Show 415, March 6, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Hudson House in Redondo Beach was opened in early 2008 by Chefs Brooke Williamson and Nick Roberts (Playa Provisions,) aptly named after their newborn son, Hudson. For over 11 years, they built a restaurant focused on the neighborhood, good food and well-crafted cocktails which quickly helped grow the business into what it is today, a loved South Bay staple. In 2020, Nick & Brooke sadly stepped away from the business as a result of the stresses of COVID-19. In a happy turn of events, their former Director of Operations, Kate Failor partnered up with the owner of the former A Basq Kitchen in Redondo Beach, Jessica Ibarra, to help keep Hudson House alive. With a few enhancements and a lot of TLC, the new Hudson House was born. Restaurateur Kate Failor is our guest.”

Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by Jane and Bob Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.” “Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakery has successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters.” Artisan Bread Baker & Proprietor Bob Oswaks joins us with Irish Soda Bread in hand.

“Perched atop Sonoma Mountain, Belden Barns celebrates the totality of farmstead agriculture with a surprising range of exceptional, cool-climate estate bottlings for such a boutique property.  In addition to delicious, terroir-driven wines, they rely on resident farmers Vince and Jenny Trotter for their sustainably grown estate fruit and produce.” 
“Belden Barns was recently voted one of USA Today’s Top Ten Winery ToursProprietors Nate and Lauren Belden are an amiable
couple and their wines (including some highly regarded Pinots, Sparkling Wine, Grenache and what may be the only commercially available Gruner Veltliner in Sonoma County, among other bottlings) are noteworthy.” Nate and Lauren Belden pull the cork for us on Belden Barns.

“Consistently regarded as one of the best cooking schools in Southern California, The Gourmandise School in downtown Santa Monica in Santa Monica Place offers hands-on recreational cooking and baking class for beginners to professionals, now exclusively online … until further notice!  You learn classic techniques from their instructors in your very own home. Gourmandise has classes for adults, kids (6 and over), and teens.” “Together with co-founder Chef Clémence de Lutz’s culinary expertise, and partner Sabrina Ironside’s marketing and operations background, The Gourmandise School has a new vision to expand the consumer’s education and experience of how to create amazing meals and treats out of locally sourced, sustainable ingredients, using the very finest techniques.” Chef Clemence de Lutz joins us, whisk in hand.

In this difficult period for hospitality the New York-based non-profit, Ment’or, is aware of the importance of mentorship and remain steadfast in their commitment to that mission. Mentorship and leadership are needed throughout all our communities to invigorate us with hope and motivation. It is critical, especially during these times, that we continue to support and enrich the future for our young chefs. Each month during 2021 Ment’or will be hosting virtual cooking lessons, inclusive of a Q & A, with a featured chef from their culinary family to share their knowledge and lessons they have learned throughout the journey and on the importance of mentorship. Los Angeles’ own Chef Timothy Hollingsworth (Otium at The Broad, Free Play and C.J. Boyd’s) is set for Mentors, Our Inspiration. Virtual Cooking Series” at 4:00 p.m. PT on Tuesday, March 16th via Zoom. The experience includes the recipe and ingredient list for each featured dish. Chef Tim’s featured dish (a Hollingsworth Family favorite) is Pistachio Presto Pasta with Grilled Chicken and Blistered Tomatoes. Also, an exclusive Q&A with Chef Hollingsworth. Chef Tim provides the enticing preview.

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 (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How has it been going? We’ll “Ask the Chef.” For California restaurants to safely reopen as the pandemic is slowly mitigated they need protection from frivolous COVID 19 lawsuits. Chef Andrew shares his informed thoughts.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

March 6: Hudson House, Bob’s Well Bread Bakery, Belden Barns, The Gourmandise School, Timothy Hollingsworth

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Kate Failor of Hudson House, Redondo Beach
Segment Three: Bread Baker Bob Oswaks, Bob’s Well Bread, Los Alamos & Ballard
Segment Four: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part One
Segment Five: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part Two
Segment Six: Gourmandise Cooking School with Chef Clemence de Lutz
Segment Seven: Restaurateur and Chef Timothy Hollingsworth, Otium at The Broad and Free Play
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Hudson House in Redondo Beach was opened in early 2008 by Chefs Brooke Williamson and Nick Roberts (Playa Provisions,) aptly named after their newborn son, Hudson. For over 11 years, they built a restaurant focused on the neighborhood, good food and well-crafted cocktails which quickly helped grow the business into what it is today, a loved South Bay staple. In 2020, Nick & Brooke sadly stepped away from the business as a result of the stresses of COVID-19. In a happy turn of events, their former Director of Operations, Kate Failor partnered up with the owner of the former A Basq Kitchen in Redondo Beach, Jessica Ibarra, to help keep Hudson House alive. With a few enhancements and a lot of TLC, the new Hudson House was born. Restaurateur Kate Failor is our guest.

“Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by Jane and Bob Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.” “Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakery has successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters.” Artisan Bread Baker & Proprietor Bob Oswaks joins us with Irish Soda Bread in hand. 

“Perched atop Sonoma Mountain, Belden Barns celebrates the totality of farmstead agriculture with a surprising range of exceptional, cool-climate estate bottlings for such a boutique property. In addition to delicious, terroir-driven wines, they rely on resident farmers Vince and Jenny Trotter for their sustainably grown estate fruit and produce.”

“Belden Barns was recently voted one of USA Today’s Top Ten Winery Tours. Proprietors Nate and Lauren Belden are an amiable

couple and their wines (including some highly regarded Pinots, Sparkling Wine, Grenache and what may be the only commercially available Gruner Veltliner in Sonoma County, among other bottlings) are noteworthy.” Nate and Lauren Belden pull the cork for us on Belden Barns.

“Consistently regarded as one of the best cooking schools in Southern California, The Gourmandise School in downtown Santa Monica in Santa Monica Place offers hands-on recreational cooking and baking class for beginners to professionals, now exclusively online … until further notice! You learn classic techniques from their instructors in your very own home. Gourmandise has classes for adults, kids (6 and over), and teens.” “Together with co-founder Chef Clémence de Lutz’s culinary expertise, and partner Sabrina Ironside’s marketing and operations background, The Gourmandise School has a new vision to expand the consumer’s education and experience of how to create amazing meals and treats out oflocally sourced, sustainable ingredients, using the very finest techniques.” Chef Clemence de Lutz joins us, whisk in hand.

In this difficult period for hospitality the non-profit, Ment’or, is aware of the importance of mentorship and remain steadfast in their commitment to that mission. Mentorship and leadership are needed throughout all our communities to invigorate us with hope and motivation. It is critical, especially during these times, that we continue to support and enrich the future for our young chefs. Each month during 2021 Ment’or will be hosting virtual cooking lessons, inclusive of a Q & A, with a featured chef from the rgeir culinary family to share their knowledge and lessons they have learned throughout the journey and on the importance of mentorship. Los Angeles’ own Chef Timothy Hollingsworth (Otium at The Broad, Free Play and C.J. Boyd’s) is set for “Mentors, Our Inspiration. Virtual Cooking Series” at 4:00 p.m. PT on Tuesday, March 16th via Zoom. The experience includes the recipe and ingredient list for each featured dish. Chef Tim’s featured dish is Pistachio Pesto Pasta with Grilled Chicken and Blistered Tomatoes. Also, an exclusive Q&A with Chef Hollingsworth. Chef Tim provides the enticing preview.

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 (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How has it been going? We’ll “Ask the Chef.” The opportunistic fraudsters are at it again with a variation of the “Dine and Dash” scheme to rip off already beleaguered restaurants. Chef Andrew shares his thoughts.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Kate Failor of Hudson House

Hudson House in Redondo Beach was opened in early 2008 by Chefs Brooke Williamson and Nick Roberts, aptly named after their newborn son, Hudson. For over 11 years, they built a restaurant focused on the neighborhood, good food and cocktails which quickly helped grow the business into what it is today, a loved South Bay staple. In 2020, Nick & Brooke sadly stepped away from the business as a result of the stresses of COVID-19.”

In a happy turn of events, their former Director of Operations, Kate Failor, partnered up with the owner of the former A Basq Kitchen in Redondo Beach, Jessica Ibarra, to help keep Hudson House alive. With a few enhancements and a lot of love, the new Hudson House was born. 

