Show 351, December 14, 2019: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel

Now a tantalizing preview of this Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Kakawa Chocolate House is an artisan chocolate company located in the beautiful, high elevation town of Santa Fe, New Mexico. Kakawa’s passion is promoting the history of chocolate and crafting a variety of delicious chocolate creations of the finest quality. Proprietress Bonnie Bennett shares the rich decadence with us.

Bricia Lopez is the 2nd generation, Co-owner (with her Family) of the James Beard Award-winning Guelaguetza Oaxacan restaurant in Los Angeles’ Koreatown. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years.

Bricia’s first cookbook is Oaxaca – Home Cooking From The Heart Of Mexico (written with Javier Cabral.) We grab Bricia from her busy book tour for a chat.

The Under Secretary of Jalisco Tourism, Rocio Lancaster, joins us by phone from Guadalajara to highlight the merits of Jalisco as the destination that encompasses the best of Mexico – from cosmopolitan scenes of Guadalajara to the beach resorts of Puerto Vallarta. Food and libation (the home of Tequila) tourism are, of course, a major attraction.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group is in-studio with another informative “Ask the Chef” segment. Chef Andrew was a participant in the recent MUFSO (Multiple Unit Food Service Operators) Conference in Denver. An area of spirited discussion was the cost of sustainability and the associated “say-do disconnect” on the part of guests. Chef Andrew will provide perspective. How do you manage the gap?

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

Program Note for Saturday, December 21st. We’re on at the special time of 3 to 5:00 p.m. following Ducks Hockey. Please join us.

Play

December 14: Kakawa Chocolate House, Bricia Lopez, Jalisco Tourism

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Bonnie Bennett, Proprietress, Kakawa Chocolate House, Santa Fe, NM Part One
Segment Three: Bonnie Bennett, Proprietress, Kakawa Chocolate House, Santa Fe, NM Part Two
Segment Four: Bricia Lopez, L.A.’s Guelaguetza and Oaxaca – Home Cooking From The Heart Of Mexico. Part One
Segment Five: Bricia Lopez, L.A.’s Guelaguetza and Oaxaca – Home Cooking From The Heart Of Mexico. Part Two
Segment Six: Jalisco (Mexico) Tourism with Under Secretary Rocio Lancaster
Segment Seven: Co-Host Chef Andrew Gruel with “Ask the Chef” Part One
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef” Part Two

Now a tantalizing preview of this Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Kakawa Chocolate House is an artisan chocolate company located in the beautiful, high elevation town of Santa Fe, New Mexico. Kakawa’s passion is promoting the history of chocolate and crafting a variety of delicious chocolate creations of the finest quality. Proprietress Bonnie Bennett shares the rich decadence with us.

Bricia Lopez is the 2nd generation, Co-owner (with her Family) of the James Beard Award-winning Guelaguetza, Oaxacan restaurant in Los Angeles’ Koreatown. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years.

Bricia’s first cookbook is Oaxaca – Home Cooking From The Heart Of Mexico (written with Javier Cabral.) We grab Bricia from her busy book tour for a chat.

The Under Secretary of Jalisco Tourism, Rocio Lancaster, joins us by phone from Guadalajara to highlight the merits of Jalisco as the destination that encompasses the best of Mexico – from cosmopolitan scenes of Guadalajara to the beach resorts of Puerto Vallarta. Food and libation (the home of Tequila) tourism are a major attraction.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group is in-studio with another informative “Ask the Chef” segment. Chef Andrew was a participant in the recent MUFSO (Multiple Unit Food Service Operators) Conference in Denver. An area of discussion was the cost of sustainability and the associated “say-do disconnect” on the part of guests. Chef Andrew will provide perspective. How do you manage the gap ?

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

Bonnie Bennett of Kawada Chocolate HouseKakawa Chocolate House is an artisan chocolate company located in the beautiful, high elevation town of Santa Fe, New Mexico. Kakawa’s passion is promoting the history of chocolate and crafting a variety of delicious chocolate creations of the finest quality. Proprietress Bonnie Bennett shares the rich decadence with us.

