Show 360, February 15, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Now a decadent preview of Saturday’s tantalizing 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.

Inspired by the spirit of legendary bar woman Ada Coleman of the Savoy Hotel, Ada’s (Las Vegas) is driven by the idea that hospitality begins with offering every guest the best ingredients, preparation, and service possible. With Italian-inspired fresh pastas, artisanal American style pizza, seafood, meat and vegan selections at lunch, dinner and weekend brunch, Ada’s offers the best quality version of “something for everyone” in an elegant but casual setting amongst the Italianate streets of Las Vegas’ Tivoli Village. The Ada’s team is led by Chef/Owner James Trees (Esther’s Kitchen), who is our guest.

Powell & Son wines are sourced from various vineyard sites throughout Australia’s the Barossa and Eden Valleys. Dave and Callum Powell (father and son) employ traditional, minimalist winemaking techniques to produce a wine that speaks of the place that it was grown. Their inspiration for winemaking having its roots in France’s Rhone Valley, Powell & Son red wines are made from the classic Rhone varietals: Shiraz, Grenache and Mataro and its whites: Roussanne, Marsanne as well as Eden Valley Riesling. Dave Powell joins us to gently pull the cork on Powell & Son for us.

Leah Spielberg Adler was a fixture of the Pico-Robertson neighborhood (The Borscht Belt) in Los Angeles since 1977 until her passing in early 2017 at 97. She was the proprietress and heart of the kosher dairy restaurant, The Milky Way. In a loving tribute to her memory The Spielberg Family (Steven, Nancy, Anne and Sue) reimagined and reopened The Milky Way in February of 2019 with a new look and an updated, appealing and streamlined kosher menu. Sunday Brunch was then added right before Mother’s Day 2019. Executive Chef & Restaurant Consultant Phil Kastel of PK+J Hospitality Group is the Creative Chef at The Milky Way and is our guest for the update.

Valentine’s Day is a particularly difficult Holiday for restaurants to manage. Expectations are high on the part of couples and it’s all tables of two who want to linger. What are the operational and food preparation challenges of Valentine’s Day from the restaurant’s perspective? Executive Producer Andy Harris (who has a background in restaurant operations) talks about this with the show’s Producer/Engineer/Board Operator Aaron Fry who moonlights as a proficient bartender and server. Valentine’s Day extends into the Weekend this year.

It’s definitely time with the new year and decade for another effervescent installment of “Ask the Brewers” where we answer listeners’ intriguing questions about craft beer. There are finally some decent non-alcoholic beers on the market. How do you brew a premium non-alcoholic beer? Joining us with all the needed intel is Golden Road’s uber-accomplished Brewmaster, Victor Novak, and Anaheim Head Brewer Steven Torres.

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

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Show 360, February 15, 2020: Executive Chef & Restaurateur James Trees – Las Vegas’ Ada’s and Esther’s Kitchen

James Trees of Ada's and Esthers Kitchen in Las VegasInspired by the spirit of legendary bar woman Ada Coleman of the Savoy Hotel, Ada’s (Las Vegas) is driven by the idea that hospitality begins with offering every guest the best ingredients, preparation, and service possible. With Italian-inspired fresh pastas, artisanal American style pizza, seafood, meat and vegan selections at lunch, dinner and weekend brunch, Ada’s offers the best quality version of “something for everyone” in an elegant but casual setting amongst the Italianate streets of Las Vegas’ Tivoli Village.

The Ada’s team is led by Chef/Owner James Trees, General Manager Sonia Stelea and Chef de Cuisine Dylan Jobsz.

Chef James original restaurant in Las Vegas is Esther’s Kitchen in the Downtown Arts District. He likes to describe it as “Seasonal Italian Soul Food.” Trees’ Great-aunt Esther (the namesake for the restaurant) was a tough, smart, no-nonsense type who cared about people and gave good advice. “She was a big support to my mom when I was growing up, and that was huge,” says Trees. “She was always there for us.”

Chef James is also one of the organizers of Vegas Unstripped, which is an energetic, locals’ food festival of impressive, off-the-Strip, chef-driven independent restaurants. It’s Saturday evening, May 2nd this year in Downtown Las Vegas.

We pull Chef James (also Esther’s Kitchen) away from his busy Ada’s kitchen Brunch line for a chat.

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Show 360, February 15, 2020: Winemaker Dave Powell, Powell & Son, Barossa Valley, South Australia

Dave Powell of Powell and Son winesPowell & Son wines are sourced from various vineyard sites throughout Australia’s the Barossa and Eden Valleys. Dave and Callum Powell (father and son) employ traditional, minimalist winemaking techniques to produce a wine that speaks of the place that it was grown. Their inspiration for winemaking having its roots in France’s Rhone Valley, Powell & Son red wines are made from the classic Rhone varietals: Shiraz, Grenache and Mataro and its whites: Roussanne, Marsanne as well as Eden Valley Riesling.

Dave was instrumental in preserving from replanting acres of irreplaceable old vine plantings in the Barossa Valley dating from the mid-1800’s. He actually cleaned up some of this vineyard property himself in exchange for the highly-desirable grapes.

