Show 173, May 28, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

Posted on May 30, 2016 by Adam Bell

Happy Memorial Day Weekend to all. Enjoy, remember, and be safe.

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. He’s just back from Chicago where he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now an enticing preview of Saturday’s calorie-laden and spirited show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Paul Hobbs is a distinguished figure in California winemaking and beyond. We’ll find out why Forbes has described him as “the Steve Jobs of wine.” Joining us is Paul Hobbs Wines’ National Sales Director, Charlie Plummer, who is also a Certified Sommelier.

Bill Sysak, or as he’s more often referred to as, “Dr. Bill,” is the Craft Beer Ambassador for California’s Stone Brewing Co.. Dr. Bill is a Certified Cicerone, and has a demonstrated expertise in selecting, acquiring, and serving craft beers. He’s our guest.

The Funk Zone in Santa Barbara is the new night life spot in America’s Riviera. Among the other attractions there are premium wine tasting rooms (Urban Wine Trail) and a variety of destination restaurants for both locals and visitors alike. One of the biggest success stories in this vibrant district is The Lark owned by the growing Acme Hospitality group. Director of Operations Treg Finney joins us with all the needed 411.

The 8^th Annual Pechanga Microbrew & Craft Beer Festival and Chili Cook-off returns to the Pechanga Grand Ballroom on Saturday, June 11^th. One of the participating breweries is Los Angeles’ and Orange County’s Golden Road Brewing. Brewmaster Victor Novak taps the keg with a thirst-quenching preview.

France’s Alsace region produces 18 per cent of the total French production of still white AOC wines. Our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange is here to give us an overview of the prominent region. Kyle will also chat with us about how wine professionals navigate their way through large trade tastings.

For over 52 years Stan Berman has baked some of the world’s best donuts at Stan’s Corner Donut Shop in Westwood located across from UCLA. Now it had grown to the Midwest with the addition of 6 busy Stan’s Donuts & Coffee cafes in Chicago and nearby suburbs. Chicago restaurateur and baker Rich Labriola is the proud architect of the expansion. We’ll meet him and talk crullers.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

May 28: Paul Hobbs Wines, Stone and Golden Road Brewing, Funk Zone, Wine Exchange, Stan’s Donuts

Posted on May 26, 2016 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Charlie Plummer, Paul Hobbs Wines & Paul Hobbs Selections
Segment Three: “Dr.” Bill Sysak, Craft Beer Ambassador, Stone Brewing Co., San Diego
Segment Four: The Lark, Santa Barbara, California
Segment Five: Golden Road Brewing & the Pechanga Microbrew Festival
Segment Six: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Seven: Stan’s Donuts & Coffee Part One
Segment Eight: Stan’s Donuts & Coffee Part Two

Happy Memorial Day Weekend to all. Enjoy, and be safe.

Now an enticing preview of Saturday’s calorie-laden show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Bill Sysak, or as he’s more often referred to as, “Dr. Bill,” is the Craft Beer Ambassador for California’s Stone Brewing Co. Dr. Bill is a Certified Cicerone, and has a demonstrated expertise in selecting, acquiring, and serving craft beers. He’s our guest.

The Funk Zone in Santa Barbara is the new night life spot in America’s Riviera. Among the other attractions there are premium wine tasting rooms and a variety of destination restaurants for both locals and visitors alike. One of the biggest success stories in this vibrant district is The Lark owned by the growing Acme Hospitality group. Director of Operations Treg Finney joins us with all the needed 411.

The 8th Annual Pechanga Microbrew & Craft Beer Festival and Chili Cook-off returns to the Pechanga Grand Ballroom on Saturday, June 11th. One of the participating breweries is Los Angeles’ and Orange County’s Golden Road Brewing. Brewmaster Victor Novak taps the keg with a thirst-quenching preview.

France’s Alsace region produces 18 per cent of the total French production of still white AOC wines. Our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange are here to give us an overview of the prominent region. Kyle will also chat with us about how wine professionals navigate their way through trade tastings.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Paul Hobbs is a very prominent figure in California winemaking and beyond. We’ll find out why Forbes has described him as “the Steve Jobs of Wine.” Joining us is Paul Hobbs Wines’ National Sales Director, Charlie Plummer, who is also a Certified Sommelier.

