Show 477, June 4, 2022: Baker Amy Dixon, Proprietress. The Baker’s Table, Santa Ynez, CA Part One

Amy Dixon of The Baker's Table

Amy Dixon’s The Baker’s Table in Santa Ynez is an artisan bakery feeding the body and soul through the time-honored craft of baking. They hold quality ingredients to heart and incorporate them into the way we live. The Baker’s Table is dedicated to combining organic, local and fair-trade ingredients to honor the earth and the hands that cultivate it.”

“Thoughtfully choosing fair-trade, local and organic ingredients when possible, Amy Dixon tends to each recipe with the passion of an artist, persistence of a chemist, and patience of a mother. At home in the Santa Ynez Valley since 1998, Amy keeps answering her driving call to pursue excellence through baking. Through kneading bread or crafting desserts for local restaurants, she continues to find joy in a flaky, buttery apple galette or in the delightful textures of a French macaron.”

“If you’re searching for a full, hand-crafted breakfast or a steaming cup of coffee and a luscious pastry, The Baker’s Table can satisfy your craving. Delectable offerings include everything from savory quiches to scones jam-packed with berries galore. If it’s lunch you prefer, their menu features salads with pristine ingredients fresh from the farm, as well as delicious sandwiches on their famous variety of hearth-baked breads.”

“Bread is the backbone of The Baker’s Table. They use artisan flour, all baked on a radiant, stone hearth. The Baker’s Table lovingly creates each and every loaf by hand, and carefully tend to them from mixing to slicing. You will see, smell and taste the stellar quality of their mouth-watering breads.”

The Baker’s Table is on the move. They will soon move to a new, expanded location with more patio seating near the main Post Office on Sagunto St. (about a block away from the original location.)

Baker Amy Dixon joins us with rolling pin in hand.

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Show 477, June 4, 2022: Baker Amy Dixon, Proprietress. The Baker’s Table, Santa Ynez, CA Part Two

Amy Dixon of The Baker's Table

Amy Dixon’s The Baker’s Table in Santa Ynez is an artisan bakery feeding the body and soul through the time-honored craft of baking. They hold quality ingredients to heart and incorporate them into the way we live. The Baker’s Table is dedicated to combining organic, local and fair-trade ingredients to honor the earth and the hands that cultivate it.”

“Thoughtfully choosing fair-trade, local and organic ingredients when possible, Amy Dixon tends to each recipe with the passion of an artist, persistence of a chemist, and patience of a mother. At home in the Santa Ynez Valley since 1998, Amy keeps answering her driving call to pursue excellence through baking. Through kneading bread or crafting desserts for local restaurants, she continues to find joy in a flaky, buttery apple galette or in the delightful textures of a French macaron.”

“If you’re searching for a full, hand-crafted breakfast or a steaming cup of coffee and a luscious pastry, The Baker’s Table can satisfy your craving. Delectable offerings include everything from savory quiches to scones jam-packed with berries galore. If it’s lunch you prefer, their menu features salads with pristine ingredients fresh from the farm, as well as delicious sandwiches on their famous variety of hearth-baked breads.”

“Bread is the backbone of The Baker’s Table. They use artisan flour, all baked on a radiant, stone hearth. The Baker’s Table lovingly creates each and every loaf by hand, and carefully tend to them from mixing to slicing. You will see, smell and taste the stellar quality of their mouth-watering breads.”

The Baker’s Table is on the move. They will soon move to a new, expanded location with more patio seating near the main Post Office on Sagunto St. (about a block away from the original location.)

Baker Amy Dixon continues with us, a Pain au Levain loaf in hand.

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Restaurateur Debbie Thomas, Thomas Hill Organics, Paso Robles

Debbie Thomas of Thomas Hill Organics

“Deemed one of the best restaurants in Paso Robles since its launch in 2009, Thomas Hill Organics is a farm-to-table restaurant dedicated to serving creative, organic cuisine and highlighting unique wines from the Central Coast.” Serving Lunch, Dinner and Sunday Brunch.

“With a dynamic menu reflecting Paso Robles’ local abundance, Thomas Hill Organics sources a vivid array of fresh ingredients to concoct bold, imaginative dishes. What began as a humble organic CSA showcasing the Central Coast’s bounty quickly evolved into a popular destination for creatively prepared, honest food.”

“Thomas Hill Organics believes in the significance of organic, regionally-produced food, working with California purveyors for their poultry, fish, beef, lamb, and exotic meats. Nearby farmers provide their fruits and vegetables, which are always straight-from-the-earth fresh, and the breads are crafted by local bakers who are celebrated artisans of their trade.”

Proprietress and Founder Debbie Thomas joins us.

