“The area of Leynes, in Beaujolais, France and its historic four-story Château De Lavernette are right at the crossroads of Beaujolais and the Mâconnais. Down across the road from the château, to the east, grows a Chardonnay vineyard in limestone soil for its crémant and Beaujolais Blanc. Up on the broad slope just southwest of the château grows Gamay in granite soil for its two red Beaujolais, plus two small parcels of Chardonnay in more limey soils that are reserved for its Bourgogne Blanc. Across a tiny creek to the north of the château is the southern boundary of the Pouilly-Fuissé appellation. A hill goes steeply up from that creek to the village of Chaintré, and on this flank the château farms four small parcels in limestone to make two Pouilly-Fuissé cuvées. The château has been passed down through the Lavernette family since 1596, when Philibert Bernard de Lavernette bought the property from the monks of Tournus. We’re discussing Chateau De Lavernette’s Beaujolais Blanc 2020 “Les Vignes de la Roche” and Beaujolais Leynes “Le Clos” 2021 with Winemaker Kerrie de Boissieu who joins us from Beaujolais, France.”
Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-20, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger? One of the participating restaurants in the 3rd Annual Long Beach Burger Week is Chef Kat’s fast-casual, Hangry Belly (established in 2020) located in SteelCraft in Bixby Knolls. It’s locally owned. “When you’re feeling hangry, Hangry Belly has got you covered.” Proprietress / Chef Kat Vacharabul joins us with spatula in hand.
“Casmalia, California, former cow-town of the Old West, is where California-style barbecuing was brought to perfection by the pioneers. The Hitching Post (having celebrated their 70th Anniversary of Ostini Family ownership last year) has brought this live-oak California-style barbecuing to perfection bringing choice, aged beef to the ultimate of gourmet flavor and tenderness while keeping alive the traditions of the old romantic West. All Dinners at The Hitching Post (under the culinary direction of Proprietor and Chef Bill Ostini) include fresh vegetable tray, bay shrimp cocktail, dinner salad, choice of home cut French fries, baked potato or grilled vegetables, garlic bread, coffee or tea, ice cream or sherbet. All entrees are prepared on their famous (and Instagramable) indoor barbecue pit, using local red oak wood.” Founder Frank Ostini Sr.’s daughter, Terri Strickland, joins us with a shrimp cocktail in hand. Terri is The Hitching Post’s General Manager.
“Aquaculture, the practice of raising fish, shellfish and seaweed, shares many qualities with modern agriculture. Although if offers a lower carbon footprint than other farmed proteins and great potential to deliver high quality, nutritious seafood to our growing population, it must be done responsibly. That’s where the non-profit Aquaculture Stewardship Council (ASC) comes in. Since 2010 ASC’s sea green certification label means your seafood was raised according to the world’s strictest standards for responsible aquaculture, including care for people, fish and the environment.” Athena Davis, ASC’s Marketing Director for North America, joins us with the 411 on ASC certification.
“Chef Nick Weber of Populaire at South Coast Plaza has created a three-course, prix-fixe gastronomic tribute to the life and music of iconic performer, Tina Turner, available nightly during the July 11-23, two-week run of the Tony Award-winning musical, TINA – The Tina Turner Musical, at Segerstrom Center for the Arts.. Weber, a music fan, has crafted a culinary journey naming dishes for Turner’s hit songs such as Be Tender with Me Baby (heirloom tomato, ricotta maison, jambon de Bayonne crumble), Nutbush City Limits (select either Duroc pork belly or swordfish, Nardello peppers, hazelnuts, charred soubise, black garlic) and Proud Mary Reprise (Paris Brest – white chocolate crémeux, peaches, pistachio). The menu is served starting at 4 p.m. and is $55 with optional wine pairings $25, exclusive of tax and gratuity.” Reservations advised.” Chef Nick Weber is our guest with all the delectable details.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is a fan of all styles of pizza. Pizza is ever popular when dining out and also enjoyed at home. Chef Andrew provides his insider’s insight on the state of pizza in the USA. How has the market changed since the pandemic? Is more pizza being prepared at home? Have home deliveries cooled a bit?
