December 14: Kakawa Chocolate House, Bricia Lopez. Jalisco Tourism

Now a tantalizing preview of this Saturday’s mouthwatering 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.

Kakawa Chocolate House is an artisan chocolate company located in the beautiful, high elevation town of Santa Fe, New Mexico. Kakawa’s passion is promoting the history of chocolate and crafting a variety of delicious chocolate creations of the finest quality. Proprietress Bonnie Bennett shares the rich decadence with us.

Bricia Lopez is the 2nd generation, Co-owner (with her Family) of the James Beard Award-winning Guelaguetza, Oaxacan restaurant in Los Angeles’ Koreatown. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years.

Bricia’s first cookbook is Oaxaca – Home Cooking From The Heart Of Mexico (written with Javier Cabral.) We grab Bricia from her busy book tour for a chat.

The Under Secretary of Jalisco Tourism, Rocio Lancaster, joins us by phone from Guadalajara to highlight the merits of Jalisco as the destination that encompasses the best of Mexico – from cosmopolitan scenes of Guadalajara to the beach resorts of Puerto Vallarta. Food and libation (the home of Tequila) tourism are a major attraction.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group is in-studio with another informative “Ask the Chef” segment. Chef Andrew was a participant in the recent MUFSO (Multiple Unit Food Service Operators) Conference in Denver. An area of discussion was the cost of sustainability and the associated “say-do disconnect” on the part of guests. Chef Andrew will provide perspective. How do you manage the gap ?

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

Bonnie Bennett of Kawada Chocolate HouseKakawa Chocolate House is an artisan chocolate company located in the beautiful, high elevation town of Santa Fe, New Mexico. Kakawa’s passion is promoting the history of chocolate and crafting a variety of delicious chocolate creations of the finest quality. Proprietress Bonnie Bennett shares the rich decadence with us.

Kakawa’s signature is a collection of historic drinking chocolate elixirs. “These specialties include traditional Pre-Columbian, Mesoamerican, Mayan and Aztec drinking chocolate elixirs; 1600’s European drinking chocolate elixirs, Colonial American and Colonial Mexican drinking chocolate elixirs. Kakawa Chocolate House drinking chocolate elixirs are representative of these historic recipes and span the time period 1000 BC to the mid-1900s AD.”

“Kakawa supports local organic farming, promotes the history and anthropology of chocolate, and, most importantly, produces a huge variety of delicious chocolate creations of the highest quality. Since its founding, Kakawa has earned a reputation as one of the most exciting and original chocolate shops in the world.”

“Kakawa’s chocolatiers are dedicated to sharing their passion for chocolate. They balance the traditional with the cutting edge, creating unique and exquisitely bold creations from fresh, seasonal ingredients. Their one-of-a-kind creations include truffles, drinking chocolate elixirs, agave caramels, solid dark chocolates and delicious homemade ice cream. Working exclusively in small batches, our staff ensures that each piece of chocolate looks as exquisite as it tastes.”

“Our mission is to re-introduce you to chocolate. We draw on chocolate’s long history, re-creating original Mesoamerican and Colonial chocolate recipes, and using them to inspire our new and exciting creations. We have a startling variety of contemporary flavors (including dairy-free and Vegan confections), such as Pomegranate, Cherry-Chili and Acai, Hibiscus flower, and Mescal. Kakawa also offers classic European-style truffles, such as Earl Grey, Espresso, Classic French Dark and many other seasonal specialties.”

Bricia Lopez of GuelaguetzaBricia Lopez is the 2nd generation, Co-owner (with her Family) of the James Beard Award-winning Guelaguetza, Oaxacan restaurant in Los Angeles’ Koreatown. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years.

Bricia’s first cookbook is Oaxaca – Home Cooking From The Heart Of Mexico (written with Javier Cabral.)

Oaxaca, the cookbook, is the first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond.

Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine

Bricia Lopez comes from a long lineage of Oaxaca Mezcal craftsmen and grew up in her grandmother’s kitchen. Lopez is the Co-Proprietor of Guelaguetza. Javier Cabral created the critically acclaimed food blog Teenage Gluster when he was only 16. A former West Coast staff writer for Munchies, he has written for numerous publications, including the Los Angeles TimesSaveur, and Lucky Peach. They both live in Los Angeles.

