Show 567, March 2, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” back when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 is the 30th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 10th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024. The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. Proprietors Ying Chang (Fleet Commander) and Robert Adamson join us in-studio

“In music, the term “allegretto” describes a cheerful tempo of 112-120 beats per minute, and at Allegretto Vineyard Resort by Ayres in Paso Robles, it’s an expression of a life lived joyfully, playfully, in harmony and with intention. The resort is the vision of fourth-generation hotelier Douglas Ayres, who, as a keen observer of global cultures and traditions, spent 13 years exploring the landscapes and vineyards of Paso Robles before discovering the 20 magnificent acres in East Paso Robles that would become the Allegretto. The first of its kind in Paso Robles Wine Country and a world unto itself, the Allegretto Vineyard Resort is nestled among 20 acres that include wine-grapes, olive and fruit trees, 171 guest rooms and suites, a restaurant with chef’s garden, wine bar, 12,000-square-foot courtyard, pool and cabanas, spa, the Abbey (a multi-use French inspired chapel), ballroom, indoor and outdoor event space, walking paths, manicured Mediterranean gardens, specially crafted vignettes, and art and artifacts that invoke the luxury, warmth, and beauty of la dolce vita.” Allegretto Vineyards Resort’s hands-on, veteran General Manager, Rich Verruni is our guest.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s not all potent libations for the celebration of St. Patrick’s Day coming up on Sunday, March 17th. Chef Andrew has some suggestions on worthy nibbles to take you beyond green beer and corned beef and cabbage.

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

Show 567, March 2, 2024: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part One

Eric Klein of Wolfgang Puck Catering

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 is the 30th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 10th.

Wolfgang Puck is even flying in his Executive Chef at CUT London, Elliott Grover, to prepare Fish and Chips (with lobster) and oversee the Roast Beef with Yorkshire Pudding and Creamed Horseradish Carving Station. Think tray-passed Smoked Salmon Oscars on Matzah for starters. A new creation for this year is a vegetarian item (tray-passed), Honey Butter Toast with Fennel Marmalade and Whipped Crème Fraiche.

Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

Show 567, March 2, 2024: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part Two

Eric Klein of Wolfgang Puck Catering

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 is the 30th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 10th.

Wolfgang Puck is even flying in his Executive Chef at CUT London, Elliott Grover, to prepare Fish and Chips (with lobster) and oversee the Roast Beef with Yorkshire Pudding and Creamed Horseradish Carving Station. Think tray-passed Smoked Salmon Oscars on Matzah for starters. A new creation for this year is a vegetarian item (tray-passed), Honey Butter Toast with Fennel Marmalade and Whipped Crème Fraiche.

Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

Wolfgang Puck Catering has a long association of culinary excellence with the Academy of Motion Picture Arts and Sciences (AMPAS.) They also oversee all the foodservice at the highly praised Academy Museum of Motion Pictures located on The Miracle Mile in Los Angeles. The signature restaurant there is Fanny’s (attribute to actress Fanny Brice) with Executive Chef Jun Bum. Chef Eric Klein actively works with him on menu design. It’s a casual café and bar during the day and an elegant destination restaurant at night.

Chef Eric Klein takes a further break from his active kitchens to join us for this exclusive preview.

March 2: Eric Klein at the Academy Awards, Strong Water Anaheim, Allegretto Vineyard Resort by Ayres

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part One
Segment Three: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part Two
Segment Four: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part One
Segment Five: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part Two
Segment Six: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part One
Segment Seven: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

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

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” back when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 is the 30th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 10th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024. The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. Proprietors Ying Chang (Fleet Commander) and Robert Adamson join us in-studio.

