“By opening a plant-based butcher and deli (along with her husband, Joe Egender) in Highland Park, Maciel Banales Luna is combining her education in nutrition, passion for health, concern for animals and the environment, and pride in her Mexican heritage. Born and raised in Durango, Mexico, Maciel grew up with parents who were ahead of their time: her father was environmentally-conscious long before Maciel was born and her mother made extra efforts to cook healthy meals and seek out the rare vegetarian workshop in town. Maciel has been making plant-based meats and cheeses for many years and can’t imagine a better location than Highland Park, a predominantly Latino, vegan-friendly neighborhood in Los Angeles, to open up her shop and begin sharing her delicious, healthy food with her guests.” Proprietors Chef Maciel Banales Luna and Joe Egender are our guests with The Breakfast Burrito at the ready.
“Knox & Dobson crafts premium, ready-to-drink cocktails expertly designed to be shared and enjoyed anywhere. Their multi-award-winning bottled cocktails are made with an uncompromising commitment to excellence in quality, craftsmanship, and taste, featuring the highest quality ingredients including premium barrel-aged whiskies, Maraska Maraschino Liqueur, and authentic Angostura Bitters. Whether you’re a classic Martini drinker, Old Fashioned aficionado, Rye Manhattan enthusiast, or searching for the perfect Improved Whiskey Cocktail, serve Knox & Dobson’s bottled cocktails chilled or over ice and discover the pleasure of true premium craft cocktails created to simply open, pour, and enjoy.” Principals Rob Levy and Peter Lloyd Jones join us with a Rye Manhattan in hand.
“Founded on hard work and self-made prosperity, Robert Hall Winery in Paso Robles embodies the hard-working spirit that turned one man’s vision into a truly world-class winery. A small-business visionary, Robert had a life-long passion for wine and the winery lifestyle. He viewed all his business success as a well-earned opportunity to venture west in search of the perfect landscape, and the perfect partner to help him realize his true dream. Robert Hall Winery grows five varietals in their estate vineyards but produces 17 varieties. They source fruit from all of Paso Robles’ 11 individual American Viticultural Areas.” Caine Thompson, Managing Director of Robert Hall Winery and sustainability lead for parent, O’Neill Vintners & Distillers joins us.
Grace Kelly May’s newly launched GK Cafe & Provisions located in the heart of Downtown Fort Wayne, Indiana offers crave-worthy handmade pastries, artisanal breads, local groceries, and more. Find them on the corner of Berry & Harrison, open daily! Particularly known for their outstanding cinnamon rolls and croissants. GK Baked Goods opened in 2015 by Executive Pastry Chef/Owner Grace Kelly May along with the team behind Affine Hospitality Group, Andrew Smith, Daniel Campbell and Jack May. Chef Grace Kelly May is our guest with a freshly-baked, warm cinnamon roll at the ready.
“In April 2018, Huntington Beach’s award-winning riip Beer Co. hired Ian McCall as their newest head brewer and to run day to day operations. That year at the Great American Beer Festival, riip was awarded its second medal, silver for black the riipper black IPA. Before the end of the year riip expanded again by dropping two more fermenters and hiring Danny Priddy as an assistant brewer. The riip team was quickly growing and the accolades were just starting to roll in.” riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach. riip Pizza serves classic thin crust styles as well as Square Detroit Style. The dough ferments for 48 to 72 hours before rolling out and being hand-tossed. Noel “The Pizza Whisperer” Brohner of Slow Rise Pizza consulted on all the original pizza recipes and quality checks periodically. The immediate success of their pizzeria was overwhelming and their new culinary team really stepped up and knocked it out of the park. Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a slice of Burrata & Hot Honey Classic Thin Crust pizza in hand.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. The California coastal salmon season is off for 2023. This applies to commercial fisherman as well as sport anglers. It’s all a matter of allocating water resources and the priorities therein. Chef Andrew explains the unfortunate “why?”.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
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