Show 161, February 27, 2016: Dr. Doug Garman, Sommelier and Wine Educator, Europa Village, Temecula

Dr Doug GarmanNestled on more than 45 acres of rolling hills and vintage terroir in the Temecula Wine Country, Europa Village is a unique destination for connoisseurs of fine wine and a relaxing atmosphere. The estate was originally part of the Callaway Vineyards, the first winery in Temecula.

“After savoring the elegant wines and picturesque terrain of wine regions in France, Spain, and Italy, our founders were determined to recreate their experiences in Southern California for others to enjoy. They envisioned a village of wineries offering exquisite wines created in the European styles they loved so much.”

“And so our story began. It took a decade of imagining, planning and research, but several years ago, Europa Village became a reality on more than 30 acres of lush vineyards in the rich “terroir” of Temecula Valley, where the soil, elevation, and weather work together to nurture wonderful grapes. Our first premium wines were produced from these grapes and offered to our guests in 2011 in our enchanting C’est La Vie wine tasting room.”

There are two new releases in The Tasting Room. They are the Private Reserve Syrah 2012 and Primitivo 2013. Both are estate wines.

Guests can also stay at the Inn at Europa Village, which overlooks the tasting room and beautiful rolling hills of vineyards. Featuring Old World warmth and charm, the Inn is a magical getaway with ten recently redecorated, tasteful rooms. A major feature of your stay at the Inn will be the delicious breakfast “experience” served and prepared each morning by Chef Dean Thomas, an accomplished executive chef whose delicious, creative dishes feature local, seasonal ingredients.

“But the story is just beginning. Soon ground will be broken to carry out the original vision for Europa Village Resort — three wineries featuring wines made in the styles of France, Italy and Spain. Europa Village is delightful to visit right now and it will be fascinating to watch our vision for the future evolve right before your eyes. So come sample our superb wines, stroll around our beautiful gardens, and immerse yourself in our enthralling Old World experience.”

The big personality of the Tasting Room at Europa Village is Dr. Doug Garman. He’s been there since the beginning and is our guest.

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Show 111, February 21, 2015: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris

Andrew GruelChef Andrew Gruel of Slapfish is back in the Guest Host seat this morning along with Producer and Color Commentator Andy Harris. Now a preview of today’s abundantly overstuffed show.

Chef Margarita Martinez hosts the Emmy-award winning New England travel and food series, “Neighborhood Kitchens” on WGBH (PBS.) She also is the spokesperson for The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America’s Best Dairy Farms.More than a recipe book, The Cabot Creamery Cookbook tells the story of how premium quality and local ownership have been the key to a decades-long, award-winning cooperative, and will be a must-have for anyone who loves delicious, farm-fresh food.

Executive Chef & Partner Eric Klein of Spago Las Vegas was a sous chef at the original Spago. He had he share of working Oscar nights there and at The Governors’ Ball. Wolfgang Puck has been associated with serving food at the Oscars for some 21 years. On Sunday, February 22nd Chef Eric is hosting an Awards Night Party at Spago Las Vegas. The 7-course tasting menu is inspired by the cuisine (some 50 dishes) Puck will be serving the same night at The Governors’ Ball at Hollywood & Highland. One of the official desserts will be on Chef Eric’s menu.

Planned Parenthood Los Angeles’ annual Food Fare is Southern California’s highly anticipated gastronomic event where food lovers and Planned Parenthood supporters are invited to enjoy Los Angeles’ best restaurants all under one roof at Barker Hangar is Santa Monica on Thursday, March 5th. It’s their 36th big year! This year’s Food Fare will honor “Top Chef Seattle’s” runner-up cheftestant, Brooke Williamson, and her husband, Nick Roberts, as the 2015 Chefs of the Year and their three restaurants, Playa Provisions, Hudson House, and The Tripel will all be serving at the event. Chefs Brooke Williamson and Nick Roberts are our guests.

Specializing in ultra premium wines grown in Paso Robles, California, Artisan Uprising was created by brothers David and William Vondrasek after years of making wines solely for their family. “Originally inspired to try out what we had learned from our grandfather and our heritage of making wine each year, we found ourselves making more than the family could drink. Now that we make enough to share, we have held true to our process and mindset of how our wine should be made.” We are joined by the Vondrasek Brothers.

The kickoff event for San Francisco Beer Week is <The Bistro Double IPA Fest in Hayward. For the Third year our own El Segundo Brewing Co. entered their craft beers into this prestigious competition. Their Hammerland took the Gold! ESBC’s certified Cicerone, Thomas Kelley, is with us to celebrate the big win and explain!

We’re continuing our preview of Chocolate Decadence and the Pechanga Wine Festival set for Friday evening, February 27th and Saturday afternoon, February 28th at the Pechanga Resort and Casino in Temecula. Europa Village winery in Temecula is part of both events. Their new winemaker, George Bursick, joins us to provide an overview of what they are doing at Europa Village. We’ll also be joined by their Events Director, Lisa Ferguson, and Executive Chef and Innkeeper (The Inn at Europa Village,) Dean Thomas.

