Show 624, April 19, 2025: California Restaurant Foundation’s Restaurants Care Resilience Fund Grants

Posted on April 20, 2025 by Adam Bell

Alycia Harshfield of the California Restaaurant Association

“Since 2021, the Restaurants Care Resilience Fund has awarded $7.3 million in grants to 1,603 independent restaurants across California—supporting burger joints, taquerias, bakeries, and more that are the heart of our communities. In 2025, Restaurants Care Resilience Fund is offering two grant opportunities to help restaurants thrive: $10,000 grants for LA County restaurants and food trucks impacted by the 2025 LA Fires and $5,000 grants for restaurants and commercial caterers in select CA counties to build resilience.” The current application window concludes on April 26^th.

Alycia Harshfield, President, California Restaurant Foundation, joins us with the specifics.

Show 613, January 25, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on January 27, 2025 by Adam Bell

“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is a current nomination as a semi-finalist for the prestigious James Beard Award for Outstanding Wine & Other Beverage Program. Strong Water previously was the only Orange County nominee in any category for a James Beard Award in 2024. Strong Water’s “Spirit Lifter,” Robert Adamson is our guide to their Dry January creations. They also have a pair of low-alcohol creations.

“Los Angeles County’s upscale Desi eatery, SHOR Bazaar, is kicking off the New Year with a brand-new mocktail menu to celebrate Dry January. Known for its innovative 100% non-alcoholic bar program, SHOR Bazaar located in Hawaiian Gardens continues to redefine the dining experience for those exploring the sober-curious movement, and the Dry January menu is no exception. Each mocktail on the Dry January menu is priced at $12 and will be available for a limited time through January 31, 2025.” “Dry January has become a wonderful yearly social tradition that allows us to share our passion for non-alcoholic culture with an even wider audience,” says Head Mixologist Ahmad Hosseini. “To inspire guests to explore the art of non-alcoholic mixology, we created four new drinks that are interesting and spark excitement for the possibilities of a sober lifestyle, whether it’s just for one month, or continued throughout everyday life.” Head Mixologist Ahmad Hosseini joins us with a freshly prepared Kale Smash cocktail at the ready.

“The Lido Theater, Newport Beach’s iconic and recently restored movie landmark, has launched its Café Pop-Up Experience, open daily from 7 a.m. to 2 p.m. This exciting new offering, curated by Chef Shelly Register under the direction Hollywood Director and Newport Beach native Joseph ‘McG’ Nichol of River Jetty Restaurant Group, features a variety of freshly prepared menu items alongside an assortment of fresh-baked goods daily.” “Because of the history of the theater, it was really important that we create something that is lasting, that builds community, and says ‘We’re here for you, and we’re here to stay’—and let’s have fun with it!” commented Shelly Register, Culinary Director of River Jetty Restaurant Group’s A Market.” Chef Shelly is our guest ushering us through the special Café Pop-Up Experience at The Lido.

“Restaurants Care at the California Restaurant Foundation has opened a $200,000 disaster fund to kick-start direct assistance to food and beverage workers who have lost their homes, jobs, and stability in the L.A. Fires. Grants of up to $1,500 are available to help with critical needs like housing, food, and clothing as workers begin to recover from this crisis. Grants are awarded based on need and available funds.” Alycia Harshfield, President, California Restaurant Foundation | Restaurants Care, joins us with all the specifics.

It’s the new year and we’re always trying to creatively add more appealing fruits and vegetables to our daily meals. What are some great specialty produce items to consider for 2025 ? We’re joined by our resident produce authority, Robert Schueller of Melissa’s (also known as the “Prince of Produce”,) for a “fresh of the season” overview.

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. Chef Andrew remains tirelessly on the front line of providing disaster relief in his own small way for all the unfortunate victims of the Pacific Palisades and Pasadena / Altadena fires as part of a larger effort by restaurant & hospitality folks. He updates us on what is being done and what listeners can do to help. It’s an ongoing effort for the very long term. Andrew has also teamed up with Brave Books, his publisher for Andrew Gruel’s Family Cookbook. Through February 1st (at the minimum) they will donate a meal to a wildfire victim for each book sold.

