December 10: Pyros Wines and Melissa’s Holiday Produce

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Pyros Wines from Argentina with Matias Bauza Moreno of Salentein, a WSET Level 3 Sommelier
Segment Three: Robert Schueller of Melissa’s Produce – Best of the Season, Part One
Segment Four: Robert Schueller of Melissa’s Produce – Best of the Season, Part Two

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

It’s an abbreviated show on Saturday as we graciously move aside for UC Irvine Men’s Basketball at 11:00 a.m. Please do join us at 10:00 a.m.

The heartiest of congratulations to Hatchet Hall and Yangban Society on being inducted into the California Michelin Guide with their One Star recognitions. Chefs Wes Whitsell and Kat Hong have been previous guests this year on the show. Kudos, also, to the other new One Star establishments in California.

Pyros Wines is the first world-class wine collection exclusively from Argentina’s unique Pedernal Valley; its beauty, untamed nature, and diverse terroir was an inspiration to the late Mijndert Pon, the founder of Bodegas Salentein, when he visited in 2008. Head Winemaker Paula Gonzalez continues to honor the founder’s legacy and vision since starting at the winery in November 2019, using her talent in every step of the winemaking process, from harvest to bottling.” Representing Pyros Wines with us is Matias Bauza Moreno the PR and Marketing Manager for the Luxury Portfolio of Salentein Valle de Uco, the parent of Pyros Wines. “Over the past 21 years Matias has actively participated in the creation, launching and positioning of most of Salentein’s wine brands in Argentina and around the world. He is proud to have played a role in positioning Salentein to be in the Top 5 most relevant premium wineries in the Argentine market and as the 6th largest wine exporter from Argentina.” 

Robert Schueller of Melissa’s Produce is our resident authority on all things fruits and vegetables. His knowledge is incredibly vast and Robert is also a serious home cook. We affectionately refer to Robert as “The Prince of Produce.” It fits…Robert is our guest to highlight the Winter season’s best in produce for use in inspired Holiday cooking. He also shares some fresh ideas in gift baskets that are sure to please. Think Organic Crimson Gold Apples and South Africa Baby Pineapples.

Matias Bauza Moreno of Pyrus Wines

Pyros Wines is the first world-class wine collection exclusively from Argentina’s unique Pedernal Valley; its beauty, untamed nature, and diverse terroir was an inspiration to the late Mijndert Pon, the founder of Bodegas Salentein, when he visited in 2008. Head Winemaker Paula Gonzalez continues to honor the founder’s legacy and vision since starting at the winery in November 2019, using her talent in every step of the winemaking process, from harvest to bottling.”

“Viticulture began in Pedernal in the mid-1990s and today there are approximately 850 hectares planted in the whole valley. Historically, this region has been devoted to open-field livestock farming. Since 2000, San Juan deemed the town of Pedernal and surrounding area a protected area. In 2007, Valle de Pedernal became an official wine GI (Geographic Indication) in Argentina.”

Representing Pyros Wines with us is Matias Bauza Moreno the PR and Marketing Manager for the Luxury Portfolio of Salentein Valle de Uco the parent of Pyros Wines. “He began working for Bodegas Salentein in 2001 as a Marketing Assistant, right at the time of the winery’s first harvest in the Uco Valley. Over the past 21 years Matias has actively participated in the creation, launching and positioning of most of Salentein’s wine brands in Argentina and around the world. He is proud to have played a role in positioning Salentein to be in the Top 5 most relevant premium wineries in the Argentine market and as the 6th largest wine exporter from Argentina.”

“Today, as a member of Salentein’s Management Team, Matias is the head of PR & Marketing for the entire Luxury Portfolio, including Salentein, Alyda Sparkling and Pyros Wines. He is also part of the R&D team, actively participating with winemakers and agronomists to stay ahead of innovations and trends in wine, terroir, and business sustainability.”

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

Robert Schueller of Melissa’s Produce is our resident authority on all things fruits and vegetables. His knowledge is incredibly vast and Robert is also a serious home cook. We affectionately refer to Robert as “The Prince of Produce.” It fits…

Robert is our guest to highlight the Winter season’s best in produce for use in inspired Holiday cooking. He also shares some fresh ideas in gift baskets that are sure to please.

It’s apple season. Along the way Robert will tell us about Organic Crimson Gold Apples. “These apples are grown near a National Forest in Cuyama Valley near Santa Barbara, California. Growing in this remote location provides ideal conditions: warm days and cool nights, producing an optimal sugar/acid balance and a firmness in the apples.” Recipes on the Melissa’s Website.

A great idea for your Holiday Table are the Melissa’s South African Baby Pineapples. “South Africa is noted for these baby pineapples, also known as Queen Victoria Pineapples, which thrive in the hot and humid climate. These sweet, tart baby pineapples have a bold, rich flavor. They have a fragrant, golden skin and brilliantly colored yellow flesh. South African baby pineapples are entirely edible, with no need to remove the core. The size of an average fruit is about 4.5 inches high (not including leaves) and about 3.5 inches in diameter, making it a perfect individual serving.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Pyros Wines from Argentina with Matias Bauza Moreno of Salentein, a WSET Level 3 Sommelier
Segment Three: Robert Schueller of Melissa’s Produce – Best of the Season, Part One
Segment Four: Robert Schueller of Melissa’s Produce – Best of the Season, Part Two

December 3: Anne Marie Panoringan, Yangban Society, The Milky Way, Linda Kissam

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Katianna Hong, Chef & Partner – Yangban Society and Yangban Super, Arts District, Downtown Los Angeles Part One
Segment Five: Katianna Hong, Chef & Partner – Yangban Society and Yangban Super, Arts District, Downtown Los Angeles Part Two
Segment Six: Phil Kastel, Consulting Executive Chef, The Milky Way, Los Angeles
Segment Seven: Linda Kissam, Travel Journalist – Preview of Princess Cruises’ “360-An Extraordinary Experience”
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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 also contributes regularly to Eater Los Angeles and Travel Costa Mesa. Anne Marie joins us in-studio for her regular bi-monthly visit to talk about her recent Mediterranean cruise aboard Royal Caribbean’s newest and largest cruise ship, Wonder of the Seas. Anne Marie also chats about her preview evening at the eagerly anticipated Bloom Restaurant + Bar (a newly launched restaurant from Russ Bendel and Partners) in a historic building in San Juan Capistrano and other Orange County restaurant news.

“Yangban Society located in The Arts District of Downtown Los Angeles (in the previous home of Bon Temps Restaurant) draws inspiration from Korean flavors and influences with California ingredients. Together, Chef/Proprietors Katianna & John Hong craft dishes that reveal their distinct perspectives and upbringings as Korean Americans, as well as their nuanced culinary approach, refined from their shared time at The Restaurant at Meadowood, The Charter Oak and Mélisse.” Chef Kat Hong takes a break from her busy kitchen to join us.

It’s holiday Latke Time at The Spielberg Family’s kosher diary restaurant, The Milky Way, in the Pico / Robertson neighborhood of Los Angeles. “There will be candles, there will be dreidels – but most importantly there will be latkes! Often called “the best in Los Angeles”, people flock to The Milky Way on Pico restaurant for this Hanukkah necessity. Made fresh and ready to pick up in the signature Milky Way box, the Latke Box features a dozen latkes, house-made apple compote and sour cream.” We pull Consulting Executive Chef Philip Kastel away from gently frying the latkes to be with us.

Linda Kissam (Arizona and Seattle-based) is the immediate past President of the International Food Wine and Travel Writers Association (IFWTWA),a by-invitation only group of credentialed travel journalists primarily based in North America. Last month Princess Cruises brought Linda to San Pedro to board their newest ship, Discovery Princess, to preview their new VIP amenity, 360: An Extraordinary Experience. It’s a new, invitation-only experience from Princess Cruises that transports guests nightly to the Mediterranean – no matter where they’re actually sailing – engaging all of their senses with the tastes, sights, sounds, touches and fragrances of the Mediterranean.

Linda Kissam is our “Cruise Director” to share highlights of 360 : An Extraordinary Experience on Discovery Princess.

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. This is a bit curious…The price of proteins has been on the rise yet the price of chicken breasts and wings has declined since the Summer. Definitely value to be found there. Chef Andrew adds his informed perspective. What’s going on with Maine Lobster and it’s availability at Whole Foods? We’ll “Ask the Chef.