With a surf shack vibe Hudson House now displays a curation of pieces from local artists and photographers all inspired by the beach and Southern California lifestyle. Blending together good food, amazing cocktails and a welcoming space, Hudson House aspires to be your favorite local bar and restaurant in the South Bay!”

Menu highlights include Brown Sugar Pork Ribs with crispy shallots and cilantro and Sweet Corn Cake with roasted plantain, fermented black garlic, stewed lentils and avocado cotija cream. For fruit pie lovers don’t miss a slice (a la mode of course) from A Little Salty Pie Co.

Proprietress Kate Failor is our guest.

Bob Oswaks of Bob's Well Bread

Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by Jane and Bob Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.

“Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakeryhas successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters. No added preservatives will be found in any of their baked items, and they strive to source ingredients locally using farmers and growers who practice the purest growing initiatives. They allow their loaves to take their time, and practice old world European traditions and techniques to make the very best breads and baked goods possible. Their commitment to being “well bread” means doing good things, supporting the community and donating what they don’t sell to local food banks.”

For St. Patrick’s Day Bob’s Well Bread is baking Roasted Potato Bread with caramelized onions and mustard seed, and Irish Soda Bread. Also available are Pistachio Croissants.

Bob Oswaks (with his hands in the dough) joins us.

Lauren and Nate Belden

“Perched atop Sonoma Mountain, Belden Barns celebrates the totality of farmstead agriculture with a surprising range of exceptional, cool-climate estate bottlings for such a boutique property.  In addition to delicious, terroir-driven wines, they rely on resident farmers Vince and Jenny Trotter for their sustainably grown estate fruit and produce.” 

“Tastings normally take place in a charming old barn — a throwback to an earlier time in Sonoma County farm life. (Currently, all tastings are conducted outside due to COVID 19 restrictions).  Visitors to the (kid-friendly) winery are encouraged to meander around the vines or head downhill to the orchards/produce where they can also hang a wish on the “wishing tree.””

“Belden Barns was recently voted one of USA Today’s Top Ten Winery Tours.  Proprietors Nate and Lauren Belden are an amiable couple and their wines (including some highly regarded Pinots, Sparkling Wine, Grenache and what may be the only commercially available Gruner Veltliner in Sonoma County, among other bottlings) are noteworthy.”

“From day one, Belden Barns has been about much more than just wine. When we set out to build our business, we envisioned a winery that would offer unique, hands-on opportunities to learn about both farming and making wine. We were tired of traditional tasting rooms and determined to bring people closer to the land through experiences that were meaningful, sustainable, and ultimately unforgettable. Enter the Farm at Belden Barns. Wine is best enjoyed with food after all, and we are excited about creating a family business and brand that celebrates the full diversity of agriculture.”

“Consistently regarded as one of the best cooking schools in Southern California, The Gourmandise School in downtown Santa Monica offers hands-on recreational cooking and baking class for beginners to professionals, now exclusively online… until further notice! You learn classic techniques from their instructors in your very own home. Gourmandise has classes for adults, kids (6 and over), and teens.”

Classes are conducted via Zoom. Most sessions are 75 minutes to 2 hours long. The Gourmandise School sends class participants recipes, equipment needs and shopping lists.

“Together with co-founder Chef Clémence de Lutz’s culinary expertise, and partner Sabrina Ironside’s marketing and operations background, The Gourmandise School has a new vision to expand the consumer’s education and experience of how to create amazing meals and treats out of locally sourced, sustainable ingredients, using the very finest techniques.”

Chef Clemence de Lutz joins us whisk in hand.

Chef Timothy Hollingsworth

In this difficult period for hospitality the non-profit, Ment’or, is aware of the importance of mentorship and remain steadfast in their commitment to that mission. Mentorship and leadership are needed throughout all our communities to invigorate us with hope and motivation. It is critical, especially during these times, that we continue to support and enrich the future for our young chefs. 

Each month during 2021 Ment’or will be hosting virtual cooking lessons, inclusive of a Q & A, with a featured chef from their culinary family to share their knowledge and lessons they have learned throughout the journey and on the importance of mentorship.

Los Angeles’ own Chef Timothy Hollingsworth (Otium, Free Play and C.J. Boyd’s) is set for Mentors, Our Inspiration. Virtual Cooking Series” at 4:00 p.m. PT on Tuesday, March 16th via Zoom. The experience includes the recipe and ingredient list for each featured dish. Chef Tim’s featured dish is Pistachio Presto Pasta with Grilled Chicken and Blistered Tomatoes. Also, an exclusive Q&A with Chef Hollingsworth.