“The Powell philosophy is that a great wine is made in the vineyard and so Callum and Dave work the vineyards they use on their own in the Winter and Spring seasons, then in Autumn pick the fruit and vinify using old concrete ferment vats and basket pressing – producing unique and expressive wines from their most prized vineyards throughout the Barossa.”

Dave Powell joins us to pull the cork on Powell & Son.

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Show 360, February 15, 2020: The Milky Way, Kosher Dairy Restaurant, Los Angeles Part One

Phil Kastel of PK+J Hospitality GroupLeah Spielberg Adler was a fixture of the Pico-Robertson neighborhood (The Borscht Belt) in Los Angeles since 1977 until her passing in early 2017 at 97. She was the proprietress and heart of the kosher dairy restaurant, The Milky Way.

In a loving tribute to her memory The Spielberg Family (Steven, Nancy, Anne and Sue) reimagined and reopened The Milky Way in February of 2019 with a new look and an updated, appealing and streamlined kosher menu.

A Sunday Brunch menu was added right before Mother’s Day last Year. The varied selections range from Huevos Rancheros with Black Beans, Ranch Sauce, Fried Eggs, Feta Cheese, Lima Cream, Olives and Avocado to the Impossible™ Green Chile Breakfast Burger with fries. Also Brunch Cocktails (think Beermosa with IPA and Grapefruit Juice) and creative non-alcoholic Mocktails. Live piano music (played on Leah’s restored piano) is part of the Sunday Brunch experience.

The Milky Way serves Lunch and Dinner Monday thru Thursday. Friday is lunch only. Closed on Saturday. Sundays feature Brunch and Dinner.

Executive Chef & Restaurant Consultant Phil Kastel of PK+J Hospitality Group is the Creative Chef at The Milky Way and is out guest.

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Show 360, February 15, 2020: The Milky Way, Kosher Dairy Restaurant, Los Angeles Part Two

Phil Kastel of PK+J Hospitality GroupLeah Spielberg Adler was a fixture of the Pico-Robertson neighborhood (The Borscht Belt) in Los Angeles since 1977 until her passing in early 2017 at 97. She was the proprietress and heart of the kosher dairy restaurant, The Milky Way.

In a loving tribute to her memory The Spielberg Family (Steven, Nancy, Anne and Sue) reimagined and reopened The Milky Way in February of 2019 with a new look and an updated, appealing and streamlined kosher menu.

“Bernie and Leah (Spielberg) Adler opened the doors to Milky Way restaurant in 1977. Their vision was to offer fine kosher food to the Jewish community at a time when such a thing didn’t exist in Los Angeles. Leah wanted to introduce interesting fare to many who had never tasted dishes like Cajun, Mexican, or Thai.”

“Shortly after opening, it was very apparent that the main attraction wasn’t just the food, but was Leah herself! With her unique and exuberant charm; independent and confident style, Leah had the ability to make every guest in the restaurant feel as if they were the most important. People came for the food, but they kept coming back for Leah!”

“Leah disdained being identified as a “kosher deli”! Yes, she served traditional Jewish dishes like blintzes and potato pancakes, but that was where the similarities ended. When Leah would greet each table, she would describe the daily specials with such animation that she would easily convince the table to try them. She was known for her love of classical music, art, denim and Cabernet Sauvignon wine.”

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Show 360, February 15, 2020: The Challenges of Valentine’s Day Dining for Restaurants

Andy Harris at the KLAA StudiosValentine’s Day is a particularly difficult Holiday for restaurants to manage. Expectations are high on the part of couples and it’s all tables of two who want to linger. What are the operational and food preparation challenges of Valentine’s Day from the restaurant’s perspective?

Executive Producer Andy Harris (who has a background in restaurant operations) explores this with the show’s Producer/Engineer/Board Operator Aaron Fry, who moonlights as a proficient bartender and server with years of experience. Valentine’s Day extends into the Weekend this year so it’s possibly 3-nights of elevated, high-pressure Valentine’s Day dining.

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Show 360, February 15, 2020: “Ask the Brewers” with Golden Road’s Victor Novak and Steven Torres Part One

Victor Novak of Golden Road BrewingIt’s definitely time with the new year and decade for another effervescent installment of “Ask the Brewers” where we answer listeners’ intriguing questions about craft beer. There are finally some decent non-alcoholic and low-alcohol beers on the market. It’s a promising growth area. How do you brew a premium non-alcoholic beer? How does the alcohol go out?

Joining us with all the needed intel is Golden Road’s uber-accomplished Brewmaster, Victor Novak, and Anaheim Head Brewer Steven Torres.

Golden Road’s first entry in the non-alcoholic craft beer market is Non-Alcoholic Golden Road Brewing Mango Cart – Mango Wheat Brew. We’ll get a taste…

“Our goal was simple…Make a full- flavored non-alcoholic beer (for beer drinkers). So here you have it, Mango Cart NA, inspired by the iconic fruit cart vendors of Los Angeles and bursting with fresh Mango flavor and aroma. Who says non-alcoholic means less flavor? Certainly not us.”

