Show 623, April 12, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on April 14, 2025 by Adam Bell

It’s a very special show for April 12th as after a 2-year absence we’re returning to the 12th Big Island Chocolate Festival. The Festival is a chocolate lovers paradise celebrating that Hawaii is the only place in the United States where cacao, the base of all premium chocolate, can successfully be grown commercially (and typically by small Family farmers.) Our accommodating and gracious hosts are The Big Island Chocolate Festival and the Hilton Waikoloa Village.

The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a cacao farm tour and a festive walkaround evening gala with salivating chef-created savory and sweet culinary stations, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30-9 p.m. Saturday gala, guests can enjoy unlimited wine, beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. Also on the menu is a college culinary competition where the next generation of Hawai‘i culinarians showcase their sweet and savory skills utilizing chocolate and the cocoa bean.

Chef Stéphane Tréand, M.O.F. Patisserie is a native of France and international pastry shop consultant. He joins us. Chef Stéphane holds the prestigious title of M.O.F. Patisserie (Meilleur Ouvier de France), meaning “Best Craftsman in France” and was named World Pastry Champion in 2008. He has served as pastry chef at numerous premier bakeries and resorts and also is a seasoned instructor in France and the U.S. Chef Stephane is a popular, repeat presenter at the Big Island Chocolate Festival.

Frederic Hoffmann has been the Executive Chef at Hilton Waikoloa Village resort located on 62 lush acres on the Kohala Coast on The Big Island of Hawaii since January of 2022. Chef Hoffmann guides the Resort’s 12 dining outlets, including the flagship Kamuela Provision Company (KPC), Nui Italian, Kona Tap Room, Lagoon Grill and the Legends of Hawai‘i Luau. He also oversees all on-site catering functions. Previously Chef Hoffmann served as the executive chef at ‘Alohilani Resort Waikiki Beach on O‘ahu. Chef Frederic Hoffmann takes a break from his busy kitchens to join us.

Malama Mushrooms is a family-owned, superfood mushroom company based in Kona, Hawaii. Their modest mission is to share the health & wellness benefits of superfood mushrooms with the world. ‘Malama’ is the Hawaiian word for protect, preserve, and nurture. That’s the ambitious motto for what Malama Mushrooms does. Founder, CEO and “Funguy,” Ben Lillibridge joins us.

“With a precise palate and a commitment to the chocolate craft, Guittard Chocolate Company (Burlingame, CA – based) has crafted the world’s best chocolate for five generations. Guittard sources single origins for their exclusive flavors and attributes and customize blends and formulas to deliver a premium chocolate experience. The extensive Guittard Chocolate line includes delicious baking, eating and drinking chocolate for professionals and home cooks.” They even have a state-of-the-art chocolate studio in Los Angeles devoted to educating culinary professionals and overseen by an internationally acclaimed Pastry Chef and Chocolatier. 5th generation Guittard Family member Clark Guittard is our guest.

Dr. Nat Bletter is the Founder and Chocolate ‘flavormeister’ of Madre Chocolate, based on Oahu. Madres purchases raw, fermented beans directly from farmers and cooperatives to roast and process in small batches to craft its chocolate bars. Nat was inspired to start his traditional ingredient and artisanal chocolate company after researching plants such as cacao while working on his doctorate in ethnobotany. He also works at the University of Hawai‘i Manoa researching plants and making chocolate from scratch. For the Big Island Chocolate Festival Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition. Dr. Nat is our guest with a ripe cacao pod in hand.

“Sean Newman is the Director of Food and Beverage at the Hilton Waikoloa Village. He oversees their 12 busy restaurants and lounges including Legends of Hawai’i Lu’au. Sean is a senior food and beverage operations professional with extensive background in Hotel Management, resort/hotel renovation, guest services and all facets of the Revenue Management process. He is skilled in managing large teams to include executive level staff, managers and support staff while developing long-term business relationships.”

Sean Newman joins us with a cup of freshly-brewed Kona coffee at the ready.

Matthew Lane is the Rooms Director for Hilton Waikoloa Village on the Big Island of Hawaii, the host hotel for our broadcast celebrating The Big Island Chocolate Festival. Matthew is our concluding guest providing an overview of this expansive resort property.

