Show 356, January 18, 2020: Show Preview with Co-Host & Executive Producer Andy Harris

Now a captivating preview of Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.
Cakebread Cellars in Rutherford, Napa Valley, has been a pioneering and prominent California winery since 1973. A newer venture for Cakebread is Mullan Road Cellars of Walla Walla in Washington State producing Bordeaux blends. The first release was in 2012. Bruce Cakebread, representing the 2nd generation of proud Family ownership, has worked alongside his father since the founding of the family winery in 1973 and is our guest.

Celebrity chef and restaurateur Susan Feniger is best known for creating Border Grill (Los Angeles & Las Vegas) with her business partner Mary Sue Milliken. She was also one of the first stars on Food Network. The partners have recently made their return to Santa Monica with the launch of Socalo in the Gateway Hotel. Also new to the still growing empire are two fast casual concepts, Border BBQ and Pacha Mamas located at 2nd & PCH on Long Beach. We corral Susan for a chat.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. For budding chefs is culinary school always the right path in terms of training? What does culinary school actually prepare you for upon graduation? Recent trends signal enrollment in culinary schools is perhaps on the decline. We’ll “Ask the Chef.”

If you’re a serious foodie and enjoy supporting great causes you’ll relish hearing all the details of the upcoming Careers through Culinary Arts Los Angeles Winter Gala Benefit at the iconic Jonathan Town Club DTLA on Saturday evening, February 1, 2020. It’s a spectacular night honoring those exemplary chefs who inspire and mentor the C-CAP students and alumni on their path to success. The high – profile chefs cooking in the kitchen that night include Austin Cobb of The Strand House, Hilary Henderson of Cut Beverly Hills, Michael Hung of Faith & Flower, Mei Lin of Nightshade, Jason McClain of Philly Jay’s Food Truck (Executive Chef Emeritus of Jonathan Club), James Beard award-winner Sherry Yard of “The Great American Baking Show” and the entire culinary team at Jonathan Club. Joining us with all the enticing details are the Director of C-CAP L.A., Lisa Fontanesi, and Jonathan Club’s COO and General Manager, Matthew Allnatt.

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

Play

Show 356, January 18, 2020: Preview of C-CAP’s Winter Gala Benefit Dinner Part One

Matthew Allnatt of the Jonathan ClubIf you’re a serious foodie and enjoy supporting great causes you’ll relish hearing all the salivating details of the upcoming Careers through Culinary Arts Los Angeles’ (C-CAP) Winter Gala Benefit at the iconic Jonathan Town Club DTLA on Saturday evening, February 1, 2020. It’s a spectacular night honoring those exemplary chefs who inspire and mentor the C-CAP students and alumni on their long path to success.

The high – profile chefs cooking in the kitchen that night include Austin Cobb of The Strand House, Hilary Henderson of Cut Beverly Hills, Michael Hung of Faith & Flower, Mei Lin of Nightshade, Jason McClain of Philly Jay’s Food Truck (Executive Chef Emeritus of Jonathan Club), James Beard award-winner Sherry Yard of “The Great American Baking Show” and the entire culinary team at Jonathan Club.

The Winter Gala will raise funds to support C-CAP L.A’s career readiness programs for underserved high school culinary students in Southern California.

Joining us with all the enticing details are the Director of C-CAP L.A., Lisa Fontanesi, and Jonathan Club’s COO and General Manager, Matthew Allnatt.

Play

Show 356, January 18, 2020: Preview of C-CAP’s Winter Gala Benefit Dinner Part Two

Matthew Allnatt of the Jonathan ClubIf you’re a serious foodie and enjoy supporting great causes you’ll relish hearing all the salivating details of the upcoming Careers through Culinary Arts Los Angeles’ (C-CAP) Winter Gala Benefit at the iconic Jonathan Town Club DTLA on Saturday evening, February 1, 2020. It’s a spectacular night honoring those exemplary chefs who inspire and mentor the C-CAP students and alumni on their long path to success.

The high – profile chefs cooking in the kitchen that night include Austin Cobb of The Strand House, Hilary Henderson of Cut Beverly Hills, Michael Hung of Faith & Flower, Mei Lin of Nightshade, Jason McClain of Philly Jay’s Food Truck (Executive Chef Emeritus of Jonathan Club), James Beard award-winner Sherry Yard of “The Great American Baking Show” and the entire culinary team at Jonathan Club.

Starting the evening is a festive Cocktail Reception. On the menu are a variety of passed, chef-created hors d’oeuvres, fine wine, sparkling wine, craft beer and specialty cocktails created by Brian Summers, Jonathan Club’s Mixologist, celebrating the pre-Prohibition days of the Club. Think pizza bites topped with caviar…

Dinner is a multi-course feast matched with premium, hand-selected wines. Also featured is a Silent & Live Auction offering everything from rare wines to special vacation getaways.

