Show 144, October 31, 2015: Show Preview with Executive Producer & Co-Host Andy Harris and Guest Co-Host Chef Andrew Gruel of Slapfish

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tantalizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. In the Halloween spirit only treats this morning! If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

SOCIAL Costa Mesa just celebrated their Year Anniversary and a lot of credit for their success can be attributed to personable Executive Chef Jeffrey Boullt. He’s out there cooking memorable tastes at a lot of high profile special events. We’ll meet him and perhaps pick up a few tips for success.

Food, wine and travel writer Susan Montgomery (also a Director and the Treasurer of IFWTWA) was just in the Valle de Guadalupe in Northern Baja on a VIP food and wine tour led and orchestrated by San Diego’s Wine Vault & Bistro. Sue joins us to profile her hugely recommendable 3-day adventure.

Venice, CA. – based Chef Nyesha Arrington is no stranger to the show. We’ve charted with her in the past when she was at The Wilshire and, more recently, about her pop-ups. She is now creating the menu at the new LEONA restaurant in Venice. Chef Nyesha is with us to provide all the tasty morsels.

How about easy to prepare cocktails that are sure to impress for your Halloween celebrations? Dennis Green, Director of Beverage at Pechanga Resort & Casino in Temecula scares up a few creations for us.

It’s National Sandwich Day on Tuesday, November 3rd. We’re honoring the beloved “portable meal” created by the 18th century English noble, John Montagu. The Kroft, with locations at the Anaheim Packing House and Tustin Union Market, has created The Leftover Sandwich to mark the occasion. It’s more than a mouthful…We’ll hear all about it.

Wine pricing in restaurants whether it be by the glass or bottle can be a bit of a mystery. Our delightfully opinionated wine authority, Kyle Meyer of Wine Exchange, has some definite thoughts on the matter. We’ll pull the cork on this with Kyle.…

Our regular Guest Host, Chef Andrew Gruel of Slapfish, has some musings for us. He’s our resident seafood authority. We’re going to be talking about encouraging the revival of the California White Seabass and what’s being done locally to assist nature. It’s a popular sports fish for local anglers.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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Show 143, October 24, 2015: Show Preview with Executive Producer & Co-Host Andy Harris and Guest Co-Host Chef Andrew Gruel of Slapfish

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next an appetizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The Ranch Restaurant’s (Anaheim) incredible pastry Chef is David Rossi. He was the recipient in 2014 of the Golden Foodie Award for Outstanding Pastry Chef. This is “Peer Selected” award which gives the honor even more weight. David just returned from an intensive cacao (chocolate) tour and research trip in Ecuador. We’ll get all the sweetly decadent details…

Irish Whiskey connoisseurs listen up ! Jack Teeling, founder of Teeling Whiskey (Dublin, Ireland), is coming to VOM FASS in Claremont, CA the night of Oct. 27th. It’s an unusual opportunity for the public to taste the Teeling Whiskeys and meet Jack Teeling. Jack Teeling is our special guest.

Chicago-based Celebrity Chef Graham Elliot, co-host of the popular FOX TV series, “MasterChef” and “Master Chef Junior,” and the host of the new Food Network show, “Craziest Restaurants in America,” wants everyone to cook. He’s now written his first cookbook, Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary. Chef Elliot joins us with a preview of the new book.

Culinary Historian Richard Foss is also the California Curator for both The Southern Food & Beverage Museum and Pacific Food & Beverage. His new book is Food in Air and Space: The Surprising History of Food and Drink in The Skies. There was a time when dining in the sky was a true gourmet experience. The always colorful Richard Foss is our guest.

The 5th Annual Garagiste Wine Festival returns to Paso Robles from November 5th to 8th. The Garagiste Wine Festivals are the first and only wine festivals dedicated to the undiscovered and under-recognized American artisan “garagiste” producers who are making some of the best, most exciting, handcrafted small-lot production wines in the world. Co-Founder Douglass Minnick joins us with the preview.

The award-winning food bloggers from MuyBuenoCookbook.com (Yvette Marquez-Sharpnack) and SweetLifeBake.com (Vianney Rodriguez) have teamed up to create Latin Twist – Traditional & Modern Cocktails, an all-new collection of Latin-American cocktails.

Yvette and Vianney are known for Mexican and Latin–fusion recipes made with easy-to-find ingredients. Yvette and Vianney are our guests.

