Show 308, January 26, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s mouthwatering 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Geraldine Gilliland is a well-known and long-time restaurateur in Santa Monica. Her flagship establishment on Main Street is the long-running Lula Cocina Mexicana launched in 1991. She is also a veteran resident of Malibu and dedicated to animal rescue with Chiquita’s Friends. There is a new printing of Geraldine’s The Lula Cocina Cookbook – My favorite Recipes, from Mexico to Malibu. All of the proceeds from book sales generously benefit Chiquita’s Friends.

Why aren’t we using vegetables in desserts? They are as sweet as many fruits when caramelized or marinated, and offer incredible flavors and visual appeal, and of course wonderful nutrition! Vegetable Cakes – The most fun way to five a day! by Ysanne Spevack brings us a wonderful kale and coconut gateau, asparagus and sesame cake, carrot and plant-based cheesecakes made with fennel, pumpkin, and arugula. We’re in the bountiful produce garden with Ysanne.

Escondido’s Restaurant Week is happening January 27 to February 2, 2019. It’s a week of unrivaled deliciousness. No tickets needed… just show up, order the special at a participating restaurant, and make new memories! The Wooden Spoon Restaurant is participating. We’ll meet Chef/Owner Jesse Paul.

This marks the seventh year that the Garagiste Festival: Southern Exposure has showcased the wines of some of California’s best small production winemakers in one of California’s most charming small towns, which is celebrating its 107th anniversary this year. Solvang is in the heart of the renowned Santa Ynez Valley wine country, just north of picturesque Santa Barbara, California. Garagiste Festival Co-founder Doug Minnick uncorks the details for us.

Faye Levy is an internationally acclaimed cookbook author and food journalist. Most recently she collaborates with her husband, Yakir, who is also their resident photographer. In the book Foodwork: Jobs in the Food Industryand How to Get Them, with a foreword by the late Julia Child, Faye and Yakir Levy were profiled as the role models for cookbook authors. We’re talking about the delights of Middle Eastern cuisine with the very knowledgeable Faye and Yakir.

On the “SoCal Restaurant Show” we know Terri Henry as the resourceful Producer of the annual DINE LBC – Long Beach Restaurant Week launching on August 3rd. In her spare time she is a fearless world traveler and prefers to explore the less obvious destinations. She just returned from a 7-day stay in Cambodia. Terri will share with us highlights of her edible experiences there and her impressions of Cambodia and the people.

Co-Host Chef Andrew Gruel joins us with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! Last week Chef Andrew was the keynote panelist at the Global Seafood Market Conference in Coronado. Conference highlights are on the discussion menu.

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

Play

January 26: Geraldine Gilliland, Ysanne Spevack, The Wooden Spoon, Garagiste Festival, Faye and Yakir Levy, Terri Henry

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Geraldine Gilliland, The Lula Cocina Cookbook & Lula Cocina Mexicana, Santa Monica
Segment Three: Author Ysanne Spevack, Vegetable Cakes – The most fun way to five a day!
Segment Four: Chef / Proprietor Jesse Paul, The Wooden Spoon, Escondido
Segment Five: Doug Minnick, Co-Founder, Garagiste Festival : Southern Exposure, Solvang
Segment Six: Food Journalists & Authors Faye and Yakir Levy
Segment Seven: Terri Henry, Founder, DINE LBC – Long Beach Restaurant Week & Fearless International Traveler
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Now an enticing preview of this Saturday’s mouthwatering 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Geraldine Gilliland is a well-known and long-time restaurateur in Santa Monica. Her flagship establishment on Main Street is the long-running Lula Cocina Mexicana launched in 1991. She is also a long-time resident of Malibu and dedicated to animal rescue with Chiquita’s Friends. There is a new printing of Geraldine’s The Lula Cocina Cookbook – My favorite Recipes, from Mexico to Malibu. All of the proceeds from book sales generously benefit Chiquita’s Friends.

Why aren’t we using vegetables in desserts? They are as sweet as many fruits when caramelized or marinated, and offer incredible flavors and visual appeal, and of course wonderful nutrition! Vegetable Cakes – The most fun way to five a day! by Ysanne Spevack brings us a wonderful kale and coconut gateau, asparagus and sesame cake, carrot and plant-based cheesecakes made with fennel, pumpkin, and arugula. We’re in the produce garden with Ysanne.

