Show 477, June 4, 2022: Baker Amy Dixon, Proprietress. The Baker’s Table, Santa Ynez, CA Part One

Amy Dixon of The Baker's Table

Amy Dixon’s The Baker’s Table in Santa Ynez is an artisan bakery feeding the body and soul through the time-honored craft of baking. They hold quality ingredients to heart and incorporate them into the way we live. The Baker’s Table is dedicated to combining organic, local and fair-trade ingredients to honor the earth and the hands that cultivate it.”

“Thoughtfully choosing fair-trade, local and organic ingredients when possible, Amy Dixon tends to each recipe with the passion of an artist, persistence of a chemist, and patience of a mother. At home in the Santa Ynez Valley since 1998, Amy keeps answering her driving call to pursue excellence through baking. Through kneading bread or crafting desserts for local restaurants, she continues to find joy in a flaky, buttery apple galette or in the delightful textures of a French macaron.”

“If you’re searching for a full, hand-crafted breakfast or a steaming cup of coffee and a luscious pastry, The Baker’s Table can satisfy your craving. Delectable offerings include everything from savory quiches to scones jam-packed with berries galore. If it’s lunch you prefer, their menu features salads with pristine ingredients fresh from the farm, as well as delicious sandwiches on their famous variety of hearth-baked breads.”

“Bread is the backbone of The Baker’s Table. They use artisan flour, all baked on a radiant, stone hearth. The Baker’s Table lovingly creates each and every loaf by hand, and carefully tend to them from mixing to slicing. You will see, smell and taste the stellar quality of their mouth-watering breads.”

The Baker’s Table is on the move. They will soon move to a new, expanded location with more patio seating near the main Post Office on Sagunto St. (about a block away from the original location.)

Baker Amy Dixon joins us with rolling pin in hand.

Show 477, June 4, 2022: Baker Amy Dixon, Proprietress. The Baker’s Table, Santa Ynez, CA Part Two

Amy Dixon of The Baker's Table

Amy Dixon’s The Baker’s Table in Santa Ynez is an artisan bakery feeding the body and soul through the time-honored craft of baking. They hold quality ingredients to heart and incorporate them into the way we live. The Baker’s Table is dedicated to combining organic, local and fair-trade ingredients to honor the earth and the hands that cultivate it.”

“Thoughtfully choosing fair-trade, local and organic ingredients when possible, Amy Dixon tends to each recipe with the passion of an artist, persistence of a chemist, and patience of a mother. At home in the Santa Ynez Valley since 1998, Amy keeps answering her driving call to pursue excellence through baking. Through kneading bread or crafting desserts for local restaurants, she continues to find joy in a flaky, buttery apple galette or in the delightful textures of a French macaron.”

“If you’re searching for a full, hand-crafted breakfast or a steaming cup of coffee and a luscious pastry, The Baker’s Table can satisfy your craving. Delectable offerings include everything from savory quiches to scones jam-packed with berries galore. If it’s lunch you prefer, their menu features salads with pristine ingredients fresh from the farm, as well as delicious sandwiches on their famous variety of hearth-baked breads.”

“Bread is the backbone of The Baker’s Table. They use artisan flour, all baked on a radiant, stone hearth. The Baker’s Table lovingly creates each and every loaf by hand, and carefully tend to them from mixing to slicing. You will see, smell and taste the stellar quality of their mouth-watering breads.”

The Baker’s Table is on the move. They will soon move to a new, expanded location with more patio seating near the main Post Office on Sagunto St. (about a block away from the original location.)

Baker Amy Dixon continues with us, a Pain au Levain loaf in hand.

Show 475, May 21, 2022: Restaurateur Denise Andreini, Café Andreini, Arroyo Grande, CA Part One

Denise Andreini of Cafe Andreini

In the Village of Arroyo Grande in San Luis Obispo County the place for the best coffee (locally roasted) and full breakfast (since 1996) is the locals’ favorite, Cafe Andreini. This was Arroyo Grande’s first coffee house. Proprietress Denise Andreini was born and raised in Arroyo Grande and graduated from Cal Poly San Louis Obispo. She returned to Arroyo Grande after a time in the Bay Area to raise her Family.

