April 20: Barbara Fairchild, Bibiana Gonzalez Rave, Carla Snyder, Angels Baseball Food, Thomas Ortega

Now an enticing preview of this 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 meals. This 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!

Barbara FairchildThe 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.

“Celebrating our C-CAP students and the wonderful chefs who mentor and inspire them, giving them the tools and experience they need to succeed and come Full Circle.”

The evening is hosted and coordinated by Chef Neal Fraser and featuring celebrated chefs Monti Carlo (Food Network personality,) Josiah Citrin (Openaire and Charcoal Venice,) Sandra Cordero (Gasolina,) Duff Goldman (Charm City Cakes,) C-CAP alumnus Anthony Greco (Lukshon & Father’s Office,) Kyle Johnson (Bourbon Steak), Antonia Lofaso (Scopa, Black Market and Dama), Nicole Rucker (Fiona,) C-CAP alumnus Dustin Trani (J. Trani’s Ristorante,) and more.

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 in the calming lower gardens at Redbird and seated Dinner & Live Auction upstairs at Redbird.

Winemaker Bibiana Gonzalez RaveBorn and raised in Columbia, acclaimed Winemaker Bibiana Gonzalez Rave had little exposure to wine culture but, by the age of 14, she knew she would become a winemaker.

“So I packed my bags and left for France. And in that moment I set the course of my life, a never-ending journey pursuing inspirational wines. During the summer of 2001, I immersed myself in all things wine, ultimately earning a BTS degree in Viticulture and Enology from Cognac followed by a degree in Enology from the University of Bordeaux, graduating with honors.”

‘Driven by the tenacity which first took me to France, I pruned vines during ice-cold winters, trimmed shoots in sweltering summers, and tended to the vines that cling to the sheer slopes of Côte-Rôtie—first at Domaine Stéphane Ogier, then at Domaine Clusel-Roch. At the famed estates of Château Haut-Brion & La Mission Haut-Brion, I completed research for my thesis. This hard work paid off – I had the privilege to work among other family-owned wine producers in Burgundy, Alsace, and Cognac. My passion for wine whisked me around the globe, sending me between California, South Africa, and France for several years before I decided to call California my home.”

“By the end of 2011, after many harvests perfecting the craft of making wine, I set upon my own adventure—a label known today as CATTLEYA WINES. Meanwhile, I became a viticulturist and winemaker consultant; focused on vineyard optimization to produce exceptional wines from Sonoma and Napa Valley.”

Bibiana joins us to share her incredible journey. In 2015 she was named “Winemaker of the Year” by the San Francisco Chronicle.

Chef Carla SnyderFor 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 meals. This is a book for families who would like to embrace a diet of wholesome meats, poultry, fish, vegetables and grains.

“The recipes in this invaluable guide are geared to appeal to kids and adults with one pan clean-up and all meals ready in 45 minutes or less. With suggestions for Extra Hungry Kids and Adult Taste Buds, Carla makes it easy to please everyone at the table along with wine suggestions and even sips for the kids.”

“One Pan Whole Family is a guide to smart, thoughtful, contemporary cooking and eating with most ingredients found in the average grocery. The book is divided into four chapters, Veggie Good or vegetarian dinners, Winner Winner Chicken Dinner, Let’s Eat Meat, and Go Fish. There’s even an index listing seasonal meals, dairy free and gluten free. Recipes like Stovetop Lasagna with Spinach, Chicken Pot Pie on the Fly, and Super Burgers with Cheddar, Mushrooms and Onion prove that an enticing meal can appeal to kids and adults alike.”

“Carla says “My mission as a cooking school teacher has always been to help students learn the skills they need to operate efficiently and enjoyably in the quest to feed themselves and others. I hope this book helps reset the game by offering an easy-to-follow plan to feed hungry families in a healthy and less stressful way.””

“Carla Snyder has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, culinary team building company owner, freelance food writer and co-author with Meredith Deeds of 6 cook books including the 2007 James Beard nominated The Big Book of Appetizers (Chronicle Books, 2006.)”

Learn more about Carla: at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Carla briefly escapes the kitchen and is our guest.

Robert BiebrichRobert Biebrich is the accomplished 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”? We’ll ask about “Light It Up Fries.”

There are new items in the Saint Archer Brewing Co. along with special limited production craft beers. Think Thai Sticky Ribs with Pork Spare Ribs, Onion and Cilantro Salad.

Chef Robert is in his sixth full season at Angel Stadium, working alongside Regional Executive Chef Gretchen Beaumarchais and Executive Sous Chef Omar Almaraz. Chef Biebrich leads a team of talented culinary artists, who are constantly developing new food concepts and fulfilling the ever-changing menus for more than three million guests each season at The Big A.

