Show 329, June 22, 2019: Show Preview with Co-Host Andy Harris

Now a mouthwatering preview of Saturday’s indulgent 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.

If you’re even a casual Star Wars fan Disneyland’s long in the works Star Wars extravaganza, Star Wars: Galaxy’s Edge, has been on your mind. AM 830’s Aaron Fry has been there with his young son. Aaron provides an insider’s report on what’s available there in food & beverage. Is Oga’s Cantina truly out of this world ?

The Gourmandise School at Santa Monica Place offers hands-on cooking classes for all ages and skill levels, with a focus on teaching classic techniques using locally sourced and sustainable ingredients.  The school offers cooking and baking classes, professional series, kid’s classes, fascinating food workshops and private events. Co-Owner, Co-Founder and Pastry Chef Clemence Gossett is our guide.

Founded in 1994, BreadMasters Ara-Z is a proudly family-owned and run bakery business in Southern California specializing in high quality, world breads. With the vision of retaining old-world splendor and wholesomeness while implementing new-world techniques, BreadMasters strives to raise the bar in flatbread crafting. They use all-natural ingredients (no preservatives) for their Mediterranean recipes to set the high standard for quality and taste. The product line includes Lavash, Sangak, Markook and Pita. There is also a new line of gluten-free wraps under the KaliWonder label. 2nd generation baker and founder of BreadMasters, Ara Zethilan, breaks bread with us.

Now that the thought-provoking documentary, Billion Dollar Bully, is in release it’s time to revisit filmmaker Kaylie Milliken. In the film business owners (including chefs & restaurateurs) from across a broad spectrum share their personal stories of Yelp‘s questionable business dealings — all of which have been vehemently denied by Yelp. You decide after viewing the documentary…

The 6th annual FirkFest (California’s most unique beer festival) is back on Saturday afternoon, June 29th from Noon to 4:00 p.m. at the Anaheim Packing House Farmer’s Park. 30 plus independent craft breweries bring 50 plus beers made just for the event and guests enjoy unlimited pours. The Festival theme changes annually. For 2019 it’s “FirkFest Fiesta!” with local restaurants participating in a chef-driven Nacho-Fest! Producer Greg Nagel taps “Firkin” for us.

Jamie Purviance has been Weber’s master griller and teacher for 20 years. He creates innovative yet accessible and always delicious, foolproof recipes for desired results every time. The short, easily adaptable dishes in his new WEBER’S ULTIMATE GRILLING – A Step-By-Step Guide to Barbecue Genius go above and beyond in both flavor and instruction, delving into the key grilling methods used to create the most flavorful flame-cooked meals. With Purviance’s skilled guidance, readers will master the four T’s of grilling (temperature, timing, technique, and tools) and be able to apply them to any recipe for absolute best results. Jamie puts down the tongs and joins us for an instructive tutorial.

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

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Show 329, June 22, 2019: “Star Wars: Galaxy’s Edge” at Disneyland – Preview of the Food & Beverage Experience

If you’re even a casual Star Wars fan Disneyland’s long in the works 14-acre, Star Wars extravaganza, Star Wars: Galaxy’s Edge, has been on your mind. To access this attraction you now need obtain a virtual queue boarding pass by using the easily downloadable Disneyland app.

AM 830’s Aaron Fry (Studio Coordinator & Technical Excellence) has been there with his young son. Aaron provides an insider’s report on what’s available there in food & beverage. Is Oga’s Cantina truly out of this world? What’s Blue Milk?

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June 22: Star Wars, Gourmandise School, BreadMasters, Billion Dollar Bully, FirkFest, Jamie Purviance

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Star Wars: Galaxy’s Edge” at Disneyland – Preview of the Food & Beverage Experience
Segment Three: The Gourmandise School of Sweets & Savories
Segment Four: BreadMasters Bakery with Founder Ara Zethilan
Segment Five: “Billion Dollar Bully” Update with Filmmaker Kaylie Milliken
Segment Six: 6th Annual FirkFest Preview with Producer Greg Nagel
Segment Seven: Master Griller Jamie Purviance – Weber’s Ultimate Grilling Part One
Segment Eight: Master Griller Jamie Purviance – Weber’s Ultimate Grilling Part Two

Now a mouthwatering preview of this Saturday’s indulgent 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.