On Saturday morning, February 28th we’re broadcasting live from the Pechanga Wine Festival at the Pechanga Resort & Casino in Temecula.

Don’t forget…OC Restaurant Week is March 1st to 7th.

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

Play

Show 111, February 21, 2015: Executive Chef & Innkeeper Dean Thomas and Events Director Lisa Ferguson, Europa Village

Dean ThomasWe’re continuing our preview of Chocolate Decadence and the Pechanga Wine Festival set for Friday evening, February 27th and Saturday afternoon, February 28th at the Pechanga Resort and Casino in Temecula. Europa Village winery in Temecula is part of both events.

We’re now joined by their Events Director, Lisa Ferguson, and Executive Chef and Innkeeper (The Inn at Europa Village,) Dean Thomas.

The Inn at Europa Village is a unique Spanish mission-style wine country inn featuring 10 well-appointed guestrooms perfect for that romantic getaway or casual business retreat. The Inn is located on a hill overlooking the expansive Europa Village property. Hot air balloons (a Temecula signature) for visitors depart and, later, land on the property in early a.m. expeditions.

Every morning Chef Dean prepares (and serves) a sumptuous, 2-course breakfast (using the freshest of local ingredients) for the Inn’s fortunate guests that surpasses anything you can get at a luxury hotel. Even the honey is local…It’s a very special, one-of-a-kind experience that brings guests back time and again.

Lisa organizes special events on the property that make use of the expansive grounds of the Winery, their wine cave special events room, and the grounds of the Inn at Europa Village. Weddings are particularly popular. Chef Dean artfully creates distinctive special menus for all occasions.

Play

February 21: Andrew Gruel, Margarita Martinez, Spago Las Vegas, Brooke Williamson, Nick Roberts, Artisan Uprising, El Segundo Brewing, Europa Vlillage

Podcasts

Segment One: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris
Segment Two: Chef Margarita Martinez and The Cabot Creamery Cookbook
Segment Three: Executive Chef Eric Klein, Spago Las Vegas
Segment Four: Chefs Brooke Williamson and Nick Roberts, Playa Provisions
Segment Five: Artisan Uprising winery, Paso Robles
Segment Six: El Segundo Brewing Co. – Hammerland takes The Gold
Segment Seven: George Bursick, Winemaker, Europa Village, Temecula
Segment Eight: Executive Chef & Innkeeper Dean Thomas and Events Director Lisa Ferguson, Europa Village

Andrew GruelChef Andrew Gruel of Slapfish is back in the Guest Host seat this morning along with Producer and Color Commentator Andy Harris. Now a preview of today’s abundantly overstuffed show.

Chef Margarita Martinez hosts the Emmy-award winning New England travel and food series, “Neighborhood Kitchens” on WGBH (PBS.) She also is the spokesperson for The Cabot Creamery Cookbook : Simple, Wholesome Dishes from America’s Best Dairy Farms. More than a recipe book, The Cabot Creamery Cookbook tells the story of how premium quality and local ownership have been the key to a decades-long, award-winning cooperative, and will be a must-have for anyone who loves delicious, farm-fresh food.

Executive Chef & Partner Eric Klein of Spago Las Vegas was a sous chef at the original Spago. He had he share of working Oscar nights there and at The Governors’ Ball. Wolfgang Puck has been associated with serving food at the Oscars for some 21 years. On Sunday, February 22nd Chef Eric is hosting an Awards Night Party at Spago Las Vegas. The 7-course tasting menu is inspired by the cuisine (some 50 dishes) Puck will be serving the same night at The Governors’ Ball at Hollywood & Highland. One of the official desserts will be on Chef Eric’s menu.

Planned Parenthood Los Angeles annual Food Fare is Southern California’s highly anticipated gastronomic event where food lovers and Planned Parenthood supporters are invited to enjoy Los Angeles’ best restaurants all under one roof at Barker Hangar is Santa Monica on Thursday, March 5th. It’s their 36th big year! This year’s Food Fare will honor “Top Chef Seattle’s” runner-up cheftestant, Brooke Williamson, and her husband, Nick Roberts, as the 2015 Chefs of the Year and their three restaurants, Playa Provisions, Hudson House, and The Tripel will all be serving at the event. Chefs Brooke Williamson and Nick Roberts are our guests.

Specializing in ultra premium wines grown in Paso Robles, California, Artisan Uprising was created by brothers David and William Vondrasek after years of making wines solely for their family. “Originally inspired to try out what we had learned from our grandfather and our heritage of making wine each year, we found ourselves making more than the family could drink. Now that we make enough to share, we have held true to our process and mindset of how our wine should be made.” We are joined by the Vondrasek Brothers.

The kickoff event for San Francisco Beer Week is The Bistro Double IPA Fest in Hayward. For the Third year our own El Segundo Brewing Co. entered their craft beers into this prestigious competition. Their Hammerland took the Gold! ESBC’s certified Cicerone, Thomas Kelley, is with us to celebrate the big win and explain!