Escondido’s Restaurant Week is happening January 27 to February 2, 2019. It’s a week of unrivaled deliciousness. No tickets needed… just show up, order the special at a participating restaurant, and make new memories! The Wooden Spoon Restaurant is participating. We’ll meet Chef/Owner Jesse Paul.

This marks the seventh year that the Garagiste Festival: Southern Exposure has showcased the wines of some of California’s best small production winemakers in one of California’s most charming small towns, which is celebrating its 107th anniversary this year. Solvang is in the heart of the renowned Santa Ynez Valley wine country, just north of picturesque Santa Barbara, California. Garagiste Festival Co-founder Doug Minnick uncorks the details for us.

Faye Levy is an internationally acclaimed cookbook author and food journalist. Most recently she collaborates with her husband, Yakir, who is also their resident photographer. In the book Foodwork: Jobs in the Food Industry and How to Get Them, with a foreword by the late Julia Child, Faye and Yakir Levy were profiled as the role models for cookbook authors. We’re talking about the delights of Middle Eastern cuisine with the very knowledgeable Faye and Yakir.

On the “SoCal Restaurant Show” we know Terri Henry as the resourceful Producer of the annual DINE LBC – Long Beach Restaurant Week launching on August 3rd. In her spare time she is a fearless world traveler and prefers to explore the less obvious destinations. She just returned from a 7-day stay in Cambodia. Terri will share with us highlights of her edible experiences there and her impressions of Cambodia and the people.

Co-Host Chef Andrew Gruel joins us with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! Last week Chef Andrew was the keynote panelist at the Global Seafood Market Conference in Coronado. Conference highlights are on the discussion menu.

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

Geraldine Gilliland at Melissa's ProduceGeraldine Gilliland is a well-known and long-time restaurateur in Santa Monica. Her popular establishment on Main Street is the long-running Lula Cocina Mexicana launched in 1991. It’s a living tribute to her (Mexico City-based) Mexican cooking teacher, Lula Bertran. Geraldine is also a long-time resident of Malibu and dedicated to animal rescue with Chiquita’s Friends.

There is a new printing of Geraldine’s The Lula Cocina Cookbook – My favorite Recipes, from Mexico to Malibu. All of the proceeds from book sales generously benefit Chiquita’s Friends.

“Learn not only her best recipes, but how to put your own spin on them to create your own signature dishes…all while helping a great cause.

“Chiquita’s Friends,” is a 501 © 3 I founded that is dedicated to helping abused, neglected and abandoned dogs in and around Southern California. We have rescued and successfully placed over 1,000 dogs in loving homes with the help of this network of allies in the fight against animal negligence and abuse.”

Ysanne SpevackWhy aren’t we using vegetables in desserts? They are as sweet as many fruits when caramelized or marinated, and offer incredible flavors and visual appeal, and of course wonderful nutrition! Vegetable Cakes – The most fun way to five a day! by Ysanne Spevack (her 12th book) brings us a wonderful kale and coconut gateau, asparagus and sesame cake, carrot and plant-based cheesecakes made with fennel, pumpkin, and arugula.

“From a decadent beet cheesecake to a vegan radish-pavlova, eating vegetables has never been easier! Squash, corn, carrots, spinach, kale, onions and even fiddlehead ferns take you into a new culinary universe, where the tastes are intriguing, the bakes beautiful, and the results are irresistibly tempting.”

“Ysanne Spevack’s thoughtful step-by-step instructions are easy to follow, with a gorgeous finished photo for every recipe. Vegetable Cakes is a must have for anyone looking to brighten their baking universe, by adding some healthy layers to their daily diet.”

“Ysanne Spevack brings 25+ years of experience to Vegetable Cakes. Her previous books, ‘The Ranch at Live Oak Cookbook,” published by Rizzoli and “Fresh & Wild—A Real Food Adventure” commissioned by Whole Foods and published by HarperCollins received critical acclaim. Born and raised in London, Ysanne moved to Los Angeles in 2004, and has been based in New York City. All three cities inform her unique perspective on food.”

We’re in the lush vegetable garden with Ysanne.

Jesse PaulEscondido’s Restaurant Week is happening January 27 to February 2, 2019. It’s a week of unrivaled deliciousness. No tickets needed… just show up, order the special at a participating restaurant, and make new memories! The Wooden Spoon Restaurant is participating.

“The Wooden Spoon Restaurant provides the freshest quality foods, sourced from local San Diego farms and artisans. We are organic when possible, GMO-free, sustainable and natural. Our food is made with love and respect. We are guided by passion and driven by perfection. Welcome to The Wooden Spoon!”

