Show 501, November 26, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

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

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

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

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted their collaboration, Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa. “OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available. Chefs Ross and Nick take a break from their busy Holiday kitchens to join us along with Alyssa McDiarmid, Managing Partner for Catering by Mix Mix at OCMA.
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Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.” Sarah Simms takes a break from assembling a colorful cheese board to join us.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. What’s the 411 on this 4 per cent surcharge you now see on the checks of many fine-dining restaurants for a “contribution to staff health care” costs? Should you tip on this, too? We’ll ask the chef…Now that the Thanksgiving feast 2022 is behind us the mission is what creatively can be done with the typically abundant leftovers. Chefs don’t waste food. Chef Andrew provides his own culinary inspiration.

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

Show 501, November 26, 2022: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part One

Paul Feig shot by Frank Micelotta

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

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

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

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

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

Cocktail Time! also includes helpful hints for setting up a home bar, the basic equipment needed, and a short list of mixers and spirits on the menu for the initial stocking of the proper home bar.

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

Show 501, November 26, 2022: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part Two

Paul Feig shot by Frank Micelotta

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

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

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

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

For the Quarantine Cocktail Time! Instagram shows Paul created “The Squeaky Door” (Show 40) gin-based cocktail with several liqueurs including Cherry Heering. It resulted in an inspired collaboration with Redbird in Downtown Los Angeles where “The Squeaky Door” was the featured cocktail and even available in a limited-edition bottled version to take home.

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

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

Show 501, November 26, 2022: Verdant at the Orange County Museum of Art Part One

Nick Weber of Populaire Modern Bistro

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

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

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

Chefs Ross and Nick take a break from their busy Holiday kitchens to join us. They are joined by Alyssa McDiarmid, Managing Partner for Catering by Mix Mix at OCMA and Populaire Modern Bistro.

Show 501, November 26, 2022: Verdant at the Orange County Museum of Art Part Two

Ross Pangilinan of Mix Mix Kitchen Bar

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

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

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

Chefs Ross and Nick take a further break from their busy Holiday kitchens to join us. They are again joined by Alyssa McDiarmid, Managing Partner for Catering by Mix Mix at OCMA and Populaire Modern Bistro.

Show 501, November 26, 2022: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part One

Sarah Simms of Lady and Larder

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

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

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

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

Show 501, November 26, 2022: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part Two

Sarah Simms of Lady and Larder

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

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

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

Sarah Simms takes a 2nd break from assembling a colorful cheese and charcuterie board to continue with us.

Show 501, November 26, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

What’s the 411 on this newish 4 per cent surcharge you now see added on the checks of many fine-dining restaurants for a “contribution to staff health care” costs? Should you appropriately tip on this, too? We’ll ask the chef…

Now that the Thanksgiving feast 2022 is behind us the mission is what creatively can be done with the typically abundant leftovers. Chefs don’t waste food. Chef Andrew provides his own culinary inspiration including loaded sandwiches and a frittata.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos.

Show 500, November 19, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

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

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

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

Our own Chef Andrew Gruel, the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. The final countdown to Thanksgiving on Thursday, November 24th continues. As an experienced restaurant chef with serious fine-dining experience Chef Andrew wants all home cooks to have a stress-free and uneventful Thanksgiving. Chef Andrew now shares his concluding morsels of genuinely useful Thanksgiving cooking tips. Creative side dishes truly make the Thanksgiving table and Chef Andrew, of course, has some added tasty thoughts. Is there perhaps a better alternative to the traditional jellied cranberry than what comes out of the can? You bet. We’ll ask the chef…

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

Show 500, November 19, 2022: Jeff Sedacca, Chief Executive Officer, Sterling Caviar, Elverta, CA Part One

Jeff Sedecca of Sterling Caviar

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

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

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

“California-based Sterling Caviar currently offers five grades of domestically raised white sturgeon caviar. Their caviar is graded by egg size and texture, and – in the case of their Imperial grade only – by color.” Sterling also sells their high-quality sturgeon meat to restaurants and foodservice so nothing is wasted.

This year Sterling Caviar was awarded the prestigious Gold Award in the Seafood Category as well as the Product of the Year honors by the Specialty Food Association.

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