Show 471, April 23, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Planeta’s (Sicily, Italy) journey began at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, under the guidance of Diego Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and international varieties. Planeta today encompasses six distinct wine estates in five regions across Sicily; Ulmo at Sambuca di Sicilia, Dispensa at Menfi, Dorilli at Vittoria, Buonivini at Noto, Sciara Nuova on Etna at Castiglione di Sicilia, and the newest addition, La Baronia at Capo Milazzo. Each vineyard site is carefully cultivated with grapes that best compliment the local terroir.”

Planeta Winemaker Patricia Toth (Sicily-based) is our guest.

At the Natural Products Expo West last month at the Anaheim Convention Center, Kvarøy Arctic from Norway introduced their Salmon Hot Dogs. “This flavorful hot dog is packed with the full recommended allowance of Omega 3’s in one serving. They are non-GMO, gluten-free, and can be stored in the freezer for up to a year. Simply thaw and they are ready to grill, broil, steam or pan fry.” The Kvarøy Arctic Salmon Hot Dogs (2 dogs in a 7 oz. package) are available in Original Recipe, Original & Cheese, Jalapeno & Cheese and Chile & Cheese styles. There is also a new line of Salmon Burgers, skin-backed in four flavors. Kvarøy Arctic’s Chief Marketing Officer, Jennifer Bushman, joins us with all the background on this family-owned, sustainable ocean fish farm.

Chef Wes Avila with a fine-dining background founded Guerrilla Tacos (out of necessity for needed extra income) as a street cart in the Arts District of Downtown Los Angeles in August 2012. A year later he opened Guerrilla Tacos as a food truck and then as a brick -and -mortar restaurant in 2018, earning a Bib Gourmand by the Michelin Guide to California in 2019.”  In 2020 Chef Wes stepped away from Guerrilla Tacos and later that year founded the Angry Egret Dinette in L.A.’s Chinatown at Mandarin Plaza. It’s a James Beard Award nominee this year for “Best New Restaurant.” This fast casual service restaurant for Breakfast and Lunch boasts a tranquil outdoor atrium patio and you order at the window. Dinner presented as a full-service establishment with an expanded menu is available exclusively on Friday and Saturday evenings. “The seasonal Alta California style menu includes favorites such as the wild Mexican shrimp tacos, chilaquiles, mariscos, ceviches, hearty tortas, burritos, and whatever else Chef Wes and his inspired team create.” Chef Wes Avila is our guest.

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. There is a ban on the importation of Russian seafood into the U.S. Many Russian seafood entities use China to process their catch and that seafood then finds its way into the United States as a “product of China.” Ouch! Chef Andrew explains the unfortunate dilemma.

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

Play

Show 471, April 23, 2022: Chef / Proprietor Wes Avila of Angry Egret Dinette and Ka’Teen Part One

Chef Wes Avila

Chef Wes Avila with a fine-dining background founded Guerrilla Tacos as a street cart in the Arts District of Downtown Los Angeles in August 2012. A year later he opened Guerrilla Tacos as a food truck and then as a brick -and -mortar restaurant in 2018, earning a Bib Gourmand by the Michelin Guide to California in 2019.

In 2020 Chef Wes stepped away from Guerrilla Tacos and later that year founded the Angry Egret Dinette in L.A.’s Chinatown at Mandarin Plaza. It’s a James Beard Award nominee this year for “Best New Restaurant.” This fast casual service restaurant boasts a tranquil outdoor atrium patio and you order at the window for Breakfast and Lunch. Dinner (Friday and Saturday only) is full-service with an expanded menu. Reservations are strongly encouraged. “The seasonal Alta California style menu includes favorites such as the wild Mexican shrimp tacos, chilaquiles, mariscos, ceviches, hearty tortas, burritos, and whatever else Chef Wes and his inspired team create.”

This month Eater LA honored Angry Egret Dinette as one of their “38 Essential Restaurants” along with select highly regarded, fine-dining establishments.

KA’TEEN, Chef Wes’ latest and most ambitious restaurant, is an adventure to the lush jungles of the Yucatan Peninsula, nestled in the bustling heart of Hollywood at the Tommie Hotel. This new restaurant and Mezcal bar serves up discovery within every dish. The name KA’TEEN means “afresh” in Mayan, perfectly describing Chef Avila’s vibrant interpretation of the region’s rich and diverse culinary traditions. Immersed in 5,000 square feet of tropical garden space, guests can expand their palettes and broaden their horizons through creative tequila cocktails, bold Latin-American plates, and DJ sets that recall the rhythm of the rainforests.” For the moment it’s Dinner service only.

Play

Show 471, April 23, 2022: Chef / Proprietor Wes Avila of Angry Egret Dinette and Ka’Teen Part Two

Chef Wes Avila

Chef Wes Avila with a fine-dining background founded Guerrilla Tacos as a street cart in the Arts District of Downtown Los Angeles in August 2012. A year later he opened Guerrilla Tacos as a food truck and then as a brick -and -mortar restaurant in 2018, earning a Bib Gourmand by the Michelin Guide to California in 2019.

