Show 342, September 28, 2019: “The Cheesecake King” Chef George Geary – 2nd Edition of The Cheesecake Bible

Cookbook Author George Geary Cheesecake! The Emmy award winning show The Golden Girls made eating cheesecake a nightly ritual on the hit television series. The pastry chef who made those luscious and delicious cheesecakes and many other foods for hit sitcoms is George Geary. He later became the first award winning pastry chef for the Walt Disney Company at Disneyland.

Geary’s cheesecakes became one of his most popular culinary calling cards so he then published his favorite recipes in his first cookbook, 125 Best Cheesecake Recipes in 2002, and it was such a hit that a follow up book, The Cheesecake Bible was published in 2008 and became a best-seller.

Now Geary has expanded his cheesecake repertoire even more with the highly anticipated 2nd Edition of The Cheesecake Bible: 300 Sweet & Savory Recipes for Cakes and More George provides home cooks with extensive how-to instructions, tips and techniques to make the perfect cheesecake.

Recipes in the book range from holiday favorites, savory and citrus cheesecakes, no-bake cheesecakes, to bars, pies, toppings and sauces, and breakfast items. Some of the delicious recipes in the book include: Artichoke Cheesecake, Maine Lobster Cheesecake, Passover Honey Cheesecake, Blood Orange Spiced Cheesecake, Eggnog Rum Cheesecake, Italian Zabaglione Cheesecake Bars, Blood Orange Cheesecake Crępes, Cheesecake Bonbons and many more unique flavored desserts.

Play

Show 329, June 22, 2019: Show Preview with Co-Host Andy Harris

Now a mouthwatering preview of Saturday’s indulgent 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 that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

If you’re even a casual Star Wars fan Disneyland’s long in the works Star Wars extravaganza, Star Wars: Galaxy’s Edge, has been on your mind. AM 830’s Aaron Fry has been there with his young son. Aaron provides an insider’s report on what’s available there in food & beverage. Is Oga’s Cantina truly out of this world ?

The Gourmandise School at Santa Monica Place offers hands-on cooking classes for all ages and skill levels, with a focus on teaching classic techniques using locally sourced and sustainable ingredients.  The school offers cooking and baking classes, professional series, kid’s classes, fascinating food workshops and private events. Co-Owner, Co-Founder and Pastry Chef Clemence Gossett is our guide.

Founded in 1994, BreadMasters Ara-Z is a proudly family-owned and run bakery business in Southern California specializing in high quality, world breads. With the vision of retaining old-world splendor and wholesomeness while implementing new-world techniques, BreadMasters strives to raise the bar in flatbread crafting. They use all-natural ingredients (no preservatives) for their Mediterranean recipes to set the high standard for quality and taste. The product line includes Lavash, Sangak, Markook and Pita. There is also a new line of gluten-free wraps under the KaliWonder label. 2nd generation baker and founder of BreadMasters, Ara Zethilan, breaks bread with us.

Now that the thought-provoking documentary, Billion Dollar Bully, is in release it’s time to revisit filmmaker Kaylie Milliken. In the film business owners (including chefs & restaurateurs) from across a broad spectrum share their personal stories of Yelp‘s questionable business dealings — all of which have been vehemently denied by Yelp. You decide after viewing the documentary…

The 6th annual FirkFest (California’s most unique beer festival) is back on Saturday afternoon, June 29th from Noon to 4:00 p.m. at the Anaheim Packing House Farmer’s Park. 30 plus independent craft breweries bring 50 plus beers made just for the event and guests enjoy unlimited pours. The Festival theme changes annually. For 2019 it’s “FirkFest Fiesta!” with local restaurants participating in a chef-driven Nacho-Fest! Producer Greg Nagel taps “Firkin” for us.

Jamie Purviance has been Weber’s master griller and teacher for 20 years. He creates innovative yet accessible and always delicious, foolproof recipes for desired results every time. The short, easily adaptable dishes in his new WEBER’S ULTIMATE GRILLING – A Step-By-Step Guide to Barbecue Genius go above and beyond in both flavor and instruction, delving into the key grilling methods used to create the most flavorful flame-cooked meals. With Purviance’s skilled guidance, readers will master the four T’s of grilling (temperature, timing, technique, and tools) and be able to apply them to any recipe for absolute best results. Jamie puts down the tongs and joins us for an instructive tutorial.

