Show 145, November 7, 2015: Show Preview with Executive Producer & Co-Host Andy Harris

Welcome to our special time. We’re here with you on Saturday, Nov. 7th from 2:30 p.m. to 4:30 p.m. Back at our regular time of 10:00 a.m. to 12 Noon on November 14th.

Greetings, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Wing Lam is well-known to Southern Californians as the personable co-founder of Wahoo’s Fish Taco. He’s 3rd generation in his Family in the restaurant business. His Father emigrated from Brazil to the United States and opened his first Chinese restaurant on Balboa Island in 1970. The restaurant remains in operation. We’ll hear about this fun slice of local restaurant history from Wing Lam himself.

In Southern California small Family Farmers are finally starting to get recognition in the food world. Farmers are even getting credit on restaurant menus. Some have risen to the level of culinary celebrities. Since 1991 Crows Pass Farm has been supplying better restaurants seasonally with select fruits and vegetables. We’ll meet a genuine Family Farmer, David Barnes.

Blue Plate Oysterette is hosting two special evening events with oyster authority Rowan Jacobsen at both of their locations in Santa Monica (Nov. 18th.) and on Los Angeles’ West Third St. (Nov. 17th.) Rowan is the distinguished author of the James Beard Award-winning A Geography of Oysters – The Connoisseur’s Guide To Oyster Eating In North America. We’ll meet Rowan as well as the proprietress of Blue Plate Oysterette, Jen Morton and Culinary Operations Manager Chef Brock Kleweno.

Carmel–by-the-Sea offers the small town charm of a forested European village along with an ocean view. You can actually walk to a variety of appealing ethnic restaurants, premium wine tasting rooms, and one-of-a-kind shops and galleries. For over 60 years the place to stay has been the Hofsas House Hotel. It’s Old World hospitality at its best. Our guest is Carrie Theis who represents the 3rd generation of proud Family ownership.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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Show 145, November 7, 2015: David Barnes, Co-Founder, Crows Pass Farm, Temecula

Dave and Tina Barnes of Crows Pass FarmIn Southern California small, Family Farmers are finally starting to get recognition in the food world. Farmers are now even receiving credit on restaurant menus. Some have risen to the level of culinary celebrities. Since 1991 Crows Pass Farm has been supplying better restaurants seasonally with select fruits and vegetables. It all started with strawberries. It’s a certified organic farm.

This year, as in many previous years, Crows Pass Farm was selected to be a participant in the 13th Annual Celebrate the Craft at The Lodge at Torrey Pines in La Jolla. They also are a produce supplier to The Lodge at Torrey Pines.

Crows Pass Farm was paired with Chef Jack Fisher of Town and Country. The resulting dessert item was Dark Chocolate Cremeux with Tahitan Squash Mousse.

Other high profile restaurants that Crows Pass Farm supplies include NineTen, 1500 Ocean at Hotel Del Coronado, Delicias, Herringbone, and Rancho Las Palmas Resort in Rancho Mirage.

We’ll meet Family Farmers, David and Tina Barnes.

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Show 145, November 7, 2015: David Barnes, Co-Founder, Crows Pass Farm, Temecula Continues…

David Barnes of Crows Pass Farms in the AM830 StudioCrows Pass Farm is owned and operated by David and Tina Barnes. It’s located in the heart of Southern California’s Wine Country in Temecula, CA. Named for the crows that pass over each autumn evening as they travel between vineyards to roost, the farm began in 1991 with a fistful of strawberry plants, a few carrots, peas and a dependable truck.

They learned the ropes participating in Southland farmer’s markets where they came to specialize in chef-direct relationships.

Crows Pass Farm produces year round crops with seasonal specialties on their 40-acres. Highly seasonal items prized during their short season are strawberries, asparagus and mulberries. They have been growing organically since the beginning, with flavor as their top priority.

The drought has had a major negative impact on their operation. Labor is also hard to come by. Of their 40 acres they are only farming on about 10 acres at present.

The temperate climate of Southern California affords Crows Pass the opportunity to produce crops year-round and the Temecula Valley is fortunate to benefit from its proximity to both the desert and the ocean which create long, sunny days with cooling ocean breezes.

They are able to utilize this ideal climate in accordance with each season’s distinctive opportunities. Neighboring horse ranches deliver The Farm’s building block of compost they carefully develop to create a living soil to nourish the plants and combat pests.

Farmer David is now also working with Mountain Meadow Mushrooms in Escondido, an organic mushroom farm.

