Show 349, November 30, 2019: Show Preview with Co-Host Andy Harris

It’s great to be back after being preempted by Notre Dame Football the last two weeks. Sorry about that and we do greatly appreciate being missed! The good news is that there are no further interruptions through year’s end.

Now an intriguing preview of Saturday’s craveable 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.

Ment’or BKB foundation, based in New York, sponsors, promotes and guides Team USA which competes biennially (every 2 years) in the prestigious Bocuse d’Or international culinary competition held in Lyon, France. On November 11th at the Culinary Institute of America’s Copia campus in the Napa Valley three noteworthy finalist teams of a Head Chef & Commis competed to head Team USA 2021. Chef Jeffrey Hayashi (most recently the Chef de Cuisine at Honolulu’s Senia Restaurant) prevailed and we’ll meet him.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group was in New York last weekend as a Judge in the Oyster Sucking Championship as part of the 2nd Annual All Canadian Oyster Festival held at Manhattan’s Docks Oyster Bar & Seafood Grill. We’ll slurp with Chef Andrew as he reports on the salty festivities with a Canadian accent.

“Andrew and Annedria Beckham arrived in the Chehalem Mountains, Oregon in 2005 with the dream of purchasing land to build a studio for Andrew’s art. Immersed in the contagious passion of their pioneering neighbors and fascinated by the incredible potential beneath the surface of their high-elevation site, they started a vineyard row by row, coming home from their day jobs to plant vines all night, raising three children all the while. In 2009 they made their first wine.” Andrew Beckham pulls the cork on the unusual Beckham Estate Vineyard for us.

Hollywood producer McG and restaurateur Jordan Otterbein, River Jetty Restaurant Group partners known for acclaimed A Restaurant and A Market in Newport Beach, California, debuted their new Corona del Mar dining conceptCdM in early March. It’s dinner nightly and is already immensely popular. Corporate Executive Chef Jonathan Blackford’s creative American menu highlights unique, hand selected ingredients in each of his flavorful dishes, drawing influence from America’s melting pot of cuisines. We spirit Chef Jonathan out of his busy kitchen for an update.

Newly arrived in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor, and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the daytime Pilot Bar adjacent to the pool. We’ll meet Executive Chef John Taube, who oversees the ample culinary portfolio.

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

Play

Show 349, November 30, 2019: Co-Host Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”

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 was in New York last weekend as a Judge in the Oyster Shucking Championship as part of the first ever All Canadian Oyster Festival held at Manhattan’s Docks Oyster Bar & Seafood GrillGrand Prize was a cool $1,000. We’ll slurp with Chef Andrew as he reports on the salty festivities with a Canadian accent.

The capacity crowd of 250 guests had the unusual opportunity to sniff, sip and slurp eighteen varieties of both West & East Coast Canadian Oysters. Guests enjoyed unlimited Canadian oysters, as well as three different Docks seafood chowders, mounds of shrimp, wine, beer and vodka.

Play

November 30: Jeffrey Hayashi, Beckham Estate Vineyard, Jonathan Blackford, John Taube

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Jeffrey Hayashi, Head Chef, Team USA at 2021 Bocuse d’Or Culinary Competition
Segment Three: Co-Host Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”
Segment Four: Winemaker and Ceramicist Andrew Beckham, Beckham Estate Vineyard, Sherwood, OR
Segment Five: Jonathan Blackford, Corporate Executive Chef, River Jetty Restaurant Group Part One
Segment Six: Jonathan Blackford, Corporate Executive Chef, River Jetty Restaurant Group Part Two
Segment Seven: Executive Chef John Taube, The Hoxton DTLA Part One
Segment Eight: Executive Chef John Taube, The Hoxton DTLA Part Two

It’s great to be back after being preempted by Notre Dame Football the last two weeks. Sorry about that and we do greatly appreciate being missed! The good news is that there are no further interruptions through year’s end.

Now an intriguing preview of this Saturday’s craveable 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.