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

Show 623, April 12, 2025: Chef Stéphane Tréand -Master Pastry Chef and Chocolatier

Posted on April 14, 2025 by Adam Bell

Chef Stéphane Tréand, M.O.F. Patisserie is a native of France and international pastry shop consultant. Chef Stéphane holds the prestigious title of M.O.F. Patisserie (Meilleur Ouvier de France), meaning “Best Craftsman in France” and was named World Pastry Champion in 2008. He has served as pastry chef at numerous bakeries and resorts and also is a seasoned instructor in France and the U.S.

A popular, repeat presenter at the Big Island Chocolate Festival, Chef Stéphane provides a demonstration on why it is beneficial for cacao growers and chocolate makers to understand the importance of tempering chocolate. On Saturday, he will present an engaging demonstration on Constructing a Chocolate Showpiece, which is artistically displayed at the festival’s evening gala. It’s always an eye-popper. Chef Stéphane takes a break from tempering chocolate to join us.

Show 623, April 12, 2025: Guittard Chocolate Co. with Clark Guittard

Posted on April 14, 2025 by Adam Bell

Clark Guittard of Guittard Chocolate Company

“The extensive Guittard Chocolate line includes delicious baking, eating and drinking chocolate for professionals and home cooks.” They even have a state-of-the-art chocolate studio in Los Angeles devoted to educating culinary professionals and overseen by an internationally acclaimed Pastry Chef and Chocolatier.

“Whether you’re looking for an exciting tasting journey or the perfect 70% for a favorite recipe, Guittard has a chocolate for you.”

5^th generation Family member Clark Guittard is our guest.

Show 623, April 12, 2025: Nat Bletter, PhD of Madre Chocolate, Oahu

Posted on April 14, 2025 by Adam Bell

Dr. Nat Bletter is the Founder and Chocolate ‘flavormeister’ of Madre Chocolate, based on Oahu. “Madres purchases raw, fermented beans directly from farmers and cooperatives to roast and process in small batches to craft its chocolate bars. Nat was inspired to start his traditional ingredient and artisanal chocolate company after researching plants such as cacao while working on his doctorate in ethnobotany. He also works at the University of Hawai‘i Manoa researching plants and making chocolate from scratch. For the Big Island Chocolate Festival Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition.”

Dr Nat is our guest with a ripe cacao pod in hand.

Show 623, April 12, 2025: Matthew Lane, Rooms Director, Hilton Waikoloa Village Resort

Posted on April 14, 2025 by Adam Bell

Matthew Lane is the Rooms Director for Hilton Waikoloa Village on the Big Island of Hawaii, the host hotel for our broadcast celebrating the Big Island Chocolate Festival. Matthew is our guest providing an overview of this expansive destination resort property.

“Hilton Waikoloa Village is an oceanfront resort overlooking Waiulua Bay on the Island of Hawai’i. Surrounded by breathtaking tropical gardens and abundant wildlife, the property has 12 restaurants and lounges, 27 holes of championship golf, a stadium tennis court and the only interactive dolphin program on the island.”

“Guests who wish to immerse themselves in the island’s culture can take in lei making and ukulele lessons and tour historic petroglyph sites along with many other activities. Travelers can even explore the resort along a museum walkway or by riding in leisurely trams between the lobby and towers.”

April 12: Live from the 12th Big Island Chocolate Festival and the Hilton Waikoloa Village

Posted on April 10, 2025 by Adam Bell

Podcasts

Hour One: Stéphane Tréand, Frederic Hoffman, Malama Mushrooms
Hour Two: Guittard Chocolate Co., Madre Chocolate, Sean Newman, Matthew Lane

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Stéphane Tréand -Master Pastry Chef and Chocolatier
Segment Three: Executive Chef Frederic Hoffmann of Hilton Waikoloa Village Resort
Segment Four: Malama Mushrooms, Kailua-Kona, with Founder Ben Lillibridge
Segment Five: Guittard Chocolate Co. with Clark Guittard
Segment Six: Nat Bletter, PhD of Madre Chocolate, Oahu
Segment Seven: Sean Newman, Food & Beverage Director, Hilton Waikoloa Village Resort
Segment Eight: Matthew Lane, Rooms Director, Hilton Waikoloa Village Resort

Andy Harris, Executive Producer and Co-host previews the show.

It’s a very special show today as after a 2-year absence we’re returning to the 12^th Big Island Chocolate Festival. The Festival is a chocolate lovers paradise celebrating that Hawaii is the only place in the United States where cacao, the base of all premium chocolate, can successfully be grown commercially (and typically by small Family farmers.) Our accommodating and gracious hosts are The Big Island Chocolate Festival and the Hilton Waikoloa Village.