Our regular Guest Host, Chef Andrew Gruel of Slapfish, has been on the road. We’ll hear about his Pop-Up Dinner in Williamsburg, Brooklyn and other news of note .

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

October 24: Andrew Gruel, The Ranch Restaurant, Teeling Whiskey, Graham Elliot, Richard Foss, Garagiste Wine Festival, Yvette Marquez-Sharpnack, Vianney Rodriguez

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Guest Co-Host Chef Andrew Gruel of Slapfish
Segment Two: Executive Pastry Chef David Rossi, The Ranch Restaurant, Anaheim, CA
Segment Three: Jack Teeling, Proprietor & Brand Ambassador, Teeling Whiskey Distillery, Dublin, Ireland
Segment Four: Celebrity Chef Graham Elliott
Segment Five: Food Historian Richard Foss
Segment Six: 5th Annual Garagiste Wine Festival, Paso Robles, CA
Segment Seven: Latin Twist – Traditional and Modern Cocktails
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next an appetizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The Ranch Restaurant’s (Anaheim) incredible pastry Chef is David Rossi. He was the recipient in 2014 of the Golden Foodie Award for Outstanding Pastry Chef. This is “Peer Selected” award which gives the honor even more weight. David just returned from an intensive cacao (chocolate) tour and research trip in Ecuador. We’ll get all the sweetly decadent details…

Irish Whiskey connoisseurs listen up ! Jack Teeling, founder of Teeling Whiskey (Dublin, Ireland), is coming to VOM FASS in Claremont, CA the night of Oct. 26th. It’s an unusual opportunity for the public to taste the Teeling Whiskeys and meet Jack Teeling. Jack Teeling is our special guest.

Chicago-based Celebrity Chef Graham Elliot, co-host of the popular FOX TV series, “MasterChef” and “Master Chef Junior,” and the host of the new Food Network show, “Craziest Restaurants in America,” wants everyone to cook. He’s now written his first cookbook, “Cooking Like a Master Chef : 100 Recipes to Make the Everyday Extraordinary. Chef Elliot joins us with a preview of the new book.

Culinary Historian Richard Foss is also the California Curator for both The Southern Food & Beverage Museum and the Pacific Food & Beverage. His new book is Food in Air and Space : The Surprising History of Food and Drink in The Skies.” There was a time when dining in the sky was a true gourmet experience. The always colorful Richard Foss is our guest.

The 5th Annual Garagiste Wine Festival returns to Paso Robles from November 5th to 8th. The Garagiste Wine Festivals are the first and only wine festivals dedicated to the undiscovered and under-recognized American artisan “garagiste” producers who are making some of the best, most exciting, handcrafted small-lot production wines in the world. Co-Founder Douglass Minnick joins us with the preview.

The award-winning food bloggers from MuyBuenoCookbook.com (Yvette Marquez-Sharpnack) and SweetLifeBake.com (Vianney Rodriguez) have teamed up to create Latin Twist – Traditional & Modern Cocktails, an all-new collection of Latin-American cocktails.

Yvette and Vianney are known for Mexican and Latin–fusion recipes made with easy-to-find ingredients. Yvette and Vianney are our guests.

Our regular Guest Host, Chef Andrew Gruel of Slapfish, has been on the road. We’ll hear about his Pop-Up Dinner in Williamsburg, Brooklyn and other news of note.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

David RossiThe Ranch Restaurant’s (Anaheim) incredible pastry Chef is David Rossi. He was the recipient in 2014 of the Golden Foodie Award for Outstanding Pastry Chef. This is “Peer Selected” award which gives the honor even more weight.

David just returned from an intensive cacao (chocolate) tour and research trip in Ecuador. He visited the cacao plantation and production facilities of Republica Del Cacao, a single origin producer.

This chocolate is produced bean-to-bar in Ecuador. The milk and sugar used in the chocolate are local products, too.

David is now using this chocolate exclusively at The Ranch. On their Thanksgiving menu look for Republica Del Cacao Chocolate Pots De Crème with espresso chantilly.

We’ll get all the sweetly decadent details from Chef David…

Jack TeelingIrish Whiskey connoisseurs your attention, please! Jack Teeling, founder of Teeling Whiskey (Dublin, Ireland) is coming to VOM FASS in Claremont, CA the night of Oct. 26th. It’s an unusual opportunity for the public to taste the Teeling Whiskeys and meet Jack Teeling. Autographed bottles make great Holiday gifts!