Ment’or BKB foundation, based in New York, sponsors and guides Team USA which competes biennially (every 2 years) in the prestigious Bocuse d’Or international culinary competition held in Lyon, France. On November 18th at the Culinary Institute of America’s Copia campus in the Napa Valley three noteworthy finalist teams of a Head Chef & Commis competed to head Team USA 2021. Chef Jeffrey Hayashi (most recently the Chef de Cuisine at Honolulu’s Senia Restaurant) prevailed and we’ll meet him.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group was in New York last weekend as a Judge in the Oyster Sucking Championship as part of the first ever All Canadian Oyster Festival held at Manhattan’s Docks Oyster Bar & Seafood Grill. We’ll slurp with Chef Andrew as he reports on the salty festivities with a Canadian accent.

“Andrew and Annedria Beckham arrived in the Chehalem Mountains, Oregon in 2005 with the dream of purchasing land to build a studio for Andrew’s art. Immersed in the contagious passion of their pioneering neighbors and fascinated by the incredible potential beneath the surface of their high-elevation site, they started a vineyard row by row, coming home from their day jobs to plant vines all night, raising three children all the while. In 2009 they made their first wine.” Andrew Beckham pulls the cork on the unusual Beckham Estate Vineyard for us.

Hollywood producer McG and restaurateur Jordan Otterbein, River Jetty Restaurant Group partners known for acclaimed A Restaurant and A Market in Newport Beach, California, debuted their new Corona del Mar dining concept, CdM in early March. It’s dinner nightly and is already immensely popular. Corporate Executive Chef Jonathan Blackford’s creative American menu highlights unique, hand selected ingredients in each of his flavorful dishes, drawing influence from America’s melting pot of cuisines. We spirit Chef Jonathan out of his busy kitchen for an update.

Newly arrived in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor, and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the daytime Pilot Bar adjacent to the pool. We’ll meet Executive Chef John Taube, who oversees the ample culinary portfolio.

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

Jeffrey Hayashi is the head chef for the 2021 Bocuse D'OrMent’or BKB foundation, based in New York, sponsors Team USA which competes biennially (every 2 years) in the prestigious Bocuse d’Or international culinary competition held in Lyon, France. On November 18th at the Culinary Institute of America’s Copia campus in the Napa Valley three noteworthy finalist teams of a Head Chef & Commis competed to head Team USA 2021. Chef Jeffrey Hayashi (most recently the Chef de Cuisine at Honolulu’s Senia Restaurant) prevailed and we’ll meet him.

“The three finalist Team USA 2021 teams competed over a five hour and 35 – minute period, following the rigorous format of the actual Bocuse d’Or competition. The platter theme was Whole Chicken, from Palisades Ranch in California, and the plated theme was Ratatouille.”

“Chef Jeffery Hayashi and Commis William Barrera will now begin the rigorous journey to the Bocuse d’Or as Team USA 2021, relocating closer to the training facility at Copia in Napa, California and dedicating the next fourteen months to prepare for the 2021 competition. During this crucial training period, Ment’or will support Team USA, with the Foundation’s esteemed Chef Council continuing to play an invaluable role in mentoring them.”

“I feel very fortunate for this once in a lifetime opportunity,” shares Chef Hayashi, who previously competed for Team USA in 2019. “Any one of the competing chefs could have won. To now officially be on the road to Lyon for Bocuse d’Or is surreal, and I’m incredibly thankful for all the support.”

“Hayashi, originally from Oahu, moved to Arizona at age four and spent the bulk of his upbringing on the mainland, though visited his grandparents in Hawaii throughout his childhood. While culinary arts were not his passion in his formative years, he spent his time focused on building, art, and creating things with his hands, which led him to study architecture at Arizona State University. After realizing that architecture wasn’t his path, Hayashi serendipitously was introduced to French-Australian Chef Philippe Padovani, who had made a name for himself in Hawaii. Philippe, who had learned cooking by fire in the kitchen, encouraged Hayashi to come and work for him as an apprentice, as Padovani opened his namesake, Padovani Grill. Hayashi, who had never worked in a kitchen before but liked hand crafts, worked for Padovani as an apprentice for a year and a half before moving to Vintage Cave as a commis under Chef Chris Kajioka. Kajioka then convinced Hayashi to join him on the team for Chef Mourad Lahlou’s new restaurant in San Francisco, Mourad, in 2014. Hayashi worked as Executive Sous Chef at Mourad for four years, at which time the restaurant earned one Michelin star, among other awards and accolades for its Moroccan fine dining cuisine. In 2018, Hayashi headed back to Hawaii to work at Senia, the elevated Hawaiian restaurant opened in 2016 by both Kajioka and Chef Anthony Rush, where Hayashi served as the Chef de Cuisine.”

