October 23: Mike Minor, Caprio Cellars, Jonathan Bardzik

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part One
Segment Three: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part Two
Segment Four: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part One
Segment Five: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part Two
Segment Six: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part One
Segment Seven: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Chef Mike Minor is probably already familiar to listeners of the show because he’s been a regular guest over the years in his previous position as the long-time Executive Chef of Mary Sue Milliken’s and Susan Feniger’s Border Grill Las Vegas at the Mandalay Bay Resort. Last year Chef Mike relocated to San Diego and now is at the culinary helm of the landmark La Jolla Beach & Tennis Club overseeing The Marine Room, The Shores Restaurant (at the adjacent La Jolla Shores Hotel) and all banquets at both properties. He succeeds now retired (and revered) Chef Bernard Guillas who was the well-traveled and the very prominent Executive Chef (graciously representing the San Diego culinary community globally) there for an incredible 27 years! We’ve hooked Chef Mike for a return visit.

Caprio Cellars is a small producer of Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc located in the heart of Walla Walla Valley, WA., one of the premier wine-growing regions in the world. Winemaker/Owner Dennis Murphy purchased the land where Caprio Cellars stands in 2003. Previously wheat fields, Dennis set out to make it the site of his first vineyard. This dream came to fruition in 2005 when the first plantings went in. Dennis named this vineyard “Eleanor” in homage to his late grandmother Eleanor Caprio. The first harvest took place in 2008, and once the first wines were bottled, the operation was given the name Caprio Cellars. Inspired by Dennis’ Italian ancestors’ connection to wine as an essential part of daily life, Caprio Cellars aims to carry on the tradition of establishing a culture of wine like that of Dennis’ Italian heritage while also contributing to the emerging tradition of Walla Walla winemaking.” Dennis Murphy joins us to uncork all that is Caprio Cellars.

“Now a celebrated chef, tv host, and storyteller, Jonathan Bardzik left a comfortable corporate position a decade ago to embark upon his culinary calling – to share food, stories, and joy with audiences everywhere. In July, Jonathan celebrated his career on the tenth anniversary of his first live cooking demonstration at Washington, DC’s historic Eastern Market with the release of his new book, Simple Summer: a recipe for joy and connection (Second Edition.) This new cookbook is an expanded and improved second edition of the wildly popular Simple Summer: a recipe for cooking and entertaining with ease. Each chapter highlights how to pair gorgeous food, delicious drinks, and the right music to make the most of summer.”

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. Last week Chef Andrew started explaining his perspective on the ongoing labor shortage in the restaurant business. It’s not unique to the restaurant business. He’ll pick up the conversation. Additionally Chef Andrew will provide some informed insight on the craziness of lobster pricing.

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

Mike Minor of the Marine Room

Chef Mike Minor is probably already familiar to listeners of the show because he’s been a regular guest over the years in his previous position as the long-time Executive Chef of Mary Sue Milliken’s and Susan Feniger’s Border Grill Las Vegas at the Mandalay Bay Resort. Chef Mike was also principally responsible for creating the original menu at sister establishment, BBQ Mexicana, a popular fast-casual operation located across the corridor from Border Grill Las Vegas.

Last year Chef Mike relocated to San Diego and now is at the culinary helm of the landmark La Jolla Beach & Tennis Club overseeing The Marine Room, The Shores Restaurant (at the adjacent La Jolla Shores Hotel) and all banquets at both properties. He succeeds now retired (and revered) Chef Bernard Guillas who was the well-traveled and very prominent Executive Chef (graciously representing the San Diego culinary community globally) there for an incredible 27 years!

“For generations of San Diegans, the “Seahorse” symbol of The Marine Room has long stood for its dramatic on-the-surf location and award-winning cuisine. Considering this rare blend of culinary excellence, uncompromising service and beachfront setting, it’s no wonder The Marine Room has become a true San Diego landmark. Simply stated, this is fine dining at its finest.”

“Opened in 1941, The Marine Room quickly became famous as pounding surf created dramatic displays against the restaurant’s windows. For 80 years, celebrities, world figures, residents, and visitors have made it a habit to enjoy the spectacular panoramic views of the Pacific and exceptional and innovative cuisine. When dining at The Marine Room you’re not reserving a table – you’re joining an 80-year tradition.”

“The Shores Restaurant at The La Jolla Shores Hotel is “where beachside beauty meets the perfect bite.” Step straight from the sands to The Shores. Bring family and friends to experience an airy and beachy vibe for lunch, dinner or a refreshing cocktail, on their oceanfront patio. The Shores welcomes you to sample fresh seafood and a sustainable, California coastal-inspired menu.” “

“Dine among the waves and savor views of La Jolla Cove and the Pacific blue, along with delicious dishes made from farm-fresh ingredients, courtesy of the best local providers in San Diego and beyond. Pair your meal with properly-mixed cocktails, craft beers, or local wines.”

“Chef Mike Minor wows guests with local favorites like his Ahi Tuna Wontons, Black Mussel Steamers, Baja Fish Tacos, Poke Bowls and Craft Burgers. The Shores Restaurant’s seasonal menus offer something special for every palate.”

Chef Mike Minor joins us with oyster shucking knife in hand.

Dennis Murphy of Caprio Cellars

Caprio Cellars is a small producer of Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc located in the heart of Walla Walla Valley, WA., one of the premier wine-growing regions in the world.”

“Winemaker/Owner Dennis Murphy purchased the land where Caprio Cellars stands in 2003. Previously wheat fields, Dennis set out to make it the site of his first vineyard. This dream came to fruition in 2005 when the first plantings went in. Dennis named this vineyard “Eleanor” in homage to his late grandmother Eleanor Caprio. The first harvest took place in 2008, and once the first wines were bottled, the operation was given the name Caprio Cellars. Inspired by Dennis’ Italian ancestors’ connection to wine as an essential part of daily life, Caprio Cellars aims to carry on the tradition of establishing a culture of wine like that of Dennis’ Italian heritage while also contributing to the emerging tradition of Walla Walla winemaking.”

“The team at Caprio Cellars believes in the transformative power of hospitality and a shared spirit of generosity. Their aim is to cultivate a wine culture that brings together fellowship, the senses, and discernment – creating a space for the social experience of sharing wine and learning how to appreciate it over time while always serving great food and wines in the European tradition.”

“Few Walla Walla wineries own estate vineyards. Caprio Cellars is one of them. The Caprio Estate is comprised of three sites: Eleanor’s, Octave and Sanitella. These sites are in the heart of the Walla Walla Valley and enjoy ideal sun exposure and vine-loving soil, yielding grapes of the highest quality and complexity for their estate wines. The Eleanor site consists of two acres of Cabernet Sauvignon and one of Merlot. Octave’s 22-acre hillside vineyard was planted in 2007 and consists of 16 acres of Cabernet Sauvignon, two acres of Merlot, two acres of Cabernet Franc, and one acre of Malbec. The newest, high elevation vineyard, Sanitella, in the SeVein, has Cabernet Sauvignon, Cab Franc and Sauvignon Blanc.”

“Caprio Cellars is known in the Walla Walla Valley for their state-of-the-art tasting room and unparalleled hospitality. The entire Caprio team has a background in hospitality, and their ongoing commitment to the relational aspect of their business only adds to the experience of Caprio Cellars wines.”

“In addition to an always complimentary tasting fee, the Caprio Cellars Kitchen offers seasonally inspired plates to accompany every wine tasting. Executive Chef and Walla Walla local Ian Williams strives to source local, organic, and sustainable ingredients for every delicious plate. The Caprio Cellars Tasting Room is open Wednesday through Sunday from 11 a.m. to 5 p.m. by reservation only. Caprio Cellars also hosts special events and regular winemaker dinners.”

Proprietor Dennis Murphy joins us to uncork all that is Caprio Cellars.

Jonathan Bardzik

“Now a celebrated chef, tv host, and storyteller, Jonathan Bardzik left a comfortable corporate position a decade ago to embark upon his culinary calling – to share food, stories, and joy with audiences everywhere. In July Jonathan celebrated his career on the tenth anniversary of his first live cooking demonstration at Washington, DC’s historic Eastern Market with the release of his new book, Simple Summer: a recipe for joy and connection (Second Edition.)”

“This new cookbook is an expanded and improved second edition of the wildly popular Simple Summer: a recipe for cooking and entertaining with ease. Each chapter highlights how to pair gorgeous food, delicious drinks, and the right music to make the most of summer. More than a collection of recipes, Simple Summer: a recipe for joy and connection allows you to indulge in rich lessons of joy and connection from Jonathan’s TedX Talk and keynote speeches while learning how to work with seasonal produce and increase your culinary skills. It is the perfect “recipe” for any great gathering — from boozy brunches and afternoons poolside, to shared plates at summer celebrations.”

“Simple Summer: a recipe for joy and connection offers 40 versatile and easy to recreate recipes along with the inspiring stories and abundant joy that Jonathan is known for. Each one is accompanied with whimsical and refreshing beverage pairings and curated music playlists. With this book as your guide, you’ll be able to prepare mouthwatering meals just like those featured on the “Jonathan’s Kitchen: Seasons to Taste” TV Series, all season long.”

Delightfully unexpected yet comforting and satisfying, the recipes themselves are as inspiring as the book’s heartwarming stories. Health-conscious food enthusiasts, home gardeners, and farm market fans alike will find inspiration and exciting new ways to make the most of summer’s bounty. These are the recipes you’ll want to appear on your table all summer long. From easy dinners at home to vacations in the mountains, at the beach or in your backyard. Simple Summer: a recipe for joy and connection brings both the starting cook and the experienced gourmet fresh, accessible and innovative ideas and techniques for making your simple summer all you want it to be.”

“The host of “Jonathan’s Kitchen: Seasons to Taste,” Jonathan Bardzik is a cook, author, and storyteller based in Washington, DC. Self-trained with more than 20 years of experience, Jonathan is inspired by the seasonal, local ingredients he grew up with and finds today at local farmers’ markets. Jonathan’s professional culinary career began in 2011 with weekly cooking demonstrations at DC’s historic Eastern Market. Since then, Jonathan has made more than 900 live appearances at venues across the country, including the U.S. Department of Agriculture and the National Geographic Museum, as well as countless virtual events for both corporate clients and private parties alike. He is a popular keynote speaker and has appeared on the TedX stage.”

Jonathan Bardzik is our guest with a whisk at the ready.

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.

Last week Chef Andrew started explaining his insider’s perspective on the ongoing labor shortage in the restaurant business. It’s not unique to the restaurant business. He’ll pick up the conversation. Additionally Chef Andrew will provide some informed insight on the craziness of lobster pricing.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part One
Segment Three: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part Two
Segment Four: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part One
Segment Five: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part Two
Segment Six: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part One
Segment Seven: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

October 16: Timothy Hollingsworth, Modernist Pizza, SoCal Gas, Sella & Mosca

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part One
Segment Three: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part Two
Segment Four: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part One
Segment Five: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part Two
Segment Six: SoCal Gas’ Energy Resource Center with Gina Christian and Carmen Oliver
Segment Seven: Sella & Mosca winery (Sardinia) with Alfonso Gagliano, US Brand Manager
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.” We pull Proprietor & Chef Timothy Hollingsworth away from forming the agnolotti in his busy kitchen for a visit.

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists at Modernist Cuisine. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.” Chef Francisco Migoya joins us pizza peel in hand.

