Now an appealing preview of this Saturday’s decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.
Wing Lam of Wahoo’s Fish Taco is at it again with a special promotion…Ride OC Transit and get a free taco (with purchase) on Tuesdays from any Southern California Wahoo’s Fish Taco location. It’s Taco Transit Tuesday. Riding in with all the details is Wing Lam and Jennifer Bergner, OCTA’s (Orange County Transit Authority) Chief Operating Officer.
Liko Lehua Butters, a line of Hawaii-made (with a splash of Aloha,) gourmet butters flavored with tropical Island fruits, was started modestly by two sisters in 1996. The butters are packed in glass jars and prepared in small batches to maintain strict quality control. The product line is all-natural without any preservatives or additives. Liko Lehua Butters is now under the watchful stewardship of the second generation of the founding Family. Principals Matt and Dawn Kaneali’i -Kleinfelder join us to spread the Aloha.
The Manufactory, in Downtown Los Angeles at ROW DTLA, is a collaboration between acclaimed chefs Elisabeth Prueitt and Chad Robertson of San Francisco’s iconic Tartine Bakery, and Chris Bianco of Phoenix’s legendary Pizzeria Bianco. The project occupies nearly 40,000 square feet and includes a bakery, a market, Tartine Bianco (an all-day cafe and bar), Alameda Supper Club (a dinner-only restaurant), and a coffee roastery. It launched in February 2019. Providing the verbal grand tour are Camden Hershberger, Chef de Cuisine for Tartine Bianco and Scott Boggs, Vice President of Operations for Tartine.
At Irvine & Roberts Vineyards they grow Chardonnay, Pinot Noir and Pinot Meunier in the distinctive Rogue Valley AVA. The Rogue Valley is the region where the first Oregon vineyard was planted in the 19th Century. Irvine & Roberts employs site specific, small block plantings that are farmed and fermented individually. This approach underscores their commitment to search wines that best express the unique character of the vineyard. Principals Doug & Dionne Irvine uncork the details for us.
You’ll find out why USA Today named The Garagiste Festival the “#1 Best Wine Festival in America” when you discover over 50 of the best, hard-to-find, high-quality micro-production wineries from all over California at The 6th Annual Garagiste Festival: Urban Exposure held this year for the first time in Glendale, CA. on June 21st & 22nd. Co-Founder Doug Minnick pulls the cork on all the quaffable particulars for us.
Our Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road where he is in the process of opening new Slapfish restaurants. We’re continuing the popular “Ask the Chef” segments responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!