Show 450, November 6, 2021: Chef Michael Doctulero – Mah Jong’s by Chef Mike Part One

Michael Doctulero of Mah Jong’s by Chef Mike

Chef Michael Doctulero is the Chef/Proprietor of Mah Jong’s by Chef Mike located on the lower level of Collage at Bloomingdale’s at South Coast Plaza.

“Why Mah Jong’s? By definition Mah Jong’s is a Chinese social game often accompanied with the theme of gambling. Over many years it has been played in the “benevolent society / clubs” in the depths of Chinatowns across the globe, as well as in homes and public parks everywhere.”

“Chef Mike grew up in the Cow Hallow district of San Francisco in a two-story Victorian house where he lived with his grandparents, mom, and two older sisters. They were one of the five minority families living in the predominately Italian – Irish Catholic neighborhood. His family was definitely on the lower end on economic income growing up, so his grandparents decided to boost family income by renting the extra bedrooms to merchant marines and U.S. Navy sailors who were on leave but traveled to various parts of Asia while on duty.”

“So, ingeniously, Grandma would host Mah Jong games in the kitchen on Wednesday nights, and Pinocle card games on Thursday nights. Chef Mike’s grandfather would come home after work, as the personal chef for the Presidio Army Base Commander, and cook food into the late night for the gamblers. Chef Mike, at nine years old, would make whiskey highballs for his new “uncles”, and they would tip him twenty-five cents a drink. The Chinese laundry at the end of the block would have “numbers gambling” on Fridays, also. Thus, the origins of Mah Jong’s restaurant dream.”

“Executive Chef Mike Doctulero first fell in love with the kitchen when he began cooking with his grandfather at a very early age. His fondest childhood memories are those of he and his grandfather spreading newspaper on the kitchen table and devouring fresh-caught Dungeness crab they caught off the San Francisco Marina pier. Chef Mike began his culinary journey as a line cook at Rosellini’s Other Place in Seattle where he further discovered his passion for seafood. After ten years of honing his craft in Seattle, he returned to his hometown of San Francisco to open Monsoon restaurant under the teaching of Bruce Cost, fortifying his knowledge in Pacific Rim cuisine.”

“Fast forward to Orange County, where he has worked for over the past thirty years, primarily at Scott’s Seafood (now the site of Water Grill adjacent to South Coast Plaza.) Chef Mike has been creating sustainable dishes before they were industry catchwords. His cooking style reflects a philosophy that is timeless and approachable, yet also inventive and progressive. He is also known for his “Omakase style” (Trust the Chef), weaving instantaneous six to seven courses to delight his guests. He is the only Orange County Chef to receive the Golden Foodie Award for Best Seafood two years consecutively.”

Mah Jong’s by Chef Mike serves Lunch and Dinner daily with added Brunch items on the Weekends. It’s the only operating restaurant in Collage that has a full bar.

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Show 450, November 6, 2021: Chef Michael Doctulero – Mah Jong’s by Chef Mike Part Two

Michael Doctulero of Mah Jong’s by Chef Mike

Chef Michael Doctulero is the Chef/Proprietor of Mah Jong’s by Chef Mike located on the lower level of Collage at Bloomingdale’s at South Coast Plaza.

“Why Mah Jong’s? By definition Mah Jong’s is a Chinese social game often accompanied with the theme of gambling. Over many years it has been played in the “benevolent society / clubs” in the depths of Chinatowns across the globe, as well as in homes and public parks everywhere.”

“Chef Mike grew up in the Cow Hallow district of San Francisco in a two-story Victorian house where he lived with his grandparents, mom, and two older sisters. They were one of the five minority families living in the predominately Italian – Irish Catholic neighborhood. His family was definitely on the lower end on economic income growing up, so his grandparents decided to boost family income by renting the extra bedrooms to merchant marines and U.S. Navy sailors who were on leave but traveled to various parts of Asia while on duty.”

