Show 345, October 19, 2019: Show Preview with Co-Host Andy Harris

Now a tempting 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.

Sandes of Time Bed and Breakfast located on a large property in the Milwaukie suburb of SE Portland, Oregon is a refreshing and comfortable change from the typical chain accommodations. This historic, two-story, farm-house style home (with high ceilings) is perfect for guests staying one night or several.  Built from 1904 to 1907 it has been restored and renovated to include four antique-filled guest rooms or suites with all the contemporary conveniences.  You’ll find the decorating warm and welcoming, the spacious yards and gardens peaceful and relaxing. Proprietress Terry Sande welcomes us to Sandes of Time.

Chef John Park’s Toast Kitchen + Bakery is a valued addition to the moderately priced dining scene in Costa Mesa. They serve Breakfast & Brunch daily (closed on Monday.) Breakfast is available all day on Saturday. Dinner is Tuesday through Saturday and Happy Hour is on Weekdays. A popular attraction is Taco Tuesday with its own menu. Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations. Chef John Park, the Chef of the Year at the 2019 Golden Foodie Awards, joins us in-studio.

“Travels with Darley” takes viewers around the world with Emmy-nominated host Darley Newman and locals as the guides to experience culture, cuisine, history and outdoor adventure. The broadcast version debuted locally on Public Television’s KCET in September, taking viewers through Europe, Asia, the Caribbean and the USA. For Southern California viewers “Travels with Darley” airs Monday through Friday at 6:30 p.m. The new season marks the 41st half hour of the series aired over 7 seasons. The globe-trotting Darley Newman is our guest.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. With the Holidays on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Alloro Vineyard in Sherwood brings Old-World allure to Oregon, just 30 minutes southwest of Portland. The 80-acre estate is a bucolic homage to Italian tradition, from its iconic Tuscan farmhouse and culinary gardens to the heirloom sheep that graze the vineyard cover crops. “Alloro” is Italian for laurel—a salute to founder David Nemarnik’s Italian/Croatian heritage, and the Laurel Ridge site itself. Holistic agricultural practices and respectful stewardship create terroir-driven wines showcasing purity of fruit with a clear sense of place. David pulls the cork on Alloro Vineyard for us.

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

Play

Show 345, October 19, 2019: Executive Chef / Proprietor John Park, Toast Kitchen + Bakery, Costa Mesa

John Park of Toast Kitchen and BakeryChef John Park’s Toast Kitchen + Bakery is a welcome addition to the moderately priced dining scene in Costa Mesa. They serve Breakfast & Brunch daily (closed on Monday.) Breakfast is available all day on Saturday. Dinner is Tuesday through Saturday and Happy Hour is on Weekdays. A popular attraction is Taco Tuesday with its own menu.

Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations. Think pork belly bao with grilled pluots and thai chile lime vinaigrette. For a sweet ending look for the chocolate funnel cake with (house-made) cocoa nib ice cream.

Chef John is also very active in giving back to the community as a matter of course. This is recognized by his nomination this year for Outstanding Community Service by the Golden Foodie Awards along with Chef Ivan Calderon and Restaurateur David Hanna.

Chef John Park, the Chef of the Year at the 2019 Golden Foodie Awards, joins us in-studio.

Play

October 19: Sandes of Time, Toast Kitchen + Bakery, Darley Newman, Alloro Vineyard

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Sandes of Time Bed and Breakfast (SE Portland, Oregon) with Proprietress Terry Sande
Segment Three: Executive Chef / Proprietor John Park, Toast Kitchen + Bakery, Costa Mesa
Segment Four: Travel Journalist Darley Newman, “Travels with Darley” on KCET Part One
Segment Five: Travel Journalist Darley Newman, “Travels with Darley” on KCET Part Two
Segment Six: “Ask the Chef” with Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group
Segment Seven: Alloro Vineyard, Sherwood, OR with Proprietor & Vineyard Manager David Nemarnik Part One
Segment Eight: Alloro Vineyard, Sherwood, OR with Proprietor & Vineyard Manager David Nemarnik Part Two

Now a tempting 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.

Sandes of Time Bed and Breakfast located on a large property in the Milwaukie suburb of SE Portland, Oregon is a refreshing and comfortable change from the typical chain accommodations. This historic, two-story, farm-house style home (with high ceilings) is perfect for guests staying one night or several.  Built from 1904 to 1907 it has been restored and renovated to include four antique-filled guest rooms or suites with all the contemporary conveniences.  You’ll find the decorating warm and welcoming, the spacious yards and gardens peaceful and relaxing. Proprietress Terry Sande welcomes us to Sandes of Time.

Chef John Park’s Toast Kitchen + Bakery is a welcome addition to the moderately priced dining scene in Costa Mesa. They serve Breakfast & Brunch daily (closed on Monday.) Breakfast is available all day on Saturday. Dinner is Tuesday through Saturday and Happy Hour is on Weekdays. A popular attraction is Taco Tuesday with its own menu. Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations. Chef John Park, the Chef of the Year at the 2019 Golden Foodie Awards, joins us in-studio.

“Travels with Darley” takes viewers around the world with Emmy-nominated host Darley Newman and locals as the guides to experience culture, cuisine, history and outdoor adventure. The broadcast version debuted locally on Public Television’s KCET in September, taking viewers through Europe, Asia, the Caribbean and the USA. For Southern California viewers “Travels with Darley” airs Monday through Friday at 6:30 p.m. The new season marks the 41st half hour of the series aired over 7 seasons. The globe-trotting Darley Newman is our guest.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. With the Holidays on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Alloro Vineyard in Sherwood brings Old-World allure to Oregon, just 30 minutes southwest of Portland. The 80-acre estate is a bucolic homage to Italian tradition, from its iconic Tuscan farmhouse and culinary gardens to the heirloom sheep that graze the vineyard cover crops. “Alloro” is Italian for laurel—a salute to founder David Nemarnik’s Italian/Croatian heritage, and the Laurel Ridge site itself. Holistic agricultural practices and respectful stewardship create terroir-driven wines showcasing purity of fruit with a clear sense of place. David pulls the cork on Alloro Vineyard for us.

