Show 355, January 11, 2020: Show Preview with Co-Host & Executive Producer Andy Harris

Now an enticing preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully 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. Truly couldn’t do it without you.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. Where is the restaurant business headed in the new decade? Is fine dining in transition ? We’ll “Ask the Chef.”

Dine LBC Long Beach Restaurant Week is presenting a special, one day screening of Wasted!: The Story of Food Waste at The Art Theatre in Long Beach on Saturday, January 18th at 11:00 a.m. Wasted!: The Story of Food Waste is a documentary executive-produced by the late Anthony Bourdain and aims to change the way people buy, cook, recycle, and eat food. Through the eyes of chef-heroes like Bourdain, Dan Barber, Massimo Bottura, and Danny Bowien, audiences will see how the world’s most influential chefs make the most of every kind of food, transforming what most people consider scraps into incredible dishes that create a more secure food system. Dine LBC’s Terri Henry is our guide. 

The iconic Five Crowns in Corona del Mar was established in 1965 and is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with domestic locations in Beverly Hills, Chicago, Dallas, Las Vegas and the historic Tam O’Shanter in Los Angeles. Lawry’s Carvery, with locations in South Coast Plaza, Costa Mesa, and at L.A. LIVE, Los Angeles, represents the company’s unique quick-service concept. SideDoor, Corona del Mar’s first and only English gastropub, is housed within Five Crowns. We gently pull Executive Chef Alejandra Padilla out of her busy kitchen for a chat.

Alchemy Restaurant and Bar, located in an historic former residence in Ashland, Oregon, is as popular with the locals as well as visitors for a memorable dining experience with inventive cocktails and an artfully selected wine list. Proprietor Drew Gibbs is also a Certified Sommelier. It’s housed on the ground floor of The Winchester Inn. Drew gently pulls the cork on Alchemy Restaurant and Bar for us.

Located in beautiful Santa Fe, New Mexico, in the heart of historic downtown, the Santa Fe School of Cooking is an internationally acclaimed, recreational culinary school and Online Market specializing in foods of the American Southwest for 30 years. They offer Hands-On Cooking ClassesDemonstration Classes, an intensive 3-day cooking program they call Southwest Culinary Boot Camp and extremely popular Restaurant Walking Tours led by Santa Fe School of Cooking’s chefs. Nicole Ammerman, the Director of the Santa Fe School of Cooking & Market, represents the 2nd generation of family ownership and is our guest.

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

Play

Show 355, January 11, 2020: Executive Chef Alejandra Padilla, Five Crowns & SideDoor Part One

Alejandra Padilla of Five Crowns and SidedoorThe iconic Five Crowns in Corona del Mar was established in 1965 and is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with domestic locations in Beverly Hills, Chicago, Dallas, Las Vegas and the historic Tam O’Shanter in Los Angeles. Lawry’s Carvery, with locations in South Coast Plaza, Costa Mesa, and at L.A. LIVE, Los Angeles, represents the company’s unique quick-service concept.

SideDoor gastropub, recipient of Orange Coast Magazine’s “2010 Restaurant of the Year” Award and Corona del Mar’s first and only English gastropub, is also housed within the historic Five Crowns building; its primary entrance is on Poppy Street. They will be celebrating their 10th Anniversary in March.

We gently pull Executive Chef Alejandra Padilla away from her busy kitchen for a chat.

Play

Show 355, January 11, 2020: Executive Chef Alejandra Padilla, Five Crowns & SideDoor Part Two

Alejandra Padilla of Five Crowns and SidedoorThe iconic Five Crowns in Corona del Mar was established in 1965 and is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with domestic locations in Beverly Hills, Chicago, Dallas, Las Vegas and the historic Tam O’Shanter in Los Angeles.

SideDoor gastropub, recipient of Orange Coast Magazine’s “2010 Restaurant of the Year” Award and Corona del Mar’s first and only English gastropub, is also housed within the historic Five Crowns building; its primary entrance is on Poppy Street. They will be celebrating their 10th Anniversary in March.