“In music, the term “allegretto” describes a cheerful tempo of 112-120 beats per minute, and at Allegretto Vineyard Resort by Ayres in Paso Robles, it’s an expression of a life lived joyfully, playfully, in harmony and with intention. The resort is the vision of fourth-generation hotelier Douglas Ayres, who, as a keen observer of global cultures and traditions, spent 13 years exploring the landscapes and vineyards of Paso Robles before discovering the 20 magnificent acres in East Paso Robles that would become the Allegretto. The first of its kind in Paso Robles Wine Country and a world unto itself, the Allegretto Vineyard Resort is nestled among 20 acres that include wine-grapes, olive and fruit trees, 171 guest rooms and suites, a restaurant with chef’s garden, wine bar, 12,000-square-foot courtyard, pool and cabanas, spa, the Abbey (a multi-use French inspired chapel), ballroom, indoor and outdoor event space, walking paths, manicured Mediterranean gardens, specially crafted vignettes, and art and artifacts that invoke the luxury, warmth, and beauty of la dolce vita.” Allegretto Vineyards Resort’s hands-on, veteran General Manager, Rich Verruni is our guest.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s not all potent libations for the celebration of St. Patrick’s Day coming up on Sunday, March 17th. Chef Andrew has some suggestions on worthy nibbles to take you beyond green beer.

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

Eric Klein of Wolfgang Puck Catering

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 is the 30th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 10th.

Wolfgang Puck is even flying in his Executive Chef at CUT London, Elliott Grover, to prepare Fish and Chips (with lobster) and oversee the Roast Beef with Yorkshire Pudding and Creamed Horseradish Carving Station. Think tray-passed Smoked Salmon Oscars on Matzah for starters. A new creation for this year is a vegetarian item (tray-passed), Honey Butter Toast with Fennel Marmalade and Whipped Crème Fraiche.

Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

Robert Adamson and Ying Chang of Jace Hospitality

“Tiki bar fans, rejoice — and grab a seat at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its pirates’ treasure chest of rare artisanal rums worth drinking straight.”

Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024!

The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling, previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. Contemplate an Appetizer of Japanese Egg Salad Crostini with Shiso Oil and Chives, and a layered Loco Moco Burger with an 8oz. Wagu Patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens, Bone Marrow Gravy and Polynesian Spread served on a Brioche Hawaiian Bun!

“Welcome Aboard Strong Water Anaheim tucked away in Downtown Anaheim. When you enter Strong Water Anaheim, you will find yourself walking into the wreckage of the Clementine lost at sea in 1884.”

Proprietors Ying Chang (Fleet Commander) and Robert Adamson join us in-studio.

Rich Verruni of Allegretto Vineyard Resort

“In music, the term “allegretto” describes a cheerful tempo of 112-120 beats per minute, and at Allegretto Vineyard Resort by Ayres in Paso Robles, it’s an expression of a life lived joyfully, playfully, in harmony and with intention. The resort is the vision of fourth-generation hotelier Douglas Ayres, who, as a keen observer of global cultures and traditions, spent 13 years exploring the landscapes and vineyards of Paso Robles before discovering the 20 magnificent acres in East Paso Robles that would become the Allegretto.”

“Populated with art and artifacts from his travels throughout South America, Asia, Europe and beyond, Allegretto Vineyard Resort is Doug’s most personal project yet, designed to recreate the peace and proportion of ancient spaces. “Across history, people have expressed their connection to a deeper source through their environment, food, song, dance, and celebration,” he says. “The Allegretto is another of those human expressions. It tells a story in time – a story of joy.””

“The first of its kind in Paso Robles Wine Country and a world unto itself, the Allegretto Vineyard Resort is nestled among 20 acres that include wine-grapes, olive and fruit trees, 171 guest rooms and suites, a restaurant with chef’s garden, wine bar, 12,000-square-foot courtyard, pool and cabanas, spa, the Abbey (a multi-use French inspired chapel), ballroom, indoor and outdoor event space, walking paths, manicured Mediterranean gardens, specially crafted vignettes, and art and artifacts that invoke the luxury, warmth, and beauty of la dolce vita.”

There are two on site vineyards at Allegretto Vineyard Resort growing Estate fruit for the Allegretto Wines. All the Allegretto Wines are available to taste on-site at the Willow Creek Tasting Room.