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 was in New York last weekend as a Judge in the Oyster Shucking Championship as part of the first ever All Canadian Oyster Festival held at Manhattan’s Docks Oyster Bar & Seafood Grill. We’ll slurp with Chef Andrew as he reports on the salty festivities with a Canadian accent.

The capacity crowd of 250 guests had the unusual opportunity to sniff, sip and slurp eighteen varieties of both West & East Coast Canadian Oysters.

First Place was awarded to Jose Valdesz of Empire Oyster.

Andrew Beckham of Backham Estate VIneyards“Andrew and Annedria Beckham arrived in the Chehalem Mountains, Oregon in 2005 with the dream of purchasing land to build a studio for Andrew’s art. Immersed in the contagious passion of their pioneering neighbors and fascinated by the incredible potential beneath the surface of their high-elevation site, they started a vineyard row by row, coming home from their day jobs to plant vines all night, raising three children all the while. In 2009 they made their first wine.”

“In 2012 their winemaking truly found its voice with the introduction of Andrew’s handmade amphora (clay pot) as unique aging vessels, used in conjunction with organic farming and low-intervention practices that they believe reflect their vineyard best.”

Beckham Estate Vineyards’ traditional, barrel aged wines carry the Beckham Estate label. Andrew’s amphora wines are under the moniker of A.D. Beckham (“creta” pinot noir, “50/50” noir/gris and pinot gris.)

Winemaker Andrew Beckham joins us to pull the cork on Beckham Estate Vineyard for us.

Jonathan Blackford of A Restaurant and CDM RestaurantHollywood producer McG and restaurateur Jordan Otterbein, River Jetty Restaurant Group partners known for acclaimed A Restaurant and A Market in Newport Beach, California, debuted their new Corona del Mar dining concept, CdM in early March. It’s dinner nightly and is already, consistently, a tough reservation. Corporate Executive Chef Jonathan Blackford’s creative American menu highlights unique, hand selected ingredients in each of his flavorful dishes, drawing influence from America’s melting pot of cuisines.

Think house-baked Parker House Rolls with whipped A5 tallow and Roasted Lamb Ribs with garam masala, Greek yogurt and cucumber salad.

Larger plates include Mangalitsa Pork Chop with potato pancakes, celery root puree and Hungarian braised red cabbage.

A hidden feature of CdM is “Under CdM.” It’s a speakeasy style room located downstairs from the CdM Restaurant. The cocktail list there (under the direction of Bar Manager Ravin Buzzell) is distinct from the cocktail program at the restaurant. The full CdM menu is now available at Under CdM.

Newly debuted above CdM is “The Apartment,” a private event space that can accommodate up to 20 seated guests. It, conveniently, has its own separate entrance.

We spirit Chef Jonathan out of his busy kitchen for an update.

John Taube of Sibling Rival at the Hoxton DTLANewly arrived in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant with an open kitchen located on the ground floor and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the daytime Pilot Bar (daily Happy Hour specials) adjacent to the pool.

All rooms are cleverly designed to make the most of the space, and all come with the same Hox Perks including free fast WiFi, free daily calls to anywhere in the world, coffee, tea, water and milk, and a light breakfast bag delivered to your room.

Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (serving an already popular Weekend Brunch) and Pilot (dinner only) on the rooftop (with eye-catching L.A. skyline views) which also includes the separate daytime Pilot Bar adjacent to the pool featuring a daily Happy Hour from 3 to 6:00 p.m..

Sibling Rival brings to life the timeless rivalries of weekday vs. weekend diet and East Coast vs. West Coast through innovative takes on Californian classics, served in an all-day, elevated diner setting. From quinoa bowls and fresh-pressed juices to togarashi chicken sandwiches and innovative cocktails, Sibling Rival lets guests choose their own adventure and give into whichever voice on their shoulder is most tempting.” Happy Hour Daily from 3 to 6:00 p.m.

