Show 549, October 28, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’s Pane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA. Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.” Chef Chris joins us with pizza peel in hand.

Buono’s Pizzeria, which opened as a family-owned, Italian deli and market in 1965 in San Pedro before eventually transitioning into a full-service pizzeria in 1973, is celebrating its 50th “pizza-versary” in November. The San Pedro landmark, which relocated from its original location at 15th and Gaffey in 2019 to the port town’s Little Italy district at 6th and Centre, invites the community to celebrate on November 13 and 14 with heavily discounted menu items and $50 gift cards giveaways to 50 lucky customers who dine at Buono’s on either day. Winners are selected at random. Both Long Beach locations will be celebrating as well.” Restaurateur Frank Buono joins us with a signature Pizza Buona Lisa at the ready.

Adam Bell is our accomplished, long-time Website and Social Media maven. He’s a foodie in good-standing with a particular affinity for the best in regional pizza, distinctive craft beer, and artisan coffee brewed from freshly roasted and ground, fair-trade coffee beans.

Adam was recently in Atlantic City for a few days. He avoided the heavily-hyped restaurants in the big Hotel Casino Resorts and, instead, renewed his acquaintance with the smaller establishments (representing better value) oozing with local character that the residents frequent.

Along the way Adam will profile the Mancuso Family’s Angelo’s Fairmount Tavern a locals’ hang since 1935 with a ton of history. It’s an iconic red sauce Italian spot with meatballs that still truly amaze.

“This year, the New Orleans culinary icon Commander’s Palace celebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan—alongside Executive Chef Meg Bickford and the entire Commander’s Palace family—are rolling out a yearlong calendar of anniversary programming. The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.” Ti Martin is our guest with a flute of celebratory Commander’s Palace Cuvee in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Farm-raised fish produced domestically contributes to sustainability and the American economy. There are plenty of misnomers out there regarding quality and best practices. Chef Andrew shares the real facts of what you need to know.

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

Show 549, October 28, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

Farm-raised fish produced domestically contributes to sustainability and the American economy. There are plenty of misnomers out there regarding quality and best practices. Chef Andrew shares the real facts of what you need to know.

October 28: Chris Bianco, Buono’s Pizzeria, Adam Bell on the Jersey Shore, Commander’s Palace

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part One
Segment Three: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part Two
Segment Four: Buono’s Pizzeria’s 50th Anniversary, San Pedro and Long Beach
Segment Five: Atlantic City, NJ Dining Gems with Adam Bell, Creative Guru for “SoCal Restaurant Show”
Segment Six: Ti Adelaide Martin, Commander’s Palace, New Orleans Part One
Segment Seven: Ti Adelaide Martin, Commander’s Palace, New Orleans Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’s Pane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA. Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.” Chef Chris joins us with pizza peel in hand.

“Buono’s Pizzeria, which opened as a family-owned, Italian deli and market in 1965 in San Pedro before eventually transitioning into a full-service pizzeria in 1973, is celebrating its 50th “pizza-versary” in November. The San Pedro landmark, which relocated from its original location at 15th and Gaffey in 2019 to the port town’s Little Italy district at 6th and Centre, invites the community to celebrate on November 13 and 14 with heavily discounted menu items and $50 gift cards giveaways to 50 lucky customers who dine at Buono’s on either day. Winners are selected at random. Both Long Beach locations will be celebrating as well.” Restaurateur Frank Buono joins us with a signature Pizza Buona Lisa at the ready.

Adam Bell is our accomplished, long-time Website and Social Media maven. He’s a foodie in good-standing with a particular affinity for the best in regional pizza, distinctive craft beer, and artisan coffee brewed from freshly roasted and ground, fair-trade coffee beans.

Adam was recently in Atlantic City for a few days. He avoided the heavily-hyped restaurants in the big Hotel Casino Resorts and, instead, renewed his acquaintance with the smaller establishments (representing better value) oozing with local character that the residents frequent.

Along the way Adam will profile the Mancuso Family’s Angelo’s Fairmount Tavern a locals’ hang since 1935 with a ton of history. It’s an iconic red sauce Italian spot with meatballs that still truly amaze.

