Show 176, June 18, 2016: Show Preview with Executive Producer & Co-Host Andy Harris

Happy Father’s Day to all of our listening Dads! You really deserve some extra credit, too…

Now an appetizing preview of Saturday’s tantalizing 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…

Chef Maeve Rochford is the proprietress of the ever-popular Sugar & Scribe Bakery Café in La Jolla. She is also the winner of Food Network’s “Holiday Baking Championship” and the cool $50,000 cash prize. Chef Maeve is our guest.

It’s a good sign of the times. The old-fashioned, full-service, neighborhood butcher shop is back in fashion. This is where you can source the exact cut of meat or poultry that you need and get expert advice from a master butcher who also knows how to prepare and cook everything they sell. What a concept. Master butcher Jim Cascone of Huntington Meats and Farmers Market Poultry at The Original Farmers Market at Third & Fairfax in Los Angeles brings us up-to-date.

One of the most personal wineries and tasting rooms operating in Santa Barbara County as part of the Urban Wine Trail is former race car driver’s Jamie Slone’s, Jamie Slone Wines. They specialize in limited production, premium wines from the best vineyards of Santa Barbara County, featuring red blends, Pinot Noir, Sauvignon Blanc, Chardonnay, and more. We’ll meet him.

Last year celebrated the 50th anniversary of the iconic Five Crowns in Corona del Mar. It also marked the start of the just-completed revitalization which includes a new look for The Greenhouse room and the addition of the new Cooper’s Bar. Overseeing the renovations with great care is our guest, Jim Colombo, the General Manager of Five Crowns (who is also a skilled chef by training).

James Republic, under the culinary direction of Chef David MacLennan and Proprietor / Chef Dean James Max, sets the standard for unpretentious fine dining with imagination in Long Beach. Their popular Summer Dinner Bell Supper Series showcasing the fresh products of local farmers kicks off on Sunday, June 26th. Chef David pops out of the kitchen to provide us with the fresh-from-the-field details.

Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, is just back from a visit (and many tastings) to a couple of Australia’s premier wine producing areas. We’ll get the delightfully quaffable highlights…Cheers.

Chef Andrew Gruel is in Manhattan this week exhibiting at the International Franchise Expo at Javits Center. We’ll pull him away from the action on the show floor for a chat. He’ll also talk about his debut experience at last Saturday’s Tacolandia on Los Angeles’ historic Olvera Street.

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

Play

June 18: Maeve Rochford, Huntington Meats, Jamie Slone Wines, Five Crowns, James Republic, Wine Exchange, Andrew Gruel

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Maeve Rochford, Sugar and Scribe, La Jolla, CA
Segment Three: Jim Cascone, Huntington Meats and Farmers Market Poultry, Los Angeles
Segment Four: Jamie Slone Wines, El Paseo, Santa Barbara
Segment Five: Jim Colombo, General Manager, Five Crowns, Corona del Mar
Segment Six: Executive Chef Dave MacLennan, James Republic, Long Beach
Segment Seven: Kyle Meyer, Wine Exchange, Tasting in Australia’s Top Three Wine Regions
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach

Happy Father’s Day to all of our listening Dads! You deserve some credit, too…

Now an appetizing preview of Saturday’s tantalizing 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…

Chef Maeve Rochford is the proprietress of the ever-popular Sugar & Scribe Bakery Café in La Jolla. She is also the winner of Food Network’s “Holiday Baking Championship” and the cool $50,000 cash prize. Chef Maeve is our guest.

It’s a good sign of the times. The old-fashioned, full-service, neighborhood butcher shop is back in fashion. This is where you can source the exact cut of meat or poultry that you need and get expert advice from a master butcher who also knows how to prepare and cook everything they sell. What a concept. Master butcher Jim Cascone of Huntington Meats and Farmers Market Poultry at The Original Farmers Market at Third & Fairfax in Los Angeles brings us up-to-date.

One of the most personal wineries and tasting rooms operating in Santa Barbara County as part of the Urban Wine Trail is former race car driver’s Jamie Slone’s, Jamie Slone Wines. They specialize in limited production, premium wines from the best vineyards of Santa Barbara County, featuring red blends, Pinot Noir, Sauvignon Blanc, Chardonnay, and more. We’ll meet him.

Last year celebrated the 50th anniversary of the iconic Five Crowns in Corona del Mar. It also marked the start of the just-completed revitalization which includes a new look for The Greenhouse room and the addition of the new Cooper’s Bar. Overseeing the renovations with great care is our guest, Jim Colombo, the General Manager of Five Crowns (who is also a skilled chef by training).