Joining Chef Robert is his Executive Sous Chef Omar Almaraz and Executive Pastry Chef Tracy Felipe.

Tracy Felipe of Legends at Angel Stadium in AnaheimAlso new for this year are the delicious & easy-to-eat Bamboo Bowls located on the Terrace & View Level. Think Chicken Teriyaki Bowl with Steamed Rice, Broccoli, Grilled Chicken Thigh with Teriyaki Sauce.

Now in its 2nd year Change Up Kitchen has a host of new treats. The Empanadas with Spiced Beef, Puff Pastry and Salsa Chilena are a standout.

Executive Pastry Chef Tracy continues to impress. Her rich, giant round Brownie is meant to be shared and the Red Velvet Whoopie Pie is ever popular. There is also a worthy Chocolate Cake.

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

“Ortega stays true to his pocho cuisine-roots by bringing his playful yet gourmet approach to his newest restaurant at The Hanger food hall at the Long Beach Exchange. Most items are priced at under $10, with tacos starting at $2.95, and other standouts like the New Mexico Hatch Chile Cheeseburger and Al Pastor Fries are priced $6.75 and $8, respectively. Amorcito also offers eight various burritos priced at $8.50, among other items. Amorcito is open for normal business hours — Mon–Sat: 11am-8pm / Sun: 11am-6pm — where you’ll find various new items from Ortega that are more in tune with the grab n’ go-patron, yet still maintain his signature quality flavors at a very affordable price point.”

“For starters, Ortega has hired a designated tortilla-maker to make fresh corn and flour tortillas daily – something you don’t usually see at any fast-casual restaurant. As customers wait, they can even watch the tortillas being made through a window that overlooks the tortilla-making station. “I’m looking to bring quality Modern Mexican flavors to a larger audience without the intimidating price points and without compromising the use of quality ingredients at my first ever fast–casual space,” states Ortega. “Ideally, we’d love to bring our revered approach to pocho cuisine to more of LA and OC by opening several more Amorcitos down the line.””

Show 319, April 13, 2019: Redbird’s Chef / Proprietor Neal Fraser and C-CAP L.A’s Director, Lisa Fontanesi

Neal Fraser of RedbirdThe Careers through Culinary Arts Program’s (C-CAP) 2nd Annual Full Circle Dinner Benefit at Downtown Los Angeles’ Redbird with guest celebrity chefs preparing the meal is set for Thursday evening, April 25th with the Cocktail Reception in the spacious lower gardens at 6:00 p.m. and the multi-course, premium wine-paired, seated Dinner and Live Auction at 7:30 p.m. Chef Neal Fraser of Redbird is the Host Chef.

“Celebrating our C-CAP students and the wonderful chefs who mentor and inspire them, giving them the tools and experience they need to succeed and come Full Circle.”

The evening is hosted and coordinated by Chef Neal Fraser and featuring celebrated chefs Monti Carlo (Food Network personality,) Josiah Citrin (Openaire and Charcoal Venice,) Sandra Cordero (Gasolina,) Duff Goldman (Charm City Cakes,) C-CAP alumnus Anthony Greco (Lukshon & Father’s Office,) Kyle Johnson (Bourbon Steak), Antonia Lofaso (Scopa, Black Market and Dama), Nicole Rucker (Fiona,) C-CAP alumnus Dustin Trani (J. Trani’s Ristorante,) and more.

C-CAP L.A’s Director Lisa Fontanesi and Chef Neal join us for the salivating preview.

Play

April 13: Kodiak Cakes, Neal Fraser, Malama Mushrooms, Wine Exchange

Podcasts

Segment One: Cameron Smith, President, Kodiak Cakes, Park City, Utah
Segment Two: Benjamin Lillibridge, Founder & “Funguy,” Malama Mushrooms, Kailua-Kona, Hawaii
Segment Three: Redbird’s Chef / Proprietor Neal Fraser and C-CAP L.A’s Director, Lisa Fontanesi
Segment Four: Kyle Meyer, Wine Exchange, Santa Ana with a Preview of the WINYL Podcast Part One
Segment Five: Kyle Meyer, Wine Exchange, Santa Ana with a Preview of the WINYL Podcast Part Two

Now a tempting preview of this Saturday’s pre-dinner show with heavy hors d’oeuvres. 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.

Park City, Utah-based Kodiak Cakes unofficially started in 1982 with a family recipe for pancakes featuring 100 percent whole grains. Back then the flapjack mix was sold door-to-door. Kodiak Cakes is still refreshingly Family-owned but new products have been added and their appealing line of healthy, nutritious and tasty foods has expanded into national distribution. They attracted a lot of attention at the recent Natural Products Expo West in Anaheim. We’ll meet Cameron Smith, the President of Kodiak Cakes.

