Show 482, July 9, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Matthieu Mangenot is the Technical Director for Domaines Albert Bichot based in Beaune, France. He joined the Albert Bichot team in 2007 as manager of the Domaine Long-Depaquit estate in Chablis. His last stop on his recent mid-May tour of the United States was at the new Restaurant Lulu at The Hammer Museu in Westwood overseeing a lunch and tasting of Albert Bichot wines for a small group of food and wine journalists. Matthieu joins us from France to pull the cork on all that is Domaines Albert Bichot.

Heritage Restaurant and Sandwich Shop in the Rose Park area of Long Beach serves creative, gourmet, artisan sandwiches on premium bread during the day and fine-dining cuisine in an unfussy environment at night. The ever-changing Dinner menu is four courses for $70 with choices for each course. Wine pairing is a supplement of $30. “Chef Philip Pretty is using French cooking techniques combined with live fire. Heritage Restaurant uses sustainable meat, fresh seafood, and Farmers Market produce. The restaurant is certified blue, green, and zero waste kitchen. Heritage is family owned and operated by Chef Philip Pretty and sister Lauren Pretty.” Chef Philip Pretty is our guest with all the details including a preview of the new Heritage Farms venture.

Our bargain-loving, Social Media and Website authority, Adam Bell, was fortunate enough to spend a few glorious days in Maui in late April and early May. Maui is an ever-popular destination for Californians. Adam was based in Kihei which is near Wailea. Adam shares some informative trip highlights including the roundtrip experience on Hawaiian Airlines, the condo option to a hotel and a standout Dinner and Breakfast. The 2nd installment, in a few weeks, will be the very best in Hawaiian coffee and local craft beer. Also, an overview of food truck parks.

When we were in Concord, CA last month as guests of Visit Concord we discovered the standout The Hop Grenade Taproom and Bottle Shop located right across the street from Todas Santos Plaza, a local landmark and historic town square. If you’re serious about appreciating all styles of craft beer this is a premier destination when in the area. It’s also the world headquarters for The Brewery Network. Justin Crossley, Founder & Partner in The Hop Grenade joins us to tap the keg on all that is The Hop Grenade.

Our own Chef Andrew Gruel the Founder of Big Parm, Two Birds and the soon to launch full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. There is a new program happening in the Gulf Coast of Florida (and elsewhere) restoring high-density clam sites and sea grass beds while creating avenues for the commercial fishing community to become more involved with environment restoration. Chef Andrew explains the importance and significant benefits. (Rescheduled from last week.)

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

Play

Show 482, July 9, 2022: Matthieu Mangenot, Technical Director, Domaines Albert Bichot, Beaune, France Part One

Matthieu Mangenot of Domaines Albert Bichot

Matthieu Mangenot is the Technical Director for Domaines Albert Bichot based in Beaune, France. His last stop on his recent mid-May tour of the United States was at the new Restaurant Lulu at The Hammer Museum in Westwood overseeing a lunch and tasting of Albert Bichot wines for a select group of food and wine journalists. Matthieu joins us from Beaune, France (Burgundy) to pull the cork on all that is Domaines Albert Bichot.

“The first traces of the Bichot family date back to 1214. From 1350, the family was established in Burgundy, at its stronghold on Chateauneuf-en-Auxois. The family’s coat of arms has not changed since then, nor has its symbol, a deer. Since 1996, Alberic Bichot has represented the 6th generation to run the house.

“Albert Bichot is present all along Burgundy with more than 250 acres shared by 6 prestigious estates.”

“Albert Bichot’s expertise is based on respect for terroir and for nature. Using organic and sustainable viticultural practices, based on observation, prevention and attention to Nature’s equilibrium, Albert Bichot strives to preserve this fertile land for future generations.”

“Each domaine is in the hands of a dedicated viticulture team and vinification team who tailors wines with a perfect sense of terroir. This is unique in Burgundy.”

“Matthieu Mangenot joined the Albert Bichot team in 2007 as manager of the Domaine Long-Depaquit estate in Chablis. His dual training as an agronomist and an oenologist allows him to have a comprehensive approach to winemaking, from vineyard management to bottling.”

Play

Show 482, July 9, 2022: Matthieu Mangenot, Technical Director, Domaines Albert Bichot, Beaune, France Part Two

Matthieu Mangenot of Domaines Albert Bichot

Matthieu Mangenot is the Technical Director for Domaines Albert Bichot based in Beaune, France. His last stop on his recent mid-May tour of the United States was at the new Restaurant Lulu at The Hammer Museum in Westwood overseeing a lunch and tasting of Albert Bichot wines for a select group of food and wine journalists. Matthieu joins us from Beaune, France (Burgundy) to pull the cork on all that is Domaines Albert Bichot.

“The first traces of the Bichot family date back to 1214. From 1350, the family was established in Burgundy, at its stronghold on Chateauneuf-en-Auxois. The family’s coat of arms has not changed since then, nor has its symbol, a deer. Since 1996, Alberic Bichot has represented the 6th generation to run the house.