The Gas Co is again providing a number of genuinely useful services to Chefs and Restaurateurs. The Energy Resource Center in Downey offers small group demonstrations, equipment testing and tours. The Gas Co features their “Try Before You Buy” program out of the Energy Resource Center. Their Commercial Service Techs provide maintenance tips and repair services to restaurant operators (typically at no charge.) The Gas Co. offers outreach to restaurant and foodservice operators to receive rebates on qualified gas equipment purchases. Representing SoCalGas with an informative overview of all of this is Gina Christian, Foodservice Technical Specialist and Vendor Outreach and Carmen Oliver, Customer Programs Advisor II.

Sella & Mosca winery was founded in 1899 by two Piemontese businessmen, Erminio Sella and Edgardo Mosca, revered to this day for their prominent roles in the Risorgimento (Italy’s 19th-century unification movement). It was their love of unexplored terrains that led Sella, an engineer, and Mosca, a lawyer, to venture to Sardinia and start a winery on this idyllic island. European vineyards were just starting to recover from a devastating Phylloxera infestation and Sella and Mosca had an ambitious plan to reclaim the vineyards in the area known as I Piani. Today, Sella & Mosca’s I Piani estate in Sardinia is the second largest contiguous vineyard in Italy and counts itself among the country’s most impressive wineries. Situated in the northwest corner of Sardinia, just inland from the historic port of Alghero, this 1,600-acre property with more than 1,200 acres of vines is one of the largest wine estates in Europe. Designated a DOC in 1995, Alghero is characterized by its iron-rich limestone, clay and sandy soils. In addition to the I Piani estate, Sella & Mosca also has vineyards in Sulcis DOC and Gallura DOCG.” Joining us to uncork all that is Sella & Mosca is Bethany Burke, Senior Vice President, Public Relations and Corporate Communications for Taub Family Selections, the US importer.

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. First Chef Andrew previews his “Ultimate Lobster Roll” how-to video available on You Tube. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

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

Timothy Hollingsworth of Otium

Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.”

“Adjacent to one of Los Angeles’ most important cultural corridors — Grand Avenue — and next to its newest, most vibrant addition, the contemporary art museum, The Broad, Otium strips away the rigid formalities of dining while focusing on the quality of food, warm service, and relaxed casual ambience, paralleling the true essence of its name. The restaurant draws inspiration from the 100-year-old olive trees planted in The Broad’s adjacent Plaza by utilizing rustic cooking with wood fire and sustainable ingredients grown in the garden of the restaurant’s mezzanine.”

“Partner and Chef Timothy Hollingsworth’s 13-year history in Napa Valley, blended with his present roots as an Angeleno living in downtown Los Angeles, sets the stage for an environment of sophisticated rusticity with highly eclectic, vibrant, and seasonal flavors.”

“While working at The French Laundry under Chef Thomas Keller in 2008, Hollingsworth competed in the prestigious Bocuse d’Or USA, where he was awarded the opportunity to represent the United States at the Bocuse d’Or World Cuisine Contest—the biennial global cooking competition. In early 2009, Hollingsworth traveled to Lyon, France to compete in the prestigious event, where he placed sixth out of 24 prominent chef teams from around the world.”

“Shortly after leaving his post at The French Laundry in 2013 and traveling to stage under acclaimed European Chefs including Alain Ducasse and Gordon Ramsay, Chef Hollingsworth moved to Los Angeles to begin new ventures. In his current role and first solo project at Otium, he looks to be a mentor to the next generation of aspiring chefs.”

Chef Tim competed in the first global cooking competition series, Netflix’s 10-part “The Final Table,” released for streaming in November 2018. Hollingsworth bested 23 other prominent chefs from around the world to emerge as top toque.

Chef Timothy Hollingsworth joins us.

Francisco Migoya of Modernist Cuisine

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists at Modernist Cuisine. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.”

“Whether you’re a professional pizzaiolo or new to making pizza, Modernist Pizza is for anyone who enjoys a slice. The recipes in the book were developed using both professional and home ovens (and equipment). Filled with gorgeous photographs and helpful illustrations, you’ll find guides to help you choose gear, determine where to start with their dough recipes, and build your own pizzas.”

Modernist Pizza explores all aspects of pizza. Volumes 1 and 2 cover the science, history, fundamentals, ingredients, pizza travels, and techniques of making pizza. Volume 3 is dedicated to both traditional and innovative recipes for pizza found around the globe. A Kitchen Manuel (400 pages, wire-bound) makes the recipes portable.”

“Deep-dish pizza made with Neapolitan dough. A game-changing flavor-infused fiord di latte mozzarella. Ordinary canned soup, transformed into robust pizza sauce. The ultimate leftover slice. Backed by extensive experiments, Modernist Pizza contains new insights, techniques, and scientific knowledge that will take your pizza-making skills and creativity to the next level.”

“Francisco Migoya is the coauthor of Modernist Bread (2017) and Modernist Pizza (2021.) As head chef, he leads the Modernist Cuisine culinary team in Bellevue, Washington. An innovative pastry chef Migoya is the author of three books on his own. He has been recognized as a top US pastry chef and chocolatier.” Prior to joining the Modernist Cuisine team, Migoya was a professor at the Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.”

Chef Francisco Migoya joins us pizza peel in hand.

Gina Christian of SoCal Gas

The Gas Co is again providing a number of genuinely useful services to Chefs and Restaurateurs as the recovery continues. The Energy Resource Center in Downey offers small group demonstrations, equipment testing and tours. The Gas Co features their “Try Before You Buy” program out of the Energy Resource Center. Their Commercial Service Techs provide maintenance tips and repair services to restaurant operators (typically at no charge.) The Gas Co. offers outreach to restaurant and foodservice operators to receive rebates on qualified gas equipment purchases.

Representing SoCalGas with an informative overview of all of this is Gina Christian, Foodservice Technical Specialist and Vendor Outreach, and Carmen Oliver, Customer Programs Advisor II.

Sella & Mosca winery was founded in 1899 by two Piemontese businessmen, Erminio Sella and Edgardo Mosca, revered to this day for their prominent roles in the Risorgimento (Italy’s 19th-century unification movement). It was their love of unexplored terrains that led Sella, an engineer, and Mosca, a lawyer, to venture to Sardinia and start a winery on this idyllic island. European vineyards were just starting to recover from a devastating Phylloxera infestation and Sella and Mosca had an ambitious plan to reclaim the vineyards in the area known as I Piani.”

“Today, Sella & Mosca’s I Piani estate in Sardinia is the second largest contiguous vineyard in Italy and counts itself among the country’s most impressive wineries. Situated in the northwest corner of Sardinia, just inland from the historic port of Alghero, this 1,600-acre property with more than 1,200 acres of vines is one of the largest wine estates in Europe. Designated a DOC in 1995, Alghero is characterized by its iron-rich limestone, clay and sandy soils. In addition to the I Piani estate, Sella & Mosca also has vineyards in Sulcis DOC and Gallura DOCG.”

“As Sardinia’s foremost wine producer, Sella & Mosca is renowned for premium wines made exclusively from estate-grown grapes. In addition to native varieties such as Vermentino and Cannonau, the winery has successfully pioneered the introduction of international grape varieties, notably Cabernet Sauvignon and Sauvignon Blanc.”

“Surrounded by landscaped gardens, the estate winery features multiple tasting rooms, an expertly designed enoteca and a fascinating exhibit showcasing replicas of archaeological finds unearthed on the estate and now housed in museums.”

Joining us to uncork all that is Sella & Mosca is Alfonso Gagliano, Brand Manager USA for Sella & Mosca winery.mporter.

Andrew and Lauren Gruel making the Ultimate Lobster Roll on YouTube

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.

First Chef Andrew previews his new Ultimate Lobster Roll how-to video available on You Tube. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. What’s the situation with the spiny lobster season? He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part One
Segment Three: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part Two
Segment Four: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part One
Segment Five: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part Two
Segment Six: SoCal Gas’ Energy Resource Center with Gina Christian and Carmen Oliver
Segment Seven: Sella & Mosca winery (Sardinia) with Alfonso Gagliano, US Brand Manager
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

October 9: Tastemakers of Orange County, Dierberg Estate Vineyard and Star Lane Vineyard, Nicolas Eatery, Michelin Stars Under the Stars

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Preview of “Tastemakers of Orange County” Benefit for OCAPICA
Segment Three: Dierberg Estate Vineyard and Star Lane Vineyard, Santa Barbara County Part One
Segment Four: Dierberg Estate Vineyard and Star Lane Vineyard, Santa Barbara County Part Two
Segment Five: Nicolas Eatery, Malibu, with Proprietor Nicolas Fanucci
Segment Six: Executive Chef Andreas Roller, Jonathan Club, Los Angeles
Segment Seven: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

“The Orange County Asian and Pacific Islander Community Alliance (OCAPICA) brings back its “Tastemakers of Orange County” fundraising event on Wednesday, October 13 in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. Nearly two dozen local chefs will celebrate the Asian and Pacific Islander community, culture, and heritage by providing guests the opportunity to indulge in one-of-a-kind Asian and Pacific Island-inspired dishes. Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low-income families throughout Orange County.” Participating Chef Shachi Mehra of ADYA and OCAPICA’s Sora Tanjasiri join us with all the delectable details.

“Dierberg Estate Vineyard and Star Lane Vineyard were founded in 1996. Owners Jim and Mary Dierberg started this project with the intent of creating World-Class wines from three different AVA’s in Santa Barbara County. They began by planting vineyards in both Santa Maria Valley and at the beautiful Star Lane Ranch in Happy Canyon. Finally, with the addition of the Drum Canyon Vineyard in Sta. Rita Hills, Jim and Mary were able to accomplish their goal of crafting unique, terroir-driven wines that capture the best of these three distinctive sites.” “Under the Dierberg label, the focus is on the delicate and elegant Burgundian varietals; whereas, at Star Lane, the focus is on the more robust and powerful Bordeaux varieties. Their dedication to producing the highest quality wines can be seen from the care in the vineyards, through the winemaking process, to the wine in your glass!”

Dierberg Estate Vineyard’s and Star Lane Vineyard’s Hospitality Director, Chris King, joins us to uncork all that is Star Lane Vineyard and Dierberg Estate Vineyard.

“Nicolas Eatery is a family-run restaurant located on Pacific Coast Highway in Malibu serving delicious food with French cooking techniques, offering brunch, lunch and dinner service. Patio seating is available.” They celebrated their 2nd Anniversary in September. “The ingredients are fresh and organic and come from local farmers. Nicolas Eatery strives to provide their guests with the best experience. The menu is designed to allow guests to customize their orders as they please.” Proprietor Nicolas Fanucci is our guest.

“Jonathan Club is a private social club with a rich history. Founded in 1895, the Club’s diverse member base enjoys fine dining, athletics and wellness facilities, spa services, social events and award shows. With two locations — one in downtown Los Angeles and one on the Santa Monica beach — Jonathan Club offers its members the very best of Southern California, and so much more.” As part of Jonathan Club’s long commitment to giving back to the community they are hosting the Michelin Stars Under the Stars fundraiser benefiting The Careers through Culinary Arts Program (C-CAP) on Friday evening, October 22nd at the original Town Club facility in Downtown Los Angeles. The headlining Chef is Dominique Crenn of the 3 Michelin Star Altier Crenn in San Francisco. The coordinating chef for the festivities is Jonathan Club’s Executive Chef Andreas Roller who joins us with a preview.

“Marino Ristorante is deeply rooted in Hollywood since the late 1950’s when Ciro (Mario to friends) Marino landed in Hollywood and has ever since had generations of the who’s who in the movie, record, art, political and business L.A. community at his tables. Today it is still proudly family-owned and given its warm welcome flavor by the second generation of Marinos, Mario in the dining room and brother Sal in the kitchen.” Executive Chef & Co-Proprietor Sal Marino is our guest with fresh Farmers Market heirloom tomatoes in hand.