Five Crowns has a new seasonal Winter menu courtesy of Executive Chef Alejandra Padilla. Guests will experience the vibrant flavors of the season’s most inspiring ingredients to complement Five Crowns’ cherished classic dishes.

“SideDoor is soon presenting the next eagerly anticipated Ultimate Cheese & Charcuterie Party, culminating from another successful creamery takeover series, on Wednesday, January 15, 2020 from 6 to 9 p.m. with a special Cheese Education Class from 5:30-6 p.m. led by SideDoor’s own certified cheesemonger, sommelier and cicerone, Tracy Nelsen.”

“Known for its award-winning cheese and charcuterie offerings, SideDoor started the monthly series to highlight unique creameries, dedicating one evening a month to small batch cheesemakers and specialty cheeses. Twice a year the series reaches its pinnacle with the ultimate celebration of fromage. The indulgent evening will showcase the previous five months of creameries in the series including Haystack Creamery from Colorado (August), Boutique creameries from Sonoma County (September), Kenny’s Farmhouse Cheese from Kentucky (October), River’s Edge Chevrè from Oregon (November), and Cowgirl Creamery from California (December).”

Play

January 11: Dine LBC, Five Crowns, Alchemy Restaurant and Bar, Santa Fe School of Cooking

Podcasts

Segment One: Show Preview with Co-Host & Executive Producer Andy Harris
Segment Two: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
Segment Three: Screening of Emmy-winning documentary, “Wasted!: The Story of Food Waste” in Long Beach organized by DINE LBC Long Beach Restaurant Week
Segment Four: Executive Chef Alejandra Padilla, Five Crowns & SideDoor Part One
Segment Five: Executive Chef Alejandra Padilla, Five Crowns & SideDoor Part Two
Segment Six: Alchemy Restaurant & Bar, Ashland, Oregon
Segment Seven: Santa Fe School of Cooking, Santa Fe, New Mexico Part One
Segment Eight: Santa Fe School of Cooking, Santa Fe, New Mexico Part Two

Now an enticing preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully 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. Truly couldn’t do it without you.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. Where is the restaurant business headed in the new decade? Is fine dining in transition ? We’ll “Ask the Chef.”

Dine LBC Long Beach Restaurant Week is presenting a special, one day screening of Wasted!: The Story of Food Waste at The Art Theatre in Long Beach on Saturday, January 18th at 11:00 a.m. Wasted!: The Story of Food Waste is documentary executive-produced by the late Anthony Bourdain and aims to change the way people buy, cook, recycle, and eat food. Through the eyes of chef-heroes like Bourdain, Dan Barber, Massimo Bottura, and Danny Bowien, audiences will see how the world’s most influential chefs make the most of every kind of food, transforming what most people consider scraps into incredible dishes that create a more secure food system. Dine LBC’s Terri Henry is our guide.

The iconic Five Crowns in Corona del Mar was established in 1965 and is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with domestic locations in Beverly Hills, Chicago, Dallas, Las Vegas and the historic Tam O’Shanter in Los Angeles. Lawry’s Carvery, with locations in South Coast Plaza, Costa Mesa, and at L.A. LIVE, Los Angeles, represents the company’s unique quick-service concept. SideDoor, Corona del Mar’s first and only English gastropub, is housed within Five Crowns. We gently pull Executive Chef Alejandra Padilla out of her busy kitchen for a chat.

Alchemy Restaurant and Bar, located in an historic former residence in Ashland, Oregon, is as popular with the locals as well as visitors for a memorable dining experience with inventive cocktails and an artfully selected wine list. Proprietor Drew Gibbs is also a Certified Sommelier. It’s housed on the ground floor of The Winchester Inn. Drew gently pulls the cork on Alchemy Restaurant and Bar for us.

