serves creative, gourmet, artisan sandwiches on premium bread during the day and fine-dining cuisine in an unfussy environment at night. The ever-changing Dinner menu is four courses for $70 with choices for each course. Wine pairing is a supplement of $30. “Chef Philip Pretty is using French cooking techniques combined with live fire. Heritage Restaurant uses sustainable meat, fresh seafood, and Farmers Market produce. The restaurant is certified blue, green, and zero waste kitchen. Heritage is family owned and operated by Chef Philip Pretty and sister Lauren Pretty.” Chef Philip Pretty is our guest with all the details including the new Heritage Farms venture.

Our bargain-loving, Social Media and Website authority, Adam Bell, was fortunate enough to spend a few glorious days in Maui in late April and early May. Maui is an ever-popular destination for Californians. Adam was based in Kihei which is near Wailea. Adam shares some trip highlights including the roundtrip experience on Hawaiian Airlines, the condo option to a hotel, a couple standout meals and, of course, the very best in Hawaiian coffee and local craft beer. Also, a bit about food truck parks.

When we were in Concord, CA last month as guests of Visit Concord we discovered the standout The Hop Grenade Taproom and Bottle Shop located right across the street from Todas Santos Plaza, a local landmark and historic town square. If you’re serious about appreciating all styles of craft beer this is a premier destination when in the area. It’s also the world headquarters for The Brewery Network. Justin Crossley, Founder & Partner in The Hop Grenade joins us to tap the keg on all that is The Hop Grenade.

Our own Chef Andrew Gruel the Founder of Big Parm, Two Birds and the soon to launch full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. There is a new program happening in the Gulf Coast of Florida (and elsewhere) restoring high-density clam sites and sea grass beds while creating avenues for the commercial fishing community to become more involved with environment restoration. Chef Andrew explains the importance and significant benefits. (Rescheduled from last week.)

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

Matthieu Mangenot of Domaines Albert Bichot

Matthieu Mangenot is the Technical Director for Domaines Albert Bichot based in Beaune, France. His last stop on his recent mid-May tour of the United States was at the new Restaurant Lulu at The Hammer Museum in Westwood overseeing a lunch and tasting of Albert Bichot wines for a select group of food and wine journalists. Matthieu joins us from Beaune, France (Burgundy) to pull the cork on all that is Domaines Albert Bichot.

“The first traces of the Bichot family date back to 1214. From 1350, the family was established in Burgundy, at its stronghold on Chateauneuf-en-Auxois. The family’s coat of arms has not changed since then, nor has its symbol, a deer. Since 1996, Alberic Bichot has represented the 6th generation to run the house.

“Albert Bichot is present all along Burgundy with more than 250 acres shared by 6 prestigious estates.”

“Albert Bichot’s expertise is based on respect for terroir and for nature. Using organic and sustainable viticultural practices, based on observation, prevention and attention to Nature’s equilibrium, Albert Bichot strives to preserve this fertile land for future generations.”

“Each domaine is in the hands of a dedicated viticulture team and vinification team who tailors wines with a perfect sense of terroir. This is unique in Burgundy.”

“Matthieu Mangenot joined the Albert Bichot team in 2007 as manager of the Domaine Long-Depaquit estate in Chablis. His dual training as an agronomist and an oenologist allows him to have a comprehensive approach to winemaking, from vineyard management to bottling.”

Philip Pretty of Heritage Farm

Heritage Restaurant and Sandwich Shop in the Rose Park area of Long Beach serves creative, gourmet, artisan sandwiches on premium bread during the day and fine-dining cuisine in an unfussy environment at night. Think Smoked Heritage Pork Belly with tomato and pepper jam, gem lettuce and served on country loaf. The Dinner menu is four courses for $70 with choices for each course. Wine pairing is a supplement of $30.

Chef Philip Pretty is using French cooking techniques combined with live fire. Heritage Restaurant uses sustainable meat, fresh seafood, and Farmers Market produce. The restaurant is certified blue, green, and zero waste kitchen.”

“Heritage is family owned and operated by Chef Philip Pretty and sister Lauren Pretty. Most recently featured in Michelin Guide California. Indoor dining is set in a cozy atmosphere, originally a craftsman house. Located in the Rose Park area of Long Beach, on the corner of 7th and Saint Louis. Limited parking is available in the back. There is paid parking on 4th and Saint Louis.”

Service is Tuesday-Saturday. Lunch Service is from 11a.m.-3p.m. (No reservation required for lunch). Dinner service is from 5p.m.-9p.m. (Reservations recommended). Closed Sunday & Monday.

Heritage Farm in Long Beach is the Pretty’s newest venture. Chef Philip is our guest with all the details.

Adam Bell of dataTV

Our bargain-loving, Social Media and Website authority, Adam Bell, was fortunate enough to spend a few glorious days in Maui in late April and early May. Maui is an especially popular destination for Californians. Adam was based in Kihei which is near Wailea.

Adam shares some trip highlights including the roundtrip experience on Hawaiian Airlines, the condo option to a hotel, standout meals and, of course, the best in Hawaiian coffee and local craft beer. Also, a bit about food truck parks.

Justin Crossley of the Brewing Network

When we were in Concord, CA last month as guests of Visit Concord we discovered the standout The Hop Grenade Taproom and Bottle Shop located right across the street from Todas Santos Park, a local landmark and historic town square. If you’re serious about appreciating all styles of craft beer this is a premier destination when in the area. It’s also the world headquarters for The Brewery Network.