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

Terry Sande of Sandes of Time Bed and BreakfastSandes of Time Bed and Breakfast located on a large property in the Milwaukie suburb of SE Portland, Oregon is a refreshing and comfortable change from the typical chain accommodations. This historic, two-story, farm-house style home is perfect for guests staying one night or several.

Built from 1904 to 1907 it has been restored and renovated to include four antique-filled guest rooms or suites with all the contemporary conveniences.  You’ll find the decorating warm and welcoming, the spacious yards and gardens peaceful and relaxing.

“The 2-course breakfast menu varies each day and is a very good reason to get up in the morning after a restful night’s sleep in our comfy beds.”

“Find a quiet porch swing, listen to the water as it trickles down the rocks and splashes over the waterfall, have a glass of lemonade and let time stand still for just a little while at the Sandes of Time Bed and Breakfast”

“Our goal is to make our guests as comfortable as possible so that staying at the Sandes of Time Bed & Breakfast will be one of the best parts of the trip!”

Proprietress Terry Sande welcomes us to Sandes of Time.

John Park of Toast Kitchen and BakeryChef John Park’s Toast Kitchen + Bakery is a welcome addition to the moderately priced dining scene in Costa Mesa. They serve Breakfast & Brunch daily (closed on Monday.) Breakfast is available all day on Saturday. Dinner is Tuesday through Saturday and Happy Hour is on Weekdays. A popular attraction is Taco Tuesday with its own menu.

Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations. Think pork belly bao with grilled pluots and thai chile lime vinaigrette. For a sweet ending look for the chocolate funnel cake with (house-made) cocoa nib ice cream.

Chef John is also very active in giving back to the community as a matter of course. This is recognized by his nomination this year for Outstanding Community Service by the Golden Foodie Awards along with Chef Ivan Calderon and Restaurateur David Hanna.

Chef John Park, the Chef of the Year at the 2019 Golden Foodie Awards, joins us in-studio.

Darley Newman“Travels with Darley” takes viewers around the world with Emmy-nominated host Darley Newman and locals as the guides to experience culture, cuisine, history and outdoor adventure.

The broadcast version debuted locally on Public Television’s KCET in September, taking viewers through Europe, Asia, the Caribbean and the USA. For Southern California viewers “Travels with Darley” airs Monday through Friday at 6:30 p.m. The new season marks the 41st half hour of the series aired over 7 seasons.

“Darley Newman is a travel expert, media entrepreneur, and author who channeled her passion for travel and storytelling into a dream career. Through her production company, DCN Creative, she is the creator, producer and host of internationally broadcast travel shows, “Travels with Darley” and Emmy Award-winning, “Equitrekking.” She also popularized the niche genre of equestrian tourism and often appears as a travel expert on leading media, including USA Today, The Washington Post and Forbes.”

The globe-trotting Darley Newman is our guest.

“Step out of your comfort zone and take a break from your work week by traveling the world with “Travels with Darley,” which broadcasts Monday through Friday for Southern California viewers at 6:30 p.m. on PBS’ KCET.”

“From California to Dubai, award-winning TV host Darley Newman joins local experts and guides to reveal bucket list adventures and fascinating foods. “Travels with Darley” debuted on PBS stations in 2016. This new season (the 7th) marks the 41st half hour of the series, which is now back in production.”

“Highlights of the series include making kouign-amann, Europe’s fattiest pastry, along France’s Cote d’Azur, Danish bakeries and local wine along California’s Central Coast in Solvang and top sushi haunts in Tokyo. Darley also attempts extreme adventures that everyday people can enjoy on their travels, taking on the world’s fastest zip line in Wales, highest artificial climbing wall in Reno, tallest commercial bungee in Macao, freestyle skiing with Olympian Jonny Moseley and swimming with sharks in Dubai… in the mall. The latest and seventh season of the series takes viewers to Dubai, Hong Kong, Macao, Santa Fe, Nevada, California and the Adirondacks.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant Show at Melissas World Variety ProduceOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. With the Holidays on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Alloro Vineyard in Sherwood brings Old-World allure to Oregon, just 30 minutes southwest of Portland. The 80-acre estate is a bucolic homage to Italian tradition, from its iconic Tuscan farmhouse and culinary gardens to the heirloom sheep that graze the vineyard cover crops. “Alloro” is Italian for laurel—a salute to founder David Nemarnik’s Italian/Croatian heritage, and the Laurel Ridge site itself. Holistic agricultural practices and respectful stewardship create terroir-driven wines showcasing purity of fruit with a clear sense of place.”

“David Nemarnik grew up in Portland helping his parents start a produce business, and has been fascinated with growing and fermenting his whole life. In 1999, he founded the Alloro estate to create world-class Pinot Noir in a manner that honors his family’s food & wine traditions and respect for the land. Today, Nemarnik lives on the property with his daughter, surrounded by wine grapes, culinary gardens, olive trees, chickens, sheep, and registered Hereford cattle.”

David Nemarnik of Alloro VineyardAlloro Vineyard brings Old-World allure to Oregon. Nestled in the south-facing slopes of the Chehalem Mountains just 30 minutes outside of Portland, the 70-acre Alloro estate is a bucolic homage to timeless tradition. From the iconic Italian farmhouse and culinary gardens to the heirloom sheep that graze the vineyard cover crops, and herd of Hereford cattle, the winery and vineyard is built upon the sustainable holistic agricultural practices, respectful stewardship, and intense passion for food and wine of David Nemarnik, Alloro’s founder and vineyard manager.”

