Show 320, April 20, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience.

The Careers through Culinary Arts Program (C-CAP) is presenting their 2nd Annual Full Circle Benefit Dinner at Neal Fraser’s Redbird in Downtown Los Angeles on Thursday evening, April 25th featuring a culinary brigade of celebrity guest chefs. C-CAP Council L.A.’s Chairperson, Barbara Fairchild (former Editor-in-Chief of Bon Appetit Magazine,) joins us with all the salivating details of the Cocktail Reception and seated Dinner & Live Auction.

Born and raised in Columbia, Winemaker Bibiana Gonzalez Rave had little exposure to wine culture but, by the age of 14, she knew she would become a winemaker. Bibiana joins us to share her incredible journey. In 2015 she was named “Winemaker of the Year” by the San Francisco Chronicle.

For most it wasn’t so much the actual cooking that was a problem: it was the hour plus of organization, prepping and cleaning up. So, a teacher at heart, Carla Snyder wrote One Pan Two Plates: More than 70 complete weeknight meals for two, a guide to a delicious, healthy, hot meal for two in under 45 minutes with easy prep and one pan cleanup. Carla’s most recent release is One Pan Whole Family: More than 70 complete weeknight mealsThis is a book for families who would like to embrace a diet of wholesome meats, poultry, fish, vegetables and grains. Carla escapes the kitchen and is our guest.

Robert Biebrich is the Executive Chef for Legends here at Angel Stadium. Chef Robert is with us in-studio to highlight what’s new in Angel Stadium food and beverage for the 2019 season. He’s particularly proud of the Big A Burger which is a luxe burger creation as well as a new food outlet. Did we hear “Secret Menu”? Joining Chef Robert is his Executive Sous Chef Omar Almaraz and Executive Pastry Chef Tracy Felipe.

Chef Thomas Ortega (Playa Amor Mexican Cocina and Amor Y Tacos Mexican Kitchen & Cantina) recently launched his fourth restaurant in SoCal, and this time it’s his first fast-casual concept: AMORCITO Urban Taqueria. Credited as one of the innovators of the Modern Mexican and pocho cuisine food movements, Ortega’s goal is to bring more quality Modern Mexican/ pocho cuisine to the Southland at an affordable price point with his new interpretation of the urban taqueria in Long Beach at Hangar at Long Beach Exchange. We’ll meet Chef Thomas.

Easter and Passover good wishes to all.

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

Program Note: Next Saturday, April 20th, is our annual visit to The Big Island Chocolate Festival at The Westin Hapuna Beach Resort. Pure local chocolate decadence. Please do join us.

 

Show 320, April 20, 2019: Preview of C-CAP’s 2nd Annual Full Circle Benefit at Redbird with Barbara Fairchild

Barbara FairchildThe Careers through Culinary Arts Program (C-CAP) is presenting their 2nd Annual Full Circle Benefit dinner at Neal Fraser’s Redbird in Downtown Los Angeles on Thursday evening, April 25th featuring a culinary brigade of celebrity guest chefs.

“Celebrating our C-CAP students and the wonderful chefs who mentor and inspire them, giving them the tools and experience they need to succeed and come Full Circle.”

The evening is hosted and coordinated by Chef Neal Fraser and featuring celebrated chefs Monti Carlo (Food Network personality,) Josiah Citrin (Openaire and Charcoal Venice,) Sandra Cordero (Gasolina,) Duff Goldman (Charm City Cakes,) C-CAP alumnus Anthony Greco (Lukshon & Father’s Office,) Kyle Johnson (Bourbon Steak), Antonia Lofaso (Scopa, Black Market and Dama), Nicole Rucker (Fiona,) C-CAP alumnus Dustin Trani (J. Trani’s Ristorante,) and more.

C-CAP Council L.A.’s Chairperson, Barbara Fairchild (former Editor-in-Chief of Bon Appetit Magazine,) joins us with all the salivating details of the Cocktail Reception in the calming lower gardens at Redbird and seated Dinner & Live Auction upstairs at Redbird and seated Dinner & Live Auction upstairs at Redbird.

A limited number of “Reception Only” tickets have just been released. At $100 per guest it’s a real bargain. The 90-minute Reception features a delectable selection of hors d’oeuves, free-flowing No 1 Cuvee Methode Traditionelle sparkling wine from New Zealand, Pinks Rose from Hitching Post Wines, premium craft beers from El Segundo Brewing Co., and signature handcrafted cocktails by Anthony Greco, C-CAP Alumnus (Lukshon) highlighting Greenbar Tequila and Ford’s Gin

Play

April 20: Barbara Fairchild, Bibiana Gonzalez Rave, Carla Snyder, Angels Baseball Food, Thomas Ortega

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Preview of C-CAP’s 2nd Annual Full Circle Benefit at Redbird with Barbara Fairchild
Segment Three: Winemaker Bibiana Gonzalez Rave
Segment Four: Author Carla Snyder with One Pan, Whole Family: More Than 70 Complete Weeknight Meals
Segment Five: Executive Chef Robert Biebrich & the Culinary Team for Legends at Angel Stadium Part One
Segment Six: Executive Chef Robert Biebrich & the Culinary Team for Legends at Angel Stadium Part Two
Segment Seven: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part One
Segment Eight: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part Two

Now an enticing preview of this Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience.