“The Hop Grenade’s roots date to 2005, the year a fresh-faced college grad named Justin Crossley fell in love with homebrewing. Armed with a communications degree, a love of talk radio, and a passion for craft beer, he converted the garage in his rented house into a radio studio, assembled a ragtag band of beer nerds, and founded The Brewing Network.”

The Sunday Session, The BN’s original show, was an instant hit. As the years went on, The BN’s audience and craft beer grew. More shows were added to the Network. Festivals were hosted and attended. Good times were had. And eventually, it became clear that the next step for The BN, which by then had become synonymous with its listener-submitted hop grenade logo, was to pour great craft beer for the public.”

“Justin and BN producer Scott Moskowitz, along with Scott’s parents Marty and Kim, joined forces in 2013 and began the search for a spot. The great city of Concord, home to The BN from show one, was the obvious choice. Its beautiful downtown was the perfect place.”

At any given time there is an eclectic range of 21 rotating styles of craft beer on tap. The food menu includes flatbread pizzas, sandwiches, smoked chicken wings and a beer float made with vanilla gelato. Inside as well as patio seating (with a view of Todos Santos Plaza) are available.

Justin Crossley, Founder & Partner in The Hop Grenade joins us to tap the keg on all that is The Hop Grenade.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel the Founder of Big Parm, Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

There is an important new program happening in the Gulf Coast of Florida (and elsewhere) restoring high-density clam sites and sea grass beds while creating avenues for the commercial fishing community to become more involved with environment restoration. Restoring clam populations (filter feeders) and seagrass meadows will result in improved water quality and healthier habitats for commercial and recreational fisheries – and people, too! Chef Andrew explains the importance and benefits. (Rescheduled from last week.)

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Matthieu Mangenot, Technical Director, Domaines Albert Bichot, Beaune, France Part One
Segment Three: Matthieu Mangenot, Technical Director, Domaines Albert Bichot, Beaune, France Part Two
Segment Four: Chef Philip Pretty, Heritage Restaurant and Sandwich Shop, Long Beach Part One
Segment Five: Chef Philip Pretty, Heritage Restaurant and Sandwich Shop, Long Beach Part Two
Segment Six: Adam Bell, “SoCal Restaurant Show’s” Social Media & Website Guru with a Report on Visiting Maui
Segment Seven: Justin Crossley, Partner, The Hop Grenade Taproom & Bottle Shop and The Brewery Network
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

July 2: Alma Rosa Winery & Vineyards, Bocuse d’Or Team USA, Guittard Chocolate Company, Vegas Test Kitchen

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Alma Rosa Winery & Vineyards’ Winemaker Samra Morris – Preview of “Peace of Mind: 10,000 Steps in the Right Direction”
Segment Three: Team USA 2023 with Head Coach Chef Robert Sulatycky and Head Chef Jeffrey Hayashi
Segment Four: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part One
Segment Five: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part Two
Segment Six: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part One
Segment Seven: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part Two
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Happy 4th of July Weekend!

Alma Rosa Winery & Vineyards is hosting its second annual fundraiser to support mental health: Peace of Mind: 10,000 Steps in the Right Direction on Saturday, July 23, 2022. To support community services as well as mental health research, the 2022 Peace of Mind event will be a walk of approximately 10,000 steps or 4.5 miles across the Alma Rosa estate in Buellton benefiting two organizations: the Mental Wellness Center and One Mind. Alma Rosa’s Winemaker, Samra Morris, joins us with all the details.

“Since 2008 it has been a key mission for the Ment’or BKB Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.” Team USA 2023 includes Head Chef Jeffrey Hayashi and Commis Franco Fugel. The Head Coach is Bocuse d’Or veteran, Chef Robert Sulatycky. The next stop for Team USA on the long road to Lyon in January is the Bocuse d’Or Americas competition in Santiago, Chile on July 14th, representing all the countries of the American continent. Eight teams will be vying for the five places to advance to the Grand Finale in Lyon. Taking a short break to join us from the intensive practice sessions at the Team USA Kitchen at the Copia Campus in Napa of the Culinary Institute of America are Team USA’s Head Coach Robert Sulatycky and Head Chef Jeffrey Hayashi.

Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.

Next on this year’s class schedule is Market Driven Desserts with Della Gossett (Executive Pastry Chef for Wolfgang Puck’s Spago) and Roxana Jullapat (Co-Proprietor and Pastry Chef for Friends & Family in Hollywood.) It’s a 2-day course on July 13 & 14th from 9 a.m. to 4:30 p.m. Chefs Donald Wressell, Della Gossett and Roxana Jullapat join us rolling pin firmly in hand.

“Exciting culinary events are now underway at the Palms Casino Resort in the wake of the Las Vegas property’s recent grand reopening. Palms and Vegas Test Kitchen have unleashed an unparalleled pop-up, Greene Street Test Kitchen, to the Las Vegas valley. Guests are now enjoying a taste test of a wide variety of cuisine from three local chefs every Friday and Saturday night, continuing through July 30. From Polynesian Chinese inspired dining to American Italian cuisine, chefs Josh Bianchi, Crystina Nguyen, Bryan Tejada and Gary FX LaMorte will be trying out new concepts at the Greene Street Test Kitchen. Two rotating concepts remain on the debut schedule.” Producer Jolene Mannina joins us from Vegas Test Kitchen.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. There is a new program happening in the Gulf Coast of Florida (and elsewhere) restoring high-density clam sites and sea grass beds while creating avenues for the commercial fishing community to become more involved with environment restoration. Chef Andrew explains the importance and significant benefits.