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“The area of Leynes, in Beaujolais, France and its historic four-story Château De Lavernette are right at the crossroads of Beaujolais and the Mâconnais. Down across the road from the château, to the east, grows a Chardonnay vineyard in limestone soil for its crémant and Beaujolais Blanc. Up on the broad slope just southwest of the château grows Gamay in granite soil for its two red Beaujolais, plus two small parcels of Chardonnay in more limey soils that are reserved for its Bourgogne Blanc. Across a tiny creek to the north of the château is the southern boundary of the Pouilly-Fuissé appellation. A hill goes steeply up from that creek to the village of Chaintré, and on this flank the château farms four small parcels in limestone to make two Pouilly-Fuissé cuvées.”
“The château has been passed down through the Lavernette family since 1596, when Philibert Bernard de Lavernette bought the property from the monks of Tournus. Early in the twentieth century, René de Boissieu married Gabriëlle Bernard de Lavernette, the heiress of Lavernette, and the property passed to the de Boissieu family. The twin shields on the Lavernette labels represent the families’ coats of arms.”
“René was the grandfather of Bertrand de Boissieu who, with his Dutch wife Anke, had been the director of Lavernette. Bertrand and Anke were the first in the Beaujolais region to farm according to the ecological principles of lutte raisonnée, or reasoned fight, a pragmatic approach to organic farming that was, in their younger days, a radical thing in France. Beginning in 2006, their son Xavier, with his American wife Kerrie, took this one step further by converting the château’s 28 acres of vineyards to biodynamic farming. Certification came in 2010.”
We’re discussing Chateau De Lavernette’s Beaujolais Blanc 2020 “Les Vignes de la Roche” and Beaujolais Leynes “Le Clos” 2021 with Winemaker Kerrie de Boissieu who joins us from Beaujolais, France.
Chateau de Lavernette wines are available locally at merchants including Erewhon Market and Mission Liquor. Featured on restaurant wine lists such as Cassia in Santa Monica and L & E Oyster Bar in Los Angeles.
Andy Harris, Executive Producer and Co-host previews the show.
“The area of Leynes, in Beaujolais, France and its historic four-story Château De Lavernette are right at the crossroads of Beaujolais and the Mâconnais. Down across the road from the château, to the east, grows a Chardonnay vineyard in limestone soil for its crémant and Beaujolais Blanc. Up on the broad slope just southwest of the château grows Gamay in granite soil for its two red Beaujolais, plus two small parcels of Chardonnay in more limey soils that are reserved for its Bourgogne Blanc. Across a tiny creek to the north of the château is the southern boundary of the Pouilly-Fuissé appellation. A hill goes steeply up from that creek to the village of Chaintré, and on this flank the château farms four small parcels in limestone to make two Pouilly-Fuissé cuvées. The château has been passed down through the Lavernette family since 1596, when Philibert Bernard de Lavernette bought the property from the monks of Tournus. We’re discussing Chateau De Lavernette’s Beaujolais Blanc 2020 “Les Vignes de la Roche” and Beaujolais Leynes “Le Clos” 2021 with Winemaker Kerrie de Boissieu who joins us from Beaujolais, France.”
Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-20, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger? One of the participating restaurants in the 3rd Annual Long Beach Burger Week is Chef Kat’s fast-casual, Hangry Belly (established in 2020) located in SteelCraft in Bixby Knolls. It’s locally owned. “When you’re feeling hangry, Hangry Belly has got you covered.” Proprietress / Chef Kat Vacharabul joins us with spatula in hand.
“Casmalia, California, former cow-town of the Old West, is where California-style barbecuing was brought to perfection by the pioneers. The Hitching Post (having celebrated their 70th Anniversary of Ostini Family ownership last year) has brought this live-oak California-style barbecuing to perfection bringing choice, aged beef to the ultimate of gourmet flavor and tenderness while keeping alive the traditions of the old romantic West. All Dinners at The Hitching Post include fresh vegetable tray, bay shrimp cocktail, dinner salad, choice of home cut French fries, baked potato or grilled vegetables, garlic bread, coffee or tea, ice cream or sherbet. All entrees are prepared on their famous (and Instagramable) indoor barbecue pit, using local red oak wood.” Founder Frank Ostini Sr.’s daughter, Terri Strickland, joins us with a shrimp cocktail in hand. Terri is The Hitching Post’s General Manager.