“Pilot is a rooftop restaurant and bar inspired by the coast of the Mediterranean, situated atop The Hoxton, Downtown L.A. The menu is centered around live-fire cooking and features fresh, locally sourced seafood, seasonal vegetables, and more. Led by Executive Chef John Taube IV, in partnership with Sunday Hospitality, the dining experience is interactive with fun takes on tableside preparation and multiple large format dishes meant to be shared like the whole wood-fired fish for two. A signature dish is the Grand Aioli — a platter of the guests’ choice of vegetables and raw bar selections paired with aioli prepared to-order. Cocktails are made for warm weather drinking and presented in Sunday Hospitality’s signature whimsical and playful style, featuring Gin and Tonic variations.”

“Pilot’s airy indoor/outdoor atmosphere, designed by Ennismore Design Studio, is punctuated by bright pops of color throughout and anchored by a large display of fresh seafood and vegetables presented over ice. The restaurant extends out to the pool deck where a separate food and drink menu can be enjoyed alongside views of the Los Angeles skyline.”

“Pilot is named in tribute to The Hoxton, Downtown L.A. rooftop’s cameo in the 1921 film “Stranger than Fiction” where it served as the launch pad from which stuntman Frank Clarke and pilot Wally Timm flew their plane.”

We’ll meet Executive Chef John Taube, who oversees the ample, in-house culinary portfolio.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Jeffrey Hayashi, Head Chef, Team USA at 2021 Bocuse d’Or Culinary Competition
Segment Three: Co-Host Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”
Segment Four: Winemaker and Ceramicist Andrew Beckham, Beckham Estate Vineyard, Sherwood, OR
Segment Five: Jonathan Blackford, Corporate Executive Chef, River Jetty Restaurant Group Part One
Segment Six: Jonathan Blackford, Corporate Executive Chef, River Jetty Restaurant Group Part Two
Segment Seven: Executive Chef John Taube, The Hoxton DTLA Part One
Segment Eight: Executive Chef John Taube, The Hoxton DTLA Part Two

Show 347, November 2, 2019: Show Preview & “Ask the Chef” with Co-Host Andy Harris & Chef Andrew Gruel

Now a salivating preview of Saturday afternoon’s delectable program. 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.

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 his Huntington Beach restaurant with another informative “Ask the Chef” segment. With the Holidays on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice! Expect some genuinely useful Holiday cooking tips including the most desirable size of the bird and what dishes can be safely prepared ahead.

Last month The Musso & Frank Grill in Hollywood celebrated a century of Family tradition and integrity. They were even honored with an unusual “Award of Excellence” from the Hollywood Chamber of Commerce in the form of a terrazzo “Walk of Fame” sidewalk star. Gayot– The Guide to the Good Life’s Orange County correspondent, Rich Manning, was just at Musso’s for an anniversary visit and highlights his dining experience there.

Our resident produce authority, Robert Schueller of Melissa’s, joins us with a special report. Robert was a featured speaker at the recent Produce Marketing Association – Fresh Summit Expo annual gathering at the Anaheim Convention Center. It’s the largest produce show held in the United States. His topic for a special Media presentation was Produce Trends. Robert shares the intriguing highlights.

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

Play

November 2: Rich Manning on Musso & Grill’s 100th Anniversary and Produce Trends from Melissa’s Produce

Podcasts

Segment One: Show Preview & “Ask the Chef” with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Gayot’s Orange County Correspondent, Rich Manning
Segment Three: Robert Schueller of Melissa’s – Produce Trends from Produce Marketing Association Presentation Part One
Segment Four: Robert Schueller of Melissa’s – Produce Trends from Produce Marketing Association Presentation Part Two

Program Note:

For this Saturday, November 2nd (only) we’re on at the special time of 4:00 to 5:00 p.m. following Notre Dame Football. Please join us…

Now a salivating preview of this Saturday afternoon’s delectable program. 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.

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. With the Holidays on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice! Expect some genuinely useful Holiday cooking tips.

Last month The Musso & Frank Grill in Hollywood celebrated a century of Family tradition and integrity. They were even honored with an unusual “Award of Excellence” from the Hollywood Chamber of Commerce in the form of a terrazzo “Walk of Fame” sidewalk star. Gayot– The Guide to the Good Life’s Orange County correspondent, Rich Manning, was just at Musso’s for an anniversary visit and highlights his dining experience there.