With a precise palate and a commitment to the chocolate craft, Guittard Chocolate Company (Burlingame, CA – based) has crafted the world’s best chocolate for five generations. Guittard sources single origins for their exclusive flavors and attributes and customize blends and formulas to deliver a premium chocolate experience. The extensive Guittard Chocolate line includes delicious baking, eating and drinking chocolate for professionals and home cooks. They even have a state-of-the-art chocolate studio in Los Angeles devoted to educating culinary professionals and overseen by an internationally acclaimed Pastry Chef and Chocolatier. 5^th generation Guittard Family member Clark Guittard is our guest.

Dr. Nat Bletter is the Founder and Chocolate ‘flavormeister’ of Madre Chocolate, based on Oahu. Madres purchases raw, fermented beans directly from farmers and cooperatives to roast and process in small batches to craft its chocolate bars. Nat was inspired to start his traditional ingredient and artisanal chocolate company after researching plants such as cacao while working on his doctorate in ethnobotany. He also works at the University of Hawai‘i Manoa researching plants and making chocolate from scratch. For The Big Island Chocolate Festival Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition. Dr Nat is our guest with a ripe cacao pod in hand.

Sean Newman is the Director of Food and Beverage at the Hilton Waikoloa Village. He oversees their 12 busy restaurants and lounges including Legends of Hawai’i Lu’au. Sean is a senior food and beverage operations professional with extensive background in Hotel Management, resort/hotel renovation, guest services and all facets of the Revenue Management process. He is skilled in managing large teams to include executive level staff, managers and support staff while developing long-term business relationships.

Sean Newman joins us with a cup of freshly-brewed Kona coffee at the ready.

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

Stephane Treand of the Pastry School and Andy Harris

Frederic Hoffman of Hilton Waikoloa Village

Frederic Hoffmann has been the Executive Chef at Hilton Waikoloa Village resort located on 62 acres on the Kohala Coast on The Big Island of Hawaii since January of 2022.

Chef Hoffmann guides the Resort’s 12 dining outlets, including the flagship Kamuela Provision Company (KPC), Nui Italian, Kona Tap Room, Lagoon Grill and the Legends of Hawai‘i Luau. He also oversees all on-site catering functions.

Previously Chef Hoffmann served as the executive chef at ‘Alohilani Resort Waikiki Beach on O‘ahu.

Chef Frederic Hoffmann takes a break from his busy kitchens to join us.

“Malama first fruited in 2015 as a small farm in Kona, Hawaii when Ben produced his first Hawaiian-grown mushrooms while living on a farm in a mango-tree house. He started by utilizing a underground lava-formed cave to cultivate the first mushrooms of the business and fast forward to today, he has wrangled in his family & friends to help his mushroom mission of creating & sharing fung-tional superfood mushroom products that integrate easily into your daily routine and to support your overall health and wellness.”

“Whether you’re looking for an exciting tasting journey or the perfect 70% for a favorite recipe, Guittard has a chocolate for you.”

5^th generation Family member Clark Guittard is our guest.

Dr. Nat Bletter is the Founder and Chocolate ‘flavormeister’ of Madre Chocolate, based on Oahu. “Madres purchases raw, fermented beans directly from farmers and cooperatives to roast and process in small batches to craft its chocolate bars. Nat was inspired to start his traditional ingredient and artisanal chocolate company after researching plants such as cacao while working on his doctorate in ethnobotany. He also works at the University of Hawai‘i Manoa researching plants and making chocolate from scratch. For The Big Island Chocolate Festival Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition.”

Dr Nat is our guest with cacao pod in hand.

Sean Newman is the Director of Food and Beverage at the Hilton Waikoloa Village. He oversees their 12 busy restaurants and lounges including Legends of Hawai’i Lu’au.

“Sean is a senior food and beverage operations professional with extensive background in Hotel Management, resort / hotel renovation, guest services and all facets of the Revenue Management process. He is skilled in managing large teams to include executive level staff, managers and support staff while developing long-term business relationships.”

Sean Newman joins us with a freshly brewed cup of Kona coffee at the ready.

Podcasts

Hour One: Stéphane Tréand, Frederic Hoffman, Malama Mushrooms
Hour Two: Guittard Chocolate Co., Madre Chocolate, Sean Newman, Matthew Lane

Show 618, March 1, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on March 3, 2025 by Adam Bell

Congratulations to Brad Metzger and his Team at Brad Metzger Restaurant Solutions for organizing (seemingly overnight) last Thursday’s Chefs Love LA Benefit with celebrity guest chefs preparing the 8-course seated dinner at Lawry’s The Prime Rib in Beverly Hills. Over $850,000 was raised for Restaurants Care and World Central Kitchen.