The winner of the first annual IE Battle for the Best Bartender will be announced that night!

Since 1782 The Teeling Family has been crafting Irish whiskey and it all began with Walter Teeling. In 1782 Walter Teeling set up a craft distillery on Marrowbone Lane in the Liberties area of Dublin inaugurating a 230 year tradition of distilling for the Teeling Family. From Walter Teeling to the latest generation of Teelings in Jack and Stephen who are now carrying on the family’s legacy and forging a bright new future for distilling in Dublin and for Irish whiskey.

Jack Teeling is our special guest.

Graham ElliotChicago-based Celebrity Chef Graham Elliot, co-host of the popular FOX TV series, “MasterChef” and “Master Chef Junior,” and the host of the new Food Network show, “Craziest Restaurants in America,” wants everyone to cook.

He’s now written his first cookbook, Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary. It’s an entertaining, accessible guide for the home cook to create delicious, beautiful food for every occasion. Chef Graham teaches great techniques and encourages everyone to have a lot of fun along the way. It’s all in line with his philosophy that there is no right or wrong when it comes to creativity in the kitchen.

Grouped by season, Chef Graham’s one hundred recipes are illustrated with gorgeous, full-color photographs and accompanied by simple, straightforward instructions – with some intriguingly tasty twists. Chef Graham believes that whether you are a top-notch chef or a talented home-cook, sometimes you want to be spontaneous and improvise, like a jazz musician.

Chef Elliot joins us with a preview of the book.

Richard FossCulinary Historian Richard Foss is also the California Curator for both The Southern Food & Beverage Museum and the Pacific Food & Beverage. His new book is Food in Air and Space: The Surprising History of Food and Drink in The Skies. There was a time when dining in the sky was actually a true gourmet experience.

The book also discusses the challenges of cooking in space. No environment on Earth is as alien as space, or as challenging when it comes to providing nutritious, appetizing food.

The always colorful Richard Foss is our guest.

Garagiste FestivalThe 5th Annual Garagiste Wine Festival returns to Paso Robles from November 5th to 8th. The Garagiste Wine Festivals are the first and only wine festivals dedicated to the undiscovered and under-recognized American artisan “garagiste” producers who are making some of the best, most exciting, handcrafted small-lot production wines in the world.

“We founded The Garagiste Festivals five years ago to gather and bring attention to, the growing but under-the-radar population of micro-production winemakers who we knew were making some of the most exciting, cutting-edge wines in the world,” said Doug Minnick, Co-founder of The Garagiste Festival. “As our Festivals have grown and expanded, they have helped spur the growth of our participating wineries, as well as of the Garagiste movement itself. It has been a true win-win-win: matching consumers with the hard-to-find artists they enjoy discovering, helping garagiste wineries find a highly targeted and self-selected audience, and all in support of our work with Cal Poly.”

The festivals are produced by Garagiste Events, a non-profit dedicated to furthering the education of future winemakers and those training for employment within the wine industry. Proceeds from the festivals support the Garagiste Festival Scholarship fund of the California Polytechnic State University at San Luis Obispo Wine and Viticulture Department.

Co-Founder Doug Minnick joins us with the preview.

Yvette Marquez-Sharpnack and Vianney RodriguezThe award-winning food bloggers from MuyBuenoCookbook.com (Yvette Marquez-Sharpnack) and SweetLifeBake.com (Vianney Rodriguez) have teamed up to create Latin Twist – Traditional & Modern Cocktails, an all-new collection of Latin-American cocktails.

Yvette and Vianney are known for Mexican and Latin–fusion recipes made with easy-to-find ingredients. Their cocktails – featuring fresh-squeezed juices and homemade mixers – have been so popular that the authors decided to devote a whole book to them.

Latin Twist! is the first book to celebrate the signature cocktails of 18 Latin American countries and Spain in one volume. It delves into the history of each country’s special ingredients, wines and liquors, and includes traditional drinks as well as the authors’ original recipes.

Whether you are hosting a backyard fiesta or just entertaining a few friends, there is a drink in this book for every occasion. Try a luscious Passion Fruit Caipirinha from Brazil, Chile’s fruity Borgona, or Argentina’s national drink, the deceptively simple Fernet con Cola.