Their featured item for Dine Out Escondido! (at Lunch or Dinner) is a Beef Dip on a French Roll with au jus and Beer Mustard.

We’ll meet Chef/Owner Jesse Paul.

Doug MinnickThis marks the seventh year that the Garagiste Festival: Southern Exposure (February 8th to 10th.) has showcased the wines of some of California’s best small production winemakers in one of California’s most charming small towns, which is celebrating its 107th anniversary this year. Solvang is in the heart of the renowned Santa Ynez Valley wine country, just north of picturesque Santa Barbara, California.

“America’s best wine festival meets one of America’s best historic small towns for the seventh year in a row…what could make for a better wine country weekend?” said Garagiste Festival Co-founder Doug Minnick. “There is a special place in our hearts for Solvang, and for the amazing small production winemakers who pour at this venue. Solvang, and the beautiful Veteran’s Memorial Hall, lend such a charming and intimate setting for attendees to chat and taste with the winemakers and owners who will be pouring their hard-to-find wines. We love the diversity of the wines poured here, with multiple micro-climates, grape varieties and innovative blends represented.”

“Over 40 winemakers from Santa Barbara County and across California converge at Solvang’s Mission-style Veterans’ Memorial Hall to pour over 150 wines over three days of events which include the continuation of the festival’s ‘Original Garagiste’ seminars, moderated by Garagiste Festival Co-founder and KRUSH radio host, Stewart McLennan, and, this year, featuring Central Coast winemaking legend Ken Brown of Ken Brown Wines.”

Garagiste Festival Co-founder Doug Minnick uncorks the details for us.

For full Garagiste Festival: Southern Exposure 2019 schedule details, go here.

Faye and Yakir LevyFaye Levy is an internationally acclaimed cookbook author. Most recently she collaborates with her husband, Yakir, who is also their resident photographer. In the book Foodwork: Jobs in the Food Industry and How to Get Them, with a foreword by the late Julia Child, Faye and Yakir Levy were profiled as the role models for cookbook authors.

Faye Levy lived in the Middle East for seven years. Along the way she taught cooking at Montana Mercantile, Let’s Get Cookin’, and other cooking schools, and has demonstrated cooking on national and regional TV. In addition to Feast from the Mideast, Faye has written 22 other cookbooks, including the award-winning books Faye Levy’s International Vegetable Cookbook, Fresh from France–Vegetable Creations, Chocolate Sensations and Classic Cooking Techniques.

Over her long career Faye has written many important articles for Bon Appétit, Gourmet, and other magazines and major newspapers. Faye’s most recent articles, which she wrote with Yakir, were for the Los Angeles Times, the Jerusalem Post and the Orange County Register.

We’re talking about the delights of Middle Eastern cuisine with the very knowledgeable Faye and Yakir.

Terri HenryOn the “SoCal Restaurant Show” we know Terri Henry as the resourceful Producer of the annual DINE LBC – Long Beach Restaurant Week. In her spare time she is a fearless world traveler and likes to explore the less obvious destinations. She just returned from a 7-day stay in Cambodia.

Terri will share with us highlights of her edible experiences there and her impressions of Cambodia and the people. Lots more to see than the sprawling Phnon Penh.

Andrew Gruel at the AM830 KLAA StudiosCo-Host Chef Andrew Gruel joins us with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! Last week Chef Andrew was the keynote panelist at the Global Seafood Market Conference in Coronado. Conference highlights are on the discussion menu.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Geraldine Gilliland, The Lula Cocina Cookbook & Lula Cocina Mexicana, Santa Monica
Segment Three: Author Ysanne Spevack, Vegetable Cakes – The most fun way to five a day!
Segment Four: Chef / Proprietor Jesse Paul, The Wooden Spoon, Escondido
Segment Five: Doug Minnick, Co-Founder, Garagiste Festival : Southern Exposure, Solvang
Segment Six: Food Journalists & Authors Faye and Yakir Levy
Segment Seven: Terri Henry, Founder, DINE LBC – Long Beach Restaurant Week & Fearless International Traveler
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Show 235, August 5, 2017: DINE LBC Long Beach Restaurant Week, Terri Henry, Producer & Founder

Terri HenryDINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices

Participating restaurants and food companies will be offering multi-course, “value-oriented” meals and special deals set at one of six price points: $15, $25, $35, $45, $55 or $65.