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. It’s National Seafood Month. Chef Andrew explains why that’s a cause for celebration.

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

Shachi Mehra of ADYA

“The Orange County Asian and Pacific Islander Community Alliance (OCAPICA) brings back its “Tastemakers of Orange County” fundraising event on Wednesday, October 13 in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. Nearly two dozen local chefs will celebrate the Asian and Pacific Islander community, culture, and heritage by providing guests the opportunity to indulge in one-of-a-kind Asian and Pacific Island-inspired dishes. Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low-income families throughout Orange County.”

“In addition to the food tastings, guests will have the opportunity to enjoy beverages by Gaviña Coffee, 7 Leaves Café, Firestone Walker 805, and Sierra Nevada. The celebration at Argyros Plaza will also include entertainment, a silent auction and opportunity drawing for guests to enjoy. Tickets are available to the public for $135 for VIP, which allows early entry at 6 p.m.; and $95 for General Admission from 7 p.m. to 9 p.m. More information and tickets can be found here.”

“Established in 1997, the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) is a community-based nonprofit organization providing free services to those in need in Orange County. OCAPICA staff speak 26 languages, including American Sign Language, and serve more than 40,000 community members a year. Program services include, health, mental health, youth education, workforce development, and civic engagement.”

Participating Chef Shachi Mehra of ADYA and OCAPICA’s Sora Tanjasiri join us with all the delectable details.

Chris King of Star Lane Vineyard

Dierberg Estate Vineyard and Star Lane Vineyard were founded in 1996. Owners Jim and Mary Dierberg started this project with the intent of creating World-Class wines from three different AVA’s in Santa Barbara County. They began by planting vineyards in both Santa Maria Valley and at the beautiful Star Lane Ranch in Happy Canyon. Finally, with the addition of the Drum Canyon Vineyard in Sta. Rita Hills, Jim and Mary were able to accomplish their goal of crafting unique, terroir-driven wines that capture the best of these three distinctive sites.”

“Under the Dierberg label, the focus is on the delicate and elegant Burgundian varietals; whereas, at Star Lane, the focus is on the more robust and powerful Bordeaux varieties. Their dedication to producing the highest quality wines can be seen from the care in the vineyards, through the winemaking process, to the wine in your glass!”

Winemaker Tyler Thomas started with Dierberg and Star Lane Vineyards in the Summer of 2013. His affinity with the Central Coast started early, with his first full-time harvest job, at Fiddlehead Cellars. Though his career later steered him up to Sonoma, his return has been welcomed. “The entire valley made its imprint on me back then as I sampled vineyards in both Happy Canyon and Sta. Rita Hills.””

“Thomas is responsible for the day-to-day details of winemaking, from harvest to the final blending of the wines. He completed his B.S. and M.S. degrees in Botany at Colorado State University, and received a masters in Viticulture and Enology at U.C. Davis.”

“The Dierberg’s and Star Lane Vineyards’ Tasting Room (by Appointment only) is located on their Sta. Rita Hills property, Drum Canyon Vineyard. Set towards the back of the property on Drum Canyon Road, the Tasting Room offers a flight of 5 wines featuring Dierberg • Star Lane wines for $25.”

“This tasting showcases the incredible diversity of their three estate vineyards located in Santa Barbara County. The unique climates of each of the three vineyards allows Dierberg & Star Lane to produce: Cabernet Sauvignon, Chardonnay, Merlot, Pinot Noir, Sauvignon Blanc, and Syrah.”

“Star Lane Vineyard itself is a Private Estate and is available for privately hosted tours and tastings by appointment only. The curated Estate Tour and Tasting Experience showcases the splendor of the Santa Ynez Valley and offers a behind-the-scenes look at the magic and beauty of the Star Lane Vineyard, Winery & Caves. The 120-minute signature journey begins with a tour of Dierberg’s expansive wine-making facility where guests will experience awe-inspiring views of one of Santa Barbara County’s most historic private ranches.”

Dierberg Estate Vineyard’s and Star Lane Vineyard’s Hospitality Director, Chris King, joins us to uncork all that is Star Lane Vineyard and Dierberg Estate Vineyard.

Nicolas Fanucci of Nicolas Eatery in Malibu

Nicolas Eatery is a family-run restaurant located on Pacific Coast Highway in Malibu serving delicious food with French cooking techniques, offering brunch, lunch and dinner service. Patio seating is available.” On-site parking is available. They celebrated their 2nd Anniversary in September.

“The ingredients are fresh and organic and come from local farmers. Nicolas Eatery strives to provide their guests with the best experience. The menu is designed to allow guests to customize their orders as they please. “After all, you are the one eating it, and we are here to serve you.””

Born and raised in Cannes France, Proprietor Nicolas Fanucci grew up surrounded by his large Franco-Italian family. A lunch or a dinner at his home was always an experience. Without surprise, he entered the hospitality business in his late teens starting to work from the bottom and learn his craft from the best in the business.”

“Nicolas has worked for more than three decades in numerous landmark European and American establishments including Roger Verge’s, Le Moulin de Mougin, Chef Alain Ducasse’s Le Louis XV, Ninety Park Lane in London, La Grenouille and Le Cirque 2000 in New York City.”

Nicolas previously served as a General Manager for The French Laundry in Yountville. Most recently, Nicolas was the General Manager at Bouchon Bistro in Beverly Hills (now sadly departed.)

Nicolas Fanucci is our guest.

Andreas Roller of the Jonathan Club

Jonathan Club is a private social club with a rich history. Founded in 1895, the Club’s diverse member base enjoys fine dining, athletics and wellness facilities, spa services, social events and award shows. For over a century, Jonathan Club has long reflected the warm and inviting character of southern California, making it an exceptional place its members could truly call a home away from home. With two locations — one in downtown Los Angeles and one on the Santa Monica beach — Jonathan Club offers its members the very best of Southern California, and so much more.”

As part of Jonathan Club’s commitment to generously giving back to the community they are hosting the Michelin Stars Under the Stars fundraiser benefiting The Careers through Culinary Arts Program (C-CAP) on Friday evening, October 22nd at the Town Club facility in Downtown Los Angeles. The headlining Chef is Dominique Crenn of the 3 Michelin Star Altier Crenn in San Francisco. The coordinating chef is Jonathan Club’s Executive Chef Andreas Roller. Also in the esteemed chefs’ brigade that evening are Josiah Citrin (Melisse,) Gary Menes (Le Comptoir) and Pastry Chef Donald Wressell (Guittrard Chocolate Co.) Chef Roller joins us with an enticing preview.

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.

It’s National Seafood Month. Chef Andrew explains why that’s a cause for celebration.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Preview of “Tastemakers of Orange County” Benefit for OCAPICA
Segment Three: Dierberg Estate Vineyard and Star Lane Vineyard, Santa Barbara County Part One
Segment Four: Dierberg Estate Vineyard and Star Lane Vineyard, Santa Barbara County Part Two
Segment Five: Nicolas Eatery, Malibu, with Proprietor Nicolas Fanucci
Segment Six: Executive Chef Andreas Roller, Jonathan Club, Los Angeles
Segment Seven: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

October 2: 9th Anniversary Show with Eric Klein, Hitching Post II, Patrick Tretz, Luchador Brewing Company

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Eric Klein, Senior Vice President Culinary-Partner, Wolfgang Puck Catering
Segment Three: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part One
Segment Four: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part Two
Segment Five: Director Patrick Trefz, “Man in The Field: The Life and Art of Jim Denevan” – Documentary
Segment Six: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part One
Segment Seven: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Andy Harris at the KLAA Studios

It’s the 9th Anniversary of the “SoCal Restaurant Show” on AM 830 KLAA. Thanks to all our loyal listeners over the years for being part of the Saturday morning fun.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned with a promotion to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. Talk about great expectations…Chef Eric Klein takes a brief break from his busy kitchens to join us.

Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re talking Santa Barbara County wine and Santa Maria BBQ with Chef Frank Ostini.

If you’re a foodie in good-standing you’ve most likely heard of the ultimate outdoor dining experience, “Outstanding in the Field.” These ongoing, one-of-a-kind dining spectaculars are the creation of artist and chef, Jim Denevan. A just released feature documentary, Man In The Field : The Life and Art of Jim Denevan, chronicles his memorable achievements. Instead of bringing the food to the restaurant, “Outstanding in the Field” has brought the restaurant to the food since 1999. Hosted at one long table, with 100 to 1000 guests dining together, Denevan has set tables in vineyards, beaches, meadows, fishing docks, and city streets. Over 120,000 lucky patrons in all 50 states and 16 countries have experienced this once-in-a-lifetime event and now Director Patrick Trefz’s film will allow audiences to experience it too.” The Director of “Man in The Field,”Patrick Trefz, is our guest.

Luchador Brewing Co. is the first craft brewery in the city of Chino Hills! Co-owners Brent Miller & Jaime Benson have put blood, sweat, tears, and LOTS of beers into making Luchador Brewing Company a reality. Brewmaster Paul Marquez heads up their custom brew system, made up of eight, five-barrel brew tanks. Eventually Luchador will have 20 of their own brewed cervezas in addition to a few rotating guest tap handles. The in-house food truck, El Camion, is always cooking to make sure guests enjoy some delicious Mexican street food while beer-tasting. Proprietor Brent Miller joins us to tap the keg of all things Luchador Brewing Co.

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. Chef Andrew details his volunteer efforts in support of Bastards American Canteen (Veteran Owned and Operated) with a location in Downey and soon to open in an expanded space in Temecula. They are sponsors of Save The Brave.

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

Eric Klein of Wolfgang Puck Catering

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at the Dolby Theater in Hollywood.

Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony.

They are the official caterers for the newly opened Academy Museum of Motion Pictures ($484 million) at Wilshire Blvd. and Fairfax Avenue. Last Saturday night they catered the glitzy, star-studded Opening Gala for The Academy Museum of Motion Pictures. Talk about pressure!

Starting on Monday they are responsible for the transplanted Spago restaurant at the BNP Paribas Open at Indian Wells Tennis Garden.

Chef Eric Klein takes a brief break from his busy kitchens to join us.

Frank Ostini of Hitching Post II

Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re talking Santa Barbara County wine and classic Santa Maria BBQ with Chef Frank Ostini.

“On the Central Coast of California BBQ has always meant grilling over an open fire of red oak, a style of cooking that is native to the area and goes back to the days of the Spanish Rancheros. By combining the old and the new, Hitching Post 2 has created an exciting cuisine with outstanding steaks, ribs and chicken, along with fresh fish and seafood and vegetarian options. They also create their own (world class) wines, Hartley – Ostini Hitching Post Wines, for sale and enjoyment in the restaurant and to the wider public.”

“Hitching Post Wines strives to create flavorful handcrafted wines that possess poise and balance, putting a slice of Santa Barbara in each glass, and a piece of their soul in every bottle of Hitching Post. The spacious Hitching Post Wines Tasting Room is located adjacent to Hitching Post 2 restaurant on Highway 246 and has ample parking.”

The Traditional Tasting at Hitching Post Wines priced at $15 per guest offers a flight of five Hitching Post Wines consisting of Pinks 2017; Hometown Pinot Noir 2016; Cork Dancer Pinot Noir 2015; Santa Maria Valley Pinot Noir 2015; and Gen Red 2016.

