Show 470, April 16, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Easter, Passover and Ramadan holiday good wishes to all.

Chef Robert Biebrich is the Senior Executive Chef for Legends at SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef right here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the elevated food and beverage served to 70,000 VIP Guests at the Super Bowl. We’ll meet him.

Jenny Goldfarb, aka Mrs. Goldfarb, is the Founder & CEO of Unreal Deli, the country’s leading provider of premium plant-based deli meats. Unreal Deli is meat from a (truly happy) farm, not a factory, made with locally-sourced ingredients you can pronounce. With no experience in the food sector, let alone launching a company, Jenny gave birth to this rapidly expanding business in her tiny kitchen while pregnant with her 3rd child. Her great-grandfather, Morris Gross, immigrated to NYC in 1907 and worked his way up from dishwasher to owning several NY delis.” Jenny Goldfarb is our guest with an overstuffed Unreal Deli Corn’d Beef Reuben on corn rye in hand.

Alma Rosa Winery is situated on the north-facing slopes of the Santa Rosa Hills in Santa Barbara County. The wines are layered, vibrant and balanced, and they reflect the special terroir of the Sta. Rita Hills, which benefits from cool Pacific Ocean breezes funneled inland through the unique transverse mountain range of the region. Founder and Winery Ambassador Richard Sanford planted the first Pinot Noir in the region in 1971. He provides invaluable experience in guiding Alma Rosa’s focus on excellence and balance in all Alma Rosa does. Winemaker Samra Morris (born and raised in Bosnia) brings sensitivity and technique inspired by great winemakers in California and Burgundy to wine growing and wine-making.” Winemaker Samra Morris joins us to gently pull the cork on all that is Alma Rosa Winery & Vineyards.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Farmed seafood, raised sustainably, is a good path for the United States to increase domestic production. Farming fish has moved inland from ocean aquaculture which is a positive development. Chef Andrew will explain the benefits.

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

Play

Show 470, April 16, 2022: Samra Morris, Winemaker, Alma Rosa Winery & Vineyards, Solvang, CA Part One

Alma Rosa Winery is situated on the north-facing slopes of the Santa Rosa Hills in Santa Barbara County. The wines are layered, vibrant and balanced, and they reflect the special terroir of the Sta.Rita Hills, which benefits from cool Pacific Ocean breezes funneled inland through the unique transverse mountain range of the region.”

“Alma Rosa wines — most produced in small batches of less than 400 cases — represent the best of the Sta. Rita Hills. Guests are invited to try their selection of Pinot Noir and Chardonnay wines, as well as some of their Rhone varietals, including Syrah and Grenache in their new Solvang Tasting Room.” There are also guest experiences available at the Alma Rosa Ranch.

“The Winery produces 5,000 hand-crafted cases per year focused on Estate and Single Vineyard Pinot Noir and Chardonnay from vineyards located on a four mile stretch along Santa Rosa Road. Sta. Rita Hills has a large reputation for extraordinary Pinot Noir yet this small area is 6 per cent the size of Napa Valley vineyards and 8 per cent the size of Paso Robles.”

“Founder and Winery Ambassador Richard Sanford planted the first Pinot Noir in the region in 1971. He provides invaluable experience in guiding Alma Rosa’s focus on excellence and balance in all Alma Rosa does. Winemaker Samra Morris (born and raised in Bosnia) brings sensitivity and technique inspired by great winemakers in California and Burgundy to wine growing and wine-making.” Samra had been the Assistant Winemaker at Alma Rosa and when the former Winemaker abruptly departed right before the 2019 harvest was promoted with confidence by Proprietors Bob and Barb Zorich and General Manager Debra Eagle.

Winemaker Samra Morris joins us to gently pull the cork on all that is Alma Rosa Winery & Vineyards.

Play

Show 470, April 16, 2022: Samra Morris, Winemaker, Alma Rosa Winery & Vineyards, Solvang, CA Part Two

Alma Rosa Winery is situated on the north-facing slopes of the Santa Rosa Hills in Santa Barbara County. The wines are layered, vibrant and balanced, and they reflect the special terroir of the Sta.Rita Hills, which benefits from cool Pacific Ocean breezes funneled inland through the unique transverse mountain range of the region.”