James Republic, under the culinary direction of Chef David MacLennan and Proprietor / Chef Dean James Max, sets the standard for unpretentious fine dining with imagination in Long Beach. Their popular Summer Dinner Bell Supper Series showcasing the fresh products of local farmers kicks off on Sunday, June 26th. Chef David pops out of the kitchen to provide us with the fresh-from-the-field details.

Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, is just back from a visit (and many tastings) to a couple of Australia’s premier wine producing areas. We’ll get the delightfully quaffable highlights…Cheers.

Chef Andrew Gruel is in Manhattan this week exhibiting at the International Franchise Expo at Javits Center. We’ll pull him away from the action on the show floor for a chat. He’ll also talk about his debut experience at last Saturday’s Tacolandia on Los Angeles’ historic Olvera Street.

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

“Be Sweet. Be Tempted.”

Mauve RochfordChef Maeve Rochford is the proprietress of the ever-popular Sugar & Scribe Bakery Café in La Jolla. She is also the winner of Food Network’s “Holiday Baking Championship” and the cool $50,000 cash prize. Chef Maeve is our guest.

“Born an only child in Cincinnati, Ohio to an Irish-born mother and third generation German Father, Maeve’s life was destined to be greatly influenced by food! She attended an all-girls high school, St. Ursula Academy, and rowed her way into college. After graduating from Boston University on a rowing scholarship, Maeve started her career quest!”

“After college Maeve struggled to settle on a direction. She checked out a few career paths in NYC and then spent several months in South Africa. While cooking dinner for the family she was living with in Walvis Bay, it finally became clear: “I’M A CHEF!” Looking back, Maeve realized she had been on this path since she was two. She moved to Los Angeles and landed her first job as a private chef. It was Maeve’s husband’s career that brought her to San Diego.”

“With the move, Maeve started all over again, but this time she followed her passion, threw caution to the wind, and in the middle of a major recession, opened Sugar and Scribe, a small upscale bakery in Pacific Beach on a shoestring budget. Sugar and Scribe launched in November 2010. The current Sugar and Scribe location opened in La Jolla in February of 2015.”

“Maeve’s love of food and the memories that great foods inspire drive her to create morsels of excellence every day. “I think my keen understanding of flavor combinations comes from mixing leftovers, never being afraid of food and loving the experience of cooking. When I’m happy, I eat. When I’m sad, I eat. When I’m angry, I eat. So it’s important to have great food for every emotion!””

Jim CasconeIt’s a good sign of the times. The old-fashioned, full-service, neighborhood butcher shop is back in fashion. This is where you can source the exact cut of meat or poultry that you need and get expert advice from a master butcher who also knows how to prepare and cook everything they sell. What a concept.

Master butcher Jim Cascone of Huntington Meats and Farmers Market Poultry at The Original Farmers Market at Third & Fairfax in Los Angeles brings us up-to-date.

Located at the Farmer’s Market at 3rd and Fairfax since 1986, Huntington Meats is proud to offer the finest quality meats and sausages.

“A true old-fashioned butcher shop, Huntington Meats offers traditional roasts, steaks, chops, ground beef and much more. You’ll discover an astonishing selection of sausages here (Cajun, three-cheese, chicken sausage, Italian from mild to Wow! and many more). For parties, select a variety to barbecue so everyone can have a taste! Huntington is also one of the city’s exclusive purveyors of Harris Ranch meats.”

They also offer educational classes.

Find them at Stall 350.

Jim Cascone of Huntington Meats has also taken flight with the experts at Farmers Market Poultry. The chicken here is more flavorful than any found on freezer shelves in chain stores, the turkey comes from several exceptional purveyors (try the ground turkey as an outstanding substitute for ground beef), and fresh eggs and exotic fowl are also readily available. Find them at Stall 216.

Jamie SloneOne of the most personal wineries and tasting rooms operating in Santa Barbara County as part of the Urban Wine Trail is former race car driver’s Jamie Slone’s, Jamie Slone Wines. The destination Tasting Room is located in Downtown Santa Barbara’s Wine Collection of El Paseo. This is at Historic El Paseo in The Presidio neighborhood.

They specialize in limited production, premium wines from the best vineyards of Santa Barbara County, featuring red blends, Pinot Noir, Sauvignon Blanc, Chardonnay, and more. We’ll meet him.