“So, ingeniously, Grandma would host Mah Jong games in the kitchen on Wednesday nights, and Pinocle card games on Thursday nights. Chef Mike’s grandfather would come home after work, as the personal chef for the Presidio Army Base Commander, and cook food into the late night for the gamblers. Chef Mike, at nine years old, would make whiskey highballs for his new “uncles”, and they would tip him twenty-five cents a drink. The Chinese laundry at the end of the block would have “numbers gambling” on Fridays, also. Thus, the origins of Mah Jong’s restaurant dream.”

“Executive Chef Mike Doctulero first fell in love with the kitchen when he began cooking with his grandfather at a very early age. His fondest childhood memories are those of he and his grandfather spreading newspaper on the kitchen table and devouring fresh-caught Dungeness crab they caught off the San Francisco Marina pier. Chef Mike began his culinary journey as a line cook at Rosellini’s Other Place in Seattle where he further discovered his passion for seafood. After ten years of honing his craft in Seattle, he returned to his hometown of San Francisco to open Monsoon restaurant under the teaching of Bruce Cost, fortifying his knowledge in Pacific Rim cuisine.”

“Fast forward to Orange County, where he has worked for over the past thirty years, primarily at Scott’s Seafood (now the site of Water Grill adjacent to South Coast Plaza.) Chef Mike has been creating sustainable dishes before they were industry catchwords. His cooking style reflects a philosophy that is timeless and approachable, yet also inventive and progressive. He is also known for his “Omakase style” (Trust the Chef), weaving instantaneous six to seven courses to delight his guests. He is the only Orange County Chef to receive the Golden Foodie Award for Best Seafood two years consecutively.”

Mah Jong’s by Chef Mike serves Lunch and Dinner daily with added Brunch items on the Weekends. It’s the only operating restaurant in Collage that has a full bar.

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Show 381, July 11, 2020: Chef & Proprietor John Park, Toast Kitchen + Bakery, Costa Mesa

John Park of Toast Kitchen and BakeryChef John Park’s Toast Kitchen + Bakery, now celebrating its 2nd Anniversary, is a welcome addition to the moderately priced dining scene in Costa Mesa. The actual anniversary date is July 24th but Toast will be celebrating with changing weekly specials for the entire month. From Tuesday, July 14th through Sunday, July 19th all the signature house-baked cookies are $2 each.

They serve Breakfast & Brunch daily (closed on Monday.) Early Dinner is Tuesday through Friday with Happy Hour (with food & libation specials) on Weekdays from 3:00 p.m. to 7:00 p.m. Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations. Think Mapo Tofu Noodles with mapo tofu, noodles, zucchini, roasted sesame seeds and cilantro.

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

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Show 374, May 23, 2020: Restaurateur Jesse Galvez, Sol Agave, Kaleidoscope Mission Viejo and San Juan Capistrano

Jess Galvez of Sol AgaveSol Agave, the popular elevated regional Mexican restaurant in South County, has the original location in San Juan Capistrano and the 2-year old branch in Mission Viejo in Kaleidoscope. San Juan Capistrano is open for to-go orders and Mission Viejo will reopen for curbside take out on June 1st.

Restaurateur Jesse Galvez and his partner Chef Manny Velasco, who was honored as the Golden Foodies 2017 Rising Star Chef of the Year, were at the forefront of the food truck trend when they started Sol Agave as a taco truck in 2015. They attracted such a loyal following for their elevated Mexican cuisine that they decided to open a restaurant in San Juan Capistrano in 2016. The success of that original location lead to moving into a larger space within the same retail center just a year later.