“Aquaculture, the practice of raising fish, shellfish and seaweed, shares many qualities with modern agriculture. Although if offers a lower carbon footprint than other farmed proteins and great potential to deliver high quality, nutritious seafood to our growing population, it must be done responsibly. That’s where the Aquaculture Stewardship Council (ASC) comes in. Since 2010 ASC’s sea green certification label means your seafood was raised according to the world’s strictest standards for responsible aquaculture, including care for people, fish and the environment.”Athena Davis, ASC’s Marketing Director for North America, joins us with the 411 on ASC certification.
“Chef Nick Weber of Populaire at South Coast Plaza has created a three-course, prix-fixe gastronomic tribute to the life and music of iconic performer, Tina Turner, available nightly during the July 11-23, two-week run of the Tony Award-winning musical, TINA – The Tina Turner Musical, at Segerstrom Center for the Arts. Weber, a music fan, has crafted a culinary journey naming dishes for Turner’s hit songs such as Be Tender with Me Baby (heirloom tomato, ricotta maison, jambon de Bayonne crumble), Nutbush City Limits (select either Duroc pork belly or swordfish, Nardello peppers, hazelnuts, charred soubise, black garlic) and Proud Mary Reprise (Paris Brest – white chocolate crémeux, peaches, pistachio). The menu is served starting at 4 p.m. and is $55 with optional wine pairings $25, exclusive of tax and gratuity.” Reservations advised.” Chef Nick Weber is our guest with all the delectable details.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is a fan of pizza. Pizza is ever popular when dining out and also at home. Chef Andrew provides his insider’s insight on the state of pizza in the USA. How has the market changed since the pandemic? Is more pizza being prepared at home? Have home deliveries cooled a bit?
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“The area of Leynes, in Beaujolais, France and its historic four-story Château De Lavernette are right at the crossroads of Beaujolais and the Mâconnais. Down across the road from the château, to the east, grows a Chardonnay vineyard in limestone soil for its crémant and Beaujolais Blanc. Up on the broad slope just southwest of the château grows Gamay in granite soil for its two red Beaujolais, plus two small parcels of Chardonnay in more limey soils that are reserved for its Bourgogne Blanc. Across a tiny creek to the north of the château is the southern boundary of the Pouilly-Fuissé appellation. A hill goes steeply up from that creek to the village of Chaintré, and on this flank the château farms four small parcels in limestone to make two Pouilly-Fuissé cuvées.”
“The château has been passed down through the Lavernette family since 1596, when Philibert Bernard de Lavernette bought the property from the monks of Tournus. Early in the twentieth century, René de Boissieu married Gabriëlle Bernard de Lavernette, the heiress of Lavernette, and the property passed to the de Boissieu family. The twin shields on the Lavernette labels represent the families’ coats of arms.”
“René was the grandfather of Bertrand de Boissieu who, with his Dutch wife Anke, had been the director of Lavernette. Bertrand and Anke were the first in the Beaujolais region to farm according to the ecological principles of lutte raisonnée, or reasoned fight, a pragmatic approach to organic farming that was, in their younger days, a radical thing in France. Beginning in 2006, their son Xavier, with his American wife Kerrie, took this one step further by converting the château’s 28 acres of vineyards to biodynamic farming. Certification came in 2010.”
We’re discussing Chateau De Lavernette’s Beaujolais Blanc 2020 “Les Vignes de la Roche” and Beaujolais Leynes “Le Clos” 2021 with Winemaker Kerrie de Boissieu who joins us from Beaujolais, France.
“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-20, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger?”
One of the participating restaurants in the 3rd Annual Long Beach Burger Week is Chef Kat’s fast-casual, Hangry Belly (established in 2020) located in SteelCraftin Bixby Knolls. It’s locally owned. “When you’re feeling hangry, Hangry Belly has got you covered.”