Located in beautiful Santa Fe, New Mexico, in the heart of historic downtown, the Santa Fe School of Cooking is an internationally acclaimed, recreational culinary school and Online Market specializing in foods of the American Southwest for 30 years. They offer Hands-On Cooking ClassesDemonstration Classes, an intensive 3-day cooking program they call Southwest Culinary Boot Camp and extremely popular Restaurant Walking Tours led by Santa Fe School of Cooking’s chefs. Nicole Ammerman, the Director of the Santa Fe School of Cooking & Market, represents the 2nd generation of family ownership and is our guest.

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

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. Where is the restaurant business headed in the new decade? Is fine dining in transition ? We’ll “Ask the Chef.”

 

Terri Henry of Dine LBC and Terri Henry MarketingDine LBC is proud to present a one day screening of Wasted!: The Story of Food Waste at The Art Theatre on Saturday, January 18th at 11am. Wasted!: The Story of Food Waste is an Emmy-winning documentary executive-produced by the late Anthony Bourdain and aims to change the way people buy, cook, recycle, and eat food. Through the eyes of chef-heroes like Bourdain, Dan Barber, Massimo Bottura, and Danny Bowien, audiences will see how the world’s most influential chefs make the most of every kind of food, transforming what most people consider scraps into incredible dishes that create a more secure food system.

WASTED! exposes the criminality of food waste and how it’s directly contributing to climate change and shows us how each of us can make small changes – all of them delicious – to solve one of the greatest problems of the 21st Century. The film is a must see for chefs, restaurant owners, home cooks and anyone interested in protecting the environment.

Dine LBC’s Terri Henry is our informed guide.

Alejandra Padilla of Five Crowns and SidedoorThe iconic Five Crowns in Corona del Mar was established in 1965 and is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with domestic locations in Beverly Hills, Chicago, Dallas, Las Vegas and the historic Tam O’Shanter in Los Angeles. Lawry’s Carvery, with locations in South Coast Plaza, Costa Mesa, and at L.A. LIVE, Los Angeles, represents the company’s unique quick-service concept.

SideDoor gastropub, recipient of Orange Coast Magazine’s “2010 Restaurant of the Year” Award and Corona del Mar’s first and only English gastropub, is also housed within the historic Five Crowns building; its primary entrance is on Poppy Street. They will be celebrating their 10th Anniversary in March.

Five Crowns has a new seasonal menu courtesy of Executive Chef Alejandra Padilla. Guests will experience the vibrant flavors of the season’s most inspiring ingredients to complement Five Crown’s cherished classic dishes. Think Lamb Shank with scallion potato pancake, horseradish puree and caramelized onion jus.

“SideDoor is soon presenting the next eagerly anticipated Ultimate Cheese & Charcuterie Party, culminating from another successful creamery takeover series, on Wednesday, January 15, 2020 from 6 to 9 p.m. with a special Cheese Education Class from 5:30-6 p.m. led by SideDoor’s own certified cheesemonger, sommelier and cicerone, Tracy Nelsen.”

“Known for its award-winning cheese and charcuterie offerings, SideDoor started the monthly series to highlight unique creameries, dedicating one evening a month to small batch cheesemakers and specialty cheeses. Twice a year the series reaches its pinnacle with the ultimate celebration of fromage. The indulgent evening will showcase the previous five months of creameries in the series including Haystack Creamery from Colorado (August), Boutique creameries from Sonoma County (September), Kenny’s Farmhouse Cheese from Kentucky (October), River’s Edge Chevrè from Oregon (November), and Cowgirl Creamery from California (December).”

We gently pull Executive Chef Alejandra Padilla away from her busy kitchen for a chat.

Drew Gibbs of the Alchemy Restaurant and BarAlchemy Restaurant and Bar, located in an historic former residence in Ashland, Oregon, is as popular with the locals as well as visitors for a memorable dining experience with inventive cocktails and an artfully selected wine list. Proprietor Drew Gibbs is also a Certified Sommelier. It’s housed on the ground floor of The Winchester Inn.