“Albert Bichot is present all along Burgundy with more than 250 acres shared by 6 prestigious estates.”

“Albert Bichot’s expertise is based on respect for terroir and for nature. Using organic and sustainable viticultural practices, based on observation, prevention and attention to Nature’s equilibrium, Albert Bichot strives to preserve this fertile land for future generations.”

“Each domaine is in the hands of a dedicated viticulture team and vinification team who tailors wines with a perfect sense of terroir. This is unique in Burgundy.”

“Matthieu Mangenot joined the Albert Bichot team in 2007 as manager of the Domaine Long-Depaquit estate in Chablis. His dual training as an agronomist and an oenologist allows him to have a comprehensive approach to winemaking, from vineyard management to bottling.”

Play

July 9: Domaines Albert Bichot, Heritage Restaurant and Sandwich Shop, dataTV in Maui, Hop Grenade and the Brewery Network

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Matthieu Mangenot, Technical Director, Domaines Albert Bichot, Beaune, France Part One
Segment Three: Matthieu Mangenot, Technical Director, Domaines Albert Bichot, Beaune, France Part Two
Segment Four: Chef Philip Pretty, Heritage Restaurant and Sandwich Shop, Long Beach Part One
Segment Five: Chef Philip Pretty, Heritage Restaurant and Sandwich Shop, Long Beach Part Two
Segment Six: Adam Bell, “SoCal Restaurant Show’s” Social Media & Website Guru with a Report on Visiting Maui
Segment Seven: Justin Crossley, Partner, The Hop Grenade Taproom & Bottle Shop and The Brewery Network
Segment Eight: Chef Andrew Gruel with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Matthieu Mangenot is the Technical Director for Domaines Albert Bichot based in Beaune, France. He joined the Albert Bichot team in 2007 as manager of the Domaine Long-Depaquit estate in Chablis. His last stop on his recent mid-May tour of the United States was at the new Restaurant Lulu at The Hammer Museum in Westwood overseeing a lunch and tasting of Albert Bichot wines for a small group of food and wine journalists. Matthieu joins us from France to pull the cork on all that is Domaines Albert Bichot.

Heritage Restaurant and Sandwich Shop in the Rose Park area of Long Beach serves creative, gourmet, artisan sandwiches on premium bread during the day and fine-dining cuisine in an unfussy environment at night. The ever-changing Dinner menu is four courses for $70 with choices for each course. Wine pairing is a supplement of $30. “Chef Philip Pretty is using French cooking techniques combined with live fire. Heritage Restaurant uses sustainable meat, fresh seafood, and Farmers Market produce. The restaurant is certified blue, green, and zero waste kitchen. Heritage is family owned and operated by Chef Philip Pretty and sister Lauren Pretty.” Chef Philip Pretty is our guest with all the details including the new Heritage Farms venture.

Our bargain-loving, Social Media and Website authority, Adam Bell, was fortunate enough to spend a few glorious days in Maui in late April and early May. Maui is an ever-popular destination for Californians. Adam was based in Kihei which is near Wailea. Adam shares some trip highlights including the roundtrip experience on Hawaiian Airlines, the condo option to a hotel, a couple standout meals and, of course, the very best in Hawaiian coffee and local craft beer. Also, a bit about food truck parks.

When we were in Concord, CA last month as guests of Visit Concord we discovered the standout The Hop Grenade Taproom and Bottle Shop located right across the street from Todas Santos Plaza, a local landmark and historic town square. If you’re serious about appreciating all styles of craft beer this is a premier destination when in the area. It’s also the world headquarters for The Brewery Network. Justin Crossley, Founder & Partner in The Hop Grenade joins us to tap the keg on all that is The Hop Grenade.

Our own Chef Andrew Gruel the Founder of Big Parm, Two Birds and the soon to launch full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. There is a new program happening in the Gulf Coast of Florida (and elsewhere) restoring high-density clam sites and sea grass beds while creating avenues for the commercial fishing community to become more involved with environment restoration. Chef Andrew explains the importance and significant benefits. (Rescheduled from last week.)

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

Matthieu Mangenot of Domaines Albert Bichot

Matthieu Mangenot is the Technical Director for Domaines Albert Bichot based in Beaune, France. His last stop on his recent mid-May tour of the United States was at the new Restaurant Lulu at The Hammer Museum in Westwood overseeing a lunch and tasting of Albert Bichot wines for a select group of food and wine journalists. Matthieu joins us from Beaune, France (Burgundy) to pull the cork on all that is Domaines Albert Bichot.

“The first traces of the Bichot family date back to 1214. From 1350, the family was established in Burgundy, at its stronghold on Chateauneuf-en-Auxois. The family’s coat of arms has not changed since then, nor has its symbol, a deer. Since 1996, Alberic Bichot has represented the 6th generation to run the house.

“Albert Bichot is present all along Burgundy with more than 250 acres shared by 6 prestigious estates.”

“Albert Bichot’s expertise is based on respect for terroir and for nature. Using organic and sustainable viticultural practices, based on observation, prevention and attention to Nature’s equilibrium, Albert Bichot strives to preserve this fertile land for future generations.”