Founder and organizer Terri Henry, who brought restaurant week to Long Beach in 2014, said that besides attracting local “foodies”, Dine LBC allows those who view dining out as a luxury to also enjoy an exceptional experience. The nine-day event that includes two full weekends gives locals the opportunity to visit multiple participating restaurants and also allows those in neighboring cities who find it difficult to travel to Long Beach during the week more options.

For the first time this year, Dine LBC will be highlighting non-restaurant, food-centric companies in Long Beach, such as Beach City Food Tours, Romeo Chocolates and the anticipated RICE & SHINE pop-up brunch that took place August 5 and 6.

“Beach City Food Tours is obviously not an individual restaurant”, said Layla Ali-Ahmad, who started the downtown Long Beach food and architectural tour last summer. “But we are still introducing our clients to the great restaurants and food scene of Long Beach, so we were thrilled to have the opportunity to participate in Dine LBC this year.”

Foodie Instagrammers can also enter the “Dine. Snap. Share. And Be Entered to Win.” Dine LBC Instagram Contest, inviting diners to post photos of their dining experience on Instagram with the hashtag #DineLBC. At the conclusion of restaurant week, one winner will be chosen at random and win $1000 in gift certificates from various Long Beach restaurants, plus a mixed case of Coquelicot Wines, the signature wine of The Sky Room. Some restrictions apply. For complete rules visit the Dine LBC website.

Participating restaurants, menus, food companies and offers can be found at the DineLBC website.

First we’ll chat with DINE LBC – Long Beach Restaurant founder, Terri Henry, for the overview for 2017.

Play

Show 235, August 5, 2017: Chef / Proprietor Guy DuPlantier, Crazy Creole Café, Long Beach

Guy DuPlantierNew to the DINE LBC – Long Beach Restaurant Week is Chef Guy’s Crazy Creole Café – “Straight From The Heart and Soul of New Orleans.”

“We offer authentic Creole and Cajun food, with most of our products being shipped in weekly from New Orleans like our crawfish, Lake Pontchartrain blue crab, fresh alligator meat, farm-raised catfish, wild caught gulf shrimp. Also, the Blue Plate Mayonnaise we use on our Po’ Boys and ya’ll know it’s not a Po’ Boy unless you use bread from home. We use the famous Leidenheimers French bread. Come and try our Boudin & Boudin Balls made in house along with my wife Chef Aliza’s Asian Cajun Boudin Egg Rolls. We only use the best ingredients. Created by the fusion of African, Native American and the European ancestry, Louisiana cuisine is at the heart and soul of our unique culture.”

“You are guaranteed to enjoy the great flavors of New Orleans and we will show you what Southern hospitality is all about. In New Orleans we have a saying, Laissez les bons temps rouler, which means Let the good times roll. That is what Crazy Creole Cafe is all about, good food, good music and good times. We’ll do our best to put a big smile on your face and make you stomp your feet. So what are you waiting for? Come on and laissez les bons temps rouler with the Crazy Creole Cafe.”

They have a really tempting 3-course Cajun/Creole menu for DINE LBC valued priced @ $25. It’s 3-courses with an entrée choice of either Red Beans & Rice, Jambalaya, Chicken Creole or Southern Fried Pork Chops (plus two sides.)

We’ll meet proprietor Chef Guy DuPlantier, a.k.a. “The Crazy Cajun.” It’s a real taste of The Crescent City right there on Long Beach Blvd.

Play

Show 191, October 1, 2016: Terri Henry, Founder, Dine LBC – Long Beach Restaurant Week

Long Beach Kitchen Ink CalendarOrganizers of Dine LBC – Long Beach Restaurant Week recently announced the upcoming sale of the Dine LBC Long Beach Kitchen Ink 2017 Calendar featuring stunning photos of 13 Long Beach chefs and one local urban farm owner for each of twelve months plus front and back covers. Calendar sales benefit Dine LBC Originals Marketing Fund that provides marketing and public relations support to participating independently owned restaurants year-round.

Dine LBC – Long Beach Restaurant Week founder Terri Henry conceived the idea after seeing “Kitchen Ink” editorial feature in OC Weekly several years ago. She was looking to bring the concept to Long Beach but wanted to put a unique spin on it, hence the calendar idea was born.

“We wanted to produce a unique promotional piece that showcases the individual personalities of the culinary talent here, which in so many cases include body ink,” said Henry. “The calendar is our way of paying homage to those behind the scenes of our delicious dining experiences in Long Beach.”

More than just a one-time editorial feature, the calendar is a high quality promotional piece and expected to warrant a keepsake status beyond its 12 months. Based on the enthusiasm from the initial featured chefs, Henry expects it become an annual project.