“Alchemy Restaurant and Bar…Cuisine Transformed.” “Come explore the world of Alchemy…Tinctures, Elixirs and Transmutations. We focus on craft cocktails, boutique wines, and innovative cuisine to transform your experience into something truly memorable. Serving dinner, bistro fare and Sunday brunch in a setting that melds classic and contemporary in one breath.”

“The Winchester Inn is an award-winning hotel that has been a landmark in Ashland, Oregon for over 35 years. A family run establishment since it was founded in 1983, the inn and restaurant have provided luxury and comfort with a touch of familiarity and home to thousands of guests.”

“The 21-room inn offers guests supreme levels of quality, luxury and service: rooms, suites, cottages, tiered English gardens, award winning dining at Alchemy Restaurant and Bar, and convenient access to shopping, art galleries, and the Oregon Shakespeare Festival in downtown Ashland.”

“The inn has received numerous accolades, including Conde Nast “Best in the US”, placing it in the ‘Top 75’ list. The New York Times has described the Winchester Inn as “Ashland’s premier historic inn.””

Drew artfully pulls the cork on Alchemy Restaurant and Bar for us.

Nicole Curtis AmmermanLocated in beautiful Santa Fe, New Mexico, in the heart of historic downtown, the Santa Fe School of Cooking is an internationally acclaimed, recreational culinary school and Online Market specializing in foods of the American Southwest for 30 years. They offer Hands-On Cooking ClassesDemonstration Classes, and an intensive 3-day cooking program they call Southwest Culinary Boot Camp, and extremely popular Restaurant Walking Tours, led by Santa Fe School of Cooking’s chefs.

“Raised on a ranch near the banks of the Snake River in Idaho, the Founder of the Santa Fe School of Cooking, Susan Curtis, truly has good food in her blood. Fishing, hunting and foraging added to the bounty of a communal table laden with fresh garden produce and home-cured meats. She raised her Santa Fe family in the same way, instinctively aware that a convivial sharing of work and pleasure makes life taste that much sweeter.”

“In 1989, Susan’s desire for a new chapter in life and her love for the traditional foods of Santa Fe anticipated the cultural shift towards a local sustainable lifestyle. Her foresight, focus and passion have made the Santa Fe School of Cooking a home-grown success story. Still actively involved at the School, Susan has co-authored numerous cookbooks on the foods of New Mexico and remains deeply committed to her family, her community, and to the original philosophy of the School, to celebrate and share the distinctive techniques and flavors of regional Santa Fe cuisine.”

“A Santa Fe native, the School’s Director of Operations, Nicole Curtis Ammerman, has immersed herself fully in the goals laid out by her mother, Susan Curtis. Nicole’s love of family and friends drew her back home to Santa Fe in 1993, and combined with business and marketing skills she honed at the University of Arizona, her dedication to New Mexico culinary traditions has enriched the scope and abilities of Santa Fe’s original cooking school.”

“Nicole added longer Culinary Boot Camp experiences to the School’s signature roster of traditional Santa Fe cooking classes and created our popular Restaurant Walking Tours, which not only benefit the School’s guests but also provide exposure for local Santa Fe restaurants. She has wholeheartedly embraced the School’s mission to support the Santa Fe food community, sourcing some of the School’s produce from employee gardens.”

Nicole Ammerman, the Director of the Santa Fe School of Cooking & Market, represents the 2nd generation of family ownership and is our guest.

Podcasts

Segment One: Show Preview with Co-Host & Executive Producer Andy Harris
Segment Two: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
Segment Three: Screening of Emmy-winning documentary, “Wasted!: The Story of Food Waste” in Long Beach organized by DINE LBC Long Beach Restaurant Week
Segment Four: Executive Chef Alejandra Padilla, Five Crowns & SideDoor Part One
Segment Five: Executive Chef Alejandra Padilla, Five Crowns & SideDoor Part Two
Segment Six: Alchemy Restaurant & Bar, Ashland, Oregon
Segment Seven: Santa Fe School of Cooking, Santa Fe, New Mexico Part One
Segment Eight: Santa Fe School of Cooking, Santa Fe, New Mexico Part Two

Show 269, April 14, 2018: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Now a tantalizing preview of 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a brand-new show.