Café Andreini is known for their abundant breakfast burritos, open-faced sandwiches, avocado toast, acai bowls and lots more. They serve local beer and wine on tap as well as Kombucha. Open daily from 7:00 a.m. to 3 p.m. with extended hours to 4:00 p.m. on Friday and Saturday.

“Café Andreini prides itself on being part of the amazing community that is Arroyo Grande, and realizes that coffee isn’t just about a great cup of coffee but it’s about community. That’s why they have partnered with some stellar local businesses, to bring guests the freshest menu items. Giving back to the community goes beyond good food and wine. Over the many years Café Andreini has donated and participated in fundraisers with local charities, schools and businesses.”

Founder Denise Andreini joins us with an Americano in hand.

Show 475, May 21, 2022: Restaurateur Denise Andreini, Café Andreini, Arroyo Grande, CA Part Two

Denise Andreini of Cafe Andreini

In the Village of Arroyo Grande in San Luis Obispo County the place for the best coffee (locally roasted) and full breakfast (since 1996) is the locals’ favorite, Cafe Andreini. This was Arroyo Grande’s first coffee house. Proprietress Denise Andreini was born and raised in Arroyo Grande and graduated from Cal Poly San Louis Obispo. She returned to Arroyo Grande after a time in the Bay Area to raise her Family.

Café Andreini is known for their abundant breakfast burritos, open-faced sandwiches, avocado toast, acai bowls, pastries and lots more. They serve local beer and wine on tap as well as Kombucha. Open daily from 7:00 a.m. to 3 p.m. with extended hours to 4:00 p.m. on Friday and Saturday. It’s available as a special events spot at night.

“Café Andreini prides itself on being part of the amazing community that is Arroyo Grande, and realizes that coffee isn’t just about a great cup of coffee but it’s about community. That’s why they have partnered with some stellar local businesses, to bring guests the freshest menu items. Giving back to the community goes beyond good food and wine. Over the many years Café Andreini has donated and participated in fundraisers with local charities, schools and businesses.”

Founder Denise Andreini continues with us now with a breakfast burrito in hand.

Show 441, September 4, 2021: Adam Bell of dataTV, Report on Coffee Fest Anaheim

Adam Bell of dataTV

Adam Bell, the founder of dataTV established in 1996, is the “SoCal Restaurant Show’s” accomplished, long-time web designer and all-around social media guru. He relocated to Los Angeles from New Orleans in the aftermath of Hurricane Katrina. Adam’s wide range of clients includes Chef Jet Tila, Café du Monde and the International Food Wine and Travel Writers Association.

Adam is also a certified coffee nut. Last weekend was the big, annual Coffee Fest Anaheim at the Anaheim Convention Center. Adam will report on what’s new in coffee and what a popular, previously well-attended trade show is like coming off the pandemic with the real concerns about the spread of the Delta variant.

Show 438, August 14, 2021: Chef & Partner Dominique Crisp, Saso, Pasadena Part Two

Dominique Crisp of Saso

Saso in Pasadena, (launched earlier this year) draws inspirations from three coast regions treasured by Chef Dominique Crisp: his home in Los Angeles, his upbringing in the Pacific Northwest, and his travels within Basque Country. Throughout the menu, his dedication to the slow-food movement shines with hyper-local ingredients and French-taught cooking techniques.”

“At Saso, a passion for coastal cuisine is met with Dominique’s deep appreciation and understanding of farming. Born on his family’s vineyard in Wren, Oregon – raising livestock, fishing, and harvesting has always been an essential part of his life. A respect for the land, sea, and supporting those who are sustainably harvesting the bounty is an integral ethos that flows through Saso.”