Dine LBC – Long Beach Restaurant Week founder, Terri Henry, is our guest.

Play

Show 148, November 28, 2015: Show Preview with Co-Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, soon, Brea, is back as today’s special Guest Host.

Happy Thanksgiving Weekend to all. We’re happily moving on from Turkey-Talk this morning…Thanks for joining us this busy Holiday Weekend and we promise no leftovers.

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

The historic Holman Ranch and Vineyards dates back to 1928. Located at the north eastern tip of the Carmel Valley Appellation, the family-owned Holman Ranch resides approximately 12 miles inland from the Pacific Coast. Immersed in history and romance, the ranch has not only proven to be an excellent growing location for their vineyards but also for the Tuscan varietal olive trees which have flourished under the temperate climate. It’s also a one-of-a-kind executive retreat and special events venue. Guest Services Manager and Partner, Nick Elliott, joins us.

GMO foods are a hot button topic with consumers. After a lengthy approval process the Food and Drug Administration has approved a farm-raised, genetically-modified Atlantic Salmon for sale in the United States. Our resident seafood expert and Co-Host, Chef Andrew Gruel, weighs in with what you need to be aware of. Is it okay to eat and safe for the environment? The all-important Dungeness crab season has been delayed in California due to the presence of a toxic algae. This is a potential disaster in the making for California’s Dungeness crab fisherman. Chef Andrew will explain the unfortunate ramifications.

No one knows Indian food like our guest, Madhur Jaffrey. For more than forty years, the “godmother of Indian cooking” (The Independent on Sunday) has introduced Western home cooks to the vibrant cuisines of her homeland. Now, in Vegetarian India: A Journey Through the Best of Indian Home Cooking, the seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent.

Since 1983, Rio Grill in Carmel, CA has been the place to meet friends, enjoy cocktails, food and wine and experience great dining on the Monterey Peninsula. The high energy restaurant is located at the mouth of the Carmel Valley in the well-known Crossroads Shopping Village and has won numerous reader’s choice awards and inspired food critics both near and far. Menu highlights include creative regional California cuisine from the wood-burning grill and oak wood burner, as well as Chef Cy Yontz’s daily creations which include fresh fish, pasta, salads and sandwiches. Rio Grill is now part of The Downtown Dining restaurants. Managing Partner Tony Tollner, who was part of the opening team for Rio Grill joins us.

CulinaryLab, under the direction of Chef Director Ryan Wagner, is a forward-focused cooking school where timeless techniques meet cutting edge curriculum and real-world training to cook up bold contemporary cuisine. CulinaryLab reinvents culinary training with a program that harnesses the power of today’s innovations to train tomorrow’s culinary arts visionaries. Orange County, California-based CulinaryLab (at The Anaheim Packing House) is the first school of its kind to combine an industry-fueled curriculum, tech-savvy training, hands-on learning, and a sustainable food philosophy. The first class starts in January of 2016. Chef Director Ryan Wagner is our guest.

Little Drummer Boy Cocktail by Dan TapiaThe first DINE LBC Long Beach Restaurant Week Holiday Cocktail Contest was held at The Sky Room’s Cielo rooftop lounge on November 15th. Five amateur finalists were selected (out of dozens of qualified entries) to create their concoctions in front of a panel of five thirsty judges. The cocktails were scored on the basis of Creativity of Ingredients, Taste/Flavor, Presentation and Likely to Order at The Sky Room. After careful deliberation the Judges’ decision for the First Place Winner was unanimous, and Dan Tapia, the creator of Little Drummer Boy, joins us.

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

Play

November 28: Andrew Gruel, Holman Ranch and Vineyards, Madhur Jaffrey, Rio Grill, CulinaryLab OC, Dine LBC Holiday Cocktails

Podcasts

Segment One: Show Preview with Co-Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Holman Ranch Vineyards & Will’s Fargo Steakhouse + Bar
Segment Three: GMO Salmon and Dungeness Crab with Chef Andrew Gruel
Segment Four: Madhur Jaffrey and Vegetarian India
Segment Five: Restaurateur Tony Tollner & Rio Grill, Carmel
Segment Six: Chef Director Ryan Wagner, Culinary Lab Part One
Segment Seven: Chef Director Ryan Wagner, Culinary Lab Part Two
Segment Eight: DINE LBC Holiday Cocktail Contest

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

Happy Thanksgiving Weekend to all. We’re happily moving on from Turkey-Talk this morning…Thanks for joining us this Holiday Weekend and we promise no leftovers.