Continuing with us and providing all the enticing details are the Director of C-CAP L.A., Lisa Fontanesi, and Jonathan Club’s COO and General Manager, Matthew Allnatt.

Play

January 18: Cakebread Cellars, Susan Feniger on Socalo and C-CAP’s Winter Gala

Podcasts

Segment One: Show Preview with Co-Host & Executive Producer Andy Harris
Segment Two: Bruce Cakebread, Cakebread Cellars and Mullan Road Cellars Part One
Segment Three: Bruce Cakebread, Cakebread Cellars and Mullan Road Cellars Part Two
Segment Four: Celebrity Chef Susan Feniger, SOCALO, Santa Monica Part One
Segment Five: Celebrity Chef Susan Feniger, SOCALO, Santa Monica Part Two
Segment Six: Co-Host Chef Andrew Gruel with “Ask the Chef”
Segment Seven: Preview of C-CAP’s Winter Gala Benefit Dinner Part One
Segment Eight: Preview of C-CAP’s Winter Gala Benefit Dinner Part Two

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

Cakebread Cellars in Rutherford, Napa Valley, has been a pioneering and prominent California winery since 1974. A newer venture for Cakebread is Mullan Road Cellars of Walla Walla in Washington State producing Bordeaux blends. The first release was in 2012. Bruce Cakebread, representing the 2nd generation of proud Family ownership, has worked alongside his father since the founding of the family winery in 1973 and is our guest.

Celebrity chef and restaurateur Susan Feniger is best known for creating Border Grill (Los Angeles & Las Vegas) with her business partner Mary Sue Milliken. She was also one of the first stars on Food Network. The partners have recently made their return to Santa Monica with the launch of Socalo in the Gateway Hotel. Also new to the still growing empire are two fast casual concepts, Border BBQ and Pacha Mamas located at 2nd & PCH on Long Beach. We corral Susan for a chat.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. For budding chefs is culinary school always the right path in terms of training ? What does culinary school actually prepare you for upon graduation? Recent trends signal enrollment in culinary schools is perhaps on the decline. We’ll “Ask the Chef.”

If you’re a serious foodie and enjoy supporting great causes you’ll relish hearing all the details of the Careers through Culinary Arts Los Angeles’ Winter Gala Benefit at the iconic Jonathan Town Club DTLA on Saturday evening, February 1, 2020. It’s a spectacular night honoring those exemplary chefs who inspire and mentor the C-CAP students and alumni on their path to success. The high – profile chefs cooking in the kitchen that night include Austin Cobb of The Strand House, Hilary Henderson of Cut Beverly Hills, Michael Hung of Faith & Flower, Mei Lin of Nightshade, Jason McClain of Philly Jay’s Food Truck (Executive Chef Emeritus of Jonathan Club), James Beard award-winner Sherry Yard of “The Great American Baking Show” and the entire culinary team at Jonathan Club. Joining us with all the enticing details are the Director of C-CAP L.A., Lisa Fontanesi, and Jonathan Club’s COO and General Manager, Matthew Allnatt.

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

Bruce Cakebread of Cakebread CellarsCakebread Cellars in Rutherford, Napa Valley, has been a pioneering and prominent California winery since 1973. A newer venture for Cakebread is Mullan Road Cellars of Walla Walla in Washington State producing Bordeaux blends. The first release was in 2012.

“Bruce Cakebread, representing the 2nd generation of Family ownership, has worked alongside his father since the founding of the family winery in 1973. He officially joined the winery in 1977, and after graduating with a degree in Viticulture and Enology from the University of California at Davis, in 1979 he took over as winemaker, overseeing all vineyard and cellar operations for the next twenty years. In 2002, Bruce became the winery’s President and Chief Operations Officer, also leading international distribution efforts, and today he serves as co-owner and a board member.”

“We are very fortunate to have an excellent collection of vineyards as well as long-term relationships with some of the best growers in Napa Valley,” says Bruce. “Great vineyards, plus the fact that we’ve had only four winemakers over the past forty-five years (Jack, myself, Julianne Laks, and now Stephanie Jacobs), have allowed us to produce world-class wines of extraordinarily consistent quality and style.”

“Bruce has served on the Viticulture and Enology Executive Leadership Board at UC Davis, as a member of the Executive Committee for the Robert Mondavi Institute for Wine and Food Science, as a member of the Napa Valley Vintners Board—which he chaired in 2010 and 2013—and as Chair of the Napa Valley College Foundation Board.”