Yvette and Vianney are our guests.

Andrew GruelOur regular Guest Host, Chef Andrew Gruel of Slapfish has been on the road. We’ll hear about his Pop-Up Dinner in Williamsburg, Brooklyn and other news of note.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Guest Co-Host Chef Andrew Gruel of Slapfish
Segment Two: Executive Pastry Chef David Rossi, The Ranch Restaurant, Anaheim, CA
Segment Three: Jack Teeling, Proprietor & Brand Ambassador, Teeling Whiskey Distillery, Dublin, Ireland
Segment Four: Celebrity Chef Graham Elliott
Segment Five: Food Historian Richard Foss
Segment Six: 5th Annual Garagiste Wine Festival, Paso Robles, CA
Segment Seven: Latin Twist – Traditional and Modern Cocktails
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish

Show 73, May 24, 2014: Carlos Enriquez, Corporate Pastry Chef, Patina Restaurant Group

Carlos EnriquezWhat does it take to become the Corporate Pastry Chef at the highly thought of Patina Restaurant Group? Chef Carlos Enriquez, who learned the basics of pastry in his parents Los Angeles bakery, joins us to explain. It takes more than hard work…

Chef Carlos was part of the opening team of the Paris Hotel on The Strip in Las Vegas. He then moved to Colorado to serve as Executive Pastry Chef for Sky Goble at the Brown Palace Hotel in Denver. A year later, Enriquez joined Goble at the Ahwahnee Resort in Yosemite National Park. In 2006 Chef Carlos returned to Las Vegas and worked as Assistant Pastry Chef at the Hard Rock Hotel and Casino, and later at Alex Restaurant at Wynn Las Vegas. He was Executive Pastry Chef at Café del Rey in Marina del Rey before joining the Patina Restaurant Group as Corporate Pastry Chef in 2012.

Chef Carlos was the father of twins when he still was in his late teens. He now has six children. Imagine the sacrifices involved in climbing the culinary career ladder at such a young age and having a huge family to support, too.

Play

April 26: Donald Wressel, Melissa’s Great Pepper Cookbook, Eric Greenspan, Choctal Ice Cream

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Guittard Chocolate Co’s Executive Chef, Donald Wressell
Segment Three: Robert Schueller, The Prince of Produce, Melissa’s / World Variety Produce, Inc.
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part One
Segment Six: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part Two
Segment Seven: Michael Leb, Chief Executive Officer, Choctal Single-Origin Ice Creams
Segment Eight: Test Kitchen Director, Chef Tom Fraker, Melissa’s / World Variety Produce

Chef Jet and Producer Andy preview the show.

It’s the City of Beverly Hills’ 100th Birthday. It takes a mega-talented pastry chef (and his skilled team) to create and bake a massive edible cake befitting this very special occasion. 15,000 slices will be served.

Peppers are a great addition to almost any dish as they add flavor (and not just heat.) We’ll dive into the just released The Great Pepper Cookbook : The Ultimate Guide to Choosing and Cooking with Peppers.

The Corporate Pastry Chef for the Patina Restaurant Group has an incredible story of personal achievement. He’s with us to talk about what it takes to get there.

Chef Eric Greenspan (ex-Foundry on Melrose) is a genuine character and an accomplished chef. He’s now also the maestro of gourmet grilled cheese sandwiches!

Crave rich & decadent ice cream? There is a new super premium brand now available locally that both the chocolate and vanilla are single origin.

All of this and lots more incredible deliciousness on Saturday’s show!

Donald WressellTwenty five years ago Donald Wressell was then the highly regarded executive pastry chef at The Four Seasons Los Angeles at Beverly Hills. Chef Donald was responsible for the production of everything from the fresh, buttery croissants to eye-popping wedding cakes. He created a stunning edible birthday cake for Beverly Hills’ Diamond Jubilee celebration. It was a miniature of Beverly Hills’ iconic City Hall. The rest of the cake was 100 sheet cakes. 10,000 slices were served!

It’s now the 100th Birthday of Beverly Hills. Chef Donald is now the executive chef for the Guittard Chocolate Co. How do you possibly top yourself?

