“Modern media company Tastemade and Southern California’s PBS station have launched Season Two of the Emmy® and James Beard Award®-winning series “Broken Bread” – hosted by restaurant entrepreneur and acclaimed chef Roy Choi. Co-produced by Tastemade and KCET, the new season explores the future of the restaurant industry, highlighting diverse, expert perspectives and features notable names including Chef Wolfgang Puck, Restaurateur & Food Activist Alice Waters, Artist & Activist Chuck D. and more.” The Emmy Award-winning Director of “Broken Bread,”Antonio Diaz is our guest.
“With a history of working with and crafting some of the most sought -after brands in the world, Ten Five Hospitality represents the organizational, operational and creative excellence to bring original and authentic visions to life while outperforming the market on the bottom-line. Ten Five Hospitality brings a world class level of expertise in design, operations, marketing, financing, and food and beverage execution to any project that would typically require 4 or 5 separate consultants.” Among their host of expansive new projects in Hollywood is the Tommie Hotel. The Hotel features 212 guest rooms and over 25,000 square feet of food and beverage space, including a 12,000 square foot rooftop pool and easy-going bar, Desert 5 Spot, and a 6,000 square foot outdoor restaurant, Chef Wes Avila’s Ka’Teen. Managing partner Dan Daley joins us to share the details of Ten Five Hospitality’s evolving Hollywood plans.
“Ellen Bennett is the founder and CEO of Hedley & Bennett, an apron and kitchen gear brand that outfits many of the best chefs in the world. Since starting the business in her L.A. home, Ellen has grown H&B into a multi-million dollar business. They have collaborated with Vans, Madewell, Chrissy Teigen, and artist Takashi Murakami, among others and create uniforms for 4,000 restaurants and coffee shops all over the U.S.” “Dream First, Details Later – How to Quit Overthinking & Make it Happen! shares Ellen’s journey and her forged-in-the-fire personal playbook for starting before you stop yourself. If you’ve ever imagined doing something and immediately thought, “that’s impossible,” or “I wouldn’t even know where to start,” or “I’m not qualified to do that,” in these pages, you’ll learn how to shove aside your inner worrier and launch into action.” Savvy Entrepreneur Ellen Bennett joins us fashionably attired in a H & B apron.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Being an incurable romantic Chef Andrew shares some tips and practical advice on Valentine’s Day dining. If you’re going out on the 14th dine earlier when the kitchen is fresh and less frazzled. Consider dining out the day before or after when things are a bit calmer. Valentine’s Day itself is a great occasion to cook an intimate meal at home.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“All Taste of the NFL proceeds benefit GENYOUth’s End Student Hunger Fund, which is dedicated to providing equipment and resources to help deliver and distribute school meals to the 30 million students nationwide who rely on them for their daily nutrition needs. The NFL has also earmarked a portion of funds as a donation to support the Super Bowl host city’s Los Angeles Unified School District and its Kool Kitchens renovations program, a district-wide initiative addressing student food insecurity. The PepsiCo Foundation is partnering with GENYOUth’s End Student Hunger Fund to address childhood hunger on a national level and to bring local support to the Los Angeles community through a partnership with Para Los Niños to provide nutritious weekend meals to students over the next year.”
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
Celebrity Chef Carla Hall is well-known as the all-time fan favorite of Bravo’s “Top Chef” series (Seasons 5 and 8) as well as her years as one of the hosts of ABC’s Emmy Award-winning “The Chew” He most recent book is Carla and the Christmas Cornbread. Chef Carla is intown to participate in Taste Of The NFL at the Petersen Automotive Museum benefiting GENYOUth End Student Hunger Fund. Carla joins us.
Modern media company Tastemade and Southern California’s PBS station have launched for Season Two of the Emmy® and James Beard Award®-winning series “Broken Bread” – hosted by restaurant entrepreneur and acclaimed chef Roy Choi. Co-produced by Tastemade and KCET, the new season explores the future of the restaurant industry, highlighting diverse, expert perspectives and features notable names including Chef Wolfgang Puck, Restaurateur & Food Activist Alice Waters, Artist & Activist Chuck D. and more. The Emmy Award-winning Director of “Broken Bread,” Antonio Diaz is our guest.