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

Samra Morris of Alma Rosa Winery

Alma Rosa Winery & Vineyards is hosting its second annual fundraiser to support mental health: Peace of Mind: 10,000 Steps in the Right Direction on Saturday, July 23, 2022. To support community services as well as mental health research, the 2022 Peace of Mind event will be a walk of approximately 10,000 steps or 4.5 miles across the Alma Rosa estate in Buellton benefiting two organizations: the Mental Wellness Center and One Mind.”

“100 per cent of the $55 registration fee will support the two benefiting organizations: One Mind, which funds research into the causes, treatments and cures of mental illness, and Mental Wellness Center, which provides servicers and housing for individuals with a mental health diagnosis in Santa Barbara County.”

Alma Rosa proprietors Bob & Barb Zorich are doubling all donations made through Peace of Mind dollar-for-dollar up to $35,000 for each charity, for a total of $70,000.

Alma Rosa’s Winemaker, Samra Morris, joins us with all the details.

Robert Sulatycky, Head Coach of Team USA

“Since 2008 it has been a key mission for the Ment’or BKB Foundation based in New York to enable the best young talent in America to effectively train for the privilege and honor of representing the United States at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.”

“Team USA is chosen through a national selection process that mimics the format and atmosphere of the competition that is held in Lyon biennially. Chefs from around the country apply to compete in the Team USA National Selection Event.”

Team USA 2023 includes Head Chef Jeffrey Hayashi and Commis Franco Fugel. The Head Coach is Bocuse d’Or veteran, Chef Robert Sulatycky.

Jeffrey Hayashi is the head chef for the 2021 Bocuse D'Or

The next stop for Team USA on the long road to Lyon in January is the Bocuse d’Or Americas competition in Santiago, Chile on July 14th, representing all the countries of the American continent. Eight teams will be vying for the five places to advance to the Grand Finale in Lyon.

If Team USA advances from Santiago (nothing is for-sure) then in January 2023, Team USA travels to Lyon, France to compete in the prestigious Bocuse d’Or competition, fighting for a spot on the podium and the world’s culinary stage.

Taking a short break to join us from the intensive on-going practice sessions at the Team USA Kitchen at the Copia Campus in Napa of the Culinary Institute of America are Team USA’s Head Coach Robert Sulatycky and Head Chef Jeffrey Hayashi.

Donald Wressell of Guittard Chocolate Company

Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the “Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.”

Next on this year’s class schedule is Market Driven Desserts with Della Gossett (Executive Pastry Chef for Wolfgang Puck’s Spago) and Roxana Jullapat (Co-Proprietor and Pastry Chef for Friends & Family in Hollywood.) It’s a 2-day course on July 13 & 14th from 9 a.m. to 4:30 p.m.

Roxanne Jullapat of Friends and Family

“Begin this lesson by joining Della & Roxana to a visit at the Santa Monica Farmer’s Market, meeting the farmers & vendors who bring in the best produce of the season. Shop for a selection to work with and come back to the Chocolate Studio kitchen to create desserts and baked goods using the market produce. Find ways to inspire your current seasonal menu and explore the skill of making preserves using seasonal produce for use in the future.”

Chefs Donald Wressell, Della Gossett and Roxana Jullapat join us rolling pin firmly in hand.

Food Entrepreneur Jolene Mannina

“Exciting culinary events are now underway at the Palms Casino Resort in the wake of the Las Vegas property’s recent grand reopening. Palms and Vegas Test Kitchen have unleashed an unparalleled pop-up, Greene Street Test Kitchen to the Las Vegas valley.”

“Guests are now enjoying a taste test of a wide variety of cuisine from three local chefs every Friday and Saturday night, continuing through July 30. From Polynesian Chinese inspired dining to American Italian cuisine, chefs Josh Bianchi, Crystina Nguyen, Bryan Tejada and Gary FX LaMorte will be trying out new concepts at the Greene Street Test Kitchen. Two rotating concepts remain on the debut schedule:”

  • July 1-2: Makatas by Chefs Bryan Tejada and Gary FX LaMorte – Healthy, Social and Succulent Pinoy inspired dining
  • July 8-9, 15-16, 22-23, 29-30: Mamasan by Crystina Nguyen – Fresh and Saucy American Polynesian Chinese Cuisine

“Vegas Test Kitchen owner Jolene Mannina says, “In addition to the stellar line-up of chefs and the variety of cuisine, the pop-up experience will feature a high-energy setting with live music and nightly entertainment. With its edgy design, artwork and vibrancy, the Greene Street Kitchen is the perfect setting to showcase these culinary talents. We are looking forward to seeing the Vegas community through July 30th and to present three wonderful chefs that each bring a unique flair to their style of cooking.”

“Pre-fixe dinners with welcome cocktail are $59 per person and reservations are currently available.

“Vegas Test Kitchen (VTK) was designed by Vegas food insider and culinary event planner Jolene Mannina during the pandemic to build a home and be a creative outlet for the talented chefs in Las Vegas community.”