The Careers through Culinary Arts Program (C-CAP) is presenting their 2nd Annual Full Circle Benefit dinner at Neal Fraser’s Redbird in Downtown Los Angeles on Thursday evening, April 25th featuring a culinary brigade of celebrity guest chefs. C-CAP Council L.A.’s Chairperson, Barbara Fairchild (former Editor-in-Chief of Bon Appetit Magazine,) joins us with all the salivating details of the Cocktail Reception and seated Dinner & Live Auction.

Born and raised in Columbia, Winemaker Bibiana Gonzalez Rave had little exposure to wine culture but, by the age of 14, she knew she would become a winemaker. Bibiana joins us to share her incredible journey. In 2015 she was named “Winemaker of the Year” by the San Francisco Chronicle.

For most it wasn’t so much the actual cooking that was a problem: it was the hour plus of organization, prepping and cleaning up. So, a teacher at heart, Carla Snyder wrote One Pan Two Plates: More than 70 complete weeknight meals for two, a guide to a delicious, healthy, hot meal for two in under 45 minutes with easy prep and one pan cleanup. Carla’s most recent release is One Pan Whole Family: More than 70 complete weeknight meals. This is a book for families who would like to embrace a diet of wholesome meats, poultry, fish, vegetables and grains. Carla escapes the kitchen and is our guest.

Robert Biebrich is the Executive Chef for Legends here at Angel Stadium. Chef Robert is with us in-studio to highlight what’s new in Angel Stadium food and beverage for the 2019 season. He’s particularly proud of the Big A Burger which is a luxe burger creation as well as a new food outlet. Did we hear “Secret Menu”? Joining Chef Robert is his Executive Sous Chef Omar Almaraz and Executive Pastry Chef Tracy Felipe.

Chef Thomas Ortega (Playa Amor Mexican Cocina and Amor Y Tacos Mexican Kitchen & Cantina) recently launched his fourth restaurant in SoCal, and this time it’s his first fast-casual concept: AMORCITO Urban Taqueria. Credited as one of the innovators of the Modern Mexican and pocho cuisine food movements, Ortega’s goal is to bring more quality Modern Mexican/ pocho cuisine to the Southland at an affordable price point with his new interpretation of the urban taqueria in Long Beach at Hangar at Long Beach Exchange. We’ll meet Chef Thomas

Easter and Passover good wishes to all.

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

Barbara FairchildThe Careers through Culinary Arts Program (C-CAP) is presenting their 2nd Annual Full Circle Benefit dinner at Neal Fraser’s Redbird in Downtown Los Angeles on Thursday evening, April 25th featuring a culinary brigade of celebrity guest chefs.

“Celebrating our C-CAP students and the wonderful chefs who mentor and inspire them, giving them the tools and experience they need to succeed and come Full Circle.”

The evening is hosted and coordinated by Chef Neal Fraser and featuring celebrated chefs Monti Carlo (Food Network personality,) Josiah Citrin (Openaire and Charcoal Venice,) Sandra Cordero (Gasolina,) Duff Goldman (Charm City Cakes,) C-CAP alumnus Anthony Greco (Lukshon & Father’s Office,) Kyle Johnson (Bourbon Steak), Antonia Lofaso (Scopa, Black Market and Dama), Nicole Rucker (Fiona,) C-CAP alumnus Dustin Trani (J. Trani’s Ristorante,) and more.

C-CAP Council L.A.’s Chairperson, Barbara Fairchild (former Editor-in-Chief of Bon Appetit Magazine,) joins us with all the salivating details of the Cocktail Reception in the calming lower gardens at Redbird and seated Dinner & Live Auction upstairs at Redbird.

Winemaker Bibiana Gonzalez RaveBorn and raised in Columbia, acclaimed Winemaker Bibiana Gonzalez Rave had little exposure to wine culture but, by the age of 14, she knew she would become a winemaker.

“So I packed my bags and left for France. And in that moment I set the course of my life, a never-ending journey pursuing inspirational wines. During the summer of 2001, I immersed myself in all things wine, ultimately earning a BTS degree in Viticulture and Enology from Cognac followed by a degree in Enology from the University of Bordeaux, graduating with honors.”

‘Driven by the tenacity which first took me to France, I pruned vines during ice-cold winters, trimmed shoots in sweltering summers, and tended to the vines that cling to the sheer slopes of Côte-Rôtie—first at Domaine Stéphane Ogier, then at Domaine Clusel-Roch. At the famed estates of Château Haut-Brion & La Mission Haut-Brion, I completed research for my thesis. This hard work paid off – I had the privilege to work among other family-owned wine producers in Burgundy, Alsace, and Cognac. My passion for wine whisked me around the globe, sending me between California, South Africa, and France for several years before I decided to call California my home.”