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

January 25: Strong Water Anaheim, Shor Bazaar, A Market at the Lido Theater, Restaurants Care, Melissa’s World Variety Produce

Posted on January 23, 2025 by Adam Bell

Podcasts

Hour One: Strong Water Anaheim, Shor Bazaar, Lido Theater’s Café Pop-Up Experience
Hour Two: Lido Theater’s Café Pop-Up Experience, Restaurants Care, Melissa’s Produce, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Strong Water Anaheim’s Robert Adamson. Creations for “Dry January”
Segment Three: SHOR Bazaar’s, Hawaiian Gardens, “Dry January” Libations”
Segments Four and Five: The Lido Theater’s, Newport Beach, Café Pop-Up Experience with Chef Shelly Register
Segment Six: Restaurants Care and California Restaurant Foundation with Alycia Harshfield
Segment Seven: Season’s Best in Fruits & Vegetables with Melissa’s Robert Schueller, the “Prince of Produce”
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel

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

“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is a nomination as a semi-finalist for the prestigious James Beard Award for Outstanding Wine & Other Beverage Program. Strong Water previously was the only Orange County nominee in any category for a James Beard Award in 2024. Strong Water’s “Spirit Lifter,” Robert Adamson is our guide to their Dry January creations. They also have a pair of low-alcohol creations.

“The Lido Theater, Newport Beach’s iconic and recently restored movie landmark, has launched its Café Pop-Up Experience, open daily from 7 a.m. to 2 p.m. This exciting new offering, curated by Chef Shelly Register under the direction Hollywood Director and Newport Beach native Joseph ‘McG’ Nichol of River Jetty Restaurant Group, features a variety of freshly prepared menu items alongside an assortment of fresh-baked goods daily.” “Because of the history of the theater, it was really important that we create something that is lasting, that builds community, and says ‘We’re here for you, and we’re here to stay’—and let’s have fun with it!” commented Shelly Register, Culinary Director of River Jetty Restaurant Group’s A Market.” Chef Shelly is our guest ushering us through the Café Pop-Up Experience at The Lido.

“Restaurants Care at the California Restaurant Foundation has opened a $200,000 disaster fund to kick-start direct assistance to food and beverage workers who have lost their homes, jobs, and stability in the L.A. Fires. Grants of up to $1,500 are available to help with critical needs like housing, food, and clothing as workers begin to recover from this crisis. Grants are awarded based on need and available funds. Alycia Harshfield, President, California Restaurant Foundation | Restaurants Care, joins us with all the specifics.”

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. Chef Andrew remains tirelessly on the front line of providing disaster relief in his own small way for all the unfortunate victims of the Pacific Palisades and Pasadena / Altadena fires as part of a larger effort by restaurant & hospitality folks. He updates us on what is being done and what listeners can do to help. It’s an ongoing effort for the very long term. Andrew has also teamed up with Brave Books, his publisher for Andrew Gruel’s Family Cookbook. Through February 1^st they will donate a meal to a wildfire victim for each book sold.

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

Strong Water’s Spirit Lifter, Robert Adamson is our guide to their Dry January creations. They also have a pair of low-alcohol creations.

“LA County’s upscale Desi eatery, SHOR Bazaar, is kicking off the New Year with a brand-new mocktail menu to celebrate Dry January. Known for its innovative 100% non-alcoholic bar program, SHOR Bazaar located in Hawaiian Gardens continues to redefine the dining experience for those exploring the sober-curious movement, and the Dry January menu is no exception. Each mocktail on the Dry January menu is priced at $12 and will be available for a limited time through January 31, 2025.”

“Dry January has become a wonderful yearly social tradition that allows us to share our passion for non-alcoholic culture with an even wider audience,” says Head Mixologist Ahmad Hosseini. “To inspire guests to explore the art of non-alcoholic mixology, we created four new drinks that are interesting and spark excitement for the possibilities of a sober lifestyle, whether it’s just for one month, or continued throughout everyday life.”

“The Dry January mocktails join a core bar menu of signature mocktails and non-alcoholic spirits curated for SHOR’s unique bar program, noted as the second N/A bar program in LA to date. Highlights include spirit-free shots and beer, globally sourced non-alcoholic wines, and a luxury water bar featuring rare, globally sourced bottled waters. This thoughtful program ensures that every guest, regardless of their beverage preference, enjoys an elevated dining experience.”

“Since its opening in February 2024, SHOR Bazaar has become a culinary destination, celebrated for elevating traditional South Asian cuisine. Michelin Bib Gourmand-recognized Executive Chef Imran ‘Ali’ Mookhi leads the charge, blending his modern, chef-driven techniques with the rich flavors of India, Pakistan, and Afghanistan. SHOR honors traditional halal dishes with a sophisticated culinary flair, solidifying its reputation as a genuine dining experience in Southern California.”

