Show 379, June 27, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Diana Kennedy: Nothing Fancy  (documentary feature film) is an intimate, candid perspective into the curious world of cookbook author and British ex-pat Diana Kennedy – widely regarded as the world’s expert on Mexican cuisine. At five feet tall and 97 years old, Diana is larger than life: a foul-mouthed fireball far more feisty and energetic than her age and petite frame let on. Author of nine Mexican cookbooks, she has spent over 60 years researching and documenting the regional cuisines of Mexico.” Filmmaker Elizabeth Carroll is our guide to the career of Diana Kennedy.

The Winery Restaurant & Wine Bar matches contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz. The other Founding Partners are JC Clow and Wine Director William Lewis. William Lewis uncorks it all for us.

Legendary Los Angeles Restaurateur and ever-gracious host Piero Selvaggio attentively presided over the iconic Valentino in Santa Monica for over 46 years. Valentino was a landmark establishment in the West defining regional Italian fine dining with polished service combined with a deep and well-maintained wine cellar. Piero’s most recent undertaking was the debut of Louie’s by the Bay (modern Italian steakhouse) in Newport Beach with Restaurateur Ron Salisbury. His current effort is with Chef Celestino Drago and is the pending relaunching of the elegant Drago Centro in Downtown Los Angeles in the City National Bank Tower. We’ll hear all about it with Piero Selvaggio.

Leading the Margerum Wine Company team (with a handsome new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long-term Santa Barbara resident who has been a fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the (rescheduled for 2021) Santa Barbara Culinary Experience (SBCE) Advisory Committee. Doug is our guest to pull the cork for us on the reopening of the Margerum Wine Company Tasting Room which now also includes the Barden Wines Tasting Room.

“Under the supervision of prominent executive chef Avi Kapoor, the latest incarnation of the Akbar restaurant family, Kapoor’s Akbar, offers diners an innovative Indian food experience on the edge of Downtown LA. Relying on traditional recipes passed down through the family but updated with non-traditional techniques and ingredients, Kapoor’s Akbar serves freshly prepared dishes that are rich in taste, temptingly presented and always memorable.” We gently pull Chef Avi away from the tandoor oven for a long overdue visit.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Covid 19 has impacted the food system across the United States. Oddly there are spot shortages of foodstuffs in some areas and surpluses in others. We’ll, of course, “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 379, June 27, 2020: Doug Margerum, Margerum Wine Company, Santa Barbara

Douglas Barden MargerumLeading the Margerum Wine Company team (with a new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long- term Santa Barbara resident who has been a fixture in the Santa Barbara food and wine scene for over 35 years. The Margerum Wine Company Tasting Room additionally now features the wines of sister label, Barden Wines (fruit from the Santa Rita Hills AVA.)  Doug is also is a member of the (rescheduled for 2021) Santa Barbara Culinary Experience Advisory Committee.

“Margerum Wine Company produces limited quantities of wines made from grapes grown both on their estate vineyard and grapes purchased from other top vineyards from in and around Santa Barbara County. The 18-acre estate vineyard is planted exclusively to Rhône grape varietals. The acreage is divided between limestone hillsides and gravelly alluvial flatlands along Alamo Pintado Creek. The wines are made at their state-of-the-art winery located on Industrial Way in Buellton.”

“Owner and Director of Winemaking, Douglas Barden Margerum, works with the top vineyards from the cool, eastern end of the valley in Happy Canyon to the western end’s cold vineyards of Sta. Rita Hills. Doug carefully selects the vineyards with meticulous attention to detail in all factors influencing the ultimate quality of the wines, including pruning, soil, climate, and farming methods.”

“Margerum Wine Company is committed to creating hand-crafted wines using only the highest quality grapes in order to make wines that are indicative of the place where they are grown. They strive to make wines naturally, to make wines that have individual characteristics and to make wines with personality. The scale of production is kept at a level where they can touch and know the wine as it is raised to the bottle – the antithesis of mass production. The standards of quality are measured by their own rigid criteria – not by external sources. They make wines they personally enjoy – some to drink young, others for long aging in cool cellars for future generations to enjoy, but mostly to share at the table with family and friends.”