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 also contributes regularly to Eater Los Angeles and Travel Costa Mesa.

Anne Marie joins us in-studio to talk about her recent Mediterranean cruise aboard Royal Caribbean’s newest and largest cruise ship, Wonder of the Seas. Anne Marie also chats about her preview evening at the eagerly anticipated Bloom Restaurant + Bar (a newly launched  restaurant from Russ Bendel and Partners) in a historic building in San Juan Capistrano and other Orange County restaurant news.

From there Anne Marie highlights (from her most recent column in Voice of OC) a new Orange County-based private dining platform that pre-sells pop-up events and private dining experiences with high profile private chefs and caterers.

Katianna Hong of the Yangban Society

Yangban Society located in The Arts District of Downtown Los Angeles (in the previous home of Bon Temps Restaurant) draws inspiration from Korean flavors and influences with California ingredients. Together, Chef / Proprietors Katianna & John Hong craft dishes that reveal their distinct perspectives and upbringings as Korean Americans, as well as their nuanced culinary approach, refined from their shared time at The Restaurant at Meadowood, The Charter Oak and Mélisse.” Chef Kat Hong takes a break from her busy kitchen to join us.

“Within Yangban Society resides the Yangban Super, a stand-alone specialty minimart. In addition to retail products, housemade pantry staples, snacks and drinks such as Korean fruit milks, face masks, and incense, Yangban Super showcases items from L.A. – based and Asian-American-owned businesses. Carefully-crafted housemade canned and bottled cocktails, interesting wines, beer and Yangban’s custom-made Sawtelle Sake Makgeolli are just a few selections that one can find in the diversified beverage program. The space also gives voice to Katianna’s and John’s passion for Hip Hop, fashion and streetwear culture. This is a reflection of their intension for Yangban Society to speak to their identities outside the kitchen.”

“Born in Korea and raised in upstate New York, Katianna spent much of her childhood training in competitive gymnastics, developing a profound sense of drive and discipline at an early age. After high school, Katianna uncovered her passion for the culinary arts and went on to study at the Culinary Institute of America Hyde Park and the UNLV School of Hospitality. Following graduation, Katianna furthered her education under the acclaimed chef Josiah Citrin at the Michelin two-starred Melisse in Santa Monica, California. Amid long kitchen shifts at Melisse, Katianna met her culinary collaborator and future husband, John. The two relocated to Napa Valley in 2011, where Katianna began working as a line cook at chef Christopher Kostow’s lauded The Restaurant at Meadowood. In 2014, she was named the restaurant’s first-ever chef de cuisine, simultaneously becoming the only female chef de cuisine at a Michelin three-star restaurant in the United States.”

“Following the birth of their daughter, Alessia, Katianna and John relocated to Southern California in 2019 to pursue their dream of opening their first solo restaurant project together. At Yangban Society, Katianna & John offer a multi-dimensional, autobiographical experience that showcases their respective backgrounds and upbringings, while providing standout to-go offerings and a dynamic neighborhood space for locals to gather.”

Phil Kastel of PK+J Hospitality Group

It’s holiday Latke Time at The Spielberg Family’s (yes, the entertainment Spielberg Family) kosher diary restaurant, The Milky Way, located in the Pico / Robertson neighborhood of Los Angeles.

“There will be candles, there will be dreidels – but most importantly there will be latkes! Often called “the best in Los Angeles”, people flock to The Milky Way for this Hanukkah necessity. Made fresh and ready to pick up in the signature Milky Way box, the Latke Box features a dozen latkes, house-made apple compote and sour cream.”

“A local legend in her own right, The Milky Way’s Leah “Lee Lee” (Spielberg) Adler’s restaurant has been an institution for more than 30 years. Her recipes are next level, and after her passing several years ago, The Spielberg Family is lovingly carrying on her legacy.”

“Bernie and Leah (Spielberg) Adler opened the doors to Milky Way restaurant in 1977. Their vision was to offer fine kosher food to the Jewish community at a time when such a thing didn’t exist in Los Angeles. The restaurant soon became known in the global Jewish communities, and among the general public too! Leah was a devoted mother to her four children and a beloved friend and employer. She will always be an iconic figure, revered by so many. Her memory is forever a blessing and her spirit lives on inside Milky Way, its food and community always.”

“A Holiday latke kit is $36 for a dozen and includes fresh, house-made apple compote and sour cream through Door Dash or by calling (310) 859-0004.”

We pull Consulting Executive Chef Philip Kastel away from gently frying the latkes to be with us.

Journalist Linda Kissam

Linda Kissam (Arizona and Seattle-based) is the immediate past President of the International Food Wine and Travel Writers Association (IFWTWA), a by-invitation only group of credentialed travel journalists primarily based in North America.

Last month Princess Cruises brought Linda to San Pedro to board their newest ship, Discovery Princess, to preview their new VIP amenity, 360: An Extraordinary Experience. “It’s a new, invitation-only experience from Princess Cruises that transports guests nightly to the Mediterranean – no matter where they’re actually sailing – engaging all of their senses with the tastes, sights, sounds, touches and fragrances of the Mediterranean. The fully-immersive 360: An Extraordinary Experience is the cruise line’s most epic experience ever offered and is now available onboard Discovery Princess and coming to Enchanted Princess in late January.”

Linda Kissam is our “Cruise Director” to share highlights of 360: An Extraordinary Experience on Discovery Princess.

Chef Andrew Gruel savoring a New Jersey style Pizza

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.

This is a bit curious…The price of proteins has been on the rise yet the price of chicken breasts and wings has actually declined since the Summer. Definitely value to be found with cluck. Chef Andrew adds his informed perspective. What’s going on with Maine Lobster and having it available at Whole Foods? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Katianna Hong, Chef & Partner – Yangban Society and Yangban Super, Arts District, Downtown Los Angeles Part One
Segment Five: Katianna Hong, Chef & Partner – Yangban Society and Yangban Super, Arts District, Downtown Los Angeles Part Two
Segment Six: Phil Kastel, Consulting Executive Chef, The Milky Way, Los Angeles
Segment Seven: Linda Kissam, Travel Journalist – Preview of Princess Cruises’ “360-An Extraordinary Experience”
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

November 26: Paul Feig, Ross Pangilinan & Nick Weber, Lady & Larder

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part One
Segment Three: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part Two
Segment Four: Verdant at the Orange County Museum of Art Part One
Segment Five: Verdant at the Orange County Museum of Art Part Two
Segment Six: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part One
Segment Seven: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“Elegant man-about-town Paul Feig, the director of “Bridesmaids”, “Spy”, and “A Simple Favor”  serves up a beautifully designed cocktail and lifestyle guide, Cocktail Time! – The Ultimate Guide to Grown-Up Fun, with hilarious stories from his life.” Paul is also the co-creator of Artingstall’s Brilliant London Dry Gin, a truly versatile gin fit for a starring role behind any bar and the ideal gin for Paul’s beloved Martini.

“Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It’s guaranteed to make you want to up your party-giving game—or at least your home bar situation. And it’s an immensely charming and readable window into one man’s friendly obsession.”

Paul joins us with a proper gin Martini in hand (stirred and not shaken.)

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted their collaboration, Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa. “OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available. Chefs Ross and Nick take a break from their busy Holiday kitchens to join us.

“Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.” Sarah Simms takes a break from assembling a colorful cheese board to join us.

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. Now that the Thanksgiving feast 2023 is behind us the mission is what creatively can be done with the typically abundant leftovers. Chefs don’t waste food. Chef Andrew provides his own culinary inspiration.

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

Paul Feig shot by Frank Micelotta

“Elegant man-about-town Paul Feig, the director of “Bridesmaids”, “Spy”, and “A Simple Favor”  serves up a beautifully designed cocktail and lifestyle guide, Cocktail Time! – The Ultimate Guide to Grown-Up Fun, with hilarious stories from his life.” Paul is also the co-creator of Artingstall’s Brilliant London Dry Gin, a truly versatile gin fit for a starring role behind any bar and the ideal gin for Paul’s beloved martini.

“Famed TV and film writer, director, and producer Paul Feig is obsessed with cocktails and cocktail culture. It’s about having great conversations with friends. It’s about putting on your best clothes and throwing a smart gathering or heading to your favorite bar and having an interesting chat with the bartender. And it’s about staying home, mixing a drink and sipping it in a beautiful glass as you watch a great old movie by yourself.”