Our resident produce authority, Robert Schueller of Melissa’s, joins us with a special report. Robert was a featured speaker at the recent Produce Marketing Association – Fresh Summit Expo annual gathering at the Anaheim Convention Center. It’s the largest produce show held in the United States. His topic was Produce Trends. Robert shares the intriguing highlights.

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

Rich Manning of GayotLast month The Musso & Frank Grill in Hollywood celebrated a century of Family tradition and integrity. They were even honored with an “Award of Excellence” from the Hollywood Chamber of Commerce in the form of a “Walk of Fame” sidewalk star. Also commemorating the 100th Anniversary is a coffee table book, The Musso & Frank Grill. It’s both a history and cookbook.

“What would become Musso & Frank Grill was founded in 1919 by Frank Toulet, who three years later formed a fateful partnership with a similarly forward-looking restaurateur named Joseph Musso. In 1922, the two men hired French chef Jean Rue – a culinary master who would wind up showcasing his artistry at Musso & Frank for 53 years, and creating a menu that remains mostly intact to this day (amazing enough, current Chef J.P. Amateau is only the third person to serve in that position in the restaurant’s entire 100-year history, folllowing the tenures of Jean Rue and his successor, Michel Bourger!)”

“In 1927, Mr. Musso and Mr. Toulet sold their restaurant to a duo of Italian immigrants named Joseph Carissimi and John Mosso (a coincidentally similar name) and today Musso & Frank is owned and operated by the families of Mr. Mosso’s three granddaughters: John and Cathy Echeverria and their son, Mark Echeverria; Steve and Anne Jones; and Richard and Kristen Kohlmeyer.”

Gayot– The Guide to the Good Life’s Orange County correspondent, Rich Manning, was just at Musso’s and highlights his anniversary dining experience there.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur resident produce authority, Robert Schueller (The Prince of Produce) of Melissa’s, joins us with a special report. Robert was a featured speaker at the recent Produce Marketing Association – Fresh Summit Expo annual gathering at the Anaheim Convention Center. It’s the largest produce show held in the United States. His topic was Produce Trends. Robert provides with the intriguing highlights.

Podcasts

Segment One: Show Preview & “Ask the Chef” with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Gayot’s Orange County Correspondent, Rich Manning
Segment Three: Robert Schueller of Melissa’s – Produce Trends from Produce Marketing Association Presentation Part One
Segment Four: Robert Schueller of Melissa’s – Produce Trends from Produce Marketing Association Presentation Part Two

Show 345, October 19, 2019: Show Preview with Co-Host Andy Harris

Now a tempting 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.

Sandes of Time Bed and Breakfast located on a large property in the Milwaukie suburb of SE Portland, Oregon is a refreshing and comfortable change from the typical chain accommodations. This historic, two-story, farm-house style home (with high ceilings) is perfect for guests staying one night or several.  Built from 1904 to 1907 it has been restored and renovated to include four antique-filled guest rooms or suites with all the contemporary conveniences.  You’ll find the decorating warm and welcoming, the spacious yards and gardens peaceful and relaxing. Proprietress Terry Sande welcomes us to Sandes of Time.

Chef John Park’s Toast Kitchen + Bakery is a valued addition to the moderately priced dining scene in Costa Mesa. They serve Breakfast & Brunch daily (closed on Monday.) Breakfast is available all day on Saturday. Dinner is Tuesday through Saturday and Happy Hour is on Weekdays. A popular attraction is Taco Tuesday with its own menu. Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations. Chef John Park, the Chef of the Year at the 2019 Golden Foodie Awards, joins us in-studio.

“Travels with Darley” takes viewers around the world with Emmy-nominated host Darley Newman and locals as the guides to experience culture, cuisine, history and outdoor adventure. The broadcast version debuted locally on Public Television’s KCET in September, taking viewers through Europe, Asia, the Caribbean and the USA. For Southern California viewers “Travels with Darley” airs Monday through Friday at 6:30 p.m. The new season marks the 41st half hour of the series aired over 7 seasons. The globe-trotting Darley Newman is our guest.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. With the Holidays on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Alloro Vineyard in Sherwood brings Old-World allure to Oregon, just 30 minutes southwest of Portland. The 80-acre estate is a bucolic homage to Italian tradition, from its iconic Tuscan farmhouse and culinary gardens to the heirloom sheep that graze the vineyard cover crops. “Alloro” is Italian for laurel—a salute to founder David Nemarnik’s Italian/Croatian heritage, and the Laurel Ridge site itself. Holistic agricultural practices and respectful stewardship create terroir-driven wines showcasing purity of fruit with a clear sense of place. David pulls the cork on Alloro Vineyard for us.