“Alloro makes wine exclusively from 33 acres of estate vineyards perched on sloping hillsides in the Chehalem Mountains AVA. The Vineyard is dry-farmed, and tended with the lightest possible touch. L.I.V.E.-certified, Salmon-Safe agricultural practices strive to promote natural biodiversity and improve sustainability every year. The site’s Laurelwood series of soils—dark brown loess topsoil layered on brick-red decomposed basalt Jory soils that act as a sponge—offer optimal fertility and moisture for the micro-climate.”

Alloro produces three estate Pinot Noirs, Chardonnay, Riesling, Rose of Pinot Noir, and Vino Nettare—a dessert wine made from Muscat and Riesling.”

David pulls the cork on Alloro for us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Sandes of Time Bed and Breakfast (SE Portland, Oregon) with Proprietress Terry Sande
Segment Three: Executive Chef / Proprietor John Park, Toast Kitchen + Bakery, Costa Mesa
Segment Four: KTravel Journalist Darley Newman, “Travels with Darley” on KCET Part One
Segment Five: Travel Journalist Darley Newman, “Travels with Darley” on KCET Part Two
Segment Six: “Ask the Chef” with Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group
Segment Seven: Alloro Vineyard, Sherwood, OR with Proprietor & Vineyard Manager David Nemarnik Part One
Segment Eight: Alloro Vineyard, Sherwood, OR with Proprietor & Vineyard Manager David Nemarnik Part Two

Show 344, October 12, 2019: Show Preview with Co-Host Andy Harris

Now an appealing preview of Saturday’s mouthwatering 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.

Driven by a passion for exceptional Nebbiolo, the Travaglini family has been producing remarkable, limited-production wines in Gattinara for four generations. The Travaglini family has owned land in Gattinara since the beginning of the 19th century. Travaglini is now one of Italy’s most recognizable wines and the Number 1 selling Gattinara in the world. Fifth generation Travaglini Family member Alessia Travaglini graciously pulls the cork for us on the long line from Italy.

WASTED: A Celebration of Sustainable Food will be in San Diego on Sunday, October 20th. At this tastemaker event, 35 local and national celebrity chefs and mixologists are challenged to prepare standout dishes and cocktails using food that might otherwise go to waste. The event brings sustainability to the consciousness of both chefs, mixologists, and consumers and create a call-to-action around re-thinking food waste. Guests will enjoy unlimited craft cocktails, food, auctions, and live music. All proceeds will support Kitchens for Good. Kitchens for Good Co-Founder and Senior Director Aviva Paley and participating Chef Maeve Rochford of La Jolla’sSugar & Scribe Bakery(The California Restaurant Association’s Chef of the Year) join us with all the details.

Kyra’s Bake Shop with locations in Oregon’s Lake Oswego and now in Portland is a popular, gluten-free bakery presenting outstanding scones, cinnamon rolls, cupcakes, doughnuts, muffins, vegan bagels, wedding cakes & pastries with inventive flavors. Proprietress and Baker Kyra Bussanich proves daily that her celiac safe creations can taste just as delicious as the traditional delights containing gluten. Her motto is “Keep Portland Sweet.” Kyra enjoys the distinction of being the only baker to be a 4 – Time Winner on Food Network’s’ “Cupcake Wars.” Kyra joins us.

Kyle Meyer, Managing Partner of Santa Ana’s Wine Exchange, our resident wine authority, is with us for another informative wine commentary responding to listeners’ questions. One of the most acclaimed winemakers in Australia is David Powell of Powell & Son in the Barossa in South Australia. Kyle has been there, sampled the available vintages and now gives us a true insider’s overview.

Hanna’s Restaurant & Bar is one of South Orange County’s premiere dining establishments.  Named one of the U.S. top 100 restaurants by Yelp, Hanna’s offers modern American Steakhouse cuisine prepared with a classic, traditional flair.  “Our appetite for an exceptional dining experience is rooted deep in our passion for extraordinary culinary creations and exemplified in our award-wining service and ambiance.”

Hands-on proprietor David Hanna, a third-generation restaurateur, is our hospitable guest.

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

Play

October 12: Travaglini Gattinara, Kitchens for Good, Sugar & Scribe Bakery, Kyra’s Bake Shop, Wine Exchange, Hanna’s Restaurant & Bar

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Alessia Travaglini, Travaglini Gattinara, Piemonte, Italy
Segment Three: Kitchens for Good’s WASTED: A Celebration of Sustainable Food
Segment Four: Kyra’s Bake Shop with Proprietress Kyra Bussanich Part One
Segment Five: Kyra’s Bake Shop with Proprietress Kyra Bussanich Part Two
Segment Six: Powell & Son, Barossa, South Australia with Kyle Meyer of Wine Exchange
Segment Seven: David Hanna, Proprietor, Hanna’s Restaurant & Bar Part One
Segment Eight: David Hanna, Proprietor, Hanna’s Restaurant & Bar Part Two

Now an appealing preview of this Saturday’s mouthwatering 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.

Driven by a passion for exceptional Nebbiolo, the Travaglini family has been producing remarkable, limited-production wines in Gattinara for four generations. The Travaglini family has owned land in Gattinara since the beginning of the 19th century. Travaglini is now one of Italy’s most recognizable wines and the Number 1 selling Gattinara in the world. Fifth generation Travaglini Family member Alessia Travaglini graciously pulls the cork for us on the long line from Italy.

WASTED: A Celebration of Sustainable Food will be in San Diego on Sunday, October 20th. At this tastemaker event, 35 local and national celebrity chefs and mixologists are challenged to prepare standout dishes and cocktails using food that might otherwise go to waste. The event brings sustainability to the consciousness of both chefs, mixologists, and consumers and create a call-to-action around re-thinking food waste. Guests will enjoy unlimited craft cocktails, food, auctions, and live music. All proceeds will support Kitchens for Good. Kitchens for Good Co-Founder and Senior Director Aviva Paley and participating Chef Maeve Rochford of La Jolla’s Sugar & Scribe Bakery (The California Restaurant Association’s Chef of the Year) join us with all the details.