Offering a chef-inspired menu of over-the-top gourmet, creative burgers and generous portions of premium sides made with passion, there’s an option to satisfy everyone’s taste buds. From their sweet and savory We Be Jammin Burger (1/2 pound Beef Patty, Swiss, Onion Jam, Prosciutto, Arugula, Tomato, Garlic Aioli and served on a Potato Bun) to their spicy Fire Belly Burger. Breakfast specialties centered around house-made biscuits are available Thursday through Sunday. (Their slogan is “No one leaves hangry…”) Hangry Belly will keep your bellies filled and wanting more!
Chef Kat Vacharabul joins us with spatula in hand.
“Casmalia, California, former cow-town of the Old West, is where California-style barbecuing was brought to perfection by the pioneers. The Hitching Post(having celebrated their 70th Anniversary ofOstini Family ownership last year)has brought this live-oak California-style barbecuing to perfection bringing choice, aged beef to the ultimate of gourmet flavor and tenderness while keeping alive the traditions of the old romantic West.”
“The weatherworn walls of The Hitching Post’s 120 year-old building are crammed with memories that induce an atmosphere of Western nostalgia to the romantically inclined people who can relax and trade the pressures of the fast, modern world for an evening of Old West hospitality.”
“All Dinners at The Hitching Post (a full meal) include fresh vegetable tray, bay shrimp cocktail, dinner salad, choice of home cut French fries, baked potato or grilled vegetables, garlic bread, coffee or tea, ice cream or sherbet. All entrees are prepared on their famous (and Instagramable) indoor barbecue pit, using local red oak wood.”
“Santa Maria Barbecue focuses on slow cooking with indirect heat but over an open wood fire rather than in a closed smoker, and typically features the large tri-tip beef roast. The Hitching Posts build on this local tradition with far more than tri-tip, marrying cowboy customs with excellent cuts of steak and seafood. This is open fire barbecue at its very highest level.”
Founder Frank Ostini Sr.’s daughter, Terri Strickland, joins us with a shrimp cocktail in hand. Terri is The Hitching Post’s General Manager.
“Aquaculture, the practice of raising fish, shellfish and seaweed, shares many qualities with modern agriculture. Although if offers a lower carbon footprint than other farmed proteins and great potential to deliver high quality, nutritious seafood to our growing population, it must be done responsibly.”
“That’s where the Aquaculture Stewardship Council (ASC) comes in. Since 2010 ASC’s sea green certification label means your seafood was raised according to the world’s strictest standards for responsible aquaculture, including care for people, fish and the environment.”
“Today, more than half of all seafood consumed in the U.S. is raised via aquaculture, also known as seafood farming. The industry has made incredible strides over the last few decades, but not all seafood farms are equal and neither are the certifications. ASC is the only certification that can verify your farmed seafood is what it claims to be, where it came from, how it was responsibly raised and how it got to you.”
Athena Davis, ASC’s Marketing Director for North America, joins us with the 411 on ASC certification.
“Weber, a music fan, has crafted a culinary journey naming dishes for Turner’s hit songs such as Be Tender with Me Baby (heirloom tomato, ricotta maison, jambon de Bayonne crumble), Nutbush City Limits (select either Duroc pork belly or swordfish, Nardello peppers, hazelnuts, charred soubise, black garlic) and Proud Mary Reprise (Paris Brest – white chocolate crémeux, peaches, pistachio). The menu is served starting at 4 p.m. and is $55 with optional wine pairings $25, exclusive of tax and gratuity. Reservations encouraged.”
Chef Nick Weber is our guest.
Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
Chef Andrew is a fan of all styles of pizza. Pizza is ever popular when dining out and also at home. Chef Andrew provides his insider’s insight on the state of pizza in the USA. How has the market changed since the pandemic? Is more pizza being prepared at home? Why is frozen pizza from the supermarket just not the same? Have home deliveries from pizzerias cooled a bit?
“PUBlic Legacy (launched in late November of 2022) is a chef-driven dining experience focusing on elevated comfort food, hand-crafted cocktails, fine wines, and craft beer. The restaurant is situated in the Stadium Promenade center in Orange, in close proximity to the Honda Center, Angel Stadium, and Disneyland. PUBlic Legacy is the brainchild of partners Chef Gerry Kent and Chad Dickey, and serves as the duo’s legacy restaurant, a culmination of their shared experiences, passions and values. While the restaurant’s menu highlights comfort food-inspired offerings meant to appeal to a wide range of diners, Chef Kent prides himself in presenting food laden with only the finest in locally sourced ingredients to provide diners with thoughtful dishes that taste their absolute best.” Chef Gerry Kent takes a break from his busy kitchen to join us.
