Show 279, June 30, 2018: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s properly 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with an action-packed show typically overflowing with tasty treats.

Newly published is Seven Days in The Valle: Baja California’s Wine Country Cuisine by W. Scott Koenig. Koenig is known for his blog and alter ego, A Gringo in Mexico, where he reports on food and culture in the state of Baja California — just across the US Mexican border. In Seven Days in The Valle, he focuses his camera lens and writing on the cuisine of the Valle de Guadalupe, Mexico’s main wine-producing region. Scott Koenig joins us.

Realizing a lifelong dream, Chef Curtis Stone opened his first solo restaurant, Maude (Beverly Hills, CA), in February 2014. Affectionately named after his late paternal grandmother, the restaurant pays homage to Curtis’ first culinary mentor whose sensibilities are resonant throughout the restaurant experience. The menu at Maude is a set multi-course chef’s tasting menu that is created around one of the world’s great wine regions. Maude’s “menu-less” format and intimate 24-seat dining room and open kitchen chef’s counter, invites guests to put their trust into the hands of the chef. Chef Curtis is our guest to discuss the next wine region on Maude’s menu.

You don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was recently in Bordeaux tasting wines in the barrel from the 2017 vintage. We’ll get his insider’s report on what to expect.

“Located in the heart of downtown Solvang, we have been open since 2011, Succulent Cafe Wine Charcuterie serves up comfort cuisine with a twist while sourcing local, seasonal ingredients from neighborhood farmers & fisherman to ensure the freshest quality whenever possible.  We believe in delicious food served in ample portions that compliment our wonderful local wines and craft beers.  Succulent also offers a variety of signature cocktails.” Proprietors David and Sylvia Brents are our guests.

In a few short years, Napa’s Steve Sando has taken the lowly bean from a healthy but neglected, over-bred member of the vegetable family to a near superstar-status ingredient. Sando’s company Rancho Gordo, grows heirloom and heritage varieties and works with influential chefs like Thomas Keller, Deborah Madison, Paula Wolfert and Annie Sommerville. His new book is The Rancho Gordo Vegetarian Kitchen. We’re shelling beans with Steve Sando.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Abalone, a tasty delicacy once abundant in California waters, is making a deserved comeback. It still can’t be harvested from our coastal waters but farm-raised abalone is coming into its own. It’s just a slow process. It’s delicious pounded and then sautéed. Chef Andrew provides the informative overview.

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

Program Note: For our July 7th Show celebrating the 4th of July we’ll be live from the new Golden Road Pub OC located across the street from Angel Stadium.

Play

Show 279, June 30, 2018: “A Gringo in Mexico’s” W. Scott Koenig, Seven Days in The Valle: Baja California’s Wine Country Cuisine

W Scott KoenigNewly published is Seven Days in The Valle: Baja California’s Wine Country Cuisine by W. Scott Koenig. Koenig is known for his blog and alter ego, A Gringo in Mexico, where he reports on food and culture in the state of Baja California — just across the US Mexican border. In Seven Days in The Valle, he focuses his camera lens and writing on the cuisine of the Valle de Guadalupe, Mexico’s main wine-producing region.

“Chefs in Baja California have been experimenting with recipes combining Mediterranean, Asian and Mexican influences with local ingredients for nearly two decades, creating a unique cuisine.” Koenig explains. They often grow their own vegetables and herbs, source meat from area ranches and enjoy a supply of fresh seafood from the nearby Pacific.

Koenig conceived Seven Days in The Valle while assisting the Culinary Institute of America on a seven-day trip through Baja California as they filmed a documentary. “I had hundreds of images from that experience and a backlog of past photos and interviews; I felt it was time for a book on the Valle de Guadalupe. My goal was to tell the story of this magical place through the experiences of its chefs – whose restaurants are some of my favorites anywhere.”

A Gringo in Mexico’s Scott Koenig joins us.

Play

June 30: Curtis Stone, W. Scott Koenig, Wine Exchange, Succulent Cafe, Rancho Gordo

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “A Gringo in Mexico’s” W. Scott Koenig, Seven Days in The Valle: Baja California’s Wine Country Cuisine
Segment Three: Chef Curtis Stone, Maude, Gwen and SHARE by Curtis Stone Part One
Segment Four: Chef Curtis Stone, Maude, Gwen and SHARE by Curtis Stone Part Two
Segment Five: The Wine Exchange’s Tristen Beamon, Bordeaux Barrel Tastings for the 2017 Vintage
Segment Six: Proprietors David & Sylvia Brents, Succulent Café Wine Charcuterie, Solvang
Segment Seven: Steve Sando, Rancho Gordo
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Now an enticing preview of this Saturday’s properly 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with an action-packed show typically overflowing with tasty treats.

