Show 348, November 9, 2019: Show Preview with Co-Host Andy Harris

La Fonda on the Plaza in Sante FeWe’re on location at the landmark La Fonda On the Plaza in Santa Fe, New Mexico. Built in 1926 La Fonda, located just steps from Santa Fe’s historic Plaza, is one of the oldest hotels in the country and features local, museum quality art collected (and carefully maintained) from the opening by three forward-thinking ownership groups.

Now an enticing preview of 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.

Executive Chef Lane Warner has been the culinary face of La Fonda for an impressive 26 years. He has previously been recognized as Chef of the Year by the New Mexico Restaurant Association. At La Fonda Chef Lane oversees all culinary aspects of La Plazuela, La Fiesta Lounge and The Bell Tower Bar (as well as room service and a busy banquet operation.) We spirit Chef Lane out of his active kitchens for a chat.

Sheehan Winery is committed to making high-quality, all natural, boutique wines in New Mexico. The winery was founded in 2015 by Sean Sheehan, who learned the craft by serving for more than a decade as lead winemaker at some of New Mexico’s finest wineries. Sheehan’s wines are made exclusively from New Mexico-grown grapes. Sheehan Winery wines reflect the unique combination of sun, high altitude, dry climate and soil of the New Mexico climate. Sean deftly pulls the cork on Sheehan Winery for us.

In April of 2016 Chef Sllin Cruz was appointed as the executive chef of the award-winning, fine dining restaurant Geronimo in Santa Fe, New Mexico. After almost two years running the Geronimo kitchen as chef de cuisine and being awarded Open Table’s Top 100 Restaurants in America through his culinary talent, Cruz took over from acclaimed Chef Eric DiStefano, who sadly passed away in February 2016. Geronimo restaurant, located on historic Canyon Road, presents an exquisite ‘Global Eclectic with a French base’-inspired menu focusing on comfort delicacies from all over the world. Chef Cruz is our guest.

Edible New Mexico is a bi-monthly magazine that promotes and celebrates the abundance of local foods in New Mexico. We value local, seasonal, authentic foods and culinary traditions. We celebrate family farmers who plant the seeds and work tirelessly to bring you the freshest local produce, the ranchers and poultry farmers committed to creating healthier and more sustainable methods of working with animals and the land; the food artisans who proudly create a creamy cheese and the wines to pair them with, and the local chefs who continually create to excite us with the unique flavors of this region. We at edible Santa Fe honor their dedication to using the highest quality, local seasonal foods, and we want to share their stories with you.” Publisher and Photo Editor Stephanie Cameron joins us.

“A Santa Fe, New Mexico based chef, author, Native foods historian and photographer, Lois Ellen Frank was born in New York City and raised on Long Island, New York with her father’s side of the family. She is from the Kiowa Nation on her mother’s side and Sephardic on her father’s side. Her first career experiences were as a professional cook and organic gardener. Lois has spent over 25 years documenting foods and life ways of Native American tribes from the Southwest.  This lengthy immersion in Native American communities culminated in her book, Foods of the Southwest Indian Nations, featuring traditional and contemporary recipes. It won the coveted James Beard Award in the Americana category and was the first Native American book to win the award.” Lois Ellen Frank, PhD is our guest.

Since 2012 Edward (Ed) T. Pulsifer has been La Fonda On the Plaza’s high-profile Director of Sales. He also enthusiastically functions as the unofficial resident historian of the Hotel. It’s one of the key leadership positions for the property. In 2016 the New Mexico Hospitality Association recognized Ed as the Hospitality Professional of the Year. Pulsifer joined La Fonda from Heritage Hotels and Resorts, where he oversaw sales and marketing for seven boutique hotels in the Southwest. We’ll meet 34-year Hospitality veteran, Ed Pulsifer.

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

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Show 348, November 9, 2019: Chef Lane Warner, Executive Chef, La Fonda On the Plaza, Santa Fe, NM

Lane Warner of La Fonda at the PlazaLa Fonda on the Plaza’s executive chef, Lane Warner, is a culinary juggler, keeping his kitchen, staff, menus, room service and banquets running smoothly and professionally, making it look effortless and fun. A graduate of the prestigious Culinary Institute of America, he trained under a series of renowned chefs and joined La Fonda in 1993 as executive sous chef. Six years later, he was promoted to executive chef and has earned several awards and accolades, including cooking dinner at the James Beard House in New York.”

“Chef Warner is an active member of the American Culinary Federation (ACF) and attained the ACF Certified Executive Chef level. In addition to winning numerous medals in ACF competitions, he was voted Chef of the Year by the New Mexico Restaurant Association and Chef of the Year by ACF Chefs of Santa Fe.”

“Under his tenure, La Fonda’s La Plazuela dining room has garnered rave reviews and is now earned the reputation as a sophisticated destination dining experience. Chef Warner’s seasonal menus celebrate the bounty of New Mexico and its rich culinary history. He is a master at taking old favorites and adding New World influences and showcasing authentic New Mexican cuisine.”