“Doug’s multi-faceted background as the Sommelier/Owner of The Wine Cask, a Wine Spectator Grand Award restaurant recipient, and as a highly respected winemaker made him sought out by a variety of wineries to assist in the formation of their brands. Doug has consulted for Chêne Bleu super Rhône wines in France, and continues to consult for La Encantada Vineyards, Rancho Boa Vista and Happy Canyon Vineyards, all in Santa Barbara County, as well as the Santa Barbara wines of Paradise Springs Winery based in Virginia.”

Doug is our guest to pull the cork for us on the reopening of the Margerum Wine Company Tasting Room which now also includes the Barden Wines Tasting Room.

Play

June 27: Diana Kennedy: Nothing Fancy, The Winery Restaurant & Wine Bar, Piero Selvaggio, Margerum Wine Company, Kapoor’s Akbar

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: “Diana Kennedy: Nothing Fancy” with Producer & Director Elizabeth Carroll
Segment Three: The Winery Restaurant & Wine Bar with Founding Partner & Wine Director William Lewis
Segment Four: Restaurateur Piero Selvaggio, Drago Centro and Louie’s by the Bay Part One
Segment Five: Restaurateur Piero Selvaggio, Drago Centro and Louie’s by the Bay Part Two
Segment Six: Doug Margerum, Margerum Wine Company, Santa Barbara
Segment Seven: Chef Avinash Kapoor, Kapoor’s Akbar, Downtown Los Angeles
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

“Diana Kennedy: Nothing Fancy (documentary feature film) is an intimate, candid perspective into the curious world of cookbook author and British ex-pat Diana Kennedy – widely regarded as the world’s expert on Mexican cuisine. At five feet tall and 97 years old, Diana is larger than life: a foul-mouthed fireball far more feisty and energetic than her age and petite frame let on. Author of nine Mexican cookbooks, she has spent over 60 years researching and documenting the regional cuisines of Mexico.” Filmmaker Elizabeth Carroll is our guide to the career of Diana Kennedy.

The Winery Restaurant & Wine Bar matches contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz. The other Founding Partners are JC Clow and Wine Director William Lewis. William Lewis uncorks it all for us.

Legendary Los Angeles Restaurateur and ever-gracious host Piero Selvaggio attentively presided over the iconic Valentino in Santa Monica for over 46 years. Valentino was a landmark establishment defining regional Italian fine dining with polished service in the West combined with a deep and well-maintained wine cellar. Piero’s most recent undertaking was the debut of Louie’s by the Bay (modern Italian steakhouse) in Newport Beach with Restaurateur Ron Salisbury. His current effort is with Chef Celestino Drago is the just relaunched, elegant Drago Centro in Downtown Los Angeles. We’ll hear all about it with Piero Selvaggio.

Leading the Margerum Wine Company team (with a handsome new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long-term Santa Barbara resident who has been a fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the (rescheduled for 2021) Santa Barbara Culinary Experience (SBCE) Advisory Committee. Doug is our guest to pull the cork for us on the reopening of Margerum Wine Company.

“Under the supervision of prominent executive chef Avi Kapoor, the latest incarnation of the Akbar restaurant family, Kapoor’s Akbar, offers diners an innovative Indian food experience on the edge of Downtown LA. Relying on traditional recipes passed down through the family but updated with non-traditional techniques and ingredients, Kapoor’s Akbar serves freshly prepared dishes that are rich in taste, temptingly presented and always memorable.” We gently pull Chef Avi away from the tandoor oven for a long overdue visit.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Covid 19 has impacted the food system across the United States. Oddly there are spot shortages of foodstuffs in some areas and surpluses in others. We’ll, of course, “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Filmmaker Elizabeth CarrollDiana Kennedy: Nothing Fancy (documentary feature film) is an intimate, candid perspective into the curious world of cookbook author and British ex-pat Diana Kennedy – widely regarded as the world’s expert on Mexican cuisine. At five feet tall and 97 years old, Diana is larger than life: a foul-mouthed fireball far more feisty and energetic than her age and petite frame let on. Author of nine Mexican cookbooks, she has spent over 60 years researching and documenting the regional cuisines of Mexico.