“Alma Rosa wines — most produced in small batches of less than 400 cases — represent the best of the Sta. Rita Hills. Guests are invited to try their selection of Pinot Noir and Chardonnay wines, as well as some of their Rhone varietals, including Syrah and Grenache in their new Solvang Tasting Room.” There are also guest experiences available at the Alma Rosa Ranch.

“The Winery produces 5,000 hand-crafted cases per year focused on Estate and Single Vineyard Pinot Noir and Chardonnay from vineyards located on a four mile stretch along Santa Rosa Road. Sta. Rita Hills has a large reputation for extraordinary Pinot Noir yet this small area is 6 per cent the size of Napa Valley vineyards and 8 per cent the size of Paso Robles.”

“Founder and Winery Ambassador Richard Sanford planted the first Pinot Noir in the region in 1971. He provides invaluable experience in guiding Alma Rosa’s focus on excellence and balance in all Alma Rosa does. Winemaker Samra Morris (born and raised in Bosnia) brings sensitivity and technique inspired by great winemakers in California and Burgundy to wine growing and wine-making.” Samra had been the Assistant Winemaker at Alma Rosa and when the former Winemaker abruptly departed right before the 2019 harvest was promoted with confidence by Proprietors Bob and Barb Zorich and General Manager Debra Eagle.

Winemaker Samra Morris continues with us pouring a glass of Alma Rosa Estate Pinot Noir, El Jabali Vineyard, Sta. Rita Hills.

Play

April 16: Legends at SoFi Stadium, Mrs. Goldfarb’s Unreal Deli, Alma Rose Winery & Vineyards

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part One
Segment Three: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part Two
Segment Four: Jenny Goldfarb, Founder, Mrs. Goldfarb’s Unreal Deli Part One
Segment Five: Jenny Goldfarb, Founder, Mrs. Goldfarb’s Unreal Deli Part Two
Segment Six: Samra Morris, Winemaker, Alma Rosa Winery &: Vineyards, Solvang, CA Part One
Segment Seven: Samra Morris, Winemaker, Alma Rosa Winery &: Vineyards, Solvang, CA Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Chef Robert Biebrich is the Senior Executive Chef for Legends at SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef right here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the elevated food and beverage served to 70,000 VIP Guests at the Super Bowl. We’ll meet him.

“Jenny Goldfarb, aka Mrs. Goldfarb, is the Founder & CEO of Unreal Deli, the country’s leading provider of premium plant-based deli meats. Unreal Deli is meat from a (truly happy) farm, not a factory, made with locally-sourced ingredients you can pronounce. With no experience in the food sector, let alone launching a company, Jenny gave birth to this rapidly expanding business in her tiny kitchen while pregnant with her 3rd child. Her great-grandfather, Morris Gross, immigrated to NYC in 1907 and worked his way up from dishwasher to owning several NY delis.” Jenny Goldfarb is our guest with an overstuffed Unreal Corn’d Beef Reuben on corn rye in hand.

“Alma Rosa Winery is situated on the north-facing slopes of the Santa Rosa Hills in Santa Barbara County. The wines are layered, vibrant and balanced, and they reflect the special terroir of the Sta.Rita Hills, which benefits from cool Pacific Ocean breezes funneled inland through the unique transverse mountain range of the region. Founder and Winery Ambassador Richard Sanford planted the first Pinot Noir in the region in 1971. He provides invaluable experience in guiding Alma Rosa’s focus on excellence and balance in all Alma Rosa does. Winemaker Samra Morris (born and raised in Bosnia) brings sensitivity and technique inspired by great winemakers in California and Burgundy to wine growing and wine-making.” Winemaker Samra Morris joins us to gently pull the cork on all that is Alma Rosa Winery & Vineyards.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Farmed seafood, raised sustainably, is a good path for the US to increase domestic production. Farming fish has moved inland which is a positive development. Chef Andrew will explain the benefits.