“With a history of working with and crafting some of the most sought -after brands in the world, Ten Five Hospitality represents the organizational, operational and creative excellence to bring original and authentic visions to life while outperforming the market on the bottom-line. Ten Five Hospitality brings a world class level of expertise in design, operations, marketing, financing, and food and beverage execution to any project that would typically require 4 or 5 separate consultants.” Among their host of expansive new projects in Hollywood is the Tommie Hotel. The Hotel features 212 guest rooms and over 25,000 square feet of food and beverage space, including a 12,000 square foot rooftop pool and bar, Desert 5 Spot, and a 6,000 square foot outdoor restaurant, Chef Wes Avila’s Ka’Teen. Managing partner Dan Daley joins us to share the details of Ten Five Hospitality’s evolving Hollywood plans.
“Ellen Bennett is the founder and CEO of Hedley & Bennett, an apron and kitchen gear brand that outfits many of the best chefs in the world. Since starting the business in her L.A. home, Ellen has grown H&B into a multi-million dollar business. They have collaborated with Vans, Madewell, Chrissy Teigen, and artist Takashi Murakami, among others and create uniforms for 4,000 restaurants and coffee shops all over the U.S.” “Dream First, Details Later shares Ellen’s journey and her forged-in-the-fire personal playbook for starting before you stop yourself. If you’ve ever imagined doing something and immediately thought, “that’s impossible,” or “I wouldn’t even know where to start,” or “I’m not qualified to do that,” in these pages, you’ll learn how to shove aside your inner worrier and launch into action.” Savvy Entrepreneur Ellen Bennett joins us fashionably attired in a H & B apron.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Being an incurable romantic Chef Andrew shares some tips and practical advice on Valentine’s Day dining. Also Chef Andrew has some thoughts on a controversial new trend at some restaurants where they aren’t reachable by phone. The guest communicates exclusively through their online reservation system, social media or email.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“All Taste of the NFL proceeds benefit GENYOUth’s End Student Hunger Fund, which is dedicated to providing equipment and resources to help deliver and distribute school meals to the 30 million students nationwide who rely on them for their daily nutrition needs. The NFL has also earmarked a portion of funds as a donation to support the Super Bowl host city’s Los Angeles Unified School District and its Kool Kitchens renovations program, a district-wide initiative addressing student food insecurity. The PepsiCo Foundation is partnering with GENYOUth’s End Student Hunger Fund to address childhood hunger on a national level and to bring local support to the Los Angeles community through a partnership with Para Los Niños to provide nutritious weekend meals to students over the next year.”
“Modern media company Tastemade and Southern California’s PBS station have launched Season Two of the Emmy® and James Beard Award®-winning series “Broken Bread” – hosted by restaurant entrepreneur and acclaimed chef Roy Choi. Co-produced by Tastemade and KCET, the new season explores the future of the restaurant industry, highlighting diverse, expert perspectives and features notable names including Chef Wolfgang Puck, Restaurateur & Food Activist Alice Waters, Artist & Activist Chuck D. and more.”
““Broken Bread” follows Choi as he explores complex social justice issues through the lens of food – including gentrification, cultural erasure, and the corporate takeover of food and farming – and celebrates the people who are making big changes to the current food landscape, what is eaten and where communities gather. He meets inspiring individuals and organizations who challenge the status quo and use food as a platform for activism and a catalyst for change. As the connector, Choi teams up with those making a difference and thus, fuels his deep love for the food community and the players who fight to transform it for the better.”
The Emmy Award-winning Director of “Broken Bread,” Antonio Diaz is our guest.
“With a history of working with and crafting some of the most sought -after brands in the world, Ten Five Hospitality represents the organizational, operational and creative excellence to bring original and authentic visions to life while outperforming the market on the bottom-line.”
“Ten Five Hospitality brings a world class level of expertise in design, operations, marketing, financing, and food and beverage execution to any project that would typically require 4 or 5 separate consultants.”
Among their host of distinctive new projects in Hollywood is the Tommie Hotel. “The Hotel features 212 guest rooms and over 25,000 square feet of food and beverage space, including a 12,000 square foot rooftop pool and bar, Desert 5 Spot and a 6,000 square foot outdoor restaurant, Chef Wes Avila’s Ka’Teen.”