Head Mixologist Ahmad Hosseini joins us with a freshly prepared Kale Smash cocktail at the ready.

Shelly Register of A Market and A Restaurant

“Because of the history of the theater, it was really important that we create something that is lasting, that builds community, and says ‘We’re here for you, and we’re here to stay’—and let’s have fun with it!” commented Shelly Register, Culinary Director of River Jetty Restaurant Group’s A Market.

“During their visit, Café guests are invited to watch a complimentary movie in the theater. Relax in front of the big screen or at a table on the patio under the marquee to enjoy The Lido Theater Café Pop-Up’s curated menu of made-to-order sandwiches or swing by for a selection of Grab-N-Go favorites. Think Turkey Melt with Cheddar, red onion, peppadews, pesto, arugula served on a jalapeno cheddar roll.”

Chef Shelly is our guest ushering us through the Café Pop-Up Experience at The Lido.

“Restaurants Care at the California Restaurant Foundation has opened a $200,000 disaster fund to kick-start direct assistance to food and beverage workers who have lost their homes, jobs, and stability in the L.A. Fires.”

“Grants of up to $1,500 are available to help with critical needs like housing, food, and clothing as workers begin to recover from this crisis. Grants are awarded based on need and available funds.”

“If you or someone you know in the restaurant industry is in urgent need of support, please apply today. Restaurants Care’s partners at Teladoc are also offering free, virtual medical services.”

“Spread the Word: Please share this message with your network to help Restaurants Care reach more food + beverage workers in crisis.”

“Help Restaurants Care Help More: Restaurants Care can only keep awarding grants as long as they have funding. Your donation can make a direct impact, helping food and beverage workers recover from this unimaginable disaster.”

Alycia Harshfield, President, California Restaurant Foundation | Restaurants Care joins us with all the specifics.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

It’s the new year and we’re always trying to creatively add more appealing fruits and vegetables to our daily meals. What are some great specialty produce items to consider for 2025? We’re joined by our resident produce authority, Robert Schueller of Melissa’s (also known as the “Prince of Produce” or the “Guru of Produce,”) for a “fresh of the season” overview.

“Consider something different in the everyday apples? How about Hunnyz Apples and Wild Twist Apples? Hunnyz Apples are a new sweet and crispy apple variety from Washington that is ready to meet your taste buds! Hunnyz® Apples are perfect for salads, charcuterie boards and baking, with just the amount of sweetness, crunch and tang you crave. With the perfect balance of crunch and flavor that says it all, Hunnyz® Apples pair well with citrus, honey, pistachios and soft brie.”

“If you love Honeycrisp apples, then you’ll love the new WildTwist® apple! A natural cross of the ever-popular Honeycrisp and Cripps Pink apples, the WildTwist® hits right down the middle of sweet, tart and crunchy. It’s the perfect snacking apple; it bakes great, and it’s slow to oxidize, making it wonderful for fresh salads.”

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.

Chef Andrew remains tirelessly on the front line of providing disaster relief in his own small way for all the unfortunate victims of the Pacific Palisades and Pasadena / Altadena fires as part of a larger effort by restaurant & hospitality folks. He updates us on what is being done and what listeners can do to help. It’s an ongoing effort for the very long term. Andrew has also teamed up with Brave Books, his publisher for Andrew Gruel’s Family Cookbook. Through February 1^st they will generously donate a meal to a wildfire victim for each book sold.

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: Strong Water Anaheim, Shor Bazaar, Lido Theater’s Café Pop-Up Experience
Hour Two: Lido Theater’s Café Pop-Up Experience, Restaurants Care, Melissa’s Produce, Andrew Gruel

Show 592, August 31, 2024: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on September 3, 2024 by Adam Bell

“Carmel Melrose in Los Angeles transports the energy, culture, and flavor of the renowned outdoor marketplace “Shuk HaCarmel” to Melrose Avenue, in the heart of L.A.’s food scene. Using some of the oldest techniques in the world— a wood-burning oven, an open flame grill— chef Asaf Maoz interprets ancient Levantine cooking traditions through a modern lens. Dishes showcase the best of the season: farmer’s market produce, sustainably-sourced meats and seafood, all prepared with the global culinary influence of the Tel Aviv shuk. Breads are baked in-house, including a 72-hour fermented Moroccan frena, baked to order in the wood-fire oven.” Partner / Founder Ronnie Benarie joins us with the enticing overview of the delights of Carmel Melrose.