“Kennedy has lived ‘off-the-grid’ on an eight-acre ranch outside Zitácuaro, Michoacán since the 1970’s: composting, growing her own crops, and using solar power to run her home. Aware of her own mortality, she is working tirelessly to solidify the legacy of her life’s efforts, with the hope of turning her home into a foundation for culinary education in Mexico.”

“A two-time James Beard Award winner, Diana was decorated with an Order of the Aztec Eagle from the Mexican government and became a Member of the Order of the British Empire from the UK in 2002. Despite her notable achievements, Diana is difficult to categorize. Often referred to as the “Julia Child of Mexico,” but Diana prefers a different title: “The Mick Jagger of Mexican Cuisine.”

“Diana Kennedy: Nothing Fancy explores Diana’s vibrant,  unconventional life, blending vérité with archival footage, photographs and interviews. Viewers accompany her in intimate settings at home – cooking, gardening, and traveling to accept awards and speak to audiences. The film features interviews with notable chefs and friends including Alice Waters, José Andrés, Rick Bayless, and Gabriela Cámara, along with footage from Diana’s TLC cooking show, “The Art of Mexican Cooking.” Whether she is instructing chefs at her infamous “Boot Camp” cooking school, blazing her truck over the cobblestone roads of Zitácuaro or sunbathing with a scotch on her balcony, Diana is captivatingly bold, spirited, and unapologetically herself.”

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe Winery Restaurant & Wine Bar matches contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz.” The other Founding Partners are JC Clow and Wine Director William Lewis.

All of The Winery Restaurant & Wine Bar restaurants have reopened for dine-in. The Winery Restaurant & Wine Bar locations offer a warm and passionate menu complemented by the perfect wines – almost endless possibilities and something to suit every palate. Wine Director & Founding Partner William Lewis will update us on what is available currently and what they were able to offer their guests during the ban on dine-in.

Piero Salvaggio of Valentino Santa MonicaLegendary Los Angeles Restaurateur and ever-gracious host Piero Selvaggio attentively presided over the iconic Valentino in Santa Monica for over 46 years. Valentino was truly a landmark establishment defining regional Italian fine dining in the West combined with a deep and well-maintained wine cellar and polished service. Piero’s most recent venture was the debut of Louie’s by the Bay (modern Italian steakhouse) in Newport Beach with Restaurateur Ron Salisbury.

His new project is with acclaimed Chef Celestino Drago with the just relaunched Drago Centro in Downtown Los Angeles. “At Drago Centro, located in the heart of Downtown Los Angeles, Chef Celestino Drago is giving his classic Italian techniques a contemporary flair. The lunch and dinner menus at Drago Centro feature a wide range of options, from hand-cranked pastas, savory steaks and elegant desserts sure to end the meal on a sweet note.”

We’ll hear all about it with Piero Selvaggio.

Douglas Barden MargerumLeading the Margerum Wine Company team (with a new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long- term Santa Barbara resident who has been a fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the (rescheduled for 2021) Santa Barbara Culinary Experience Advisory Committee.

“Margerum Wine Company produces limited quantities of wines made from grapes grown both on their estate vineyard and grapes purchased from other top vineyards from in and around Santa Barbara County. The 18-acre estate vineyard is planted exclusively to Rhône grape varietals. The acreage is divided between limestone hillsides and gravelly alluvial flatlands along Alamo Pintado Creek. The wines are made at their state-of-the-art winery located on Industrial Way in Buellton.”

“Owner and Director of Winemaking, Douglas Barden Margerum, works with the top vineyards from the cool, eastern end of the valley in Happy Canyon to the western end’s cold vineyards of Sta. Rita Hills. Doug carefully selects the vineyards with meticulous attention to detail in all factors influencing the ultimate quality of the wines, including pruning, soil, climate, and farming methods.”

“Margerum Wine Company is committed to creating hand-crafted wines using only the highest quality grapes in order to make wines that are indicative of the place where they are grown. They strive to make wines naturally, to make wines that have individual characteristics and to make wines with personality. The scale of production is kept at a level where they can touch and know the wine as it is raised to the bottle – the antithesis of mass production. The standards of quality are measured by their own rigid criteria – not by external sources. They make wines they personally enjoy – some to drink young, others for long aging in cool cellars for future generations to enjoy, but mostly to share at the table with family and friends.”