The long and rich history of winemaking in California began in San Diego County more than two hundred years ago. Professor Richard Carrico</strong> is a Lecturer at San Diego State University and the author of Of Wine on The Lees Well Refined – A History of Wines & Wineries in San Diego County. Professor Carrico will be presenting a talk, “The Surprising History of Wine in San Diego County” for the Culinary Historians of San Diego on Saturday, April 21st @ 10:30 a.m. at the San Diego Central Library.

Lawry’s Restaurants Inc. announced the appointment of Alejandra Padilla as Executive Chef of the historic Five Crowns and SideDoor in Corona del Mar back in January. Chef Padilla recently introduced her new Spring Menu. Don’t forget Five Crowns as an excellent choice for Mom on Mother’s Day. Chef Padilla joins us with the highlights.

Come celebrate and be part of the 3rd Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, May 6th, 2018 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bow! Masters of Taste 2018 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival. Founder & restaurateur Rob Levy and participating chef, Vanda Asapahu of Ayara Luk provide all the tempting details.

Almost 20 years ago restaurateur Joe Manzella (and his Family) debuted TAPS Fish House & Brewery in Downtown Brea. The popular establishment recently reopened after a $1.5- million remodeling. The comprehensive refresh comes as TAPS, one of the region’s most decorated breweries and a standout for its high-quality seafood, fine steaks, oyster bar and famous Las Vegas-style Sunday brunch, readies for its 20th anniversary next year. Joe is with us in-studio.

When it comes to wine jargon you sometimes hear the term “field blend.” What is it exactly? Our resident, and always intelligible, wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, explains all.

Also uncorked is Alsace’s Marcel Deiss winery, an example of a star producer exemplifying the spirit of a field blend.

The 12th Vegas Uncork’d is in the horizon for the fabled Las Vegas Strip the Weekend of May 10th thru Sunday, May 13. It’s a foodies paradise as most celebrity chefs represented on The Strip will be hosting an incredible assortment of high profile, one-of-a-kind food & libation events. Joining us to preview her three Vegas Uncorked celebrations is Susan Feniger of Border Grill fame. We’ll be there in the heart of the action, too, broadcasting from Lagasse’s Stadium at The Palazzo Resort on Saturday May 12th from 10:00 a.m. to 12 Noon.

Our always informed Co-Host, Chef Andrew Gruel, is back in-studio and continues with his “Ask the Chef” series. Today it’s Butter 411. These days butter is a bit of a maligned cooking fat. Olive oil seemingly remains supreme. It really can be better with butter as Julia Child gracefully told us over the years. Butter adds taste and flavor to recipes and a modest amount can go a long way. We’ll reflect on this as Chef Andrew puts the butter churn aside and has the flavorful specifics for us.

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

Play

Show 269, April 14, 2018: Alejandra Padilla, Executive Chef, Five Crowns and SideDoor, Corona del Mar

Alejandra PadillaLawry’s Restaurants Inc. announced the appointment of Alejandra Padilla as Executive Chef of Five Crowns and SideDoor in Corona del Mar back in January. Chef Padilla recently introduced her new Spring menu. Chef Padilla joins us.

Featuring the season’s freshest flavors to compliment the restaurant’s classic dishes, the colorful Spring menu welcomes several new small plates such as the Smoked Octopus with meyer lemon yogurt, spring peas and pickled red onions, main dishes like the Coffee Rubbed Short Rib with broccolini, tomato petals, grilled leeks, horseradish gremolata and bordelaise and desserts including the Cheesecake with carrot cake crumbles, walnut ice cream and carrot chips.