There is a lot more to the wines of Beaujolais than simply Beaujolais Nouveau. “96 per cent of Beaujolais wines are dedicated to the Gamay grape. Nestled between Burgundy to the North and Rhone to the South, Beaujolais’ rolling hills and plains form a wine-growing area of 14,500 hectares. The picturesque Beaujolais vineyards run across the Saone River, where winemakers have crafted deliciously supple and fruity wines since the days of ancient Rome. There are 12 Appellations in Beaujolais including ten crus. Josh Orr, MS, one of the USA’s newest Master Sommeliers, is our guide to the wines of Beaujolais.”
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. When you use your Visa or MasterCard for payment at your favorite restaurant there are actually only a few firms that do the actual bank processing and the fees to the restaurant keep escalating. Some restaurants are now even adding on a credit card fee if plastic is used for payment. What’s going on? We’ll “Ask the Chef.”
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie joins us in-studio for her regular bi-monthly visit to discuss her trip to Chicago to attend the James Beard Foundation Media Awards recognizing excellence in Books, Broadcast, Media and Journalism. This is the 2nd year that Anne Marie has had the distinct honor of participating as a judge. Also an update on Chef Amar Santa’s (Vaca and Broadway by Amar Santana) participation as a Cheftestant in Season 20 of Bravo’s Top Chef : World All-Stars and major restaurant news in South Orange County.
“PUBlic Legacy (launched in late November of 2022) is a chef-driven dining experience focusing on elevated comfort food, hand-crafted cocktails, fine wines, and craft beer. The restaurant is situated in the Stadium Promenade center in Orange, in close proximity to the Honda Center, Angel Stadium, and Disneyland. PUBlic Legacy is the brainchild of partners Chef Gerry Kent and Chad Dickey, and serves as the duo’s legacy restaurant, a culmination of their shared experiences, passions and values. While the restaurant’s menu highlights comfort food-inspired offerings meant to appeal to a wide range of diners, Chef Kent prides himself in presenting food laden with only the finest in locally sourced ingredients to provide diners with thoughtful dishes that taste their absolute best.” Chef Gerry Kent takes a break from his busy kitchen to join us.
There is a lot more to the wines of Beaujolais than simply Beaujolais Nouveau. “96 per cent of Beaujolais wines are dedicated to the Gamay grape. Nestled between Burgundy to the North and Rhone to the South, Beaujolais’ rolling hills and plains form a wine-growing area of 14,500 hectares. The picturesque Beaujolais vineyards run across the Saone River, where winemakers have crafted deliciously supple and fruity wines since the days of ancient Rome. There are 12 Appellations in Beaujolais including ten crus.Josh Orr, MS, one of the USA’s newest Master Sommeliers, is our guide to the wines of Beaujolais.”
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm(New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. When you use your Visa or MasterCard for payment at your favorite restaurant there are actually only a few firms that do the bank processing and the fees to the restaurant keep escalating. Some restaurants are now even adding on a credit card fee if plastic is used for payment. What’s going on? We’ll “Ask the Chef.” Chef Andrew will also tell us about California Black Gill Rock Cod. It’s delicious and local…
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and other well-respected publications.
Anne Marie joins us in-studio for her regular bi-monthly visit to discuss her recent trip to Chicago to attend the James Beard Foundation Media Awardsrecognizing excellence in Books, Broadcast, Media and Journalism. This is the 2nd year that Anne Marie has had the distinct honor of participating as a judge.
Anne Marie will also discuss Orange County restaurant news of note. First an update on the outcome of Chef Amar Santana’s (Vaca and Broadway by Amar Santana) participation as a high profile Cheftestant in Season 20 of Bravo’s Top Chef: World All-Stars and major restaurant news in South Orange County including Royal Hawaiian in Laguna Beach and the launch of the long-anticipated Truly Pizza in Dana Point helmed by acclaimed pizzaiolos.