“At Jamie Slone Wines we are committed to providing an Outstanding Santa Barbara County Wine Experience. This begins with the goal of producing wines of balance and character that are handcrafted, personal and full of the obsession we’ve come to be known for, the Terroir of Santa Barbara County! Our focus is exclusively on exceptional vineyard sites in Santa Barbara County.”

“Santa Barbara County is truly Diversity Perfected with it’s wonderful blend of microclimates, each defined by unique soils that run the list from chirt and limestone to ancient beach and diatomaceous earth. Couple that with transverse mountain ranges that have cool and moderate temperatures toward the west and warm daytimes and cold nights to the east and the results are complex wines full of acids, tannins, and a myriad of flavors. We are about making authentic and compelling wine from special vineyard sites with subtle nuances and characteristics that tell a particular wine’s story.”

“We are our toughest critic and our micro boutique production level means we can pay attention to the details, producing wines that we personally enjoy, not only approachable today but wines that will age for a long time to come.”

Jim ColomboLast year celebrated the 50th anniversary of the iconic Five Crowns in Corona del Mar. It also marked the start of the just-completed revitalization which includes a new look for The Greenhouse room and the addition of the new Cooper’s Bar.

Overseeing the renovations with great care at every step of the way is our guest, Jim Colombo, the General Manager of Five Crowns (who is also a skilled chef by training).

“We’ve invigorated the Five Crowns experience,” said Ryan O’Melveny Wilson, Executive Chef and Vice President. “From our updated sign out front, to refreshed dining rooms, the new bar and a menu that honors our classics and highlights seasonality, we’re setting the table for the next 50 years.”

Complementing the renovation, Five Crowns’ forward-looking menu balances innovative seasonality with the classic dishes that have made the restaurant a landmark. Guests can now enjoy greater flexibility by pairing seasonal small plates with a shared main dish or a heritage entrée from the Crown Classics section.

“The new menu offers favorites from our 50-year menu archives in addition to a daily selection of fresh fish, hand cut pasta and interesting wines,” commented Wilson. “There is something for every discerning palate, long-time guest or first time Five Crowns diner.”

Dave MaclennanJames Republic under the culinary direction of Chef David MacLennan and Proprietor / Chef Dean James Max sets the standard for unpretentious fine dining with imagination in Long Beach.

Their popular Summer Dinner Bell Supper Series showcasing the fresh products of local farmers kicks off on Sunday, June 26th. Chef David pops out of the kitchen to provide us with all the fresh-from-the-field details.

“Join our table as we share passion for food, combining new and traditional flavors, fresh ingredients and all naturally raised meats, poultry and seafood during our celebration of spring. We’ll be spending Sunday morning at the Long Beach Farmers Market, finding the best in seasonality and locality, coming back to our kitchen to prepare an inspired family style dinner.”

“Our market inspired reception includes seasonal cocktails and canapes beginning at 4:30 pm, followed by dinner from 5 pm to 7 pm. Each delicious course features three distinct dishes served in a communal setting.”

“Our local farmers will be dining with us and be available for questions and discussing what they do best!”

Kyle Meyer of Wine ExchangeOur resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, is just back from a visit (and many tastings) to a couple of Australia’s premier wine producing areas. We’ll get the delightfully quaffable highlights…

On Kyle’s ambitious down under trek were the Barossa Valley and McLaren Vale in South Australia and Margaret River in Western Australia.

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel is in Manhattan this week exhibiting at the International Franchise Expo at Javits Center. We’ll pull him away from the action on the show floor for a chat.

He’ll also talk about his debut experience at last Saturday’s Tacolandia on Los Angeles’ historic Olvera Street. It was super busy…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Maeve Rochford, Sugar and Scribe, La Jolla, CA
Segment Three: Jim Cascone, Huntington Meats and Farmers Market Poultry, Los Angeles
Segment Four: Jamie Slone Wines, El Paseo, Santa Barbara
Segment Five: Jim Colombo, General Manager, Five Crowns, Corona del Mar
Segment Six: Executive Chef Dave MacLennan, James Republic, Long Beach
Segment Seven: Kyle Meyer, Wine Exchange, Tasting in Australia’s Top Three Wine Regions
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach

Show 82, August 2, 2014: Guest Host Richard (Rich) B. Perelman and Producer & Co-Host Andy Harris preview the show

Guest Host Richard (Rich) B. Perelman and Producer Andy preview the show.