Newly published is Seven Days in The Valle: Baja California’s Wine Country Cuisine by W. Scott Koenig. Koenig is known for his blog and alter ego, A Gringo in Mexico, where he reports on food and culture in the state of Baja California — just across the US Mexican border. In Seven Days in The Valle, he focuses his camera lens and writing on the cuisine of the Valle de Guadalupe, Mexico’s main wine-producing region. Scott Koenig joins us.

Realizing a lifelong dream, Chef Curtis Stone opened his first solo restaurant, Maude (Beverly Hills, CA), in February 2014. Affectionately named after his late paternal grandmother, the restaurant pays homage to Curtis’ first culinary mentor whose sensibilities are resonant throughout the restaurant experience. The menu at Maude is a set multi-course chef’s tasting menu that is created around one of the world’s great wine regions. Maude’s “menu-less” format and intimate 24-seat dining room and open kitchen chef’s counter, invites guests to put their trust into the hands of the chef. Chef Curtis is our guest to discuss the next wine region on Maude’s menu.

You don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was recently in Bordeaux tasting wines in the barrel from the 2016 harvest. We’ll get his insider’s report on what to expect.

“Located in the heart of downtown Solvang, we have been open since 2011, Succulent Cafe Wine Charcuterie serves up comfort cuisine with a twist while sourcing local, seasonal ingredients from neighborhood farmers & fisherman to ensure the freshest quality whenever possible.  We believe in delicious food served in ample portions that compliment our wonderful local wines and craft beers.  Succulent also offers a variety of signature cocktails.” Proprietors David and Sylvia Brents are our guests.

In a few short years, Napa’s Steve Sando has taken the lowly bean from a healthy but neglected, over-bred member of the vegetable family to a near superstar-status ingredient. Sando’s company Rancho Gordo, grows heirloom and heritage varieties and works with influential chefs like Thomas Keller, Deborah Madison, Paula Wolfert and Annie Sommerville. His new book is The Rancho Gordo Vegetarian Kitchen. We’re shelling beans with Steve Sando.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Abalone, a tasty delicacy once abundant in California waters, is making a deserved comeback. It still can’t be harvested from our coastal waters but farm-raised abalone is coming into it’s own. It’s just a slow process. It’s delicious pounded and then sautéed. Chef Andrew provides the informative overview.

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

Program Note For our July 7th Show celebrating the 4th of July we’ll be live from the new Golden Road Pub OC located across the street from Angel Stadium.

W Scott KoenigNewly published is Seven Days in The Valle: Baja California’s Wine Country Cuisine by W. Scott Koenig. Koenig is known for his blog and alter ego, A Gringo in Mexico, where he reports on food and culture in the state of Baja California — just across the US Mexican border. In Seven Days in The Valle, he focuses his camera lens and writing on the cuisine of the Valle de Guadalupe, Mexico’s main wine-producing region.

“Chefs in Baja California have been experimenting with recipes combining Mediterranean, Asian and Mexican influences with local ingredients for nearly two decades, creating a unique cuisine.” Koenig explains. They often grow their own vegetables and herbs, source meat from area ranches and enjoy a supply of fresh seafood from the nearby Pacific.

Koenig conceived Seven Days in The Valle while assisting the Culinary Institute of America on a seven-day trip through Baja California as they filmed a documentary. “I had hundreds of images from that experience and a backlog of past photos and interviews; I felt it was time for a book on the Valle de Guadalupe. My goal was to tell the story of this magical place through the experiences of its chefs – whose restaurants are some of my favorites anywhere.”

A Gringo in Mexico’s Scott Koenig joins us.

Curtis StoneRealizing a lifelong dream, Chef Curtis Stone opened his first solo restaurant, Maude (Beverly Hills, CA), in February 2014. Affectionately named after his late paternal grandmother, the restaurant pays homage to Curtis’ first culinary mentor whose sensibilities are resonant throughout the restaurant experience.

The menu at Maude is a set multi-course chef’s tasting menu that is created around one of the world’s great wine regions. Maude’s “menu-less” format and intimate 24-seat dining room and open kitchen chef’s counter, invites guests to put their trust into the hands of the chef.

Chef Curtis is our guest to discuss the next wine region, The Central Coast, on Maude’s menu.

“Get out your sunscreen and put on your Ray-Bans because summer at Maude is a road trip up the Central Coast of California.  After our European journeys through the old world vines of Rioja and Burgundy, Curtis and the Maude Squad have decided to embrace the beauty of their own backyard in a bit of a staycation, visiting local farmers, purveyors, and winemakers.”