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

The historic Holman Ranch and Vineyards dates back to 1928. Located at the north eastern tip of the Carmel Valley Appellation, the family-owned Holman Ranch resides approximately 12 miles inland from the Pacific Coast. Immersed in history and romance, the ranch has not only proven to be an excellent growing location for their vineyards but also for the Tuscan varietal olive trees which have flourished under the temperate climate. It’s also a one-of-a-kind executive retreat and special events venue. Guest Services Manager and Partner, Nick Elliott, joins us.

GMO foods are a hot button topic with consumers. After a lengthy approval process the Food and Drug Administration has approved a farm-raised, genetically-modified Atlantic Salmon for sale in the United States. Our resident seafood expert and Co-Host, Chef Andrew Gruel, weighs in with what you need to be aware of. Is it okay to eat and safe for the environment ? The all-important Dungeness crab season has been delayed in California due to the presence of a toxic algae. This is a potential disaster in the making for California’s Dungeness crab fisherman. Chef Andrew will explain the unfortunate ramifications.

No one knows Indian food like our guest, Madhur Jaffrey. For more than forty years, the “godmother of Indian cooking” (The Independent on Sunday) has introduced Western home cooks to the vibrant cuisines of her homeland. Now, in Vegetarian India: A Journey Through the Best of Indian Home Cooking, the seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent.

Since 1983, Rio Grill in Carmel, CA has been the place to meet friends, enjoy cocktails, food and wine and experience great dining on the Monterey Peninsula. The high energy restaurant is located at the mouth of the Carmel Valley in the well-known Crossroads Shopping Village and has won numerous reader’s choice awards and inspired food critics both near and far. Menu highlights include creative regional California cuisine from the wood-burning grill and oak wood burner, as well as Chef Cy Yontz’s daily creations which include fresh fish, pasta, salads and sandwiches. Rio Grill is now part of The Downtown Dining restaurants. Managing Partner Tony Tollner, who was part of the opening team for Rio Grill joins us.

CulinaryLab, under the direction of Chef Director Ryan Wagner, is a forward-focused cooking school where timeless techniques meet cutting edge curriculum and real-world training to cook up bold contemporary cuisine. CulinaryLab reinvents culinary training with a program that harnesses the power of today’s innovations to train tomorrow’s culinary arts visionaries. Orange County, California-based CulinaryLab (at The Anaheim Packing House) is the first school of its kind to combine an industry-fueled curriculum, tech-savvy training, hands-on learning, and a sustainable food philosophy. The first class starts in January of 2016. Chef Director Ryan Wagner is our guest.

The first DINE LBC Long Beach Restaurant Week Holiday Cocktail Contest was held at The Sky Room’s Cielo rooftop lounge on November 15th. Five amateur finalists were selected (out of dozens of qualified entries) to create their concoctions in front of a panel of five thirsty judges. The cocktails were scored on the basis of Creativity of Ingredients, Taste/Flavor, Presentation and Likely to Order at The Sky Room. After careful deliberation the Judges’ decision for the First Place Winner was unanimous, and Dan Tapia, the creator of Little Drummer Boy, joins us.

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

Nick Elliott of Holman Ranch and VineyardsThe historic 400-acre Holman Ranch and Vineyards dates back to 1928. Located at the north eastern tip of the Carmel Valley Appellation, the family-owned Holman Ranch resides approximately 12 miles inland from the Pacific Coast.

Immersed in history and romance, the ranch has not only proven to be an excellent growing location for their vineyards but also for the Tuscan varietal olive trees which have flourished under the temperate climate. It’s also a one-of-a-kind executive retreat and special events venue.

The Holman Ranch estate grown wine varietals are planted on approximately 19 acres of undulating terrain. The wines produced are unfiltered and crafted to deliver the true varietal of the grape from harvest to bottle. The estate wines include Pinot Noir, Pinot Gris, Chardonnay, Sauvignon Blanc and Rose of Pinot Noir. The Holman Ranch Vineyards Tasting Room is located near the Ranch on E. Carmel Valley Road in Carmel Valley.

The Holman Ranch also owns the nearby Wills Fargo Steakhouse + Bar on W. Carmel Valley Road. It’s been a local tradition since 1959. An evening at Will’s Fargo brings back a bygone era and offers some of the finest food on the Monterey Peninsula under the direction of long-time Executive Chef Jerome Viel.

