Show 356, January 18, 2020: Show Preview with Co-Host & Executive Producer Andy Harris

Now a captivating preview of Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.
Cakebread Cellars in Rutherford, Napa Valley, has been a pioneering and prominent California winery since 1973. A newer venture for Cakebread is Mullan Road Cellars of Walla Walla in Washington State producing Bordeaux blends. The first release was in 2012. Bruce Cakebread, representing the 2nd generation of proud Family ownership, has worked alongside his father since the founding of the family winery in 1973 and is our guest.

Celebrity chef and restaurateur Susan Feniger is best known for creating Border Grill (Los Angeles & Las Vegas) with her business partner Mary Sue Milliken. She was also one of the first stars on Food Network. The partners have recently made their return to Santa Monica with the launch of Socalo in the Gateway Hotel. Also new to the still growing empire are two fast casual concepts, Border BBQ and Pacha Mamas located at 2nd & PCH on Long Beach. We corral Susan for a chat.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. For budding chefs is culinary school always the right path in terms of training? What does culinary school actually prepare you for upon graduation? Recent trends signal enrollment in culinary schools is perhaps on the decline. We’ll “Ask the Chef.”

If you’re a serious foodie and enjoy supporting great causes you’ll relish hearing all the details of the upcoming Careers through Culinary Arts Los Angeles Winter Gala Benefit at the iconic Jonathan Town Club DTLA on Saturday evening, February 1, 2020. It’s a spectacular night honoring those exemplary chefs who inspire and mentor the C-CAP students and alumni on their path to success. The high – profile chefs cooking in the kitchen that night include Austin Cobb of The Strand House, Hilary Henderson of Cut Beverly Hills, Michael Hung of Faith & Flower, Mei Lin of Nightshade, Jason McClain of Philly Jay’s Food Truck (Executive Chef Emeritus of Jonathan Club), James Beard award-winner Sherry Yard of “The Great American Baking Show” and the entire culinary team at Jonathan Club. Joining us with all the enticing details are the Director of C-CAP L.A., Lisa Fontanesi, and Jonathan Club’s COO and General Manager, Matthew Allnatt.

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

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Show 356, January 18, 2020: Bruce Cakebread, Cakebread Cellars and Mullan Road Cellars Part One

Bruce Cakebread of Cakebread CellarsCakebread Cellars in Rutherford, Napa Valley, has been a pioneering and prominent California winery since 1973. A newer venture for Cakebread is Mullan Road Cellars of Walla Walla in Washington State producing Bordeaux blends. The first release was in 2012.

“Bruce Cakebread, representing the 2nd generation of Family ownership, has worked alongside his father since the founding of the family winery in 1973. He officially joined the winery in 1977, and after graduating with a degree in Viticulture and Enology from the University of California at Davis, in 1979 he took over as winemaker, overseeing all vineyard and cellar operations for the next twenty years. In 2002, Bruce became the winery’s President and Chief Operations Officer, also leading international distribution efforts, and today he serves as co-owner and a board member.”

“We are very fortunate to have an excellent collection of vineyards as well as long-term relationships with some of the best growers in Napa Valley,” says Bruce. “Great vineyards, plus the fact that we’ve had only four winemakers over the past forty-five years (Jack, myself, Julianne Laks, and now Stephanie Jacobs), have allowed us to produce world-class wines of extraordinarily consistent quality and style.”

“Bruce has served on the Viticulture and Enology Executive Leadership Board at UC Davis, as a member of the Executive Committee for the Robert Mondavi Institute for Wine and Food Science, as a member of the Napa Valley Vintners Board—which he chaired in 2010 and 2013—and as Chair of the Napa Valley College Foundation Board.”

Bruce Cakebread joins us to pull the cork on Cakebread Cellars.

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Show 356, January 18, 2020: Bruce Cakebread, Cakebread Cellars and Mullan Road Cellars Part Two

Bruce Cakebread of Cakebread CellarsCakebread Cellars in Rutherford, Napa Valley, has been a pioneering and prominent California winery since 1973. A newer venture for Cakebread is Mullan Road Cellars of Walla Walla in Washington State producing Bordeaux blends. The first release was in 2012.

“Since its founding in 1973, Cakebread Cellars has developed a reputation for producing world-class wines. Its success is built on quality, consistency and continuity, characteristics which apply equally to the grapes, the wines, the people and the operation of the winery. The Cakebread family remains committed to creating fine Napa Valley wines.”

AVEO Table + Bar sat the Monarch Bay Resort in Dana Point is hosting an exclusive evening with Cakebread Cellar Vineyards. “AVEO is proud to offer its first winemaker dinner of 2020 on Thursday, January 23rd at 6 p.m. Winery co-owner and chief winemaker Bruce Cakebread will be present to connect with guests and unveil a new red blend. Executive Chef Jason Adams and Chef de Cuisine Donald Lockhart are preparing a five-course dinner paired with exclusive bottles from Cakebread Cellars including the all-new Mullen Road Blend from Columbia Valley.”