The destination restaurant at the Resort is Cello Ristorante & Bar serving Breakfast, Lunch and Dinner. It’s an upscale yet casual Mediterranean-inspired restaurant. There is an extensive wine list in addition to the availability of the portfolio of Allegretto Wines.

On-site activities include scheduled Olive Oil Tastings with local olives from San Miguel Olive Farm and informative guided Art Tours which are really a must to fully appreciate all the museum-quality art that is part of every corner of the Resort. At a guest’s leisure there is a walk on the Star Garden Trail with twelve stations of meditation and a chance to meet and feed, George, the friendly vineyard Alpaca.

Allegretto Vineyards Resort’s hands-on veteran General Manager, Rich Verruni is our guest.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

It’s not all potent libations for the celebration of St. Patrick’s Day coming up on Sunday, March 17th. Chef Andrew has some suggestions on worthy and satisfying nibbles to take you well beyond green beer.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part One
Segment Three: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part Two
Segment Four: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part One
Segment Five: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part Two
Segment Six: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part One
Segment Seven: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Show 515, March 4, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at the Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2023 is the 29th year celebration of Wolfgang Puck’s culinary responsibilities for the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 12th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

“Come celebrate and be part of the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 2nd, 2023, from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors. Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles. Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed. In addition to the two concepts, Chef Reed and his wife and co-owner, Kwini Reed also run an upscale catering company, Root of All Food.” Chef Michael and Kwini Reed are our guests.

Bravo’s Top Chef” debuts its 20th season with “World All-Stars” in London, on Thursday evening, March 9th. The new season of the Emmy-winning series feature 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs will battle it out throughout scenic London, before the grand finale in Paris. Orange County’s own Chef Amar Santana (Vaca adjacent to South Coast Plaza and Broadway by Amar Santana in Laguna Beach) will be one of the esteemed returning Cheftestants. Chef Amar takes a break from his busy kitchens for a preview of “Top Chef” Season 20 – London.

“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet Founder, Steve Dolinsky.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Bring on the sweet and succulent shrimp, always a popular menu item. Chef Andrew tells us about the appeal of Fair Trade, 100 percent traceable wild blue Mexican shrimp.

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

March 4: Wolfgang Puck Catering, Poppy + Rose, Amar Santana, Pizza City Fest Los Angeles

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Eric Klein, Senior Vice President Culinary & Partner, Wolfgang Puck Catering. The Oscars’ Governors Ball Cuisine
Segment Three: Masters of Taste Preview with Hosts and Culinary Masters Chef Michael Reed and Kwini Reed Part One
Segment Four: Masters of Taste Preview with Hosts and Culinary Masters Chef Michael Reed and Kwini Reed Part Two
Segment Five: Chef Amar Santana of Vaca and Broadway. Cheftestant for Bravo’s “Top Chef” Season 20 London Part One
Segment Six: Chef Amar Santana of Vaca and Broadway. Cheftestant for Bravo’s “Top Chef” Season 20 London Part Two
Segment Seven: Pizza City Fest Los Angeles Preview with Founder Steve Dolinsky
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2023 is the 29th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 12th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

“Come celebrate and be part of the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 2nd, 2023, from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors. Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles. Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed. In addition to the two concepts, Chef Reed and his wife and co-owner, Kwini Reed also run an upscale catering company, Root of All Food.” Chef Michael and Kwini Reed are our guests.

Bravo’s “Top Chef”debuts its 20th season with “World All-Stars” in London, on Thursday evening, March 9th. The new season of the Emmy-winning series feature 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs will battle it out throughout scenic London, before the grand finale in Paris. Orange County’s own Chef Amar Santana (Vaca adjacent to South Coast Plaza and Broadway by Amar Santana in Laguna Beach) will be one of the esteemed returning Cheftestants. Chef Amar takes a break from his busy kitchens for a preview of “Top Chef” Season 20 – London.

“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet Founder, Steve Dolinsky.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Bring on the sweet and succulent shrimp, always a popular menu item. Chef Andrew tells us about the appeal of Fair Trade, 100 percent traceable wild blue Mexican shrimp.

