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.

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

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 continues with us, a Pain au Levain loaf in hand.

Show 469, April 9, 2022: Daniel Perez, General Manager, Mason Bar and Kitchen, Arroyo Grande, CA

Daniel Lopez of Mason Bar and Kitchen in Arroyo Grande

“The Village of Arroyo Grande’s Mason Bar and Kitchen is a country-chic restaurant with a full bar, 20 beers on tap, 17 wines by the glass, extensive bottle wine list and premium spirits, paired with creative food in a relaxed setting. It’s an inviting restaurant offering farm-fresh local cuisine in a family-friendly environment.”

“For guests seeking a more festive experience, you’ll find their adjacent award-winning bar is the perfect spot to gather with friends and sample an inspired selection of wine, beer, and unique hand-crafted cocktails.” Mason Bar and Kitchen serves Lunch and Dinner 7-days with Brunch on Saturdays and Sundays.

“Mason sources their food from local, organic farms with a large selection of local artisan products from fresh produce to the highest quality proteins. They are firm in their commitment to always offer the freshest, non-GMO, antibiotic-free, responsibly harvested, and sustainable local organic produce, products, and proteins available.” Dinner menu highlights include Lobster Dogs with cold water lobster tail meat, carnival batter and creole remoulade, and a 14 oz. bone-in Kurobuta Pork Chop. The selection of steaks ranges from an 8 oz. Flat Iron to a 14 oz. Boneless Ribeye.

General Manager Daniel Perez joins us with all the details of what’s on the menu at Mason Bar and Kitchen.

Show 436, July 31, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

The Hatch is a simple rotisserie and bar located just off the town square in beautiful downtown Paso Robles wine country. It’s fueled by wood fire, small batch whiskey, and a bustling atmosphere full of mingling locals and visitors.” “The Hatch was founded in the spring of 2015 by Maggie Cameron and Eric Connolly who had envisioned a cozy, comfortable joint with great food, interesting cocktails, and weekend late night dining. They had lived in Paso Robles long enough to recognize a need in the downtown dining scene so they quit their day jobs (in wine and restaurants) when the opportunity arose to open The Hatch in one of their favorite spaces in the historic Grangers Union Building. Today you’ll find a mix of wine industry professionals, brewers, and visitors from all over California and beyond chatting at the bar, enjoying a mid-week cocktail, or sitting down to tuck into their favorite rotisserie special.” Proprietor Eric Connolly is our guest with a Mockingbird House Cocktail securely in hand.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.”  launches August 1-8, 2021.” “Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime and who doesn’t love a good burger?’,” Henry explained.” Organizer Terri Henry joins us with a juicy burger in hand.

“Two well-known and beloved Orange County-based culinary brands, 7 Leaves Café and Crema Bakery, have come together to create ARTISAN, an elevated fast-casual restaurant and café (with a drive-thru) newly launched in Fountain Valley. The concept builds on the popularity of the 7 Leaves brand with a focused, chef-driven menu and baked goods that highlight quality ingredients and attention to detail.” “Upon entering the 3,000-square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of fine Parisian boulangeries, complete with a display of fresh-baked breads and pastries. ARTISAN focuses on authenticity and dedication to quality through every facet of the brand, beginning with its well-trained staff to provide the highest quality service and an attentive and educational approach to every guest.” “The culinary team, dedicated to presenting a chef-driven experience, is led by the masterminds behind local favorite, Crema Bakery.” Chief Executive Baker Tarit Tanjasiri joins us with a signature Croffle in hand.

The 2021 OC Fair opened the gates on Friday, July 16th. The first Weekend was a complete sellout. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled “Chicken Charlie” Boghosian, The Deep Fry King and the originator in the 90’s of the Deep-Fried Oreo. Charlie is also known as “The Master of Fun Food.” Outside of the OC Fair season you can find the full- service Chicken Charlie’s Table in Rancho Bernardo with a full bar. We’ll find out what indulgent deliciousness Chicken Charlie is cooking up now through August 15th as Chicken Charlie Boghosian joins us.