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

Play

Show 329, June 22, 2019: “Star Wars: Galaxy’s Edge” at Disneyland – Preview of the Food & Beverage Experience

If you’re even a casual Star Wars fan Disneyland’s long in the works 14-acre, Star Wars extravaganza, Star Wars: Galaxy’s Edge, has been on your mind. To access this attraction you now need obtain a virtual queue boarding pass by using the easily downloadable Disneyland app.

AM 830’s Aaron Fry (Studio Coordinator & Technical Excellence) has been there with his young son. Aaron provides an insider’s report on what’s available there in food & beverage. Is Oga’s Cantina truly out of this world? What’s Blue Milk?

Play

June 22: Star Wars, Gourmandise School, BreadMasters, Billion Dollar Bully, FirkFest, Jamie Purviance

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Star Wars: Galaxy’s Edge” at Disneyland – Preview of the Food & Beverage Experience
Segment Three: The Gourmandise School of Sweets & Savories
Segment Four: BreadMasters Bakery with Founder Ara Zethilan
Segment Five: “Billion Dollar Bully” Update with Filmmaker Kaylie Milliken
Segment Six: 6th Annual FirkFest Preview with Producer Greg Nagel
Segment Seven: Master Griller Jamie Purviance – Weber’s Ultimate Grilling Part One
Segment Eight: Master Griller Jamie Purviance – Weber’s Ultimate Grilling Part Two

Now a mouthwatering preview of this Saturday’s indulgent 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 that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

Program Note: For today only we usually follow Angels Baseball from 3 to 5:00 p.m. Please don’t miss a flavor-packed morsel at this special time…

If you’re even a casual Star Wars fan Disneyland’s long in the works Star Wars extravaganza, Star Wars: Galaxy’s Edge, has been on your mind. AM 830’s Aaron Fry has been there with his young son. Aaron provides an insider’s report on what’s available there in food & beverage. Is Oga’s Cantina truly out of this world ?

The Gourmandise School at Santa Monica Place offers hands-on cooking classes for all ages and skill levels, with a focus on teaching classic techniques using locally sourced and sustainable ingredients.  The school offers cooking and baking classes, professional series, kid’s classes, fascinating food workshops and private events. Co-Owner, Co-Founder and Pastry Chef Clemence Gossett is our guide.

Founded in 1994, BreadMasters Ara-Z is a proudly family-owned and run bakery business in Southern California specializing in high quality, world breads. With the vision of retaining old-world splendor and wholesomeness while implementing new-world techniques, BreadMasters strives to raise the bar in flatbread crafting. They use all-natural ingredients (no preservatives) for their Mediterranean recipes to set the high standard for quality and taste. The product line includes Lavash, Sangak, Markook and Pita. 2nd generation baker and founder of BreadMasters, Ara Zethilan, breaks bread with us.

Now that the thought-provoking documentary, Billion Dollar Bully, is in release it’s time to revisit filmmaker Kaylie Milliken. In the film business owners (including chefs & restaurateurs) from across a broad spectrum share their personal stories of Yelp’s questionable business dealings — all of which have been vehemently denied by Yelp. You decide…

The 6th annual FirkFest (California’s most unique beer festival) is back on Saturday afternoon, June 29th from Noon to 4:00 p.m. at the Anaheim Packing House Farmer’s Park. 30 plus independent craft breweries bring 50 plus beers made just for the event and guests enjoy unlimited pours. The Festival theme changes annually. For 2019 it’s “FirkFest Fiesta!” with local restaurants participating in a chef-driven Nacho-Fest! Producer Greg Nagel taps “Firkin” for us.

Jamie Purviance has been Weber’s master griller and teacher for 20 years. He creates innovative yet accessible and always delicious, foolproof recipes for desired results every time. The short, easily adaptable dishes in his new WEBER’S ULTIMATE GRILLING – A Step-By-Step Guide to Barbecue Genius go above and beyond in both flavor and instruction, delving into the key grilling methods used to create the most flavorful flame-cooked meals. With Purviance’s skilled guidance, readers will master the four T’s of grilling (temperature, timing, technique, and tools) and be able to apply them to any recipe for absolute best results. Jamie puts down the tongs and joins us for an instructive tutorial.