The Careers through Culinary Arts Program’s (C-CAP) 2nd Annual Full Circle Dinner Benefit at Downtown Los Angeles’ Redbird with guest celebrity chefs preparing the meal is set for Thursday evening, April 25th with the Cocktail Reception in the spacious lower gardens at 6:00 p.m. and the multi-course, premium wine-paired, seated Dinner and Live Auction at 7:30 p.m. Chef Neal Fraser of Redbird is the Host Chef. C-CAP L.A’s Director Lisa Fontanesi and Chef Neal join us for the salivating preview.

We discovered Malama Mushrooms from The Big Island of Hawaii exhibiting at the recent Natural Products Expo West in Anaheim and met Founder and “Funguy” Benjamin Lillibridge. Their goal is to unearth the enormous potential of edible mushrooms in our society. We’ll find out about the power of mushrooms with Ben.

Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, has some intriguing thoughts about the relationships between, music, musicians and wine. Kyle is also part of a new weekly podcast featuring food & wine talk hosted by a former Rolling Stone writer and New York Times bestselling author.

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

Cameron Smith of Kodiak CakesPark City, Utah-based Kodiak Cakes unofficially started in 1982 with a family recipe for pancakes featuring 100 percent whole grains. Back then the flapjack mix was sold door-to-door.

Kodiak Cakes is still refreshingly Family-owned but new products have been added and their appealing line of healthy, nutritious and tasty foods has expanded into national distribution. The line includes Flapjack & Waffle Mix, Kodiak Cups, Toaster Waffles and Flapjacks, Baking Mixes and Fruit Syrups. They attracted a lot of buyers’ attention at the recent Natural Products Expo West in Anaheim.

“Apart from being the essential ingredient of the original frontier flapjacks, we use whole grains because they just taste better. They’re also packed with fiber, protein, vitamins, and minerals essential to fueling an active life. So, instead of processing our wheat and “enriching” it with some of its original nutritional value, we left it as it is – free of GMOs, preservatives or artificial additives.”

We’ll meet Cameron Smith, the President of Kodiak Cakes.

Benjamin LIllibridgeWe discovered Malama Mushrooms from The Big Island of Hawaii exhibiting at the recent Natural Products Expo West in Anaheim and met Founder and “Funguy” Benjamin Lillibridge. Their goal is to unearth the enormous potential of edible mushrooms in our society.

“Whether its medicinal mushrooms for targeting specific ailments, or nutritionally rich gourmet mushrooms for a healthy diet, our goal is to create healthy fungi-based produce and value-added products you can get behind as a loyal fan, customer and family member.”

““Malama” is the Hawaiian word for preserve, protect and nurture. This serves as the standard for all the work we do.”

We’ll find out about the hidden power of mushrooms with Ben.

Neal Fraser of RedbirdThe Careers through Culinary Arts Program’s (C-CAP) 2nd Annual Full Circle Dinner Benefit at Downtown Los Angeles’ Redbird with guest celebrity chefs preparing the meal is set for Thursday evening, April 25th with the Cocktail Reception in the spacious lower gardens at 6:00 p.m. and the multi-course, premium wine-paired, seated Dinner and Live Auction at 7:30 p.m. Chef Neal Fraser of Redbird is the Host Chef.

“Celebrating our C-CAP students and the wonderful chefs who mentor and inspire them, giving them the tools and experience they need to succeed and come Full Circle.”

The evening is hosted and coordinated by Chef Neal Fraser and featuring celebrated chefs Monti Carlo (Food Network personality,) Josiah Citrin (Openaire and Charcoal Venice,) Sandra Cordero (Gasolina,) Duff Goldman (Charm City Cakes,) C-CAP alumnus Anthony Greco (Lukshon & Father’s Office,) Kyle Johnson (Bourbon Steak), Antonia Lofaso (Scopa, Black Market and Dama), Nicole Rucker (Fiona,) C-CAP alumnus Dustin Trani (J. Trani’s Ristorante,) and more.

C-CAP L.A’s Director Lisa Fontanesi and Chef Neal join us for the salivating preview.

Kyle Meyer of Wine ExchangeOur resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, has some intriguing thoughts about the relationships between, music, musicians and wine.

Kyle is also part of a new weekly podcast featuring food & wine talk hosted by a former Rolling Stone writer and New York Times bestselling author

WINYL, the podcast, is hosted by journalist Anthony Bozza. It’s music & wine redefined.