 

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November 7: Wing Lam, Crows Pass Farm, Blue Plate Oysterette, Hofsas House Hotel

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Wing Lam, Co-Founder, Wahoo’s Fish Taco
Segment Three: David Barnes, Co-Founder, Crows Pass Farm, Temecula Part One
Segment Four: David Barnes, Co-Founder, Crows Pass Farm, Temecula Part Two
Segment Five: Oyster Authority Rowan Jacobsen and Team From Blue Plate Oysterette Part One
Segment Six: Oyster Authority Rowan Jacobsen and Team From Blue Plate Oysterette Part Two
Segment Seven: Hofsas House (Carmel) Proprietress Carrie Theis Part One
Segment Eight: Hofsas House (Carmel) Proprietress Carrie Theis Part Two

Welcome to our special time. We’re here with you on Saturday, Nov. 7th from 2:30 p.m. to 4:30 p.m. Back at our regular time of 10:00 a.m. to 12 Noon on November 14th.

Greetings, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Wing Lam is well-known to Southern Californians as the personable co-founder of Wahoo’s Fish Taco. He’s 3rd generation in his Family in the restaurant business. His Father emigrated from Brazil to the United States and opened his first Chinese restaurant on Balboa Island in 1970. The restaurant remains in operation. We’ll hear about this fun slice of local restaurant history from Wing Lam himself.

In Southern California small Family Farmers are finally starting to get well-deserved recognition in the food world. Farmers are even getting billing on restaurant menus. Some have even risen to the level of culinary celebrities. Since 1991 Crows Pass Farm has been supplying better restaurants seasonally with select fruits and vegetables. We’ll meet Family Farmers, David and Tina Barnes.

Blue Plate Oysterette is hosting two special evening events with oyster authority Rowan Jacobsen at both of their locations in Santa Monica (Nov. 18th.) and on Los Angeles’ West Third St. (Nov. 17th.) Rowan is the distinguished author of the James Beard Award-winning, A Geography of Oysters – The Connoisseur’s Guide To Oyster Eating In North America. We’ll meet Rowan as well as the proprietress of Blue Plate Oysterette, Jen Morton.

Carmel–by-the-Sea offers the small town charm of a forested European village and an ocean view. You can actually walk to a variety of appealing ethnic restaurants, premium wine tasting rooms, and one-of-a-kind shops and galleries. For over 60 years the place to stay has been the Hofsas House Hotel. It’s Old World hospitality at its best. Our guest is Carrie Theis who represents the 3rd generation of proud Family ownership.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Wing Lam of Wahoo's Fish TacosWing Lam is well-known to Southern Californians as the personable co-founder of Wahoo’s Fish Taco. You’ve probably seen him in his long-running Ford Transit Connect truck commercial.

He’s 3rd generation in his Family in the restaurant business. His Father emigrated from Brazil to the United States and opened his first Chinese restaurant on Balboa Island in 1970. Wing worked there initially as a busboy with very little capacity for understanding English. He grew up in Brazil speaking Portuguese.

The Newport Beach restaurant, New Shanghai Pine Garden, remains in operation and the property is still owned by Wing’s father, Mr. Lee. He lives nearby so he pops in regularly.

Shanghai Pine Garden serves Mandarin and Cantonese-style dishes at surprisingly affordable prices. It’s a satisfying throwback to another era but lucky for the discriminating residents of Balboa Island.

Fun Fact…Mr. Lee’s Hot Sauce (a tribute to Wing’s Dad) is on the menu at Wahoo’s.

We’ll hear about this upbeat slice of local restaurant history from Wing Lam himself.

Dave and Tina Barnes of Crows Pass FarmIn Southern California small, Family Farmers are finally starting to get recognition in the food world. Farmers are now even receiving credit on restaurant menus. Some have risen to the level of culinary celebrities. Since 1991 Crows Pass Farm has been supplying better restaurants seasonally with select fruits and vegetables. It’s a certified organic farm.

This year, as in many previous years, Crows Pass Farm was selected to be a participant in the 13th Annual Celebrate the Craft at The Lodge at Torrey Pines in La Jolla. They also are a produce supplier to The Lodge at Torrey Pines.

Other high profile restaurants that Crows Pass Farm supplies include NineTen, 1500 Ocean at Hotel Del Coronado, Delicias, Herringbone, and Rancho Las Palmas Resort in Rancho Mirage.

We’ll meet Family Farmers, David and Tina Barnes.

Crows Pass Farm is owned and operated by David and Tina Barnes. It’s located in the heart of Southern California’s Wine Country in Temecula, CA. Named for the crows that pass over each autumn evening as they travel between vineyards to roost, the farm began in 1991 with a fistful of strawberry plants, a few carrots, peas and a dependable truck.