“Ka’Teen is an artful take on ancient Yucatan culinary tradition, made with the freshest ingredients hand-picked from local purveyors and farmers.”
Managing partner Dan Daley joins us to share the details of Ten Five Hospitality’s evolving Hollywood plans.
“Ellen Bennett is the founder and CEO of Hedley & Bennett, an apron and kitchen gear brand that outfits many of the best chefs in the world. Since starting the business in her L.A. home, Ellen has grown H&B into a multi-million dollar business. They have collaborated with Vans, Madewell, Chrissy Teigen, and artist Takashi Murakami, among others and create uniforms for 4,000 restaurants and coffee shops all over the U.S. The biggest part of Hedley & Bennett’s business has now shifted to home cooks.”
“Dream First, Details Latershares Ellen’s journey and her forged-in-the-fire personal playbook for starting before you stop yourself. If you’ve ever imagined doing something and immediately thought, “that’s impossible,” or “I wouldn’t even know where to start,” or “I’m not qualified to do that,” in these pages, you’ll learn how to shove aside your inner worrier and launch into action. This honest and bold illustrated book will be like having Ellen—your personal hype woman—there with you, all the while yelling, “Don’t stop! You got this!””
“As a 24-year-old line cook, Ellen Marie Bennett couldn’t stand the kitchen staff’s poorly designed, cheaply made aprons. So when her head chef announced he was ordering a new batch, she blurted out, “Chef, I have an apron company”—even though she had no company, no business plan—just a glimmer of a design idea and a business license. Through hustle and a willingness to leap into the unknown, time and time again, she built that first order into a multi-million-dollar company called Hedley & Bennett, making aprons and kitchen gear worn by many of the world’s best chefs and home cooks everywhere.”
Savvy Entrepreneur Ellen Bennett joins us fashionably attired in a H & B apron.
Being an incurable romantic Chef Andrew shares some tips and practical advice on Valentine’s Day dining. Also Chef Andrew has some thoughts on a controversial new trend at some restaurants where they aren’t reachable by phone. No listed phone number…The guest communicates exclusively through their online reservation system, social media or email.
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie joins us to talk about her top favorite new restaurants of 2020. Her picks range from “Most Likely to Succeed” to “Best Personality.” We’ll also get a preview of Anne Marie’s next column which publishes Monday, April 19th. Filipino Food Month is here. Anne Marie Panoringam starts her interview in this segment.
On Thursday evening April 29, The Careers through Culinary ArtsProgram (C-CAP) is presenting “A Taste of C-CAP– 2021 Virtual Annual Gala.” During the fundraising event, C-CAP will honor a beacon of hope to all of us– chef, author and TV Host, Carla Hall– for her work to mentor and support C-CAP’s students and alumni. Carla first won over audiences when she competed on Bravo’s Top Chef and Top Chef: All Stars (fan favorite) and shared her philosophy to always cook with love. She believes food connects us all and strives to communicate this. Chef Carla joins us.
“In 2017, Andy and Kim Busch started a business in their 50’s which they knew nothing about. Andy, coming from a long line of St. Louis beer barons, had worked not in the beverage business but rather at Grant’s Farm, the original prototype for the Busch Gardens parks started by his father, Gussie. Their newest property, Folded Hills Winery, Farmstead, Ranch in the Santa Ynez Valley, focuses on top notch wine making rather than beer.” Winemaker Michael Brughelli is our guest and gently pulls the cork on the unusual story of Folded Hills Winery for us.
Food entrepreneur Donald Contursi is the founder of Lip Smacking Foodie Tours and Finger Licking Foodie Tours based in Las Vegas. In a few short years they have earned the reputation as the premier food walking tour operator in Las Vegas. They offer both fully escorted as well as self -guided foodie tours of the most significant dining areas in Las Vegas both on and off The Strip. Downtown and the neighboring Arts District are now a huge dining destination known for a variety of ethnic cuisines. Founder Donald Contursi hospitably leads us on the tour of Lip Smacking Foodie Tours and Finger Licking Foodie Tours.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the early stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the differences between New York pizza by-the-slice and Jersey style pizza-by-the-slice. Does hot sauce come into play?