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

Robert Biebrich

Chef Robert Biebrich is the Senior Executive Chef for SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the food and beverage served to 70,000 VIP Guests at the Super Bowl. Talk about a challenge. We’ll meet him.

“The culinary program at SoFi was created by James Beard-Award winning Chefs Jon Shook and Vinny Dotolo in partnership with Legends, which operates the stadium’s culinary program under the direction of Legends Senior Executive Chef Robert Biebrich and Legends Vice President of Culinary Innovation Gretchen Beaumarchais. The goal was to reimagine the stadium culinary experience.”

SoFi Stadium’s culinary program is based on four core geographic concepts. These include Fairfax Avenue, San Vicente Blvd., Sawtelle Blvd. and Olvera Street. Each is grounded in local flavors and features creative combinations.

“SoFi Stadium’s state-of-the-art amenities and indoor-outdoor design are incorporated into the presentation of its innovative food program to create a memorable experience. The stadium’s kitchens offer open-air spaces with breathtaking views of the city. Their expansive design features clear glass, with each kitchen placed in a location that always has sightlines to the field, videoboard or seating bowl. Fans are now able to leave their seats for food and drink and not worry about missing the big play.”

“The clear glass in SoFi Stadium’s kitchens allows food to be prepared in front of guest’s eyes. In a first for stadium design, SoFi Stadium features 100 percent live-fire kitchens. This allows for the stadium to produce food in each and every one of its kitchens.”

Jenny Goldfarb of Mrs. Goldfarb's

“Jenny Goldfarb, aka Mrs. Goldfarb, is the Founder & CEO of Unreal Deli, the country’s leading provider of premium plant-based deli meats. Unreal Deli is meat from a (truly happy) farm, not a factory, made with locally-sourced ingredients you can pronounce. With no experience in the food sector, let alone launching a company, Jenny gave birth to this rapidly expanding business in her tiny kitchen while pregnant with her 3rd child. Her great-grandfather, Morris Gross, immigrated to NYC in 1907 and worked his way up from dishwasher to owning several NY delis.”

“Jenny grew up a “bagels and Seinfeld Jew” on the Standard American Diet (SAD), and in her early 30s, learned about the plight of animals on factory farms, which led her to adopt a plant-based diet. After much trial and error, she became a whiz in the plant-based kitchen and realized the thing she missed most after becoming vegan was premium NY-style deli meat. She sought to recreate a corned beef made from beets, chickpeas, tomatoes, and high protein wheat. The recipe was such a hit with her friends and family that they encouraged her to produce her Corn’d Beef Reubens for some of the biggest delis in LA, which got the attention of Whole Foods and even landed her on Shark Tank where she took on Mark Cuban as primary investor.”

“At the top of 2020 things were looking good, until the pandemic hit and restaurants, the company’s main revenue source, shut down. It didn’t look good. But making it through challenges is all about flexibility, so the company shifted into retail. Retail sales shot through the roof! The company then developed Unreal Roasted Turk’y followed by Unreal Steak Slices to have a more diverse product line supporting consumer sales. The product line can now be found in thousands of restaurant and grocery locations nationwide with more to come including new products and a wider release of more Unreal Deli ghost kitchens after the successful launch in NY.”

Jenny Goldfarb is our guest with an overstuffed Unreal Corn’d Beef Reuben on corn rye in hand.

Alma Rosa Winery is situated on the north-facing slopes of the Santa Rosa Hills in Santa Barbara County. The wines are layered, vibrant and balanced, and they reflect the special terroir of the Sta.Rita Hills, which benefits from cool Pacific Ocean breezes funneled inland through the unique transverse mountain range of the region.”

“Alma Rosa wines — most produced in small batches of less than 400 cases — represent the best of the Sta. Rita Hills. Guests are invited to try their selection of Pinot Noir and Chardonnay wines, as well as some of their Rhone varietals, including Syrah and Grenache in their new Solvang Tasting Room.” There are also guest experiences available at the Alma Rosa Ranch.

