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

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.

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”

August 14: Saso, Katie Chin, Wine Exchange, Jet & Ali Tila

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Partner Dominique Crisp, Saso, Pasadena Part One
Segment Three: Chef & Partner Dominique Crisp, Saso, Pasadena Part Two
Segment Four: Chef Katie Chin, Katie Chin’s Global Family Cookbook Part One
Segment Five: Chef Katie Chin, Katie Chin’s Global Family Cookbook Part Two
Segment Six: Tristen Beamon, Chief Operating Officer, Wine Exchange, Santa Ana
Segment Seven: Chef Jet Tila & Ali Tila, “Ben & Jerry’s : Clash of the Cones”
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.

Saso in Pasadena, (launched earlier this year) draws inspirations from three coast regions treasured by Chef/Partner Dominique Crisp: his home in Los Angeles, his upbringing in the Pacific Northwest, and his travels within Basque Country. Throughout the menu, his dedication to the slow-food movement shines with hyper-local ingredients and French-taught cooking techniques.” “At Saso, a passion for coastal cuisine is met with Dominique’s deep appreciation and understanding of farming. Born on his family’s vineyard in Wren, Oregon – raising livestock, fishing, and harvesting has always been an essential part of his life. A respect for the land, sea, and supporting those who are sustainably harvesting the bounty is an integral ethos that flows through Saso.” Chef Dom takes a break from prep in his busy kitchen to join us.

Professional chef, TV personality and working mom of three, Katie Chin, introduces her newest cookbook, Katie Chin’s Global Family Cookbook – Internationally-Inspired Recipes Your Friends and Family Will Love! With 170 globally-inspired recipes, Katie Chin’s Global Family Cookbook, celebrates diversity and multiculturalism including Chinese, Italian, Mexican, Greek, Korean, Jewish, Thai dishes and more! The book also includes cultural celebrations featuring Jeannie Mai and her mom The Mama Mai (Lunar New Year), Debbie Matenopoulos (Greek Easter), Nate Berkus, Jeremiah Brent and Faye Levy (Hanukkah) and Chef Jeffrey Saad (Cinco de Mayo). Chef Katie is our guest, tongs in hand.

How does one of the premier wine retailers on the West Coast, Wine Exchange, operate during the pandemic? How do the principals continue to taste and buy wine with all the restrictions? What happens to the in-store experience? Wine Exchange, based in Santa Ana by the 55 Freeway, carries premium imported wines from Europe and abroad. Typically the partners travel abroad annually to do barrel tastings that future buying decisions revolve around. How did they navigate the crazy on-again and off-again tariffs? The Wine Exchange’s Chief Operating Officer, Tristen Beamon, joins us with his informed perspective.

Celebrity Chef, Food TV Personality and Author Jet Tila needs no introduction to listeners of the “SoCal Restaurant Show.” The same holds true for Ali Tila, Jet’s wife and business partner. She is also an accomplished pastry chef and author. Their latest collaboration is as the judges (along with Chris Rivard, a Ben & Jerry’s flavor expert) on Food Network’s “Ben & Jerry’s : Clash of the Cones.” The four-episode series hosted by Molly Yeh debuts on Monday, August 16th. We’re talking about decadent ice cream, the perfect Summer treat, with Jet & Ali Tila.

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… Chicken is ever popular as a practical and versatile menu item for dining at home. There are some cautions in the home kitchen in handling raw chicken. The possibility of cross-contamination without taking proper precautions is a health concern. We’ll “Ask the Chef.”

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

Dominique Crisp of Saso

Saso in Pasadena, (launched earlier this year) draws inspirations from three coast regions treasured by Chef Dominique Crisp: his home in Los Angeles, his upbringing in the Pacific Northwest, and his travels within Basque Country. Throughout the menu, his dedication to the slow-food movement shines with hyper-local ingredients and French-taught cooking techniques. Previously he helmed the kitchens at the beloved seafood restaurants, L&E Oyster Bar in Silver Lake, CA and Blue Plate Oysterette in Santa Monica, CA.”

“At Saso, a passion for coastal cuisine is met with Dominique’s deep appreciation and understanding of farming. Born on his family’s vineyard in Wren, Oregon – raising livestock, fishing, and harvesting has always been an essential part of his life. A respect for the land, sea, and supporting those who are sustainably harvesting the bounty is an integral ethos that flows through Saso.”

“I want coastal cuisine from Baja to Alaska to shine by showcasing farmers, fishermen and butchers we work with,” says Dominique Crisp. “We need to reconnect with food as much as we need to reconnect with each other.”

“Dominique’s goal is to emphasize the relationships he’s built with artisanal purveyors to continually develop Saso’s narrative. Not entirely a “Basque restaurant,” Saso aims to bring the energetic nature of Basque Country dining to Los Angeles with a foundation of sustainable Pacific coastal cuisine.”

“Diners can expect rotating local whole fish options, a variety of niche oysters, dramatic bar creations, flaming Spanish coffees, and an extensive reserve wine list sourced from all over the globe.”

A charcoal Josper oven imported from Barcelona gives life to dishes such as a Navarra-style Bone-in Wagyu Tomahawk and Alaskan Mussels with fennel, charred leek, and chistorra. The ‘Rolls Royce of charcoal ovens,’ the Josper features a unique enclosed-bbq design, which offers varied levels of heat and char for a distinct wood-fired flavor without sacrificing moisture.

“Saso’s bar program features a wine list highlighting rare txakolinas from the Basque Country alongside natural wines from Lumos Wine Company (the vineyard where Dominique was born). Guests are in for a spectacular happy hour with top notch imported ciders, wine and beers on draught along with a blend of classic and signature cocktails drawing inspiration from Los Angeles to Portland to San Sebastián.”

