Show 434, July 17, 2021: Jim Moroney, Proprietor, Sixmilebridge Vineyards and Winery, Paso Robles Part One

Jim Moroney of Sixmilebridge Vineyards and Winery

“Proprietors of Sixmilebridge Vineyards and Winery, Jim and Barbara Moroney, came to Paso Robles with the singular dream of producing wines that had they found them elsewhere, would become favorites of theirs. The Moroneys want to express the singular character of their Westside Paso soil in wines they look forward to drinking every day.”

“Sixmilebridge is best known for it’s estate grown Cabernet Sauvignon and Bordeaux-style blends. Their commitment to showcasing world-class wines begins with organically farmed, limestone-rich Paso Robles vineyards.”

Sixmilebridge offers relaxed tasting room appointments daily from 10:00 am to 3:30 pm. “The Moroney’s believe that wine is best experienced when hosts are able to dedicate their time exclusively to one group. Consequently, guests can expect one of Sixmilebridge’s welcoming staff to remain available exclusively to your party for the duration of the visit.”

“Winemaker Anthony Yount said it best: our terroir at Sixmilebridge is nothing if not extreme. Were we crazy to plant Bordeaux varietal grapes into the face of an impossibly steep, untamed hillside overlooking the westside of Paso Robles—best known as premier Rhone growing country? Maybe a little. But we’ve never run from hard work, and we knew the growing conditions rivaled the best in the world.”

“Here, exceptional quality fruit is born from a thick layer of limestone dominate terrain that stretches out in every direction down steep hillsides. With staggering temperature swings of up to 50 degrees that soar and drop daily, and a consistent and daily breeze from the Pacific Ocean, our low-yield fruit is stressed, tried, and tested.”

Upcoming releases for 2021 are the 2018 Apparition (Cab Franc,) 2018 Cabernet Sauvignon and 2019 Rose of Cabernet Franc.

Jim Moroney pulls the cork on all things Sixmilebridge Vineyards and Winery for us.

Play

Show 434, July 17, 2021: Jim Moroney, Proprietor, Sixmilebridge Vineyards and Winery, Paso Robles Part Two

Jim Moroney of Sixmilebridge Vineyards and Winery

Proprietors of Sixmilebridge Vineyards and Winery, Jim and Barbara Moroney, came to Paso Robles with the singular dream of producing wines that had they found them elsewhere, would become favorites of theirs. The Moroneys want to express the singular character of their Westside Paso soil in wines they look forward to drinking every day.

“Sixmilebridge is best known for it’s estate grown Cabernet Sauvignon and Bordeaux-style blends. Their commitment to showcasing world-class wines begins with organically farmed, limestone-rich Paso Robles vineyards.”

Sixmilebridge offers relaxed tasting room appointments daily from 10:00 am to 3:30 pm. “The Moroney’s believe that wine is best experienced when hosts are able to dedicate their time exclusively to one group. Consequently, guests can expect one of Sixmilebridge’s welcoming staff to remain available exclusively to your party for the duration of the visit.”

“Winemaker Anthony Yount said it best: our terroir at Sixmilebridge is nothing if not extreme. Were we crazy to plant Bordeaux varietal grapes into the face of an impossibly steep, untamed hillside overlooking the westside of Paso Robles—best known as premier Rhone growing country? Maybe a little. But we’ve never run from hard work, and we knew the growing conditions rivaled the best in the world.”

“Here, exceptional quality fruit is born from a thick layer of limestone dominate terrain that stretches out in every direction down steep hillsides. With staggering temperature swings of up to 50 degrees that soar and drop daily, and a consistent and daily breeze from the Pacific Ocean, our low-yield fruit is stressed, tried, and tested.”

“The Sixmilebridge wines are sourced solely from their two, organic, high-elevation estate vineyards, Maidie and Grace, located in the acclaimed Adelaida District AVA.”

Jim Moroney now pulls the cork on the 2018 Paladin blend from Sixmilebridge and continues with us.