“Dominique’s goal is to emphasize the relationships he’s built with artisanal purveyors to continually develop Saso’s narrative. Not entirely a “Basque restaurant,” Saso aims to bring the energetic nature of Basque Country dining to Los Angeles with a foundation of sustainable Pacific coastal cuisine.”

“Diners can expect rotating local whole fish options, a variety of niche oysters, dramatic bar creations, flaming Spanish coffees, and an extensive reserve wine list sourced from all over the globe.”

“Saso’s bar program features a wine list highlighting rare txakolinas from the Basque Country alongside natural wines from Lumos Wine Company (the vineyard where Dominique was born). Guests are in for a spectacular happy hour with top notch imported ciders, wine and beers on draught along with a blend of classic and signature cocktails drawing inspiration from Los Angeles to Portland to San Sebastián.”

“Housed in the century-old Pasadena Playhouse, Saso’s dining room and lounge area add a contemporary touch to the building’s historic architecture, including a large-scale, custom 40ft mural from renowned LA-based artist Tim Biskup.”

“On the patio diners can enjoy a breezy, socially distanced meal in a courtyard shared with the Pasadena Playhouse, adorned with string lights and an ornate water fountain.

On August 24th (Tuesday) Saso will be serving Dinner nightly Tuesday through Sunday. (Closed on Monday.) Lunch is Friday, Saturday and Sunday with Happy Hour on the menu those same days.

Chef Dom takes a break from prep in his busy kitchen and continues with us.

Show 398, November 7, 2020: Ajay Relan, Co-Founder, Hilltop Coffee + Kitchen

Ajay Relan of Hilltop Coffee CompanyAjay Relan and Yonnie Hagos, proprietors of Hilltop Coffee + Kitchen, have just debuted the newest Hilltop location in Eagle Rock on the ground floor of The Perch apartments. “All operational considerations are in place to ensure the safety of neighbors and guests alike. The menu features the same great coffee and menu favorites like the Bangin’ Breakfast Sandwich, Soul Bowl, and Hilltop “Droptops” that have propelled Hilltop’s first two locations, in View Park / Windsor Hills and Inglewood, to popularity.”

“Hagos and Relan opened the original Hilltop Coffee + Kitchen in View Park / Windsor Hills in August 2018 with the intention of bringing to South L.A. a cafe for the neighborhood; an inclusive space meant to foster community, creativity, and connection over quality food and drink. A year later, the duo partnered with South L.A. native Issa Rae, creator and star of the hit HBO series Insecure, and opened its flagship location in Downtown Inglewood.”

“Our food is simple and nourishing: breakfast and lunch offerings, 
along with coffee, juices, and pastries.”

Proprietor Ajay Relan joins us Bangin’ Breakfast Sandwich in hand.

Mad Mocha Marbled Mousse Pie

Mad Mocha Marbled Mousse Pie by Laura Theodoreby Laura Theodore
Jazzy Vegetarian

This pie is gorgeous to look at, delicious to eat and a delight to serve! Your family and guests will think you slaved for hours creating the “fancy” marbled effect, but it’s actually super easy to do! You will please chocolate and coffee lovers alike with this impressive sweet indulgence!

CRUST

  • 1 tablespoon extra-virgin olive oil, plus more to coat pan
  • 11 Medjool dates, pitted and chopped
  • 2/3 cup chopped pecans
  • 1/2 cup chopped walnuts
  • 1/2 cup unsweetened shredded dried coconut

FILLING

  • 1 block (14 to 15 ounces) extra-firm regular tofu, drained and crumbled
  • 5 1/2 tablespoons vegan cane sugar
  • 1/2 cup cold, strong brewed coffee
  • 1 1/2 cups vegan dark chocolate chips (55% to 70% cacao)
  • 1/2  cup unsweetened or sweetened nondairy milk

Generously coat a 9-inch round pie pan with olive oil. Put all of the crust ingredients in a high-performance blending appliance and process into a dough, stopping the machine and scraping the bowl several times. The dough will be very sticky. Transfer the dough to the oiled pan and press it into the bottom and up the sides of the pan (see note). Put the pie pan in the freezer for 6 to 8 minutes, and then transfer to the refrigerator while you prepare the filling.