Kyra’s Bake Shop with locations in Oregon’s Lake Oswego and now in Portland is a popular, gluten-free bakery presenting outstanding scones, cinnamon rolls, cupcakes, doughnuts, muffins, vegan bagels, wedding cakes & pastries with inventive flavors. Proprietress and Baker Kyra Bussanich proves daily that her celiac safe creations can taste just as delicious as the traditional delights containing gluten. Here motto is “Keep Portland Sweet.” Kyra enjoys the distinction of being the only baker to be a 4 – Time Winner on Food Network’s’ “Cupcake Wars.” Kyra joins us.

Kyle Meyer, Managing Partner of Santa Ana’s Wine Exchange, our resident wine authority, is with us for another informative wine commentary responding to listeners’ questions. One of the most acclaimed winemakers in Australia is David Powell of Powell & Son in the Barossa in South Australia. Kyle has been there, sampled the available vintages and now gives us an insider’s overview.

Hanna’s Restaurant & Bar is one of South Orange County’s premiere dining establishments.  Named one of the U.S. top 100 restaurants by Yelp, Hanna’s offers modern American Steakhouse cuisine prepared with a classic, traditional flair.  “Our appetite for an exceptional dining experience is rooted deep in our passion for extraordinary culinary creations and exemplified in our award-wining service and ambiance.”

Hands-on proprietor David Hanna, a third-generation restaurateur, is our hospitable guest.

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

Alessia Collauto Travaglini of Travaglini Gattinara“Driven by a passion for exceptional Nebbiolo, the Travaglini family has been producing remarkable, limited-production wines in Gattinara for four generations. The Travaglini family has owned land in Gattinara since the beginning of the 19th century. The family’s winemaking tradition started with Clemente Travaglini, who was succeeded by his son Arturo, however, it was not until 1958 when Arturo’s son, Giancarlo, took the helm that the Travaglini Estate Winery was established as it exists today.”

“Today, the Travaglini family owns 146 acres of vineyards, 128 of which are dedicated to vines, primarily Nebbiolo, covering roughly 50% of total vineyards within the Gattinara DOCG. This small appellation lies in the rocky foothills of the Monte Rosa range, where ventilating winds blow down from the nearby Alps. Soils are rocky and rich in porphyry, granite and iron. Similar in composition to the Alps, Monte Rosa’s sedimentary rock is highly acidic, due to low levels of calcium carbonate and magnesium, and an absence of calcium. Vines grown in this rare soil produce grapes with a unique flavor profile, high acidity and firm tannins. The finished wines offer refreshing acidity, soft tannins, minerality and complexity.”

“A member of the fourth generation, Cinzia Travaglini now runs the estate, together with her husband Massimo Collauto, chief winemaker. Their efforts, as the generations before them, have made Travaglini one of Italy’s most recognizable wines and the Number 1 selling Gattinara in the world.”

Fifth generation Travaglini family member Alessia Travaglini (Cinzia’s daughter) graciously pulls the cork for us on the long line from Italy.

Mauve Rochford of Sugar and Scribe BakeryWASTED: A Celebration of Sustainable Food will be in San Diego on Sunday, October 20th. At this tastemaker event, 35 local and national celebrity chefs and mixologists are challenged to prepare standout dishes and cocktails using food that might otherwise be go to waste.

The event brings sustainability to the consciousness of both chefs, mixologists, and consumers and create a call-to-action around re-thinking food waste. Guests will enjoy unlimited craft cocktails, food, auctions, and live music. All proceeds will support Kitchens for Good.

General Admission tickets are $115 and VIP access is $200, including early admission and a VIP Lounge.

Kitchens for Good Co-Founder and Senior Director Aviva Paley and participating Chef Maeve Rochford of La Jolla’s Sugar & Scribe Bakery (The California Restaurant Association’s Chef of the Year) join us with all the scrumptious details.

Kyra Bussanich of Kyra's Bake ShopKyra’s Bake Shop with locations in Oregon’s Lake Oswego and now in Portland is a popular, gluten-free bakery presenting outstanding scones, cinnamon rolls, cupcakes, doughnuts, muffins, vegan bagels, wedding cakes & pastries with inventive flavors. Proprietress and Baker Kyra Bussanich proves daily that her celiac safe creations can taste just as delicious as the traditional delights containing gluten. Her motto is “Keep Portland Sweet.”

Kyra enjoys the distinction of being the only baker to be a 4 Time Winner on Food Network’s’ Cupcake Wars.” Keep in mind that’s with gluten-free baked goods. Kyra joins us.

“After being disappointed in the gluten-free products that were available on the market, I thought I’d have to live without birthday cakes and scones and doughnuts. I attended the prestigious Le Cordon Bleu patisserie program, which gave me a solid foundation of knowledge about classical French baking techniques, which I applied toward baking gluten-free. By craving, and by necessity, I began experimenting with alternative flours and developed a handful of cake recipes that taste as good, if not better, than traditional wheat-filled cakes.” – Kyra Bussanich

Kyle Meyer of Wine ExchangeKyle Meyer, Managing Partner of Santa Ana’s Wine Exchange, our resident wine authority, joins us for another informative wine commentary responding to listeners’ questions. One of the most acclaimed winemakers in Australia is David Powell of Powell & Son in the Barossa in South Australia. Kyle has been there, sampled the available vintages and now gives us a genuine insider’s overview.

GOlden Foodie Award Winner David HannaHanna’s Restaurant & Bar is one of South Orange County’s premiere dining establishments. Named one of the U.S. top 100 restaurants by Yelp, Hanna’s offers modern American Steakhouse cuisine prepared with a classic, traditional flair. “Our appetite for an exceptional dining experience is rooted deep in our passion for extraordinary culinary creations and exemplified in our award-wining service and ambiance.”