Chef Padilla comes to Five Crowns and SideDoor from Hillstone Restaurant Group, where she served as Culinary Manager since 2015. Prior to joining Hillstone, Padilla moved up the ranks at Patina Restaurant Group where she started in 2010 as Sous Chef at La Fonda Del Sol in New York before moving to Los Angeles to take a position as Sous Chef at Nick & Stef’s Steakhouse. She was quickly promoted to Executive Chef, a position she served at two different Market Café locations in Los Angeles.

Chef Alejandra appeared on Cooking Channel’s Unique Eats in 2010 and was also the winner of the Season 6 premier episode of Food Network’s, Chopped in 2011.

Play

April 14: Richard Carrico, Five Crowns, Masters of Taste, Taps Fish House & Brewery, Wine Exchange, Susan Feniger

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Professor Richard Carrico, Of Wine On The Lees Well Refined – A History Of Wines & Wineries In San Diego County
Segment Three: Alejandra Padilla, Executive Chef, Five Crowns and SideDoor, Corona del Mar
Segment Four: 3rd Annual Masters of Taste, The Rose Bowl
Segment Five: Joe Manzella, TAPS Fish House & Brewery, Brea
Segment Six: Kyle Meyer, Co-Founder, Wine Exchange, Santa Ana
Segment Seven: Vegas Uncork’d Preview with Susan Feniger
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now a tantalizing 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a brand-new show.

The long and rich history of winemaking in California began in San Diego County more than two hundred years ago. Professor Richard Carrico is a Lecturer at San Diego State University and the author of Of Wine on The Lees Well Refined – A History of Wines & Wineries in San Diego County. Professor Carrico will be presenting a talk, “The Surprising History of Wine in San Diego County” for the Culinary Historians of San Diego on Saturday, April 21st @ 10:30 a.m. at the San Diego Central Library.

Lawry’s Restaurants Inc. announced the appointment of Alejandra Padilla as Executive Chef of the historic Five Crowns and SideDoor in Corona del Mar back in January. Chef Padilla recently introduced her new Spring Menu. She joins us with the highlights.

Come celebrate and be part of the 3rd Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, May 6th, 2018 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bowl! Masters of Taste 2018 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival. Founder Rob Levy and participating chef, Vanda Asapahu of Ayara Luk provide all the tempting details.

Almost 20 years ago restaurateur Joe Manzella (and his Family) debuted TAPS Fish House & Brewery in Downtown Brea. The popular establishment recently reopened after a $1.5- million remodeling. The comprehensive refresh comes as TAPS, one of the region’s most decorated breweries and a standout for its high-quality seafood, fine steaks, oyster bar and famous Las Vegas-style Sunday brunch, readies for its 20th anniversary next year. Joe is with us in-studio.

When it comes to wine jargon you sometimes hear the term “field blend.” What is it exactly? Our resident, and always intelligible, wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, explains all.

Also uncorked is Alsace’s Marcel Deiss winery, an example of a star producer exemplifying the spirit of a field blend., blend.https://www.youtube.com/watch?v=k4E6WGeza04&t=645s

The 12th Vegas Uncorked is in the horizon for the fabled Las Vegas Strip the Weekend of May 10th thru Sunday, May 13. It’s a foodies paradise as most celebrity chefs represented on The Strip will be hosting an incredible assortment of high profile, one-of-a-kind food & libation events. Joining us to preview her pair of Vegas Uncorked celebrations is Susan Feniger of Border Grill fame. We’ll be there in the heart of the action, too, broadcasting from Lagasse’s Stadium at The Palazzo Resort on Saturday May 12th from 10:00 a.m. to 12 Noon.

Our always informed Co-Host, Chef Andrew Gruel, is back in-studio and continues with his “Ask the Chef” series. Today it’s Butter 411. These days butter is a bit of a maligned cooking fat. Olive oil seemingly remains supreme. It really can be better with butter as Julia Child gracefully told us over the years. Butter adds taste and flavor to recipes and a modest amount can go a long way. We’ll reflect on this as Chef Andrew puts the butter churn aside and has the flavorful specifics for us.