“Since its founding in 1973, Cakebread Cellars has developed a reputation for producing world-class wines. Its success is built on quality, consistency and continuity, characteristics which apply equally to the grapes, the wines, the people and the operation of the winery. The Cakebread family remains committed to creating fine Napa Valley wines.”

AVEO Table + Bar sat the Monarch Bay Resort in Dana Point is hosting an exclusive evening with Cakebread Cellar Vineyards. “AVEO is proud to offer its first winemaker dinner of 2020 on Thursday, January 23rd at 6 p.m. Winery co-owner and chief winemaker Bruce Cakebread will be present to connect with guests and unveil a new red blend. Executive Chef Jason Adams and Chef de Cuisine Donald Lockhart are preparing a five-course dinner paired with exclusive bottles from Cakebread Cellars including the all-new Mullen Road Blend from Columbia Valley.”

Bruce Cakebread joins us to pull the cork on Cakebread Cellars.

Susan Feniger of Socalo and Border GrillCelebrity chef and restaurateur Susan Feniger is best known for creating Border Grill (Los Angeles & Las Vegas) with her business partner Mary Sue Milliken. She was also one of the first stars on Food Network. The partners have recently made their return to Santa Monica with the launch of Socalo in the Gateway Hotel.

“Socalo serves breakfast, lunch, happy hour and dinner. The beachy California canteen and Mexican pub features Milliken and Feniger’s iconic balance of tradition and innovation, serving Mexican fare with a California sensibility, alongside Mexican craft beers, wines and cocktails. Socalo’s playful pops of warm colors, breezy accents, and indoor/outdoor dining atmosphere make it a go-to spot for beachgoers, businesspeople, and everyone in between.”

“The duo is known for their beloved restaurant, Border Grill, which opened in Santa Monica in 1990 and has since expanded to locations in Downtown Los Angeles and Las Vegas. Excited to open another restaurant near the coast, Feniger says, “Santa Monica has always felt like home, and we’re excited to be back in a fantastic spot for the community to grab great food and drinks.” Milliken adds, “Socalo is a culmination of everything we love about SoCal – the awesome, local ingredients and incredible neighborhood restaurants – plus our passion for Mexican flavors.””

“Inspired by the Spanish word Zócalo, meaning a central gathering place in Mexican cities, and the restaurant’s home in SoCal, Socalo offers conscientiously-sourced menu options, prepared by Executive Chef Giovanni Lopez. The restaurant provides quick counter service at breakfast, including pastries and fresh juices, as well as at lunch. The dinner menu shifts to full-service dining with raw bar offerings and an array of small plates, salads, taco selections and large plates.”

Also new to the still growing empire are two fast casual concepts, Border BBQ and Pacha Mamas located at 2nd & PCH on Long Beach.

Border BBQ offers a variety of bowls, wraps, and salads full of flavor and filled with slow smoked Texas-style brisket, mesquite smoked chicken, pulled pork and smoked tofu, in addition to housemade lemonades, beertails and wine (coming soon!). Chefs Susan Feniger and Mary Sue Milliken utilize seasonal, locally grown ingredients, organic rice and beans, and meats and poultry without antibiotics or hormones. At Border BBQ, slow smoked barbecue meets fresh Southern California ingredients for an easy to eat and affordable option that can be enjoyed on the go.

“At Pacha Mamas, Chefs Susan Feniger and Mary Sue Milliken serve freshly composed ceviches and seared skewers a la plancha with bold Peruvian and coastal inspired sauces. Pacha Mamas offers conscientiously-sourced fare, using the finest locally grown and organic ingredients, sustainable seafood, and meats and poultry without antibiotics or hormones, alongside housemade lemonades and sangrias (coming soon!) in a casual and comfortable outdoor setting. Food enthusiasts of all types – vegan, vegetarian, meat and fish lovers alike – will love our satisfying flavors and personable staff.”

We corral Susan for a chat.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment.

For budding chefs is culinary school always the right path in terms of training? What does culinary school realistically prepare you for upon graduation? Recent trends signal enrollment in culinary schools is perhaps on the decline. We’ll “Ask the Chef.”

Matthew Allnatt of the Jonathan ClubIf you’re a serious foodie and enjoy supporting great causes you’ll relish hearing all the salivating details of the upcoming Careers through Culinary Arts Los Angeles’ (C-CAP) Winter Gala Benefit at the iconic Jonathan Town Club DTLA on Saturday evening, February 1, 2020. It’s a spectacular night honoring those exemplary chefs who inspire and mentor the C-CAP students and alumni on their long path to success.