“Hanna’s is an American Steakhouse, sourcing USDA prime steak, along with American & Japanese Wagyu. We believe in celebrating classic cuisine with a modern twist. Market-driven farm-to-table creations.”

“It has often been said that a true fine dining experience represents a work of art; from the skill of creativity and execution of technique, to the quality of ingredients used and precision of presentation. At Hanna’s, we have made it our philosophy and passion to master the art of perfection in every single dish we create. Every day we seek to find the newest culinary innovations to continue to establish the highest standards in fine dining distinction.”

David Hanna has been the recipient of the Golden Foodie Award for Outstanding Community Service for both 2018 and 2019.

Hands-on proprietor David Hanna, a third-generation restaurateur, is our hospitable guest.

“Hanna’s Restaurant & Bar was established in 2005 and has quickly become one of Orange County’s premiere dining establishments. Named one of the U.S. top 100 restaurants by Yelp, Hanna’s Restaurant & Bar offers modern American Steakhouse cuisine prepared with classic, traditional flair.”

“Our appetite for an exceptional dining experience is rooted deep in our passion for extraordinary culinary creations and exemplified in our award-wining service and ambiance. From our friendly bartenders, vibrant ambiance, outgoing wait staff, and incredible menu, our guests are always embraced in a comforting fashion. And on any given night you can always find owner David Hanna mingling among guests and ensuring that every detail of their experience at Hanna’s is (hopefully) nothing short of extraordinary.​”

“Dave Hanna’s passion for food and hospitality is deeply rooted in family tradition. The Hanna family’s culinary connection began with owner David Hanna’s grandfather who served as a cook in the US Army during World War I. After his service, David’s Grandfather expanded his love for the culinary arts with the opening of his own restaurant in Western Pennsylvania called The Lone Star – the first of many restaurants opened by the Hanna family.” ​

“Following in his grandfather’s footsteps, David Hanna established the first coffee house in Rancho Santa Margarita called Haute Caffé and opened a second location quickly after. Both shops eventually sold in 1997 and, after taking several years to recharge, David decided to venture back into the hospitality scene in 2005 with the opening of Hanna’s Restaurant and Bar.”

“Hanna’s believes the essence of life is sharing meals and cherishing time with one another. Hanna’s aims to foster a connective experience with service that is based on the art of hospitality. We believe in a commitment to excellence from how we source our food to training our gold standard team.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Alessia Travaglini, Travaglini Gattinara, Piemonte, Italy
Segment Three: Kitchens for Good’s WASTED: A Celebration of Sustainable Food
Segment Four: Kyra’s Bake Shop with Proprietress Kyra Bussanich Part One
Segment Five: Kyra’s Bake Shop with Proprietress Kyra Bussanich Part Two
Segment Six: Powell & Son, Barossa, South Australia with Kyle Meyer of Wine Exchange
Segment Seven: David Hanna, Proprietor, Hanna’s Restaurant & Bar Part One
Segment Eight: David Hanna, Proprietor, Hanna’s Restaurant & Bar Part Two

Show 341, September 21, 2019: Proprietress & Chef Shachi Mehra of Adya

Shachi Mehra of ADYAOur heartiest congratulations to Chef Shachi Mehra, the Co-owner of the Adya restaurants in the Anaheim Packing House and in Irvine at University Center. To the best of our knowledge Chef Shachi is the first Orange County chef to compete on Food Network’s Chopped and win the fierce competition.

It’s a great year for Chef Shachi as she is also one of the three nominees for “Rising Star Chef of the Year” at the 2019 Golden Foodie Awards being celebrated at a gala on Sept. 29th at the Marriott Newport Beach.

Once a month Chef Shachi hosts an interactive cooking class in the Boxcar Patio at ADYA Anaheim. Today’s class is “The Perfect Cup of Chai & Indian Tea Sandwiches.”

Chef Shachi is our guest.

Play

Show 336, August 10, 2019: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of this Saturday’s delectable show.

It’s not, with profuse apologies, for dieters. If we’re successful we will always 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.

Since 1985 Mealtop has been serving traditional Korean shaved ice (Bingsoo) all over South Korea. These ever popular and traditional Korean desserts have recently arrived in the United States with locations in Buena Park and on L.A.’s Koreatown. We’ll meet USA proprietor Joon Hyun-Baek.

Voting for the 8th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 11th and runs for one tight week until Saturday, August 17th. It’s the people’s choice awards as Orange County foodies make the decisions. Pamela Waitt the Creator and Producer of the Golden Foodie Awards joins us with the details of how the voting works and what the categories are.

Learn the secrets of easy, healthy Greek cuisine with our guest, Chef Christina Xenos, co-author of Opa! The Healthy Greek Cookbook. When you don’t have the Greek island breeze behind you, finding local ingredients for complex recipes can seem difficult to integrate Greek food into your lifestyle. With Opa! The Healthy Greek Cookbook you can spare yourself the odyssey of traveling just to eat fresh and flavorful food. Opa! The Healthy Greek Cookbook leads you on a culinary journey towards an appetizing and healthy lifestyle through simple recipes.

Zama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. They just celebrated their 3rd Anniversary in June. All the Kombuchas are house-brewed and at any given time a rotating selection of ten flavors options are available to enjoy on tap. It’s housed in a carefully restored, historic building in Old Town Tustin. It’s also the home of the Three Pug Bakery. Proprietress & Founder Leanne Herrera pulls the tap for us.

The boutique Rowen Wine Company is Rodney Strong Wine Estates new brand of small production, high-elevation wines from a remote and historic part of Sonoma County called The Cooley Ranch. This is the fruition of an 18-year project by Rodney Strong Proprietor Tom Klein under the personal direction of Winemaker Justin Seidenfeld who pulls the cork on this unusual venture for us.