“In 2019, chef Rashida Holmes, a past James Beard Award Nominee, inspired by her diverse culinary background and personal cravings, envisioned Bridgetown Roti, filling a gap in LA’s food scene with Caribbean patties and rotis. Initially starting as a pop-up, the business gained traction during the pandemic, receiving a surge of support for Black-owned businesses and earning accolades. Holmes, along with her mother Joy Clarke-Holmes and partner Malique Smith, expanded the menu to include family recipes and secured a commercial kitchen, laying the groundwork for a permanent location (with a kitchen) which opened last year on N. Vermont Ave. in East Hollywood.” Think Macaroni & Cheese Pie, Oxtail & Peppers Patty, Rotis and Honey Jerk Whole Wings. Co-Proprietor Malique Smith joins us.

“Culinary Team USA competed on January 26th at the (biannual) 2025 Bocuse d’Or in Lyon, France, the world’s most prestigious and rigorous culinary competition, finishing 7th place out of 24 teams. France took home the Gold. This international event is often referred to as the “Culinary Olympics.” Team USA’s participation is a testament to their culinary prowess, following Team USA’s groundbreaking wins in 2015 for Silver and 2017 for Gold. Team USA placed 1st in the preliminary Bocuse’ d’Or Americas competition in New Orleans last June.” Team USA’s Head Chef, Stefani De Palma joins us with thoughts of Lyon.

“Step right up ladies and gentlemen to the spectacular “Cirque de Chocolate-A Whimsical World of Chocolate Wonders” at the 12th Big Island Chocolate Festival presented by the non-profit Kona Cacao Association on April 10th to 12th at the Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii. The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a farm tour and a festive evening gala with walkaround savory and sweet culinary stations, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30 to 9 p.m. Saturday gala, guests can enjoy unlimited wine, craft beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. The gala also offers VIP seating with two specially curated drinks paired with pupus.” Founder Farsheed Bonakdar, The Chocolate Guy Hawaii, is our guide to pure chocolate decadence.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish Housee (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. Organic foods are very much part of the current culinary conversation. Why is there no certified organic fish and seafood available in the United States? Chef Andrew explains.

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

Show 618, March 1, 2025: 12th Big Island Chocolate Festival with Organizer Farsheed Bonakdar – The Chocolate Guy – Hawaii

Posted on March 3, 2025 by Adam Bell

Farsheed Bonakdar of the Kona Cacao Association

“It’s where tempting chocolate wonders come alive as attendees are invited to don masks and party finery amid roaming circus-themed performers at the “greatest show on earth.””

“The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a farm tour and a festive evening gala with walkabout savory and sweet culinary booths, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30 to 9 p.m. Saturday gala, guests can enjoy unlimited wine, beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. The galaalso offers VIP seating with two specially curated drinks paired with pupus.”

“At the gala, a panel of invited judges and attendees will again critique chef and confectionary offerings while culinary stations will vie in a spirited contest for Best Booth decorated to this year’s circus theme. A photo booth will stage fun, playful props for selfies.”

“Also on tap is a college culinary competition where the next generation of Hawai‘i culinarians showcase their sweet and savory skills utilizing chocolate and the cocoa bean.”

“A general admission gala ticket is $109 with VIP for $179. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. Educational activities and prices will be announced on the website. All event tickets are sold online and additional tax and ticketing fees apply.

Founder Farsheed Bonakdar, The Chocolate Guy Hawaii, is our guide to pure chocolate decadence.

March 1: Bridgetown Roti, Team USA at the 2025 Bocuse d’Or, Big Island Chocolate Festival

Posted on February 28, 2025 by Adam Bell

Podcasts

Hour One: Chefs Love LA, Bridgetown Roti, Stefani di Palma
Hour Two: Stefani di Palma, Big Island Chocolate Festival, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Bridgetown Roti, East Hollywood, with Co-Proprietor Malique Smith
Segments Four and Five: Team USA 2025 with Head Chef Stefani De Palma
Segments Six and Seven: 12th Big Island Chocolate Festival with Organizer Farsheed Bonakdar – The Chocolate Guy – Hawaii
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel

Andy Harris, Executive Producer and Co-host previews the show.