It’s our salute to the 30th Anniversary of the Games of the Twenty-Third Olympiad, Los Angeles, 1984. Guest Host Rich Perelman was the youngest Vice President of the Los Angeles Olympic Organizing Committee (LAOOC) responsible for Press Operations and the Editor-in-Chief of the Official Report after the Games. Rich explains the continuing financial legacy to youth sports in Southern California as a direct result of the incredible success of the 1984 Los Angeles Olympics.

SYNEK (a recent Kickstarter success story) is a nifty countertop draft system that serves any beer, fresh from the tap, anywhere you want it. Steve Young, based in St. Louis, MO is the Founder. His modest objective is to do for quality beer what Keurig did for single-brewed cups of coffee. With the phenomenal success of his cleverly orchestrated Kickstarter campaign he’s now well on his way…

Chef Andrew Gruel’s (of Slapfish) mission is to make quality seafood popular with everyday folks. He started with one modest food truck in 2010. It quickly expanded into four food trucks. The first Slapfish brick and mortar restaurant opened in Huntington Beach a year later. Laguna Beach recently launched and more restaurants are in the works.

James Republic in Long Beach orchestrates one of the very best, honest Farm-to-Fork dinner series around. It happens monthly on a Sunday under the name of the Dinner Bell Supper Series. The restaurant’s chef, David MacLennan, joins us with the specifics.

Every year in Northern Baja is the Fiestas del la Vendimina celebrating the bounty of wine and food in the region over an extended two-week period. One of the best single events is Chef Javier Plascencia’s (Tijuana’s Mision 19) “From Farm and Vineyard to Your Table” dinner at his ranch, Finca Altozano, in Valle de Guadalupe. It’s a 6-course, wine paired feast.

Time to hit the OC Fair in its final week. We’ll hear about Bakeology and all the tasty culinary events in the OC Promenade Building. Also the winning Fair Food item!

As part of our tribute to the Los Angeles Olympics we’ll also be looking back at the food served to the spectators. Surprisingly there was lots more variety to the offerings than plain boiled hot dogs and bagged chips. Innovations in food for 1984 are now part of guest expectations in 2014!

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

Play

Show 82, August 2, 2014: Restaurant Chef David MacLennan, James Republic, Long Beach

Dave MaclennanJames Republic, located in Downtown Long Beach, organizes one of the very best Farm-to-Fork dinner series around. It happens monthly on a Sunday under the name of the Dinner Bell Supper Series. The proprietor of James Republic, Chef Dean James Max, developed the original concept. The restaurant’s chef, David MacLennan, joins us with the specifics.

On the Sunday morning of The Dinner Bell Supper the culinary team gathers at the Long Beach Farmers Market to search for the ideal ingredients to serve as the basis for that evenings’ family-style supper. For the guests the evening begins with market inspired cocktails and passed canapes at 4:30 p.m. At 5:00 p.m., the dinner bell rings and the guests gather at a long, communal table to enjoy California wines and a bountiful three-course menu prepared by Chefs James Dean Max, Chef David MacLennan and their team. Area guest farmers take part in the engaging dinner conversation. The idea is for former strangers to become friends over a superb meal (with a side of good conversation) without this being forced. It works…

The culinary team previews the menu specifics with the guests before everyone is seated. At the conclusion of the evening the chefs leisurely move around the table to answer questions and give cooking tips.

The August 24th dinner is sold out. Future dates are September 14th, October 26th, and November 23rd.

Play

August 2: Rich Perelman, SYNEK, Slapfish Seafood, James Republic, Fiestas del la Vendimina, OC Fair, Olympic Cuisine

Podcasts

Segment One: Guest Host Richard (Rich) B. Perelman and Producer & Co-Host Andy Harris preview the show
Segment Two: Steve Young, Founder, SYNEK
Segment Three: Executive Chef Andrew Gruel, Slapfish, Huntington Beach and Laguna
Segment Four: Restaurant Chef David MacLennan, James Republic, Long Beach
Segment Five: Javier Plascencia’s “From Farm and Vineyard to Your Table” Dinner
Segment Six: Rich Perelman on The Los Angeles Olympics, 1984
Segment Seven: Bakelogy and The OC Promenade at The OC Fair
Segment Eight: Food Service for the Spectators at The Games of the Twenty-Third Olympiad, Los Angeles

Guest Host Richard (Rich) B. Perelman and Producer Andy preview the show.