Program Note: For today only we usually follow Angels Baseball from 3 to 5:00 p.m. Please don’t miss a flavor-packed morsel at this special time…

If you’re even a casual Star Wars fan Disneyland’s long in the works Star Wars extravaganza, Star Wars: Galaxy’s Edge, has been on your mind. AM 830’s Aaron Fry has been there with his young son. Aaron provides an insider’s report on what’s available there in food & beverage. Is Oga’s Cantina truly out of this world ?

The Gourmandise School at Santa Monica Place offers hands-on cooking classes for all ages and skill levels, with a focus on teaching classic techniques using locally sourced and sustainable ingredients.  The school offers cooking and baking classes, professional series, kid’s classes, fascinating food workshops and private events. Co-Owner, Co-Founder and Pastry Chef Clemence Gossett is our guide.

Founded in 1994, BreadMasters Ara-Z is a proudly family-owned and run bakery business in Southern California specializing in high quality, world breads. With the vision of retaining old-world splendor and wholesomeness while implementing new-world techniques, BreadMasters strives to raise the bar in flatbread crafting. They use all-natural ingredients (no preservatives) for their Mediterranean recipes to set the high standard for quality and taste. The product line includes Lavash, Sangak, Markook and Pita. 2nd generation baker and founder of BreadMasters, Ara Zethilan, breaks bread with us.

Now that the thought-provoking documentary, Billion Dollar Bully, is in release it’s time to revisit filmmaker Kaylie Milliken. In the film business owners (including chefs & restaurateurs) from across a broad spectrum share their personal stories of Yelp’s questionable business dealings — all of which have been vehemently denied by Yelp. You decide…

The 6th annual FirkFest (California’s most unique beer festival) is back on Saturday afternoon, June 29th from Noon to 4:00 p.m. at the Anaheim Packing House Farmer’s Park. 30 plus independent craft breweries bring 50 plus beers made just for the event and guests enjoy unlimited pours. The Festival theme changes annually. For 2019 it’s “FirkFest Fiesta!” with local restaurants participating in a chef-driven Nacho-Fest! Producer Greg Nagel taps “Firkin” for us.

Jamie Purviance has been Weber’s master griller and teacher for 20 years. He creates innovative yet accessible and always delicious, foolproof recipes for desired results every time. The short, easily adaptable dishes in his new WEBER’S ULTIMATE GRILLING – A Step-By-Step Guide to Barbecue Genius go above and beyond in both flavor and instruction, delving into the key grilling methods used to create the most flavorful flame-cooked meals. With Purviance’s skilled guidance, readers will master the four T’s of grilling (temperature, timing, technique, and tools) and be able to apply them to any recipe for absolute best results. Jamie puts down the tongs and joins us for an instructive tutorial.

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

If you’re even a casual Star Wars fan Disneyland’s long in the works 14-acre, Star Wars extravaganza, Star Wars: Galaxy’s Edge, has been on your mind. It’s still a by reservation only attraction for the balance of June.

AM 830’s Aaron Fry has been there with his young son. Aaron provides an insider’s report on what’s available there in food & beverage. Is Oga’s Cantina truly out of this world?

Clemence Gossett of the Gourmandise SchoolThe Gourmandise School at Santa Monica Place offers hands-on cooking classes for all ages and skill levels, with a focus on teaching classic techniques using locally sourced and sustainable ingredients.  The school offers cooking and baking classes, professional series, kid’s classes, fascinating food workshops and private events.

The school works with the finest instructors to teach the very best techniques and inspire people to develop their culinary intuition. The Gourmandise School is a culinary resource for amateur chefs and bakers as well as the LA food community. Classes are offered mornings, afternoons and evenings, seven days a week.

The Gourmandise School has quickly become LA’s most revered culinary education outpost, offering highly specialized courses such as bean-to-bar chocolate workshops, cheese-making and cooking classes featuring global cuisines. The growing popularity of the unique classes and high demand for private parties ultimately led to the need for expansion. The new, expanded location brings an additional layer of cultural programming and culinary adventure to the community of Santa Monica as well as further enhances the customer experience at Santa Monica Place.

More information can be found here.

Co-Owner, Co-Founder and Pastry Chef Clemence Gossett is our instructive guide.

