Podcasts
Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Marvin Acuna, The Pizza Plant, Pasadena
Segment Three: “From Mumbai to Mexico City” Dinner with ADYA’s Chef Shachi Mehra & Puesto’s Chef Katy Smith
Segment Four: Phoenix Bakery with 2nd Generation Baker, Youlen Chan, L.A.’s Chinatown Part One
Segment Five: Phoenix Bakery with 2nd Generation Baker, Youlen Chan, L.A.’s Chinatown Part Two
Segment Six: Masters of Taste Preview with Host Chef Michael Hung of Faith & Flower
Segment Seven: Winemaker Jeff Pisoni, Pisoni Vineyards, Lucia and Lucy Part One
Segment Eight: Winemaker Jeff Pisoni, Pisoni Vineyards, Lucia and Lucy Part Two
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, and upon careful reflection, that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience.
Pasadena’s The Pizza Plant (under a year old) is a 100 percent plant-based producer of a variety of artisanal pan style and thin crust pizzas. They operate the first custom made, 100 percent organic, plant-based pizza truck in the United States. Also, a brick-and-mortar fast casual restaurant in an unusual virtual food court (Kitchen United.) “Life is Delicious.” Rolling the from-scratch dough out for us is Co-Founder, Marvin Acuna.
ADYA Chef/Partner Shachi Mehra and Puesto Chef Katy Smith will present “From Mumbai to Mexico City,” their 2nd annual collaborative dinner, to be held on Thursday, March 28th at 6 p.m. at ADYA in The Anaheim Packing House. The dinner will feature 5 courses that showcase each chef’s individual style, as well as the magic that happens when the authentic flavors of ADYA and Puesto collide. In addition, Puesto Pastry Chef Erik Aronow will be involved in the dinner, creating a one-of-a-kind dessert inspired by both India and Mexico. Escaping from their busy kitchens to join us with the specifics are Chef Shachi Mehra and Chef Katy Smith.
Famous for their fresh strawberry whipped cream cake, Phoenix Bakery has been creating delectable cakes and pastries since 1938. Founded by, and still operated by the Chan Family, their little Chinese bakery serves families and celebrities alike for all occasions. It’s one of the five-original business operating in L.A.’s historic Chinatown. Baker (and Family Member) Youlen Chan frosts the cake for us.
Masters of Taste is a premier food and beverage festival on the field of the iconic Rose Bowl on Sunday April 7th. 100 percent of event proceeds benefit Union Station Homeless Services, a 501(c)(3) organization. The fourth annual event introduces an exciting new host chef concept, featuring Michael Hung (Faith & Flower) as the premier event host/ambassador. Chef Michael Hung is our guest.
The Pisoni family’s goal: grow exceptional grapes to make exceptional wine. Wines made by the Pisoni family are bottled under the Pisoni Estate and Lucia labels. Gary and his two sons, Mark and Jeff, farm and produce Pinot Noir, Chardonnay and Syrah from their three vineyards in the Santa Lucia Highlands: Pisoni, Garys’ and Soberanes vineyards. These vineyards and wines represent an extreme commitment to farming and classical winemaking. Winemaker Jeff Pisoni pulls the cork for us.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Pasadena’s The Pizza Plant (under a year old) is a 100 percent plant-based producer of a variety of artisanal pan style and thin crust pizzas. They operate the first custom made, 100 percent organic, plant-based pizza truck in the United States. Also, a brick-and-mortar, fast casual restaurant in an unusual virtual food court (Kitchen United.) “Life is Delicious.”
The Founder lives a plant-based nutritional life and established the enterprise because he found that a delicious, nutrient dense, made-from-scratch, organic pizza made exclusively from plants did not exist.
The Pizza Plant crusts are made-from- scratch using 100 percent organic ingredients which includes a proprietary blend of rye flour and double zero flour. The dough is fermented for 72 hours which makes it easier to digest and more nutrient rich than traditional pizza crusts.
The Pizza Plant cheeses are made- from-scratch using 100 percent organic ingredients, which includes cashew nut, their from-scratch coconut yogurt, spices and seasoning. No soy is used in making The Pizza Plant cheeses.
The Green Goddess pizza, for instance, is Roasted Broccoli, Pumpkin Seed Pesto, Plant Craft Cashew & Mozzarella & Ricotta, Avocado, Sprouts and Basil.
Rolling the from-scratch dough out for us is Co-Founder, Marvin Acuna.
ADYA Chef/Partner Shachi Mehra and Puesto Chef Katy Smith will present “From Mumbai to Mexico City,” their 2nd annual collaborative dinner, to be held on Thursday, March 28th at 6 p.m. at ADYA in the Anaheim Packing House. The dinner will feature 5 courses that showcase each chef’s individual style, as well as the magic that happens when the authentic flavors of ADYA and Puesto collide.
In addition, Puesto Pastry Chef Erik Aronow will be involved in the dinner, creating a one-of-a-kind dessert inspired by both India and Mexico.
“My goal with the Guest Chef Collaborations is to show our guests how Indian food can come together with cuisines from other parts of the world to create unique flavors and combinations,” explains Chef Shachi, who has plans for additional collaborations this year, featuring local chefs. “The synergy between Indian and Mexican cuisines is undeniable, and I’m excited to once again partner with Puesto for this pop-up dinner!”
Guests can follow ADYA on Instagram at @adyaoc to stay apprised of updates. Seats are $75 per guest (includes tax & gratuity). Guests will be able to purchase select wines by the glass during the dinner or bring their own ($10 corkage fee). The dinner will be held at ADYA Anaheim and seating is extremely limited. Tickets must be purchased in advance here.
