Podcasts

Hour One: Winnie & Ethel’s Downtown Diner, New York Bagel Deli & Bakery
Hour Two: New York Bagel Deli & Bakery, Ellen Kamper, Tempos Vega Sicilia, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Winnie & Ethel’s Downtown Diner, Las Vegas, with Mallory Gott and Chef Aaron Lee
Segments Four and Five: New York Bagel Deli & Bakery with Adaeze Nwanonyiri and Baker Lenny Rosenberg
Segment Six: Miami Vegan – Plant-Based Recipes From the Tropics to Your Table with Ellen Kanner, the “Soulful Vegan”
Segment Seven: Tempos Vega Sicilia, Spain, with Gonzalo Iturriaga, Technical Director
Segment Eight: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

Andy Harris, Executive Producer and Co-Host previews the show.

“In March 2021, Chef Aaron Lee and Mal Gott began their story, which has since grown into the proudly presented Winnie & Ethel’s Downtown Diner in Las Vegas. Inspired by classic American roadside eateries and grandmas’ kitchens, they developed an alluring twist to quintessential Americana that put a welcome place for their downtown Las Vegas neighbors. On December 15, 2021, Mal and Aaron got engaged and entered the Million Dollar Las Vegas Coffee Shop Giveaway, eventually winning the spirited contest with 90 submissions and 6 Finalists. They originally planned to get married at the diner for their soft opening. But Aaron and Mal couldn’t wait, they decided to tie the knot a few months before opening Winnie & Ethel’s.” Chef Aaron and Mallory take a break from the busy restaurant in the Huntridge Shopping Center to join us.

“Adaeze Nwanonyiri and Lenny Rosenberg are the Los Angeles-based, Nigerian and Jewish husband and wife duo committed to buying, selling and designing restaurants and bakeries with a multicultural twist.” They are the new owners of New York Bagel Deli & Bakery in Santa Monica and still retain an interest in Bea’s in Tarzana, a much beloved Jewish bakery that is famous for their corn rye bread. At New York Bagel Deli & Bakery all the bagels (17 selections) are baked in-house as well as the pastries. In Santa Monica they have added a proprietary multicultural dessert line with their Number 1 seller, French Toast Bagel. Also newly created are chocolate dipped almond horns and Ube challah. “The aim is to maintain the New York deli vibe with a hint of L.A. sophistication.” Lenny and Adaeze put down their well-used whisk and rolling pin and join us.

“Feast on Miami Vegan: Plant Based Recipes from the Tropics to Your Table, a plant-based celebration of the tropics, brimming with bold Latin and Caribbean flavors and beloved dishes reflecting Miami’s delicious diversity. Award-winning author and Miami native Ellen Kanner brings Miami to your table with over 80 recipes delivering succulence, sizzle, and the big sun-drenched flavors you love—all with a plant-based spin. Featured recipes include flaky guava cream cheese pastry, citrus-sparked and fish-free ceviche, creamy, coconutty Caribbean curry, savory Latin favorite picadillo, meltingly tender sweet plantains, and classic gone vegan Key lime pie. Discover how the spangle of citrus, the gentle warmth of chiles and spices, and the bounty of fresh green herbs have the power to transform even simple staples like rice and beans into a party-worthy hot pot that feeds a crowd.” Ellen takes a break from her cutting board to join us.”

“When Spain’s Vega Sicilia became part of the Álvarez family’s life in 1982, the foundations were laid for TEMPOS Vega Sicilia. It has constantly and steadily grown since then, involving the introduction of wines produced in different wine-making areas, reaching out to new consumers around the world and laying the foundations for a promising and highly successful future. TEMPOS Vega Sicilia was set up in 1982 by the Álvarez family, its current owner, when it purchased the legendary winery of the Ribera del Duero. The other companies would be added down through the years. The group currently consists of 5 companies (Bodegas Vega Sicilia S.A, Bodegas y Viñedos Alión S.A., Bodegas y Viñedos Pintia S.A., Benjamin de Rothschild & Vega Sicilia S.A. and Tokaj-Oremus Kft.), the first four in Spain and the fifth in Hungary. Our Guest, Gonzalo Iturriaga, is the Technical Director of Tempos Vega Sicilia, leading winemaking across the group’s five estates in Spain and Hungary. Since 2015, he has helped evolve the legacy of Vega Sicilia with a focus on balance, vineyard expression, and long-term sustainability.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. What’s been happening with the yo-yo pricing of eggs? Has the impact of Avian Flu on the price of eggs subsided? Chef Andrew also explains the California “cage -free hens” legislation (Proposition 12) and its impact in California.