“In 2019, chef Rashida Holmes, a past James Beard Award Nominee, inspired by her diverse culinary background and personal cravings, envisioned Bridgetown Roti, filling a gap in LA’s food scene with Caribbean patties and rotis. Initially starting as a pop-up, the business gained traction during the pandemic, receiving a surge of support for Black-owned businesses and earning accolades. Holmes, along with her mother Joy Clarke-Holmes and Malique Smith, expanded the menu to include family recipes and secured a commercial kitchen, laying the groundwork for a permanent location (with a kitchen) which opened last year on N. Vermont Ave. in East Hollywood.” Think Macaroni & Cheese Pie, Oxtail & Peppers Patty, Rotis and Honey Jerk Whole Wings. Proprietors Chef Rashida Holmes and Malique Smith join us.

“Culinary Team USA competed on January 26^th at the (biannual) 2025 Bocuse d’Or in Lyon, France, the world’s most prestigious and rigorous culinary competition, finishing 7th place out of 24 teams. France took home the Gold. This international event is often referred to as the “Culinary Olympics.” Team USA’s participation is a testament to their culinary prowess, following Team USA’s groundbreaking wins in 2015 for Silver and 2017 for Gold. Team USA placed 1^st in the preliminary Bocuse’ d’Or Americas competition in New Orleans last June.” Team USA’s Head Chef, Stefani De Palma joins us with thoughts of Lyon.

“Step right up ladies and gentlemen to the spectacular “Cirque de Chocolate-A Whimsical World of Chocolate Wonders” at the 12th Big Island Chocolate Festival presented by the non-profit Kona Cacao Association on April 10^th to 12^th at the Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii. The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a farm tour and a festive evening gala with walkaround savory and sweet culinary booths, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30 to 9 p.m. Saturday gala, guests can enjoy unlimited wine, beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. The galaalso offers VIP seating with two specially curated drinks paired with pupus.” Founder Farsheed Bonakdar, The Chocolate Guy Hawaii, is our guide to pure chocolate decadence.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. Organic foods are very much part of the current culinary conversation. Why is there no certified organic fish and seafood available in the United States? Chef Andrew explains.

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

“In 2019, chef Rashida Holmes, a past James Beard Award Nominee, inspired by her diverse culinary background and personal cravings, envisioned Bridgetown Roti, filling a gap in LA’s food scene with Caribbean patties and rotis. Initially starting as a pop-up, the business gained traction during the pandemic, receiving a surge of support for Black-owned businesses and earning accolades. Holmes, along with her mother Joy Clarke-Holmes and Malique Smith, expanded the menu to include family recipes and secured a commercial kitchen, laying the groundwork for a permanent location (with a proper restaurant kitchen) which opened last year on N. Vermont Ave. in East Hollywood.”

“Taste, value and efficiency are the cornerstones of Chef Rashida Holmes’s food and approach to the restaurant business. If those are in place, the love will flow onto the plate.”

Think Macaroni & Cheese Pie, Oxtail & Peppers Patty, Rotis and Honey Jerk Whole Wings.

Proprietors Chef Rashida Holmes and Malique Smith join us.

“Team USA’s participation is a testament to their culinary prowess, following Team USA’s groundbreaking wins in 2015 for Silver and 2017 for Gold.” Team USA placed 1^st in the preliminary Bocuse’ d’Or Americas Competition in New Orleans last June.

“Led by Head Chef Stefani De Palma and Commis Bradley Waddle, with Head Coach Sebastian Gibrand, Team USA competed on January 26th, the first day of the competition, and presented their homage to California, where Chef De Palma hails from. Competing against 23 other countries and given 5 hours and 30 minutes to finish, they presented two platters designed by Martin Kastner of Crucial Detail, LLC: “Theme on Plate” presentation with the mandatory proteins of Stone Bass fish, Lobster and Celeriac. “Theme On Platter” presentation with the mandatory proteins of Venison, Foie Gras and Tea.”

“This has been an incredible experience that has created memories for a lifetime. I am grateful and appreciative for the unwavering support of our team, mentors, family and friends throughout this journey. It has been an honor competing with this distinguished group of chefs, and every team should take pride in their accomplishments,” says Head Chef Stefani De Palma.