“Doug’s multi-faceted background as the Sommelier/Owner of The Wine Cask, a Wine Spectator Grand Award restaurant recipient, and as a highly respected winemaker made him sought out by a variety of wineries to assist in the formation of their brands. Doug has consulted for Chêne Bleu super Rhône wines in France, and continues to consult for La Encantada Vineyards, Rancho Boa Vista and Happy Canyon Vineyards, all in Santa Barbara County, as well as the Santa Barbara wines of Paradise Springs Winery based in Virginia.”

Avi Kapoor of Kapoor's Akbar“Under the supervision of prominent executive chef Avi Kapoor, the latest incarnation of the Akbar restaurant family, Kapoor’s Akbar, offers diners an innovative Indian food experience on the edge of Downtown L.A. Relying on traditional recipes passed down through the family but updated with non-traditional techniques and ingredients, Kapoor’s Akbar serves freshly prepared dishes that are rich in taste, temptingly presented and always memorable.”

“Omnivores, vegetarians and vegans will find a wide range of selections to satisfy their hunger, joining the thousands of diners who have feasted over the years with generations of Kapoor Family restauranteurs.”

We gently pull Chef Avi away from the tandoor oven for a visit.

Chef Andrew Gruel savoring a New Jersey style PizzaOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Covid 19 has impacted the food system across the United States. Oddly there are spot shortages of foodstuffs in some areas and surpluses in others. We’ll, of course, “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: “Diana Kennedy: Nothing Fancy” with Producer & Director Elizabeth Carroll
Segment Three: The Winery Restaurant & Wine Bar with Founding Partner & Wine Director William Lewis
Segment Four: Restaurateur Piero Selvaggio, Drago Centro and Louie’s by the Bay Part One
Segment Five: Restaurateur Piero Selvaggio, Drago Centro and Louie’s by the Bay Part Two
Segment Six: Doug Margerum, Margerum Wine Company, Santa Barbara
Segment Seven: Chef Avinash Kapoor, Kapoor’s Akbar, Downtown Los Angeles
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 364, March 14, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Now an intriguing preview of Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully 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. Truly couldn’t do it without you.

We were set to be live the Hotel Californian boutique luxury hotel for the Santa Barbara Culinary Experience in partnership with The Julia Child Foundation honoring the memory of Julia Child. The SBCE was planned as an expansive citywide calendar of special food, wine and libation events for the extended three-day weekend on March 13-15, 2020.

“The concept was an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. The late cookbook author, chef and TV personality Julia Child was passionate about teaching others about the culinary arts—and was an aficionado of Santa Barbara, as a longtime resident herself.”

Thoughtfully, with an emphasis on the safety & well-being of the guests and participants, the SBCE organizers postponed the celebration to the same Weekend in 2021. We’ll keep you posted on all the specifics as we plan to be there. Meanwhile we went ahead with our Santa Barbara show special as planned with all the guests on the telephone. It’s a great destination for distinctive dining (with an emphasis on fresh, local ingredients) and premium wine appreciation.

The new Executive Chef at Hotel Californian is Travis Watson. Chef Travis has refreshed and revamped Hotel Californian’s signature (dinner only) restaurant, Blackbird Restaurant and Bar. He’s also the menu-maker for breakfast, brunch, lunch and dinner at the al-fresco Goat Tree, banquets and in-room dining at Hotel Californian. Chef Travis takes a break from his busy kitchens to join us.

Leading the Margerum Wine Company team (with a stylish new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long-term Santa Barbara resident who has been a prominent fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the Santa Barbara Culinary Experience (SBCE) Advisory Committee. Doug is our guest to pull the cork for us on Margerum Wine Company.

“Veteran hospitality industry executive Jim Dodge has had a rich, wide-ranging culinary career. After growing up in the hospitality industry, he trained as a chef, became a celebrated pastry chef, published several cookbooks, opened a pastry shop and restaurant in Hong Kong, then became a culinary educator and joined the food service industry. Since 2004, he has been Bon Appétit Management Company’s director of specialty culinary programs, based in the corporate office in Palo Alto, CA, and donates his time regularly to charities throughout the country.”  We’ll meet him.