A Reserve Tasting, priced at $20, includes five wines – Highliner Pinot Noir 2015; Perfect Set Pinot Noir 2015; Bien Nacido Pinot Noir 2015; Sanford & Benedict Pinot Noir 2015; and Four Top 2012. The caveat of the Reserve Tasting will be its ever-changing menu featuring rare single-vineyard bottlings and special older vintages of Hitching Post.

“Hitching Post Wines Tasting Room would not be complete without the added flavor of Hitching Post 2’s Santa Maria Style BBQ food pairings to enjoy while tasting. Classic crowd-pleasing favorites served from the restaurant for Lunch (mid to late afternoon menu of appetizers & snacks, too) include HP Burgers; Triple-Fried French Fries; Santa Maria BBQ Artichokes; and Grilled Corn Quesadillas.”

Director Patrick Tretz

If you’re a foodie in good-standing you’ve most likely heard of the ultimate outdoor dining experience, Outstanding in the Field.” These ongoing, one-of-a-kind dining spectaculars are the creation of artist and chef, Jim Denevan. A just released feature documentary, Man In The Field: The Life and Art of Jim Denevan, chronicles his memorable achievements.

““MAN IN THE FIELD” profiles pioneering artist and chef Jim Denevan, founder of “Outstanding in the Field,” a radical alternative to the conventional dining experience. The documentary intimately reveals Denevan’s artistic and culinary gifts with land art in epic geometric formations alongside grand dinners in beautiful natural settings. Instead of bringing the food to the restaurant, “Outstanding in the Field” has brought the restaurant to the food since 1999. Hosted at one long table, with 100 to 1000 guests dining together, Denevan has set tables in vineyards, beaches, meadows, fishing docks, and city streets. Over 120,000 lucky patrons in all 50 states and 16 countries have experienced this once-in-a-lifetime event and now Director Patrick Trefz’s film will allow audiences to experience it too.”

The Director of “Man in The Field,” Patrick Trefz is our guest.

Brent Miller of Luuchador Brewing

Luchador Brewing Co. is the first craft brewery in the city of Chino Hills! “Co-owners Brent Miller & Jaime Benson have put blood, sweat, tears, and LOTS of beers into making Luchador Brewing Company a reality. Brewmaster Paul Marquez heads up their custom brew system, made up of eight five-barrel brew tanks. Eventually Luchador will have 20 of their own brewed cervezas in addition to a few rotating guest tap handles”

The in-house food truck, El Camion, is always cooking to make sure guests enjoy some delicious Mexican street food while beer-tasting. Think Carne Asada Fries with crinkle cut fries, carne asada, queso sauce, pico de gallo and crema ; Gorditas with a handmade masa shell, refried beans, shredded lettuce, queso fresca stuffed with the guest’s choice of Carne Asada, Pollo Asado, Carnitas, Al Pastor or Picadillo; Taco de Pescado with Mahi-Mahi fried or grilled, cabbage, lime-crema and pico de gallo; and Poblano Gordo with a roasted poblano chile, picadillo, rice, queso, tomato-serrano sauce and served with fresh chips.

Growlers & crowlers are available for take-out. Think Los Banditos Hazy DIPA with Amarillo, Cascade and NZH hops and Nutty Samoan Nut Brown Ale with macadamias and toasted coconut.

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.

Chef Andrew details his volunteer efforts in support of Bastards American Canteen (Veteran Owned and Operated) with a location in Downey and soon to open on a grander scale in Temecula. They are sponsors of Save The Brave.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Eric Klein, Senior Vice President Culinary-Partner, Wolfgang Puck Catering
Segment Three: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part One
Segment Four: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part Two
Segment Five: Director Patrick Trefz, “Man in The Field: The Life and Art of Jim Denevan” – Documentary
Segment Six: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part One
Segment Seven: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

September 23: Masters of Taste with Ayara Thai, Susan Feniger, Matthiasson Wines, George Geary

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur Vanda Asapahu, Ayara Thai Cuisine. Preview of Masters of Taste 2022 at The Rose Bowl
Segment Three: Chef Susan Feniger, BBQ Mexicana at Allegiant Stadium, home of the Las Vegas Raiders
Segment Four: Winemaker Steve Matthiasson, Matthiasson Wines, Napa Part One
Segment Five: Winemaker Steve Matthiasson, Matthiasson Wines, Napa Part Two
Segment Six: George Geary with Made in California – The California-Born Burger Joints, Diners, Fast Food & Restaurants That Changed America Part One
Segment Seven: George Geary with Made in California – The California-Born Burger Joints, Diners, Fast Food & Restaurants That Changed America Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

“Be a part of the fifth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 3rd, 2022, from 3:00 pm to 7:00 pm on the field of the Iconic Pasadena Rose Bowl with 100% of the proceeds going directly to benefit Union Station Homeless Services!

Masters of Taste introduces Chef Vanda Asapahu as Host Chef of Masters of Taste 2022 which also happens to mark the 5th Anniversary of this celebrated event which had to be canceled in 2020 due to the Pandemic. Masters of Taste 2022 Culinary Master and Host Chef Vanda Asapahu is the chef and owner of Ayara Thai Cuisine and she has participated since its inception in April 2016.”

Chef Vanda joins us with all the details.

“BBQ Mexicana, a quick service concept from celebrity Chefs Mary Sue Milliken and Susan Feniger, is located across from Border Grill restaurant and adjacent to the Mandalay Bay Convention Center, at Mandalay Bay Resort and Casino in Las Vegas and inside the new Allegiant Stadium, home of the Las Vegas Raiders (with two locations.)” Chef Susan Feniger is our guest with tongs at the ready.

“Winemaking at Matthiasson Wines (Steve and Jill) is a natural extension of farming. The Matthiasson’s have both worked for many years in the sustainable agriculture and local food movement, and in 2003 they started Matthiasson Wines based on those values. The wines are classical expressions of different grape varieties, some well-known like Chardonnay and Cabernet Sauvignon, and some rare like Ribolla Gialla and Refosco. The wines are refreshing, complement food, and are moderate in alcohol.” Matthiasson Wines is a 6- time James Beard Award nominee. Winemaker Steve Matthiasson is with us to gently pull the cork on all that is Matthiasson Winery.

“Made In California – The California-Born Burger Joints, Diners, Fast Food & Restaurants That Changed America chronicles the history and influence of some of America’s best-known California-born restaurants. stomachs, A&W Root Beer. Foster’s Freeze. IHOP. Der Wienerschnitzel. See’s Candy. Jack in the Box. You name the American food icon, and chances are its roots are in California. Food historian and chef George Geary tells the remarkable stories of the early 20th-century food startups that captured America’s hearts and stomachs, from Bob’s Big Boy to McDonald’s, Winchell’s Donuts to In-N-Out, Peet’s Coffee to Taco Bell. With more than 200 historic and contemporary photos.” Author George Geary 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. Chef Andrew is the Host Chef for the Outstanding in the Field Dinner on the Huntington Beach Pier on October 12th. Sustainably caught seafood fresh from the ocean is on the menu. We’ll get a preview of this unusual dining spectacular.

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

Vanda Asapahu of Ayara Thai Cuisine

“Be a part of the fifth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 3rd, 2022, from 3:00 pm to 7:00 pm on the field of the Iconic Pasadena Rose Bowl with 100% of the proceeds going directly to benefit Union Station Homeless Services!”

“Masters of Taste is introducing Chef Vanda Asapahu as Host Chef of Masters of Taste 2022 which also happens to mark the 5th Anniversary of this celebrated event which had to be canceled in 2020 due to the Pandemic. Masters of Taste 2022 Culinary Master and Host Chef Vanda Asapahu is the chef and owner of Ayara Thai Cuisine and she has participated since its inception in April 2016.”

“Asapahu went to college at UCLA and to graduate school at Yale, then she spent four years living, traveling, and working her way through Thailand before returning home to Los Angeles. During Asapahu’s stay in her native country, she took extensive notes, which included absorbing Bangkok’s street food scene and reviving old family recipes. After cooking with relatives and eating her way through the streets and countryside, Asapahu brought back these treasured old recipes and new flavors to share at Ayara Thai. While her mother Anna Asapahu still helms the family kitchen, Asapahu is the vanguard, taking up the torch of her family’s culinary tradition at Ayara Thai Cuisine.”

“I have had the pleasure of participating in Masters of Taste since its inaugural year,” states Asapahu. “As a proud UCLA alum (Go Bruins!), I’d give anything for the opportunity to cook, eat and dance on the field of the Rose Bowl. The most amazing thing about Masters of Taste is that 100% of the proceeds go directly to benefit Union Station Homeless Services and not many food festivals can say that. Union Station Homeless Services is committed to ending homelessness in Los Angeles.”

“The fifth annual Masters of Taste 2022 is expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and bars, a premier 50-Yard-Line Cocktail Bar featuring top Mixologists from four of L.A.’s most distinguished drinking destinations, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.”

Chef Vanda joins us with all the enticing details.

Susan Feniger of Socalo and Border Grill

BBQ Mexicana, a quick service concept from celebrity Chefs Mary Sue Milliken and Susan Feniger, is located across from Border Grill restaurant and adjacent to the Mandalay Bay Convention Center, at Mandalay Bay Resort and Casino in Las Vegas and inside the new Allegiant Stadium, home of the Las Vegas Raiders (with two locations.)”

“Inspired by Mary Sue and Susan’s travels to Mexico, where they fell in love with delicious barbacoa and smoked meats, the menu offers a variety of bowls, salads, and burritos filled with mesquite smoked chicken, pulled pork, slow smoked brisket and tofu in addition to aguas frescas, beers and margaritas to go. BBQ Mexicana utilizes seasonal, locally grown ingredients, organic rice and beans, and meats and poultry raised without antibiotics or hormones.”

Chef Susan Feniger is our guest with tongs at the ready.

Steve Matthiasson of Matthiasson WInes

“Winemaking at Matthiasson Wines (Steve and Jill) is a natural extension of farming. The Matthiasson’s have both worked for many years in the sustainable agriculture and local food movement, and in 2003 they started Matthiasson Wines based on those values. The wines are classical expressions of different grape varieties, some well-known like Chardonnay and Cabernet Sauvignon, and some rare like Ribolla Gialla and Refosco. The wines are refreshing, complement food, and are moderate in alcohol.” Matthiasson Wines is a 6-time James Beard Award nominee.

“Matthiasson fervently believe the old maxim that “wine is made in the vineyard,” and consider themselves farmers first. They carefully tailor organic viticultural practices to each vineyard — this is how Matthiasson harvests healthy and fully ripe fruit with balanced levels of alcohol and acidity. They do their best to protect and enhance the natural environment in the process.”

“Matthiasson Winery in Napa is open for in-person tastings at the winery and vineyard! They host a limited number of outdoor tastings by appointment 7 days a week. The tastings are approximately 60-75 minutes in length and include a comprehensive lineup of 5 to 6 wines.”

Winemaker Steve Matthiasson is with us to pull the cork on all that is Matthiasson Winery.

Cookbook Author George Geary

Made In California – The California-Born Burger Joints, Diners, Fast Food & Restaurants That Changed America chronicles the history and influence of some of America’s best-known California-born restaurants.”

A&W Root Beer. Foster’s Freeze. IHOP. Der Wienerschnitzel. See’s Candies. Jack in the Box. You name the American food icon, and chances are its roots are in California. Food historian and chef George Geary tells the remarkable stories of the early 20th-century food startups that captured America’s hearts and stomachs, from Bob’s Big Boy to McDonald’s, Winchell’s Donuts to In-N-Out, Peet’s Coffee to Taco Bell. With more than 200 historic and contemporary photos.”