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. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…The plant-based, faux meat producers (a fast-growing consumer market) are now trying to replicate the bite and fatty mouthfeel of chicken in the form of nuggets and strips. The products are being promoted as a healthier alternative to the real bird and also gentler on the environment. Chef Andrew has experience with both serving premium chicken and truly tasty plant-based menu items. He also is a steward of the environment. We’ll “Ask the Chef.”

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

Show 436, July 31, 2021: Artisan with Chief Executive Baker Tarit Tanjasiri Part One

Tarit Tanjasiri of Crema Cafe

“Two well known and beloved Orange County-based culinary brands, 7 Leaves Café and Crema Bakery, have come together to create ARTISAN, an elevated fast-casual restaurant and café (with drive-thru) newly launched in Fountain Valley (10065 Garfield Ave. in Fountain Valley). The concept, which builds on the popularity of the 7 Leaves brand with a focused, chef-driven menu and baked goods that highlight quality ingredients and attention to detail.”

“Upon entering the 3,000-square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of fine Parisian boulangeries, complete with a display of fresh-baked breads and pastries. ARTISAN focuses on authenticity and dedication to quality through every facet of the brand, beginning with its well-trained staff to provide the highest quality service and an attentive and educational approach to every guest.” “The culinary team, dedicated to presenting a chef-driven experience, is led by the masterminds behind local favorite, Crema Bakery.”

“While we strive to present a menu that is rooted in carefully sourced ingredients and time-intensive preparation, we are intent on being approachable, affordable and craveable,” explained Crema Bakery Owner & Chief Executive Baker Tarit Tanjasiri, whose baked goods can be found at many of the region’s best restaurants. “The word ‘artisan’ in a food context refers to those products that are crafted by the hand of a master in the kitchen, utilizing whole ingredients that support a healthy lifestyle for the individual and the community, as a whole. In staying true to the brand, the 7 Leaves team has curated an elevated experience, while doing it in a way that will leave our guests wanting more.”

Tarit Tanjasiri joins us with a signature Coffle (Croissant & Waffle) in hand.

Show 436, July 31, 2021: Artisan with Chief Executive Baker Tarit Tanjasiri Part Two

Tarit Tanjasiri of Crema Cafe

“Two well known and beloved Orange County-based culinary brands, 7 Leaves Café and Crema Bakery, have come together to create ARTISAN, an elevated fast-casual restaurant and café (with drive-thru) newly launched in Fountain Valley (10065 Garfield Ave. in Fountain Valley). The concept, which builds on the popularity of the 7 Leaves brand with a focused, chef-driven menu and baked goods that highlight quality ingredients and attention to detail.”

“Upon entering the 3,000-square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of fine Parisian boulangeries, complete with a display of fresh-baked breads and pastries. ARTISAN focuses on authenticity and dedication to quality through every facet of the brand, beginning with its well-trained staff to provide the highest quality service and an attentive and educational approach to every guest.” “The culinary team, dedicated to presenting a chef-driven experience, is led by the masterminds behind local favorite, Crema Bakery.”

“The ARTISAN menu is innovative, energetic and authentic, with brunch-focused anytime dishes that are meant to suit a wide variety of palates. Under the watchful eye of Executive Chef Chad Urata, guests can indulge in a “Perfect” Omelette, Parisian Eggs Benedict, and classic Avocado Toast. Handheld dishes included a Bacon & Egg Sandwich and Mochiko Chicken Sandwich. Baked goods, made fresh daily, include a variety of breads, croissants, cookies, macarons, and the noteworthy Artisan Croffle.”

“While all of our baked goods are made by hand using the best ingredients – the most important being time – our stand-out offering is definitely the Artisan Croffle,” observed Tanjasiri, who explained that his baguettes have a 48-hour preparation time and are made with only flour, water, salt, and yeast. “Croffle is a portmanteau of Croissant and Waffle, since we take our signature croissant dough and cook it in a waffle iron, rather than the oven to create a unique item that is crisp, yet flaky and buttery all at once. It’s unlike anything you’ve ever had.”

Tarit Tanjasiri continues with a Mochiko Chicken Sandwich (panko crusted mochiko chicken) in hand.