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

Eric Klein of Wolfgang Puck Catering

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at the Dolby Theater in Hollywood.

Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2023 is the 29th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 12th.

Wolfgang Puck is flying in his Executive Chef at CUT London, Elliott Grover, to prepare Fish and Chips and oversee the Beef Wellington Carving Station. New creations for this year are the Ma Maison Chicken Salad and Wolfgang’s spin on Chicken & Waffles.

Chef Eric takes a break from his active kitchens to join us.

Michael and Kwini Reed of Poppy and Seed

“Come celebrate and be part of the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 2nd, 2023, from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors.”

“Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles. Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed. In addition to the two concepts, Chef Reed and his wife and co-owner, Kwini Reed also run an upscale catering company, Root of All Food.”

“In 2011, Chef Reed and Kwini Reed jointly created the high-end catering company, Root of All Food which specializes in high-end boutique catering, in-home cooking and events, and catering to Southern California. During the summer of 2014, Reed opened DTLA brunch darling, Poppy + Rose, a restaurant that specializes in classic American diner-fare made from scratch with a seasonal menu. He owns the restaurant alongside his wife, Kwini Reed. In 2021, Poppy & Seed opened, branching more upscale service and cuisine in a modern greenhouse setting. Located in the Anaheim Packing District, Poppy & Seed features a menu of refined American fare.”

“The sixth annual Masters of Taste 2023 is expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and top cocktail bars, a premier 50-Yard-Line Cocktail Bar, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.”

Ticket Information: Masters of Taste 2023 will take place on Sunday, April 2nd, 2023, and this is a 21+ event. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm.

Chef Michael Reed and Kwini Reed are our guests.

Amar Santana at the Finale of Top Chef

Bravo’s Top Chef” debuts its 20th season with “World All-Stars” in London, on Thursday evening, March 9th. The new season of the Emmy-winning series feature 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs will battle it out throughout scenic London, before the grand finale in Paris. Orange County’s own Chef Amar Santana (Vaca adjacent to South Coast Plaza and Broadway by Amar Santana in Laguna Beach) will be one of the esteemed returning Cheftestants.

Chef Amar is a “Top Chef” veteran and characterized as a fierce competitor. In a spectacular and memorable finale he was judged the 1st runner up for “Top Chef” Season 13 – California narrowly missing the coveted top spot. He was then invited back for “Top Chef” Season 18 – Portland as a member of the elite judging panel.

Chef Amar takes a break from his busy kitchens to join us with a preview of “Top Chef” Season 20 – London.

Sail in style with Chef Amar on a premium Douro River Valley (a UNESCO World Heritage Site) cruise for 7 nights (starting November 5th.) around Porto, Portugal (the City of Bridges) on a Uniworld boutique river cruise. Also a visit to Spain’s glorious city of Salamanca. On-board cooking classes with Chef Amar will feature fresh, regional produce. Also learn the art of Spanish winemaking and Ports from Porto with visits to some of Chef Amar’s favorite wineries in the region featured on the Wine Lists at Vaca and Broadway by Amar Santana.

Steve Dolinsky and Andreew Gruel

“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.”

“I’ve seen the L.A. pizza scene explode recently, having visited about 60 places while researching over the past year,” said Dolinsky. “But with so much great pizza spread out from Santa Barbara to San Diego, there needed to be a way to highlight these artisans all in one place. Not only will we do that, but we’ll also bring together some of the most talented local pizza pros to share their knowledge and expertise with home cooks.”

We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the Founder of Pizza City Fest Los Angeles, Steve Dolinsky.

Tickets for Pizza City Fest Los Angeles start at $95. For more information and to purchase tickets, please visit Pizza City’s Ticketing page or call 1-877-234-8425.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

Bring on the sweet and succulent shrimp, always a popular menu item. Chef Andrew tells us about the appeal of Fair Trade, 100 percent traceable wild blue Mexican shrimp.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Eric Klein, Senior Vice President Culinary & Partner, Wolfgang Puck Catering. The Oscars’ Governors Ball Cuisine
Segment Three: Masters of Taste Preview with Hosts and Culinary Masters Chef Michael Reed and Kwini Reed Part One
Segment Four: Masters of Taste Preview with Hosts and Culinary Masters Chef Michael Reed and Kwini Reed Part Two
Segment Five: Chef Amar Santana of Vaca and Broadway. Cheftestant for Bravo’s “Top Chef” Season 20 London Part One
Segment Six: Chef Amar Santana of Vaca and Broadway. Cheftestant for Bravo’s “Top Chef” Season 20 London Part Two
Segment Seven: Pizza City Fest Los Angeles Preview with Founder Steve Dolinsky
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 466, March 19, 2022: Executive Chef Eric Klein, Senior Vice President Culinary – Partner, Wolfgang Puck Catering

Eric Klein of Wolfgang Puck Catering

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood.

Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 27th. Between the Tray Passed items, Passed Small Plates, Passed Small Plate Sweets, Small Plate Stations, Sweets and the Cookies and Milk Bar 20,000 portions will be served to the A-List guests. New this year are three Small Plate Stations from the Bronx-based Ghetto Gastro including “Triple C’s” (Trading Places Cornbread, Crab, Caviar.)

Last year Wolfgang Puck catered the exclusive “Cocktail Party” version of the Oscars at the historic Union Station in Downtown Los Angeles. Nibbles and beverages were served (with proper pandemic protocols) in an outside patio during the ceremony.

They are the official caterers for the newly opened Academy Museum of Motion Pictures ($484 million) at Wilshire Blvd. and Fairfax Avenue on the Miracle Mile.

Chef Eric Klein takes a brief break from his busy kitchens to join us.

Show 358, February 2, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Now an enticing preview of this Saturday’s tempting 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.

Lots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Mellissa’s, joins us to chat about captivating tends in fruits and veggies for the new decade. Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole.

Why is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world ? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

For the 26th year Wolfgang Puck Catering will design and prepare the exquisite cuisine for The Oscars Governors Ball at Hollywood & Highland which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary, Wolfgang Puck Catering. Chef Eric takes a break from his busy kitchens to join us.

One of the best ways to come to know a city is through its food. When we go to a new city we’ve found our best insiders introduction is by partaking of a highly regarded, local food walking tour. One of the premier food walking tour operators locally is the long-established Melting Pot Food Tours. The principals are Lisa and Diane Scalia (sisters.) The Scalias hospitably lead their tour overview for us.

The Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, is organizing an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. Eric Spivey, Chair of the Julia Child Foundation for Gastronomy and the Culinary Arts is our guest with the enticing preview.

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

Show 358, February 2, 2020: Executive Chef Eric Klein, Senior Vice President, Culinary, Wolfgang Puck Catering – Previewing the Oscars Governors Ball

Eric Klein of Wolfgang Puck CateringFor the 26th year Wolfgang Puck Catering will create the exquisite cuisine for the 92nd Oscars Governors Ball at Hollywood & Highland in the Ray Dolby Ballroom which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The standout menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary & Partner, Wolfgang Puck Catering.

The incredible menu includes Amuse Bouche, Tray-Passed Hors d’Oeuvre, Passed Small Plates (Hot & Cold,) Chef Action Station, Sweets, Boozy Milkshakes, Housemade Valrhona Chocolate Bars, and a Dessert Chef Action Station featuring scooped to order Sorbets on Chinese Donuts.

Since 2013, the Governors Ball has been dedicated to sustainable farming, with more than 50 per cent plant-based and vegetarian dishes offered. The extensive menus have taken into account a number of food allergies and lifestyle eating choices.

Chef Eric Klein takes a brief break from his incredibly busy kitchens to join us.