The Golden Chef Series, co-hosted by Charlie Plummer, is in its fifth year showcasing great chefs in Orange County. This year’s Golden Chef Series, presented by Fisher & Paykel and DCS, takes place at the Irvine Spectrum in Big Wheel Court. Chefs will demonstrate how to prepare their signature dishes. This event is free.

The next dates are June 4th and 18th.

Bill Sysak, or as he’s more often referred to as, “Dr. Bill,” is the Craft Beer Ambassador for California’s Stone Brewing Co. Dr. Bill is a Certified Cicerone, and has a demonstrated expertise in selecting, acquiring, and serving craft beers. He’s our always-thirsty guest.

“Take two Stone and call me in the morning.”

He received his nickname through his work as a combat medic in the military Army National Guard, and the moniker has stuck with him throughout his career in the craft beer industry. At Stone, he’s responsible for setting the beverage standard and ensuring the beverage philosophy is followed at all Stone Brewing Co. venues.

Dr. Bill suggests the beer, wine, and food pairings for the restaurants’ menus, and also coordinates and hosts many Stone Brewing World Bistro & Gardens events including: Beer & Cigar Dinners, Master Pairing events, SourFest, Oakuinox, Stone Pour it Black, and Rare Beer Breakfast.

The Funk Zone in Santa Barbara is the new night life spot in America’s Riviera. Among the other attractions there are wine tasting rooms and a variety of destination restaurants for both locals and visitors alike. One of the biggest success stories in this vibrant district is The Lark owned by the fast-growing Acme Hospitality group. Director of Operations Treg Finney joins us with all the needed 411.

“A shared dining experience featuring artisanal and seasonal ingredients celebrating the bounty of the Central Coast.”

The Lark, named for the sleek overnight Pullman train of the Southern Pacific Railroad that serviced Santa Barbara from 1910 -1968, is a 130 seat full-service restaurant located in the historic Santa Barbara Fish Market building. Situated in the heart of the Funk Zone, a vibrant arts district and home to local surf shops, galleries and the popular Urban Wine Trail, The Lark brings the entire Santa Barbara community together to celebrate their unique place.

Menus for The Lark, under the direction of Executive Chef Jason Paluska, are locally sourced and responsibly grown, using seasonal ingredients based on the abundant bounty available on the Central Coast. Food is served family style intended for sharing. The Lark’s full bar features classic as well as craft cocktails using the finest in artisan spirits, mixers and seasonal fruits and vegetables. Their comprehensive wine list highlights small Santa Barbara County producers and artisan winemakers from afar.

“Our vision was to create an environment that captivates a wide audience and brings them together in an exceptional space. Doug Washington, owner of the acclaimed Town Hall and Salt House restaurants in San Francisco, was able to do just that by designing the interior and exterior space with an urban style that integrates vintage and repurposed materials for a sophisticated yet casual sensibility. Original lighting, handmade furniture and a 24-seat live-edge communal table stacked on vintage radiators create a space that is warm yet exciting. Doug collaborated with Dan Bush Design/Build of Portland, OR along with AB Design Studio and Young Construction of Santa Barbara, CA.”

In 2011, beer enthusiasts Meg Gill and Tony Yanow founded Golden Road Brewing to bring fresh beer to the local market in the most sustainable way possible. Golden Road is committed to engaging and supporting the growing community of socially-minded beer enthusiasts.

Golden Road’s year-round offerings include Point the Way IPA, Golden Road Hefeweizen, Get Up Offa That Brown and Wolf Among Weeds IPA. Along with the core beers, Golden Road brewers are constantly experimenting with the freshest ingredients through a collection of rotating, seasonal and limited-edition brews including the Custom IPA Series, a line-up of diverse, hop-forward IPAs.

France’s Alsace region produces 18 per cent of the total French production of still white AOC wines. Our resident wine authority Kyle Meyer of Wine Exchange is here to give us an overview of the prominent region. Kyle will also chat with us about how wine professionals navigate their way through trade tastings.

Alsace is located on France’s eastern border and on the west bank of the upper Rhine, adjacent to Germany and Switzerland. In 1962, centuries of winemaking excellence were rewarded when Alsace received AOC status.

Alsace produces 10 per cent of all Riesling consumed worldwide. It is regarded as one of the finest white wines in the world and widely considered to reach its peak form in Alsace.