Ara Zethilan of BreadmastersFounded in 1994, BreadMasters Ara-Z is a proudly family-owned and run bakery business in Southern California specializing in high quality, world breads. With the vision of retaining old-world splendor and wholesomeness while implementing new-world techniques, BreadMasters strives to raise the bar in flatbread crafting.

They use all-natural ingredients (no preservatives) for their Mediterranean recipes to set the standard for quality and taste. The basic product line includes Lavash, Sangak, Markook and Pita.

New products include Lavash Chips and Sangak Crisps plus flavorful gluten-free specialties.

“Try it and believe our Sangak precedes any other brand by bringing the most authentic Persian flavor, the first available in the US. BreadMasters’ Sangak is always consistent and best when toasted. Sangak is made with GMO free flour and natural ingredients.”

Markook lavash is specially baked to be tough in one direction and easy to tear on the other. The thinnest lavash in the world will never compete with your choice of filling. Panini grilling makes it especially crispy.

2nd generation baker and founder of BreadMasters, Ara Zethilan, breaks bread with us. He was actually born in his Father’s bakery in Lebanon.

Kaylie MillikenNow that the thought-provoking documentary, Billion Dollar Bully, is in release it’s time to revisit filmmaker Kaylie Milliken. In the film business owners (including chefs & restaurateurs) from across a broad spectrum share their personal stories of Yelp‘s questionable business dealings — all of which have been vehemently denied by Yelp.

“Today, consumers Yelp everything, from restaurants to surgeons. The same businesses that receive reviews — good or bad — simultaneously receive phone calls from Yelp salespeople to pay to advertise on Yelp. The small business community sees Yelp’s sales tactics as extortion, as their business’s reviews are filtered in ways that negatively impact their progress if advertisements aren’t purchased.”

“Does Yelp genuinely have an interest in helping people support the best local businesses, or is Yelp a pay-to-play platform? How can Yelp do an honest job of representing consumer sentiment while at the same time fueling their business with advertising dollars from the same companies being reviewed on their site? How does Yelp respond to claims of extortion? As a company that has claimed to care about free speech, what responsibility does Yelp have to provide recourse for business owners who need to address malicious libel from competitors and others who malign them for personal reasons? Should libelous reviews be allowed to remain, even when proven untrue?”

These questions are thoughtfully investigated and answered in the new documentary, Billion Dollar Bully.

Greg Nagel of FirkFestThe 6th annual FirkFest (California’s most unique beer festival) is back on Saturday afternoon, June 29th from Noon to 4:00 p.m. at the Anaheim Packing House Farmer’s Park. 30 plus independent craft breweries bring 50 plus beers made just for the event and guests enjoy unlimited pours. The Festival theme changes annually. For 2019 it’s “FirkFest Fiesta!” with local restaurants participating in a chef-driven Nacho-Fest!

All net proceeds benefit the Anaheim Halloween Parade, a 95-year tradition in Anaheim. Tickets are a reasonable $45. Food is extra.

New this year is NachoFest! Local Packinghouse chefs are collaborating on an international-style nacho bar, where guests can purchase bites from Heritage Barbecue, The Iron Press, ADYA – Fresh Indian Flavors, Urbana Mexican Gastronomy, and others. Honey & Butter’s award-winning macarons will also be available at the event.“Beer festivals are so commonplace these days,” says founder Greg Nagel. “FirkFest truly breaks the mold with beers made just for the event, it’s truly unique.”“The attendee guest list is thoughtfully capped to keep the festival at a relaxed and exclusive level. Guests often remark about the lack of lines and room to sprawl out in the park with a blanket and some great tunes by Tiki-DJ Ken from the Cocktail Syndicate.”“Beer styles offered are a good mix of modern craft beer culture, such as Bottle Logic’s Mint Condition dessert stout inspired by mint-chocolate chip ice cream, or legit British-style real ale casks from Yorkshire Square, Macleod Ale Brewing, and Green Cheek.”

Producer, Founder & Beer Journalist Greg Nagel taps a “Firkin” for us.

Visit the FirkFest site for tickets, breweries, and more information.

Jamie Purviance of Weber GrillsJamie Purviance has been Weber’s master griller and teacher for 20 years. He creates innovative yet accessible and always delicious, foolproof recipes for desired results every time. The short, easily adaptable dishes in his new WEBER’S ULTIMATE GRILLING – A Step-By-Step Guide to Barbecue Genius go above and beyond in both flavor and instruction, delving into the key grilling methods used to create the most flavorful flame-cooked meals.