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

If you’re even a casual Star Wars fan Disneyland’s long in the works 14-acre, Star Wars extravaganza, Star Wars: Galaxy’s Edge, has been on your mind. It’s still a by reservation only attraction for the balance of June.

AM 830’s Aaron Fry has been there with his young son. Aaron provides an insider’s report on what’s available there in food & beverage. Is Oga’s Cantina truly out of this world?

Clemence Gossett of the Gourmandise SchoolThe Gourmandise School at Santa Monica Place offers hands-on cooking classes for all ages and skill levels, with a focus on teaching classic techniques using locally sourced and sustainable ingredients.  The school offers cooking and baking classes, professional series, kid’s classes, fascinating food workshops and private events.

The school works with the finest instructors to teach the very best techniques and inspire people to develop their culinary intuition. The Gourmandise School is a culinary resource for amateur chefs and bakers as well as the LA food community. Classes are offered mornings, afternoons and evenings, seven days a week.

The Gourmandise School has quickly become LA’s most revered culinary education outpost, offering highly specialized courses such as bean-to-bar chocolate workshops, cheese-making and cooking classes featuring global cuisines. The growing popularity of the unique classes and high demand for private parties ultimately led to the need for expansion. The new, expanded location brings an additional layer of cultural programming and culinary adventure to the community of Santa Monica as well as further enhances the customer experience at Santa Monica Place.

More information can be found here.

Co-Owner, Co-Founder and Pastry Chef Clemence Gossett is our instructive guide.

Ara Zethilan of BreadmastersFounded in 1994, BreadMasters Ara-Z is a proudly family-owned and run bakery business in Southern California specializing in high quality, world breads. With the vision of retaining old-world splendor and wholesomeness while implementing new-world techniques, BreadMasters strives to raise the bar in flatbread crafting.

They use all-natural ingredients (no preservatives) for their Mediterranean recipes to set the standard for quality and taste. The basic product line includes Lavash, Sangak, Markook and Pita.

New products include Lavash Chips and Sangak Crisps plus flavorful gluten-free specialties.

“Try it and believe our Sangak precedes any other brand by bringing the most authentic Persian flavor, the first available in the US. BreadMasters’ Sangak is always consistent and best when toasted. Sangak is made with GMO free flour and natural ingredients.”

Markook lavash is specially baked to be tough in one direction and easy to tear on the other. The thinnest lavash in the world will never compete with your choice of filling. Panini grilling makes it especially crispy.

2nd generation baker and founder of BreadMasters, Ara Zethilan, breaks bread with us. He was actually born in his Father’s bakery in Lebanon.

Kaylie MillikenNow that the thought-provoking documentary, Billion Dollar Bully, is in release it’s time to revisit filmmaker Kaylie Milliken. In the film business owners (including chefs & restaurateurs) from across a broad spectrum share their personal stories of Yelp‘s questionable business dealings — all of which have been vehemently denied by Yelp.

“Today, consumers Yelp everything, from restaurants to surgeons. The same businesses that receive reviews — good or bad — simultaneously receive phone calls from Yelp salespeople to pay to advertise on Yelp. The small business community sees Yelp’s sales tactics as extortion, as their business’s reviews are filtered in ways that negatively impact their progress if advertisements aren’t purchased.”

“Does Yelp genuinely have an interest in helping people support the best local businesses, or is Yelp a pay-to-play platform? How can Yelp do an honest job of representing consumer sentiment while at the same time fueling their business with advertising dollars from the same companies being reviewed on their site? How does Yelp respond to claims of extortion? As a company that has claimed to care about free speech, what responsibility does Yelp have to provide recourse for business owners who need to address malicious libel from competitors and others who malign them for personal reasons? Should libelous reviews be allowed to remain, even when proven untrue?”

These questions are thoughtfully investigated and answered in the new documentary, Billion Dollar Bully.