“The Winery produces 5,000 hand-crafted cases per year focused on Estate and Single Vineyard Pinot Noir and Chardonnay from vineyards located on a four mile stretch along Santa Rosa Road. Sta. Rita Hills has a large reputation for extraordinary Pinot Noir yet this small area is 6 per cent the size of Napa Valley vineyards and 8 per cent the size of Paso Robles.”

“Founder and Winery Ambassador Richard Sanford planted the first Pinot Noir in the region in 1971. He provides invaluable experience in guiding Alma Rosa’s focus on excellence and balance in all Alma Rosa does. Winemaker Samra Morris (born and raised in Bosnia) brings sensitivity and technique inspired by great winemakers in California and Burgundy to wine growing and wine-making.”

Winemaker Samra Morris joins us to gently pull the cork on all that is Alma Rosa Winery & Vineyards.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Farmed seafood, raised sustainably, is a good path for the US to increase domestic production. Farming fish has moved inland which is a positive development. Chef Andrew will explain the benefits and provide the background.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part One
Segment Three: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part Two
Segment Four: Jenny Goldfarb, Founder, Mrs. Goldfarb’s Unreal Deli Part One
Segment Five: Jenny Goldfarb, Founder, Mrs. Goldfarb’s Unreal Deli Part Two
Segment Six: Samra Morris, Winemaker, Alma Rosa Winery &amp: Vineyards, Solvang, CA Part One
Segment Seven: Samra Morris, Winemaker, Alma Rosa Winery &amp: Vineyards, Solvang, CA Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Show 364, March 14, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Now an intriguing preview of Saturday’s delectable 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.

We were set to be live the Hotel Californian boutique luxury hotel for the Santa Barbara Culinary Experience in partnership with The Julia Child Foundation honoring the memory of Julia Child. The SBCE was planned as an expansive citywide calendar of special food, wine and libation events for the extended three-day weekend on March 13-15, 2020.

“The concept was an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. The late cookbook author, chef and TV personality Julia Child was passionate about teaching others about the culinary arts—and was an aficionado of Santa Barbara, as a longtime resident herself.”

Thoughtfully, with an emphasis on the safety & well-being of the guests and participants, the SBCE organizers postponed the celebration to the same Weekend in 2021. We’ll keep you posted on all the specifics as we plan to be there. Meanwhile we went ahead with our Santa Barbara show special as planned with all the guests on the telephone. It’s a great destination for distinctive dining (with an emphasis on fresh, local ingredients) and premium wine appreciation.

The new Executive Chef at Hotel Californian is Travis Watson. Chef Travis has refreshed and revamped Hotel Californian’s signature (dinner only) restaurant, Blackbird Restaurant and Bar. He’s also the menu-maker for breakfast, brunch, lunch and dinner at the al-fresco Goat Tree, banquets and in-room dining at Hotel Californian. Chef Travis takes a break from his busy kitchens to join us.

Leading the Margerum Wine Company team (with a stylish new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long-term Santa Barbara resident who has been a prominent fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the Santa Barbara Culinary Experience (SBCE) Advisory Committee. Doug is our guest to pull the cork for us on Margerum Wine Company.

“Veteran hospitality industry executive Jim Dodge has had a rich, wide-ranging culinary career. After growing up in the hospitality industry, he trained as a chef, became a celebrated pastry chef, published several cookbooks, opened a pastry shop and restaurant in Hong Kong, then became a culinary educator and joined the food service industry. Since 2004, he has been Bon Appétit Management Company’s director of specialty culinary programs, based in the corporate office in Palo Alto, CA, and donates his time regularly to charities throughout the country.”  We’ll meet him.

Edible Santa Barbara is a publication entirely locally owned and operated. “And with our membership in Edible Communities, we are able to combine the synergy of a national publication and a hip, locally written insider’s view of the food and beverage producers and purveyors throughout the region. We shine the spotlight on our exemplary farmers, fishermen, ranchers, winemakers and community food programs—we savor the delicious diversity of Santa Barbara.” Krista Harris, Editor and Co-Publisher, turns the page for us with an overview on Edible Santa Barbara.