“Housed in the century-old Pasadena Playhouse, Saso’s dining room and lounge area add a contemporary touch to the building’s historic architecture, including a large-scale, custom 40ft mural from renowned LA-based artist Tim Biskup.”

On the patio diners can enjoy a breezy, socially distanced meal in a courtyard shared with the Pasadena Playhouse, adorned with string lights and an ornate water fountain.

Chef Dom takes a break from prep in his busy kitchen to join us.

Katie Chin

Professional chef, TV personality and working mom of three, Katie Chin, introduces her newest cookbook, Katie Chin’s Global Family Cookbook – Internationally-Inspired Recipes Your Friends and Family Will Love! With 170 globally-inspired recipes, Katie Chin’s Global Family Cookbook,celebrates diversity and multiculturalism including Chinese, Italian, Mexican, Greek, Korean, Jewish, Thai dishes and more! The book also includes cultural celebrations featuring Jeannie Mai and her mom The Mama Mai (Lunar New Year), Debbie Matenopoulos (Greek Easter), Nate Berkus, Jeremiah Brent and Faye Levy (Hanukkah) and Chef Jeffrey Saad (Cinco de Mayo).”

“Everyday family-favorite recipes include: · Thai Curry Meatball Subs · Mexican Chimichurri Burgers · Chinese Sesame Peanut Noodles · Chicken Tikka Masala Pizza · Miso Deviled Eggs, and more.”

“Katie learned to cook alongside her mother (Restaurateur Leeann Chin) and it’s an experience she now loves to share with her daughter. She hopes to inspire other families to have fun in the kitchen together with these recipes.”

“Katie Chin co-hosted the national PBS cooking series “Double Happiness,” has been a guest judge on Food Network’s “Iron Chef America” and appeared as a contestant on “Cutthroat Kitchen” and “Beat Bobby Flay.” Recently, Katie and her kids teamed up for the online series “Cooped Up Cooking with Katie” — meant to inspire people stuck at home during COVID-19 to get creative in the kitchen. She is the author of Everyday Thai Cooking and Katie Chin’s Everyday Chinese Cookbook and the Culinary Ambassador for The National Pediatric Cancer Foundation.”

Chef Katie Chin joins us.

Tristan Beamon of the Wine Exchange

“In 2015 Steve and Craig Zanotti (the original founders of Wine Exchange in 1982,) Tristen Beamon and Kyle Meyer came full circle with the Best Wines Group purchase of Wine Exchange and winex.com. The team, back together again, have now created their idea of the perfect wine sales and education platform including their state-of-the-art website, brand new wine showroom, irreverent but timely daily missives, a healthy social media following with over 500,000 views on their YouTube channel, The Extract, a progressive Pre-Arrivals offering system and, of course, those same rock-bottom prices.”

How does one of the premier wine retailers on the West Coast operate (and survive) during the pandemic? How do the principals continue to taste and buy with all the restrictions? How does the guest experience in-store evolve? Wine Exchange carries premium wines from Europe and abroad. Typically the partners travel abroad annually to do barrel tastings that key buying decisions revolve around. How did they navigate the crazy on-again and off-again tariffs?

The Wine Exchange’s Chief Operating Officer, Tristen Beamon, joins us with his informed perspective.

Jet Tila at Cochon 555

Celebrity Chef, Food TV Personality and Author Jet Tila needs no introduction to listeners of the “SoCal Restaurant Show.” The same holds true for Ali Tila, Jet’s wife and business partner. She is also an accomplished pastry chef and cookbook author.

Their latest collaboration is as the esteemed judges (along with Chris Rivard, a Ben & Jerry’s flavor expert) on Food Network’s “Ben & Jerry’s: Clash of the Cones.” The four-episode limited series hosted by Molly Yeh debuts on Monday, August 16th.

“Six ice cream masters from across the country have been hand-picked for a once in a lifetime opportunity: to create an original Ben & Jerry’s ice cream flavor of their own.”

“Over four episodes, host Molly Yeh challenges the ice cream makers to capture the essence of a celebrity or pop culture icon in a new and innovative ice cream flavor, inspired by the direction given from the celebrity themselves.”

Chef Jet and Ali will also update us on the status of their new Thai cookbook set to launch in January.

Chef Jet and Ali Tila are our guests.

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…

Chicken is ever popular as a practical and versatile menu item for dining at home. There are some cautions in the home kitchen in handling raw chicken. Cross-contamination without proper precautions is a genuine health concern. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Partner Dominique Crisp, Saso, Pasadena Part One
Segment Three: Chef & Partner Dominique Crisp, Saso, Pasadena Part Two
Segment Four: Chef Katie Chin, Katie Chin’s Global Family Cookbook Part One
Segment Five: Chef Katie Chin, Katie Chin’s Global Family Cookbook Part Two
Segment Six: Tristen Beamon, Chief Operating Officer, Wine Exchange, Santa Ana
Segment Seven: Chef Jet Tila & Ali Tila, “Ben & Jerry’s : Clash of the Cones”
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

August 7: Birkholm’s Bakery & Café, Bolero Restaurante & Cantina, The Winery Restaurant & Wine Bar, Melissa’s Hatch Chiles

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part One
Segment Three: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part Two
Segment Four: Hany Ali, Executive Chef, Europa Village Wineries and Resort Part One
Segment Five: Hany Ali, Executive Chef, Europa Village Wineries and Resort Part Two
Segment Six: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar
Segment Seven: Robert Schueller of Melissa’s / World Variety Produce – “Prince of Produce”
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.

Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951. 2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and passed from generation to generation. In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang. Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark. In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him. Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud Family tradition. 3rd generation baker Thomas Birkholm joins us rolling pin in hand.

