Podcasts
Hour One: Andrew Vaughan, Christopher Bates
Hour Two: Aaron Zimmer, Melissa’s Family Baking Challenge, Pete’s Christmas Vacation, Andrew Gruel
Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Terranea Resort, Rancho Palos Verdes, for the Holidays with Executive Chef Andrew Vaughan
Segment Four: Hospitality (Finger Lakes, NY) with Winemaker, Master Sommelier and Executive Chef Christopher Bates
Segment Five: La Vaquera, San Juan Capistrano, with Executive Chef Aaron Zimmer
Segment Six: Melissa’s Produce’s 2nd Annual Family Baking Challenge with Robert Schueller
Segment Seven: Pete’s Christmas Vacation at Hyatt Regency Huntington Beach
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”
“Southern California’s luxury Terranea Resort in Rancho Palos Verdes is set to transform its breathtaking oceanfront setting into a holiday wonderland for the 2024 season, offering enchanting events and festive activities for guests of all ages. On November 30 the resort will unveil its Gingerbread Lounge against the backdrop of the Pacific, showcasing a 7-by-7-foot gingerbread masterpiece where visitors can savor seasonal treats and enjoy live music. The grand Tree Lighting Ceremony will illuminate Southern California’s coastline with a majestic 30-foot tree complemented by caroling, dance performances and whimsical photo ops with Santa.” Our guide to Terranea Resort for the Holidays is Executive Chef Andrew Vaughan.
“Restaurateur, Chef, Sommelier & 2nd Generation Winemaker Christopher Bates of F.L.X. Hospitality in the Finger Lakes, New York has spent over 25 years excelling in all aspects of the hospitality industry. His years of experience have taken Bates around the world to perfect his craft and realize his passion for all things hospitality. His well-rounded perspective has been shaped by his extensive global travel as well as experiences at award-winning properties such as the Inn at Dos Brisas and Hotel Fauchère, both Relais & Châteaux. Christopher eventually returned home to the Finger Lakes region of New York accompanied by his wife Isabel Bogadtke with the hope to help the place where he grew up move forward and prosper. As owners of Element Winery and the F.L.X. Hospitality Group, which features a growing portfolio including F.L.X. Table (a restaurant concept focused on a communal tasting menu format), F.L.X. Wienery (a relaxed dining experience specializing in artisanal, high-quality food served fast), and F.L.X. Culture House (a nano-brewery focusing on sours and barrel aged beers) Chris and Isabel are integral contributors to a growing hospitality industry in the Finger Lakes and are committed to building the future of this wine region with the belief that one day, it will be recognized as one of the great wine regions of the world.” Chef Christopher Bates takes a break from his busy Finger Lakes kitchens to join us.
“Nestled in the heart of San Juan Capistrano within the historic Los Rios District, La Vaquera, an Acme Hospitality property, pays homage to the region’s rich heritage, drawing inspiration from the original Californio ranchero lifestyle. Its meticulously curated menu reflects the essence of San Juan Capistrano, capturing its local terrain and the diverse tapestry of individuals who have called it home throughout the ages. At the culinary helm is Executive Chef Aaron Zimmer, whose innovative vision brings to life an approachable Californio ranchero menu. Infused with the flavors of the region, the menu showcases wood-fired delights and a steakhouse-inspired array of dishes, complemented by an array of comforting sides, offering guests a casual yet refined dining experience. To execute his ranchero menu, Chef Zimmer designed a custom, oak wood-fire grill. This impressive grill spans eleven feet in length, featuring nine feet of grill space and a three-foot open hearth, perfect for grilling vegetables, steaks and more.” Chef Aaron Zimmer takes a break from his busy Brunch service to join us.
“Melissa’s Produce invites shoppers to join the Family Baking Challenge this Holiday Season. Melissa’s Produce is excited to announce its Family Baking Challenge, a fun engagement campaign inviting to connect with consumers through Melissa’s signature specialty ingredients at retail produce departments across the USA. Set to run from now through December 28, 2024 this contest is geared towards inspiring creativity in the kitchen and offering over $2,500 in prizes for participants. Melissa’s Family Baking Challenge encourages consumers to “show off their baking skills for a chance to win big for the family” by exploring new flavors and culinary possibilities. By scanning the QR code on in-store POS materials, shoppers can sign up directly on Melissa’s website. Weekly recipe challenges will be sent to participants, who can then share their creations on Instagram, Facebook, or X, using the hashtag #FamilyBakingChallenge.” Melissa’s resident “Prince of Produce,” Robert Schueller, is our guest with all the contest details.
