Show 573, April 13, 2024: Pizza City Fest Los Angeles with Steve Dolinsky, Founder

Steve Dolinsky of PizzaCityFest

Pizza City Fest Los Angeles is back for its 2nd year of gooey and doughy deliciousness. “Scheduled to take place on April 27-28, 2024, at the iconic L.A. LIVE – nestled in the heart of Downtown Los Angeles’ Sports and Entertainment District – this two-day celebration promises an unparalleled experience for pizza aficionados.”

“Attendees will have the exclusive opportunity to savor the delectable offerings from Southern California’s premier pizza artisans, all conveniently located in one central hub. Pizza City Fest Los Angeles will celebrate the Southland’s pizza landscape, showcasing the diverse and exceptional talents of the region’s top pizza makers.” Included in the ticket price (both Regular and VIP admissions) are salads, desserts (including ice cream,) and beverages in addition to unlimited tastes of artisan pizza.

“In addition to the formidable list of participating pizzerias, Pizza City Fest Los Angeles has assembled an incredible line-up of chefs, authors and experts who will share both their knowledge and love of pizza in a series of panel discussions and demonstrations throughout the weekend.

The event is also encoring The Collab Lab, featuring one-off collaborations for two hours each day, pairing up chefs, farms or artisan producers with smaller pizza makers.”

“Emmy and 13-time James Beard Award-winning food reporter Steve Dolinsky has curated another stellar list of pizza makers spanning Southern California – from Santa Barbara to San Diego – adding 13 new entries to the full lineup this year.”

“We’re thrilled to be back in L.A. for our 2nd annual Pizza City Fest!” said Founder Steve Dolinsky. “The pizza scene in Southern California continues to heat up, and so while we’ve brought back a number of the most popular pizzerias from last year, we’ve also found 13 new additions with styles ranging from artisan to Detroit to NYC slices. Our speaker series also brings some of the best-in-class dough pros to L.A. LIVE to share their expertise and students from C-CAP will once again be helping out these chefs during the day as they prepare, bake and serve pizzas straight from the oven.”

Steve puts down his ceremonial pizza peel and joins us.

Show 541, September 2, 2023: Restaurateur & Chef Katherine Gonzalez, Mija Handcraft Kitchen, Culver City Part One

Katherine Gonzalez of Mija Handcraft Kitchen by Chula

Mija Handcraft Kitchen in Culver City is an artisan eatery featuring a variety of modern Mexican fare inspired by the Californian lifestyle. Made with locally-sourced ingredients, all of their made-from-scratch recipes are vibrant, unique, delicious, and oh so bueno!”

“Mija Handcraft Kitchen is now open for breakfast, brunch, lunch and dinner. Pop champagne with friends, enjoy a refreshing cocktail or celebrate with a special bottle of wine to compliment their modern delicious California Mexican dishes made from local ingredients.

“Chef and owner, Katherine Gonzalez, was raised in Southern Arizona. Her mother’s family migrated from Chihuahua, Mexico, and her father’s family from Spain. Growing up, there was always a pot of beans cooking, freshly made flour tortillas, salsa, and sopas fideo. Every celebration featured warm and delicious comfort food including her mother’s famous tamales, chips, and fresh salsas.”

“Katherine’s love for heritage-inspired dishes began at a young age while cooking with her mama. After years of watching her mother in the kitchen, Katherine began learning how to make her signature tamales, chips, and salsa. Over time, Katherine began to experiment with her family’s recipes to create different flavor profiles. She spent many hours learning the secrets to vibrant and tasty dishes which she is proud to share through Chúla Artisan Eatery in La Quinta and, now, Mija Handcraft Kitchen!”

Chef Katherine takes a break from her busy kitchen to join us with a plate of the signature Mom’s Chilaquiles in hand.

Show 541, September 2, 2023: Restaurateur & Chef Katherine Gonzalez, Mija Handcraft Kitchen, Culver City Part Two

Katherine Gonzalez of Mija Handcraft Kitchen by Chula

Mija Handcraft Kitchen in Culver City is an artisan eatery featuring a variety of modern Mexican fare inspired by the Californian lifestyle. Made with locally-sourced ingredients, all of their made-from-scratch recipes are vibrant, unique, delicious, and oh so bueno!”

