Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Greater Palm Springs Restaurant Week Preview, June 2 to 11
Segment Three: Jonny Pops Frozen Treats with Co-Founder Connor Wray
Segment Four: Notre Vue Estate Winery and Vineyards with Estate General Manager, Geoffrey Thompson Part One
Segment Five: Notre Vue Estate Winery and Vineyards with Estate General Manager, Geoffrey Thompson Part Two
Segment Six: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part One
Segment Seven: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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

“Restaurant Week returns to Greater Palm Springs June 2-11, 2023. This annual gastronomic event, now in its 15th year, offers residents and visitors 10 days of dining experiences at local restaurants. Greater Palm Springs Restaurant Week is the perfect time to take a culinary tour to sample the ever-increasing stature of food culture of the nine-city destination. Greater Palm Springs gained the attention of the Michelin guide in 2022 with their first-ever inclusion of area restaurants in the guide’s recommended places to eat. Visit Greater Palm Springs serves as the producing partner of Restaurant Week in collaboration with presenting sponsor Agua Caliente Casinos.” SO.PA at L’Horizon in Palm Springs under the culinary direction of Executive Chef Michael Hung is one of the new participating restaurants. We’ll meet him as well as Davis Meyer, Senior Director of Community Engagement at Visit Greater Palm Springs. 

“From humble beginnings making frozen treats in the basement of their college dorm room, cofounders of JonnyPops, Erik Brust and Connor Wray perfected an amazing and wonderful formula. Real fruit. Heavy cream. Cane sugar. Purified water. And a pinch of salt. Just simple, wholesome ingredients with no fillers and absolutely nothing artificial. JonnyPops has worked hard to achieve the right balance of real ingredients, flavor and creaminess. The simpler the ingredients, the more delicious the pop. It’s why they use a few wholesome ingredients – like fresh Midwest dairy – and blend small batches with care.” At the recent Natural Products Expo West in Anaheim, Jonny Pops was awarded the prestigious NEXTY for “Best New Sweet Snack” for their (dairy-free and water based) Organic Rainbow Fruit Stacks bar. Co-Founder Connor Way joins us from Elk River, Minnesota with an Organic Rainbow Fruit Stack bar in hand.

“Notre Vue Estate Winery & Vineyards is a breathtaking property spanning 710 acres located just minutes south of Healdsburg, and directly in the town of Windsor’s backyard. The vast views from the summit are a patchwork of vineyards and open space seamlessly woven together, hence the French name “Notre Vue” which means Our View. The property features 350 acres of “Forever Wild” protected open space and 250 acres of beautiful rolling vineyards. Their wines are made in the European style, focusing on finesse and purity, and made with low intervention, clean winemaking styles. Notre Vue Estate takes pride as a certified Sustainable Vineyard and Winery producing ultra-premium wines from their estate vineyards that straddle two of California’s most famous viticultural appellations: Russian River Valley and Chalk Hill, located in Sonoma County. What makes them special is the diversity of terroir that sweeps across the rich tapestry of their land, allowing Notre Vue to grow a selection of 16 grape varieties, including some European varieties rarely found in Sonoma County. The wines produced at their estate vineyards are recognized for their uniqueness and richness.” The Estate General Manager, Geoffrey Thompson, joins us to uncork all that is Notre Vue Estate Winery and Vineyards.

“Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue during the 2023 season for the LA Phil. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary firstrestaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces.Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.” Restaurateur Caroline Style and Chef Suzanne Goinjoin us with what’s on the tantalizing menu for the LA Phil’s Summer Season at the iconic Hollywood Bowl.

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. Inspired by a recent column by Steve Lopez in the Sunday Los Angeles Times we’ll take a look at “Early Bird Dining” where meals are priced at a discount. Once very popular it now seems on the verge of disappearing.

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

“Restaurant Week returns to Greater Palm Springs June 2-11, 2023. This annual gastronomic event, now in its 15th year, offers residents and visitors 10 days of dining experiences at local restaurants. Greater Palm Springs Restaurant Week is the perfect time to take a culinary tour to sample the ever-increasing stature of food culture of the nine-city destination. Greater Palm Springs gained the attention of the Michelin guide in 2022 with their first-ever inclusion of area restaurants in the guide’s recommended places to eat. Visit Greater Palm Springs serves as the producing partner of Restaurant Week in collaboration with presenting sponsor Agua Caliente Casinos.”

“More than 80 restaurants will offer custom menus for lunch, dinner or both. Lunch offers will include 2 or more courses/items priced at $15, $25 or $35. Dinner menus include 3 or more courses/items or small plates and cost $39, $49, $59 or $99. New for 2023 is a category for breakfast and brunch as well as a category for special offers. The flexible “special offers” allow restaurants to present specialties, wine pairings and/or supplemental dishes for an additional charge.”

SO.PA at L’Horizon in Palm Springs under the culinary direction of Executive Chef Michael Hung is one of the new participating restaurants. We’ll meet him as well as Davis Meyer, Senior Director of Community Engagement at Visit Greater Palm Springs providing all the salivating details.

“Decadent, refined, and intimate, SO•PA offers a unique alfresco dining experience. Visit the restaurant for dinner in an intimate outdoor setting under the stars as Michelin Star awarded Chef Michael Hung presents the seasonally enticing menu. The elegant, yet relaxed evening includes world class cocktails and a sophisticated yet approachable wine cellar curated by their in-house Wine Spectator awarded Sommelier.”

