Thanks to our gracious hosts last weekend, The Pechanga Resort & Casino in Wine Country Temecula. It was great to see so many listeners at 7th Annual Pechanga Wine Festival. Bountiful selection of premium wines to enjoy as well as wonderful tastes from the talented Pechanga Chefs. Would you believe lamb chops from The Great Oak Steakhouse?
We’re back in Temecula this morning with Don Webber, the progressive co-owner of Cultivating Good which is the umbrella for three businesses. Cultivating Good is a partnership of several different entities including ; E.A.T. Marketplace (Extraordinary Artisan Table), Harvest 2U and EAT@Home. Each follows the same mission; to support local farms and provide fresh, healthy food alternatives conveniently and affordably.
Our resident wine authority, Kyle Meyer, co-owner of the new Wine Exchange in Santa Ana (formerly known as Best Wines and BestWinesOnline.com), is back with us for with another round of useful wine education. What’s the new drama with natural corks in wine bottles all about ? What is a corked wine ? Kyle explains…
What motivates someone who is already financially independent to buy a distressed restaurant property (with clear potential) with the goal of turning the dry weed into a beautiful rose? It takes significant money, too, with an unpredictable outcome. By the way the new proprietress had absolutely no previous restaurant experience. We’ll meet the determined Susan Disney Lord who accomplished all of that and more with the Bel Air Bar + Grill located just down the hill from the Getty Center in Brentwood.
When we last spoke with Executive Chef Jason Montelibano he was making a lot of new friends with his distinctive menu at Chapter One: The Modern Local in downtown Santa Ana. Chef Jason, a native of the Philippines, was named executive chef of EATS Kitchen & Bar, a modern all-day gastropub located at the new Hotel Irvine, when the restaurant opened in December 2013. Featuring California regional dishes as well as modern renditions of Filipino favorites inspired by his heritage, his menu includes Lamb Gnocchi, Confit Fried Chicken, Crusted Tuna and the Craft Burger.
New York Times best-selling author, James Beard award-winning Chef and Nutritionist for NBC’s The Biggest Loser, Cheryl Forberg, R.D. shares her culinary and weight loss secrets including two weeks of menus and 25 scrumptious recipes in A Small Guide to Losing Big – From the Nutritionist for NBC’s “The Biggest Loser.” After 15 seasons as the nutritionist for NBC’s The Biggest Loser. Cheryl Forberg has uncovered stunning facts about typical eating and lifestyle habits that cause millions of Americans to gain thousands of pounds each year.
Cheryl Forberg, R.D. joins us with a lot of good, practical information.
All of this and lots more absolutely incredible deliciousness from Pechanga on Saturday’s show!