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

Play

Show 345, October 19, 2019: “Ask the Chef” with Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant Show at Melissas World Variety ProduceOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. With the Holidays on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Chef Andrew just returned from the 60th Nation’s Restaurant NewsMUFSO Conference (Multi-Unit Foodservice Operators Conference) in Denver. A hot topic of conversation there was the rise in popularity of Ghost Kitchens. These are virtual restaurants (typically specializing in one style of cuisine) that do delivery only via food delivery entities like Postmates. Chef Andrew provides the insight.

Play

October 19: Sandes of Time, Toast Kitchen + Bakery, Darley Newman, Alloro Vineyard

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Sandes of Time Bed and Breakfast (SE Portland, Oregon) with Proprietress Terry Sande
Segment Three: Executive Chef / Proprietor John Park, Toast Kitchen + Bakery, Costa Mesa
Segment Four: Travel Journalist Darley Newman, “Travels with Darley” on KCET Part One
Segment Five: Travel Journalist Darley Newman, “Travels with Darley” on KCET Part Two
Segment Six: “Ask the Chef” with Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group
Segment Seven: Alloro Vineyard, Sherwood, OR with Proprietor & Vineyard Manager David Nemarnik Part One
Segment Eight: Alloro Vineyard, Sherwood, OR with Proprietor & Vineyard Manager David Nemarnik Part Two

Now a tempting 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.

Sandes of Time Bed and Breakfast located on a large property in the Milwaukie suburb of SE Portland, Oregon is a refreshing and comfortable change from the typical chain accommodations. This historic, two-story, farm-house style home (with high ceilings) is perfect for guests staying one night or several.  Built from 1904 to 1907 it has been restored and renovated to include four antique-filled guest rooms or suites with all the contemporary conveniences.  You’ll find the decorating warm and welcoming, the spacious yards and gardens peaceful and relaxing. Proprietress Terry Sande welcomes us to Sandes of Time.

Chef John Park’s Toast Kitchen + Bakery is a welcome addition to the moderately priced dining scene in Costa Mesa. They serve Breakfast & Brunch daily (closed on Monday.) Breakfast is available all day on Saturday. Dinner is Tuesday through Saturday and Happy Hour is on Weekdays. A popular attraction is Taco Tuesday with its own menu. Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations. Chef John Park, the Chef of the Year at the 2019 Golden Foodie Awards, joins us in-studio.

“Travels with Darley” takes viewers around the world with Emmy-nominated host Darley Newman and locals as the guides to experience culture, cuisine, history and outdoor adventure. The broadcast version debuted locally on Public Television’s KCET in September, taking viewers through Europe, Asia, the Caribbean and the USA. For Southern California viewers “Travels with Darley” airs Monday through Friday at 6:30 p.m. The new season marks the 41st half hour of the series aired over 7 seasons. The globe-trotting Darley Newman is our guest.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. With the Holidays on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Alloro Vineyard in Sherwood brings Old-World allure to Oregon, just 30 minutes southwest of Portland. The 80-acre estate is a bucolic homage to Italian tradition, from its iconic Tuscan farmhouse and culinary gardens to the heirloom sheep that graze the vineyard cover crops. “Alloro” is Italian for laurel—a salute to founder David Nemarnik’s Italian/Croatian heritage, and the Laurel Ridge site itself. Holistic agricultural practices and respectful stewardship create terroir-driven wines showcasing purity of fruit with a clear sense of place. David pulls the cork on Alloro Vineyard for us.

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

Terry Sande of Sandes of Time Bed and BreakfastSandes of Time Bed and Breakfast located on a large property in the Milwaukie suburb of SE Portland, Oregon is a refreshing and comfortable change from the typical chain accommodations. This historic, two-story, farm-house style home is perfect for guests staying one night or several.