The high – profile chefs cooking in the kitchen that night include Austin Cobb of The Strand House, Hilary Henderson of Cut Beverly Hills, Michael Hung of Faith & Flower, Mei Lin of Nightshade, Jason McClain of Philly Jay’s Food Truck (Executive Chef Emeritus of Jonathan Club), James Beard award-winner Sherry Yard of “The Great American Baking Show” and the entire culinary team at Jonathan Club.

The Winter Gala will raise funds to support C-CAP L.A’s career readiness programs for underserved high school culinary students in Southern California.

Starting the evening is a festive Cocktail Reception. On the menu are a variety of passed, chef-created hors d’oeuvres, fine wine, sparkling wine, craft beer and specialty cocktails created by Brian Summers, Jonathan Club’s Mixologist, celebrating the pre-Prohibition days of the Club.

Dinner is a multi-course feast matched with premium, hand-selected wines. Also featured is a Silent & Live Auction offering everything from rare wines to special vacation getaways.

Joining us with all the enticing details are the Director of C-CAP L.A., Lisa Fontanesi, and Jonathan Club’s COO and General Manager, Matthew Allnatt.

Podcasts

Segment One: Show Preview with Co-Host & Executive Producer Andy Harris
Segment Two: Bruce Cakebread, Cakebread Cellars and Mullan Road Cellars Part One
Segment Three: Bruce Cakebread, Cakebread Cellars and Mullan Road Cellars Part Two
Segment Four: Celebrity Chef Susan Feniger, SOCALO, Santa Monica Part One
Segment Five: Celebrity Chef Susan Feniger, SOCALO, Santa Monica Part Two
Segment Six: Co-Host Chef Andrew Gruel with “Ask the Chef”
Segment Seven: Preview of C-CAP’s Winter Gala Benefit Dinner Part One
Segment Eight: Preview of C-CAP’s Winter Gala Benefit Dinner Part Two

Show 342, September 28, 2019: Show Preview with Co-Host Andy Harris

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

The Trotter Project presents the Los Angeles Premier of A Fine Line and Celebrity Chef Panel on Tuesday, October 1st, 2019 at Cinépolis Luxury Cinemas Pacific Palisades from 6:00 pm to 9:30 pm to directly benefit the Los Angeles chapter of Careers through Culinary Arts Program (C-CAP) and MAAP! Chef Hillary Henderson, Chef de Cuisine, CUT by Wolfgang Puck Beverly Hills; Ellen Curtis, General Manager, CUT by Wolfgang Puck Beverly Hills and Organizer Jayne Portnoy preview the special evening for us.

Cheesecake! The Emmy award winning show The Golden Girls made eating cheesecake a nightly ritual on the hit television series.  The pastry chef who made those luscious and delicious cheesecakes and many other foods for hit sitcoms is George Geary. Geary’s cheesecakes became one of his most popular culinary calling cards so he published his favorite recipes in his first cookbook, 125 Best Cheesecake Recipes in 2002, and it was such a hit that a follow up book, The Cheesecake Bible was published in 2008 and became a best-seller. Now Geary has expanded his cheesecake repertoire even more with the eagerly anticipated 2nd Edition of The Cheesecake Bible: 300 Sweet & Savory Recipes for Cakes and More.  George provides home cooks with extensive how-to instructions, tips and techniques to make the perfect cheesecake.

The Sideways Fest is a weekend (October 18th thru 20th) celebrating the 15th anniversary of “Sideways” The Movie. The continuing positive impact it’s had on tourism in the Santa Ynez Valley is incalculable. Chef & Winemaker Frank Ostini of Hitching Post II and Hitching Post Wines is our informed tour guide.

Babe’s Bar-B-Que and Brewery is centrally located in the Greater Palm Springs area at The River in Rancho Mirage. It launched to instant acclaim and popularity in 2002, the dream project come true of Founder Don Callender (of Marie Callender’s Restaurants fame.) Today Babe’s Bar-B-Que and Brewery is under the stewardship of Don’s son, Lucky, who carries on the founder’s vision. Lucky taps the keg for us.

Chef Eric Bost’s (République, Guy Savoy, Alain Ducasse) debut restaurant, auburn, juxtaposes the higher echelon of traditional fine dining with an emphasis on guest exploration and conviviality while paying homage to Los Angeles’ uninhibited culinary identity in a space designed with honest materials by local makers.” We gently pull Chef Eric away from his busy kitchen for a chat.