“Expect Executive Chef Justin Hilbert to unearth a treasure trove of shellfish for this new menu from simple bites that taste of the ocean to conceptual uses of seafood that will surprise and delight.  As always, the wine team has uncovered gems from small producers and will also pair seasonal courses with the big guns – the California icons who put this region on the wine map.”

“The Central Coast is a right of passage for wine lovers.  The ingredients inspire endless possibilities.”

Tristan BeamonYou don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world.

Our resident wine authority, Tristen Beamon from The Wine Exchange, was recently in Bordeaux tasting wines in the barrel from the 2016 harvest. We’ll get his insider’s report on what to expect.Who says Bordeaux is expensive?

This year Tristen has journeyed to Bordeaux twice tasting some of the greatest potential wine values in the world. “So as we like to say here at Wine Exchange…Let the games begin!”

Succulentm Cafe Wine Charcuterie“Located in the heart of downtown Solvang, we have been open since 2011, Succulent Cafe Wine Charcuterie serves up comfort cuisine with a twist while sourcing local, seasonal ingredients from neighborhood farmers & fisherman to ensure the freshest quality whenever possible.”

“We believe in delicious food served in ample portions that compliment our wonderful local wines and craft beers.  Succulent also offers a variety of signature cocktails.”

“Our small cafe is family owned and operated with a focus on the community needs and wants. We strive to go back to the traditions of homemade biscuits & gravy, jams & jellies, hearty meals, and desserts.”

“Our culinary team works hard making all our dishes from scratch, while our service staff strives to make your dining experience a wonderful and memorable one.  Serving breakfast, lunch & dinner, you can enjoy your meal in our rustic & cozy dining room or on our beautiful succulent filled patio.”

“Whether it be a glass of wine with a charcuterie plate or enjoying Sunday dinner with the family, all of us at Succulent Café will do our very best to make your experience a most memorable one.”

Breakfast and lunch are served fast casual style and dinner is full table service. Closed on Tuesday.

Proprietors David and Sylvia Brents are our guests.

Steve SandoIn a few short years, Steve Sando has taken the lowly bean from a healthy but neglected, over-bred member of the vegetable family to a near superstar-status ingredient. Sando’s company Rancho Gordo, grows heirloom and heritage varieties and works with influential chefs like Thomas Keller, Deborah Madison, Paula Wolfert and Annie Sommerville. His new book is The Rancho Gordo Vegetarian Kitchen – Everyday Cooking with Heirloom Beans, Vegetables, Greens, and Grains.

“My first harvested heirloom bean was Rio Zape. They were pretty and easy to grow but I had no idea what to expect when I cooked them. They were similar to the pintos I liked but there was so much more going on. “Hints of chocolate and coffee mixed with an earthy texture made my head spin. I was blown away by Rio Zape and the other heirloom beans I was growing, but also really confused why they were such a big secret. I took the beans to the farmers market, organizing things on my kitchen table. Soon there was a warehouse, followed by more markets and mail order. It seems we had struck a nerve. People agreed that heirloom beans were worth saving, growing and cooking. Currently our warehouse, a retail shop and offices are in Napa, California and a stop here is part of many tours of the wine country. We were asked to open a store at the Ferry Building in San Francisco and as you can imagine, we jumped at the chance.”

“All of my agricultural pursuits have been based on being someone who likes to cook but gets frustrated by the lack of ingredients, especially those that are native to the New World. One of the things that originally drew me to beans was the fact that they are indigenous to the Americas. It seems to me these indigenous ingredients should be familiar, if not common. American cuisine is re-inventing itself and I’d love to include ingredients, traditions and recipes from north and south of the border as part of the equation. I love the concept of The Americas. I feel as if it’s just as important as the European heritage many of us share.”

We’re shelling heirloom beans with Steve Sando.

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Abalone, a tasty delicacy once abundant in California waters, is making a well-deserved comeback. It still can’t be harvested from our coastal waters but farm-raised abalone is coming into it’s own. It’s just a slow process. It’s delicious pounded and then sautéed. Chef Andrew provides the informative overview.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “A Gringo in Mexico’s” W. Scott Koenig, Seven Days in The Valle: Baja California’s Wine Country Cuisine
Segment Three: Chef Curtis Stone, Maude, Gwen and SHARE by Curtis Stone Part One
Segment Four: Chef Curtis Stone, Maude, Gwen and SHARE by Curtis Stone Part Two
Segment Five: The Wine Exchange’s Tristen Beamon, Bordeaux Barrel Tastings for the 2017 Vintage
Segment Six: Proprietors David & Sylvia Brents, Succulent Café Wine Charcuterie, Solvang
Segment Seven: Steve Sando, Rancho Gordo
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

June 9: FukuBurger, Golden Road Brewing, Bourbon Steak, Wine Exchange, Journeyman’s Food & Drink, W. Scott Koenig, Pechanga Chili Cookoff Champions

For this Saturday only, June 9th, we’re from 3 to 5:00 p.m. following the Angel Game. Please find us. Go Halos!