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

Richard CarricoThe long and rich history of winemaking in California began in San Diego County more than two hundred years ago. Professor Richard Carrico is a Lecturer at San Diego State University and the author of Of Wine on The Lees Well Refined – A History of Wines & Wineries in San Diego County. Professor Carrico will be presenting a talk, “The Surprising History of Wine in San Diego County” for the Culinary Historians of San Diego on Saturday, April 21st @ 10:30 a.m. at the Neil Morgan Auditorium at San Diego Central Library.

Carrico will guide the audience on a visual trip through wine’s long San Diego County history as he weaves an enlightening tale of vineyards, grape stomping, murders, Prohibition, and the near death and recovery of the County’s wine industry.

Professor Carrico earned Bachelor degrees in History and Anthropology from San Diego State, and has a Master’s degree in History from the University of San Diego. Carrico has studied wine-making at UC Davis.

The event is free and open to the public. A tasting and book-signing will follow the presentation.

Professor Carrico departs the lush San Diego County vineyards to join us.

Alejandra PadillaLawry’s Restaurants Inc. announced the appointment of Alejandra Padilla as Executive Chef of Five Crowns and SideDoor in Corona del Mar back in January. Chef Padilla recently introduced her new Spring menu. She joins us.

Featuring the season’s freshest flavors to compliment the restaurant’s classic dishes, the colorful Spring menu welcomes several new small plates such as the Smoked Octopus with meyer lemon yogurt, spring peas and pickled red onions, main dishes like the Coffee Rubbed Short Rib with broccolini, tomato petals, grilled leeks, horseradish gremolata and bordelaise and desserts including the Cheesecake with carrot cake crumbles, walnut ice cream and carrot chips.

Chef Padilla comes to Five Crowns and SideDoor from Hillstone Restaurant Group, where she served as Culinary Manager since 2015. Prior to joining Hillstone, Padilla moved up the ranks at Patina Restaurant Group where she started in 2010 as Sous Chef at La Fonda Del Sol in New York before moving to Los Angeles to take a position as Sous Chef at Nick & Stef’s Steakhouse. She was quickly promoted to Executive Chef, a position she served at two different Market Café locations in Los Angeles.

Chef Alejandra appeared on Cooking Channel’s Unique Eats in 2010 and was also the winner of the Season 6 premier episode of Food Network’s, Chopped in 2011.

Vanda AsapahuCome celebrate and be part of the 3rd Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, May 6th, 2018 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bowl! Masters of Taste 2018 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival.

Founder Rob Levy and participating chef, Vanda Asapahu of Ayara Luk, provide all the tempting details.

The 3rd Masters of Taste will include the finest fare from over 40 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from 25 spirit brands and bars, a premier 50 yard-line cocktail bar featuring top Mixologists from four of L.A.’s most distinguished drinking destinations, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.

100% of the proceeds from Masters of Taste 2018 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in Los Angeles County that are leading the way to end homelessness in our community and offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last two years Masters of Taste has raised nearly $1 Million in support of Union Station’s life-saving programs.

Ticket Information: Masters of Taste 2018 will take place on Sunday, May 6th, 2018. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Tickets to this event are only available for guests 21+ and over.  For more information on Masters of Taste 2018 or to book your tickets directly, just go right here to order them.

Joe Manzella of Taps Fish House and Brewery and the CatchAlmost 20 years ago restaurateur Joe Manzella (and his Family) debuted TAPS Fish House & Brewery in Downtown Brea. It was an expensive undertaking and a major risk at the time.

The popular locals’ favorite establishment recently reopened after a $1.5 -million remodeling. The comprehensive refresh comes as TAPS, one of the region’s most decorated breweries and a standout for its high-quality seafood, fine steaks, oyster bar and famous Las Vegas-style Sunday brunch, readies for its 20th anniversary next year.