“By the end of 2011, after many harvests perfecting the craft of making wine, I set upon my own adventure—a label known today as CATTLEYA WINES. Meanwhile, I became a viticulturist and winemaker consultant; focused on vineyard optimization to produce exceptional wines from Sonoma and Napa Valley.”

Bibiana joins us to share her incredible journey. In 2015 she was named “Winemaker of the Year” by the San Francisco Chronicle.

Chef Carla SnyderFor most it wasn’t so much the actual cooking that was a problem: it was the hour plus of organization, prepping and cleaning up. So, a teacher at heart, Carla Snyder wrote One Pan Two Plates: More than 70 complete weeknight meals for two, a guide to a delicious, healthy, hot meal for two in under 45 minutes with easy prep and one pan cleanup. Carla’s most recent release is One Pan Whole Family: More than 70 complete weeknight meals. This is a book for families who would like to embrace a diet of wholesome meats, poultry, fish, vegetables and grains.

“The recipes in this invaluable guide are geared to appeal to kids and adults with one pan clean-up and all meals ready in 45 minutes or less. With suggestions for Extra Hungry Kids and Adult Taste Buds, Carla makes it easy to please everyone at the table along with wine suggestions and even sips for the kids.”

“One Pan Whole Family is a guide to smart, thoughtful, contemporary cooking and eating with most ingredients found in the average grocery. The book is divided into four chapters, Veggie Good or vegetarian dinners, Winner Winner Chicken Dinner, Let’s Eat Meat, and Go Fish. There’s even an index listing seasonal meals, dairy free and gluten free. Recipes like Stovetop Lasagna with Spinach, Chicken Pot Pie on the Fly, and Super Burgers with Cheddar, Mushrooms and Onion prove that an enticing meal can appeal to kids and adults alike.”

“Carla says “My mission as a cooking school teacher has always been to help students learn the skills they need to operate efficiently and enjoyably in the quest to feed themselves and others. I hope this book helps reset the game by offering an easy-to-follow plan to feed hungry families in a healthy and less stressful way.””

“Carla Snyder has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, culinary team building company owner, freelance food writer and co-author with Meredith Deeds of 6 cook books including the 2007 James Beard nominated The Big Book of Appetizers (Chronicle Books, 2006.)”

Learn more about Carla: at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Carla briefly escapes the kitchen and is our guest.

Robert BiebrichRobert Biebrich is the accomplished Executive Chef for Legends here at Angel Stadium. Chef Robert is with us in-studio to highlight what’s new in Angel Stadium food and beverage for the 2019 season.

He’s particularly proud of the Big A Burger which is a luxe burger creation as well as a new food outlet. Did we hear “Secret Menu”? We’ll ask about “Light It Up Fries.”

There are new items in the Saint Archer Brewing Co. along with special limited production craft beers. Think Thai Sticky Ribs with Pork Spare Ribs, Onion and Cilantro Salad.

Chef Robert is in his sixth full season at Angel Stadium, working alongside Regional Executive Chef Gretchen Beaumarchais and Executive Sous Chef Omar Almaraz. Chef Biebrich leads a team of talented culinary artists, who are constantly developing new food concepts and fulfilling the ever-changing menus for more than three million guests each season at The Big A.

Joining Chef Robert is his Executive Sous Chef Omar Almaraz and Executive Pastry Chef Tracy Felipe.

Tracy Felipe of Legends at Angel Stadium in AnaheimAlso new for this year are the delicious & easy-to-eat Bamboo Bowls located on the Terrace & View Level. Think Chicken Teriyaki Bowl with Steamed Rice, Broccoli, Grilled Chicken Thigh with Teriyaki Sauce.

Now in its 2nd year Change Up Kitchen has a host of new treats. The Empanadas with Spiced Beef, Puff Pastry and Salsa Chilena are a standout.

Executive Pastry Chef Tracy continues to impress. Her rich, giant round Brownie is meant to be shared and the Red Velvet Whoopie Pie is ever popular. There is also a worthy Chocolate Cake.

Chef Thomas OrtegaChef Thomas Ortega (Playa Amor Mexican Cocina and Amor Y Tacos Mexican Kitchen & Cantina) recently launched his fourth restaurant in SoCal, and this time it’s his first fast-casual concept: AMORCITO Urban Taqueria. Credited as one of the innovators of the Modern Mexican and pocho cuisine food movements, Ortega’s goal is to bring more quality Modern Mexican/ pocho cuisine to the Southland at an affordable price point with his new interpretation of the urban taqueria in Long Beach at Hangar at Long Beach Exchange. We’ll meet Chef Thomas

“Ortega stays true to his pocho cuisine-roots by bringing his playful yet gourmet approach to his newest restaurant at The Hanger food hall at the Long Beach Exchange. Most items are priced at under $10, with tacos starting at $2.95, and other standouts like the New Mexico Hatch Chile Cheeseburger and Al Pastor Fries are priced $6.75 and $8, respectively. Amorcito also offers eight various burritos priced at $8.50, among other items. Amorcito is open for normal business hours — Mon–Sat: 11am-8pm / Sun: 11am-6pm — where you’ll find various new items from Ortega that are more in tune with the grab n’ go-patron, yet still maintain his signature quality flavors at a very affordable price point.”