Podcasts

Segment One: Cameron Smith, President, Kodiak Cakes, Park City, Utah
Segment Two: Benjamin Lillibridge, Founder & “Funguy,” Malama Mushrooms, Kailua-Kona, Hawaii
Segment Three: Redbird’s Chef / Proprietor Neal Fraser and C-CAP L.A’s Director, Lisa Fontanesi
Segment Four: Kyle Meyer, Wine Exchange, Santa Ana with a Preview of the WINYL Podcast Part One
Segment Five: Kyle Meyer, Wine Exchange, Santa Ana with a Preview of the WINYL Podcast Part Two

Show 292, September 29, 2018: C-CAP’s “4 Chefs 4 Kids Benefit” at Jonathan Club Preview with Executive Chef Jason McClain

Jason McClain of the Jonathan ClubThe Careers through Culinary Arts Program (C-CAP) is hosting their 4 Chefs 4 Kids Harvest Dinner Benefit at Jonathan Club on Thursday evening, October 18th. Jonathan Club’s Executive Chef Jason McClain is the Host Chef along with courses prepared by talented culinarians including Tony Esnault (Church & State,) Sally Camacho Mueller (Tesse,) and Suzanne Tracht (Jar.)

C-CAP LA Alum, Mixologist Anthony Greco, will be preparing a exclusive specialty cocktail for the pre-Dinner Cocktail Reception featuring passed hors d’oeuvres from Jonathan Club’s Chef Jason McClain. It’s then a mouthwatering, four-course dinner paired with premium wines selected by Jonathan Club’s Sommelier.

Celebrity Chef Susan Feniger of Border Grill fame is the Special Guest Auctioneer.

Chef Jason McClain takes a break from his busy kitchens and rooftop vegetable garden to provide the Benefit’s enticing details.

Play

Show 287, August 25, 2018: Show Preview with Co-Host Andy Harris

First our heartiest congratulations to Chef Andrew & Lauren Gruel on the arrival of (Baby) Jack Stone Gruel. Lauren, Andrew & Jack are all are doing well…

Now a tempting preview of Saturday’s properly decadent 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, upon careful reflection, that’s probably a pretty good thing…
Chef Romeo Garcia of Romeo Chocolates in Downtown Long Beach is a Master Chocolatier with a global reach. In addition to decadent chocolates (artisan bars & truffles) his chocolate boutique serves a variety of appealing chocolate beverages. Think Frozen Hot Chocolate, an ice-blended beverage. He also offers creative chocolate pairings with wine and beer. Chef Romeo is our guest.

As the L.A. Times Test Kitchen director, Noelle Carter oversees the testing of all recipes that appear in The Times. She is also part of The Taste held on the Paramount Pictures Studios backlot over three nights during Labor Day Weekend. Noelle puts down her spatula for a preview.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more. Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

On the heels of its 20th anniversary, the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) will host the 3rd Annual “Tastemakers of Orange County” culinary event on Wednesday, September 5th in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage by giving guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County. Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families throughout Orange County. Participants Tarit and Sora (Chair of OCAPICA) Tanjasiri of The Crema Caféand Crema Artisan Bakers provide all the tempting details.

For the entire month of August, FOODBEAST is bringing you SPAM® Restaurant Month! This month-long event showcases the versatility of SPAM® and its place on the restaurant scene nationwide, from fast-casual to fine dining concepts. Think of everything from $100 Gold SPAM® Musubis in San Francisco to SPAM® Tamales in Orlando. <strong>FOODBEAST’s Geoff Kutnick opens the tin for us on these wild chef creations.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard. Fresh sardines (when available) grilled, fried or broiled are a healthy treat.

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

Play

Show 287, August 25, 2018: Jennifer Rolander, Tuxton China Inc.

Jennifer RolanderTuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the Nation with scholarships, training, internships and much more.

“At Tuxton, giving back is an important part of our company’s core values, and our continuing partnership with the Careers through Culinary Arts Program gives us the opportunity to help disadvantaged high school students become part of our industry, says Vice President of Business Development Jennifer Rolander. Our continued support of this organization as one of our “Tuxton Cares” partners is a priority for us, and we are looking forward to providing funds for scholarships and their competition plates for years to come!

Tuxton’s Vice President of Business Development, Jennifer Rolander, along with C-CAP Los Angeles Director Lisa Fontanesi, joins us with the details.

Play

August 25: Romeo Chocolates, The Taste, Tuxton China, C-CAP Los Angeles, Tastemakers of OC, FoodBeast’s Spam Restaurant Month

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chocolatier Romeo Garcia, Romeo Chocolates, Long Beach
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times, The Taste
Segment Four: Jennifer Rolander, Tuxton China Inc.
Segment Five: “Tastemakers of Orange County” Benefiting OCAPICA
Segment Six: FOODBEAST’s SPAM Restaurant Month Part One
Segment Seven: FOODBEAST’s SPAM Restaurant Month Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Our congratulations to Chef Andrew & Lauren Gruel on the arrival of (Baby) Jack Stone Gruel. Lauren, Andrew & Jack are all are doing well…

Now a tempting preview of this Saturday’s properly decadent 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, upon careful reflection, that’s probably a pretty good thing…

Chef Romeo Garcia of Romeo Chocolates in Downtown Long Beach is a Master Chocolatier with a global reach. In addition to decadent chocolates (artisan bars & truffles) his chocolate boutique serves a variety of appealing chocolate beverages. Think Frozen Hot Chocolate, an ice-blended beverage. He also offers creative chocolate pairings with wine and beer. Chef Romeo is our guest.