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

“In March 2021, Chef Aaron Lee and Mal Gott began their story, which has since grown into the proudly presented Winnie & Ethel’s Downtown Diner in Las Vegas. Inspired by classic American roadside eateries and grandmas’ kitchens, they developed an alluring twist to quintessential Americana that put a welcome place for their downtown Las Vegas neighbors.”

“The vision began with a car ride and conversation fueled by Clyde McPhatter’s Come What May and quickly evolved into menu ideas jotted down on junk mail envelopes, creating Pinterest boards full of aspirational interiors, building plans, and an eventual name change to Winnie & Ethel’s Downtown Diner”

“On December 15, 2021, Mal and Aaron got engaged and entered the Million Dollar Las Vegas Coffee Shop Giveaway, eventually winning the contest with 90 submissions and 6 Finalists. They originally planned to get married at the diner for their soft opening. But Aaron and Mal couldn’t wait, they decided to tie the knot a few months before opening Winnie & Ethel’s; a place where they could celebrate anniversaries, birthdays, weddings, and everyday life together.”

“Chef Aaron Lee and CEO Mallory Gott named the restaurant after his grandma Winnie and her great-grandma Ethel whose warm, loving kitchens were always open.”

It’s Breakfast 7-days with the newly added Dinner service on Friday, Saturday and Sunday.

Chef Aaron and Mallory take a break from the breakfast service at their busy restaurant in the Huntridge Shopping Center to join us.

“Adaeze Nwanonyiri and Lenny Rosenberg are the Los Angeles-based, Nigerian and Jewish husband and wife duo committed to buying, selling and designing restaurants and bakeries with a multicultural twist. They are the new owners of New York Bagel Deli & Bakery in Santa Monica and still retain an interest in Bea’s in Tarzana, a much beloved Jewish bakery that is famous for their corn rye bread. At New York Bagel Deli & Bakery all the bagels (17 selections) are baked in-house as well as the pastries.”

“In Santa Monica they have added a proprietary multicultural dessert line with their Number 1 seller, French Toast Bagel. Also newly created are chocolate dipped almond horns and Ube challah. The aim is to maintain the New York deli vibe with a hint of L.A. sophistication.”

Recently published by first-time authors Lenny and Adaeze is “It’s a Sweet World: Recipes from Around the Globe at Bea’s Bakery”.

“Bea’s Bakery is fixture of California life for almost sixty years, providing comfort and nourishment to thousands in what was once a rich tradition of Jewish bakeries in America. Originally opened in 1968 by Sol Litwak and his son Jules, it was named after Sol’s wife Beatrice, known affectionately as “Bea.” Lenny and Adaeze took the bakery over in 2023. Food brings people together and allows them to be transported back to the traditional tastes and aromas of their childhood, while bringing them up to date with healthy options that cater to all.”

“This is their first book and it’s a joyous celebration of the best recipes from Bea’s, including Jewish and Nigerian signature dishes, along with scores of tasty treats from around the globe that will appeal to people of all nations and creeds. If you love to bake and enjoy discovering new favorites as well as timeless old standards you’ll find yourself making the recipes again and again to enjoy in the comfort of your own home.”

Lenny and Adaeze put down their well-used whisk and rolling pin and join us.