Now a salivating preview of this Saturday afternoon’s extra rich 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday with an action-packed show overflowing with tasty treats.

Our dedicated Producer /Board Operator/Engineer Aaron Fry is on assignment at the 10th Annual Pechanga Microbrew Fest & Chili Cookoff in Temecula this afternoon. We’ll get an on the spot report from him on the craft beers of note and favorite chilies he’s sampled thus far.

When it comes to award-winning burgers for the true enthusiast the place to go in Las Vegas is FukuBurger. They have their original rolling grill food truck on the road as well as a bricks-and-mortar location in Chinatown. There were just in L.A. at the Sunday Smorgasburg as the invited guest of noted burger authority, George Motz. We’re flipping a Tamago Burger with Co-Founder Colin Fukunaga.

Golden Road Brewing has an expanding Anaheim production Brewery located right across the street from us at Angel Stadium. Joining us is Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres. It’s not always obvious that beer pairs well with food but it, indeed, does. Both Victor and Steven are experts in matching a food item with just the right style of beer. Beer Pairing 101 commences. Cheers…

Located in Glendale, BOURBON STEAK Los Angeles is Chef Michael Mina’s modern American steakhouse offering timeless dining experiences. At once classic and contemporary, the restaurant accomplishes all the traditions expected from an upscale steakhouse with a flair of excitement. Executive Chef Kyle Johnson joins us.

You don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was recently in Bordeaux tasting wines in the barrel from the 2016 harvest. We’ll get his insider’s report on what to expect.

Journeyman’s Food & Drink (right off the 91 Freeway in Fullerton) is the most recent passion project of executive chef Zachary Geerson. It’s a real discovery and a true dining experience. The cuisine which can only be explained as Post-modern and globally-inspired, draws from chef Zach and his team’s diverse cultural background and training. Chef Zach, being of Sicilian descent, uses that and his love for Italian cuisine, as a jumping off point for some dishes and inspiration from his wife, Olivia, who is Thai and Laotian. We’ll meet the enthusiastic & passionate Chef Zach.

Culinary Historians of San Diego will present “Seven Days in the Valle de Guadalupe,” featuring Michael Gardiner and W. Scott Koenig, at 10:30 am June 16, in the Neil Morgan Auditorium of the San Diego Central Library. They will discuss the Valle scene and how it bloomed while they take their audience through a week there … all in an hour! W. Scott Koenig is the author of Seven Days In The Valle and is our guest.

The 10th Annual Pechanga Microbrew Fest & Chili Cookoff will be concluding as we finish Saturday’s show. The big news annually is the winner, among the competitive Pechanga Chefs, of the chili cookoff. It’s bragging rights for the next year! Last year 2-time defending chili champ Chef Marlene Moore of Temptations Food Walk was unseated by Chef Kiyo Ikeda of Umi Sushi & Oyster Bar with his sake-glazed Kobe beef chili. As the suspense is building Pechanga’s Ciara Green joins us with the just-announced official results.

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

Colin FukunagaWhen it comes to award-winning burgers for the true enthusiast the place to go in Las Vegas is FukuBurger. They have their original rolling grill food truck on the road as well as a bricks-and-mortar location in Chinatown. There were just in L.A. at the Sunday Smorgasburg LA as the invited guest of noted burger authority, George Motz.

Our emeritus Co-Host, Chef Jet Tila, is a big fan of Fukuburger’s Tamago. Chef Jet even profiled it on Food Network’s “Guilty Pleasures.” It’s an all-beef Fukupatty topped with a fried runny egg, furikake, crispy onion strings, and finished with house-prepared teriyaki sauce and wasabi mayo.

We’re flipping a Tamago Burger with Co-Founder Colin Fukunaga.

Victor Novak and Steven TorresGolden Road Brewing has an expanding Anaheim production Brewery located right across the street from us at Angel Stadium. Joining us is Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres.

It’s not always obvious that beer pairs well with food but it surely does. Both Victor and Steven are experts in matching a food item with just the right style of beer. Beer Pairing 101 commences.

For instance what works with Sours and Fruity Beers? The Brewmasters suggest matching with lighter dishes and fruity desserts. Perhaps summer salads containing fruits and mild cheeses.

