Podcasts
Hour One: Angels Baseball Food, Glenda Galvan-Garcia
Hour Two: Glenda Galvan-Garcia, Alta Colina Winery, Andrew Gruel
Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Angel Stadium Eats with Legends Executive Chef for Angel Stadium Dennis Radcliffe and Concessions Chef Oscar Gomez
Segments Three and Four: Chef Glenda Galva-Garcia with The Whole Enchilada Cookbook
Segments Five and Six: Alta Colina Vineyard & Winery, Paso Robles, with Maggie Tillman
Segment Seven: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”
Andy Harris, Executive Producer and Co-host previews the show.
It’s that time of the year where we eagerly break bread with Legends Executive Chef Dennis Radcliffe to chat about what’s new in salivating food and beverage options at Angel Stadium. A returning dessert item that was a smash hit last year is the crave-worthy Walk Off Waffles (Section 232, 412 and 1st Base Food Court) featuring decadent Strawberries & Cream Waffles and S’mores Waffles. New is the Esquites Cup from Melissa’s filled with roasted corn, lime crema, cotija cheese served with chili line chips. (Section 260.) Chef Dennis Radcliffe takes a break from his busy kitchens to join us.
“Join Chef Glenda Galvan-Garcia with The Whole Enchilada – Mexican Recipes Full of History and Fun as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots. Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day? Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!” Chef Glenda takes a break from her busy kitchens to join us for an encore chat.
“Alta Colina Vineyard & Winery’s singular purpose is to grow superior Rhône-style wines and share them through unique, Vineyard-centric experiences. Founded in 2003, Alta Colina grows Rhônes in the heart of Paso Robles’ westside. Owner, Bob Tillman, fell in love with this Adelaida District property because of its high elevation and unlimited potential for quality. A true family winery, Bob and Lynn Tillman, along with daughter Maggie and their Winemaker, are forging a legacy of quality and sustainability.” Maggie Tillman joins us to pull the cork on all that is Alta Colina Vineyard & Winery.
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. Cooking with flavorful beef tallow is back in the public consciousness. It’s a great fat to cook French fries in. Chef Andrew has the scoop and explains its appeal to chefs.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
It’s that time of the year where we eagerly break bread with Legends Executive Chef Dennis Radcliffe to chat about what’s new in salivating food and beverage options at Angel Stadium. A returning dessert item that was a smash hit last year is the crave-worthy Walk Off Waffles (Section 232, 412 and 1st Base Food Court) featuring decadent Strawberries & Cream Waffles and S’mores Waffles. A companion dessert item is the Big A Burger Strawberries N’ Cream Cookies. (Sections 106. 226 and 428.)
New is the Esquites Cup from Melissa’s filled with roasted corn, lime crema, cotija cheese served with chili line chips. (Section 260.) How about the La Rotisserie Baked Potato with Shredded Chicken? (Section 114)?
For a twist on conventional ballpark Nachos take a look at the Chicharron Nachos topped with Beef Birria, Melted Cheese, Red Radish, Cilantro and Picked Red Onion. (Stand 260)
For hot dog lovers it’s the refreshed Crafty Cali Dog with Marinated Carne Asada, French Fries, Pico de Gallo, Sour Cream and Pickled Jalapenos.
New in the Suites is a Lobster Roll with Citrus Poached Lobster, Fennel and with a Creamy Tarragon Dressing.
Chef Dennis Radcliffe takes a break from his busy kitchens to join us.
“Join Chef Glenda Galvan-Garcia with The Whole Enchilada – Mexican Recipes Full of History and Fun as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots. Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day?
Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!”
“Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day? Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!”
“Once cooks have mastered some of the recipes, the book allows for enticing table talk: The Whole Enchilada tells you all about amazing Mexican and Latinx athletes, musicians, scientists, historical figures, and cultural shakers.”
Chef Glenda takes a break from her busy kitchens to join us for an encore chat.
“Alta Colina Vineyard & Winery’s singular purpose is to grow superior Rhône-style wines and share them through unique, Vineyard-centric experiences. Founded in 2003, Alta Colina grows Rhônes in the heart of Paso Robles’ westside.”
“Owner, Bob Tillman, fell in love with this Adelaida District property because of its high elevation and unlimited potential for quality. A true family winery, Bob and Lynn Tillman, along with daughter Maggie and their Winemaker, are forging a legacy of quality and sustainability.”
“A high-elevation site (peaking at 1,800 feet above sea level), Alta Colina yields some of California’s most distinctive and balanced Rhônes. Thanks to steep, exposed soils of fractured shale and its proximity to the Pacific, the location ensures enough sun to mature even our latest ripening variety (Mourvèdre!) and overnight temperatures low enough to maintain natural acidity.”
“Alta Colina farms their 31-acre estate Vineyard with as little intervention as possible. Every cluster is hand harvested and minimally processed in their energy-efficient winery facility, located just downhill from the Vineyard.”
“The core Alta Colina white wines include Grenache Blanc, 12 O’Clock High Viognier, Model Citizen Roussanne, and the Claudia Cuvee Marsanne. These four white wines stand alongside their core reds–GSM, Sun Worshipper (Mourvèdre blend), Toasted Slope Syrah, Old 900 Syrah, and Ann’s Block Petite Sirah. Alta Colina also bottles one or two additional small lot wines each vintage that reflect a variety, block, or blend they think deserves the focus of a stand-alone bottling.”
Visit Alta Colina to taste the wines and enjoy one of Paso Robles’ best tasting experiences.
Maggie Tillman joins us to gently pull the cork on all that is Alta Colina Vineyard & Winery.
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.
Cooking with flavorful beef tallow is again back in the public consciousness. It’s a great fat to cook French fries in. Chef Andrew has the scoop.
Andrew Gruel’s Family Cookbook (newly published) is also available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
Podcasts
Hour One: Angels Baseball Food, Glenda Galvan-Garcia
Hour Two: Glenda Galvan-Garcia, Alta Colina Winery, Andrew Gruel
Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Angel Stadium Eats with Legends Executive Chef for Angel Stadium Dennis Radcliffe and Concessions Chef Oscar Gomez
Segments Three and Four: Chef Glenda Galva-Garcia with The Whole Enchilada Cookbook
Segments Five and Six: Alta Colina Vineyard & Winery, Paso Robles, with Maggie Tillman
Segment Seven: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”
