Happy Independence Day Weekend!
“Cork & Fork restaurant in Indio was born out of their Cooking School, Cooking with Class. What started as a weekly get together on Wednesday evenings inside the cooking school featured small plates and wines by the glass. Each week the list of attendees grew and grew until Executive Chef Andie Hubka was turning away more people than she could seat. The empty space next door suddenly became very appealing! A big move to a new location in 2023 saw the addition of twice the seating, a full bar and private dining rooms. The rest as they say, is history!” Chef Andie Hubka takes a break from her busy kitchens to join us.
Dewlson Family Farm in Santa Maria is the “retirement project” of active husband and wife, (first generation farmers) Ron Dewey and Judy Paulson. It’s a family-owned, working farm established in 2010 designed to be an “Oasis of Experience” where people come to explore, learn, and relax. On the Farm, Ron and Judy grow Lisbon Lemons, five varieties of premium Arabica coffee beans sourced from The Big Island of Hawaii and three varieties of tea from renowned regions of China. Currently visits are by appointment only for the safety and convenience of farm guests. Farmer Judy Paulson is our guest with a basket of Lisbon Lemons in hand.
Naughty Oak Brewing Company located in Orcutt in the Santa Maria Valley is a collaboration of a dedicated craft beer-loving husband and wife team. It’s the first craft brewery in Orcutt. Their motto is, “Comradery Through Quality.” At any given time there are 12 house-brewed craft beers and seltzers available. Think Phantasmic Voyage West Coast IPA and Fuzzy Navel Blond Ale with Orange & Peach for openers. Bring your own food or enjoy the varied menus of their rotating food trucks. “The aim at Naughty Oak Brewing Co. is to provide the guests with high-quality beers that can be enjoyed in an environment that promotes community.” Proprietor Emily Kitts joins us to tap the keg on all that is Naughty Oak Brewing Co.
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. Chef Andrew is a fan of chicken as a value-priced and versatile protein. Last week the U.S. Agriculture Department authorized the sale of cell-cultivated / cultured chicken that comes from a lab. It’s very expensive and, for now, will only be available as a novelty menu item in a high-end restaurant in Washington, DC and another in the Bay Area. Chef Andrew fills us in. Is this a food product that’s even really needed? Summer is a great time to grill authentic Veggie Burgers made from real vegetables that highlight their taste. Chef Andrew has the background.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!