Edible Santa Barbara is a publication entirely locally owned and operated. “And with our membership in Edible Communities, we are able to combine the synergy of a national publication and a hip, locally written insider’s view of the food and beverage producers and purveyors throughout the region. We shine the spotlight on our exemplary farmers, fishermen, ranchers, winemakers and community food programs—we savor the delicious diversity of Santa Barbara.” Krista Harris, Editor and Co-Publisher, turns the page for us with an overview on Edible Santa Barbara.

Alma Rosa Winery was founded in 2005 by California wine industry pioneer Richard Sanford and his wife, Thekla. They named the winery after the 1839 Rancho Santa Rosa land grant that historically encompassed this region of Santa Barbara County. Richard Sanford was the first to plant Pinot Noir in the area in 1971 after detailed research of climate and geologic records. Richard went on to launch two wineries before creating Alma Rosa (which he sold in 2015.) Today Richard serves as Founder and Winery Ambassador for Alma Rosa Winery.” Richard deftly pulls the cork on Alma Rosa for us.

Originally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant part of the Acme Hospitality restaurant group. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’ll “Ask the Chef.”

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

Play

Show 364, March 14, 2020: Winemaker Douglas Barden Margerum, Margerum Wine Company, Santa Barbara

Douglas Barden MargerumLeading the Margerum Wine Company team (with a new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long- term Santa Barbara resident who has been a fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the Santa Barbara Culinary Experience Advisory Committee.

“Margerum Wine Company produces limited quantities of wines made from grapes grown both on their estate vineyard and grapes purchased from other top vineyards from in and around Santa Barbara County. The 18-acre estate vineyard is planted exclusively to Rhône grape varietals. The acreage is divided between limestone hillsides and gravelly alluvial flatlands along Alamo Pintado Creek. The wines are made at their state-of-the-art winery located on Industrial Way in Buellton. Owner and Director of Winemaking, Douglas Barden Margerum, works with the top vineyards from the cool, eastern end of the valley in Happy Canyon to the western end’s cold vineyards of Sta. Rita Hills. Doug carefully selects the vineyards with meticulous attention to detail in all factors influencing the ultimate quality of the wines, including pruning, soil, climate, and farming methods.”

“Margerum Wine Company is committed to creating hand-crafted wines using only the highest quality grapes in order to make wines that are indicative of the place where they are grown. They strive to make wines naturally, to make wines that have individual characteristics and to make wines with personality. The scale of production is kept at a level where they can touch and know the wine as it is raised to the bottle – the antithesis of mass production. The standards of quality are measured by their own rigid criteria – not by external sources. They make wines they personally enjoy – some to drink young, others for long aging in cool cellars for future generations to enjoy, but mostly to share at the table with family and friends.”

“Doug’s multi-faceted background as the Sommelier/Owner of The Wine Cask, a Wine Spectator Grand Award restaurant recipient, and as a highly respected winemaker made him sought out by a variety of wineries to assist in the formation of their brands. Doug has consulted for Chêne Bleu super Rhône wines in France, and continues to consult for La Encantada Vineyards, Rancho Boa Vista and Happy Canyon Vineyards, all in Santa Barbara County, as well as the Santa Barbara wines of Paradise Springs Winery based in Virginia.”

The new Margerum Wine Company Tasting Room at Hotel Californian (State Building) is one of the most spacious, refined & stylish tasting rooms in Santa Barbara County. In addition to being able to taste all the current releases of Margerum wines there a variety of tasty nibbles are available, too. They are particularly known for their ample charcuterie boards. There is a whole spacious upstairs lounge area available for private events.

Play

March 14: Hotel Californian, Margerum Wine Company, Jim Dodge, edible Santa Barbara, Alma Rosa Winery, The Lark Santa Barbara

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Travis Watson, Hotel Californian, Santa Barbara
Segment Three: Winemaker Douglas Barden Margerum, Margerum Wine Company, Santa Barbara
Segment Four: Chef Jim Dodge, Bon Appetit Management Co.
Segment Five: Krista Harris – Editor & Co-Publisher, Edible Santa Barbara & Wine Country
Segment Six: Winemaker Richard Sanford, Alma Rosa Winery, Santa Rita Hills
Segment Seven: Executive Chef Jason Paluska, The Lark, Santa Barbara
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Now an intriguing preview of this Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully 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. Truly couldn’t do it without you.