Greg Nagel of FirkFestThe 6th annual FirkFest (California’s most unique beer festival) is back on Saturday afternoon, June 29th from Noon to 4:00 p.m. at the Anaheim Packing House Farmer’s Park. 30 plus independent craft breweries bring 50 plus beers made just for the event and guests enjoy unlimited pours. The Festival theme changes annually. For 2019 it’s “FirkFest Fiesta!” with local restaurants participating in a chef-driven Nacho-Fest!

All net proceeds benefit the Anaheim Halloween Parade, a 95-year tradition in Anaheim. Tickets are a reasonable $45. Food is extra.

New this year is NachoFest! Local Packinghouse chefs are collaborating on an international-style nacho bar, where guests can purchase bites from Heritage Barbecue, The Iron Press, ADYA – Fresh Indian Flavors, Urbana Mexican Gastronomy, and others. Honey & Butter’s award-winning macarons will also be available at the event.“Beer festivals are so commonplace these days,” says founder Greg Nagel. “FirkFest truly breaks the mold with beers made just for the event, it’s truly unique.”“The attendee guest list is thoughtfully capped to keep the festival at a relaxed and exclusive level. Guests often remark about the lack of lines and room to sprawl out in the park with a blanket and some great tunes by Tiki-DJ Ken from the Cocktail Syndicate.”“Beer styles offered are a good mix of modern craft beer culture, such as Bottle Logic’s Mint Condition dessert stout inspired by mint-chocolate chip ice cream, or legit British-style real ale casks from Yorkshire Square, Macleod Ale Brewing, and Green Cheek.”

Producer, Founder & Beer Journalist Greg Nagel taps a “Firkin” for us.

Visit the FirkFest site for tickets, breweries, and more information.

Jamie Purviance of Weber GrillsJamie Purviance has been Weber’s master griller and teacher for 20 years. He creates innovative yet accessible and always delicious, foolproof recipes for desired results every time. The short, easily adaptable dishes in his new WEBER’S ULTIMATE GRILLING – A Step-By-Step Guide to Barbecue Genius go above and beyond in both flavor and instruction, delving into the key grilling methods used to create the most flavorful flame-cooked meals.

With Purviance’s skilled guidance, readers will master the four T’s of grilling (temperature, timing, technique, and tools) and be able to apply them to any recipe for absolute best results.

Jamie puts down the tongs and joins us for an instructive tutorial.

With more than 800 stunning full color photographs illustrating each step of the 100+, all new recipes, WEBER’S ULTIMATE GRILLING: A Step-by-Step Guide to Barbeque Genius authored by Jamie Purviance, a world-renowned grilling expert, makes it simple for beginners and experts alike to grill anything to perfection, from the ultimate Porterhouse steak, the best American burger, showstopping chicken, succulent shrimp skewers, beautifully charred corn on the cob, and luscious desserts.

“All you need to do is look and cook. Readers can follow any recipe in the book by glancing at the detailed step-by-step visuals, making this the first grilling book of its kind and a soon-to-be backyard staple.”

Fundamentally a technique book, WEBER’S ULTIMATE GRILLING will help you first master the basics then embrace the freedom to create your own riffs. “Flavor bomb” variations offer easy ideas for customizing favorite recipes from burgers to bruschetta.

Jamie continues the sizzling conversation with us…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Star Wars: Galaxy’s Edge” at Disneyland – Preview of the Food & Beverage Experience
Segment Three: The Gourmandise School of Sweets & Savories
Segment Four: BreadMasters Bakery with Founder Ara Zethilan
Segment Five: “Billion Dollar Bully” Update with Filmmaker Kaylie Milliken
Segment Six: 6th Annual FirkFest Preview with Producer Greg Nagel
Segment Seven: Master Griller Jamie Purviance – Weber’s Ultimate Grilling Part One
Segment Eight: Master Griller Jamie Purviance – Weber’s Ultimate Grilling Part Two

Show 264, March 10, 2018: Chef Andrew Gruel’s “Ask the Chef”

Andrew Gruel at the AM830 KLAA StudiosOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. The significant Illumination Foundation Benefit, OC Chef’s Table, is set for Sunday, March 18th at Disney’s Grand Californian. Chef Andrew is again a participant in this high profile and worthy charity event. Each celebrity chef cooks with great fanfare for an exclusive (highly decorated & visually stunning) table of ten. We’ll hear about it.