Play

Show 382, July 18, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Lots of fresh deliciousness going on in the wide world of specialty produce as it’s Summer. Our own resident produce guru, Robert Schueller of Melissa’s, joins us to chat about the pick of the season’s best for fruits and vegetables. Think, for starters, variety grapes including Jelly Drops, Champagne Grapes and Muscatos™ Grapes. In early August it’s the start of the always anticipated fresh Hatch Chile season. In addition to the area store roastings new is Hatch Popcorn, Hatch Kettle Corn and a line of fresh Hatch Salsas.

Chef Johnny Church is well-known and respected in fine dining circles in Las Vegas. Among the high-profile kitchens on the Las Vegas Strip he’s cooked in are Aureole and RM Seafood. Most recently he was the corporate executive chef for Golden Entertainment. In April he made the unusual move of going out on his own and taking over a classic 50’s style diner now known as Johnny C’s Diner – “Seven Days Without Makes One Weak.” It’s located in the LMV Resort, a lushly landscaped luxury RV resort. Chef Johnny Church joins us to talk about his new venture.

“Creating baked goods for everyone can be a challenge—from dairy intolerances to gluten-free lifestyles, peanut allergies to vegan diets, there are so many factors to consider when trying to come up with something to bake for a friend’s birthday, bake sale, holiday, or just to give someone a treat. Luckily, Angela Garbacz, the chef and owner of Goldenrod Pastries in Lincoln, Nebraska, felt the same way, and in Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats she provides inclusive recipes that are meant to fit any lifestyle, regardless of dietary restrictions.” Pastry Chef Angela Garbacz is our guest, whisk in hand.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… It’s Summer which is the prime season for cooking ribs. We’ll hear from Chef Andrew with his best tips for preparing these meaty wonders on a bone. We’ll, of course, “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

July 18: Melissa’s World Variety Summer Produce, Johnny C’s Diner, Angela Garbacz

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part One
Segment Three: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part Two
Segment Four: Chef & Proprietor Johnny Church, Johnny C’s Diner, Las Vegas Part One
Segment Five: Chef & Proprietor Johnny Church, Johnny C’s Diner, Las Vegas Part Two
Segment Six: Pastry Chef Angela Garbacz, Goldenrod Pastries & Perfectly Golden Cookbook Part One
Segment Seven: Pastry Chef Angela Garbacz, Goldenrod Pastries & Perfectly Golden Cookbook Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Lots of fresh deliciousness going on in the wide world of specialty produce as it’s Summer. Our own resident produce guru, Robert Schueller of Melissa’s, joins us to chat about the pick of the season’s best for fruits and vegetables. Think, for starters, variety grapes including Jelly Drops, Champagne Grapes and Muscatos™ Grapes. In early August it’s the start of the always anticipated fresh Hatch Chile season.

Chef Johnny Church is well-known and respected in fine dining circles in Las Vegas. Among the high-profile kitchens on the Las Vegas Strip he’s cooked in are Aureole and RM Seafood. Most recently he was the corporate executive chef for Golden Entertainment. In April he made the unusual move of going out on his own and taking over a classic 50’s style diner now known as Johnny C’s Diner – “Seven Days Without Makes One Weak.” It’s located in the LMV Resort, a lushly landscaped luxury RV resort. Chef Johnny Church joins us to talk about his new venture.

“Creating baked goods for everyone can be a challenge—from dairy intolerances to gluten-free lifestyles, peanut allergies to vegan diets, there are so many factors to consider when trying to come up with something to bake for a friend’s birthday, bake sale, holiday, or just to give someone a treat. Luckily, Angela Garbacz, the chef and owner of Goldenrod Pastries in Lincoln, Nebraska, felt the same way, and in Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats she provides inclusive recipes that are meant to fit any lifestyle, regardless of dietary restrictions.” Pastry Chef Angela Garbacz is our guest, whisk in hand.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… It’s Summer which is the prime season for cooking ribs. We’ll hear from Chef Andrew with his best tips for preparing these meaty wonders on a bone. We’ll, of course, “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioLots of fresh deliciousness going on in the wide world of specialty produce as it’s now Summer. Our own resident produce guru, Robert Schueller of Melissa’s, joins us to chat about the pick of the season’s best for fruits and vegetables. Think, for starters, variety grapes including Jelly Drops, Champagne Grapes and Muscato Grapes.