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California restaurants and their workforce, has awarded 278 independent restaurants with $5,000 grants as part of its fourth consecutive Restaurants Care® Resilience Fund. The grants were made possible via thoughtful donations from SoCalGas, The PG&E Corporation Foundation (PG&E Foundation) and San Diego Gas and Electric (SDG&E), which have contributed to the fund since 2021. Recipients can use the $5,000 assistance for equipment and technology upgrades, unforeseen hardships, employee retention bonuses and employee training, all of which allow California’s independent restaurant owners and caterers to invest in the longevity of their business and employees.” The CRF’s Alycia Harshfield (Executive Director) is our guest to more fully explain this year’s results.

Christina Hong of Seoulmates in Los Angeles (W. Third St.) and Santa Monica is one of the fortunate recipients of a $5,000, 2024 California Restaurant Foundation Restaurants Care Resilience Fund Grant. We’ll meet her and learn her story.

“Welcome to TheOrenco, Hillsboro, Oregon’s 10-room boutique luxury hotel. TheOrenco is ideally situated within the vibrant and growing work-live-play community of Orenco Station in Hillsboro, OR. They offer guests calm, comfortable, and privacy-oriented accommodations not found at the typical corporate chains. Guests appreciate their nontraditional European lodging format, their brownstone architecture and the wide variety of unique restaurants, breweries and shops available within a short walking distance of their front door. The included morning breakfast is at the nearby Tous Les Jours (French-Asian artisan bakery), a local institution where all the tempting pastries and breads are baked fresh, daily.” The hospitality-oriented owners of TheOrenco, Margie Waltz and Richard Lyons, join us with all the accommodating details.

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

Show 592, August 31, 2024: California Restaurant Foundation’s 2024 Restaurants Care Resilience Fund Grants with recipient Christina Hong of Seoulmates

Posted on September 3, 2024 by Adam Bell

“Notably, 76 percent of the grant recipients identify as female, and 73 percent identify as people of color. More than 70 percent of this year’s recipients plan to use the $5,000 grants for kitchen equipment or technology upgrades, and 17 percent will dedicate the funds to employee retention bonuses. To qualify, the restaurants and caterers needed to have fewer than five units, and less than $3 million in revenue.”

Seoulmates’ Mission: “Our mission is to share a twist on Korean food so ridiculously good that you have to talk about it, that before anyone even considers taking a bite, you’ll have to snap a picture for the ‘gram. Being a family-owned business, our aim is to deliver our heart and Seoul in every bite.”

August 31: Carmel Melrose, California Restaurant Foundation and Seoulmates, TheOrenco

Posted on August 29, 2024 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Carmel Melrose, Los Angeles
Segment Four: California Restaurant Foundation’s 2024 Restaurants Care Resilience Fund Grants
Segment Five: California Restaurant Foundation’s 2024 Restaurants Care Resilience Fund Grants with recipient Christina Hong of Seoulmates
Segments Six and Seven: The Orenco Boutique Hotel, Hillsboro, OR
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“Carmel Melrose in Los Angeles transports the energy, culture, and flavor of the renowned outdoor marketplace “Shuk HaCarmel” to Melrose Avenue, in the heart of L.A.’s food scene. Using some of the oldest techniques in the world— a wood-burning oven, an open flame grill— chef Asaf Maoz interprets ancient Levantine cooking traditions through a modern lens. Dishes showcase the best of the season: farmer’s market produce, sustainably-sourced meats and seafood, all prepared with the global culinary influence of the Tel Aviv shuk. Breads are baked in-house, including a 72-hour fermented Moroccan frena, baked to order in the wood-fire oven.” Partner Ronnie Benarie and Chef Asaf Maoz join us with the enticing overview of the delights of Carmel Melrose.

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California restaurants and their workforce, has awarded 278 independent restaurants with $5,000 grants as part of its fourth consecutive Restaurants Care® Resilience Fund. The grants were made possible via thoughtful donations from SoCalGas, The PG&E Corporation Foundation(PG&E Foundation) and San Diego Gas and Electric (SDG&E), which have contributed to the fund since 2021. Recipients can use the $5,000 assistance for equipment and technology upgrades, unforeseen hardships, employee retention bonuses and employee training, all of which allow California’s independent restaurant owners and caterers to invest in the longevity of their business and employees.” The CRF’s Alycia Harshfield (Executive Director) is our guest to more fully explain this year’s results.