“Mija Handcraft Kitchen is now open for breakfast, brunch, lunch and dinner. Pop champagne with friends, enjoy a refreshing cocktail or celebrate with a special bottle of wine to compliment their modern delicious California Mexican dishes made from local ingredients.

“Chef and owner, Katherine Gonzalez, was raised in Southern Arizona. Her mother’s family migrated from Chihuahua, Mexico, and her father’s family from Spain. Growing up, there was always a pot of beans cooking, freshly made flour tortillas, salsa, and sopas fideo. Every celebration featured warm and delicious comfort food including her mother’s famous tamales, chips, and fresh salsas.”

“Katherine’s love for heritage-inspired dishes began at a young age while cooking with her mama. After years of watching her mother in the kitchen, Katherine began learning how to make her signature tamales, chips, and salsa. Over time, Katherine began to experiment with her family’s recipes to create different flavor profiles. She spent many hours learning the secrets to vibrant and tasty dishes which she is proud to share through Chúla Artisan Eatery in La Quinta and, now, Mija Handcraft Kitchen!”

Chef Katherine takes a break from her busy kitchen to join us with a plate of the signature Chula Chip & Salsa Flight at the ready.

Show 524, May 6, 2023: Honoka’a Chocolate Co., Hawaii, with Founder Mike Pollard

Mike Pollard of the Honokoa Chocolate Company

Mike and Rhonda Pollard’s Honoka’a Chocolate Co. is located on the Hamakua coast of the Big Island of Hawai’i at Kahi Ola Mau Farm. Their farm has a rich history in Hamakua district town of Honoka’a. Located mauka (towards Mauna Kea) from Honoka’a in an area known as Ahualoa, the 5 acres the Pollards call home was first purchased by the sugar plantation doctor sometime in the 1920s. They are the fourth resident and keeper of this beautiful property and have transformed it into a working farm.” Two and one-half acres are planted in cacao.

“Starting in January 2018, Honoka’a Chocolate Co. began offering farm tours and tastings of their artisan chocolates that are made right there on the farm. In February of this year most of the production shifted to their new state of the art production facility and retail store on Mamane Street in the heart of Historic Honokaa Town. Honoka’a Chocolate Co has received a total of 29 international awards for their premium chocolates over the last two years.”

“Their current tastings on the farm include five of their signature products, including chocolates from Hawaii as well as other regions from around the world.  Guests will experience how a particular region’s climate, soils and terrain affect the taste of the chocolate, “the terroir” as winemakers have so famously coined the term. The state of Hawai’i is the only place in the US where cacao grows fruitfully, some calling it the “North Pole” of the cacao growing region.” The farm tour at Kahi Ola Mau Farm concludes with a visit to their nearby, new production facility located on the main street of historic Honokaa Town.

Mike Pollard is our guide to some of the best chocolate in the World.

Show 499, November 12, 2022: Chef Ted Hopson, Vice President, Gourmet Imports

Chef Ted Hopson

We know Chef Ted Hopson from the fondly remembered The Bellwether in Studio City which was an unfortunate victim of the pandemic. The better news is that Chef Ted is now the very busy Vice President at Gourmet Imports in Alhambra.

“Gourmet Imports is a Los Angeles area-based importer and distributor of specialty foods that has been serving Chefs and culinary professionals since 1989. The company was built on a commitment to service, quality and integrity. Gourmet Imports carries over 300 cheeses as well as nearly 2,000 other culinary items including: caviar, charcuterie, pâté, oils, vinegars, chocolate, baking and pastry ingredients and much, much more.”

“Ingredients & traditions matter. Working to preserve & promote them is something Gourmet Imports is deeply passionate about. They believe that food & dining are integral to our social fabric and in these times where nearly everything is synthesized, automated, expedited, and/or truncated, they are thankful to the passionate farmers & artisans that produce the goods that Gourmet Imports carries. They are equally grateful to their clients for their support, for their insistence on authenticity & excellence, and their work to provide experiences around which we can all connect over a shared meal (even if the mid-meal Instagram post has become all but inevitable).”

We’re catching up with Chef Ted Hopson.