It’s our salute to the 30th Anniversary of the Games of the Twenty-Third Olympiad, Los Angeles, 1984. Guest Host Rich Perelman was the youngest Vice President of the Los Angeles Olympic Organizing Committee responsible for Press Operations and the Editor-in-Chief of the Official Report after the Games. Rich explains the continuing financial legacy to youth sports in Southern California as a direct result of the incredible success of the 1984 Los Angeles Olympics.

SYNEK (a recent Kickstarter success story) is a nifty countertop draft system that serves any beer, fresh from the tap, anywhere you want it. Steve Young, based in St. Louis, MO is the Founder. His modest objective is to do for quality beer what Keurig did for single-brewed cups of coffee. With the phenomenal success of his cleverly orchestrated Kickstarter campaign he’s now well on his way…

Chef Andrew Gruel’s (of Slapfish) mission is to make quality seafood popular with everyday folks. He started with one modest food truck in 2010. It quickly expanded into four food trucks. The first Slapfish brick and mortar restaurant opened in Huntington Beach a year later. Laguna Beach recently launched and more restaurants are in the works.

James Republic in Long Beach orchestrates one of the very best, honest Farm-to-Fork dinner series around. It happens monthly on a Sunday under the name of the Dinner Bell Supper Series. The restaurant’s chef, David MacLennan, joins us with the specifics.

Every year in Northern Baja is the Fiestas del la Vendimina celebrating the bounty of wine and food in the region over a two-week period. One of the best single events is Chef Javier Plascencia’s (Tijuana’s Mision 16) “From Farm and Vineyard to Your Table” dinner at his ranch, Finca Altozano, in Valle de Guadalupe. It’s a 6-course, wine paired feast.

Time to hit the OC Fair in its final week. We’ll hear about Bakeology and all the tasty culinary events in the OC Promenade Building. Also the winning Fair Food item!

As part of our tribute to the Los Angeles Olympics we’ll also be looking back at the food served to the spectators. Surprisingly there was lots more variety to the offerings than plain boiled hot dogs and bagged chips. Innovations in food for 1984 are now part of guest expectations in 2014!

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

Synek SystemSYNEK (a recent Kickstarter success story) is a nifty countertop draft system that serves any beer, fresh from the tap, anywhere you want it. Steve Young, based in St. Louis, MO is the Founder. His modest objective is to do for quality beer what Keurig did for single-brewed cups of coffee. As a result of the inspired, oversubscribed Kickstarter campaign he’s well on his way…

“In 2013, Steve Young started to take notice of the craft beer industry as a stock market analyst. He wanted to know how the craft beer industry was making these great strides and what risk factors could cause it to become a “bubble” like the industry saw in the 1990s.”

He knew the industry was growing with thousands of amazing brands created every week. However, to his surprise, every brewer he spoke with complained about the exact same issue : “We make amazing beer, but we can’t get it into our customers’ homes and make money at the same time. If there was a way to create a growler that maintained our beer’s quality longer than two days, it would change everything.”

“Steve was so moved by the brewers’ intense frustration that he quit his job to assemble the best beer engineering team in the world and implement a solution to this beer packaging epidemic.”

Andrew GruelFood trucks have proven to be a worthwhile testing ground for innovative food concepts. A great example is the fast growing Slapfish with a limited service, fast-casual restaurant in Huntington Beach located in a strip center. A new Laguna Beach location (across Pacific Coast Highway from the beach) launched earlier in the Summer.

The partners started with one modest food truck serving the OC in 2009. By 2011 they had four trucks serving both Los Angeles and Orange Counties.

Executive Chef (and co-founder) Andrew Gruel is with us to fill us in on the Slapfish tale. New locations both in the United States (airports, too) and the Middle East are on the way.

They like to characterize Slapfish as a modern seafood shack. It’s a real American seafood experience that revolves around fresh, sustainable fish, prepared simply, but delivering big flavors.

Dave MaclennanJames Republic, located in Downtown Long Beach, organizes one of the very best Farm-to-Fork dinner series around. It happens monthly on a Sunday under the name of the Dinner Bell Supper Series. The proprietor of James Republic, Chef Dean James Max, developed the original concept. The restaurant’s chef, David MacLennan, joins us with the specifics.

On the Sunday morning of The Dinner Bell Supper the culinary team gathers at the Long Beach Farmers Market to search for the ideal ingredients to serve as the basis for that evenings’ family-style supper. For the guests the evening begins with market inspired cocktails and passed canapes at 4:30 p.m. At 5:00 p.m., the dinner bell rings and the guests gather at a long, communal table to enjoy California wines and a bountiful three-course menu prepared by Chefs James Dean Max, Chef David MacLennan and their team. Area guest farmers take part in the engaging dinner conversation. The idea is for former strangers to become friends over a superb meal (with a side of good conversation) without this being forced.