The well-traveled Hany Ali is the executive chef of Europa Village Wineries and Resort in the heart of the Temecula Valley wine country. His current primary area of responsibility (as the Resort expands with Italian and French winery estates in development) is overseeing the cuisine at Bolero Restaurante & Cantina at Bolero at Europa Village as well as all the on-site catering and special events. Bolero Restaurante serves Breakfast, Lunch and Dinner daily as well as Sunday Brunch. “Bolero Restaurante takes the guest on a culinary journey throughout the country of Spain—from the humble farm-to-table cuisines of Asturia, to the majesty of modern interpretations coming from San Sebastian or Barcelona. The menus celebrate the centuries-old tradition of dining and drinking together in Tapas style. Whether it is seafood, steak, roasted vegetables, olives, or the finest cheeses and charcuteries in Europe, the meal is shared by all.” We’ll meet Chef Hany Ali.

“As a celebration of the short Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin location. Executive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the hatch chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.” Chef Yvon is our guest with Hatch Peppers in hand.

Robert Schueller of Melissa’s (our resident prince of Produce) presented two talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. When Robert was with us last month we ran out of time before he could highlight California Vegetable Specialty Crops. We’ll pick up the conversation with that. Think heirloom tomatoes, purple Brussels sprouts, and variety cucumbers. Also it’s now the short, but always anticipated, fresh Hatch Chile Pepper season. Robert will talk about convenient area chile roastings and the publication of Melissa’s all-new Hatch Pepper Cookbook with over 100 inspiring (and home-kitchen tested) recipes.

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… “Regenerative agriculture” is very much in the news these days. The practice can actually help reduced the carbon footprint and replenish depleted soil as a growing medium which is a big positive. What’s it all about? We’ll “Ask the Chef.”

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

Thomas Birkholm of Birkholm's Bakery and Cafe

Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951. 2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and passed from generation to generation. In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang. Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark.

In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him. Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud baking tradition.

All of Birkholm’s baked goods are made from-scratch using the original recipes. They are known for their Danish Butter Cookie Tubs containing nine varieties of cookies. On average they sell some 600 tubs per week.

Birkholm’s Bakery & Cafe on Alisal Road remains family-owned and operated in picturesque Solvang promising to provide the personal touch “old-school.” “Committed to helping our customers achieve their sweet dreams with only the best to eat.”

3rd generation baker Thomas Birkholm joins us rolling pin in hand.

Hany Ali of Europa Village

The well-traveled Hany Ali is the executive chef of Europa Village Wineries and Resort in the heart of the Temecula Valley wine country. His current primary area of responsibility is overseeing the cuisine at Bolero Restaurante & Cantina at Bolero at Europa Village as well as all the on-site catering and special events. Bolero Restaurante serves Breakfast, Lunch and Dinner daily as well as Sunday Brunch.

“Bolero Restaurante takes the guest on a culinary journey throughout the country of Spain—from the humble farm-to-table cuisines of Asturia, to the majesty of modern interpretations coming from San Sebastian or Barcelona. The menus celebrate the centuries-old tradition of dining and drinking together in Tapas style. Whether it is seafood, steak, roasted vegetables, olives, or the finest cheeses and charcuteries in Europe, the meal is shared by all.”

“Born and raised in Egypt, Chef Hany Ali had a passion for the culinary arts at an early age. While Chef Hany was born in Cairo, Egypt, he was raised in a coastal resort city named Hurghada. Hurghada, is best known for its beautiful white sand beaches, fresh seafood, and one of the most popular vacation spots with Europeans. It was an inspiration to a young Hany.”

“After graduation from the International Culinary Institute in Egypt, Chef Hany decided to travel through Europe and Asia exposing his palate to as many different types of cuisines as possible. This allowed him to broaden his talents as a chef and gave him the experience and knowledge needed to begin his career.”

“After over 13 years in the most highly regarded hotels and restaurants in the U.S. Hany found a home in the Temecula Valley Wine Country as the Executive Chef leading the culinary team at Ponte Winery. With a love for the valley, a deep appreciation for each ingredient, and a thirst for unique and thoughtful wine, he hoped his passion was palpable in every plate, sip and bite.”

“With all his many accomplishments, experiences, and rave reviews, Europa Village Wineries and Resort are pleased to have Chef Hany Ali as their Executive Chef and being part of a “food culture that respects local produce, farmers and ranchers.” He showcases that back-to-the-land reverence with farm-fresh valley produce — with some vegetables and herbs harvested just moments beforehand in the kitchen garden out back. But while the sourcing may be local, Chef Hany’s influences are global, resulting in flavorful, inventive border-crossing cuisine. He provides guests with the exceptional service, dedication, and immense love and passion for food that they have come to expect from Europa Village.”

We entice Chef Hany away from his busy kitchens for a chat.

Yvon Goetz of the Winery Restaurant and Bar

“As a celebration of Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin location. Executive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the hatch chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.”

“I always look forward to hatch peppers being in season – they deliver a great balance of flavor and heat, and get my creative juices flowing,” commented Goetz, who revealed that each event guest will go home with fresh Hatch Peppers from Melissa’s, as well as their all-new Hatch Pepper Cookbook to help guide them in creating dishes at home. “One of the highlights of this event is live roasting the hatch peppers – this method adds a smoky flavor to the chile as the sugars in the pepper caramelize. Delicious.”

“Space for this event is limited and tickets are $55+ per guest. Ticket price includes Hatch Chile featured dishes, select beer and tequila, a copy of Melissa’s Hatch Pepper Cookbook, and a Melissa’s tote filled with fresh hatch peppers. All tickets must be purchased in advance by calling The Winery Restaurant in Tustin at 714-258-7600.”