“For starters, Ortega has hired a designated tortilla-maker to make fresh corn and flour tortillas daily – something you don’t usually see at any fast-casual restaurant. As customers wait, they can even watch the tortillas being made through a window that overlooks the tortilla-making station. “I’m looking to bring quality Modern Mexican flavors to a larger audience without the intimidating price points and without compromising the use of quality ingredients at my first ever fast–casual space,” states Ortega. “Ideally, we’d love to bring our revered approach to pocho cuisine to more of LA and OC by opening several more Amorcitos down the line.””

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Preview of C-CAP’s 2nd Annual Full Circle Benefit at Redbird with Barbara Fairchild
Segment Three: Winemaker Bibiana Gonzalez Rave
Segment Four: Author Carla Snyder with One Pan, Whole Family: More Than 70 Complete Weeknight Meals
Segment Five: Executive Chef Robert Biebrich & the Culinary Team for Legends at Angel Stadium Part One
Segment Six: Executive Chef Robert Biebrich & the Culinary Team for Legends at Angel Stadium Part Two
Segment Seven: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part One
Segment Eight: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part Two

Show 258, January 27, 2018: Show Preview with Co-Host Andy Harris

Now an intriguing preview of this Saturday’s appetizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Barbara Fairchild, a distinguished member of The James Beard Foundation’s Who’s Who of American Food & Beverage and the former, long-time Editor-in-Chief of Bon Appetit Magazine, has a new volunteer assignment to add to her very full schedule. Barbara is Chairperson of the C-CAP L.A.’s Council. We’ll meet her and chat about C-CAP’s upcoming Full Circle Dinner Benefit on Friday evening, February 9th in the private dining rooms at Chef Neal Fraser’s Redbird in Downtown Los Angeles.

Real-deal Kansas City-style barbecue has arrived in Orange County with the launch of Ember BBQ in Santa Ana under the watchful direction of Chefs Derrick Foster and Kylie Gordon. Chef Derrick was born and raised in Kansas City. Ember BBQ is located within Native Son Alehouse. We’re getting fired up with Chef Derrick.

Our favorite, and always opinionated, “Diary of a Mad Hungry Woman” blogger, Anita Lau, has been dining in the Bay Area. One of her recent finds is Brown Sugar Kitchen. Think Buttermilk Fried Chicken & Cornmeal Waffle. The owner/chef Tanya Holland is a Cheftestant on the current season of Bravo’s “Top Chef.” Anita has the bite-by-bite report for us.

If you’re in the gourmet specialty food business Las Vegas is the land of opportunity. There are multiple high-end, fine-dining restaurants located on The Strip as well as in the affluent suburbs of Summerlin and Henderson. A great local success story is Chef Michael Stamm of MGP Specialty Food. “Specialty Products for the Gourmand.” He brings out the imported cheese and foie gras just for us.

The current thinking is that a lot of fine wines are released for sale way too early. What wines have aging potential and for how long? What are the suggested storing conditions? Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, provides the need insight.

Our always in-the-know Co-Host, Chef Andrew Gruel, returns with his “Ask the Chef” series. Chilean Sea Bass (actually Antarctic toothfish or Patagonian toothfish) is back on restaurant menus. Only a few years ago diners were asked to not order it due to illegal overfishing. Is this desirable fish a good choice now?

Program Note: On Saturday, February 3rd we follow Ducks Hockey at the special time of 2 to 4:00 p.m.

All of this and heaping helpings of extra deliciousness on this week’s show!

Play

Show 258, January 27, 2018: Barbara Fairchild, Food Journalist, Author & Chairperson, C-CAP L.A. Council

Barbara FairchildBarbara Fairchild, a distinguished member of the The James Beard Foundation’s Who’s Who of American Food & Beverage and the former, long-time Editor-in-Chief of Bon Appetit Magazine, has a new volunteer assignment to add to her full schedule. Barbara is Chairperson the C-CAP L.A.’s Council. We’ll meet her and chat about C-CAP’s upcoming Full Circle Winter Dinner Benefit on Friday evening, February 9th in the private dining rooms at Chef Neal Fraser’s Redbird in Downtown Los Angeles.

Chef Neal Fraser of Redbird in Downtown Los Angeles is the Host Chef for the upcoming C-CAP Los Angeles Full Circle Winter Dinner Benefit on February 9th. Chef Neal has assembled an impressive group of celebrity chefs to join him for the stellar evening.

It’s 6:30 p.m. for the Cocktail Reception featuring a specialty libation created by mixologist Devon Espinosa of Sunset & Vinyl and also a C-CAP alum. The grand, five-course premium wine & craft beer-paired Dinner (and the Live Auction) is set for 7:30 p.m. The MC is Billy Harris.