Alma Rosa Winery was founded in 2005 by California wine industry pioneer Richard Sanford and his wife, Thekla. They named the winery after the 1839 Rancho Santa Rosa land grant that historically encompassed this region of Santa Barbara County. Richard Sanford was the first to plant Pinot Noir in the area in 1971 after detailed research of climate and geologic records. Richard went on to launch two wineries before creating Alma Rosa (which he sold in 2015.) Today Richard serves as Founder and Winery Ambassador for Alma Rosa Winery.” Richard deftly pulls the cork on Alma Rosa for us.

Originally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant part of the Acme Hospitality restaurant group. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’ll “Ask the Chef.”

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

Play

Show 364, March 14, 2020: Winemaker Richard Sanford, Alma Rosa Winery, Santa Rita Hills

Richard Sanford of Alma Rosa WineryAlma Rosa Winery was founded in 2005 by California wine industry pioneer Richard Sanford and his wife, Thekla. They named the winery after the 1839 Rancho Santa Rosa land grant that historically encompassed this region of Santa Barbara County. Richard Sanford was the first to plant Pinot Noir in the area in 1971 after detailed research of climate and geologic records. Richard went on to launch two wineries before creating Alma Rosa (which he sold in 2015.)” Today Richard serves as Founder and Winery Ambassador for Alma Rosa Winery. Richard pulls the cork on Alma Rosa for us.

“Richard Sanford was inducted into the Vintner’s Hall of Fame in 2012 for his contributions to the California wine industry. Following his service in Vietnam, Richard Sanford dreamed of discovering a West Coast climate zone similar to the Burgundy region of France and producing wine that would rival the best in the world. With a degree in Geography from UC Berkeley, he identified a remarkable geographic anomaly: the transverse mountain ranges of California where the valleys open to the west, allowing cool maritime air to moderate the growing climate.”

“After locating acreage with well-drained soils in the targeted climate zone, Richard planted the first Pinot Noir vineyard in the Central Coast in 1971 — the Sanford & Benedict Vineyard. A decade later, he and his wife Thekla founded Sanford Winery, where they produced award-winning wines for over 25 years.”

“In 2005, the Sanfords launched Alma Rosa Winery to pursue their commitment to organic farming and sustainable business practices. Today, those practices are continued by Bob & Barb Zorich, who purchased Alma Rosa Winery in 2014.”

Richard invites listeners to visit for a sit-down tasting experience in Alma Rosa Winery’s stunning Buellton tasting room. Guests are able to enjoy the Alma Rosa wines in a welcoming and well-appointed tasting room that is comfortably furnished and filled with the beautiful natural light of Santa Barbara County. They offer a rotating selection of 5 wines to taste from their portfolio of Pinot Noirs, Chardonnays, Rhone varietals and sparkling wines.

Play

March 14: Hotel Californian, Margerum Wine Company, Jim Dodge, edible Santa Barbara, Alma Rosa Winery, The Lark Santa Barbara

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Travis Watson, Hotel Californian, Santa Barbara
Segment Three: Winemaker Douglas Barden Margerum, Margerum Wine Company, Santa Barbara
Segment Four: Chef Jim Dodge, Bon Appetit Management Co.
Segment Five: Krista Harris – Editor & Co-Publisher, Edible Santa Barbara & Wine Country
Segment Six: Winemaker Richard Sanford, Alma Rosa Winery, Santa Rita Hills
Segment Seven: Executive Chef Jason Paluska, The Lark, Santa Barbara
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Now an intriguing preview of this Saturday’s delectable 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.

We’re live from the Hotel Californian boutique luxury hotel for the Santa Barbara Culinary Experience in partnership with The Julia Child Foundation honoring the memory of Julia Child. The SBCE is an expansive citywide calendar of special events for the extended three-day weekend on March 13-15, 2020. “It’s an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. The late cookbook author, chef and TV personality Julia Child was passionate about teaching others about the culinary arts—and was an aficionado of Santa Barbara, as a longtime resident herself.”