“PUBlic Legacy (launched in late November of 2022) is a chef-driven dining experience focusing on elevated comfort food, hand-crafted cocktails, fine wines, and craft beer. The restaurant is situated in the Stadium Promenade center in Orange, in close proximity to the Honda Center, Angel Stadium, and Disneyland. PUBlic Legacy is the brainchild of partners Chef Gerry Kent and Chad Dickey, and serves as the duo’s legacy restaurant, a culmination of their shared experiences, passions and values.”
“While the restaurant’s menu highlights comfort food-inspired offerings meant to appeal to a wide range of diners, Chef Kent prides himself in presenting food laden with only the finest in locally sourced ingredients to provide diners with thoughtful dishes that taste their absolute best.”
“My menu plays into the diners’ moods, feelings, and even their lifestyle choices,” commented Chef Kent, who has taken great care to offer vegan and vegetarian lifestyles with enticing menu selections. “We offer a vegan version of our Mac & Cheese, which features a house-made cheese sauce with cashews, nutritional yeast and a touch of curry – and it’s every bit as craveable in our mac-n-cheese as its dairy counterpart.”
“To accommodate Orange County locals, as well as the many visitors who travel to the area, PUBlic Legacy offers a daily Brunch until 2:00 p.m. with a unique take on classic breakfast favorites, including a Benny with house-cured pork belly and charred tomato on house-baked toast finished with egg and Hollandaise. Chef Kent offers a vegan version of his take on the classic, which is every bit as exciting, with mixed vegetables, “egg” and charred tomato over sourdough toast finished with “Holladaise.””
Chef Gerry Kent takes a break from his busy kitchen to join us.
There is a lot more to the wines of Beaujolais than simply Beaujolais Nouveau. 96 per cent of Beaujolais wines are dedicated to the Gamay grape.
“Nestled between Burgundy to the North and Rhone to the South, Beaujolais’ rolling hills and plains form a wine-growing area of 14,500 hectares. The picturesque Beaujolais vineyards run across the Saone River, where winemakers have crafted deliciously supple and fruity wines since the days of ancient Rome.”
“Beaujolais is made up of 12 appellations : Beaujolais (red, white and rose), Beaujolais Villages (red , white and rose), and 10 Beaujolais Crus (Brouilly, Cote de Brouilly, Regnie, Morgon, Chiroubles, Fleurie, Moulin-a-Vent, Chenas, Julienas and Saint-Amour).”
“Bringing together a small community of over 2,000 winegrowers, the region has an average annual production of 80 million bottles, of which 36 per cent is sold to export to over 150 countries.”
Josh Orr, MS, one of the USA’s newest Master Sommeliers is our guide to the wines of Beaujolais. Josh recently presented and moderated an impressive panel of Beaujolais winemakers in Los Angeles at the Beaujolais Nouvelle Generation “Meet the Makers” tasting. He spent time in France during his early sommelier career followed by top sommelier positions in Las Vegas.
Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
When you use your Visa or MasterCard for payment at your favorite restaurant there are actually only a few firms that do the bank processing and the fees to the restaurant keep escalating. Some restaurants are now even adding on a credit card fee if plastic is used for payment. What’s going on? We’ll “Ask the Chef.” Chef Andrew will also tell us about California Black Gill Rock Cod. It’s incredibly delicious and local…
Wine selections for the Thanksgiving turkey can always be a source of great anxiety. To the rescue is our resident wine expert, Kyle Meyer, Co-Proprietor of Wine Exchangein Santa Ana. As you’ll hear he makes Thanksgiving wine pairings a simple pull of the cork! Also his suggestions are happily affordable.
“We have no agenda for what you choose, only that you buy it from us. Pursuant to that, we’d like to toss out a few guidelines and ideas for you to evaluate to make your selections for that Thanksgiving turkey, the idea being that you are comfortable with the reasons for making the selections. We’ll start by saying the politically correct thing which is whatever you choose will be fine, you should serve what you like. Nothing wrong with that in theory, except that we don’t honestly believe it ourselves.