Jelly Drops® Grapes are a hybrid of the popular Thompson seedless grape and the rich, meaty Concord grape variety. The result is a plump, juicy, dark purple seedless table grape with a thin skin. The aromatic, earthy flavor is similar to Concord but mellowed by the mild sweetness of the Thompson.”

“Grown both in California, Chile and Peru, Red Muscatos™ are a year-round grape to keep all your grape needs satisfied. Packed with sweet floral accents and covered in red, apple-crisp skin, Red Muscatos™ are the perfect grape for any occasion. Not only do these grapes taste great, but they are also seedless for convenience and are the ideal crunchy texture.”

“Red Muscatos™ are great for snacking, for kids and adults alike. Add them into a fresh fruit n’ cheese platter for perfect fruit pairings, or sprinkle over yogurt.”

We’re moving down the produce aisle and on the shopping list are Shishito Peppers, Rhubarb, and the fresh Hatch Chile season (starting in early August.)

For over 100 years family-owned farms have grown Hatch peppers in New Mexico’s Mesilla Valley. These peppers are bound to the land and simply won’t grow the same way anywhere else. Hatch Chiles are thick, meaty and rich, and are often called the world’s tastiest peppers.

Johnny Church of Johnny C's DinerChef Johnny Church is well-known in fine dining circles in Las Vegas. Among the high-profile kitchens on the Las Vegas Strip he’s cooked in are Aureole and RM Seafood. Most recently he was the corporate executive chef for Golden Entertainment.

In April he made the unusual move of going out on his own and taking over a classic 50’s style diner now known as Johnny C’s Diner – “Seven Days Without Makes One Weak.” It’s located in the LMV Resort, a lushly landscaped luxury RV resort.

It’s elevated diner fare (with a real chef in the kitchen) for Breakfast and Lunch seven days a week. Think Fat Elvis French Toast with bacon, banana, peanut butter and strawberries. From specialty sandwiches there is the Hero piled high with turkey, ham, salami, lettuce, tomato, onion, pickles, mayo, mustard, olive oil, balsamic redux, oregano and served on a hoagie roll. There is also the Hen House with fried chicken, lettuce, tomato, special sauce and served on a toasted bun. Sweet Treats include Chef Johnny’s Family recipe for Orange Creamsicle Cake.

Chef Johnny Church, spatula in hand, serves it up for us.

Angela Garbacz of Goldenrod Pastries“Creating baked goods for everyone can be a challenge—from dairy intolerances to gluten-free lifestyles, peanut allergies to vegan diets, there are so many factors to consider when trying to come up with something to bake for a friend’s birthday, bake sale, holiday, or just to give someone a treat. Luckily, Angela Garbacz, the chef and owner of Goldenrod Pastries in Lincoln, Nebraska, felt the same way, and in Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats she provides inclusive recipes that are meant to fit any lifestyle, regardless of dietary restrictions.”

“In Perfectly Golden,” Angela puts all the personality, fun, joy, and enthusiasm she puts into her bakery, and she gives the tips and tricks that she has accrued over 20 years of professional baking experience. Rather than just giving the measurements and baking times, Angela’s goal is to have you learn about the process—such as understanding that cookie dough should feel soft but not sticky, or a yeast dough should feel impossibly fluffy.”

“She gives notes on ingredients like flax eggs and non-dairy milks, helps you understand the varieties of gluten-free flours, and she even provides baking tips for troubleshooting information before you’ve started the recipe. Her tips on yeast doughs include understanding when they’re ready to bake, and how to encourage rising. She shares her trick for how to save a cake batter that’s become too thick, after explaining why that sometimes happens, and she explains why some cakes cool in their pans and why some need to be unmolded quickly.”

“Angela includes all the classic recipes that have made Goldenrod Pastries a household name, as irresistible as they are adaptable. Goldenrod’s Favorite Vegan Bun Dough is one of her signatures—and one sampling will tell you why. You may have never thought that a Babka could be made vegan, but Angela doesn’t just provide one version, she gives three variations to make this classic even more exciting. Of course, she includes standards like Chocolate Chip Cookies, Oatmeal Raisin Cookies, and Coconut Berry Thumbprints, but she also gives more unique cookies, such as Buckwheat Chocolate Chunk Cookies and Turtle Cookies. If you’re looking for snack cakes, then look no further than recipes like Lemon & Almond Torte, Blueberry Buckle with Pecan Streusel, and Chocolate “Thunder” Cake.”