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Show 275, May 26, 2018: Chef / Proprietor Tyler Hansen, the Oystercatcher, Coupeville, Whidbey Island, WA

Tyler HansenCentrally located on Whidbey Island, WA in Coupeville, the Oystercatcher has proudly served simple, good, food for more than 18 years. Chef Tyler Hansen (3rd chef/proprietor) and his team create a harmonious and authentic farm-to-table menu to showcase all what the island, and the region has to offer. They even make the extraordinary effort to bake daily all the breads used in the restaurant. The bread is so popular that it’s sold to other Island restaurants and retail markets.

“Historically the island provided an abundance of food, with the prairie serving as a sacred place for those who lived there. We honor that tradition at the restaurant today working with the farmers who continue to keep that heritage alive on the island.”

“Creating the entire experience from scratch is what makes the restaurant tick. The first wheat fields on Whidbey were harvested in September to mill the local flour for the bread. Being involved with the growing process to the finished product on the plate is the passion that drives the kitchen.”

Chef Tyler is about to go into his lunch service so he’d breaking away to chat with us.

 

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Show 217, April 1, 2017: Executive Chef Andrew Gruel

Andrew and William GruelTime to catch-up with our always on the run Co-Host Chef Andrew Gruel of Slapfish. He’s been in “Silicon Flats”, Utah opening the first Slapfish located outside of California. Do the locals appreciate fresh seafood in Lehi, Utah? You bet…

Also, a spirited discussion of a controversial topic…the basic Tuna Melt. Seems to be no middle ground in the appreciation (or lack thereof) of this staple item…Thoughts on what appropriately goes into the tuna salad (along with the tuna) and then what’s the perfect bread. You’ll be surprised ?

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Show 202, December 17, 2016: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Andrew and William GruelChef Andrew Gruel of the Slapfish Restaurant Group is continuing his ongoing series of personal recommendations. Today it’s the very best in sandwiches.

Next to fresh seafood, a properly prepared sandwich is one of Chef Andrew’s best friends. It’s a pleasing meal to-go artfully packaged between two slices of quality bread!

Great possibilities…

Chef Andrew reminds that a noteworthy sandwich needs to be packaged between slices of quality bread. Also the sauce/spread on the sandwich needs to be spread end-to-end on both sides of the sandwich. This helps prevent the sandwich from getting soggy.

Chef Andrew’s favorites in Orange County:

Honorable mention from Producer Andy:

 

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Show 132, July 25, 2015: Chef Andrew Gruel on Sandwiches

Andrew GruelOur regular guest host, Chef Andrew Gruel of Slapfish fame, is a big fan of truly cravable sandwiches. He’s also a self-described sandwich junkie…Chef Andrew is personally responsible for creating some of his own winners. Think smoked salmon bagel and the ultimate breakfast sandwich for openers…

Chef Andrew will give us the profile of the regional favorite, the New Jersey Sloppy Joe and other tantalizing sandwich intell. Bread is a critical element as well as the vegetables. Some vegetables work well on cold sandwiches and others are best for the hot variety. There are tricks to prevent the sandwich from becoming soggy.

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Show 122, May 16, 2015: Feride Buyuran, Pomegranates & Saffron – A Culinary Journey to Azerbaijan

Feride BuyuranImagine a country where East and West are beautifully intertwined in the cuisine and culture and where its treasured cooking secrets are just waiting to be discovered. Welcome to Azerbaijan.

In Pomegranates & Saffron – A Culinary Journey to Azerbaijan, Feride Buyuran takes the reader on a delightful culinary journey through this beautiful land in the Caucasus. Interspersed throughout the text are fascinating glimpses of local culture and traditional proverbs related to food that will make the adventure even more memorable.

Explore 200 tempting recipes for appetizers and salads, soups and stews, pasta, meat, vegetable and egg dishes, breads, saffron rice pilafs, aromatic drinks and desserts. All the recipes are adapted for preparation in a Western kitchen.

Feride Buyuran is the creator of AZcookbook.com, a popular food blog that features recipes and stories from Azerbaijan and beyond. Her passion for cooking and fond childhood memories led her to produce Pomegranates & Saffron, her first, about the cuisine of her homeland which was part of the former Soviet Union until 1991.

Author Feride Buyuran is our guest.

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Show 91, October 4, 2014: Baker Dean Kim, OC Baking Co.

Dean KimWe’re big fans of the talent and generosity of baker Dean Kim of the OC Baking Company. In celebration of World Bread Day on Thursday, October 16th, OC Baking Co. is teaming up with Provisions Market to open a Share Our Selves Dough-nation Center in Old Towne Orange.

OC Baking Co. Master Baker Dean Kim will offer a variety of fresh-baked breads for a $10 donation from 11 a.m. to 10 p.m. at Provisions Market in Orange. All money raised will benefit Share Our Selves, a local nonprofit dedicated to providing food, clothing and emergency financial aid for housing, transportation, prescriptions and children’s needs to Orange County’s homeless and low-income populations.

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On Becoming a Chef

Chef Jet describes what it takes to become a working chef.

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