Play

Show 261, February 17, 2018: Show Preview with Co-Host Andy Harris

Now an appetizing preview of this Saturday’s sinfully tempting 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday with a fresh show.

Eat Like Walt: The Wonderful World of Disney Food is a culinary tour of the original Disneyland park’s six lands packaged in an impressive coffee table-volume. Every attraction has a story, and so do many of the menu items. Disneyland’s food transports us as much as it satiates us, or as Walt declared, “The food is as fabulous as the fun, too.” We’ll meet author Marcy Carriker Smothers.

Los Olivos’ The Bear and Star, serving “Refined Ranch Cuisine” inspired by the Parker family at the eponymous Fess Parker Inn, continues their collaborative Chef’s Table Dinners with Chef Neal Fraser of Los Angeles’ Redbird on Sunday, February 25, 2018. The five-course tasting dinner championing Southern California restaurant talent, staged in the state-of-the-art Chef’s Room, blends products raised on the Parker ranch with inspiration from Los Angeles County. The Bear and Star’s Chef/Partner John Cox joins us with the enticing preview.

Chef/Proprietor Neal Fraser of Redbird then joins us to discuss the intimate Chef’s Table Dinner at Los Olivos’ The Bear and Star on Sunday, February 25th. Chef/Owner Neal Fraser and Owner/Operator Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. The New York Times had a thought-provoking piece by food journalist Karen Stabiner on the front page of their dedicated Food Section this week on February 14th. The issue contained in What to do When Laptops & Silence Take Over Your Café” is how does a café that wants to maintain a lively atmosphere handle customers who hang out there all day on their laptops (while buying little food & beverages) and use the establishment as their office. Chef Andrew weighs in on the debate.

New 2018 “Take Amtrak to Solvang” offer nets savings and specials at Hotels, Restaurants, Wine-Tasting, Museums and activities. Known as California’s Denmark, Solvang is 125 miles north of Los Angeles and 300 miles south of San Francisco and served via Amtrak Thruway Bus service connecting to trains from Los Angeles and Santa Barbara as well as San Luis Obispo six times daily (3 northbound, 3 southbound). The Amtrak bus stop is located in the heart of the village at Solvang Park, 1630 Mission Drive—within easy strolling distance to 16 hotels, 35 restaurants, 22 wine-tasting rooms, 150 boutique shops, 5 authentic Danish bakeries, 6 museums and many more activities. Solvang’s Media Relations Director Laura Kath is our guest.

All of this and heaping helpings of extra deliciousness on this week’s show!

Play

Show 261, February 17, 2018: Marcy Carriker Smothers, Eat Like Walt: The Wonderful World of Disney Food

Marcy Carriker SmothersEat Like Walt: The Wonderful World of Disney Food is a culinary tour of the original Disneyland park’s six lands packaged in an impressive coffee table-volume. Every attraction has a story, and so do many of the menu items. Disneyland’s food transports us as much as it satiates us, or as Walt declared, “The food is as fabulous as the fun, too.”

Two decades before the California food revolution, Walt Disney was planning a revolution of his own. Walt knew that food could be more than nourishment – it could be entertaining, too. The concept of families eating and playing at the same time was an innovation in mid-century America. Food in Disneyland wasn’t gray or humdrum. It was full of fantasy and color!

We’ll meet author Marcy Carriker Smothers.

Play

Show 261, February 17, 2018: Marcy Carriker Smothers, Eat Like Walt: The Wonderful World of Disney Food Continues…

Marcy Carriker SmothersEat Like Walt: The Wonderful World of Disney Food is a culinary tour of the original Disneyland park’s six lands packaged in an impressive coffee table-volume. Every attraction has a story, and so do many of the menu items. Disneyland’s food transports us as much as it satiates us, or as Walt declared, “The food is as fabulous as the fun, too.” Author Marcy Carriker Smothers continues…

““Eat Like Walt: The Wonderful World of Disney Food gives you a great sense of Walt Disney’s creative journey in designing Disneyland as an immersive experience, in thinking about food as an important part of creating something enjoyable and memorable. It’s a fascinating story, connecting the personal, professional and public sides of Walt Disney’s life: from his simple tastes and down-to-earth home life, to his attention to detail and good quality in everything he touched, to his incredible understanding of storytelling and entertainment as a complete experience.”