For over 52 years Stan Berman has baked some of the world’s best donuts at Stan’s Corner Donut Shop in Westwood located across from UCLA. Now it had grown to the Midwest with the addition of 6 busy Stan’s Donuts & Coffee cafes in Chicago and nearby suburbs. Two new stores, including a unit on Chicago’s Magnificent Mile, debuted last Saturday, May 21st.

Second generation Chicago restaurateur and baker Rich Labriola is the proud architect of the expansion. We’ll meet him and talk crullers and premium coffee.

Rich Labriola, president of the Labriola Baking Company, partnered with Stan Berman, founder of Stan’s Donuts, to bring the more than 52-year-old donut shop to the Midwest. Labriola, a well-known Chicago baking company, supplies high-end bread products including the company’s famed pretzel bread to grocers and restaurants. After seeing Stan on a TV travel show and admiring his passion for his donut business, Rich decided to reach out to Stan. The result of the new friendship was a partnership to bring the classic California-style donuts to Chicago with a Labriola twist.

Started in 1963, Stan’s Donuts has been a mainstay of Westwood Village in Los Angeles, California. The original location has happily served everyone from Hollywood royalty such as Elizabeth Taylor, Steve McQueen, and Ali McGraw to hungry UCLA students looking to fuel all-night study benders.

“Are you up for trying a deep-dish pizza donut? Just kidding, we won’t serve that anytime soon. But, our peanut butter pockets will knock your wool socks off, Chicago!”

Podcasts

Show 38, August 10, 2013: Chef Ida Rodriguez, Melissa’s / World Variety Produce Continues…

Posted on August 14, 2013 by Adam Bell

The Hatch Chile is from the Anaheim chile family but has thicker walls and an entirely different taste profile unlike any other chile. This is attributed to the soil in Hatch as well as the temperature range (hot) during the short growing season.

Hatch Chiles come in a range of heat levels, from the mild end of the spectrum to extremely hot. Curiously when frozen they actually become hotter over time.

Joining forces with the co-founder and co-owner of Melissa’s, Sharon Hernandez, Chef Ida penned the just-released Melissa’s Hatch Chile Cookbook. It’s the definitive guide to enjoying Hatch Chiles year-round.

Every Labor Day Weekend Chef Ida and Sharon journey to Hatch, New Mexico to partake of the annual Hatch Chile Festival. Would you believe Hatch Chile Ice Cream? (The cravable recipe is included in the book…)

The useful book features 150 unique and classic Hatch Chile recipes with plenty of helpful, full color photos. All the recipes are designed for use by home cooks and have been thoroughly tested. The range of dishes is impressive. You can create Breakfast, Appetizers, Sandwiches & Wraps, Salads, Sides, Entrees, Casseroles & Soups, Condiments, Desserts, and Beverages using Hatch Chiles!

The Melissa’s Hatch Chile Cookbook is available at melissas.com, Amazon, and at select Bristol Farms stores and other fine food merchants.

The “SoCal Restaurant Show” will be broadcasting live from 10:00 a.m. to Noon at the new Bristol Farms store at 3105 Wilshire Blvd. in Santa Monica on Saturday, August 24th. Team Melissa’s will be there in force roasting the new crop of Hatch Chiles. Samples of recipes from the book will be available for the tasting. Bristol Farms will be sampling a variety of their proprietary Bristol Kitchens food products using Hatch Chiles. Chef Ida will be present signing copies of the Melissa’s Hatch Chile Cookbook.

Be there…(“It’s Now Or Next Year!”)

August 10: Los Angeles Food & Wine Festival Preview

Posted on August 8, 2013 by Adam Bell

Podcasts

Segment One: Dave Bernahl of LA Food & Wine Festival
Segment Two: Chef Fabio Viviani
Segment Three: Chef Edward Lee Part One
Segment Four: Chef Edward Lee Part Two
Segment Five: Chef Ben Ford, Ford’s Filling Station Part One
Segment Six: Chef Ben Ford, Ford’s Filling Station Part Two
Segment Seven: Chef Ida Rodriguez, Melissa’s / World Variety Produce Part One
Segment Eight: Chef Ida Rodriguez, Melissa’s / World Variety Produce Part Two

This morning’s show is a preview of the Third Annual Los Angeles Food & Wine Festival taking place August 22nd to 25th. The primary location is Downtown Los Angeles with boutique events in Beverly Hills and Santa Monica.