July 31: The Hatch, Long Beach Burger Week, Tarit Tanjasiri, Chicken Charlie Boghosian

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Eric Connolly, The Hatch Rotisserie & Bar, Paso Robles
Segment Three: Long Beach Burger Week with Executive Director Terri Henry
Segment Four: Artisan with Chief Executive Baker Tarit Tanjasiri Part One
Segment Five: Artisan with Chief Executive Baker Tarit Tanjasiri Part Two
Segment Six: “Chicken Charlie” Boghosian, Celebrity Concessionaire, OC Fair Part One
Segment Seven: “Chicken Charlie” Boghosian, Celebrity Concessionaire, OC Fair Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

“The Hatch is a simple rotisserie and bar located just off the town square in beautiful downtown Paso Robles wine country. It’s fueled by wood fire, small batch whiskey, and a bustling atmosphere full of mingling locals and visitors.” “The Hatch was founded in the spring of 2015 by Maggie Cameron and Eric Connolly who had envisioned a cozy, comfortable joint with great food, interesting cocktails, and weekend late night dining. They had lived in Paso Robles long enough to recognize a need in the downtown dining scene so they quit their day jobs (in wine and restaurants) when the opportunity arose to open The Hatch in one of their favorite spaces in the historic Grangers Union Building. Today you’ll find a mix of wine industry professionals, brewers, and visitors from all over California and beyond chatting at the bar, enjoying a mid-week cocktail, or sitting down to tuck into their favorite rotisserie special.” Proprietor Eric Connolly is our guest with a Mockingbird House Cocktail securely in hand.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.” “Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime and who doesn’t love a good burger?’,” Henry explained.” Organizer Terri Henry joins us with a juicy burger in hand.

“Two well known and beloved Orange County-based culinary brands, 7 Leaves Café and Crema Bakery, have come together to create ARTISAN, an elevated fast-casual restaurant and café (with a drive-thru) newly launched in Fountain Valley. The concept builds on the popularity of the 7 Leaves brand with a focused, chef-driven menu and baked goods that highlight quality ingredients and attention to detail.” “Upon entering the 3,000-square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of fine Parisian boulangeries, complete with a display of fresh-baked breads and pastries. ARTISAN focuses on authenticity and dedication to quality through every facet of the brand, beginning with its well-trained staff to provide the highest quality service and an attentive and educational approach to every guest.” “The culinary team, dedicated to presenting a chef-driven experience, is led by the masterminds behind local favorite, Crema Bakery.” Chief Executive Baker Tarit Tanjasiri joins us with a signature Croffle in hand.

The 2021 OC Fair opened the gates on Friday, July 16th. The first Weekend was a complete sellout. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled

“Chicken Charlie” Boghosian, The Deep Fry King and the originator in the 90’s of the Deep-Fried Oreo. Charlie is also known as “The Master of Fun Food.” Outside of the OC Fair season you can find the full- service Chicken Charlie’s Table in Rancho Bernardo with a full bar. We’ll find out what indulgent deliciousness Chicken Charlie is cooking up now through August 15th as Chicken Charlie Boghosian joins us.

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. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…The plant-based, faux meat producers (a fast-growing consumer market) are now trying to replicate the bite and fatty mouthfeel of chicken in the form of nuggets and strips. The products are being promoted as a healthier alternative to the real bird and also gentler on the environment. Chef Andrew has experience with both serving premium chicken and truly tasty plant-based menu items. He also is a steward of the environment. We’ll “Ask the Chef.”

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

The Hatch is a simple rotisserie and bar located just off the town square in beautiful downtown Paso Robles wine country. It’s fueled by wood fire, small batch whiskey, and a bustling atmosphere full of mingling locals and visitors. The restaurant is intimate and seating is a mix of banquettes, high wood tables, and tall backed stools at the bar for those who like front row interaction with some of the best in the cocktail biz. Limited sidewalk seating is still available on a first come, first served basis.”

“The Hatch was founded in the spring of 2015 by Maggie Cameron and Eric Connolly who had envisioned a cozy, comfortable joint with great food, interesting cocktails, and weekend late night dining. Those two had lived in Paso Robles long enough to recognize a need in the downtown dining scene so they quit their day jobs (in wine and restaurants) when the opportunity arose to open The Hatch in one of their favorite spaces in the historic Grangers Union Building. Today you’ll find a mix of wine industry professionals, brewers, and visitors from all over California and beyond chatting at the bar, enjoying a mid-week cocktail, or sitting down to tuck into their favorite rotisserie special.”