The new Executive Chef at Hotel Californian is Travis Watson. Chef Travis has refreshed and revamped Hotel Californian’s signature (dinner only) restaurant, Blackbird Restaurant and Bar. He’s also the menu-maker for breakfast, brunch, lunch and dinner at the al-fresco Goat Tree, banquets and in-room dining at Hotel Californian. Chef Travis takes a break from his busy kitchens to join us.

Leading the Margerum Wine Company team (with a new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long-term Santa Barbara resident who has been a fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the Santa Barbara Culinary Experience (SBCE) Advisory Committee. Doug is our guest to pull the cork for us on Margerum Wine Company.

“Veteran hospitality industry executive Jim Dodge has had a rich, wide-ranging culinary career. After growing up in the hospitality industry, he trained as a chef, became a celebrated pastry chef, published several cookbooks, opened a pastry shop and restaurant in Hong Kong, then became a culinary educator and joined the food service industry. Since 2004, he has been Bon Appétit Management Company’s director of specialty culinary programs, based in the corporate office in Palo Alto, CA, and donates his time regularly to charities throughout the country.”  We’ll meet him.

Edible Santa Barbara is a publication entirely locally owned and operated. “And with our membership in Edible Communities, we are able to combine the synergy of a national publication and a hip, locally written insider’s view of the food and beverage producers and purveyors throughout the region. We shine the spotlight on our exemplary farmers, fishermen, ranchers, winemakers and community food programs—we savor the delicious diversity of Santa Barbara.” Krista Harris, Editor and Co-Publisher, turns the page for us with an overview on Edible Santa Barbara.

“Alma Rosa Winery was founded in 2005 by California wine industry pioneer Richard Sanford and his wife, Thekla. They named the winery after the 1839 Rancho Santa Rosa land grant that historically encompassed this region of Santa Barbara County. Richard Sanford was the first to plant Pinot Noir in the area in 1971 after detailed research of climate and geologic records. Richard went on to launch two wineries before creating Alma Rosa (which he sold in 2015.) Today Richard serves as Founder and Winery Ambassador for Alma Rosa Winery.” Richard deftly pulls the cork on Alma Rosa for us.

Originally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant part of the Acme Hospitality restaurant group. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’ll “Ask the Chef.”

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

Travis Watson of the Hotel CalifornianThe new Executive Chef at Hotel Californian is Travis Watson. Chef Travis has refreshed and revamped Hotel Californian’s signature (dinner only) restaurant, Blackbird Restaurant and Bar. On the menu is Mediterranean-influenced, locally sourced, and hyper-seasonal cuisine.

Travis Watson brings 20 years of award-winning culinary experience to Hotel Californian. “Chef Watson’s career has led him all over the world, including France where he served as an apprentice to Chef Georges Paccard of Michelin-starred La Ciboulette. He most recently served as Executive Chef at Rancho Bernardo Inn & Spa in San Diego and is now thrilled to tap into the distinctive terroir of the Central Coast.”

He’s also the menu-maker for breakfast, brunch, lunch and dinner at the al-fresco Goat Tree, banquets and in-room dining at Hotel Californian.

Chef Travis takes a break from his busy kitchens to join us.

Douglas Barden MargerumLeading the Margerum Wine Company team (with a new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long- term Santa Barbara resident who has been a fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the Santa Barbara Culinary Experience Advisory Committee.

“Margerum Wine Company produces limited quantities of wines made from grapes grown both on their estate vineyard and grapes purchased from other top vineyards from in and around Santa Barbara County. The 18-acre estate vineyard is planted exclusively to Rhône grape varietals. The acreage is divided between limestone hillsides and gravelly alluvial flatlands along Alamo Pintado Creek. The wines are made at their state-of-the-art winery located on Industrial Way in Buellton. Owner and Director of Winemaking, Douglas Barden Margerum, works with the top vineyards from the cool, eastern end of the valley in Happy Canyon to the western end’s cold vineyards of Sta. Rita Hills. Doug carefully selects the vineyards with meticulous attention to detail in all factors influencing the ultimate quality of the wines, including pruning, soil, climate, and farming methods.”