Show 497, October 29, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

“On the heels of celebrating its first anniversary, Fountain Valley-based ARTISAN has introduced new hand-crafted pizzas to its celebrated menu. The elevated, fast-casual restaurant and café, a marriage of Orange County-born concepts, 7 Leaves Café and Crema Bakery, has gained a loyal following for its energetic and unique teas, and focused, chef-driven menu of brunch-focused anytime dishes and premium baked goods. Now, the concept takes the same quality ingredients and attention to detail and extends it to an innovative selection of ARTISAN Café Pizza offerings prepared under the watchful eye of Executive Chef Chad Urata.” Chef & Manager Chad Urata takes a break from his busy kitchen to join us with pizza peel in hand.

Gleason Family Vineyards (GFV) is the corporate umbrella for 3, separate, distinct wineries located in the Santa Ynez Valley under the leadership of two generations of the Gleason Family. Their new Winemaker is Max Marshak. The properties are Roblar Winery & Vineyard, Refugio Ranch Vineyards, and their most recent acquisition, the historic Buttonwood Winery & Vineyard. Director of Marketing Callie Gleason and Winemaker Max Marshak join us to pull the cork on both Refugio Ranch Vineyards and Buttonwood Winery & Vineyard.

Georgia’s Restaurant returned “Nana” Gretchen Shoemaker’s mouthwatering Gumbo to their menu at Georgia’s Restaurant at the Long Beach Exchange and the Anaheim Packing District just in time to celebrate National Gumbo Day on October 12th, 2022 and for the remainder of 2022! Nana Gretchen Shoemaker’s “soul-delicious” signature Gumbo has been a guest favorite since it was first introduced and guests can again savor Nana’s Secret Southern-style Roux featuring Chicken, Andouille Sausage, Shrimp, Crab, and Okra, served over Rice at both locations. To complement this super satisfying meal, guests can also add Soulful Sides such as Collard Greens, Baked Beans, Mac & Cheese, or Nana Gretchen’s famous Cornbread served with house-made honey butter, while enjoying her fresh Peach Cobbler for the perfect finish. 2nd generation proprietress Nika Shoemaker-Machado (“Nana” Gretchen’s daughter) takes a break from the cornbread muffin pans to join us.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Is ubiquitous Candy Corn (basically just corn syrup and food coloring) really the most popular Halloween candy treat? Chef Andrew weighs in…There is an announced, preliminary deal for Kroger Co. (Ralphs) to buy Albertsons Cos. (Vons and Pavilions.) Kroger’s position is that this will be a wonderful thing for consumers because the combined companies will give them more buying clout and, therefore, decreased costs which will, in theory, be passed on to shoppers. Consumer advocates respectfully disagree. Chef Andrew grocery shops for a big family. He’ll share his thoughts on this possible mega grocery store combination.

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

Show 497, October 29, 2022: Executive Chef and General Manager Chad Urata, Artisan Restaurant & Café, Fountain Valley Part One

Chad Urata of Artisan 7 Leaves

“On the heels of celebrating its first anniversary, Fountain Valley-based ARTISAN has introduced new, hand-crafted pizzas to its celebrated menu. The elevated fast-casual restaurant and café, a marriage of Orange County-born concepts, 7 Leaves Café and Crema Bakery, has gained a loyal following for its energetic and unique teas, and focused, chef-driven menu of brunch-focused anytime dishes and premium baked goods. Now, the concept takes the same quality ingredients and attention to detail and extends it to an innovative selection of ARTISAN Café Pizza offerings prepared under the watchful eye of Executive Chef Chad Urata.”

“Each pizza features an artisanal crust that begins with pillowy dough created by award-winning baker Tarit Tanjasiri, owner of Crema Bakery and co-founder of ARTISAN. “While each ARTISAN Café Pizza is baked to order, great care is taken in the preparation of the dough,” explained Tanjasiri, who oversees all of the baked goods served at ARTISAN. “Our ingredients are simple – flour, water, salt, natural starter, and time – the latter being key, as flavor is developed through a 48-hour cold fermentation.””

“Upon entering the 3,000 square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of a fine Parisian boulangerie, complete with a display of fresh-baked bread and pastries.”

Chef & Manager Chad Urata takes a break from his busy kitchen to join us with pizza peel in hand.

Show 497, October 29, 2022: Executive Chef and General Manager Chad Urata, Artisan Restaurant & Café, Fountain Valley Part Two

Chad Urata of Artisan 7 Leaves

“On the heels of celebrating its first anniversary, Fountain Valley-based ARTISAN has introduced new, hand-crafted pizzas to its celebrated menu. The elevated fast-casual restaurant and café, a marriage of Orange County-born concepts, 7 Leaves Café and Crema Bakery, has gained a loyal following for its energetic and unique teas, and focused, chef-driven menu of brunch-focused anytime dishes and premium baked goods. Now, the concept takes the same quality ingredients and attention to detail and extends it to an innovative selection of ARTISAN Café Pizza offerings prepared under the watchful eye of Executive Chef Chad Urata.”

“Each pizza features an artisanal crust that begins with pillowy dough created by award-winning baker Tarit Tanjasiri, owner of Crema Bakery and co-founder of ARTISAN. “While each ARTISAN Café Pizza is baked to order, great care is taken in the preparation of the dough,” explained Tanjasiri, who oversees all of the baked goods served at ARTISAN. “Our ingredients are simple – flour, water, salt, natural starter, and time – the latter being key, as flavor is developed through a 48-hour cold fermentation.””

“Upon entering the 3,000 square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of a fine Parisian boulangerie, complete with a display of fresh-baked bread and pastries.”

Chef & Manager Chad Urata takes a 2nd break from his busy kitchen to continue with us with pizza peel in hand.

October 29: Artisan 7 Leaves and Crema Bakery, Gleason Family Vineyards, Georgia’s Restaurant

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef and General Manager Chad Urata, Artisan Restaurant & Café, Fountain Valley Part One
Segment Three: Executive Chef and General Manager Chad Urata, Artisan Restaurant & Café, Fountain Valley Part Two
Segment Four: Gleason Family Vineyards, Santa Ynez Valley with Callie Gleason & Winemaker Max Marshak Part One
Segment Five: Gleason Family Vineyards, Santa Ynez Valley with Callie Gleason & Winemaker Max Marshak Part Two
Segment Six: Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach Exchange & Anaheim Packing House Part One
Segment Seven: Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach Exchange & Anaheim Packing House Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“On the heels of celebrating its first anniversary, Fountain Valley-based ARTISAN has introduced new hand-crafted pizzas to its celebrated menu. The elevated, fast-casual restaurant and café, a marriage of Orange County-born concepts, 7 Leaves Café and Crema Bakery, has gained a loyal following for its energetic and unique teas, and focused, chef-driven menu of brunch-focused anytime dishes and premium baked goods. Now, the concept takes the same quality ingredients and attention to detail and extends it to an innovative selection of ARTISAN Café Pizza offerings prepared under the watchful eye of Executive Chef Chad Urata.” Chef & Manager Chad Urata takes a break from his busy kitchen to join us with pizza peel in hand.

Gleason Family Vineyards (GFV) is the corporate umbrella for 3, separate, distinct wineries located in the Santa Ynez Valley under the leadership of two generations of the Gleason Family. Their Winemaker is Max Marshak. The properties are Roblar Winery & Vineyard, Refugio Ranch Vineyards, and their most recent acquisition, the historic Buttonwood Winery & Vineyard. Director of Marketing Callie Gleason and Winemaker Max Marshak join us to pull the cork on both Refugio Ranch Vineyards and Buttonwood Winery & Vineyard.

Georgia’s Restaurant returned “Nana” Gretchen Shoemaker’s mouthwatering Gumbo to their menu at Georgia’s Restaurant at the Long Beach Exchange and the Anaheim Packing District just in time to celebrate National Gumbo Day on October 12th, 2022 and for the remainder of 2022! Nana Gretchen Shoemaker’ssoul-delicious” signature Gumbo has been a guest favorite since it was first introduced and guests can again savor Nana’s Secret Southern-style Roux featuring Chicken, Andouille Sausage, Shrimp, Crab, and Okra, served over Rice at both locations. To complement this super satisfying meal, guests can also add Soulful Sides such as Collard Greens, Baked Beans, Mac & Cheese, or Nana Gretchen’s famous Cornbread served with house-made honey butter, while enjoying her fresh Peach Cobbler for the perfect finish. 2nd generation proprietress Nika Shoemaker-Machado (“Nana” Gretchen’s daughter) takes a break from the cornbread muffin pans to join us.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Is ubiquitous Candy Corn really the most popular Halloween candy treat? Chef Andrew weighs in…There is an announced, preliminary deal for Kroger Co. (Ralphs) to buy Albertsons Cos. (Vons and Pavilions.) Kroger’s position is that this will be a wonderful thing for consumers because the combined companies will give them more buying clout and, therefore, decreased costs which will, in theory, be passed on to shoppers. Consumer advocates respectfully disagree. Chef Andrew grocery shops for a big Family. He’ll share his thoughts on this possible mega grocery store combination.

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

Chad Urata of Artisan 7 Leaves

“On the heels of celebrating its first anniversary, Fountain Valley-based ARTISAN has introduced new, hand-crafted pizzas to its celebrated menu. The elevated fast-casual restaurant and café, a marriage of Orange County-born concepts, 7 Leaves Café and Crema Bakery, has gained a loyal following for its energetic and unique teas, and focused, chef-driven menu of brunch-focused anytime dishes and premium baked goods. Now, the concept takes the same quality ingredients and attention to detail and extends it to an innovative selection of ARTISAN Café Pizza offerings prepared under the watchful eye of Executive Chef Chad Urata.”

“Each pizza features an artisanal crust that begins with pillowy dough created by award-winning baker Tarit Tanjasiri, owner of Crema Bakery and co-founder of ARTISAN. “While each ARTISAN Café Pizza is baked to order, great care is taken in the preparation of the dough,” explained Tanjasiri, who oversees all of the baked goods served at ARTISAN. “Our ingredients are simple – flour, water, salt, natural starter, and time – the latter being key, as flavor is developed through a 48-hour cold fermentation.””

“Upon entering the 3,000 square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of a fine Parisian boulangerie, complete with a display of fresh-baked bread and pastries.”

Chef & Manager Chad Urata takes a break from his busy kitchen to join us with pizza peel in hand.

Callie Gleason Bieszard of Gleason Family Vineyards

Gleason Family Vineyards (GFV) is the corporate umbrella for 3, separate, distinct wineries located in the Santa Ynez Valley under the leadership of two generations of the Gleason Family. Their Winemaker is Max Marshak. The properties are Roblar Winery & Vineyard, Refugio Ranch Vineyards, and their most recent acquisition, the historic Buttonwood Winery & Vineyard. Director of Marketing Callie Gleason and Winemaker Max Marshak join us to pull the cork on both Refugio Ranch Vineyards and Buttonwood Winery & Vineyard.

“Located at 2990 Grand Avenue and Hwy 154, Refugio Ranch is a 415-acre estate located in the Santa Ynez Valley AVA of California’s Central Coast. Within the property, covered largely by old oak trees, twenty- six select acres were mindfully planted and have been well cared for by the Gleason Family. Refugio Ranch represents a centuries-old history of cowboys and cattle ranching. The native land has been left largely untouched but for the vines that the land itself nurtures and readies for harvest. The Gleasons believe it is “terroir” or that sense of place, that gives a wine its soul.”

“The charming town of Los Olivos, CA was founded in the late 1800’s as the southern terminus of the Pacific Coast Railroad. Many historic buildings from that era still stand in Los Olivos today, including the present home of the Refugio Ranch Vineyards Tasting Room. The building was built circa 1912 as the warehouse for the Pinal-Dome Refining Co. (later Union Oil) where the tank cars from the railway were filled.”

“The Gleasons have taken great care to preserve the structure and spirit of this slice of history. The early 1900’s warehouse is now home to Refugio Ranch’s two tasting bars, a VIP lounge and an expansive outdoor deck ~ making it one of the largest tasting rooms in Los Olivos.”

“Buttonwood Winery & Vineyard (and Farm) is a small gem set amidst the splendor of Santa Barbara County’s Santa Ynez Valley. The farm is a shining example of the vision of its late founder, Betty Williams. Betty was always ahead of her time, and in the 60’s set out to create a working farm based on good practices for people, animals and the earth. First there were horses, then organic vegetables and finally, a vineyard.”

“Today, the 42-acre vineyard (now owned by Gleason Family Vineyards) stretches across a sun-drenched mesa on the eastern portion of the 106-acre property. Buttonwood started planting in 1983 and now have 38,000 vines, small in the world of wine, but huge to Buttonwood. The on-site tasting room is surrounded by other bounty from the farm, including olives, pomegranates, peonies, herbs, summer vegetables and of course, their famous peaches!”

Nika Shoemaker-Machado of Georgias Restaurants

Georgia’s Restaurant returned “Nana” Gretchen Shoemaker’s mouthwatering Gumbo to their menu at Georgia’s Restaurant at the Long Beach Exchange and the Anaheim Packing District just in time to celebrate National Gumbo Day back on October 12th, 2022 and for the remainder of 2022!

“Nana Gretchen Shoemaker’s “soul-delicious” signature Gumbo has been a guest favorite since it was first introduced and guests can again savor Nana’s Secret Southern-style Roux featuring Chicken, Andouille Sausage, Shrimp, Crab, and Okra, served over Rice at both locations. To complement this super satisfying meal, guests can also add Soulful Sides such as Collard Greens, Baked Beans, Mac & Cheese, or Nana Gretchen’s famous Cornbread served with house-made honey butter, while enjoying her fresh Peach Cobbler for the perfect finish.”

“Nana Gretchen Shoemaker (Nika’s Mom,) the heart of Georgia’s, would tell you Soul Food is the food you get when you cook with your whole heart and soul.”

“Georgia’s dishes are the comfort foods she learned to make with her grandma, the very ones she raised her daughters on, served in her successful catering service and has shared with family and friends throughout the years.”

“When you taste Georgia’s food, you taste the love and devotion that makes Georgia’s Soul Delicious!!”

2nd generation proprietress Nika Shoemaker-Machado (“Nana” Gretchen’s daughter) takes a break from the cornbread muffin pans to join us.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Is ubiquitous Candy Corn really the most popular Halloween candy treat? How did that happen? Chef Andrew weighs in…

There is an announced, preliminary deal for Kroger Co. (Ralphs) to buy Albertsons Cos. (Vons and Pavilions.) Kroger’s position is that this will be a wonderful thing for consumers because the combined companies will give them more buying clout and, therefore, decreased costs which will, in theory, be passed on to shoppers. Consumer advocates politely disagree. Chef Andrew grocery shops for a big Family. He’ll share his thoughts on this possible grocery store combination.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef and General Manager Chad Urata, Artisan Restaurant & Café, Fountain Valley Part One
Segment Three: Executive Chef and General Manager Chad Urata, Artisan Restaurant & Café, Fountain Valley Part Two
Segment Four: Gleason Family Vineyards, Santa Ynez Valley with Callie Gleason & Winemaker Max Marshak Part One
Segment Five: Gleason Family Vineyards, Santa Ynez Valley with Callie Gleason & Winemaker Max Marshak Part Two
Segment Six: Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach Exchange & Anaheim Packing House Part One
Segment Seven: Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach Exchange & Anaheim Packing House Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 477, June 4, 2022: Baker Amy Dixon, Proprietress. The Baker’s Table, Santa Ynez, CA Part One

Amy Dixon of The Baker's Table

Amy Dixon’s The Baker’s Table in Santa Ynez is an artisan bakery feeding the body and soul through the time-honored craft of baking. They hold quality ingredients to heart and incorporate them into the way we live. The Baker’s Table is dedicated to combining organic, local and fair-trade ingredients to honor the earth and the hands that cultivate it.”

“Thoughtfully choosing fair-trade, local and organic ingredients when possible, Amy Dixon tends to each recipe with the passion of an artist, persistence of a chemist, and patience of a mother. At home in the Santa Ynez Valley since 1998, Amy keeps answering her driving call to pursue excellence through baking. Through kneading bread or crafting desserts for local restaurants, she continues to find joy in a flaky, buttery apple galette or in the delightful textures of a French macaron.”

“If you’re searching for a full, hand-crafted breakfast or a steaming cup of coffee and a luscious pastry, The Baker’s Table can satisfy your craving. Delectable offerings include everything from savory quiches to scones jam-packed with berries galore. If it’s lunch you prefer, their menu features salads with pristine ingredients fresh from the farm, as well as delicious sandwiches on their famous variety of hearth-baked breads.”

“Bread is the backbone of The Baker’s Table. They use artisan flour, all baked on a radiant, stone hearth. The Baker’s Table lovingly creates each and every loaf by hand, and carefully tend to them from mixing to slicing. You will see, smell and taste the stellar quality of their mouth-watering breads.”

The Baker’s Table is on the move. They will soon move to a new, expanded location with more patio seating near the main Post Office on Sagunto St. (about a block away from the original location.)

Baker Amy Dixon joins us with rolling pin in hand.