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

“Carmel Melrose in Los Angeles transports the energy, culture, and flavor of the renowned outdoor marketplace “Shuk HaCarmel” to Melrose Avenue, in the heart of L.A.’s food scene.”

“Using some of the oldest techniques in the world— a wood-burning oven, an open flame grill— chef Asaf Maoz interprets ancient Levantine cooking traditions through a modern lens.”

“Dishes showcase the best of the season: farmer’s market produce, sustainably-sourced meats and seafood, all prepared with the global culinary influence of the Tel Aviv shuk. Breads are baked in-house, including a 72-hour fermented Moroccan frena with tahini, matbucha and Syrian olives, baked to order in the wood-fire oven.”

Dinner nightly (closed on Monday) and Brunch on Sunday.

Partner Ronnie Benarie and Chef Asaf Maoz join us with the salivating overview of Carmel Melrose.

“We’re incredibly thankful to our generous donors for their continued support, which has afforded us the opportunity to assist thousands of business owners in California’s food industry since 2021,” said Alycia Harshfield, Executive Director of CRF. “Together, we have proudly sustained the Resilience Fund for the past four years, ensuring that California’s independent restaurant owners and caterers remain a vital and vibrant part of our state’s culinary landscape and economy for many years ahead.”

The CRF’s Alycia Harshfield (Executive Director) is our guest to more fully explain this year’s results.

Margie Waltz and Richard Lyons of the Orenco Boutique Hotel

“Guests appreciate their nontraditional European lodging format, their brownstone architecture and the wide variety of unique restaurants, breweries and shops available within a short walking distance of their front door. The included morning breakfast is at the nearby Tous Les Jours (French-Asian artisan bakery), a local institution where all the enticing pastries and breads are baked fresh, daily”

“TheOrenco includes all the amenities a savvy business traveler or family on the go seeks when choosing lodging, including contactless check-in, fast Wi-Fi, comfortable seating, free lobby snacks, in-room coffee, private courtyards (select rooms), and even gear to enjoy the local area, like pickleball paddles and bicycles. Their knowledgeable and dedicated staff ensures that all guests have a comfortable, relaxing stay with everything they need in spotless rooms.”

“As soon as Orenco Station opened, it was quickly recognized for its innovative vision and was awarded “America’s Community of the Year” in 1999. Today, the community thrives and TheOrenco is considered a superb example of a “Downtown Luxury” hotel experience in a transit-oriented, suburban setting.”

“TheOrenco is a short walk away from the TriMet MAX stop at Orenco (Portland’s efficient light rail system), which provides easy access to nearby communities and Portland International Airport (PDX).”

The hospitable owners of TheOrenco, Margie Waltz and Richard Lyons, join us with all the accommodating details.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Chef Andrew is a recognized authority on Lobster Rolls. He’s expertly served them by the 100s over the years. Besides the familiar Maine-style there is also the equally delicious Connecticut-style roll. Choose your personal favorite. Let the discussions begin…Chef Andrew has the inspirational overview.

Podcasts

Show 582, June 15, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on June 16, 2024 by Adam Bell

“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is a nomination for the prestigious James Beard Award for Outstanding Wine & Other Beverage Program. Strong Water is the only Orange County nominee in any category for a James Beard Award in 2024. The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. Proprietors Ying Chang (Fleet Commander) and Robert Adamson (Prime Minister) join us just back from Chicago and The James Beard Awards.

“The California Restaurant Foundation (CRF), a nonprofit focused on investing in and empowering California restaurants and their workforce, has proudly partnered with California’s energy companies to launch the fourth consecutive Restaurants Care® Resilience Fund. Thanks to the generosity of SoCalGas, The PG&E Corporation Foundation (PG&E Foundation) and San Diego Gas and Electric (SDG&E), CRF will award $5,000 grants to 278 independent business owners across California. For the first time, commercial caterers are eligible to apply, in addition to independent restaurant owners. Resilience Fund applications will be open from June 15 to June 30, 2024. Grants will be available to all California-based restaurant owners and commercial caterers within the utility companies’ service areas, provided they operate fewer than five units and generate less than $3 million in annual revenue. Priority consideration will be given to restaurants that have not received a grant previously.” Alycia Harsfield, Executive Director of California Restaurant Foundation joins us to provide the details.