We would shy away from big, powerful, tannic wines that would overwhelm the turkey meat and not be versatile enough to play with the variety of other things that can appear on the holiday table. Things like big Cabs, Zins, and Syrahs are great with red meats. Such wines would bludgeon the delicate bird and be further complicated in the wake of stuffing, yams, and other such themed delicacies. They might play alright if you are doing more exotic preparations like smoking or deep frying your bird, but even that’s a little bit of a stretch.
Our ‘keys to the game’, as they would say in a sport pregame show, are as follows:
Turkey is a more delicate meat. There is a wide range of things that will work well, from moderate weight reds, to demi-sec whites, to crisp, dry whites. Heavy reds and oaky whites would definitely not be our first choice, and acidity is key to mixing it up with such a wide range of foods.
Your choices have as much to do with the type of accompanying dishes as they do with the bird itself. A sweet or savory bent as to a majority of dishes should definitely be a factor in the decisions. For example if its yams, corn soufflé, cranberry, etc, a lighter, slightly fruity choice (Demi Sec Vouvray, German Kabinett) would make a better ‘match’. If the leanings are more earthy (mushrooms, brussel sprouts, spinach/gizzard stuffing), lighter reds like Beaujolais, Pinot Noir, Blaufrankish, and Rioja make a whole lot of sense.
The crowd. Yeah, there, we said it. Probably not politically correct, but it’s true. Who’s coming to your house? A bunch of your friends that are serious wine drinkers? A bunch of marginal relatives that will drink up anything you put out there and maybe drop ice cubes in it? While it sounds snobby, these are common issues that some of you face. A lot of people end up spending the holidays with folks they wouldn’t necessarily choose to. So the key is to put something on the table that you can enjoy, but also plays to the level of the folks you are with.
The weather. Choices for a ‘feast’ might well be different if the outside temperature is 35 degrees and rainy or 75 and sunny.
All of that out of the way, let’s get a little more specific. We’ve laid out some basic ground rules, so let’s make a few varietal and genre suggestions. If we’re looking for a hint of sweetness and some bright acidity, to us one of the easy calls especially for a mixed group, our personal choices would be German Riesling, either Kabinett or Spatlese, a Vouvray demi sec, and a Pinot Gris from Alsace.
Yeah, we know there are folks that will serve Chardonnay no matter what. Our problem with Chardonnay from California is the lack of sufficient acidity to play with the varied dishes. French versions play better with the food, but can have trouble with certain dishes. Same with Sauvignon Blanc in general, because, while it might work superbly with certain dishes, it could be terrible with others. In other words, you’ll have a lot of stuff on your plate (literally), so our thinking is to choose wines that can work with the widest variety of flavors. In the dry category we like Pinot Blanc, white Rhones, northern Italian whites (Pinot Grigio, Soave, Friulano, etc.), white Bordeaux, and Spanish whites from the northwest (Albarino, Godello). Dry pinks are beautiful foils as well, though there will be those that think rose is like white shoes, only for the summer.
As to reds, the key is good acidity and no heavy tannins. Gamay (Beaujolais, Cru Beaujolais, not nouveau necessarily), Burgundy (Kiwi or American Pinot Noir, as well), Rioja, Chinon, and Austrian reds. If you want to kick it up a notch weight-wise, Grenache-centric wines from the Rhone or Spain have more punch but still fit the lower tannin profile
And the last rule of thumb is, if all else fails choose…sparkling! Yes you read that right. The market is swelling with amazing producers of everything from grower Champagne to humble Pétillant Naturel (or as the kids call ‘em ‘Pet-Nats’). We know it seems a bit avant–garde to adorn your holiday table with bubbles, but the key is to remember that sparkling wines and Champagne in particular pair tremendously well with just about anything you can throw at it (that includes the big clashing flavors on the Thanksgiving table). When making your choice of sparkling, consider going pink. The pink color in sparkling rosé comes from red grapes and more often than not it’s Pinot Noir. This will lend a slightly more vinous texture and weight to the wine and will help stand up to the mix of dishes much better than say your Chardonnay based Blanc de Blancs.
So there it is, our cheat sheet for Thanksgiving wine pairing.“
