Show 465, March 12, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

South of Somewhere: Wine, Food, and the Soul of Italy begins and ends in American writer and journalist Robert Camuto’s maternal ancestral town of Vico Equense, Italy — a tiny paradise south of Naples on the Sorrento Peninsula. Camuto’s fine-grained storytelling in this series of portraits takes us beyond the usual objective views of viniculture and into the elusive and magical world of Italian “southern-ness.” South of Somewhere takes the reader on a journey through the terroirs of Southern Italy today: from the Calabrian toe of the Italian boot and Sicily’s still active Mount Etna to earthquake-shaken land of Abruzzo; from the remote lands of Campania and Puglia to Basilicata’s Mount Vulture; from the old papal territory of Umbria to Rome’s once great Lazio and back to the evocative cliffs of the Amalfi coast.” We’ll meet the well-traveled Robert Camuto.

The San Luis Obispo Museum of Art is the heart of the California Central Coast art community and a vital link to the cultural life of the region. Its downtown location in the cultural district, and its free admission, make it accessible for all. SLOMA is located in downtown San Luis Obispo on the west end of Mission Plaza, at the heart of the city’s cultural corridor. Emphasizing exhibitions by contemporary California artists, the Museum also offers youth and adult art classes, lectures, film nights, trips, concerts and art events. No matter who you are or what you do – whether you’re a recent graduate or a grandparent, a visitor or lifelong resident, a student or business owner, a mom or a dad, an accomplished artist or a beginner – the San Luis Obispo Museum of Art has something for you.” Executive Director Leann Standish is our enthusiastic guide to SLOMA, the current exhibits and their ongoing citywide mural program.

“The term Mistura condenses the essence of Peru, a reflection of their people and the country’s cuisine, a marvelous mix of cultures of invaluable heritage. Mistura San Luis Obispo is a modern Peruvian restaurant that is as dynamic as the country it celebrates and its biodiversity. Mistura captures the multicultural spirit of Peru, blending its Native Pre-Columbian and Incas gastronomic heritage with the Spanish, Italian, Chinese and Japanese influences that embody the country’s vibrant cuisine. Mistura is a true homage to the diversity of Peruvian food by proposing flavors that are at once familiar yet adventurous and unexpected. Owner/Chef Nicola Allegretta tends to and harvests most of the organic produce used in Mistura’s menu from their garden’s rich soil. The idea of a garden in the city is fascinating and it allows Mistura to keep in constant contact with nature while providing a genuine Farm-to-Table experience.” Chef Nicola takes a break from his busy kitchen and is our guest.

“The new Angelini Ristorante & Bar in the heart of Pacific Palisades Village builds on acclaimed Chef Gino Angelini’s storied history in Los Angeles. His eponymous Osteria on Beverly Blvd. has been a staple for hungry Angelenos since its opening in 2001.” The Palisades Village establishment is a partnership between Chef Gino and Restaurateur Tancredi DeLuca (Amici Brentwood.) “Helmed by Executive Chef Matt Weinberg (ex-Angelini Osteria,) the Angelini Ristorante & Bar menu features classic interpretations of Italian favorites. Indulge in anticipated favorites like their Lasagna Verde ‘Nonna Elvira’; Tagliolini Limone; and Linguine with Santa Barbara Sea Urchin alongside soon-to-be new classics such as Spaghetti Nerano with zucchini, basil and parmigiano; and Gnocchi Pesto in basil stew. A selection of Italian staple Dolci rounds out the offerings, highlighted by Angelini’s famed Tiramisu.” Chef Matt takes a break from his busy kitchen to join us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. In Japan uni, the roe of a sea urchin, is a delicacy. There are many varieties of sea urchins including the devastating purple sea urchin (which has a Zombie mode) that is now destroying vital seaweed beds in California. Chef Andrew talks about an experiment using safe aquaculture practices to turn these little menaces of the sea into a source of premium uni for restaurants.

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

“The term Mistura condenses the essence of Peru, a reflection of their people and the country’s cuisine, a marvelous mix of cultures of invaluable heritage. Mistura San Luis Obispo is a modern Peruvian restaurant that is as dynamic as the country it celebrates and its biodiversity. Mistura captures the multicultural spirit of Peru, blending its Native Pre-Columbian and Incas gastronomic heritage with the Spanish, Italian, Chinese and Japanese influences that embody the country’s vibrant cuisine. Mistura is a true homage to the diversity of Peruvian food by proposing flavors that are at once familiar yet adventurous and unexpected. Owner/Chef Nicola Allegretta tends to and harvests most of the organic produce used in Mistura’s menu from their garden’s rich soil. The idea of a garden in the city is fascinating and it allows Mistura to keep in constant contact with nature while providing a genuine Farm-to-Table experience.” Chef Nicola takes a break from his busy kitchen and is our guest.

“The new Angelini Ristorante & Bar in the heart of Pacific Palisades Village builds on acclaimed Chef GGino Angelini’s storied history in Los Angeles. His eponymous Osteria on Beverly Blvd. has been a staple for hungry Angelenos since its opening in 2001.” The Palisades Village establishment is a partnership between Chef Gino and Restaurateur Tancredi DeLuca (Amici Brentwood.) “Helmed by Executive Chef Matt Weinberg (ex-Angelini Osteria,) the Angelini Ristorante & Bar menu features classic interpretations of Italian favorites. Indulge in anticipated favorites like their Lasagna Verde ‘Nonna Elvira’; Tagliolini Limone; and Linguine with Santa Barbara Sea Urchin alongside soon-to-be new classics such as Spaghetti Nerano with zucchini, basil and parmigiano; and Gnocchi Pesto in basil stew. A selection of Italian staple Dolci rounds out the offerings, highlighted by Angelini’s famed Tiramisu.” Chef Matt takes a break from his busy kitchen to join us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. In Japan uni, the roe of a sea urchin, is a delicacy. There are many varieties of sea urchins including the devastating purple sea urchin (which has a Zombie mode) that is now destroying vital seaweed beds in California. Chef Andrew talks about an experiment using safe aquaculture practices to turn these little menaces of the sea into a source of premium uni for restaurants.

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

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