As the L.A. Times Test Kitchen director, Noelle Carter oversees the testing of all recipes that appear in The Times. She is also part of The Taste held on the Paramount Pictures Studios backlot over three nights during Labor Day Weekend. Noelle puts down her spatula for a preview.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more. Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

On the heels of its 20th anniversary, the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) will host the 3rd Annual “Tastemakers of Orange County” culinary event on Wednesday, September 5th in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage by giving guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County. Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families throughout Orange County. Participants Tarit and Sora Tanjasiri of The Crema Café and Crema Artisan Bakers provide all the tempting details.

For the entire month of August, FOODBEAST is bringing you SPAM® Restaurant Month! This month-long event showcases the versatility of SPAM® and its place on the restaurant scene nationwide, from fast-casual to fine dining concepts. Think $100 Gold SPAM® Musubis in San Francisco to SPAM® Tamales in Orlando. FOODBEAST’s Geoff Kutnick opens the tin for us on these wild creations.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard. Fresh sardines (when available) grilled, fried or broiled are a treat.

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

Romeo GarciaChef Romeo Garcia of Romeo Chocolates in Downtown Long Beach is a Master Chocolatier with a global reach. He is so highly regarded in Long Beach that the buildout of the retail shop was partially underwritten by a successful Kickstarter Campaign.

In addition to decadent chocolates (artisan bars & truffles) his chocolate boutique serves a variety of appealing chocolate beverages and plated desserts. Think Frozen Hot Chocolate, an incredibly rich ice-blended beverage.

Romeo Chocolates also offers creative chocolate pairings with wine and beer.

“It’s easy to fall in love with chocolate.  Romeo became enamored with the artistry of design, flavors, and the richness of the story of chocolate-making from around the world.  An avid learner and traveler, Romeo graduated from Ecole Professional School of Chocolate Arts, completed the Master Chocolatier Program in Belgium, and traveled across Europe, South Pacific, and other regions to carefully source chocolates and ingredients.  Proudly made in Long Beach, California.  Enjoy our artisanal, micro-batch chocolate bars and confections!”

Chef Romeo Garcia is our guest.

Noelle CarterAs the L.A. Times Test Kitchen director, Noelle Carter oversees the testing of all recipes that appear in The Times. She is also part of The Taste held on the Paramount Pictures Studios backlot over three nights during Labor Day Weekend.

On Sunday night of The Taste, Noelle is performing a Southern Cooking Demonstration with Chef Sean Lowenthal of Little Beast.

“This Labor Day weekend, join the Los Angeles Times for 3 evenings of amazing food, wine, spirits and chef experiences, plus unique culinary pop-ups and collaborations. Dozens of hand-picked local restaurants each evening will showcase our city’s rich and diverse culinary scene by serving you their best. Sip, savor, and celebrate Southern California’s most inspired food and drink. 21 and over only.”

In addition to her Test Kitchen duties, Noelle writes features, pens the “Culinary SOS column, and contributes daily kitchen tips, recipes and videos to Food’s Daily Dish blog, and is also a regular contributor to “The Splendid Table” radio program. A native Southern Californian, she also holds a degree in film from the University of Southern California and, when she’s not cooking, loves watching old movies.

Noelle puts down her trusty spatula for an enticing preview.

Jennifer RolanderTuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the Nation with scholarships, training, internships and much more.

“At Tuxton, giving back is an important part of our company’s core values, and our continuing partnership with the Careers through Culinary Arts Program gives us the opportunity to help disadvantaged high school students become part of our industry, says Vice President of Business Development Jennifer Rolander. Our continued support of this organization as one of our “Tuxton Cares” partners is a priority for us, and we are looking forward to providing funds for scholarships and their competition plates for years to come!

Tuxton’s Vice President of Business Development, Jennifer Rolander, along with C-CAP Los Angeles Director Lisa Fontanesi, joins us with the details.

Tarit Tanjasiri of Crema CafeOn the heels of its 20th anniversary, the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) will host the 3rd Annual “Tastemakers of Orange County” culinary event on Wednesday, September 5th in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage by giving guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County.

Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families throughout Orange County.

The celebration at Argyros Plaza will include food tastings, fun entertainment, and silent and live auctions for guests to enjoy. Tickets are available to the public for $125 for VIP, which allows early entry at 6 p.m., and $85 for General Admission, from 7 p.m. to 9 p.m. More information and tickets can be found here.