“All proceeds from each virtual event will go towards Ment’or’s programs which help support the culinary community, including: providing young chefs fully funded internships at restaurants around the world, Team USA and their competitions, which opens the doors to further the careers of young chefs across the country, and the Giving Fund, which directs necessary funds to restaurant workers in times of crisis.”

Chef Timothy Hollingsworth is our guest to preview his upcoming Ment’or Virtual Cooking Class.

Chef Andrew Gruel savoring a New Jersey style Pizza

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 (and increasingly growing) concern. Restaurants in Southern California are now again allowed to operate for outside/patio dining at greatly reduced capacities with all the requisite COVID 19 safety precautions. How is it going? We’ll “Ask the Chef.”

The opportunistic fraudsters are at it again with a variation of the “Dine and Dash” scheme to rip off already beleaguered restaurants. Chef Andrew shares his thoughts.

Chef Andrew also updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $380,000 in small grants to deserving restaurant workers in serious need. All applications are carefully vetted by the Gruels. The substantial need, and fundraising, continues…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Kate Failor of Hudson House, Redondo Beach
Segment Three: Bread Baker Bob Oswaks, Bob’s Well Bread, Los Alamos & Ballard
Segment Four: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part One
Segment Five: Belden Barns Winery and Farmstead with Nate and Lauren Belden Part Two
Segment Six: Gourmandise Cooking School with Chef Clemence de Lutz
Segment Seven: Restaurateur and Chef Timothy Hollingsworth, Otium at The Broad and Free Play
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 329, June 22, 2019: Show Preview with Co-Host Andy Harris

Now a mouthwatering preview of Saturday’s indulgent 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 that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

If you’re even a casual Star Wars fan Disneyland’s long in the works Star Wars extravaganza, Star Wars: Galaxy’s Edge, has been on your mind. AM 830’s Aaron Fry has been there with his young son. Aaron provides an insider’s report on what’s available there in food & beverage. Is Oga’s Cantina truly out of this world ?

The Gourmandise School at Santa Monica Place offers hands-on cooking classes for all ages and skill levels, with a focus on teaching classic techniques using locally sourced and sustainable ingredients.  The school offers cooking and baking classes, professional series, kid’s classes, fascinating food workshops and private events. Co-Owner, Co-Founder and Pastry Chef Clemence Gossett is our guide.

Founded in 1994, BreadMasters Ara-Z is a proudly family-owned and run bakery business in Southern California specializing in high quality, world breads. With the vision of retaining old-world splendor and wholesomeness while implementing new-world techniques, BreadMasters strives to raise the bar in flatbread crafting. They use all-natural ingredients (no preservatives) for their Mediterranean recipes to set the high standard for quality and taste. The product line includes Lavash, Sangak, Markook and Pita. There is also a new line of gluten-free wraps under the KaliWonder label. 2nd generation baker and founder of BreadMasters, Ara Zethilan, breaks bread with us.

Now that the thought-provoking documentary, Billion Dollar Bully, is in release it’s time to revisit filmmaker Kaylie Milliken. In the film business owners (including chefs & restaurateurs) from across a broad spectrum share their personal stories of Yelp‘s questionable business dealings — all of which have been vehemently denied by Yelp. You decide after viewing the documentary…

The 6th annual FirkFest (California’s most unique beer festival) is back on Saturday afternoon, June 29th from Noon to 4:00 p.m. at the Anaheim Packing House Farmer’s Park. 30 plus independent craft breweries bring 50 plus beers made just for the event and guests enjoy unlimited pours. The Festival theme changes annually. For 2019 it’s “FirkFest Fiesta!” with local restaurants participating in a chef-driven Nacho-Fest! Producer Greg Nagel taps “Firkin” for us.

Jamie Purviance has been Weber’s master griller and teacher for 20 years. He creates innovative yet accessible and always delicious, foolproof recipes for desired results every time. The short, easily adaptable dishes in his new WEBER’S ULTIMATE GRILLING – A Step-By-Step Guide to Barbecue Genius go above and beyond in both flavor and instruction, delving into the key grilling methods used to create the most flavorful flame-cooked meals. With Purviance’s skilled guidance, readers will master the four T’s of grilling (temperature, timing, technique, and tools) and be able to apply them to any recipe for absolute best results. Jamie puts down the tongs and joins us for an instructive tutorial.