Guest Services Manager and Partner, Nick Elliott, joins us.

Andrew Gruel at the AM830 KLAA StudiosGMO (genetically modified organism) foods are a hot button topic with consumers. After a lengthy approval process the Food and Drug Administration has approved a farm-raised, genetically-modified Atlantic Salmon for sale in the United States. Approval took a very long time. The salmon was developed by AquaBounty Technologies.

Our resident seafood expert and Co-Host, Chef Andrew Gruel, weighs in with what you need to be aware of. Is it okay to eat and safe for the environment ?

The all-important Dungeness crab season has been delayed in California due to the presence of a toxic algae. This is a potential disaster in the making for California’s Dungeness crab fisherman. Oregon and Washington have also postponed their crab seasons.

For right now we can only source the coveted, seasonal Dungeness crab from Alaska and Puget Sound. Chef Andrew will explain the unfortunate ramifications.

Madhur JaffreyNo one knows Indian food like our guest, Madhur Jaffrey. For more than forty years, the “godmother of Indian cooking” (The Independent on Sunday) has introduced Western home cooks to the vibrant cuisines of her homeland. Now, in Vegetarian India: A Journey Through the Best of Indian Home Cooking, the seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent.

Vegetarian cooking is a way of life for more than 300 million Indians. Jaffrey travels from north to south, and from the Arabian Sea to the Bay of Bengal, collecting recipes for the very tastiest dishes along the way. She visits the homes and businesses of shopkeepers, writers, designers, farmers, doctors, weavers, and more, gathering their stories and uncovering the secrets of their most delicious family specialties.

From a sweet, sour, hot, salty Kodava Mushroom Curry with Coconut originating in the forested regions of South Karnataka to simple, crisp Okra Fries dusted with chili powder, turmeric, and chickpea flour; and from Stir-Fried Spinach, Andhra Style (with ginger, coriander, and cumin) to the mung bean pancakes she snacks on at a roadside stand, here Jaffrey brings together the very best of vegetable-centric Indian cuisine and explains how home cooks can easily replicate these dishes—and many more for beans, grains, and breads—in their own kitchens.

With more than two hundred recipes, beautifully illustrated throughout, and including personal photographs from Jaffrey’s own travels, Vegetarian India is a kitchen essential for vegetable enthusiasts and home cooks everywhere.

Madhur Jaffrey is the author of many previous cookbooks—six of which have won the James Beard Award—and was previously named to the Who’s Who of Food and Beverage in America by the James Beard Foundation. She is also an award-winning actress with numerous major motion pictures to her credit. She lives in New York City.

Tony TollnerSince 1983, Rio Grill in Carmel, CA has been the place to meet friends, enjoy cocktails, food and wine and experience great dining on the Monterey Peninsula. The high energy restaurant is located at the mouth of the Carmel Valley in the well-known Crossroads Shopping Village and has won numerous reader’s choice awards and inspired food critics both near and far.

Menu highlights include creative regional California cuisine from the wood-burning grill and oak wood burner, as well as Chef Cy Yontz’s daily creations which include fresh fish, pasta, salads and sandwiches.

A Carmel institution since 1983, Rio Grill has enjoyed a long and storied history. Originally the site of local restaurateur Bill Lee’s “Billy Quon’s”, Rio Grill officially opened its doors almost 32 years ago. At that time, Rio Grill was part of the Real Restaurants organization, and was affiliated with such world class restaurants as Mustard’s Grill and Tra Vigne in Napa Valley, and the Fog City Diner in San Francisco.

As part of the Real Restaurants group, Rio Grill staked its claim as one of the region’s most popular choices catering to a loyal local clientele while satisfying out of town guests. As Rio’s reputation grew, the partners of the Real Restaurants Group decided to part ways and Rio Grill was able to stand on its own.

Throughout the years, Rio Grill has continued to evolve. Expansion to the main dining room occurred on two occasions and most recently, Rio Grill completely rebuilt the Santé Fe Room, it’s special events and meeting space. Featuring an open beam ceiling and a built-in “cantina style” bar to complement an updated menu from Executive Chef Cy Yontz, Rio Grill is poised to continue to impress and satisfy both locals and tourists alike.

Rio Grill is now one of three properties owned by The Downtown Dining restaurants. Managing Partner Tony Tollner, who was part of the opening team for Rio Grill joins us.