“If you’re heading to a party, then you could bring one of her fancier party cakes, which include classics, such as Carrot Cake and Yellow Cake with Chocolate Buttercream, and new flavors, like Champagne Cake with Almond Buttercream, Orange Blossom Cake with Lemon Buttercream, and Cardamom Cake with Pistachio Streusel & Strawberry-Rose Glaze. Angela’s chapter for Pies, Tarts, and Bars includes all the familiar favorites, along with Rice Custard Tart, Pomegranate Tart, and Strawberry Pretzel Pie.”

“Angela is reworking the classics to fit with any diet, while creating new and interesting flavors throughout. Whether you’re a baking novice or an expert, a seasoned vegan or a newly diagnosed dairy intolerant, this book provides treats, cakes, cookies, and more to fit in with your diet. Angela helps you do you and gives you the freedom to enjoy something sweet.”

Pastry Chef Angela Garbacz is our guest, whisk in hand.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps…

It’s Summer which is the prime season for cooking succulent ribs. We’ll hear from Chef Andrew sharing his best tips for preparing these meaty wonders on a bone. We’ll, of course, “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part One
Segment Three: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part Two
Segment Four: Chef & Proprietor Johnny Church, Johnny C’s Diner, Las Vegas Part One
Segment Five: Chef & Proprietor Johnny Church, Johnny C’s Diner, Las Vegas Part Two
Segment Six: Pastry Chef Angela Garbacz, Goldenrod Pastries & Perfectly Golden Cookbook Part One
Segment Seven: Pastry Chef Angela Garbacz, Goldenrod Pastries & Perfectly Golden Cookbook Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 350, December 7, 2019: Wine Authority Kyle Meyer, Santa Ana’s Wine Exchange, with Champagne Buying Advice

Kyle Meyer of Wine ExchangeThinking about buying a bottle of French Champagne as a gift or for the festive Holiday Table? Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with selection tips from an expert that, happily, won’t break the bank.

When you look a little deeper than the mega-brands with huge marketing budgets and lots of splash there are values to be had among the small producers.

Orange Wine is a new topic of conversation among wine aficionados. Kyle provides the needed overview. Actually Orange Wines (skin-macerated white wine) dates back thousands of years to Eastern Europe. What’s tricky about producing them is achieving proper balance.

Kyle particularly suggests Orange Wines from Italy made with Pinot Grigio grapes. Look for “Ramato” on the label.

Play

Show 348, November 9, 2019: Sean Sheehan, Sheehan Winery, Albuquerque, NM

Sean Sheehan of Sheehan WinerySheehan Winery is committed to making high-quality, all natural, boutique wines in New Mexico. Our winery was founded in 2015 by Sean Sheehan, who learned the craft by serving for more than a decade as lead winemaker at some of New Mexico’s finest wineries.”

“Our wines are made exclusively from New Mexico-grown grapes. Sheehan Winery wines reflect the unique combination of sun, high altitude, dry climate and soil of the New Mexico climate. We invite you to enjoy them!”

Winemaker Sean Sheehan is with us to pull the cork.

Play

Show 347, November 2, 2019: Robert Schueller of Melissa’s – Produce Trends from Produce Marketing Association Presentation Part Two

Melissa's Robert Schueller at the SoCal Restaurant Show 5th AnniversaryOur resident produce authority, Robert Schueller continues with a special report. Robert was a featured speaker at the recent Produce Marketing Association – Fresh Summit Expo annual gathering at the Anaheim Convention Center with a special presentation for the media. It’s the largest produce show held in the United States. His topic was Produce Trends. Robert provides us with a generous second helping of the intriguing highlights. Think Winter Crunch Grapes and Christmas Crunch Grapes.