Executive Chef Michael Rossi of THE RANCH Restaurant & Saloon in Anaheim is set to collaborate with Brewmaster Victor Novak of Golden Road Brewing for THE RANCH’s first ever Beer Dinner on Thursday evening, August 22nd. Chef Michael will craft globally-inspired dishes that pair with a selection of craft beers from Golden Road’s portfolio of core, seasonal and limited-edition brews. Chef Michael and Brewmaster Victor preview the menu and pairings with us.

Program Note : On Saturday morning, August 17th we’re at Alcazar Palm Springs for our “Delectably Palm Springs” special!

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

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Show 336, August 10, 2019: 8th Annual Golden Foodie Awards Voting with Founder Pamela Waitt

Pam Waitt of the Golden Foodie AwardsVoting for the 8th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 11th and runs for one tight week until Saturday, August 17th. It’s the people’s choice awards as Orange County foodies make the decisions.

“The Golden Foodie Awards has evolved into a celebration of Orange County’s rich culinary scene,” said Pamela Waitt, creator and producer of the Golden Foodie Awards, and president of the OC Restaurant Association. “Now in its 8th year, the Golden Foodie Awards have grown exponentially in reach and media attention. To enable us to continue to grow as an event, we have previously brought on the accounting firm of Moss Adams to audit votes and continue to attract sponsors who share a vision of highlighting those stand-out chefs and restaurants in Orange County.”

The Golden Foodie Awards is a people’s choice event that recognizes the best chefs, libations and cuisine at chef-driven and independent restaurants. With its focus on involving the Orange County community to serve as judges through their voting, the Golden Foodie Awards serve as a high honor and is an indication of local culinary trends and consumer preferences.

Connoisseurs of cuisine and lovers of libations will have a chance for one week (starting August 11th) to vote for their favorites among 14 categories (plus two more categories, Pastry Chef of the Year & Chef of the Year, that are peer voted). The voting includes categories ranging from Bartender of the Year to Best Service Award.

The sold-out gala awards ceremony is set for the Marriott Newport Beach on September 29th.

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August 10: Mealtop, Golden Foodie Awards, Christina Xenos, Zama Tea & Kombucha, Rowen Wine Company, Michael Rossi and Victor Novak

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Mealtop (Korean Shaved Ice) with Proprietor Joon Hyun-Baek
Segment Three: 8th Annual Golden Foodie Awards Voting with Founder Pamela Waitt
Segment Four: Chef & Food Journalist Christina Xenos – Opa! The Healthy Greek Cookbook
Segment Five: Zama Tea & Kombucha, Old Town Tustin Part One
Segment Six: Zama Tea & Kombucha, Old Town Tustin Part Two
Segment Seven: Winemaker Justin Seidenfeld, Rowen Wine Company, Healdsburg, Sonoma County
Segment Eight: Executive Chef Michael Rossi, The Ranch Restaurant & Saloon, Anaheim & Brewmaster Victor Novak, Golden Road Brewing Co

Now a tantalizing preview of this Saturday’s delectable show.

It’s not, with profuse apologies, for dieters. If we’re successful we will always 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.

Since 1985 Mealtop has been serving traditional Korean shaved ice (Bingsoo) all over South Korea. These ever popular and traditional Korean desserts have recently arrived in the United States with locations in Buena Park and on L.A.’s Koreatown. We’ll meet proprietor Joon Hyun-Baek.

Voting for the 8th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 11th and runs for one tight week until Saturday, August 17th. It’s the people’s choice awards as Orange County foodies make the decisions. Pamela Waitt the Creator and Producer of the Golden Foodie Awards joins us with the details of how the voting works and what the categories are.

Learn the secrets of easy, healthy Greek cuisine with our guest, Chef Christina Xenos, co-author of Opa! The Healthy Greek Cookbook. When you don’t have the Greek island breeze behind you, finding local ingredients for complex recipes can seem difficult to integrate Greek food into your lifestyle. With Opa! The Healthy Greek Cookbook you can spare yourself the odyssey of traveling just to eat fresh and flavorful food.  Opa! The Healthy Greek Cookbook leads you on a culinary journey towards an appetizing and healthy lifestyle through simple recipes.

Zama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. They just celebrated their 3rd Anniversary in June. All the Kombuchas are house-brewed and at any given time a rotating selection of ten flavors options are available to enjoy on tap. It’s housed in a carefully restored, historic building in Old Town Tustin. It’s also the home of the Three Pug Bakery. Proprietress & Founder Leanne Herrera pulls the tap for us.

The boutique Rowen Wine Company is Rodney Strong Wine Estates new brand of small production, high-elevation wines from a remote and historic part of Sonoma County called The Cooley Ranch. This is the fruition of an 18-year project by Rodney Strong Proprietor Tom Klein under the personal direction of Winemaker Justin Seidenfeld who pulls the cork on this unusual venture for us.

Executive Chef Michael Rossi of THE RANCH Restaurant & Saloon in Anaheim is set to collaborate with Brewmaster Victor Novak of Golden Road Brewing for THE RANCH’s first ever Beer Dinner on Thursday evening, August 22nd. Chef Michael will craft globally-inspired dishes that pair with a selection of craft beers from Golden Road’s portfolio of core, seasonal and limited-edition brews. Chef Michael and Brewmaster Victor preview the menu and pairings with us.

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

Joon Hyun-Baek of Mealtop CafeSince 1985 Mealtop has been serving traditional Korean shaved ice (Bingsoo) all over South Korea. These popular and traditional Korean desserts have recently arrived in the United States with locations in Buena Park and on L.A.’s Koreatown.

The menu at Mealtop features a multitude of authentic Bingsoo (shaved ice). All of Mealtop’s Bingsoo variations include four classic ingredients: soft shaved ice, braised red beans, chewy rice cakes and sweet condensed milk. The cast-iron braised sweet-but-savory red beans are the most important aspect, while the other three play equal parts in the taste of Korean tradition. All of the flavors come together in harmony and every ingredient is either made in-house using traditional techniques or locally sourced.