The Barnes’ learned the ropes participating in Southland farmer’s markets where they came to specialize in chef-direct relationships. They still are part of the Temecula Farmers Market in Old Town on Saturday from 8:00 a.m. to 1:00 p.m.

Crows Pass Farm produces year-round crops with seasonal specialties on their 40-acres. Favorites include apples, figs and stone fruit. Highly seasonal items prized during their short season are strawberries, asparagus and mulberries. They have been growing organically since the beginning, with flavor as their top priority.

The temperate climate of Southern California affords Crows Pass the opportunity to produce crops year-round. The Temecula Valley is fortunate to benefit from its proximity to both the desert and the ocean which create long, sunny days with cooling ocean breezes.

They are able to utilize this ideal climate in accordance with each season’s distinctive opportunities. Neighboring horse ranches deliver The Farm’s building block of compost that they carefully develop to create a living soil to nourish the plants and combat pests.

Rowan JacobsenBlue Plate Oysterette is hosting two special evening events with oyster authority Rowan Jacobsen at both of their locations in Santa Monica (Nov. 18th.) and on Los Angeles’ West Third St. (Nov. 17th.) Rowan is the distinguished author of the James Beard Award-winning, A Geography of Oysters – The Connoisseur’s Guide To Oyster Eating In North America.

Rowan will be there at each evening to personally provide one-on-one interaction with the oyster-loving diners. He will lead the guests through a tasting flight of 6 personally curated oysters providing commentary on each type of oyster’s background and flavor profile.

We’ll meet Rowan as well as the proprietress of Blue Plate Oysterette, Jen Morton, and Chef Brock Kleweno.

Jeniifer Morton of Blue PlateBlue Plate Oysterette is hosting two special oyster-tasting evening events with oyster authority Rowan Jacobsen at both of their locations in Santa Monica (Nov. 18th.) and on Los Angeles’ West Third St. (Nov. 17th.) Rowan is the distinguished author of the James Beard Award-winning A Geography of Oysters – The Connoisseur’s Guide To Oyster Eating In North America.

Rowan Jacobsen ate his first oyster when he was 12-years old and the rest is, well, history. Now, an oyster expert as well as renowned author, his love and knowledge for oysters continues to grow.

“I’m excited to partner with Blue Plate Oysterette because of their unique spin on a classic New England restaurant. It will be wonderful to showcase some of the top New England oysters, which will be at their absolute peak at that time, and then mix in a couple of West Coast oysters for contrast. I’m looking forward to visiting LA and interacting side by side with West Coaster’s who share a love of oysters.” says Rowan.

Carrie TheisCarmel–by-the-Sea offers the small town charm of a forested European village with an ocean view. You can actually walk to a variety of appealing ethnic restaurants, premium wine tasting rooms, and one-of-a-kind shops and galleries.

For over 60 years the place to stay has been the Hofsas House Hotel. It’s Old World hospitality at its best. The magic of Germany is showcased in the 38 one-of-a-kind, spacious European rooms, many with ocean views, overlooking the pines in the quaint village of Carmel-by-the-Sea.

Our guest is Carrie Theis, who represents the 3rd generation of proud Family ownership. She is also on the City Council in Carmel.

One of the charms of Carmel is the ability to park and then walk to the wide sandy beach, ethnic restaurants with character, one-of-a-kind shops and galleries, and wine tasting rooms.

Not to be missed is the Carmel Wine Walk, a wine aficionados dream. The ongoing tour is a self-paced, self guided visit to the 14 tasting rooms in the 1×1 square mile of Carmel-by-the-Sea. The Wine Tasting Passport provides a “Wine Walk Flight” of up to 4, 1-oz. pours at the guest’s choice of any 9 of the 14 tasting rooms. Wine Walk Passports are available at the Carmel Chamber of Commerce Visitor Center.

Next to one of the featured Wine Walk Tasting Rooms in Carmel Plaza is one of the most renown cheese shops in California, The Cheese Shop. Their selection and high level of customer service surely impress!

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Wing Lam, Co-Founder, Wahoo’s Fish Taco
Segment Three: David Barnes, Co-Founder, Crows Pass Farm, Temecula Part One
Segment Four: David Barnes, Co-Founder, Crows Pass Farm, Temecula Part Two
Segment Five: Oyster Authority Rowan Jacobsen and Team From Blue Plate Oysterette Part One
Segment Six: Oyster Authority Rowan Jacobsen and Team From Blue Plate Oysterette Part Two
Segment Seven: Hofsas House (Carmel) Proprietress Carrie Theis Part One
Segment Eight: Hofsas House (Carmel) Proprietress Carrie Theis Part Two