Escaping from their busy kitchens to join with the tantalizing specifics are Chef Shachi Mehra and Chef Katy Smith.
Famous for their fresh strawberry whipped cream cake, Phoenix Bakery has been creating delectable cakes and pastries since 1938.
Founded by, and still operated by the Chan Family, their little Chinese bakery serves families and celebrities alike for all occasions. It’s one of the five-original business operating in L.A.’s historic Chinatown. They celebrated their 80th Anniversary last August.
Baker (and Family Member) Youlen Chan frosts the cake for us.
Founded in 1938, the idea behind Chinatown’s landmark Phoenix Bakery was to create a gathering place for the community producing traditional Chinese pastries and cookies not found locally. At the time, Chinatown was truly the place where Chinese immigrants came together and the iconic architecture and plazas were opening.
Using generation-old recipes, the Chan family’s first bakery highlighted their almond cookies. Founders, F.C. Chan and his wife were proud to offer the treats to everyone. Soon thereafter, F.C.’s brother, Lun joined the bakery and their trademark fresh strawberry whipped cream cake became part of the offerings.
It wasn’t until the 1970s, however that Phoenix Bakery became famous throughout Los Angeles for being a little Chinese bakery making a “not so Chinese” cake. With business flourishing, in 1977, the Chan family moved from Chinatown’s Central Plaza to a custom-built bakery on Broadway that remains their current location today.
Catering both to the local population celebrating birthdays and to the thriving businesses operating downtown, Phoenix Bakery cakes started becoming traditions. Lun’s son, Youlen eventually took over production and Phoenix Bakery continued to thrive as he expanded the offerings of sweets and confections.
Youlen Chan continues…
Masters of Taste is a premier food and beverage festival on the field of the iconic Rose Bowl on Sunday April 7th. 10 percent of event proceeds benefit Union Station Homeless Services, a 501(c)(3) organization. The fourth annual event introduces an exciting new host chef concept, featuring Michael Hung (Faith & Flower) as the premier event host/ambassador.
2,500 guests will stroll the 50-yard line as they feast on the finest fare from L.A.’s top chefs and restaurants, sip signature handcrafted cocktails from L.A.’s Master Mixologists, enjoy tastings from some of California’s most eclectic wineries and local craft breweries, listen to live entertainment and so much more. #SundayFunday redefined.
“For more than 45 years, Union Station Homeless Services has helped adults and families facing hunger, homelessness, and poverty in our community. Everyday, our staff has the privilege of working with people on a journey – people who trust us enough to let us into their lives so that we can provide the outreach, shelter, housing, and employment services they need for a better life. Union Station has grown and expanded in recent years. Our staff has more than doubled in size; our geographic reach has expanded to include Pasadena and 32 cities in San Gabriel Valley; and our programming has evolved and adapted to serve the most vulnerable members of our society – people experiencing chronic homelessness, chronic health conditions, disabilities, mental illness, and substance use.”
Chef Michael Hung is out guest.
The Pisoni family’s goal: grow exceptional grapes to make exceptional wine. Wines made by the Pisoni family are bottled under the Pisoni Estate and Lucia labels. Gary and his two sons, Mark and Jeff, farm and produce Pinot Noir, Chardonnay and Syrah from their three vineyards in the Santa Lucia Highlands: Pisoni, Garys’ and Soberanes vineyards. These vineyards and wines represent an extreme commitment to farming and classical winemaking.
“Lucia wines are created using classic, gentle and thoughtful winemaking techniques. Hand-picked and sorted grapes are fermented with native yeasts and aged in carefully selected French oak barrels. Our state-of-the-art winemaking facility uses gravity flow as part of a custom design conceived to merge the estate vineyards and winery. This affords us complete control of the farming and winemaking process, ensuring consistently superior quality.”
“First planted by Gary Pisoni in 1982, and now managed by his son Mark, Pisoni Vineyards consists of small vineyard blocks arranged on and around the ridges of the mountainous landscape. Ranging in size from one-half to 17 acres, the vineyard blocks perch at an altitude of 1,300 feet in granite-laced mountains of the coastal Santa Lucia Range. Each wine is a blend of several blocks on the Estate and handcrafted to best represent the vineyard and spirit of the Pisoni Family. Jeff Pisoni, Gary’s other son, is the winemaker for the Pisoni Estate wines.
“Lucy is the charismatic younger sister of Lucia Wines, a celebrated label that represents a collection of vineyards run by the renown Pisoni Family. In 2003, making her limited debut in just two precious barrels, winemaker Jeff Pisoni immediately knew he had crafted something exceptional. More than a decade later, the tradition of providing the utmost care and attention to the exquisite rose’ carries on. Only a limited amount is produced each year, and $1 per bottle is donated to breast cancer research.”
Winemaker Jeff Pisoni gently pulls the cork for us.
Podcasts
Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Marvin Acuna, The Pizza Plant, Pasadena
Segment Three: “From Mumbai to Mexico City” Dinner with ADYA’s Chef Shachi Mehra & Puesto’s Chef Katy Smith
Segment Four: Phoenix Bakery with 2nd Generation Baker, Youlen Chan, L.A.’s Chinatown Part One
Segment Five: Phoenix Bakery with 2nd Generation Baker, Youlen Chan, L.A.’s Chinatown Part Two
Segment Six: Masters of Taste Preview with Host Chef Michael Hung of Faith & Flower
Segment Seven: Winemaker Jeff Pisoni, Pisoni Vineyards, Lucia and Lucy Part One
Segment Eight: Winemaker Jeff Pisoni, Pisoni Vineyards, Lucia and Lucy Part Two