Tony managed Rio Grill from 1984 until 1991 when he and his partner, Bill Cox found the building that now houses Tarpy’s Roadhouse. In 1994, a chef/friend approached Tony and asked if he would consider another venture. From that conversation, sprung the award winning Montrio Bistro. Montrio Bistro, along with Tarpy’s Roadhouse and Rio Grill comprise the Downtown Dining group of restaurants.

Ryan Wagner of CulinaryLabCulinaryLab, under the direction of Chef Director Ryan Wagner, is a forward-focused cooking school where timeless techniques meet cutting edge curriculum and real-world training to cook up bold contemporary cuisine. CulinaryLab reinvents culinary training with a program that harnesses the power of today’s innovations to train tomorrow’s culinary arts visionaries.

Orange County, California-based CulinaryLab (at The Anaheim Packing House) is the first school of its kind to combine an industry-fueled curriculum, tech-savvy training, hands-on learning, and a sustainable food philosophy. The first class starts in January of 2016. Chef Director Ryan Wagner is our guest.

CulinaryLab, under the direction of Chef Director Ryan Wagner, differs from other training programs in the region by offering an immersive, hands-on approach that not only includes 28 weeks of professional chef-led training, but also incorporates an apprenticeship in a restaurant kitchen alongside some of Orange County’s most noted chefs. Local Chef Partners currently include Mark McDonald, Chef/Owner of Old Vine CaféCarlos Salgado, Chef/Owner of Taco MariaJason Quinn, Chef/Owner of Playground; Peter Petro, Executive Chef of Bosscat Kitchen and Libations; and Ashley Guzman, formerly Pastry Chef at North Left and 2015 Golden Foodie Award-Winner for “Outstanding Pastry Chef.”

Limited to nine students per class, CulinaryLab’s intimate culinary training sessions focus on teaching proper cooking techniques and allowing students to perfect each skill for two days per week over the course of seven months. Trained Chef Instructors will include the local restaurant community into the class curriculum to ensure that students gain valuable insight that will enable them to transition into the industry seamlessly upon graduating. Local chefs, farmers, artisans, authors, and food scientists will serve as special guests throughout the course to offer interactive demos, input, and teaching tools that help students learn about relevant areas of expertise.

Simultaneously, each student spends another two days per week at a local Orange County restaurant, where they put their training into practice alongside top chefs. Students are exposed to the real world of professional cooking, which serves to reinforce weekly lessons. Cooking techniques, vocabulary, and ingredients leave the classroom and come to life in a working kitchen.

“CulinaryLab serves as the necessary link between up-and-coming chefs and the restaurant community,” explains Ryan Wagner, Chef Director at CulinaryLab. “We are doing something unlike anyone else in the region – we’ve revived culinary education by making it relevant to the times. When they’re not in class, our students are in the kitchen with the area’s most noted chefs, gaining fast-paced, real-world experience not normally available to beginners.”

Local Chef Partners who are active in the Orange County community will serve as mentors as CulinaryLab students go through their mandatory apprenticeship program.

Dan TapiaThe first DINE LBC Long Beach Restaurant Week Holiday Cocktail Contest was held at The Sky Room’s Cielo rooftop lounge on November 15th. Five amateur finalists were selected (out of dozens of qualified entries) to create their concoctions in front of a panel of five thirsty judges, including the Executive Producer of the “SoCal Restaurant Show.”

The cocktails were scored on the basis of Creativity of Ingredients, Taste/Flavor, Presentation and Likely to Order at The Sky Room. After careful deliberation the Judges’ decision for the First Place Winner was unanimous and Dan Tapia, the creator of Little Drummer Boy, joins us. The cocktail is a creative variation of a Hot Toddy.

Dan’s prize was a pair of JetBlue Travel Certificates for anywhere JetBlue flies domestically.

Dine LBC – Long Beach Restaurant Week is taking place April 23 – May 1, 2016! Held annually, Dine LBC features value-oriented, three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

Each participating restaurant offers a three-course menu priced at $20, $30, $40 or $50, per guest either with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments.

Podcasts

Segment One: Show Preview with Co-Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Holman Ranch Vineyards & Will’s Fargo Steakhouse + Bar
Segment Three: GMO Salmon and Dungeness Crab with Chef Andrew Gruel
Segment Four: Madhur Jaffrey and Vegetarian India
Segment Five: Restaurateur Tony Tollner & Rio Grill, Carmel
Segment Six: Chef Director Ryan Wagner, Culinary Lab Part One
Segment Seven: Chef Director Ryan Wagner, Culinary Lab Part Two
Segment Eight: DINE LBC Holiday Cocktail Contest