“George Geary is the author of many hit books, including L.A.’s Legendary Restaurants and The Cheesecake Bible. He is a cooking teacher, pastry chef, culinary travel guide, and in-demand public speaker. A California native, he lives in the Los Angeles area.”

George Geary is our guest with a cup of Peet’s Coffee 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.

Chef Andrew is the Host Chef for the high-profile Outstanding in the Field Dinner on the Huntington Beach Pier on October 12th. Sustainably caught seafood fresh from the ocean is on the menu. Chef Andrew is joined by Chef Craig Brady of Haven Craft Kitchen + Bar and Chef Brian Bornemann of Crudo e Nudo. We’ll get a preview of this unusual and very special dining spectacular.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur Vanda Asapahu, Ayara Thai Cuisine. Preview of Masters of Taste 2022 at The Rose Bowl
Segment Three: Chef Susan Feniger, BBQ Mexicana at Allegiant Stadium, home of the Las Vegas Raiders
Segment Four: Winemaker Steve Matthiasson, Matthiasson Wines, Napa Part One
Segment Five: Winemaker Steve Matthiasson, Matthiasson Wines, Napa Part Two
Segment Six: George Geary with Made in California – The California-Born Burger Joints, Diners, Fast Food & Restaurants That Changed America Part One
Segment Seven: George Geary with Made in California – The California-Born Burger Joints, Diners, Fast Food & Restaurants That Changed America Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

September 17: Thomas Hill Organics, Beth Lee, Mayfield Restaurant & Market, El Granjero Cantina, Golden Road Brewing

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Debbie Thomas, Thomas Hill Organics, Paso Robles
Segment Three: Beth Lee of “OMG! Yummy” with The Essential Jewish Baking Cookbook
Segment Four: George Barker, Proprietor, Mayfield Restaurant & Market, San Juan Capistrano
Segment Five: Chef Jenni Sklar, El Granjero Cantina, Original Farmers Market Part One
Segment Six: Chef Jenni Sklar, El Granjero Cantina, Original Farmers Market Part Two
Segment Seven: Brewmaster Victor Novak, Golden Road Brewing – collaboration with Kombrewcha Hard Kombucha
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

“Deemed one of the best restaurants in Paso Robles since its launch in 2009, Thomas Hill Organics is a farm-to-table restaurant dedicated to serving creative, organic cuisine and highlighting unique wines from the Central Coast.” Serving Lunch, Dinner and Sunday Brunch. Proprietress Debbie Thomas joins us.

“Baking is an integral part of Jewish culture and traditions. Whether you’re making challah for Shabbat, macaroons for Passover or babka for family brunch, The Essential Jewish Baking Cookbook (Rockridge Press) by first time cookbook author and food blogger (OMG! Yummy) Beth Lee helps capture the essence of traditional Jewish baking in your kitchen. It’s filled with 50 classic recipes―those you might remember your bubbe (grandma) or mom whipping up―with clear instructions to help make them successfully every time.” “With appealing photographs from photographer Annie Martin and stories and recipes representing Ashkenazic, Sephardic, and Mizrahi backgrounds, Essential Jewish Baking celebrates the rich history and warmth of traditional Jewish baked goods.” Beth Lee is out guest with rolling pin in hand.

Mayfield Restaurant & Market is an ambitious, glowingly reviewed, modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. They just celebrated their Year Anniversary. Proprietor George Barker joins us with an update.

“El Granjero Cantina under the culinary direction of Chef Jenni Sklar, celebrates Mexican cuisine at the historic Original Farmers Market at 3rd and Fairfax. El Granjero’s bright and festive cantina including a spacious outdoor patio is a true neighborhood locale, built for local neighbors and visitors alike.” “El Granjero offers guests a wide selection of options to choose from, including rice bowls, tacos, tlayuda, tacos dorados for a wide range of meat eaters, vegetarians, and vegans. Their bar program is dedicated to honoring traditional agave- based spirits of Mexico with frozen margaritas and cocktails on tap.”

“This summer, Brooklyn-born Kombrewcha Hard Kombucha and Los Angeles-based Golden Road Brewing have come together to create a one-of-kind product, Passion Fruit Hard Kombucha.” “Working with the Kombrewcha team to create this new flavor was a complete collaboration and we couldn’t be prouder of the final result,” said Victor Novak, Brewmaster, Golden Road Brewing. “The Passion Fruit Hard Kombrewcha is a harmonious balance that’s true to both Golden Road and Kombrewcha’s craft, with a hint of classic kombucha acidity on the nose and palate, complemented by the passion fruit. We’re thrilled to have had the opportunity to create something new in the kombucha space and hope folks love it as much as we do.” Golden Road’s acclaimed Brewmaster Victor Novak pops the tab on a chilled can of Passion Fruit Hard Kombucha and 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. Chef Andrew is the Host Chef for the Outstanding in the Field Dinner on the Huntington Beach Pier on October 12th. We’ll get a preview of this unusual dining experience. Bracken’s Kitchen presented their annual benefit, The Hungry Games 4.0 on Thursday evening, September 9th to benefit the less fortunate and food insecure in Southern California. Chef Andrew was one of the very busy participating chefs. We’ll get a wrap-up report.

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

Debbie Thomas of Thomas Hill Organics

“Deemed one of the best restaurants in Paso Robles since its launch in 2009, Thomas Hill Organics is a farm-to-table restaurant dedicated to serving creative, organic cuisine and highlighting unique wines from the Central Coast.” Serving Lunch, Dinner and Sunday Brunch.

“With a dynamic menu reflecting Paso Robles’ local abundance, Thomas Hill Organics sources a vivid array of fresh ingredients to concoct bold, imaginative dishes. What began as a humble organic CSA showcasing the Central Coast’s bounty quickly evolved into a popular destination for creatively prepared, honest food.”

“Thomas Hill Organics believes in the significance of organic, regionally-produced food, working with California purveyors for their poultry, fish, beef, lamb, and exotic meats. Nearby farmers provide their fruits and vegetables, which are always straight-from-the-earth fresh, and the breads are crafted by local bakers who are celebrated artisans of their trade.”

Proprietress and Founder Debbie Thomas joins us.

Beth Lee author of the Essential Jewish Cookbook

“Baking is an integral part of Jewish culture and traditions. Whether you’re making challah for Shabbat, macaroons for Passover or babka for family brunch, The Essential Jewish Baking Cookbook (Rockridge Press) by first time cookbook author and food blogger (OMG! Yummy) Beth Lee helps capture the essence of traditional Jewish baking in your kitchen. It’s filled with 50 classic recipes―those you might remember your bubbe (grandma) or mom whipping up―with clear instructions to help make them successfully every time.”

“With appealing photographs from photographer Annie Martin and stories and recipes representing Ashkenazic, Sephardic, and Mizrahi backgrounds, Essential Jewish Baking celebrates the rich history and warmth of traditional Jewish baked goods.”

“Beth A. Lee grew up on the East Coast before moving to Northern California, far away from the traditional Jewish food she was raised on. She attended the University of California, Berkeley, where she received a degree in business and pursued a marketing career in Silicon Valley.”

“In 2010, Beth realized she preferred pita chips over computer chips and launched her food blog, OMG! Yummy. Through her blog, she reconnected with her love of cooking and her passion for documenting her family’s multicultural food traditions.”

Beth Lee is our guest with rolling pin in hand.

George Barker of Mayfield Restaurant and Market

Mayfield Restaurant & Market is an ambitious, glowingly reviewed modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. They just celebrated their Year Anniversary as a welcome addition to the burgeoning San Juan Capistrano dining scene.

The Mayfield Market is stocked with premium food products made in-house and items Mayfield uses and loves. They carry anything to do with eating and drinking well, including pantry items, natural wines, homeware, cookbooks and more.

Proprietor George Barker joins us with an update.

Jenni Sklar of El Granjero Cantina

El Granjero Cantina under the culinary direction of Chef Jenni Sklar, (ex-Lucques and Son of a Gun) celebrates Mexican cuisine at the historic Original Farmers Market at 3rd and Fairfax. El Granjero’s bright and festive cantina including a spacious outdoor patio is a true neighborhood locale, built for local neighbors and visitors alike.”

“El Granjero offers guests a wide selection of options to choose from, including rice bowls, tacos, tlayuda, tacos dorados for a wide range of meat eaters, vegetarians, and vegans. Their bar program is dedicated to honoring traditional agave based spirits of Mexico with frozen margaritas and cocktails on tap.”

El Granjero serves Lunch (weekdays) and Dinner nightly and a newly introduced Weekend Brunch.

Chef Jenni Sklar is our guest with fresh guacamole in hand.

Victor Novak of Golden Road Brewing

“This summer, Brooklyn-born Kombrewcha Hard Kombucha and Los Angeles-based Golden Road Brewing came together to create a one-of-kind product, Passion Fruit Hard Kombucha.”

“Now on shelves throughout California for a limited-run, Passion Fruit Hard Kombucha reflects the unique personalities of both collaborators – nailing Kombrewcha’s penchant for refreshing fruit flavors and Golden Road’s fan-favorite fruit-forward beers and seltzers. This tangy, refreshing, gluten-free, 100% organic beverage is brewed to 6% ABV through natural fermentation.”

“Passion Fruit Hard Kombucha will not only appeal to hard kombucha lovers, but all consumers, including those who may love hard seltzers, wine, craft beers, or are seeking alternative and refreshing beverage options to cap off the remaining weeks of the summer season.”

“Working with the Kombrewcha team to create this new flavor was a complete collaboration and we couldn’t be prouder of the final result,” said Victor Novak, Brewmaster, Golden Road Brewing. “The Passion Fruit Hard Kombrewcha is a harmonious balance that’s true to both Golden Road and Kombrewcha’s craft, with a hint of classic kombucha acidity on the nose and palate, complemented by the passion fruit. We’re thrilled to have had the opportunity to create something new in the kombucha space and hope folks love it as much as we do.”

“Passion Fruit Hard Kombucha is now available in 12 oz. can six-packs at select retailers throughout California while supplies last.”

Golden Road’s acclaimed Brewmaster Victor Novak pops the tab on a can of a properly chilled Passion Fruit Hard Kombucha and joins us.

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.

Chef Andrew is the Host Chef for the high-profile Outstanding in the Field Dinner on the Huntington Beach Pier on October 12th. We’ll get a preview of this unusual dining experience.