“Team USA is supported by Ment’or, the nonprofit foundation founded by Chefs Daniel Boulud and Thomas Keller. A team of advisors has also provided culinary guidance for Team USA throughout their journey to the finals in France: Chefs Grant Achatz, Erik Anderson, Dave Beran, William Bradley, Kyle Connaughton, Evan Funke, Timothy Hollingsworth, Devin Knell, Brian Lockwood, Mathew Peters and Robert Sulatycky.”

Team USA’s Head Chef, Stefani De Palma joins us with thoughts of Lyon and the last year of intensive training.

“It’s where tempting chocolate wonders come alive as attendees are invited to don masks and party finery amid roaming circus-themed performers at the “greatest show on earth.””

“Also on tap is a college culinary competition where the next generation of Hawai‘i culinarians showcase their sweet and savory skills utilizing chocolate and the cocoa bean.”

Founder Farsheed Bonakdar, The Chocolate Guy Hawaii, is our guide to pure chocolate decadence.

Chef Andrew Gruel of the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Organic foods are very much part of the current culinary conversation. Why is there no certified organic fish and seafood available in the United States? Chef Andrew explains.

Andrew Gruel’s Family Cookbook (newly published) is also available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Chefs Love LA, Bridgetown Roti, Stefani di Palma
Hour Two: Stefani di Palma, Big Island Chocolate Festival, Andrew Gruel

Show 570, March 23, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on March 24, 2024 by Adam Bell

“The story of Copia Vineyards begins with the passion of Anita and Varinder Sahi, their shared love of wine and the beauty of its source. The Sahis each had different paths to this world. He has an engineering and business background, and she is a restaurant and marketing veteran. He globetrotted for work and his love for wine grew. She worked side-by-side with some of the finest restaurateurs and Michelin-starred chefs, cultivating her zeal for fine food and wine. Their shared interests, entrepreneurship and life’s ever-winding path sparked a trip to Paso Robles Wine Country in 2015. Essentially, they never left. In 2017, the Sahis’ search to find a special site to produce world-class Rhône and Bordeaux varietals was successful. They became the proud stewards of 50 acres of paradise-on-earth in the Willow Creek District of Paso Robles. It is now a veritable winemaker’s dream with nearly 40,000 vines planted in 24 distinct blocks. In 2022, their estate grew to include 26 acres of dramatic landscape in the Adelaida District. The vines on the Copia Estate are now producing some of the most opulent, concentrated fruit with densely rich varietal characteristics.” Anita and Varinder Sahi join us to gently pull the cork on all that is Copia Vineyards and Winery.

“In 2017, VOX Kitchen opened in the heart of Little Saigon, bringing the ‘Chifa’ culinary movement —a fusion of Chinese and Peruvian cuisines—to Orange County. The award-winning restaurant entered into 2024 with an expanded kitchen and dining room, new menu offerings, and a second location set to open in late 2024 at South Coast Plaza. The expansion allows Founder and Executive Chef Viet Ngyuen to dig deeper into the culinary ethos of VOX Kitchen and explore Chifa cuisine through the lens of seafood, a staple in Peru. VOX Kitchen is one of nearly a dozen pan-Asian fusion restaurants under the KEI Concepts umbrella, a trailblazing culinary group helmed by Nguyen. As the group’s founder, CEO, and executive chef, Nguyen is passionate about connecting diverse communities through the universal language of food – an ethos evident across all his concepts. Nguyen sees each restaurant as a canvas for this mission, where the culinary creations are not just dishes but cultural ambassadors.” Founder and Executive Chef Viet Nguyen is our guest.

“Indulge in a decadent world of sweetness at the 11th Annual Big Island Chocolate Festival (BICF) in Hawaii presented by the Kona Cacao Association, taking place on April 26-27, 2024, at the beautiful beach-front Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii. The BICF promises an unforgettable experience filled with chocolate cooking demonstrations, cacao growing presentations, and the most festive walk-around gala of all galas! This year the theme as ‘Mystical Chocolate Masquerade’ and guests are encouraged to dress up, wear masks and get creative to win tickets to the 2025 event. Picture a venue adorned with rich colors, luxurious velvet, and opulent gold accents, creating the perfect backdrop for an evening of sweet enchantment.” Farsheed Bonakdar, President of the organizing Kona Cacao Association joins us with a ripe cacao pod in hand along with a bar of pure Hawaiian chocolate.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Restaurants in California are still struggling to fully recover from the pandemic and now there are more storm clouds on the horizon. Insurance underwriters in California are frequently now not renewing restaurants’ policies. Chef Andrew provides the concerning overview.

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