The A-List chef brigade stars Host Chef Neal Fraser, Josiah Citrin (Melisse), Ben Ford (Ford’s Filling Station), Ray Garcia & Ivan Marquez (Broken Spanish), David LeFevre (Manhattan Beach Post), Jason Neroni (Rose Cafe), Amar Santana (Vaca & Broadway by Amar Santana), Michael Voltaggio (ink.well) and Sherry Yard (iPic Entertainment).

Play

January 27: Barbara Fairchild, Ember BBQ, Mad Hungry Woman, MGP Specialty Food, Wine Exchange

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Barbara Fairchild, Food Journalist, Author & Chairperson, C-CAP L.A. Council
Segment Three: Chef Derrick Foster, Ember BBQ, Santa Ana
Segment Four: Anita Lau, “Diary of a Mad Hungry Woman” Blogger
Segment Five: Chef Michael Stamm, MGP Specialty Food, Cured & Whey, Las Vegas Part One
Segment Six: Chef Michael Stamm, MGP Specialty Food, Cured & Whey, Las Vegas Part Two
Segment Seven: Kyle Meyer, Managing Partner, Wine Exchange, Santa Ana
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Now an intriguing preview of this Saturday’s appetizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Barbara Fairchild, a distinguished member of the The James Beard Foundation’s Who’s Who of American Food & Beverage and the former, long-time Editor-in-Chief of Bon Appetit Magazine, has a new volunteer assignment to add to her full schedule. Barbara is Chairperson of the C-CAP L.A.’s Council. We’ll meet her and chat about C-CAP’s upcoming Full Circle Winter Dinner Benefit on Friday evening, February 9th in the private dining rooms at Chef Neal Fraser’s Redbird in Downtown Los Angeles.

Real-deal Kansas City-style barbecue has arrived in Orange County with the launch of Ember BBQ in Santa Ana under the watchful direction of Chefs Derrick Foster and Kylie Gordon. Chef Derrick was born and raised in Kansas City. Ember BBQ is located within Native Son Alehouse. We’re getting fired up with Chefs Derrick and Kylie.

Our favorite, and always opinionated, “diary of a Mad Hungry Woman” blogger, Anita Lau, has been dining in the Bay Area. One of her recent finds is Brown Sugar Kitchen. Think Buttermilk Fried Chicken & Cornmeal Waffle. The owner/chef Tanya Holland is a Cheftestant on the current season of Bravo’s “Top Chef.” Anita has the bite-by-bite report for us.

If you’re in the gourmet specialty food business Las Vegas is the land of opportunity. There are multiple high-end, fine-dining restaurants located on The Strip as well as in the affluent suburbs of Summerlin and Henderson. A great local success story is Chef Michael Stamm of MGP Specialty Food. “Specialty Products for the Gourmand.” He brings out the foie gras just for us.

The current thinking is that a lot of fine wines are released for sale way too early. What wines have aging potential and for how long? What are the suggested storing conditions? Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, provides the need insight.

Our always informed Co-Host, Chef Andrew Gruel, returns with his “Ask the Chef” series. Chilean Sea Bass (actually Antarctic toothfish or Patagonian toothfish) is back on restaurant menus. Only a few years ago diners were asked to not order it due to illegal fishing. Is this desirable fish a good choice now?

Program Note: On Saturday, February 3rd we follow Ducks Hockey at the special time of 2 to 4:00 p.m.

All of this and heaping helpings of extra deliciousness on this week’s show!

Barbara FairchildBarbara Fairchild, a distinguished member of the The James Beard Foundation’s Who’s Who of American Food & Beverage and the former, long-time Editor-in-Chief of Bon Appetit Magazine, has a new volunteer assignment to add to her full schedule. Barbara is Chairperson the C-CAP L.A.’s Council. We’ll meet her and chat about C-CAP’s upcoming Full Circle Winter Dinner Benefit on Friday evening, February 9th in the private dining rooms at Chef Neal Fraser’s Redbird in Downtown Los Angeles.

Chef Neal Fraser of Redbird in Downtown Los Angeles is the Host Chef for the upcoming C-CAP Los Angeles Full Circle Winter Dinner Benefit on February 9th. Chef Neal has assembled an impressive group of celebrity chefs to join him for the stellar evening.

It’s 6:30 p.m. for the Cocktail Reception featuring a specialty libation created by mixologist Devon Espinosa of Sunset & Vinyl and also a C-CAP alum. The grand, five-course premium wine & craft beer-paired Dinner (and the Live Auction) is set for 7:30 p.m. The MC is Billy Harris.

The A-List chef brigade stars Host Chef Neal Fraser, Josiah Citrin (Melisse), Ben Ford (Ford’s Filling Station), Ray Garcia & Ivan Marquez (Broken Spanish), David LeFevre (Manhattan Beach Post), Jason Neroni (Rose Cafe), Amar Santana (Vaca & Broadway by Amar Santana), Michael Voltaggio (ink.well) and Sherry Yard (iPic Entertainment).