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

Play

September 28: A Fine Line Documentary, George Geary, Sideways Fest, Babe’s Bar-B-Que and Brewery, Eric Bost

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Hillary Henderson & General Manager Ellen Curtis, CUT by Wolfgang Puck
Segment Three: “The Cheesecake King” Chef George Geary – 2nd Edition of The Cheesecake Bible
Segment Four: Chef Frank Ostini of Buellton’s Hitching Post II and Hitching Post Wines
Segment Five: Lucky Callender – Babe’s Bar-B-Que and Brewery, Rancho Mirage
Segment Six: Executive Chef / Proprietor Eric Bost of auburn

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

The Trotter Project presents the Los Angeles Premier of “A Fine Line” and Celebrity Chef Panel on Tuesday, October 1st, 2019 at Cinépolis Luxury Cinemas Pacific Palisades from 6:00 pm to 9:30 pm to directly benefit the Los Angeles chapter of Careers through Culinary Arts Program (C-CAP) and MAAP!

Chef Hillary Henderson, Chef de Cuisine, CUT by Wolfgang Puck Beverly Hills; Ellen Curtis, General Manager, CUT by Wolfgang Puck Beverly Hills and Organizer Jayne Portnoy preview the special evening for us.

Cheesecake! The Emmy award winning show The Golden Girls made eating cheesecake a nightly ritual on the hit television series.  The pastry chef who made those luscious and delicious cheesecakes and many other foods for hit sitcoms is George Geary. Geary’s cheesecakes became one of his most popular culinary calling cards so he published his favorite recipes in his first cookbook, 125 Best Cheesecake Recipes in 2002, and it was such a hit that a follow up book, The Cheesecake Bible was published in 2008 and became a best-seller. Now Geary has expanded his cheesecake repertoire even more with the eagerly anticipated 2nd Edition of The Cheesecake Bible: 300 Sweet & Savory Recipes for Cakes and More George provides home cooks with extensive how-to instructions, tips and techniques to make the perfect cheesecake.

The Sideways Fest is a weekend (October 18th thru 20th) celebrating the 15th anniversary of “Sideways” The Movie. The continuing positive impact it’s had on tourism in the Santa Ynez Valley is incalculable. Chef & Winemaker Frank Ostini of Hitching Post II and Hitching Post Wines is our informed tour guide.

Babe’s Bar-B-Que and Brewery is centrally located in the Greater Palm Springs area at The River in Rancho Mirage. It launched to instant acclaim in 2002, the dream project come true of Founder Don Callender (of Marie Callender’s Restaurants fame.) Today Babe’s Bar-B-Que and Brewery is under the stewardship of Don’s son, Lucky, who carries on the founder’s vision. Lucky taps the keg for us.

“Chef Eric Bost’s (République, Guy Savoy, Alain Ducasse) debut restaurant, auburn, juxtaposes the higher echelon of traditional fine dining with an emphasis on guest exploration and conviviality while paying homage to Los Angeles’ uninhibited culinary identity in a space designed with honest materials by local makers.” We gently pull Chef Eric away from his busy kitchen for a chat.”

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

Hillary Henderson of Cut by Wolgang Puck in Beverly HillsThe Trotter Project presents the Los Angeles Premier of A Fine Line and Celebrity Chef Panel on Tuesday, October 1st, 2019 at Cinépolis Luxury Cinemas Pacific Palisades from 6:00 pm to 9:30 pm to directly benefit the Los Angeles chapter of Careers through Culinary Arts Program (C-CAP) and MAAP!

Chef Hillary Henderson, Chef de Cuisine, CUT by Wolfgang Puck Beverly Hills; Ellen Curtis, General Manager, CUT by Wolfgang Puck Beverly Hills and Organizer Jayne Portnoy preview the special evening for us.

This special evening will start with a lively and decadent Cocktail Reception at 6:00 pm featuring culinary creations from celebrated celebrity chefs and panelists Chef Antonia Lofaso (Scopa Italian RootsDAMABlack Market Liquor BarAntonia Lofaso CateringFood Network)Michelin Star Chef Carrie Nahabedian (Brindille), Chef Aarti Sequeira (Food Network), Ellen Curtis (CUTCUT Lounge), Chef Hillary Henderson (CUT by Wolfgang Puck), and Moderator Chef Sherry Yard (Food NetworkCake WarsTop Chef: Just Desserts), along with a Complimentary BuffetChampagneWineBeerPopcorn and Candy from the Cinépolis Luxury Cinemas Pacific Palisades concession.

The L.A. premier of A Fine Line, a moving documentary by Filmmaker Joanna James will start at 7:15 pm and explores why only 6 per cent of Head Chefs and restaurant owners are women, while shedding light on national conversations that are being had now, and hearing perspectives and experiences from world-renowned chefs including Dominique CrennLidia BastianichApril BloomfieldBarbara LynchCat Cora and many more, getting to the heart of what is needed to empower women across all industries.

