Show 263, March 3, 2018: Show Preview with Co-Host Andy Harris

Now an intriguing preview of this Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

By all accounts Greek wines, in general, are improving but are still a bit of a mystery to the casual wine connoisseur. Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, to the rescue. He’ll provide us with an understandable overview of the wines of the Greek island of Santorini. The famous, high quality white wine grape there is Assyrtiko.

The Sky Room, an iconic restaurant in downtown Long Beach, will be hosting an afternoon wine tasting fundraising event featuring their signature Coquelicot wines, on Saturday, March 10th from 1-3pm. Organized by Dine LBC, funds raised will benefit Food Finders food rescue program. “The team at The Sky Room has always been supportive of the important work that Food Finders does in working to eliminate food security in Long Beach and beyond,” said Jonathan Rosenson, proprietor and sommelier of The Sky Room. Jonathan joins us with all the 411.

Chef Pascal Olhsats, the Dean of French chefs in Orange County, turns 30 this month. That’s 30 years of having a namesake restaurant (as the proprietor) in Orange County. It’s a month of festivities at Pascal San Juan Capistrano and the ultimate 5-course celebration dinner (with a Champagne toast) on March 21st at his Café Jardin in Corona Del Mar’s Sherman Gardens and Library. We entice Chef Pascal out of the kitchen with a glass of French Chablis to preview the celebrations.

From the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. Acclaimed Pakistani chef, culinary educator, and food and prop stylist, Kausar Ahmed, has curated and created mouth-watering recipes in her first cookbook, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan. Chef Kausar is preparing a 4-course Karachi feast from her cookbook at a private home in Santa Monica on Sunday, March 25th with 100 per cent of the ticket price going to the Careers through Culinary Arts Program. Chef Kausar is our guest.

The 26th Annual Taste of Solvang returns from Wednesday through Sunday on March 14th to 18th, 2018. It’s a unique experiential culinary weekend featuring Solvang farmers, chefs, bakers, winemakers, brewers, distillers, and artisans showcasing the bounty of Santa Barbara wine country set amidst California’s quaint Danish town. Laura Kath the Media Relations Director for the Solvang Conference & Visitors Bureau has the scrumptious preview.

Food journalist and author Karen Kaplan has just launched her first solo cookbook, Open Faced: Single-Slice Sandwiches from Around the World, published by Gibbs Smith. In this concise yet comprehensive volume she shares her passion for open-faced sandwiches in authoritative text filled with history, lore, anecdotes and tips, and 65 no-fail international recipes, each with its own wine or spirit pairing suggestion. Each recipe reflects the taste and spirit of its place of origin, yet is perfectly translated for the way we cook and eat in America today. Karen Kaplan joins us.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Oysters, oysters everywhere… Non-seafood restaurants are now starting to feature raw oysters on their appetizer menus as well as visible Oyster Bars are popping up in dinner houses. What should you know before you order? Are there differences in flavor profiles? What condiments really enhance the flavor? Chef Andrew has the answers and will explain the oyster basics. Leave the shucking to the restaurant & happy slurping!

All of this and heaping helpings of extra deliciousness on this week’s show!

Show 263, March 3, 2018: Chef Kausar Ahmed, The Karachi Kitchen, Karachi Pakistan

Kausar AhmedFrom the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. Acclaimed Pakistani chef, culinary educator, and food and prop stylist, Kausar Ahmed, has curated and created mouth-watering recipes in her first cookbook, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan.

Chef Kausar is best known Internationally for her work through “Kitchen Craft by Kausar,” an organization she founded in 2009 that offers free nutrition and cooking workshops to women and youth in high-risk communities around Karachi. The goal is to promote healthy eating and hygiene in the most impoverished families. Hands-on workshops teach students about cooking, nutrition, kitchen safety, personal hygiene, gardening and more.

Join the Careers through Culinary Arts Program Los Angeles (C-CAP) for an intimate and exclusive event featuring acclaimed chef, author and culinary humanitarian Kausar Ahmed. The evening at a private home in Santa Monica will kick off with a Champagne and hors d’oeuvres reception, followed by a special cooking demonstration by Kausar.

Guests will enjoy a sumptuous four-course The Karachi Kitchen dinner prepared by Kausar and C-CAP students and alumni that will feature both classic and contemporary flavors of her native Pakistan, paired with premium wine and craft beers to complement the courses. Each guest will receive a signed copy of her new book The Karachi Kitchen to take home as a memento of the special evening.

100 per cent of the $175 ticket price goes to C-CAP to support their programming. Limited to 18 guests.

Chef Kausar is our guest.


Show 250, December 2, 2017: Art Sezgin, Co-Founder, Fresh & Ready Foods

Art SezginFresh & Ready Foods®, innovators i food manufacturing for over 25 years, is the smart, efficient answer to all grab & go, catering and box lunch needs. Since 1990, Fresh & Ready Foods has been manufacturing and distributing high quality sandwiches, box lunches, salads, and baked goods.

While Fresh & Ready Foods began by servicing hospitals and colleges (including patient and employee lunches) in Los Angeles; they now reach the entire state of California, Nevada and Western Arizona. Their current customer base includes medical centers, airlines, business dining services, convention centers, hotels, military bases and retail.

Fresh & Ready Foods’ state-of-the-art commercial production facilities have the capacity to manufacture their full line of sandwiches, salads, box lunches and baked goods no matter what size the affair. They source their meats direct from the packers, the produce straight from the farm and Artisan breads come from several local gourmet bakeries daily. Fresh & Ready’s highly-trained production crew is instructed to follow strict guidelines and specifications ensuring a consistent, high quality product.

Art is an accomplished chef by training and there are two additional chefs as part of the operating team there including alums from the Careers through Culinary Arts Program.

In addition to what they make, Fresh & Ready Foods is concerned with how they make it. They have a comprehensive, detailed food safety program that gives them an extra level of confidence in the foods they manufacture.

Co-Founder & President Art Sezgin joins us.

Show 6: November 17, 2012: Marcel Vigneron of “Top Chef” & “Next Iron Chef: Redemption” & Mixologist Devon Espinosa of Hollywood’s Pour Vous

Marcel (a CIA graduate) was the executive sous chef at Jose Andres’ acclaimed Bazaar on Restaurant Row in Los Angeles when he was cast on “Top Chef.” He was the cheftestant that you loved to hate.

Marcel remains in Los Angeles and runs the very busy catering enterprise, Modern Global Tasting.

His colleague, Mixologist Devon Espinoza, is also a CIA graduate. Devon is a C-CAP alum. Prior to Pour Vous Devon debuted the cocktail program for Chef Michael Voltaggio’s ink.

Marcel and Devon teamed up for “Getting Out Just Desserts” to create an incredible a la minute fresh coconut ice cream using liquid nitrogen as the freezing mechanism. What a show-stopper and perfect for Hollywood!

Show 5: November 3, 2012: Pastry Chef Mariah Swan of bld

Wednesday night is fresh donut night at Neal Fraser’s bld on Beverly Blvd. in Los Angeles near the Original Farmers Market. Pastry Chef Mariah Swan creates a changing selection of five donuts each week. All are fried to order.

She’s also famous for a decadent line of specialty milk shakes with a punch. All the ice creams in the shakes are house-prepared.

Mariah and bld will be one of the 35 outstanding restaurants and bakeries participating in the

“Getting Our Just Desserts” Benefit at The Art Institute of California – Los Angeles’ Santa Monica campus on Saturday afternoon, November 17th to benefit Careers through Culinary Arts Program.

Eat Sweet and Do Good !

Eat Sweet and Do Good !