To make the filling, put the tofu, sugar and coffee into a blender and process until very smooth. Transfer 1/3 cup of the tofu/coffee mixture to a small bowl and reserve. Add the chocolate chips to the top of the remaining tofu mixture (that is still in the blender container).

Put the nondairy milk into a small saucepan and bring it to a simmer over medium-low heat. Immediately pour the simmering nondairy milk over the chocolate chip mixture and process for 30 seconds to 1 minute, or until it becomes completely smooth. Pour the chocolate filling into the chilled crust (it will mound up slightly, above the crust). Immediately drop 5 to 6 spoonfuls of the reserved tofu/coffee mixture onto the top of the pie. Then, using a wooden skewer or the tip of a knife, gently swirl the tofu/coffee mixture into the top of the pie in a pleasing, marbleized pattern. Refrigerate for at least 3 hours (or overnight), until completely set. Slice and serve!

Chef’s Notes: If you are cooking gluten free, make certain to purchase certified gluten-free tofu, available in most supermarkets.

If desired, create a decorative edge to the crust. Using the tines of a fork, press gently down around the entire outer edge of the crust to form evenly spaced lines.

Show 249, November 25, 2017: Show Preview with Co-Host Andy Harris

Now a salivating preview of this Saturday’s ample Thanksgiving Weekend Show. No leftovers…it’s a fresh 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…

Vina Ardanza, the iconic wine of Spain’s La Rioja Alta, S.A., celebrates its 75th anniversary this year. In September the President of La Rioja Alta, S.A., Guillermo de Aranzabal Agudo, was in the USA for a brief key city tour to celebrate. The United States is an important market for them. He’s on the line this morning from Spain to chat with us.

In it’s 2nd season on KCET is “The Migrant Kitchen,” an Emmy-winning series. The 4-episode series explores how the next generation of chefs is creating cuisine inspired by the immigrant experience. Chef Diep Tran of Highland Park’s Good Girl Dinette is part of the upcoming “Beyond Pho” episode. We’ll meet her.

MaxLove Project is an innovative, grassroots nonprofit organization with a mission to increase the quality of life and reduce health risks for all children surviving cancer, both in treatment and beyond. MLP empowers families fighting childhood cancers and related life-threatening conditions with quality of life care, fierce foods, whole-body wellness resources, education and research. Co-Founder Audra Wilford is our guest.

Upon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and even drew from her grandfather’s Ayurvedic wisdoms. After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is documented in the thoughtfully realized Deepa’s Secrets – Slow Carb New Indian Cuisine. Deepa returns to the “SoCal Restaurant Show” for an encore chat.

Our Co-Host, Chef Andrew Gruel of Slapfish, is a certified coffee devotee. We’ll talk in-depth about his favorite beverage. He also shares some insider’s coffee trivia that may surprise you.

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

Show 249, November 25, 2017: Chef Andrew Gruel, Co-host & Slapfish Restaurant Group

Andrew and William GruelTime to catch-up with our on-the-go, esteemed Co-host, Chef Andrew Gruel of Slapfish, Butterleaf and Two Birds fame. Chef Andrew’s favorite beverage is coffee. He shares some coffee trivia that will probably surprise you. We’ll get brewing with a fresh pot. French Press, of course…

Chef Andrew suggests that brewing coffee at home is really the way to go for a superior coffee experience. Even the casual coffee lover will appreciate the obvious difference.

Getting started is easy. You want to get a small coffee bean grinder and a French Press. You can accomplish this for about $30. Get the beans whole & keep in the refrigerator. Grind the beans & brew as needed. You can heat the water used for the French Press in the microwave.

Simple…

Chef Andrew joins us from Family Thanksgiving celebrations on the East Coast.