“VTK is a brick & mortar location in downtown Las Vegas, located next to Fergusons Downtown. The establishment offer a variety of cuisines weekly from celebrated chefs testing new concepts. The Vegas Test Kitchen is a casual dining experience with a full bar. Don’t be surprised if a chef is serving you food, this is the way.”

Jolene Mannina joins us from Vegas Test Kitchen.

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

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

There is an important new program happening in the Gulf Coast of Florida (and elsewhere) restoring high-density clam sites and sea grass beds while creating avenues for the commercial fishing community to become more involved with environment restoration. Restoring clam populations (filter feeders) and seagrass meadows will result in improved water quality and healthier habitats for commercial and recreational fisheries – and people, too! Chef Andrew explains the importance and benefits.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Alma Rosa Winery & Vineyards’ Winemaker Samra Morris – Preview of “Peace of Mind: 10,000 Steps in the Right Direction”
Segment Three: Team USA 2023 with Head Coach Chef Robert Sulatycky and Head Chef Jeffrey Hayashi
Segment Four: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part One
Segment Five: Guittard Chocolate Co’s Guittard Chocolate Studio Workshops Part Two
Segment Six: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part One
Segment Seven: Culinary Empresario Jolene Mannina of Vegas Test Kitchen and Greene Street Test Kitchen at Palms Casino Resort Part Two
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

June 25: Boneyard Bistro, Iris Vineyards, ButtercuP Diner + Bar

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Aaron Robins, Boneyard Bistro, Sherman Oaks Part One
Segment Three: Chef / Proprietor Aaron Robins, Boneyard Bistro, Sherman Oaks Part Two
Segment Four: Iris Vineyards, Springfield, OR with Winemaker Aaron Lieberman and Carl Giavanti Part One
Segment Five: Iris Vineyards, Springfield, OR with Winemaker Aaron Lieberman and Carl Giavanti Part Two
Segment Six: ButtercuP Diner + Bar, East Bay, with Debbie Shahvar and Ben Shahvar Part One
Segment Seven: ButtercuP Diner + Bar, East Bay, with Debbie Shahvar and Ben Shahvar Part Two

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“For 17 years Chef Aaron Robins’ Boneyard Bistro in Sherman Oaks truly has it all. Real Southern BBQ slow smoked over Hickory, Santa Maria BBQ grilled over live Red Oak, and creative bistro fare influenced by all corners of the world.” Based on years of experience preparing premium BBQ, Chef Aaron even uses different types of smokers for his various proteins so they are cooked just right. Pitmaster and Executive Chef Aaron Robins is our guest.

Iris Vineyards perches in the iris-dotted hills at the southern edge of the Willamette Valley, an 870-acre, high-elevation preserve dedicated to the ancient Greek concept of areté – the tireless striving to achieve one’s fullest potential. Areté guides the proprietors Richard Boyles and Pamela Frye, and winemaker Aaron Lieberman to create fresh, fruit-forward wines that truly honor their source. Winemaker Aaron Lieberman joined Iris as the head of winemaking in 2008, and has spearheaded the winery’s significant quality advances over the last decade. Under the Iris Vineyards name, the winery produces a wide range of red, white, and rosé wines from the Chalice Vineyard, as well as from selected vineyards around the state. The Areté label represents the reserve, or premium level of wines – truly the best of the estate.”

“The story of the East Bay favorite, ButtercuP Diner + Bar begins in 1988, when founders David and Debbie Shahvar were just starting their family. At the time, David worked for an upscale dinner house. They had a hard time finding a restaurant that offered fresh food, yet was casual enough to bring their children. They dreamed of owning a family style restaurant where they could get fresh homemade food at an affordable price. Fast forward 34 years later, and you can find David, Debbie, and now their three grown children working at the five locations in the Bay Area. Locations in Oakland (2,) Walnut Creek, Vallejo and Concord. ButtercuP has truly become a family restaurant.”

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

Aaron Robins of Boneyard Bistro

“For some 17 years Chef Aaron Robins’ Boneyard Bistro in Sherman Oaks truly has it all. Real Southern BBQ slow smoked over Hickory, Santa Maria BBQ grilled over live Red Oak, and creative bistro fare influenced by all corners of the world.” Based on years of hands-on experience preparing premium BBQ, Chef Aaron even uses different types of smokers for his various proteins so they are cooked just right.

“If adult beverages spark your fire then Boneyard has a vast selection of appealing beverages at the ready. They feature 42 taps of beer all focused on micro brews and specialty imports. Boneyard Bistro also has over 100 specialty brews in the bottle. When it comes to premium wine they feature at least 10 by the glass and will open almost any bottle you wish with a 2 glass minimum. Boneyard offers one of the largest Zinfandel collections in all of Southern California.”

Join them on Mondays for their ever-popular Fried Chicken night. You can get your bird either Nashville Hot or Southern Style with no heat. They are also known for their unusual Kobe Style Beef Chili Filled Donuts with cheddar cheese, mustard, onions and pickles.

Dinner nightly with Lunch on Weekends.

Pitmaster and Chef Aaron Robins is our guest.

Aaron Lieberman of Iris Vineyards

Iris Vineyards perches in the iris-dotted hills at the southern edge of the Willamette Valley, an 870-acre, high-elevation preserve dedicated to the ancient Greek concept of areté – the tireless striving to achieve one’s fullest potential. Areté guides the proprietors Richard Boyles and Pamela Frye, and winemaker Aaron Lieberman to create fresh, fruit-forward wines that truly honor their source.”

“Areté (AIR-it-tay) is a concept with deep roots in ancient Greek mythology, literature and philosophy. In simple terms, it is the moral imperative to achieve your full potential – the obligation to strive every day to do better, and be the best you can be. At Iris Vineyards, areté means constant attention to their vineyard practices, the wine quality, and Iris’ hospitality.”

“Richard Boyles and Pamela Frye spent several years searching for a site with the potential to create great Pinot Noir. In 1992, they found a property in the foothills of the Oregon Coast Mountain Range at the south end of the Willamette Valley. It had been clear-cut, exposing sloping hillsides, promising soils, and site’s immense potential for the Burgundian and Alsatian varietals Richard and Pamela loved most. Richard and Pamela committed to replanting 500 acres of the estate to Douglas Fir and Ponderosa Pine for timber harvesting, and to restoring a diverse forest habitat with multiple native tree and understory species represented.”

Winemaker Aaron Lieberman joined Iris as the head of winemaking in 2008, and has spearheaded the winery’s significant quality advances over the last decade. Like Richard, Aaron has always approached his life and work with areté in mind – striving each day to improve and achieve the best possible result.”

“Iris Vineyards’ winemaking program empowers Aaron to apply areté in every aspect of the work. He describes himself as a shepherd, guiding rather than forcing nature in the direction he wants it to go. This work begins, of course, with growing the best possible grapes. Aaron collaborates with vineyard manager Nathan Sparrow to optimize the growth, health, and maturity of each block of the Chalice Vineyard estate. He also works closely with other Willamette Valley growers and Rogue Valley growers who produce the warm-climate varieties for some of Iris Vineyards’ wine club selections.”

“Aaron’s goal: bright, fruit-forward wines with crisp acidity and low alcohol that honor their origins and deliver exceptional value.”

“Under the Iris Vineyards name, the winery produces a wide range of red, white, and rosé wines from the Chalice Vineyard, as well as from selected vineyards around the state. The Areté label represents the reserve, or premium level of wines – truly the best of the estate.”

Earlier this month Iris Vineyards opened a new Wine Bar in Downtown Springfield, Oregon on historic Main Street. Winemaker Aaron has created a selection of wine-based cocktails for the Wine Bar.

Winemaker Aaron Lieberman joins us to pull the cork on all that is Iris Vineyards joined by Oregon-based wine marketing and public relations authority Carl Giavanti.

Debbie and Ben Shahvar of Buttercup Diner and Bar

“The story of the East Bay favorite, ButtercuP Diner + Bar begins in 1988, when founders David and Debbie Shahvar were just starting their family. At the time, David worked for an upscale dinner house. They had a hard time finding a restaurant that offered fresh food, yet was casual enough to bring their children. They dreamed of owning a family style restaurant where they could get fresh homemade food at an affordable price.”

“Fast forward 34 years later, and you can find David, Debbie, and their three grown children working at the five locations in the Bay Area. Locations in Oakland (2,) Walnut Creek, Vallejo and Concord. ButtercuP has truly become a family restaurant.”

They are known for their own addictive pastry creation, “The Cinnascuit.” It’s their house, made from scratch light & fluffy southern-style biscuit dipped in cinnamon sugar, baked and topped with a truly decadent cream cheese frosting. They also create a Cinnascuit French Toast variation of this. A must…

“The goal at ButtercuP Diner is to serve their guests hearty, high quality food at a reasonable price. They serve every meal of the day. Each location currently opens at 7 a.m. seven days a week, and the chefs transition seamlessly from breakfast to lunch to dinner.” The restaurants now close at 8 p.m.

“The kitchen makes pretty much everything from scratch from Debbie’s own personal recipes. Dessert is a must here.” Pies are their specialty. When in doubt The Shahvars suggest the signature upside-down apple-walnut pie, topped with a crunchy brown-sugar-and-walnut glaze.

Founder Debbie Shavar and son, Ben, join us to share the inspiring success story of ButtercuP Diner + Bar.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Aaron Robins, Boneyard Bistro, Sherman Oaks Part One
Segment Three: Chef / Proprietor Aaron Robins, Boneyard Bistro, Sherman Oaks Part Two
Segment Four: Iris Vineyards, Springfield, OR with Winemaker Aaron Lieberman and Carl Giavanti Part One
Segment Five: Iris Vineyards, Springfield, OR with Winemaker Aaron Lieberman and Carl Giavanti Part Two
Segment Six: ButtercuP Diner + Bar, East Bay, with Debbie Shahvar and Ben Shahvar Part One
Segment Seven: ButtercuP Diner + Bar, East Bay, with Debbie Shahvar and Ben Shahvar Part Two

June 18: Anne Marie Panoringan, Rudi Sodamin, Alex Weiser

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part One
Segment Five: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part Two
Segment Six: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part One
Segment Seven: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent experience in Chicago attending the James Beard Foundation’s Media Awards honoring excellence in Books, Broadcast Media and Journalism. She also shares some of her Chicago dining adventures. Additionally we’ll highlight some of her recent columns.

“Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister cruise line, Holland America Line. Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is possibly the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.” Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready.

“Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers. In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage. 2nd generation family farmer, Alex Weiser joins us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new certification. It involves a training of three to four hours and then passing an open book test. We’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline.

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

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday.