“Paul has made an art and a science out of creating these elegant and festive environments and living his best life, whether at home in LA or New York or London or on location around the world, and it’s all here in Cocktail Time! — how to make the drinks, how to throw the parties, what music to play, what glassware you need and more, along with 125 cocktail recipes, each served along with funny insider stories about Paul’s Hollywood life and famous friends.”

Cocktail Time! covers everything, from classics (and variations on them) like martinis, negronis, and hot toddies to original concoctions such as “The Feigtini” and holiday cocktails, as well as recipes from film and TV industry friends, such as the Charlize Theron Gibson, the Very Cherry Kerry (Washington), the (Angela) Kinsey Gin Fizz, Henry (Golding)’s Honey Plum G&T, and The Five (Michelle) Yeoh-Larm Fire.

“Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It’s guaranteed to make you want to up your party-giving game—or at least your home bar situation. And it’s an immensely charming and readable window into one man’s friendly obsession.”

Paul joins us with a proper gin Martini in hand (stirred and not shaken.)

Ross Pangilinan of Mix Mix Kitchen Bar

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa.

“OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available.

“In addition to its menu of California cuisine replete with locally sourced, organic ingredients, Verdant offers gourmet coffees and teas, including ceremonial-grade matcha, and features a full bar with a carefully curated wine list and craft cocktails. The café space is located on the museum’s Upper Plaza and provides visitors with a chic and joyful dining experience in a bright and creative setting.” Closed on Monday.

Chefs Ross and Nick take a break from their busy Holiday kitchens to join us.

Sarah Simms of Lady and Larder

Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.”

“Lady & Larder’s goal is simple: offer the very best stuff they can get their hands on. They have found that the finest ingredients come from small batch, local producers and Sarah and Boo, like you, know there are no substitutes for quality. These American farmers, craftsmen, butchers, wine makers, beer brewers and master cheesemakers are truly the best of the best. Lady & Larder is so proud to support their unwavering commitment and dedication to their craft.”

Shop Offerings: Full-Service Cut-to-Order Cheese and Charcueterie Counter, Blooms by the Bunch, Fresh Baguettes and Loaves, Larder Staples such as Olive Oil, Flake Salt and Cultured Butter, Caviar, Farmers Market Produce, Rotating Craft Beer Case, Natural Wines, Hand-Dipped Candles and our Apertif Wall featuring Small Batch Vermouth, Tinned Fish and Linen Cocktail Napkins. They offer their Secret Lunch Menu daily from 12-3PM featuring Sandwiches, Salad and Picnic Boxes. With 24 hours notice, they offer their Lady and Larder Cheese and Charcuterie Boards or Crudites Boards and custom Cheese Cakes.”

Sarah Simms takes a break from assembling a colorful cheese board to join us.

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.

Now that the Thanksgiving feast 2022 is behind us the mission is what creatively can be done with the typically abundant, and varied, leftovers. Chefs don’t waste food. Chef Andrew provides his own culinary inspiration for the Thanksgiving trimmings.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part One
Segment Three: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part Two
Segment Four: Verdant at the Orange County Museum of Art Part One
Segment Five: Verdant at the Orange County Museum of Art Part Two
Segment Six: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part One
Segment Seven: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Waldorf Salad with Radicchio & Buttermilk Dressing

Waldorf Salad with Radicchio and Buttermilk Dressing by Tara Bench

Recipe excerpt from:
Delicious Gatherings: Recipes To Celebrate Together
by Tara “Teaspoon” Bench

Really, the resembelence to classic Waldorf salad is just the combo of apples, celery, and grapes — but I just love that one of my favorite salads heralded from New York City, where I live. I’m paying a little homage to its history! With shaved apple, flavorful radicchio, and a light, savory buttermilk dressing, this updated version of Waldorf salad is elegant and welcoming. I made a tangy buttermilk herb dressing and opted for delicious candied pecans instead of walnuts.

I absolutely loved Waldorf salad when I was little, and here’s why: instead of the classic mayo dressing, my mom covered the entire salad in sweetened whipped cream. I could eat the entire bowl, and who wouldn’t with that kind of dressing?

Candied Pecans

  • 3 Tbsp pure maple syrup
  • Pinch of cayenne pepper
  • ¾ cups (3 oz) pecans

Buttermilk Dressing

  • ½ cup buttermilk
  • ¼ cup plain Greek yogurt
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp chopped chives
  • 1 Tbsp chopped parsley, plus for garnish

Salad

  • 1 small head or half a large head of radicchio (10 oz)
  • 1 apple, cored and cut in half
  • 3 ribs celery, sliced on the bias
  • 1 ½ cups red grapes, sliced in half
  1. For the pecans: Line a baking sheet with parchment and set aside. In a small skillet over medium heat, bring maple syrup and cayenne to a boil. Boil 1 minute, and then add pecans. Stir to coat and cook another 30 seconds. Turn onto lined baking sheet and separate nuts. Set aside and let cool completely. When cool, coarsely chop.
     
  2. For the dressing: Whisk together all ingredients and set aside in the refrigerator.
     
  3. For the salad: Break or chop radicchio into pieces. Use a mandoline or slicer to thinly slice apple. Arrange radicchio, apple, celery, and grapes in a bowl, then top with chopped pecans. You can toss with the dressing and extra parsley at this point, or you can serve the salad with the dressing and parsley on the side so guests can dress their own salad.

Tara’s Tip: Radicchio is a very strong, sometimes bitter leafy vegetable. I think it’s fantastic with tangy buttermilk and yogurt. But if you want a milder salad, opt for butter lettuce leaves.

Loaded Guacamole Dip

Loaded Guacamole Dip by Tara Bench

Recipe excerpt from:
Delicious Gatherings: Recipes To Celebrate Together
by Tara “Teaspoon” Bench

TURN THAT FAMOUS seven-layer dip on its head! You know the one; I’ve got a gorgeous
version on my blog
. Here, I’ve loaded a tasty layer of guacamole with so much good stuff (and some new additions). I wanted a dip that could serve as a centerpiece, so I’ve composed the platter to look impressive. It’s a showstopper that’s perfect for dipping your chips into, scooping onto enchiladas, or dolloping on a taco salad. Your taste buds will know what to expect—amazingness!

I suggest making your own simple guacamole with my quick-cheat tomatillo salsa recipe provided here. But in a pinch, you can buy the guac. I won’t tell.

Taco Crema

  • 1 ¼  cups sour cream
  • 3 tablespoons taco seasoning

Guacamole

  • 5 ripe avocados
  • 1 teaspoon kosher salt
  • ½ cup green tomatillo salsa
  • 1/3 cup chopped cilantro
  • 2 tablespoons fresh lime juice

Green Salsa

  • ¾ cup chopped cilantro
  • 1/3 cup finely chopped scallions
  • 2 tablespoons finely diced jalapeño

Toppings

  • 1 ¼ to 1 ½ cups finely diced tomatoes,
  • seeds removed and drained of juice
  • 1 to 1 ¼  cups crumbled cotija cheese
  • Half a can (15-ounce) black beans,
  • drained and rinsed
  • ¾ cup roasted corn kernels
  • Chips for serving

Instructions

  1. For the taco crema: In a medium bowl, whisk together sour cream and taco seasoning.
    Set aside in the fridge while you prepare the remaining elements.
  2. For the guacamole: In a large bowl, smash all guacamole ingredients until you
    achieve a slightly chunky consistency. Cover and set aside.
  3. For the green salsa: Mix together all green salsa ingredients. Set aside.
  4. Prepare remaining toppings.
  5. On a large platter (I used an oval platter 12-by-14- or 12-by-16-inches), spread
    guacamole in a .1/4- to .1/2 -inch-thick layer. Gently spread taco crema on guacamole
    in a single layer, leaving a border of guacamole. Carefully create a ring
    of chopped tomatoes near the edge of the sour cream, then do the same with a
    smaller ring of cotija cheese. Continue making rings with the green salsa and
    the black beans, finishing with the corn in the center. Make sure to create very
    skinny rings so there is room for each ingredient.
  6. Serve immediately with chips, or cover and refrigerate for up to an hour.