“It’s a big-picture renovation that simply says that after close to 20 years of high-volume business, we’re ready for a major refresh,” said Manzella, who opened the original TAPS with his sister, Michele, and their late father, Fred.

“The basic bones of the building remain,” said Manzella, referring to the iconic building’s 85,000 bricks, bow-string trusses and cherry wood. “It’s a classic architectural beauty and will always be a welcome decor aesthetic.”

“This business is about intriguing the guests, be it with innovative food, spirits or ambiance,” Manzella said. “You can’t stand still. Our loyal following and new guests deserve the best, and our job is to be constantly reviewing everything and doing it better.”

The newest enterprise for the Manzella Restaurant GroupTAPS Brewery & Barrel Room, will open in Tustin by the Legacy development in late spring 2018.

Joe is with us in-studio.

Kyle Meyer of Wine ExchangeWhen it comes to wine jargon you sometimes hear the term “field blend.” What is it exactly? Our resident, and always intelligible, wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, explains all.

Also Alsace’s Marcel Deiss winery (Father & Son duo) is an example of a star producer exemplifying the spirit of a field blend. It’s about the terroir.

Susan Feniger of Mud Hen TavernThe 12th Vegas Uncork’d is in the horizon for the fabled Las Vegas Strip the Weekend of May 10th thru Sunday, May 13. It’s a foodies paradise as most celebrity chefs represented on The Strip will be hosting an incredible assortment of high profile, one-of-a-kind food & libation events. Joining us to preview her pair of Vegas Uncork’d celebrations is Susan Feniger of Border Grill fame.

We’ll be there in the heart of the action, too, broadcasting from Lagasse’s Stadium at The Palazzo Resort on Saturday May 12th from 10:00 a.m. to 12 Noon.

Susan’s first event is Tequila & Salsa With Susan Feniger” on Thursday, May 10th from 6:30 p.m. to 9:00 p.m. at Border Grill at the Forum Shops at Caesars Palace.

“The perfect event for tequila and taco lovers alike, or anyone who loves a good time. Join Too Hot Tamale and celebrity chef Susan Feniger for an exhilarating evening at Border Grill.  Enjoy unlimited signature tacos, ceviches, seafood cocktails, top-shelf tequila cocktails, and a salsa dance lesson to get everyone moving on the dance floor!”

Susan’s 2nd Uncorked event is Master Series – Women’s Power Lunch & Conversation” on Saturday, May 12th from 11:00 a.m. until 2:00 p.m. at Border Grill, Forum Shops at Caesars Palace.

“This lunch is unlike anything you’ve experienced before! Get up close and personal with chefs Susan Feniger, Christina Tosi, Elizabeth Blau, Saipin Chutima, Nicole Brisson, and others at Border Grill in The Forum Shops for a panel discussion and lunch celebrating all things female! Guests will indulge in a delicious meal prepared by a team of all-women chefs, sip on curated wines from female winemakers, and indulge in tastings of top-shelf tequila from a women-operated distillery in this first-ever event at Vegas Uncork’d.”

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, is back in-studio and continues with his Ask the Chef series.

Today it’s Butter 411. These days butter is a bit of a maligned cooking fat. Olive oil seemingly reigns supreme. It really can be better with butter as Julia Child told us over the years. Butter adds taste and flavor to recipes and a modest amount can go a long way.

We’ll reflect on this as Chef Andrew puts the butter churn aside and has the flavorful specifics for us.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Professor Richard Carrico, Of Wine On The Lees Well Refined – A History Of Wines & Wineries In San Diego County
Segment Three: Alejandra Padilla, Executive Chef, Five Crowns and SideDoor, Corona del Mar
Segment Four: 3rd Annual Masters of Taste, The Rose Bowl
Segment Five: Joe Manzella, TAPS Fish House & Brewery, Brea
Segment Six: Kyle Meyer, Co-Founder, Wine Exchange, Santa Ana
Segment Seven: Vegas Uncork’d Preview with Susan Feniger
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”