“Executive Chef Cory Bidwell’s comfort food-driven menu largely changes seasonally while some of the perennial favorites remain with The Hatch year-round. The wood-fired rotisserie is the focal point of The Hatch’s small, open kitchen, and the chef team is always happy to chat with guests passing by the window. Sauces are made in-house daily and longer-term projects like their fermented hot sauce and pickled seasonal produce keep the culinary team busy. Daily specials like fried chicken, smoked beef ribs, and braised lamb shanks are available until sold out!”

Proprietor Eric Connolly is our guest with a Mockingbird House Cocktail in hand.

Terri Henry of Dine LBC and Terri Henry Marketing

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.”

“Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime and who doesn’t love a good burger?’,” Henry explained.”

“There are no tickets or passes to purchase. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants, food businesses and offers can be found on their website.

Tarit Tanjasiri of Crema Cafe

“Two well known and beloved Orange County-based culinary brands, 7 Leaves Café and Crema Bakery, have come together to create ARTISAN, an elevated fast-casual restaurant and café (with drive-thru) newly launched in Fountain Valley (10065 Garfield Ave. in Fountain Valley). The concept, which builds on the popularity of the 7 Leaves brand with a focused, chef-driven menu and baked goods that highlight quality ingredients and attention to detail.”

“Upon entering the 3,000-square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of fine Parisian boulangeries, complete with a display of fresh-baked breads and pastries. ARTISAN focuses on authenticity and dedication to quality through every facet of the brand, beginning with its well-trained staff to provide the highest quality service and an attentive and educational approach to every guest.” “The culinary team, dedicated to presenting a chef-driven experience, is led by the masterminds behind local favorite, Crema Bakery.”

“While we strive to present a menu that is rooted in carefully sourced ingredients and time-intensive preparation, we are intent on being approachable, affordable and craveable,” explained Crema Bakery Owner & Chief Executive Baker Tarit Tanjasiri, whose baked goods can be found at many of the region’s best restaurants. “The word ‘artisan’ in a food context refers to those products that are crafted by the hand of a master in the kitchen, utilizing whole ingredients that support a healthy lifestyle for the individual and the community, as a whole. In staying true to the brand, the 7 Leaves team has curated an elevated experience, while doing it in a way that will leave our guests wanting more.”

“The ARTISAN menu is innovative, energetic and authentic, with brunch-focused anytime dishes that are meant to suit a wide variety of palates. Under the watchful eye of Executive Chef Chad Urata, guests can indulge in a “Perfect” Omelette, Parisian Eggs Benedict, and classic Avocado Toast. Handheld dishes included a Bacon & Egg Sandwich and Mochiko Chicken Sandwich. Baked goods, made fresh daily, include a variety of breads, croissants, cookies, macarons, and the noteworthy Artisan Croffle.”

“While all of our baked goods are made by hand using the best ingredients – the most important being time – our stand-out offering is definitely the Artisan Croffle,” observed Tanjasiri, who explained that his baguettes have a 48-hour preparation time and are made with only flour, water, salt, and yeast. “Croffle is a portmanteau of Croissant and Waffle, since we take our signature croissant dough and cook it in a waffle iron, rather than the oven to create a unique item that is crisp, yet flaky and buttery all at once. It’s unlike anything you’ve ever had.”

Tarit Tanjasiri joins us with a signature Coffle (Croissant & Waffle) in hand.

Chicken Charlie Boghosian of Chicken Charlie's FryBQ

The 2021 OC Fair opened the gates on Friday, July 16th. The first Weekend was a complete sellout. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick?

One of the all-star, Fair Food personalities is the well-traveled “Chicken Charlie” Boghosian, The Deep Fry King and the originator in the 90’s of the Deep-Fried Oreo. Charlie is also known as “The Master of Fun Food.” Outside of the OC Fair season you can find the full- service Chicken Charlie’s Table in Rancho Bernardo year-round along with a full bar.

New for Chicken Charlie for 2021 are a Waffle Cone with Buffalo Chicken and Mac & Cheese, Chicken Lumpia with Pineapple Compote and Ice Cream, and Buffalo Brownies.

We’ll find out what other indulgent deliciousness Chicken Charlie is cooking up now through August 15th as Chicken Charlie Boghosian joins us.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

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. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

The plant-based faux meat producers (a fast-growing consumer market) are trying to replicate the bite and fatty mouthfeel of chicken in the form of nuggets and strips. The products are being promoted as a healthier alternative to the real bird and also gentler on the environment. Chef Andrew has experience with both serving premium chicken and truly tasty plant-based menu items. He also is a steward of the environment. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Eric Connolly, The Hatch Rotisserie & Bar, Paso Robles
Segment Three: Long Beach Burger Week with Executive Director Terri Henry
Segment Four: Artisan with Chief Executive Baker Tarit Tanjasiri Part One
Segment Five: Artisan with Chief Executive Baker Tarit Tanjasiri Part Two
Segment Six: “Chicken Charlie” Boghosian, Celebrity Concessionaire, OC Fair Part One
Segment Seven: “Chicken Charlie” Boghosian, Celebrity Concessionaire, OC Fair Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 402, December 5, 2020: Baker Dean Kim of OC Baking Co. and Chef Shachi Mehra of ADYA

Dean Kim of the OC Baking Company“Those who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy the continuing Artisan Pop-Up, every Friday from 8 a.m. to 4 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865). Guests can pick up with the convenience of one-stop shopping delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; and croissants, pastries and quiche from Crema Artisan Bakery. Other gourmet food items available, too, from local, artisan small purveyors. Artisans and offerings vary every Friday.” Most purveyors accept cash only. Please be prepared.

As of Wednesday, December 16th the ongoing Artisan Foods Pop-Up at OC Baking Co. will expand to both Wednesdays and Saturdays.

Show 362, February 29, 2020: Sherry Villaneuva, Acme Hospitality – Preview of Santa Barbara Culinary Experience

Sherry Villanueva of Acme Hospitality“Inspired by the mixture of fun and learning about food and drink for which Julia Child, a longtime resident and fan of Santa Barbara, advocated so passionately, the Santa Barbara Culinary Experience (SBCE) in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts welcomes visitors and the local community from March 13th to 16th to celebrate the bounty of what is grown in and around this beautiful region. “Join us to celebrate, learn and invoke Julia’s spirit, while shining a light on Santa Barbara’s culinary, hospitality, tourism and artisan communities.””

“The busy Weekend of activities includes Julia Child-themed events created by local hotels, restaurants and other establishments plus cooking classes, panels, and Q & As with local and nationally recognized chefs, ranchers, fishermen, farmers and winemakers. Also events for children and their families about the science and innovation of food. Finally behind-the-scenes tours of wineries, ranches, gardens, fishing and other culinary attractions and much more!”

SBCE Advisory Committee member Sherry Villaneuva of Acme Hospitality joins us with a preview of the upcoming Weekend festivities in Santa Barbara.

Show 362, February 29, 2020: Chef Restaurateur Dean James Max, James Republic, Long Beach Part Two

Dean James Max of James RepublicChef Restaurateur Dean James Max likes to characterize James Republic in downtown Long Beach as “a body of persons engaged in a savory pursuit to celebrate locality and sustainability, and cultivate community through the dining experience.”

“Our menus are a labor of love – a love of the finest foods. We proudly serve a large array of local artisan products. Organic is important to us, but more importantly we believe in all- natural products without the use of steroids, growth hormones, and animals raised responsibly. As well as our preference for products and practices that are sustainable, we try to embrace the idea of localism to strengthen our community. Most of our items are priced under $20 which is incredible considering the high quality of products we serve. Our passion for the seasons and what it brings to us in food keeps us always searching for great new combinations. Come join us for a journey in cuisine.”

We continue with Chef Dean James Max previewing his upcoming quarterly Dinner Bell Series evening on Sunday, March 15th. It’s a very special Sunday evening family style supper with the freshest ingredients hand-selected by Chef Dean & his culinary team from the Long Beach Farmers Market that same morning.