Participants Tarit and Sora Park Tanjasiri of The Crema Café and Crema Artisan Bakers provide all the tempting details. (Sora is a Board Member of OCAPICA)

Geoff KutnickFor the entire month of August, FOODBEAST is bringing you SPAM® Restaurant Month! This month-long event showcases the versatility of SPAM® and its place on the restaurant scene nationwide, from fast-casual to fine dining concepts. Think $100 Gold SPAM® Musubis in San Francisco to SPAM® Tamales in Orlando.

FOODBEAST has curated an impressive lineup of concepts across the United States to share their SPAM® creations. Each item is what FOODBEAST likes to call ‘FOODBEAST Approved’ for taste, creativity and newsworthiness, pushing restaurants to unprecedented lengths of SPAM® innovation.

FOODBEAST’s Geoff Kutnick opens the tin for us on these wild creations.

Locally in Santa Ana (4th Street Market) look for Dos Chinos’ Al Pastor SPAM Papas Fritas. It’s SPAM® marinated in Al Pastor sauce topped with onions, cilantro, sour cream and pineapple served on top of fries.

Andrew and William GruelChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard. Fresh sardines (when available) grilled, fried or broiled are a treat.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chocolatier Romeo Garcia, Romeo Chocolates, Long Beach
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times, The Taste
Segment Four: Jennifer Rolander, Tuxton China Inc.
Segment Five: “Tastemakers of Orange County” Benefiting OCAPICA
Segment Six: FOODBEAST’s SPAM Restaurant Month Part One
Segment Seven: FOODBEAST’s SPAM Restaurant Month Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Show 268, April 7, 2018: Show Preview with Co-Host Andy Harris

Now an irresistible preview of this Saturday’s flavor-packed 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a brand- new show.

Pic’s Really Good Peanut Butter from New Zealand recently orchestrated a fun Dessert Recipe Contest with area C-CAP (Careers through Culinary Arts) high school students. The winning recipe was created by Savannah Wilkinson and Katherine Gonzales who are Seniors at Rio Mesa High School in Oxnard. Savannah and Katherine are our guests along with C-CAP L.A’s Director, Lisa Fontanesi,

Orange County food fans know Nancy Luna as the Orange County Register’s long-time restaurant beat writer since 2005. Earlier in the year she moved on to the respected trade publication, Nation’s Restaurant News in the position of Senior Editor. Her new national beat is the restaurant industry’s largest and most talked about fast-food brands. We’ll meet her.

There are exciting, and tasty, culinary additions to the menu at Angel Stadium for the 2018 season. You can be sure a few new Japanese specialty items will be available at The Big A saluting player sensation Shohei Ohtani. Also, the Angels are part of the inaugural MLB FoodFest in New York City the Weekend of April 21st and 22nd. Executive Chef Robert Biebrich briefly escapes his busy kitchens to bring us up-to-date

For 3 plus years Farley Elliott has been the Senior Editor at the highly influential Eater LA, part of the 27 City Eater network. He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Bill Esparza. Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder. Farley joins us in-studio.

We’re encouraged to receive many thoughtful questions via Social Media and e-mail. Executive Producer Andy Harris will answer a few recent inquiries of the most general interest along with a major announcement of emeritus host Chef Jet’s Tila’s new Food TV adventure.

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

Play

Show 268, April 7, 2018: The Great USA Bake-Off with Pic’s Peanut Butter & C-CAP

Savannah Wilkinson and Katherine Gonzales with their winning Panna Cotta recipe from Pic's Peanut ButterPic’s Really Good Peanut Butter from New Zealand recently orchestrated a fun Dessert Recipe Contest (The Great USA Bake-Off with Pic’s Peanut Butter & C-CAP) with area C-CAP (Careers through Culinary Arts) high school students. The rule simply was to create some delicious baked goods using Pic’s Peanut Butter. The recipe could be properly decadent or delightfully healthy.This was the 3rd year for the Pic’s Really Good Peanut Butter recipe competition with C-CAP.

The winning recipe for Panna Cotta with Meringue Crowns & Strawberry Coulis was created by Savannah Wilkinson and Katherine Gonzales who are Juniors at Rio Mesa High School in Oxnard. They also developed a 2nd recipe for the competition for Sweetheart Cookies.

C-CAP’s programs in the greater Los Angeles area provide underserved high school students with education and career opportunities through the culinary arts.

The winning team of Savannah and Katherine are our guests along with C-CAP L.A’s Director, Lisa Fontanesi.

Play

April 7: Pic’s Peanut Butter Recipe Contest Winners, Nancy Luna, Angels Baseball Food, Farley Elliott

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: The Great USA Bake-Off with Pic’s Peanut Butter & C-CAP
Segment Three: Nancy Luna, Senior Editor, Nation’s Restaurant News
Segment Four: Executive Chef Robert Biebrich, Angel Stadium Part One
Segment Five: Executive Chef Robert Biebrich, Angel Stadium Part Two
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Co-host, Andy Harris, “Your Questions & Our Answers”

Now an irresistible preview of this Saturday’s flavor-packed 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a brand new show.