Cookbook Author George Geary Cheesecake! The Emmy award winning show The Golden Girls made eating cheesecake a nightly ritual on the hit television series.  The pastry chef who made those luscious and delicious cheesecakes and many other foods for hit sitcoms is George Geary. He later became the first award winning pastry chef for the Walt Disney Company at Disneyland.

Geary’s cheesecakes became one of his most popular culinary calling cards so he then published his favorite recipes in his first cookbook, 125 Best Cheesecake Recipes in 2002, and it was such a hit that a follow up book, The Cheesecake Bible was published in 2008 and became a best-seller.

Now Geary has expanded his cheesecake repertoire even more with the highly anticipated 2nd Edition of The Cheesecake Bible: 300 Sweet & Savory Recipes for Cakes and More George provides home cooks with extensive how-to instructions, tips and techniques to make the perfect cheesecake.

Recipes in the book range from holiday favorites, savory and citrus cheesecakes, no-bake cheesecakes, to bars, pies, toppings and sauces, and breakfast items. Some of the delicious recipes in the book include:  Artichoke Cheesecake, Maine Lobster Cheesecake, Passover Honey Cheesecake, Blood Orange Spiced Cheesecake, Eggnog Rum Cheesecake, Italian Zabaglione Cheesecake Bars, Blood Orange Cheesecake Crępes, Cheesecake Bonbons and many more unique flavored desserts.

Frank Ostini of Hitching Post IIThe Sideways Fest is a weekend (October 18th thru 20th) celebrating the 15th anniversary of “Sideways” The movie. The continuing, positive impact it’s had on tourism in the Santa Ynez Valley is incalculable.

Kick off the Sideways Fest 15 -year anniversary celebration weekend (October 18th) with a special “Sideways” Movie Experience under the stars at the Solvang Festival Theatre. Wine Tasting and panel discussion with Sideways personalities follows the screening at Solvang Theater Fest!

Saturday, October 19th is the Sideways Shuttle Tour from 11:00 a.m. to 5:00 p.m. Guests will get to hop on the Shuttle and experience the Sideways Tour first hand! The tour features special stops from “Sideways” that include Sideways InnPeake Ranch, Hitching Post II, Ostrich Land and the Solvang Restaurant!

The Weekend concludes with the Sideways Wine Festival in Buellton’s River View Park on Sunday afternoon, October 20th from 12 Noon to 4:00 p.m. Over 40 Santa Rita Hills and Santa Barbara County wineries will be on site for guests to sample from!

Chef & Winemaker Frank Ostini of Hitching Post II and Hitching Post Wines is our tour guide.

Lucky Callendar pf Babe's BBW in Palm SpringsBabe’s Bar-B-Que and Brewery is centrally located in the Greater Palm Springs area at The River in Rancho Mirage. It launched to instant acclaim in 2002, the dream project come true of Founder Don Callender (of Marie Callender’s Restaurants fame.) Today Babe’s Bar-B-Que and Brewery is under the stewardship of Don’s son, Lucky, who carries on the founder’s vision.

There are bar-b-que styles represented at Babe’s from every part of the United States and abroad, from the great state of Texas to Korea. The secret is perhaps Babe’s smoking process. It differs from the conventional barbecue restaurants that typically rely on heavy sauces or rubs to flavor the meat.

Second generation propriety Lucky Callender is our guest.

Chef Eric Bost of Auburn in Los Angeles on Melrose“Chef Eric Bost’s (République, Guy Savoy, Alain Ducasse) debut restaurant, auburn,  juxtaposes the higher echelon of traditional fine dining with an emphasis on guest exploration and conviviality while paying homage to Los Angeles’ uninhibited culinary identity in a space designed with honest materials by local makers.”

“The menu is based on a unique perspective of a multiple course format, built around guest liberty and the absence of strict rules. Diners are encouraged to guide their own experience, allowing freedom and flexibility, while stripping away formality. In contrast to our main dining menu, the bar offers a fully à la carte selection, maintaining the same culinary philosophy while contributing an entirely different way to enjoy auburn.”

We gently pull Chef Eric away from his busy kitchen for a chat.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Hillary Henderson & General Manager Ellen Curtis, CUT by Wolfgang Puck
Segment Three: “The Cheesecake King” Chef George Geary – 2nd Edition of The Cheesecake Bible
Segment Four: Chef Frank Ostini of Buellton’s Hitching Post II and Hitching Post Wines
Segment Five: Lucky Callender – Babe’s Bar-B-Que and Brewery, Rancho Mirage
Segment Six: Executive Chef / Proprietor Eric Bost of auburn

Show 338, August 24, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s delectable show.