We’re live from the Hotel Californian boutique luxury hotel for the Santa Barbara Culinary Experience in partnership with The Julia Child Foundation honoring the memory of Julia Child. The SBCE is an expansive citywide calendar of special events for the extended three-day weekend on March 13-15, 2020. “It’s an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. The late cookbook author, chef and TV personality Julia Child was passionate about teaching others about the culinary arts—and was an aficionado of Santa Barbara, as a longtime resident herself.”

The new Executive Chef at Hotel Californian is Travis Watson. Chef Travis has refreshed and revamped Hotel Californian’s signature (dinner only) restaurant, Blackbird Restaurant and Bar. He’s also the menu-maker for breakfast, brunch, lunch and dinner at the al-fresco Goat Tree, banquets and in-room dining at Hotel Californian. Chef Travis takes a break from his busy kitchens to join us.

Leading the Margerum Wine Company team (with a new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long-term Santa Barbara resident who has been a fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the Santa Barbara Culinary Experience (SBCE) Advisory Committee. Doug is our guest to pull the cork for us on Margerum Wine Company.

“Veteran hospitality industry executive Jim Dodge has had a rich, wide-ranging culinary career. After growing up in the hospitality industry, he trained as a chef, became a celebrated pastry chef, published several cookbooks, opened a pastry shop and restaurant in Hong Kong, then became a culinary educator and joined the food service industry. Since 2004, he has been Bon Appétit Management Company’s director of specialty culinary programs, based in the corporate office in Palo Alto, CA, and donates his time regularly to charities throughout the country.”  We’ll meet him.

Edible Santa Barbara is a publication entirely locally owned and operated. “And with our membership in Edible Communities, we are able to combine the synergy of a national publication and a hip, locally written insider’s view of the food and beverage producers and purveyors throughout the region. We shine the spotlight on our exemplary farmers, fishermen, ranchers, winemakers and community food programs—we savor the delicious diversity of Santa Barbara.” Krista Harris, Editor and Co-Publisher, turns the page for us with an overview on Edible Santa Barbara.

“Alma Rosa Winery was founded in 2005 by California wine industry pioneer Richard Sanford and his wife, Thekla. They named the winery after the 1839 Rancho Santa Rosa land grant that historically encompassed this region of Santa Barbara County. Richard Sanford was the first to plant Pinot Noir in the area in 1971 after detailed research of climate and geologic records. Richard went on to launch two wineries before creating Alma Rosa (which he sold in 2015.) Today Richard serves as Founder and Winery Ambassador for Alma Rosa Winery.” Richard deftly pulls the cork on Alma Rosa for us.

Originally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant part of the Acme Hospitality restaurant group. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’ll “Ask the Chef.”

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

Travis Watson of the Hotel CalifornianThe new Executive Chef at Hotel Californian is Travis Watson. Chef Travis has refreshed and revamped Hotel Californian’s signature (dinner only) restaurant, Blackbird Restaurant and Bar. On the menu is Mediterranean-influenced, locally sourced, and hyper-seasonal cuisine.

Travis Watson brings 20 years of award-winning culinary experience to Hotel Californian. “Chef Watson’s career has led him all over the world, including France where he served as an apprentice to Chef Georges Paccard of Michelin-starred La Ciboulette. He most recently served as Executive Chef at Rancho Bernardo Inn & Spa in San Diego and is now thrilled to tap into the distinctive terroir of the Central Coast.”

He’s also the menu-maker for breakfast, brunch, lunch and dinner at the al-fresco Goat Tree, banquets and in-room dining at Hotel Californian.

Chef Travis takes a break from his busy kitchens to join us.

Douglas Barden MargerumLeading the Margerum Wine Company team (with a new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long- term Santa Barbara resident who has been a fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the Santa Barbara Culinary Experience Advisory Committee.

“Margerum Wine Company produces limited quantities of wines made from grapes grown both on their estate vineyard and grapes purchased from other top vineyards from in and around Santa Barbara County. The 18-acre estate vineyard is planted exclusively to Rhône grape varietals. The acreage is divided between limestone hillsides and gravelly alluvial flatlands along Alamo Pintado Creek. The wines are made at their state-of-the-art winery located on Industrial Way in Buellton. Owner and Director of Winemaking, Douglas Barden Margerum, works with the top vineyards from the cool, eastern end of the valley in Happy Canyon to the western end’s cold vineyards of Sta. Rita Hills. Doug carefully selects the vineyards with meticulous attention to detail in all factors influencing the ultimate quality of the wines, including pruning, soil, climate, and farming methods.”

“Margerum Wine Company is committed to creating hand-crafted wines using only the highest quality grapes in order to make wines that are indicative of the place where they are grown. They strive to make wines naturally, to make wines that have individual characteristics and to make wines with personality. The scale of production is kept at a level where they can touch and know the wine as it is raised to the bottle – the antithesis of mass production. The standards of quality are measured by their own rigid criteria – not by external sources. They make wines they personally enjoy – some to drink young, others for long aging in cool cellars for future generations to enjoy, but mostly to share at the table with family and friends.”

“Doug’s multi-faceted background as the Sommelier/Owner of The Wine Cask, a Wine Spectator Grand Award restaurant recipient, and as a highly respected winemaker made him sought out by a variety of wineries to assist in the formation of their brands. Doug has consulted for Chêne Bleu super Rhône wines in France, and continues to consult for La Encantada Vineyards, Rancho Boa Vista and Happy Canyon Vineyards, all in Santa Barbara County, as well as the Santa Barbara wines of Paradise Springs Winery based in Virginia.”

Chef Jim Dodge of Bon Appetit Management Company“Hospitality veteran Jim Dodge (a multiple James Beard Award winner) has had a rich, wide-ranging culinary career. After growing up in the hospitality industry, he trained as a chef, became a celebrated pastry chef, published several cookbooks, opened a pastry shop and restaurant in Hong Kong, then became a culinary educator and joined the food service industry. Since 2004, he has been Bon Appétit Management Company’s director of specialty culinary programs, based in the corporate office in Palo Alto, CA, and donates his time regularly to charities throughout the country.”

“With Bon Appetit Management Jim now oversees training in specific global cuisines and techniques, hosts culinary demonstrations, and manages the company’s Star Chefs program, which invites chefs to Bon Appétit cafés for recipe-tasting and book-signing events to help promote their new cookbooks.”

“For seven generations, Jim’s family has managed a number of hotels and resorts in rural New Hampshire, where Jim received early training in hospitality and grew up cooking with local ingredients from nearby farms and food produced on his family’s land. Once in the kitchen, Jim knew he wanted to specialize in pastry. He trained with Swiss pastry chef Fritz Albicker, melding Swiss influence with his New England heritage to create a unique method of preparation and styling that set him apart as a chef.”

“In his 10 years at the Stanford Court Hotel in San Francisco, Jim became a nationally recognized pastry chef and embarked on a rich, wide-ranging culinary career. His experience and contributions are a testament to his passion for the craft of cooking and educating others.”

Jim is currently the jury chair for the first-ever Julia Child Award, and serves on the Advisory Council of the Julia Child Foundation. We’re in the kitchen with Jim Dodge.

Krista Harris of edible Santa BarbaraEdible Santa Barbara is a quarterly magazine entirely locally owned and operated. “And with our membership in Edible Communities, we are able to combine the synergy of a national publication and a hip, locally written insider’s view of the food and beverage producers and purveyors throughout the region. We shine the spotlight on our exemplary farmers, fishermen, ranchers, winemakers and community food programs—we savor the delicious diversity of Santa Barbara.”

“Santa Barbara County has its own unique food traditions—from Santa Maria Barbecue to Santa Barbara Spot Prawns and the world class local wines that accompany them. And our region’s commitment to healthy living has long been on the forefront of what people eat.”

“There is a growing national movement that is encouraging people to eat more locally grown and locally produced foods. By eating locally, we help sustain the small family farms that grow these foods and we enjoy food that is fresher and healthier for us and for our environment.”

Krista Harris (Editor & Co-Publisher of Edible Santa Barbara) is a fifth generation Californian who was born and raised in San Diego. She moved to Santa Barbara to attend UC Santa Barbara, fell in love with area and has lived here ever since. Her first job was working for a local newspaper and since then she has worked as an editor, graphic designer and creative director in the corporate world. But local food has been her passion since she first started shopping at farmers markets in the mid- 1980s. In 2009 she started Edible Santa Barbara, a food magazine devoted to local, seasonal and sustainable food. Krista holds a B.A. in Film Studies from UC Santa Barbara.”

“Krista is active in the community, is a board member at Fairview Gardens, and serves on the Partnership Council of the Community Environmental Council as well as is a member the Santa Barbara Culinary Experience Advisory Committee. And she can still be seen shopping regularly at the farmers markets with Steve Brown, her husband and co-publisher of Edible Santa Barbara.”

Edible Santa Barbara’s Editor and Co-Publisher Krista Harris joins us.

Richard Sanford of Alma Rosa WineryAlma Rosa Winery was founded in 2005 by California wine industry pioneer Richard Sanford and his wife, Thekla. They named the winery after the 1839 Rancho Santa Rosa land grant that historically encompassed this region of Santa Barbara County. Richard Sanford was the first to plant Pinot Noir in the area in 1971 after detailed research of climate and geologic records. Richard went on to launch two wineries before creating Alma Rosa (which he sold in 2015.)” Today Richard serves as Founder and Winery Ambassador for Alma Rosa Winery. Richard pulls the cork on Alma Rosa for us.

“Richard Sanford was inducted into the Vintner’s Hall of Fame in 2012 for his contributions to the California wine industry. Following his service in Vietnam, Richard Sanford dreamed of discovering a West Coast climate zone similar to the Burgundy region of France and producing wine that would rival the best in the world.  With a degree in Geography from UC Berkeley, he identified a remarkable geographic anomaly: the transverse mountain ranges of California where the valleys open to the west, allowing cool maritime air to moderate the growing climate.”

“After locating acreage with well-drained soils in the targeted climate zone, Richard planted the first Pinot Noir vineyard in the Central Coast in 1971 — the Sanford & Benedict Vineyard. A decade later, he and his wife Thekla founded Sanford Winery, where they produced award-winning wines for over 25 years.”

“In 2005, the Sanfords launched Alma Rosa Winery to pursue their commitment to organic farming and sustainable business practices. Today, those practices are continued by Bob & Barb Zorich, who purchased Alma Rosa Winery in 2014.”

Jason Paluska of the LarkOriginally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. For four years he worked under renowned chef Jason Berthold, formerly of the French Laundry & Per Se.

In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant for Acme Hospitality. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.

“The Lark, named for the sleek overnight Pullman train of the Southern Pacific Railroad that serviced Santa Barbara from 1910 -1968, is situated in the heart of the Funk Zone, a vibrant arts and entertainment district near the Waterfront in downtown Santa Barbara. Our menus are locally sourced and responsibly grown, using the highest quality seasonal ingredients based on the abundant bounty of the Central Coast.  Our food is served family style intended for sharing. Our space was designed with an urban style that integrates vintage and repurposed materials for a sophisticated yet casual sensibility with a nod to our neighborhood’s industrial past.”

“The Lark’s full bar features classic and modern craft cocktails using the finest in artisan spirits, mixers and seasonal fruits and vegetables. Our wine list highlights small Santa Barbara County producers as well as artisan winemakers from afar.”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment where Chef Andrew responds to Listeners’ thoughtful inquiries based on his expansive, insider’s knowledge and practical hospitality experience. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Travis Watson, Hotel Californian, Santa Barbara
Segment Three: Winemaker Douglas Barden Margerum, Margerum Wine Company, Santa Barbara
Segment Four: Chef Jim Dodge, Bon Appetit Management Co.
Segment Five: Krista Harris – Editor & Co-Publisher, Edible Santa Barbara & Wine Country
Segment Six: Winemaker Richard Sanford, Alma Rosa Winery, Santa Rita Hills
Segment Seven: Executive Chef Jason Paluska, The Lark, Santa Barbara
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”