Bracken’s Kitchen presented their annual benefit, The Hungry Games 4.0 on Thursday evening, September 9th to benefit the less fortunate and food insecure in Southern California. Chef Andrew was one of the participating chefs. We’ll get the wrap-up report.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Debbie Thomas, Thomas Hill Organics, Paso Robles
Segment Three: Beth Lee of “OMG! Yummy” with The Essential Jewish Baking Cookbook
Segment Four: George Barker, Proprietor, Mayfield Restaurant & Market, San Juan Capistrano
Segment Five: Chef Jenni Sklar, El Granjero Cantina, Original Farmers Market Part One
Segment Six: Chef Jenni Sklar, El Granjero Cantina, Original Farmers Market Part Two
Segment Seven: Brewmaster Victor Novak, Golden Road Brewing – collaboration with Kombrewcha Hard Kombucha
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

September 11: Porto’s Bakery and Café, American Institute of Wine & Food, Esperanza Cocina de la Playa, Rodney Strong Wine Estates, Bob’s Well Bread Bakery

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Betty Porto, Vice President of Community Relations, Porto’s Bakery & Café
Segment Three: AIWF San Diego Chapter Scholarship Program
Segment Four: Chef Raymond Alvarez, Esperanza Cocina de la Playa and Baja Sharkeez Restaurant Group
Segment Five: Justin Seidenfeld, Director of Winemaking, Rodney Strong Vineyard Estates Part One
Segment Six: Justin Seidenfeld, Director of Winemaking, Rodney Strong Vineyard Estates Part Two
Segment Seven: Baker Bob Oswaks, Bob’s Well Bread, Ballard and Los Alamos Part One
Segment Eight: Baker Bob Oswaks, Bob’s Well Bread, Ballard and Los Alamos Part Two

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

All Porto’s Bakery and Café locations have reopened for dine-in at 50 per cent capacity. The locations are Burbank, Buena Park, Downey, Glendale and West Covina. The expanding Porto’s Bake at Home ships their best-selling pastries nationwide. They are unbaked, frozen and come direct to you so you can bake them fresh in your own oven. “It’s like having a Porto’s Bakery in your home.” Popular items available include Cheese Rolls, Guava Cheese Strudel, Chicken Empanadas and Potato Balls. 2nd generation baker & Family member, Betty Porto (Porto’s Vice President of Community Relations,) is our guest with rolling pin in hand.

“The American Institute of Wine & Food (AIWF) is a national non-profit educational organization established in 1981 by Robert Mondavi, Julia Child, Richard Graff and others to promote a forum for the study and enjoyment of gastronomy.” “The San Diego Chapter of AIWF awards scholarships for the pursuit of culinary arts, enology/viticulture, and beverage studies in full or part-time accredited continuing education programs. The scholarships typically range from $350 to $3,000, and the funds do not need to be repaid. Since the money for the scholarships is raised by the San Diego Chapter, scholarships are only awarded to people who are connected to San Diego by school, work, or recent involvement in food or wine in the area. The scholarship money may be used for study within or outside of San Diego County. Representing the San Diego Chapter to explain the Scholarship Program is AIWF San Diego Board member Heidi Pigeon of Posh Pantry.

The newly opened Esperanza Cocina de la Playa in Manhattan Beach is under the culinary direction of Corporate Chef Raymond Alvarez and Head Mixologists John Fox and Kevin Williams. Chef Ray is the busy Corporate Executive Chef for the Baja Sharkeez Restaurant Group (Baja Sharkeez, Panama Joe’s, Killarney’s, Sandbar, Palmilla and Tower 12.)

“Esperanza beckons guests with modern interpretations of traditional Sonoran cuisine and an expertly crafted bar program.” Chef Raymond takes a break from his busy kitchens to join us.

“What started with Rodney Strong’s (now evolved into Rodney Strong Wine Estates) vision over 60 years ago segued to an almost four-decade long career of Winemaker Emeritus Rick Sayre at Rodney Strong. Rick passed the baton in 2018 to current Director of Winemaking Justin Seidenfeld, who today leads the passionate winemaking team that creates critically acclaimed wines vintage after vintage with an eye towards the future. That future is led by innovative new products like ROWEN Wine Company, the 15-year passion project on Rodney Strong Wine Estate’s remote and rugged Cooley Ranch Vineyard.” Winemaker Justin Seidenfeld joins us to pull the cork on all that is Rodney Strong Wine Estates.

“Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by The Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.” “Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakeryhas successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters.” Artisan Bread Baker & Proprietor Bob Oswaks joins us with a Pain au Chocolat in hand.

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

Betty Porto in front of the Porto's Bakery Bread Rack

All Porto’s Bakery and Café locations have reopened for dine-in at 50 per cent capacity. The locations are Burbank, Buena Park, Downey, Glendale and West Covina.

Porto’s Bake at Home ships their best-selling pastries nationwide. They are unbaked, frozen and come direct to you so you can bake them fresh in your own oven. “It’s like having a Porto’s Bakery in your home.” Popular items available include Cheese Rolls, Guava Cheese Strudel, Chicken Empanadas and Potato Balls.

2nd generation baker & Family member, Betty Porto (Porto’s Vice President of Community Relations,) is our guest with rolling pin in hand.

The American Institute of Wine & Food (AIWF) is a national non-profit educational organization established in 1981 by Robert Mondavi, Julia Child, Richard Graff and others to promote a forum for the study and enjoyment of gastronomy. The AIWF is dedicated to advancing the understanding, appreciation, and quality of wine and food through fun educational experiences in support of its Days of Taste® and Scholarship programs.”

“The San Diego Chapter of AIWF awards scholarships for the pursuit of culinary arts, enology/viticulture, and beverage studies in full or part-time accredited continuing education programs. The scholarships typically range from $350 to $3,000, and the funds do not need to be repaid. All schools must be accredited. Since the money for the scholarships is raised by the San Diego Chapter, scholarships are only awarded to people who are connected to San Diego by school, work, or recent involvement in food or wine in the area. The scholarship money may be used for study within or outside of San Diego County. Applications are accepted until October 1, 2021.”

Representing the San Diego Chapter to explain the Scholarship Program is Heidi Pigeon of Posh Pantry. Heidi is a Board Member of the San Diego Chapter of the AIWF as well as serves on the Scholarship Committee.

Raymond Alvarez of the Baja Sharkeez Restaurant Group

The newly opened Esperanza Cocina de la Playa in Manhattan Beach is under the culinary direction of Corporate Chef Raymond Alvarez and Head Mixologists John Fox and Kevin Williams. Chef Ray is the busy Corporate Executive Chef for the Baja Sharkeez Restaurant Group (Baja Sharkeez, Panama Joe’s, Killarney’s, Sandbar, Palmilla and Tower 12.)

“Esperanza beckons guests with modern interpretations of traditional Sonoran cuisine and an expertly crafted bar program. The team tapped award-winning architect and designer Gulla Jónsdóttir to create Esperanza’s sophisticated, coastal design, which incorporates handcrafted materials, furniture, and décor from around the world. With its prime location just blocks from the Pacific, Esperanza’s sophisticated vibe and design blends beach town elegance with modern cool.”

Chef Raymond takes a break from his busy kitchens to join us.

Justin Seidenfeld of Roden Wine Company

“What started with Rodney Strong’s (and evolved into Rodney Strong Wine Estates) vision over 60 years ago segued to an almost four-decade long career of Winemaker Emeritus Rick Sayre at Rodney Strong. Rick passed the baton in 2018 to current Director of Winemaking Justin Seidenfeld, who today leads the passionate winemaking team that creates critically acclaimed wines vintage after vintage with an eye towards the future. That future is led by innovative new products like ROWEN Wine Company, the 15-year passion project on Rodney Strong Wine Estate’s remote and rugged Cooley Ranch Vineyard.”

“Rod Strong was an acknowledged visionary who understood the potential that Sonoma County’s soil and climate held for producing world-class wines. Rodney Strong Vineyards established Sonoma County’s 13th bonded winery in 1959.”

RSWE sources grapes from 11 prime Sonoma County appellations including Alexander Valley, Chalk Hill, Knights Valley, Russian River Valley and Northern Sonoma.

“For over 30 years, RSWE has flourished under the leadership of the Klein Family, 4th generation California farmers. The Klein family is committed to protecting and preserving the environment in both the vineyards and at the winery through sustainable farming and winemaking.”

Winemaker Justin Seidenfeld joins us to pull the cork on all that is Rodney Strong Wine Estates.

Bob Oswaks of Bob's Well Bread

“Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by The Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage.” Chef Gary Clark leads the new kitchen and the Head Baker is Scott Smith.

“Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakery has successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination.”

“Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters. No added preservatives will be found in any of their baked items, and they strive to source ingredients locally using farmers and growers who practice the purest growing initiatives. They allow their loaves to take their time, and practice old world European traditions and techniques to make the very best breads and baked goods possible. Their commitment to being “well bread” means doing good things, supporting the community and donating what they don’t sell to local food banks.”

For Breakfast or Brunch ponder the Raisin Challah French Toast with bacon lardons. For Lunch it’s the Meat Loaf Sandwich with ground beef and pork, caramelized onions, sharp cheddar cheese and spicy aioli served on Pain de Mie.

“They allow their loaves to take their time, and practice old world European traditions and techniques to make the very best breads and baked goods possible. Their commitment to being “well bread” means doing good things, supporting the community and donating what they don’t sell to local food banks.”

Bob Oawaks (with his hands in the English Muffin dough) joins us.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Betty Porto, Vice President of Community Relations, Porto’s Bakery & Café
Segment Three: AIWF San Diego Chapter Scholarship Program
Segment Four: Chef Raymond Alvarez, Esperanza Cocina de la Playa and Baja Sharkeez Restaurant Group
Segment Five: Justin Seidenfeld, Director of Winemaking, Rodney Strong Vineyard Estates Part One
Segment Six: Justin Seidenfeld, Director of Winemaking, Rodney Strong Vineyard Estates Part Two
Segment Seven: Baker Bob Oswaks, Bob’s Well Bread, Ballard and Los Alamos Part One
Segment Eight: Baker Bob Oswaks, Bob’s Well Bread, Ballard and Los Alamos Part Two

September 4: Farmhouse at Roger’s Gardens, Prima Materia, dataTV at CoffeeFest, Sgt. Pepperoni’s Pizza Store

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens Part One
Segment Three: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens Part Two
Segment Four: Winemaker and Chef Pietro Buttitta, Prima Materia, Lake County, CA Part One
Segment Five: Winemaker and Chef Pietro Buttitta, Prima Materia, Lake County, CA Part Two
Segment Six: Adam Bell of dataTV, Report on Coffee Fest Anaheim
Segment Seven: Sgt. Pepperoni’s Pizza Store with Partners Stan Frazier and Jeff Roberts
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Happy Labor Day Weekend

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

Farmhouse at Roger’s Gardens in Corona del Mar turned five on September 1, 2021. “To celebrate the occasion, Owner & Executive Chef Rich Mead is highlighting a menu of $5 food and drink specials offered Wednesday, September 1 through Sunday, September 5. Chef Rich Mead’s special menu of five $5 bites highlights the unique local and sustainable ingredients he sources during weekly trips to the Santa Monica Farmers Market.” Chef Rich takes a respite from his busy kitchen to join us.

Winemaker Pietro Buttitta of Prima Materia makes American-Italian wines from his 12-acre vineyard in Lake County, CA. “His is a quest to not just get it right, but simply to get to making good, balanced wines. In his effort, he knows he’s up against perceptions borne 20 years ago about Italian varietals made in California. His is, fortunately, not those wines.” “Prima Materia doesn’t use herbicides or pesticides, and they naturally craft unfined and unfiltered wines using traditional methods that produce ageable bottles that respect classical styles interpreted through their vineyard.Pietro is our guest to uncork all that is Prima Materia.

Adam Bell, the founder of dataTV established in 1996, is the “SoCal Restaurant Show’s” accomplished, long-time web designer, webmaster and all-around social media guru. He relocated to Los Angeles from New Orleans in the aftermath of Hurricane Katrina. Adam’s wide range of clients includes Chef Jet Tila, Café du Monde and the International Food Wine and Travel Writers Association. Adam is also a certified coffee nut. Last weekend was the big, annual Coffee Fest Anaheim at the Anaheim Convention Center. Adam will report on what’s new in coffee and what it’s like experiencing a popular, previously well-attended trade show coming off the pandemic with the real concerns of the spread of the Delta variant.