“When Epoch Estate Wines owners Bill and Liz Armstrong set out on their “crazy” quest to make wine, they did not have their sights set on any particular wine region. However, Bill and Liz knew two things for sure: they loved wines made from Rhone varieties, and being geologists, understood the importance terroir plays in the making of world-class wines. Upon extensive research and travel, they kept coming back to Paso Robles for the weather, unique soils, hilliness, and extreme temperature swings that are known to this region and are found within each of their vineyard sites – Paderewski, Catapult, and York Mountain. In 2010, after an extensive international search, Owners / Vintners Bill and Liz Armstrong, found their dream winemaker in Jordan Fiorentini. Passionate, dedicated, and not afraid to push the envelope Jordan brings an enthusiastic and experienced spirit to Epoch. Her palate is the kind wine lovers dream of and one that speaks to her through shapes. Having an awesome artistic side, Jordan now draws her Tasting Notes, called Vinpressions, in addition to writing about each wine.” Winemaker Jordan Fiorentini joins us to uncork all that is Epoch Estate Wines.

“The 9^th Annual Garagiste Wine Festival – Urban Exposure, returns to Los Angeles (Glendale Civic Auditorium) for the ninth time on Saturday, June 22nd, bringing 150+ extraordinary wines and 40+ of the best micro-production ‘garagiste’ wineries from all over California. Tickets are now on sale. Renowned for its handcrafted wines from professional artisan winemakers who make less than 1,500 cases, its renegade spirit, and rules-breaking ‘no snobs allowed’ ethos, The Garagiste Festival: Urban Exposure is the only festival to provide Angelenos with the opportunity to be first to discover so many under-the-radar wines, wineries, wine styles, and grape varieties from almost every AVA in the state, including Paso Robles, Sonoma, Napa, Livermore, Mendocino, Santa Barbara County, and, of course, Los Angeles.” Festival Co-Founder Doug Minnick joins us to uncork all that is The Garagiste Festival.

“The newly launched Alice B. is a unique dining destination from James Beard and Julia Child award-winning chefs Susan Feniger and Mary Sue Milliken (Border Grill and Socolo) located adjacent to downtown Palm Springs. The restaurant and bar is tucked inside the lobby of Living Out, a luxury resort-style LGBTQ+ community surrounded by spectacular desert and mountain views. Combining Southern California’s incredible seasonal bounty with vibrant Mediterranean flavors, the culinary vision is a collaborative effort between Feniger, Milliken, and acclaimed Executive Chef Lance Velasquez. Alice B.’s dinner and brunch menus evolve frequently with the seasons. Guests can also visit the bar for seasonal bites, classic cocktails or a glass of wine with live piano music on select evenings.” Chef Susan Feniger is our guest with a plate of their signature Cornmeal Cheddar Drop Biscuits at the ready.

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

Show 582, June 15, 2024: California Restaurant Foundation Restaurants Care® Resilience Fund Applications Now Open

Posted on June 16, 2024 by Adam Bell

“Resilience Fund applications will be open from June 15 to June 30, 2024. Grants will be available to all California-based restaurant owners and commercial caterers within the utility companies’ service areas, provided they operate fewer than five units and generate less than $3 million in annual revenue. Priority consideration will be given to restaurants that have not received a grant previously.”

Alycia Harshfield, Executive Director of California Restaurant Foundation joins us to provide all the needed specifics.

June 15: Strong Water Anaheim, California Restaurant Foundation, Epoch Estate Wines, Garagiste Wine Festival, Susan Feniger

Posted on June 13, 2024 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Strong Water Anaheim with Skippers Ying Chang and Robert Adamson
Segment Three: California Restaurant Foundation Restaurants Care® Resilience Fund Applications Now Open
Segment Four and Five: Epoch Estate Wines of Paso Robles with Winemaker Jordan Fiorentini
Segment Six: 9th Annual Garagiste Wine Festival – Urban Exposure with Co-Founder Doug Minnick
Segment Seven: Chef Susan Feniger – Alice B. in Palm Springs
Segment Eight: Co-Host Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

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

“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is a nomination for the prestigious James Beard Award for Outstanding Wine & Other Beverage Program. Strong Water is the only Orange County nominee in any category for a James Beard Award in 2024. The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. Proprietors Ying Chang (Fleet Commander) and Robert Adamson (Prime Minister) join us just back from Chicago and The James Beard Awards.