Dave Bernahl, the co-founding partner and CEO of Coastal Luxury Management, joins us to preview the Festival. Costal Luxury Management (organizers of the annual Pebble Beach Food & Wine Festival) produces the event.

The new charity beneficiary this year is Share Our Strength’s No Kid Hungry campaign.

Bravo’s “Top Chef” alum Chef Fabio Viviani is in the house. In the Los Angeles area he is the chef/proprietor of Café Firenze and Firenze Osteria. He also has restaurants in Chicago.

His newly released second cookbook is Fabio’s Italian Kitchen.

Chef Fabio will be part of three events at the Festival. Thursday night he’s cooking for Giada’s Festa Italiana, and on Saturday morning he’s performing a Fabio Viviani Cooking Demo followed by hosting a tasting station at the Lexus Grand Tasting in the afternoon.

You know Chef Edward Lee from his victory on Food Network’s “Iron Chef America” and Bravo’s “Top Chef: Texas.” He’s the chef/proprietor of 610 Magnolia in Louisville.

On Friday, August 23rd he cooks for Iron Chef Morimoto’s Asian Night Market. On Saturday afternoon he then hosts “Bacon & Bourbon with Chef Edward Lee.”

Chef Lee’s first cookbook is Smoke & Pickles. It was nominated for a James Beard Award.

He’s also a new father.

Chef Ed shared his thoughts on preparing the perfect fried chicken. One of the tricks is to poach the chicken before frying. It gives the chicken a ton of extra flavor.

Ben Ford, the proprietor of the innovative Ford’s Filling Station in Culver City, joins the show. Ford’s Filling Station was actually the first gastropub in the United States and Chef Ford is properly credited with originating that name.

For LA Food & Wine he’s joining forces with musician Ziggy Marley on Saturday morning for a high octane cooking demo showcasing sustainability. Chef Ben is then part of the culinary lineup for the Saturday afternoon Lexus Grand Tasting.

Ford discusses the evolution of Ford’s Filling Station and the changes over the years. He has a passion for pork and all is parts. Chef Ford is a pioneer in the revival of Downtown Culver City as a restaurant destination.

A Ford’s Filling Station is coming to LAX this year.

Chef Ford’s first cookbook, Taming the Feast, will be published in May of 2014.

Chef Ida Roriguez has an unusual position as the long-time Corporate Chef for Melissa’s / World Variety Produce, the largest specialty produce firm in the United States. She supervises a staff of dedicated chefs striving to educate the public and chefs about the benefits of enjoying all types of fruits and vegetables and creating delicious, satisfying, and nutritious recipes that the average home cook can prepare at home!

Melissa’s has a state-of-the-art research kitchen and culinary classroom at their corporate headquarters in Vernon where recipes are created and tested daily. Consumer education is Chef Ida’s favorite duty.

Chef Ida has taught popular classes for The Southern California Gas Company as well as Sur La Table. Celebrity Chef Martin Yan has been a co-instructor with her.

Chef Ida grew up in El Paso so she was exposed to the short season of availability of New Mexico Hatch Chiles (about six weeks) at a young age. She began cooking with them early on before they achieved the cult status they enjoy today!

Hatch Chiles come in a range of heat levels, from the mild end of the spectrum to extremely hot. Curiously when frozen they actually become hotter over time.

Every Labor Day Weekend Chef Ida and Sharon journey to Hatch, New Mexico to partake of the annual Hatch Chile Festival. Would you believe Hatch Chile Ice Cream? (The craveable recipe is included in the book…)

The Melissa’s Hatch Chile Cookbook is available at Melissas.com, Amazon and at select Bristol Farms stores and other fine food merchants.

The “SoCal Restaurant Show” will be broadcasting live from 10:00a.m. to Noon at the new Bristol Farms store at 3105 Wilshire Blvd. in Santa Monica on Saturday, August 24th. Team Melissa’s will be there in force roasting the new crop of Hatch Chiles. Samples of recipes from the book will be available for the tasting. Chef Ida will be present signing copies of the Melissa’s Hatch Chile Cookbook.