“Every September, in honor of Childhood Cancer Awareness Month, Sgt. Pepperoni’s Pizza Store (3 OC locations) fundraises for Julian’s LEGO® Corner, an Orange County-based charity that donates new LEGO® kits for seriously ill hospitalized children to play with while they undergo medical care at Children’s Hospital of Orange County (CHOC). Last year, Sgt. Pepperoni’s raised $16,000, and the team has an even bigger goal in 2021.” Our guests, representing the owners of Sgt. Pepperoni’s, are Stan Frazier and Jeff Roberts.

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. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… Bracken’s Kitchen is presenting their annual benefit, The Hungry Games 4.0 on Thursday evening, September 9th to benefit the less fortunate and food insecure in Southern California. Chef Andrew is one of the participating chefs. Bottled hot sauce is everywhere these days and there seems to be more brands entering the marketplace all the time. What goes into creating a quality, shelf-stable hot sauce? We’ll “Ask the Chef.”

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

Rich Mead of Farmhouse at Rogers Gardens

Farmhouse at Roger’s Gardens in Corona del Mar turned five on September 1, 2021. To celebrate the occasion, Owner & Executive Chef Rich Mead is highlighting a menu of $5 food and drink specials offered Wednesday, September 1 through Sunday, September 5.

“Chef Rich Mead’s special menu of five $5 bites highlights the unique local and sustainable ingredients he sources during weekly trips to the Santa Monica Farmers Market. A tradition he’s kept for nearly 20 years, the relationships Chef Rich has cultivated with local farmers and purveyors is what has made Farmhouse the go-to destination to discover the freshest flavors of the season since day one.”

“Guests can select from Farmhouse Kimchi Fried “Rice” made with Tehachapi Heritage Grain Project rye grain, Autonomy Farms Chicken Meatballs and Tomatillo Broth, Vegetable Spring Roll, Cauliflower “Ceviche” and a Pastrami Cured Salmon Bite.”

“Relax in the restaurant’s open-air, garden-like setting and cheers to five years with $5 sips including red and white wine curated by General Manager and wine enthusiast Koire Rogers, and a signature cocktail courtesy of award-winning ‘Chef de Swigs’ Anthony Laborin.”

“During his nearly four decades of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy-based seasonal cuisine.”

Chef Rich takes a respite from his busy kitchen to join us.

Pietro Buttitta of Prima Materia

“Winemaker Pietro Buttitta of Prima Materia makes American-Italian wines from his 12-acre vineyard in Lake County, CA. His is a quest to not just get it right, but simply to get to making good, balanced wines. In his effort, he knows he’s up against perceptions borne 20 years ago about Italian varietals made in California. His is, fortunately, not those wines.”

“Prima Materia doesn’t use herbicides or pesticides, and they naturally craft unfined and unfiltered wines using traditional methods that produce ageable bottles that respect classical styles interpreted through their vineyard.”

“Prima Materia is the product of two decades spent working in vineyards, wineries, and cooking in restaurant kitchens that ranged from Michelin starred to hamburger (and fried chicken) consulting. This culinary background is part of the winemaking approach, and every bottle hopes to capture a distinctive, Old-World inflected voice in harmony with California’s vast and evolving wine history.”

“The wines are crafted in small batches of two to ten barrels each, producing 1,200 to 1,500 cases per year. The winemaking and grape-growing are intensively hands-on, using stems and time, gravity and buckets, rather than fancy, impersonal machinery or mechanized processes. Prima Materia’s wines are unsulfured for much of their lives, allowing them to evolve as living things and new oak is rarely used. The wines are unfined, unfiltered, hand harvested, and hand bottled, and they are clean, stable and ready for long aging.”

Prima Materia’s main tasting room is located at 49th & Telegraph Avenue in the Temescal neighborhood of Oakland, Ca., and you can also try the wines at Riggers Loft in Richmond, California.

Pietro Buttitta joins us to uncork all that is Prima Materia.

Adam Bell of dataTV

Adam Bell, the founder of dataTV established in 1996, is the “SoCal Restaurant Show’s” accomplished, long-time web designer and all-around social media guru. He relocated to Los Angeles from New Orleans in the aftermath of Hurricane Katrina. Adam’s wide range of clients includes Chef Jet Tila, Café du Monde and the International Food Wine and Travel Writers Association.

Adam is also a certified coffee nut. Last weekend was the big, annual Coffee Fest Anaheim at the Anaheim Convention Center. Adam will report on what’s new in coffee and what a popular, previously well-attended trade show is like coming off the pandemic with the real concerns about the spread of the Delta variant.

“Every September, in honor of Childhood Cancer Awareness Month, Sgt. Pepperoni’s Pizza Store (3 OC locations) fundraises for Julian’s LEGO® Corner, an Orange County-based charity that donates new LEGO® kits for seriously ill hospitalized children to play with while they undergo medical care at Children’s Hospital of Orange County (CHOC). Last year, Sgt. Pepperoni’s raised $16,000, and the team has an even bigger goal in 2021.”

“The connection behind Sgt. Pepperoni’s goal and passion for Julian’s LEGO® Corner, is a unique and endearing story of Julian Dunn’s friendship with Lauren Roberts, daughter of Sgt. Pepperoni’s partners, Erica and Jeff Roberts.”

“Lauren and Julian were classmates, neighbors and friends when Julian was diagnosed with brain cancer and had to undergo strenuous treatment. Lauren stepped up to raise money with a lemonade stand to show her support for Julian. Lauren’s mother, Erica Roberts, added, “She was only five years old at the time, but she knew how to make cookies and lemonade. So, she said, ‘Mom, I want to do a lemonade stand for Julian.’” Just that day, Lauren raised more than $1,500 with her lemonade stand and her efforts for Julian didn’t stop there.”

“Lauren continued hosting lemonade stands to raise money for Julian over the next few years, as well as a musical event in Julian’s honor, Jammin’ for Julian. Lauren, now in high school, has also created Sweet Things For A Sweet Cause, a collection of desserts benefitting Julian’s LEGO® Corner that are available for purchase at Sgt. Pepperoni’s stores year-round.”

“Inspired by Lauren and Julian’s story, and with a strong desire to make a positive impact within their community, the Roberts, Hong, Frazier and Dodman families, owners of Sgt. Pepperoni’s, were honored to build upon Lauren’s efforts for Julian’s LEGO® Corner with a yearly, month-long fundraiser to commemorate Julian’s strength and bravery. Now in its sixth year, the fundraiser helps spread awareness for Julian’s LEGO® Corner and celebrates Julian’s legacy by bringing a smile to other children at CHOC.”

“To show guest’s support for Julian’s LEGO® Corner, Sgt. Pepperoni’s will be collecting new LEGO® sets and cash donations at all three locations (Aliso Viejo, Newport Beach and Irvine) for CHOC patients throughout September. Additionally, all proceeds in the month of September from Pizza of the Month, The Parma Pie, and desserts will be donated to Julian’s LEGO® Corner.”

Our guests, representing the owners of Sgt. Pepperoni’s, are Stan Frazier and Jeff Roberts.

Chef Andrew Gruel savoring a New Jersey style Pizza

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. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

Bracken’s Kitchen is presenting their annual benefit, The Hungry Games 4.0, on Thursday evening, September 9th at their Garden Grove kitchens to benefit the less fortunate and food insecure in Southern California. Chef Andrew is one of the participating chefs.

Bottled hot sauce is everywhere these days and there seems to be more brands entering the marketplace all the time. What goes into creating a quality, shelf-stable hot sauce? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens Part One
Segment Three: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens Part Two
Segment Four: Winemaker and Chef Pietro Buttitta, Prima Materia, Lake County, CA Part One
Segment Five: Winemaker and Chef Pietro Buttitta, Prima Materia, Lake County, CA Part Two
Segment Six: Adam Bell of dataTV, Report on Coffee Fest Anaheim
Segment Seven: Sgt. Pepperoni’s Pizza Store with Partners Stan Frazier and Jeff Roberts
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

August 28: Zapien’s Salsa Grill, RISÜ, Andrew Sutton

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill, Hatch Chile Festivities Part One
Segment Three: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill, Hatch Chile Festivities Part One Two
Segment Four: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part One
Segment Five: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part Two
Segment Six: Andrew Sutton, Culinary Director of Signature Restaurants, The Disneyland Resort Part One
Segment Seven: Andrew Sutton, Culinary Director of Signature Restaurants, The Disneyland Resort Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Hatch Chile Pepper season is here and Zapien’s Salsa Grill in Pico Rivera is ready to turn on the roasters and get creative with the bright green, glossy pepper’s limited annual availability. For the eleventh year, the restaurant and Chef/Proprietor Marco Zapien are making a late Summer celebration of the unique Hatch Chile, hosting both a Hatch Chile Roast and Hatch Chile Cooking Demo.

At RISÜ in Downtown Long Beach located on the ground floor of The Crest, their goal is to create, serve and showcase fine wines and gourmet food in a fun and enjoyable atmosphere! Chef Ryan Lawrence McNerney is the new General Manager for Food and Beverage. RISÜ means “Smile”, which explains the two dots over the U! It’s their ultimate goal to make you smile at their service, food, drinks and prices! RISÜ is a full bar that is wine focused, with tasty and well-prepared food. Chef Ryan McNerney joins us with corkscrew securely in hand.

Twenty years ago Napa Rose at Disney’s Grand Californian Hotel brought elevated California cuisine with a flair along with an extensive and carefully selected wine list presented in an elegant setting to the Disneyland Resort. Napa Rose quickly became a standard in fine-dining without being pretentious or even a bit stuffy. They have maintained their envied reputation for dining excellence for twenty years which is an impressive accomplishment. The founding executive chef, Andrew Sutton, was recruited from an exclusive Napa Valley wine resort. Chef Andrew Sutton still oversees Napa Rose but currently as Culinary Director of Signature Restaurants for the Disneyland Resort he also supervises Carthay Circle at Disney’s California Adventure and the Members-Only Club 33 at Disneyland.

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. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… On a more upbeat note we’re also talking about seafood success stories. Chef Andrew will highlight previously overfished species that are now abundant as a result of good management and conservation practices

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

“Hatch Chile Pepper season is here and Zapien’s Salsa Grill is ready to turn on the roasters and get creative with the bright green, glossy pepper’s limited annual availability”.

Marco Zapien of Zapiens Salsa Grill and Taqueria

“For the eleventh year, the restaurant and Chef / Proprietor Marco Zapien are making a late Summer celebration of the unique Hatch Chile, hosting both a Hatch Chile Roast and Hatch Chile Cooking Demo.”

“This year’s Hatch Chile Roast on Saturday, Sept. 4 from 8 a.m. – 2 p.m. will be back to its normal format with the roasters directly outside the restaurant along with other unique Hatch Chile items available for sale.” While the roasting is going on the restaurant will feature Hatch Chile menu specials for Breakfast, Lunch and Dinner. Think Hatch Enchiladas Suizes.

“The 2021 roast will be bigger than ever with more roasters running to eliminate wait-times.”

“It’s strongly suggested that cases are reserved in advance. You can select the level of spice – from mild to very hot. Each case is $45 and includes 25 pounds of Hatch Chiles.”

“Chef Marco Zapien’s Hatch Chile cooking demonstration is Wednesday, September 8th at 6 p.m. Participants will learn how to make several Hatch Chile recipes. The menu, now available, will include highlights of Chef MZ’s creativity. Past dishes like Hatch Chile Chile Verde and Hatch Chile Mac ‘n Cheese were crowd-pleasers.”

“Recipes for more than seven different Hatch Chile dishes, including dessert, will be demonstrated and then served for all to enjoy. Class goers will take home recipes and step-by-step directions.”