“Marcy paints an in-depth picture of the food at the Disney Studios and Disneyland during Walt’s lifetime. Reading it you can imagine what these places were like when they first opened – what it must have been like to see Walt standing in line at the commissary for lunch, or seated at the back table at the Carnation Café. Any Disney fan knows how exciting it is to get to hear a new part of the Disney story. This one is a special treat.” – John Lasseter, Chief Creative Officer, Walt Disney and Pixar Animation Studios & Principal Creative Advisor, Walt Disney Imagineering.

Play

February 17: Marcy Carriker Smothers, John Cox, Neal Fraser, Take Amtrak to Solvang

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Marcy Carriker Smothers, Eat Like Walt: The Wonderful World of Disney Food Part One
Segment Three: Marcy Carriker Smothers, Eat Like Walt: The Wonderful World of Disney Food Part Two
Segment Four: Executive Chef John Cox, The Bear and Star, Los Olivos
Segment Five: Chef / Proprietor Neal Fraser, Redbird & Vibiana, Downtown Los Angeles
Segment Six: Chef Andrew Gruel with “Ask the Chef”
Segment Seven: Laura Kath, Solvang Conference & Visitors Bureau Part One
Segment Eight: Laura Kath, Solvang Conference & Visitors Bureau Part Two

Program Note : For Saturday, February 17th (only) we unusually follow Ducks Hockey at the special time of 3 to 5:00 p.m. Don’t miss us !

Now an appetizing preview of this Saturday’s sinfully tempting 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday with a fresh show.

Eat Like Walt: The Wonderful World of Disney Food is a culinary tour of the original Disneyland park’s six lands packaged in an impressive coffee table-volume. Every attraction has a story, and so do many of the menu items. Disneyland’s food transports us as much as it satiates us, or as Walt declared, “The food is as fabulous as the fun, too.” We’ll meet author Marcy Carriker Smothers.

Los Olivos’ The Bear and Star, serving “Refined Ranch Cuisine” inspired by the Parker family at the eponymous Fess Parker Inn, continues their collaborative Chef’s Table Dinners with Chef Neal Fraser of Los Angeles’ Redbird on Sunday, February 25, 2018. The five-course tasting dinner championing Southern California restaurant talent, staged in the state-of-the-art Chef’s Room, blends products raised on the Parker ranch with inspiration from Los Angeles County. The Bear and Star’s Chef/Partner John Cox joins us with the enticing preview.

Chef/Proprietor Neal Fraser of Redbird then joins us to discuss the intimate Chef’s Table Dinner at Los Olivos’ The Bear and Star on Sunday, February 25th. Chef/Owner Neal Fraser and Owner/Operator Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. The New York Times had a thought-provoking piece by food journalist Karen Stabiner on the front page of their dedicated Food Section this week on February 14th. The issue contained in “What to do When Laptops & Silence Take Over Your Café” is how does a café that wants to maintain a lively atmosphere handle customers who hang out there all day on their laptops (while buying little food & beverages) and use the establishment as their office. Chef Andrew weighs in on the debate.

New 2018 “Take Amtrak to Solvang” offer nets savings and specials at Hotels, Restaurants, Wine-Tasting, Museums and activities. Known as California’s Denmark, Solvang is 125 miles north of Los Angeles and 300 miles south of San Francisco and served via Amtrak Thruway Bus service connecting to trains from Los Angeles and Santa Barbara as well as San Luis Obispo six times daily (3 northbound, 3 southbound). The Amtrak bus stop is located in the heart of the village at Solvang Park, 1630 Mission Drive—within easy strolling distance to 16 hotels, 35 restaurants, 22 wine-tasting rooms, 150 boutique shops, 5 authentic Danish bakeries, 6 museums and many more activities. Solvang’s Media Relations Director Laura Kath is our guest.

All of this and heaping helpings of extra deliciousness on this week’s show!

Marcy Carriker SmothersEat Like Walt: The Wonderful World of Disney Food is a culinary tour of the original Disneyland park’s six lands packaged in an impressive coffee table-volume. Every attraction has a story, and so do many of the menu items. Disneyland’s food transports us as much as it satiates us, or as Walt declared, “The food is as fabulous as the fun, too.”