“The California Restaurant Foundation (CRF), a nonprofit focused on investing in and empowering California restaurants and their workforce, has proudly partnered with California’s energy companies to launch the fourth consecutive Restaurants Care® Resilience Fund. Thanks to the generosity of SoCalGas, The PG&E Corporation Foundation (PG&E Foundation) and San Diego Gas and Electric(SDG&E), CRF will award $5,000 grants to 278 independent business owners across California. For the first time, commercial caterers are eligible to apply, in addition to independent restaurant owners. Resilience Fund applications will be open from June 15 to June 30, 2024. Grants will be available to all California-based restaurant owners and commercial caterers within the utility companies’ service areas, provided they operate fewer than five units and generate less than $3 million in annual revenue. Priority consideration will be given to restaurants that have not received a grant previously.” Alycia Harshfield, Executive Director of California Restaurant Foundation joins us to provide the details.

“When Epoch Estate Wines owners Bill and Liz Armstrong set out on their “crazy” quest to make wine, they did not have their sights set on any particular wine region. However, Bill and Liz knew two things for sure: they loved wines made from Rhone varieties, and being geologists, understood the importance terroir plays in the making of world-class wines. Upon extensive research and travel, they kept coming back to Paso Robles for the weather, unique soils, hilliness, and extreme temperature swings that are known to this region and are found within each of their vineyard sites – Paderewski, Catapult, and York Mountain. In 2010, after an extensive international search, Owners/Vintners Bill and Liz Armstrong, found their dream winemaker in Jordan Fiorentini. Passionate, dedicated, and not afraid to push the envelope Jordan brings an enthusiastic and experienced spirit to Epoch. Her palate is the kind wine lovers dream of and one that speaks to her through shapes. Having an awesome artistic side, Jordan now draws her Tasting Notes, called Vinpressions, in addition to writing about each wine.” Winemaker Jordan Fiorentini joins us to uncork all that is Epoch Estate Wines.

“The 9^th Annual Garagiste Wine Festival – Urban Exposure, returns to Los Angeles (Glendale Civic Auditorium) for the ninth time on Saturday, June 22nd, bringing 150+ extraordinary wines and 40+ of the best micro-production ‘garagiste’ wineries from all over California.

Renowned for its handcrafted wines from professional artisan winemakers who make less than 1,500 cases, its renegade spirit, and rules-breaking ‘no snobs allowed’ ethos, The Garagiste Festival: Urban Exposure is the only festival to provide Angelenos with the opportunity to be first to discover so many under-the-radar wines, wineries, wine styles, and grape varieties from almost every AVA in the state, including Paso Robles, Sonoma, Napa, Livermore, Mendocino, Santa Barbara County, and, of course, Los Angeles.” Festival Co-Founder Doug Minnick joins us to uncork all that is The Garagiste Festival.

“The newly launched Alice B. is a unique dining destination from James Beard and Julia Child award-winning chefs Susan Feniger and Mary Sue Milliken (Border Grill and Socolo) located adjacent to downtown Palm Springs. The restaurant and bar is tucked inside the lobby of Living Out, a luxury resort-style LGBTQ+ community surrounded by spectacular desert and mountain views. Combining Southern California’s incredible seasonal bounty with vibrant Mediterranean flavors, the culinary vision is a collaborative effort between Feniger, Milliken, and acclaimed Executive Chef Lance Velasquez. Alice B.’s dinner and brunch menus evolve frequently with the seasons. Guests can also visit the bar for seasonal bites, classic cocktails or a glass of wine with live piano music on select evenings.” Chef Susan Feniger is our guest with a plate of their signature Cornmeal Cheddar Drop Biscuits at the ready.

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

Robert Adamson and Ying Chang of Jace Hospitality

“Tiki bar fans, rejoice — and grab a seat at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its pirates’ treasure chest of rare artisanal rums worth drinking straight.”

Their Serpent’s Grasp cocktail is Orange Coast’s “Cocktail of the Year.”

Strong Water’s latest national recognition is a nomination for the prestigious James Beard Award for Outstanding Wine and Other Beverages Program. Strong Water is the only Orange County nominee in any category for a James Beard Award in 2024!

The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling, previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. Contemplate an Appetizer of Hawaiian Garlic Butter Shrimp served shell-on with grilled sourdough, scallion and lemon, and a layered Loco Moco Burger with an 8oz. Waygu Patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens, Bone Marrow Gravy and Polynesian Spread served on a Brioche Hawaiian Bun!

“Welcome Aboard Strong Water Anaheim tucked away in Downtown Anaheim. When you enter Strong Water Anaheim, you will find yourself walking into the wreckage of the Clementine lost at sea in 1884.”