February 1: Melissa’s World Variety Produce, Wine Exchange, Wolfgang Puck Catering, Melting Pot Food Tours, Santa Barbara Culinary Experience

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Schueller of Melissa’s – 2020 Produce Trends
Segment Three: Kyle Meyer, Wine Exchange, Santa Ana – Bordeaux, Tasting the 2017 Vintage
Segment Four: Executive Chef Eric Klein, Senior Vice President, Culinary, Wolfgang Puck Catering – Previewing the Oscars Governors Ball
Segment Five: Melting Pot Food Tours Part One
Segment Six: Melting Pot Food Tours Part Two
Segment Seven: Preview of Santa Barbara Culinary Experience Part One
Segment Eight: Preview of Santa Barbara Culinary Experience Part Two

Now an enticing preview of this Saturday’s tempting 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.

Lots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Melissa’s, joins us to chat about captivating tends in fruits and veggies for the new decade. Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole.

Why is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world ? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

For the 26th year Wolfgang Puck Catering will design and prepare the exquisite cuisine for The Oscars Governors Ball at Hollywood & Highland which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary, Wolfgang Puck Catering. Chef Eric takes a break from his busy kitchens to join us.

One of the best ways to come to know a city is through its food. When we go to a new city we’ve found our best insiders introduction is by partaking of a highly regarded, local food walking tour. One of the premier food walking tour operators locally is the long-established Melting Pot Food Tours. The principals are Lisa and Diane Scalia (sisters.) The Scalias hospitably lead their tour overview for us.

The Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, is organizing an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. Eric Spivey, Chair of the Julia Child Foundation for Gastronomy and the Culinary Arts is our guest with the enticing preview.

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

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioLots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Mellissa’s, joins us to chat about captivating trends in produce for the new decade.

Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole. Also on the menu are Sapurana Mangoes, Jackfruit Pods, Organic EZ Open Young Coconuts (available year-round,) Charentais Melons and lots more…

“Melissa’s Tropical Avocados are a large green-skinned, water-based variety that is available year-round out of the Dominican Republic. The pale green flesh of the fruit features that classic creamy avocado flavor you know and love but has a slightly firmer texture when compared to Hass. The firm flesh of Melissa’s Tropical Avocados makes them great for slicing and adding to sandwiches or salads, or dice and mix into your favorite ceviche recipes. The large size makes this an excellent variety for families – you can spend less time prepping multiple avocados when you can use one Tropical Avocado. You’ll appreciate the slow oxidation. Use part of the avocado, and then store the rest without it turning brown too quickly.”

Kyle Meyer of Wine ExchangeWhy is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the eagerly anticipated annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

The Union is an affiliation of the best Bordeaux producers from all of the major Bordeaux winegrowing regions including Margaux, St Julien, Pauillac, St Estèphe, Listrac, Moulis, Haut-Médoc, Graves, Pessac-Léognan, Saint-Emilion, Pomerol, Sauternes and Barsac! More than 60 châteaux attended and winemakers and owners poured over 100 wines from the exciting, soon-to-be-released 2017 vintage.

Eric Klein of Wolfgang Puck CateringFor the 26th year Wolfgang Puck Catering will create the exquisite cuisine for the 92nd Oscars Governors Ball at Hollywood & Highland which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The standout menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary & Partner, Wolfgang Puck Catering.

The incredible menu includes Amuse Bouche, Tray-Passed Hors d’Oeuvre, Passed Small Plates (Hot & Cold,) Chef Action Station, Sweets, Boozy Milkshakes, Housemade Valrhona Chocolate Bars, and a Dessert Chef Action Station featuring scooped to order Sorbets on Chinese Donuts.

Since 2013, the Governors Ball has been dedicated to sustainable farming, with more than 50 per cent plant-based and vegetarian dishes offered. The extensive menus have taken into account a number of food allergies and lifestyle eating choices.

Chef Eric Klein takes a brief break from his incredibly busy kitchens to join us.

Scalia Sisters of Melting Pot Food ToursOne of the best ways to come to know a city is through its food. When we go to a new city we’ve found our best insiders introduction is by partaking of a highly regarded, local food walking tour. One of the premier food walking tour operators locally is the long-established Melting Pot Food Tours. The principals are Lisa and Diane Scalia (sisters.) The Scalias hospitably lead the background tour for us.