“From humble beginnings making frozen treats in the basement of their college dorm room at St. Olaf College, cofounders of JonnyPops, Erik Brust and Connor Wray perfected an amazing and wonderful formula.”

“Real fruit. Heavy cream. Cane sugar. Purified water. And a pinch of salt. Just simple, wholesome ingredients with no fillers and absolutely nothing artificial.”

“JonnyPops has worked hard to achieve the right balance of real ingredients, flavor and creaminess. The simpler the ingredients, the more delicious the pop. It’s why they use a few wholesome ingredients – like fresh Midwest dairy – and blend small batches with care.”

“JonnyPops are also completely peanut-, tree nut-, and gluten-free, as well as kosher-certified.” At the recent Natural Products Expo West in Anaheim, Jonny Pops was awarded the prestigious NEXTY for “Best New Sweet Snack” for their (dairy-free and water based) Organic Rainbow Fruit Stacks bar.

“Their frozen treats are called “JonnyPops” after Erik’s cousin and original co-conspirator, Jonathan. His passing, the result of a tragic drug overdose, filled the family with grief – but also fueled a desire to spark change.”

“In honor of their namesake, each JonnyPops stick is printed with a good deed because they believe sharing kindness, through actions big and small, helps them achieve their sincere mission of making the world a better place, one pop at a time”

Co-Founder Connor Wray joins us from Elk River, Minnesota with an Organic Rainbow Fruit Stack bar in hand.

“Notre Vue Estate Winery & Vineyards is a breathtaking property spanning 710 acres located just minutes south of Healdsburg, and directly in the town of Windsor’s backyard. The vast views from the summit are a patchwork of vineyards and open space seamlessly woven together, hence the French name “Notre Vue” which means Our View. The property features 350 acres of “Forever Wild” protected open space and 250 acres of beautiful rolling vineyards. Their wines are made in the European style, focusing on finesse and purity, and made with low intervention, clean winemaking styles.”

“Notre Vue Estate takes pride as a certified Sustainable Vineyard and Winery producing ultra-premium wines from their estate vineyards that straddle two of California’s most famous viticultural appellations: Russian River Valley and Chalk Hill, located in Sonoma County. What makes them special is the diversity of terroir that sweeps across the rich tapestry of their land, allowing Notre Vue to grow a selection of 16 grape varieties, including some European varieties rarely found in Sonoma County. The 710-acre estate boasts many diverse microclimates, including rare soil and slope combinations. The wines  produced at their estate vineyards are recognized for their uniqueness and richness.”

“Grapes have been grown on the property since 1869 and commercially for wines since 1907. Notre Vue Estate & Winery produces wines under the Notre Vue label which are sold primarily at their tasting salons and in select restaurants. Notre Vue also produces wines under the Balverne label which is a brand that was historically famous in the 1980’s being poured at the White House multiple times as well as the famous Hollywood Brown Derby, the original Spago in West Hollywood and Sparks Steakhouse in New York.”

“Balverne wines were produced on the estate in the 1980’s and the brand was carefully resurrected by the Notre Vue Estate owners in 2012 to honor Balverne’s history. In 2022, Notre Vue Estate celebrated its 30 year anniversary under the current ownership. Notre Vue Estate is now helmed by co-founder Renée Brown-Stein. In addition to producing multiple wines under our two labels they also sell their grapes to many premium wineries in Sonoma County and Napa Valley. Notre Vue grapes are found in some of the most well-known wines from Sonoma and Napa.”

The Estate General Manager, Geoffrey Thompson, joins us to uncork all that is Notre Vue Estate Winery and Vineyards.

“Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue during the 2023 season for the LA Phil. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.”

“This year Caroline Styne has expanded the retail wine selections in the three marketplaces, broadening the varieties and options for wine lovers visiting the Bowl. In addition to increasing the selection of her popular canned wine offerings, she has also added a number of vegan and organic bottles, as well as a collection of natural wines from producers including Broc Cellars, Johan Vineyards, Lo-fi Wines, Angeleno Wine Company and more. And, returning for the 2023 season are the fan favorites Winemaker Wednesdays and Sunday Market Tastings – a 14-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers and sommeliers hand-selected by Caroline to give the venue’s visitors an immersive and personal experience with her favorite people in the wine world.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Restaurateur Caroline Style and Chef Suzanne Goin join us with what’s on the salivating menu for the LA Phil’s Summer Season at the iconic Hollywood Bowl.

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.

Inspired by a recent column by Steve Lopez in the Sunday Los Angeles Times we’ll take a look at “Early Bird Dining” where meals are priced at a discount. Once very popular it now seems on the verge of perhaps disappearing. Has “Happy Hour” really replaced it? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Greater Palm Springs Restaurant Week Preview, June 2 to 11
Segment Three: Jonny Pops Frozen Treats with Co-Founder Connor Wray
Segment Four: Notre Vue Estate Winery and Vineyards with Estate General Manager, Geoffrey Thompson Part One
Segment Five: Notre Vue Estate Winery and Vineyards with Estate General Manager, Geoffrey Thompson Part Two
Segment Six: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part One
Segment Seven: Hollywood Bowl Food + Wine with Chef Suzanne Goin and Caroline Styne Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”