“Warner’s passion for food is equaled only by his love of the great outdoors, hunting and fishing. He spends endless hours training his Black Labrador for the upcoming waterfowl seasons. He is also an avid bow hunter for big game – elk, whitetail deer; you name it.”

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Show 348, November 9, 2019: Sean Sheehan, Sheehan Winery, Albuquerque, NM

Sean Sheehan of Sheehan WinerySheehan Winery is committed to making high-quality, all natural, boutique wines in New Mexico. Our winery was founded in 2015 by Sean Sheehan, who learned the craft by serving for more than a decade as lead winemaker at some of New Mexico’s finest wineries.”

“Our wines are made exclusively from New Mexico-grown grapes. Sheehan Winery wines reflect the unique combination of sun, high altitude, dry climate and soil of the New Mexico climate. We invite you to enjoy them!”

Winemaker Sean Sheehan is with us to pull the cork.

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Show 348, November 9, 2019: Sllin Cruz, Executive Chef & Partner, Geronimo, Santa Fe, NM

Sllin Cruz of Geronimo Restaurant in Santa FeIn April of 2016 Chef Sllin Cruz was appointed as the executive chef of award-winning, fine dining restaurant Geronimo in Santa Fe, New Mexico. After almost two years running the Geronimo kitchen as chef de cuisine and being awarded Open Table’s Top 100 Restaurants in America through his culinary talent, Cruz took over from acclaimed Chef Eric DiStefano, who sadly passed away in February 2016. Geronimo restaurant, located on historic Canyon Road, presents an exquisite ‘Global Eclectic with a French base’-inspired menu focusing on comfort delicacies from all over the world.

Chef Cruz has an impressive pedigree working with the top chefs and restaurants in Santa Fe including; The Compound, opening Bouche Bistro, and Las Campanas. “Chef DiStefano found Sllin”, noted Chris Harvey, Geronimo partner and general manager. “He knew immediately who he wanted when the previous chef de cuisine left a couple of years ago”.

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Show 348, November 9, 2019: Stephanie Cameron, Publisher & Photo Editor, edible New Mexico

Stephanie Cameron of edible new mexicoEdible New Mexico is a bi-monthly magazine that promotes and celebrates the abundance of local foods in New Mexico. We value local, seasonal, authentic foods and culinary traditions. We celebrate family farmers who plant the seeds and work tirelessly to bring you the freshest local produce, the ranchers and poultry farmers committed to creating healthier and more sustainable methods of working with animals and the land; the food artisans who proudly create a creamy cheese and the wines to pair them with, and the local chefs who continually create to excite us with the unique flavors of this region. We at edible Santa Fe honor their dedication to using the highest quality, local seasonal foods, and we want to share their stories with you.”

Edible New Mexico is intended for those who are interested in:

  • Eating delicious, locally grown, seasonal foods
  • Getting to know the people who grow, produce & cook your food
  • Learning more about great dining, day trips, food events and festivals; great books to read; and delicious new products to try in New Mexico

“Through our printed publication, website, and events, we aim to connect consumers with these local growers, retailers, chefs, and food artisans, enabling those relationships to grow and thrive in a mutually beneficial, healthful, and economically viable way. We are part of a growing national movement throughout this country that is encouraging people to eat more locally-grown and locally-produced foods. By eating locally, we help sustain the small family farms that grow these foods, we enjoy food that is fresher and healthier for us, and we help reduce the cost to the environment – and in dollars – of transporting foods over long distances.”

Edible New Mexico’s Publisher and Photo Editor Stephanie Cameron joins us.

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Show 348, November 9, 2019: Lois Ellen Frank, Ph.D., Native American Chef, Native Foods Historian & Educator

Lois Ellen Frank of Red Mesa CuisineA Santa Fe, New Mexico based chef, author, Native foods historian and photographer Lois Ellen Frank was born in New York City and raised on Long Island, New York with her father’s side of the family. She is from the Kiowa Nation on her mother’s side and Sephardic on her father’s side. Her first career experiences were as a professional cook and organic gardener.

“Lois has spent over 25 years documenting foods and life ways of Native American tribes from the Southwest. This lengthy immersion in Native American communities culminated in her book, Foods of the Southwest Indian Nations, featuring traditional and contemporary recipes. It won the James Beard Award in the Americana category and was the first Native American book to win the award. She has worked with world-renowned chefs, scientists and academicians and collaborated with them to publish many culinary posters and cookbooks. She has worked with National and International advertising agencies as well as many editorial clients as a chef and a photographer.”

She continues to be involved in research on foods, including medicinal and spiritual plants, as well as working on projects focusing on the importance of traditional foods amongst Indigenous Peoples throughout the Americas, as sustenance and their uses ritually.  Dr. Frank’s Ph.D. thesis examines contemporary Southwestern Chefs using indigenous ingredients in their cooking and how this is representational of their own identities. She interacted with Native American & Non-Native chefs that combine traditional ingredients with contemporary techniques.