“The Hyatt Regency Huntington Beach has transformed their restaurant – Pete’s Sunset Grille – into an over-the-top holiday bar, dubbed Pete’s Christmas Vacation (Nov. 27 – Dec. 31). Inspired by the Christmas movie classic with the Griswold family, the pop-up includes an exclusive holiday menu with festive cocktails and Executive Chef Manfred Lassahn’s bites (think: cranberry baked brie, turkey sliders, jumbo prawns, colorful calamari and piled high s’mores), private igloo lounges, and every square inch of the restaurant covered with vibrant, tiki holiday decor (the hotel team worked all year long to source decor near and far to ensure the restaurant is completely decked out!).” Our guides to all the spirited Holiday Festivities at Hyatt Regency Huntington Beach are General Manager Jon Benson and Executive Chef Manfred Lassahn.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. If California restaurants aren’t already struggling enough payroll taxes are now on the upswing. Chef Andrew explains.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Southern California’s luxury Terranea Resort in Rancho Palos Verdes is set to transform its breathtaking oceanfront setting into a holiday wonderland for the 2024 season, offering enchanting events and festive activities for guests of all ages. On November 30 the resort will unveil its Gingerbread Lounge against the backdrop of the Pacific, showcasing a 7-by-7-foot gingerbread masterpiece where visitors can savor seasonal treats and enjoy live music. The grand Tree Lighting Ceremony will illuminate Southern California’s coastline with a majestic 30-foot tree complemented by caroling, dance performances and whimsical photo ops with Santa.”
“Guests seeking tranquility can unwind during the Silent Night meditation session at the resort’s oceanfront spa. The Winter Solstice Hike promises panoramic ocean vistas along a scenic trail, and guests can craft succulent wreaths, enjoy a cozy Beach Cove movie night and partake in festive activities at the Kids Club. Terranea Resort invites everyone to celebrate the season surrounded by its stunning coastal beauty and festive cheer.”
“Located on the Palos Verdes Peninsula, Terranea Resort is the premier luxury oceanfront resort in Southern California with 102 acres of unparalleled Pacific Ocean views. Terranea opened in 2009 and proudly celebrates more than 15 years of service and memorable guest experiences in this scenic Southern California enclave. The resort offers world-class accommodations that range from hotel suites to bungalows, oceanfront casitas and luxurious villas. Amenities include The Links at Terranea, a nine-hole, par-3 golf course; award-winning 50,000 sq. ft. oceanfront spa, fitness, and wellness center; four swimming pools and a 140-foot waterslide; 135,000 sq. ft. of meeting space; and eight dining venues showcasing its farm-to-Terranea culinary philosophy utilizing local and seasonal ingredients. Terranea’s bountiful land boasts herb and vegetable gardens, lemon groves, a Sea Salt Conservatory and more.”
“Terranea Resort’s Culinary Externship Program, led by Culinary Institute of America (CIA) graduate Executive Chef Andrew Vaughan, offers aspiring culinarians a unique opportunity to develop their skills in a dynamic, hands-on environment. Through a partnership with the CIA, the program selects 10 promising students each quarter, placing them in various culinary departments across the resort’s eight exceptional dining venues, bakery, and banquets kitchen. The program emphasizes seasonal, sustainable cooking, utilizing locally sourced ingredients from Terranea’s grounds, the Palos Verdes Peninsula, and Southern California. This immersive experience fosters a two-way exchange of knowledge, where students gain valuable mentorship and practical training while the culinary team benefits from fresh perspectives and ideas, underscoring the ever-evolving nature of the culinary arts.”
Our well-informed guide to Terranea Resort for the Holidays is Executive Chef Andrew Vaughan.
“Restaurateur, Chef, Sommelier & 2nd Generation Winemaker Christopher Bates of F.L.X. Hospitality in the Finger Lakes, New York has spent over 25 years excelling in all aspects of the hospitality industry. His years of experience have taken Bates around the world to perfect his craft and realize his passion for all things hospitality. His well-rounded perspective has been shaped by his extensive global travel as well as experiences at award-winning properties such as the Inn at Dos Brisas and Hotel Fauchère, both Relais & Châteaux. Under his direction as General Manager and Sommelier at the Inn at Dos Brisas and General Manager & Executive Chef at Hotel Fauchère, both Relais & Châteaux properties were named one of the 100 most exciting wine programs in the US by Wine Enthusiast.”
“Christopher’s relentless passion brought him to Immich Batterieberg in the Mosel Valley region of Germany to learn the art of winemaking and the harvest. His ongoing drive for excellence reached a major career milestones in 2012, when Bates was named Best Young Sommelier in the World after winning Best Young Sommelier in America in the same year. He went on to win TopSomm 2013, the most important sommelier competition in America, before passing his Master Sommelier Exam in May 2013, making him the 199th person in the world to do so, and the first ever to achieve this prestigious accomplishment as a working Executive Chef.”
“Christopher eventually returned home to the Finger Lakes region of New York accompanied by his wife Isabel Bogadtke with the desire to help the place where he grew up move forward and prosper. As owners of Element Winery and the F.L.X. Hospitality Group, which features a growing portfolio including F.L.X. Table (a restaurant concept focused on a communal tasting menu format), F.L.X. Wienery (a relaxed dining experience specializing in artisanal, high-quality food served fast), and F.L.X. Culture House (a nano-brewery focusing on sours and barrel aged beers) Chris and Isabel are integral contributors to a growing hospitality industry in the Finger Lakes and are committed to building the future of this wine region with the belief that one day, it will be recognized as one of the great wine regions of the world.”
Chef Christopher Bates takes a break from his busy Finger Lakes kitchens to join us.
“Nestled in the heart of San Juan Capistrano within the historic Los Rios District, La Vaquera, an Acme Hospitality property, pays homage to the region’s rich heritage, drawing inspiration from the original Californio ranchero lifestyle. Its meticulously curated menu reflects the essence of San Juan Capistrano, capturing its local terrain and the diverse tapestry of individuals who have called it home throughout the ages. The restaurant in the River Street Marketplace offers seating for 125 patrons, including seating on the beautifully landscaped outdoor patio and indoor-outdoor bar.”
“At the culinary helm is Executive Chef Aaron Zimmer, whose innovative vision brings to life an approachable Californio ranchero menu. Infused with the flavors of the region, the menu showcases wood-fired delights and a steakhouse-inspired array of dishes, complemented by an array of comforting sides, offering guests a casual yet refined dining experience. To execute his ranchero menu, Chef Zimmer designed a custom, oak wood-fire grill from NorCal Ovenworks in the expansive kitchen. This impressive grill spans eleven feet in length, featuring nine feet of grill space and a three-foot open hearth, perfect for grilling vegetables, steaks and more.”
Chef Aaron Zimmer takes a break from his busy Brunch service to join us.
“Melissa’s Produce invites shoppers to join the Family Baking Challenge this Holiday Season. Melissa’s Produce is excited to announce its Family Baking Challenge, a fun engagement campaign inviting to connect with consumers through Melissa’s signature specialty ingredients at retail produce departments across the USA. Set to run from now to December 28, 2024 this contest is geared towards inspiring creativity in the kitchen and offering over $2,500 in prizes for participants.”
“Melissa’s Family Baking Challenge encourages consumers to “show off their baking skills for a chance to win big for the family” by exploring new flavors and culinary possibilities. By scanning the QR code on in-store POS materials, shoppers can sign up directly on Melissa’s website. Weekly recipe challenges will be sent to participants, who can then share their creations on Instagram, Facebook, or X, using the hashtag #FamilyBakingChallenge. Participants will automatically be in the running for a selection of culinary prizes, including those from Bob’s Red Mill and Beemster Cheese.”
“A few of the highlight ingredients in this year’s challenge include Melissa’s flawless Butterscotch™ pears from South Korea, which bring a natural sweetness to any dessert, and the incredible Green Dragon® Apples from Oregon – a Japanese heirloom variety celebrated for its aroma and unique flavor. Contestants are encouraged to experiment, not just with sweets but also with savory dishes, using Melissa’s specialty items like fresh chestnuts, organic Kabocha squash and Idaho-grown baby Dutch potatoes.”
Melissa’s resident “Prince of Produce,” Robert Schueller, is our guest with all the contest details.
“The Hyatt Regency Huntington Beach has transformed their restaurant – Pete’s Sunset Grille – into an over-the-top holiday bar, dubbed Pete’s Christmas Vacation (Nov. 27 – Dec. 31). Inspired by the Christmas movie classic with the Griswold family, the pop-up includes an exclusive holiday menu with festive cocktails and Executive Chef Manfred Lassahn’s bites (think: cranberry baked brie, turkey sliders, jumbo prawns, colorful calamari and piled high s’mores), private igloo lounges, and every square inch of the restaurant covered with vibrant, tiki holiday decor (the hotel team worked all year long to source decor near and far to ensure the restaurant is completely decked out!).”
“Step into a whimsical winter wonderland where the spirit of Christmas meets the laid-back vibes of a tropical paradise! At Pete’s Christmas Vacation, guests are invited to embark on a culinary journey that merges festive flavors with exotic tiki flair. Picture a warm, snow-dusted surf garage adorned with twinkling lights and vibrant tiki decor. Think presents hanging from the ceiling, flamingo ornaments peeking out from under fluffy snowflakes, and surfboards decked with holiday cheer. The lively soundtrack features a blend of classic holiday tunes and festive tracks, setting the perfect backdrop for a night of indulgence and holiday fun.”
“There is also the super exclusive Pete’s Snow Globe Experience. Guests take refuge from the chilly winter night inside a cozy holiday hideaway. These private dining domes are the perfect place for you and your loved ones to cuddle up and enjoy the spirit of Christmas while you sip and eat away the evening.”
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
If California restaurants aren’t already struggling enough payroll taxes are now, surprisingly, on the upswing. Chef Andrew explains.
Podcasts
Hour One: Andrew Vaughan, Christopher Bates
Hour Two: Aaron Zimmer, Melissa’s Family Baking Challenge, Pete’s Christmas Vacation, Andrew Gruel
Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Terranea Resort, Rancho Palos Verdes, for the Holidays with Executive Chef Andrew Vaughan
Segment Four: Hospitality (Finger Lakes, NY) with Winemaker, Master Sommelier and Executive Chef Christopher Bates
Segment Five: La Vaquera, San Juan Capistrano, with Executive Chef Aaron Zimmer
Segment Six: Melissa’s Produce’s 2nd Annual Family Baking Challenge with Robert Schueller
Segment Seven: Pete’s Christmas Vacation at Hyatt Regency Huntington Beach
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”