Derrick FosterReal-deal Kansas City-style barbecue has arrived in Orange County with the launch of Ember BBQ in Santa Ana under the watchful direction of Chefs Derrick Foster and Kylie Gordon. Chef Derrick was born and raised in Kansas City.

Ember BBQ is located within Native Son Alehouse. Ember BBQ serves a limited “Snack Menu” on Tuesday and Wednesday, and a full “Smokehouse Menu” Thursday through Sunday for lunch and dinner.

With an on-site smoker, Chef Derrick stays true to Kansas City-style barbecue tradition and history by featuring a variety of meats rubbed with a blend of spices and slow-smoked over hickory wood. His “Smokehouse Menu” features sliced-to-order 1855 Certified Angus Beef Brisket from Colorado, St. Louis Ribs, Smoked Chicken, and Pulled Pork. He showcases creativity in dishes such as Hogchos, his take on traditional nachos, using chicharron in place of tortilla chips, topped with pulled pork, smoked cheese sauce, pork jerky, pickled onion, sour cream, jalapenos and his housemade BBQ sauce.

Traditional sides are prepared with the utmost attention, including his Rancho Gordo BBQ Beans, which are peppered with brisket burnt ends; Cheesy Corn, which features a Mornay sauce and fresh-off-the-cobb corn; and made-from-scratch traditional banana pudding.

“Kansas City has more than 100 barbecue joints and many have national recognition – I’m trying to bring some of that excitement to Orange County,” explains Chef Derrick, a graduate of the Culinary Institute of America in Hyde Park who has worked in the kitchens of Corton, The Musket Room, The Rieger and Le Bernardin. “This is definitely food that requires patience and passion, and I’m excited to share my love for it with local diners.”

Kansas City-style barbecue refers to the specific regional style of slowly smoked meats that originated in the early 1900s in Kansas City, Missouri. Chef Derrick’s menu showcases a wide variety of meats, from pork and sausage, to chicken and beef, including Burnt Ends, which are distinctive to Kansas City.

We’re getting fired up with Chefs Derrick and Kylie.

Anita Lau of Mad Hungry WomanOur favorite, and always opinionated, “Diary of a Mad Hungry Woman” blogger, Anita Lau, has been dining in the Bay Area. One of her recent finds is Brown Sugar Kitchen in Oakland. Think Buttermilk Fried Chicken & Cornmeal Waffle. The owner/chef Tanya Holland is a Cheftestant on the current season of Bravo’s “Top Chef.” Anita has the bite-by-bite report for us.

“diary of a Mad Hungry Woman began in 2008 as a food journal and has slowly evolved into a restaurant critique site. It follows the food adventures of Anita Lau, a 25-year veteran in the food writing business. Originally focusing solely on the culinary, the last year has seen the site shifting towards other topics dear to her heart — the arts, music and anything food related. A Travel section has been added to feature food adventures and getaways the Mad Hungry Woman takes out-of-state and overseas.”

Michael StammIf you’re in the gourmet specialty food business Las Vegas is the land of opportunity. There are multiple high-end fine-dining restaurants located on The Strip as well as in the affluent suburbs of Summerlin and Henderson. A great local success story is Chef Michael Stamm of MGP Specialty Food. “Specialty Products for the Gourmand.” He brings out the foie gras especially for us.

Chef Michael just returned from the 2018 Winter Fancy Food Show in San Francisco. We’re learn what products caught his attention.

Chef and owner, Michael Stamm, began Michael’s Gourmet Pantry in 1999.  Since that time, the business has grown to become the ultimate source for gourmet ingredients, servicing Las Vegas’s premier restaurants and the individual gourmand.

“It takes a lot of care and integrity to procure just the right products and deliver above and beyond what our customers need and want,” said Chef Michael.  Chef Michael’s philosophy is indeed a reflection of his commitment to quality and the extraordinaire.  He shares his manufacturers’ passion for excellence and takes great pride in the products and manufactures he personally selects to represent.

We continue our conversation with Chef Michael.

Kyle Meyer of Wine ExchangeThe current thinking is that a lot of fine wines are released for sale way too early. What wines have aging potential and for how long? What are the suggested storing conditions?

Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, provides the need insight.

 

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, returns with his “Ask the Chef” series.

Chilean Sea Bass (actually Antarctic toothfish or Patagonian toothfish) is back on restaurant menus. Only a few years ago diners were asked to not order it due to illegal fishing. Is this desirable fish a good choice now?

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Barbara Fairchild, Food Journalist, Author & Chairperson, C-CAP L.A. Council
Segment Three: Chef Derrick Foster, Ember BBQ, Santa Ana
Segment Four: Anita Lau, “Diary of a Mad Hungry Woman” Blogger
Segment Five: Chef Michael Stamm, MGP Specialty Food, Cured & Whey, Las Vegas Part One
Segment Six: Chef Michael Stamm, MGP Specialty Food, Cured & Whey, Las Vegas Part Two
Segment Seven: Kyle Meyer, Managing Partner, Wine Exchange, Santa Ana
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Show 203, December 24, 2016: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel, Chief Seafood Officer, Slapfish Restaurant Group

Merry Christmas, Happy Hanukkah, Happy Holidays and the happiest of Happy New Years to all our loyal listeners. Where did 2016 go? Thanks for making us part of your Saturday morning. We’re here for you live through Christmas, Hanukkah, and New Year’s.

Now a hunger-evoking preview of Saturday’s fully-loaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

For the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef and Vice President, Culinary of Wolfgang Puck Catering based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater. We’ll rattle pans with Chef Eric.

There is a great tradition associated with the annual Rose Bowl Game and it’s not held in Pasadena. It’s the iconic Lawry’s Beef Bowl, now in its 61st year, hosted at Lawry’s the Prime Rib in Beverly Hills. The gridiron guests this year (on separate nights) are the USC Trojans and the Penn State Nittany Lions. Sports Historian Todd Erickson actually wrote the book on Lawry’s Beef Bowl (Road To The Rose Bowl: 50 Years of Lawry’s Beef Bowl) and is our guest along with long-time USC Sports Information Director Tim Tessalone.

The Holidays at the historic Hotel del Coronado (built in 1888) are an enchanting tradition. Distinctive food and beverage opportunities abound including the lavish Sunday Brunch in the architecturally amazing Crown Room. We’ll chat with Dieter Hissin, the new Director of Food and Beverage at this magical property. Orange County foodies know him from his long tenure at The Balboa Bay Club in Newport Beach.

For adventurous travelers Cuba is definitely on their minds. The former, long-time Editor of Bon Appetit, Barbara Fairchild, was just there with a small group for 7 days on a self-organized excursion. Barbara will give us a genuine food journalist’s perspective on the food and accommodations in Havana and Trinidad. You’ll be surprised…

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident seafood expert. He’ll be looking ahead at possible Seafood Trends for 2017. For instance, is Seaweed finally become a mainstream ingredient? It is nutritionally sound.

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

Play

Show 203, December 24, 2016: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine)

Barbara FairchildFor adventurous travelers Cuba is definitely on their minds. The former, long-time Editor of Bon Appetit Magazine, Barbara Fairchild, was just there with a small group for 7 days, on a self-organized excursion. Barbara will give us a genuine food journalist’s perspective on the food and accommodations in Havana and Trinidad. You’ll be surprised…

Barbara s observes that she really enjoyed the quality and varieties of food she sampled in Cuba. She only had one disappointing meal in the entire time she was there!

In Havana she stayed at the Hotel Parque Central and toured the landmark Hotel Nacional. They mainly dined at the paladares which are entrepreneurial restaurants and more representative of the local fare.

A visit to the historic Hotel Nacional (as seen in “The Godfather”) for a tour and visit to the Buena Vista Social Club show is highly recommended.

No credit cards accepted in Cuba. Barbara cautions you to be prepared with cash.

Play

Show 203, December 24, 2016: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine) Continues…

Barbara FairchildFor adventurous travelers Cuba is definitely on their minds. The former, long-time Editor of Bon Appetit Magazine, Barbara Fairchild, was just there with a small group for 7 days, on a self-organized excursion. Barbara will give us a genuine food journalist’s perspective on the food and accommodations in Havana and Trinidad. You’ll be surprised…

Outside of Havana, Barbara’s group visited Trinidad de Cuba and Cienfuegos. The accommodations there were in well-maintained Casa Particulares. These are Cuba’s version of Bed & Breakfast establishments.

One thing to keep in mind about Cuba is that Wi-Fi and internet access is spotty at best. Service can be intermittent, even in the luxury hotels.

Play

December 24: Eric Klein, Lawry’s Beef Bowl, Hotel del Coronado, Barbara Fairchild, Andrew Gruel

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel, Chief Seafood Officer, Slapfish Restaurant Group
Segment Two: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Part One
Segment Three: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Part Two
Segment Four: Lawry’s Beef Bowl with College Football Historian Todd Erickson & Tim Tessalone, Sports Information Director, USC
Segment Five: Dieter Hissin, Director of Food & Beverage, Hotel del Coronado
Segment Six: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine) Part One
Segment Seven: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine) Part Two
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Merry Christmas, Happy Hanukkah, Happy Holidays and the happiest of Happy New Years to all our loyal listeners. Where did 2016 go? Thanks for making us part of your Saturday morning. We’re here for you live through Christmas, Hanukkah, and New Year’s.

Now a hunger-evoking preview of Saturday’s fully-loaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

For the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef of Wolfgang Puck Catering based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater. We’ll rattle pans with Chef Eric.

There is a great tradition associated with the annual Rose Bowl Game and it’s not held in Pasadena. It’s the iconic Lawry’s Beef Bowl, now in its 61st year, hosted at Lawry’s the Prime Rib in Beverly Hills. The gridiron guests this year (on separate nights) are the USC Trojans and the Penn State Nittany Lions. Sports Historian Todd Erickson wrote the book on Lawry’s Beef Bowl (Road To The Rose Bowl : 50 Years of Lawry’s Beef Bowl) and is our guest along with long-time USC Sports Information Director Tim Tessalone.

The Holidays at the historic Hotel del Coronado (built in 1888) are an enchanting tradition. Distinctive food and beverage opportunities abound including the lavish Sunday Brunch in the architecturally amazing Crown Room. We’ll chat with Dieter Hissin, the new Director of Food and Beverage at this magical property. Orange County foodies know him from his long tenure at The Balboa Bay Club in Newport Beach.

For adventurous travelers Cuba is definitely on their minds. The former, long-time Editor of Bon Appetit, Barbara Fairchild, was just there with a small group for 7 days on a self-organized excursion. Barbara will give us a genuine food journalist’s perspective on the food and accommodations in Havana and Trinidad. You’ll be surprised…

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident seafood expert. He’ll be looking ahead at possible Seafood Trends for 2017. For instance, is Seaweed finally become a mainstream ingredient? It is nutritionally sound.

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

Eric KleinFor the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. When superstars perform at The Colosseum at Caesars Palace they specifically ask to have Chef Eric cook for them.

Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef of Wolfgang Puck Catering based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater. Wolfgang Puck Catering provides all the food for The Governor’s Ball which follows the Oscar ceremony every year. You can’t find a more prestigious client than The Oscars! Every winner passes through the Governor’s Ball. Talk about pressure…

We’ll rattle pans with Chef Eric.

Road to the Rose Bowl 50 Years of Lawry's Beef BowlThere is a great tradition associated with the annual Rose Bowl Game and it’s not held in Pasadena. It’s the iconic Lawry’s Beef Bowl, now in its 61st year, hosted at Lawry’s the Prime Rib in Beverly Hills. The gridiron guests this year (on separate nights) are the USC Trojans and the Penn State Nittany Lions.

The Tournament of Roses – Lawry’s partnership was the first of its kind in college football. It claims the distinction of being the longest running sponsor partnership in bowl game history.

Football Historian Todd Erickson wrote the book on Lawry’s Beef Bowl (Road To The Rose Bowl: 50 Years of Lawry’s Beef Bowl) and is our guest along with long-time USC Sports Information Director Tim Tessalone.

Dieter HissinThe Holidays at the historic Hotel del Coronado (built in 1888 and thoughtfully maintained) are an enchanting tradition. Distinctive, celebratory food and beverage opportunities abound including the lavish Sunday Brunch in the architecturally amazing Crown Room.

“Each year, families and friends gather at Hotel del Coronado to celebrate the Holiday season. As America’s beachfront legend, The Del is a sight to behold, bedecked in thousands of white lights and swaths of greenery. The resort transforms into a Winter Wonderland of ice and festive lights, sparkles and snowflakes. Carolers stroll about singing joyful tunes, while skaters glide across the rink at sunset or under a full moon. Trees are trimmed and glisten with pretty packages underneath.”

“This year Hotel del Coronado is celebrating all things shiny and bright with the Holiday theme – a season to sparkle. It’s truly the most wonderful time of the year.”

We’ll chat with Dieter Hissin, the new Director of Food and Beverage at this magical property. Orange County foodies know him from his long tenure at The Balboa Bay Club in Newport Beach.

Barbara FairchildFor adventurous travelers Cuba is definitely on their minds. The former, long-time Editor of Bon Appetit Magazine, Barbara Fairchild, was just there with a small group for 7 days, on a self-organized excursion. Barbara will give us a genuine food journalist’s perspective on the food and accommodations in Havana and Trinidad. You’ll be surprised…

In Havana she stayed at the Hotel Parque Central and toured the landmark Hotel Nacional. They mainly dined at the paladares which are entrepreneurial restaurants and more representative of the local fare.

Outside of Havana, Barbara’s group visited Trinidad de Cuba and Cienfuegos. The accommodations there were in well-maintained Casa Particulares. These are Cuba’s version of Bed & Breakfast establishments.

One thing to keep in mind about Cuba is that Wi-Fi and internet access is spotty at best. Service can be intermittent, even in the luxury hotels.

Andrew Gruel and his son WilliamChef Andrew Gruel of the Slapfish Restaurant Group is our resident seafood expert. He’ll be looking ahead at possible Seafood Trends for 2017.

For instance, is Seaweed finally become a mainstream ingredient? It is nutritionally sound.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel, Chief Seafood Officer, Slapfish Restaurant Group
Segment Two: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Part One
Segment Three: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Part Two
Segment Four: Lawry’s Beef Bowl with College Football Historian Todd Erickson & Tim Tessalone, Sports Information Director, USC
Segment Five: Dieter Hissin, Director of Food & Beverage, Hotel del Coronado
Segment Six: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine) Part One
Segment Seven: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine) Part Two
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group