We’re continuing our preview of Chocolate Decadence and the Pechanga Wine Festival set for Friday evening, February 27th and Saturday afternoon, February 28th at the Pechanga Resort and Casino in Temecula. Europa Village winery in Temecula is part of both events. Their new winemaker, George Bursick, joins us to provide an overview of what they are doing at Europa Village. We’ll also be joined by their Events Director, Lisa Ferguson, and Executive Chef and Innkeeper (The Inn at Europa Village,) Dean Thomas.

On Saturday morning, February 28th we’re broadcasting live from the Pechanga Wine Festival at the Pechanga Resort & Casino in Temecula.

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

Margarita MartinezChef Margarita Martinez hosts the Emmy-award winning New England travel and food series “Neighborhood Kitchens” on WGBH (PBS.) She loves to discover new ingredients, flavors, and cooking approaches that she can bring to her own home kitchen and share with others. She also is the spokesperson for The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America’s Best Dairy Farms.

The American love affair with fresh, flavorful ingredients goes well beyond vegetables. When it comes to milk, cheese, and yogurt, the Cabot Creamery, home of the “world’s best cheddar” and other award-winning dairy products, is recognized across the country as the best in its class. The Cabot farmers that comprise the 1,200-strong dairy cooperative, employ techniques that have been honed over decades using their exceptional quality milk.

The Cabot Creamery Cookbook is an honest-to-goodness collection of recipes and stories from real dairy farmers, who have always understood that good food begins with great ingredients. This rich collection of 150 irresistible and easy-to-follow recipes, ranging from appetizers to desserts and everything in between, will tempt the palates of home cooks everywhere and be a go-to gift for anyone who loves simple, delicious and wholesome food.

More than a recipe book, The Cabot Creamery Cookbook tells the story of how premium quality and local ownership have been the key to a decades-long, award-winning cooperative, and will be a must-have for anyone who loves delicious, farm-fresh food.

Eric KleinExecutive Chef & Partner Eric Klein of Spago Las Vegas was a sous chef at the original Spago. He had his share of working pressure-packed Oscar nights there and at The Governors’ Ball.

Wolfgang Puck has been associated with serving food at the Oscars for 21 years. On Sunday, February 22nd Chef Eric is hosting an Awards Night Party at Spago Las Vegas. The 7-course tasting menu is inspired by the cuisine (some 50 dishes) Chef Puck will be serving the same night at The Governors’ Ball at Hollywood & Highland.

One of the official desserts, an Apple Millefeuille with brown butter sauce and apple cider jelly, will be on Chef Eric’s menu, too. Every lucky guest will leave with a special chocolate Oscar painted with edible gold (originally created by Chef Wolfgang’s former executive pastry chef, Sherry Yard.) The guests at the official Governors Ball in Hollywood receive the same coveted keepsake!

Chef Eric Klein is our guest.

Brooke Williamson and Nick RobertsPlanned Parenthood Los Angeles’ annual Food Fare is Southern California’s highly anticipated gastronomic event where food lovers and Planned Parenthood supporters are invited to enjoy Los Angeles’ best restaurants all under one roof at Barker Hangar is Santa Monica on Thursday, March 5th. It’s their 36th year!

This year’s Food Fare will honor “Top Chef Seattle’s” runner-up cheftestant, Brooke Williamson, and her husband, Nick Roberts, as the 2015 Chefs of the Year and their three restaurants, Playa Provisions, Hudson House, and The Tripel will all be serving at the event.

Past Food Fare Chefs of The Year will also be represented by Celestino Drago’s Drago Centro, Suzanne Goin’s A.O.C., Lucques and Tavern, Joe Miller’s Joe’s Restaurant, Susan Feniger’s and Mary Sue Milliken’s Border Grill and Alain Giraud’s Maison Giraud.

Chefs Brooke Williamson and Nick Roberts are our guests to provide the 411 on the upcoming Food Fare.

David and William Vondrasek Specializing in very limited production, ultra premium wines grown in Paso Robles, California, Artisan Uprising was created by brothers David and William Vondrasek after years of making wines solely for their family.

“Originally inspired to try out what we had learned from our grandfather and our (Italian) heritage of making wine each year, we found ourselves making more than the family could drink. Now that we make enough to share, we have held true to our process and mindset of how our wine should be made.”

“This is handcrafted wine two people can make. Unfiltered and un-stripped, our wines present some sediment in the bottle that we believe enhances the overall texture and ability for the wines to develop and age for years to come. Our wines are unique, they are what we like, and while quality of this scale has a broad appeal, it cannot be mass-produced, It is a true Artisan product.”

Current releases (very limited) are a Rose of Merlot, Merlot, Malbec and Petit Sirah.

We are joined by the Vondrasek Brothers.

Hammerland by El Segundo Brewing CompanyThe kickoff event for always eagerly anticipated San Francisco Beer Week is The Bistro Double IPA Fest in Hayward. For the Third year our own El Segundo Brewing Co. entered their craft beers into this prestigious competition. Their Hammerland took the Gold!