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
“Carla first won over audiences when she competed on Bravo’s Top Chef and Top Chef: All Stars (fan favorite) and shared her philosophy to always cook with love. She believes food connects us all and strives to communicate this.”
Among the many benefits at the Commis donation level for “A Taste of C-CAP” is a multi-course meal (delivered to your home via Goldbelly) prepared by either Marcus Samuelsson or Carla Hall. It’s arrives expertly packaged, ready to heat and serve.
Just announced is that Chef Carla has her first children’s cookbook (with illustrations) coming out in the Fall. It’s titled Carla and the Christmas Cornbread.
“Carla first won over audiences when she competed on Bravo’s Top Chef and Top Chef: All Stars (fan favorite) and shared her philosophy to always cook with love. She believes food connects us all and strives to communicate this.”
Missing Chef Carla’s Nashville Hot Chicken from her Brooklyn restaurant and Barclays Center? You can now get this delicious chicken (ready to enjoy) and also an assortment of Carla’s signature baked goods delivered to your door via Goldbelly.
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie joins us to talk about her top favorite new restaurants of 2020. Her picks range from “Most Likely to Succeed” to “Best Personality.” We’ll also get a preview of Anne Marie’s next column which publishes Monday, April 19th. Filipino Food Month is here.
On Thursday evening April 29, The Careers through Culinary ArtsProgram (C-CAP) is presenting “A Taste of C-CAP– 2021 Virtual Annual Gala.” During the fundraising event, C-CAP will honor a beacon of hope to all of us– chef, author and TV Host, Carla Hall– for her work to mentor and support C-CAP’s students and alumni. Carla first won over audiences when she competed on Bravo’s Top Chef and Top Chef: All Stars (fan favorite) and shared her philosophy to always cook with love. She believes food connects us all and strives to communicate this. Chef Carla joins us.
“In 2017, Andy and Kim Busch started a business in their 50’s which they knew nothing about. Andy, coming from a long line of St. Louis beer barons, had worked not in the beverage business but rather at Grant’s Farm, the original prototype for the Busch Gardens parks started by his father, Gussie. Their newest property, Folded Hills Winery, Farmstead, Ranch in the Santa Ynez Valley,focuses on top notch wine making rather than beer.” Winemaker Michael Brughelli is our guest and gently pulls the cork on the unusual story of Folded Hills Winery for us.
Food entrepreneur Donald Contursi is the founder of Lip Smacking Foodie Tours and Finger Licking Foodie Tours based in Las Vegas. In a few short years they have earned the reputation as the premier food walking tour operator in Las Vegas. They offer both fully escorted as well as self -guides foodie tours of the most significant dining areas in Las Vegas both on and off The Strip. Downtown and the neighboring Arts District are now a huge dining destination known for a variety of ethnic cuisines. Founder Donald Contursi hospitably leads us on the tour of Lip SmackingFoodie Tours and Finger Licking Foodie Tours.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the early stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the differences between New York pizza by-the-slice and Jersey style pizza-by-the-slice. Does hot sauce come into play?
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column.
Anne Marie joins us to talk about her top favorite new restaurants of 2020. Her inspired range of picks include “Most Involved,” “Best Looking,” “Most Likely to Succeed,” “Best Personality,” Most Popular” and “Best Location.” We’ll also get a sneak preview of Anne Marie’s next column which publishes on Voice of OC Monday, April 19th. It’s Filipino Food Month.
“Carla first won over audiences when she competed on Bravo’s Top Chef and Top Chef: All Stars (fan favorite) and shared her philosophy to always cook with love. She believes food connects us all and strives to communicate this.”
Just announced is that Chef Carla has her first children’s cookbook (with illustrations) coming out in the Fall. It’s titled Carla and the Christmas Cornbread.
Missing Chef Carla’s Nashville Hot Chicken? You can now get this delicious chicken (ready to enjoy) and also an assortment of Carla’s signature baked goods delivered to your door via Goldbelly.
Chef Carla joins us.