Two decades before the California food revolution, Walt Disney was planning a revolution of his own. Walt knew that food could be more than nourishment – it could be entertaining, too. The concept of families eating and playing at the same time was an innovation in mid-century America. Food in Disneyland wasn’t gray or humdrum. It was full of fantasy and color!

We’ll meet author Marcy Carriker Smothers.

““Eat Like Walt: The Wonderful World of Disney Food gives you a great sense of Walt Disney’s creative journey in designing Disneyland as an immersive experience, in thinking about food as an important part of creating something enjoyable and memorable. It’s a fascinating story, connecting the personal, professional and public sides of Walt Disney’s life: from his simple tastes and down-to-earth home life, to his attention to detail and good quality in everything he touched, to his incredible understanding of storytelling and entertainment as a complete experience.”

“Marcy paints an in-depth picture of the food at the Disney Studios and Disneyland during Walt’s lifetime. Reading it you can imagine what these places were like when they first opened – what it must have been like to see Walt standing in line at the commissary for lunch, or seated at the back table at the Carnation Café. Any Disney fan knows how exciting it is to get to hear a new part of the Disney story. This one is a special treat.” – John Lasseter, Chief Creative Officer, Walt Disney and Pixar Animation Studios & Principal Creative Advisor, Walt Disney Imagineering.

John CoxLos Olivos’ The Bear and Star, serving “Refined Ranch Cuisine” inspired by the Parker family at the eponymous Fess Parker Inn, continues their collaborative Chef’s Table Dinners with Chef Neal Fraser of Los Angeles’ Redbird on Sunday, February 25, 2018. The five-course tasting dinner championing Southern California restaurant talent, staged in the state-of-the-art Chef’s Room, blends products raised on the Parker ranch with inspiration from Los Angeles County.

“The Bear and Star takes its name from the two states our founder called home – Texas and California – celebrating refined ranch cuisine paired with California’s bounty. The restaurant is intrinsically intertwined with the 714 -acre Fess Parker Home Ranch seven miles away where the Wagyu cattle herd are raised and finished with the spent grains and pomace from the family brewery and winery. Also raised on the ranch are chickens, quail, rabbits, pigs and bees along with a number of heirloom fruits and organic vegetables for use at the restaurant.”

The Bear and Star’s Chef/Partner John Cox joins us with the enticing preview.

Neal and Amy Knoll FraserLos Olivos’ The Bear and Star, serving “Refined Ranch Cuisine” inspired by the Parker family at the eponymous Fess Parker Inn, continues their collaborative Chef’s Table Dinners with Chef Neal Fraser of Los Angeles’ Redbird on Sunday, February 25, 2018. The five-course tasting dinner championing Southern California restaurant talent, staged in the state-of-the-art Chef’s Room, blends products raised on the Parker ranch with inspiration from Los Angeles County.

Dinner begins with a First Course of Sautéed Abalone with Wild Watercress, Preserved Lemon and Sea Beans; followed by Second Course of Beets from Our Farm with Smoked Garlic and Chanterelle Mushrooms. For the Third Course, guests enjoy Sweet Shrimp and Sea Urchin Risotto with Kuri Squash. Served for the Main Course will be Grilled “Parker Ranch” Wagyu Beef with Kale, Crouton, Snails, Cheese and Red Wine Sauce. The evening is complete with the final Dessert Course – Blackberry, Hazelnuts and Goat Cheese. Wine pairings are available for the dinner by The Bear and Star’s General Manager Robert Williams.

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. The New York Times had a thought-provoking piece by food journalist Karen Stabiner on the Front Page of their Food Section this week on February 14th.

The provocative issue discussed in What to do When Laptops & Silence Take Over Your Café” is how does a café that wants to maintain a lively atmosphere handle customers who hang out there all day on their laptops (while buying little food & beverages) and use the establishment as their office. Chef Andrew weighs in on the hospitality debate.

Interestingly enough L.A. restaurants, including Venice’s Rose Café, are featured in the piece.