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Show 360, February 15, 2020: “Ask the Brewers” with Golden Road’s Victor Novak and Steven Torres Part Two

Victor Novak and Steven Torres of Golden Road BrewingWe’re continuing our effervescent installment of “Ask the Brewers” where we answer listeners’ intriguing questions about craft beer. There are finally some decent non-alcoholic and low-alcohol beers on the market. It’s a promising growth area. How do you brew a premium non-alcoholic beer?

The conversation resumes with Golden Road’s uber-accomplished Brewmaster, Victor Novak, and Anaheim Head Brewer Steven Torres.

Victor & Steven also update us on Dingo Pup Trans-Pacific-Style Hazy Pale Ale, a collaboration craft beer between Golden Road Brewing and Sydney’s 4 Pines Brewing Co.

It’s also a tribute to Wandi, the rare purebred dingo pup (with an incredible story) now residing at the Australian Dingo Foundation. Golden Road and 4 Pines Brewing are contributing a portion of the sales of Dingo Pup to the Australian Dingo Foundation as well as fire disaster relief.

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Show 359, February 8, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Now a tempting preview of Saturday’s mouthwatering 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.
Jamie Schler is an award-winning writer specializing in food and culture, her stories inspired by her multicultural family and 35 years living between France and Italy, completely immersed in the culture. After years spent working in high-end gastronomic tourism and as an interpreter at a prestigious Parisian cooking school, and having married into a deeply traditional French family, Jamie has become an expert on French cuisine. For her first cookbook, Orange Appeal – Savory & Sweet, Jamie returned to her native Florida and her lifelong passion for the most versatile fruit of the citrus family, the extraordinary orange.

Orange County foodies know Anne Marie Panoringan as one of the insightful food and beverage contributors to the, now, sadly departed OC Weekly. Anne Marie is currently the new bi-monthly food columnist for Arts & Culture at Voice of OC. We’ll chat with her about her new post and two of her most recent articles.

The welcoming Irvine & Roberts Vineyards and winery is located in the picturesque Rogue Valley of Southern Oregon. It’s located just five miles from the heart of Ashland and the Oregon Shakespeare Festival. The new Irvine & Roberts tasting room on the property offers stunning views of the estate vineyards and the surrounding hills. Winemaker Vince Vidrine skillfully pulls the cork on Irvine & Roberts Vineyards for us.

“What’s old is new again. Restauration – Finely Crafted Food + Beverage is a combination of two of our favorite words that are defining pillars of the Long Beach community: restaurant+restore. Situated in the vibrant and creative stretch on 4th street between Cherry and Temple dubbed Retro Row, our little eatery brings the Long Beach family together to pay tribute to the American culinary spirit while embracing modern fare.” The establishment has recently relaunched after a thoughtful renovation necessitated by an unfortunate fire. Owner Dana Tanner joins us with the 411 what’s on the Restauration menu.

“Combining local, seasonal ingredients, artisan products and an expansive selection of premium regional wine, Napa Valley Grille recreates the charm, bounty and palates distinctive of West Coast wine country in a sophisticated setting within Westwood Village.” Veteran General Manager and Wine Director, Brian Cousins, and newly arrived Executive Chef Ben Diaz are our guests. Chef Ben’s new menu will launch in the coming weeks.

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

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Show 359, February 8, 2020: Food Journalist Jamie Schler with Orange Appeal – Savory & Sweet

Cookbook Author Jamie SchlerJamie Schler is an award-winning writer specializing in food and culture, her stories inspired by her multicultural family and 35 years living between France and Italy, completely immersed in the culture. After years spent working in high-end gastronomic tourism and as an interpreter at a prestigious Parisian cooking school, and having married into a deeply traditional French family, Jamie has become an expert on French cuisine. Her writing focuses on more than just the recipes; she delves into the history of French cooking and individual dishes, the stories, traditions, and the daily family, cultural, and social rituals behind the food.”

“For her first cookbook, Orange Appeal – Savory & Sweet, Jamie returned to her native Florida and her lifelong passion for the most versatile fruit of the citrus family, the extraordinary orange.”

“Jamie’s lifelong connection to the orange runs deep: she grew up on Florida’s Space Coast, the narrow strip of land sandwiched between the Atlantic Ocean and the Indian River, surrounded by the world-famous Indian River citrus groves. She grew up eating oranges daily, lots and lots of oranges; she sometimes feels like she has orange juice running through her veins. Devoting an entire cookbook to the orange allowed her to explore it in all of its forms, navels, juice, blood, bitter varieties, using the whole fruit, the flesh, the zest, juice, rind, the orange in powder form, marmalade, liqueur, orange flower water in innovative ways, from feature ingredient to essential flavoring.”:

“She has created a collection of more than 70 sunny, sophisticated, and comforting recipes, both savory and sweet, accessible to cooks of every level of experience and knowhow, offering the kind of recipes that she prepares for her own family and friends everyday, and drawing from the many cultures that fill her home and her kitchen.”

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