For reservations & more info – 949.234.3900, Ext. 2

Bruce Cakebread has finished the decanting and now continues.

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Show 356, January 18, 2020: Celebrity Chef Susan Feniger, SOCALO, Santa Monica Part One

Susan Feniger of Socalo and Border GrillCelebrity chef and restaurateur Susan Feniger is best known for creating Border Grill (Los Angeles & Las Vegas) with her business partner Mary Sue Milliken. She was also one of the first stars on Food Network. The partners have recently made their return to Santa Monica with the launch of Socalo in the Gateway Hotel.

“Socalo serves breakfast, lunch, happy hour and dinner. The beachy California canteen and Mexican pub features Milliken and Feniger’s iconic balance of tradition and innovation, serving Mexican fare with a California sensibility, alongside Mexican craft beers, wines and cocktails. Socalo’s playful pops of warm colors, breezy accents, and indoor/outdoor dining atmosphere make it a go-to spot for beachgoers, businesspeople, and everyone in between.”

“The duo is known for their beloved restaurant, Border Grill, which opened in Santa Monica in 1990 and has since expanded to locations in Downtown Los Angeles and Las Vegas. Excited to open another restaurant near the coast, Feniger says, “Santa Monica has always felt like home, and we’re excited to be back in a fantastic spot for the community to grab great food and drinks.” Milliken adds, “Socalo is a culmination of everything we love about SoCal – the awesome, local ingredients and incredible neighborhood restaurants – plus our passion for Mexican flavors.””

“Inspired by the Spanish word Zócalo, meaning a central gathering place in Mexican cities, and the restaurant’s home in SoCal, Socalo offers conscientiously-sourced menu options, prepared by Executive Chef Giovanni Lopez. The restaurant provides quick counter service at breakfast, including pastries and fresh juices, as well as at lunch. The dinner menu shifts to full-service dining with raw bar offerings and an array of small plates, salads, taco selections and large plates.”

Also new to the still growing empire are two fast casual concepts, Border BBQ and Pacha Mamas located at 2nd & PCH on Long Beach.

We corral Susan for a chat.

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Show 356, January 18, 2020: Celebrity Chef Susan Feniger, SOCALO, Santa Monica Part Two

Susan Feniger of Socalo and Border GrillCelebrity chef and restaurateur Susan Feniger is best known for creating Border Grill (Los Angeles & Las Vegas) with her business partner Mary Sue Milliken. She was also one of the first stars on Food Network. The partners have recently made their return to Santa Monica with the launch of Socalo in the Gateway Hotel.

Also new to the still growing empire are two fast casual concepts, Border BBQ and Pacha Mamas located at 2nd & PCH on Long Beach.

Border BBQ offers a variety of bowls, wraps, and salads full of flavor and filled with slow smoked Texas-style brisket, mesquite smoked chicken, pulled pork and smoked tofu, in addition to housemade lemonades, beertails and wine (coming soon!). Chefs Susan Feniger and Mary Sue Milliken utilize seasonal, locally grown ingredients, organic rice and beans, and meats and poultry without antibiotics or hormones. At Border BBQ, slow smoked barbecue meets fresh Southern California ingredients for an easy to eat and affordable option that can be enjoyed on the go.

“At Pacha Mamas, Chefs Susan Feniger and Mary Sue Milliken serve freshly composed ceviches and seared skewers a la plancha with bold Peruvian and coastal inspired sauces. Pacha Mamas offers conscientiously-sourced fare, using the finest locally grown and organic ingredients, sustainable seafood, and meats and poultry without antibiotics or hormones, alongside housemade lemonades and sangrias (coming soon!) in a casual and comfortable outdoor setting. Food enthusiasts of all types – vegan, vegetarian, meat and fish lovers alike – will love our satisfying flavors and personable staff.”

Chef Susan Feniger continues…

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Show 356, January 18, 2020: Co-Host Chef Andrew Gruel with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment.

For budding chefs is culinary school always the right path in terms of training? What does culinary school realistically prepare you for upon graduation? Recent trends signal enrollment in culinary schools is perhaps on the decline. We’ll “Ask the Chef.”

Play

Show 356, January 18, 2020: Preview of C-CAP’s Winter Gala Benefit Dinner Part One

Matthew Allnatt of the Jonathan ClubIf you’re a serious foodie and enjoy supporting great causes you’ll relish hearing all the salivating details of the upcoming Careers through Culinary Arts Los Angeles’ (C-CAP) Winter Gala Benefit at the iconic Jonathan Town Club DTLA on Saturday evening, February 1, 2020. It’s a spectacular night honoring those exemplary chefs who inspire and mentor the C-CAP students and alumni on their long path to success.