At Sol Agave the focus is on organic ingredients, fresh seafood, USDA Prime steak, and all-natural pork for its carnitas. Signature dishes include Our Famous Carnitas (Chef Manny’s famous Mexican braised pork, served with rice, refried beans, sour cream, guacamole, “trocka” sauce, and hand-made corn tortillas), Tacos de Hongo (skirt steak, portabello mushrooms, grilled onions, and cheese served on a hot skillet with salsa morita, rice, refried beans and hand-made tortillas), and Camarones Vallarta (jumbo breaded Mexican prawns, butterflied and stuffed with Dungeness crab, topped in a Creole tomato spicy sauce, and served with cilantro rice.)

Restaurateur Jesse Galvez shares the secrets of Sol Agave’s Famous Carnitas among other menu delights.

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Show 354, January 4, 2020: Executive Chef Vince Terusa, Selanne Steak Tavern, Laguna Beach Part Two

Vince Terusa of Selanne Steak TavernSelanne Steak Tavern, an upscale tavern and steak house, is located in a historic 1934 converted residence on Pacific Coast Highway in Laguna Beach serving modern American fare, a stellar wine collection, artisan cocktails and a range of beers in a light and airy ambiance. The various dining rooms include a warm tavern-style bar, a bistro-style wine room, a more formal upstairs and beautiful outdoor dining.”

“Selanne Steak Tavern, located at 1464 South Coast Highway in Laguna Beach, opened in November 2013 and is owned by Hockey Hall of Famer Teemu Selanne and local Orange County businessman Kevin Pratt.”

“The discerning wine list is primarily focused on Napa cult wines as well as wines from other California vineyards, including chardonnays, cabernets, cabernet blends and pinot noirs. The list is also recognized for its collection of wines from Burgundy, France. Many of the list’s wines are highly allocated, low production, big-scoring selections. The list has wines by the glass, half bottles and large format selections for special celebratory meals. In addition, the champagne and sparkling list offers distinctive choices, many at guest-friendly prices.”

Selanne Steak Tavern was awarded the Golden Foodie Award for Best Wine Program 2019 for the second consecutive year at Orange County’s Golden Foodie Awards gala held September 29, 2019 at the Newport Beach Marriott.

“Offering a fresh interpretation of classic design, the restaurant is residential in style – infused with an element of whimsy. Materials throughout are influenced by the history and the beachfront appeal of Laguna Beach, with highlights such as slightly distressed wide planked oak wood floors, a color palette of muted grays, whites and cognacs and a rich mix of textures and materials to blend the old and new.”

Executive Chef Vince Terusa, who has been in the busy kitchen since the beginning, continues the sizzling conversation.

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Show 350, December 7, 2019: Restaurateur Russ Bendel and Chef-Partner Jared Cook – Ironwood, Olea & Vine Part One

Chef Jared CookRestaurateur Russ Bendel (and partners) are the respected operators of Ironwood (Laguna Hills), Olea (Newport Beach) and Vine (San Clemente) in Orange County. Russ was awarded Restaurateur of the Year honors at this year’s Golden Foodie Awards. Ironwood has a new lounge. Russ joins us with Chef-Partner Jared Cook to chat about the Holiday menus at Ironwood, Olea & Vine.

Ironwood features a full bar, open kitchen, and an enclosed outdoor heated patio with views of the Saddleback Mountains. It offers South Orange County residents a fine dining night out with a complete food and wine experience.”

“OLEA, named for a genus of trees that flourish in warm and tropical regions, is a European twist on the Napa/Sonoma-inspired cuisine and spirits at Vine, the restaurant Bendel assumed ownership of seven years ago.” The restaurant is characterized as Wine Country Cuisine at a chef-driven American bistro.

VINE is an all-encompassing Wine Country dining experience, a full bar, featuring craft cocktails, Open Kitchen, and a Semi-Private Dining table in our Wine Room. It offers South Orange County residents a fine dining night out with a complete food and wine experience.

VINE highlights Wine Country Cuisine influenced by the Napa Valley and other notable wine producing regions. In addition, the wine selection includes more than 100 bottles – more than 25 of which are available by the glass.”

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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!

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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.

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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!

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