Show 349, November 30, 2019: Co-Host Chef Andrew Gruel of Slapfish Restaurant Group 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 was in New York last weekend as a Judge in the Oyster Shucking Championship as part of the first ever All Canadian Oyster Festival held at Manhattan’s Docks Oyster Bar & Seafood GrillGrand Prize was a cool $1,000. We’ll slurp with Chef Andrew as he reports on the salty festivities with a Canadian accent.

The capacity crowd of 250 guests had the unusual opportunity to sniff, sip and slurp eighteen varieties of both West & East Coast Canadian Oysters. Guests enjoyed unlimited Canadian oysters, as well as three different Docks seafood chowders, mounds of shrimp, wine, beer and vodka.

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Show 349, November 30, 2019: Winemaker and Ceramicist Andrew Beckham, Beckham Estate Vineyard, Sherwood, OR

Andrew Beckham of Backham Estate VIneyards“Andrew and Annedria Beckham arrived in the Chehalem Mountains, Oregon in 2005 with the dream of purchasing land to build a studio for Andrew’s art. Immersed in the contagious passion of their pioneering neighbors and fascinated by the incredible potential beneath the surface of their high-elevation site, they started a vineyard row by row, coming home from their day jobs to plant vines all night, raising three children all the while. In 2009 they made their first wine.”

“In 2012 their winemaking truly found its voice with the introduction of Andrew’s handmade amphora (clay pot) as unique aging vessels, used in conjunction with organic farming and low-intervention practices that they believe reflect their vineyard best.”

Beckham Estate Vineyards’ traditional, barrel aged wines carry the Beckham Estate label. Andrew’s amphora wines are under the moniker of A.D. Beckham (“creta” pinot noir, “50/50” noir/gris and pinot gris.)

Winemaker Andrew Beckham joins us to pull the cork on Beckham Estate Vineyard for us.

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Show 349, November 30, 2019: Jonathan Blackford, Corporate Executive Chef, River Jetty Restaurant Group Part One

Jonathan Blackford of A Restaurant and CDM RestaurantHollywood producer McG and restaurateur Jordan Otterbein, River Jetty Restaurant Group partners known for acclaimed A Restaurant and A Market in Newport Beach, California, debuted their new Corona del Mar dining concept, CdM in early March. It’s dinner nightly and is already, consistently, a tough reservation. Corporate Executive Chef Jonathan Blackford’s creative American menu highlights unique, hand selected ingredients in each of his flavorful dishes, drawing influence from America’s melting pot of cuisines.

Think house-baked Parker House Rolls with beurre de baratte and Roasted Lamb Ribs with garam masala, Greek yogurt and cucumber salad.

We spirit Chef Jonathan out of his busy kitchen for an update.

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Show 349, November 30, 2019: Jonathan Blackford, Corporate Executive Chef, River Jetty Restaurant Group Part Two

Jonathan Blackford of A Restaurant and CDM RestaurantHollywood producer McG and restaurateur Jordan Otterbein, River Jetty Restaurant Group partners known for acclaimed A Restaurant and A Market in Newport Beach, California, debuted their new Corona del Mar dining concept, CdM in early March. It’s dinner nightly and is already, consistently, a tough reservation. Corporate Executive Chef Jonathan Blackford’s creative American menu highlights unique, hand selected ingredients in each of his flavorful dishes, drawing influence from America’s melting pot of cuisines.

Larger plates include Mangalitsa Pork Chop with potato pancakes, celery root puree and Hungarian braised red cabbage.

A hidden feature of CdM is “Under CdM.” It’s a speakeasy style room located downstairs from the CdM Restaurant. The cocktail list there (under the direction of Bar Manager Ravin Buzzell) is separate and distinct from the cocktail program at the restaurant. Seating is on a first -come, first – served basis. To better accommodate guests the full CdM menu is now available at Under CdM.

Newly debuted above CdM is “The Apartment,” a private event space that can accommodate up to 20 seated guests. It, conveniently, has its own separate entrance.

 

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Show 349, November 30, 2019: Executive Chef John Taube, The Hoxton DTLA Part One

John Taube of Sibling Rival at the Hoxton DTLANewly arrived in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton with sister properties in Williamsburg, Portland, Chicago and International (London, Amsterdam and Paris.) Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone.

Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant with an open kitchen located on the ground floor and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the daytime Pilot Bar (daily Happy Hour specials) adjacent to the pool. Coming in 2020 is a Japanese concept located in the basement with a distinct bar program.

All rooms are cleverly designed to make the most of the space, and all come with the same Hox Perks including free fast WiFi, free daily calls to anywhere in the world, coffee, tea, water and milk, and a light breakfast bag delivered to your room.

We’ll meet Executive Chef John Taube, who oversees the ample, in-house culinary portfolio.

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Show 349, November 30, 2019: Executive Chef John Taube, The Hoxton DTLA Part Two

John Taube of Sibling Rival at the Hoxton DTLADestination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (serving an already popular Weekend Brunch) and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the separate daytime Pilot Bar adjacent to the pool featuring a daily Happy Hour from 3 to 6:00 p.m..

Sibling Rival brings to life the timeless rivalries of weekday vs. weekend diet and East Coast vs. West Coast through innovative takes on Californian classics, served in an all-day, elevated diner setting. From quinoa bowls and fresh-pressed juices to togarashi chicken sandwiches and innovative cocktails, Sibling Rival lets guests choose their own adventure and give into whichever voice on their shoulder is most tempting.” Happy Hour Daily from 3 to 6:00 p.m.

“Pilot is a rooftop restaurant and bar inspired by the coast of the Mediterranean, situated atop The Hoxton, Downtown L.A. The menu is centered around live-fire cooking and features fresh, locally sourced seafood, seasonal vegetables, and more. Led by Executive Chef John Taube IV, in partnership with Sunday Hospitality, the dining experience is interactive with fun takes on tableside preparation and multiple large format dishes meant to be shared like the whole wood-fired fish for two. A signature dish is the Grand Aioli — a platter of the guests’ choice of vegetables and raw bar selections paired with aioli prepared to-order. Cocktails are made for warm weather drinking and presented in Sunday Hospitality’s signature whimsical and playful style, featuring Gin and Tonic variations.”

“Pilot’s airy indoor/outdoor atmosphere, designed by Ennismore Design Studio, is punctuated by bright pops of color throughout and anchored by a large display of fresh seafood and vegetables presented over ice. The restaurant extends out to the pool deck where a separate food and drink menu can be enjoyed alongside views of the Los Angeles skyline.”

“Pilot is named in tribute to The Hoxton, Downtown L.A. rooftop’s cameo in the 1921 film “Stranger than Fiction” where it served as the launch pad from which stuntman Frank Clarke and pilot Wally Timm flew their plane.”

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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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