With Purviance’s skilled guidance, readers will master the four T’s of grilling (temperature, timing, technique, and tools) and be able to apply them to any recipe for absolute best results.

Jamie puts down the tongs and joins us for an instructive tutorial.

With more than 800 stunning full color photographs illustrating each step of the 100+, all new recipes, WEBER’S ULTIMATE GRILLING: A Step-by-Step Guide to Barbeque Genius authored by Jamie Purviance, a world-renowned grilling expert, makes it simple for beginners and experts alike to grill anything to perfection, from the ultimate Porterhouse steak, the best American burger, showstopping chicken, succulent shrimp skewers, beautifully charred corn on the cob, and luscious desserts.

“All you need to do is look and cook. Readers can follow any recipe in the book by glancing at the detailed step-by-step visuals, making this the first grilling book of its kind and a soon-to-be backyard staple.”

Fundamentally a technique book, WEBER’S ULTIMATE GRILLING will help you first master the basics then embrace the freedom to create your own riffs. “Flavor bomb” variations offer easy ideas for customizing favorite recipes from burgers to bruschetta.

Jamie continues the sizzling conversation with us…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Star Wars: Galaxy’s Edge” at Disneyland – Preview of the Food & Beverage Experience
Segment Three: The Gourmandise School of Sweets & Savories
Segment Four: BreadMasters Bakery with Founder Ara Zethilan
Segment Five: “Billion Dollar Bully” Update with Filmmaker Kaylie Milliken
Segment Six: 6th Annual FirkFest Preview with Producer Greg Nagel
Segment Seven: Master Griller Jamie Purviance – Weber’s Ultimate Grilling Part One
Segment Eight: Master Griller Jamie Purviance – Weber’s Ultimate Grilling Part Two

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 ?

Show 53, December 21, 2013: Aaron Fry, Honeymoon Dining in Maui

It’s Christmas / New Year’s Holiday vacation time and that means a lot of relaxing getaways to Maui. We have a mouth-watering Lahaina dining report from an informed, recent visitor.

Aaron Fry just returned from his glorious honeymoon in Maui. Aaron is a master bartender as well as a senior Board Operator right here at AM 830 KLAA. We’re turning the microphone around on him this morning.

One of the standouts in all his dining in Lahaina is the use of a lot of local ingredients in the dishes where possible. This is a welcome return to the old ways in The Islands when Hawaiians were totally self-sufficient in feeding themselves.

Fleetwoods on Front StreetAaron and his new bride enjoyed a couple of visits to Fleetwood’s on Front Street in the heart of Old Lahaina. The second level of the 10,000 square foot establishment affords an incredible ocean view and there is quality live music nightly. The principal is Mick Fleetwood, the well-know rock drummer. When he’s not touring he spends most of his time on Maui.

Although it’s a casual setting they are equally serious about their food. The chef advisor is Scott Leibfried (who you’ll remember as one of the two sous chefs for Gordon Ramsay on Fox’s “Hell’s Kitchen.”) Chef Scott continues with the project.

Aaron recommends the Lemon Shrimp with a cream cheese polenta cake, wild arugula and cherry tomato salad, lemon-thyme vinaigrette and roasted tomato sauce. Look for “Today’s Local Fish” and the 10 oz. Grilled Filet with Big Island Hamakua Mushrooms as standout dishes.

Maui Brewing Company CoCoNut PorTeRAaron is a craft beer aficionado so also on his Maui menu was a stop at the celebrated brewpub of the Maui Brewing Co. This is the most successful craft brewery in The Islands and quite a story. Their only “problem” is that they can’t keep up with demand on The Mainland. They can their most popular styles and they are available in California. One of their signature brews is their award-winning CoCoNut PorTeR. The brewpub features some seasonal styles only available on Maui.

The food is seriously good, too, and a big attraction for locals. They even make their own salad dressings. You can’t go wrong with their pizzas or the Kalua Pork Sliders.

A local Island favorite is The Plate Lunch which Aaron sampled at all levels of dining establishments during his visit. It’s a lot of filling food designed for the hungry working guy. The best of the lot was the Pub Plate at Maui Brewing. It’s Kalua pork, white rice, mac salad, and CoCoNut PorTeR BBQ sauce.

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