Play

Show 216, March 25, 2017: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana

Kyle Meyer of Wine ExchangeThe pleasantly effervescent Prosecco from Italy is on a lot of restaurant by-the-glass menus these days. It’s a common misnomer that it’s Italian sparkling wine. Actually it comes from difference grapes (Glera) than Champagne and is created using a different, less labor intensive process. Also, all Prosecco is not created equal.

To bring clarity to the ongoing discussion our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us with the needed 411.

Also, what sparkling wine and Champagne is now served in by the glass in better restaurants is starting to change. It’s not just presented in a Champagne flute anymore. What’s going on…?

Play

Show 182, July 30, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. In May in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish during the National Restaurant Association’s annual gathering.

Now a (hopefully) tantalizing preview of Saturday’s overloaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The skills of butchery meet the world of fresh produce in The Vegetable Butcher – How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini. This well-researched, essential, inspiring guide demystifies the world of vegetables. Author and Chef Cara Mangini joins us from Columbus, Ohio.

For 77 years, the Los Angeles International Wine Competition has showcased the finest domestic and international vintages through a wine-tasting event that is widely considered to be one of the most prestigious in the United States. The winning wines are available for tasting at the upcoming L.A. County Fair. Malibu winemaker Jim Palmer Vineyards scored an impressive 98-point rating from the judges for his 2014 Pinot Noir earning a Gold Medal. He’s our guest along with Master Sommelier Michael Jordan, the Competition Chairman.

What’s new, fresh and exciting in the world of Summer fruits and vegetables? Glad you asked. Joining us for an informative update is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. For starters it’s everything grapes. Think Red Muscato, Green Muscato, Black Muscato, Jelly Drop, Candy Sweet Grapes, Cotton Candy and Champagne grapes. They are all now best of the season. Also Jackfruit, the hefty cousin of breadfruit and figs.

Since 2012 Clarissa Nagy has been the Winemaker at Santa Maria’s Riverbench Vineyard & Winery. Riverbench Vineyard was established in 1973 when its first Chardonnay and Pinot Noir grapes were planted on the property. Clarissa also has her own label, c nagy, with a rustic tasting room in Orcutt. Her first release was in 2005. Clarissa uncorks it for us.

Our Mad Hungry Woman blogger, Anita Lau, has just returned from a visit to Melbourne and Queensland state in Australia. Among her finds is Bass & Flinders, a boutique gin distillery in Mornington Peninsula, Victoria. Anita joins us with her spirited report.

In 2009, Stuart Skversky, a Los Angeles rising star chef, gave up his life in Los Angeles and moved to Chiang Mai, Thailand to become a full time volunteer at the Wat Dan Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these high risk Hill Tribe kids following their graduation, he founded Stu and the Kids to better prepare them for adulthood, helping them get into a university or technical college and giving them the tools for an independent future. Stu and the Kids’ 2016 Los Angeles Fundraiser was at Vibiana on July 31st. Chef Stuart Skversky is our guest.

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

Show 182, July 30, 2016: Robert Schueller, Prince of Produce, Melissa’s / World Variety Produce

Melissa's Produce GrapesWhat’s new, fresh and exciting in the world of Summer fruits and vegetables? Glad you asked. Joining us for an update is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. For starters it’s everything grapes. Think Red Muscato, Green Muscato, Black Muscato, Jelly Drop, Candy Sweet Grapes, Cotton Candy and Champagne grapes. They are all now best of the season.

Jelly Drops Grapes are a hybrid of the popular Thompson Seedless grape and the rich, meaty Concord grape. The result is a plump, juicy, dark purple seedless table grape with a thin skin. Their aromatic, earthy flavor is similar to that of a Concord, but mellowed by the mild sweetness of the Thompson. This variety is a perfect out of hand summer snack fruit or delicious when used as a sweet sauce ingredient for almost any kind of meat or poultry dish.

A late-season variety (green) with an extremely high sugar content, the Candy Sweets® name describes its great flavor! Though petite in size, this amber-green seedless grape has a big taste that makes it an excellent kids snack or lunchbox favorite. Serve a bunch or two on a party platter; this grape’s firm, crunchy texture and sweetness plays well against any extra sharp cheese.

 

Play