Built from 1904 to 1907 it has been restored and renovated to include four antique-filled guest rooms or suites with all the contemporary conveniences.  You’ll find the decorating warm and welcoming, the spacious yards and gardens peaceful and relaxing.

“The 2-course breakfast menu varies each day and is a very good reason to get up in the morning after a restful night’s sleep in our comfy beds.”

“Find a quiet porch swing, listen to the water as it trickles down the rocks and splashes over the waterfall, have a glass of lemonade and let time stand still for just a little while at the Sandes of Time Bed and Breakfast”

“Our goal is to make our guests as comfortable as possible so that staying at the Sandes of Time Bed & Breakfast will be one of the best parts of the trip!”

Proprietress Terry Sande welcomes us to Sandes of Time.

John Park of Toast Kitchen and BakeryChef John Park’s Toast Kitchen + Bakery is a welcome addition to the moderately priced dining scene in Costa Mesa. They serve Breakfast & Brunch daily (closed on Monday.) Breakfast is available all day on Saturday. Dinner is Tuesday through Saturday and Happy Hour is on Weekdays. A popular attraction is Taco Tuesday with its own menu.

Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations. Think pork belly bao with grilled pluots and thai chile lime vinaigrette. For a sweet ending look for the chocolate funnel cake with (house-made) cocoa nib ice cream.

Chef John is also very active in giving back to the community as a matter of course. This is recognized by his nomination this year for Outstanding Community Service by the Golden Foodie Awards along with Chef Ivan Calderon and Restaurateur David Hanna.

Chef John Park, the Chef of the Year at the 2019 Golden Foodie Awards, joins us in-studio.

Darley Newman“Travels with Darley” takes viewers around the world with Emmy-nominated host Darley Newman and locals as the guides to experience culture, cuisine, history and outdoor adventure.

The broadcast version debuted locally on Public Television’s KCET in September, taking viewers through Europe, Asia, the Caribbean and the USA. For Southern California viewers “Travels with Darley” airs Monday through Friday at 6:30 p.m. The new season marks the 41st half hour of the series aired over 7 seasons.

“Darley Newman is a travel expert, media entrepreneur, and author who channeled her passion for travel and storytelling into a dream career. Through her production company, DCN Creative, she is the creator, producer and host of internationally broadcast travel shows, “Travels with Darley” and Emmy Award-winning, “Equitrekking.” She also popularized the niche genre of equestrian tourism and often appears as a travel expert on leading media, including USA Today, The Washington Post and Forbes.”

The globe-trotting Darley Newman is our guest.

“Step out of your comfort zone and take a break from your work week by traveling the world with “Travels with Darley,” which broadcasts Monday through Friday for Southern California viewers at 6:30 p.m. on PBS’ KCET.”

“From California to Dubai, award-winning TV host Darley Newman joins local experts and guides to reveal bucket list adventures and fascinating foods. “Travels with Darley” debuted on PBS stations in 2016. This new season (the 7th) marks the 41st half hour of the series, which is now back in production.”

“Highlights of the series include making kouign-amann, Europe’s fattiest pastry, along France’s Cote d’Azur, Danish bakeries and local wine along California’s Central Coast in Solvang and top sushi haunts in Tokyo. Darley also attempts extreme adventures that everyday people can enjoy on their travels, taking on the world’s fastest zip line in Wales, highest artificial climbing wall in Reno, tallest commercial bungee in Macao, freestyle skiing with Olympian Jonny Moseley and swimming with sharks in Dubai… in the mall. The latest and seventh season of the series takes viewers to Dubai, Hong Kong, Macao, Santa Fe, Nevada, California and the Adirondacks.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant Show at Melissas World Variety ProduceOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. With the Holidays on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Alloro Vineyard in Sherwood brings Old-World allure to Oregon, just 30 minutes southwest of Portland. The 80-acre estate is a bucolic homage to Italian tradition, from its iconic Tuscan farmhouse and culinary gardens to the heirloom sheep that graze the vineyard cover crops. “Alloro” is Italian for laurel—a salute to founder David Nemarnik’s Italian/Croatian heritage, and the Laurel Ridge site itself. Holistic agricultural practices and respectful stewardship create terroir-driven wines showcasing purity of fruit with a clear sense of place.”