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

The classic martini never went out of style and gin is making a resurgence in the cocktail world. Plymouth Gin (dating to 1793) is closely tied to the evolution of many of the cocktail world’s significant libations. Guiding us is Plymouth Gin’s Global Brand Ambassador, Sebastian Hamilton-Mudge.
Lincoln Carson is the Chef/Partner of the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. An all-day restaurant Bon Temps reimagines a modern French brasserie with industrial roots. From morning until late-night, the menu is refined with an attention to detail that nods to Chef Lincoln Carson’s lineage working in internationally-acclaimed restaurants. We entice Chef Lincoln out of his busy kitchens for a chat.

“Write. Create. Imbibe. Connect”

A Nourished Spirit is a four-part writing workshop (August 22, September 26, October 17 and November 14) curated for the Double Take at the Kimpton Palomar hotel in Westwood using craft cocktails and distinguished wines as our inspiration. Each evening includes curated libations, light bites and all you need to connect pen to paper.” The Creative Team, including Producer Jayne Portnoy, joins us with the specifics.

Our always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 4th 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.

Once a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. First up is Chef Marco’s Hatch pepper Cooking Demonstration on Tuesday evening, August 27th from 6 to 8:00 p.m. Zapien’s will then host a daytime Hatch Chile Roast on September 7th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 7th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. We’ll entice Chef Marco away from the chile roaster for a chat.

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

Play

Show 338, August 24, 2019: Tuxton China, Inc with Vice President of Business Development Jennifer Rolander

Jennifer Rolander of Tuxton ChinaTuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 4th 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.

2019 marks the 20th Anniversary of Tuxton!

“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, joins us with the details.

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August 24: Plymouth Gin, Lincoln Carson, A Nourished Spirit, Tuxton China, Zapien’s Salsa Grill

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Plymouth Gin with Global Brand Ambassador Sebastian Hamilton-Mudge
Segment Three: Executive Chef / Partner Lincoln Carson, Bon Temps, Los Angeles
Segment Four: Preview of “A Nourished Spirit” Series at Double Take & Kimpton Palomar Hotel, Los Angeles
Segment Five: Co-Host Chef Andrew Gruel of Slapfish with “Ask the Chef”
Segment Six: Tuxton China, Inc with Vice President of Business Development Jennifer Rolander
Segment Seven: Chef Marco Zapien of Zapien’s Salsa Grill

Now an enticing preview of this Saturday’s delectable show.

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

The classic martini never went out of style and gin is making a resurgence in the cocktail world. Plymouth Gin (dating to 1793) is closely tied to the evolution of many of the cocktail world’s significant libations. Guiding us is Plymouth Gin’s Global Brand Ambassador, Sebastian Hamilton-Mudge.

Lincoln Carson is the Chef/Partner of the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. An all-day restaurant Bon Temps reimagines a modern French brasserie with industrial roots. From morning until late-night, the menu is refined with an attention to detail that nods to Chef Lincoln Carson’s lineage working in internationally-acclaimed restaurants. We entice Chef Lincoln out of his busy kitchens for a chat.

“Write. Create. Imbibe. Connect”

“A Nourished Spirit is a four-part writing workshop (August 22, September 26, October 17 and November 14) curated for the Double Take at the Kimpton Palomar hotel in Westwood using craft cocktails and distinguished wines as our inspiration. Each evening includes curated libations, light bites and all you need to connect pen to paper.” The Creative Team, including Producer Jayne Portnoy, joins us with the specifics.

Our always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 4th 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.

Once a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. First up is Chef Marco’s Hatch pepper Cooking Demonstration on Tuesday evening, August 27th from 6 to 8:00 p.m. Zapien’s will then host a daytime Hatch Chile Roast on September 7th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 7th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. We’ll entice Chef Marco away from the chile roaster for a chat.

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

Sebastian Hamilton-Mudge is the brand ambassador for Plymouth GinThe classic martini never went out of style and gin is making a resurgence in the cocktail world. Plymouth Gin (dating to 1793) is closely tied to the evolution of many of the cocktail world’s significant libations.

“Gin appears in cocktail guides as early as 1900, and by 1930, was ubiquitous in the influential The Savoy Cocktail Book. In modern times, It’s employed in mixed drinks that originated both in their initial form with Plymouth Gin and also ones where an ambiguous call for “gin” has led to many cocktail makers reaching for Plymouth Gin.”

As Global Brand Ambassador, Sebastian Hamilton-Mudge has travelled the world, absorbing and influencing cocktail culture wherever he goes, sharing his deep knowledge of Gin and Cocktails.

He is regularly referenced in press and articles around the World and his book on the classic Pink Gin cocktail is available in the Angostura distillery in Trinidad, while his writing on the brand and classic cocktail history with award winning writer Aaron Goldfarb and Punch Creative.