“This year, the New Orleans culinary icon Commander’s Palace celebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan—alongside Executive Chef Meg Bickford and the entire Commander’s Palace family—are rolling out a yearlong calendar of anniversary programming. The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.” Ti Martin is our guest with a flute of celebratory Commander’s Palace Cuvee in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Farm-raised fish produced domestically contributes to sustainability and the American economy. There are plenty of misnomers out there regarding quality and best practices. Chef Andrew shares the real facts of what you need to know.

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

Chris Bianco

“Nestled in the heart of downtown Los Angeles, multiple James Beard Award-Winning Chef and Restaurateur Chris Bianco’s Pane Bianco DTLA offers NY style pizza, sandwiches, salads, and provisions. And with Pizzeria Bianco DTLA just around the corner, Chef Chris’ full restaurant experience is now available at Row DTLA.” Chef Chris joins us with pizza peel in hand.

“Along with their NY Style pizzas, Pane Bianco DTLA features their incredible sandwiches, meticulously prepared on house-made breads, baked daily. Combining premium meats, artisanal cheeses, and farm-fresh vegetables, the sandwiches are handcrafted with love! For a lighter option, explore vibrant salads bursting with freshness. Perfect as a meal or a refreshing side, these salads celebrate the bounty of nature’s offerings.”

“Pane Bianco also features select provisions, including their own lineup of Bianco DiNapoli tomatoes, Bianco swag, and our Bianco extra virgin olive oil.”

Hours at the Row DTLA are Monday through Saturday from 11:00 a.m. to 4:00 p.m.

“When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff.”

“Now the chef-owner of Pizzeria Bianco, with multiple locations in Phoenix, Arizona and Los Angeles, California, Bianco has come a long way from the back corner of that grocery store.”

“Bianco first won the James Beard Award for Best Chef (Southwest) in 2003 —the first pizzaiolo to receive the honor— and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs. In 2022, Chris again won a second James Beard Award for Outstanding Restauranteur.

Frank Buono of Buono''s P{izzeria in Long Beach

Buono’s Pizzeria, which opened as a family-owned, Italian deli and market in 1965 in San Pedro before eventually transitioning into a full-service pizzeria in 1973, is celebrating its 50th “pizza-versary” in November. The San Pedro landmark, which relocated from its original location at 15th and Gaffey in 2019 to the port town’s Little Italy district at 6th and Centre, invites the community to celebrate on November 13 and 14 with heavily discounted menu items and $50 gift cards giveaways to 50 lucky customers who dine at Buono’s on either day. Winners are selected at random. Both Long Beach locations will be celebrating as well.”

“Turning 50 has never tasted so good,” said Frank Buono, who now heads operations for his family’s three locations, including downtown Long Beach and West Long Beach. “As one of the few legacy restaurants still around, this is our way of saying thank you to our many loyal guests. This milestone is as much their celebration as it is ours. We wouldn’t be here without their continued support throughout the decades.” Frank Buono joins us with a signature Pizza Buona Lisa at the ready.

“The Little Italy location spans nearly 3,000 square-feet and boasts alfresco dining available with an expansive wraparound patio. The exhibition kitchen reveals a display of culinary excellence with a gas-fired brick oven. Both Long Beach locations offer patio dining, too, with an inviting 3,000-square-foot outdoor dining space at the downtown Long Beach locale.”

Adam Bell of dataTV

Adam Bell is our accomplished, long-time Website and Social Media maven. He’s a foodie in good-standing with a particular affinity for the best in regional pizza, distinctive craft beer, and artisan coffee brewed from freshly roasted and ground, fair-trade coffee beans.

Adam was recently in Atlantic City for a few days. He avoided the heavily-hyped restaurants in the big Hotel Casino Resorts and, instead, renewed his acquaintance with the smaller establishments (representing better value) oozing with local character that the residents frequent.

Along the way Adam will profile the Mancuso Family’s Angelo’s Fairmount Tavern a locals’ hang since 1935 with a ton of history. It’s an iconic red sauce Italian spot with meatballs that still truly amaze.

Ti Adelaide Martin

“This year, the New Orleans culinary icon Commander’s Palace celebrates 130 years of restaurant history. To mark the occasion, co-proprietors Ti Adelaide Martin and Lally Brennan — alongside Executive Chef Meg Bickford and the entire Commander’s Palace family — are rolling out a yearlong calendar of anniversary programming.”

“What our guests love about Commander’s Palace is our approach to service; we are striving to be both warm and meticulous,” says Co-Proprietor Lally Brennan. “I think it’s this blend of approachability and playfulness with uncompromising hospitality that keeps generation after generation joining us. It’s incredible to not only see our longtime regulars, but to also see new faces begin to join us weekly; it’s why we do what we do.”

“The legendary New Orleans dining destination, Commander’s Palace, first debuted in 1893 as a small Garden District saloon and restaurant. In 1969, pioneering female restaurateur Ella Brennan and four of her siblings took its helm, changing the landscape not only for women in hospitality, but also for what Creole cuisine and hospitality could be.”

“An impressive “who’s who” of culinary talent cut their teeth at Commander’s — from the late great chefs Paul Prudhomme and Jamie Shannon to famed chef / TV personality Emeril Lagasse and the multi-award-winning Chef Tory McPhail. Today, Executive Chef Meg Bickford — the restaurant’s first female executive chef and a longtime veteran of the Commander’s Palace kitchen (she started in 2008 as a hot appetizer cook) — continues the restaurant’s penchant for honoring and providing access to a rich, storied history, while continually exploring new frontiers in cuisine and cultural evolution.”

“At Commander’s Palace, we don’t stand still,” says Ti Martin, speaking to Chef Bickford’s New Haute Creole direction. “We’ve always pushed the boundaries of creole cooking. And right now feels like an especially exciting time in the New Orleans culinary community. Meg, alongside many of our friends in the industry, are challenging themselves to deliver new interpretations of what our food can be.”

Ti Martin is our guest with a flute of celebratory Commander’s Palace Cuvee in hand. Martin is in Los Angeles to participate in the People <Sustainability> panel at the LA Chef Conference 2023 at LA Trade Tech College.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

Farm-raised fish produced domestically contributes to sustainability and the American economy. There are plenty of misnomers out there regarding quality and best practices. Chef Andrew shares the real facts of what you need to know.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part One
Segment Three: Chef Chris Bianco, Restaurateur, Pizzeria Bianco, Pane Bianco, ROW DTLA Part Two
Segment Four: Buono’s Pizzeria’s 50th Anniversary, San Pedro and Long Beach
Segment Five: Atlantic City, NJ Dining Gems with Adam Bell, Creative Guru for “SoCal Restaurant Show”
Segment Six: Ti Adelaide Martin, Commander’s Palace, New Orleans Part One
Segment Seven: Ti Adelaide Martin, Commander’s Palace, New Orleans Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 431, June 26, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern.

Americans are now enjoying more & more seafood as part of their diet. Where is the majority of the seafood coming from? What you should know about farm-raised fish and seafood as an informed consumer? Chef Andrew is our always reliable source.

The Save the Brave Burger” at Slapfish Southern California locations is Chef Andrew’s latest effort to support especially worthy community causes. Donate whatever you can at Slapfish and receive a premium, juicy-double-decker burger and show our veterans your support. 100 per cent of that money goes toward helping veterans with PTS. The ambitious goal is to raise $100,000 this Summer.

If you’re a Veteran the burger is on Chef Andrew Gruel.

Show 107, January 24, 2015: Chef Andrew Gruel of Slapfish

Andrew GruelWe now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. You can also see him as a regular judge on the first season of Food Network’s “Food Truck Face Off.” His second Food TV show is already in production. Stay tuned…

Gruel is giving one lucky person the opportunity to contribute their culinary genius to his restaurant menu with a dish named in their honor. Chef Gruel will select three finalists and the public will vote for their favorite dish via social media to select a winner prior to the opening.

In conjunction with the opening of Slapfish’s third Orange County location in Newport Beach on February 2nd, guests are invited to submit their own recipes for a seafood dish to be featured on the new menu. One winner will have their dish on the menu for two months at the Newport Beach location and will be able to eat it for free each time they go to the restaurant.

Also Chef Andrew provides us some very helpful pointers on what to look for when buying farm-raised fish. This will be the basis for a longer, more in-depth segment in the future.

Show 64, March 8, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

Let’s talk pure chocolate indulgence. We’ll be previewing the Big Island Chocolate Festival. Then it’s time for a trip to the Ninth Island for a Las Vegas dining update. Brock Radke, our Las Vegas insider, brings us up-to-date. There is a new Neapolitan pizzeria in town that’s generating long lines. The co-founder & executive chef provides the tasty details.

You’ve probably never tasted farm-raised fish like this unless you’ve dined at a Rick Moonen restaurant in Las Vegas or at The Meadowood Restaurant. A purveyor to the best restaurants is now serving home chefs with fresh fish on a very limited basis. There is an incredible craft brewery success story in Maui and you’ll hear all about it. They actually package their premium beer in cans!

Organic fruits and vegetables are top of the mind. Our resident produce expert, Robert Schueller (The Pastor of Produce) from Melissa’s, is back with an informative update.

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

March 8: Brock Radke, Maui Brewing, Big Island Chocolate Festival, 800 Degress Pizzeria, Passmore Ranch, Robert Schueller

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Brock Radke, Food Editor, Las Vegas Weekly
Segment Three: Garrett Marrero, founder, Maui Brewing Co.
Segment Four: Farsheed Bonakdar, President, Kona Cacao Association
Segment Five: Executive Chef Anthony Carron, co-founder, 800 Degrees Neapolitan Pizzeria
Segment Six: Michael Passmore, Fish Farmer, Passmore Ranch Part One
Segment Seven: Michael Passmore, Fish Farmer, Passmore Ranch Part Two
Segment Eight: Robert Schueller, Produce Authority, Melissa’s / World Variety Produce, Inc.

Chef Jet and Producer Andy preview the show.

Let’s talk pure chocolate indulgence. We’ll be previewing the Big Island Chocolate Festival. Then it’s time for a Las Vegas dining update. Brock Radke, our Las Vegas insider, brings us up-to-date. There is a new Neapolitan pizzeria in town that’s generating long lines. The co-founder & executive chef provides the tasty details.

You’ve probably never tasted farm-raised fish like this unless you’ve dined at a Rick Moonen restaurant or at The Meadowood Restaurant. A purveyor to the best restaurants is now serving home chefs with fresh fish on a very limited basis. There is an incredible craft brewery success story in Maui and you’ll hear all about it. They actually package their premium beer in cans! Organic fruits and vegetables are top of the mind. Our resident produce expert, Robert Schueller (The Pastor of Produce) from Melissa’s, is back with an informative update.

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

Brock Radke of Las Vegas WeeklyBrock Radke is our “in the know” guy in Las Vegas. He’s the respected Food editor for Las Vegas Weekly.

Brock brings us up-to-date on the Vegas dining scene. We’ll find out about the soon to open Linq on The Strip, the 411 on Giada De Laurentiis’ first restaurant in Las Vegas, and a collection of enticing new restaurants in Las Vegas’ Chinatown.

Garett Marrero of Maui Brewing CompanyMaui Brewing Co., founded by Garrett Marrero, is a craft brewery based in Maui, HI. As the largest authentic Hawaiian brewery, it currently has one brewery in Lahaina, and one brewpub in Kahana that creates more than 40 different styles on a rotating basis. In 2005 Maui Brewing Co. produced 400 barrels from the single brewpub and expanded into an additional brewery location in 2007, producing a little over 20,000 barrels in 2013.

MBC has remained consistent in the vision, “Handcrafted Ales & Lagers Brewed with Aloha.” The beers have been recognized worldwide for quality and innovation winning more than 100 medals in a short history. MBC was one of the first craft brewers to package their products in recyclable aluminum cans.

MBC is currently in construction to move production to a state-of-the-art brewery in Kihei.

It’s the only Hawaiian brewery with product available in the continental United States where the beer is actually brewed, and packaged, in Hawaii.

BIg Island Chocolate FestivalThe alluring, rich taste of chocolate, in both its sweet and savory forms, is showcased at the 3rd Annual Big Island Chocolate Festival, May 2 to 3 at the Fairmont Orchid, Hawaii. Headlining the event is “Mr. Chocolate,” Jacques Torres, Food Network celebrity and acclaimed pastry chef from New York. Also appearing is Donald Wressell of Guittard and Derek Poirier of Valrhona USA.

“The Big Island Chocolate Festival is a fantasyland of chocolate.” Says Kona Cacao Association President Farsheed Bonakdar (Bone-ak-dar.) “It inspires our chefs, encourages our island farmers to grow cacao and shows our chocolatiers that chocolate can be a viable business.” Farsheed Bonakdar of KCA is our guest.

Anthony Carron of 800 Degrees PizzaChef Anthony Carron is the creative force behind 800 Degrees Neapolitan Pizzeria which is growing rapidly with a devoted following. His background is in fine-dining. It started in Westwood in 2011. A “To-Go” branch was added in Westwood. Santa Monica recently opened. Las Vegas, Pasadena, Hollywood, and New York are on the horizon.

It’s thin crust pizza that follows the traditions established in Naples. What’s really different is that once you choose your toppings the pizza is then flash-cooked for about a minute in a wood-burning over at 800 degrees!

“800 Degrees strives to honor the tradition of classic Neapolitan pizza where the integrity of handcrafted ingredients is paramount. We use natural grown California tomatoes, our mozzarella is made for us every day right here in L.A., and our crust is crafted in house from only Italian flour, wild yeast, sea salt and filtered water.”

Michael Passmore of Passmore RanchThe always colorful Michael Passmore is a fish farmer in Northern California.

Passmore Ranch is a premium freshwater, sustainable fish ranch in California. They started modestly by selling live fish at Northern California farmers’ markets, and their quality and service quickly made them a premier purveyor for top restaurants and Michelin-starred chefs throughout the State and country.

They offer the freshest fish, aged, sized and delivered to order, almost as if chefs were pointing and saying, “I’ll take that one.” They continue to build new partnerships with some of the country’s best chefs, including renowned restaurateur Rick Moonen, three-star Michelin chef Christopher Kostow, Napa pioneer Cindy Pawlcyn, and Dallas chef and “Top Chef” Season 10 contestant John Tesar.

Passmore Ranch offers premium freshwater white sturgeon, black bass, striped bass, catfish, silver carp and trout, plus prized caviar. Most are available in any form a chef would like – live, filleted, special cuts and everything in between – coming straight, as the Passmore crew says, “fresh from our ranch to your kitchen.”

Michael Passmore speaks about the launch of Provisions. “Home Chefs, we’re very excited to bring you our fish and produce, fresh from our ranch to your kitchen just like we do with Michelin starred, James Beard awarded, and just plain great chefs in restaurants around the country.”

Rick Moonen of rm seafood in Las VegasMichael is joined by Chef Rick Moonen of rm Seafood and Rx Boiler Room in Las Vegas. Sustainable seafood is his specialty. Chef Moonen was at Passmore Ranch curing a batch of American caviar. He explains the process.

Organic fruits and vegetables are getting a lot of attention these days. With the fresh concern about GMOs in food, certified organic fruits and vegetables are, by definition, free of GMOs.

Robert Schueller of Melissa's World Variety ProduceOur resident produce expert, Robert Schueller of Melissa’s World Variety Produce, is back with us to discuss what’s new in organics. Melissa’s is the largest variety supplier of fresh organic produce in the USA. They have been distributing organic produce for over 16 years.

What’s hot? All varieties of organic Kale are at the top of the sales charts currently.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Brock Radke, Food Editor, Las Vegas Weekly
Segment Three: Garrett Marrero, founder, Maui Brewing Co.
Segment Four: Farsheed Bonakdar, President, Kona Cacao Association
Segment Five: Executive Chef Anthony Carron, co-founder, 800 Degrees Neapolitan Pizzeria
Segment Six: Michael Passmore, Fish Farmer, Passmore Ranch Part One
Segment Seven: Michael Passmore, Fish Farmer, Passmore Ranch Part Two
Segment Eight: Robert Schueller, Produce Authority, Melissa’s / World Variety Produce, Inc.