“Margerum Wine Company is committed to creating hand-crafted wines using only the highest quality grapes in order to make wines that are indicative of the place where they are grown. They strive to make wines naturally, to make wines that have individual characteristics and to make wines with personality. The scale of production is kept at a level where they can touch and know the wine as it is raised to the bottle – the antithesis of mass production. The standards of quality are measured by their own rigid criteria – not by external sources. They make wines they personally enjoy – some to drink young, others for long aging in cool cellars for future generations to enjoy, but mostly to share at the table with family and friends.”

“Doug’s multi-faceted background as the Sommelier/Owner of The Wine Cask, a Wine Spectator Grand Award restaurant recipient, and as a highly respected winemaker made him sought out by a variety of wineries to assist in the formation of their brands. Doug has consulted for Chêne Bleu super Rhône wines in France, and continues to consult for La Encantada Vineyards, Rancho Boa Vista and Happy Canyon Vineyards, all in Santa Barbara County, as well as the Santa Barbara wines of Paradise Springs Winery based in Virginia.”

Chef Jim Dodge of Bon Appetit Management Company“Hospitality veteran Jim Dodge (a multiple James Beard Award winner) has had a rich, wide-ranging culinary career. After growing up in the hospitality industry, he trained as a chef, became a celebrated pastry chef, published several cookbooks, opened a pastry shop and restaurant in Hong Kong, then became a culinary educator and joined the food service industry. Since 2004, he has been Bon Appétit Management Company’s director of specialty culinary programs, based in the corporate office in Palo Alto, CA, and donates his time regularly to charities throughout the country.”

“With Bon Appetit Management Jim now oversees training in specific global cuisines and techniques, hosts culinary demonstrations, and manages the company’s Star Chefs program, which invites chefs to Bon Appétit cafés for recipe-tasting and book-signing events to help promote their new cookbooks.”

“For seven generations, Jim’s family has managed a number of hotels and resorts in rural New Hampshire, where Jim received early training in hospitality and grew up cooking with local ingredients from nearby farms and food produced on his family’s land. Once in the kitchen, Jim knew he wanted to specialize in pastry. He trained with Swiss pastry chef Fritz Albicker, melding Swiss influence with his New England heritage to create a unique method of preparation and styling that set him apart as a chef.”

“In his 10 years at the Stanford Court Hotel in San Francisco, Jim became a nationally recognized pastry chef and embarked on a rich, wide-ranging culinary career. His experience and contributions are a testament to his passion for the craft of cooking and educating others.”

Jim is currently the jury chair for the first-ever Julia Child Award, and serves on the Advisory Council of the Julia Child Foundation. We’re in the kitchen with Jim Dodge.

Krista Harris of edible Santa BarbaraEdible Santa Barbara is a quarterly magazine entirely locally owned and operated. “And with our membership in Edible Communities, we are able to combine the synergy of a national publication and a hip, locally written insider’s view of the food and beverage producers and purveyors throughout the region. We shine the spotlight on our exemplary farmers, fishermen, ranchers, winemakers and community food programs—we savor the delicious diversity of Santa Barbara.”

“Santa Barbara County has its own unique food traditions—from Santa Maria Barbecue to Santa Barbara Spot Prawns and the world class local wines that accompany them. And our region’s commitment to healthy living has long been on the forefront of what people eat.”

“There is a growing national movement that is encouraging people to eat more locally grown and locally produced foods. By eating locally, we help sustain the small family farms that grow these foods and we enjoy food that is fresher and healthier for us and for our environment.”