“In 2017, Andy and Kim Busch started a business in their 50’s which they knew nothing about. Andy, coming from a long line of beer barons, had worked not in the beverage business but rather at Grant’s Farm, the original prototype for the Busch Gardens parks started by his father, Gussie. Folded Hills Winery, Farmstead, Ranchfocuses on top notch wine making rather than beer.”
“The Busch’s own Folded Hills, a working ranch, an integrated sustainable farm is located just outside of Santa Barbara in the Santa Ynez Valley. When they purchased a contiguous piece of farming property they learned that the original farmsteader had planted a pre-prohibition vineyard and made wine in the basement of his farmhouse.”
“The Busches had purchased the property to keep the land agricultural in general and organic in particular and in 2014 decided to start farming organic grapes alongside the 18 acres of organic row crops, stone fruits, and animals.”
“As they were deciding what grape varietals to plant everyone told them to “plant what they love to drink”. Andy loves beer – that was no help- although they do have a small patch of hops growing. Kim loved Pinot Noir but the terroir would not grow a quality Pinot. They settled on the Rhône varietals which they knew absolutely nothing about. Now the hillsides are rolling with grape vines of syrah, grenache, Clairette blanc, grenache blanc and marsanne.”
“This is a heart project for the Busches and they wanted to bring some of their mid-West roots and family heritage to the project. Many of the wines have names that harken back to their iconic St. Louis history.”
“Their award- winning Lilly Rosé is named for six generations of Lilly’s.” From Lilly Anheuser who married Adolphus Busch in 1861, to their 3 -year old grand-daughter, Lilly. The Grant Grenache is named for the family seat in St. Louis, Grant’s Farm, which was named for Ulysses S. Grant, the original farmsteader of the that land. The August Red and August White are named for Andy’s grandfather and father, August Busch Sr. And Jr. His father, August, Jr., or Gussie, was the one who gave his father the first Clydesdale hitch to celebrate the repeal of Prohibition in 1934.
“The Busches still ponder why they decided to launch a business that they knew so little about, so late in life, after their children had left home. But it is working. Folded Hills has won many awards for the wines which are grown organically, following the biodynamic calendar. The wines are hand-crafted in small batches with minimal intervention.”
Winemaker Michael Brughelli oversees all winemaking, working directly with the vineyard and cellar staff in a hands-on fashion. “A California native, Brughelli is perhaps best known as winemaker for Scar of the Sea, a label he co-founded with Mikey Giugni. A darling of critics and sommeliers alike, Scar of the Sea quickly rose in prominence as Brughelli’s wines drew wide notice. In 2019, he sold his portion of Scar of the Sea back to Giugni in order to launch his own consultancy, Vignerons. Previously, Brughelli was at Bien Nacido Vineyard, in the Santa Maria Valley appellation of Santa Barbara County, where over the course of seven seminal years, he rose from Sales Manager to Director of Sales to Director of Supply.”
Tasting Rooms are located at the vineyard estate in Gaviota and on Old Coast Highway in Montecito.
Winemaker Michael Brughelli is our guest and gently pull the cork on the unusual story of Folded Hills Winery for us.
Donald Contursi is the founder of Lip Smacking Foodie Tours and Finger Licking Foodie Tours based in Las Vegas. In a few short years they have earned the reputation as the premier food walking tour operator in Las Vegas. They offer both fully escorted as well as self -guides foodie tours of the most significant dining areas in Las Vegas both on and off The Strip. Downtown and the neighboring Arts District are now a huge dining destination known for a variety of ethnic cuisines.
“Lady Luck may be a necessity at the gaming tables in Vegas, but not at the dining ones. Not with Lip Smacking Foodie Tours ensuring you the ultimate payoff with the best bites this exciting city has to offer. Our award-winning culinary walking tour company was founded by veteran restaurant industry professionals with years of experience and exclusive connections, who have made it their mission to introduce visitors and locals alike to the best signature dishes, unique preparations, and exciting tastes in Vegas, complete with superlative VIP service.”
Founder Donald Contursi hospitably leads us on the tour of Lip SmackingFoodie Tours and Finger Licking Foodie Tours.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine concern as the hoped-for recovery ever so slowly moves forward.