“Each domaine is in the hands of a dedicated viticulture team and vinification team who tailors wines with a perfect sense of terroir. This is unique in Burgundy.”

“Matthieu Mangenot joined the Albert Bichot team in 2007 as manager of the Domaine Long-Depaquit estate in Chablis. His dual training as an agronomist and an oenologist allows him to have a comprehensive approach to winemaking, from vineyard management to bottling.”

Philip Pretty of Heritage Farm

Heritage Restaurant and Sandwich Shop in the Rose Park area of Long Beach serves creative, gourmet, artisan sandwiches on premium bread during the day and fine-dining cuisine in an unfussy environment at night. Think Smoked Heritage Pork Belly with tomato and pepper jam, gem lettuce and served on country loaf. The Dinner menu is four courses for $70 with choices for each course. Wine pairing is a supplement of $30.

Chef Philip Pretty is using French cooking techniques combined with live fire. Heritage Restaurant uses sustainable meat, fresh seafood, and Farmers Market produce. The restaurant is certified blue, green, and zero waste kitchen.”

“Heritage is family owned and operated by Chef Philip Pretty and sister Lauren Pretty. Most recently featured in Michelin Guide California. Indoor dining is set in a cozy atmosphere, originally a craftsman house. Located in the Rose Park area of Long Beach, on the corner of 7th and Saint Louis. Limited parking is available in the back. There is paid parking on 4th and Saint Louis.”

Service is Tuesday-Saturday. Lunch Service is from 11a.m.-3p.m. (No reservation required for lunch). Dinner service is from 5p.m.-9p.m. (Reservations recommended). Closed Sunday & Monday.

Heritage Farm in Long Beach is the Pretty’s newest venture. Chef Philip is our guest with all the details.

Adam Bell of dataTV

Our bargain-loving, Social Media and Website authority, Adam Bell, was fortunate enough to spend a few glorious days in Maui in late April and early May. Maui is an especially popular destination for Californians. Adam was based in Kihei which is near Wailea.

Adam shares some trip highlights including the roundtrip experience on Hawaiian Airlines, the condo option to a hotel, standout meals and, of course, the best in Hawaiian coffee and local craft beer. Also, a bit about food truck parks.

Justin Crossley of the Brewing Network

When we were in Concord, CA last month as guests of Visit Concord we discovered the standout The Hop Grenade Taproom and Bottle Shop located right across the street from Todas Santos Park, a local landmark and historic town square. If you’re serious about appreciating all styles of craft beer this is a premier destination when in the area. It’s also the world headquarters for The Brewery Network.

“The Hop Grenade’s roots date to 2005, the year a fresh-faced college grad named Justin Crossley fell in love with homebrewing. Armed with a communications degree, a love of talk radio, and a passion for craft beer, he converted the garage in his rented house into a radio studio, assembled a ragtag band of beer nerds, and founded The Brewing Network.”

The Sunday Session, The BN’s original show, was an instant hit. As the years went on, The BN’s audience and craft beer grew. More shows were added to the Network. Festivals were hosted and attended. Good times were had. And eventually, it became clear that the next step for The BN, which by then had become synonymous with its listener-submitted hop grenade logo, was to pour great craft beer for the public.”

“Justin and BN producer Scott Moskowitz, along with Scott’s parents Marty and Kim, joined forces in 2013 and began the search for a spot. The great city of Concord, home to The BN from show one, was the obvious choice. Its beautiful downtown was the perfect place.”

At any given time there is an eclectic range of 21 rotating styles of craft beer on tap. The food menu includes flatbread pizzas, sandwiches, smoked chicken wings and a beer float made with vanilla gelato. Inside as well as patio seating (with a view of Todos Santos Plaza) are available.

Justin Crossley, Founder & Partner in The Hop Grenade joins us to tap the keg on all that is The Hop Grenade.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel the Founder of Big Parm, Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

There is an important new program happening in the Gulf Coast of Florida (and elsewhere) restoring high-density clam sites and sea grass beds while creating avenues for the commercial fishing community to become more involved with environment restoration. Restoring clam populations (filter feeders) and seagrass meadows will result in improved water quality and healthier habitats for commercial and recreational fisheries – and people, too! Chef Andrew explains the importance and benefits. (Rescheduled from last week.)

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Matthieu Mangenot, Technical Director, Domaines Albert Bichot, Beaune, France Part One
Segment Three: Matthieu Mangenot, Technical Director, Domaines Albert Bichot, Beaune, France Part Two
Segment Four: Chef Philip Pretty, Heritage Restaurant and Sandwich Shop, Long Beach Part One
Segment Five: Chef Philip Pretty, Heritage Restaurant and Sandwich Shop, Long Beach Part Two
Segment Six: Adam Bell, “SoCal Restaurant Show’s” Social Media & Website Guru with a Report on Visiting Maui
Segment Seven: Justin Crossley, Partner, The Hop Grenade Taproom & Bottle Shop and The Brewery Network
Segment Eight: Chef Andrew Gruel with “Ask the Chef”