Now a tempting preview of this Saturday’s incredibly delectable show. We’re in the Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing…
Solvang, named by MSN.com as one of the “50 Best Christmas Towns in All 50 States” and “America’s 50 Most Charming Small Towns for the Holidays” as well as Time Magazine’s “Most Christmassy Towns in America” will sparkle again during the 2018 annual Solvang Julefest (pronounced Yule-Fest) from December 1, 2018 through January 4, 2019. This year will feature the return of the popular Free Nisse Adventure Hunt, the Free Candlelight Tours and the addition of new VIP Candlelight Tours. Laura Kath, SCVB’s Media Relations Director lights the tree for us.
The statistics are grim: Americans currently produce 133 pounds of food waste every year, and 40 percent of food in this country goes uneaten. For the first time ever, the USDA has set a nationwide goal to reduce food waste by 50 percent by the year 2030. Lindsay-Jean Hard’s Cooking with Scraps (Workman Publishing, $19.95, October 30, 2018) provides 85 creative, delicious, and inspired recipes to help home cooks meet this important goal. We’ll meet her.
Located in the heart of Santa Barbara County’s Santa Maria Valley, Presqu’ile (pronounced press-KEEL) is a small, family-run winery dedicated to crafting exceptional cool-climate Pinot Noir, Chardonnay and Sauvignon Blanc. Made using grapes from their own sustainably certified Presqu’ile Vineyard, and from a handful of the finest winegrowing sites in the valley, Presqu’ile wines capture the essence of their vineyards and vintage, and have earned acclaim for their elegance and balance. Founding Winemaker Dieter Cronje pulls the cork for us.
We last spoke with Chef Mathew Peters early last year after he won the first ever Gold Medal for Team USA at the Bocuse d’Or International Culinary Competition, a never-before achieved highlight for the American culinary arts! Chef Peters is part of the Culinary Council of the ment’or BKB Foundation which supports Team USA. On Wednesday, December 12th in Las Vegas ment’or BKB is staging their Young Chef and Commis Competition. The food-loving public can support the non-profit ment’or BKB Foundation (and the culinary arts in the USA) and attend. Chef Matt, who will be a competition judge, joins us with all the mouthwatering details.
Twenty years ago Fleming’s Prime Steakhouse & Wine Bar launched at Fashion Island in Newport Beach. It’s been a huge success. As they have branched over the years (now 70 US locations) a signature for them has become their carefully curated wine program. Each Fleming’s has a part of their wine list with the hand-picked selections of that location’s Operating Partner. Our guest with the well-traveled corkscrew is Stephen Blevins, Fleming’s Director of Wines who was previously the Operating Partner at the Flagship Newport Beach Fleming’s.
Frequent show guest Sherry Yard (Restaurateur & Chef and three-time James Beard Award-recipient for culinary excellence) is the Chief Operating Officer of iPic Entertainment where she oversees all theater and culinary operations for iPic. Sherry is back on Food TV as the new judge for Season 4 of ABC’s “The Great American Baking Show: Holiday Edition” popping out of the oven on Thursday evening, December 6th. We’re talking baking with Sherry.
Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
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