Tara’s Tip: In order to create this look, you need enough dip ingredients for a large crowd. For smaller groups, halve the recipe. “Load” your dip however you wish on your platter or layer it in a glass dish. It’s tricky to get perfect rings of toppings on your first try. You can start in the middle with the corn and work outward if that is easier for you!

November 19: Sterling Caviar, Tara Teaspoon, Hedonistas de la Fe mezcal

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jeff Sedacca, Chief Executive Officer, Sterling Caviar, Elverta, CA Part One
Segment Three: Jeff Sedacca, Chief Executive Officer, Sterling Caviar, Elverta, CA Part Two
Segment Four: Tara “Teaspoon” Bench with Delicious Gatherings – Recipes to Celebrate Together Part One
Segment Five: Tara “Teaspoon” Bench with Delicious Gatherings – Recipes to Celebrate Together Part Two
Segment Six: Bhalin Singh, Co-Founder, Hedonistas de la Fe Mezcal from Oaxaca Part One
Bhalin Singh, Co-Founder, Hedonistas de la Fe Mezcal from Oaxaca Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“The mission of California’s Sterling Caviar is to produce the finest sustainable, California farmed white sturgeon and caviar roe in an environmentally responsible manner that respects the species, the environment, their communities, staff, and customers. They want their chefs to have a product that supports the current culture of transparency that consumers demand. Sterling contributes to research to grow the wild population of California’s sturgeon- they are one of only two populations globally, listed as “of least concern”. California-based Sterling Caviar currently offers five grades of white sturgeon caviar. Their caviar is graded by egg size and texture, and – in the case of our Imperial grade only – by color.” Jeff Sedacca, Sterling Caviar’s Chief Executive Officer, takes a break from packing the golden colored Imperial Caviar and joins us.

Tara “Teaspoon” Bench’s newest cookbook (and just in time for the Holidays) is Delicious Gatherings – Recipes to Celebrate Together. “Here is your invitation to step into the kitchen and create a meal worth remembering! Tara Teaspoon helps you impress guests and gather friends around your table with recipes for elevated everyday meals and special holidays, plus helpful tips and how-tos. This cookbook aims to bring joy, flair, and amazing taste to all your get-togethers. Tara brings her comforting-but-elevated approach to recipes that cover “Main Events,” “Serious Sides,” “Breakfast and Brunch,” and “Baking and Sweets.” The book opens with “Gather-Around Dinners,” which takes the stress out of meal planning with full-course menus for memorable gatherings.” Tara “Teaspoon” Bench is our guest with whisk securely in hand.

“Hedonistas de la Fe mezcal is made in small batches according to a 500-year-old tradition. The agave is hand harvested and toasted in earthen mounds, mashed with a stone wheel, and fermented in traditional open-air wooden vats. In every step quality and tradition guide Hedonista. Their Maestro Mezcalero, Gerardo “Kim” Santiago Hernandez, brings three generations of experience and love into the making of Hedonistas mezcals. Steeped in tradition he works his magic to bring the consumer the best mezcal in every batch. All four of the Hedonista varietals embody unique flavors reflecting the terroir and craftsmanship of proprietary family recipes from their Master Mezcalero, Gerardo “Kaín” Santiago Hernandez.” Co-founder Bhalin Singh (also a chef) is our guest to uncork all that is Hedonista de la Fe mezcal.

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. The final countdown to Thanksgiving on Thursday, November 24th continues. As an experienced restaurant chef with serious fine-dining experience Chef Andrew wants all home cooks to have a stress-free and uneventful Thanksgiving. Chef Andrew now shares his concluding morsels of genuinely useful Thanksgiving cooking tips. Creative side dishes truly make the Thanksgiving table and Chef Andrew, of course, has some added tasty thoughts. Is there perhaps a better alternative to the traditional jellied cranberry than what comes out of the can? We’ll ask the chef…

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

Jeff Sedecca of Sterling Caviar

Sterling Caviar, now the largest caviar producer in the United States, has an illustrious history going back to 1983 when Stolt Sea Farm started sturgeon production in Wilton, CA. In 1985, Sierra Aquafarms started operations in Elverta, CA (current site of Sterling Caviar), and soon became the pioneer in water recirculating technology. Soon, the two companies formed a joint venture and operated as Stolt Sea Farm California LLC with the goal of developing methods for producing caviar from sturgeon.”

“In 1988, the Elverta and Wilton farms became the first commercial sturgeon farming operation in California using sustainable farming practices and tank reconfigurations. Soon, the farms, stocked with world-famous white sturgeon, began producing caviar. Several years later in 1993, and thanks to the ongoing collaboration with U.C. Davis and the California Department of Fish and Wildlife, the Elverta and Wilton farms became the first in the world to produce commercial quantities of caviar from tank-raised sturgeon!”

“In 2006, Stolt Sea Farm California LLC changed its name to Sterling Caviar and continued to operate four farms in California: Elverta, Wilton, Elk Grove and Ione. In October 2020, Sterling Caviar and its farms were acquired by its new owner, Eugene Fernandez, a New York entrepreneur / businessman intent on growing the aquaculture business while adhering to the work ethics and principles taught by his late father. With a truly dedicated, supportive, and highly-knowledgeable Management team in place, the Company continues to be the leading producer of domestic caviar, serving the most discerning chefs, customers, and caviar connoisseurs both here in the U.S. and abroad.”

Jeff Sedacca, Sterling Caviar’s Chief Executive Officer, takes a break from packing the Imperial Caviar and joins us.

Tara Bench

Tara “Teaspoon” Bench’s newest cookbook (and just in time for the Holidays) is Delicious Gatherings – Recipes to Celebrate Together. “Here is your invitation to step into the kitchen and create a meal worth remembering! Tara Teaspoon helps you impress guests and gather friends around your table with recipes for elevated everyday meals and special holidays, plus helpful tips and how-tos. This cookbook aims to bring joy, flair, and amazing taste to all your get-togethers.”

“From Sunday suppers and weeknight family meals to elaborate buffets for bigger crowds and holiday celebrations, Tara’s recipes include delicious showstoppers and unique takes on comforting classics. You can gather together around savory recipes, including Spicy Maple Sweet Potatoes with Cinnamon Pepitas or the Ultimate Chili con Queso. Then bring on dessert with Chocolate Peanut Butter Puddle Cookies or Maple Hazelnut Pie.”

“Tara brings her comforting-but-elevated approach to recipes that cover “Main Events,” “Serious Sides,” “Breakfast and Brunch,” and “Baking and Sweets.” The book opens with “Gather-Around Dinners,” which takes the stress out of meal planning with full-course menus for memorable gatherings.”

“I am so passionate about the power of food and cooking, and how it can bring people together, allow us to explore our creativity, and nourish our bodies and souls.”—Tara Bench (aka Tara Teaspoon).

“Tara Bench has been in the food publishing industry for more than twenty years and is also the author of Live Life Deliciously: Recipes for Busy Weekdays and Leisurely Weekends. As a recipe developer and professional food stylist, she creates food content for brands, books, television, and advertising, as well as shares her expertise on her blog.”

Tara “Teaspoon” Bench is our guest with whisk in hand.

Bhalin Singh of Hedonistas de la Fe Mezcal

Hedonistas de la Fe mezcal is made in small batches according to a 500-year-old tradition. The agave is hand harvested and toasted in earthen mounds, mashed with a stone wheel, and fermented in traditional open-air wooden vats. In every step quality and tradition guide Hedonista. Their Maestro Mezcalero, Gerardo “Kain” Santiago Hernandez, brings three generations of experience and love into the making of Hedonistas mezcals. Steeped in tradition he works his magic to bring the consumer the best mezcal in every batch.”

“Hedonistas de la Fe mezcal is grown, harvested and produced in Oaxaca, Mexico. This allows Hedonista to source agave from consistent terroir within Oaxaca under the direct supervision of Mezcalero Kain.”

“All four of the Hedonista varietals embody unique flavors reflecting the terroir and craftsmanship of proprietary family recipes from their Master Mezcalero, Gerardo “Kaín” Santiago Hernandez.”

“The flavor profiles vary from the cultivated ESPADIN, with its full mouth-feel of brine and tropical fruit, to their wild mezcals, which include the sublime and elegant CUISHE, the powerhouse TOBALA, and the regal TEPEZTATE.”

Co-founder Bhalin Singh (also a chef) is our guest to uncork all that is Hedonista de la Fe mezcal.

