At the recent Natural Products Expo West in Anaheim first time Exhibitor Maka Wheatgrass Superfood Beverage was awarded the impactful NEXTY for “Best New Beverage Product” for their Hibiscus Passion Fruit style. They have recently been authorized for shelf placement in all the Sprouts Farmers Market stores nationwide. Founder Brian Hill joins us to tell their atypical story.
Owner Executive Chef Chis Feldmeier at Bar Moruno in Silver Lake has recently introduced a Saturday Brunch and a Sunday Roast menu. We get all the tempting specifics from Chef Chris.
“Larry Schaffer, the founder and winemaker of tercero wines went back to school later in life to pursue his passion, taking classes at community colleges with kids who literally could have been his kids, and then received his MS in Viticulture and Enology from UC Davis. He moved to the Santa Barbara County wine region, and that is where he has remained since 2005, starting on the winemaking team at Fess Parker Winery and then eventually branching off to start and run tercero wines. Larry is especially adept not only at winemaking but at explaining the process in a very user-friendly manner.” He’s also a serious and accomplished home bread baker. Visit his tasting room in Los Olivos or follow him on social media to see for yourself. Winemaker Larry Schaffer joins us to gently pull the cork on all that is tercero wines.
Daniele Uditi is the master pizzaiolo and executive chef responsible for creating the growing network of Pizzana restaurants. Chef Uditi joins us with pizza peel securely in hand. “Since opening the Neo-Neapolitan pizzeria with Candace & Charles Nelson (Sprinkles Cupcakes) and partners in 2017 in Brentwood, Daniele has established himself as one of the country’s most revered pizzaiolos. LA Times’ restaurant critic Bill Addison recently noted that Pizzana “arguably ushered in L.A.’s current golden age of pizza.” Daniele has been praised for establishing new trends in the pizza landscape, including his signature cacio e pepe pie, and also lent his expertise as the head judge in Hulu‘s “Best in Dough” competition series.”
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. California and New York are evaluating a ban on five common food additives that, for the most part, are already prohibited in food products in Europe. The additives are most commonly found in baked goods, candy and soft drinks. Chef Andrew explains the significance and provides added background.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
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