The August 24th dinner is sold out. Future dates are September 14th, October 26th, and November 23rd.

Every year in Northern Baja is the Fiestas de la Vendimina (The Harvest Festival) celebrating the bounty of wine and food in the region over a two-week period. The Festival gives thanks and celebrates the beginning of a (hoped for) bountiful grape harvest.

Javier PlascenciaOne of the best single events is Chef Javier Plascencia’s (Tijuana’s Mision 19) “From Farm and Vineyard to Your Table” dinner at his ranch, Finca Altozano, in Valle de Guadalupe. It’s a 6-course, wine paired feast.

Prominent guest chefs from Southern California and Mexico are part of the culinary team. This year Ori Menashe from Bestia and Timothy Hollingsworth (The Restaurant at The Broad & ex-French Laundry chef de cuisine ) will be part of Chef Javier’s high-profile guest chefs’ team.

Chef Plascencia has been featured on Food TV with both Anthony Bourdain and “Bizarre Foods’” Andrew Zimmern.

For info please contact Chef Javier’s assistant, Diana Jimenez.

Rich PerelmanIt’s our salute to the 30th Anniversary of the Games of the Twenty-Third Olympiad, Los Angeles,1984. Our Guest Host, Rich Perelman, was the youngest Vice President of the Los Angeles Olympic Organizing Committee responsible for Press Operations and the Editor-in-Chief of the Official Report after the Games. Rich explains the continuing financial legacy to youth sports in Southern California as a direct result of the incredible success of the 1984 Los Angeles Olympics.

Every Olympic Organizing Committee is mandated by the International Olympic Committee to document their Games in the Official report. It’s two volumes. One volume is a comprehensive recipe on how the Games were produced with some analysis. The other volume is the complete results and photos.

Rich Perelman was the Editor-in-Chief of the Official Report for the Los Angeles Games. The finished, two-volume report is 1,552 pages and weighs in at 38 lbs ! A full-time staff of 25 was responsible for the effort on a budget of some $4.33 million.

Rachel Klemek of Blackmarket Bakery and the CampTime to hit the OC Fair in Costa Mesa in its final week. Food is always front row center!

We’ll hear about Bakeology and all the other tasty culinary events in the OC Promenade Building.

Rachel Klemek of the award-winning Blackmarket Bakery in Costa Mesa is programming Bakeology at the Fair. Rachel and her staff are mixing, kneading, whipping and blending at the Bakeology exhibit in the Culinary Arts Building (The OC Promenade) at the Fair.

Also with us is the Fair’s Communications Director ,Robin Wachner. Robin will fill us in on all the Culinary activities in the OC Promenade Building.

We’ll also talk about the top vendor food item at this year’s Fair. 70 entrants competed and there was one big winner! Unbelievably it’s not even deep-fried!

Vegetarian PitaWe’re back to the 1984 Los Angeles Olympics and now talking about the food for the spectators.

Peter Ueberroth, the architect of The Games, wanted there to be more variety and freshness in the food available for purchase by the spectators at the Los Angeles Olympics than typically found in sports facilities of the day.

While common today 30 years ago it was unusual to see some of these items. Fresh fruit cups were on the menu as well as yogurt. Among the fresh sandwiches on the menu was the choice of a Vegetarian Pita. In addition to the usual ice cream novelties there was a place for natural Frozen Fruit Bars.

Food and beverage sales for the 16 days totaled over $11 million dollars. 5.8 million guests were served!

Podcasts

Segment One: Guest Host Richard (Rich) B. Perelman and Producer & Co-Host Andy Harris preview the show
Segment Two: Steve Young, Founder, SYNEK
Segment Three: Executive Chef Andrew Gruel, Slapfish, Huntington Beach and Laguna
Segment Four: Restaurant Chef David MacLennan, James Republic, Long Beach
Segment Five: Javier Plascencia’s “From Farm and Vineyard to Your Table” Dinner
Segment Six: Rich Perelman on The Los Angeles Olympics, 1984
Segment Seven: Bakelogy and The OC Promenade at The OC Fair
Segment Eight: Food Service for the Spectators at The Games of the Twenty-Third Olympiad, Los Angeles