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.

The final countdown to Thanksgiving on Thursday, November 24th continues. As an experienced restaurant chef with serious fine-dining experience Chef Andrew wants all home cooks to have a stress-free and uneventful Thanksgiving where the home cook can enjoy the evening. Chef Andrew now shares his concluding morsels of genuinely useful Thanksgiving cooking tips. Creative side dishes truly make the Thanksgiving table and Chef Andrew, of course, has some added tasty thoughts. Is there a better alternative to the traditional jellied cranberry than what comes out of the can? We’ll ask the chef…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jeff Sedacca, Chief Executive Officer, Sterling Caviar, Elverta, CA Part One
Segment Three: Jeff Sedacca, Chief Executive Officer, Sterling Caviar, Elverta, CA Part Two
Segment Four: Tara “Teaspoon” Bench with Delicious Gatherings – Recipes to Celebrate Together Part One
Segment Five: Tara “Teaspoon” Bench with Delicious Gatherings – Recipes to Celebrate Together Part Two
Segment Six: Bhalin Singh, Co-Founder, Hedonistas de la Fe Mezcal from Oaxaca Part One
Bhalin Singh, Co-Founder, Hedonistas de la Fe Mezcal from Oaxaca Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Pear, Pomegranate & Turkey Gorgonzola Salad Board

Pear, Pomegranate and Turkey Gorgonzola Salad Board by Lauren Thomas

Recipe excerpt from:
The Modern Hippie Table: Recipes and Menus for Eating Simply and Living Beautifully
by Lauren Thomas

If you find yourself wondering what to do with all those turkey leftovers after Thanksgiving, this delicious salad board makes a beautiful presentation to impress your family (who’s still in town) when you don’t feel like cooking. Whether you serve this salad for lunch or dinner, I can assure you that you’ll inspire a new leftovers tradition! Serves 4-6.

Ingredients

  • 1/3 cup olive oil
  • 2 tablespoon sherry or white wine vinegar
  • 4 teaspoons honey
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • 2 heads butter lettuce, torn into small pieces
  • 1 head Greenleaf lettuce, torn into small pieces
  • Approximately one pound of leftover white turkey meat, sliced or chopped
  • 1 small head radicchio lettuce, chopped
  • 4 ounces crumbled gorgonzola cheese
  • 2 large ripe pears, preferably Bartlett or Comice, cored and cut into ½- inch cubes
  • 1 cup pomegranate arils, or the seeds of one pomegranate
  • Black pepper
  • *Extra pears and pomegranates to help decorate your board

In a small bowl, whisk together the oil, vinegar, honey, mustard, and salt. Set aside.

In a large salad bowl, combine the butter lettuce and Greenleaf lettuce and toss to combine. On a large platter or wooden board with raised edges, arrange the lettuce to cover. On top of the lettuce, start by arranging the turkey in the center, followed by the radicchio, cheese, pears, and pomegranate arils on either side of the turkey in parallel lines. Drizzle the salad dressing evenly and toss gently just before serving. Season with black pepper to taste.

November 12: Huntington Meats, Gourmet Imports, The Modern Hippie, Santa Barbara Vintners Pop-Ups

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jim Cascone, Master Butcher, Huntington Meats, Original Farmers Market, Los Angeles
Segment Three: Chef Ted Hopson, Vice President, Gourmet Imports
Segment Four: Lauren Thomas, The Modern Hippie Table cookbook and blog – The Modern Hippie Way Part One
Segment Five: Lauren Thomas, The Modern Hippie Table cookbook and blog – The Modern Hippie Way Part Two
Segment Six: Karen Steinwachs, Winemaker, Seagrape Wine Co., Santa Barbara Vintners Part One
Segment Seven: Karen Steinwachs, Winemaker, Seagrape Wine Co., Santa Barbara Vintners Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats at the Original Farmers Market in Los Angeles is doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season. Huntington Meats’ sister shop Farmers Market Poultry will also be participating in the drive.

The two shops offering quality product are again coming together to participate in the 2nd Holiday Kids Pajama Drive to take place the entire month of November organized by proprietor Jim Cascone. The goal is to collect 300 pairs of pajamas for distribution to local agencies servicing homeless and low-income families.”

Master butcher Jim Cascone joins us from behind-the-counter with all the Pajama Drive details.

We know Chef Ted Hopson from the fondly remembered The Bellwether in Studio City which was an unfortunate victim of the pandemic. The better news is that Chef Ted is now the very busy Vice President at Gourmet Imports in Alhambra.Gourmet Imports is a Los Angeles area based importer and distributor of specialty foods that has been serving Chefs and culinary professionals since 1989. The company was built on a commitment to service, quality and integrity. Gourmet Imports carries over 300 cheeses as well as nearly 2,000 other culinary items including: caviar, charcuterie, pâté, oils, vinegars, chocolate, baking and pastry ingredients and much, much more.”

““Modern Hippie” celebrates a way of living and entertaining that creates an intentional series of moments at home, where good food, conversation, and design come together to create and establish lasting and inspired memories. Lauren Thomas’s The Modern Hippie Table: Recipes and Menus for Eating Simply and Living Beautifully combines more than 70 curated recipes and assorted themed menus with beautiful and doable tabletop ideas, creating a vibe of laid-back elegance that complements whatever is on the menu, from an intimate dinner for two to a large celebration.” “In this debut collection, Lauren shares favorite dishes that can be easily prepared for entertaining, which allows you to spend less time in the kitchen and more time with your guests and family. Some of the recipes are made from scratch, while others make creative use of store-bought convenience foods and pre-made products that help save time.” Lauren takes a break from preparing her Pear, Pomegranate, Turkey and Gorgonzola Board to join us.

“Santa Barbara Wine Country, named Wine Enthusiast’s Wine Region of the Year for 2021 and recently honored with multiple wine scores over 90+ points, is bringing some of its acclaimed wines to Orange County for special Wine Tasting Pop-Ups. The fall tasting events in November and December will feature a wide range of varietals from small production and highly sought-after wineries. Guests will learn the best wines to gift and pour for their guests this holiday season.” Representing Santa Barbara Vintners (the organizer) is Winemaker Karen Steinwachs (previously the long-time winemaker at Buttonwood Winery & Vineyard) of Seagrape Wine Co, Santa Rita Hills.

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. The countdown to Thanksgiving on Thursday, November 24th continues. As an experienced restaurant chef with a lot fine-dining experience Chef Andrew wants all home cooks to have a stress-free and uneventful Thanksgiving. Chef Andrew continues to share his genuinely useful Thanksgiving cooking tips. If you find a turkey to your liking the question then is to spatchcock or not…Side dishes make the Thanksgiving table and Chef Andrew, of course, has some tasty thoughts.

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

Jim Cascone of Huntington Meats and Farmers Market Poultry

“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats at the Original Farmers Market in Los Angeles is doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season. Huntington Meats’ sister shop Farmers Market Poultry will also be participating in the drive.”

“The two shops offering quality product are again coming together to participate in the 2nd Holiday Kids Pajama Drive to take place the entire month of November organized by proprietor Jim Cascone. The goal is to collect 300 pairs of pajamas for distribution to local agencies servicing homeless and low-income families.”

“Customers that visit either of the shops and donate a pair of new, unwrapped pajamas valued at $10 or more will receive a complimentary pound of ground beef or homemade sausages from Huntington Meats, or a dozen fresh eggs from Farmers Market Poultry. In addition to PJs for children aged infant to age 18, the shops will be collecting children’s slippers, robes, security blankets, story books and toothbrush / toothpaste sets through November 30th. At the conclusion of the Pajama Drive, collected items will be distributed to Los Angeles area agencies for gift giving to their youngest clientele over the holiday season.”

“We felt this was a unique idea for the holidays,” said Jim Cascone, proprietor of both Huntington Meats and Farmers Market Poultry. “Toy drives are great, but we forget that some kids may never have received a brand new pair of PJs, which was something many of us took for granted growing up.”

Master butcher Jim Cascone joins us from behind-the-counter with all the Pajama Drive details.

Chef Ted Hopson

We know Chef Ted Hopson from the fondly remembered The Bellwether in Studio City which was an unfortunate victim of the pandemic. The better news is that Chef Ted is now the very busy Vice President at Gourmet Imports in Alhambra.

“Gourmet Imports is a Los Angeles area-based importer and distributor of specialty foods that has been serving Chefs and culinary professionals since 1989. The company was built on a commitment to service, quality and integrity. Gourmet Imports carries over 300 cheeses as well as nearly 2,000 other culinary items including: caviar, charcuterie, pâté, oils, vinegars, chocolate, baking and pastry ingredients and much, much more.”

“Ingredients & traditions matter. Working to preserve & promote them is something Gourmet Imports is deeply passionate about. They believe that food & dining are integral to our social fabric and in these times where nearly everything is synthesized, automated, expedited, and/or truncated, they are thankful to the passionate farmers & artisans that produce the goods that Gourmet Imports carries. They are equally grateful to their clients for their support, for their insistence on authenticity & excellence, and their work to provide experiences around which we can all connect over a shared meal (even if the mid-meal Instagram post has become all but inevitable).”

We’re catching up with Chef Ted Hopson.

Modern Hippie Lauren Thomas

Modern Hippie” celebrates a way of living and entertaining that creates an intentional series of moments at home, where good food, conversation, and design come together to create and establish lasting and inspired memories. Lauren Thomas’s The Modern Hippie Table: Recipes and Menus for Eating Simply and Living Beautifully combines more than 70 curated recipes and assorted themed menus with beautiful and doable tabletop ideas, creating a vibe of laid-back elegance that complements whatever is on the menu, from an intimate dinner for two to a large celebration.” 

“In this debut collection, Lauren shares favorite dishes that can be easily prepared for entertaining, which allows you to spend less time in the kitchen and more time with your guests and family. Some of the recipes are made from scratch, while others make creative use of store-bought convenience foods and pre-made products that help save time.”

“Lauren is also passionate about making sure the surroundings of the occasion are as beautiful as the meal is delicious. She provides suggestions for flowers, linens, and surfaces that won’t add stress or break the bank. And to complete your planning, suggested menus for occasions such as an intimate date night or a meet the neighbors gathering are sprinkled throughout the book to help plan out themed meals, along with tips on how to set the scene for the occasion.”

Lauren takes a break from preparing her Pear, Pomegranate, Turkey and Gorgonzola Board to join us.

Karen Steinwachs of Seagrape Wine Company

Santa Barbara Wine Country, named Wine Enthusiast’s Wine Region of the Year for 2021 and recently honored with multiple wine scores over 90+ points, is bringing some of its acclaimed wines to Orange County for special Wine Tasting Pop-Ups. 

“The fall tasting events will feature a wide range of varietals from small production and highly sought-after wineries. Guests will learn the best wines to gift and pour for their guests this holiday season.”

Thursday, Nov. 17, 5 to 8pm at Wine Gallery in Laguna Beach – Enjoy tasting a variety of wines and light bites. Guests must be 21 or older. Tickets are $25, and can be purchased on Eventbrite. Wine Gallery is located at 1833 S. Coast Hwy., #110, in Laguna Beach.

Wednesday, Nov. 30, 5:30 to 8:30pm at Cucina Enoteca in Irvine – Enjoy a special evening of tasting award-winning wines from Santa Barbara Wine Country, paired with light bites. Guests must be 21 or older. The event is complimentary, but guests are required to RSVP through Eventbrite as space is limited. Cucina Enoteca is a modern California-inspired Italian kitchen meets charming bohemian eatery and retail wine shop. Cucina Enoteca is located in Irvine Spectrum Center at 532 Spectrum Center Dr., in Irvine.

Thursday, Dec. 8, 5 to 8pm at Parlour 17 in Costa Mesa – A variety of award-winning Santa Barbara wines will be showcased and served with light bites. Guests must be 21 or older. The event is complimentary, but guests are required to RSVP through Eventbrite as space is limited. Parlour 17 is a private event space located in Plaza Sereno at 234 E. 17th St., #117, in Costa Mesa.

 For more information, visit the Eventbrite links or Santa Barbara Wine Country Events.

Representing Santa Barbara Vintners (the organizer) is Winemaker Karen Steinwachs of Seagrape Wine CoSanta Rita Hills. (Karen was previously the winemaker at Buttonwood Winery & Vineyard for 15 years) 

“Santa Barbara Vintners (Santa Barbara County Vintners Association) is a non-profit 501(c)6 organization founded in 1983 to protect and promote Santa Barbara County as a world-class wine producing and winegrape growing region. The association includes winery members whose annual production is at least 75% Santa Barbara County (or sub-AVA) labeled and extensive industry-associated members. The association produces festivals; educational seminars and tastings; provides information to consumers, trade, and media; and advocates for the Santa Barbara County wine and grape industry.

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.

The countdown to Thanksgiving on Thursday, November 24th continues. As an experienced restaurant chef with a lot fine-dining experience Chef Andrew wants all home cooks to have a stress-free and uneventful Thanksgiving. Chef Andrew continues to share his genuinely useful Thanksgiving cooking tips. If you find a turkey to your liking the question then is to spatchcock or not…Side dishes, including the stuffing, make the Thanksgiving table and Chef Andrew, of course, has some tasty thoughts.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jim Cascone, Master Butcher, Huntington Meats, Original Farmers Market, Los Angeles
Segment Three: Chef Ted Hopson, Vice President, Gourmet Imports
Segment Four: Lauren Thomas, The Modern Hippie Table cookbook and blog – The Modern Hippie Way Part One
Segment Five: Lauren Thomas, The Modern Hippie Table cookbook and blog – The Modern Hippie Way Part Two
Segment Six: Karen Steinwachs, Winemaker, Seagrape Wine Co., Santa Barbara Vintners Part One
Segment Seven: Karen Steinwachs, Winemaker, Seagrape Wine Co., Santa Barbara Vintners Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

November 5: Nella Kitchen & Bar, Modus Operandi Cellars, El Cholo’s 100th Anniversary

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Marco Longinotti, Chef de Cuisine, Nella Kitchen & Bar, Los Olivos Part One
Segment Three: Marco Longinotti, Chef de Cuisine, Nella Kitchen & Bar, Los Olivos Part Two
Segment Four: Jason Moore, Winemaker & Founding Partner, Modus Operandi Cellars, St. Helena, Napa Valley Part One
Segment Five: Jason Moore, Winemaker & Founding Partner, Modus Operandi Cellars, St. Helena, Napa Valley Part Two
Segment Six: Ron Salisbury, 3rd Generation Proprietor, El Cholo Family of Restaurants Part One
Segment Seven: Ron Salisbury, 3rd Generation Proprietor, El Cholo Family of Restaurants Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

Opened in September 2020, Nella Kitchen & Bar (the sister restaurant of S.Y. Kitchen Cucina Rustica in Santa Ynez) located adjacent to the Fess Parker Wine Country Inn in Los Olivos offers fresh, modern Cal-Italian cuisine showcasing local ingredients and focuses on ‘Roman Pinsas’. It is under the culinary direction of Executive Chef / Partner Luca Crestanelli and Chef de Cuisine, Marco Longinotti. Chef Marco Longinotti takes a break from his busy kitchen to join us.

Jason Moore is the winemaker and founding partner of Modus Operandi Cellars (2004) in the Napa Valley, a limited production boutique winery. “For Jason wine is one of those things that to many people can incite a tremendous amount of feelings and emotions. Wine is enchanting and mysterious, gives joy, confuses, and inspires. In many cases, these complexities lead to a love which leads to a strong passion for wine. For Jason it eventually led to launching Modus Operandi Cellars.” Winemaker Jason Moore joins us to pull the cork on all that is Modus Operandi Cellars.

“El Cholo, perhaps Los Angeles’ most iconic, honored and beloved Mexican Restaurant is now gearing up for its 100th Anniversary during 2023 under the watchful eye of Ron Salisbury, 3rd generation proprietor of The El Cholo Family of Restaurants. Ron Salisbury will also celebrate his 90th Birthday during 2023. Mr. Salisbury has been working with the El Cholo restaurant chain for 68-years! Several of his descendants also currently work within his family’s business, including fourth, fifth and even sixth generation family members!” Ron Salisbury is our guest with a plate of Carmen’s Original Nachos in hand.

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. The countdown to Thanksgiving on Thursday, November 24th is on. As an experienced restaurant chef with a lot fine-dining experience Chef Andrew wants all home cooks to have a stress-free and uneventful Thanksgiving. Chef Andrew will share his first in a series of genuinely useful Thanksgiving cooking tips.

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

Marco Longinotti of Nella Kitchen and Bar at the Fess Parker Wine Country Inn

Opened in September 2020, Nella Kitchen & Bar (the sister restaurant of S.Y. Kitchen Cucina Rustica in Santa Ynez) located adjacent to the Fess Parker Wine Country Inn in Los Olivos offers fresh, modern Cal-Italian cuisine showcasing local ingredients and focuses on ‘Roman Pinsas’. It is under the culinary direction of Executive Chef / Partner Luca Crestanelli and Chef de Cuisine, Marco Longinotti.

“Meals are served on the front porch overlooking Grand Ave in Los Olivos where guests are warmly welcomed, or in the cozy Dining Room which also has a private, handsomely appointed Wine Room that can host family seating and private parties.”

Cocktails (artfully prepared) are serious here and focused on classics and served in the Lounge with ample bar seating. Chris Hewes, formerly barman at some top LA spots (like the Library Bar at the Hollywood Roosevelt Hotel), is now pouring at Nella. He also offers a tight selection of popular zero-proof cocktails / mocktails.

Chef Marco Longinotti takes a break from his busy kitchen to join us.

Jason Moore of Modus Operandi Cellars

Jason Moore is the winemaker and founding partner of Modus Operandi Cellars (2004) in the Napa Valley, a limited production boutique winery.

“For Jason wine is one of those things that to many people can incite a tremendous amount of feelings and emotions. Wine is enchanting and mysterious, gives joy, confuses, and inspires. In many cases, these complexities lead to a love which leads to a strong passion for wine. For Jason it lead to founding Modus Operandi Cellars.”

From Jason Moore –“I have to pinch myself almost daily as I am truly living my dream… the dream of being a Winemaker in California. Growing up in Dallas, Winemaker wasn’t exactly the most obvious career path that springs to mind, but at the age of 24 and after working as a waiter in several of the city’s finest restaurants, acquiring a love for all things wine, getting the go-ahead from my bride to be, and selling everything that we owned, we were off to California where, yes, I had the lofty aspiration of becoming a Winemaker.”

“Completely self-taught thru diligent self-study and the utilization of winemaking mentors, I knew that true learning when it comes to such a stylistically artistic, yet mind blowing organic and mystifying thing such as winemaking, can ONLY be accomplished through MAKING WINE. There is absolutely no substitute. I honed my craft in the garage of an elderly vineyard owner in Napa. He grew the grapes, I made the wine, and we split the product on bottling day.”

“In 2004 at the age of 26, I officially started my professional career by launching Modus Operandi Cellars with 200 cases of Napa Cabernet. I am so thankful to God that at such a young age I found my passion and am fortunate enough to be able to enjoy it as a career. I believe that winemaking is an art form that is supported by science, however a solid conceptual understanding of the science is also necessary.”

Three premium Modus Operandi Cellars tasting experiences are available including two St. Helena winery tastings and an interactive, at-home tasting.

Winemaker Jason Moore joins us to pull the cork on all that is Modus Operandi Cellars.

Ron Salisbury of El Cholo

El Cholo, perhaps Los Angeles’ most iconic, honored and beloved Mexican Restaurant is now gearing up for its 100th Anniversary during 2023 under the watchful eye of Ron Salisbury, 3rd generation proprietor of The El Cholo Family of Restaurants. Ron Salisbury will also celebrate his 90th Birthday during 2023. Mr. Salisbury has been working with the El Cholo restaurant chain for 68-years! Several of his descendants also currently work within his family’s business, including fourth, fifth and even sixth generation family members!”

“As part of the 100th Anniversary festivities El Cholo has unveiled its new Logo and Slogan: Creating Memories for 100 Years!” El Cholo is actively planning a series of special events and promotions during 2023 for its longtime customers and Southern California guests.” “A series of Special Food Items will be offered, including: “A Taste of HistoryPlate, served on a commemorative plate (available for separate purchase.) Also, several Classic Old Dishes will return as special features, including the Spanish Omelet; Enchiladas with Fried Egg; Tostada Compuesta; Sopa de Fideo, and many others!”

“Says Mr. Salisbury, “Many other restaurants, when they approach 100, start slowing down or taking their eye off the ball. But we still stand firmly at the top of our game. We continue to be aggressive in providing the best Mexican restaurant experience possible – one that only El Cholo can offer. Myself, my kids, my grandkids and even my great-grandkids are proudly committed to continuing the El Cholo tradition – one that my grandparents began way back in 1923 – well into the future!””

“Today, El Cholo is one of Southern California’s oldest restaurants, as well as one of LA’s very first Mexican restaurants. El Cholo has been and remains a family-owned business for 100 years! The six El Cholo restaurants currently operating in Southern California – the original site on Western Ave., Downtown Los Angeles, Anaheim Hills, Corona del Mar, La Habra, and Santa Monica – are all owned by Ron Salisbury (grandson of the founders) and his family, through their company, Restaurant Business, Inc.”

“The successful legacy of El Cholo lies in its commitment to the highest-quality ingredients, renowned service, truly unique atmosphere, a long, family-owned history, and remarkably loyal employees (many of whom have put in 20-50 years of continuous service!) Says Ron Salisbury, “El Cholo isn’t just a place to eat. It’s part of the culture of Los Angeles and has been for a century now. To me, El Cholo represents a cross-section of what LA is really all about – we have people coming in Rolls-Royce’s and people taking the bus. We have students, wealthy people, people barely getting along, and even some struggling actors. You name it, they come here. To me, that’s always been a big part of our everlasting charm.””

3rd generation proprietor, Ron Salisbury, is our guest with a plate of Carmen’s Original Nachos, in hand.

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

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.

The countdown to Thanksgiving on Thursday, November 24th is on. As an experienced restaurant chef with a lot fine-dining experience Chef Andrew wants all home cooks to have a stress-free and uneventful Thanksgiving. He will share his first in a series of genuinely useful Thanksgiving cooking tips.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Marco Longinotti, Chef de Cuisine, Nella Kitchen & Bar, Los Olivos Part One
Segment Three: Marco Longinotti, Chef de Cuisine, Nella Kitchen & Bar, Los Olivos Part Two
Segment Four: Jason Moore, Winemaker & Founding Partner, Modus Operandi Cellars, St. Helena, Napa Valley Part One
Segment Five: Jason Moore, Winemaker & Founding Partner, Modus Operandi Cellars, St. Helena, Napa Valley Part Two
Segment Six: Ron Salisbury, 3rd Generation Proprietor, El Cholo Family of Restaurants Part One
Segment Seven: Ron Salisbury, 3rd Generation Proprietor, El Cholo Family of Restaurants Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

October 29: Artisan 7 Leaves and Crema Bakery, Gleason Family Vineyards, Georgia’s Restaurant

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef and General Manager Chad Urata, Artisan Restaurant & Café, Fountain Valley Part One
Segment Three: Executive Chef and General Manager Chad Urata, Artisan Restaurant & Café, Fountain Valley Part Two
Segment Four: Gleason Family Vineyards, Santa Ynez Valley with Callie Gleason & Winemaker Max Marshak Part One
Segment Five: Gleason Family Vineyards, Santa Ynez Valley with Callie Gleason & Winemaker Max Marshak Part Two
Segment Six: Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach Exchange & Anaheim Packing House Part One
Segment Seven: Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach Exchange & Anaheim Packing House Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“On the heels of celebrating its first anniversary, Fountain Valley-based ARTISAN has introduced new hand-crafted pizzas to its celebrated menu. The elevated, fast-casual restaurant and café, a marriage of Orange County-born concepts, 7 Leaves Café and Crema Bakery, has gained a loyal following for its energetic and unique teas, and focused, chef-driven menu of brunch-focused anytime dishes and premium baked goods. Now, the concept takes the same quality ingredients and attention to detail and extends it to an innovative selection of ARTISAN Café Pizza offerings prepared under the watchful eye of Executive Chef Chad Urata.” Chef & Manager Chad Urata takes a break from his busy kitchen to join us with pizza peel in hand.