“This competition which is in its 15th year, included 63 Double IPAs mainly from California, and all of them are in the best possible condition they could be. Most of the kegging dates are within a week, and many breweries brew beers specifically for this Fest. A win here, in our not so humble opinion, is a true distinction of having the best hoppy beer in the land.”

ESBC’s certified Cicerone, Thomas Kelley, is with us to celebrate the big win and explain the significance of this huge honor!

George BursickWe’re continuing our preview of Chocolate Decadence and the Pechanga Wine Festival set for Friday evening, February 27th and Saturday afternoon, February 28th at the Pechanga Resort and Casino in Temecula.

Europa Village winery in Temecula is part of both events. Their new winemaker, George Bursick (ex-Ferrari-Carano,) joins us to provide an overview of what they are doing at Europa Village and the ambitious plans for the future.

“Our story is simple. It began with a vision of combining Old World European wine country charm with the modern amenities and technological advancements of California wine craft.”

“Today, more than 30 acres of prime Temecula Wine Country property has been planted with popular European-style varietal grapes. We are now crafting premium wines in the classic traditions of France, Spain and Italy. You can savor these vintages offerings and experience a taste of what’s to come at our interim Europa Village Tasting Room and event facilities.”

Dean ThomasWe’re continuing our preview of Chocolate Decadence and the Pechanga Wine Festival set for Friday evening, February 27th and Saturday afternoon, February 28th at the Pechanga Resort and Casino in Temecula. Europa Village winery in Temecula is part of both events.

We’re now joined by their Events Director, Lisa Ferguson, and Executive Chef and Innkeeper (The Inn at Europa Village,) Dean Thomas.

The Inn at Europa Village is a unique Spanish mission-style wine country inn featuring 10 well-appointed guestrooms perfect for that romantic getaway or casual business retreat. The Inn is located on a hill overlooking the expansive Europa Village property. Hot air balloons (a Temecula signature) for visitors depart and, later, land on the property on early a.m. expeditions.

Every morning Chef Dean prepares (and serves) a sumptuous, 2-course breakfast (using the freshest of local ingredients) for the Inn’s guests that surpasses anything you can get at a luxury hotel. Even the honey is local…It’s a very special, one-of-a-kind experience that brings guests back time and again.

Podcasts

Segment One: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris
Segment Two: Chef Margarita Martinez and The Cabot Creamery Cookbook
Segment Three: Executive Chef Eric Klein, Spago Las Vegas
Segment Four: Chefs Brooke Williamson and Nick Roberts, Playa Provisions
Segment Five: Artisan Uprising winery, Paso Robles
Segment Six: El Segundo Brewing Co. – Hammerland takes The Gold
Segment Seven: George Bursick, Winemaker, Europa Village, Temecula
Segment Eight: Executive Chef & Innkeeper Dean Thomas and Events Director Lisa Ferguson, Europa Village

Show 99, November 29, 2014: Show Preview with Producer Andy Harris

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s full show…

Solvang has five traditional Danish bakeries turning out their cravable specialties. As it turns out each also has a standout creation which is their signature. For the Solvang Bakery (now a Family affair) it’s gingerbread. Their ornate and personalized gingerbread houses are shipped all across the country for the Holidays. Founder and 30-year master baker Susan Halmes shares her sweet story. Her recipe for success starts with “(2) heaping tablespoons Passion for delicious things to eat.

Melissa’s Produce adds another useful and informative cookbook to the company’s growing series, each devoted to one fresh ingredient. Newly published is DYPs – The Perfect Everyday Potato Cookbook. The Dutch Yellow Potato (DYP) is the perfect cooking potato with its creamy texture, buttery flavor and year-round availability. Co-author and Melissa’s Corporate Chef, Ida Rodriguez, joins us.

In Hans Rockenwagner’s (Rockenwagner Bakery) L.A. kitchen, German cooking takes on a whole new meaning. He starts with comforting, homey flavors of his childhood in Germany, looks to the bounty of the California farmers’ markets for ingredients and inspiration, and adds his creativity and droll wit. The resulting dishes have captivated Angelenos for many years. Now his most beloved and accessible recipes are gathered in Das Cook Book – German Cooking…California Style, thoroughly adapted and tested for the home kitchen.

Robert Schueller, the prince of produce at Melissa’s, joins us for a look at what’s fresh in the marketplace for the Holidays. We’ll talk Sweet Limes and other citrus, Christmas Crunch Grapes, Korean Pears, and Cinnamon Persimmon.

Chef Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement in the early 80s in New York. He was mentored by the late James Beard who frequented his restaurant.

So when the Culinary Institute of America (The CIA) was developing its American Food Studies: Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and Culinary Director. Today he guides students through their farm-to-table studies and their hands-on experience at The Conservatory at Greystone, a student led restaurant open to the public.

Chef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was just announced that in 2015 construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants. Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse.

You can’t go to his restaurant (it doesn’t exist) but one of the most exciting chefs cooking in Wine Country Temecula is Chef Dean Thomas the Innkeeper and Executive Chef at The Inn at Europa Village. If you’re a guest at The Inn you be treated to his acclaimed “Breakfast Experience.” It’s a one-of-a-kind two-course breakfast served with a 180 degree panoramic view of the Valley. Chef Dean is also the unofficial concierge of Wine Country Temecula. When it comes to honest insights on what wineries are worth your time as well as the best in edibles Chef Dean is the go-to guy!

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

Play

Show 99, November 29, 2014: Executive Chef & Innkeeper Dean Thomas

Dean ThomasYou can’t go to his restaurant (it doesn’t exist) but one of the most exciting chefs cooking in Wine Country Temecula is Chef Dean Thomas the Innkeeper and Executive Chef at The Inn at Europa Village. If you’re a guest at The Inn (10 comfortable rooms) you be treated to his acclaimed “Breakfast Experience.”

It’s a one-of-a-kind, two-course breakfast of unsurpassed quality with an emphasis on locally sourced ingredients served with a 180 degree panoramic view of the Temecula Valley.

Each afternoon brings the house-recipe “Welcome Sangia” to guests using Europa Village wine and locally sourced fruits.

Chef Dean is also the unofficial concierge of Wine Country Temecula. When it comes to honest insights on what wineries are worth your time as well as the best in local edibles Chef Dean is the go-to guy!

Play

November 29: Solvang Bakery, Melissa’s Produce, Hans Rockenwagner, Larry Forgione, Pechanga Casino, Inn at Europa Village

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: The Solvang Bakery
Segment Three: Corporate Chef Ida Rodriguez, Melissa’s Produce
Segment Four: Chef & Baker Hans Rockenwagner
Segment Five: Produce Guru Robert Schueller, Melissa’s / World Variety Produce
Segment Six: Chef Larry Forgione
Segment Seven: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Eight: Executive Chef & Innkeeper Dean Thomas

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s full show…

Solvang has five traditional Danish bakeries turning out their cravable specialties. As it turns out each also has a standout creation which is their signature. For the Solvang Bakery (now a Family affair) it’s gingerbread. Their ornate and personalized gingerbread houses are shipped all across the country for the Holidays. Founder and 30-year master baker Susan Halmes shares her sweet story. Her recipe for success starts with “(2) heaping tablespoons Passion for delicious things to eat.

Melissa’s Produce adds another useful and informative cookbook to the company’s growing series, each devoted to one fresh ingredient. Newly published is DYPs – The Perfect Everyday Potato Cookbook. The Dutch Yellow Potato (DYP) is the perfect cooking potato with its creamy texture, buttery flavor and year-round availability. Co-author and Melissa’s Corporate Chef, Ida Rodriguez, joins us.

In Hans Rockenwagner’s (Rockenwagner Bakery) L.A. kitchen, German cooking takes on a whole new meaning. He starts with comforting, homey flavors of his childhood in Germany, looks to the bounty of the California farmers’ markets for ingredients and inspiration, and adds his creativity and droll wit. The resulting dishes have captivated Angelenos for many years. Now his most beloved and accessible recipes are gathered in Das Cook Book – German Cooking…California Style, thoroughly adapted and tested for the home kitchen.

Robert Schueller, the prince of produce at Melissa’s, joins us for a look at what’s fresh in the marketplace for the Holidays. We’ll talk Sweet Limes and other citrus, Christmas Crunch Grapes, Korean Pears, and Cinnamon Persimmon.

Chef Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement in the early 80s in New York. He was mentored by the late James Beard who frequented his restaurant.

So when the Culinary Institute of America (The CIA) was developing its American Food Studies : Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and Culinary Director. Today he guides students through their farm-to-table studies and their hands-on experience at The Conservatory at Greystone, a student led restaurant open to the public.

Chef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was just announced that in 2015 construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants. Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse.

You can’t go to his restaurant (it doesn’t exist) but one of the most exciting chefs cooking in Wine Country Temecula is Chef Dean Thomas the Innkeeper and Executive Chef at The Inn at Europa Village. If you’re a guest at The Inn you be treated to his acclaimed “Breakfast Experience.” It’s a one-of-a-kind two-course breakfast served with a 180 degree panoramic view of the Valley. Chef Dean is also the unofficial concierge of Wine Country Temecula. When it comes to honest insights on what wineries are worth your time as well as the best in edibles Chef Dean is the go-to guy!

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

Solvang has five traditional Danish bakeries turning out their cravable specialties including the famous butter cookies sold by the tub. As it turns out each also has a standout creation which is their signature.

Susan Halmes of Solvang BakeryFor the Solvang Bakery (now a Family affair with the 2nd generation involved) it’s gingerbread and jalapeno chile cheese bread. Their ornate and personalized gingerbread houses are shipped all across the country for the Holidays.

Founder and 30-year master baker Susan Halmes shares her sweet story. Her recipe for success starts with “(2) heaping tablespoons Passion for delicious things to eat. From there it’s (1) cup (packed) love of family…

Chef Ida Rodriquez of Melissas World Variety ProduceMelissa’s Produce adds another useful and informative cookbook to the company’s growing series, each devoted to one fresh ingredient. Newly published is DYPs – The Perfect Everyday Potato Cookbook. The Dutch Yellow Potato (DYP) is the perfect cooking potato with its creamy texture, buttery flavor and year-round availability.

Since the DYP is available twelve months of the year, the consistency of this year-round supply is what this cookbook celebrates. There are 154 recipes, grouped according to the four seasons of the year, incorporating the fresh harvests of the day to enhance, support and combine with the DYP.

The Dutch Yellow Potato is grown exclusively for Melissa’s by their grower-partner in the Magic Valley region of Southern Idaho. DYPs remain dense and moist when cooked. The variety also cooks a lot quicker than other kinds of potatoes. The naturally small and uniform size of the Dutch Yellow is another characteristic that makes the variety a useful culinary tool.

Co-author and Melissa’s Corporate Chef, Ida Rodriguez, joins us.

Hans RockenwagnerIn Hans Rockenwagner’s (Rockenwagner Bakery) L.A. kitchen, German cooking takes on a whole new meaning. He starts with comforting, homey flavors of his childhood in Germany, looks to the bounty of the California farmers’ markets for ingredients and inspiration, and adds his creativity and droll wit. The resulting dishes have captivated Angelenos for many years.

Now his most beloved and accessible recipes are gathered in Das Cook Book – German Cooking…California Style, thoroughly adapted and tested for the home kitchen.

Rockenwagner was born and raised in Germany, trained as a chef in Germany and Switzerland, and at the mere age of twenty-two moved to the U.S. to run the kitchen at Chicago’s famed Le Perroquet. Three years later, he opened Rockenwagner in Venice, quickly winning national acclaim for his fresh, inventive California take on the German classics of his youth.

Robert Schueller of Melissa's World Variety ProduceRobert Schueller, the prince of produce at Melissa’s, joins us for a look at what’s fresh in the marketplace for the Holidays. We’ll talk Sweet Limes and other citrus, Christmas Crunch Grapes, Korean Pears, and Cinnamon Persimmon.

Sweet Limes are thought to be a cross between Mexican limes and sweet lemons. Melissa’s Sweet Limes are extremely sweet when ripe and without the citric acid. These sweet and delicious limes are very aromatic and juicy.

Larry ForgioneChef Larry Forgione has been called “The Godfather of American Cuisine” for his role in changing the way Americans eat today. He embraced the virtues of our national cuisine and used only seasonal, local ingredients, beginning the entire “Farm-to-Table” movement in the early 80s in New York. He was mentored by the late James Beard who frequented his restaurant.

So when the Culinary Institute of America (The CIA) was developing its American Food Studies: Farm-to-Table Cooking curriculum, it was only natural that the college teamed with Chef Forgione, who became the program’s co-founder and Culinary Director. Today he guides students through their farm-to-table studies and their hands-on experience at The Conservatory at Greystone, a student led restaurant in the Napa Valley open to the public.

Chef Forgione was one of the guest chefs at last weekend’s Friends of James Beard Weekend at Morgan’s in the desert at The La Quinta Resort hosted by Chef Jimmy Schmidt.

Duane Owen of Pechanga Casino and ResortChef Duane Owen, formerly the executive chef of both The MGM Grand at Foxwoods and Foxwoods Resort Casino, is now the exec for Pechanga Resort & Casino in Temecula. It was just announced that in 2015 construction will start on a new 500 plus room (2nd) hotel tower, a new pool & spa, and two more restaurants.

Chef Duane joins us to explain how you deliver consistent quality when your vast restaurant portfolio ranges from a busy buffet to the high-end Great Oak Steakhouse. He also discusses the success of the new UMI Sushi & Oyster Bar which opened in December of last year as part of the hotel lobby renovation.

Dean ThomasYou can’t go to his restaurant (it doesn’t exist) but one of the most exciting chefs cooking in Wine Country Temecula is Chef Dean Thomas the Innkeeper and Executive Chef at The Inn at Europa Village. If you’re a guest at The Inn (10 comfortable rooms) you be treated to his acclaimed “Breakfast Experience.”

It’s a one-of-a-kind two-course breakfast served with a 180 degree panoramic view of the Valley. Chef Dean is also the unofficial concierge of Wine Country Temecula. When it comes to honest insights on what wineries are worth your time as well as the best in edibles Chef Dean is the go-to guy!

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: The Solvang Bakery
Segment Three: Corporate Chef Ida Rodriguez, Melissa’s Produce
Segment Four: Chef & Baker Hans Rockenwagner
Segment Five: Produce Guru Robert Schueller, Melissa’s / World Variety Produce
Segment Six: Chef Larry Forgione
Segment Seven: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Eight: Executive Chef & Innkeeper Dean Thomas

Show 51, December 7, 2013: Chef Dean Thomas of Europa Village Winery and The Inn at Europa Village in Temecula

Dean ThomasChef Dean Thomas is the Executive Chef de Cuisine for the Europa Village Winery in Temecula and also serves as the Innkeeper for the Inn at Europa Village (along with his wife, Nicole.) His multi-course breakfasts, reserved exclusively for guests at The Inn, are unrivaled in the Valley. Many of the ingredients actually come from the vineyard property and change with the season. Chef Dean has extensive credentials as an executive chef for luxury hotel properties.

Chef Dean is the unofficial executive concierge for Wine Country Temecula. When it comes to directing guests to the wineries and restaurants best suited to the visitors’ wishes Dean’s advice is the gold standard.

Chef Dean shares with us the specifics on an independent restaurant in Temecula as well as a winery restaurant that are both on his highly recommended list. He also talks about a Slow Food event he is hosting on December 12th featuring local artisan food products and cooking demonstrations.

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December 7: Carla Hall, Barbara Fairchild, Cookies for a Koz, Devon Espinosa, Donald Wressell, Brad A. Johnson, Dean Thomas

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Barbara Fairchild, former long-time Editor of Bon Appetit Magazine, educator, food journalist, and cookbook author Part One
Segment Three: Barbara Fairchild, former long-time Editor of Bon Appetit Magazine, educator, food journalist, and cookbook author Part Two
Segment Four: Carla Hall of ABC’s “The Chew” and Zov Karamardian of Zov’s Bistro in Tustin
Segment Five: Devon Espinosa, Bar Director at The Church Key
Segment Six: Pastry Chef Donald Wressell of Guittard Chocolate Co.
Segment Seven: Brad A. Johnson, restaurant critic for The Orange County Register
Segment Eight: Chef Dean Thomas of Europa Village Winery and The Inn at Europa Village in Temecula

Lechon Porchetta by Susan ParkYou can aid the victims of Typhoon Haiyan in the Philippines and enjoy some great Filipino food. There is a huge Filipino community right here in Los Angeles County.

In addition to the high profile benefit for typhoon relief at The Church Key on the Sunset Strip on Sunday (which we’ll be talking about later in the show) there is a more populist fundraiser at Bamboo Bistro in Panorama City on Sunday, Dec. 15th from 4 to 8:00 p.m.

Pinoy food will be there in abundance expertly prepared by L.A. chefs including Chef Mayet Cristobal, the Executive Chef of the Getty Museum. She will be serving Beef Short Rib Adobo. The minimum donation is a modest $20 per adult and there will be live music.

Barbara FairchildThe long-time former editor of Bon Appetit Magazine, Barbara Fairchild, is back with us reporting from New York. Barbara is also an educator, best-selling cookbook author, food and travel journalist and much-in-demand speaker.

Barbara has recently had a couple of culinary excursions to the San Francisco Bay Area and will report on dining spots she enjoyed that merit your attention. She will also speak about an unusual evening she was part of honoring San Francisco’s STARS, a long-departed celebrity chef driven restaurant that, in it’s day, was the Spago of San Francisco. The proprietor/executive chef Jeremiah Tower (now a resident of Mexico) was in attendance.

Roberta Koz WilsonIt’s Holiday Time and our thoughts turn to incredible, fresh-baked, small batch, high-quality cookies as special gifts. That can only mean a chat with Roberta Wilson (jazz saxophonist great Dave Koz’s sister) the force behind Cookies for a Koz. Ten per cent of the proceeds are donated to the Starlight Children’s Foundation. Dave Koz is a Global Goodwill Ambassador for them.

Roberta’s and Dave’s late mother, Audrey, perfected the recipe for a great chocolate chip cookie and that’s the legacy of the company. The much-appreciated cookies were a door-opener all over town for the youthful Dave as his career was just beginning.

Carla HallFood fans know Chef Carla Hall as the “Hootie Hoo” lady and fan favorite from multiple seasons of Bravo’s “Top Chef.” She is now the co-host of ABC’s daytime lifetime series, “The Chew.” Last week “The Chew” celebrated their 500th episode and the show continues to gain in popularity. Carla also is the author of Cooking with Love: Comfort Food That Hugs You, newly available in paperback.

Carla is being honored by Zov Karamardian of Zov’s Bistro in Tustin at her Culinary Concert to benefit the James Beard Foundation on Sunday, February 9th. It’s a great holiday gift for that special foodie in your life.

That Sunday Carla and Zov will conduct a highly entertaining cooking class for the guests followed by a lavish lunch. Carla will be available to sign copies of her book and interact with the guests. It all starts at Noon.

For more info and to make reservations please call 714.838.8855 ext. 21

Devon EspinosaDevon Espinosa (a C-CAP graduate) is one of the rising young stars among the master bartenders in the West. He created the cocktail program at ink. and Pour Vous and he’s the bar chef for the new The Church Key on the Sunset Strip. Some of his cocktails are canned for freshness.

Devon is also one of the organizers of a high-profile benefit at The Church Key on Sunday, December 8 from 5 to 9:00 p.m. for Typhoon Haiyan relief efforts. An impressive line-up of chefs and bartenders are coming together to raise the vitally needed funds. Look for celebrity chefs Eric Greenspan, Kris Morningstar, Ray Garcia and Steve Samson among many others.

Donald WressellThere really is no finer pastry chef in America than the pleasantly low-key Donald Wressell. He was the opening executive pastry chef at the Four Seasons Los Angeles at Beverly Hills. This is the luxury property where the majority of the out-of-town Academy Award nominees stay. Every year Chef Donald would create incredible individual chocolate show-pieces celebrating each of the “Best Picture” nominees. These elaborate pieces where then featured, via photography, in the Oscar coverage beamed across the globe.

Donald has competed in the most prestigious international pastry competitions and, most recently, has coached, too. He’s judged pastry chefs for competition shows on Food Network.

He’s currently the pastry chef for the proudly American chocolate company, Guittard Chocolate Co. Guittard is based in Burlingame but Chef Donald has a test kitchen and research facility here in Los Angeles. He also teaches classes for professional pastry chefs and candy makers.

In January he’ll create the sure to be dazzling Birthday Cake for The City of Beverly Hills’ 100th Anniversary. He created another cake spectacular for Beverly Hills’ Diamond Jubilee 25 years ago while he was at The Four Seasons.

Blossom Restaurant at the Aria in Las VegasA few weeks ago Brad A. Johnson, the James Beard Award-winning restaurant critic for the Orange County Register, was with us to talk about his first 4-Star review. It’s Blossom restaurant at Aria Resort in Las Vegas.

Brad is back with us to explain his criteria for a 4-Star restaurant review and also talk about the new crop of ultra-luxe Chinese restaurants on The Strip. It’s some of the most elegant Chinese fine-dining outside of China and designed for highly discriminating (and wealthy) Chinese guests!

Dean ThomasChef Dean Thomas is the Executive Chef de Cuisine for the Europa Village Winery in Temecula and also serves as the Innkeeper for the Inn at Europa Village (along with his wife, Nicole.) His multi-course breakfasts, reserved exclusively for guests at The Inn, are unrivaled in the Valley. Many of the ingredients actually come from the vineyard property and change with the season. Chef Dean has extensive credentials as an executive chef for luxury hotel properties.

Chef Dean is the unofficial executive concierge for Wine Country Temecula. When it comes to directing guests to the wineries and restaurants best suited to the visitors’ wishes Dean’s advice is the gold standard.

Chef Dean shares with us the specifics on an independent restaurant in Temecula as well as a winery restaurant that are both on his highly recommended list. He also talks about a Slow Food event he is hosting on December 12th featuring local artisan food products and cooking demonstrations.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Barbara Fairchild, former long-time Editor of Bon Appetit Magazine, educator, food journalist, and cookbook author Part One
Segment Three: Barbara Fairchild, former long-time Editor of Bon Appetit Magazine, educator, food journalist, and cookbook author Part Two
Segment Four: Carla Hall of ABC’s “The Chew” and Zov Karamardian of Zov’s Bistro in Tustin
Segment Five: Devon Espinosa, Bar Director at The Church Key
Segment Six: Pastry Chef Donald Wressell of Guittard Chocolate Co.
Segment Seven: Brad A. Johnson, restaurant critic for The Orange County Register
Segment Eight: Chef Dean Thomas of Europa Village Winery and The Inn at Europa Village in Temecula

Show 7: November 24, 2012: Chef Dean A. Thomas, Innkeeper (with his wife, Nicole) of The Inn At Europa Village and Executive Chef de Cuisine at Europa Village Winery and Tasting Room

The Inn at Europa Village is perched on its own private hilltop in the heart of the Temecula Valley Wine Country. Each of the newly renovated 10 rooms has a majestic view of the surrounding lush vineyards. The patio (where guests may enjoy breakfast) has a sweeping 180 degree view of the Valley.

Before he came to Temecula, Dean was the highly regarded Executive Chef of Barona Resort & Casino (the large Indian casino) in San Diego County. He supervised everything from fine-dining to the casual fare there.

Chef Dean brings that same impressive culinary tradition to breakfast at The Inn. Each morning Chef Dean and Nicole prepare a rotating, 2-course breakfast spectacular for their guests. A lot of the fruit comes from the Inn’s property or Dean’s organic garden at nearby Peltzer Farms. He typically makes his own condiments, salsas, and preserves.

Dean is also the unofficial concierge of the Temecula Valley. He offers superb, unbiased recommendation for activities and locals-only dining spots for lunch and dinner. It’s a very personalized experience tailored to the guests’ specific needs. Producer Andy recommends The Inn with enthusiasm as he’s been a frequent guest over the last two yearts.

They have a TravelZoo discount promotion coming up for a weekday stay so be looking for that.

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