“The Winery Restaurant & Wine Bar pairs contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create an elevated dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz.”

Chef Yvon is our guest with Hatch Peppers in hand.

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

Robert Schueller of Melissa’s (our resident prince of Produce) presented two informative talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. When Robert was with us last month we ran out of time before he could highlight California Vegetable Specialty Crops. We’ll pick up the conversation with that. Think heirloom tomatoes, purple Brussels sprouts, and variety cucumbers.

Also it’s now the short Hatch Chile season. Robert will talk about area chile roastings and Melissa’s all-new Hatch Pepper Cookbook with over 100 inspiring (and home-kitchen tested) recipes.

Melissa’s Produce is featured in many cooking demonstrations on the Main Stage in the OC Pavilion, the site of the major culinary happenings. For the run of The Fair (through August 15th) they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

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. Genuine concerns remain…

“Regenerative agriculture” is very much in the news these days. The practice can actually help reduced the carbon footprint and replenish depleted soil which is a big positive. What’s it all about? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part One
Segment Three: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part Two
Segment Four: Hany Ali, Executive Chef, Europa Village Wineries and Resort Part One
Segment Five: Hany Ali, Executive Chef, Europa Village Wineries and Resort Part Two
Segment Six: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar
Segment Seven: Robert Schueller of Melissa’s / World Variety Produce – “Prince of Produce”
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

July 31: The Hatch, Long Beach Burger Week, Tarit Tanjasiri, Chicken Charlie Boghosian

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Eric Connolly, The Hatch Rotisserie & Bar, Paso Robles
Segment Three: Long Beach Burger Week with Executive Director Terri Henry
Segment Four: Artisan with Chief Executive Baker Tarit Tanjasiri Part One
Segment Five: Artisan with Chief Executive Baker Tarit Tanjasiri Part Two
Segment Six: “Chicken Charlie” Boghosian, Celebrity Concessionaire, OC Fair Part One
Segment Seven: “Chicken Charlie” Boghosian, Celebrity Concessionaire, OC Fair 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.

“The Hatch is a simple rotisserie and bar located just off the town square in beautiful downtown Paso Robles wine country. It’s fueled by wood fire, small batch whiskey, and a bustling atmosphere full of mingling locals and visitors.” “The Hatch was founded in the spring of 2015 by Maggie Cameron and Eric Connolly who had envisioned a cozy, comfortable joint with great food, interesting cocktails, and weekend late night dining. They had lived in Paso Robles long enough to recognize a need in the downtown dining scene so they quit their day jobs (in wine and restaurants) when the opportunity arose to open The Hatch in one of their favorite spaces in the historic Grangers Union Building. Today you’ll find a mix of wine industry professionals, brewers, and visitors from all over California and beyond chatting at the bar, enjoying a mid-week cocktail, or sitting down to tuck into their favorite rotisserie special.” Proprietor Eric Connolly is our guest with a Mockingbird House Cocktail securely in hand.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.” “Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime and who doesn’t love a good burger?’,” Henry explained.” Organizer Terri Henry joins us with a juicy burger in hand.

“Two well known and beloved Orange County-based culinary brands, 7 Leaves Café and Crema Bakery, have come together to create ARTISAN, an elevated fast-casual restaurant and café (with a drive-thru) newly launched in Fountain Valley. The concept builds on the popularity of the 7 Leaves brand with a focused, chef-driven menu and baked goods that highlight quality ingredients and attention to detail.” “Upon entering the 3,000-square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of fine Parisian boulangeries, complete with a display of fresh-baked breads and pastries. ARTISAN focuses on authenticity and dedication to quality through every facet of the brand, beginning with its well-trained staff to provide the highest quality service and an attentive and educational approach to every guest.” “The culinary team, dedicated to presenting a chef-driven experience, is led by the masterminds behind local favorite, Crema Bakery.” Chief Executive Baker Tarit Tanjasiri joins us with a signature Croffle in hand.

The 2021 OC Fair opened the gates on Friday, July 16th. The first Weekend was a complete sellout. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled

“Chicken Charlie” Boghosian, The Deep Fry King and the originator in the 90’s of the Deep-Fried Oreo. Charlie is also known as “The Master of Fun Food.” Outside of the OC Fair season you can find the full- service Chicken Charlie’s Table in Rancho Bernardo with a full bar. We’ll find out what indulgent deliciousness Chicken Charlie is cooking up now through August 15th as Chicken Charlie Boghosian 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 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 plant-based, faux meat producers (a fast-growing consumer market) are now trying to replicate the bite and fatty mouthfeel of chicken in the form of nuggets and strips. The products are being promoted as a healthier alternative to the real bird and also gentler on the environment. Chef Andrew has experience with both serving premium chicken and truly tasty plant-based menu items. He also is a steward of the environment. We’ll “Ask the Chef.”

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

The Hatch is a simple rotisserie and bar located just off the town square in beautiful downtown Paso Robles wine country. It’s fueled by wood fire, small batch whiskey, and a bustling atmosphere full of mingling locals and visitors. The restaurant is intimate and seating is a mix of banquettes, high wood tables, and tall backed stools at the bar for those who like front row interaction with some of the best in the cocktail biz. Limited sidewalk seating is still available on a first come, first served basis.”

“The Hatch was founded in the spring of 2015 by Maggie Cameron and Eric Connolly who had envisioned a cozy, comfortable joint with great food, interesting cocktails, and weekend late night dining. Those two had lived in Paso Robles long enough to recognize a need in the downtown dining scene so they quit their day jobs (in wine and restaurants) when the opportunity arose to open The Hatch in one of their favorite spaces in the historic Grangers Union Building. Today you’ll find a mix of wine industry professionals, brewers, and visitors from all over California and beyond chatting at the bar, enjoying a mid-week cocktail, or sitting down to tuck into their favorite rotisserie special.”