A new Anaheim venture, Double Luck, is on the horizon.

Proprietors Ying Chang (Fleet Commander) and (Prime Minister) Robert Adamson (just back from Chicago and The James Beard Awards) join us.

Alycia Harshfield, Executive Director of California Restaurant Foundation joins us to provide all the needed specifics.

“The Armstrong’s own epoch officially began in 2004 with the purchase of the Paderewski Vineyard. This chapter became so fruitful (pun intended) that they spread their roots to Catapult Vineyard in 2008 and then the historic York Mountain Winery two years later.”

“In 2010, after an extensive international search, Owners / Vintners Bill and Liz Armstrong, found their dream winemaker in Jordan Fiorentini. The Armstrong’s winemaking mission and unique vineyards stole Jordan’s heart. Passionate, dedicated, and not afraid to push the envelope Jordan brings an enthusiastic and experienced spirit to Epoch. Her palate is the kind wine lovers dream of and one that speaks to her through shapes. Having an awesome artistic side, Jordan now draws her Tasting Notes, called Vinpressions, in addition to writing about each wine.”

Winemaker Jordan Fiorentini joins us to uncork all that is Epoch Estate Wines.

“Renowned for its handcrafted wines from professional artisan winemakers who make less than 1,500 cases, its renegade spirit, and rules-breaking ‘no snobs allowed’ ethos, The Garagiste Festival: Urban Exposure is the only festival to provide Angelenos with the opportunity to be first to discover so many under-the-radar wines, wineries, wine styles, and grape varieties from almost every AVA in the state, including Paso Robles, Sonoma, Napa, Livermore, Mendocino, Santa Barbara County, and, of course, Los Angeles.”

“Once again, we are bringing the best of Wine Country to Los Angeles with a scope of wineries and grape varieties that would take months, or years, of in-person research to find — if you could find them at all,” said Garagiste Festival Co-founder Doug Minnick. “At Garagiste, we have done the research for you. With our long history as the home of the micro-winery movement, these wineries now seek us out to get their wines to our audience. Our winemakers love to personally pour their wines for you – not only their artisan takes on fan-favorite wines like Cabernet Sauvignon, Pinot Noir, and Chardonnay – but also the widest array of grapes varieties and styles you will find anywhere. And this is exactly what continues to make the Garagiste Festival such a popular and unique event.”

“The one-day Garagiste Festival: Urban Exposure kicks off on Saturday June 22^nd at 1:00 pm with an exclusive “Early Access: Rare and Reserve” tasting (only 150 of these Early Access tickets are available) where winemakers pour library, club-only or reserve wines.”

“The main event, the Grand Tasting, is from 2-5 p.m. During the Grand Tasting, local wine bar Vintage Wine + Eats will offer complimentary cheese & charcuterie plates. In addition, samples from artisan vendors will include: BoccaBella Farms Olive Oils and LA’s own Letterpress Chocolates. Bottled water will be provided along with a keepsake crystal logo glass from Stolzle.”

All events take place at Glendale Civic Auditorium, 1401 North Verdugo Road, Glendale, CA. There is plenty of onsite parking and easy access from the 134 and 210 freeways.

Festival Co-Founder Doug Minnick joins us to uncork all that is The Garagiste Festival.

Susan Feniger of Socalo and Border Grill

“Combining Southern California’s incredible seasonal bounty with vibrant Mediterranean flavors, the culinary vision is a collaborative effort between Feniger, Milliken, and acclaimed Executive Chef Lance Velasquez.”

“Alice B.’s dinner and brunch menus evolve frequently with the seasons. Guests can also visit the bar for seasonal bites, classic cocktails or a glass of wine with live piano music on select evenings.”

“Inspired by the extraordinary life of Alice B. Toklas and her life partner Gertrude Stein, the restaurant establishes a welcoming space where culinary excellence, art, and community converge. The inviting bar and dining room reference the iconic mid-century modern style Palm Springs is famous for.”

Not to be missed are the signature Cornmeal Cheddar Drop Biscuits with Cardamom honey!

Chef Andrew Gruel of Big Parm and the Calico Fish House

Summer is the ideal season for enjoying Potato Salad. Chef Andrew shares his personal secrets for the perfect Potato Salad. “When it comes to cooking, few dishes can compare to the comfort and satisfaction of a well-made Potato Salad. Whether it’s for a picnic, a barbecue, or simply a side dish for dinner, a mouth-watering Potato Salad can elevate any meal.”