Pic’s Really Good Peanut Butter from New Zealand recently orchestrated a fun Dessert Recipe Contest with area C-CAP (Careers through Culinary Arts) high school students. The winning recipe was created by Savannah Wilkinson and Katherine Gonzales who are Juniors at Rio Mesa High School in Oxnard. Savannah and Katherine are our guests along with C-CAP L.A’s Director, Lisa Fontanesi.

Orange County food fans know Nancy Luna as the Orange County Register’s long-time restaurant beat writer since 2005. Earlier in the year she moved on to the respected trade publication, Nation’s Restaurant News in the position of Senior Editor. Her new national beat is the restaurant industry’s largest and most talked about fast-food brands. We’ll meet her.

There are exciting, and tasty, culinary additions to the menu at Angel Stadium for the 2018 season. You can be sure a few new Japanese specialty items will be available at The Big A saluting player sensation Shohei Ohtani. Also The Angels are part of the inaugural MLB FoodFest in New York City the Weekend of April 21st and 22nd. Executive Chef Robert Biebrich briefly escapes his busy kitchens to bring us up-to-date.

For 3 plus years Farley Elliott has been the Senior Editor at the highly influential Eater LA, part of the 27 City Eater network. He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Bill Esparza. Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder. Farley joins us in-studio.

We’re encouraged to receive many thoughtful questions via Social Media and e-mail. Executive Producer Andy Harris will answer a few recent inquiries of the most general interest.

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

Savannah Wilkinson and Katherine Gonzales with their winning Panna Cotta recipe from Pic's Peanut ButterPic’s Really Good Peanut Butter from New Zealand recently orchestrated a fun Dessert Recipe Contest (The Great USA Bake-Off with Pic’s Peanut Butter & C-CAP) with area C-CAP (Careers through Culinary Arts) high school students. The rule simply was to create some delicious baked goods using Pic’s Peanut Butter. The recipe could be properly decadent or delightfully healthy.

The winning recipe for Panna Cotta with Meringue Crowns & Strawberry Coulis was created by Savannah Wilkinson and Katherine Gonzales who are Juniors at Rio Mesa High School in Oxnard. They also developed a 2nd recipe for the competition for Sweetheart Cookies.

C-CAP’s programs in the greater Los Angeles area provide underserved high school students with education and career opportunities through the culinary arts.

The winning team of Savannah and Katherine are our guests along with C-CAP L.A’s Director, Lisa Fontanesi.

Nancy LunaOrange County food fans know Nancy Luna as the Orange County Register’s long-time restaurant beat writer since 2005. Earlier in the year she moved on to the respected trade publication, Nation’s Restaurant News in the position of Senior Editor. Her new national beat is the restaurant industry’s largest and most talked about fast-food brands including McDonald’s, Starbucks, Chipotle Mexican Grill, Taco Bell, Pizza Hut, KFC and Subway.

Luna is a graduate of Cal State Fullerton. When she’s not digging for news on her beat, you can find Nancy regaling her fans about her latest dining adventures on her Fast Food Maven social media channels. Follow her on Twitter @fastfoodmaven.

We’ll meet her.

Robert BiebrichThere are exciting, and tasty, culinary additions to the menu at Angel Stadium for the 2018 season. You can be sure a few new Japanese specialty items will be available at The Big A saluting rookie player sensation Shohei Ohtani. Think Japanese Pork Katsu.

Also, the Angels are part of the inaugural MLB FoodFest in New York City the Weekend of April 21st and 22nd.

New Flavors at Angels Concession Stands

Change Up Kitchen

  • Feeding off the success of last season, the Change-Up Kitchen is inspired by Angels players and will offer unique rotational menus that change every month. The first menu for Opening Week is inspired by Shohei Ohtani:
  • Japanese Pork Katsu – Deep-fried pork cutlet breaded with panko breadcrumbs and served with steamed rice, Japanese brown curry, and pickled cucumber.
  • Location: Terrace Level Section 226

La Rotisserie

  • Santa Maria-Style Steak Sandwich– A brand new prime beef seasoned steak sandwich in a Santa Maria style rub and slow roasted on our rotisserie. Served on a baguette and topped with garlic herb butter and salsa roja.
  • Location: Field Level Section 113

New Corner Markets

  • Grocery store style locations to purchase salads, snacks, drinks, and more.
  • Location: Club Level Sections 305 and 342

