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 271, April 28, 2018: Chef Alicia Boada, West Coast Technical Advisor, Barry Callebaut Chocolate

Alicia BoadaAlicia Boada is an acclaimed pastry chef and instructor with 20 plus years of experience in the culinary industry. She is the West Coast Technical Advisor for Barry Callebaut Chocolate (The Barry Callebaut Group) whose brands include Cacao Barry, Callebaut and Mona Lisa, among more.

As a Corporate Pastry Chef & Chocolatier, Chef Alicia’s role often calls on her to perform demonstrations and training worldwide keeping her on the edge of what’s happening in the contemporary pastry and chocolate world.

Chef Alicia will be performing two chocolate culinary demonstration as part of the Festival in addition to judging the Gala’s delicious offerings.

She is also introducing Callebaut Finest Belgian Chocolate Gold.


Show 271, April 28, 2018: “Tequila John” Atanasio, Tattoo Tequila

Tequila John AtanasioTattoo Tequila CEO, “Tequila John” Atanasio (a Maui resident) set out 7 years ago with the goal of crafting a “Super Premium Tequila” that would use the highest grade of organic Blue Weber Agave available in the World and to use the best ingredients available to develop “The Champagne of Tequilas.” Tattoo Tequila today has legitimate brand positioning as a leader in the Craft Spirits sector.

Tattoo Tequila has a portfolio of 100% organic Blue Agave based tequila with expressions that include Blanco, Reposado, Añejo and Extra Añejo.

Tequila John was part of the Festival on Friday presenting the unexpected “Chocolate & Organic Tequila Pairings” seminar. It sold out… Tequila John demonstrated how different, organic tequilas and uniquely flavored chocolates (provided by Farsheed’s Cocoa Outlet) can tastefully complement each other. We’re all in…

Tattoo Tequila can be found in Southern California at BevMo! stores.

We’ll meet The Tequila John. He’s an original…


Show 271, April 28, 2018: Chef Stéphane Tréand, The Pastry School, ST Patisserie Chocolat, SoCo, Costa Mesa

Stephane TreandChef Stéphane Tréand debuted, The Pastry School in 2012, in San Clemente. In 2015, he moved his school to Costa Mesa along with his new pâtisserie (pastry) shop, ST Pâtisserie Chocolat, to the SoCo Collection! He wanted people to come and buy pastries, chocolates, viennoiserie (baked goods such as croissants), and gelato/sorbet at his shop. But he also wanted to show others, “you can learn and create beautiful items such as these, right-next-door with me (Chef Stéphane Tréand) as your teacher!”

“Come and learn from M.O.F. Chef Stéphane Tréand, students of all levels can choose from a wide array of subjects and class styles that meet their specific needs. Anyone can take the classes and learn from the master of The Pastry School.”

“Established in 2014, ST Pâtisserie Chocolat is Chef Stéphane Tréand’s premiere pastry shop! Bringing you the highest fashion in modern, Parisian pastry and confections to the wide and eclectic array of shops and wonders in the South Coast Collection (SoCo) and OC Mix shopping center. ST Pâtisserie Chocolat is filled with delicious delights from pastries to a wide variety in chocolates, even homemade gelato and sorbets you will be sure to take a piece of France home with you.”

At The Big Island Chocolate Festival Chef Stephane is performing two chocolate culinary demonstrations and building a chocolate showpiece.

Show 224, May 20, 2017: Co-Host Andy Harris with an airline food story…

Collier Cook of Santa Catalina Island Company and Andy HarrisCo-host Andy Harris has a head-scratching airline main cabin food story to share. It’s just for laughs…Frustration and bewilderment with the lack of planning on the part of a major air carrier only goes so far! Other fresh food news of note, too, as time permits.

Late last month Producer Andy was at the Kona, Hawaii Airport about to board his Sunday midday return flight to Los Angeles. He was there for The Big Island Chocolate Festival. It’s a five and one-half hour flight. The flight is completely full. Lots of carry-on items from visitors returning to the Mainland from vacations. When the first boarding announcement is made it comes with an odd disclaimer about the limited availability of food and beverages on the aircraft and what the suggested course of action should be for the surprised passengers. Huh??? Listen to the podcast for the rest of the curious story.