“Feast on Miami Vegan: Plant Based Recipes from the Tropics to Your Table, a plant-based celebration of the tropics, brimming with bold Latin and Caribbean flavors and beloved dishes reflecting Miami’s delicious diversity. Award-winning author and Miami native Ellen Kanner brings Miami to your table with over 80 recipes delivering succulence, sizzle, and the big sun-drenched flavors you love—all with a plant-based spin.” 

“Featured recipes include flaky guava cream cheese pastry, citrus-sparked and fish-free ceviche, creamy, coconutty Caribbean curry, savory Latin favorite picadillo, meltingly tender sweet plantains, and classic gone vegan Key lime pie. Discover how the spangle of citrus, the gentle warmth of chiles and spices, and the bounty of fresh green herbs have the power to transform even simple staples like rice and beans into a party-worthy hot pot that feeds a crowd.”

“Miami Vegan brings the city’s bright tropical flavors to your kitchen with vibrant, accessible recipes so you can enjoy the taste of Miami no matter where you live.”

“Ellen Kanner is the author of Miami Vegan: Plant-Based Recipes from the Tropics to Your Table and the award-winning book Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner. She writes about the intersection of food, culture, community, wellness, and sustainability for numerous outlets including HuffPost, VegNews, and Edible South Florida. She’s a vegan advocate and culinary instructor, recipe developer for major brands, and the creator of the Substack newsletter Broccoli Rising. A fifth generation Miami native, she lives with her husband in.. where else? – Miami. Ellen takes a break from her cutting board to join us.”

Ellen graciously shares with us her Miami Vegan recipes for Guava Cream Cheese Pastry and Fireworks Black Bean and Mango Salad.

“When Spain’s Vega Sicilia became part of the Álvarez family’s life in 1982, the foundations were laid for TEMPOS Vega Sicilia. It has constantly and steadily grown since then, involving the introduction of wines produced in different wine-making areas, reaching out to new consumers around the world and laying the foundations for a promising and highly successful future.”

“TEMPOS Vega Sicilia was set up in 1982 by the Álvarez family, its current owner, when it purchased the legendary winery of the Ribera del Duero. The other companies would be added down through the years.”

“The Álvarez family’s business project is based on two fundamental cornerstones: consistency of the quality of the product as a guarantee for the different vintages, and dedication to the client as a benchmark in its routine activity.”

“Both cornerstones have underpinned the development of the group and have enabled very solid growth both in terms of the production structure and of the distribution and positioning of the different wines. The group currently consists of 5 companies (Bodegas Vega Sicilia S.A., Bodegas y Viñedos Alión S.A., Bodegas y Viñedos Pintia S.A., Benjamin de Rothschild & Vega Sicilia S.A. and Tokaj-Oremus Kft.), the first four in Spain and the fifth in Hungary.”

“Our Guest, Gonzalo Iturriaga, is the Technical Director of Tempos Vega Sicilia, leading winemaking across the group’s five estates in Spain and Hungary. Since 2015, he has helped evolve the legacy of Vega Sicilia with a focus on balance, vineyard expression, and long-term sustainability. With a background in agricultural engineering and global winemaking experience, Gonzalo brings thoughtful precision to some of Europe’s most iconic wines.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

What’s been happening with the yo-yo pricing of eggs? Has the impact of Avian Flu on the price of eggs subsided? Chef Andrew also explains the California “cage-free hens” legislation (Proposition 12) and its effect in California.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Winnie & Ethel’s Downtown Diner, New York Bagel Deli & Bakery
Hour Two: New York Bagel Deli & Bakery, Ellen Kamper, Tempos Vega Sicilia, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Winnie & Ethel’s Downtown Diner, Las Vegas, with Mallory Gott and Chef Aaron Lee
Segments Four and Five: New York Bagel Deli & Bakery with Adaeze Nwanonyiri and Baker Lenny Rosenberg
Segment Six: Miami Vegan – Plant-Based Recipes From the Tropics to Your Table with Ellen Kanner, the “Soulful Vegan”
Segment Seven: Tempos Vega Sicilia, Spain, with Gonzalo Iturriaga, Technical Director
Segment Eight: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”