Big Cheese

  • Meatball Grilled Cheese– Beef and pork meatballs simmered in a house made marinara sauce and topped with provolone and mozzarella cheeses, served on toasted thick sliced French loaf.
  • Cubano Grilled Cheese– Slow roasted pork and shaved artisan ham topped with sliced pickles, swiss cheese, creamy mustard, served on toasted thick sliced French loaf.
  • Location: Terrace Level Section 211

Smoke Ring Spud

  • Baked potato, chopped house smoked pulled pork, shredded cheddar cheese, sour cream, green onion, and fried onions.
  • Location: Smoke Ring BBQ Gate 1 on Field Level

Shrimp Aguachile

  • Spicy lime marinated shrimp, cucumber, onion, and tortilla chips.
  • Location: Section 259 Casa Modelo

Hugo’s Empanadas

  • House made empanadas with spiced ground beef and potato, flaky pastry crust alongside salsa chilena.
  • Location: Terrace Level Section 260 Casa Modelo

“The Mound”

  • A mound of freshly baked chocolate chip cookies served in a souvenir Angels helmet.
  • Location: Coffee Bean Kiosk near Home Plate Gate on Field Level

“Taste of The Stadium”

  • Unique concept pins are available at each specialty concessions location. With the purchase of each, fans will receive $5 off a $25 purchase at Angel Stadium Team Store location. After collecting all nine, fans will receive a special lanyard and team store pin.
  • Location: Throughout Angel Stadium.

Premium Services

  • The re-brand of the In-Seat Service experience is called RBI – “Restaurant Brought In-Seat”.
  • The focus will be on delivering restaurant quality fare to the seats, refining the classics, and featuring new items that include:
  • Fried Chicken Sandwich– buttermilk marinated chicken breast, mayo, bread and butter pickles, served on a toasted bun.
  • Pastrami Fries– house steamed pastrami, crispy fries, secret sauce, pickles, and cheddar sauce.
  • Grilled Bratwurst– caramelized onion, spicy mustard, served on a pretzel bun.

Saint Archer Brewing Co.

  • Sample Saint Archer’s wide portfolio of beers with a flight. Be the first to taste one of our rotating R&D taps and see what the Master Brewer is testing to release.
  • Saint Archer’s Tusk & Grain program hand selects the most sought-after barrels, and uses only the highest quality goods in the design and execution of their vision for these beers.
  • Best beer pairings deliver with amazing finger foods including:
  • Crispy Jidori Chicken Wings– Aleppo, chermoula, pomegranate molasses (dairy free, gluten free)
  • Steak Frites– flat-iron, crispy potatoes, red chimichurri and greens (dairy free)
  • Thai Shrimp Salad– mango puree, coconut milk, cucumber, Asian herbs, crispy shallot (dairy free, gluten free)

Diamond Club

  • Re-designed interior with a wine wall to showcase the vast selection of wines, and a TV wall to showcase all of the action at Angel Stadium and elsewhere.
  • Buffet with a new a la carte setup, serving select entrées all season.

Executive Chef Robert Biebrich escapes his busy kitchens to bring us up-to-date on all the good eats.

Farley ElliottFor 3 plus years food journalist Farley Elliott has been the Senior Editor at the highly influential Eater LA, part of the 27 City Eater network.

He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Senor Bill Esparza.

Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder.

Farley joins us in-studio.

Farley Elliott is the Senior Editor of Eater Los Angeles, a widely-followed digital publication that covers all things restaurant-related in Southern California and aims to break restaurant news. Since he joined Eater over 3-years ago the site has more than doubled in size.

He is also the author of the well-received book, Los Angeles Street Food: A History From Tamaleros to Taco Trucks, and has spent years chronicling the often fast-moving, make-or-break food scene in the city. He regularly appears on television, radio, and in print as one of the California’s foremost dining authorities.

Farley has written extensively for LA Weekly, Westways, KCET and SeriousEats.

For Eater LA Farley typically pens five articles a day, five days a week. He does not do “reviews.” He covers topics like breaking news (openings/closings), trend reports on the industry, significant issues including sexual assault, wage slavery and immigration. Farley also contributes features on the history and importance of restaurants in greater Southern California, from San Bernardino to San Luis Obispo to Orange County and beyond.

Andy Harris at the KLAA StudiosWe’re encouraged to receive many thoughtful questions via Social Media and e-mail. Executive Producer Andy Harris will answer a few recent inquiries of the most general interest.

We’re often asked why we’re so upbeat on the show. Fortunately that’s easily explained…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: The Great USA Bake-Off with Pic’s Peanut Butter & C-CAP
Segment Three: Nancy Luna, Senior Editor, Nation’s Restaurant News
Segment Four: Executive Chef Robert Biebrich, Angel Stadium Part One
Segment Five: Executive Chef Robert Biebrich, Angel Stadium Part Two
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Co-host, Andy Harris, “Your Questions & Our Answers”