Gleason Family Vineyards (GFV) is the corporate umbrella for 3, separate, distinct wineries located in the Santa Ynez Valley under the leadership of two generations of the Gleason Family. Their Winemaker is Max Marshak. The properties are Roblar Winery & Vineyard, Refugio Ranch Vineyards, and their most recent acquisition, the historic Buttonwood Winery & Vineyard. Director of Marketing Callie Gleason and Winemaker Max Marshak join us to pull the cork on both Refugio Ranch Vineyards and Buttonwood Winery & Vineyard.

Georgia’s Restaurant returned “Nana” Gretchen Shoemaker’s mouthwatering Gumbo to their menu at Georgia’s Restaurant at the Long Beach Exchange and the Anaheim Packing District just in time to celebrate National Gumbo Day on October 12th, 2022 and for the remainder of 2022! Nana Gretchen Shoemaker’ssoul-delicious” signature Gumbo has been a guest favorite since it was first introduced and guests can again savor Nana’s Secret Southern-style Roux featuring Chicken, Andouille Sausage, Shrimp, Crab, and Okra, served over Rice at both locations. To complement this super satisfying meal, guests can also add Soulful Sides such as Collard Greens, Baked Beans, Mac & Cheese, or Nana Gretchen’s famous Cornbread served with house-made honey butter, while enjoying her fresh Peach Cobbler for the perfect finish. 2nd generation proprietress Nika Shoemaker-Machado (“Nana” Gretchen’s daughter) takes a break from the cornbread muffin pans to join us.

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. Is ubiquitous Candy Corn really the most popular Halloween candy treat? Chef Andrew weighs in…There is an announced, preliminary deal for Kroger Co. (Ralphs) to buy Albertsons Cos. (Vons and Pavilions.) Kroger’s position is that this will be a wonderful thing for consumers because the combined companies will give them more buying clout and, therefore, decreased costs which will, in theory, be passed on to shoppers. Consumer advocates respectfully disagree. Chef Andrew grocery shops for a big Family. He’ll share his thoughts on this possible mega grocery store combination.

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

Chad Urata of Artisan 7 Leaves

“On the heels of celebrating its first anniversary, Fountain Valley-based ARTISAN has introduced new, hand-crafted pizzas to its celebrated menu. The elevated fast-casual restaurant and café, a marriage of Orange County-born concepts, 7 Leaves Café and Crema Bakery, has gained a loyal following for its energetic and unique teas, and focused, chef-driven menu of brunch-focused anytime dishes and premium baked goods. Now, the concept takes the same quality ingredients and attention to detail and extends it to an innovative selection of ARTISAN Café Pizza offerings prepared under the watchful eye of Executive Chef Chad Urata.”

“Each pizza features an artisanal crust that begins with pillowy dough created by award-winning baker Tarit Tanjasiri, owner of Crema Bakery and co-founder of ARTISAN. “While each ARTISAN Café Pizza is baked to order, great care is taken in the preparation of the dough,” explained Tanjasiri, who oversees all of the baked goods served at ARTISAN. “Our ingredients are simple – flour, water, salt, natural starter, and time – the latter being key, as flavor is developed through a 48-hour cold fermentation.””

“Upon entering the 3,000 square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of a fine Parisian boulangerie, complete with a display of fresh-baked bread and pastries.”

Chef & Manager Chad Urata takes a break from his busy kitchen to join us with pizza peel in hand.

Callie Gleason Bieszard of Gleason Family Vineyards

Gleason Family Vineyards (GFV) is the corporate umbrella for 3, separate, distinct wineries located in the Santa Ynez Valley under the leadership of two generations of the Gleason Family. Their Winemaker is Max Marshak. The properties are Roblar Winery & Vineyard, Refugio Ranch Vineyards, and their most recent acquisition, the historic Buttonwood Winery & Vineyard. Director of Marketing Callie Gleason and Winemaker Max Marshak join us to pull the cork on both Refugio Ranch Vineyards and Buttonwood Winery & Vineyard.

“Located at 2990 Grand Avenue and Hwy 154, Refugio Ranch is a 415-acre estate located in the Santa Ynez Valley AVA of California’s Central Coast. Within the property, covered largely by old oak trees, twenty- six select acres were mindfully planted and have been well cared for by the Gleason Family. Refugio Ranch represents a centuries-old history of cowboys and cattle ranching. The native land has been left largely untouched but for the vines that the land itself nurtures and readies for harvest. The Gleasons believe it is “terroir” or that sense of place, that gives a wine its soul.”

“The charming town of Los Olivos, CA was founded in the late 1800’s as the southern terminus of the Pacific Coast Railroad. Many historic buildings from that era still stand in Los Olivos today, including the present home of the Refugio Ranch Vineyards Tasting Room. The building was built circa 1912 as the warehouse for the Pinal-Dome Refining Co. (later Union Oil) where the tank cars from the railway were filled.”

“The Gleasons have taken great care to preserve the structure and spirit of this slice of history. The early 1900’s warehouse is now home to Refugio Ranch’s two tasting bars, a VIP lounge and an expansive outdoor deck ~ making it one of the largest tasting rooms in Los Olivos.”

“Buttonwood Winery & Vineyard (and Farm) is a small gem set amidst the splendor of Santa Barbara County’s Santa Ynez Valley. The farm is a shining example of the vision of its late founder, Betty Williams. Betty was always ahead of her time, and in the 60’s set out to create a working farm based on good practices for people, animals and the earth. First there were horses, then organic vegetables and finally, a vineyard.”

“Today, the 42-acre vineyard (now owned by Gleason Family Vineyards) stretches across a sun-drenched mesa on the eastern portion of the 106-acre property. Buttonwood started planting in 1983 and now have 38,000 vines, small in the world of wine, but huge to Buttonwood. The on-site tasting room is surrounded by other bounty from the farm, including olives, pomegranates, peonies, herbs, summer vegetables and of course, their famous peaches!”

Nika Shoemaker-Machado of Georgias Restaurants

Georgia’s Restaurant returned “Nana” Gretchen Shoemaker’s mouthwatering Gumbo to their menu at Georgia’s Restaurant at the Long Beach Exchange and the Anaheim Packing District just in time to celebrate National Gumbo Day back on October 12th, 2022 and for the remainder of 2022!

“Nana Gretchen Shoemaker’s “soul-delicious” signature Gumbo has been a guest favorite since it was first introduced and guests can again savor Nana’s Secret Southern-style Roux featuring Chicken, Andouille Sausage, Shrimp, Crab, and Okra, served over Rice at both locations. To complement this super satisfying meal, guests can also add Soulful Sides such as Collard Greens, Baked Beans, Mac & Cheese, or Nana Gretchen’s famous Cornbread served with house-made honey butter, while enjoying her fresh Peach Cobbler for the perfect finish.”

“Nana Gretchen Shoemaker (Nika’s Mom,) the heart of Georgia’s, would tell you Soul Food is the food you get when you cook with your whole heart and soul.”

“Georgia’s dishes are the comfort foods she learned to make with her grandma, the very ones she raised her daughters on, served in her successful catering service and has shared with family and friends throughout the years.”

“When you taste Georgia’s food, you taste the love and devotion that makes Georgia’s Soul Delicious!!”

2nd generation proprietress Nika Shoemaker-Machado (“Nana” Gretchen’s daughter) takes a break from the cornbread muffin pans to join us.

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.

Is ubiquitous Candy Corn really the most popular Halloween candy treat? How did that happen? Chef Andrew weighs in…

There is an announced, preliminary deal for Kroger Co. (Ralphs) to buy Albertsons Cos. (Vons and Pavilions.) Kroger’s position is that this will be a wonderful thing for consumers because the combined companies will give them more buying clout and, therefore, decreased costs which will, in theory, be passed on to shoppers. Consumer advocates politely disagree. Chef Andrew grocery shops for a big Family. He’ll share his thoughts on this possible grocery store combination.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef and General Manager Chad Urata, Artisan Restaurant & Café, Fountain Valley Part One
Segment Three: Executive Chef and General Manager Chad Urata, Artisan Restaurant & Café, Fountain Valley Part Two
Segment Four: Gleason Family Vineyards, Santa Ynez Valley with Callie Gleason & Winemaker Max Marshak Part One
Segment Five: Gleason Family Vineyards, Santa Ynez Valley with Callie Gleason & Winemaker Max Marshak Part Two
Segment Six: Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach Exchange & Anaheim Packing House Part One
Segment Seven: Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach Exchange & Anaheim Packing House Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”