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

Play

Show 329, June 22, 2019: The Gourmandise School of Sweets & Savories

Clemence Gossett of the Gourmandise SchoolThe Gourmandise School at Santa Monica Place offers hands-on cooking classes for all ages and skill levels, with a focus on teaching classic techniques using locally sourced and sustainable ingredients. The school offers cooking and baking classes, professional series, kid’s classes, fascinating food workshops and private events.

The school works with the finest instructors to teach the very best techniques and inspire people to develop their culinary intuition. The Gourmandise School is a culinary resource for amateur chefs and bakers as well as the LA food community. Classes are offered mornings, afternoons and evenings, seven days a week.

The Gourmandise School has quickly become LA’s most revered culinary education outpost, offering highly specialized courses such as bean-to-bar chocolate workshops, cheese-making and cooking classes featuring global cuisines. The growing popularity of the unique classes and high demand for private parties ultimately led to the need for expansion. The new, expanded location brings an additional layer of cultural programming and culinary adventure to the community of Santa Monica as well as further enhances the customer experience at Santa Monica Place.

More information can be found here.

Co-Owner, Co-Founder and Pastry Chef Clemence Gossett is our instructive guide.

Play

June 22: Star Wars, Gourmandise School, BreadMasters, Billion Dollar Bully, FirkFest, Jamie Purviance

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Star Wars: Galaxy’s Edge” at Disneyland – Preview of the Food & Beverage Experience
Segment Three: The Gourmandise School of Sweets & Savories
Segment Four: BreadMasters Bakery with Founder Ara Zethilan
Segment Five: “Billion Dollar Bully” Update with Filmmaker Kaylie Milliken
Segment Six: 6th Annual FirkFest Preview with Producer Greg Nagel
Segment Seven: Master Griller Jamie Purviance – Weber’s Ultimate Grilling Part One
Segment Eight: Master Griller Jamie Purviance – Weber’s Ultimate Grilling Part Two

Now a mouthwatering preview of this Saturday’s indulgent 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 that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

Program Note: For today only we usually follow Angels Baseball from 3 to 5:00 p.m. Please don’t miss a flavor-packed morsel at this special time…

If you’re even a casual Star Wars fan Disneyland’s long in the works Star Wars extravaganza, Star Wars: Galaxy’s Edge, has been on your mind. AM 830’s Aaron Fry has been there with his young son. Aaron provides an insider’s report on what’s available there in food & beverage. Is Oga’s Cantina truly out of this world ?

The Gourmandise School at Santa Monica Place offers hands-on cooking classes for all ages and skill levels, with a focus on teaching classic techniques using locally sourced and sustainable ingredients.  The school offers cooking and baking classes, professional series, kid’s classes, fascinating food workshops and private events. Co-Owner, Co-Founder and Pastry Chef Clemence Gossett is our guide.

Founded in 1994, BreadMasters Ara-Z is a proudly family-owned and run bakery business in Southern California specializing in high quality, world breads. With the vision of retaining old-world splendor and wholesomeness while implementing new-world techniques, BreadMasters strives to raise the bar in flatbread crafting. They use all-natural ingredients (no preservatives) for their Mediterranean recipes to set the high standard for quality and taste. The product line includes Lavash, Sangak, Markook and Pita. 2nd generation baker and founder of BreadMasters, Ara Zethilan, breaks bread with us.

Now that the thought-provoking documentary, Billion Dollar Bully, is in release it’s time to revisit filmmaker Kaylie Milliken. In the film business owners (including chefs & restaurateurs) from across a broad spectrum share their personal stories of Yelp’s questionable business dealings — all of which have been vehemently denied by Yelp. You decide…

The 6th annual FirkFest (California’s most unique beer festival) is back on Saturday afternoon, June 29th from Noon to 4:00 p.m. at the Anaheim Packing House Farmer’s Park. 30 plus independent craft breweries bring 50 plus beers made just for the event and guests enjoy unlimited pours. The Festival theme changes annually. For 2019 it’s “FirkFest Fiesta!” with local restaurants participating in a chef-driven Nacho-Fest! Producer Greg Nagel taps “Firkin” for us.