“David Nemarnik grew up in Portland helping his parents start a produce business, and has been fascinated with growing and fermenting his whole life. In 1999, he founded the Alloro estate to create world-class Pinot Noir in a manner that honors his family’s food & wine traditions and respect for the land. Today, Nemarnik lives on the property with his daughter, surrounded by wine grapes, culinary gardens, olive trees, chickens, sheep, and registered Hereford cattle.”

David Nemarnik of Alloro VineyardAlloro Vineyard brings Old-World allure to Oregon. Nestled in the south-facing slopes of the Chehalem Mountains just 30 minutes outside of Portland, the 70-acre Alloro estate is a bucolic homage to timeless tradition. From the iconic Italian farmhouse and culinary gardens to the heirloom sheep that graze the vineyard cover crops, and herd of Hereford cattle, the winery and vineyard is built upon the sustainable holistic agricultural practices, respectful stewardship, and intense passion for food and wine of David Nemarnik, Alloro’s founder and vineyard manager.”

“Alloro makes wine exclusively from 33 acres of estate vineyards perched on sloping hillsides in the Chehalem Mountains AVA. The Vineyard is dry-farmed, and tended with the lightest possible touch. L.I.V.E.-certified, Salmon-Safe agricultural practices strive to promote natural biodiversity and improve sustainability every year. The site’s Laurelwood series of soils—dark brown loess topsoil layered on brick-red decomposed basalt Jory soils that act as a sponge—offer optimal fertility and moisture for the micro-climate.”

Alloro produces three estate Pinot Noirs, Chardonnay, Riesling, Rose of Pinot Noir, and Vino Nettare—a dessert wine made from Muscat and Riesling.”

David pulls the cork on Alloro for us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Sandes of Time Bed and Breakfast (SE Portland, Oregon) with Proprietress Terry Sande
Segment Three: Executive Chef / Proprietor John Park, Toast Kitchen + Bakery, Costa Mesa
Segment Four: KTravel Journalist Darley Newman, “Travels with Darley” on KCET Part One
Segment Five: Travel Journalist Darley Newman, “Travels with Darley” on KCET Part Two
Segment Six: “Ask the Chef” with Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group
Segment Seven: Alloro Vineyard, Sherwood, OR with Proprietor & Vineyard Manager David Nemarnik Part One
Segment Eight: Alloro Vineyard, Sherwood, OR with Proprietor & Vineyard Manager David Nemarnik Part Two

Show 338, August 24, 2019: Show Preview with Co-Host Andy Harris

Now an enticing 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.

The classic martini never went out of style and gin is making a resurgence in the cocktail world. Plymouth Gin (dating to 1793) is closely tied to the evolution of many of the cocktail world’s significant libations. Guiding us is Plymouth Gin’s Global Brand Ambassador, Sebastian Hamilton-Mudge.
Lincoln Carson is the Chef/Partner of the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. An all-day restaurant Bon Temps reimagines a modern French brasserie with industrial roots. From morning until late-night, the menu is refined with an attention to detail that nods to Chef Lincoln Carson’s lineage working in internationally-acclaimed restaurants. We entice Chef Lincoln out of his busy kitchens for a chat.

“Write. Create. Imbibe. Connect”

A Nourished Spirit is a four-part writing workshop (August 22, September 26, October 17 and November 14) curated for the Double Take at the Kimpton Palomar hotel in Westwood using craft cocktails and distinguished wines as our inspiration. Each evening includes curated libations, light bites and all you need to connect pen to paper.” The Creative Team, including Producer Jayne Portnoy, joins us with the specifics.

Our always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 4th year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more. Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

Once a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. First up is Chef Marco’s Hatch pepper Cooking Demonstration on Tuesday evening, August 27th from 6 to 8:00 p.m. Zapien’s will then host a daytime Hatch Chile Roast on September 7th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 7th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. We’ll entice Chef Marco away from the chile roaster for a chat.

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

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Show 338, August 24, 2019: Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group,” joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Plant-based seafood substitutes are coming into the consumer marketplace. It’s a huge subject of spirited conversation and has been in the news recently. Chef Andrew shares his thoughts.

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