For the Century Celebration festivities in addition to the 9-foot tall, 8-foot wide replica of Beverly Hills City Hall there is a miniature replica of Rodeo Dr. with edible shopping bags containing items sold on Rodeo Drive. Talk about artistry…

The cake will weigh some 4,000 pounds and serve 15,000 celebrants. It’s a dark chocolate cake with 150 layers with dark chocolate filling and a white chocolate buttercream frosting.

Look for the cake @ 3:30 p.m. on Sunday, April 27th in front of the Luxe Hotel Rodeo Drive in the 300 N. block.

It’s all part of Taste Beverly Hills that afternoon.

Robert Schueller of Melissa's World Variety ProduceOur friends at Melissa’s have done it again. Newly published is Melissa’s “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.”

Fresh and dried peppers are a key ingredient in many cuisines around the world and they have gained popularity here in the U.S. recently thanks to the culinary world’s embracement of the vast variety of peppers. Beyond jalapenos, home cooks are now looking to learn more about these flavorful fruits, not just for their heat level, but to cook beyond their comfort zone.

This highly visual and engaging book shows readers how simple it is to use 37 different varieties of peppers.

Robert Schueller, Melissa’s resident produce authority, is our guest.

Carlos EnriquezWhat does it take to become the Corporate Pastry Chef at the highly thought of Patina Restaurant Group? Chef Carlos Enriquez, who learned the basics of pastry in his parents Los Angeles bakery, joins us to explain. It takes more than hard work…

Chef Carlos was part of the opening team of the Paris Hotel on The Strip in Las Vegas. He then moved to Colorado to serve as Executive Pastry Chef for Sky Goble at the Brown Palace Hotel in Denver. A year later, Enriquez joined Goble at the Ahwahnee Resort in Yosemite National Park. In 2006 Chef Carlos returned to Las Vegas and worked as Assistant Pastry Chef at the Hard Rock Hotel and Casino, and later at Alex Restaurant at Wynn Las Vegas. He was Executive Pastry Chef at Café del Rey in Marina del Rey before joining the Patina Restaurant Group as Corporate Pastry Chef in 2012.

Eric GreenspanChef Eric Greenspan’s (ex-Foundry on Melrose) long in the works grilled cheese café is now open. It’s Greenspan’s Grilled Cheese located next door to the Melrose Umbrella Co, (the former Foundry location.)

Eric won the 2008 Grilled Cheese Invitational in Los Angeles which was the inspiration for the grilled cheese café.

Chef Eric is also the Chef/Owner of The Roof on Wilshire.

Eric talks about his extensive portfolio of Food Television appearances. He is one of the very few chefs to “reign supreme” over an Iron Chef on Food Network’s “Iron Chef America.” He bested Iron Chef Bobby Flay!

He participates in national pop-ups under the catchy El Nosh Latin / Jewish brand.

Choctal Single Origin Ice CreamIt’s ice cream weather. New to SoCal is Choctal – Single-origin Ice Creams. The premium flavors are properly rich and decadent as the name suggests. Michael Leb, Chief Executive Officer, is our guest with all the sinful details.

“Indulgent treats sustainably sourced from the world’s finest indigenous sources.”

“Choctal ice cream is decidedly different because we highlight the different flavor profiles by using:

  • Single-origin chocolate or vanilla from rainforests across the globe.
  • All natural base; no artificial additives.
  • Gluten-free, egg free recipes.
  • Less air for more density.”

Tom FrakerOur friends at Melissa’s have done it again. Newly published is Melissa’s “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers.”

Keep in mind that cooking with peppers is about adding flavor to food. It’s way beyond just adding heat.

Chef and Melissa’s Test Kitchen Director Tom Fraker is our guest. He tested, and retested, each and every recipe in the book using equipment found in home kitchens.

There is a difference in preparing and using chiles in their fresh and dry forms. Chef Tom will be our informed guide in understanding the nuances.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Guittard Chocolate Co’s Executive Chef, Donald Wressell
Segment Three: Robert Schueller, The Prince of Produce, Melissa’s / World Variety Produce, Inc.
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part One
Segment Six: Chef Eric Greenspan (ex-Foundry on Melrose,) Greenspan’s Grilled Cheese Part Two
Segment Seven: Michael Leb, Chief Executive Officer, Choctal Single-Origin Ice Creams
Segment Eight: Test Kitchen Director, Chef Tom Fraker, Melissa’s / World Variety Produce