Jamie Purviance has been Weber’s master griller and teacher for 20 years. He creates innovative yet accessible and always delicious, foolproof recipes for desired results every time. The short, easily adaptable dishes in his new WEBER’S ULTIMATE GRILLING – A Step-By-Step Guide to Barbecue Genius go above and beyond in both flavor and instruction, delving into the key grilling methods used to create the most flavorful flame-cooked meals. With Purviance’s skilled guidance, readers will master the four T’s of grilling (temperature, timing, technique, and tools) and be able to apply them to any recipe for absolute best results. Jamie puts down the tongs and joins us for an instructive tutorial.

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

If you’re even a casual Star Wars fan Disneyland’s long in the works 14-acre, Star Wars extravaganza, Star Wars: Galaxy’s Edge, has been on your mind. It’s still a by reservation only attraction for the balance of June.

AM 830’s Aaron Fry has been there with his young son. Aaron provides an insider’s report on what’s available there in food & beverage. Is Oga’s Cantina truly out of this world?

Clemence Gossett of the Gourmandise SchoolThe Gourmandise School at Santa Monica Place offers hands-on cooking classes for all ages and skill levels, with a focus on teaching classic techniques using locally sourced and sustainable ingredients.  The school offers cooking and baking classes, professional series, kid’s classes, fascinating food workshops and private events.

The school works with the finest instructors to teach the very best techniques and inspire people to develop their culinary intuition. The Gourmandise School is a culinary resource for amateur chefs and bakers as well as the LA food community. Classes are offered mornings, afternoons and evenings, seven days a week.

The Gourmandise School has quickly become LA’s most revered culinary education outpost, offering highly specialized courses such as bean-to-bar chocolate workshops, cheese-making and cooking classes featuring global cuisines. The growing popularity of the unique classes and high demand for private parties ultimately led to the need for expansion. The new, expanded location brings an additional layer of cultural programming and culinary adventure to the community of Santa Monica as well as further enhances the customer experience at Santa Monica Place.

More information can be found here.

Co-Owner, Co-Founder and Pastry Chef Clemence Gossett is our instructive guide.

Ara Zethilan of BreadmastersFounded in 1994, BreadMasters Ara-Z is a proudly family-owned and run bakery business in Southern California specializing in high quality, world breads. With the vision of retaining old-world splendor and wholesomeness while implementing new-world techniques, BreadMasters strives to raise the bar in flatbread crafting.

They use all-natural ingredients (no preservatives) for their Mediterranean recipes to set the standard for quality and taste. The basic product line includes Lavash, Sangak, Markook and Pita.

New products include Lavash Chips and Sangak Crisps plus flavorful gluten-free specialties.

“Try it and believe our Sangak precedes any other brand by bringing the most authentic Persian flavor, the first available in the US. BreadMasters’ Sangak is always consistent and best when toasted. Sangak is made with GMO free flour and natural ingredients.”

Markook lavash is specially baked to be tough in one direction and easy to tear on the other. The thinnest lavash in the world will never compete with your choice of filling. Panini grilling makes it especially crispy.

2nd generation baker and founder of BreadMasters, Ara Zethilan, breaks bread with us. He was actually born in his Father’s bakery in Lebanon.

Kaylie MillikenNow that the thought-provoking documentary, Billion Dollar Bully, is in release it’s time to revisit filmmaker Kaylie Milliken. In the film business owners (including chefs & restaurateurs) from across a broad spectrum share their personal stories of Yelp‘s questionable business dealings — all of which have been vehemently denied by Yelp.

“Today, consumers Yelp everything, from restaurants to surgeons. The same businesses that receive reviews — good or bad — simultaneously receive phone calls from Yelp salespeople to pay to advertise on Yelp. The small business community sees Yelp’s sales tactics as extortion, as their business’s reviews are filtered in ways that negatively impact their progress if advertisements aren’t purchased.”