“Chef Frank started a Native American Catering and Food Company named Red Mesa Cuisine. Red Mesa cooks for private events, parties, weddings, corporate meetings and gallery openings as well as Native events and organizations all over the United States. Red Mesa combines Native American Culture and Cuisine by providing patrons with the history of the foods from the Southwest Indian Nations where she along with Chef Walter Whitewater (Dine) give patrons a unique fine-dining experience unlike anything anywhere in the state.”

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Show 348, November 9, 2019: Ed Pulsifer, Director of Sales, La Fonda On the Plaza, Santa Fe, NM Part One

Ed Pulsifer of La Fonda on the PlazaSince 2012 Edward (Ed) T. Pulsifer has been La Fonda On the Plaza’s high-profile Director of Sales. He also enthusiastically functions as the unofficial resident historian of the Hotel. It’s one of the key leadership positions for the property. In 2016 the New Mexico Hospitality Association recognized Ed as the Hospitality Professional of the Year. Pulsifer joined La Fonda from Heritage Hotels and Resorts, where he oversaw sales and marketing for seven boutique hotels in the Southwest.

His 34 years of experience in New Mexico’s hospitality industry include five years as Vice President of Convention Sales and Marketing at the Albuquerque Convention and Visitors Bureau, and 13 years as Director of Sales and Marketing at Sheraton Old Town in Albuquerque.

We’ll meet Ed Pulsifer.

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Show 348, November 9, 2019: Ed Pulsifer, Director of Sales, La Fonda On the Plaza, Santa Fe, NM Part Two

Ed Pulsifer of La Fonda at the PlazaSince 2012 Edward (Ed) T. Pulsifer has been La Fonda On the Plaza’s high-profile Director of Sales. He also enthusiastically functions as the unofficial resident historian of the Hotel. It’s one of the key leadership positions for the property. In 2016 the New Mexico Hospitality Association recognized Ed as the Hospitality Professional of the Year and La Fonda as the Hotel of the Year.

“Step into the past and experience the splendor of the American Southwest at La Fonda on the PlazaTM, the only hotel situated on the historic Santa Fe Plaza. Start your vacation in Santa Fe and experience the allure of old -world charm at one of the best Santa Fe hotels, where tasteful, modern conveniences blend with the warmth of authentic New Mexican style.”

We resume the conversation with La Fonda’s Ed Pulsifer.

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Show 347, November 2, 2019: Show Preview & “Ask the Chef” with Co-Host Andy Harris & Chef Andrew Gruel

Now a salivating preview of Saturday afternoon’s delectable program. 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.

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 from his Huntington Beach restaurant with another informative “Ask the Chef” segment. With the Holidays on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice! Expect some genuinely useful Holiday cooking tips including the most desirable size of the bird and what dishes can be safely prepared ahead.

Last month The Musso & Frank Grill in Hollywood celebrated a century of Family tradition and integrity. They were even honored with an unusual “Award of Excellence” from the Hollywood Chamber of Commerce in the form of a terrazzo “Walk of Fame” sidewalk star. Gayot– The Guide to the Good Life’s Orange County correspondent, Rich Manning, was just at Musso’s for an anniversary visit and highlights his dining experience there.

Our resident produce authority, Robert Schueller of Melissa’s, joins us with a special report. Robert was a featured speaker at the recent Produce Marketing Association – Fresh Summit Expo annual gathering at the Anaheim Convention Center. It’s the largest produce show held in the United States. His topic for a special Media presentation was Produce Trends. Robert shares the intriguing highlights.

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

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Show 347, November 2, 2019: Gayot’s Orange County Correspondent, Rich Manning

Rich Manning of Gayot in the AM830 KLAA StudiosLast month The Musso & Frank Grill in Hollywood celebrated a century of Family tradition and integrity. They were even honored with an “Award of Excellence” from the Hollywood Chamber of Commerce in the form of a “Walk of Fame” sidewalk star. Also commemorating the 100th Anniversary is a coffee table book, The Musso & Frank Grill. It’s both a history and cookbook.

“What would become Musso & Frank Grill was founded in 1919 by Frank Toulet, who three years later formed a fateful partnership with a similarly forward-looking restaurateur named Joseph Musso. In 1922, the two men hired French chef Jean Rue – a culinary master who would wind up showcasing his artistry at Musso & Frank for 53 years, and creating a menu that remains mostly intact to this day (amazing enough, current Chef J.P. Amateau is only the third person to serve in that position in the restaurant’s entire 100-year history, folllowing the tenures of Jean Rue and his successor, Michel Bourger!)”

“In 1927, Mr. Musso and Mr. Toulet sold their restaurant to a duo of Italian immigrants named Joseph Carissimi and John Mosso (a coincidentally similar name) and today Musso & Frank is owned and operated by the families of Mr. Mosso’s three granddaughters: John and Cathy Echeverria and their son, Mark Echeverria; Steve and Anne Jones; and Richard and Kristen Kohlmeyer.”

Gayot– The Guide to the Good Life’s Orange County correspondent, Rich Manning, was just at Musso’s and highlights his anniversary dining experience there.

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