“Executive Chef Cory Bidwell’s comfort food-driven menu largely changes seasonally while some of the perennial favorites remain with The Hatch year-round. The wood-fired rotisserie is the focal point of The Hatch’s small, open kitchen, and the chef team is always happy to chat with guests passing by the window. Sauces are made in-house daily and longer-term projects like their fermented hot sauce and pickled seasonal produce keep the culinary team busy. Daily specials like fried chicken, smoked beef ribs, and braised lamb shanks are available until sold out!”

Proprietor Eric Connolly is our guest with a Mockingbird House Cocktail in hand.

Terri Henry of Dine LBC and Terri Henry Marketing

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.”

“Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime and who doesn’t love a good burger?’,” Henry explained.”

“There are no tickets or passes to purchase. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants, food businesses and offers can be found on their website.

Tarit Tanjasiri of Crema Cafe

“Two well known and beloved Orange County-based culinary brands, 7 Leaves Café and Crema Bakery, have come together to create ARTISAN, an elevated fast-casual restaurant and café (with drive-thru) newly launched in Fountain Valley (10065 Garfield Ave. in Fountain Valley). The concept, which builds on the popularity of the 7 Leaves brand with a focused, chef-driven menu and baked goods that highlight quality ingredients and attention to detail.”

“Upon entering the 3,000-square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of fine Parisian boulangeries, complete with a display of fresh-baked breads and pastries. ARTISAN focuses on authenticity and dedication to quality through every facet of the brand, beginning with its well-trained staff to provide the highest quality service and an attentive and educational approach to every guest.” “The culinary team, dedicated to presenting a chef-driven experience, is led by the masterminds behind local favorite, Crema Bakery.”

“While we strive to present a menu that is rooted in carefully sourced ingredients and time-intensive preparation, we are intent on being approachable, affordable and craveable,” explained Crema Bakery Owner & Chief Executive Baker Tarit Tanjasiri, whose baked goods can be found at many of the region’s best restaurants. “The word ‘artisan’ in a food context refers to those products that are crafted by the hand of a master in the kitchen, utilizing whole ingredients that support a healthy lifestyle for the individual and the community, as a whole. In staying true to the brand, the 7 Leaves team has curated an elevated experience, while doing it in a way that will leave our guests wanting more.”

“The ARTISAN menu is innovative, energetic and authentic, with brunch-focused anytime dishes that are meant to suit a wide variety of palates. Under the watchful eye of Executive Chef Chad Urata, guests can indulge in a “Perfect” Omelette, Parisian Eggs Benedict, and classic Avocado Toast. Handheld dishes included a Bacon & Egg Sandwich and Mochiko Chicken Sandwich. Baked goods, made fresh daily, include a variety of breads, croissants, cookies, macarons, and the noteworthy Artisan Croffle.”

“While all of our baked goods are made by hand using the best ingredients – the most important being time – our stand-out offering is definitely the Artisan Croffle,” observed Tanjasiri, who explained that his baguettes have a 48-hour preparation time and are made with only flour, water, salt, and yeast. “Croffle is a portmanteau of Croissant and Waffle, since we take our signature croissant dough and cook it in a waffle iron, rather than the oven to create a unique item that is crisp, yet flaky and buttery all at once. It’s unlike anything you’ve ever had.”

Tarit Tanjasiri joins us with a signature Coffle (Croissant & Waffle) in hand.

Chicken Charlie Boghosian of Chicken Charlie's FryBQ

The 2021 OC Fair opened the gates on Friday, July 16th. The first Weekend was a complete sellout. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick?

One of the all-star, Fair Food personalities is the well-traveled “Chicken Charlie” Boghosian, The Deep Fry King and the originator in the 90’s of the Deep-Fried Oreo. Charlie is also known as “The Master of Fun Food.” Outside of the OC Fair season you can find the full- service Chicken Charlie’s Table in Rancho Bernardo year-round along with a full bar.

New for Chicken Charlie for 2021 are a Waffle Cone with Buffalo Chicken and Mac & Cheese, Chicken Lumpia with Pineapple Compote and Ice Cream, and Buffalo Brownies.

We’ll find out what other indulgent deliciousness Chicken Charlie is cooking up now through August 15th as Chicken Charlie Boghosian joins 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. Genuine concerns remain…

The plant-based faux meat producers (a fast-growing consumer market) are trying to replicate the bite and fatty mouthfeel of chicken in the form of nuggets and strips. The products are being promoted as a healthier alternative to the real bird and also gentler on the environment. Chef Andrew has experience with both serving premium chicken and truly tasty plant-based menu items. He also is a steward of the environment. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Eric Connolly, The Hatch Rotisserie & Bar, Paso Robles
Segment Three: Long Beach Burger Week with Executive Director Terri Henry
Segment Four: Artisan with Chief Executive Baker Tarit Tanjasiri Part One
Segment Five: Artisan with Chief Executive Baker Tarit Tanjasiri Part Two
Segment Six: “Chicken Charlie” Boghosian, Celebrity Concessionaire, OC Fair Part One
Segment Seven: “Chicken Charlie” Boghosian, Celebrity Concessionaire, OC Fair Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

July 24: Azucar, Long Beach Burger Week with Remix Kitchen Bar and the Crooked Duck, Palm Springs Summer Eats Pass, the Midway Gourmet

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Laura Slipak, General Manager, Azucar Restaurant and La Serena Villas, Palm Springs
Segment Three: Chef Ross Pangilinan, Remix Kitchen Bar, Long Beach Exchange, Long Beach
Segment Four: Greater Palm Springs Summer Eats Pass with Davis Meyer and Restaurateur Bryan Rogers of Boozehounds
Segment Five: Chef Dominic Palmieri, “The Midway Gourmet” at the OC Fair Part One
Segment Six: Chef Dominic Palmieri, “The Midway Gourmet” at the OC Fair Part Two
Segment Seven: Chef & Proprietor Joey Rooney, The Crooked Duck, Long Beach
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.