Krista Harris (Editor & Co-Publisher of Edible Santa Barbara) is a fifth generation Californian who was born and raised in San Diego. She moved to Santa Barbara to attend UC Santa Barbara, fell in love with area and has lived here ever since. Her first job was working for a local newspaper and since then she has worked as an editor, graphic designer and creative director in the corporate world. But local food has been her passion since she first started shopping at farmers markets in the mid- 1980s. In 2009 she started Edible Santa Barbara, a food magazine devoted to local, seasonal and sustainable food. Krista holds a B.A. in Film Studies from UC Santa Barbara.”

“Krista is active in the community, is a board member at Fairview Gardens, and serves on the Partnership Council of the Community Environmental Council as well as is a member the Santa Barbara Culinary Experience Advisory Committee. And she can still be seen shopping regularly at the farmers markets with Steve Brown, her husband and co-publisher of Edible Santa Barbara.”

Edible Santa Barbara’s Editor and Co-Publisher Krista Harris joins us.

Richard Sanford of Alma Rosa WineryAlma Rosa Winery was founded in 2005 by California wine industry pioneer Richard Sanford and his wife, Thekla. They named the winery after the 1839 Rancho Santa Rosa land grant that historically encompassed this region of Santa Barbara County. Richard Sanford was the first to plant Pinot Noir in the area in 1971 after detailed research of climate and geologic records. Richard went on to launch two wineries before creating Alma Rosa (which he sold in 2015.)” Today Richard serves as Founder and Winery Ambassador for Alma Rosa Winery. Richard pulls the cork on Alma Rosa for us.

“Richard Sanford was inducted into the Vintner’s Hall of Fame in 2012 for his contributions to the California wine industry. Following his service in Vietnam, Richard Sanford dreamed of discovering a West Coast climate zone similar to the Burgundy region of France and producing wine that would rival the best in the world.  With a degree in Geography from UC Berkeley, he identified a remarkable geographic anomaly: the transverse mountain ranges of California where the valleys open to the west, allowing cool maritime air to moderate the growing climate.”

“After locating acreage with well-drained soils in the targeted climate zone, Richard planted the first Pinot Noir vineyard in the Central Coast in 1971 — the Sanford & Benedict Vineyard. A decade later, he and his wife Thekla founded Sanford Winery, where they produced award-winning wines for over 25 years.”

“In 2005, the Sanfords launched Alma Rosa Winery to pursue their commitment to organic farming and sustainable business practices. Today, those practices are continued by Bob & Barb Zorich, who purchased Alma Rosa Winery in 2014.”

Jason Paluska of the LarkOriginally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. For four years he worked under renowned chef Jason Berthold, formerly of the French Laundry & Per Se.

In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant for Acme Hospitality. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.

“The Lark, named for the sleek overnight Pullman train of the Southern Pacific Railroad that serviced Santa Barbara from 1910 -1968, is situated in the heart of the Funk Zone, a vibrant arts and entertainment district near the Waterfront in downtown Santa Barbara. Our menus are locally sourced and responsibly grown, using the highest quality seasonal ingredients based on the abundant bounty of the Central Coast.  Our food is served family style intended for sharing. Our space was designed with an urban style that integrates vintage and repurposed materials for a sophisticated yet casual sensibility with a nod to our neighborhood’s industrial past.”

“The Lark’s full bar features classic and modern craft cocktails using the finest in artisan spirits, mixers and seasonal fruits and vegetables. Our wine list highlights small Santa Barbara County producers as well as artisan winemakers from afar.”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment where Chef Andrew responds to Listeners’ thoughtful inquiries based on his expansive, insider’s knowledge and practical hospitality experience. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Travis Watson, Hotel Californian, Santa Barbara
Segment Three: Winemaker Douglas Barden Margerum, Margerum Wine Company, Santa Barbara
Segment Four: Chef Jim Dodge, Bon Appetit Management Co.
Segment Five: Krista Harris – Editor & Co-Publisher, Edible Santa Barbara & Wine Country
Segment Six: Winemaker Richard Sanford, Alma Rosa Winery, Santa Rita Hills
Segment Seven: Executive Chef Jason Paluska, The Lark, Santa Barbara
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”