Kakawa’s signature is a collection of historic drinking chocolate elixirs. “These specialties include traditional Pre-Columbian, Mesoamerican, Mayan and Aztec drinking chocolate elixirs; 1600’s European drinking chocolate elixirs, Colonial American and Colonial Mexican drinking chocolate elixirs. Kakawa Chocolate House drinking chocolate elixirs are representative of these historic recipes and span the time period 1000 BC to the mid-1900s AD.”

“Kakawa supports local organic farming, promotes the history and anthropology of chocolate, and, most importantly, produces a huge variety of delicious chocolate creations of the highest quality. Since its founding, Kakawa has earned a reputation as one of the most exciting and original chocolate shops in the world.”

“Kakawa’s chocolatiers are dedicated to sharing their passion for chocolate. They balance the traditional with the cutting edge, creating unique and exquisitely bold creations from fresh, seasonal ingredients. Their one-of-a-kind creations include truffles, drinking chocolate elixirs, agave caramels, solid dark chocolates and delicious homemade ice cream. Working exclusively in small batches, our staff ensures that each piece of chocolate looks as exquisite as it tastes.”

“Our mission is to re-introduce you to chocolate. We draw on chocolate’s long history, re-creating original Mesoamerican and Colonial chocolate recipes, and using them to inspire our new and exciting creations. We have a startling variety of contemporary flavors (including dairy-free and Vegan confections), such as Pomegranate, Cherry-Chili and Acai, Hibiscus flower, and Mescal. Kakawa also offers classic European-style truffles, such as Earl Grey, Espresso, Classic French Dark and many other seasonal specialties.”

Bricia Lopez of GuelaguetzaBricia Lopez is the 2nd generation, Co-owner (with her Family) of the James Beard Award-winning Guelaguetza, Oaxacan restaurant in Los Angeles’ Koreatown. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years.

Bricia’s first cookbook is Oaxaca – Home Cooking From The Heart Of Mexico (written with Javier Cabral.)

Oaxaca, the cookbook, is the first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond.

Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine

Bricia Lopez comes from a long lineage of Oaxaca Mezcal craftsmen and grew up in her grandmother’s kitchen. Lopez is the Co-Proprietor of Guelaguetza. Javier Cabral created the critically acclaimed food blog Teenage Gluster when he was only 16. A former West Coast staff writer for Munchies, he has written for numerous publications, including the Los Angeles TimesSaveur, and Lucky Peach. They both live in Los Angeles.

Under Secretary of Jalisco Tourism, Rocio LancasterThe Under Secretary of Jalisco Tourism, Rocio Lancaster, joins us by phone from Guadalajara to highlight the merits of Jalisco as the destination that encompasses the best of Mexico – from cosmopolitan scenes of Guadalajara to the beach resorts of Puerto Vallarta. Food and libation (the home of Tequila) tourism are a major attraction.

“Jalisco is made up of 125 municipalities, eight of which have the Pueblo Magico badge.  Today Jalisco is distinguished by the great diversity that surrounds its geography. Both in terms of weather, being able to go from the warm beach to the fresh forest in a few hours on the way, as in the possibility to visit large, cosmopolitan cities, or get lost in alleys full of crafts and tradition.”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group is in-studio with another informative “Ask the Chef” segment. Chef Andrew was a participant in the recent MUFSO (Multiple Unit Food Service Operators) Conference in Denver. An area of discussion was the cost of sustainability and the associated “say-do disconnect” on the part of guests. Chef Andrew will provide perspective. How do you manage the gap ?

What trends in foodservice were prominent in 2019? Chef Andrew provides the insight.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Bonnie Bennett, Proprietress, Kakawa Chocolate House, Santa Fe, NM Part One
Segment Three: Bonnie Bennett, Proprietress, Kakawa Chocolate House, Santa Fe, NM Part Two
Segment Four: Bricia Lopez, L.A.’s Guelaguetza and Oaxaca – Home Cooking From The Heart Of Mexico. Part One
Segment Five: Bricia Lopez, L.A.’s Guelaguetza and Oaxaca – Home Cooking From The Heart Of Mexico. Part Two
Segment Six: Jalisco (Mexico) Tourism with Under Secretary Rocio Lancaster
Segment Seven: Co-Host Chef Andrew Gruel with “Ask the Chef” Part One
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef” Part Two