“Melting Pot Food Tours offers delicious food tasting tours throughout the LA area that will indulge your taste buds and delight your senses! Whether you’re looking to explore the Original Farmers Market and the eclectic Third Street area of mid-city Los Angeles, discover the vibrant past of Old Pasadena, or enjoy a fabulous guided tour through the flavors of East Los Angeles, Melting Pot Food Tours will be your guide.”

One of Melting Pot’s proprietary tours is the La Espanola Meats VIP Tour and Paella Lunch. This tour, dining and shopping experience is produced by Melting Pot Food Tours in cooperation with the Dona Juana family of La Espanola Meats in Harbor City, CA. “Our two-generation family of hosts are the premier purveyors of fine, authentic Spanish charcuterie, cheeses, wines, and a myriad of imported specialties.”

“The experience begins with an exclusive tour of La Espanola’s manufacturing facilities, where premium sausages and cured meats are crafted with recipes procured from Spain’s finest master artisans. Following the tour, a specially-prepared patio lunch of tapas and paella is served with wine, plus homemade churros with dark chocolate dipping sauce.”

Eric Spivey of the Julia Child Foundation for Gastronomy and the Culinary ArtsThe Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts,  is organizing an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents.

The late cookbook author, chef and TV personality Julia Child was passionate about teaching others about the culinary arts—and was an aficionado of Santa Barbara, as a longtime resident herself. The Santa Barbara Culinary Experience aims to gather the community and visitors to celebrate the bounty of Santa Barbara’s abundant resources found in its local farms, ranches, vineyards and ocean, inspired by the spirit of Julia and her legacy of culinary education.

The Santa Barbara Culinary Experience (SBCE) is a world-class three-day event celebrated throughout greater Santa Barbara from March 13-15, 2020. Immersed in the American Riviera and showcasing a taste of Santa Barbara by bringing together local and national talent in the spirit of Julia Child, the public will enjoy Santa Barbara—Julia’s final home—with its dynamic food and wine scene.”

“In partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, participating restaurants, bars and hotels across the city and waterfront will offer their inspired spin on classic Julia Child dishes, signature Julia and Paul Child cocktails, educational programming, memorable stays, tours, talks and other creative programming, all to benefit The Julia Child Foundation.”

“The net proceeds of the Santa Barbara Culinary Experience will flow to The Julia Child Foundation for Gastronomy and the Culinary Arts.  The majority of those funds will be used to support a range of nonprofits in Santa Barbara County. Click here for more information on the foundation.”

“The mission of The Julia Child Foundation for Gastronomy and the Culinary Arts is to honor and further Julia’s legacy, which centers on the importance of understanding where food comes from, what makes for good food, and the value of cooking. Headquartered in Santa Barbara, California, the Foundation is a nonprofit organization, which makes grants to support research in culinary history, scholarships for professional culinary training, food writing and media, as well as professional development and food literacy programs.”

“Over the last decade, the Foundation has made more than $2 million in grants to other non-profits. In 2015, the Foundation created the Julia Child Award, presented at an annual Food History Gala hosted by the Smithsonian’s National Museum of American History. This annual award honors an individual who has made a profound and significant difference in the way America cooks, eats and drinks and is accompanied by a $50,000 grant from the Foundation to a food-related non-profit selected by the recipient.” Learn more about the Julia Child Foundation.

Eric Spivey, Chair of the Julia Child Foundation for Gastronomy and the Culinary Arts is our guest with the enticing preview.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Schueller of Melissa’s – 2020 Produce Trends
Segment Three: Kyle Meyer, Wine Exchange, Santa Ana – Bordeaux, Tasting the 2017 Vintage
Segment Four: Executive Chef Eric Klein, Senior Vice President, Culinary, Wolfgang Puck Catering – Previewing the Oscars Governors Ball
Segment Five: Melting Pot Food Tours Part One
Segment Six: Melting Pot Food Tours Part Two
Segment Seven: Preview of Santa Barbara Culinary Experience Part One
Segment Eight: Preview of Santa Barbara Culinary Experience Part Two