The Gin Companion is available online to buy.

Guiding us is Plymouth Gin’s Global Brand Ambassador, Sebastian Hamilton-Mudge.

Lincoln Carson of Bon TempsLincoln Carson is the Chef/Partner of the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles.

“An all-day restaurant Bon Temps reimagines a modern French brasserie with industrial roots. From morning until late-night, the menu is refined with an attention to detail that nods to Chef Lincoln Carson’s lineage working in internationally-acclaimed restaurants.  Bon Temps is for the neighborhood and a place for the downtown community to break bread in a space that pays homage to the old and new.”

“Chef Lincoln Carson is a veteran pastry chef whose career spans almost three decades and he is best known for his eight-year tenure as the corporate pastry chef for The Mina Group, while his culinary resume also includes stints at internationally-acclaimed restaurants such as Le Bernardin and La Cote Basque. Carson was responsible for all facets of The Mina Group’s pastry, dessert and bread programs in addition to opening 18 new restaurants during his time there.”

“Set within the former Heinz testing kitchen of downtown Los Angeles, Bon Temps sets out to break down the distinction between back and front of house all while showcasing the beautiful tension between warm and cold materials. The guest immediately feels part of something larger than simply a dining experience, rather the sounds of the open kitchen combined with a sense of functional utility set forth by the aluminum furniture all point towards the expression of a transparent and honest dining experience driven by Chef Lincoln Carson.”

We entice Chef Lincoln out of his busy kitchens for a chat.

Jayne Portnoy of the Pen2Paper Project“Write. Create. Imbibe. Connect”

A Nourished Spirit is a four-part writing workshop (August 22, September 26, October 17 and November 14) curated for the Double Take at the Kimpton Palomar hotel in Westwood using craft cocktails and distinguished wines as our inspiration. Each evening includes curated libations, light bites and all you need to connect pen to paper.”

The Pen2Paper Project aims to connect people and create community through the art of letter writing and journaling. A Nourished Spirit is a four-part writing series curated by Pen2Paper for Double Take that incorporates cocktail and food pairings into the creative process.

Tickets are $30 per workshop and include food & drink pairings, journal and 15% dining discount at Double Take.

Producer Jayne Portnoy, Double Take’s Lead Bartender Sarah Mengoni and Hotel Palomar’s & Double Take’s Executive Chef Paul Gregory join us with the details.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group,” joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Plant-based seafood substitutes are coming into the consumer marketplace. It’s a huge subject of spirited conversation and has been in the news recently. Chef Andrew shares his thoughts.

Jennifer Rolander of Tuxton ChinaTuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 4th 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.

2019 marks the 20th Anniversary of Tuxton!

“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, joins us with the details.

Marco Zapien of Zapiens Salsa Grill and TaqueriaOnce a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. First up is Chef Marco’s Hatch pepper Cooking Demonstration on Tuesday evening, August 27th from 6 to 8:00 p.m. Guests will receive copies of all the Hatch-themed recipes including Drink of the Day, Appetizers, Salad, Entrees and Dessert. The seated Dinner features all the items demonstrated by Chef Marco. Guests also receive a gift certificate for a complimentary meal at Zapien’s Salsa Grill on a future visit.

Zapien’s will then host a daytime Hatch Chile Roast on September 7th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 7th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten incredible Hatch Chile inspired dishes.

We’ll entice Chef Marco away from the chile roaster for a chat.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Plymouth Gin with Global Brand Ambassador Sebastian Hamilton-Mudge
Segment Three: Executive Chef / Partner Lincoln Carson, Bon Temps, Los Angeles
Segment Four: Preview of “A Nourished Spirit” Series at Double Take & Kimpton Palomar Hotel, Los Angeles
Segment Five: Co-Host Chef Andrew Gruel of Slapfish with “Ask the Chef”
Segment Six: Tuxton China, Inc with Vice President of Business Development Jennifer Rolander
Segment Seven: Chef Marco Zapien of Zapien’s Salsa Grill

Show 320, April 20, 2019: Preview of C-CAP’s 2nd Annual Full Circle Benefit at Redbird with Barbara Fairchild

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 and seated Dinner & Live Auction upstairs at Redbird.

A limited number of “Reception Only” tickets have just been released. At $100 per guest it’s a real bargain. The 90-minute Reception features a delectable selection of hors d’oeuves, free-flowing No 1 Cuvee Methode Traditionelle sparkling wine from New Zealand, Pinks Rose from Hitching Post Wines, premium craft beers from El Segundo Brewing Co., and signature handcrafted cocktails by Anthony Greco, C-CAP Alumnus (Lukshon) highlighting Greenbar Tequila and Ford’s Gin

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