In 2020 Chef Wes stepped away from Guerrilla Tacos and later that year founded the Angry Egret Dinette in L.A.’s Chinatown at Mandarin Plaza. It’s a James Beard Award nominee this year for “Best New Restaurant.” This fast casual service restaurant boasts a tranquil outdoor atrium patio and you order at the window for Breakfast and Lunch. Dinner (Friday and Saturday only) is full-service with an expanded menu. Reservations are strongly encouraged. “The seasonal Alta California style menu includes favorites such as the wild Mexican shrimp tacos, chilaquiles, mariscos, ceviches, hearty tortas, burritos, and whatever else Chef Wes and his inspired team create.”

This month Eater LA honored Angry Egret Dinette as one of their “38 Essential Restaurants” along with select highly regarded, fine-dining establishments.

KA’TEEN, Chef Wes’ latest and most ambitious restaurant, is an adventure to the lush jungles of the Yucatan Peninsula, nestled in the bustling heart of Hollywood at the Tommie Hotel. This new restaurant and Mezcal bar serves up discovery within every dish. The name KA’TEEN means “afresh” in Mayan, perfectly describing Chef Avila’s vibrant interpretation of the region’s rich and diverse culinary traditions. Immersed in 5,000 square feet of tropical garden space, guests can expand their palettes and broaden their horizons through creative tequila cocktails, bold Latin-American plates, and DJ sets that recall the rhythm of the rainforests.” For the moment it’s Dinner service only.

Chef Wes Avila continues as our guest.

Play

April 23: Planeta, Kvarøy Arctic, Wes Avila

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Patricia Toth, Winemaker, Planeta, Sicily, Italy Part One
Segment Three: Patricia Toth, Winemaker, Planeta, Sicily, Italy Part Two
Segment Four: Jennifer Bushman, Chief Marketing Officer Kvarøy Arctic Salmon Part One
Segment Five: Jennifer Bushman, Chief Marketing Officer Kvarøy Arctic Salmon Part Two
Segment Six: Chef / Proprietor Wes Avila of Angry Egret Dinette and Ka’Teen Part One
Segment Seven: Chef / Proprietor Wes Avila of Angry Egret Dinette and Ka’Teen 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.

“Planeta’s (Sicily, Italy) journey began at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, under the guidance of Diego Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and international varieties. Planeta today encompasses six distinct wine estates in five regions across Sicily; Ulmo at Sambuca di Sicilia, Dispensa at Menfi, Dorilli at Vittoria, Buonivini at Noto, Sciara Nuova on Etna at Castiglione di Sicilia, and the newest addition, La Baronia at Capo Milazzo. Each vineyard site is carefully cultivated with grapes that best compliment the local terroir.”

Planeta Winemaker Patricia Toth is our guest.

At Natural Products Expo West last month at the Anaheim Convention Center Kvarøy Arctic from Norway introduced their Salmon Hot Dogs. This flavorful hot dog is packed with the full recommended allowance of Omega 3’s in one serving. They are non-GMO, gluten-free, and can be stored in the freezer for up to a year. Simply thaw and they are ready to grill, broil or pan fry. The Kvarøy Arctic Salmon Hot Dogs (2 dogs in a 7 oz. package) are available in Original Recipe, Original & Cheese, Jalapeno & Cheese and Chile & Cheese styles. There is also a new line of Salmon Burgers, skin-backed in four flavors. Kvarøy Arctic’s Chief Marketing Officer, Jennifer Bushman, joins us with all the background on this family-owned, sustainable ocean fish farm.

Chef Wes Avila with a fine-dining background founded Guerrilla Tacos as a street cart in the Arts District of Downtown Los Angeles in August 2012. A year later he opened Guerrilla Tacos as a food truck and then as a brick -and -mortar restaurant in 2018, earning a Bib Gourmand by the Michelin Guide to California in 2019. In 2020 Chef Wes stepped away from Guerrilla Tacos and later that year founded the Angry Egret Dinette in L.A.’s Chinatown at Mandarin Plaza. It’s a James Beard Award nominee this year for “Best New Restaurant.” This fast casual service restaurant boasts a tranquil outdoor atrium patio and you order at the window. The seasonal Alta California style menu includes favorites such as the wild Mexican shrimp tacos, chilaquiles, mariscos, ceviches, hearty tortas, burritos, and whatever else Chef Wes and his inspired team create. Chef Wes Avila is our guest.

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. There is a ban on the importation of Russian seafood into the U.S. Many Russian seafood entities use China to process their catch and that seafood then finds its way into the United States as a “product of China.” Ouch! Chef Andrew explains the unfortunate dilemma.

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

Patricia Toth of Planeta

Planeta’s (Sicily, Italy) journey began at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, under the guidance of Diego Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and international varieties. Planeta today encompasses six distinct wine estates in five regions across Sicily; Ulmo at Sambuca di Sicilia, Dispensa at Menfi, Dorilli at Vittoria, Buonivini at Noto, Sciara Nuova on Etna at Castiglione di Sicilia, and the newest addition, La Baronia at Capo Milazzo. Each vineyard site is carefully cultivated with grapes that best compliment the local terroir.”

Planeta as a family and an organization is at the forefront of sustainability initiatives within Sicily.

“Born in Hungary, Planeta Winemaker Patricia Toth grew up in the countryside. In 2004, she graduated from the University of Corvinus in Budapest with a degree in Food Science specializing in wine, beer and spirits.”

“Patricia first collaborated with Planeta during the 2005 harvest and in 2008, she officially joined the winemaking team in a full-time role as Winemaker. Today, she is responsible for the Buonivini and Dorilli Cellars, and has successfully coordinated startup for the estates on Mount Etna and Capo Milazzo. Patricia is an active a member of Planeta’s Business Intelligence Team and is also responsible for Planeta’s SOStain program, which supports regional sustainable agriculture.”

Patricia joins us from Sicily to pull the cork on all that is Planeta.

Jennifer Bushman of Kvaroy Arctic

“Kvarøy (say “Kwa-ray”) is a postcard-pretty Norwegian island located on the Arctic Circle. It was here back in 1976 that Alf Olsen and his son Geir founded Kvarøy Arctic. Today, the now third-generation family-run business is driven by the same goal set by their grandfather—“to provide salmon of very high quality, without compromising either the environment or the welfare of the fish.” Kvarøy Arctic is redefining the salmon-farming industry through innovation and deep concern for the future of the fish they raise and the waters they live on. Kvarøy Arctic helped develop the non-GMO food they provide their salmon. This has resulted in an omega-3 content that is twice as much as other farmed salmon, and a highly sustainable fish-in/fish-out ratio of 0.48 to 1.”

At Natural Products Expo West last month in Anaheim Kvarøy Arctic introduced their Salmon Hot Dogs. “This flavorful hot dog is packed with the full recommended allowance of Omega 3’s in one serving. They are non-GMO, gluten-free, and can be stored in the freezer for up to a year. Simply thaw and they are ready to grill, broil or pan fry.” The Kvarøy Arctic Salmon Hot Dogs (2 dogs in a 7 oz. package) are available in Original Recipe, Original & Cheese, Jalapeno & Cheese and Chile & Cheese styles. There is also a new line of Salmon Burgers, skin-backed in four flavors.

Kvarøy Arctic’s Chief Marketing Officer, Jennifer Bushman, joins us with all the background on this family-owned, sustainable fish farm.

Chef Wes Avila

Chef Wes Avila with a fine-dining background founded Guerrilla Tacos as a street cart in the Arts District of Downtown Los Angeles in August 2012. A year later he opened Guerrilla Tacos as a food truck and then as a brick -and -mortar restaurant in 2018, earning a Bib Gourmand by the Michelin Guide to California in 2019.

In 2020 Chef Wes stepped away from Guerrilla Tacos and later that year founded the Angry Egret Dinette in L.A.’s Chinatown at Mandarin Plaza. It’s a James Beard Award nominee this year for “Best New Restaurant.” This fast casual service restaurant boasts a tranquil outdoor atrium patio and you order at the window. The seasonal Alta California style menu includes favorites such as the wild Mexican shrimp tacos, chilaquiles, mariscos, ceviches, hearty tortas, burritos, and whatever else Chef Wes and his inspired team create.

KA’TEEN, Chef Wes’ latest and most ambitious restaurant, is an adventure to the lush jungles of the Yucatan Peninsula, nestled in the bustling heart of Hollywood at the Tommie Hotel. This new restaurant and Mezcal bar serves up discovery within every dish. The name KA’TEEN means “afresh” in Mayan, perfectly describing Chef Avila’s vibrant interpretation of the region’s rich and diverse culinary traditions. Immersed in 5,000 square feet of tropical garden space, guests can expand their palettes and broaden their horizons through creative tequila cocktails, bold Latin-American plates, and DJ sets that recall the rhythm of the rainforests.” For the moment it’s Dinner service only.

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.

There is a ban on the importation of Russian seafood into the U.S. Many Russian seafood entities use China to process their catch and that seafood then finds its way into the United States as a “product of China.” Chef Andrew explains the unfortunate dilemma.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Patricia Toth, Winemaker, Planeta, Sicily, Italy Part One
Segment Three: Patricia Toth, Winemaker, Planeta, Sicily, Italy Part Two
Segment Four: Jennifer Bushman, Chief Marketing Officer Kvarøy Arctic Salmon Part One
Segment Five: Jennifer Bushman, Chief Marketing Officer Kvarøy Arctic Salmon Part Two
Segment Six: Chef / Proprietor Wes Avila of Angry Egret Dinette and Ka’Teen Part One
Segment Seven: Chef / Proprietor Wes Avila of Angry Egret Dinette and Ka’Teen Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”