Show 312, February 23, 2019: Kim Jensen, Ingeborg’s Danish Chocolates, Solvang

Kim JensenLocated in Solvang, California, the Danish capital of America, Ingeborg’s Danish Chocolate Factory was first opened in 1961. The traditional chocolate recipes were first brought to Solvang by Ingeborg Larsen, a chocolate dipper in one of Denmark’s largest chocolate factories. Ingeborg’s is now safely in the hands of caretakers Kim and Carol Jensen (only the 3rd owners) who have preserved the tradition of Danish artisan chocolate making with some contemporary touches.

“A perfect accent for fine wines, champagnes, and coffees, Ingeborg’s chocolates are made with absolutely the finest, fresh ingredients and no preservatives or additives. As the seasons change, the boxes and wrappings may vary, but never their commitment to quality.”

“No matter what the season, or the occasion, Valentine’s Day, Easter, Mother’s Day, Christmas, or any day, Ingeborg’s specialty Danish chocolates are sure to delight the palate of the most discriminating chocolate lover. Their light and dark chocolate Cornucopias make stunning centerpiece displays, elegant for any time of year, and are filled with their handmade luscious soft centered Truffles and now our new award-winning “Sea Salt and Butterscotch Sea Salt Caramel Chocolates.””

“Ingeborg’s also features a wide variety of unique molded chocolate items as well as our Orange and Peppermint chocolate sticks. All items are individually boxed and beautifully wrapped. Please note that we now also feature an expanded array of sugar-free chocolates, sweets, and assorted candies.”

Kim joins us in sweet conversation.


Show 296, November 3, 2018: Chef Andrew Gruel, Chef’s Tips for Stress-Free Holiday Entertaining, Part 2

Andrew and William GruelThe Holidays are fast approaching and it’s the continuation of our Ask the Chef” segment with our own resident cooking authority, Chef Andrew Gruel. Chef Andrew resume providing a bevy of his always reliable best tips for stress-free Holiday entertaining.

Chef Andrew covers tips for defrosting a frozen turkey. How do you work seafood onto the Holiday table? Being creative with the sides…What’s for dessert?


Show 53, December 21, 2013: Aaron Fry, Honeymoon Dining in Maui

It’s Christmas / New Year’s Holiday vacation time and that means a lot of relaxing getaways to Maui. We have a mouth-watering Lahaina dining report from an informed, recent visitor.

Aaron Fry just returned from his glorious honeymoon in Maui. Aaron is a master bartender as well as a senior Board Operator right here at AM 830 KLAA. We’re turning the microphone around on him this morning.

One of the standouts in all his dining in Lahaina is the use of a lot of local ingredients in the dishes where possible. This is a welcome return to the old ways in The Islands when Hawaiians were totally self-sufficient in feeding themselves.

Fleetwoods on Front StreetAaron and his new bride enjoyed a couple of visits to Fleetwood’s on Front Street in the heart of Old Lahaina. The second level of the 10,000 square foot establishment affords an incredible ocean view and there is quality live music nightly. The principal is Mick Fleetwood, the well-know rock drummer. When he’s not touring he spends most of his time on Maui.

Although it’s a casual setting they are equally serious about their food. The chef advisor is Scott Leibfried (who you’ll remember as one of the two sous chefs for Gordon Ramsay on Fox’s “Hell’s Kitchen.”) Chef Scott continues with the project.

Aaron recommends the Lemon Shrimp with a cream cheese polenta cake, wild arugula and cherry tomato salad, lemon-thyme vinaigrette and roasted tomato sauce. Look for “Today’s Local Fish” and the 10 oz. Grilled Filet with Big Island Hamakua Mushrooms as standout dishes.

Maui Brewing Company CoCoNut PorTeRAaron is a craft beer aficionado so also on his Maui menu was a stop at the celebrated brewpub of the Maui Brewing Co. This is the most successful craft brewery in The Islands and quite a story. Their only “problem” is that they can’t keep up with demand on The Mainland. They can their most popular styles and they are available in California. One of their signature brews is their award-winning CoCoNut PorTeR. The brewpub features some seasonal styles only available on Maui.

The food is seriously good, too, and a big attraction for locals. They even make their own salad dressings. You can’t go wrong with their pizzas or the Kalua Pork Sliders.

A local Island favorite is The Plate Lunch which Aaron sampled at all levels of dining establishments during his visit. It’s a lot of filling food designed for the hungry working guy. The best of the lot was the Pub Plate at Maui Brewing. It’s Kalua pork, white rice, mac salad, and CoCoNut PorTeR BBQ sauce.


Show 9, December 15, 2012: Jet Tila, William Lewis and Chef Elizabeth Whitt Part One

To get the party going Jet asked each of the panelists to share their holiday food traditions of Christmas and Hanukkah.

Chef Elizabeth then offered some suggestions for holiday hors d’oeuvres including Brie and Truffle Oil Tartines with Chives. All of Elizabeth’s hors d’oeuvre recipes are available on her Web site.

William then suggested festive wine pairings for the hors d’oeuvres.