Azucar, located in La Serena Villas in Palm Springs, is a hidden gem of a boutique dining experience. They serve modern contemporary cuisine (American, Mediterranean and Spanish flavors) to a sophisticated, adults-only crowd, focusing on flavor utilizing high quality and local ingredients. Azucar offers outdoor seating by the beautiful La Serena Villas pool and on their designed rooftop deck with a view. Reservations are politely recommended. “Sugar High Rooftop Lounge at La Serena Villas is a great mix of Boho chic meets cool Palm Springs. The little desert oasis sits atop the fresh and vibrant restaurant Azucar. It is the perfect slice of heaven to sip on amazing cocktails and nosh on appetizers. You can have all this while surrounded by the breathtaking San Jacinto mountains.” General Manager Laura Slipak is our guest providing the overview of the property.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.” Chef Ross Pangilinan of Remix Kitchen Bar in the Long Beach Exchange is one of the participating restaurants in the inaugural Long Beach Burger Week. ReMix is a modern version of the acclaimed Mix Mix Kitchen Bar by esteemed Chef Ross Pangilinan. For Long Beach Burger Week Chef Ross is featuring French Burger Sliders with shallot marmalade, bacon, melted brie, truffle aioli and served with fries. Chef Ross Pangilinan joins us spatula securely in hand.

The Greater Palm Springs Convention & Visitors Bureau launched the digital Summer Eats Pass in early June to help support local restaurants, while also providing deals and offerings to the community and visitors. Each time diners use the pass to check in to a local eatery, they become eligible for a weekly drawing to win a $50 gift card to a local restaurant. To unlock the savings, guests can download a free mobile pass to access exclusive offers from Greater Palm Springs restaurants. Offers range from special prix fixe menus to free items with purchases.” Boozehounds (“Where dogs bring their humans”,) an ambitious newly opened, dog-friendly dining establishment with a serious bar program in Palm Springs is part of the Summer Eats Pass. Co-owner Bryan Rogers joins in the conversation along with Davis Meyer of the Greater Palm Springs CVB.

The 2021 OC Fair opened the gates on Friday, July 16th. Opening Weekend was sold out. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now through August 15th.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.” Proprietor & Chef Joey Rooney of The Cooked Duck on Pacific Coast Highway is a participating restaurant in Long Beach Burger Week. It’s an easygoing and popular neighborhood restaurant for Breakfast and Lunch serving generous portions of properly prepared comfort foods. For Long Beach Burger Week Chef Joey is featuring his Fritos Chili Cheddar Burger with Texas chili, caramelized onions, cheddar cheese and topped with Fritos Corn Chips for the perfect crunch. Restaurateur Joey Rooney joins us with a Fritos Chili Cheddar Burger 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. 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. Chefs typically prefer to cook with natural gas at their restaurants. Some USA cities have been making moves to phase out natural gas connections to residences and businesses with the hope of reducing carbon emissions. Chef Andrew shares his thoughts.

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

Azucar, located in La Serena Villas in Palm Springs, is a hidden gem of a boutique dining experience. They serve modern contemporary cuisine (American, Mediterranean and Spanish flavors) to a sophisticated, adults-only crowd, focusing on flavor utilizing high quality and local ingredients. Azucar offers outdoor seating by the beautiful La Serena Villas pool and on their designed rooftop deck with a view. Reservations are politely recommended.

Sugar High Rooftop Lounge at La Serena Villas is a great mix of Boho chic meets cool Palm Springs. The little desert oasis sits atop the fresh and vibrant restaurant Azucar. It is the perfect slice of heaven to sip on amazing cocktails and nosh on appetizers. You can have all this while surrounded by the breathtaking San Jacinto mountains.”

“Originally built in 1933, La Serena Villas sits on over an acre of beautiful landscaped grounds in the heart of downtown Palm Springs, walking distance to the famous Palm Canyon Drive, where you will find the best restaurants, boutiques and galleries.”

“Redeveloped as a luxury hotel with 18 guest rooms in 2016 by award -winning architect, May Sung, with all the modern amenities of a 5-star hotel. Each piece of furniture, all materials and finishes have been carefully hand- picked by interior design group, Avenue Interior Design.”

“The stunning San Jacinto Mountains are the backdrop for this luxury boutique hotel. The secluded private villas each have a private patio, complete with a romantic claw foot tub, fire-pit, and built-in benches.”

Laura Slipak, the General Manager of both La Serena Villas and Azucar restaurant is our guest.

Ross Pangilinan of Mix Mix Kitchen Bar

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.”

“Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime who doesn’t love a good burger?’,” Henry explained.”

“There are no tickets or passes to purchase. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants, food businesses and offers can be found on the Long Beach Burger Week website”

Chef Ross Pangilinan of Remix Kitchen Bar in the Long Beach Exchange is one of the participating restaurants in the inaugural Long Beach Burger Week. ReMix is a modern version of the acclaimed Mix Mix Kitchen Bar by esteemed Chef Ross Pangilinan. His third Southern California concept has combined Mix Mix signature dishes with a complete new assortment of food offerings.

Chef Ross is featuring French Burger Sliders with shallot marmalade, bacon, melted brie, truffle aioli and served with fries.

The Sliders are served with the guest’s choice of a beer or soft drink.