Shifting the conversation back to food we’ll also ask Chef Andrew about the differences between New York pizza by-the-slice and Jersey style pizza-by-the-slice. Does hot sauce come into play? What is the role of the pepper flakes and accompanying little container of Parmesan cheese?
Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to “86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.
Please join us for our big (and properly candy-infused) Halloween show. We promise all treats and no tricks whatsoever…We’re previewing the show with Executive Producer & Co-Host Andy Harris.
“Designed by Hollywood luminary Paul Feig (“Bridesmaids,”) ARTINGSTALL’S Brilliant London Dry Gin is a perfectly-balanced gin for aficionados and casual consumers alike. Its eleven carefully chosen botanicals all synchronize to make ARTINGSTALL’S Brilliant London Dry Gin as unique, refined and entertaining as its creator.” The always dapper Paul Feig joins us with a proper Gin martini in hand.
Led by Chef Jonathan Blackford (ex-A Restaurant and CdM Restaurant,) the newly launched Fork & Knife in Costa Mesa aims to present a menu of progressive, modern dishes that are meant to be enjoyed at home. Serving as an extension of the home kitchen, the concept presents globally inspired dishes that focus on fresh ingredients and bold flavors while presenting an innovative experience. Fork & Knife’s honest approach to cooking comes through in seasonal, from-scratch fully prepared meals and inspired grab-and-go items that change daily, ranging from sandwiches and prepared pastas, to easy-to-eat-on-the-go dishes and desserts. The kitchen also oversees the production of house-made retail-focused items such as fresh-made pastas, jams, sauces, dressings and more. Chef Jonathan has the salivating update for us.
“Established in 2016, CraftWine.org is a membership organization that helps the owners, vintners, and winemakers of small production wineries to increase the market for Craft Wine. The association certifies Craft Wineries and sponsors an online marketplace called NxtCrush that directly supports wineries who can sell their certified and distinctly American wine directly to consumers.” CraftWine.org is on a mission to make craft wine as available in the marketplace as craft beer and spirits. We’ll meet Carole Lawson who is the Founder and CEO of CraftWine.org.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. We’re continuing our discussion about salt. Chef Andrew will be introducing us to Bamboo Salt (also known as Jukyeom) which originated many hundreds of years ago in Korea. It’s again time to “Ask the Chef.”
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
Two-time Top Chef finalist, former host of the Emmy Award Winning daytime talk show, The Chew, best-selling author and Food Network personality, Carla Hall has added podcast host to her resume with her first-ever original show from Wondery, “Say Yes! With Carla Hall.” Hall takes listeners through her career trajectory and shares how she turned repetitive nos into yeses. Each week Hall is joined by a special guest and together they will take a deep dive into how they found success through overcoming challenges. Guests include Kristen Bell, Wolfgang Puck, Paul Scheer, Loni Love, Marcus Samuelsson, Gail Simmons, Gretchen Rubin, Duff Goldman and Yeardley Smith.”
“Whether it’s through food or conversation, I love nothing more than connecting with people,” said Hall. “Honestly, I have to thank every door that was ever slammed in my face. If it weren’t for those teachable moments, I don’t think I would be where I am today. I’m beyond blessed to host my first-ever podcast.”
“Carla Hall has a mantra: “Say yes. Adventure follows, then growth.” Taking risks is how she became a celebrated chef (two-time Top Chef Finalist) and high-profile television personality (Netflix’s Crazy Delicious, Good Morning America and Food Network). All along the way, she’s had to deal with people saying “No” to her—a lot. And she’s not the only one.”
“On “Say Yes!” Carla connects with people who’ve found success through adversity. In each conversation, her guests talk about how they overcame their own challenges, and how they keep going…even when it seems impossible. Because nobody’s life path is a straight line, and we can all learn from one another’s experiences.”
“Carla believes food connects us all, and she strives to communicate this through her work, her cooking, and in her daily interactions with others.”
Next up for Carla on Food Network is the “Holiday Baking Championship” where she serves as a judge with Chef Duff Goldman (who Carla has interviewed on “Say, Yes!.”) The 2-hour finale (8 episodes) airs on Monday, December 21st and a $25,000 grand prize is on the line.