In addition to traditional shaved ice, Mealtop also offers other items such as lattes from South Korea (Bibibig Latte, Orange Latte and Babamba Latte), and desserts such as Ang Butter Bread and more.

“Even with an abundance of Korean food in Los Angeles, I felt and still somewhat feel that there is room for growth not only in Korean food but representation of Korean culture; thus I made it one of my life goals to spread Korean culture through food and clothing. Our ultimate goal is to bring a piece of South Korean culture to these communities through traditional Korean shaved ice and desserts.” — CEO Joon Hyun-Baek

We’ll meet proprietor Joon Hyun-Baek.

Pam Waitt of the Golden Foodie AwardsVoting for the 8th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 11th and runs for one tight week until Saturday, August 17th. It’s the people’s choice awards as Orange County foodies make the decisions.

“The Golden Foodie Awards has evolved into a celebration of Orange County’s rich culinary scene,” said Pamela Waitt, creator and producer of the Golden Foodie Awards, and president of the OC Restaurant Association. “Now in its 8th year, the Golden Foodie Awards have grown exponentially in reach and media attention. To enable us to continue to grow as an event, we have previously brought on the accounting firm of Moss Adams to audit votes and continue to attract sponsors who share a vision of highlighting those stand-out chefs and restaurants in Orange County.”

The Golden Foodie Awards is a people’s choice event that recognizes the best chefs, libations and cuisine at chef-driven and independent restaurants. With its focus on involving the Orange County community to serve as judges through their voting, the Golden Foodie Awards serve as a high honor and is an indication of local culinary trends and consumer preferences.

Connoisseurs of cuisine and lovers of libations will have a chance for one week (starting August 11th) to vote for their favorites among 14 categories. The voting includes categories ranging from Bartender of the Year to Best Service Award.

The gala awards ceremony is set for the Marriott Newport Beach on September 29th.

Christina Xenos of My Sweet Greek CateringLearn the secrets of easy, healthy Greek cuisine with our guest, Chef Christina Xenos, co-author of Opa! The Healthy Greek Cookbook. When you don’t have the Greek island breeze behind you, finding local ingredients for complex recipes can seem difficult to integrate Greek food into your lifestyle. With Opa! The Healthy Greek Cookbook you can spare yourself the odyssey of traveling just to eat fresh and flavorful food. Opa! The Healthy Greek Cookbook leads you on a culinary journey towards an appetizing and healthy lifestyle through simple recipes.

Discover Greek cooking with:

  • 90 Recipes for popular Greek dishes made with easy-to-find ingredients
  • Greek Kitchen Tips including how to stock your pantry and kitchen with the right ingredients and equipment, plus cooking techniques
  • A Regional Overview explaining Greek food from ancient times to modern day

Recipes in this Greek cookbook include: Avocado Skordalia, Baked Zucchini Patties, Spanakopita, Spinach Rice, Vegetable Moussaka, Shrimp Santorini, Spinach and Feta Stuffed Chicken Breasts, Greek Yogurt Brandy Cake, and much more!

Christina Xenos is a professional chef, cookbook author, and journalist based in Los Angeles, California. Her Greek-themed pop-up dining experiences have been featured in Food & Wine magazine, among other outlets. She loves sharing her recipes and food musings on her instagram and recipe blog.

Leanne Herrera of Zama Tea and KombuchaZama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. Zama celebrated its Third Anniversary in Old Town Tustin in June.

“Observing the demands of a healthier beverage, Zama Tea opened one of the first Kombucha On Tap locations in the OC at the Packing House’s lower level. That location has since moved to Old Town Tustin, Ca. Kombucha [Kawm-Boo-Cha ] a non-alcoholic, probiotic tea is gaining popularity among foodies who favor organic beverages with a very low sugar content and lots of health benefits.

All the Kombuchas are house-brewed and at any given time a rotating selection of ten flavors options (from a master recipe library of 70 flavors) are available to enjoy on tap at the 12-foot Kombucha Bar. It’s housed in a carefully restored, historic building in Old Town Tustin (the site of the first Doctor’s Office in Tustin.) It’s also the home of the Three Pug Bakery, a local artisan enterprise.

Zama Tea & Kombucha provides a welcome, holistic respite from the stresses of everyday life. An unexpected feature is a tranquil, shaded back patio.

“Kombucha is a very popular topic in the beverage industry these days. While very well-liked, it is also quite controversial. The main reason for this is the many claims of health benefits, arguments over the best ingredients to use, and especially whether “raw” or pasteurized versions are better for you. Don’t let the controversy bother you, though; it is still a beverage that you should consider drinking and enjoying!”

Kombucha is a beverage made of fermented bacteria and yeast in tea. Its routes have been traced back to 221 B.C. in China, but may go back even further! While the drink is called various things including “Manchurian mushroom,” the tea fungus is not made with any mushrooms. (The reason for this name comes from the appearance that is created during the fermenting process.)

Proprietress Leanne Herrera pulls the tap for us.

Justin Seidenfeld of Roden Wine CompanyThe boutique Rowen Wine Company is Rodney Strong Wine Estates new brand of small production, high-elevation wines from a remote and historic part of Sonoma County called The Cooley Ranch. This is the fruition of an 18-year project by Rodney Strong Proprietor Tom Klein under the personal direction of Winemaker Justin Seidenfeld.

The vineyards at Cooley Ranch are above the fog line, which increases the sun exposure and heat that Cabernet Sauvignon and other Bordeaux red varietals need to ripen, but also provides cooling during the summer heat, which settles down in the lower valleys.