“And what would a Chef Marco cooking demo be without a raffle? Prizes will range from official Salsa Grill swag to other crave-worthy Melissa’s Produce Hatch Chile signature products.”

Chef Marco Zapien is our guest with roasted Hatch Chiles in hand.

Ryan Lawrence McNerney of RISU

“At RISÜ in Downtown Long Beach on the ground floor of The Crest, their goal is to create, serve and savor fine wines and gourmet food in a fun and enjoyable atmosphere!” Chef Ryan Lawrence McNerney is the new General Manager for Food and Beverage.

“RISÜ means “Smile”, which explains the two dots over the U! It’s their ultimate goal to make you smile at their service, food, drinks and prices! RISÜ is a full bar that is wine focused, with tasty and well-prepared food.”

“The food is American- style tapas and RISÜ also offers appealing sharable plates with changing seasonal items. Come on in and sit on our beautiful outdoor, Covid Compliant patio located on the Rainbow Bridge, enjoy your friends, the atmosphere and, of course, our top shelf wine, beer, spirits and delicious food.”

Happy Hour daily plus Wine Wednesday (25 per cent off all bottles) specials. Dinner served nightly with Sunday Brunch starting at 12 Noon a.m. RISÜ unusually has their own Wine Club with monthly and bi-monthly options.

We entice Chef Ryan McNerney out of his busy kitchen for a chat.

Andrew Sutton of Disney's Grand Californian Resort and Spa

Twenty years ago Napa Rose at Disney’s Grand Californian Hotel brought elevated California cuisine along with an extensive and carefully selected wine list presented in an elegant setting to the Disneyland Resort. Napa Rose quickly became a standard in fine-dining without being pretentious or stuffy. They have maintained their envied reputation for dining excellence for twenty years which is an impressive accomplishment.

The founding executive chef, Andrew Sutton, was recruited from an exclusive Napa Valley wine resort. Chef Andrew Sutton still oversees Napa Rose but currently as Culinary Director of Signature Restaurants for the Disneyland Resort he also supervises Carthay Circle at Disney’s California Adventure and Club 33 at Disneyland.

“Known for its deep, award-winning wine list, exemplary service and sumptuous dining, Napa Rose features both the prix fixe Vintner Menu and a la carte selections, where Guests can savor wine country cuisine featuring dishes that honor California’s rich culinary bounty, artisan farmers and world-famous winemakers.”

“Coming from the prestigious Auberge Du Soleil in Napa Valley before opening Napa Rose, Chef Andrew Sutton continues telling the story of the wine country through his food. Twenty years later he still continues to garner praise with fresh, innovative cuisine. Chef Sutton and his team can even create a special tasting menu tailored to a Guest’s preferences.”

Chef Andrew Sutton joins us with corkscrew 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. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery with the new concerns about the Delta variant. Genuine concerns remain…

On a more upbeat note we’re also talking about seafood success stories. Chef Andrew will highlight previously overfished species that are now abundant as a result of good management and conservation practices. Examples include Pacific Swordfish, White Seabass and Atlantic Cod.

Congrats to Chef Andrew on his Fried Oyster BLT as served at Raw Bar by Slapfish in Huntington Beach. The Editorial Staff at Nation’s Restaurant News just awarded it as one of the “Six Best Sandwiches in America 2021.” The Fried Oyster BLT is served on sourdough bread with lettuce, tomato, guacamole and creamy lemon herb sauce.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill, Hatch Chile Festivities Part One
Segment Three: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill, Hatch Chile Festivities Part One Two
Segment Four: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part One
Segment Five: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part Two
Segment Six: Andrew Sutton, Culinary Director of Signature Restaurants, The Disneyland Resort Part One
Segment Seven: Andrew Sutton, Culinary Director of Signature Restaurants, The Disneyland Resort Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

August 21: Anne Marie Panoringan, Spicy Sugar, Gretchen Voelcker

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan “Voice of OC’s” Food Columnist Part One
Segment Three: Anne Marie Panoringan “Voice of OC’s” Food Columnist Part Two
Segment Four: Sugar Sungkamee, Chef / Owner, Spicy Sugar, Alamitos Beach, Long Beach Part One
Segment Five: Sugar Sungkamee, Chef / Owner, Spicy Sugar, Alamitos Beach, Long Beach Part Two
Segment Six: Gretchen Voelcker, Winemaker, Piazza Family Wines and Winemaker / Owner Luna Hart Wines Part One
Segment Seven: Gretchen Voelcker, Winemaker, Piazza Family Wines and Winemaker / Owner Luna Hart Wines Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group 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. Anne Marie joins us talking about dining, and using the ordering Apps, at Disneyland and Disney’s California Adventure. Sometimes it’s a bit cumbersome when you’re really hungry. As an alternative Anne Marie suggests some tasty options (outside of The Disneyland Resort) that are within walking distance as well as some worthy other dining possibilities a short drive away. We’ll also hear about Chef’s Counters in restaurants as a new attraction for dining theater. We’ll get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, August 26th. She explores the rapidly rising costs across the board restaurants are now experiencing.

“Spicy Sugar, a neighborhood favorite Thai dining destination located in the Alamitos Beach area of Long Beach, is open Tuesday through Sunday for in-person dining with lunch offered from 11a.m. to 3p.m. and dinner served 4 to 11p.m. Guests can also order take-out and delivery.” “Located in an unassuming storefront on Broadway Avenue, Chef/Owner Sugar Sungkamee and her staff offer an array of authentic Thai dishes made with fresh ingredients from family recipes that her father, the legendary Chef Suthiporn “Tui” Sungkamee (Jitlada,) brought with him when he immigrated to the United States.” Chef / Owner Sugar Sungkamee is our guest with a bowl of Pineapple Fried Rice at the ready.

“After falling in love with the Santa Ynez Valley, Ron and Nancy Piazza looked for a place to retreat from the city and call home for almost 30 years. They longed to have a ranch to share their love of the land with their family and friends. When they found what is now called Bella Vista Vineyard in Ballard Canyon they immediately knew it was home. Living among the vines and with sweeping views of Ballard Canyon, Ron and Nancy decided to begin Piazza Family Wines in 2018.” “As winemaker at Piazza Family Wines, Gretchen Voelcker is responsible for the entire process, from the vineyard to the barrel to the bottle. With a focus on organic fruit and ingredients, she spends more time in the vineyard than most winemakers. Her vision is to produce minimal interference wines from her favorite grapes, showcasing the fruit purely and precisely.

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. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… The Delta variant of the virus is on guests’ minds. How is that concern now impacting the restaurant business? Is the labor shortage in both the front and back of the house mitigating at all? 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. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column.

Anne Marie joins us to talk about dining, and using the ordering Apps, at Disneyland and Disney’s California Adventure. Sometimes it’s a bit cumbersome when you’re really hungry. As an alternative Anne Marie suggests some tasty options (outside of The Disneyland Resort) that are within walking distance as well as some worthy other dining possibilities a short drive away. We’ll also hear about Chef’s Counters in restaurants as a new attraction for dining theater.

We’ll get a preview of Anne Marie’s next column which publishes on Thursday, August 26th. She explores the rapidly rising costs across the board restaurants are now experiencing.

Sugar Sungkamee of Spicy Sugar

Spicy Sugar, a neighborhood favorite Thai dining destination located in the Alamitos Beach area of Long Beach, is open Tuesday through Sunday for in-person dining with lunch offered from 11a.m. to 3p.m. and dinner served 4 to 11p.m. Guests can also order take-out and delivery.”

“Located in an unassuming storefront on Broadway Avenue, Chef-owner Sugar Sungkamee and her staff offer an array of authentic Thai dishes made with fresh ingredients from family recipes that her father, the legendary Chef Suthiporn “Tui” Sungkamee (Jitlada,) brought with him when he immigrated to the United States.”

“Like many chefs, my culinary education is not a formal one,” said Sugar. “The skills and techniques I learned in the kitchen are what my dad patiently taught me. From helping me learn to read recipes and measure ingredients to showing me what to look for when selecting fresh seafood and produce – I owe my love and knowledge of food and cooking to him.”

“Among Spicy Sugar’s signature dishes are Tom Kha Soup, galangal coconut soup punctuated with mushrooms and tomatoes; Pineapple Fried Rice prepared with chunks of pineapple, cashews and raisins; and Yellow Curry, featuring roasted curry with coconut cream. Most dishes from the menu can be made vegetarian or vegan. Spicy Sugar also recently started serving Thai Singha Beer and sake.”

Chef / Owner Sugar Sungkamee joins us with a bowl of Pineapple Fried Rice at the ready.

Gretchen Voelcker of Piazza Family Wines

“After falling in love with the Santa Ynez Valley, Ron and Nancy Piazza looked for a place to retreat from the city and call home for almost 30 years. They longed to have a ranch to share their love of the land with their family and friends.”

“When they found what is now called Bella Vista Vineyard in Ballard Canyon they immediately knew it was home. Living among the vines and with sweeping views of Ballard Canyon, Ron and Nancy decided to begin Piazza Family Wines in 2018. With the production facility just a short walk down a well-trodden dirt path they hand crafted the first vintage from their estate.”

Winemaker, Gretchen Voelcker, knows the importance of the vines and spends the entirety of the year working with esteemed Vineyard Manager, Ruben Solerzano to grow grapes that allow for natural wines to be made using minimal intervention.

“The Piazza’s officially launched the brand in November of 2020 with a range of six wines from their Bella Vista estate vineyard in Ballard Canyon and their sister vineyard Mount Carmel in Sta. Rita Hills. They are focused on honest organic farming, natural winemaking and highlighting the land through their wines.”

“The Bella Vista Vineyard is producing Grenache, Syrah, Graciano, Cabernet Sauvignon, Montepulciano and Sangiovese; while the sister vineyard, Mt. Carmel, is producing Pinot Noir and Chardonnay. These wines are stunning and elegant yet racy with true varietal definition.”

“As winemaker at Piazza Family Wines, Gretchen is responsible for the entire process, from the vineyard to the barrel to the bottle. With a focus on organic fruit and ingredients, she spends more time in the vineyard than most winemakers. Her vision is to produce minimal interference wines from her favorite grapes, showcasing the fruit purely and precisely. Inspired by gifted winemakers and driven by her own independent spirit, Gretchen pays strict attention to every detail and focuses on the craft of making wine the natural way.”

“Gretchen also has her own label, Luna Hart Wines, with grapes sourced from her favorite, hand-picked vineyards. It’s a boutique wine company specializing in small batch, handcrafted wines also in the Santa Ynez Valley. Gretchen crafts select wines in which she explores the techniques and nuances that continue to stoke her passion for wine.”

Winemaker Gretchen Voelcker pulls the cork on Piazza Family Wines for us.

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. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery with the new concerns about the Delta variant. Genuine concerns remain…

The Delta variant of the virus is on guests’ minds. How is that new concern now impacting the restaurant business? Is the labor shortage in both the front and back of the house mitigating at all ? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan “Voice of OC’s” Food Columnist Part One
Segment Three: Anne Marie Panoringan “Voice of OC’s” Food Columnist Part Two
Segment Four: Sugar Sungkamee, Chef / Owner, Spicy Sugar, Alamitos Beach, Long Beach Part One
Segment Five: Sugar Sungkamee, Chef / Owner, Spicy Sugar, Alamitos Beach, Long Beach Part Two
Segment Six: Gretchen Voelcker, Winemaker, Piazza Family Wines and Winemaker / Owner Luna Hart Wines Part One
Segment Seven: Gretchen Voelcker, Winemaker, Piazza Family Wines and Winemaker / Owner Luna Hart Wines Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”