The high – profile chefs cooking in the kitchen that night include Austin Cobb of The Strand House, Hilary Henderson of Cut Beverly Hills, Michael Hung of Faith & Flower, Mei Lin of Nightshade, Jason McClain of Philly Jay’s Food Truck (Executive Chef Emeritus of Jonathan Club), James Beard award-winner Sherry Yard of “The Great American Baking Show” and the entire culinary team at Jonathan Club.

The Winter Gala will raise funds to support C-CAP L.A’s career readiness programs for underserved high school culinary students in Southern California.

Joining us with all the enticing details are the Director of C-CAP L.A., Lisa Fontanesi, and Jonathan Club’s COO and General Manager, Matthew Allnatt.

Play

Show 356, January 18, 2020: Preview of C-CAP’s Winter Gala Benefit Dinner Part Two

Matthew Allnatt of the Jonathan ClubIf you’re a serious foodie and enjoy supporting great causes you’ll relish hearing all the salivating details of the upcoming Careers through Culinary Arts Los Angeles’ (C-CAP) Winter Gala Benefit at the iconic Jonathan Town Club DTLA on Saturday evening, February 1, 2020. It’s a spectacular night honoring those exemplary chefs who inspire and mentor the C-CAP students and alumni on their long path to success.

The high – profile chefs cooking in the kitchen that night include Austin Cobb of The Strand House, Hilary Henderson of Cut Beverly Hills, Michael Hung of Faith & Flower, Mei Lin of Nightshade, Jason McClain of Philly Jay’s Food Truck (Executive Chef Emeritus of Jonathan Club), James Beard award-winner Sherry Yard of “The Great American Baking Show” and the entire culinary team at Jonathan Club.

Starting the evening is a festive Cocktail Reception. On the menu are a variety of passed, chef-created hors d’oeuvres, fine wine, sparkling wine, craft beer and specialty cocktails created by Brian Summers, Jonathan Club’s Mixologist, celebrating the pre-Prohibition days of the Club. Think pizza bites topped with caviar…

Dinner is a multi-course feast matched with premium, hand-selected wines. Also featured is a Silent & Live Auction offering everything from rare wines to special vacation getaways.

Continuing with us and providing all the enticing details are the Director of C-CAP L.A., Lisa Fontanesi, and Jonathan Club’s COO and General Manager, Matthew Allnatt.

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Show 355, January 11, 2020: Show Preview with Co-Host & Executive Producer Andy Harris

Now an enticing preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. Where is the restaurant business headed in the new decade? Is fine dining in transition ? We’ll “Ask the Chef.”

Dine LBC Long Beach Restaurant Week is presenting a special, one day screening of Wasted!: The Story of Food Waste at The Art Theatre in Long Beach on Saturday, January 18th at 11:00 a.m. Wasted!: The Story of Food Waste is a documentary executive-produced by the late Anthony Bourdain and aims to change the way people buy, cook, recycle, and eat food. Through the eyes of chef-heroes like Bourdain, Dan Barber, Massimo Bottura, and Danny Bowien, audiences will see how the world’s most influential chefs make the most of every kind of food, transforming what most people consider scraps into incredible dishes that create a more secure food system. Dine LBC’s Terri Henry is our guide. 

The iconic Five Crowns in Corona del Mar was established in 1965 and is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with domestic locations in Beverly Hills, Chicago, Dallas, Las Vegas and the historic Tam O’Shanter in Los Angeles. Lawry’s Carvery, with locations in South Coast Plaza, Costa Mesa, and at L.A. LIVE, Los Angeles, represents the company’s unique quick-service concept. SideDoor, Corona del Mar’s first and only English gastropub, is housed within Five Crowns. We gently pull Executive Chef Alejandra Padilla out of her busy kitchen for a chat.

Alchemy Restaurant and Bar, located in an historic former residence in Ashland, Oregon, is as popular with the locals as well as visitors for a memorable dining experience with inventive cocktails and an artfully selected wine list. Proprietor Drew Gibbs is also a Certified Sommelier. It’s housed on the ground floor of The Winchester Inn. Drew gently pulls the cork on Alchemy Restaurant and Bar for us.

Located in beautiful Santa Fe, New Mexico, in the heart of historic downtown, the Santa Fe School of Cooking is an internationally acclaimed, recreational culinary school and Online Market specializing in foods of the American Southwest for 30 years. They offer Hands-On Cooking ClassesDemonstration Classes, an intensive 3-day cooking program they call Southwest Culinary Boot Camp and extremely popular Restaurant Walking Tours led by Santa Fe School of Cooking’s chefs. Nicole Ammerman, the Director of the Santa Fe School of Cooking & Market, represents the 2nd generation of family ownership and is our guest.

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

Play

Show 355, January 11, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. Where is the restaurant business headed in the new decade?

Is fine dining in transition? Consumers want the convenience of delivery yet 3rd party delivery entities are having a rough go of it. Is there a business model that works? We’ll “Ask the Chef.”

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