Under Secretary of Jalisco Tourism, Rocio LancasterThe Under Secretary of Jalisco Tourism, Rocio Lancaster, joins us by phone from Guadalajara to highlight the merits of Jalisco as the destination that encompasses the best of Mexico – from cosmopolitan scenes of Guadalajara to the beach resorts of Puerto Vallarta. Food and libation (the home of Tequila) tourism are a major attraction.

“Jalisco is made up of 125 municipalities, eight of which have the Pueblo Magico badge.  Today Jalisco is distinguished by the great diversity that surrounds its geography. Both in terms of weather, being able to go from the warm beach to the fresh forest in a few hours on the way, as in the possibility to visit large, cosmopolitan cities, or get lost in alleys full of crafts and tradition.”

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 is in-studio with another informative “Ask the Chef” segment. Chef Andrew was a participant in the recent MUFSO (Multiple Unit Food Service Operators) Conference in Denver. An area of discussion was the cost of sustainability and the associated “say-do disconnect” on the part of guests. Chef Andrew will provide perspective. How do you manage the gap ?

What trends in foodservice were prominent in 2019? Chef Andrew provides the insight.

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.

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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.

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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: 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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Show 337, August 17, 2019: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s scrumptious 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.

Alcazar Palm Springs Boutique HotelWe’re live from Alcazar Palm Springs, a proud member of Palm Springs Preferred Small Hotels. They are the gracious hosts of the “SoCal Restaurant Show” for the weekend. (“Be authentic. Stay independent”)

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. Chef Andrew discusses his fondness for fresh Hatch peppers from the Mesilla Valley in New Mexico. The short season is on right now.

Palm Springs resident Tara Lazar is the Founder of Foundation 10 Creative, a prominent, and growing, hospitality group in Palm Springs.

Over the past decade, Tara has created a small empire of iconic restaurants in the ever-growing travel destination of Palm Springs. Under the F10 family is the prominent brunch hotspot Cheeky’s, the handsomely appointed modern steakhouse Mr. Lyons and their classic cocktail hideaway Seymour’s, a lively and al fresco Italian eatery Birba, the sleek and serene hotel Alcazar, and perhaps their most active yet stealth operation – F10 Catering, the go-to service for top-tier brand and celebrity events in the desert area. Tara joins us.

Seasoned hospitality veteran Greg Rowen oversees the restaurants for Foundation 10 Creative as Managing Partner. In San Francisco he was previously General Manager of Traci des Jardins’ acclaimed Jardiniere and later the opening General Manager for Thomas Keller’s Bouchon Beverly Hills. We’ll chat with Greg about the revitalization and repositioning of Mr. Lyons Steakhouse. There is more on the plate than just another premium steakhouse.

For the 3rd time The Olympics is returning to Los Angeles in 2028. Did Los Angeles get a good deal for 2028, or just a deal? The person to now update us with authority is our Olympic Games expert, Richard B. Perelman, a Palm Springs resident. Mr. Perelman was the youngest Vice President of The Los Angeles Olympic Organizing Committee (LAOOC) from 1980 to 1984 overseeing Press Operations. Rich is the Editor & Publisher of The Sports Examiner Daily, providing independent reporting on the Olympic Games (on a complimentary subscription basis).

Chef Scooter Kanfer is the menu maker (with proprietor Tony Di Lembo) at Palm Springs’ The Tropicale Restaurant & Coral Seas Lounge (Comfort Food for a Modern World.) “Every night at Tropicale is a party.” We spirit Chef Scooter away from her busy kitchen for a chat.

Alcazar Palm Springs (established in 2011 and a member of Palm Springs Preferred Small Hotels) is a serene and peaceful oasis right in the center of the cultural epicenter known as the uptown design district! This lush and relaxing 34- room boutique hotel is warm, modern & sleek, featuring Imported Italian linens, flat screen TV’s, fireplaces, poolside and private patios, salt water purified pool, cooling misters, Jacuzzi and a beautiful garden courtyard to lounge with your favorite book and glass of wine.” The hands-on, welcoming and hospitable General Manager is Robert Hunt. We’ll meet him.

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

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Show 337, August 17, 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 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.

Chef Andrew discusses his fondness for fresh Hatch peppers from the Mesilla Valley in New Mexico. The short season is on right now.

These peppers are bound to the land and simply won’t grow correctly anywhere else. Hatch are thick, meaty and rich. They are often noted as the world’s tastiest peppers.

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