The 2016 ROWEN red blend is a lush and elegant wine consisting of wonderful high elevation, mountain fruit. The wine has aromas of dark cherries, blackberries and sweet toasted oak from the co-fermented Viognier. On the palate, the wine is balanced and structured from the Cabernet Sauvignon with notes of juicy cassis, light floral and sweet vanilla. Co-fermenting the Syrah with the Viognier is a classic Northern Rhone technique which adds an exotic floral element to the finished wine as well as a rounder mouthfeel. Enjoy this wine now with sharp cheeses and charcuterie, grilled filet mignon, cocoa dusted chocolate torte or cellar for enjoyment for years to come.”

Justin Seidenfeld serves as winemaker for Rodney Strong Vineyards and Rowen Wine Company. Named one of Wine Enthusiasts “Top 40 Under 40” in 2017. Justin brings a bold perspective on crafting unique wines.

Michael Rossi of the Ranch Restaurant and SaloonExecutive Chef Michael Rossi of THE RANCH Restaurant & Saloon in Anaheim is set to collaborate with Brewmaster Victor Novak of Golden Road Brewing for THE RANCH’s first ever Beer Dinner.

Chef Michael will craft globally-inspired dishes that pair with a selection of craft beers from Golden Road’s portfolio of core, seasonal and limited-edition brews.

The Beer Dinner will be held on Thursday, August 22nd at 6:00 p.m. at THE RANCH Events Center, located five floors above the Restaurant & Saloon. Guests will experience a five-course menu expertly matched with beer pairings for $125 per person (all inclusive, space is limited).

Victor Novak and his Blueberry Mocha Stout from Golden Road BrewingMenu includes:

  1. MINIATURE BAJA FISH TACOS OCTOPUS COCKTAIL(Tray Passed) | paired with K-38 CLARA
  2. CRUDO OF GEORGES BANK SEA SCALLOPS: Guava Aguachile, Macadamia Nut, Lime | paired with LONELY TARTS CLUB BAND
  3. BAJA STRIPED BASS: Steamed In Banana Leaf, Lemongrass, Coconut, Shrimp & Pineapple Fried Rice | paired with FIELDS OF GOLD SAISON
  4. MUSCOVY DUCK BREAST: Kalamata Olive, Black Mission Fig, English Cheddar | paired with IN BRUGES
  5. RED DEER VENISON CHOP: Tamarind, Orange, Smoked Jalapeño, Espresso | paired with GET UP OFFA THAT BROWN
  6. IRISH CAR BOMB: Bailey’s Semifreddo, Jameson Sabayon, Irish Stout Spice Cake | paired with EYE FOR AN IRISH

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Mealtop (Korean Shaved Ice) with Proprietor Joon Hyun-Baek
Segment Three: 8th Annual Golden Foodie Awards Voting with Founder Pamela Waitt
Segment Four: Chef & Food Journalist Christina Xenos – Opa! The Healthy Greek Cookbook
Segment Five: Zama Tea & Kombucha, Old Town Tustin Part One
Segment Six: Zama Tea & Kombucha, Old Town Tustin Part Two
Segment Seven: Winemaker Justin Seidenfeld, Rowen Wine Company, Healdsburg, Sonoma County
Segment Eight: Executive Chef Michael Rossi, The Ranch Restaurant & Saloon, Anaheim & Brewmaster Victor Novak, Golden Road Brewing Co

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Mealtop (Korean Shaved Ice) with Proprietor Joon Hyun-Baek
Segment Three: 8th Annual Golden Foodie Awards Voting with Founder Pamela Waitt
Segment Four: Chef & Food Journalist Christina Xenos – Opa! The Healthy Greek Cookbook
Segment Five: Zama Tea & Kombucha, Old Town Tustin Part One
Segment Six: Zama Tea & Kombucha, Old Town Tustin Part Two
Segment Seven: Winemaker Justin Seidenfeld, Rowen Wine Company, Healdsburg, Sonoma County
Segment Eight: Executive Chef Michael Rossi, The Ranch Restaurant & Saloon, Anaheim & Brewmaster Victor Novak, Golden Road Brewing Co

Show 298, November 17, 2018: Chef / Proprietor Ross Pangilinan, TERRACE by Mix Mix (South Coast Plaza) and Mix Mix Kitchen Bar

Ross PangilinanChef / Proprietor Ross Pangilinan (Mix Mix Kitchen Bar, Santa Ana) launched Terrace by Mix Mix in South Coast Plaza in late September. Located on level 3 of the Crate and Barrel / Macy’s Home Store Wing, TERRACE by Mix Mix concentrates on well-priced, market-driven small plates.

The cuisine showcases Pangilinan’s eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. An approachable wine list offers varietals by the glass and bottle as well as rotating craft beers.

True to its name, the restaurant features full-service evening dining (and Weekend Brunch) in a beautifully designed covered terrace off the west end of Bridge of Gardens. A small wine bar, additional seating, an open kitchen and a counter offering a weekday lunch quick-service menu is inside.

Pangilinan opened his first restaurant, Mix Mix Kitchen Bar, in downtown Santa Ana in 2016. The name “Mix Mix” is inspired by the English translation of the Filipino dessert Halo-Halo and is also a play on Pangilinan’s culinary style and Filipino-American identity. The restaurant has been an unqualified success since opening, garnering accolades as best new restaurant from Orange Coast Magazine and earning the chef critical praise. Chef Ross was honored as “Rising Star Chef of The Year” at the 2018 Golden Foodie Awards.

Pangilinan’s culinary journey began upon graduating from Le Cordon Bleu in Pasadena. He traveled to France to work in the Michelin-starred Les Trois Marches in Versailles. Back in the U.S., he was hired as sous chef to open the critically acclaimed, fine dining Sinatra restaurant at Wynn Las Vegas. Returning to Southern California, Pangilinan worked as sous chef at the Patina flagship and became a protégé of founder chef Joachim Splichal. The Patina Group recognized his talent and named him executive chef at Leatherby’s Cafe Rouge, which is part of South Coast Plaza’s fine dining collection.

Chef Ross pops out of the kitchen for a chat.

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