Anne Marie joins us in-studio to talk about her recent experience in Chicago attending the James Beard Foundation’s Media Awards honoring excellence in Books, Broadcast Media and Journalism. She also shares some of her Chicago dining adventures.

In her June 3rd column Anne Marie recounts her participation in a cooking program (MaxLove’s Fierce Foods Academy) geared toward cancer patients and their families, but, along the way, learned how its overall theme is much more universal.

Rudi Sodamin

Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister line, Holland America Line.”

“Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is likely the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.”

Alaska cruise season is on now through September. As part of Princess Cruises’ award-winning “North to Alaska program” Rudi oversees their “Wild for Alaska Seafood” effort. This industry-first, location-based seafood initiative features an extensive menu rotation of fresh Alaska seafood dishes, along with destination-inspired cocktails including flights of Alaska spirits sourced from local distilleries. Also on offer are hand-picked, sommelier selection premium wine pairings to go with Alaska seafood dishes.

“I see food as the way to our guests’ hearts, and the individuals on the Princess Cruise culinary team bring great heart to what they do and take tremendous pride in their work,” said Sodamin “My goal is to grow that pride and lead the culinary workforce to new performance heights through innovative approaches to teamwork and creativity, collaboratively creating new signature interactive dining experiences, and motivating this talented team to new levels of culinary artistry.”

Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready.

Alex Weiser of Weiser Family Farms

Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers.”

“In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage. Today, Weiser Family Farms grows in the Greater Bakersfield area, Tehachapi and the Lucerne Valley, cultivating a tapestry of high- quality produce year round.”

“Older brother Dan joined the family business in 2001, after a long stint with The Walt Disney Co. Dan, a graduate of USC’s Marshall School of Business, brought with him a real-world business sensibility to the farm that has helped bring the overall operation to the next level. Not long after Dan came aboard, older sister Esther left her established teaching career to help keep her knuckle-headed brothers in line. Her common sense approach and no nonsense communication style help to keep everything in focus and moving forward.”

Weiser Family Farms is, and has always been, a family farming entity in the true sense of the word. When you buy from Weiser, you are truly buying from The Weiser Family.

Weiser Family Farms’ seasonal produce is available at their stands at area Farmers Markets including Santa Monica on Wednesday and Saturday, and on Sundays in Beverly Hills and Mar Vista.

Alex Weiser is our guest with Purple Majesty Potatoes in hand.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new, special certification. It involves a training of three to four hours and then passing an open book test. At present there are very few entities certified to administer the course. We’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part One
Segment Five: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part Two
Segment Six: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part One
Segment Seven: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel

Peanut Beef Pad Thai

Lemon Brussel Sprout Salad by Jessica Formicola

Recipe excerpt from:
Beef It Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs and More
by Jessica Formicola

When I tell you that you may never order Pad Thai at a restaurant again, I am not kidding. This recipe is that good and can be made with any protein, but obviously beef is my favorite. (Shrimp is a close second.) Many Pad Thai recipes call for tamarind paste, a slightly acidic and sweet ingredient that I don’t keep on hand because I don’t use it in any other recipes. My version skips the tamarind paste but provides just as much flavor.

Serves 4
Prep TIme: 15 minutes Cook Time: 15 minutes

  • 1/3 cup low-sodium chicken broth
  • 3 tablespoons firmly packed light brown sugar
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons fish sauce
  • 2 heaping tablespoons creamy peanut butter
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon lime juice
  • 1 (14-ounce) package stir-fry rice noodles
  • 3 teaspoons vegetable oil
  • 1 1/2pounds top sirloin, cut against the grain into thin 2-inch pieces
  • 1 teaspoon kosher salt
  • 1 cup fresh sugar snap peas
  • 1/2 red bell pepper, thinly sliced
  • 1/2 cup shredded carrots
  • 1 egg
  • 1 cup fresh cilantro leaves
  • 1/2 cup dry-roasted peanuts
  • 4 scallions, whites only, chopped
  • Lime wedges, for serving
  1. Whisk together the broth, sugar, vinegar, fish sauce, peanut butter, soy sauce, and lime juice in a bowl until smooth. Set aside.
  2. Cook the noodles according to package directions for al dente. Drain and rinse with cold water to stop the cooking process. Toss with 1 teaspoon of the oil to prevent sticking. Set aside.
  3. Season the beef with the salt. Heat another 1 teaspoon of the oil in a large skillet over medium-high heat. Brown the beef on all sides, about 5 minutes. Transfer the beef to a plate. Pour off any liquid and wipe the skillet with a paper towel.
  4. Add the remaining 1 teaspoon oil to the skillet and reduce the heat to medium. Stir in the sugar snap peas and cook for 2 to 3 minutes. Add the bell pepper and carrots, and cook for 2 to 3 minutes longer.
  5. Move the vegetables to one side of the skillet and crack the egg in the empty side. Using a spatula, scramble the egg right in the skillet until cooked, then mix it in with the vegetables. Return the beef to the skillet and pour the peanut sauce over the top. Toss in the rice noodles, coating all the ingredients well, and let everything heat through.
  6. Divide the Pad Thai among four serving bowls and top with the cilantro, peanuts, and scallions. Serve with lime wedges.

Cook’s Note: Fish sauce adds a deep umami flavor to many dishes. If you don’t have any in your pantry, you can use a little extra soy sauce instead.

Lemony Brussels Sprout Salad

Beef Pad Thai by Jessica Formicola

Recipe excerpt from:
Beef It Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs and More
by Jessica Formicola

Not all salads start with lettuce or traditional leafy greens. Here the base is composed of crispy roasted Brussels sprouts, red potatoes, and onions. Topped with thinly sliced skirt steak and a tangy lemon-herb vinaigrette, it can be served as a small starter or an entire entrée.

Serves 4
Prep TIme: 15 minutes Cook Time: 40 minutes

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 large red potatoes, cut into 2-inch cubes
  • 1/2 white onion, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 pound skirt steak
  • Kosher salt and freshly ground black pepper
  • 3–4 tablespoons freshly grated Parmesan cheese
  • Lemon Vinaigrette (recipe follows)
  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.
  2. Toss together the Brussels sprouts, potatoes, onion, and oil in a medium bowl. Scrape the mixture onto the prepared baking sheet. Roast for 30 minutes, turning once halfway through cooking.
  3. Halfway through the vegetable cooking time, heat a large cast-iron pan or nonstick skillet
  4. over high heat. Season the steak with salt and pepper on both sides, then drop the steak in the pan, searing for 2 to 3 minutes on each side until just browned. Transfer to a cutting board and let rest for 3 to 4 minutes. Slice into small strips.
  5. To assemble the salad, divide the roasted vegetables and the steak evenly among serving dishes. Top each dish with some Parmesan and 1 tablespoon lemon vinaigrette.

Lemon Vinaigrette

Makes 3/4 cup

  • 1 garlic clove, minced
  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh sage
  • 2 teaspoons fresh thyme
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1 tablespoon red wine vinegar
  • 1/2 cup extra-virgin olive oil
  1. Combine the garlic, rosemary, sage, thyme, lemon zest, and lemon juice in a small food processor until mixed well. (Alternatively, finely mince the rosemary, sage, and thyme, then combine with the garlic, lemon zest, and lemon juice in a small bowl.)
  2. Add the salt, pepper, mustard, sugar, and vinegar, and mix to create a paste. Whisk in the oil until emulsified.
  3. Set the vinaigrette aside for 20 to 30 minutes to allow the flavors to develop. Store leftovers in the refrigerator for up to a week, and shake or stir well before serving.

June 11: Jessica Formicola, Hollywood Bowl Food + Wine, Gather for Good, Tehachapi Heritage Grain Project

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Author Jessica Formicola, creator of Savory Experiments with Beef It Up! Part One
Segment Three: Author Jessica Formicola, creator of Savory Experiments with Beef It Up! Part Two
Segment Four: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part One
Segment Five: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part Two
Segment Six: Gather for Good Co-Founders – Stephanie Chen and Sherry Mandell
Segment Seven: Tehachapi Heritage Grain Project with Sherry Mandell and Sugarbear Bakes’ Steph Chen
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Beef it Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More is full of show-stopping recipes that are quick and budget friendly. Author Jessica Formicola is the creator of Savory Experiments, a food and lifestyle blog famous for its restaurant quality, family friendly recipes. Her debut cookbook shows home chefs how and what to cook with the most popular cuts of beef. Inexpensive ground beef isn’t only for cheeseburgers, but Spicy Hand Pies, Stuffed Peppers, and Shepherd’s Pie Mac & Cheese. You can feed a dinner party of six by rolling up a Gouda Stuffed Flank Steak, impressing guests without breaking the bank. And a Mushroom Crusted Ribeye makes for a delightful bark right in the kitchen, no need to fire up the grill.” Jessica Formicola is our guest with steak knife in hand.

“The 2022 Season at the Hollywood Bowl is a celebration of the Bowl’s 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award.” Caroline Style joins us with corkscrew securely in hand.

““Gather for Good,” founded by the low-key Stephanie Chen and Sherry Mandell (both volunteers,) is a grass roots, community group of business owners, parents and caring residents who were feeling helpless and overwhelmed by the current news climate and wanted to make a difference. This all started because they love to connect with their neighbors, friends and family over good pastries and coffee. And through the action of gathering people together, doing good and giving back—the group slowly found their voice again in this challenging time. The 3rd Annual Pies for Justice on Juneteenth (June 19th) is one of Gather for Good’s signature fundraising events. It’s a giant bake sale! Pies for Justice showcases all your favorite pastry chefs, bakers, restaurant owners, farmers and foodies. All the participants are there to make a stand, feed guests delicious pies and support important organizations fighting for equity and justice in the Black community.” Gather for Good’s Stephanie Chen and Sherry Mandell join us.

Gather for Good’s Co-founder, Sherry Mandell is also a partner in the Tehachapi Heritage Grain Project. She is affectionally referred to as the “Fairy Grain Mother.” Her mission is “spreading glutenous joy far and wide.” Her Gather for Good Co-founder, artisan baker and pastry chef Stephanie Chen, operates Sugarbear Bakes. Pastry Chef Steph uses Tehachapi Grain Flour in her incredibly delicious hand pies and cakes.The Tehachapi Heritage Grain Project’s aim is to preserve and grow heritage organic grains which are naturally drought tolerant and low in gluten.Sherry Mandell and Pastry Chef Stephanie Chen continue with us now providing an overview of the Tehachapi Heritage Grain Project.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’re all looking to stretch our dollars on our food purchases. Chef Andrew picks up the conversation from last week sharing his experience with lesser -known varieties of fish that represent good value and are also delicious. An initial suggestion is Barramundi in both fresh and frozen packages. He also provides insight on buying fresh fish and seafood.

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

Cookbook Author Jessica Formicola

Beef it Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More is full of show-stopping recipes that are quick and budget friendly. Author Jessica Formicola is the creator of Savory Experiments, a food and lifestyle blog famous for its restaurant quality, family friendly recipes. Her debut cookbook shows home chefs how and what to cook with the most popular cuts of beef. Inexpensive ground beef isn’t only for cheeseburgers, but Spicy Hand Pies, Stuffed Peppers, and Shepherd’s Pie Mac & Cheese. You can feed a dinner party of six by rolling up a Gouda Stuffed Flank Steak, impressing guests without breaking the bank. And a Mushroom Crusted Ribeye makes for a delightful bark right in the kitchen, no need to fire up the grill.”

“With helpful primers on figuring out what beef to buy, optimal cooking methods for each type of beef, and techniques for cooking beef properly, Formicola helps her readers feel confident when cooking America’s favorite meat.”

“Jessica Formicola is the creator of Savory Experiments, a trusted food and lifestyle blog. She works closely with the beef industry, frequently collaborating with the Certified Angus Beef® brand, ranchers and butchers. This collection (Beef It Up!) comes from years of experience and she’s excited to share her wisdom with home chefs across America.”

Jessica Formicola is our guest with steak knife in hand.

Caroline Styne of Lucques Restaurant Group

“The 2022 Season at the Hollywood Bowl is a celebration of the Bowl’s 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.”

“At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.”

“Returning for the 2022 season are the fan-favorites Winemaker Wednesdays and Sunday Market Tastings – an eight-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers, sommeliers, and breweries hand-selected by Caroline Styne. Caroline also introduces a broad selection of vegan and organic wines this year that can be discovered in the marketplaces with other new natural wines on the restaurants’ lists, including Scribe, Broc Cellars and Perichor.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Restaurateur Caroline Styne (representing Hollywood Bowl Food + Wine) joins us with corkscrew in hand.

“Gather for Good.” founded by the low-key Stephanie Chen and Sherry Mandell (both dedicated volunteers,) is a grass roots, community group of business owners, parents and caring residents who were feeling helpless and overwhelmed by the current news climate and wanted to make a difference. This all started because they love to connect with their neighbors, friends and family over good pastries and coffee. And through the action of gathering people together, doing good and giving back—the group slowly found their voice again in this challenging time.”

“The goal for Gather for Good events is to be a spark of inspiration to show that you can make a difference through simple actions within your own communities. They believe there is an opportunity for each and every one of us to get out there and build our communities to be stronger than ever. Because in the end, we are all better together…”

The 3rd Annual Pies for Justice on Juneteenth is one of Gather for Good’s signature fundraising events. It’s a giant bake sale!

Pies for Justice showcases all your favorite pastry chefs, bakers, restaurant owners, farmers and foodies. All the participants are here to make a stand, feed guests delicious pies and support important organizations fighting for equity and justice in the Black community.

“Each participating chef and restaurant will prepare a unique pie offering for this fundraiser. Some will sell whole pies, hand pies, and pie slices. Others will be hosting raffles!”

Gather for Good’s Stephanie Chen and Sherry Mandell join us.

Sherry Mandell and Stephanie Chen of Gather for Good

Gather for Good’s Co-founder, Sherry Mandell is also a partner in the Tehachapi Heritage Grain Project. She is affectionally referred to as the “Fairy Grain Mother.” Sherry’s mission is “spreading glutenous joy far and wide.” Her Gather for Good Co-founder, artisan baker and pastry chef Stephanie Chen, operates Sugarbear Bakes. Pastry Chef Steph uses Tehachapi Grain flour in her incredibly delicious hand pies and cakes.

“The Tehachapi Heritage Grain Project’s aim is to preserve and grow heritage organic grains which are naturally drought tolerant and low in gluten.”

“Wheat and the other small cereal grains have been planted in the Golden State since the establishment of missions in the 1760s. Our Mediterranean climate is ideal to the growing of the annual grasses collectively known as grains. California once led the nation in barley production and was second in wheat production, but in the early 20th century grain farming began to be replaced by higher value orchards, vineyards, and row crops.”

“However, grains (especially heirloom varieties) tend to have very low water requirements, and remain well-suited for California. Tehachapi Heritage Grain Project is trying to bring back many different types of heirloom grains (non-GMO) for use by home cooks, chefs, bakers, and brewers.”

Sherry Mandell and Pastry Chef Stephanie Chen continue with us now providing an overview of the Tehachapi Heritage Grain Project.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

With inflation on the rise all around us we’re looking to stretch our dollars on our food purchases. Chef Andrew picks up the conversation from last week sharing his experience with lesser-known varieties of fish that represent good value and are also delicious. An initial suggestion is Barramundi in both fresh and frozen packages. He also provides insight on buying fresh fish and seafood.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Author Jessica Formicola, creator of Savory Experiments with Beef It Up! Part One
Segment Three: Author Jessica Formicola, creator of Savory Experiments with Beef It Up! Part Two
Segment Four: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part One
Segment Five: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part Two
Segment Six: Gather for Good Co-Founders – Stephanie Chen and Sherry Mandell
Segment Seven: Tehachapi Heritage Grain Project with Sherry Mandell and Sugarbear Bakes’ Steph Chen
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel