Show 178, July 2, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosHappy 4th of July Weekend to all of our loyal listeners. Wishing you the very best in culinary fireworks over the long weekend. Eat well and be safe…

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now an enticing preview of Saturday’s lush, patriotic and abundant show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Upscale senior living facilities offering incredible amenities and delicious, healthy, chef-prepared food of restaurant quality represent a huge growth industry nationally. One of the industry leaders is Morrison Community Living. We’ll meet their Senior Corporate Chef, John Rifkin.

The Garagiste Festival: Urban Exposure returns to The Wiltern theater on July 9th.  Over 60+ artisan ‘garagiste’ winemakers from across California, including Santa Barbara, Santa Ynez and SLO counties; Napa and Sonoma counties, and Paso Robles will pour over 200 wines. Over 30% of the wineries are participating in the Los Angeles festival for the first time. Co-founder Doug Minnick pulls the cork on the festivities for us.

“The Art of Baja Wine & Beer Dinner” takes place at the newly renovated The Grill at the Lodge at Torrey Pines on Friday evening, July 15th. Baja’s Chef Drew Deckman has put together a four-course family style dinner highlighting traditional dishes and ingredients from this unique region, which will be prepared on the outdoor rotisserie of The Grill. The dinner will feature wine connoisseur and Michelin-starred Chef Drew Deckman (Deckman’s en el Mogor) as well as Hugo D’Acosta, the premier winemaker of Valle De Guadalupe. Executive Chef Jeff Jackson of The Lodge at Torrey Pines joins us.

Food, wine and travel writer Cori Solomon (a member of the prestigious International Food Wine and Travel Writers Association and Founder of L.A. Wine Writers) recently returned from a 10-night cruise of Italy and the Greek Isles aboard the Celebrity Reflection, the pride of Celebrity’s fleet. Her accommodation was a spacious, Deluxe Ocean View Veranda Stateroom. This is a Solstice class ship, the crown of Celebrity’s fleet. Modern cruising offers a memorable vacation experience for all ages with considerable value. Cori is with us to share her smooth-sailing, cruise highlights.

Many passionate Italian chefs will tell you cheese (even the incredible Parmigiano-Reggiano) should NEVER be added to a seafood dish (particularly a seafood pasta creation.) Yet you’re now seeing lobster macaroni and cheese prepared by fine-dining chefs and raved about by guests. Our own Chef Andrew Gruel has successfully used cheese with lobster and crab at Slapfish. Confused….? We’ll ask Chef Andrew to explain.

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

Play

Show 178, July 2, 2016: Jeff Jackson, Executive Chef, Lodge at Torrey Pines. Art of Baja Dinner

Jeff Jackson“The Art of Baja Wine & Beer Dinner” takers place at the newly renovated The Grill at the Lodge at Torrey Pines on Friday evening, July 15th. Baja’s Chef Drew Deckman (Deckman’s en el Mogor in the Valle de Guadalupe) has put together a four-course family style dinner highlighting traditional dishes and ingredients from this unique region, which will be prepared on the eye-popping outdoor rotisserie of The Grill (which just completed a spectacular $2.5 million renovation.)

The dinner will feature wine connoisseur and Michelin-starred Chef Drew Deckman ( Deckman’s en el Mogor) as well as Hugo D’Acosta, the premier winemaker of Valle De Guadalupe who will showcase rare wines normally unavailable in California.

For those who prefer hops to grapes, Eugenio Wendtlandt of Wendlandt Brewery, voted best Mexican Brewery 2015, will also be in attendance in addition to other craft beer selections from the Agua Mala region.

Baja’s Chef Drew Deckman is also coming to San Diego. He has a restaurant project on Bankers Hill set to debut in early 2017.

Executive Chef Jeff Jackson joins us with a preview.

Play

July 2: Morrison Community Living, Garagiste Festival, Jeff Jackson, Cori Solomon

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: John Rifkin, CEC, Senior Corporate Executive Chef, Morrison Community Living
Segment Three: Doug Minnick, Co-Founder, The Garagiste Festival: Urban Exposure
Segment Four: Jeff Jackson, Executive Chef, Lodge at Torrey Pines. Art of Baja Dinner
Segment Five: Food, Wine & Travel Journalist, Cori Solomon. 10-Night Cruise on Celebrity’s Reflection Part One
Segment Six: Food, Wine & Travel Journalist, Cori Solomon. 10-Night Cruise on Celebrity’s Reflection Part Two
Segment Seven: Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach

Andrew Gruel at the AM830 KLAA StudiosHappy 4th of July Weekend to all of our loyal listeners. Wishing you the very best in culinary fireworks over the long weekend.

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now an enticing preview of Saturday’s lush and abundant show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Upscale senior living facilities offering incredible amenities and delicious, healthy, chef-prepared food of restaurant quality represent a huge growth industry nationally. One of the industry leaders is Morrison Community Living. We’ll meet their Senior Corporate Chef, John Rifkin.

The Garagiste Festival: Urban Exposure returns to The Wiltern theater on July 9th.  Over 60+ artisan ‘garagiste’ winemakers from across California, including Santa Barbara, Santa Ynez and SLO counties; Napa and Sonoma counties, and Paso Robles will pour over 200 wines. Over 30% of the wineries are participating in the Los Angeles festival for the first time.  Co-founder Doug Minnick pulls the cork on the festivities for us.

“The Art of Baja Wine & Beer Dinner” takers place at the newly renovated The Grill at the Lodge at Torrey Pines on Friday evening, July 15th. Executive Chef Jeff Jackson has put together a four-course family style dinner highlighting traditional dishes and ingredients from this unique region, which will be prepared on the outdoor rotisserie of The Grill. The dinner will feature wine connoisseur and Michelin-starred Chef Drew Deckman (Deckman’s en el Mogor) as well as Hugo D’Acosta, the premier winemaker of Valle De Guadalupe. Chefs Drew and Jeff join us.

Food, wine and travel writer Cori Solomon (a member of the prestigious International Food Wine and Travel Writers Association and Founder of L.A. Wine Writers) recently returned from a 10-day cruise of Italy and the Greek Isles aboard the Celebrity Reflection, the pride of Celebrity’s fleet. Her accommodation was a spacious, Deluxe Ocean View Veranda Stateroom. This is a Solstice class ship. Modern cruising offers a memorable vacation experience for all ages with considerable value. Cori is with us to share her smooth-sailing, cruise highlights.

Huntington Beach restaurateur Alicia Whitney is seemingly taking over the City one block at a time. Her newest full-service restaurant is SeaSalt Woodfire Grill featuring Santa Maria-style barbecue. She is also now on the sand at Bolsa Chica State Beach with two open beach food stands and a third set to open this weekend. We’ll detour Alica for a quick respite and get all the tasty details.

Many passionate Italian chefs will tell you cheese (even the incredible Parmigiano-Reggiano) should NEVER be added to a seafood dish (particularly a seafood pasta creation.) Yet you’re now seeing lobster macaroni and cheese prepared by fine-dining chefs and raved about by guests. Our own Chef Andrew Gruel has successfully used cheese with lobster at Slapfish. Confused….? We’ll ask Chef Andrew to explain.

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

John RifkinUpscale senior living facilities offering incredible amenities and delicious, healthy, chef-prepared food of restaurant quality represent a huge growth industry nationally. One of the industry leaders is Morrison Community Living. We’ll meet their Senior Corporate Chef, John Rifkin.

Chef Rifkin joined Morrison Community Living in 2004 as corporate chef. In this role Rifkin was able to support the many Morrison Senior Living communities throughout the country and help to show the value of both Morrison and Compass Groups’ robust sustainable seafood program nationally.

In 2010 Chef Rifkin was promoted to Senior Corporate Chef. Under his leadership he has been able to drive Morrison Community Livings’ sustainable results even further, and along with his team of 10 Corporate Chefs, 24 Regional Chefs, and the over 400 plus chefs across the country to create very delicious sustainable seafood recipes.

Chef Rifkin knows that the generations entering Morrison Community Living communities have a very high expectation that they understand where their seafood and food comes from, but also that it is harvested responsibly as well. Chef Rifkin collaborates with many food service organizations to support him to bring the very best ingredients to the seniors that Morrison Senior Living prepares for. These guests have traveled the world, run Fortune 500 companies, and are master home chefs in their own right, cooking many meals for their family and loved ones throughout the years.

Garagiste FestivalThe Garagiste Festival: Urban Exposure returns to The Wiltern theater on July 9th.  Over 60+ artisan ‘garagiste’ winemakers from across California, including Santa Barbara, Santa Ynez and SLO counties; Napa and Sonoma counties, and Paso Robles will pour over 200 wines. Over 30% of the wineries are participating in the Los Angeles festival for the first time.  Co-founder Doug Minnick uncorks the festivities for us.

Urban Exposure also presents the LA premiere of one of its signature comparison tasting seminars, “Tasting the Winemaker’s Spice Rack,”  on the stage of The Wiltern. Rendarrio Vineyards owner and winemaker Ryan Render and Michael Larner, winemaker and owner of the renowned Larner Vineyard, will use side-by-side comparisons to help wine consumers understand, through their taste buds, how different oak treatments – from type to region to toast – can affect the finished product and change the profile of a single wine.

Renowned for their ‘crazy thrill of discovery,’ one-on-one interactions with winemakers, and fun ‘no-snobs-allowed’ atmosphere, Garagiste Festivals offer wine lovers their only opportunity to taste so many small-production, hard-to-find wines, from so many regions, all in one place – over 60% of Urban Exposure winemakers are without a tasting room.

Drew Deckman“The Art of Baja Wine & Beer Dinner” takers place at the newly renovated The Grill at the Lodge at Torrey Pines on Friday evening, July 15th. Executive Chef Jeff Jackson has put together a four-course family style dinner highlighting traditional dishes and ingredients from this unique region, which will be prepared on the outdoor rotisserie of The Grill (which just completed a spectacular $2.5 million renovation.)

The dinner will feature wine connoisseur and Michelin-starred Chef Drew Deckman ( Deckman’s en el Mogor) as well as Hugo D’Acosta, the premier winemaker of Valle De Guadalupe who will showcase rare wines normally unavailable in California.

For those who prefer hops to grapes, Eugenio Wendtlandt of Wendlandt Brewery, voted best Mexican Brewery 2015, will also be in attendance in addition to other craft beer selections from the Agua Mala region.

Baja’s Chef Drew Deckman is also coming to San Diego. He has a restaurant project on Bankers Hill set to debut in early 2017.

Chefs Drew Deckman and Jeff Jackson join us.

Cori SolomonFood, wine and travel writer Cori Solomon (a member of the prestigious International Food Wine and Travel Writers Association & Founder of L.A. Wine Writers) recently returned from a 10-day cruise of Italy and the Greek Isles aboard the Celebrity Reflection, the pride of Celebrity’s fleet. Her accommodation was a spacious, Deluxe Ocean View Veranda Stateroom.

This is a Solstice-class ship. Modern cruising offers a memorable vacation experience for all ages and interests with considerable value. Cori is with us to share her smooth-sailing, cruise highlights.

“Celebrity Reflection® is our newest marvel. She boasts an expanded deck, 72 additional staterooms overall, more seating in the main and specialty restaurants, more sun lounges on the pool deck, and more seats in the theatre.”

“Celebrate the flavorful joys of outdoor grilling in the new Lawn Club Grill. Enjoy more than 20 delicious options in the Main Restaurant. Unwind in your own cabana-style haven, The Alcoves, on the Lawn Club. And check out all the new spa innovations in the enhanced Canyon Ranch SpaClub®.”

“Your vacation time is precious. Time aboard Celebrity Reflection will make the most of it.”

The Reflection can accommodate 3,046 guests served by a crew of 1,255.

From Cruise Critic:

With the impressive overall quality of food on board Celebrity Reflection there is little need to spend extra on specialty dining unless you feel like a treat. Even Oceanview, the cheerful buffet venue on Level 14, takes things to a new level with tasty International dishes that belie the restaurant’s casual surroundings.

Celebrity didn’t reinvent the wheel when it comes to dining on Reflection, sticking instead with familiar options. In the main dining room passengers can choose from traditional dining (6:15 p.m. for the early seating and 8:45 p.m. for the late) or the more flexible Celebrity Select Dining, which allows them to eat in the main dining room any time between 6 and 10 p.m. Bookings for Select Dining can be made online up to four days before the ship sails or once onboard. Or, like us, you can simply walk-in whenever it suits you. We never had to wait longer than five minutes for a table for two although we did notice a queue on one formal night.

The main dining area, Opus, occupies space on Reflection’s third and fourth decks. It’s an elegant venue, decorated in deep browns and silvers, with bright white tablecloths and crystal as far as the eye can see. The vast space — which accommodates 40 more seats than its counterpart on Celebrity Silhouette — is stunningly designed, though tables are a bit too close together making private conversation difficult (although this can be a good way to meet fellow passengers if you are so inclined).

Menus in Opus offer appetizers, soups and salads, entrees and desserts, and they’re flexible enough to accommodate specific dietary needs. You’ll choose from a variety of options, including favorites like shrimp cocktail, escargot, prime rib, rack of lamb and crème brulee. Food is generally good, with appropriate portion sizes and some surprises on the menu, like the beef Carpaccio or frog legs. Do ask your waiter what they recommend as suggestions are usually spot-on.

Vegetarian and healthier options are identified on the menu, but if you have specific dietary needs (vegan or gluten-free), discuss them with the maitre d’ before your first meal, and ask specific questions about the menu items you select.

Andrew Gruel and his son WilliamMany passionate Italian chefs will tell you cheese (even the incredible Parmigiano-Reggiano) should NEVER be added to a seafood dish. Yet you’re now seeing lobster macaroni and cheese prepared by fine-dining chefs and raved about by guests.

Our own Chef Andrew Gruel has successfully used cheese with lobster at Slapfish. It’s popular with the guests. Confused….? We’ll ask Chef Andrew to explain.

Save

Show 150, December 12, 2015: Ray Magnussen, Lechuza Winery, Guadalupe Valley, Baja

Ray Magnussen One of the promising, up-and-coming wineries in the Guadalupe Valley in Northern Baja is Lechuza, founded in 2005. It’s owned by Ray Magnussen (with his wife, Patty) who is also the hands-on winemaker. They are Americans.

“Lechuza” is Spanish for “burrowing ground owl.” This bird frequents the Lechuza vineyard property. The modest vineyard estate is adjacent to Laja, one of the most well-reviewed restaurants in Baja, California.

Lechuza currently offers Lechuza Amantes (Blend), Lechuza Cabernet Sauvignon, Lechuza Nebbiolo, Lerchuza Merlot, Lechuza Tempranillo and Lechuza Grenache Rose. The Amantes is also affectionately known at the winery as “The Wedding Blend.” When the Magnussen’s daughter was married she chose the Amanates to serve at the reception.

The winery and tasting room at Lechuza is open to visitors by appointment. The Magnussen’s particularly look forward to welcoming American guests.

Other restaurants in the Valley that the Magnussen’s recommend are Deckman’s En El Mogor, Finca Altozano and Hacienda Guadalupe.

Their wines are conveniently available on-line via their San Diego-based distributor LMAwines.com

We’ll meet Ray.

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Show 144, October 31, 2015: Susan Montgomery, Food, Wine & Travel Journalist

Susan MontgomeryFood, wine and travel writer Sue Montgomery (also a Director and the Treasurer of the International Food Wine & Travel Writers Association) was just in the Valle de Guadalupe in Northern Baja on a VIP food and wine tour led and orchestrated by San Diego’s Wine Vault & Bistro. WV & B’s Chris Gluck was the attentive host and tour guide.

She started with a reception at Wine Vault & Bistro with free-flowing Bloody Mediterraneans and Mexican Coffees before boarding the luxury motor coach to Mexico.

Their base in the Ensenada area for 2-nights was Hotel Coral y Marina with every guest having an ocean view.

Meals included a spectacular 4-course dinner under-the-stars at Chef Drew Deckman’s Deckman’s en El Mogor.

One of the wineries visited was Ray and Patty Magnussen’s Lechuza (Spanish for burrowing ground owl which is prevalent there) Vineyard. If you can’t make it to the Guadalupe Valley, Ray is going to be at The Vine Vault & Bistro in San Diego for a 3-night series of Lechuza Winemaker Dinners. The only date available is Tuesday evening, November 17th. Consider Wild Herb Roasted Lamb paired with 2012 Lechuza Cabernet Sauvignon.

Sue joins us to profile her hugely recommendable 3-day adventure.

Play

October 31: Andrew Gruel, Jeffrey Boullt, Sue Montgomery, Nyesha Arrington, Pechanga Resort & Casino, The Kroft, Wine Exchange

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Guest Co-Host Chef Andrew Gruel of Slapfish
Segment Two: Executive Chef Jeffrey Boullt, SOCIAL Costa Mesa
Segment Three: Susan Montgomery, Food, Wine & Travel Journalist
Segment Four: Executive Chef Nyesha Arrington, Leona, Venice Beach
Segment Five: Dennis Green, Director of Beverage, Pechanga Resort & Casino, Temecula
Segment Six: National Sandwich Day – The Kroft’s Creation
Segment Seven: Kyle Meyer, Co-Proprietor, The Wine Exchange
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next tantalizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. In the Halloween spirit only the very best treats this morning! If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

SOCIAL Costa Mesa just celebrated their Year Anniversary and a lot of credit for their success can be attributed to personable Executive Chef Jeffrey Boullt. He’s out there cooking memorable tastes at a lot of high profile special events. We’ll meet him and perhaps pick up a few tips for success.

Food, wine and travel writer Sue Montgomery (also a Director and the Treasurer of IFWTWA) was just in the Valle de Guadalupe in Northern Baja on a VIP food and wine tour led and orchestrated by San Diego’s Wine Vault & Bistro. Sue joins us to profile her hugely recommendable 3-day adventure.

Venice, CA. – based Chef Nyesha Arrington is no stranger to the show. We’ve charted with her in the past when she was at The Wilshire and, more recently, about her pop-ups. She is now creating the menu at the new LEONA restaurant in Venice. Chef Nyesha is with us to provide all the tasty morsels.

How about easy to prepare cocktails that are sure to impress for your Halloween celebrations ? Dennis Green, Director of Beverage at Pechanga Resort & Casino in Temecula scares up a few inspired creations for us.

It’s National Sandwich Day on Tuesday, November 3rd. We’re honoring the beloved “portable meal” created by the 18th century English noble, John Montagu. The Kroft, with locations at the Anaheim Packing House and Tustin Union Market, has created The Leftover Sandwich to mark the occasion. It’s more than a mouthful…We’ll hear all about it.

Wine pricing in restaurants whether it be by the glass or bottle can be a bit of a mystery. Where is the value…? Our delightfully opinionated wine authority, Kyle Meyer of Wine Exchange, has some definite thoughts on the matter. We’ll pull the cork on this with Kyle.…

Our regular Guest Host, Chef Andrew Gruel of Slapfish, has some musings for us. He’s our resident seafood authority. We’re going to be talking about encouraging the revival of the California White Seabass and what’s being done locally to assist nature. It’s a popular sports fish for local anglers.

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

Jeffrrey BoulltSOCIAL Costa Mesa just celebrated their Year Anniversary and a lot of credit for their success can be attributed to their personable Executive Chef Jeffrey Boullt. He’s out there cooking memorable tastes at a lot of high profile special events.

SOCIAL is a new-American restaurant offering chef and ingredient-focused dinner, brunch, late night bites and craft cocktails.

For 2015 SOCIAL Costa Mesa is the recipient of The Golden Foodie Awards for Best New Restaurant and Best California Cuisine.

Chef Jeffrey has had quite a culinary career for someone who is all of 35. After working in New Orleans (Commander’s Palace) and throughout Southern California (Playground,) he is merging the two regional cuisine styles and bringing them to life through his playful and thoughtful menu at SOCIAL Costa Mesa.

On YouTube you can find Cathy Thomas’ (Cathy Thomas Cooks!) instructional video of Chef Jeffrey preparing Vibrant Roasted Vegetables with French Goat Cheese and Italian-style Salsa Verde.

We’ll meet Chef Jeffrey and perhaps pick up a few tips for success.

Susan MontgomeryFood, wine and travel writer Sue Montgomery (also a Director and the Treasurer of the International Food Wine & Travel Writers Association) was just in the Valle de Guadalupe in Northern Baja on a VIP food and wine tour led and orchestrated by San Diego’s Wine Vault & Bistro. WV & B’s Chris Gluck was the attentive host and tour guide.

She started with a reception at Wine Vault & Bistro with free-flowing Bloody Mediterraneans and Mexican Coffees before boarding the luxury motor coach to Mexico.

Their base in the Ensenada area for 2-nights was Hotel Coral y Marina with every guest having an ocean view.