“Does Yelp genuinely have an interest in helping people support the best local businesses, or is Yelp a pay-to-play platform? How can Yelp do an honest job of representing consumer sentiment while at the same time fueling their business with advertising dollars from the same companies being reviewed on their site? How does Yelp respond to claims of extortion? As a company that has claimed to care about free speech, what responsibility does Yelp have to provide recourse for business owners who need to address malicious libel from competitors and others who malign them for personal reasons? Should libelous reviews be allowed to remain, even when proven untrue?”

These questions are thoughtfully investigated and answered in the new documentary, Billion Dollar Bully.

Greg Nagel of FirkFestThe 6th annual FirkFest (California’s most unique beer festival) is back on Saturday afternoon, June 29th from Noon to 4:00 p.m. at the Anaheim Packing House Farmer’s Park. 30 plus independent craft breweries bring 50 plus beers made just for the event and guests enjoy unlimited pours. The Festival theme changes annually. For 2019 it’s “FirkFest Fiesta!” with local restaurants participating in a chef-driven Nacho-Fest!

All net proceeds benefit the Anaheim Halloween Parade, a 95-year tradition in Anaheim. Tickets are a reasonable $45. Food is extra.

New this year is NachoFest! Local Packinghouse chefs are collaborating on an international-style nacho bar, where guests can purchase bites from Heritage Barbecue, The Iron Press, ADYA – Fresh Indian Flavors, Urbana Mexican Gastronomy, and others. Honey & Butter’s award-winning macarons will also be available at the event.“Beer festivals are so commonplace these days,” says founder Greg Nagel. “FirkFest truly breaks the mold with beers made just for the event, it’s truly unique.”“The attendee guest list is thoughtfully capped to keep the festival at a relaxed and exclusive level. Guests often remark about the lack of lines and room to sprawl out in the park with a blanket and some great tunes by Tiki-DJ Ken from the Cocktail Syndicate.”“Beer styles offered are a good mix of modern craft beer culture, such as Bottle Logic’s Mint Condition dessert stout inspired by mint-chocolate chip ice cream, or legit British-style real ale casks from Yorkshire Square, Macleod Ale Brewing, and Green Cheek.”

Producer, Founder & Beer Journalist Greg Nagel taps a “Firkin” for us.

Visit the FirkFest site for tickets, breweries, and more information.

Jamie Purviance of Weber GrillsJamie Purviance has been Weber’s master griller and teacher for 20 years. He creates innovative yet accessible and always delicious, foolproof recipes for desired results every time. The short, easily adaptable dishes in his new WEBER’S ULTIMATE GRILLING – A Step-By-Step Guide to Barbecue Genius go above and beyond in both flavor and instruction, delving into the key grilling methods used to create the most flavorful flame-cooked meals.

With Purviance’s skilled guidance, readers will master the four T’s of grilling (temperature, timing, technique, and tools) and be able to apply them to any recipe for absolute best results.

Jamie puts down the tongs and joins us for an instructive tutorial.

With more than 800 stunning full color photographs illustrating each step of the 100+, all new recipes, WEBER’S ULTIMATE GRILLING: A Step-by-Step Guide to Barbeque Genius authored by Jamie Purviance, a world-renowned grilling expert, makes it simple for beginners and experts alike to grill anything to perfection, from the ultimate Porterhouse steak, the best American burger, showstopping chicken, succulent shrimp skewers, beautifully charred corn on the cob, and luscious desserts.

“All you need to do is look and cook. Readers can follow any recipe in the book by glancing at the detailed step-by-step visuals, making this the first grilling book of its kind and a soon-to-be backyard staple.”

Fundamentally a technique book, WEBER’S ULTIMATE GRILLING will help you first master the basics then embrace the freedom to create your own riffs. “Flavor bomb” variations offer easy ideas for customizing favorite recipes from burgers to bruschetta.

Jamie continues the sizzling conversation with us…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Star Wars: Galaxy’s Edge” at Disneyland – Preview of the Food & Beverage Experience
Segment Three: The Gourmandise School of Sweets & Savories
Segment Four: BreadMasters Bakery with Founder Ara Zethilan
Segment Five: “Billion Dollar Bully” Update with Filmmaker Kaylie Milliken
Segment Six: 6th Annual FirkFest Preview with Producer Greg Nagel
Segment Seven: Master Griller Jamie Purviance – Weber’s Ultimate Grilling Part One
Segment Eight: Master Griller Jamie Purviance – Weber’s Ultimate Grilling Part Two