Kyle JohnsonLocated in Glendale, BOURBON STEAK Los Angeles is Chef Michael Mina’s modern American steakhouse offering timeless dining experiences. At once classic and contemporary, the restaurant accomplishes all the traditions expected from a steakhouse with a flair of excitement.

“Discover the Piano Bar abuzz with newfound libations, and the glamorous dining room boasting tableside services including our signature Japanese Whisky Cart and Michael Mina’s signature Lobster Pot Pie.”

“Kyle Johnson has worked his way through some of Las Vegas’s finest restaurants and has now landed at Chef Michael Mina’s Bourbon Steak Los Angeles at The Americana at Brand as their Executive Chef.  With his food philosophy focused on sourcing the highest quality ingredients prepared with a strong technique, he looks forward to cultivating a connection to the community. Through relationships with local farms and purveyors, he surprises guests with a locally influenced menu of modern steakhouse fare that’s sophisticated and approachable all at once.”

Executive Chef Kyle Johnson joins us.

Tristan BeamonYou don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world.

Our resident wine authority, Tristen Beamon from The Wine Exchange, was recently in Bordeaux tasting wines in the barrel from the 2016 harvest. We’ll get his insider’s report on what to expect.

Who says Bordeaux is expensive?

This year Tristen has journeyed to Bordeaux twice tasting some of the greatest potential wine values in the world. “So as we like to say here at Wine Exchange…Let the games begin!”

Zachary GeersonJourneyman’s Food & Drink (right off the 91 Freeway in Fullerton) is the most recent passion project of executive chef Zachary Geerson. It’s a real gem of a discovery and a true dining experience.

The cuisine which can only be explained as Post-modern and globally-inspired, draws from chef Zach and his team’s diverse cultural background and training. Chef Zach, being of Sicilian descent, uses that and his love for Italian cuisine, as a jumping off point for some dishes and inspiration from his wife, Olivia, who is Thai and Laotian.

“Welcome to Journeyman’s my friend. What you are about to experience, or have experienced, is a culmination of my team and I’s hard work. We’ve been open for a few months now and we are really proud of what we have accomplished thus far.”

“If you don’t already know, we offer our dining menu in a 4-course, prix-fixe format with four options in each course. This hopefully makes you feel more at ease and makes it feel a little like an a la care menu. These are the best dishes we have to offer you. Please, kick back and relax and let our wonderful team guide you through this experience. I am glad you have given us the opportunity to take care of you and your friends, family, or both.”

From Zach Geerson.
As Chef Zach says, “It’s not the destination…It’s the Journey.”

We’ll meet the energized Chef Zach.

W Scott KoenigCulinary Historians of San Diego will present Seven Days in the Valle de Guadalupe,” featuring Michael Gardiner and W. Scott Koenig, at 10:30 am June 16, in the Neil Morgan Auditorium of the San Diego Central Library. They will discuss the Valle scene and how it bloomed while they take their audience through a week there … all in an hour!

Scott Koenig is known for his blog and alter ego, A Gringo in Mexico, where he reports on food and culture in the state of Baja California — just across the US Mexican border. In Seven Days in The Valle, he focuses his camera lens and writing on the cuisine of the Valle de Guadalupe, Mexico’s main wine-producing region.

“Chefs in Baja California have been experimenting with recipes combining Mediterranean, Asian and Mexican influences with local ingredients for nearly two decades, creating a unique cuisine.” Koenig explains. They often grow their own vegetables and herbs, source meat from area ranches and enjoy a supply of fresh seafood from the nearby Pacific.

Koenig conceived Seven Days in The Valle while assisting the Culinary Institute of America on a seven-day trip through Baja California as they filmed a documentary. “I had hundreds of images from that experience and a backlog of past photos and interviews; I felt it was time for a book on the Valle de Guadalupe. My goal was to tell the story of this magical place through the experiences of its chefs – whose restaurants are some of my favorites anywhere.

Scott Koenig is the author of Seven Days In The Valle and is our guest.

10th Annual Pechanga Microbrew Festival and Chili CookoffThe 10th Annual Pechanga Microbrew Fest & Chili Cookoff will be concluding as we finish Saturday’s show. The big news annually is the winner, among the talented and competitive Pechanga Chefs, of the chili cookoff. It’s bragging rights for the next year! Last year 2-time defending chili champ Chef Marlene Moore of Temptations Food Walk was unseated by Chef Kiyo Ikeda of Umi Sushi & Oyster Bar with his sake-glazed Kobe beef chili.

As the suspense is building Pechanga’s Ciara Green joins us with the just-announced official results. Whose chili will reign supreme ?