We’re previewing the show with Executive Producer & Co-Host Andy Harris.
For proprietor Mike Smith at Palm Springs’ Chicken Ranch (a locals’ favorite) preparing good food is simple. “It starts with great ingredients sourced from local farms who apply sustainable, eco-friendly standards to their craft. Chicken Ranch’s rotisserie chicken, crisp, delicious salads and savory, succulent sides are prepared carefully and artistically, with respect to seasonal ingredients, flavors and seasonings. Chicken Ranch is committed to keeping it fresh; bringing farm-fresh produce and free-range poultry from local farms to every guest’s plate.” Chicken Ranch is full service with shaded patio seating with misters. Also a full bar with beer, wine, cocktails and spirits. The ruler of Chicken Ranch’s roost, Mike Smith, joins us.
“Proprietress Riley Roddick’s (Hubba Wines in Tin City, Paso Robles) journey as a winemaker spans all corners of the world and her wines are a reflection of a myriad of influences, education, and experience. Born and raised in San Diego, Riley received a degree in Ag Business with a minor in Viticulture from Cal Poly, San Luis Obispo.” “Her love of the Central Coast of California eventually called her back to the Paso Robles region (after wine explorations in Australia, France and Italy) where she worked as assistant winemaker at Law Estate wines moving later to assistant winemaker under Vailia From at Desparada Wines. She continues to consult for Monochrome Wines.” Hubba wines are a reflection of Riley’s international influences, inspiration from friends and family, and her never-ending wanderlust. Share these wines with friends, family, food, and whatever the day brings.” Riley Roddick uncorks all that is Hubba Wines for us.
For the fourth year, Bracken’s Kitchen is hosting its signature culinary event benefiting the less fortunate and food insecure in Southern California. This year’s edition, THE HUNGRY GAMES 4.0, will feature talented, local chefs creating their trademark dishes and competing in the organization’s very own 9,000 square foot kitchen in Garden Grove on Thursday, September 9, 2021, from 6 p.m. to 9 p.m.
“All who attend are encouraged to come HUNGRY as guests will enjoy selections of small bites, appetizers, snacks, sweets, beer, and wine, while experiencing the entire Bracken’s Kitchen facility including three commercial kitchens and a newly renovated outdoor space. Guests will have the opportunity to enjoy the culinary competition, participate in a silent auction of unique items, and learn more about the great work to which Bracken’s Kitchen is devoted.” Founding Chef Bill Bracken is our guest.
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 which remains a genuine concern. Chef Andrew provides more of his insider’s perspective on how the restaurant business is bouncing back from the pandemic. How are establishments coping with all the new price increases? Can menu prices realistically be adjusted?
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
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