Chef Ross Pangilinan joins us spatula securely in hand.

Davis Meyer of the Greater Palm Springs Convention and Visitors Bujreau

The Greater Palm Springs Convention & Visitors Bureau launched the digital Summer Eats Pass in early June to help support local restaurants, while also providing deals and offerings to the community and visitors. Each time diners use the pass to check in to a local eatery, they become eligible for a weekly drawing to win a $50 gift card to a local restaurant. To unlock the savings, guests can download a free mobile pass to access exclusive offers from Greater Palm Springs restaurants. Offers range from special prix fixe menus to free items with purchases.”

“We’re thrilled to be able to offer the Summer Eats Pass to encourage the community and visitors to help support our local restaurant scene and even encourage exploration of new favorites,” said Davis Meyer, Director of Partnership. “Despite a challenging year for the restaurant industry, Greater Palm Springs offers a rich and diverse culinary scene with a variety of new offerings available for people to experience this summer.”

Boozehounds (“Where dogs bring their humans”,) an ambitious newly opened, dog-friendly dining establishment with a serious bar program in Palm Springs is part of the Summer Eats Pass. Co-owner Bryan Rogers joins in the conversation along with Davis Meyers of the Greater Palm Springs CVB.

Dominic Palmieri of Midway Gourmet

The 2021 OC Fair opened the gates on Friday, July 16th. The first Weekend was a complete sellout. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway.

Chef Dominic has noticed a taste trend in addition to the continuing appeal of spicy flavors. That’s sour. The creative minds at The Midway Gourmet have found spicy & sour inspiration and now perfected the all-new Hot Cheeto-n-Cheese Pickles which debuts at the OC Fair. It’s premium dill pickle chips smothered in cheese sauce and then topped with crunchy Hot Cheetos.

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

For those hot Summer days consider the Watermelon Taco topped with refreshing Dole Whip and Tajin.

We’ll find out what other indulgent deliciousness Chef Dominic is cooking up now through August 15th with Chef Dominic.

Joey Rooney of the Crooked Duck

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.”

“Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime who doesn’t love a good burger?’,” Henry explained.”

“There are no tickets or passes to purchase. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants and other types of food businesses and offers are on LB Burger Week’s site.

Proprietor & Chef Joey Rooney of The Cooked Duck on Pacific Coast Highway is a participating restaurant in Long Beach Burger Week. It’s an easygoing and popular neighborhood restaurant for Breakfast and Lunch serving generous portions of properly prepared comfort foods. They are known for coffee, breakfast specialties, sandwiches and, of course, burgers. Beer and wine are on the menu, too, along with wine-based cocktails.

For Long Beach Burger Week Chef Joey is featuring his Fritos Chili Cheddar Burger with Texas chili, caramelized onions, cheddar cheese and topped with Fritos Corn Chips for the perfect crunch.

Restaurateur Joey Rooney joins us with a Fritos Chili Cheddar Burger 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. Genuine concerns remain…

Chefs typically prefer to cook with clean-burning, natural gas at their restaurants. Some USA cities have been making moves to phase out natural gas connections to residences and businesses with the hope of possibly reducing carbon emissions. Chef Andrew shares his informed thoughts.

Chef Andrew also reports on the progress of his new ambitious Save the Brave Burger” fundraiser for Summer to benefit Veterans with PTS.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Laura Slipak, General Manager, Azucar Restaurant and La Serena Villas, Palm Springs
Segment Three: Chef Ross Pangilinan, Remix Kitchen Bar, Long Beach Exchange, Long Beach
Segment Four: Greater Palm Springs Summer Eats Pass with Davis Meyer and Restaurateur Bryan Rogers of Boozehounds
Segment Five: Chef Dominic Palmieri, “The Midway Gourmet” at the OC Fair Part One
Segment Six: Chef Dominic Palmieri, “The Midway Gourmet” at the OC Fair Part Two
Segment Seven: Chef & Proprietor Joey Rooney, The Crooked Duck, Long Beach
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

July 17: OC Fair featuring Melissa’s World Variety Produce, Sixmilebridge Vineyards and Winery, FINCA Paso Robles

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Evy Young, Agriculture Education Supervisor, OC Fair
Segment Three: Jim Moroney, Proprietor, Sixmilebridge Vineyards and Winery, Paso Robles Part One
Segment Four: Jim Moroney, Proprietor, Sixmilebridge Vineyards and Winery, Paso Robles Part Two
Segment Five: Robert Schueller, “The Prince of Produce,” Melissa’s Part One
Segment Six: Robert Schueller, “The Prince of Produce,” Melissa’s Part Two
Segment Seven: Diego Aguirre, Co-Proprietor, FINCA restaurant, Paso Robles
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.

The beloved OC Fair is back in Costa Mesa from July 16th through August 15th. If you love to cook or love to eat, this is the place to meet! “Culinary Arts is again taking center stage at the 2021 OC Fair in the OC Promenade. The Main Stage there is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (Every evening there’s a great band to provide music.)” The OC Fair’s long-time Culinary Arts Supervisor, Evy Young, is our guide to all the delights.

Proprietors of Sixmilebridge Vineyards and Winery, Jim and Barbara Moroney, “came to Paso Robles with the singular dream of producing wines that had they found them elsewhere, would become favorites of theirs. The Moroneys want to express the singular character of their Westside Paso soil in wines they look forward to drinking every day.” “Sixmilebridge is best known for it’s estate grown Cabernet Sauvignon and Bordeaux-style blends. Their commitment to showcasing world-class wines begins with organically farmed, limestone-rich Paso Robles vineyards.” Jim Moroney joins us to pull the cork on Sixmilebridge Vineyards and Winery.