Meals included a spectacular 4-course dinner under-the-stars at Chef Drew Deckman’s Deckman’s en El Mogor.

Sue joins us to profile her hugely recommendable 3-day adventure.

Nyesha Arrington of LeonaVenice, CA. – based Chef Nyesha Arrington is no stranger to the show. You know her from Bravo’s “Top Chef” and Esquire Channel’s “Knife Fight.”

We’ve chatted with her in the past when she was at The Wilshire and, more recently, about her pop-ups. She is now creating the menu at the new LEONA restaurant in Venice.

At LEONA, Chef Nyesha is serving seasonally driven, ethically harvested and globally inspired Progressive Californian cuisine inspired by the mosaic of the Golden State.

“We want you to feel like you were hugged from the inside,” explains Arrington. “Our food is consciously prepared. For instance we may use ingredients with health benefits, like turmeric or ginger, but we’re not afraid to use butter, cream and other classic culinary styles when it is appropriate. We’re mindful of modern dietary preferences and create thoughtful dishes accordingly. We also strive to be progressive in creating sustainable sourcing and kitchen practices with little to no food waste.”

Chef Nyesha is with us to provide all the tasty morsels.

Jack O Lantern Cocktail at Pechanga Casino and Resort in TemeculaHow about easy to prepare cocktails that are sure to impress for your Halloween celebrations? Dennis Green, Director of Beverage at Pechanga Resort & Casino in Temecula, scares up a few creations for us.

With more than 20 years of on-the-job experience leading some of the West Coast’s most notable hotel and casinos’ beverage programs, Dennis Green knows the main ingredient in any cocktail is customer satisfaction.

Throughout his bartending tenure creating cocktail and libation menus, Dennis has developed scores of appealing specialty drinks – many ahead of trends like hand-crafted cocktails, and many just for Halloween. Jack O’ Lantern Cocktails, Candy corn martinis, Dragon blood punches, Zombie, a lime-green colored Witches’ Brew, and the list keeps on going.

Green notes all of these spooky-themed sippers are very easy to make for your Halloween parties, or at friends’ homes.

Stephen LeIt’s National Sandwich Day on Tuesday, November 3rd. We’re honoring the beloved “portable meal” created by the 18th century English noble, John Montagu.

The Kroft, with popular locations at the Anaheim Packing House and, now, Tustin Union Market, has created The Leftover Sandwich to mark the occasion. It’s the full Thanksgiving feast layered between the halves of an artisan sandwich roll. It’s more than a mouthful…

We’ll hear all about it from The Kroft’s energetic co-founder, Stephen Le.

The Kroft is known for introducing (and popularizing) Poutine to the OC. For the upcoming “Best of the OC” for OC Weekly, The Kroft has been nominated for “Best Sandwich” and “Best New Restaurant.”

Kyle Meyer of Wine ExchangeWine pricing in restaurants whether it be by the glass or bottle can be a bit of a mystery with respect to value. Shouldn’t restaurants be encouraging their guests to order a glass of wine as a prelude to their meal?

Our delightfully opinionated wine authority, Kyle Meyer of Wine Exchange, has some definite thoughts on the matter. If the value isn’t there in restaurant wine then Kyle’s concern is about potentially losing touch with the new wave of young wine drinkers. We’ll pull the cork on this discussion with Kyle.…

Andrew GruelOur regular Guest Host, Chef Andrew Gruel of Slapfish, has some musings for us. He’s our resident seafood authority.

We’re going to be talking about encouraging the revival of the California White Seabass and what’s being done locally to assist nature. It’s a popular sports fish for local anglers.

This effort with California White Seabass is all part of the State of California’s Ocean Resources Enhancement and Hatchery Program.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Guest Co-Host Chef Andrew Gruel of Slapfish
Segment Two: Executive Chef Jeffrey Boullt, SOCIAL Costa Mesa
Segment Three: Susan Montgomery, Food, Wine & Travel Journalist
Segment Four: Executive Chef Nyesha Arrington, Leona, Venice Beach
Segment Five: Dennis Green, Director of Beverage, Pechanga Resort & Casino, Temecula
Segment Six: National Sandwich Day – The Kroft’s Creation
Segment Seven: Kyle Meyer, Co-Proprietor, The Wine Exchange
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish