Show 153, January 2, 2016: Winegrower David de Lancellotti, Formaglini Vineyards, Williamette Valley, Oregon

David de LancellottiMaking great wine requires a basic passion for farming. We’ll meet winegrower David de Lancellotti of Formaglini Vineyards.

He produces a very limited supply of hand-farmed Oregon Pinot Noir. David is deeply passionate and faithful to his Italian roots and integrates these Old World learnings and practices throughout his Formaglini Vineyard wine experience.

Following the inaugural and hugely successful 2012 vintage, Formaglini Vineyards of Willamette Valley recently released its 2013 Estate Pinot Noir to great acclaim. Owner and Winegrower, David de Lancellotti, increased production from 100 to 230 cases for 2013 in order to fulfill the growing demand and interest in his Italian influenced wine.

“I am elated at the feedback for our Formaglini wine. While still a young brand, it is so gratifying to know we are creating a respected and sought after wine experience,” shared de Lancellotti.

The other (almost) current release (February)from Formaglini Vineyards is Insieme – 2013 Formaglini Vineyards Cuvee. “This new Formaglini Vineyards wine is aptly named – Insieme – or “together” in Italian. This unique wine is 80 per cent Pinot Noir from our La Quercia block and 20 per cent Lagrein from our Verrazano block. The color is deep from the character of the cult varietal Lagrein and the experience is soulful – a great food wine or a beautiful sipper on its own. We’ve only produced 40 cases of this highly regarded Cuvee.”

 

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Show 153, January 2, 2016: Winegrower David de Lancellotti, Formaglini Vineyards, Williamette Valley, Oregon Continues…

David de Lancelotti and Andy HarrisMaking great wine requires a basic passion for farming. We continue with winegrower David de Lancellotti of Formaglini Vineyards.

David brings a unique talent to both his wine growing style and his dedication to small hand-farmed Oregon Pinot Noir. True to the essence of the soil, the Formaglini Vineyard has used only Biodynamic and organic techniques since its planting in 2007. David is deeply passionate and faithful to his Italian roots and integrates these Old World learnings and practices throughout his Formaglini Vineyard wine experience.

“The Formaglini family (my grandmother Onelia) came from a small village in the hills outside Bologna. It was there in the small community of La Quercia that this wine, this dream, was born. The traditions that were passed from that generation to our de Lancellotti family today is the passion behind this wine. It is our family’s belief that what was once simple and true, just a generation ago, is even more real today. This vineyard project and the wine made here in Oregon is a tribute to all those who shaped and enriched our lives.” –David de Lancellotti

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January 2: Andrew Gruel, Ronnel Capacia, Jo-Jo Doyle, Formaglini Vineyards, Lesley Jacobs Solmonson, Elika Sadeghi

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Ronnel Capacia, Kelsey’s, Pechanga Resort & Casino, Temecula
Segment Three: Chef Andrew Gruel, Co-host & Founder, Slapfish Restaurant Group
Segment Four: Executive Chef Joseph “Jo-Jo” Doyle, Honda Center, Anaheim”
Segment Five: Winegrower David de Lancellotti, Formaglini Vineyards, Williamette Valley, Oregon Part One
Segment Six: Winegrower David de Lancellotti, Formaglini Vineyards, Williamette Valley, Oregon Part Two
Segment Seven: MOTAC’s Lesley Jacobs Solmonson
Segment Eight: Elika Sadeghi, ESPNU’s “College Football Daily” – Post Game on Lawry’s Beef Bowl

The Happiest of Happy Holidays and all the brightest wishes for a New Year full of promise to all of our loyal listeners. We wouldn’t be here without you.

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, newly opened in Brea, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s festive New Year’s celebration show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Kelsey’s is the long-running sports bar at The Pechanga Resort & Casino in Temecula. After a $2.5 million and nearly four-month renovation, Kelsey’s has transitioned into an upscale American pub with an emphasis on hand-cut, barbecued meats and craft beers. It now seats 303 guests but doesn’t feel cavernous. Ronnel Capacia, Kelsey’s Chef, joins us with the overview.

It’s the New Year so Executive Producer Andy and Chef Andrew would be remiss in not taking a brief look back at 2015 and then looking ahead to 2016 in the active hospitality sphere. There are some big issues hanging over this universe.

Chef Joseph “Jo-Jo” Doyle is the Executive Chef of our neighbor, Honda Center. We’ll catch up with Chef Jo-Jo and continue with the report on a taste of what’s new at Honda Center. We’ll peak inside the Suites as well as tour the Jack Daniel’s Old No. 7 Club. The new dessert cart (with every tempting treat freshly-prepared and baked in-house) is not to be missed.

Making great wine requires a basic passion for farming. We’ll meet winegrower David de Lancellotti of Formaglini Vineyards. He produces a very limited supply of hand-farmed Oregon Pinot Noir. David is deeply passionate and faithful to his Italian roots and integrates these Old World learnings and practices throughout his Formaglini Vineyard wine experience.

Our thirsty friends at The Museum of the American Cocktail (MOTAC) are ringing in the New Year with an evening program at Greenbar Craft Distillery in Downtown Los Angeles, “American Spirits New & Old : From Applejack to Prickly Pear on Tuesday, January 12th from 6:30 to 8:30 p.m. Leading the evening is Lesley Jacobs Solmonson, Senior Editor at CHILLED Magazine and co-author of The 12 Bottle Bar.

The 60th Lawry’s Beef Bowl is in the record books. The 2 collegiate gridiron competitors this year were The University of Iowa and Stanford University. ESPNU personality, Elika Sadeghi (College Football Daily), joins us with her opinionated take on Lawry’s Beef Bowl. She was there on the sidelines for this celebrated pre-Rose Bowl game tradition.

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

Ronnel Capacia photo byy Todd MontgomeryKelsey’s is the long-running sports bar at The Pechanga Resort & Casino in Temecula. After a $2.5 million and nearly four-month renovation, Kelsey’s has transitioned into an upscale American pub with an emphasis on hand-cut, barbecued meats and craft beers. It now seats 303 guests but doesn’t feel cavernous.

Guests will immediately notice the industrial brick, concrete, exposed and reclaimed wood, juxtaposed with delicate glass and velvet textures as a major departure from the cherry-stained wood furnishings and closed-in booths that defined the restaurant’s prior look.

In developing the new menu, Kelsey’s culinary team initially conducted several guest polls. People were asked what kind of food and new concepts they would like to see in a new restaurant. The barbecue and craft beer theme surfaced repeatedly in the results.

“From there, we went to work developing recipes and methods for smoking and barbecuing meats, crafting sauces, and adding a few other items like gourmet burgers and pizzas we know guests in this restaurant appreciate,” said Kelsey’s Head Chef, Ronnel Capacia.

Smoked Meats at Kelsey's at PechangaWith 10 “From the Smoker” items and 14 southern specialty sides gracing the menu, Capacia and his team are confident diners will enjoy the new dishes. Other selections include several hearty salads and wraps, steak and seafood, and the beloved wood-fired, handmade pizzas held over from Kelsey’s pre-facelift menu.

A newer concept for casino restaurant table seating, Kelsey’s offers an indoor patio adjacent to the casino floor allowing guests to be next to the energy and excitement of slot machines and table games. Kelsey’s is open every day.

Ronnel Capacia, Kelsey’s Chef, joins us with the overview with Todd Montgomery providing the photgraphy.

Andrew Gruel at the AM830 KLAA StudiosIt’s the New Year so Executive Producer Andy Harris and Chef Andrew Gruel would be remiss in not taking a brief look back at 2015 and then looking ahead to 2016 in the active hospitality sphere. It’s been a big year.

There are some major issues hanging over this universe including the possible elimination of tipping and a labor shortage in the back-of-the-house.

Jo Jo DoyleChef Joseph “Jo-Jo” Doyle is the Executive Chef of our neighbor, Honda Center. We’ll catch up with Chef Jo-Jo and continue with the report on a taste of what’s new at Honda Center.

We’ll peak inside the Suites as well as tour the Jack Daniel’s Old No. 7 Club and learn about the Rotating Chefs Tables. The new “soon to be famous” dessert cart (with every tempting treat freshly-prepared and baked in-house) is not to be missed.

Chef Doyle is responsible for managing all food and beverage offerings at Honda Center, including The Shock Top Terrace, Jack Daniels Old No. 7 Club Restaurant & Bar, Standing ‘O’, concessions and catering. Prior to joining Honda Center he served as Executive Chef at the legendary Churchill Downs.

David de LancellottiMaking great wine requires a basic passion for farming. We’ll meet winegrower David de Lancellotti of Formaglini Vineyards.

He produces a very limited supply of hand-farmed Oregon Pinot Noir. David is deeply passionate and faithful to his Italian roots and integrates these Old World learnings and practices throughout his Formaglini Vineyard wine experience.

Following the inaugural and hugely successful 2012 vintage, Formaglini Vineyards of Willamette Valley recently released its 2013 Estate Pinot Noir to great acclaim. Owner and Winegrower, David de Lancellotti, increased production from 100 to 230 cases for 2013 in order to fulfill the growing demand and interest in his Italian influenced wine.

“I am elated at the feedback for our Formaglini wine. While still a young brand, it is so gratifying to know we are creating a respected and sought after wine experience,” shared de Lancellotti.

In honor of his Italian heritage, the Formaglini Vineyards name is derived from de Lancellotti’s paternal grandmother’s maiden name – Formaglini – from La Quercia, Italy, which is a small village just south of Bologna. “My love of tradition and my Italian roots is the true soul behind our Formaglini wine.” explained de Lancellotti.

Lesley Jacobs SolmonsonOur thirsty friends at The Museum of the American Cocktail (MOTAC) are ringing in the New Year with an upcoming evening program at Greenbar Craft Distillery in Downtown Los Angeles, American Spirits New & Old: From Applejack to Prickly Pear on Tuesday, January 12th from 6:30 to 8:30 p.m. Admission includes gourmet appetizers.

The American “can do” attitude has held sway for as long as the country has been settled. This is particularly true of our ability to press indigenous products into service as…booze. From the apples historically employed in applejack to the flourishing rye crops used in making whiskey, enterprising Americans know how to distill. Today, with the craft cocktail renaissance in full swing, we are once again exploring new, and rediscovering defunct, spirits, from modern takes on gin to prickly pear liqueur.

Leading the spirited evening is Lesley Jacobs Solmonson, Senior Editor at CHILLED Magazine and co-author of The 12 Bottle Bar who is our guest.

Elika SadeghiThe 60th Lawry’s Beef Bowl is in the record books. The 2 collegiate gridiron competitors this year were The University of Iowa and Stanford University. It’s staged over two nights at Lawry’s The Prime Rib in Beverly Hills with great red carpet fanfare. “KTLA Morning News” weather guy , Mark Kriski was the MC.

ESPNU personality, Elika Sadeghi (College Football Daily), joins us with her opinionated take on Lawry’s Beef Bowl. She was there on the sidelines for this celebrated pre-Rose Bowl game tradition. It’s not a competition but rumor has it that the University of Iowa edged out Stanford University in the battle of the dining room.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Ronnel Capacia, Kelsey’s, Pechanga Resort & Casino, Temecula
Segment Three: Chef Andrew Gruel, Co-host & Founder, Slapfish Restaurant Group
Segment Four: Executive Chef Joseph “Jo-Jo” Doyle, Honda Center, Anaheim”
Segment Five: Winegrower David de Lancellotti, Formaglini Vineyards, Williamette Valley, Oregon Part One
Segment Six: Winegrower David de Lancellotti, Formaglini Vineyards, Williamette Valley, Oregon Part Two
Segment Seven: MOTAC’s Lesley Jacobs Solmonson
Segment Eight: Elika Sadeghi, ESPNU’s “College Football Daily” – Post Game on Lawry’s Beef Bowl