Laura Kath of Mariah MarketingNew 2018 Take Amtrak to Solvang” offer nets savings and specials at Hotels, Restaurants, Wine-Tasting, Museums and activities. Known as California’s Denmark, Solvang is 125 miles north of Los Angeles and 300 miles south of San Francisco and served via Amtrak Thruway Bus service connecting to trains from Los Angeles and Santa Barbara as well as San Luis Obispo six times daily (3 northbound, 3 southbound).

The Amtrak bus stop is located in the heart of the village at Solvang Park, 1630 Mission Drive—within easy strolling distance to 16 hotels, 35 restaurants, 22 wine-tasting rooms, 150 boutique shops, 5 authentic Danish bakeries, 6 museums and many more activities.

Solvang’s long-time Media Relations Director Laura Kath is our guest.

Solvang Conference & Visitors Bureau Executive Director Tracy Farhad reveals, “Just show your current Amtrak train/bus ticket to Solvang at participating businesses and you’ll enjoy rewards for taking a vacation from your car. It’s so easy to be car free in Solvang year-round and enjoy our warm, Scandinavian hospitality with no passport required!”

 Here are the current participating Solvang businesses in the 2018 “Take Amtrak to Solvang & Show Your Ticket for Specials” offer, valid now through December 31, 2018.

First, be sure to visit the Solvang Visitor Center, 1639 Copenhagen Drive, open 9:00 a.m. to 5:00 p.m. daily (behind the Solvang Park bus stop) for FREE 2018 Destination Guide, maps, savings coupons and gift of audio ear buds—perfect for enjoying by downloading the new Solvang Heritage Walking Tour App.

Be sure to check back often since more are being added frequently to this list: Atterdag Inn; Grapeline Wine Tours; Hamlet Inn; Holiday Inn Express; Home Connection; Ingeborg’s Danish Chocolates; King Frederik Inn; Segway Tours of Solvang; Solvang Antiques; Solvang Restaurant; The Good Life Cellar; Wandering Dog Wine Bar; Wheel Fun Rentals and Wildling Museum of Art & Nature.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Marcy Carriker Smothers, Eat Like Walt: The Wonderful World of Disney Food Part One
Segment Three: Marcy Carriker Smothers, Eat Like Walt: The Wonderful World of Disney Food Part Two
Segment Four: Executive Chef John Cox, The Bear and Star, Los Olivos
Segment Five: Chef / Proprietor Neal Fraser, Redbird & Vibiana, Downtown Los Angeles
Segment Six: Chef Andrew Gruel with “Ask the Chef”
Segment Seven: Laura Kath, Solvang Conference & Visitors Bureau Part One
Segment Eight: Laura Kath, Solvang Conference & Visitors Bureau Part Two

Show 214, March 11, 2017: Robert Schueller, Prince of Produce, Melissa’s World Variety Produce Part One

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur resident Produce Guru, Robert Schueller of Melissa’s, joins us with his first, of two, segments today. He’s now telling us about the recently concluded International Association of Culinary Professionals (IACP) annual conference in Louisville and then providing an overview of the 2017 Disney California Adventure Food & Wine Festival which is on now through April 16th in Anaheim.

Robert and Melissa’s Executive Chef Ida Rodriguez will be conducting two Cooking Lessons as part of Disney’s California Adventure’s Food & Wine Festival. On Friday afternoon, March 24th at 2:00 p.m., Robert & Chef Ida are cooking up “Amazing Potatoes with Melissa’s Produce.” Then on Saturday, March 25th at 4:00 p.m. they are encoring the “Amazing Potatoes with Melissa’s” presentation.

Our own Chef Andrew Gruel is also performing three Culinary Demonstrations at the Food & Wine Festival. The first, representing Slapfish is Friday, March 17th @ 2:00 p.m. Next Chef Andrew is hosting a Butterleaf (Trade in Irvine) demo at 4:00 p.m. on Friday, March 31st. Lastly, it’s a demo spotlighting Two Birds (Trade in Irvine) at 4:00 p.m. on Saturday April 15th.

Our good friend Chef Jet Tila (Food Network’s Cutthroat Kitchen with Alton Brown) conducts an entertaining Celebrity Chef Cooking Demo on Saturday, April 15th from 6 to 7:00 p.m. in the Festival Showplace, Stage 17 in Hollywood Land (with an added $99 per person admission fee.)

Play