Robert Schueller of Melissa’s (our resident Prince of Produce) is presenting two talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu are California Specialty Fruit Crops and California Specialty Vegetable Crops. Also a preview of the always eagerly anticipated upcoming Hatch Chile season. Robert will share a condensed version of his presentations with us. Melissa’s Produce will be featured in many cooking demonstrations on the Main Stage in the OC Pavilion, the site of the major culinary happenings. For the run of The Fair they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

“FINCA Paso Robles is a casual restaurant which highlights Baja and Sonora style Mexican food with an emphasis on wood-grilled seafood and carne asada. Located in the historic farmhouse of the Old Hometown Nursery of Paso Robles comes the latest project from the owners of La Taquiza – a casual Napa based Mexican restaurant that has been in the Michelin Guide over the years.” Co-proprietor Diego Aguirre, a second generation restaurateur, 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 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. Chef Andrew provides more of his insider’s perspective on how the restaurant business is bouncing back from the pandemic. What changes can we expect in fine dining? He also reports on the progress of his new, ambitious “Save the Brave Burger” fundraiser to benefit Veterans with PTS.

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

Evy Young of the OC Fair

The beloved OC Fair is back in Costa Mesa from July 16th through August 15th. “If you love to cook or love to eat, this is the place to meet!”

“Culinary Arts is taking center stage at the 2021 OC Fair in the OC Promenade. The Main Stage there is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (And every evening there’s a great band to provide music.)”

“Learn from the best during demos and tasting sessions stocked with kitchen secrets, war stories and more – straight from the experts.”

The OC Fair’s long-time Culinary Arts Supervisor, Evy Young, is our guide to all the delights.

Jim Moroney of Sixmilebridge Vineyards and Winery

“Proprietors of Sixmilebridge Vineyards and Winery, Jim and Barbara Moroney, came to Paso Robles with the singular dream of producing wines that had they found them elsewhere, would become favorites of theirs. The Moroneys want to express the singular character of their Westside Paso soil in wines they look forward to drinking every day.”

“Sixmilebridge is best known for it’s estate grown Cabernet Sauvignon and Bordeaux-style blends. Their commitment to showcasing world-class wines begins with organically farmed, limestone-rich Paso Robles vineyards.”

Sixmilebridge offers relaxed tasting room appointments daily from 10:00 am to 3:30 pm. “The Moroney’s believe that wine is best experienced when hosts are able to dedicate their time exclusively to one group. Consequently, guests can expect one of Sixmilebridge’s welcoming staff to remain available exclusively to your party for the duration of the visit.”

“Winemaker Anthony Yount said it best: our terroir at Sixmilebridge is nothing if not extreme. Were we crazy to plant Bordeaux varietal grapes into the face of an impossibly steep, untamed hillside overlooking the westside of Paso Robles—best known as premier Rhone growing country? Maybe a little. But we’ve never run from hard work, and we knew the growing conditions rivaled the best in the world.”

“Here, exceptional quality fruit is born from a thick layer of limestone dominate terrain that stretches out in every direction down steep hillsides. With staggering temperature swings of up to 50 degrees that soar and drop daily, and a consistent and daily breeze from the Pacific Ocean, our low-yield fruit is stressed, tried, and tested.”

Jim Moroney pulls the cork on all things Sixmilebridge Vineyards and Winery for us.

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

Robert Schueller of Melissa’s (our resident Prince of Produce) is presenting two talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu are California Specialty Fruit Crops and California Specialty Vegetable Crops. Also a preview of the always eagerly anticipated upcoming Hatch Chile season. Robert will share a highlighted version of his engaging presentation with us.

Melissa’s Produce will be featured in many cooking demonstrations on the Main Stage in the OC Pavilion, the site of the major culinary happenings. For the run of The Fair they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

Melissa’s Robert Schueller joins us White Dragon Fruit in hand.

Diego Aguirre of Finca Paso Robles

FINCA Paso Robles is a casual restaurant which highlights Baja and Sonora style Mexican food with an emphasis on wood-grilled seafood and carne asada. Located in the historic farmhouse of the Old Hometown Nursery of Paso Robles comes the latest project from the owners of La Taquiza – a casual Napa based Mexican restaurant that has been in the Michelin Guide over the years.”

“With over 20 years experience in the service industry, co-owner Patrick Aguirre has worked under the likes of Thomas Keller at Bouchon Bakery and Suzanne Goin of A.O.C. His business partner and wife Stephanie, has managed multiple businesses, from aiding in her family’s seafood distribution company to running restaurants in both Napa and Los Angeles. Accompanying them in opening FINCA is son, Diego, and daughter-in-law, Cecilia, who both graduated from Cal Poly San Luis Obispo and have been in the area since 2013. With a combined 15 years experience in the wine and service industry between them, they are excited to bring their passion and love for their community to this home-grown venture.”

Diego Aguirre, a 2nd generation restaurateur, is our guest.

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…

Chef Andrew provides more of his insider’s perspective on how the restaurant business is bouncing back from the pandemic. What changes can we expect in fine dining?

He also reports on the progress of his new ambitious Save the Brave Burger” fundraiser to benefit Veterans with PTS.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Evy Young, Agriculture Education Supervisor, OC Fair
Segment Three: Jim Moroney, Proprietor, Sixmilebridge Vineyards and Winery, Paso Robles Part One
Segment Four: Jim Moroney, Proprietor, Sixmilebridge Vineyards and Winery, Paso Robles Part Two
Segment Five: Robert Schueller, “The Prince of Produce,” Melissa’s Part One
Segment Six: Robert Schueller, “The Prince of Produce,” Melissa’s Part Two
Segment Seven: Diego Aguirre, Co-Proprietor, FINCA restaurant, Paso Robles
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”